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Showing posts with the label Breakfast Recipe

COIN UTTAPAMS

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INGREDIENTS: 1) 1 Packet Dosa batter 2) 2 Onions Chopped 3) 1 Cup Grated Broccoli 4) 1/2 Cup Grated Carrots 5) Salt to taste 6) Black Pepper to taste 7) 1 Green Chilly Chopped 8) 2 Tablespoon oil PREPARATION TIME: 15 Minutes HOW TO PREPARE: * In a bowl, put dosa batter and add salt and pepper to taste * I got a readymade batter from a superstore, you can always prepare batter for this * Add in chopped onions, chopped chilly, grated carrots and grated broccoli * On a hot non stick tawa, apply oil and pour in 1/4 laddle of batter on tawa * Pour in as many as fit on tawa, apporox 5-6 will fit * Let it cook for few minutes till its firm and cooked on the side * Apply oil on the poured batter and flip it to cook on other side * Once cooked arrange them on a tray and serve these coin uttapams with coconut and mint chutney * They are favourites among kids and a healthy tiffin option too

BROCCOLI CHILLA/ PANCAKE

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INGREDIENTS: 1) 1 1/2 Cup Besan/Chickpea Flour 2) 1/2 Cup Suji/Semolina 3) 1 Cup Chopped Broccoli 4) 1 Teaspoon Garam Masala 5) 1 Teaspoon Coriander Powder 6) 1/2 Teaspoon Red Chilly Powder 7) 1/2 Teaspoon Turmeric Powder 8) 1 Teaspoon Jeera/Cumin Powder 9) 1 Teaspoon Chopped Ginger 10) 1/2 Teaspoon Chopped Green Chilly 11) Salt to taste 12) Water to make batter PREPARATION TIME: 45 Minutes HOW TO PREPARE: * In a Bowl take besan and mix it with water to make a smooth paste * To the paste add semolina, mix it , if thick then add water to make it runny * Add broccoli, ginger, green chilly and mix well * Add Turmeric, Coriander, Garam masala, Red chilly powder, salt and Jeera powder, mix well * Keep the above mix aside for 30 minutes to blend in all the flavours * Semolina will absorb water and can make batter thick, add little water after 30 minutes * Take a Tawa or flat pan, heat it up, Brush up a little oil on tawa * Take 1 Laddle full of batter and pour it on tawa a

SULTANA SCONES

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Bake this lovely treat this new year and surprise you family and friends! Its very easy and simple to prepare, eggless, less sugar, less butter, kids love it! Ask your kids to help you out with it this winter vacations! They will surely love it. INGREDIENTS: 1) 225 gms Plain flour 2) 50 gms Butter Cold 3) 100 gms Sultanas/Raisins 4) 40 gms Castor Sugar 5) 150 ml Milk 6) 1 Egg beaten for egg wash/Milk PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Line the baking sheet and pre heat the oven at 220 degrees * In a bowl mix flour and butter till breadcrumb consistency * To above mix add sugar and sultanas * In the middle pour milk and fold in the mix till no dry flour left * Knead a little to gather the dough together * Flatten with the hands till 2 cm thick disc * Cut 12 small rounds or 8 big rounds with cutter * Place them on baking sheet and brush the top of scones with egg wash or milk * Bake for 15-20 minutes till top is golden brown in color * Cool on wire rack and se

HEALTHY WHOLEWHEAT BREAD POHA

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INGREDIENTS: 1) 5-6 Slices of Whole Wheat Bread 2) 2 Tablespoon Oil 3) 1/2 Teaspoon Jeera/Cumin seeds 4) 1/2 Cup Broccoli Flowerets 5) 1/2 Cup Medium diced Carrots 6) 1/2 Cup Julienne onions 7) 1/2 Cup Medium Diced Capsicum 8) 1/2 Teaspoon Turmeric 9) 1/2 Teaspoon Red Chilli Powder 10) Salt to taste 11) 1 Tablespoon Tomato Ketchup(Optional) 12) 1/4 Cup water 13) 1/2 Cup of Crunchy Mixture 14) Fresh coriander leaves for garnish 15) Few Lemon wedges to squeeze lemon juice on poha(optional) PREPARATION TIME: 30 Minutes HOW TO PREPARE: * Dice the bread slices and dry roast in a dry pan to make it a little crisp * In a wok, heat oil and crackle jeera seeds, add turmeric powder * Add all cut vegetables and let it cook till veggies get soft * you can use any vegetables like cauliflower, peas, sweet corns or potatoes * Add Ketchup and little water to build a little sauce * Add salt and red chilly to taste * When the sauce thickens add diced bread and mix well * Serve hot in a

