Breakfast

Instant Ridge gourd dosa

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                             Ready to serve Ridge gourd dosa with chutney & chutney powder

Makes 10-12 of the above size

Time taken : 45 minutes(other than soaking & grinding)

Dosa is  the quint essential morning breakfast dish of south india.  It is also the favorite of many of us.  As soon as i enter the restaurant if i am hungry  enough then i normally will not even have the patience to see the menu card but first order for either masala dosa or a rava dosa .  I have put up a variety of dosas on this blog and today i would like to put up instant ridge gourd dosa which really tastes great with any simple chutney.

Ridge gourd is a vegetable available through out the year and is very good from the point of view of health.  It is even advised for patients, lactating women and even to the growing kids.  This dosa recipe is so simple to prepare and needs no fermentation as welll.  This is my version of the recipe.

What you need to have:

1.Moongdal/Greengram dal – 1/2 cup

2. Sona masoori rice – 1 cup

3. Ridge gourd pieces – 1 cup(preferably very tender without seeds)

4. Chopped onion – 1/4 cup

5. Ginger – a small piece

6. Green chili – 1

7. Salt – as per taste

8. Chopped cilantro – 2 tablespoon(to mix)

9. Cumin seeds – 1/3 teaspoon(optional to mix)

8. Cooking oil – 2-3 tablespoons(to fry dosa)KONICA MINOLTA DIGITAL CAMERA

                                                      Ingredients of instant ridge gourd dosa

What you do with what you have:

1. Soak both rice and moong dal separately in water for about 2 hours. Drain water and grind all the other 7 ingredients except oil and cilantro  to a little less than fine consistency.   Add little water if necessary.  Let the batter be thick.    Add chopped cilantro to the dosa batter.KONICA MINOLTA DIGITAL CAMERA                                                                    Grind ridge gourd dosa batter

2. Place a dosa skillet on medium flame.  On heating splash a little oil and rub it with a coconut coir or a tissue paper.  Then splash water and reduce the flame.  Spread a ladle of dosa batter to required thickness with the back of the ladle like a disc.  When done flip and fry again splashing little oil if needed.KONICA MINOLTA DIGITAL CAMERA

                                                           Ridge gourd dosa being friedKONICA MINOLTA DIGITAL CAMERA

                                                                     Dosa being flipped to fry

3. Transfer it to serving plate and serve with any wet chutney of your choice and also chutney powder as well!!Yummmmmmmmmmmmmm!!!!!KONICA MINOLTA DIGITAL CAMERA

                                   Ready to serve Ridge gourd dosa with chutney & chutney powder

Makes -10-12 of the above size

Time taken ” 45 minutes(other than soaking & grinding)

NOTE: 1.Use tender, fresh Ridge gourd (without seeds) for best results.

2. The batter should be little less than fine in consistency to turn dosa little crispy.

3. Do not add more water while grinding since both the veggie and moong dal tend to to turn the batter watery later on.

4. The remaining batter can be pushed in the refrigerator and should be consumed the very next day itself.

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Kerala appam

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                                                    Ready to serve appam with coconut chutney

No of appam – 10-12

Time taken : 30 minutes

Appam is a healthy recipe from kerala and most popular among Kerala breakfast recipes that are healthy and easy to make. These white pan cakes have a  crispy side, soft to touch and fluffy in the center.  Appam recipe has minimal ingredients and is usually served with vegetable stew, veg-kurma or even  coconut chutney for sure!!!

I had visited Kerala last month with family and i collected this appam recipe from one of my old friends.  I prepared it a couple of times at home and thought of sharing it with my fellow bloggers today.  Here is my version of the recipe:

What you need to have:

1. Raw Sona masuree rice – 1 cup

2. Coconut milk – 1 cup

3. Cooked rice – 1/4 cup

4. Dry yeast – 1/4  teaspoon

5. Warm water – 1/4 cup

6. sugar – 1/2 teaspoon

7. Salt – As per tasteKONICA MINOLTA DIGITAL CAMERA

                                                                Raw rice and cooked riceKONICA MINOLTA DIGITAL CAMERA

                                        Other ingredients Coconut milk, yeast, sugar and salt

What you do with what you have:

1. Soak raw rice in water for about 2-3 hours.  Drain water and keep it aside.

2. Grind 3/4 cup of grated coconut in the mixer adding water in steps to little less than fine consistency and strain it through a  sieve/linen cloth and extract coconut milk.  Just dissolve yeast in warm water and  till it comes up you may grind soaked rice with coconut milk to a medium fine consistency.  Add salt, sugar and dissolved yeast to it and allow it to ferment over night.  Check the batter before you make appam.  Let the batter be to the falling consistency.KONICA MINOLTA DIGITAL CAMERA

