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Posts Tagged ‘quick breakfast ideas’

I have heard of people changing their religion, but never their nationality! Some of our food bloggers have now become Japanese! What with names like Omoshiroi, Etsuko and Sakura!! 😀 I was terrified to see these names in my contact list! These are our new Ninja Warriors. Best way to protect yourself from these warriors is to just post recipes for the events organized by the Ninjas in your blog! Look at me, preparing Yogurt dishes for the event in Etsuko’s blog, though I had planned for some other post! I also have to say “yes boss” to my own Omoshiroi! 😀

Does all this sound like Greek and Latin instead of Japanese!? Just relax and get ready for some nice Yogurt recipes! 🙂

More ( Yogurt) Kali

more kali n more molagai

More Kali and More Milagai

Ingredients

  • Sour Curd – 1/2 cup
  • Water – 1 cup
  • Rice flour – 1/2 cup
  • Curry leaves – 1 twig
  • More milagai* – 4 nos
  • Salt – to taste
  • Oil – 2 teaspoons
  • Mustard seeds – 1/2 teaspoon
  • Hing – 1 pinch

Method

  1. Beat the curd well and mix with water and transfer to a MW safe container.
  2. Add the rice flour, Hing and salt and mix well with out lumps.
  3. Heat oil in a kadai, add mustard seeds. When it crackles add the more milagai and fry on a low flame till dark.
  4. Add curry leaves to the roasted Milagai and add this to the curd mixture.
  5. MW high for 5 minutes, stirring in between after every minute.
  6. Serve hot with Milagai podi!

*More Milagai is prepared small variety bell pepper or green chillies. It is readily available in some grocery stores. It can also be easily prepared at home if you a small space to sun dry.

Preparing more milagai at home

Ingredients

  • Mini Bell peppers or green chillies – 100 grams
  • Curd – 1 cup
  • Salt – 1 teaspoon

Method

  1. Wash the chillies or bell peppers and wipe well. Slit length wise into two.
  2. Beat the curds, add salt and the chillies and allow to soak for 1 day.
  3. Spread this mixture into a plate and sun dry for 2 to 3 days till the chillies are completely dry.
  4. These dry more milagai can be used for seasoning in some dishes and tastes great when fried, as a side dish for curd rice.

Bhoondi pachadi

This dip or pachadi tastes good with Pulav and bisibelebath.
boondhi pachadi

Method

  1. Prepare Bhoondi following this recipe.
  2. Beat 1 cup curd well and add 1/4 teaspoon salt, a pinch of black salt and 1/2 teaspoon chilli powder.
  3. Mix well and keep aside. Mix the curd and bhoondi just before serving.
  4. You can add chopped coriander leaves if you like to add more flavour.

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Update: Shameless Self Promotion (Note Lakshmi here not Latha aka Lathamma)

  1. If you liked my No Knead Bread then vote for me at this link for Open Sesame. You need to sign up/ log in to vote.
  2. As if I am deadly at maintaining one blog, I have gone ahead and coaxed a dear friend into food blogging with me. Check out our blog at Baking Buddies.
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Ragi mudde (Finger Millet Cakes) and Avarekaalina Saaru (Flat Beans) are 100% Karnataka recipes. I know Asha is excited to see these recipes. Do I need to say that I am sending this for RCI karnataka! 🙂

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I am surrounded by many interesting and talented people – like this lady who makes and sells sandige(papads etc). She is also a good cook and does catering during monsoon and winter. Her name is Aaruni and she comes to my place to help me with some odd jobs and learn new recipes. She has learnt to make perfect mysoor pak and milk chocolate. When I told her about RCI karnataka, she was very excited and promised to help me in making some Authentic Karnataka recipes. Ragi mudde is one of them.