CHANA DAL STUFFED BEDMI KACHORIS

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INGREDIENTS: 1) 1 Cup Chana Dal 2) 1/2 Cup Yellow Moong Dal 3) 1 Teaspoon Red Chilly Powder 4) 1 Teaspoon Coriander Powder 5) 1 Teaspoon Fennel Powder 6) A Pinch Asafoetida 7) A Pinch Turmeric Powder 8) 1/2 Teaspoon Ginger Garlic Paste 9) 1/2 Teaspoon Dry Mango Powder 10) 1 Green Chilly 11) 2 Tablespoon Ghee/Clarified Butter 12) Salt to Taste 13) 2 Cups Whole wheat Flour 14) 1/2 Cup suji/ semolina 15) 1 Tablespoon chopped coriander leaves 16) 1 Onion 17) 1 Teaspoon Sugar 18) Oil for frying PREPARATION TIME: 30 Minutes HOW TO PREPARE: KNEAD FLOUR: * Take flour and semolina in a bowl * Add Salt, Oil, and little by little water and knead soft * Keep the kneaded flour for 20 mins covered FOR STUFFING: * Soak Dal for 6 Hours, drain and Keep in a grinder * Add Suagr, Green Chilly, Asafoetida, turmeric, chopped onion * Add Ginger garlic paste, Dry Mango, Fennel, Red Chilly and salt * Add Coriander Powder, Fresh Coriander Leaves * Grind and Mix is ready to be stuffed * Take t

DOMINO'S GARLIC BREADSTICKS

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One of my favorites is DOMINO'S garlic breadsticks. Recipe for this is easy and can be found on web as many people have tried it out. I didn't want to follow the suit but secretly wanted to give it a try at least once. As I didn't have oregano at home, I made a different version of the breadsticks with garlic and dried mint. It tasted awesome and fresh. So the recipe following is my version. To make the original breadsticks just replace dried mint and chilly flakes with oregano!! INGREDIENTS:  1) 1/2kg Flour/Maida  2) 1/2 Sachet Active dry yeast  3) 1 Tablespoon Sugar  4) 1 Cup Lukewarm water  5) 6 Garlic Cloves Chopped  6) 3 Tablespoon Olive oil  7) 1 Teaspoon Salt  8) 2 Teaspoon dried mint  9) 1 Teaspoon chilly Flakes 10) 1 Cup Corn kernels 11) 1 Cup grated Cheese 12) Black pepper to taste PREPARATION TIME: 1 hour (knead and bake) and 24 hours(rest and prove) HOW TO PREPARE: DOUGH: * In a bowl take yeast and add sugar. * Add lukewarm water and leave for 10minutes to activ

EASY LEMON CAKE

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INGREDIENTS: 1) 2½ Cups Self Raising flour 2) 1½ Cups of castor sugar 3) 1 Cup Vegetable oil/Melted butter/Malai 4) 3 Eggs 5) 100ml Milk 6) 1 Tablespoon lemon rind 7) 1/2 Cup Lemon juice 8) A pinch of salt 9) 1/2 Cup Sugar for glaze 10) 1 Tablespoon Lemon juice for glaze 11) Finely grated Lemon rind to garnish PREPARATION TIME: 1 Hour 15 Minutes HOW TO PREPARE: * Preheat oven to 180°C. Grease the cake ton and keep aside * Sift flour into a bowl. Stir in caster sugar * Whisk the butter, eggs till fluffy and light * Add milk, lemon rind and 100ml of lemon juice, Whisk until combined * Add the lemon mixture to the flour mixture and stir until well combined * Pour into greased tray and Bake for 40-45 minutes * Turn onto a wire rack to cool completely FOR LEMON GLAZE: * In a pan, add sugar, 2 teaspoon water * Mix till sugar dissolves * Finally add lemon juice and mix well * Put the cake on serving tray and make holes with skewer on top * Pour over lemon glaze and let i

EGGLESS FRUIT CAKE

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INGREDIENTS: 1) 1 Cup Flour/Maida 2) 1/2 Cup Sugar 3) 1/2 Cup White Butter/Malai 4) 1/4 Cup Milk 5) 2 Tablespoon Raisins 6) 2 Tablespoon Glazed Cherries 7) 1 Tablespoon Honey 8) 1/2 Cup Curd 9) 1/4 Teaspoon Soda-bi-carbonate 10) 1/2 Teaspoon Baking Powder 11) 4 Teaspoon Cocoa Powder PREPARATION TIME: 35 Minutes HOW TO PREPARE: * Pre-Heat the oven at 180 degrees * Grease the baking dish and keep aside * Sieve Flour, soda-bi-carbonate, baking and cocoa powder * Add Glazed Cherries and raisins to flour, mix well and keep aside * Beat butter and sugar well till light and fluffy * Add Honey, milk and Curd to it and mix well * Fold in the flour mix slowly so that gluten is not released * Pour the mix in greased tray and bake at 180 degrees for 35 minutes * Cool the cake for 10 minutes before slicing * Garnish with your favourite icing and cream * Serve with tea/coffee

