WELCOME TO MY BLOG. HERE YOU CAN FIND LOT OF RECIPES WHICH ARE SIMPLE TO MAKE, WITH LESS INGREDIENTS, WHICH ARE READILY AVAILABLE IN YOUR KITCHEN. EVERYDAY MAKE DIFFERENT RECIPES AND SURPRISE YOUR FAMILY AND FRIENDS.
Showing posts with label breakfast recipe. Show all posts
Showing posts with label breakfast recipe. Show all posts
Ingredients
Semolina - 1 cup
Yogurt - 1/2 cup
Baking soda - 1/2 tsp
Salt - 1/2 tsp
For tempering
Mustard seed- 1 tsp
Gree chilli- 1 chopped
Urad dal - 1 tsp
Black pepper crushed - 1 tsp
Few curry leaves Method
Heat oil and temper with the ingredients given. Then add semolina and roast for few seconds.
Remoe in a bowl and to it add yogurt, baking soda and salt and little water. Mix well.
Let it rest for 10 to 15 minutes. In the meanwhile, if it becomes thick add little more water.
Grease idli mould with oil and pour the batter.
Steam for 10 to 12 minutes and remove and serve hot with chutney.
Ingredients
Roasted semolina/suji/rava - 1 cup
Green chilli - 2
Chilli flakes - 2 tsp
Onion - 1 medium
Grated capsicum - 1
Grated carrot - 1
Few chopped corriander leaves
Salt as per taste
Water - 2 cup
Maida/all purpose flour - 1 tbl.sp
Bread crumbs - 1 cup
Method
Grind two bread slices into bread crumb. Add half of chilli flakes to it.
Make a paste of maida with water and keep aside
In a pan, heat two cup of water and add salt and a tsp of oil to it. When it starts boiling add green chilli, onion capsicum and carrot. Cover and let it cook for some time.
When it starts boiling add roasted semolina to it and corriander leaves. Mix it well till it becomes thick. Remove from flame. When it is still warm make a flat round balls or heart shape tikki as shown in the video. Dip in all purpose flour paste and coat it with bread crumbs. Deep fry in oil and serve hot with chutney or ketchup.
Ingredients Make a paste of
Bread slices - 4
Semolina - 100 gm
All purpose flour - 2 tbl.sp
Yogurt - 1/2 cup
Few curry leaves
Salt as per taste
Carrot - 1 grated
Tomato - 1 chopped
Onion - 1 medium chopped
Green chilli - 2
Cumin seed - 1 tsp
Ginger - 1 small piece chopped
Few chopped corriander leaves
Method
Make a paste of the ingredients given.
Remove in a bowl and to it add the ingredients given above.
Mix well and leave it for 10 minutes.
Heat a flat pan and pour small thick circle like pancakes. Cook on both the sides. Serve hot with chutney.
For the peanut chutney
Peanut - 100 gm
Urad dal/black gram dal - 1 tbl.sp
Chana dal/ split chickpeas - 1 tbl.sp
Ginger - 1 small piece
Green chili and salt as per taste
For tempering
Mustard seed - 1 tsp
Red chilli - 1
Few curry leaves
Method
Heat little water in a pan, add half tsp of salt and a tsp of oil and let it boil.
When it starts boiling, add rice flour and mix well. Let it cool down.
Knead it to a dough. Put it in the sevai mould to give a sevai shape. Take idli cooker , grease idli mould with oil and steam this rice sevai for 10 to 15 minutes. For making chutney
Dry roast peanuts and let it cool down. Dry roast urad dal and chana dal. Remove skin of peanuts. In a blender, add peanuts, urad dal, chana dal, green chilli and salt. Add little water and blend it to make a fine paste.
Temper it with mustard seed, red chilli and curry leaves. Serve with idiyappam.
Ingredients
Roasted semolina - 1 cup (150 gm)
Mustard seed - 1 tsp
Ginger grated - 1 tsp
Few curry leaves
Green chilli - 2
Onion - 1 sliced
Water - 2 cup plus 1/4 cup if required
Few chopped corriander leaves
Salt as per taste
Method
Heat oil in a pan and add mustard seeds. When they splutter, add green chilli and curry leaves and saute for few seconds. Then add grated ginger and saute till raw smell goes.
Add sliced onions and cook till it becomes translucent.
Add two cup of water and chopped corriander leaves. Cover and cook till it starts boiling.
Add roasted semolina slowly, stirring continously.
Add little water if required. Cover and cook on a slow flame till done. Add a tsp of ghee/butter on top and serve hot.
Ingredients
wheat flour - 1 cup
salt - 1/2 tsp
powder of flax seed and onion seed - 1 tsp (optional)
Method
Make a dough of it by adding little water and keep it aside for half an hour.
Roll three thick chapatis. Spread little oil and flour on one chapati and place the second one, again spread little oil and sprinkle little flour on the second and third chapati. Roll this three rotis tightly and then cut into big pieces.
Now with the help of rolling pin, roll this parathas and cook on a flat pan by adding little oil or ghee. Serve hot with curry or bhaji.
Ingredients
rice - 1 cup
parboiled rice - 1 cup
urad dal,black gram dal - 1/2 cup
fenugreek seed - 1 tsp
salt - 1 tsp
cooked rice - 1 cup
carrot - 1
red chilli - 1
spinach leaves - 8 to 1
green chilli - 1
Method
Soak rice, parboiled rice, urad dal and fenugreek seed in water for 3 to 4 hours. Blend this to a fine paste along with cooked rice. Let it ferment for 8 to 10 hours or overnight.
Take two bowls and put little batter in each bowl. Make a paste of carrot and red chilli and mix in one batter for orange color. Make a paste of spinach leaves and green chilli and add to the other. Mix it well for green color. Now take idli mould. Grease it with oil and pour different color batter in each mould. When cooked you will get idli in three colors green, orange and white. Serve hot with chutney.