                                                                        Grind appam batterKONICA MINOLTA DIGITAL CAMERA

                                                                Fermented appam batter  

3. Place a skillet/non stick on low/medium flame.   Just pour a laddle of the batter and swirl the skillet as shown in the image for the batter to spread in round fashion.  Do not spread it with the laddle.  KONICA MINOLTA DIGITAL CAMERA

                                                  Appam batter being poured in the skilletKONICA MINOLTA DIGITAL CAMERA

                                                      Swiriling the skillet to spread the batterKONICA MINOLTA DIGITAL CAMERA

                                                              Appam spread by swirling

4. Close it with a lid and cook till the sides are crispy and the dish cooked right with holes through out and cooked right.  Just rub it with a dry coconut coir and no oil/ghee!!!KONICA MINOLTA DIGITAL CAMERA

                                                      Appam dish closed with a lid to cookKONICA MINOLTA DIGITAL CAMERA

                                                                          Cooked appam

5. Transfer it to a serving dish and enjoy with any side dish or even coconut chutney!!!KONICA MINOLTA DIGITAL CAMERA

                                             Ready to serve appam with coconut chutney

6. The reverse of the dish would look like this!!!  Repeat the same process with left over batter.KONICA MINOLTA DIGITAL CAMERA                                                                 Appam on the reverse(just for reference)

Time taken : 30 minutes(other than soaking, grinding & fermenting)

No of appam : 10-12

Note: 1. Soaked rice should be grind with coconut milk (home made) or even store bought.

2. Yeast helps the batter to come up and also to ferment well.

3. Please do not spread the batter with the laddle to get a shape

4. Just add the batter to the skillet and only swirl it round and will be just right to get the required shape to cook idealy.(just look into the image)

5. No need to even brush or splash oil/ghee.

Dill leaves Sujee upma

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How long it takes: 45 minutes

Number of servings: 2-3

Dill leaves is Sabbasgi soppu in Kannada. I have already put up a few dishes like the Dill leaves Poha upma, Chithranna, spicy and sweet idli and today it is the Sujee upma with dill leaves instead of the normal upma.  One would think the Dill leaves means pungent odor, but let me assure you with the other ingredients in place, the dish brings out the best in Dill leaves. This is one reason to try out Dill leaves if you never have done so before.

What you need to have:

1. Upma  Sujee – 1 cup

2. Chopped dill greens – 2 cups

3. Green peas – 1 cup

KONICA MINOLTA DIGITAL CAMERA                                                             Fresh dill leaves & green peas

Ingredients of seasoning:

1. Chopped onions – 1 cup

2. Mustard seeds – 1 Teaspoon

3. Blackgram dal – 1 Teaspoon

4. Green chili – 3-4

5. Curry leaves  – 2 sprigs

6. Cashews  – 8-10

7. Turmeric powder – 1 Teaspoon

8. Cooking oil – 1 Tablespoon

9. Lemon juice – 1 Teaspoon

10. Salt – as per taste

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                                                              Ingredients of seasoning

What you do with what you have:

1. Wash, peal and chop onions lengthwise, slit onions and keep aside as shown in the image.  Wash, clean and chop dill greens too and keep it aside.

2. Place a skillet with Sujee in it on medium flame. Dry roast the same for about 10 minutes till you get a pleasant aroma and  taking care to see that it is not burnt.  Just transfer it to another bowl and keep it aside.

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                                                                    Sujee being dry roasted

3. Place the same skillet with 1 tablespoon of cooking oil in on medium flame.  When it is heated add mustard seeds and blackgram dal to it.  When it splutters dal also will be done and then add slit green chili  and curry leaves to it.  Also add cashews to it and fry till crispy.  Add turmeric powder,  chopped onions  and also required quantity of salt to it and fry till transparent.

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                                                                       Seasoning in progress

4. When done, add chopped dill greens and green peas to it and cook till done closing the dish with a lid for about 5 minutes.

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                                                      Dill greens & green peas being added

5.  In the mean time do boil 2 cups of water on the other burner.  When cooked soft add roasted sujee from step-2 to it and also add boiling water simmering the flame.  While the sujee is being cooked and the peas too along with it.

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                                                                         Roasted sujee being added

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                                                         Boiling water  added to the upma mix

Ingredients of garnishing:

1. Fresh grated coconut – A handful

2. Chopped cilantro – A handful

3. Lemon juice – 1 teaspoon

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                                                                        Ingredients of garnishing

6. When done add chopped cilantro, fresh grated coconut and give a stir. Check for salt and  finally while serving add a dash of lemon juice too!  As you would with any Upma, enjoy this with Chivda/mixture !

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                                                                        Upma being garnished

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                                                                             A closer view of the dish

Good to remember:: 

1. One must dry roast sujee till you get a pleasant aroma and make sure it is not burnt adjusting the flame as per the size of the burner.

