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ONE IDLI MANY TASTES :) -- Whenever the Idli gets leftover not to worry.... you can prepare next day breakfast dish as Idli usili/Idli upma. This upma is very easy and quick to prepare. Keep the leftover idlis in refrigerator for easy crumbling. If you have more in quantity, use the blender for crumbling. Just one churn is enough otherwise it will be soggy. You can prepare Idli usili in many flavors like Lemon, Coconut, Plain, Molagapodi and for Tamarind taste add pulikachal mix (Pullikachal is made using Tamarind, red chili and peanuts)
Here is Molagapodi (It is spicy powder - mostly prepared in southern part of India) To do other versions simply add the preferred flavor in step 2. Enjoy the varieties tastes of Idli.
Check the below quick and easy breakfast Upma Varieties:
Ingredients:
- 2 cups Idli crumbled
- 1 onion chopped
- Tumeric powder - 1/2 tsp
- 2 tbsp oil
- salt to taste
For Seasoning:
- 1 tsp each urud dal / White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- 1/2 mustard seeds.
- 3-4 green chilies
- Few Curry leaves
For Garnishing:
- Fresh Coriander Leaves
- Molagapodi Powder - 2 to 3 tsp (Mixture of many Indian Spices) Available in Indian store
Method:
Step 01) Crumble the leftover idli and keep it aside
Step 02) In a saucepan, heat oil, add seeds allow them to crackle, add chillies and curry leaves and saute for 1 minute then add onion, turmeric powder and salt stir fry till onions turns tender
Step 03) Add crumbled idli powder and mix well
Step 04) Return to low flame. Stir gently every now and then. Transfer to serving dish and garnish with coriander leaves and molagapodi powder
Serving: Enjoy the upma/usili with hot brewed coffee or tea :)
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Upma is served as a
breakfast dish, in south India commonly called as Upma / Uppuma/Uppittu. Upma usually cooked as a thick
porridge using various main ingredients and vegetables.
This is one of the Quick and easy breakfast dish!
Check the below quick and easy breakfast Upma Varieties:
Ingredients:
1 cup Oats
1 onion chopped
1 Carrot chopped (optional)
1/2 tsp sugar
2 tbsp oil
salt to taste
For Seasoning:
11 tsp each urud dal / White lentil(grown in Indian subcontinent- Available in
Indian Store)
1/2 tsp mustard seeds
3-4 green chilies
Few Curry leaves
For Garnishing:
Lemon- 1 small piece
Fresh Coriander leaves
Method:
1) Wash oats drain water sprinkle a handful of clear water and keep aside.
2) In a saucepan, heat oil, add seeds allow them to crackle, add green chilies and curry leaves and saute for 1 minute then add onion, carrot, stir fry till onions turns tender.
3) Add oats, sugar and lemon juice and mix well
4) Return to low flame. Stir gently every now and then. Transfer to serving dish and garnish with coriander leaves and piece of lemon for extra sour taste
5) Serve hot with freshly brewed coffee. :)
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I am happy that this year i could able to cover most versions of Kozhakattai's/modak/ dumplings :) Still Uppu kozhakattai and Pidi Kozhakattai are pending. Will post it later. Ganesh Chaturthi | Vinayakar Chaturthi 9th day Prasadam as Split black chickpeas dumplings /Kadalai Paruppu Kozhakattai.
“Prasadam” means an edible food that is first
offered to a God / deity and then distributed in his/her name to
followers/others as good sign.
Here are different types of Modak for Ganesh Chaturthi Recipes:
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day -> Semiya Payasam / Vermicelli Kheer
Fifth Day -> Moong Dal Payasam/ Kheer
Sixth Day -> Aarsimav Ammini Kozhakattai or Pearl Modak
Seventh Day -> Kollu Sundal
Eighth Day -> Ulundu Kozhakattai
Ninth Day is -> Kadalai Paruppu Kozhakattai
Tenth Day -> Phirni
For Kozhakattai / Modak Outer Shell:
- Rice Flour - 1 cup
- Salt to taste
- Water
Chana Dal/ Kadalai Paruppu /Split black chickpeas Filling
- Chana Dal / Kadalai Paruppu/ split black chickpeas - 1/2 Cup (Grown in Indian subcontinent- Available in Indian Store)
- Whole Red chili- 4 to 5 nos
- Salt to taste
For Seasoning:
- Mustard Seeds / Kadukku - 1 tsp
- Udrud Dal/ Ulutham Paruppu/ White Lentil - 1 tsp (Grown in Indian subcontinent- Available in Indian
Store)
- Hing / Pinch of asafoetida - 1/4 tsp
- Turmeric Powder - 1 tsp (optional)
- Curry Leaves Few
Kozhakattai/ Modak Mehod:
Step 01) In a bowl add rice flour and salt without lumps mix it with 1 cup of water
Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1 cup of water and bring to boil, Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough
For Kadali Paruppu / Chana Dal Filling Method:
Step 01) Soak the dal/lentil and whole red chili for 1 hr. Drain and grind with tbsp of water. Add salt and mix well
Step 02) Steam the filling for 10 mins. Let it cool and then crumble it
Step 03) Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter. Add curry leaves and red chili. Add kadalai paruppu/chana dal crumble add a turmeric powder, lemon juice and mix it well
Step 04) Take the gooseberry size dough and make a shape like cup and add teaspoon full of Kadalai Paruppu stuffing and seal it nicely and give the shape as per below picture or any other modak shape of your choice.
