Friday, May 20, 2011

Eat Breakfast(s) like a King:-) (Remixed and Reposted)

Tried and tasted by Nivedita
Hi All,
I do strongly believe in "Eat Breakfast like a King, Lunch like a Queen and Dinner like a Pauper" I strictly follow it during routine days(School days, office days), except when there is weekend or some special occasions or if someone is giving a treat :-)))))).
I always plan breakfast menu at least 3 days before or some times for a whole week. During school days, our breakfast is Chapati and different types of vegetables on alternative days, and the other days are fixed for typical South Indian breakfast like Idly, Dosa, Paddu.
I am reposting few of my favorite breakfast from my blog. Its not possible to put all the recipes in one post, so selected only few which I really love to eat in the morning.
And I have selected the recipes other than Dosa and Idly :-)

Chapati Poha: one of my favorite breakfast which stops me by wasting the left over chapatis and its healthy too.


Thaali peeth! (Masala Rotti) : again the most favorite one and it saves me from struggling to give vegetable to  my daughter. Its very common in our house with alterations, We keep on changing the vegetable in this. Sometimes we add grated vegetables, sometimes spinach or methi or spring onion.. 



Nutty Egg Omelet :  Do I feel embarrassed to write again its one of my favorite??? NO, I love Eggs and anything made with it, and this Nutty Egg Omelet is the best breakfast for me.



Mix Veg Poha ::The next is my daughter's favorite : Poha :-). most of the times I am saved because of this. When she is really hungry I don't think much but goes for this, but try to add more vegetables to make it healthier :-)




Puri Kurma :- My daughters wait for this one :-)





Last from my selection : Is regular parathas which I I try not to repeat the same stuffing in a month. But many of the parathas are not yet posted in my blog. May be I will do that soon. Just giving two links here :


4 ways to make Methi Paratha (Fenugreek paratha) :- again it saves me :-)



Tri Colored Chapatis and Tomato Chutney! :- This is from my mom, I love to have it any time.



These all are my last minute entries  going to participate in Srivalli's Breakfast Mela :




Keep Smiling,

Wednesday, May 18, 2011

Raw Mango Chutney - the best chutney from my kitchen

Tried and tasted by Nivedita
Hi All,
Mangoes! Mangoes!! everywhere! I love mangoes! who doesn't?? Its always fun for me to try new recipes with Mango. This chutney I made yesterday back was just too yummy to finish!!! yes, I did not wanted to finish it fast so kept on nibbling like a mouse(nibbling the cheese).
Its the usual method which is prepared in each house. But this time it tasted some thing special.
Here is the recipe I want to give before I forget as I just went on adding the ingredients (imagining the taste) available in front of me  :-)
Two days back, we got mangoes from our trees in the garden. Mom ordered to keep the good mangoes to make pickle. I used the broken mango to make this chutney.

Ingredients:
Raw Mango - 1, big

To roast with 1 tsp oil
Urad dal - 1 tbsp
Chana dal - 1 tbsp

Cumin Seeds - 1 tsp
Mustard seeds - 1 tsp

Dry coconut - 1/4 cup, grated
Sesame seeds - 1 tsp(optional, but I love it)
Ginger - 1/2", cleaned and chopped
Dry coriander seeds - ONLY 4 TO 6 SEEDS
Methi seeds - 1 tsp
Curry leaves - handful
Dry red chilly - 1

To add 
Salt to taste
Red chilly powder - 1 tbsp
Jaggery - 1 tbsp
Hing - stoned- one pepper size or  a pinch of powder
Oil - 1tsp
Water to make the chutney wet, may be few drops or just 1/4 cup


Method :
  • Wash and peel the mango, cut into cubes or grate it.
  • Heat a tsp of oil in a pan, 
  • Start adding the things the way I have written down the ingredients. Slowly roasting one by one till red chilly.
  • Once everything is roasted well and you get nice aroma, Add the mango, fry for a minute and remove from the fire.
  • Allow it to cool.
  • Add all the ingredients and grind into a coarse paste, adjust the seasoning and grind again but keep it coarse.
  • The raw mango chutney is ready to serve..


Yesterday I ate it with Jowar Dosa for breakfast, I ate with chapati for lunch and I had with hot rice for dinner.

And again today morning I had it with Thalipeeth, still saved it for tomorrow(Ants are great inspiration for me :-)) My friend saved the chutney by coming as I prepared Chinese food and I had no option to eat it :-)


Have I gone mad??? no I have gone mango :-))))))

Keep nibbling,
oops!!!
Keep Smiling,

Jaggery and Semolina Poli (ಸಜ್ಜಕದ ಹೋಳಿಗೆ)

Tried and tasted by Nivedita
Hi All,
I am posting North Karnataka recipe after a long time. Its very common sweet which is prepared on full moon day or any other puja at home. I have already given the recipe for Broken wheat(or thick rava) and jaggery Halwa.
Now I am giving the recipe for making poli with it but in this I have used the normal semolina or Bansi rava. And there are two ways to make it. Either you can use sugar or Jaggery for the sweetness. I have used the jaggery to get that authentic taste.


Ingredients:
For covering,
Wheat flour - 1 cup
Salt a pinch
Oil - 1 tsp
Water to make soft dough.
Usually Maida or All Purpose Flour is used to make the dough but I avoid using APF where ever I can.
Make the dough ready and keep aside for half an hour.

