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Posts Tagged ‘quick breakfast ideas’

This version of sambhar is usually served as a side dish for dosa and idli varieties. In weddings this is served with Venn Pongal. I learnt this from my daughter’s mother in law.

karaikudi sambar

Cooking is one thing, taking photos of food that you cook is quite another. Let’s see the amusing story behind the photo. My brother who had come down from Delhi was scheduled to leave in the morning to attend a conference. So the first time I set the sambar in a lovely serving bowl all ready to shoot, I was told that “attending conference” was priority – the photo needed to wait till Sampath finished his breakfast. After my brother finished his breakfast, I garnished it once more and pulled out a “jerige veshti” to set the scene for the much needed snap for the blog. Hunger pangs hit my husband, he wanted to eat. And so the Sambar had to wait again for its photo shoot. Just as he finished, and I went about transferring to another smaller bowl fair enough for the quantity left behind, my son arrived from his bath and said, “Amma, that looks very tasty. I’ll eat and then you take snaps”. Poor Sambhar, it had wait yet again for its moment of glory. Mid way through my son’s breakfast, my stomach started growling. Now who could resist rava idlis with sambhar. I finished my portion of the breakfast too.

All that was left was two ladle fulls, and this absolute amateur with the camera was left to salvage whatever was left. I transferred into a soup bowl, garnished and took a few snaps. Dont miss the “jerige veshti” in red, although I am still not sure what it is doing in the snap. I put this as part of the composition because my daughter said that ethnic stuff like this will pep up the presentation. 🙂

Here’s the recipe:

Ingredients

  • Toor dal – 1/4 cup
  • Moong dal – 1/4 cup
  • Turmeric powder – 1/8 teaspoon
  • Onion – 1 nos
  • Brinjal – 250 gms
  • Hing – 1/8 teaspoon
  • Salt to taste
  • Oil 3 teaspoons
  • Red chillies 2 nos
  • Coriander leaves – 2 twigs

For the paste

  • Tomato – 1 medium
  • Green chillies – 2 nos
  • Coconut grated – 2 tablespoons

Method

  1. Wash and pressure cook the dals with turmeric and 2 cups water.
  2. Slice the onions into thin pieces and chop brinjal into small cubes.
  3. Heat oil in a kadai and add the vegetables, hing and fry for 3 minutes stirring continuously.
  4. Pour 1/2 cup water and cover and cook on a low flame till brinjal is soft.
  5. Grind the ingredients for the paste.
  6. Add the cooked dals and the paste to the vegetables and mix well.
  7. Add salt and simmer for 5 minutes.Transfer to a serving bowl
  8. Garnish with red chillies fried in 1 teaspoon oil and finely chopped coriander.
  9. Serve with

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Posting this recipe on popular demand from my fans. My daughter’s friend Sera stayed with us for a few days. She was so impressed by the variety of dosas I make that she conferred a special title on me “Dosa Aunty”.

International standard for 1 cup is equal to 225ml

Cooking time 20 minutes.

Serves 2

Ingredients

  • Rava – 1/2 cup
  • Rice flour – 1/4 cup
  • Maida – 1/4 cup
  • Onion – 1 small
  • Coriander leaves – 2 twigs
  • Curry leaves – 1 twig
  • Green chillies – 1 no
  • Salt – 1/2 teaspoon
  • Water – 3 cups
  • Oil for cooking – 6 teaspoons

Method

  1. Finely chop the onions, green chilli, coriander leaves and curry leaves.
  2. Mix the rava , flours, salt and chopped ingredients with water in a large bowl.
  3. Leave to soak for minimum half an hour.
  4. Heat a non stick dosa tawa in a high flame for 1 minute.
  5. Smear 1 teaspoon oil on the tawa with a clean white cloth.
  6. Stir the batter once to mix well. Start spreading the batter as shown in the picture to fill the whole tawa. spread 1 teaspoon oil on the dosa.
  7. Cook for 1 whole minute and turn and cook for 1 minute again. Lower the flame and turn the dosa once again.
  8. Remove the dosa on to a plate. By now the tawa will be at right temperature for the next dosa.
  9. Serve hot with chutneys, mulagai podi or sambhar.

Tips

The secret of making a tasty dosa is adjusting the flame.

Always keep the flame low while pouring the batter except the first dosa.

Rava dosa should be cooked on a high flame.

Stir the batter well before spreading the dosas as the solids always settle at the bottom.

The batter should be thin as rava soaks up lot of water while cooking. The measures I have given are exact so go ahead and prepare these delicious dosas.

The batter can be kept in an airtight container in the fridge for 4 days. The more it soaks the better.

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A spicy gravy which goes well with breakfasts. Can also be served as a part of the lunch.

