Evergreendishes

Category: breakfast time

  • Methi Chapati | Gujarati Thepla

    Methi Chapati | Gujarati Thepla

    Methi chapatis  are tasty and healthy. It is a popular dish of the Gujaratis. It is known by the name of “Thepla”.  It makes an ideal mid day meal  or pack it in the  lunch box.

    Methi or fenugreek leaves have a distinct taste and give a good taste to all the dishes. It is ideal to include as it is rich in Vitamin C, Vitamin A, Riboflavin, Calcium and minerals such as folate and riboflavin. It also contains antioxidants which helps the body to heal naturally.

    I love using methi leaves in my cooking. I use it to make a lentil stir fry, pairs well with chapati. Dal with methi is absolutely delicious. And I make alu methi once in a fortnight. Methi delight is good as a snack but I prefer to make it as an accompaniment with meals.

    Gujarati thepla, methi paratha
    Gujarati thepla, methi paratha

    The ingredients that you need are:

    • wheat flour 2 cups
    • gram flour 1tbsp
    • fenugreek or methi leaves 2 bunch
    • chilli powder 2 tsp
    • turmeric powder 1/2 tsp
    • a pinch of asafoetida
    • cumin powder 1 tsp
    • coriander powder 1 tsp
    • curd 1 tbsp
    • salt to taste
    • oil for smearing

    Method:

    1. Cut the fenugreek leaves finely. Immerse it in salt water, strain and keep aside.
    2. Take  a wide bowl and mix all the ingredients with water into a dough of thick consistency.
    3. Keep aside for ten minutes.
    4. Take a ball, dust it with flour and roll into a circle. Smear oil, fold it into half, and again into a quarter. Dust with a little flour, roll it into a circle as a chapati. 
    5. Heat a skillet. Put the rolled thepla  onto the tawa. Smear oil and flip to the other side. Put some oil and allow it to cook for a few seconds. 
    6. Roast until brown spots are visible. Keep them in a container. Serve them as and when needed. Tastes good when it is hot. 

    Take a tip:

    • Fenugreek leaves should be cleaned well. Use only the leaves here.
    • Addition of gram flour is optional.

    Evergreendishesdev

    Methi Thepla / Gujarati cuisine

    Methi thepla is a popular dish from Gujarati cuisine. A flatbread with the goodness of fresh fenugreek leaves and other spices makes a good breakfast or lunch option.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • wheat flour 2 cups
    • gram flour 1tbsp
    • fenugreek or methi leaves 2 bunch
    • chilli powder 2 tsp
    • turmeric powder 1/2 tsp
    • a pinch of asafoetida
    • cumin powder 1 tsp
    • coriander powder 1 tsp
    • curd 1 tbsp
    • salt to taste
    • oil for smearing

    Method
     

    1. Cut the fenugreek leaves finely. Immerse it in salt water, strain and keep aside.
    2. Take  a wide bowl and mix all the ingredients with water into a dough of thick consistency.
    3. Keep aside for ten minutes.
    4. Take a ball, dust it with flour and roll into a circle.
    5. Heat the tawa.Put the rolled thepla  onto the tawa. Smear oil and flip to the other side. Put oil and roast on medium flame.
    6. Roast until brown spots are visible. Keep them in a container. Serve them as and when needed. Tastes good when it is hot.

     

     

     

     

  • Idli Recipe | idli with homemade idli batter

    Idli Recipe | idli with homemade idli batter

    Idli is a popular breakfast from South India. It is the healthiest breakfast that we can serve to our family.

    Idli is a steamed cake made from the batter of lentil and rice or rava. It is ideal for people of all age groups from babies to old grand parents.

    Idli is prepared in two ways by using rice along with lentil or rava with lentil. Today, I am sharing the second kind of recipe here.

    The making of idli involves three steps:

    1. Soaking of lentil
    2. Grinding of lentil
    3. Mixing of cream of wheat
    4. Fermentation
    5. Preparation

    Soaking of lentil : Wash the urad dal and soak it in water for two to four hours.

    Grinding of lentil: You can either grind it in a mixer or wet grinder.

    Mixing of cream of wheat : It is soaked for half an hour and later mixed in the lentil batter.

    Fermentation: It should be kept in a wide vessel in a warm place to ferment  for five to six hours, preferably overnight.

    Preparation: The next day, mix salt in the batter and prepare the idlis.

