Tag: Breakfast and Snacks

Hari Mirch Ka Paratha(Green Chilies)

Ingredients:

1 cup wheat flour

4-5 green chilies (finely chopped)

Salt

¼ Tbsp. mustard seeds

¼ Tbsp. cumin seeds

¼ tsp asafoetida (asafoetida)

2 Tbsp. ghee

Cooking oil for frying

Water for kneading

¼ cup curd

FOR THE DOUGH

In a dough kneading plate, mix the wheat flour, salt ,ghee and curd.knead the ingredients well with water to form a soft dough. keep aside for 10-15 mins.

Green chilies stuffing

Heat oil in a pan on medium heat, add asafoetida, mustard seeds and cumin seeds.let them splutter, then add chopped green chilies and salt. Cook for about a minute. Set aside and cool.

Making green chili paratha

Now, take out a small portion of the dough and put a griddle on medium flame. Using a rolling pin, roll the dough into a small puri and stuff it with the prepared green chili stuffing and fold well into a ball. Using a little dry flour, carefully roll the ball into a paratha and put it on griddle.

Cook the paratha from both sides using a little oil until the texture is little brown and serve with curd or pickle, as you like.

Bruschetta  

Ingredients :

1 loaf French or Italian bread sliced into 1-2 inch slices 

1 Tbsp. Olive oil 

4cloves of garlic crushed and chopped 

1  cup tomato diced 

¼ cup onion diced 

4  basil leaves chopped 

Salt to taste 

1/4 cup chopped coriander 

1Tbsp. chopped jalepano 

1 Tbsp. lemon juice 

Instructions :

Stir together the tomatoes, onion ,garlic ,chopped coriander & basil leaves. Add salt and olive oil .Mix it well. Spoon onto the top of the bread.enjoy

Rajma (Kidney Bean Curry)

Ingredients:

250 gm red kidney beans (cleaned & soaked overnight)

7 tbsp clarified butter

200 gm tomato puree (fresh)

200 gm onions (peeled, washed and chopped)

4 black cardamoms

2 bay leaves

4 red chillies (whole)

1 tsp cumin seeds

5 tsp garlic paste

5 tsp ginger paste

1 tsp coriander powder

1 tsp red chilli powder

1 tsp black cardamom powder

½ tsp black pepper powder

10 gm ginger (scraped, washed and cut into fine juliennes)

2 tbsp coriander leaves (chopped)

salt as per taste

Method:

Take a pan and add 6 cups of water and bring to a boil the kidney beans. Remove scum and cook on low heat. Add whole black cardamom and bay leaves and boil till cooked. Remove black cardamom and bay leaves.

Heat clarified butter in a pan, add whole red chillies and cumin seeds. Stir over medium heat until the seeds begin to crackle. Add onions and fry until they turn light golden. Then add garlic and ginger pastes and fry till onions turn golden brown. Add coriander powder, red chilli powder and salt (all dissolved in % cup water) and stir for about 30 seconds. Add tomato puree and stir-fry till the fat leaves the sides. Now add the red kidney beans and bring to a boil. Reduce to low heat and cook for about 7 minutes. Now, sprinkle black cardamom and black pepper powders and stir. Remove from heat and adjust seasoning, garnish with ginger juliennes and coriander leaves.

Sambar Powder

Ingredients:

1/4 cup Chana Dal (Bengal Gram)

1/4 cup Coriander Seeds

2 Sprigs Curry Leaves

1 teaspoon Fenugreek Seeds

1 teaspoon Mustard Seeds

2 tablespoons Cumin Seeds

2 teaspoons Black Peppercorns

1 inch pieces of Cinnamon

¼ cup Dry Red Chilies

4 tablespoons grated Dry Coconut

1 teaspoon Turmeric Powder

Method:

Dry roast coriander seeds and curry leaves in a pan over low flame until you smell aroma of coriander seeds turn slightly light brown. Transfer them to a plate. Now one by one roast chana dal , mustard seeds, fenugreek ,cumin seeds, black peppercorns and cinnamon, also roast dry red chilies , grated dry coconut. Let the roasted spices and coconut cool at room temperature , then transfer to a grinder jar. Add turmeric powder and grind them in a blender or grinder until slightly coarse texture. Your Sanbar Masala is ready.

Sambar (Lentils with Vegetables)

Ingredients:

1-1/4 cups pigeon peas (arhar/tuvar dal)

500 gm shallots, peeled and kept whole

5-6 green chillies, slit

1 tbsp tamarind pulp extract

1 sprig coriander leaves (chopped)

Spice paste:

1 coconut grated

3-4 tbsp sambar powder

1 tsp turmeric powder

1 tsp red chilli powder

a large pinch of asafoetida salt to taste

Tempering:

2 tbsp coconut oil

1 tsp mustard seeds

1 tsp husked black beans (urad dal)

2 dry red chillies, torn into pieces

2 stalks curry leaves

Salt to taste

Method:

Place coconut for the coconut-spice paste in a frying pan over low heat, and dry-roast, stirring constantly, till it turns brown. Cool and grind to a fine paste with 1 cup of water. Mix in spice powders and salt.

Wash dal and place in a pan with onions, green chillies and 2 cups water. Cook over high heat about 25 minutes. Mash when cooked and blend with the spice paste. Add the tamarind extract, bring to boil, add salt to taste remove from heat immediately and sprinkle coriander leaves. Add some biling water if you feel the consistency is too thick.

