Breakfast – Page 8

Sweet Corn and Cheese Paratha/Parata:

November 4, 2017

Week days are really challenging for moms of school going kids. We must see the nutritional factor as well as the taste. This stuffing is such, it is tasty, nutritious and loved by any kids from tiny tots to teenagers. It has sweet corn, cabbage and cheese.

These three are very tasty and nutritious as well. Sweet corn contains a lot of vitamin B12, Iron, Folic acid and soluble fibre etc.

Cabbage also is rich in vitamins; minerals and it is quite filling as well. In India, the only concern is that it has high pesticide content. So, wash with salt or vinegar solution a couple of times, drain and use.

Now it is cheese. Who doesn’t love cheese? Like all dairy products cheese also provides required calcium to our body and kids need it even more. Usage in limited quantity is always good 😊

Ingredients:

For Chapati dough:

Whole wheat flour- 2 cups

Salt- ½ tsp

Water – as required

Oil – 1 tsp

For stuffing:

Cabbage – 3 table spoons

Sweet Corn – 3 table spoons

Capsicum – ½

Onion – 1 (small)

Oregano or Any pizza seasoning – ½ to 1 tsp

Chopped Garlic – 3 flakes

Red chilli flakes – ½ to 1 tsp

Salt

Turmeric – ½ tsp

Grated cheese – 2 table spoons.

Method:

-Make soft pliable chapati dough by mixing all the above ingredients under chapati. Keep aside.

-Boil corn and drain water.

-Chop garlic, onion, capsicum, cabbage.

-Churn or crush cooked corn, cabbage and capsicum in food processer or veggie chopper.

-Take one wok, add oil, chopped garlic, onion, turmeric and fry for a while.

-Next add crushed veggies, put salt and seasoning. Fry for 2 minutes or until it wilts.

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-Cool and add grated cheese and mix nicely and make small balls.

-Now take lemon sized chapati dough in hand, spread as a small disc by using fingers.

-Keep this in your left palm, in a cup shape, put filling (smaller in size) and cover it.

-Now take extra flour for dusting and spread or roll this ball with light pressure by using a roller.

-Cook both the sides by using either oil, ghee or butter.

-Enjoy this either with ketchup or pickle.

Note:

-Instead of chopped garlic and salt, one can use garlic salt as well.

Seasoned Neer Dosa / Thellavu Oggarane:

November 2, 2017

Neer Dosa batter usually finished off as a fresh batter. We traditionally don’t keep Neer Dosa batter to ferment. We finish off all the batter by preparing dosas and keep. My family likes the seasoned sweet version of this at evenings as after school or office snack. That is the reason why I make it a point to soak more rice and prepare more dosas in the morning and keep them. Now we will see how I make this-

Ingredients;

Left over dosas – 8

Coconut oil – 1 table spoon

Mustard – 1 tea spoon

Urad dal – 1 tea spoon

Dried Red chilli -1

Curry leaves – 1 spring

Salt – ¼ tea spoon

Coconut – ½ cup (grated)

Jaggery – grated (as needed)

Method:

-Break Neer Dosa into pieces by using hand.

Ribbet collage 1

-Prepare mixture of grated jaggery and coconut and keep aside.

-Heat one tawa, add oil, splutter mustard, fry urad dal, red chilli and add curry leaves.

Ribbet collage 2

-Add pieces of Dosa, sprinkle salt and add coconut jaggery mixture.

-Heat until it all mixes and then switch off the gas and serve as a snack.

Neer Dosa:

November 1, 2017

Hi all! Today I’m posting a south Karnataka special- Neer Dosa! Its literal translation to English is watery Dosa and we call this as “Thellavu”. It is soft lace like and many people enjoy this Dosa. Friends always want to have this Dosa when they visit our home and it is a joy to prepare and eat. Everyone keeps asking for the recipe and I thought I would post it. So, here’s how you make this simple, soft and delicious Dosa. This Dosa stays fresh for hours and very good option for tiffin boxes or gatherings. One can prepare in advance and keep it in a hot box.

Ingredients needed:

Dosa rice -2 cups

Salt

Iron griddle /tawa.

Method:

Wash and soak Dosa rice at night or 2 to 3-hour soaking is needed.

In the morning grind this soaked rice into fine paste with water (I use soaked water while grinding, it gives nice aroma for the Dosa) and salt as per requirement.
Make batter into pourable consistency like this and check for the salt.