    About the Idli Cooker and Idli Maker :

    Different brands of Idli Cooker and Idli Maker are available in the market. Idlis can be made in pressure cooker too but do not use the whistle. Idli can be made in different shapes too. Plate Idli (Thatte Idli), Glass Idli ( lota idli), button idli. Do you know that they are also made in moulds made of jackfruit leaves and banana leaves ?  It gives a good aroma to idli.

    idli
    idli

    I have many idli recipes on the blog. Some of them are Chennai Idli, Ragi Idli, Instant Ragi Idli and Sago Idli.

    About the event:

    This is an old post which I had written in the beginning, when I started blogging. Now I have redone with better pictures and text, sending this to Foodies_Redoing OldPost 24. This is a fortnightly event where we work on one old post regularly.

    How to make Idli

    Ingredients:

    • 1 bowl of urad dal
    • 2 bowl of idli rava for batter made in wet grinder ( 1 bowl of idli rawa for mixer)
    • water
    • salt to taste

    Method:

    1. Wash the urad dal and soak in water for one and a half hour.
    2. Grind into a fine paste by using adequate amount of water.
    3. Soak the semolina in water for fifteen minutes. Addition of semolina depends on the mode of making the batter. If you use the wet grinder, mix two bowl of idli rawa as the quantity of batter is adequate here. In case of mixer jar, you can use only one cup of idli rawa.
    4. Squeeze the water out from the semolina and mix it in the batter.
    5. Keep it for fermentation in a warm place for five to six hours, preferably overnight.
    6. The next day, add salt to the batter and mix it . If the consistency is thick, add some water.
    7. Pour the batter into idli moulds and cook it in a idli  pan or pressure cooker. If using pressure cooker, do not use the whistle.
    8. For the first ten minutes, steam it on high flame, later reduce it. De mould them slowly after a few minutes. You need 15 -20 minutes to make a batch of idlis.
    9. Serve hot with chutney and sambar.

    Take a tip:

    • Fermentation time varies from region to region. It is quicker during summer and takes longer during winter.
    • Mix the batter using hand, the heat of the human body gives a good texture.
    • Idli Rava is made from rice. It is slightly coarse in texture. This is different from Bombay Rava that is used for upma.

     

    idli
    Evergreendishesdev

    Idli

    Idli is an ideal breakfast to serve any day. It is steamed, easy to prepare and filling. 
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 30 minutes
    6 6 hours
    Total Time 6 hours 50 minutes
    Servings: 6 people
    Course: Breakfast
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 cup urad dal
    • 2 cup semolina
    • water
    • salt

    Method
     

    1. Wash the urad dal and soak it for two hours.
    2. Grind it to a smooth batter. 
    3. Soak the semolina in water for ten minutes. Mix into the batter, close and keep it in a warm place to ferment. 
    4. Next day, add salt to it. Heat a idli maker, grease the moulds (not necessary) and put batter in the cavity. 
    5. Steam it for fifteen to twenty minutes. 
    6. Serve with chutney and sambar.

    Pin it for later: 

    IdliIdli

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  • Masala Upma | Khara Bhath

    Masala Upma | Khara Bhath

    Masala Upma is a popular breakfast dish from Bangalore and Mysore region of Karnataka state. Commonly known as khara bhath,  it is healthy, tasty and easy to prepare.

    Upma is a breakfast which is predominantly prepared in South India, at least once a week. It is made of semolina and assorted vegetables are used along with spices.  Upma although a breakfast item, is ideal to serve anytime, breakfast, as a quick snack when unexpected guests turn up  or as a light dinner. It is commonly prepared during gatherings  and functions.

    Masala Upma

    When the usual upma is disliked, make this version. Here it is sans onion, but one can add it in the seasoning. Although, coconut chutney is not a necessity, it tastes good with it.

    Let’s get to the Masala Upma recipe :

    The ingredients that you need are

    • 1 cup semolina
    • 1 tsp ghee
    • 1/2 bowl of assorted vegetables as beans,carrots, peas, potato
    • 1 tomato
    • 2 tbsp oil and ghee mix
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin
    • a pinch of asafoetida
    • 1/4 tsp turmeric powder
    • 1 tsp Bengal gram
    • 1 tsp urad dal
    • turmeric powder
    • 6 cashew nuts
    • 1 1/2 tsp of sambar powder
    • 1/2 tsp of chilli powder
    • salt to taste
    • 3 cups of water

    Method:

    Take ghee in a wide pan, roast the cashews pieces, put them aside. Now, roast the semolina with a little bit of ghee until pale brown. Put it along with cashew pieces.

    In a small pan, boil the vegetables, when partly done add the tomatoes. Later, add sambar powder, chilli powder and the required quantity of salt to it and let boil for sometime.

