Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Wednesday, March 3, 2010

Dhavanai Idly (Food Remake)

Tried and tasted by Nivedita
Hi all,
It is so easy to prepare food, when some one is guiding you!! That's why I enjoy very much when ever I follow other blog and cook any dish. And I post it in 'Food Remake' label, as it is very common in Indian film industry to remake the movies from one language to the other. So even my food here is the remake one!!!


As I have mentioned earlier, You will get 14 varieties of idly s  in EC's Simple Indian Food- An Easy Cooking Blog.
This is one of variety from her blog, and she has taken it from Samaikalam Vanga blog. click   here  for the details. 
It is easy to prepare, but when I made it first time, it came out little hard, The second time it was better. 
You try it and let me know about the taste.

Keep smiling,

Saturday, February 27, 2010

Idly, Sambhar and Chutney

Tried and tasted by Nivedita
Hi all,
When I started my blog, I thought of starting with basic and simple foods. But some how I went on postponing it. 
Thanks to Mahimaa for organizing a event of basic recipes that made me to post idly, sambhar and chutney.
They say that South Indians never leave their home without having at least one idly for breakfast! But, now a days it has reached all over the world. And most of the people all around the world loves this food because of many reasons. Easy to make with readily available atta in the shops and ready to make products and if you have time you can prepare the batter at home easily. Because of its health benefits as it is steamed food, very good for the stomach. Especially when one is on travelling idly is the best food to eat, taking care not to eat the sambhar or chutney! It is Doctor's delight, best diet  food to advise for patients.
These idly s are kid's favorite. You can add vegetables into it to make it healthier. My younger daughter calls it "adalilil"
I think (failed) introduction to the food is sufficient as it is the most popular breakfast.
Here the measurement is to prepare for 3 to 4 people.
First recipe is for Idly,
Normally the Idly s are prepared with Raw rice, Urad dal and Methi seeds or prepared with Urad dal and Idly rawa.
You will get 14 varieties of idly s  in EC's Simple Indian Food- An Easy Cooking Blog.
Here I am giving the recipe for Idly is prepared with Urad dal and Idly rawa. Idly rawa is available in shops. Its easy to make as there is no need to soak the rice and grind it with Urad dal. 
Urad dal - 1 cup
Idly rawa - 2 1/2 cup
Methi seeds - 1 tsp
Salt to taste
Soak the urad dal and methi seeds in water for 4 to 6 hours. The water should be more than double of dal.
(After some time, urad dal increase in size and the water will be less.)
Wash the idly rawa with good water and put it in a vessel in which you want to keep the batter to ferment. 
Grind it into fine paste. Mix it properly with rawa and salt. Keep it to ferment in a warm place for at least 8 hours. During cold weather, the batter takes more time to ferment. Check the batter after 8 hours. If it is not doubled in size, keep it for some more time. (usually I do not keep it more, as no patience to wait for more time. :-) ) 
Mix it properly and keep it ready. 

  