For the stuffing,
Normal Semolina - 1 cup
(Even the fine semolina can be used)
Jaggery(grated or powdered) - 1 cup
Cardamom powder - 1 tsp
Salt a pinch
Turmeric powder - a pinch
Ghee - 1tsp
Water - 1 to 1 1/2 cup
Oil to fry the polis.

Method :
  • Take thick bottomed pan and fry the semolina with 1 tsp ghee till you get aroma.
  • In another vessel keep 1 cup water to boil, when it starts boiling add the rawa and cook till its 3/4 done. It may take 6 to 8 minutes. Now add the jaggery and mix well. Cook for a minute. Add the salt,turmeric powder and cardamom powder. Keep on stirring  till its done, the semolina will start leaving the sides. Remove it from fire and allow it to cool. Divide into equal lime size balls. 
  • Divide the ready dough into small lemon size balls. Take one ball, roll into puri size. Take the semolina ball and keep in the middle. Cover it and make sure to seal it properly.



  • Roll into thin poli.
  • Heat tawa and roast the poli on both the sides.
  • Repeat with the remaining dough and the semolina balls.
  • Serve it with lot of ghee!! Yes, it tastes great with ghee.... and pickle.

Sending it to
 MY event which is guest hosted by Akila of  Learning-to-cook

Keep Smiling,

Monday, May 16, 2011

A Quick Egg Cutlet

Tried and tasted by Nivedita
Hi All,
Being a mother of two growing kids and a person who never likes to waste the food,  I am always in search of reusing the leftover food. Here is another recipe from leftover boiled potato. Whenever I boil potato for something, I have a habit of boiling one or two extra potatoes. Potatoes always come in handy for any quick preparation. prepare a salad with it, turn it  into jeera aloo, pakodas, mix with some vegetable to make it gravy.. 
The other day, when I prepared aloo paratha, I had kept one big boiled potato in the fridge. And afternoon, I told my daughter to bring eggs from nearby shop to make egg kurma for the night. She brought the eggs with one  broken..
I did not wanted to waste it, I transferred it into a bowl and thought of making an omelet. Then I saw my potato in the fridge, thought of adding it to the omelet. I mashed the potato and added in to the egg and went on adding few more things and finally came out with this nice cutlets..... Roll down for the recipe ..

Ingredients:
Boiled Potato - 1 big
Egg - 1
Green chilly - 1 finely chopped(less if for kids)
or 
dry red chilly powder - 1/2 tsp
Salt to taste
Dhania powder - 1/4 tsp
Oil- 1tsp
Fresh coriander - 1/8 cup, finely chopped
Oats - 1 cup


Oil to shallow fry

Method :
  • Beat the egg. 
  • Add the mashed potatoes and add all other ingredients EXCEPT OATS and oil to fry.
  • Mix well, adjust the seasoning, 
  • Heat tawa, Till it becomes real hot,
  • Take a big spoon of ready mix, give a pressed,round shape, roll it into oats to cover the cutlets on all the sides.
  • Make all the cutlets ready and keep.
  • Spread the oil, keep 2 to 3 cutlets on tawa and fry on all the sides. Repeat with other cutlets.

  • Serve HOT with sauce.

Its perfect healthy snack for kids. But try to serve it hot as it it tastes like rubber once its cold.

Keep Smiling,

Sunday, May 15, 2011

Pudachi Wadi | Coriander Rolls for ICC April

Tried and tasted by Nivedita 
Hi All,
This is frustrating........ Yesterday I kept the whole draft saved for ICC. Now its gone. Thanks to Blogger.com
Again I need to write down. I don't mind rewriting,. But time is the main problem. Tomorrow I am going out of station and will be back in the night and no time to write in detail. Even my saved draft did not had detailed recipe.
(hey I got the saved draft back in my blog, but I am posting the new one with few lines taken from the old draft.)
Last month I could not attend the challenge as I was in holiday mood. But this time again I am back for Indian Cooking Challenge for April month and Srivalli has chosen the traditional Maharashtrian dish Pudachi Wadi(Coriander rolls) The recipe is taken from Archana of Tried & Tested Recipes.
I loved these wadi or rolls. I had never tasted these. And, I loved the stuffing as I always feel fresh with its freshness and its aroma. Now, this recipe in my menu for an extra snack for guests. Thanks Valli for choosing this recipe for the challenge.
NOTE FROM MY SIDE : 

  • The recipe is simple but the trick or challenge is to roll out THIN phulka or puris AND covering these properly after you stuff the coriander masala in it. 
  • And then comes roasting the wadis on tawa, BE CAREFUL to roast on low flame or else your wadis will have black spots.
  • I am not going to write down the whole recipe but you can check Valli's  link for the detailed recipe.
My pictorial recipe:
The wheat flour and gramflour atta with hot oil, the onion and fresh coriander masala, Tamarind paste, garam masala and oil paste.

 dough rolled into puri size, tamarind paste spread and coriander masala stuff.

The roasted wadi.

Another shape of wadi(followed Archana )










The triangle shape wadi is getting fried.


Both shape wadis before getting cut.

Wadi's ready to serve with green chutney or sauce. 
I loved the challenge and as usual waiting for the next challenge and I hope to participate also :-)

Keep Smiling,

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