SABUDANA KHICHDI

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INGREDIENTS: 1) 2 Cups Sabudana/Tapioca 2) 1 Onions Chopped 3) 1 Onion Chopped 4) 1 Potato Diced 5) 1/2 Cup Peas 6) 1/4 Cup Groundnuts 7) 1 Teaspoon Jeera/Cummin Seeds 8) 1 Teaspoon Salt 9) 1/2 Teaspoon Red Chilli Powder 10) 1/4 Teaspoon Turmeric Powder 11) Pinch of Asafoetida/Hing 12) 2 Tablespoon Oil 13) 1 Lemon juice 14) Few Coriander leaves to garnish PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Soak Sabudana in water for overnight, drain and keep aside * In a wok, heat oil and crackle jeera seeds * Add in Hing, Turmeric powder and Potatoes and cook till soft * Add Onions, Tomatoes, and peas and cook for few minutes * Add Salt, Red Chilli powder and Groundnuts * Finally add soaked and drained sabudana and mix well * Sprinkle some lemon juice and garnish with coriander * Serve hot and enjoy!

CORN COB WITH MASALA DIP

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INGREDIENTS: 1) 3 Sweet American Corns 2) 2 Teaspoon Salt 3) 1/2 Teaspoon Turmeric Powder 4) 1/2 Cup Tamarind 5) 2 Teaspoon Sugar 6) 1 Teaspoon Red Chilly powder 7) 2 Teaspoon Honey 8) 2 Teaspoon Sweet Chilly Sauce 9) 2 Teaspoon Chaat Masala PREPARATION TIME: 15 minutes HOW TO PREPARE: * In a cooker break corn into small pieces and add water to boil * Add 1 Teaspoon Salt and turmeric powder in cooker and boil for 2 whistles * In a pan put tamarind, sugar and water, boil till it thickens and turns in a pulp * Keep aside and let it cool * In a bowl mix tamarind paste, red chilly, honey, and sweet chilly sauce * Add Chaat Masala and salt to taste and mix well * Masala is ready and can be served with hot boiled corns!

PALAK PARATHAS

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INGREDIENTS: 1) 1 Cup Atta / Wheat Flour - Makes 3 - 4 parathas 2) Salt to taste 3) Water as required 4) Spinach/Palak Chopped 5) Red Chilly Powder 6) Pinch of Ajwain / Carom Seeds 7) Ghee/Clarified Butter as required 8) Garam masala 9) Green chillies chopped PREPARATION TIME: 10 Minutes HOW TO PREPARE: * Add a pinch of salt and 1 teaspoon ghee to Atta * Knead the flour with water, divide it into 3 parts and keep aside * Take one part of atta and roll it round with a rolling pin till 5" in diameter * Squeeze chopped palak to drain out extra water * Put palak and green chillies in the center of the rolled dough * Sprinkle carom seeds, salt, garam masala, red chilly powder and little dry flour * Dry flour is sprinkled as it absorbs any moisture from the stuffing while rolling * Bring the edges and join them in centre and press down * Dust the working place with flour and roll the dough into a 7 - 8" diameter * Place it on tawa/griddle and cook both sides for

SPINACH OMELETTE

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INGREDIENTS: 1) 1 Egg 2) 1/2 Onion Chopped 3) 1/2 Tomato Chopped 4) 1/2 Cup Spinach Chopped finely 5) Pinch of Black Pepper 6) Pinch of Red Chilli Powder 7) Salt to taste 8) 2 Teaspoon oil to cook 9) 2 Teaspoon Milk PREPARATION TIME: 10 Minutes HOW TO PREPARE: * In a Bowl beat the egg till fluffy * Add salt, red chilli, and black pepper * Add milk and beat for few seconds * Add in onions, tomatoes and spinach and mix well * Apply oil on non stick pan or tawa aand let it heat * Pour the beaten egg mixture on tawa and cook both sides well * Done! Serve Hot with toasts or parathas!