Keep water till one inch height in a cooker or if you have Idly cooker. Keep it on heat. Till it starts boiling, apply oil and pour the batter in to all the plates. Keep it in the cooker without weight on the top. Steam it for 10 minutes on high flame and 5 minutes of low flame. Allow it to cool. Idly s are ready to serve. 
Coming to the next recipe i.e  chutney,
Easy and fast to prepare if you have Mixer or grinder.
Fresh coconut - 1 cup, grated or cut into pieces
Green chilly - 2
Cumin seeds - 1/2 tsp
Tamarind paste - 1 tsp
or lime juice - 1 tsp
Ginger - very small piece, chopped
Sugar - 1 tsp
Fresh dalia - 2 tbsp(optional)
Salt to taste
Curry Leaves - few
Water to help in grinding in to fine paste.
Add everything in a grinder and make into fine or coarse paste(as you like). My mom likes the coarse chutney as she loves to feel the coconut in the mouth. But for me, I like it fine paste!! 
For tempering,
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - few
Hing - pinch
Heat oil in a small kadai, add mustard seeds and curry leaves. Remove it from heat. After a minute add hing. Allow it to cool and add it to the chutney.
The last recipe is  Sambhar,
Preparing sambhar is totally your choice. As there are 1000 ways to cook delicious sambhar. Here I am giving a simple sambhar or you can say instant sambhar! without any vegetables. In future, hope fully I will try to post the veg. sambhar that goes well with Idly.
Toor dal - 1 cup (You can use other dal also, put Toor dal is the best for this type of sambhar)
Hing - pinch
Onion - 1 small, chopped into long slices
Tomato - 2 big, chopped
Curry leaves - few
Mustard seeds - 1 tsp
Jeera or cumin seeds - 1 tsp
Methi seeds - 1/2 tsp
Ready sambhar masala - 2 tbsp ( I use MTR SAMBHAR POWDER)
(If not available do not worry, I will give the masala recipe)
Oil - 2 tbsp
Salt to taste
Red chilly powder - 1 tbsp or 1 1/2 as per your taste
Jaggery - 1 tbsp
Turmeric Powder - 1 tsp
Tamarind paste - 1 tsp
Water to make required consistency
Wash and soak the toor dal for 15 to 30 minutes. Cook it with hing. It should be fully cooked. keep it aside.
To prepare the sambhar :
Heat oil in kadai, add mustard and cumin seeds. when mustard seeds splutter add onion and curry leaves. Cook for a minute. Then goes tomato and tamarind paste, cook it till tomato starts leaving oil. Now add MTR POWDER, red chilly powder, salt, jaggery and turmeric powder. Mix it and allow it to cook for few seconds. Add cooked dal, mix it with the masala, close the lid and cook for 2 minutes. Open the lid add water. Again boil it for 5 minutes. Adjust the seasoning and cook for some more time. Sambhar is ready.
Now, if you do not have ready sambhar masala, 
This is my mother's way :
Fry 
 few pieces of fresh or dry coconut, 
1 tsp jeera, 
1 tbsp dry coriander seeds
1 Dry red chilly 
!/2 tsp methi seeds. 
grind these ingredients into a fine paste.
And the same procedure follows only to add the homemade powder instead of MTR powder.
(Sorry for not taking the separate photo of sambhar!)



I want to send this to  "Cooking Basics Event" held by Mahimaa of  Indian Vegetarian Kitchen.
But not sure about its getting entrance to the event as there is already a post for Idly and chutney. No worry, if it is not accepted.  I will post something else for the event.

Keep Smiling,

Saturday, September 12, 2009

Nutty Egg Omelet

Tried and tasted by Nivedita
Hi all,



As I told before, I am an eggatarian. I love to experiment with eggs and come out with new recipes. This one is
an accidental recipe, which is unique (I feel).
Last week, when we came from shopping in the night, we were tired and hungry. My hubby was hurrying to give him something fast. I had only chapattis. I opened the fridge to check, I had left with very little onion and tomato masala which I made for the morning breakfast with dosa. It was little to serve with chapattis. So what I did was, I beat two eggs and mixed with the masala and few other ingredients (written down). I was happy and surprised with the taste. Check it out. I am sure you will love it. Why it is Nutty omelet is I added crushed peanut and almonds in onion and tomato masala. When my husband started eating, he liked the nutty and crunchy taste. Don’t ask me, I did not get to eat only. Next time I had it full!
Here is the recipe,
For onion and tomato masala
Onion – 1 big (Chopped lengthwise)
Tomato – 1big (Chopped finely)
Curry leaves – 4 to
6
Chilly powder – 1 tbsp
Crushed peanut and almonds – ¼ cup (should be bigger in size or crush it to half)
(If you like add cashew nuts also)
Mustard seeds – ½ tsp
Jeera – ½ tsp
Salt to taste
Haldi -1/2 tsp
Oil - 1 tbsp
Hing – a pinch
Sugar – 1 tsp
Fresh coriander – 1 tbsp
Add mustard seeds and jeera in hot oil. Now add curry leaves, hing and onions with crushed nuts. Cook till brown, add tomato. Let it cook till oil separates. Add Chilly powder, salt, sugar and haldi. Add little water and boil it for five minutes. Mix with chopped fresh coriander.
Tomato and Onion masala is ready.
(There is separate
post for this recipe too!)
Now for the omelet,
Capsicum - half (chopped finely)
Salt as per taste (there is salt already in masala)
Eggs – 3
Oil – 2 tbsp (olive oil, optional)
Beat the eggs and add in to the masala. Add chopped capsicum and salt. Beat again.
Take thick bottomed pan. Add oil. (I always make omelet with olive oil). When it is hot, spread the beaten egg slowly. Cover it and cook for one minute. Open the lid and very slowly turn the omelet. Cover again and cook it till the omelet is cooked fully.
Serves two. You can eat just like that! When you get crunchy and nutty taste please remember me!!!
One more thing I always do with tomato and onion masala is, I boil 2 EGGS, cut in to pieces. Mix well and serve with chapattis to my daughter. She loves to eat, if I roll the same into chapati and give.
So there are 2 recipes for eggs here.
I am sending this recipe to Sudeshna's Announcing: Event for Eggs.