2. Use fresh dill leaves for the dish.

3. Quantity of dill leaves depends on your taste, so try with smaller quantities as above and then experiment!

4. I sometimes like adding sugar to this dish – sort of gives a sweet-strong flavor.

Dill leaves Poha Upma

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How long it takes: 45 minutes

Number of servings: 3-4

It is a long time since I have put up Poha/Beaten rice dishes. We normally prepare the popular Alu-poha, konkani poha and today I am putting up an interesting variation. Frankly before I tried this I never thought it would turn out so great. I added capsicum for extra flavor to the dish and also in a way we will be relishing poha with veggies ( = healthy !) too instead of the usual plain poha.  Here is my version of the dish.

What you need to have:

1. Medium poha – 1 and 1/2 cups

2. Chopped Dill leaves – 2 cups

3. Chopped capsicum – 2 cups

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Chopped dill leaves & capsicum

Ingredients of seasoning & garnishing:

1. Chopped onions – 2 cups

2. Cumin seeds – 1 teaspoon

3. Turmeric powder – 1 teaspoon

4. Chili powder – 1 teaspoon

5. Curry leaves – 2 sprigs

6. Fresh grated coconut – A handful

7. Chopped cilantro – A handful

8. Lemon juice – 1 Teaspoon

9. Salt As needed

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Ingredients of seasoning & garnishing

1. Soak poha in water for about 10-15 minutes (if it is medium poha) and drain out the water and keep it aside.

2. Wash and chop dill leaves and capsicum fine and keep aside.

3. Place a skillet with 2-3 teaspoons of cooing oil in it on medium flame. Add cumin seeds and when it splutters add chopped onions and required quantity of salt, turmeric powder and curry leaves and fry till onions turn transparent

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Onions being fried till transparent

4. When onions turn transparent, add chopped dill leaves  & capsicum from step 2 to it  and fry till cooked closing it with a lid on simmering the flame.

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                             Chopped capsicum & dill leaves being added

5. When done, add chili powder and give stir and finally add soaked poha from step 1 to it and stir it and leave it for about 10 minutes.                                                                   KONICA MINOLTA DIGITAL CAMERA

                           Chili powder being added to the cooked veggies

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                                             Soaked poha being added

6. When done garnish with chopped cilantro and fresh grated coconut and squeeze lemon juice  too.

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                            Poha being garnished with cilantro& coconut

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Closer view of the dish

Good to remember:

1.  Always use medium poha for the dish – it soaks faster and also cooks faster.

2. One can use any veggie of your choice for the dish in place of capsicum, except it should be something that cooks fast.

3. I did not use green chili since we can’t distinguish these from capsicum.

Instant sujee semiya (vermicelli)

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Number of servings: 5-6

How long it takes: 45 minutes

Sujee is available in various varieties like the Bombay sujee (upma sujee), Kesari sujee (wheat sujee – used to prepare upma) and Chiroti sujee (used in Chiroti). I used the Bombay Sujee, light on the stomach and healthier among various Sujee.

What you need to have:

1. Bombay sujee – 1 cup

2. Water – 1 cup

3. Coconut milk – 1/2 cup

4. Salt – to tast

KONICA MINOLTA DIGITAL CAMERAIngredients of sujee semiya

What you do with what you have:

1. Place a wide pan with sujee in it on medium flame. Add a teaspoonful of cooking oil  and roast it till you get a pleasant aroma as you fry while preparing upma. Make sure it is roasted but not burnt !!!

KONICA MINOLTA DIGITAL CAMERASujee being roasted

2. Grind 4 tablespoons of fresh coconut in the mixer adding a little water to a fine consistency. Strain it and extract coconut milk and keep it aside.

3. Place a wide pan with 1 cup water in it on medium flame. When it is about to boil add coconut milk to it simmering the flame.

KONICA MINOLTA DIGITAL CAMERACoconut milk being added to boiling water

4. Add roasted sujee with salt to the boiling water-coconut milk mix simmering the flame.

KONICA MINOLTA DIGITAL CAMERA                                         Roasted sujee with salt being added

5. Stir it continuously till it thickens.

KONICA MINOLTA DIGITAL CAMERASujee being cooked till it is thickened

6. Just dip your hands in water and make either round or elongated balls as convenient for you.

KONICA MINOLTA DIGITAL CAMERA                                         sujeee balls to be steamed

7. Place a wide bowl with water in it. Once it boils place these balls in it and let it cook for just 5 minutes closing the lid. Insert a knife and if it comes out clean it means it is done.

KONICA MINOLTA DIGITAL CAMERA                                               Sujee balls being cooked

8. Place each ball in the semiya mould and press it. Yummy semiya is ready. Let it cool and  enjoy with any chutney of your choice.

