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LAPSI RICE SEVAI VEGETABLE UPMA

Posted on by Lakshmi Vasanth

LAPSI RICE SEVAI VEGETABLE UPMA
LAPSI RICE SEVAI VEGETABLE UPMA

Ingredients :Lapsi -1 glass

                   Rice Sevai sticks broken - ½ glass

                   Onion – 2 nos

                    Mix Veggies ( Cabbage,carrot, green peas) – 1 cup

                    Green chillies – 5 nos ,

                    Ginger 1tsp,

                    Mustard seeds – 1 tsp

                    Urad dal – 1 tsp

                    Channa Dal – 1 tsp

                    Curry leaves & Coriander leaves

                    Coconut oil – 2 tsp

                    Hing – ½ tsp

                    Vanaspati - 2 tsp

                    Oil – 2 tblsp

Method : Take a pan add the Vanaspati  – let it melt to this add the Lapsi rava and roast – but the colour of the rava should not change. Once roasted – remove in a bowl and keep aside.

Finely chop the Mix veggies and Onion and keep aside

Heat the same pan and add oil to this add the Mustard seeds, Urad dal, Channa dal ,Green chillies, Ginger, Curry leaves – let all get roasted and flutter and once the urad dal turns brown add the finely chopped onion, toss it for 1 min then add the finely chopped vegetables .

Toss all the above well for 3 mins. You will get a good smell …..at this point add water 2 ½ cups depends upon your rava thickness. Add the Rice Sevai sticks, salt , Hing and let it boil for 3 mins. Let all the flavor get infused in that water.

Now reduce the flame and slowly add the mixture of Lapsi Rava . Mix well – Lower the heat and close the pan and allow to cook till all the water is absorbed. This will take slightly more time than normal Bombay rava.Roughly around 10 mins. After 10mins - Remove the lid again give a nice mix and now add the Coriander leaves and Coconut Oil. This give a good flavor to the Upma. Remove from fire and serve hot with Coconut chutney.

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KUZHI PANIYARAM

Posted on by Lakshmi Vasanth

KUZHI PANIYARAM
KUZHI PANIYARAM

Ingredients : Idli batter – 2 glass

                     Mustard seeds – 1 tsp

                     Cumin seeds – 1 tsp

                     Crushed pepper – 1 tsp

                     Green Chillies – 3 nos

                     Ginger – 1 tsp

                     Hing – 1 tsp 

                     Cashew nuts chopped – 3 tsp,

                     Soda - ½ tsp

                     Curry leaves

                     Coriander leaves.

 

Method : Take the idli batter in a bowl.

Now take a pan add 4 tsp oil to this add mustard seeds, Cumin seeds, and allow to flutter then add the chillies, ginger , pepper , Hing and finely chopped curry leaves. Toss all this in oil for 1 min and add this to the idli batter mixture. Add finely chopped coriander leaves ,cashew nuts , Soda. Mix well till the batter swells.

Now keep the appam mould on the fire and add 1 tsp oil in each hole and pour  batter till the rim of each hole. Close this with a lid. Let it for 3-4 mins.

Now open the lid you will see that the batter has swelled well . Now turn over with the help of knife or spoon which ever is convenient to you.

Now again add 1 tsp of oil in each hole around the paniyaram and let it fry till golden brown. Serve hot with coconut chutney or tomato sauce.

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AVAL UPMA

Posted on by Lakshmi Vasanth

AVAL UPMA
AVAL UPMA

 

Ingredients :Poha / Aval  -1 glass

                    Onion – 4 nos

                    Boiled potato finely chopped – 2 nos

                    Green chillies – 5 nos

                    Ginger - 1tsp

                    Mustard seeds – 1 tsp

                    Urad dal – 1 tsp

                    Jeera – 1 tsp

                    Channa Dal – 1 tsp

                    Curry leaves,  Coriander leaves

                    Hing – ½  tsp

                    Oil – 2 tblsp

                    Lemon juice – 1 lemon

                    Sev- 2tblsp

                    Tomatoes and Onion pcs for serving….!!!

