1 1/2 cups wheat rava
1 finely sliced large onion
1 large tomato, finely chopped (optional)
3-4 slit green chillis
1″ ginger finely chopped
1 tbsp ghee or oil
1 tbsp chopped coriander leaves
3 3/4 to 4 cups water
salt to taste
1 tsp mustard seeds
1 tbsp bengal gram
1 tbsp black gram dal
12-15 curry leaves
. Heat oil or ghee in a cooking vessel, add the mustard seeds and let them splutter.
. Add bengal gram, black gram, curry leaves and saute them till the dals turn red and a nice aroma emanates the kitchen.
. Add the sliced onions, green chillis and ginger and saute for 2 mts.
. Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt and water and bring to a boil before adding the wheat ravva.
. Now, reduce heat and slowly add the wheat rava to the water and mix it continuously so that lumps don’t form and it combines well with the water.
. Cover with lid and let it simmer for 12 mts. Turn off heat. Combine well. Garnish with chopped coriander leaves.
. Serve hot. You can also serve with chutney, sugar or pickle of your choice.
Brown Bread – 2 (You can use any type of bread)
Egg – 1
Onion – 2 1/2 tbsp
Green Chilli – 1 finely chopped
Turmeric powder – a pinch (optional)
Pepper Powder to taste
Salt to taste
Cheese – 2 tbsp grated (optional)
Butter/oil – 1/2-1 tsp
. Cut onions and green chillies finely. Toast bread with butter and keep it ready.
. Whisk together egg, 1 tbsp water, turmeric powder and salt.
. Add chopped onions, green chilli and grated cheese (I used Britannia cheese) to the egg mixture.
. Grease tawa with butter or oil and heat it. Once hot, add the egg mixture and cook on medium heat.
. When the egg begins to set, flip it over to the other side.
. Cook for 2-3 seconds, sprinkle pepper powder and fold it in half.
. Cut the half and place it between 2 toasted breads. Enjoy with tomato ketchup.
For the batter :
Urad dal – 1/2 cup
Salt – as needed
Water – 2 – 3 tbsp
Asafetida / hing – 1/4 tsp (optional)
Ginger – 1 inch piece
Green chilly – 1 no
To mix :
Carrot – 2 nos
Grated Cabbage – 1/4 cup
Potato – 1 no ( Optional)
Green chilly – 1 no
Small onion – 10 nos
Curry leaves – A few
Coriander leaves – A few
. Grind urad dal ,ginger, green chilly , hing and water in a mixie. Add salt to the batter.
. Chop the carrots , small onions , green chillies very finely.
. Grate the cabbage .
. Mix all the veggies to the batter .Check for salt.
. Heat the oil in a kadai and deep fry vadas in batches.
. Serve hot !!
6- Bread Pieces
3 Medium – Potato
1 Medium – Carrot
3/4 tsp – Red Chili Powder
3/4 tsp – Cumin Powder
A Pinch – Turmeric Powder
1/2 tsp – Chaat Masala (optional)
To Taste – Salt
2 tbsp – White Sesame Seeds
2 tbsp – Coriander Leaves
As Needed – Butter or Oil
. Pressure cook potato for 3 whistles, once pressure released peel and mash potato.
. Peel and grate carrot, finely chop coriander leaves. In a plate or bowl add potato, carrot, coriander leaves, cumin powder, red chili powder, turmeric powder, chaat masala (if using), salt, 2 tsp white sesame seeds and mix well.
. Take a bread slice and apply butter evenly all over, now add 1 to 2 tbsp of potato masala (mix) and spread well.
. Sprinkle sesame seeds on top or spread sesame seeds on a plate and place bread slice over sesame so they get stick with potato mix, repeat same for rest of bread slice.
. Heat butter on a pan or tawa and place 2 to 4 bread piece (depends on pan/tawa size) sesame seeds facing tawa and toast in medium heat for 1 to 2 minutes or until golden brown, flip and cook another side a minute, repeat for rest of bread slice.
. Serve hot, warm or even at room temperature with ketchup or sauce.
Upma Rava/semolina: 3 cups
Vegetables of your choice: 1 cup chopped (I have added carrots, beans, peas, potato)
Tomato: 2 medium sized
Onion: 1 no(optional)
Green chilli: 2 nos
Water: 6 cups
Ghee/butter: 1 tsp (optional)
Oil: 2-3 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Urad dal: 2 tsp
Channa dal: 1 tsp
Turmeric powder: a big pinch
garam masala powder: 1.5 tsp (According to taste)
Curry leaves: 1 string
Grated coconut: 3 tbsp (optional)
Salt: According to taste
Lemon juice: 1 to 1.5 tbsp (adjust according to your family needs)
Coriander leaves: 3 tbsp (finely chopped)
. Heat ghee in a wok & when ghee is warm, add semolina/rava to it. Roast the semolina on a low/medium heat for 5-8 minutes or until the semolina turned golden & aroma fills the house. Keep the semolina aside.
. Cook the mixed vegetables in a cup of water until soft & yet crunchy.
. Meantime, boil the water.
