Semya Upma

Ingredients:

Puri

Ingredients:

Crispy Paper Dosa

Ingredients:

Brown rice/white rice : 2 cups
Urad dal : 1/2 cup
Thick poha : 1 cup


Method :

1. Soak brown/white rice, urad dal in water for overnight or at least 6 hours.
2. Soak poha in water for 15 min.
3. Grind them into smooth batter by poha.
4. Ferment it.
5. Take required batter into a bowl and add water to make it thin consistency.
6. Heat dosa pan and pour some batter in the middle for the pan.
7. Start making circles from the center and spared the batter around the batter evenly and quickly.
8. Spray some oil on the upper side and around the dosa. Wait until this side is cooked.
9. Turn the dosa to other side and cook it properly. Fold the dosa into half and serve with chutney.

Uthappam

Ingredients:

Dosa batter : 2 cups

Onion : 1 medium finely cut
Carrot grated : 2
Cilantro: 1/2 cup
Salt : to taste
Red chilli flakes/chilli powder : 1 spoon

Method:

1: Prepare dosa batter. Recipe can be found here. Add water and make the batter thin in consistency.
2. Add grated carrot, salt, red chilli flakes/chilli powder/ onion, cilantro.
3. Mix well.
4. Ferment again. Sour batter works best for uthappam.
5. Heat dosa pan.
6. Pour batter on the pan. Spread very little. Uthappam should be little thick.
7. Spray oil on the batter. Cook for 3 min.
8. Turn the uthappam to other side and cook well.
9. Take it to a plate.

Rava Dosa

Recipe inspired by vahchef. This is such an easy and awesome recipe for breakfast or as an evening snack. You can just make the batter with the things that are sitting in the pantry. there is no need to ferment the batter. I have made Rava Dosa for break fast this morning. Needless to say taste was awesome... and dosa came out very crispy.... I am planning to make the dosa again for this evening... :-)

Original recipe has hing in it. I have avoided this. Taste was good without the hing as well.

Ingredients:

Semolina : 1 cup
Rice flour : 1 cup
Maida/All purpose flour : 1/2 cup
Green chillies : 2
Salt : to taste
Pepper powder : 1 tsp
Grated ginger : a pinch

Method:

Mix all the ingredients well.
Add water and make a thin liquid (butter milk consistency).
Heat pan on the stove.
Sprinkle batter with hand all around pan.
Spray oil on the dosa.
Let the dosa cook until it turns golden brown.
Fold the dosa and take into a plate.
Serve with chutney.


Note: To get better idea of this recipe watch vahchef video here

Omelette Dosa

Ingredients:

Brown rice/white rice : 2 cups
Urad dal : 1/2 cup
cooked rice : hand ful
salt : 1 spoon


For Omelette:

Egg : 1
Salt : pinch
Chilli powder : 1/2 tsp



Method:


Soak brown/white rice in water for overnight or at least 6 hours.
Grind them into smooth batter by adding salt and cooked rice.
Ferment it.

Break the egg in a bowl. Add salt and chilli powder and whisk it well.


Take required dosa batter into a bowl and add water to make it thin consistency.
Heat dosa pan and pour some batter in the middle for the pan.
Start making circles from the center and spread the batter around the pan evenly and quickly.

Pour the egg on the upper side of dosa and spread it quickly.

Spray some oil on the upper side and around the dosa. Wait until this side is cooked.
Turn the dosa to other side and cook it properly. Fold the dosa into half and serve with chutney.

Idli

Ingredients:

White rice : 2 cups
Urad dal : 1/2 cup
Cooked white rice : 1 cup

Salt : 1 tsp
Soda : 1/4 tsp

Method:

Soak white rice and urad dal over night or at least 4 to 6 hours.
Grind soaked white rice, urad dal, cooked rice into smooth batter.
Batter should not be too thin or too thick in consistency.
Take required batter into a bowl.
Add soda and salt. Mix well. Add very little water if required.
Grease the idli mould using ghee/oil.
Fill the mould with the batter. Steam cook until done.
Serve with Peanut chutney or sambar.

Bisi Bele Bath

I have prepared this recipe few years ago with store bought masala. I always wanted to try this with home made masala. Yesterday when I was talking to my friend Gowri, who is from bangalore she gave me the recipe for masala and also the method to do this. I have altered little bit according to my taste and made this morning for break fast. What can I say now !!!!! It came out really well.. and I just loved the taste and enjoyed each and every spoon.

My friend also has a blog and you can visit her recipes here.




Here is my version of recipe:

Ingredients:
Toor dal : 1 cup
Raw white rice : 1 cup
Fresh peas : 1/4 cup you can use frozen as well)
Carrot (1 inch cut) : 1 cup
Potato (1 inch cut) : 1 small size
Beans (1 inch cut) : 1 cup
Capsicum (green/red 1 inch cut) : 1 cup (I used red)
Cilantro : 1/4 cup (finely cut)
Tamarind paste : 2 spoons
Salt : to taste
Water : Add accordingly
Ghee : 1 spoon

Soak toor dal, rice and fresh peas in water for at least 4 hrs

Masala :

Urad dal : 1/4 cup
Chana dal : 1/4 cup
Cumin seeds : 1 spoon
Coconut powder : 4 spoons
Methi seeds : 1/2 tsp
Dhania seeds : 1/4 cup
Red chilli : 1/4 cup
black pepper : 1 tsp
Clove : 3
Cinnamon : 1 inch stick
Star Anise : 1

Dry roast all the above items under masala and blend them coarsely.