You can add veggies of your choice (I used drumsticks. chopped tomatoes, diced pumpkin, beans) while sambar is cooked. But make sure you saute all the veggies in oil and add pinch of salt before adding to the sambar

Mix Veg Uttapam ( Rice-Lentil Pan Cake)

Ingredients:

1 cup urad dal ( Black Lentil husked)

4 cups idli rice ( or any Broken rice)

1tbsp fenugreek seeds

Pinch of salt

1 cup chopped vegetables of your choice (Cabbage, Cauliflower, onion, capsicum, carrots etc,)

2 Green chilli chopped

2 Tbsp. chopped coriander

Cooking oil or clarified butter for frying uttapams

Method for preparing batter:

Soak fenugreek seeds, urad dal and idli rice separately in lots of water for minimum 4 hrs. Soaked black lentil should be washed thoroughly.

Grinding:

Grind the soaked fenugreek seeds, grind black lentil (urad dal) by adding water little by little. This lets the dal to fluff up well. The dal should fluffy and fill the mixer grinder. Transfer the dal mixture in a bowl. Keep aside, And last it is the turn of idli rice, grind the soaked and drained idli rice for about 30 minutes till the rice is smooth, add enough water while grinding. Transfer the batter to the lentil and fenugreek mixture and mix well. Take a bigger bowl which has enough space for the batter to expand while fermenting. Ferment the batter for overnight . Add the salt after fermentation.. Once fermented the batter should have increased in volume. mix the batter well.

Preparing Uttapam:

Heat griddle (Tawa) and coat with little oil , on low to medium heat, pour the one big spoonful of batter and spread it to a desired shape and size, but don’t spread too much. When the batter is still not done on the top, add the mix vegetables , chillies and coriander. Gently press with spatula , drizzle some oil on top and flip the uttapam carefully. Cook till your veggies get nice golden brown to dark brown colour. Serve straight from the griddle to plate with sambar and coconut chutney.

Rava Dosa (Semolina Dosa)

Ingredients:

½ Cup semolina

½ cup rice flour

¼ cup whole wheat flour

1 green chili chopped

1 onion chopped

½ Tbsp.r oasted cumin seeds

½ Tbsp. black pepper powder

Salt to taste

Oil for cooking

Water to make batter (as required)

Method:

Take all the above ingredients in a bowl except water and oil. Mix well , now add 2 cups of water , whisk till you get smooth batter (No lumps). The secret of good dosa lies on the consistency of the dosa batter. Not too thick ,not too thin .

Cover and let the dosa batter rest for 30-15 minutes.

Prepare your griddle on low to medium heat, just before poring your dosa batter , make sure you keep whisking. A ladle full of batter on griddle, cook on low to medium heat. When the top side looks translucent , drezzile little oil or melted clarified butter , flip and repeat the process. You must know that rava dosa take longer time to cook than normal dosa. Make sure your base is golden brown.

Remove from griddle and serve hot with coconut chutney and Sambar.

Tomato chutney

Ingredients:

2 large ripped tomatoes, chopped

1 tsp urad dal

2 tbsp  coconut oil

1 tsp chana dal

3 kashmiri dried red chilli

¼ tsp turmeric powder / haldi

½ tsp sugar

salt to taste

For Tempering :

2 tsp oil

½ tsp mustard seeds / rai

½ tsp urad dal

pinch of hing /asafoetida

few curry leaves

Method:

In a large pan, heat oil., add urad dal, chana dal, and red chilli, saute on medium flame till dal turns golden brown. Add chopped tomatoes and continue to sauté till the water from the tomatoes evaporates. Now add turmeric powder, sugar and salt, mix well. Let the mixture cool completely and then transfer to a blender. Blend to a smooth paste (without adding water).keep aside.

For Tempering:

Heat oil in a small pan, add mustard seeds, urad dal, hing and curry leaves. Allow to splutter. Then pour the tempering over the tomato chutney.

Coconut chutney

Ingredients

½ cup fresh coconut chopped

2 tbsp Bengal gram (Chana Dal roasted)

2 green chilies

¼ tbsp. cumin

¼ tsp lime juice

Salt to taste

Water as required

¼ cup coriander leaves (optional)

For Tempering:

1tsp coconut oil

3-4 curry leaves

¼ tsp red chilli powder

¼ tsp mustard seeds

¼ tsp urad dal (split black gram husked)

Pinch of asafetida (heeng)

Method:

Add the coconut, cumin ,green chilies ,roasted gram, lime juice and salt to a blender .Blend the ingredients well without adding water first .then add water little by little to get a smooth coconut chutney. Taste and adjust the salt. Transfer the chutney to a bowl.

Tempering Coconut Chutney

In a pan heat coconut oil on medium flame, add urad dal, stir for 1-2 minutes until the dal turns a little red. Then add a pinch of hing, mustard seeds. When mustard seeds crackle add curry leaves and red chili powder. Pour this over the coconut chutney.

Medu Wada

Ingredients:

1 cup split washed urad dal (split black gram)

1/8 teaspoon asafoetida (hing)

1 tablespoon green chili chopped

2 tablespoons cilantro chopped (hara dhania)

1 teaspoon salt

Oil to fry

Method:

Wash and soak dal in about 3 cups of water for about 4-6 hours. Drain the water and grind dal to smooth paste using very little water just enough to grind. Blend for another 2 minutes to whip dal to make fluffy. Transfer the batter in a bowl.

Add all the ingredients to the dal batter, cilantro, green chili, coriander, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light and fluffy. To make sure batter is ready put one drop of batter in a bowl of water, batter should float.

Keeping the right consistency of batter is very important; add water as needed batter should be soft but not runny. When you put the batter on your palm batter should hold its shape.

Heat the oil in a frying pan over medium high heat.

To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away.

Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donut now with other hand wet fingers slowly slide Vada into the hot oil.Fry the Vadas from both sides till golden brown. Take them out over paper towel to drain access oil.

Serve with Coconut Chutney, and sambar .