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Idiyappam (e-di-ap-pam) is a traditional South
Indian cuisine served as a main course at breakfast or dinner with vegetable
stew, sweetened coconut milk, and curry like potato, peas masala and even with
non-vegetarian curries. Very simple
ingredients and it is very quick and easy to prepare. You can also use wheat
flour, finger millet flour (Ragi) instead of rice flour.
Ingredients:
Rice Flour – 1.5 cups
Salt to taste
Water
Oil – 1 tbsp
Locally it is also known as Nool Puttu in Kerala and in the coastal areas of Karnataka as "Semige".
Method:
Step 01) Heat a pan with cup of water and add salt, oil and allow them to boil. When it starts bubbling turn off the heat and add rice flour and keep mixing to make a dough.
Step 02) To prevent from dryness cover the dough with a wet cloth. Pinch an orange size portion from the dough form a little longer roll and place it in the presser, press the dough on greased idli plate and repeat the same procedure till you use all the dough.
Step 03) Steam it for 7 to 8 mins. (Without whistle) in pressure cooker.
Note: Instead of step 1, you can directly knead the dough like chapati. Use the roasted rice flour, salt and oil adding boiled water little by little knead the dough and let them sit for 10 mins. And cover the bowl with a plate or muslin cloth.
Serving: Serve with Vegetable Stew, Coconut Milk or any other spicy curry.
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As I started using and knowing benefits of Ragi/ Finger Millet I learned many dishes of this cereal. Here is one more super healthy easy breakfast dish. You can prepare Ragi Rotti/ Finger Millet Pancake in two versions. Authentic style is very soft and you can roll rotti as thin as possible. Another one is Instant format mixing Rava/Semollina(coarse wheat flour) and Rice flour as a bonding agent to ragi. This is little hard and thick in shape. The key ingredient of Avarekalu / Mochai/ Lilva beans is what makes this rotti more special. But it was not available in our nearby area Indian store, I substituted with green peas and sweet corn. Whichever your preference version of recipe enjoy this super healthy ragi rotti.
Authentic Style Version:
Ragi Flour/ Finger Millet Flour – 1 cup
Water – ½ cup
Salt to Taste
~ Mixing Ingredients:
Jeera/Cumin Seeds – 1 tsp
Onion chopped – 1 big no.
Green Chili – 2 nos
Green Peas – ½ cup
Sweet Corn – ½ cup
Mochai/Avarekalu/Lilva Beans – 1 cup
Fresh Coriander leaves – ½ cup
Curry leaves – 5 to 6 leaves
Method:
Step 01) In a bowl add ragi 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
Step 03) Keep the flame in slow and then add the ragi flour mixture and stir it nicely until it makes nice shiny dough
Step 04) Let them to cool for a bit and then add all other ingredients like cumin seeds, onion, green chilli, green peas and corn (if you are using frozen one then defroster the corn and green peas in microwave for 1 mins. Drain the water and then add) or avarekalu/mochai/lilva beans, coriander leaves, curry leaves and salt mix it nicely as soft pliable dough
Step 05) Divide the dough in to small orange size and roll them as a ball. Heat a plain griddle, drizzle oil. Place the ball in center of griddle and wet your fingers in bowl of cold water and start stretching/pat them into flat rotti roll as thin as possible. Take care of your fingers while doing this, if you are a beginner to the cooking, pat the rotti on plastic sheet and then transfer it to griddle.
Step 06) Apply oil on top side and cook. Turn over the rotti and apply oil on other side also. Cook till rotti is crisp and little brown
Serving: Serve hot with any of your preferred chutney. It goes well with coconut chutney & onion tomato chutney.
Instant Version:
RagiFlour /Finger Millet Flour – ¾ cup
Rava/Semolina/Coarse Wheat Flour – 2 tbsp
Rice Flour – 3 tbsp
~ Mixing Ingredients:
Jeera/Cumin Seeds – 1 tsp
Onion chopped – 1 big no.
Green Chili – 2 nos
Green Peas – ½ cup
Sweet Corn – ½ cup
Lilva Beans/Mochai – 1 cup
Fresh Coriander Leaves – ½ cup
Curry leaves – 5 to 6 leaves
Method:
Step 01) Take a big bowl and add all ingredients and knead and make smooth dough slowly adding water. Let it sit for 10 minutes
Step 02) Follow the above step 5 on wards from the authentic style version recipe instruction.
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Other main crops like wheat, Rice, Corn etc., In India, finger millet (locally called as Ragi, Nachani, Kezhvaragu) is mostly grown and leading producer in state of Karnataka. We can prepare from Ragi all kinds of dishes like Dosa, Idli, Roti, Chapati, Porridge, Cake, Puddings, Laddu and Cookies. One such simple dish is Ragi Balls/Ragi Mudde (ರಾಗಿ ಮುದ್ದೆ) is a very popular Karnataka dish. Ragi Mudde which is prepared by cooking the Ragi flour with water to achieve dough like consistency. Which is then rolled into 'balls' of desired size and consumed with Sambar or Soppina Saaru/Huli. Here is how to make this delicious super healthy mudde/balls at home with this easy recipe.
As per Wikipedia, the nutrition value of Finger millet is very high in calcium, rich in iron and fiber, and has better energy content than other cereals. These characteristics make it ideal for feeding to infants and the elderly. So add this in weekly menu list to get most health benefits.
