Breakfast dishes

Oats & Sprouted Moong toast

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                        Ready to serve Oats-Moong toast with Tomato sauce & Mint chutney

Makes : 16-18

Oats and sprouted moong both are very good from the health point of view.  I always use sprouted moong in abundance in my lunch menu for any salads, pesarattu and also some times in usli etc.. I thought of introducing a new menu for breakfast and was liked by all at home.  I decided to share it with you all.  It is so simple as well as filling and cooks very fast useful for busy working couple too!!!!Here is my recipe to add to the long list of oats recipes on this blog!!!!

What you need to have:

1. Sprouted Green moong – 1 Cup

2. Oats – 1 Cup

3. Chopped cilantro – 1/2 Cup

4. Cardamom powder – 1/2 Teaspoon

5. Green chili – 2

6. Ginger – 1 Piece

7. Chopped onion – 2-3 Tablespoons

8. Chopped cilantro – A handful

9. Salt – to taste

10. Normal bread slices – As needed(Makes 16-18 toasts)

KONICA MINOLTA DIGITAL CAMERA

                                                      Ingredients of Oats-Moong toast

What you do with what you have:

1. Soak moong for about 6 hours in water.  If you only want to use sprouted moong  you can sprout  else you can use normal  soaked moong.

2. Wash and chop Cilantro, green chili, onion and keep it aside as shown image-1.

3. Grind all the ingredients in the mixer to a fine paste adding salt without adding water and transfer it to a bowl.KONICA MINOLTA DIGITAL CAMERA                                                                Ingredients grind to a fine paste

4. Apply grind masala to one side of the bread and spread it .  Apply either ghee /butter/oil on the other side of the bread. Place a Dosa skillet on medium flame.  On heating, splash a little oil/ghee on it and  Invert  masala spread side of the bread slice  facing  the Dosa skillet and apply ghee/oil on the sides of the slices and roast till done.KONICA MINOLTA DIGITAL CAMERA

                                                                       Bread toast being fried

5. When done, flip and roast the other side till crispy.  Cut it  diagonally and transfer it to a serving plate.KONICA MINOLTA DIGITAL CAMERA

                                                  Bread toast being flipped and roasted

6. When done transfer to a serving plate and enjoy with Tomato sauce & mint chutney.  yummmmmmmmm

KONICA MINOLTA DIGITAL CAMERA

                      Ready to serve Oats-Moong toast with Tomato sauce & mint chutney

Makes : 16-18

Good to remember:

1. One can use sprouted moong if needed or use soaked moong for the dish.

2. One can save this grind masala in the fridge and use it in a  couple of days too.

3. I have used oil for a couple of them and  olive oil for a few.

4. You can relish with any chutney of your choice!!!1

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Ridge gourd instant dosa (Version-2)

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                                       Ready to serve Ridge gourd dosa with pudina chutney

Makes : 7 of the above size

Time taken : 45 minutes in all

Ridge gourd in english is Heerekayi in kannada and ghosale in konkani is a veggie available most of the year round now a days as the transport has improved considerably in our country.  It is good from health point of view and i have already put up a few recipes like the stuffed ridge gourd (maharashtrian style), ridge gourd peel chutney, Ridge gourd bharith,  ridge gourd dosa instant and this being the version -2 of the recipe.  It really tastes yummy and crispy like the rava dosa.

What you need to have:

1. Chopped Ridge gourd – 1/2 Cup

2. Rice flour – 1/2 Cup

3. Sujee – 1/4 Cup

4. Cumin seeds – 1/2 Teaspoon

5. Chopped onions – 1/2 Cup

6. Chopped Green chili – 2

7. Chopped cilantro – A few sprig

8. Salt – As needed

9. Water to make the batter – 1 and 1/4 Cup

10. Cooking oil – As neededKONICA MINOLTA DIGITAL CAMERA                                                                  Ingredients of Ridge gourd dosa

What you do with what you have:

1. Wash and peal of the ridges of the gourd and chop into bite size pieces.   Wash and peal onions and chop it fine also chop cilantro and red chili fine and keep it aside.