Aaruni lost her husband quite a while back and is not educated one bit. She brings both her children with the money that her culinary skills bring her. Having a recipe published in her name with pictures in the blog means a whole lot to her. After cooking she always asks “photo thegithiraa?” (Will you take a photo?). Some of my friends and I are helping her to get catering contracts so that she can educate her children. One of her daughter is doing BBA (Bachelors in Business Administration) and the other is doing + 1.

Here goes the recipe for Ragi mudde and Avarekaalina saaru which Aaruni made for my lunch today.

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For Avarekaalina saaru

Ingredients

  • Avarekai – 1/2 cup(Tender seeds)
  • Potato – 1 medium size
  • Tomato – 1 small
  • Onion – 1 small
  • Sambhar powder – 2 teaspoons
  • Grated coconut – 1 table spoon
  • Tamarind – 1 inch
  • Turmeric powder – 1/4 teaspoon
  • Hing – 1 pinch
  • Oil – 1 table spoon
  • Salt to taste

Method

  1. Cut potato into small cubes. Wash avarekai and potato.
  2. Heat oil in a heavy bottomed pan, add the potato and avarekai.
  3. Add hing and turmeric and saute on a medium flame.
  4. Grind all other ingredients together in to a smooth paste. Add to the vegetables.
  5. Add 1/2 cup water and close and cook on a low flame till the vegetables are soft.

Tastes good with all kinds of rotis and chapathis also.

 

For ragi mudde

Ingredients

  • Ragi flour – 1/2 cup
  • Water – 1 cup
  • Salt – 1 pinch

Method

  1. In a heavy bottomed pan boil water on a medium flame. Add salt and 1 teaspoon ragi flour.
  2. Allow to boil for a while and add remaining flour and leave for 1 minute on low flame. Do not stir.
  3. Now stir the contents with the back of a laddle and mix well and let it cook for a while. The mixture will look crumbled.
  4. Put off the flame and Knead to a ball when still hot. Serve hot with Avarekaalina saaru.

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It has been a little over 2 months since we started this blog. It has been enriching, entertaining, fulfilling and total fun!

I just love the way some of my fans and blogger friends call me akka, mami, lathaji and lathamma! I also love being called a “girl” by a very dear blogger friend – Asha. Some assume I have some super natural powers to know that they have given an award to me, with out communicating in any way with me!

After posting for Srijayanthi, I learnt about the terrorist among our Bakshanams, creating mini blasts in the kitchen! It is our very own Uppu seedai aka cheedai! After making seedais for so many years, I suddenly got scared! I stayed one feet away from the stove while frying the seedais, 😀 , thankfully no blasts in my kitchen. I have updated the Uppu Seedai post with following tips that are sure to help you conquer this terrorist.

  • The scientific reason for bursting seedais will be water trapped in between or small rice grains.
  • To avoid Knead the dough very well. Seive the flour before roasting.

Some had problem with paal cake. I have again updated recipe with following tips.

  • For all burfis use the exact amount of sugar mentioned in the recipe.
  • The sugar should reach the crystilisation level.To check this pour a small amount of the burfi on the greased tray, while cooking the rest on low flame.If it solidifies in a minute or two then your burfi is ready.

To learn any recipe some practice is required. So always keep trying.

On a another note, this food blogging seems to have virtually caused a rather sudden but sharp rise in property prices in my neighbourhood! Some real estate agents thanked me saying it was all because of my Bhakshanams – that are making people want to shift in the neighbourhood!!! Well, I invite all my blogger friends to my place to taste the bakshanams, but please see to it that you don’t contribute to the already exorbitant property prices in Bangalore!!:))

We’ve been given more awards by our dear blogger friends.

This best blogger award is from Sobila is very dear to me! A week back I just clicked on her name from Bharathy’s blog and was surprised to find an award lying there for me! I came to know that Sobila has been visiting my blog and never commented as she is a soft and shy girl. Thanks Sobila for this lovely award!

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Lakshmi (my daughter who writes here occasionally) received a A rocking girl blogger award from Saju, who not just cooks up delicious dishes at Chachi’s kitchen but also fills us in with cute photos of her nephews!

