Showing posts with label Breakfast recipes. Show all posts
Showing posts with label Breakfast recipes. Show all posts

Wednesday 13 May 2020

Beetroot dosa | Beetroot dosa recipe

Beetroot dosa




Whenever we think of south indian cuisines, one thing that comes to our mind is dosa. Ofcourse, Dosa is one of the healthy breakfast as there is no need of adding any unhealthy ingredients while making dosa. We can make dosa even more healthier by adding any of the veggies or leafy vegetables like spinach, coriander leaves, curry leaves etc. Beetroot dosa is one of such healthy breakfast recipes.
We can make it in two ways. In one variation, beetroot puree is added to the normal urad dal dosa batter. In another variation, chopped beetroots are added while grinding rice. Here I am going to explain the second variation of beetroot dosa.


Ingredients :

Dosa rice - 1 bowl
Beetroot - 1 (small)
Green chillies - 1-2
Cumin seeds /Jeera - 1tsp
Curry leaves - 1 strand
Salt to taste



Method :

Soak dosa rice for about 4-5 hrs or overnight.





Chop the betroot in to dices.





Add soaked rice in to the mixer jar. Add chopped beetroot, green chillies, cumin seeds, salt. Add little water and grind in to smooth paste.







Add required amount of water. Adjust salt. Dosa batter should not be too thick or too watery. It should be slightly thicker than neer dosa batter.





Heat the tawa /iron griddle on medium-high heat. Here I have used iron griddle.
Pour a ladle full of batter on it and spread it slightly in circular motion. Close the lid and let it cook for 1-2 mins.




 




Open the lid, smear a tsp of oil/ghee on it, & remove from tawa.





Serve beetroot dosa with sambar or coconut chutney or any other chutney of your choice.





Monday 27 April 2020

Ragi dosa | Ragi neeru dosa



Ingredients : 

Dosa rice - 1 cup
Ragi(whole) - 1 cup
Grated coconut - 3 to 4 tbsp (Optional)
Salt to taste

Method:


Soak rice and ragi for 4-5 hrs or overnight.



Take both of them in mixer jar. Add grated coconut, salt. Add little water and grind into smooth paste. Take the batter in a vessel. Add some water and adjust the consistency. Adjust salt as per your taste. Batter should be watery or in neer dosa consistency.





Heat the pan or tawa. (Normally I use iron griddle for making dosas. Especially for neer dosa, iron griddle is preferable). Keep the griddle on high flame. Flame should always be in high while pouring neer dosa batter. Put some oil on griddle, preferably sesame oil. Spread it nicely all over the griddle, so that we can easily remove the dosa from the griddle, else it may stick to the griddle.




Pour the batter on the griddle moving outwards to inside or just like making rava dosa. Do not spread the batter using the back of ladle, like the way we do for other dosas. It's ok if there are some small gaps. No need to fill those gaps.



After pouring the batter, reduce the fame to medium. Close the lid and allow it cook for 1-2 mins.


Remove the lid. Put some ghee or oil on top of dosa. Remove the dosa from griddle and make a triangular fold or just 1 fold and place it in a plate or casserole.



Continue making other dosas in this way. Stack them all in plate/casserole.



Serve ragi dosa/ragi neer dosa with sambar or coconut chutney or any other chutneys of your choice.


Sunday 19 February 2017

Mooli Thepla


Ingredients:

Radish(grated)- 1 cup
Wheat flour-1.5 cups
Gram flour- 2-3 tbsp
Coriander powder- 1/2 tsp
Cumin powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Red chilli powder- 1/2 tsp
Green chilli(finely chopped)- 1tsp
Ginger(Minced)- 1tsp
Curd- 2-3 tbsp
Salt

Method:

Wash, peel and grate the radish. Add turmeric powder, chilli powder, coriander powder, cumin powder, green chilli, ginger and little salt to the grated radish. Mix well and keep it aside for 5 minutes.


In another bowl, take wheat flour and gram flour. Add grated radish, 2-3 tbsp of curd and a little salt and mix well. Knead it in to smooth dough.


While you knead the dough add water little little by as needed. Because the radish will have moisture in it.
Make lemon sized balls. Dust with some flour and flatten it in to thin circle.


Heat the tava. Place the theplas, cook both sides by adding little ghee/oil until it becomes golden brown.
Serve the radish theplas with plain curd/Masala curd or any curry/pickle of your choice.


Thursday 16 February 2017

Beetroot Phulka/Chapati


Ingredients:

Beetroot- 1
Tomato-1
Green chilli-1
Wheat flour 2 cups
Salt

Method:


  • Peel the beetroot. Roughly chop the beetroot, tomato, green chilli. Grind them into a smooth paste by adding little water.
  • In a bowl take wheat flour, add the ground paste, salt and mix well. Knead it into a chapathi dough, Add water if needed.

  • Make lemon sized balls out of it, roll out the chapatis.
  • Heat the tava. Place the chapatis on hot tava.

  • Let it cook for 15-20 seconds until the bubbles start to form. Then place it on direct flame to make it in to phulkas. Flip the chapatis and cook both sides until it fluff up.

  • Serve this Beetroot phulkas/Chapatis with any of the veg curries/gravies of your choice.