Now keep Iron griddle for heat.
When it is ready, apply oil like this.
Pour one serving spoon of batter like how we make Rawa Dosa, you can see it in the picture above.
Now close the lid by keeping the gas on full flame.

After two minutes, remove the lid and keep the gas in simmer the edges of the Dosa rise a little(See in 2nd picture “cook in a simmer”)
Now flip this Dosa on the plate, leave for 2 minutes, then fold (upper shiny part will stay upwards)
Now keep repeating this with the remaining batter and stack one over the other or take one big plate and stalk one opposite another alternately.
This type of folding will help to keep Dosa without sticking to one another.

Serve these Dosa with coconut and grated jaggery mixture or coconut chutney. People even enjoy Neer Dosa with Egg curry or Chicken curry as well.

Note:

Use soaked water while grinding.
If you are using any other variety of rice,please add half cup of fresh coconut to give softness to Dosa.

Ash gourd peel chutney:

October 20, 2017

In our native, we get very good, thick fleshed Ash gourd and usually outer skin (we call it as Odu) will be hard and usually remove ¼ an inch thick. After this we usually scrape the outer green part and use it in a dry curry/Subzi/palya. But what I get it in Bangalore has very thin outer skin and I usually peel only outer green part and use it in a really tasty chutney and it is very healthy as well as pairs very well with hot rice or Dosa or idly.

Ingredient:

Ash gourd peel – Whatever is available.

Green chillies – 2 to 3

Salt

Tamarind – ½ tea spoon

Coconut – ¼ cup to ½ cup

Method:

-Chop the peels and cook this with green chillies, tamarind and salt by adding very little water.

-When it is cooked, switch off the gas and cool the mixture.

-Grind with coconut by adding little water.

-Add seasoning as you wish.

-Serve either with rice or Dosa.

Kumbalakai/Ash gourd Dosa:

October 19, 2017

When I prepared Kashi halwa, so much quantity of the inner fleshy part was left and I was not in the mood to throw it away. I immediately made a couple of breakfast options from the remaining inner fleshy part, which can be made by adding ash gourd pieces as well. I feel that the inner core has more flavour than real ash gourd: D Ash gourd is considered as super food which has many healing properties and it is very good for the human body. It is low in calories hence it is good for weight watchers as well as diabetics.

This Dosa batter is like normal urad dal Dosa and one can prepare paper thin roasted Dosa or thick set Dosa as you wish.

Ingredients:

Dosa rice / White normal rice – 3 cups

Urad dal – ¼ cup

Ash gourd inner soft part – 3 cups (you can use ash gourd pieces as well)

Salt

Method:

-Wash Ash gourd, peel outer skin and remove inner core with seeded part. (Core part can be used to make Dosa batter)

-Remove seeds and take white part and keep it ready.

-Wash rice and dal together. Soak for 2 hours.

-Grind soaked rice and dal with ash gourd core part or pieces by adding sufficient salt.

-Batter should be smooth and consistency is like normal Dosa batter.

-Ferment this ground batter for 8 hours or overnight.

-Next day prepare Dosa as you wish.

-If you like crisp roasted one, spread as thin as possible on heated iron griddle.

-If you wish soft, porous kind, spread like a set Dosa and enjoy with coconut chutney.

Ash gourd Sweet Dosa:

October 18, 2017

Ash gourd or winter melon or white pumpkin has so many health benefits and it is literally the most ignored veggie of all. In our native we prepare so many varieties of dishes from this white coloured veggie. This Dosa is prepared by using the inner core of the vegetable by removing its seeds. You can make it sweet or plain, that is your choice. I like the sweeter version. It is very soft and melts in your mouth. Today we will see how it’s made.

ribbet 3_Fotor

Ingredients:

Dosa rice – 3 cups

Poha – 1cup

Fenugreek seeds – 1 tsp

Ash gourd inner soft part – 1 cup (you can use white part as well)

Coconut gratings – ½ cup

Turmeric powder – ½ tsp

Salt and jaggery- to taste

If you want sweeter versions add jaggery or else you can omit.

Eno fruit salt – ½ tsp

Method:

-Wash Ash gourd, peel outer skin and remove inner core with seeded part. (Core part can be used to make Dosa batter)

Ribbet collage 1

-Remove seeds and take white part and keep it ready.

-Wash, soak rice, fenugreek seeds with sufficient water by putting beaten rice as well.

Ribbet collage 2

-After 3 to 4 hours of soaking, grind this by putting Ash gourd, jaggery, salt, turmeric, coconut into smooth batter. Check for sweetness or salt.

