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Archive for the ‘BREAKFAST AT TIFFANYS’ Category

BARLEY KHICHDI

Barley Khichdi:

This is not to be mistaken for the North Indian Style Khichdi. Well, this dish is made more along the Maharashtra and North Karnataka side.  Khichdi of this type is generally made with Sago (sabudana) during fasts. It’s very filling and tasty. I love the sago khichdi, but my husband doesn’t relish it as much..This is the reason why I had to try the same dish with barley in it. It tastes just like sago khichdi and is definately more healthy. This dish is ideal and wholesome for breakfast.

You’ll need:

Pearl Barley : 1 cup (soaked and pressure cooked)

Cucumber: 1-1.5 cup finely chopped

Boiled potato diced: 1/2 cup (optional as I haven’t added any)

Green chillies: 2-3 finely chopped

Sesame (til)-peanut powder- 2 tablespns ( dry roast peanuts and white til and grind to fine powder)

Salt: to taste

Lime juice: 1 tspn

sugar: 1/2 tspn

Oil: 1.5 tablespns

Mustard seeds: 1 tspn

Cumin seeds: 1 -1.5 tspn

Cumin powder: 3/4 tspn

Asafoedita (hing): a pinch

peanuts: less than 1/4 cup

Grated coconut: 1/2 cup(optional, I have added grated carrots)

Coriander to garnish.

Procedure:

Soak the barley for 4-5 hours then pressure cook and keep aside. In a wok, add some oil, add mustard and cumin seeds, let them splutter.Further add hing , peanuts and chillies. Once the peanuts are cooked add the cucumber, potatoes and saute a little bit. Add cumin powder, til-peanut powder, salt and sugar and stir for a while till the cucumber starts leaving all the water. Add cooked barley and mix it well. Add grated coconut/ carrots and lime juice. Cover the wok with a lid and let it cook for 2-3 mins. Garnish with some coriander ans serve hot.

This dish goes to Priya’s and Sanjeeta’s event WWC-Barley for Breakfast.

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Dalia Pongal:

Pongal is one particular dish that can be had for breakfast/lunch/dinner . It features as a regular option in our menu for breakfast or dinner especially during winters.. Nothing like having steaming hot pongal with a dash of ghee on a cold chilly morning.

I generally make pongal of rice or  beaten rice, but this time I thought I could try it with dalia or broken wheat. Dalia is very good for health and is known for its good fiber content. Since pongal practically needs less oil to cook, I find it the healthiest dish.

You’ll need:

Dalia (Broken Wheat)- 1 cup

Moong Dal: 1/2 cup

Oil: 2 teaspn

Cumin seeds: 2 teaspn

Hing: a pinch

Curry leaves- 8 to 10

coconut pieces: about 1/2 ”  sliced pieces ( 1/4 cup)

Pepper powder: 1/2 teaspn (can add more )

Ginger: 1 teaspn

Cumin powder: 1/2 teaspn

Green chillies: 2 nos

Salt: to taste

corriander: finely chopped for garnishing

Boiled Flat beans (avarekalu): 1/4 cup (optional)

Cashew nuts : fried in some ghee (optional- I haven’t added any)

Water: a cup or more to required consistency.

Procedure:

Pressure cook moon dal and dalia and keep aside. In a mortar and pestle, pound green chillies, 1 teaspn cumin, ginger into a coarse paste..In a wok, heat some oil, add jeera (cumin seeds), ginger pieces, curry leaves and hing. Add boiled moong dal and the coarse pound green chilli mix. Dilute the dal by adding a cup of water and let it come to a boil. Add chopped coconut pieces, pepper powder, cumin powder, salt to the boiling dal. Finally add the steamed dalia and let it cook for a while. Garnish it with coriander and you can add a teaspoon of  ghee or clarified butter which is optional. Serve this pongal steaming hot along with a cup of strong filter coffee..what a morning!!

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Oats-Semolina-Dill Idlis:

This has been an adaptation from Madhuri’s Oats Idlis. Thanks Madhuri for this healthy recipe. The only addition I’ve made is adding Dill leaves to give that extra twist in the taste. Oats idlis are a healthy option for breakfast and this recipe is a regular feature in our breakfast menu now.