. Heat oil in a broad pan & start the tempering process. Start with mustard, followed by cumin, urad dal, channa dal & fry till dals turns golden brown.
. Throw in the green chilli, curry leaves, onion & saute until onions turn translucent.
. Add tomato & cook for a minute or two. Add the cooked vegetables & saute it again.Add the garam masala powder, turmeric & mix them.
. Pour in the boiling or hot water to the pan.
. Add salt, allow the water to boil again. When water starts bubbling, reduce the heat.
. Now carefully, add the semolina/rava to the boiling water. Keep stirring to ensure no lumps are formed. (Keep the semolina/rava in a big plate. Take the plate in one of your hands, carefully start dropping the semolina/rava to the boiling water & keep stirring the water using the other hand).
. Close the lid & reduce the heat. Let the semolina/rava get cooked for 1 to 2 mins.
. Open the lid & mix well.
. Add the lemon juice, coriander leaves & coconut. Mix again & serve it hot.
Oats : 1/2 cup
Milk : 1 cup
Seedless Dates : 3 or 4
Honey or Sugar to taste
. Chop the dates and keep it aside. Boil the milk in a vessel and add oats and chopped dates.
. Let it cook for few minutes and remove from the flame.
. Now add honey or sugar and mix well. Oats breakfast is ready.
Bread slices – 8, **Notes
Oil – 4 tablespoons
Mustard seeds – ¼ teaspoon
Cumin seeds – ½ teaspoon
Green chilies – 2, chopped finely
Onion – 1 medium, chopped finely
Potato – 1 medium, boiled and chopped
Turmeric powder – ¼ teaspoon
Red chili powder – ½ teaspoon
Lemon juice – 1 teaspoon
Cilantro – few sprigs, finely chopped for garnishing
Salt – to taste
. Trim the edges of bread slices.
. Cut them into 9 equal pieces.
. Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them crackle. Then add cumin seeds and let them sizzle. Add chopped green chilies.
. And immediately add onions.
. Sauté them for 3-4 minutes or till they become translucent.
. Add boiled potatoes and mix well.
. Add turmeric powder, red chili powder and salt.
. Mix well.
. Add cubed bread and mix it immediately otherwise bottom bread will soak all the oil.
. Add lemon juice. Mix well. Sauté it while stirring continuously till breads get crispy. (it’s your choice that you want soft bread or crispy. Cook accordingly.
. Sprinkle some cilantro leaves and serve hot.
3 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
1 tsp fenugreek seeds (dana methi)
400 gm potato(alu)
2 large sized onion (pyaj)
150 gm cottage cheese (paneer)
3 green chilly (hari mirch)
1 tsp mustard seeds (rai)
1/4 tsp turmeric powder (haldi)
10-12 curry leaves (kadi patta)
oil as required
1 1/2 tsp salt (namak)
How to make paneer dosa
. Soak rice, dal and dana methi for 6 hours.
. Then grind them to a fine thin batter by adding little water.
. Add salt to it and leave it covered for 12 hours for fermentation.
. Peel potato and cut into small pieces.
. Chop onion also into long pieces.
. Grate paneer.
. Finely chop hari mirch also.
. Heat 2 tbsp oil in a pan and crackle rai and curry leaves.
. Then fry onion in it until it turns light brown.
. Now put alu, hari mirch and paneer and mix well.
. Now put 1/2 tsp salt, lal mirch and haldi in it.
. Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.
. Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
. When cooked spread paneer mixture on it.
. Grease all the corners with oil.
. Roll and remove it from the gas.
. Put little water on the tawa and wipe it with a clean cloth before making each dosa.
. Serve them hot with hot sambar and chutney.
Corn Kernels : 2 cups
Raw Rice : 1 cup
Green Chillies : 3 to 5
Ginger : 1 inch piece
Salt to taste
. Wash and soak the rice for 4 to 5 hours and grind into a paste and set aside.
. Grind the corn kernels along with green chillies and ginger into a smooth paste.
. Mix the rice batter, corn paste and salt with water and make into dosa batter.
. Heat a tava or non stick pan. Pour one ladle batter on the pan and spread evenly.
. Pour a little oil around the edges.
. Fry both sides of dosa on medium flame.
. Remove from the tava and serve hot with chutney.
¾ cup oats (prefer rolled)
1 tbsp oil
1 green chili chopped
1 tsp chopped ginger or ginger garlic paste
½ tsp cumin
¼ cup fine chopped mix vegetables
Turmeric as needed
Salt as needed
1 tsp Lemon juice
Coriander leaves few finely chopped
. Heat oil in a pan and crackle cumin. Fry onions ginger and green chili until the onions turn golden.
. Add in the mixed vegetables and saute for a min. Cover and cook until tender. If needed sprinkle some water to help them cook well.
. Add oats, salt and turmeric to the pan. If using rolled oats, add them to a colander and rinse under running water.
. Drain water completely, then add to the pan.
. Saute for 2 mins. Add the egg and sprinkle 3 to 4 tbsps of water if using quick oats. Avoid water if using rolled oats.
. Scramble the egg quickly. Cover and cook on a low heat until oats and egg are cooked well.
. Add lemon juice and coriander leaves. Stir well and serve hot.