Hi i would like to make some thing new for morning breakfeast in Indian dish pls help me?!
Check out this wonderful recipe along with a video demo on how to make Adai (dosa made with lentils).
http://www.showmethecurry.com/2007/08/17...
Enjoy!
Answers: Here is a healthy twist to Dosas....Adai...super healthy and the best part is that you can make a big batch...freeze some and use some. Early morning you want something that will cook fast and does not require long tedious prep work.
Check out this wonderful recipe along with a video demo on how to make Adai (dosa made with lentils).
http://www.showmethecurry.com/2007/08/17...
Enjoy!
samosas...you can get them at your nearest indian/south asian grocery store...my mom makes them all the time.
ALOO POHA RECIPE
Ingredients:
2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste
How to make aloo poha :
Soak the poha in water. Wash and drain all the water.
Add some salt , turmeric powder , keep aside.
Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
Add potatoes , saute for few minutes, then add chopped onions, chillies.
Cook till they are done. Add the poha, corainder leaves and stir.
Keep it on slow flame for 5- 7 minutes.
Let it cool for sometime and add then lemon juice.
GOOD LUCK HOPE IT HELPS
cube some potato's and pan fry them ,when they are almost cooked add curry powder and some frozen green peas, and a pinch of cinnamon. fry a bit longer so the spices toast a little, Then add a splash of cream or milk (or coconut milk).
Scramble some eggs,Warm some chapati bread , then assemble the ingredients to make " Indian breakfast burritos"
STICK TO ROTI
In a small glass cup [transparent] put some "dahi" [depends on what u like], then add some corn flex, then some blue berries/ strawberries/ small pieces of apple or cubes of banana and then put "dahi' again and corn flex and fruits. Continue this till u think it can fulfill your appetite.
[morning breakfast should be quick and lite]
It looks nice from outside and fits any age group, trust me, I have tried it even in US
Make a Dosa with Sambar and Groundnut Chutney.
heat a table spoon full oil add mustard seeds,when the seeds start popping,add chopped onion,tomatoes, cook till slightly cooked,add salt 1tsp and add 2 cups of water and bring it to boil.now add 1 cup semolina slowly sirring all the whrile to prevent lumps.simmer for a min or two.serve hot. light break fast is ready.
for sweet follow the same procedure,but instead of onion,salt etc,add 1/4 cup of sugar at the stage when salt is to be added and allow sugar to dissolve.
experiment, you can a dozen different flavours.
Samosa and a morning drink of yogurt with fresh fruit or cucumber.
SABUDANA CHI VADA (Savory Tapioca Fritters)
Serves 4-5
Ingredients:
1 cup tapioca pearls (sabudana or sago pearls, small size)
2 medium potatoes
1 inch piece of ginger, peeled and finely minced
3-4 small green Thai chillies, finely chopped
1 tsp cumin seeds
1/2 cup of finely chopped cilantro leaves
1/4 cup of coarsely ground roasted peanuts
salt to taste
oil for deep frying (vegetable or peanut)
METHOD:
In a large bowl, add 1 cup of water to the tapioca pearls and gently mix. Cover with a large plate and check after 3 hours. The tapioca should be softened but not mushy. If they are still hard, add another 1/2 cup to 1 cup of water and repeat. Check periodically, each pearl should be soft to the touch then it is ready to use.
In a large pot of boiling salted water, boil the potatoes until fork tender. When slightly cooled, peel and cut into large pieces. Mash the potato pieces and transfer to a large mixing bowl. Add the tapioca, salt, green chillies, ginger, cumin seeds, ground peanuts and chopped cilantro leaves. Mix thoroughly to combine all the ingredients.
With lightly oiled hands, form round golf ball sized balls and then flatten into small flat patties. In a large deep skillet on medium high heat, add enough oil for shallow frying. When hot, carefully add the sabudana vadas and fry on medium low until golden brown on all sides. Remove and drain well on paper towels. Serve hot with your favorite chutneys and sauces.