You’ll need:

Semolina (medium Rava): 1 cup

Oats : 1/2 cup

Dill leaves: 1/2 cup or more, suit yourself

Curds: 1cup

Water: 1/2 cup

Cashewnuts:  1/4 cup (pieces)

Oil: 1 tablespn

mustard seeds: 1/2 teaspn

Cumin seeds: 1/2 teaspn

curry leaves: 5-6 nos.

Chana Dal: 1 teaspn

Salt to taste

Turmeric: 1/2 teaspn

Soda bicarb: a pinch

Procedure:

In a kadai, dry roast oats and semolina. You could also microwave oats and semolina separately. Once the oats cool off, coarsely grind in a mixie to form a powder. Mix oats along with semolina, add dill leaves, salt, turmeric and soda bicarb and keep aside.

In a small kadai, heat some oil, add mustard and cumin seeds. Let them splutter, add chana dal and the moment they turn reddish, add curry leaves and cashewnuts.  Pour this tadka into the semolina- idli mix. Add curds and water and mix the ingredients to get idli batter consistency. Keep aside for 15 mins. Grease the idli moulds and pour the batter. Steam the idlis for about 12-15 mins and the idlis are ready. Serve these idlis with some nice green coconut chutney.

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Rava Dosa:

This is an instant Dosa, can be made in 10 mins and tastes amazing. This specially figures in our sunday breakfast menu as Rava dosas taste nice when eaten Hot. They turn out to be very crispy and delicious.

You’ll need:

Rava (Semolina)- 1 cup

Maida(All purpose flour)-1/2 cup

Rice Flour-1/2 cup

Curd- 1/2 cup

Cooking Soda: a pinch

Salt- to taste

Turmeric powder-1/2 teaspn

Cumin powder-1/2 teaspn

onion-1 (small) finely chopped

Chilies- 1-2 nos (finely chopped)

corriander-2 teaspn freshly chopped

Curry leaves-3-4 finely chopped

Tempering

Oil- 1 teaspn

mustard seeds- 1/2 teaspn

Cumin seeds-1/2 teaspn

Asafoedita- a pinch

Procedure:

Mix all the  ingredients in a bowl (rava, rice flour,maida, salt, soda, curd, onions, chillies, corriander, curry leaves, cumin powder). Add some water  if you do not have sufficient quantity of curds to make the dosa batter consistency. Let the batter stand for 5- 10 mins.

For tempering, heat some oil in a wok, add mustard and cumin seeds. Let them splutter and switch off the gas and add some asafoetida. Add this tempering to the batter.

Heat the griddle or tawa, add a drop of oil and pour the batter and move the spoon in a circular fashion to make a circular shape. Once the dosa is cooked and is crispy remove from the tava and serve it hot with some green coconut chutney.

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PLAIN DOSA:

One of the no-think, no-trouble option for breakfast as loads of dosa batter can be made and stored in the fridge. When I’m in no position to answer the million dollar question ‘Whats for breakfast today?’there comes Dosa batter, my saviour from the fridge and with some spicy coconut chutney the wholesome breakfast is ready.

You’ll need:

Urad Dal: 1 cup

Rice: 3 cups

Methi (fenugreek) seeds: 1/2 teaspn

Salt to taste

poha-thk variety: 1/2 cup

Oil: 2 teaspn

In a vessel soak the rice in water and in a separate vessel soak urad dal, methi seeds and poha in water and let them be soaked for 5-6 hours.  Grind these ingredients into fine batter and add some salt to it and keep it overnight for fermentation. Once the batter rises up, then its ready for dosas to be made.

Procedure:

Keep a non stick tava or griddle on the stove. Once the griddle is heated properly, you can cut a piece of potato or onion into half and rub it evenly on the tava so that the heat gets distributed properly and also potato absorbs all the moisture from the griddle. Apply a little oil on the griddle,pour some batter and keep moving the batter to form a circle  as you make pancake but on a low flame. Since the griddle is non stick you will not need much oil. Hot steaming Dosas for breakfast is ready.

Coconut Chutney:

Grated coconut: 1 cup

green chillies: 2 nos

Corriander: 2 tablespn

Curry leaves: 4-5 nos

Tamarind: small leaf

Ginger: a small sliver

sugar: 1 teaspn

Chana Dalia(split roasted chana dal-putani)- 1tablespn

salt-to taste

water to grind

For tadka/tempering:

oil: 1 tablespn

Mustard seeds: 1/2 teaspn

cumin seeds: 1/2 teaspn

asafoetida: a pinch

curry leaves: 2-3 nos

Procedure:

Grind all the ingredients for the chutney to form a paste. In a wok, for tempering, heat some oil. Add mustard seeds and cumin seeds. Let them splutter then add asafoetida and curry leaves. Add this to the chutney and this is an awesome combination with idlis, dosas, wadas etc.