KONICA MINOLTA DIGITAL CAMERAReady to serve sujee semiya with chutney

Good to remember:

1. Sujee should be roasted till you get a pleasant aroma on medium/low flame depending upon your size of the burner.

2. While cooking roasted sujee make sure it is cooked well. While making the balls it should not break. (If it does one can sprinkle little warm water and not add in lots.)

3. While pressing the semiya the string should not break and it should be continuous.

4. For convenience one can even roast at leisure and keep so that it is easier to prepare the dish instantly.

Tindura dosa

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I just thought of giving a try to this unique dosa while I got fresh tinduras from my garden (!) couple of weeks ago. The Dosas came out great just like the crispy okra dosas which I put up a while ago. The ginger, green chilli and fenugreek and the coriander leaves leave nothing to be desired.

What you need to have:

1. Sona masoori raw rice – 1 cup

2. Blackgram dal –  2 Teaspoons

3. Fenugreek seeds – 10 – 15

4. Fresh tinduras – 10- 15

5. Green chili – 1-2

6. Ginger – 1″ piece

7. Salt – to taste

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Ingredients of tindura dosa

What you do with what you have:

1. Soak rice, blackgram dal, fenugreek seeds, chopped tinduras in water  for about 4 hours.  Drain it and grind it along with green chili, ginger adding water in steps to a fine consistency. Allow it to ferment overnight as usual.

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   Tindura dosa batter

2. On fermenting the dough would be as shown in the image below. Add chopped cilantro and 1 teaspoon of cumin seeds to it.

KONICA MINOLTA DIGITAL CAMERA       Chopped cilantro & cumin seeds being added to the fermented batter

3. Place a dosa skillet on medium flame and splash a little cooking oil on it. Rub it with a coconut coir and splash a little water over it. Spread a laddle of batter in a circular motion to required thickness and splash a little oil on the corners and in the middle of the dosa. Cook it till dosa turns crispy. Just fold it and no need to cook on the reverse.

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Dosa being cooked 

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Cooked dosa being folded

4. Transfer it to a serving plate and enjoy with any wet  chutney or chutney powder of your choice

KONICA MINOLTA DIGITAL CAMERA           Ready to serve tindura dosa with chutney & chutney powder

How long it takes: 45 minutes(other than soaking & grinding)

Number of Dosas: 10-12 dosas

1. Grind the ingredients to a fine consistency to get crispy dosas.

2. Add enough water while grinding for better results.

3. If the batter has not fermented make dosas only on fermenting.

4. No need to flip dosa at all as dosa turns crispy at once.

Dal Dumplings (Nuchinunde)

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Number: Around 50

Time taken: 45 minutes in all other than soaking

Nuchinunde is a kannadiga delicacy from Bangalore and Mysore. This is an excellent Breakfast and also lunch box dish. These dumplings are prepared with dals in combination with some greens which is in a way one way to consume some veggies for breakfast. Here is my version of Nuchinunde:

What you need to have:

1. Pigeon dal/Toor  1 cup

2. Bengalgram dam (chana dal – 2 tablespoons

3. Green chili – 4-5

4. Ginger – 1′ piece

5. Fresh grated coconut – 2 Tablespoons

6. Asafoetida powder (hing) – 1 Teaspoon

7. Curry leaves – 2 sprigs

8. Salt – to taste                                                     KONICA MINOLTA DIGITAL CAMERA

Ingredients of Dal dumplings

What you do with what you have:

1. Soak both toor dal and Bengalgram dal in water together for about 4 hours and drain it out in a collander and keep aside.

2. Grind it along with ginger, green chili, coconut, cumin and required quantity of salt to a medium coarse consistency. Add 2 tablespoons of cilantro to the grind dal and keep it aside.

Ingredients of garnishing:

1. Chopped onions – 1/2 cup

2. Chopped methi leaves – 1/2 cup

3. Chopped cilantro & curry leaves – 1/3 cup

KONICA MINOLTA DIGITAL CAMERA                                        Ingredients of garnishing

3. Divide the dough into 3 equal parts and add chopped onions to a part of it, and chopped methi leaves to another part of it and add chopped onions to the part of it and shape it into either round or oval shaped balls.The outer most round of dumplings being cilantro & curry leaves, the middle being onion mix and the inner most is the methi leaves mixed dumplings.

KONICA MINOLTA DIGITAL CAMERA                                     Oval shaped dumplings to be steamed

4. Steam these dumplings in the idli steamer or the cooker as you steam idli with out placing the weight of the cooker. Close the lid and steam it for about 25 minutes or till done.

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Dal dumplings being steamed

5. Enjoy with either Majjige huli or with coconut chutney of your choice. We relished with Onion chutney.

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Ready to serve dal dumplings with chutney

Good to remember:

1. Soaking dals in water till it is smooth is very important.

2. Grinding dal without water will make the dumplings perfect.

3. Add any greens of your choice – Mint and Dill are some alternatives.