Ingredients
yogurt - 2 tbl.sp
mozzarella cheese - 2 to 3 tbl.sp
crushed garlic - 5 to 6
salt and pepper as per taste
few bread slices
butter - 2 tbl.sp
Method
Heat two tbl.sp of butter till it melts. Take it out in a bowl and let it cool down. To it add 2 to 3 tbl.sp of mozirella cheese, crushed garlic, a tsp of oil, salt and pepper. Mix well Add two tbl.sp of yogurt to it. Mix well. Take bread slices. Cut into rectangle pieces. Toast it on a pan till crispy. Serve with yogurt dip.
Wash and soak dosa making ingredients in water for 3 to 4 hours and then blend it to a fine paste. Leave it to ferment for 8 to 10 hours. When fermented add little salt.
Make a paste of beetroot, ginger and red chilli and add it to the batter. Mix well.
Heat a pan and with the help of a spoon
spread thinly on the tava in a circular way.
Put little oil. When cooked remove in a plate.
For making chutney
In a pan, heat oil, add one tsp of mustard seed, black gram dal and fry till it
splutter.
Add
onion and curry leaves and cook till onion turns translucent. Add chopped tomatoes and cook till it is
totally mashed. Now add all the powder masala and fry on a low flame till oil
separates.
Add
kurdiya to it, mix well. Add juice of half lemon and cover and cook on a slow
flame till done.
Ingredients
For making idli
Rice - 1 cup
Parboiled rice - 1 cup
Black gram dal/urad dal - 1/2 cup
Cooked rice - 1 cup
Fenugreek seed - 1 tsp
salt - 1 tsp
For making chutney
Daliya/roasted gram dal - 1 cup
Coconut - 1 tbl.sp
Green chilli as per taste
Garlic cloves - 1
Tamarind pulp - 1 tsp
salt as per taste
For tempering
Mustard seed - 1 tsp
Few curry leaves
Method
For making idli
Wash and soak all the ingredients except cooked rice in water for 3 to 4 hours and then blend it coarsely by adding cooked rice.
Cover and let it ferment for 8 to 10 hours or overnight.
When it ferments, pour spoonful of batter into idli maker mould and steam it for 10 to 12 minutes.
Make a chutney by adding all the ingredients and temper it with mustard seed and curry leaves.
Ingredients
rice - 1 cup
urad dal - 3 tbl.sp
chana dal - 3 tbl.sp
moong dal - 3 tbl.sp
tuvar dal - 3 tbl.sp
one small piece of ginger
green chilli/red chilli as per taste
few corriander leaves
cumin seed - 1 tsp
salt - as per taste
grated carrot
grated cabbage
grated cheese
Method
Wash and Soak rice and dal in water for 3 to 4 hours and blend it to a fine paste by adding little water and ginger, green chilli, corriander leaves.
Leave this to rest for half an hour or overnight to ferment.
Heat a flat pan and with the help of a spoon pour the batter in thin circular shape. Top with grated carrot, cabbage and cheese. Serve hot.
Wash
and soak soya beans in water for 4 to 5 hours. Boil it till it becomes soft.
With a blender blend it coarsely. Add
all the ingredients given and mix well.
Make
a dough from wheat flour and keep aside.
With
the help of a rolling pin make a round chapatti and put one spoon of this
mixture in the centre and close it from all sides.
With
the help of rolling pin, add roll paratha and cook on a hot flat pan by adding
little ghee or oil. Serve hot with yogurt or pickle.
Ingredients
soya keema - 100 gm
mushroom - 100 gm
garlic chopped - 5 to 6
onion - 1 medium chopped
salt and pepper as per taste
cream - 2 tbl.sp
italian seasoning - 1 tsp
cheese to sprinkle
bread slices
Method
Heat oil 1 tbl.sp and one tsp of ghee, add chopped garlic and saute for few seconds without changing its color. Then add onions and fry till soft. Add soya keema, mushroom and cook on a slow flame for few minutes. Then add salt and pepper, cream, italian seasoning and cook on a slow flame for few seconds. Remove from fire.
Take bread slices and spread this mixture and sprinkle cheese on top.
Heat a pan, put little ghee or butter and place this bread slices and cover and cook on a slow flame till cheese melts. Serve hot.
Ingredients for making dough
refined flour - 1 cup
wheat flour - 1 cup
oats - 1/2 cup
yeast - 1 tbl.sp
salt - 1/2 tsp
sugar - 1/2 tsp
few nigella seed and sesame seed
For the stuffing
soya paneer/tofu - 200 gm
onion - 2 medium size chopped
cumin seed - 1 tsp
ginger garlic paste - 1 tsp
turmeic powder - 1/4 tsp
roasted cumin powder - 1 tsp
corriander powder - 2 tsp
curry powder - 1 tsp optional
garam masala - 1/4 tsp
juice of half lemon
salt and red chilli powder as per taste
Few choppped methi/fenugreek leaves
Method
Take lukewarm water and add dry yeast and salt and sugar and mix well. When it becomes frothy, add to the flour. Add little more water and knead to a soft dough. Let it rest till it doubles in size.
For the stuffing
Heat little oil in a pan, add cuminseed. When it splutters add onions chopped and cook till soft. Add ginger garlic paste and saute for few seconds till raw smell goes.
Add all the powdered masala, crumbled tofu,juice of half lemon mix well and let it cook for few seconds.
Then add methi leaves and cook till it becomes dry.
Take any cone mould or even ice cream mould. Roll the dough into long thick and start wrapping round the mould. Bake it in a preheated oven at 180 degree celcuius for 20 to 25 minutes. Remove and put the stuffing inside and serve hot.