    Take oil in a kadai and make the seasoning. Now, add the vegetables with water into it. You need around three glasses of water, put it accordingly. Once, it boils,  add the roasted semolina slowly into it. Keep stirring, lumps may be formed. Allow to cook for ten minutes on a slow flame. Garnish with fresh coriander leaves.

    Take a tip:

    • Other vegetables  as cabbage and capsicum may be used.
    • Onion may be used, add it in the seasoning and saute. Later, put the boiled veggies into it.
    • You can use store bought sambar powder.
    • You may use masala bhath powder also.

    About the event :

    This is an old post which I have done with better pictures and text. Sending this to Foodies_RedoingOld Post 31, a fortnightly event. Over the years, our writing and pictures have changed, so we need to update our old posts with a fresh touch.

    khara bhat
    Evergreendishesdev

    Masala Upma

    Masala Upma is a popular dish from Bangalore and Mysore region of Karnataka state. It is commonly known as Khara Bhath.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: Breakfast
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup semolina
    • 1 tsp ghee
    • 1/2 bowl of assorted vegetables as beans carrots, peas, potato
    • 1 to mato
    • 2 tbsp oil and ghee mix
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin
    • a pinch of asafoetida
    • 1/4 tsp turmeric powder
    • 1 tsp Bengal gram
    • 1 tsp urad dal
    • turmeric powder
    • 6 cashew nuts
    • 1 1/2 tsp of sambar powder
    • 1/2 tsp of chilli powder
    • salt to taste
    • 3 cups of water

    Method
     

    1. Roast the semolina with a little bit of ghee until pale brown. Put it aside.
    2. Boil the vegetables, when partly done add the tomatoes. Later, add sambar powder, chilli powder and the required quantity of salt to it.
    3. Take oil in a kadai and make the seasoning. Now, add the vegetables with water into it. You need around three glasses of water, put it accordingly. Once, it boils,  add the semolina slowly into it. Keep stirring, lumps may be formed. Allow to cook for ten minutes on a slow flame. Garnish with fresh coriander leaves.

    Notes

    Other vegetables  as cabbage and capsicum may be used. 
    Onion may be used, add it in the seasoning and saute. Later, put the boiled veggies into it.
    You can use store bought sambar powder. 

    Pin it for later:

    Masala Upma
    Masala Upma

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  • Uttapam / how to make uttapam

    Uttapam / how to make uttapam

    Uttapam is a thick savoury pancake like dish made from dosa batter that has a topping of onion and vegetables. It is filling and tasty.

    A dosa batter in the refrigerator is handy and can be used in many ways. It makes an easy breakfast option, evening snack if the kids are hungry or make a few uttapams for dinner along with steamed rice.

    To make the dosa batter, check out this post.

    The consistency of the dosa batter should be moderately thick  for uttapam.

    Our sunday breakfast is usually Rava Dosa. Jowar dosa is an healthy option to use millets. Neer dosa batter needs no fermentation.

    uttapam

    Uttapam

     

    Ingredients:
    • 1 bowl of dosa batter
    • 2 onions finely cut
    • 1 tomato cut into small pieces
    • 1/2 inch ginger
    • 2 green chillies
    • coriander leaves
    • curry leaves
    • oil

     

    Method:
    1. Grind the green chilly and ginger together to a fine paste.
    2. Mix the onion, tomato and the  paste to the dosa batter. Put the soaked chana dal into it.
    3. Chop the curry leaves and coriander leaves and mix them.
    4. Take a pan and heat it. Smear some oil and add a ladle of batter to it. Cover with a lid, allow to cook, flip it over to the other side. Once it is cooked properly, remove and repeat with the rest of the batter.
    5. Serve with coconut chutney.

     

     

    Uttapam

    Uttapam

    Uttapam is a savoury, lentil based, thick flatbread from Indian cuisine
    Print Recipe Pin Recipe
    Course: Breakfast
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 bowl of dosa batter
    • 2 onions finely cut
    • 1 to mato cut into small pieces
    • 1/2 inch ginger
    • 2 green chillies
    • coriander leaves
    • curry leaves
    • oil

    Method
     

    1. Grind the green chilly and ginger together to a fine paste.
    2. Mix the onion ,tomato and the grind paste to the dosa batter.
    3. Chop the curry leaves and coriander leaves and mix them.
    4. Take a pan and heat it. Smear some oil and add a ladle of batter to it. Allow to cook until brown on both sides.
    5. Serve with coconut chutney.
    Pin it for later:
    uttapam

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  • Potato Veggie

    This vegetable is ideally served with dosa along with coconut chutney. It gives the zing to the dish which is irressistible. Thin,crisp dosas smeared with red onion chutney and a serving of this veggie with a dollop of butter is a sheer delight on a Sunday morning!