2. Grind chopped ridge gourd pieces and green chili in the mixer to a fine consistency.KONICA MINOLTA DIGITAL CAMERA                                                                   Grind Ridge gourd veggie

3. Transfer the grind veggie and all other ingredients into a wide bowl.KONICA MINOLTA DIGITAL CAMERA                                                                   All the ingredients into a wide bowl

4. Add required quantity of water to it and bring it to a falling consistency almost like that of rava dosa batter.KONICA MINOLTA DIGITAL CAMERA                                                               Ridge gourd dosa batter

5. Place a dosa griddle on medium flame , splashing a little oil on it.  When heated splash water and rub it with a tissue paper and pour the batter in such a way that it forms the shape of a disc.  Splash a little oil and close it with a lid.KONICA MINOLTA DIGITAL CAMERA

                                                      Ridge gourd dosa being roasted

6. When done(roasted) flip and fry on the reverse.KONICA MINOLTA DIGITAL CAMERA                                             Dosa being flipped to fry on the reverse

7. Enjoy with any chutney of your choice.  Really yummmmmmmmmKONICA MINOLTA DIGITAL CAMERA

                                          Ready to serve Ridge gourd dosa with pudina chutney

Makes -7 of the above size

Time taken : 45 minutes in all

Good to remember:

1. Always use tender Ridge gourd for the dish.

2. The rice atta also should be fine to gain the required consistency.

3. Do not spread dosa batter.  Just splash it so that it gains the shape of dosa though not round!!!

Multi lentil adai

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         Ready to serve mixed lentil adai with chutney & chutney powder

Time taken : 30 minutes

Makes : 15 of the above size

This is a wonderful breakfast recipe of Tamilnadu and a popular recipe too.  I liked it the reason that we make use of a number of lentils in required proportion in a single recipe which gives a different taste with a pleasant aroma to the dish.  Especially topping with a little fresh chopped cilantro and onions  don’t you think the dish would be so tempting ??  Here is my version of multi lentil adai  recipe.

What you need to have

1. Raw rice (sona masoorie) – 1 cup

2. Blackgram dal (urad dal) – 1/2 cup

3. Moong dal – 1/4 cup

4. Chick pea dal(chana dal) – 1/2 cup

5. Byadgi chili – 8-10

6. Green chili – 3-4

7. Asafoetida powder (hing) – A pinch

8. Salt – as per taste

9. Cooking oil – to fry adaiKONICA MINOLTA DIGITAL CAMERA

                                                                                  Ingredients of mixed dal adai    

KONICA MINOLTA DIGITAL CAMERA

                                                                           Other ingredients of mixed lentil adai

Ingredients of topping:

1. Chopped onions – 1/2 cup

2. Chopped cilantro – A littleKONICA MINOLTA DIGITAL CAMERA

                                                                   Chopped onion cilantro mix for topping

What you do with what you have:

1. Soak Blackgram dal and in water in a separate bowl for about 4 hours.  Also soak rice in water for about 2 hours.  All other dals in another bowl in water separately for about 2 hours.

2. Grind soaked blackgram dal in the mixer/grinder adding water in steps to a fine and thick consistency.

3. Grind rice draining water in the mixer to a fine and medium thick consistency.

4. Grind all other soaked dals/lentils with red chili, green chilli  in the mixer to a fine consistency.  Finally mix the whole mix a wide bowl  well with your hands and keep it over night for fermentation adding required quantity of salt and asafoetida powder too.  The fermented dough will be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                               Grind mixed lentil adai batterKONICA MINOLTA DIGITAL CAMERA

                                                                                Fermented batter of the recipe

5. In the mean time keep ready chopped onions and chopped cilantro ready to top the cooked adai  which is shown in image-3.