This omelet is going to participate in Divya's (Dil Se..)







Keep smiling,


Saturday, August 29, 2009

Mix Veg Poha

Tried and tasted by Nivedita
Hi All,
A very easy, simple and healthy breakfast for a family. I will not go into the detail about this recipe, as it is very common all over India. Only difference is the way we prepare it and using ingredients according to our taste.

But I would like to say about poha or beaten rice or flattened rice. It is very healthy food and can be prepared in many ways. It is used in many other food preparations also. It is famous for Lord Krishna and Sudama's friendship also. It turned Sudama from beggar to the richest person, with Lord Krishna's blessings.(In Bhagvat Purana).

Poha is available in 3 sizes usually. One is Thin poha which is used to make chewda or ghee poha or curd poha. Other is Medium Poha,which is used to make soaked poha like the one I have given or again one can make with curds or cucumber. And the last one is very Thick Poha, which is deep fried in oil to make chewda.

Here is the recipe for Mix veg poha,
Poha (medium) - 2 big cups or 200 gms
Oil - 3 to 5 tbsp
Onion- 1 big, chopped
Green chilly - 4 to 6 according to the taste and how strong the chillies are.
Curry leaves - few
Jeera - 1 tbsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Peanut - 2 tbsp
Ginger - 1 tbsp chopped finely
Potato - 1 big (peeled and cubed)
Tomato - 1 medium chopped
Capsicum - 1 small chopped
Carrot - 1 medium chopped
Green peas - 1/4 cup(boiled or frozen)
(I did not put as I did not had when I prepared this)
Lime juice - 2 tbsp
Salt to taste
Haldi -1/2 tsp
Sugar - 1 tbsp
Fresh coriander to garnish
Soak poha in water only for 30 seconds. Be careful to remove it immediately from water, or else the poha will turn into paste. Keep it aside till all the water goes.
Heat oil in kadai, add jeera, curry leaves, urad dal, chana dal and peanut. Let the dals turn into little golden colour. Go on adding, ginger, green chilly, onion, potato and carrot. Saute for 2 minutes. Now add green peas, capsicum. Again saute for 2 minutes. Now goes, tomato and salt.
Mix the masala properly and cook it till the potato is cooked properly. Keep on low flame. Add lime juice, haldi and sugar. Off the heat. Mix the soaked poha in the masala and garnish with fresh coriander. The mix veg poha is ready to serve with papad.
OR
another way is, after you take the soaked poha from water, mix it with salt, sugar and lime juice. Keep it aside for some time. And while preparing masala, drop these ingredients. Then while mixing the poha garnish it with fresh coriander and mix the masala. This is the way I like to do. The taste also is little different.
Try either way!!!