Method : Take a bowl and soak the Aval / Poha in water till they are fully drenched. Keep aside for 5 to 10mins  

Heat the  pan and add oil to this add the Mustard seeds, Urad dal, Jeera, Channa dal ,Green chillies, Ginger, Curry leaves – let all get roasted and flutter and once the urad dal turns brown add the finely chopped onion, toss it well now add 1 tsp sugar and salt to this so that onion gets soft and is roasted. Now to this add the soaked Aval / Poha and also the boiled potatoes. Give a nice mix . Close and keep it for 2-3 mins so that all the flavours are in that poha. Now add the balance sugar hing , and  coriander leaves.

While serving – put the Poha in a plate then sprinkle some sev over and  tomato and onion and coriander leaves and a nice drizzle of Lemon juice . Eat hot piping Kadeche pohe….!!!!

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MURUGA ELLAI VERUM ARISI ADAI

Posted on by Lakshmi Vasanth

MURUGA ELLAI VERUM ARISI ADAI

 

Ingredients : Boiled rice - 2 cups

                     Muruga ellai – 3 cups

                     Green chillies – 10 nos

                     Cumin seeds – 2 tsp

                     Coconut – 1 cup

                     Salt.

 

Method : Pluck the leaves of the Muruga ellai off its stem and keep only the leaves. Wash them well.

Soak the Rice for 5/6 hrs. In a wet grinder- grind the rice to a not smooth- but a little coarse batter.

In a blender add the coconut, green chillies , cumin seeds , little water. Grind all into a coarse paste. Add this paste to the Rice batter. Add salt and the Drumstick leaves. Mix well. The consistency of the batter will be little thicker that a normal dosa batter.

Heat a Tawa add a ladle full of batter and spread it like a dosa . It should be a thick dosa. Keep the flame in the medium. Make a hole in the centre Now smear oil on all sides and centre of the dosa . Once cooked flip the side and cook on the other side also .Serve hot with Ghee / Butter or Molagapodi

 

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UPMA KOZHAKATTAI

Posted on by Lakshmi Vasanth

UPMA KOZHAKATTAI

Ingredients : Raw Rice – 2 glass

                      Mustard seeds – 2 tsp

                      Urad dal – 2 tsp

                      Channa Dal – 2 tsp

                      Curry leaves/  Coriander leaves

                      Coconut oil – 2 tblsp

                      Red Chillies – 4 nos

                      Hing – 1 tsp

                      Oil – 4 tblsp

                       Salt to Taste

For Grinding – Tur dal – 1 tblsp

                       Urad dal- 1tblsp

                       Channa dal – 1tblsp

                       Green chillies – 12 nos

                       Ginger – 2tblsp

Method : Soak the Raw rice in water for 2-3 hrs. After 2/3 hrs remove and drain the water and spread it in a dry cloth or newspaper. Let it dry partially . It may take 1 hr. Then take portions of the rice and grind it in a blender to a coarse powder. You might have to put 4 times . For 2 glass of raw rice you roughly get 3 / 3 ½ glass of broken rice powder.

Soak also the dals mention for grinding for 1 / 2 hrs. Then drain the water . Then grind them to a coarse paste with green chillies and ginger.

Take a thick bottom pan add oil – to this add Mustard seeds, Urad dal, Channal dal , Red chillies cut into small pcs. Let the dals become light brown, then add the coarse paste of the dals. Fry them well in the oil . You will see small balls forming …mash them with the ladle and fry well.

After 5mins – Now add water- for 1 glass of powder add 1 glass of water 1:1 proportion ( but the quantity of water depends upon the variety of rice. ) You can also add hot water afterwards if water is less. Add salt, Hing, Curry leaves and bring to boil for 5 mins. Let all the flavor get infused in that water.

Now reduce the flame and slowly add the Rice powder . Mix well and close the pan with a lid for 5mins.