– Keep this batter for fermentation. In Bangalore weather, I usually grind any batter around afternoon, so that the next morning it will be perfect.

-The next morning add Eno fruit salt, mix nicely and keep aside for 10 minutes.

– Then you can start making Dosa on heated iron griddle. Take one serving spoon of batter and pour, don’t spread. Keep gas flame in simmer, spread little ghee, close the lid and cook. Don’t flip the Dosa. Only one side cooking is needed for this. Here I have used half serving spoon of batter for each small roundel. Personally, I like to serve this as small cute roundels.

-This Dosa tastes good with honey or onion and coconut chutney with red chillies.

Gluten free Masala Bread:

October 11, 2017

Wanted to experiment with banana flour which I had made at home, in baking bread. So, I tried my hand at this recipe. In the end, I got soft, dill flavoured bread. Which had nutritionally rich dill leaves, seasoned onion, Amaranth flour, homemade banana flour and fine rawa. People who want to try this, can replace the flour and try. One can use only All-purpose flour or whole wheat flour but handle your dough carefully.

Now we will see how I proceeded –

Ingredient:

Amaranth / Rajgira flour – 1 cup

Banana flour – 1 cup

Fine rawa / semolina – 1 cup (used millet rawa)

Milk – 1 cup (vegans can use any other form of milk)

Water – ¼ cup

Active dry yeast – 2 tea spoons

Sugar – 2 table spoons

Oil – 2 table spoons

For masala:

Dill leaves – 1 small thin bunch

Curry leaves – 1 table spoon

Onion – 1

Green chillies – 2

Cumin – 1 tea spoon

Oil – 1 table spoon

Salt – 1 tea spoon

Turmeric – ½ tea spoon

For Garnishing and other:

Chia seed – 1 tea spoon

Butter – 1 table spoon

Milk – 1 table spoon

Oil – 2 table spoons

Method:

-First, we will arrange for yeast proofing: take Luke warm milk and water, dissolve sugar and add yeast, mix nicely by using spoon and keep aside by closing a lid for 10 minutes.

– If this has not shown any bubbles even after 10 minutes, discard the solution and prepare once again with fresh yeast.

-At the meantime, prepare for seasoning:

-Chop onions, green chillies. Heat oil, put cumin, onion and fry for a while. When onion becomes transparent, add curry leaves, dill, turmeric, salt.

-Switch off the gas, when greens wilts.

-Now put all the dry flours in food processor, dry run and mix thoroughly. Add in seasoning, oil and once more mix everything.

-Now pour yeast mixture and knead with the help of kneader. If it is very sticky, adjust the consistency by sprinkling extra flour.

-Ready dough should be little sticky, but not watery.

-Remove this dough from the processor, apply 2 table spoons of oil on this dough all over from the outside and keep it in a bowl covered with wet towel to rise (First rise)

-It will take anywhere between 1 ½ to 2 hours. (Dough should be doubled)

-After one and a half hours, remove this raised dough and place it over the work table by sprinkling some dry flour over the counter.

-Spread this dough into rectangular shape by pulling by hand (width should roughly match the bread baking tin)

-After pulling and spreading like a rectangular mat, fold it thrice or four times, like a real folding of the mat.

-Keep this folded roll in a greased baking tin, apply milk on top of the dough to avoid drying. Sprinkle chia seed and keep it for second proofing (rise) by closing it with a wet cloth or bigger vessel.

-When it rises after an hour, bake this in a pre-heated oven for 20 minutes at 200® C.

-Immediately after taking out from the oven, apply butter all over at the top part and keep it for cooling.

-After it cools down, de-mould and slice the bread and enjoy with any jam or butter.

Note:

-If you want vegan version, please skip application of milk and butter.

Peanut chutney:

October 4, 2017

Peanut or Ground nut is considered as a power house of nutrients and known as the poor man’s cashew. In our family everyone loves peanuts as a munching snack and not in a curry. As a Mangalorean, our taste buds were accustomed to coconut based curries from childhood days and we never prepared peanut based curries until my hubby introduced me to this super delicious recipe of his friend’s family. Thanks to our friend Seetha who obliged to pass on this recipe of her mother in law. This is an Andhra household’s day to day chutney recipe. We love this Spicy, tangy and creamy chutney or dip with anything and everything. It is a deadly combination with Sago and Rice Rotti too.

pic main

Ingredients:

Peanuts – ¾ cup (roasted)

Oil – 1 tea spoon

Onion – 1 (chopped)

Green chillies – 3 to4 (chopped)

Coriander leaves – 4 strings (chopped)

Garlic – 1 whole bulb

Salt

Tamarind – peanut size.

Method:

–I take roasted peanuts with skin intact. If you want to remove the skin, you can do that and use.

Ribbet collage

– Now take one tawa, put oil. When it is hot, add chopped onion, garlic, green chillies and fry till it becomes translucent. (Onion Should be transparent and glossy)

– Switch off the gas and mix in chopped coriander leaves, roasted peanuts and tamarind.

– Cool this mixture and grind this mixture by adding salt and required amount of water.

– I normally don’t add any seasoning to this chutney. If you want you can add or serve as it is.

– It goes very well with any south Indian Breakfast dishes.

Sabudana Rice Rotti:

October 2, 2017

Akki rotti is an integral part of Karnataka cuisine. When we mix Soaked Sago/ Sabudana/ topiaco pearls in this dough, we get super soft mouthwatering fragrant flat bread. It is regular in our house hold and it usually stays fresh and soft for long hours and fulfills the need as a tiffin box option as well. I usually serve this sago rotti with peanut chutney and it is the most liked combination in our household.

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Ingredients:

Sabudana – 1 cup

Curd or buttermilk – 1 cup

Rice flour – 1 to 1 ½ cups

Green chilli -1 (chopped)

Coriander leaves – 2 table spoons (chopped)

Cumin – 1 tea spoon

Salt

Method:

–Wash Sabudana with water, drain and soak with curd.

–Keep it overnight or for 5 to 6 hours.

–The next morning, add required amount of rice flour, chopped chilli, coriander, salt, cumin and mix nicely to make pliable dough.

–If dough is very stiff, add little water and adjust the consistency.

Ribbet collage 1

–Keep it aside for 5 to 10 minutes to absorb all the seasoning as well as to soak.

–When you want to make rotti, take one piece of banana leaf or butter paper.

–Take a little rotti dough in your moist hand, and start patting in a circular motion by dipping your hand in water in-between.

–Sprinkle one teaspoon of oil over this patted rotti and keep it ready.

Ribbet collage 2

–Heat iron griddle and cook oil sprinkled rotti by putting upside down on it.

–After 2 to 3 minutes, peel off banana leaf or butter paper.

–Sprinkle little oil over it and flip.

–Cook and serve hot with chutney.

Note:

– I usually prepare the dough, the previous night and keep the dough under refrigeration.

-In that case, I soak sago in the morning and prepare dough in the evening.

-Keep one bowl of water in a reachable distance to dip your hand in-between.

-While patting the rotti, dip your hand in a bowl of water which you have kept aside.

– wetting your hand will help to avoid the dough sticking to your fingers while patting.

Genasale/Steamed rice cake with coconut jaggery filling:

September 30, 2017

Genasale is coconut and jaggery filled steamed kadubu or steamed rice cake, usually folded and steam cooked in banana leaves. Banana leaf gives beautiful aroma and a good taste to this Genasale. Genasale is prepared using few basic ingredients but the end result is mouth watering, everyone’s favourite dish.

In my ancestral home, Navaratri/Dasara is celebrated by worshiping Goddess Durga. This Genasale is the main offering to the Goddess during night puja. I still vividly remember waiting for this Genasale prasadam to be served, while having a scrumptious traditional dinner. Now let us learn how to prepare this Genasale or kayi kadubu (kayi = coconut).

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Ingredients:

Dosa rice /white rice – 2 cups

Grated coconut – 1 cup

Grated Jaggery – ½ cup (to taste).

Ghee/ Clarified butter – 4 tsp.

Salt to taste

Banana leaves

Method:

-Wash Dosa rice and soak it for 2 to 3 hours.

– Grind soaked rice in to a fine paste with minimal water and salt.

–Batter should be a little thick but of spreadable consistency.

– Add 2 tea spoon of ghee and mix nicely, keep aside.

–Now prepare filling by mixing coconut, jaggery, and little ghee and mix everything nicely. keep it aside.

–Now take banana leaf, hold this on a gas flame (for wilting), then clean it with a wet cloth.

-Now take one spoon of rice batter, apply on banana leaf like a thin Dosa.

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– Take one spoon of jaggery mixture and Spread it over the thin Dosa and fold the banana leaf like a pocket.

– Steam cook for 30 min.

Ribbet collage 2

– Serve this Genasale with dollop of Ghee and Enjoy.

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