Every morning it is a dilemma what has to be served for the kids, before they leave for school. The time is quite early to have a heavy breakfast nor can they be sent with just a glass of milk. This sandwich can be easily made and served.
INGREDIENTS :
bread slices 12
butter 2tbsp
salt
pepper powder 1/4 tsp
carrot 1
cucumber 1
tomato 1
onion 1
fresh coconut 1 small bowl
green chilly 2
coriander leaves 1/2 bowl
mint leaves 1/2 bowl
METHOD :
Mix butter, a pinch of salt and pepper powder together in a bowl.
Grind coriander leaves, mint leaves, fresh coconut, green chilly and salt together . Avoid making it too hot.
Wash and cut veggies into round circles and keep aside.
Onions need to be cut into fine thin circles.
Now, take two slices of bread and smear the butter paste with a knife. Then apply some mint chutney on both the slices.
Keep veggies on one slice and close with the other.
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Milkshakes are an all time favourite of kids. I find it a good remedy for stubborn kids who refuse to drink milk. They are ideal for working men as it is healthy and filling. It is an ideal breakfast menu.
It was during the summer holidays, we visited a new restaurant and this caught my attention. It was simply amazing and the kids loved it. One day I thought I should give it a try and it not only turned out well but awaited !
Ingredients :
Milk 2 glasses
ice cream 2 scoops
dates 6
almonds 4
cashews 6
banana 2
sugar 1tsp ( optional)
vanilla essence a few drops
ice cream for topping
Method :
Soak dates, almonds and cashews in half a cup of hot milk for half an hour. Grind them together. Now add bananas,ice cream and milk and blend together. Add sugar if needed . Chill and serve with a topping of ice cream.
Handy hints:
Freeze the bananas before hand. It gives a good texture.
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Idli are an all time favourite for many of us. I love making this one, as they are soft and supple. There may be a variation in other recipe as this is modified by me.They make an ideal breakfast with sambar and chutney. Why is this named as “Chennai Idli” ? Chennai is a place in South India,it is the capital city of the state of Tamilnadu. It is here, they were first made and was very famous for these soft and supple idlis. Hence the name as “Chennai Idli”
Soak urad dal seperately in cold water for two hours.
Grind both of them seperately with adequate quantity of water. Later ,mix both together.
Now, rinse the semolina in water for sometime. Mix into the ground batter.
Keep in a warm place to ferment for 8 hours.
Add salt, mix and and make idlis the usual way, in a steamer.
Serve with coconut chutney and sambar and a dollop of butter if you wish !
Just a note :
Idli rice is a different kind of rice, which is used in making idlis and dosas. It is partially brown and smaller in size. Here, in south india, it is called as salem rice.
Mango smoothie is healthy and makes an excellent breakfast for all. It is packed with the goodness of mango, yoghurt and milk.
It is the season of mangoes and no reason not to use mangoes. As children, we enjoyed eating mangoes. Now, I find ways to cook with it.
The recipe of mango smoothie is given below. Addition of sugar is optional. It depends on the sweetness of the mango and most time, we rarely need it. Here, topping can be varied, you can put some chopped nuts, cherries or serve with a wafer.
The reason I love smoothies, it is filling and can be made in a jiffy.
Cut mango into chunks. Put it in a liquidiser with yoghurt and milk. Serve with any topping given below
Toppings :
cherries
nuts as cashew, almond and raisin cut into pieces
wafers
roasted flax seeds
soaked chia seeds
Notes
Any kind of sweetener may be used if needed.
Addition of milk is optional but it helps in balancing the taste if the curd is slightly sour.
About the event:
This is an old post, which I have redone with better pictures and text. Sending it to Foodies Redoing _98. It is a fortnightly event and so many of my posts have been redone here.
If you ever make Mango Smoothie, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.
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Banana Date MilkShake is a tasty, healthy drink. It is ideal for people of all ages.
Banana Date Milkshake is a tasty and healthy drink. Dates are natural sweeteners and lend a good taste to it. Banana is a store house of energy and available all round the year, one need to serve more of this wonderful fruit . Here is a different kind of milkshake, a good way to use the ripe banana. Dates is a natural sweetener and good source of calcium and magnesium.
Ingredients:
2 banana
6 dates
1/2 litre milk
To Prepare :
Soak dates in warm milk in a small bowl for fifteen minutes. Blend it in a mixer, then add the bananas along with the milk and blend together. Serve chilled or with a cube of ice.
Take a tip :
Children may need a little sugar to it.
Freeze the banana for sometime, it gives a good texture to the milkshake.
Ripe banana is a rich source of nutrients. It is a good way to use them here.
Evergreendishesdev
Banana Date Milkshake
5 from 2 votes
Banana Date Milkshake is a tasty and healthy drink ideal to serve for breakfast.
Soak dates in warm milk in a small bowl for fifteen minutes. Blend it in a mixer, then add the bananas and a little milk and blend together. Serve chilled or with a cube of ice.
Notes
Children may need a little sugar to it.
Freeze the banana for sometime, it gives a good texture to the milkshake.
About the event :
An old post updated with better pictures. Sending this to Foodies_Redoing Oldpost _130. It is a fortnightly event, a group of bloggers work on an old post either by fixing the picture, text or both. Here, I have changed the pictures, the recipe remains the same.
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Gundapongal | Paddu | Kuzhi Paniyaram | South Indian Breakfast | Indian food | Tamilnadu | Andhra Pradesh | Karnataka
Gundapongal is a popular breakfast in South India. It is also known as paddu, guliyappa and kuzhi paniyaram. The batter is mixed with onion and other ingredients and cooked in a paddu maker, it makes a good breakfast.
Mornings are quite busy, many errands and you have to prepare breakfast and pack the lunch box. Well, we Indians love idly and dosa for breakfast. I think it is ideal to keep a box of batter in the refrigerator, it just saves some time. The chutney too can be pre-made and refrigerated.
I often have dosa batter as I can make gundapongal or uttappam the next day. The same batter can be used for all the three recipes. Serve gundapongal with coconut chutney. Crispy dosa smeared with ghee and some podi tastes good.
About the pan:
Gundapongal is made in a special pan with cavities. The number of cavities depends on the size of the pan and the cavities in-built. You can either buy a cast iron or a non-stick as per your convenience. Cooking in non-stick is easier and needs a small quantity of of oil. The cast iron pan gives a different taste, it is crispy on the outside and soft inside.
Take the required quantity of batter in a bowl. Make a paste of the listed ingredients. Put the onions, green chilly paste, salt if needed. Tear the curry leaves and throw them in it.
Take the gundapongal pan, heat it on a low flame. Smear some oil in each of the perforations. Add a spoonful of batter in each of the perforations and close it with a lid.
Let cook for sometime. Turn each of them with a spoon. Allow it to cook for sometime.
Once they are done, remove and serve hot with chutney.
Take a tip:
You can make plain paddus also.
Addition of onion is optional. You can make sans onion on festive days.
Adjust the level of spiciness.
Addition of soaked bengal gram is optional, it gives a good taste in it. It should be soaked for two hours atleast.
gundapongal
gundapongal
About the event:
The old posts are often neglected but they need to be looked up. I am sending this to Foodies_Redoing Old Post 23, a group where we every fortnightly, work on an old post and share it. This is one of the first few posts I wrote, now I have changed both the text and pictures.
Gundapongal
Gundapongal is a popular breakfast from South India. It is also known as Paddu or Kuzhi Paniyaram. Onion pieces and other ingredients are mixed in the dosa batter and cooked in a paddu pan, it is served with coconut chutney.
Take the required quantity of batter in a bowl. Make a paste of the listed ingredients. Put the onions, green chilly paste, salt if needed. Tear the curry leaves and throw them in it.
Take the gundapongal mould, heat it on a low flame. Smear some oil in each of the perforations. Add a spoonful of batter in each of the perforations and close it with a lid.
Let cook for sometime. Turn each of them with a spoon. Let cook.
Once they are done, remove and serve hot with chutney.
Notes
Addition of onion is optional.
Adjust the spiciness as per the taste required.
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gundapongal
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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:
Soaking of lentil
Grinding of lentil
Mixing of cream of wheat
Fermentation
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.
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:
Wash the urad dal and soak in water for one and a half hour.
Grind into a fine paste by using adequate amount of water.
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.
Squeeze the water out from the semolina and mix it in the batter.
Keep it for fermentation in a warm place for five to six hours, preferably overnight.
The next day, add salt to the batter and mix it . If the consistency is thick, add some water.
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.
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.
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.
Evergreendishesdev
Idli
Idli is an ideal breakfast to serve any day. It is steamed, easy to prepare and filling.
Soak the semolina in water for ten minutes. Mix into the batter, close and keep it in a warm place to ferment.
Next day, add salt to it. Heat a idli maker, grease the moulds (not necessary) and put batter in the cavity.
Steam it for fifteen to twenty minutes.
Serve with chutney and sambar.
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Idli
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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.
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.
Evergreendishesdev
Masala Upma
Masala Upma is a popular dish from Bangalore and Mysore region of Karnataka state. It is commonly known as Khara Bhath.
1/2bowl of assorted vegetables as beanscarrots, peas, potato
1 tomato
2tbspoil and ghee mix
1/2tspmustard seeds
1/2tspcumin
a pinch of asafoetida
1/4tspturmeric powder
1tspBengal gram
1tspurad dal
turmeric powder
6cashew nuts
1 1/2tspof sambar powder
1/2tspof chilli powder
salt to taste
3cupsof water
Method
Roast the semolina with a little bit of ghee until pale brown. Put it aside.
Boil the vegetables, when partly done add the tomatoes. Later, add sambar powder, chilli powder and the required quantity of salt to it.
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.
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Masala Upma
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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.
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:
Grind the green chilly and ginger together to a fine paste.
Mix the onion, tomato and the paste to the dosa batter. Put the soaked chana dal into it.
Chop the curry leaves and coriander leaves and mix them.
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.
Serve with coconut chutney.
Uttapam
Uttapam is a savoury, lentil based, thick flatbread from Indian cuisine
Grind the green chilly and ginger together to a fine paste.
Mix the onion ,tomato and the grind paste to the dosa batter.
Chop the curry leaves and coriander leaves and mix them.
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.
Serve with coconut chutney.
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uttapam
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Idli