Ragi Mudde
Ingredients:
- Ragi/ Finger Millet Flour – 1 cup
- Salt – 1tsp
- Water
Method:
Step 01) Take a bowl and add ragi flour/finger millet 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 1/2 cup of water and bring to boil. Keep the flame in medium and then add the ragi flour mixture leave it for 2 minutes or when it starts bubbling stir it
Step 03) Keep the flame in low and cook them for about 10 minutes. Stirring the dough make sure it should not stick to the pan or burned the dough. Touch your fingers in cold water (care full not to burn your fingers while touching the mudde) and pinch a small ball from the dough for taste. The ragi ball should not be rubbery in texture, if so keep cooking the ragi ball till you achieve the proper stage that is it should not stick to your teeth and it makes nice shiny dough.
Soppina Saaru
Ingredients:
- Palak/Spinach or any available green leaves – 2 to 3 Cups (chopped)
- Onion – 1 Big Size
- Tomato – 1 Medium
~ For Seasoning:
- Mustard Seeds - 1 tsp
- Urud Dal / White gram Split - 1 tsp
- Garlic – 3 Flakes
- Green Chili - 1 no.
~ For Masala Powders:
- Imli/Puli/Tamarind Juice – ½ cup
- Turmeric Powder – ½ tsp
- Sambar Powder – 2 tsp
- Hing/ Asafetida – Pinch
- Jaggery (Sweetener from sugar cane juice) – small piece
- Salt to Taste
Method:
Step 01) Wash and chop the spinach or any other available green leaves (Keerai varieties)
Step 02) Put a reasonable pan, heat oil for seasoning and add the seasoning seeds, garlic, green chili and allow them to splutter
Step 03) Add onion fry till pink and add tomato and saute them till it turns mushy.
Step 04) Add the palak/Spinach and cook them till becomes ¼ of its size
Step 05) Add the tamarind juice and all the masala powders, jaggery, salt and 1 cup of water and bring them to boil
Isn't it so easy to prepare? Enjoy the simple and healthy Soppina Saaru:)
Serving: Soppina Saaru/Huli is the best combination for Ragi Mudde.
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Upma is a south Indian breakfast dish usually cooked as a thick porridge using various main ingredients and vegetables.
Ingredients:
- Rice - 1 Cup
- 1 Big Onion chopped
- Peas – 1/4 Cup
- salt to taste
~ For Seasoning:
- Mustard seeds - 1/2 tsp
- Urud Dal/White Gram Split - 1/2 tsp (grown in Indian subcontinent- Available in
Indian Store)
- 3-4 green chilies
- Few Curry leaves
- 2 tbsp oil
~ For Garnishing:
- Lemon- 1 small piece
- Fresh Coriander Leaves
Method:
Step 01) Wash the rice twice and drain the water and spread it on clean cloth for about 20 mins. Grind the rice when it is dried still little wet in to coarse and keep aside.
Step 02) In a saucepan, heat oil, add seasoning seeds allow them to crackle, add chilies and curry leaves and saute for 1 minute then add onion, peas, stir fry till onions turns tender.
Step 03) ) Add 2 and half cups of water bring them to boil
Step 04) ) Add rice and cook them till rice particles cooks nicely. Stir gently every now and then
Step 05) ) Return to low flame and add lemon juice and mix well. Transfer to serving dish and garnish with coriander leaves and piece of lemon for extra sour taste
Serving: Serve hot with Magani Kizhakku & kalaka (available only in southern part of India) or with any spicy pickle.
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Making South Indian Rava Dosa that too Instant Rava Dosa is super easy and simple. No need of soaking, grinding and fermentation. Interesting isn't it? Just mix all below mentioned ingredients, the consistency should be much thinner than regular dosa batter. You can use green chilies instead of mor milagai/marinated chili.
Follow this recipe and discover how good the dosa tastes, and yes, don’t blame me if you get addicted to it. :)
Ingredients:
- Rava/Semolina/Coarse wheat flour - 2 Cups
- Rice Flour - 1 cup
- Wheat Flour 1 cup
- Onion finely chopped - 1 big no.
- Fresh Coriander leaves finely chopped - 1/2 cup
- Curd - 1 cup
- Salt to taste
Seasoning:
- Mustard Seeds /Mourie - 1 tsp
- Urud Dal / White Gram Split - 1 tsp
- Mor Milagai/ Dried Chilly - 3 to 4 nos.
* Mor Milagai - Green chilies are marinated in sour curd and salt then dried) You will get in Indian store)
Method:
Step 01) In a large bowl add rava, rice flour, wheat flour, chopped onion, coriander leaves, salt and add the seasoning
Step 02) Heat the tawa/griddle and add 1 tsp of oil and shallow fry the mor molga/dried chilies. (this dried chilies gives an authentic taste to dosa) Allow them to cool a bit and then crush them and add it the flour mixture, add curd and mix it well then lastly add water whisk until lumps are gone and prepare as thin batter. (Let the batter sit for 15 mins. This helps the batter to marinate with the all the ingredients)
Step 03) Heat the flat frying pan with one tsp of oil, spread the batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one side
Step 04) Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying.
Serving: Serve with Coconut Chutney and Sambar or any other Chutney Recipes of your choice.
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