    The ingredients that you need are

    4 boiled potatoes

    2 onions cut into thin long strips

    3 green chillies cut into pieces

    a spoon of cumin seeds

    half a spoon of grated ginger

    a quarter spoon of turmeric powder

    a pinch of asafoetida

    salt according to your taste buds

    a little bit of oil

    curry leaves and coriander leaves for garnishing

    Method:

    Take oil in a kadai and make the seasoning with cumin seeds, ginger, turmeric powder,asafoetida, green chillies and curry leaves. Add the cut onions to it and saute for a while. I prefer onions, cut this way for masala dosa. Then, mash the potatoes and add to it. Add salt and garnish with coriander leaves.

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  • Masala Dosa | Masala Dosa with homemade batter

    Masala Dosa | Masala Dosa with homemade batter

    Dosa is a thin crepe made of batter of rice and lentil. It is fermented overnight and prepared the next day. Masala Dosa is usually served with a chutney and potato vegetable.

    Masala Dosa, the very name  brings a kind of joy to every South Indian. This is one of the popular breakfast dishes in south india. In Karnataka, districts of Bangalore, Mysore and Udupi, it is a common affair to have dosa batter in the refrigerator. It serves dual purpose, the breakfast dilemma is solved and  one can use it for various purpose.

    Other dosa varieites that I make at home are: Jowar Dosa, Neer Dosa, Rawa Dosa

    Masala Dosa 

    The ingredients that you need are:

    For soaking:

    • 4 cups of rice
    • 1 cup of urad dal
    • 1 teaspoon bengal gram
    • a bowl of flattened rice (poha)
    • 1 teaspoon fenugreek seed
    • water

    For batter:

    • salt as needed

    For the potato veggie:

    • 4 potato
    • 2 onion
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 1/4 teaspoon turmeric powder
    • 4 green chilli
    • salt
    • fresh coriander

    To make coconut chutney :

    Ingredients:

    • 1 cup fresh grated coconut
    • 1/2 cup roasted gram
    • 4 green chilly
    • 1/2 teaspoon oil
    • 1 teaspoon tamarind pulp
    • salt to taste
    • water

    For seasoning:

    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    To make dosa:

    • batter
    • oil and ghee mixture

     

    Masala Dosa
    Masala Dosa

    Method:

    1. Soak the rice and urad dal in water for five hours. Grind to a fine paste by first adding the rice, after sometime put the lentil to it along with soaked parched rice. Add water as required, let the consistency be thick, you can adjust it later.
    2. Remove the batter in a wide bowl.
    3. Allow it to ferment overnight by keeping it closed in a warm place.

    To make potato veggie:

    1. Wash and pressure cook the potatoes.
    2. Cut onion into thin, medium- long slices.
    3. Once the pressure releases, peel the skin of the potatoes.
    4. Take oil in a pan. Make the seasoning, add mustard seeds, as it crackles, put cumin, bengal gram, urad dal, let it turn golden in colour, add green chillies, turmeric powder and the onion pieces. Once it turns soft and pale in colour, mash the potato and mix it.
    5. Put salt and let the flavours imbibe.
    6. Garnish with fresh coriander.

    To make coconut chutney:

    1. Roast the green chillies in a little oil.
    2. Put them in the jar and grind along with dahlia and a little salt.
    3. After a few seconds, put coconut and water to it. Grind again.
    4. Put tamarind pulp and pulse for the last time.
    5. Remove in a bowl.
    6. Make the seasoning and mix it in the chutney.

    To make dosa:

    1. Add salt to the batter and mix it.
    2. Take the required quantity of batter in a bowl. Adjust the consistency by adding some water to it.
    3. Heat a skillet.  Take a ladle full of batter,  pour it and spread  into a thin crepe. Drizzle some oil over it.
    4. Put some potato veggie inside it and fold it.
    5. Serve in a plate along with coconut chutney.

    Take a tip :

    • Adjust the consistency of batter while preparing dosa. The batter should neither be thick as  idli batter nor thin as rawa dosa batter.
    • The batter can be kept in the refrigerator for four days.
    • You may add a teaspoon of tur dal also along with bengal gram while soaking the lentils.
    • For the potato veggie, a little ginger may be added.

    Pin it for later:

    Masala Dosa
    Masala Dosa

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