Step 05) Repeat till all the dough and stuffing is used up. Steam the modak/ Kozhukattai in idli steamer for 15 mins.
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Ganesh Chaturthi | Vinayakar Chaturthi 8th day Prasadam as Ulundu Kozhakattai / White Lentils Dumplings.
“Prasadam” means an edible food that is first offered to a God /
deity and then distributed in his/her name to followers/others as good sign.
First day -> Fried Modak
Second day -> Vella Kozhakattai / Ukadiche Modak
Third Day -> Thill /Ellu Kozhakattai
Fourth Day -> Semiya Payasam / Vermicelli Kheer
Fifth Day -> Moong Dal Payasam/ Kheer
Sixth Day -> Aarsimav Ammini Kozhakattai or Pearl Modak
Seventh Day -> Kollu Sundal
Eighth Day is Ulundu Kozhakattai
For Kozhakattai / Modak / Dumplings Outer Shell:
- Rice Flour - 1 cup
- Salt to taste
- Water
Uludu Filling
- Urud Dal / Ulundu / White Lentils - 1/2 Cup (grown in Indian subcontinent- Available in Indian Store)
- Toor Dal / Tuvaram Paruppu / Yellow Pigeon Peas- 1 tbsp (grown in Indian subcontinent- Available in Indian Store)
- Whole Red Chili- 4 to 5 nos
- Salt to taste
For Seasoning:
- Mustard Seeds - 1 tsp
- Urud Dal/ Ulunda Paruppu/ White Lentils - 1 tsp
- Hing / Pinch of asafoetida - 1/4 tsp
- Turmeric Powder - 1 tsp (optional)
- Curry Leaves Few
Kozhakattai/ Modak Mehod:
Step 01) In a bowl add rice flour and salt without lumps mix it with 1 cup of water
Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1 cup of water and bring to boil, Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough
For Uludu Paruppu Filling Method:
Step 01) Soak both the lentils for 1 hr. Drain and grind along with red chilies, along with salt and ginger with tbsp of water.
Step 02) Steam the filling for 10 mins. Let it cool and then crumble it
Step 03) Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter. Add curry leaves and red chili. Add ulundu paruppu filling add a turmeric powder, lemon juice and mix it well
Step 04) Take the gooseberry size dough and make a shape like cup and add teaspoon full of ulundu stuffing and seal it nicely pinching from your fingers as per below picture shape
Step 05) Repeat till all the dough and stuffing is used up. Steam the modak/ Kozhukattai/dumplings in idli steamer for 15 mins.
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Check this out a new tweak of paratha than the regular one.
Click here for more Paratha recipes.
Ingredients:
For Dough:
1 cup Wheat - for Dough
1/2 cup - for Dusting
Salt - 1 tsp
Water for kneading
For Stuffing:
Onion(chopped) - 1 no.
Cumin Seeds - 1 tsp
Green Peas - 1/2 cup
Green Chilies - 2 nos.
Garam Masala - 1 tsp(mixture of many grounded Indian spices-available in Indian store)
Coriander Powder - 1 tsp
Fresh Coriander Leaves - 1/2 cup
Salt to taste
Oil for frying
Directions:
Step 01) Heat a pan with 1 tsp of oil in medium flame add cumin seeds allow them to crackle then add chopped onion and fry till slightly pink
Step 02) Add green peas, green chilies, garam masala powder, coriander seeds powder, fresh coriander leaves , and salt and saute it for about 3 minutes. Turn off the flame and let it cool for some time.
Step 03) In bowl add 1 cup of wheat, add the onion mixture, 2 tsp oil and salt and knead it nicely and let it rest for 10 mins.
Step 04) Divide the dough into balls of equal portions, and roll it like chapati
Step 05) Now cook on a tava/griddle, allow one side to cook. When you see tiny bubbles rise on the surface flip the paratha, repeat for other side. Drizzle some butter or ghee(clarified butter) on each side and flip. Follow the same process for remaining dough balls.
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