Breakfast – Page 10

Zucchini Chutney:

June 28, 2017

Zucchini, a member of gourd family is a popular summer squash, also known as courgette. Personally I like this spongy veggie and include this in so many Indian recipes.

Zucchini chutney is one of them and it is an excellent side dish for any Indian flat breads, Dosa, idly or Paddu.

Ingredients:

Zucchini – 1

Garlic – 8 – 10 cloves

Green chilies – 3 -4

Salt

Oil – 1 tbl spoon.

Coconut – 1 small cup

Raw mango or tamarind –If mango (2 “small piece) If tamarind (½ tsp).

Seasoning: Oil – 1 tsp, mustard – ½ tsp and curry leaves.

Method:

Wash, chop zucchini into pieces.

Take one small kadai; fry these pieces, garlic and green chillies by putting little oil until it wilts.
Switch off the gas, leave this for cooling.

When it cools down, add coconut, salt, either mango pieces or tamarind. Grind all this into a smooth paste by putting required amount of water.
If you want, add seasoning with mustard and curry leaves.

Jackfruit Dosa is known as “Halasina hannina dose”. It is a traditional recipe of Mangalore. Here we use Soaked Raw Dosa rice and ripe jackfruit to make the batter. we can call this as a Jack pancake and serve with honey or with ginger chutney.

Ingredients:

Dosa rice – 2 cups

Cleaned jack fruit – 1 big bowl

Salt

Method:

-Wash and soak Dosa rice in sufficient water for 3 to 4 hours.

– Chop the jack fruit, remove bulbs and separate outer cover and inner seed.

– Collect only the outer yellow shell and put it in a mixer grinder, give couple of whipping sessions and remove.

-So that while grinding it will be easy to handle.

– Now take soaked rice, ground or crushed fruit, put little water and grind this in to a smooth paste by adding sufficient salt. Batter should be a little thicker than normal Dosa.

-If you want to use this batter for the next morning, please refrigerate the same and use for the next day.

– make Dosa’s by using hot iron griddle. No need to ferment this batter. Use ghee while roasting this Dosa. It should be a little thicker than normal Dosa. (thinner than set Dosa). When it is cooked, flip it and cook on the other side.

-serve this with honey or with ginger chutney.

Note:

For ginger chutney: Fry red chillies with little oil and grind it with coconut, salt, little tamarind and piece of ginger.

Mango Jam:

June 19, 2017

Who doesn’t love Mango? Unfortunately, all good things only last a while, but no worries, one can preserve mango by making some homemade jams to savour even after its season ends.!

I started making this Jam almost 3 years back and want to share my recipe before it vanishes from the market for this year. So, yesterday I made this and I’m sharing it with you all-

Thanks to my dear friend Poornima, who provides me with a whole lot of home grown organic Mango’s from their garden.

collage

Now I will proceed towards the procedure-

Ingredients:

Mango’s – 500 Grams

Sugar- 500 grams

Saffron – 8 to 10 strands

Red chilli flakes – 1 teaspoon

Method:

– Wash, Peel the mangoes and chop.

– Make puree by putting it in a mixer/ juice jar without adding any water.

– Sieve this pulp to remove fibres (Here I have taken little fibrous home-grown variety)

– Collect the smooth pulp and heat it in a low fire, until it starts boiling.

– Add sugar, saffron and red chilli flakes and cook until it is done.

– To check the doneness, take some water in a small bowl, drop the cooked mixture in it, immediately it should form a thick mass. If it dissolves, then you should proceed cooking.

– When it is done, remove from the fire and cool completely.

– Store this in a clean, dry bottle and refrigerate.

NOTE:

-If you use very sweet mango, adjust the quantity of sugar.

-If you use Alphonso variety, no need of sieving and you can directly proceed towards cooking after making pulp.

– If Mango is very sweet, then add 1 teaspoon of lemon juice at the end to give little tangy taste.

Chocolate cake from Ghee Residue:

June 17, 2017

Ghee residue is a moist, brown coloured by-product formed after preparing ghee from white butter.

