Category Archives: Breakfast Ideas

Recipe – Podi Masala Dosa

Recipe – Podi Masala Dosa

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Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 12-15 Dosas

Ingredients

For the dosa batter

  • Urad Dal (white lentils): 1/4 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Podi Masala

  • Peanuts: 2 Tablespoon
  • Chana Dal: 2 Tablespoon
  • Urad Dal: 2 Tablespoon
  • White Sesame seeds (Til): 1 Tablespoon
  • Dry Red Chili: 4
  • Hing: 1 pinch
  • Salt: 1 Teaspoon or as required

Others

  • Oil/ghee: as required for greasing

Method

For the dosa batter

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the Podi

  • In a small pan, in medium heat, dry roast the peanuts for 2 minutes.
  • Now roast the chana dal for 3 minutes.
  • Roast Urad dal for 3 minutes
  • Roast sesame seeds for 30 seconds
  • Roast dry red chili for 30 seconds.
  • Turn of the heat and transfer this to a bowl.
  • While it is hot, add hing and salt and mix well.
  • After 5 minutes, when the mix cools down, grind it to fine powder.

For the podi masala dosa

  • Add salt in the dosa batter. Adjust water to make a thin dropping consistency dosa batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to thinnest circle possible.
  • Spread little podi masala in one side of the dosa.
  • Drizzle little oil over it and cook in medium flame until bottom part of dosa becomes golden. No need to flip. Roll it or fold it.
  • Serve hot with coconut chutney.
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Recipe – Vegetable Puff Using Ready-Made Puff Pastry Sheet

Recipe – Vegetable Puff Using Ready-Made Puff Pastry Sheet

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Prep Time: 15 Minutes

Cook Time: 35 minutes

Serves: 9

Ingredients

  • Ready-made puff pastry sheet: 1
  • Butter: as required for greasing
  • Oil: 2 Tablespoon
  • Boiled Potato: 3 medium sized
  • Carrots: 1 medium sized, grated
  • Beetroot (Beet): 1/4th of a medium sized, grated
  • Green Peas: 2 Tablespoon
  • Onion: 1 medium sized, finely chopped
  • Green bell pepper: 1/4th of a medium sized
  • Ginger-garlic paste: 1 teaspoon
  • Green chili, finely chopped or paste: 1 Teaspoon
  • Water: as required
  • Chat masala: 1 teaspoon
  • Salt: 1 teaspoon or to taste
  • Garam masala: 1/4 Teaspoon
  • Cumin seeds: ½ Teaspoon

Method

  • Heat 1 tablespoon oil in a pan and add cumin seeds. When it changes color, sauté onion, bell pepper, ginger-garlic, chili.
  • Add green peas and grated, beetroot and carrot. Saute for another 3-4 minutes
  • Add boiled and mashed potato, salt, chat masala, garam masala powder and mix well.
  • Fry the mix till it is completely dry and the raw smell of beet and carrot is gone.
  • Turn off the heat and let it cool.
  • Divide the Mix into 9 equal portions. Roll them into cylinder shapes. keep aside.
  • Preheat the oven to 400 F / 200 C
  • Take the puff pastry sheet. If it is frozen, Keep it out for 2-3 hours. It should be in normal temperature while using.
  • Spread some dry flour on the kitchen top and unfold the sheet. Sprinkle some dry flour on it and using a rolling pan roll it gently. No need to roll more.
  • Using a knife cut it into 9 equal rectangular shapes.
  • Add vegetable filling in all the sheets.
  • Fold each portion to cover the filling. Using a fork seal the edges.
  • Brush with butter on both sides and place them on a baking tray.
  • Bake for 10 minutes. take them out. Flip it all and bake again for another 10 minutes.
  • take out and serve hot with tomato ketchup

Recipe – Bread Pulao

Recipe – Bread Pulao / Bread Upma

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Prep Time: 5 Minutes

Cook Time: 10 Minutes

Serves: 2

Ingredients

  • Bread Slices: 8
  • Butter / Oil: 2 tablespoons
  • Onions: 1 medium, chopped into small pieces
  • Bell pepper: 1 small, chopped into small pieces
  • Tomato: 1, finely chopped
  • Green Chili: 1, finely chopped
  • Salt: ½ teaspoon or to taste
  • Black pepper powder: ½ teaspoon
  • Garam Masala Powder: 1/4 Teaspoon
  • Tomato ketchup: 2 Tablespoon
  • Coriander Leave: 1 tablespoon, chopped

Method

  • Cut each bread slices into 6-8 pieces. Sprinkle some water to keep the slices soft.
  • Heat 2 tablespoon oil or butter in a pan
  • Add onion, bell pepper and sauté for 2-3 minutes.
  • Add tomato, green chili and sauté for another 2-3 minutes.
  • Add tomato ketchup, salt, black pepper powder, garam masala powder. Mix well.
  • Add the bread pieces. Toss gently.
  • Cover and cook for 2-3 minutes.
  • Add coriander leaves. Mix well.
  • Serve hot.

Cook’s Note

  • For a crispy pulao, you may pre-roast the bread slices, cut into pieces and add in the sauteed mix.

 

Recipe – Green Sauce Pasta

Recipe – Green Sauce Pasta

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Cooking Time: 25-30 minutes

Serves: 4

Ingredients

  • Penne Pasta: 2 cups
  • Water: As required
  • Spinach: washed and chopped, 2 cups
  • Mint leaves: washed and chopped, 7-8
  • Coriander leaves: washed and chopped, ¼ Cup
  • Basil leaves: washed and chopped, 4-5
  • Butter: 2 tablespoons
  • Onion: 1, finely chopped
  • Green Bell Pepper: ½, Finely chopped
  • Garlic: 6-7 cloves, finely chopped or crushed or paste
  • Fresh Milk cream: 2 tablespoons
  • Salt: 1 teaspoon or to taste
  • Black Pepper Powder: 1 Teaspoon
  • Dried Oregano powder: ½ teaspoon

Method

  • Boil 7-8 cups of water. Add pasta in boiled water and cook for 10 minutes or until 90% done. Drain excess water and keep aside.
  • Blend spinach, mint leaves, coriander leaves and basil leaves to a smooth paste using little water.
  • Heat butter in a pan.
  • Saute garlic, onion and bell pepper for 3-4 minutes.
  • Add the blended green paste and salt. Mix well and cover it. Cook for 6-7 minutes or until the raw smell from spinach goes off.
  • Add cooked pasta, fresh milk cream, black pepper powder and dried oregano. Mix well. Cook for 4-5 minutes without covering the pan. Stir occasionally. Cook until pastas are dry.
  • Turn off heat and serve hot.