Keep smiling,


Friday, August 21, 2009

Pasta masala, Indian style

Tried and tasted by Nivedita
Hi All,
Sometimes, we forget many important tasks to do!!! It shows the poor memory, which I feel I always suffer from. And some times, it is just out of mind. You might be thinking, what I am trying to say about!!! Yes, today when I was checking my blog after one month, I realised that after I posted "Breakfast in Photo"(http://niveditaskitchen.blogspot.com/2009/07/breakfast-in-photo.html#links) for Divya's event, I totally forgot to post the recipes for the same.
I am very sorry and in future, I will make it sure, not to repeat the mistake!
My next three postings will be the recipe for the photos.

Now coming to this one, till I was in India, I never heard of Pasta or Macaroni or even Italian food. As I am from small town, and 12 years back, it was not grown up city, we were restricted to local foods and to the maximum, we used to get North Indian food in hotels. And my mom never liked going out to have food, as she always tried most of the foods at home only. So 12 years back, when I went to UAE(Abu Dhabi), first time I saw the pasta packets. I used to wonder, how they can eat these, as they looked like worms to me. (So ignorant I was!!!! ) (Even though I used to eat noodles, and I had seen the pasta recipe photos in the magazines, but when I saw it physically, these looked different,).
Then one day I bought a packet, and thought of trying it. But as I did not know the Italian way, I thought of trying it Indian way, as how we prepare poha!!! And came out this recipe. As the time went, I started trying in different ways to make pasta and I loved it every time. But as this was my first try, I want to share the same recipe here.
And when I checked for pasta recipes in many blogs(After the blogging is born), I came to know that many, prepare it this way only!! I was little disappointed, as I used to think it is my invention!!! How funny!!!
Coming to the recipe,
Pasta - 100 gms(Take any shape, but smaller the size, easy to cook !!)
Onion - 1 big chopped
Tomato - 1 big chopped or
ready tomato paste - 1/4 cup (Available in supermarket)
curry leaves - few
Mustard seeds - 1 tsp
Jeera - 1 tsp
Ginger - 1 inch, chopped
Red chilly powder - 2 tbsp
Green chilly - 1 chopped
Haldi - 1/2 tsp
Curry powder - 1 tsp
Dhania Powder - 1 tsp
Oil - 2 tbsp
Salt to taste
Lime juice - 1 tsp
Sugar - 1 tsp
Fresh coriander to garnish
Boil the pasta as per given instructions on the packet. Always add 1 tsp oil when boiling. Drain it and pour cold water. Keep it aside.
Add oil in thick bottomed kadai. When hot, add mustard seeds, jeera, curry leaves and ginger. Saute for a while. Now add green chilly and onion. Let it cook till transparent. Then goes tomato, and all other dry powders except salt. Let it cook till the raw smell of tomato goes. It takes at least 5 minutes. Keep on stirring. Now add salt and boiled pasta. Sprinkle lime juice and add sugar. Mix it properly. Garnish with fresh coriander. Close with the lid and cook for few minutes.
Pasta masala is ready to serve for breakfast or anytime!!!

Wait for my next post for Mix veg poha!