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VERMICELLI UPMA
Ingredients:
Vermicelli (thin sev) - 2 cups
Mustard seeds - 1/4 teaspoon
Curry leaves - 2-3
Onion (chopped) - 1
Potato - 1
Green peas - 1/4 cup
Tomato (small)[chopped] - 1
Green chillies - 2
Red chili pd - 1/4 teaspoon
Black pepper pd - 1/4 teaspoon
Water - 3 cups
Oil - 4 tablespoon Salt (to taste)
METHOD:
1. Add 1 tablespoon oil in a fry pan and fry vermicelli on low heat till pink in colour. Then keep aside.
2. Cut potato into small cubes, wash and drain water.
3. Heat oil in a kadai and add mustard seeds and curry leaves.
4. When they start to crackle, add green chilies and chopped the onions.
5. Fry till onion turn to golden brown, add potato and green peas. Fry for 2-3 minutes.
6. Then add red chili pd, black pepper pd and chopped tomatoes, cook till they start leaving oil from the side on kadai.
7. Add salt and water, cover with a lid and let it boil.
8. When it starts boiling add vermicelli and stir.
9. Cover the upma with a lid for 5-6 minutes on low heat, stir occasionally.
10. Serve hot.
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SWEET LASSI
Yield: 2 glasses
Ingredients:
1 cup good quality yogurt (lowfat is fine)
? cup of buttermilk (lowfat is fine)
4 tsp of sugar (can also use Equal or Splenda)
pinch of saffron
handful of ice cubes
METHOD:
Using a blender, blend all of the ingredients until frothy.
VARIATIONS:
You can add a pinch of ground cinnamon or a pinch of freshly grated nutmeg or a pinch of
cardamom powder instead of the saffron for a different but equally delicious taste.
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SALTY LASSI
Yield: 2 glasses
Ingredients:
1 cup good quality plain yogurt (lowfat is fine)
1 cup milk (whole or lowfat is fine)
1 tsp ground cumin
salt & pepper (to taste)
handful of ice cubes
METHOD:
Using a blender, blend all of the ingredients until frothy.
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MANGO LASSI
Yield: 2 glasses
Ingredients:
1 cup good quality yogurt (lowfat is fine)
1 cup of mango pieces (or ? cup of mango pulp)
pinch of saffron
2 tbsp sugar (to taste, can use Equal or Splenda)
handful of ice cubes
METHOD:
Using a blender, blend all of the ingredients until frothy.
VARIATIONS:
Try substituting pineapple to make Pineapple Lassi. You could also try papaya to make Papaya Lassi or even bananas to make Banana Lassi.
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PISTA LASSI (Pistachio Lassi)
Yield: 2 glasses
Ingredients:
1 cup good quality yogurt (lowfat is fine)
? cup shelled pistachios, ground into a fine powder
a few drops of pista essence (optional, available in Indian grocery stores)
2 tbsp sugar (to taste, can use Equal or Splenda)
handful of ice cubes
a few pieces of pistachios for garnish
METHOD:
Using a blender, blend all of the ingredients until frothy. Garnish with pistachio pieces and serve.
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GULAB LASSI (Rose Flavored Lassi)
Yield: 2 glasses
Ingredients:
1 cup good quality yogurt (lowfat is fine)
a few drops of rose essence (available in Indian grocery stores)
a few drops of red food coloring (optional)
2 tbsp sugar (to taste, can use Equal or Splenda)
handful of ice cubes
METHOD:
Using a blender, blend all of the ingredients until frothy.
"Ragi kanjee"
naachini ka dalia.
method.
Boil 1 cup of water in a pan with a handle.
take 1/3 cup of water and add 2 tablespoons of naachini aata and mix well with a spoon.
When the water in the pan starts boiling add this nachini and water mix and stir nicely.
Add 1/2 cup of milk and stir nicely. the mixture starts to thicken and when it starts boiling let it boil for 1 or 2 minutes and remove from fire.
Pour in a bowl and add some sugar.
This is a very healthy breakfast.
U can prepare upma with sooji(rava)..It is a form of wheat..
One cup sooji
@ cups water
1/2 onion cut finely
1 chili
Vegetables u like(like carrot,peas)
1 tomato
mustard and urad dhall to season
oil
Directions:
Splutter the mustard n urad dhal in the oil.