Then there is one more rocking girl award from SeeC. Thanks SeeC!

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Let me end this with a dosa treat for all my virtual friends.

Tricolour Pancakes which take less than 5 minutes to cook – recipe has been posted earlier here.
Delicious Tricolour Pancakes

I have substituted coloured capsicums instead of Carrots.

Cone Dosa
Cone Dosa

The same old dosa folded differently as served in hotels – children and adults will love it when it is served this way. Make a regular circular dosa. Make a slit the middle from the edge to the center. Roll into a cone when still hot by folding in one end of the slit portion into the other.Place some masala on a serving plate and keep the cone over it.

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Generally boiled rice is not used for idlies when it is prepared as prasaadam.

Ingredients

  • Raw rice – 2 cups
  • urad dal – 1 cup

Another option

  • Raw rice – 3 cups
  • urad dal – 1 cup
  • methiseeds – 1 teaspoon

Method

  1. Wash and soak the dal and rice for 6 hours and grind to a smooth paste. For detailed instructions click here.
  2. Allow to ferment for 8 to 10 hours and steam the Idlies.

For details of pooja and Kozhukattai recipes click here

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We have 2 entries from our blog for the summer express cooking event hosted by Shaheen . One from Latha and one from Viji.

Puri and Kurma by vijisriram

This evening tiffin can be prepared within 15 minutes. We have to cut the vegetables previous day and store in fridge in tupperware containers. Below given is the recipe for puri and kurma for two people.


Ingredients :

For the puri

  • Atta – 1 cup
  • Salt – to taste
  • Ghee – 1 teaspoon
  • Oil – 1 cup (for deep frying)
  • Water – 1/2 cup

For the kurma :

  • Carrots – 1
  • Potatoes – 2
  • Beans – 50 grams
  • Coconut grated – 1 tea spoon
  • Ginger garlic paste – 1 tea spoon
  • Green chillies – 2
  • Roasted gram – 1 tea spoon
  • Sunflower oil – 1 tea spoon
  • Salt – to taste
  • Coriander leaves – a few

All the vegetables are previously cut and stored .
Potatoes, beans and carrots cut into medium size cubes and Onions chopped finely and tomatoes also cut finely and stored in the fridge.

Method :

  1. First mix atta with a tea spoon of ghee and salt.
  2. Knead it into a dough by adding water to it.
  3. Make 8 small balls from the dough.(Total 3 minutes)
  4. Take the already cut vegetables (carrot, beans and potatoes) from fridge.
  5. Micro wave high adding 1 teaspoon oil,1 tablespoon water and 2 pinches of hing for 4 minutes
  6. When the vegetable is cooking in the micro wave, Grind Coconut(grated), green chillies and roasted gram to a smooth paste.
  7. Grind onion and tomato into a smooth paste.
  8. Put on both the burners of the gas stove and keep in low flame.
  9. Keep oil for frying puris in one, and heat kadai for kurma in the other and pour 2 tea spoons of sunflower oil.( 4 minutes)
  10. First put the onion tomato paste, ginger garlic paste, fry for 1/2 minute till raw smell goes.
  11. Now, add the coconut, chilli, roasted gram paste allow it to fry for 1/2 minute, add the cooked vegetables and salt.
  12. Allow this to simmer for 2 minutes
  13. Garnish the gravy with coriander leaves.(3 minutes)
  14. Now start rolling the puris.
  15. Put the puri,in the kadai of oil which is heated well, wait for a second, so that the puri becomes fluffy.
  16. Now turn the puri again cook it for a few seconds.
  17. Remove it from fire.Make rest of the puris in the same way.(5 minutes)

Serve hot with puris.

Since we have cut the vegetables previously, cooking time for the gravy will be 7 minutes. And puris can be prepared within 8 minutes.