ALOO PURI KHEER

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INGREDIENTS: FOR ALOO SABZI: 1) 8 - 10 Medium sized Potatoes 2) 2 Onions Chopped 3) 2 Tomatoes Chopped 4) 1 Tablespoon Ginger Garlic Paste 5) 2 Green Chillies Chopped 6) 2 Tablespoon oil 7) 1/2 Teaspoon Turmeric powder 8) 1/2 Teaspoon Jeera Seeds 9) 1 Teaspoon Coriander Powder 10) 1 Teaspoon Red Chilli Powder 11) 1 Teaspoon Jeera Powder 12) 1/2 Teaspoon Garam Masala 13) 1/2 Teaspoon Amchoor/Dry Mango Powder 14) Salt to taste 15) 1/2 Cup Fresh Coriander for garnish FOR PURI: 1) 3 Cups Whole Wheat Flour 2) 2 Tablespoon Ghee/ Clarified Butter 3) 1/2 Teaspoon Salt 4) Water to Knead FOR KHEER: 1) 1 litre full fat organic milk 2) 1 cup basmati rice 3) 6 Tablespoon sugar or as required 4) 6 Green Cardamoms elaichi, powdered 5) A pinch of saffron/kesar 6) 15-20 Almonds/badam, blanched and sliced 7) 12-15 cashews/kaju, Chopped 8) 1 Tablespoon golden raisins PREPARATION TIME: 1 Hour HOW TO PREPARE: ALOO KI SABZI: * Boil the potatoes, peel and keep aside * Cut the potatoes

INSTANT GULAB JAMOONS

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On occassion of Dhanteras and Diwali i present instant gulab jamoon which requires hardly 30 minutes of your time!! INGREDIENTS: 1) 1 cup Mawa/Khoya 2) 1/2 Cup Paneer 3) 2 Tablespoon Maida 4) 1 Teaspoon Baking powder 5) 3 Cup Sugar 6) 1/2 Teaspoon Elaichi/Cardomom powder 7) Oil for frying PREPARATION TIME: 30 Minutes HOW TO PREPARE: * In a wok add oil and let it heat up for frying * In a bowl mix khoya, maida, paneer and baking powder * Mix well so that no lumps there and forms like a dough * Make balls and fry them in the wok till brown * In a pan add sugar and 1 cup water, let it boil * Add cardamom powder and boil till 1 string consistency * Put all fried balls into the sugar syrup and give them a boil each * Take out all gulab jamoons from sugar syrup and serve in a dish * For cupcakes, i made a 2 string sugar syrup * For Cupcakes, i strained the jamoons from extra sugar syrup * Done!

LACHCHA PARATHA

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INGREDIENTS: 1) 2 Cups Whole Wheat Flour 2) Water for Kneading 3) 1 Cup Ghee/Clarified Butter 4) 1 Teaspoon salt PREPARATION TIME: 20 minutes HOW TO PREPARE: * In a large bowl take 2 cups of flour and add salt, mix * Add water little by little and knead it into a smooth ball/dough * Divide the dough into equal portions of 10 balls * With a rolling pin roll one ball into a flat disc * Apply ghee on the disc with the help of a brush * Sprinkle some dry flour on the disc * Fan fold the disc, then roll it into a flat ball, as shown in picture * With help of little dry flour roll the ball again into a disc * Cook on tawa or hot plate till brown spots appear on a side * Its time to change the side, cook the other side too * Apply ghee on both sides and cook for a minute on each side * Done! Serve hot with curries, chicken dishes, vegetables etc * You can add black pepper or ajwain/carom seeds for more flavours

CUPCAKES WITH INDIAN TWIST

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Today writing my 100th post, i feel overwhelmed and excited! Thanking all of you to make this blog a success! For all of you i am updating a recipe which is my personal favorite and very festive as its time to celebrate!. This recipe is a cupcake with a twist. The twist is the Indian sweet touch to cupcakes! Lets all celebrate the 100th post with this twisted cupcakes! INGREDIENTS: FOR CUPCAKES: 1) 200g Maida/Flour 2) 200g Sugar 3) 200g Butter/Malai 4) 2 Eggs 5) 1 Teaspoon Baking powder 6) 2 Teaspoon Coffee 7) 4 Teaspoon Cocoa Powder 8) 12 Small sized Gulab Jamoons 9) 1 Packet Candied Cherry 10) 1 Cup Instant Rabri/Rabri FOR INSTANT RABRI: 1) 2 Cups Milk 2) 2 Bread slices 3) 1/4 Cup Condensed Milk 4) 2 Tablespoon Sugar 5) 1/4 Teaspoon Elaichi/Cardomom powder 6) Pinch Saffron FOR INSTANT GULAB JAMOON: 1) 1 cup Mawa/Khoya 2) 1/2 Cup Paneer 3) 2 Tablespoon Maida 4) 1 Teaspoon Baking powder 5) 3 Cup Sugar 6) 1/2 Teaspoon Elaichi/Cardomom powder 7) Oil for frying PREP

KHICHDI KE PAKODE

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INGREDIENTS: 1) 1 Cup Khichdi/Cooked Rice Dal mix (Leftover) 2) 1 Onion chopped 3) 1 Green Chilly Chopped 4) 1/2 Cup Spinach Leaves Chopped 5) 1/2 Cup Besan/Chickpea flour 6) 1 Teaspoon Ajwain/Carom seeds 7) 1 Teaspoon Garam Masala 8) 1/2 Teaspoon Red Chilly Powder 9) 1/4 Teaspoon Chaat masala 10) Salt to Taste 11) Coriander Leaves Chopped 12) Oil to fry PREPARATION TIME: 15 Minutes HOW TO PREPARE: * Take Khichdi in a bowl, Add onions, green chilly and spinach leaves * Add salt, red chilly, garam masala, ajwain and chaat masala * Add few Coriander Leaves as well * Add besan and mix well till its a thick paste * Heat oil in a wok for frying * Make balls of the mixed batter and put them in boiling oil * Fry till they turn golden brown * Take them out on a kitchen napkin to soak extra oil * Sprinkle some chaat masala on these pakodas * Serve Hot with tomato sauce or green chutney * Best serve at tea time

ALOO GOBHI LEFTOVER PARATHAS

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Parathas are the favourite breakfast in my home, but today we had loads of work to finish as we had shifted to a new place so prepared this easy fast and tasty parathas. I used leftover aloo gobhi sabzi and it really tasted heavenly! Thought of sharing with everyone so that all my friends can make use of leftovers! INGREDIENTS: 1) 2 Cups Wheat flour/Atta 2) Water to knead the flour 3) Aloo Gobhi sabzi (leftover) 4) Salt to taste 5) Red Chilly powder to taste 6) 1 teaspoon dried Mint Powder 7) 1 Green Chilly chopped 8) 2 Teaspoons of oil to knead 9) Ghee/Clarified butter for parathas 10) Butter/ Curd to serve with PREPARATION TIME : 15 Minutes HOW TO PREPARE: * To prepare aloo gobhi(Potato Cauliflower) vegetable you can follow link below * http://me-as-chef.blogspot.in/2013/12/aloo-gobhi.html * I used leftover aloo gobhi ki sabzi * In a big bowl take flour, add salt and 2 teaspoon oil * Add little by little water and knead it into a ball * Keep it in fridge for half a

Tadke wali Idlis

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IDLIS is a traditional breakfast/Savory cake in south Indian households. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. INGREDIENTS: 1) 5-6 Idlis 2) 2 Tablespoon oil 3) 1 Teaspoon Mustard seeds 4) Few Curry Leaves 5) 1/4 Teaspoon Turmeric powder 6) Salt to taste 7) Red Chilly powder to taste 8) 1 Onion chopped 9) Fresh grated coconut (optional) 10) Fresh Coriander PREPATION TIME: 10 mins HOW TO PREPARE: * Cut the idlis into small pieces and keep in a bowl * Sprinkle salt and red chilly on idly and mix well, keep aside * In a wok, add oil and crackle mustard seeds * Add turmeric, onion and curry leaves, cook for a minute * Add salted idlis and mix well * Serve hot in a dish, garnished with fresh grated coconut n coriander

SEVIYAN BARFI

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Seviyan is commonly known as Vermicelli. They are like thin spaghetti and can be used in many different ways, making sweet and savory dishes. INGREDIENTS: 1) 1 Packet Seviyan (100 gms) 2) 1 Cup Milk 3) 1 Teaspoon Elaichi/Cardamom Powder 4) 1 Cup Sugar 5) 1/2 Cup ground Almonds 6) 1/2 Cup chopped Pistachios 7) Vanilla essence 8) Silver leaf for decoration (Optional) 9) Castor sugar for dusting PREPARATION TIME: 15 mins HOW TO PREPARE: * In a pan heat milk till it boils * Add in sugar, vanilla essence and elaichi powder * Bring it to a boil * Add ground almonds and seviyan and cook till the mix thickens * In a greased dish, pour the seviyan mix * Put the dish in fridge to set for an hour * Take it out and cut into square pieces * Arrange the square pieces onto a serving dish * Garnish with chopped pistachios and dust with castor sugar * Serve chilled with tea or as a dessert