Remove the lid again give a toss now add the Coriander leaves and Coconut Oil. This give a good flavor to the Upma kozhakattai. Give a nice mix – you will see all the water is absorbed and a soft ball of upma is formed. At this stage - Remove from fire and allow to cool.

Keep the steamer on the fire with water below.

Now soak your hands in water and take the upma - handful and make oval shapes in form of kozhakattai as shown in photo . Put it in the steamer plate with small holes to steam for 10/15 mins

At a time 10/12 kozhakattai can be steamed depending upon the size of the steamer vessel. Once cooked remove from steam and transfer it to another vessel.

UPMA KOZHAKATTAI are ready to serve. Goes well with Coconut chutney and Plain Butter or Ghee.

 

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CONE DOSA

Posted on by Lakshmi Vasanth

CONE DOSA
CONE DOSA

Ingredients : Dosa Batter – 2 cups

                      Raw Rice batter – ½ cup ( optional)

                      Oil to drizzle

                      Kitchen Scissors

Method : Take the Dosa Batter and mix the Raw Rice batter with it to get crisp Dosa.

Now Heat the tawa . Make normal dosa in the tawa. After 2 mins Drizzle oil allover the Dosa. Once you find brown spots all over it means Dosa is cooked, reduce the flame.

Now lift the dosa from the Tawa on one side. With the help of the scissors cut the dosa till the centre. Now slowly lift the cut portion and rotate the dosa sideways into conical shape as shown in picture.

Serve hot with Sambhar , Chutney and Potato Masala.

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AAPAM

Posted on by Lakshmi Vasanth

AAPAM
AAPAM

Ingredients : ParBoiled Rice – 1 glass

                     Sugar – 4 tsp

                     Salt – 1 tsp

                     Yeast – 1 tsp 

                     Cooked Rice – 1/2 glass

                     Oil- to grease the tawa.

Method : Soak the Parboiled rice for 6/8 hrs. Grind it in the wet grinder to smooth batter.

In a blender add the cooked rice, Salt, sugar, yeast , 1 cup water and give a blend to a smooth paste.

Now add this paste to the rice batter. Mix well .

Keep it in a large bowl or vessel as it will rise 2/3 times.

Donot add water . Let it be a thick batter as after fermenting it will leave some water. Then we can add the required water seeing the consistency. Now allow it to ferment for 4/5 hrs.

You will see after 4/5 hrs the batter has risen nearly 2/3 times.You will see lot of bubbles also.Now with a ladle mix well.

You can use a normal Tawa or Aapam Chati or Aapam kadai is available. I use tawa.

Heat the Tawa and grease it with oil. Now add 1 ladle of the rice batter and spread it. Close the   tawa with   a lid so   that   the batter gets cooked.

After 30secs - 1 min open the lid and see if the colour has changed and you will see lot of holes as in the above picture then drizzle a tsp of oil all over the Aapam and leave it to cook for 1 min. Donot flip the aapam.

If you want crispy let it be in the tawa for 30 sec more. You will see light brown colour on ends. It means the Aapam is cooked and can be removed.

Hot Aapam can be eaten with Stew, or any spicy gravy. Can also break an raw egg over the appam and cook it … very nutrious.

As we are adding Yeast it is very good for children and very filling even if they eat 1 no.

 

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VEN PONGAL

Posted on by Lakshmi Vasanth

VEN PONGAL

Ingredients : Rice - 1 glass

                     Yellow Moong Dal - ½ glass

                     Green Chillies - 4 nos

                     Ginger – 1 tblsp

                     Jeera -2 tsp

                     Pepper - 2 tsp

                     Milk - 1 glass

                     Hing - 1 tsp

                    Salt to taste 

                    Cashew nuts chopped - 15 nos

                    Ghee – 2 tblsp

                    Curry leaves – 4 strands

 

Method : Soak the rice for 20 mins in water. Dry roast the Moong dal lightly. Drain the water from rice and put it in a vessel to this add the roasted moog dal, vertically slited 2 green chillies, Ginger – ½ tblsp and water 31/2 to 4 cups of water and pressure cook them by keeping 3 or 4 whistle more than normal what you keep for rice.