Ingredients :

  • Brinjal – 1/4 kg
  • Bengal gram dal – 1 tea spoon
  • Urad dal – 1 tea spoon
  • Pepper – 1/2 tea spoon
  • Chillies (red) – 4-5
  • Coriander seeds – 1 tea spoon
  • Asafoetida – a pinch
  • Fenu greek seeds- 1/2 tea spoon
  • Grated coconut -2 tablespoons
  • Oil – 1 tablespoon
  • Tamarind – small lemon sized(soaked in water)
  • Salt to taste
  • Turmeric powder – 1 tea spoon

For seasoning

  • Mustard seeds – 1 tea spoon

For garnishing

  • A few curry leaves

Method

  1. Dry roast bengal gram dal, urad dal, fenugreek, pepper, asafoetida, chillies, coriander seeds till golden
  2. Add  grated coconut and fry for 1 more minute till the coconut becomes golden.
  3. Slit brinjal into four (as we do for stuffing). Heat oil in a kadai. Add the seasoning. After the mustard splutters, add the slit brinjal, add salt and turmeric powder.
  4. Soak the tamarind in warm water and squeeze the pulp adding 1 and1/2 cup water. While the brinjals are half cooked add the tamarind pulp to it.
  5. Allow to simmer till the brinjal is fully cooked. Now add the powder to it and boil it for two seconds.
  6. Garnish it with curry leaves.
  7. Transfer to a serving bowl and serve hot with white rice or chappatis.

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My lovely daughter married for over a year came home for just 2 days. She had a big list of her favorite dishes to be prepared during her stay. We had to attend a marriage reception, do some shopping also. But I wanted to prepare every thing she wanted. Main items in the menu were:

Panipuri

kadalai khuzhambu

Stuffed cutlet

Pesarattu

Adai

Fried rice baked with cheese, cream and exotic vegetables.

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I happen to hit upon a bunch of random recipes while doodling in the kitchen – perhaps some of these may be similar to existing dishes in some cuisine. Here’s one of them:

Ingredients

Cauliflower (medium sized, washed thoroughly and cut into florets)

Turmeric Powder1/4 teaspoon.

Red Chillies – 2 nos

Grated Coconut – 2 tablespoons

Fenugreek Seeds – 1/2 teaspoon

Tomato – 1 medium sized

Salt to taste

Mustardseeds 1/2 teaspoon

Oil for cooking 1 table spoon.

Corriander leaves 2 twigs.

Method

1. Parboil the Cauliflower. You can microwave on high for 6 minutes or cover and cook with 1/2 cup water on a medium flame for 10 minutes.

2. Grind red chillies, coconut, fenugreek seeds and tomato into a fine paste.

3. Heat 2 teaspoon oil in a Kadai and add mustard seeds.
4. Add the cauliflower florets, turmeric powder after the mustard seeds crackle.

5. Roast on a medium flame for a few minutes. Remove from fire and keep aside.

6. Heat 1 teaspoon oil on a medium flame and add salt, tomoato-fenugreek paste and fry till it becomes thick stirring continously. Add the roasted cauliflower florets and coat evenly with the thick paste. Transfer to a serving bowl and garnish with finely chopped corriander leaves.

Serve hot with Rotis or Rice.

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This spicy pachadi goes well with rice, rotis, idlis, and dosas.

Ingredients

Tomoto 1/4kg.

Greenchillies 2nos

Red chillies 2nos

Tamarind 1 inch

Garlic 2 pods (optional)

Cooking oil 2te spoon

For the powder

Corriander seeds 2 teaspoons

Sesame seeds 2 teaspoons

Cumin seeds 1 teaspoons

Method

Dry roast the ingredients for powder. Allow to cool and grind in a mixer. Pour oil in a pan and fry the tomato red and greenchillies. Add salt tumeric powder and tamirind and cook till the tomato are soft. Remove from flame. Allow to cool and grind to a smooth paste. Add the powder and mix well. Transfer to a serving bowl and garnish with chopped corriander.

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This sambhar can be served with rice or with idli and dosa.

Ingredients

Toor dal 1 cup.

Tamarind 3 inches.

Lady finger 5 nos (cut each into 3 pieces)

Turmeric powder 1/4 teaspoon.

Oil 1 teaspoon.

Salt to taste.

For the paste

2 teaspoons each of corriander seeds and channa dal.

Hing a small piece ( you can use powder also).

1/2 teaspoon methi (fenugreek) seeds.

2 red chillies.

1 teaspoon oil.

1 table spoon grated coconut.

Method Microwave

Wash toor dal add turmeric powder and water and pressure cook.Place the ladies finger in a microwave safe container, add a little turmeric powder, 1 teaspoon oil, and 1 teaspoon water, and micro high for 3 minutes.

Heat oil and fry all ingredients for the paste, except coconut,till golden and add coconut , put off the flame. Grind to a paste adding a little water.

Soak tamarind in warm water and squeeze out the pulp.

Mash the dal. Add tamarind pulp, paste, dal, salt and a little water to the ladiesfinger and micro high for 5 minutes. Transfer to a serving bowl.

Alternate method (non microwave)

Heat 1 teaspoon oil in a large kadai, fry the ladiesfinger for a minute. Add thin tamarind pulp (around 1 cup) and cook for 3 minutes in medium flame. Add the dal, paste and salt and cook for 4 minutes. Transfer to a serving bowl.

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