Ghee residue is a rich source of essential fatty acids, natural anti-oxidants and proteins.

In olden days, people used this as a natural body scrub. When I was a child, my mum used to rub this on me, before bath and I now feel nostalgic while seeing this brown sediment and so I make it a point to use this without throwing by using either in Atta kneading or in baking.

This time, I had a couple of Pea protein powder packs in my hand, which was given by my lovely co-sister who is a Ayurvedic doctor. So, I included that as well in this brownie kind of chocolatey cake.

pic main

Ingredients:

All-purpose flour – 1 cup

Whole wheat flour – ½ cup

Mixed millet flour – ½ cup

Choco chip – ¼ cup

Protein powder – ½ cup

Milk powder – ¼ cup

Cocoa powder – ¼ cup

Sugar – 1 cup

Ghee Residue – 2 table spoons

Milk – 1 ¼ cups

Vanilla essence- 1 tea spoon

Baking soda – 1 teaspoon

Method:

Measure everything and keep it ready. Pre-heat oven at 180 C.
Mix all the dry ingredients like, flours, protein powder, milk powder, cocoa powder and sieve couple of times and mix in Choco chip and stir nicely. Keep it aside.
If you coat Choco chips with dry flours, it will not sink in the bottom while baking.
Now take ghee residue, put milk and heat it. When ghee residue is mixed nicely with milk, switch off the gas.

Add sugar, vanilla essence and baking soda and keep aside for 5 minutes.
After 5 minutes, beat this wet mixture thoroughly until mixture forms a bubble at the upper layer.
Fold in dry ingredient and make a batter. (don’t beat or over mix in this step)

Bake this in a lined baking dish in a pre-heated oven at 180 C for 30 to 40 minutes or until done (when you insert a tooth pick or knife in the centre of cake, it should come out clean)

pic main 1

NOTE:

-You can use only All-purpose flour or mixture of any flour.

-If you don’t have any protein powder in hand, instead of protein powder, use milk powder.

Plantain Upside down Cake:

April 24, 2017

This is my trial in egg less as well as butter less baking. Here I have used raw flax seed gel as a replace for an egg as well as fat and it worked out just fantastic.

Ingredients:

Finger millet flour/Ragi – 1 cup

Whole wheat flour –½ cup

Sugar – ¾ cup

Mashed banana – 1 cup

Flax gel – ½ cup

Baking powder – ¾ tsp

Cooking soda – ¾ tsp

Salt – ½ tsp

Cinnamon powder – one pinch.

Vanilla essence – 1 tsp

Curd – 1/3 cup to ¼ cup (according to requirement)

For Caramelized base:(Optional)

Brown sugar – ½ cup

Butter – 2 table spoon (chilled)

Banana roundels – As needed.

Method:

How to make flax gel: Take 2 tsp of flax seed, make powder. Put this powder in thick bottomed small pan, add one cup of water and boil until it is thick, slimy and reduced to almost half.

-Now make banana slices (half inch thick), keep it ready.

– Take one baking tin in which you want to bake this cake. Brush some oil at the base. Spread brown sugar uniformly and take butter, make small cubes and place it here and there.

-Place this in a pre-heated oven at 180C for 6 to 8 minutes until the sugar has melted. Remove from the oven, mix this liquid nicely and place banana roundels in regular intervals and keep aside.

– Now Take all dry ingredients like flour, baking powder, baking soda, salt, cinnamon powder and sieve together couple of times or mix using dry wire whisk.

– Now take another bowl, beat all the wet ingredients like, flax gel, vanilla, sugar, mashed banana

-. When it becomes frothy, fold in the dry ingredient mixture. If you feel this batter is too thick, then adjust the consistency by adding curds.

– Pour this ready batter to the cake tin in which you placed banana slices.

-Bake this in a pre-heated ready oven at 180C for 40 to 50 minutes or until done. If you insert knife, it should come out clean.

-Remove once it is done. When it is cool, de-mold and serve.