 

Once cooked remove from cooker and shift it to a larger vessel. To this add 1 glass of milk, 2 tsp of Hing, salt and if required 1glass of hot water depending upon the consistency required.

Take a pan add 1 tblsp ghee to this add jeera, crushed pepper, curry leaves, cashewnuts and fry them till the cashew are light brown and the mixture frothes. Now add this mixture to the rice and moong dal mixture . Mix well. While serving add a dollop of ghee over the Pongal and serve hot with Coconut chutney

 

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BREAD PAKODA

Posted on by Lakshmi Vasanth

BREAD PAKODA

Ingredients : Bread Slices – 12 nos

                     Boiled Potatoes - 3 nos

                     Onion – 1 no

                     Ginger- 2 tsp

                     Garlic – 1 tblsp

                     Green Chillies – 6 nos

                     Turmeric pd – 1 tsp

                    Garam Masala – 1 tsp

                    Coriander leaves – 2 tblsp

                    Salt to taste

                    Oil for frying.

 

For Batter – Besan – 2 cups

                    Idli Batter – 1/2 cup ( optional)

                    Chilli pd – 1 tsp

                    Turmeric pd -1/2 tsp

                    Salt – 1tsp

( Note : If not adding Idli Batter – then add soda – ½ tsp.)

Method : Mash the Boiled potatoes and keep aside.

In a blender add the Green chillies, Garlic, Ginger and give a whip. To get a finely chopped pcs.Finely Chop the onion. 

Take a pan add 2 tblsp oil – to this add the above mixture and Onion then add turmeric pd and let it fry for 3/4 mins . Then to this add the mashed boiled potatoes and salt . Mix well and let it fry for 3 /4 mins. Then add Garam masala, Coriander leaves and mix well and remove from fire.

For Batter – Add the Besan, Salt, Turmeric pd , Chilli pd,Idli batter and mix well. Add water to get a dosa batter consistency. It should not be a thin batter.

Keep oil for Frying.

Take the Bread Cut them into half . Take the Spoon ful of the potato stuffing and apply on the Bread. Close it with another cut piece of the bread. Give a little press so that it sticks to the stuffing and you can easily dip it in the batter. Now carefully dip this Masala stuffed Bread in the Besan batter on all sides and slide it in the oil. Fry till golden brown on both the sides. Hot Crispy BREAD PAKODA is ready to be served with Tomato Sauce.

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SABUDANA KICHIDI

Posted on by Lakshmi Vasanth

SABUDANA KICHIDI

Ingredients : Sabudana – 1 Glass

                      Boiled Potato – 1no

                      Roasted Peanuts – ½ cup

                      Green chillies – 5 nos

                      Ginger – 2 tsp

                      Jeera – 1 tsp

                      Salt – 1 tsp

                      Sugar – 2 tsp

                      Coriander leaves

                      oil – 3 tblsp

 

Method : Soak sabudana in water 4-5 hrs. If you put the sabudana in a vessel the water you pour should be 1 inch above the sabudana. If all water is soaked then  sprinkle water. Just press and see if you donot see any white hard particle in between then it is soaked well. Boil the Potatoes and keep aside

Now take the peanuts, green chillies, ginger in a blender and make a coarse powder of it.

In a Pan add oil to this add jeera let it fry to this add the powder made of peanut. Just mix it for 1 min add the cubed boiled potato and sabudana and mix well. Now add required salt and sugar. Mix all well and close the pan and keep it to cook for 10mins. Give a stir every 5 mins. You will see that the white sabudana particles becomes transperant as shown in the photo. Now add the Coriander leaves.

Hot SABUDANA KICHIDI is ready. You can add wet coconut white serving .This is a Maharashtrian dish eaten mainly on Fasting days

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