  1. Keep all the cut vegetables into a micro safe bowl .
  2. Add water and cook at micro high for 4 minutes.
  3. Keep this aside.
  4. Add oil in a micro safe vessel, add onion tomato, ginger garlic paste to it.
  5. Cook in micro high for 4 minutes.
  6. Add the coconut, chilli, roasted gram paste to it, add the cooked vegetables and salt.
  7. Cook in micro high for 3 minutes.

Garnish this kuruma with coriander leaves and serve hot with puris.

Tip :

Puris can be prepared immediately, after the dough is made.

If lukewarm water is added to knead the dough, puris will be soft for a very long time.

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This tasty side dish and can be served hot with rotis, puris and ghee rice.

Serves : 2

Preparation time : 30-45 minutes.

Ingredients :

  • Cauliflower – 1 medium sized
  • Potato – 150 grams
  • Onions – 2
  • Tomato – 2
  • Chilli powder – 1 tea spoon
  • Dhania powder- 1 tea spoon
  • Ginger garlic paste – 1 tea spoon
  • Badam Nuts – 2
  • Cashew Nuts -2
  • Grated coconut – 1 table spoon
  • Oil – 7 tea spoons
  • Salt – to taste
  • Kasoori methi – a pinch

Method

  1. Cut the cauliflower into small florets and wash them with lukewarm water .
  2. Peel the potatoes and dice them into small cubes and pressure cook them.(Add the required salt ).
  3. Chop the onions finely.
  4. Cut the tomatoes into small pieces.
  5. Now heat 2 tea spoons of oil in a kadai and add the cauliflower florets, add salt to it, sprinkle water, cover it with a lid and cook.
  6. After it is done, keep it aside.
  7. Now heat 3 tea spoons of oil and roast the onions and tomatoes till the raw smell goes.
  8. Add badam, cashew nuts , chilli powder,ginger garlic paste, dhania powder, salt to it.
  9. Before removing it from fire add the grated coconut.
  10. Remove from fire and allow to cool.
  11. Grind the roasted ingredients into a smooth paste, by adding a little water
  12. Now heat 2 teaspoons of oil in a kadai, add the ground paste, cooked potatoes and cauliflower and simmer for 2 minutes.
  13. Garnish this gravy with a pinch of kasoori methi.

Transfer it to a serving bowl. Serve hot.

Variation :

You can use ghee instead of oil.

We can omit potatoes.

This gravy can also be done with capsicum and potato combination.

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I thought there is need for this post as many viewers feel I use too little Urad dal. See recipe for idli batter here.

First proportion with Methiseeds gives the softest idlies. I got this recipe from our family friend who makes idlies every day. Its the staple breakfast for most families that hail from Chettinad.

The second one is for those who use a mixer or a food processor to grind.

The real magic needed to get super soft idlis is the technique used while grinding. A grinder is not used to forget about the batter till the grinding is done.

In a grinder:

When using a grinder soak the rice, methi and urad dal together. Soak for 6 hours. While grinding keep adding 1 table spoon water at regular intervals – about once in every 5 minutes. This is very crucial to get the best batter. You know the batter has turned out correct when its very fine and the consistency of the final batter is like cake batter ( for those who prepare cakes).

To be exact I would suggest that it is better to measure the amount of water also. If you soak 4 cups boiled rice (idli rice) and 3/4 cup urad dal and drain water completely before grinding, then you can add 2 and 1/2 cups water. First add 1 cup and the remaining keep adding as the batter absorbs.

This will definitely give you the right consistency. Mix with salt and leave for fermenting.

When you prepare the idlis, take out the required amount of batter in another container and mix with 1 or 2 table spoons water and make the idlies. This way the left over batter will remain fresh for more than a week.

In a mixie:

In the second proportion raw rice is added to make it easier to grind in a mixer. The same procedure as for first method has to be followed for grinding.
Hope these tips will help visitors to get their idli right.

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