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BREAD UPMA:

Bread Upma:

Bread Upma

Bread Upma

This is a healthy and a very interesting breakfast option. It’s one of the best ways to use bread which is 1-2 days old.

You’ll need:

Bread: 6-8 slices (make small pieces of bread)

Green Chillies: 2 nos.

Onion: 1 no. (diced)

tomato: 1 no. (diced)

Lime juice: 2 teaspn

Grated coconut and corriander for garnishing.

For tempering:

Oil: 2 tablespns

mustard seeds: 1/2 teaspn

Jeera ( cumin seeds): 1/2 teaspn

Hing (asafoedita): a pinch

Turmeric: 1/4 teaspn

salt : to taste

sugar: 1/2 teaspn.

Procedure:

In a Wok, pour some oil. To the oil add mustard, jeera and let them splutter. Once they are done, add asafoedita, chopped green chillies, onions and fry till onions are transparent. To this you can add some turmeric powder, salt and sugar. Stir the mixture and  add the bread pieces and mix well. Last but not the least add lemon juice to it and stir again and serve it hot garnished with some freshly grated coconut and corriander. A healthy and filling breakfast is ready.

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RAVA IDLI WITH RIDGE GOURD CHUTNEY:

RAVA IDLIS WITH RIDGE GOURD CHUTNEY.

RAVA IDLIS WITH RIDGE GOURD CHUTNEY.

This is the first time that I ever tried making Rava idlies at home and was very happy that I was successful..I’m a big fan of MTR ready to eat products, very convenient, just mix, steam or cook and eat..saved a lot of time especially when you are running late for work. Rava dosa and Rava idlis are my all time favorites. So I always wanted to try to make them at home, so here’s the idli recipe I tried. Besides, rava idlis are also a very healthy option for breakfast and doesn’t take much time to prepare them.

 You’ll need:

Rava (suji, semolina-medium variety): 1 cup

Curds: 1 and ½ cup (check the required consistency for idli batter)

Coriander

Curry leaves: 7-8

Oil : 2 teaspn for rava

Mustard seeds: for tempering

Hing: a pinch

Chana dal: 1 teaspn

Grated or finely diced carrot: 1 cup

Salt: to taste

Cooking soda: a pinch

Cashew nuts: optional.

 Procedure:

In a kadai (wok), add some oil, mustard, chana dal and hing. Once the mustard splutters and the chana dal is brown in colour, add rava or suji to this oil and fry the rava for sometime (3-4min). Once the rava is heated up transfer this mixture into a bowl and add the curds. The consistency of the batter should be that of idli batter. Add more curds if rava soaks in all the curds. To this you can add grated carrots, coriander, salt, cashew nuts and cooking soda. Let this batter stand for 5 min. In the meantime, grease the idli moulds and then add the batter to the mould and pressure cook it without the weight for 10-12 mins. Soft and steaming hot idlies are ready. Rava idlis are a very healthy option in comparison to rice idlis. They are much lighter on the stomach too.

 Ridge gourd chutney:

This chutney is a very healthy option for people who have a cholesterol problem as the amount of coconut added to this is very minimal. It also has a shelf life of 4-5 days if less water is added to it whilst preparing.

You’ll need:

Ridge gourd peel: 1 cup (washed thoroughly)

Coconut grated: ¼ cup

Hing: a pinch

Oil : 1 teaspn for sauté.

Jaggery: 1 teaspn

Tamarind: 1teaspn

Coriander

Curry leaves: 6-7

Jeera: 1 teaspn

Salt : to taste.

Oil: 1 teaspn for tempering.

 Procedure:

Saute the cleaned ridge gourd peels, coconut and hing in a teaspn of oil. Once this is cooled, add jaggery, tamarind, jeera, coriander, curry leaves, salt and grind it to form a paste. The shelf life of this chutney can be increased if less water is added to it.

Transfer this chutney into a bowl and add the tadka  (tempering of mustard, jeera, hing in oil)  to it and voila chatpata chutney is ready to be eaten with anything from dosas, idlis to even parathas.

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