Then add the diced onions, chilli and tomatoes..After two minutes add the cut vegetabes and allow them to cook..add the water n sooji..also salt to taste..U r done..
Do you know what kofte is? It is ground beef with spices. You just take hard boiled eggs and roll in the meat and fry, its great!
NARGISI KOFTE
For Curry
Oil 1/2 cup
Chilly pwd 1 tsp heaped
Dhania pwd 1 tsp
Ginger/ garlic paste 1 tsp
Onion -- 1 big -- fried golden n ground
Salt 1 tsp
Water 1 1/2 cup
Curd 1 cup - beaten
METHOD
Heat the oil, mix all the masala,s with a little water and curd and stir well. Add to the heated oil.
Fry well . After a few minutes, add the ground onions, add another 1/2 cup water and cook well.
When the gravy turns thick, remove from flame.
FOR THE KOFTA,S
Mince meat 1/ 2 kg
Small ilaichi 2
Cinnamon 1 piece
Salt 1 tsp
Onion 1 - medium raw
Black pepper 5 - 7
Red chillies whole - 5 - 6
Ginger/ garlic paste 1 tsp
Chane ki dal 1/2 cup
White zeera 1 tsp
Cloves 3
Chilly pwd 1 tsp
Eggs boiled 5 - 6
1 Egg
METHOD
Cook the mince with all the above ingredients except the eggs ------ in 1 cup of wate. Cook till the water dries up totally and the mince is soft. Cool and grind to a paste. Add 1 beaten egg to the ground paste. Mix well.
Cut yr boiled eggs into halves { horizontal } take a portion of the mince paste, cover up the boiled egg half, shape into a Kofta and fry till golden brown.
Before serving, heat up the curry and put it in the dish. Top with the kofta,s and chopped haraa dhania.
I am giving u the recipe of Maggi noodles but made in a different way.Try this recipe.You will like it.Its called Dry Noodles.
Heat 2 to 3 sp of oil.
Add 2 sliced medium sized tomatoes and mix till they become soft.
Slow the flame and add little salt (less than 1/4 sp), little turmeric powder, 1/4 sp red chilli powder, the maggi powder and mix well.
Now add 4 to 5 cups of water and bring to boil.
Add the noodles and cook till water dries.
Appams (or "hoppers") are a popular thick rice flour pancake eaten mainly in Kerala (located in South India on the western coast). Appams are made in variety of flavors such as egg appams, coconut appams, honey appams, milk appams and also non vegetarian appam varieties.
BASIC KERALA APPAM (or PAL APPAM)
Yield: 15-16 pancakes
Ingredients:
2 cups rice flour
1/2 cup cream of rice cereal
1/2 tsp active dry yeast
2 1/2 cups lukewarm water
2 tsp sugar
1/2 cup plus 2 tbsp milk
salt to taste
cooking spray as needed
METHOD:
In a small mixing bowl, add 1 tsp of the sugar with the yeast. Add 1/2 cup water and let stand for 8-10 minutes. The mixture should be foamy. Set aside until needed.
Meanwhile, in a small saucepan, bring 1 cup of the water to a good boil and add the cream of rice. Stir to combine well and bring the mixture to a gentle boil. Reduce the heat to low and cook. Keep stirring for a minute or so until the mixture thickens. Remove from the heat, let cool and keep aside until needed.
In a mixing bowl, combine the rice flour with the sugar. Carefully add the cooled cream of rice and the yeast mixture and the remaining cup of water. Then gently whisk all of the ingredients together form a thick batter. Next, cover the bowl tightly with plastic wrap and let stand at room temperature in a warm area for 8 hours or even overnight. The batter should have doubled in quantity and have a slightly sour aroma.
To the batter, whisk in the milk and salt. Combine all of the ingredients until smooth.
In a large nonstick skillet on medium high heat, spray a little cooking spray and pour 1/4 cup of the thick batter into the center of the skillet. Turn the skillet so the batter spreads in an even layer. If the batter is too thick, you can add a little milk or water as needed. Cook on medium low heat until the pancake is golden brown and set. Appams are traditionally cooked only on one side. Remove to a serving plate, serve immediately and eat warm.