Keep smiling,



Wednesday, July 22, 2009

5 flour dosa for kids

Tried and tasted by Nivedita





Hi All,
Toddlers are very particular about eating. We have to do so many tricks to feed them healthy food. I always try to mix and match alot of healthy ingredients to prepare a recipe to give my children.
This five flour dosa is very common recipe, but I am giving this to both my kids from the age of nine months. And they both eat without any problem and its the quickest and healthiest recipe to make as per me. I am giving qty in TBSP measurement, as I make only for them.
Here is the recipe:
Wheat flour - 5 tbsp
Soya flour - 3 tbsp
Maida(All purpose flour) - 2 tbsp
Rice Flour - 3 tbsp
Gram flour - 2 tbsp
Curds - 2tbsp
Salt as per taste
Jeera - 1 tsp
Hing - 1tsp
Onion - 1 small chopped(1 tbsp for each dosa)
Cucumber - 1 small grated(1 tbsp for each dosa)Carrot - 1 small grated(1 tbsp for each dosa)
Fresh coconut - 1 tbsp for each dosa
Fresh coriander to garnish
It looks like so many ingredients, but all are easily avialable at home.
Mix all the flours with curds,salt,jeera powder and hing. Bring it to dosa atta consistancy. Keep it for five minutes aside.
Heat tawa, spread a small puri size portion of atta on tawa. First spread coconut,then onion,cucumber,carrot and coriander.THIS SHOULD BE VERY FAST. Leave oil on the sides, afte a minute turn it and cook other side also.
Serve hot with ghee.
If you have a big kid, you can spread large size atta on tawa and spread all the grated vegetables and prepare large dosa.
My younger daughter gets attracted to small dosas as it looks colourful and she tries to eat herself.
I am sending this recipe to PJ's Tasty Bites For Toddlers.Thanks PJ for encouraging me to take out time and post the recipe.


This recipe is going into Padma's






Keep smiling,

Monday, July 20, 2009

Tomato Dosa

Tried and tasted by Nivedita
Hi All


Now a days, as I am at home, and getting chance to watch TV, I am watching some cookery shows. My mother watches all the cookery shows, and writes down the recipes. She tries most of the recipes also. Now I have joined her!!!

Yesterday, we were watching one show in Kannada channel, and she prepared tomato dosa, which was different from other normal dosa(I felt it!!) And in my mind, came the event hosted by Padma. So I am preparing the same for her event.
Here is the recipe:
Raw rice - 2 cup
Urad dal - 1 cup
Tomato - 2 big, chopped
Red dry chilly - 2
Coriander seeds - 2 tbsp
Jeera - 1tsp
Salt to taste
Oil to make dosas

(The guest garnished the dosa with few ingredients. But it is optional and according to your taste and time)
For garnishing,
Onion -1 chopped finely
Carrot - 1 grated
Coriander - chopped
Green chilly - 1 chopped

Soak the rice and urad dal for 4 to 6 hours. Before grinding, wash both and add other ingredients except oil. Keep it over night or 8 hours.
Heat tava, spread the batter to make thin dosa. Spread the garnishing ingredients if you like. Let it roast. Add little oil. Remove it and serve hot.
I am sending this to Padma's
Announcing my first event "DosaCorner".






Keep smiling




Wednesday, April 15, 2009

Eggs and rice noodles

Tried and tasted by Nivedita
Hi all,




When it comes to eating eggs, I am always hungry. I love to eat egg in any form, except half fried egg. Rice noodles and scrambled egg is a great combination and a very healthy breakfast for everyone. It is easy and quick recipe to fix.
Here is the recipe
Rice noodles (Sevia) – 150 gms (ready made, Indian)
(I have tried with Thai rice noodles, it wont taste good as with Indian rice noodles)
Eggs – 3
Onion – 1 big
Green chilly – 4 to 5(Put less if making only for kids)
Curry leaves – 8 to 10
Mustard seeds – 1 tsp
Jeera (cumin seeds) – 1 tsp
Cinnamon stick – 1 inch
Lemon Juice – 2 tbsp
Salt to taste
Haldi – ½ tsp
Oil – 2 tbsp
Fresh coriander chopped to garnish
Boil the rice noodles in the hot water and drain and keep aside. (Follow the instructions on the packet)
Heat oil in a thick bottomed shallow pan. Add mustard seeds, jeera, and cinnamon stick then curry leaves. Saute it. Now add green chilly and onion and fry till transparent. Beat the eggs in a bowl and add it to the pan. Stir continuously till it is mixed properly with onion.Sprinkle little water, cover and cook for two minutes, so that egg is cooked full. Add salt and haldi. Mix once again. Now add boiled noodles and lime juice. Mix properly. Cover and cook for 3 minutes. Garnish with fresh coriander and serve hot.
Sevres 3. Good for kid’s lunch box.
I am sending this recipe to Sudeshna's Announcing: Event for Eggs.
Keep smiling,

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