NOTE:- Here I took caramel which was stuck on the base of the baking dish, put it in a microwave cup, re heated it and poured as a sauce to give saucy texture. (You can see that in the picture)

-If you want to make this as a vegan,avoid caramelized base.

RAW JACKFRUIT DOSA:

April 7, 2017

Raw jackfruit Dosa is known as “Halasina kayi dose”. It is a traditional recipe of Mangalore. Usually Jack season is always a feast in our coastal area. We have so many dishes of jack from its raw form to ripe. This particular recipe is one among them and it is freshly prepared and served with Honey or coconut- ginger chutney. No fermentation is required. This particular Dosa is very crispy as well as paper thin. Jack used in this is freshly plucked, before ripening and in a raw form.

Ingredients:

Dosa rice – 2 cups

Raw jack – 1 big bowl

Salt

Method:

-Wash and soak Dosa rice in sufficient water for 3 to 4 hours.

– Chop raw jack, which should be really fresh and should not be ripe. Remove bulbs and separate outer cover and inner seed. Chop these bulbs into tiny pieces, so that grinding will be easy in mixer grinder.

– Now take soaked rice, chopped bulbs, put little water and grind this in to a smooth paste by adding sufficient salt.

– If you want to use this batter for next day morning, please refrigerate the same and use next day.

-make paper thin Dosa’s by using hot iron griddle. No need to ferment this batter. Use ghee while roasting this Dosa.

-When it is little brown and roasted, flip this and cook on the other side.

-serve this with honey or with ginger chutney.

Note:

For ginger chutney: Fry red chillies with little oil and grind this with coconut, salt, little tamarind and piece of ginger.

Mavinakayi Chithranna/Raw Mango Rice:

March 28, 2017

Chithranna is one such dish,which can be relished for breakfast, lunch or dinner. It is a tangy, seasoned rice dish. Usually tanginess comes from addition of lemon juice,bitter lime juice(citron) or Raw mango. Some times we use tamarind too.

Mangos are in season now. My daughters love to have raw mango rice in their tiffin box and this preparation of mine is one of their favourite rice items.

Ingredients:
To make rice: Rice – 2 cups, Salt – 1 tsp, Ghee – 1 tsp, Water – 4 cups.
Grated Raw Mango – 1 cup
Green chillies – 4
Turmeric powder – ½ tsp.
Salt
Capsicum – 1
Grated coconut – ½ cup
Chopped coriander leaves – little.
Seasoning : Oil – 2 tbl sp , mustard – 1 tsp ,urad dal – 1 tsp, chana dal – 1 tsp, jeera – ½ tsp ,asafoetida – ¼ tsp ,red chillies – 2 ,curry leaves – 2 springs .
Method:
– Take one cooker vessel, Wash rice and pour 4 cups of water, ghee and salt. Keep this vessel in a cooker. Cook for 1 whistle and keep it in a simmer for 4 min. You will get perfectly cooked rice. After cooker cools down, remove cooked rice and spread the rice in a bigger vessel to cool.
– Now take one kadai, prepare seasoning by putting oil . When it is hot add mustard. When it starts to splutter add urad and chana dal, red chillies .When dal becomes little red ,add jeera and asafoetida, curry leaves ,chopped green chillies and capsicum.
– After capsicum becomes soft, add turmeric, salt, grated coconut and fry for a while.
– Now add this seasoning, grated mango, chopped coriander to cooled rice.

– Check for the salt and mix this mixture by using your hand. Keep this for a while, so that rice will absorb all the seasoning.

– Serve this seasonal mango rice either with any fritters or as it is.

Millet and Oats porridge:

March 23, 2017

A low calorie Diet is very difficult to manage. You feel constantly hungry and can’t concentrate on your work. To attain fullness, we should think of adding millets in our diet as it is very nutritious, gives strength and increases immunity. It is low on starch, high on minerals and fibre.

This is a 3 spoon miracle filling diet. If you have this porridge in the morning, you will surely not feel hungry until your lunch.