Seasoning:

Oil : 3 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1tsp
Curry leaves : hand ful
Hing : 1/2 tsp
Onion : 1/4 cup finely cut
Turmeric : 1/2 tsp
Red chillies : 2 broken
Pea nuts : hand ful

Method :

Wash the lentils and keep it aside.
Heat oil in pressure cooker.
Add Mustard , cumin seeds. Let it splutter.
Add hing, curry leaves, broken red chillies, peanuts, onion and turmeric. Saute it.
Add cut veggies (carrot, potato, beans, capsicum). Saute it for few min.
Add toor dal, rice and peas. Mix well. Add Masala now and mix it properly.
Add enough salt, cilantro and tamarind paste.
Pressure cook until you hear 3-4 whistles.
Once done, add 1 spoon of ghee and mix well.
Bisi bele bhat should be little watery in consistency.

Oats Idli

Ingredients:

Quaker 1 min Oats : 1.5 cups (dry roast and powder coarsely)
Wheat Rava/sooji : 3/4 cup (roasted)
Yogurt : 5 tbsp
Salt : 1 tsp
Soda : 1/4 tsp

Method:
Mix Oat powder and rava/sooji using yogurt.
Batter should not be tto thin or too thick in consistency.
Add soda and salt. Mix well.
Grease the idli mould using ghee/oil.
Fill the mould with with the batter. Steam for 7-8 min.
Serve with chutney or sambar.

Tip : You can season the batter with mustard seeds, urad dal, grated carrot and finely cut cilantro.

Bread and Omelette

Ingredients:

Wheat/any bread : 2 slices
Butter/ghee/oil : 1 spoon
Eggs :1
salt : a pinch
Pepper : a pinch
cinnamon : a pinch

Method:

Apply Butter/ghee/oil to bread and toast it until brown.
Break the egg in a bowl.
Add salt, cinnamon, pepper to the egg and beat it.
Pour it on a non stick pan and let it cook for few min.
Turn it and let it cook for few more min.
Place the omelette in between the bread slices and serve it.


Tip: Serve with ketch up on side.

Upma

Ingredients:

Rava : 2 cups
Water : 6 cups
Finely cut beans : 1 cup
Diced carrot : 1/2 cup
Ginger grated: 1/2 tsp
Onion : 1/2 finely cut
Tomato :1 small size
Cashews : 3 spoons (optional)
Salt: 3/4 spoon

Seasoning:

Mustard seeds : 1/2 tsp
Green chillies : 5
Chana dal : 1 tsp
Curry leaves : 1/4 cup
Oil : 2 spoons

Method :

Heat oil in a pan.
Add mustard seeds and let it pop.
Add curry leaves, green chillies, chana dal and cashews.
Let it brown for few seconds.
Add onion, tomato and saute it.
Add carrot, beans and ginger and let it cook for 5 min.
Add rava and mix properly.
Add salt and water.
Close the lid and let it cook.
Every 5 min, turn the mixture properly.
Cook until water is evaporated.
Add cilantro at just before the upma is done and mix well.

Tip :
Add ghee at the end to enhance the flavor.

Pongal

Ingredients:

Moong dal : 3/4 cup
Rice : 1/4 cup
Salt : 1 tsp
whole pepper : 1 tsp
Ghee/oil : 2 tsp
cashews : 2 tsp (optional)
Cumin seeds : 1 tsp
Curry leaves : hand ful
Water : 3 cups

Method:

Wash the rice and moong dal few times.
Add 2 cups of water to it.
Heat a pan and add oil/ghee to it.
Add cumin seeds, whole pepper and let it splutter.
Add cashews and curry leaves.
Add moong dal mixture and let it cook in a pressure cooker for 3-4 whistles.
Open the cooker after the pressure is released.
mash the pongal with wooden spoon a little and mix the pongal well.
Serve peanut chutney/tomato chutney.

Pesarattu

Ingredients

Moong dal (whole): 3/4 cup
brown rice/white rice : 1/4 cup
Green chillies : 4
Cumin seeds : 1 tsp
Salt : 1 tsp
Ginger (peeled): 1 inch
Onion ; 1 medium size (finely cut)
Cilantro : 1 cup (finely cut)

Method :

Soak moong dal and rice for at least 4 hrs.
Grind them into smooth paste by adding chillies, cumin seeds, salt and ginger.
Let it stand for few hours.
Heat a pan on the stove.
Pour the batter and spread it around the pan in circular motion starting from center.
Spray oil on the attu and wait till the lower side gets cooked.
Flip and cook for few seconds.
Sprinkle finely cut onion and cilantro.
Fold it into half once done.

Brown Rice Dosa and Peanut Chutney

Ingredients for dosa:

Brown rice/white rice : 2 cups

Urad dal : 1/2 cup

cooked rice : hand ful

salt : 1 spoon

Ingredients for Chutney:

Roasted peanuts : 1 cup

tamarind : soaked in water : small lemon size

salt : to taste

green chillies : 4

garlic : 2 pods

cilantro : 1/4 cup

oil : 1 spoon

Method for dosa :

Soak brown/white rice in water for overnight or at least 6 hours.

Grind them into smooth batter by adding salt and cooked rice.

Ferment it.

Take required batter into a bowl and add water to make it thin consistency.

Heat dosa pan and pour some batter in the middle for the pan.

Start making circles from the center and spared the batter around the batter evenly and quickly.

Spray some oil on the upper side and around the dosa. Wait until this side is cooked.

Turn the dosa to other side and cook it properly. Fold the dosa into half and serve with chutney.

Method for Chutney:

Heat oil in a pan and roast chillies.

Blend all the ingredients under chutney including chillies by adding. Do this until the mixture is smooth.

Season it with urad dal, mustard seeds, curry leaves and broken red chillies. This step is optional.