Sunday 5 February 2017

Rumali roti with Aloo matar gravy


















Ingredients for Rumali roti

Maida -2cups
Wheat flour -1/2 cup
salt to taste
Oil - 1-2tsp
Warm milk(add as required to knead dough)

Method:

  • In a large mixing bowl, take maida. Add pinch of salt and little oil. Add warm milk little by little and start to knead the dough. Cover with moist cloth and rest for atleast 15-20 minutes.
  • Make lemon sized balls, roll and flatten it into a thin circle. Roll as thin as possible. 
  • Take kadai and heat for 2 minutes. Then reverse the kadai and heat for a minute. Sprinkle some salt water over kadai. 
  • Slowly place the rumali roti over hot kadai. You can see bubbles forming over the roti. Flip off the roti and cook both the sides. With the help of towel gently press the roti. Cook the rotis until golden brown spots start appearing. 
  • Serve rumali roti with curry of your choice. (Here I served it with Aloo-Matar gravy)

Ingredients for Aloo matar gravy:

Finely chopped onions -1 cup
Ginger garlic paste - 1 tsp
Tomato puree - 1 cup
Boiled potatoes - 1-2
Green peas - 1 cup
Salt as needed
Turmeric powder -1/4 tsp
Chilli powder - 1/2tsp
Coriander powder -1tsp
Cumin powder - 1/2tsp
Cashew nuts - 1-2tbsp
Oil -2 tbsp
Cumin seeds - 1 tsp
Coriander leaves

Method:

  • Pressure cook potatoes for 2-3 whistles. Peel the skin and cut it into cubes.
  • Cook green peas in a little water until soft and keep it aside. 
  • Soak cashews in hot water for 15 minutes. Grind it to a fine paste. 
  • Take a kadai, heat 2 tbsp of oil, add cumin seeds. When it sizzles, add onions and saute until it becomes golden brown. 
  • Add ginger garlic paste and saute until the raw smell goes.
  • Add tomato puree and all the spice powders. Stir for few minutes on medium flame.
  • Once the tomato puree gets cooked well, add the cashew nut paste. Cook for few minutes.
  • Add the boiled potato cubes and green peas. Mix well. Add water, adjust the consistency according to your preference. Cook for 5-6 minutes on low flame and switch off the stove. 
  • Lastly add 1-2 tbsp of coriander leaves and serve.

Saturday 4 February 2017

Aloo Paratha

Aloo Paratha is one of my favourites. Today I would like to share this recipe with you.

Ingredients:

For paratha dough:
Whole wheat flour - 1 cup
Salt
Butter - 1-2tsp
Wheat flour for dusting
Oil for cooking parathas

For stuffing:
Potatoes- 2(boiled and mashed)
Green chillies -1-2 finely chopped
Coriander leaves(finely chopped) - 1tsp
Onion - 1 small finely chopped (optional)
Chilli powder - 1/2tsp
Pinch of turmeric powder
Coriander powder - 1/2 tsp
Cumin powder - 1/2tsp
Ajwain seeds - 1/2tsp

Method:


  • In a mixing bowl mash boiled potatoes well. Then add rest of the ingredients mentioned in ingredients list for stuffing and mix well.
  • In another large mixing bowl, take wheat flour, add salt and butter. Add warm water, knead the dough well and make lemon sized balls out of it.
  • Dust a little flour and roll out the dough into a small circle. place the prepared stuffing in the center. Gather all the corners, seal the dough with stuffing inside, and press gently to flatten it. 
  • Dust a little flour and roll out the flattened dough(Do not apply too much pressure as the stuffing might come out).
  • Heat thava, place the rolled out paratha dough. Add little oil and cook both sides well until it becomes golden brown. Enjoy yummy and delicious aloo paratha with Masala curd(Curd raitha) or any other curries of your choice.

Thursday 2 February 2017

Corn-Peas Pulao

Corn Peas pulao is one of the simple and less time consuming recipe. I tried this recipe few days back and it came out really well.









Ingredients:

Basmati rice - 1 cup 
Oil - 2tbsp
Cloves - 2,3
1 inch Cinnamon stick
Green cardamoms - 2,3
Black pepper - 4,5
Bay leaf - 1
Onion sliced- 1/2cup
Ginger garlic paste - 1-2 tsp
Green chilies - 1-2
Sweet corn - ½ cup
Green peas 1 cup
Garam masala - 1tsp
Coriander leaves
Salt to taste
2 cups Water

Method:

  • Wash the rice under running water. Soak them in enough water for 10-15 minutes. Drain the water using strainer. Keep it aside.
  • In a pressure cooker, heat oil. Add the whole spices (cloves, cinnamon stick, green cardamom, black pepper, bay leaf). Saute for a minute. 
  • Add sliced onion. Cook till it becomes soft.
  • Add ginger-garlic paste, green chilies. Mix and cook for a minute.
  • Add green peas and corn. Mix well.
  • Add salt, garam masala. Mix well and cook for a minute. 
  • Add rice and cook for a minute.
  • Now add water, cover and pressure cook for 2,3 whistles. Let it cool completely.
  • Finally garnish with corinder leaves. Serve Corn-Peas pulao with any raitha or salad.

Wednesday 1 February 2017

Palak / Spinach Poori

Ingredients:

Wheat flour – 2 cups
Palak (spinach) – 1 cup
Sooji / rava – 2-3tsp
1-2 Green chillies
Fennel seeds – 1 tsp
Salt
Sugar – 1 tsp

Method:

  • Wash and clean the palak.
  • Grind it in to a smooth paste by adding green chilies, fennel seeds and little water.
  • Take the wheat flour in a mixing bowl and then add in salt, sugar, palak paste and rava.(Adding sooji/rava is to maintain crispness, adding little sugar gives golden brown color to pooris).
  • Mix well all the ingredients and make lemon sized balls. Using the rolling pin, make it small disc.
  • Take sufficient oil in a kadai and deep fry the pooris on a medium flame.
    Soft and puffy palak poori is now ready to serve.