Ingredients:

Mixed millet flour – 1 spoon

Finger millet flour – 1 spoon

Oats – 1 spoon

Water – 1 ½ cups

Salt- ¼ teaspoon

Cardamom powder – ¼ teaspoon

Sugar free natura – 1 teaspoon

Method:

Take one thick bottomed vessel, mix all the ingredients.
Boil this mix by stirring in-between.
While boiling, mixture becomes glossy, when it is done.
Switch off the gas and serve.
It is a very good breakfast option for weight loss or diabetic patients.
Adjust the consistency by adding extra water if you want a runny texture.

Makki di Roti/Maize flour flatbread:

January 11, 2017

Makki Ki roti/Makki di roti is the staple food of Punjab and tastes really good when we pair this with Sarson Ka Saag. Usually Makki Ka roti is made by using maize flour and patted by hand. It is slightly thick and firm in texture. We like our roti to be soft and puffy like regular phulka.

That is the reason I do this by adding whole wheat flour and roll like a regular roti. So, my version is light and soft but has Makki Ka flavour.

roti-main

Ingredient:

Maize flour – 2 cups

Water – 2 cup

Whole wheat flour – to bind

Salt

Ghee – 1 tsp

Method:

-Boil water, put salt, ghee and maize flour and mix by using one spoon.

-Mixture will be sticky so adjust this by adding the required amount of whole wheat flour to make firm dough.

-Keep it covered and keeps aside for 5 to 10 minutes.

roti-collage

– Roll out roti’s like a regular Chapati.

-Keep Dosa tawa on fire, when it is hot, cook both the sides of this roti, and hold the roti over the gas flame.

-when it fluffs, remove and keep it on the plate.

roti-main

-Apply some ghee or butter and serve. Enjoy this roti with Sarson Ka Saag or any other side dish of your choice.

Tomato Omelette /Dosa:

December 14, 2016

tomato-omlette

This time when we went to Sirsi, we stayed at Hotel Madhuvana. When I looked at their menu, I was very curious to taste this special omelette, and ordered the same .When I tasted it, it was this amazing blend of flavours, and not at all like the usual tomato omelette which I prepare. Everybody liked the taste. It was little sweet, tangy at the same time filled with flavour. Immediately, my curious mind, started to check the ingredients. I had asked my hubby to note it down, one by one while I was checking the ingredients .After coming back, I took that list and tried to imitate the same and succeeded. Here I am, sharing this super tasty Dosa recipe.

Ingredients:

Dosa rice- 3 cups
Fenugreek/methi seed -2 tsp.
Beaten rice/poha- 1 ½ cup
Coconut – 2 fists full (grated)
Jaggery -2 table sp.
Salt –to taste
Turmeric – ½ tsp.
Eno fruit salt or cooking soda – 1tsp (optional)
Cumin- 1tsp.
Grated ginger – 1 tsp.
Firm tomatoes – 2
Coriander leaves – 2tblsp.

Method:

-Wash and soak Dosa rice, beaten rice and methi for 2 to 3 hours.

-Grind this into a smooth paste by adding turmeric, salt, jaggery, coconut to an idly batter consistency (little thicker than normal Dosa).

-Pour this batter into one big vessel, add jeera and keep it aside for fermentation.

-If you are living in the cold climate, next day morning add 1 tsp. Eno fruit salt, mix nicely and keep it aside for 10 min.

-Now chop Tomatoes, coriander leaves and grated ginger.

tomato-omlette-batter

-Mix this into Dosa batter and start making Dosa by pouring one serving spoon of the batter on a hot iron or non-stick tawa, don’t spread much. You will see thousands of holes on the upper surface. Smear with butter or clarified butter. When it is cooked, flip and cook on another side too. Serve this spongy tomato omelette with coconut chutney. Here I have served this with coconut-ginger chutney.

Category: Breakfast

Zucchini Chutney:

Jack Fruit Dosa:

Mango Jam:

Chocolate cake from Ghee Residue:

Plantain Upside down Cake:

RAW JACKFRUIT DOSA:

Mavinakayi Chithranna/Raw Mango Rice:

Millet and Oats porridge:

Makki di Roti/Maize flour flatbread:

Tomato Omelette /Dosa: