Category Archives: Breakfast Ideas

Recipe – Oats’ Upma

Recipe – Oats’ Upma

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Prep Time: 5 minutes

Cooking Time: 18-20 Minutes

Serves: 2

Ingredients

  • Instant Rolled Oats: 1 cup
  • Oil: ½ Tablespoon
  • Mustard Seed: ½ Teaspoon
  • Peanut: 1 Tablespoon
  • Onion: 1 small sized, finely chopped
  • Green Bell Pepper: ½ medium sized, chopped
  • Ginger: finely chopped, crushed or paste, ½ teaspoon
  • Green Chill: 1, finely chopped
  • Tomato: 1 medium sized, finely chopped
  • Mixed Vegetable: finely chopped 1 carrot, 4-5 green beans, handful green peas.
  • Water: 3 Cup
  • Salt: 1 Teaspoon or to taste
  • Black pepper powder (kali mirch): ½ Teaspoon
  • Lemon juice: 1 teaspoon
  • Cilantro leaves: 1 Tablespoon, finely chopped

Method

  • Dry roast the oats until it turns light brown. Keep aside.
  • Heat oil in a pan, add mustard seeds and when it splutters, add peanuts, onion, green bell pepper, ginger. Sauté for 3-4 minutes or till onions are golden brown.
  • Add tomato and green chili. Saute for another 2 minutes.
  • Add mixed vegetables, water, salt and black pepper powder. Mix well and cover for 5-6 minutes or till vegetables are cooked well.
  • Add the roasted oats. Mix well. Cover the pan and let it cook for 4-5 minutes.
  • Remove the cover, and cook on low flame till water is absorbed.
  • Turf off the heat.
  • Add lemon juice and coriander leaves.
  • Mix well and serve hot.
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Recipe: Rava Toast / Sooji Bread Toast

Recipe: Rava Toast / Sooji Bread Toast

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Prep time: 15 mins

Cooking time: 15 minutes

Serves: 4

Ingredients

  • Bread Slices: 8
  • Rava (Semolina / Sooji) ½ cup
  • Curd (Plain Yogurt): 2 Tablespoon
  • Water: ½ cup or as required
  • Salt: ½ teaspoon or as required
  • Red Chili Powder: ¼ Teaspoon
  • Chaat Masala: ½ Teaspoon
  • Butter: as required to roast
  • Onion: ½ of a medium one, finely chopped
  • Bell Pepper: 1/4th of a medium one, finely chopped
  • Tomato: 1, finely chopped
  • Green chili: 1, finely chopped
  • Coriander leaves: 1 tablespoon, finely chopped

Method

  • In a bowl whisk curd. Add rava, salt, red chili powder, chaat masala, chopped onion, bell pepper, tomato, chili and coriander leaves in the bowl. Mix well.
  • Add water to make a thick batter like toothpaste. Keep this aside for 10 minutes.
  • Heat a non-sticky tawa.
  • Once the tawa is hot, grease it with butter.
  • Place as many bread-slices on it separately as you can. I used 4 slices at a time.
  • Add 2 tablespoon of the rava batter on top of each bread-slices and gently spread it all around.
  • Wait for 1 minute, when the rava layer starts to dry up a little, apply litter butter on each slice and flip them all carefully.
  • While you are waiting for the rava layer to become dry, keep an eye on the bottom part of the bread-slices, they might over-cooked, so adjust the heat accordingly.
  • Roast for 1 minute.
  • Flip and roast until both sides are done well.
  • Take them out. Serve with green chutney or tomato ketchup.

Recipe – Cheesy Pasta in White Sauce

Recipe – Cheesy Pasta in White Sauce

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Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients

  • Pasta: 2 cups
  • Water: As required
  • Butter: 1 tablespoon
  • Garlic: ½ tablespoon, chopped
  • Onion: 2 medium sized, cut into lengthwise
  • Bell Pepper: 1, cut into lengthwise
  • Salt: 1 Teaspoon or as required
  • Black Pepper Powder: ½ Teaspoon
  • Dried Oregano: ¼ Teaspoon
  • Grated Mozzarella Cheese: ½ Cup

For the white sauce:

  • Butter: 1 tablespoon
  • Plain Flour (Maida): 2 tablespoons
  • Warm Milk: 1 Cup
  • Water:1 cup
  • Salt: ½ Teaspoon

Method

  • In a sauce pan, add 1 tablespoon butter. Add flour and whisk constantly for 3 minutes. Add 1 cup of warm milk, 1 cup of water and ½ teaspoon salt. Whisk constantly for 5-6 minutes or until thickened. Turn off the heat. Keep the white sauce aside.
  • Boil 7-8 cups of water in a pot. Once it starts to boil, add pasta. Boil it for 10-12 minutes or until cooked. Drain excess water and keep aside.
  • Heat 1 tablespoon butter in a big pot. Sauté garlic, bell pepper and onion for 3-4 minutes or till onions are transparent, not brown,
  • Add boiled pasta, salt, black pepper powder, dried oregano, white sauce.
  • Toss well and cover it for 5 minutes.
  • Turn off the heat
  • Garnish with grated cheese and serve hot.

Recipe – Onion Masala Poori

Recipe – Onion Masala Poori

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Prep Time: 15 minutes

Cook time: 30 minutes

Serves: 12 Puris

Ingredients

For the Dough:

  • Maida (Plain flour): 2 Cup
  • Oil: 1 Tablespoon
  • Salt: 1 Teaspoon or to taste
  • Water: As required

For Stuffing:

  • Oil: 2 Tablespoon
  • Fennel seeds (saunf): 1 Teaspoon
  • Black seeds (kalonji): ½ Teaspoon
  • Bay leaf (tej patta): 1
  • Onion: 2 Large, finely chopped
  • Green chili: 1 teaspoon, finely chopped
  • Besan: 2 Tablespoon
  • Dhaniya Powder: 2 Teaspoon
  • Red chili powder: 2 Teaspoon
  • Garam masala: 1 Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Coriander leaves: 2 Tablespoon, finely chopped

For Frying the Poori:

  • Oil: As required for kachori to sink in the oil for deep fry.

Method

For the Dough:

  • Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for 10-15 minutes.

For Stuffing:

  • Heat oil in a pan, add saunf, kalonji, tej patta. Stir for 30 seconds.
  • Add chopped onion and green chili. Saute for 9-10 minutes in medium flame till onions are light brown.
  • Add besan, dhaniya powder, red chili powder, garam masala powder and salt. Mix well and cook for another 5-6 minutes, till nice aroma comes from the besan.
  • Turn off the heat and add coriander leaves, mix well and keep it aside to cool for 10 minutes.

For the Poori:

  • Discard the tej patta and divide the Pyaaz masala into 12 equal portions.
  • Take the dough and knead again for 2-3 minutes.
  • Divide the dough into 12 equal portions and roll them into balls.
  • Apply a little flour and roll each dough ball into 3-inch diameter circle.
  • Add one portion of the pyaaz filling in the middle of the circle.
  • Bring together all the sides, seal it tightly.
  • Roll the filled kachori again into a 3-inch diameter circle, ensuring that the filling does not spill out.
  • Continue filling the rest of the poories.
  • Cover with the wet napkin, otherwise those would be dry.

Frying the Poori:

  • Deep fry in hot oil flipping both sides until poori puffs up or becomes light brown from both sides. Drain onto absorbent paper.

Serve

  • Serve hot Poories with potato curry or chana dal gravy.