6. Place a dosa skillet on medium flame.  On heating just splash a little cooking oil and rub it all over the skillet.  Now splash a little water and allow it to dry so that the extra oil if any is evaporated on rubbing it with a coir or a tissue paper.  Just pour a laddle of the batter and spread a mixture of chopped onions and cilantro over it and press it with your fingers so that it is intact.  No need to flip and serve it with your favorite chutney or chutney powder.KONICA MINOLTA DIGITAL CAMERA

                                                                               Mixed lentil adai being cookedKONICA MINOLTA DIGITAL CAMERA

                                                                     Ready to serve crispy mixed dal adaiKONICA MINOLTA DIGITAL CAMERA

                                        Ready to serve mixed lentil adai with chutney & chutney powder

Makes – 15 of the above size

Time taken : 30 minutes

1. Soak Blackgram dal(urid dal) separately and grind also separately for best results.  Use quality dal as well.

2. Grind the batter to a thick consistency  since it will be fine on fermenting.

3. One can even use a little chopped dill or methi leaves for topping if desired along with onion and cilantro.

Mixed dal Appam

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KONICA MINOLTA DIGITAL CAMERA                                Ready to serve mixed dal appam with sambar & chutney powder

Makes : around 65-70

Serves : 5-6

I love to include all varieties of dal in our daily menu/diet.  I have used almost all the five varieties of dal namely toor dal, Black gram dal, chick pea dal, masoor dal and Green gram dal , raw rice and methi(fenugreek seeds) for this dish.  On fermenting this dough turned  out so aromatic and the appam was mouth watering.  At home we all relished with fresh sambar  and  chutney powder.  One can even relish it with chutney.  Here is my version of the recipe.

What you  need to have:

1. Black gram dal – 1/2 cup

2. Raw rice – 1 cup

3. Toor dal – 2 Teaspoons

4. Masoor dal – 2 Teaspoons

5. Moong dal – 2 Teaspoons

6.Bengal gram dal – 2 Teaspoons(chanadal)

7. Fenugreek seeds (methi) – 1 Teaspoon

8. Red chili – 2

9. Asafoetida powder – A pinch

10. Salt – As per taste

11. Cooking oil – as neededKONICA MINOLTA DIGITAL CAMERA

                                                                 Ingredients of mixed dal appamKONICA MINOLTA DIGITAL CAMERA

                                                        Other ingredients of mixed dal appam

What you do with what you have:

1. Wash and Soak all the four dals in water with fenugreek seeds together for about 4 hours.

2. Wash and soak Black gram dal in another bowl for about 4 hours.  Wash and soak raw rice in another bowl for about 2 hours.

3. Grind separately black gram dal in grinder  adding water in steps to a thick consistency.  Transfer it to a wide bowl.

4. Grind all the four dals with fenugreek and red chili adding water in steps  to a thick and fine  consistency and transfer it to another bowl.

5. Grind raw rice in the grinder adding water to a fine consistency.  Add grind black gram dal to it so that it is mixed well.  When done add the dal mix from step-4 to it and mix the whole dough in the grinder in such a way that it gets well incorporated in all.Add salt and allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA

                                                                   Grind mixed dal appam doughKONICA MINOLTA DIGITAL CAMERA

                                                 Fermented mixed dal appam dough

6. Place an appam skillet applying oil to all the moulds.  When heated splash water to check if heated.  Fill in all the mould and close it with a lid.KONICA MINOLTA DIGITAL CAMERA

                                              Moulds being filled with appam dough to cookKONICA MINOLTA DIGITAL CAMERA

                                                                Cooking appam in progress

7. Check if it is cooked and flip it to cook on the reverse, splashing a little oil.KONICA MINOLTA DIGITAL CAMERA

                                                                   Appam being cooked on the reverse

8. Enjoy with either chutney of your choice, chutney powder or even with sambar.   Yummmmmm!!!KONICA MINOLTA DIGITAL CAMERA

                                Ready to serve mixed dal appam with sambar & chutney powder

Makes 65-70 of the above size

Serves 5-6

Note: 1. Black gram dal if used is of good quality appam will turn fluffy and crispy too.

2. Raw rice also should be of good quality for better taste .

3. Fermentation also plays a main role .

4. To know w heather the dough is fermented or not , as soon as you fill in the heated mould there should be holes as shown in the image-5.