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Category Archives: Breakfast

Undi with ready made rice flour

rice flour undi (1) rice flour undi (2)When you need to make undi but do not have the time to soak and grind etc,this method seems to work as good .

All you need is about 1.5 cups if Idli rava,Soak it in water for a couple of mts. Drain it, and add corasely ground 1 cup coconut gratings with about  1 cup water and salt to taste.

Then follow step 2 onwards of the regular Undi method mentioned : https://iamcookingtoday.wordpress.com/2011/01/19/undi-and-piyava-gojju-konkani-breakfast-dish/

 

 

 
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Posted by on April 23, 2014 in Breakfast, Konkani

 

Bibbe upkari/Tender Cashew fry

Image

An all time but seasonal breakfast among the GSb folks are the Tender Cashew(Bibbo) Upkari and Poori.Seasonal because,in the few months of March-June every year we find fresh tender Cashews in market which is the main ingredient of this combination.Since Cashews as such and in particular the tender Cashew are expensive seasonal item,this breakfast is very special among st us.

The Tender Cashew upkari is also made with gerkin added,and served during lunch.

When Tender Cashews are not available ,ie during off season months,the Dried Skin on Cashews are available in select stores,namely the Mangalore Stores ,which can also be used to make the same.

Ingredients:

  1. 300 gms Dried Tender Cashews
  2. 2 Green chillies
  3. 2-3tbsp Fresh grated Coconut
  4. 1 tsp mustard
  5. 1 spring of Curry leaves
  6. Salt to taste
  7. 1 tsp sugar
  8. Water.
  9. 1/2 potato cut into cubes

Method:

  1. Boil 5-6 cups of water,take off the burner and soak the cashew in the hot water for about an hour.
  2. Remove the skin of the cashews and split each one in half.
  3. In a small pressure cooker ,heat 1 tsp of oil.
  4. Splutter Mustard and add curry leaves and green chillies in the oil and fry.
  5. Add the Cashews,3/4 tsp salt and sugar ,nearly 3/4 cup water and the potatoes.
  6. Cook  under cover,over high for 2 whistles.
  7. Switch off the stove.
  8. After 10mts remove the pressure cooker lid,add coconut gratings and check the taste for salt.
  9. Add salt if necessary and check the moisture content.
  10. If there is little or no water,add some or if more water-cook it on medium flame till its is sticky but not watery,
  11. Take of the stove.
  12. Serve with puris.
 
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Posted by on September 21, 2012 in Breakfast, Konkani

 

Puttu and Kadla

One of the very popular Keralite breakfast is made out of Rice powder is very filling and requires a specific vertical standing steaming utensil called the “puttu kutti” -loosely translated Rice Stick.

In this very traditional form the Puttu Kutti looks like this

http://www.google.com/imgres?imgurl=http://recipes.malayali.me/wp-content/uploads/2008/10/img_6854-225×300.jpg&imgrefurl=http://recipes.malayali.me/menu/breakfast/puttu&h=448&w=336&sz=21&tbnid=TQzSrcn4frsp4M:&tbnh=91&tbnw=68&zoom=1&usg=__7gc3CAt-MQZY4S7WZkqxai0Hr-c=&docid=IqrddZWCRbEu7M&sa=X&ei=UFJRUOi_Hebh0QGh2oCAAQ&ved=0CCUQ9QEwAQ&dur=424

But these days, pressure cooker attachable version  is also available.For those who do not have either of these ,do make these in Idli stand or the even more cruder version is using the Coconut shell.

Keralites,make both Sweet and non sweet version of the Rice cake/Puttu and can be eaten with the Chickpeas curry ,or papad and Banana/cherupayar curry.

The recipe for Kadla Curry/Chickpeas curry can be found here..https://iamcookingtoday.wordpress.com/2012/09/12/kadla-curry-for-puttu/

To make the Puttu there are readily available rice powders by Double horse or Nirapara brand.The ones available in the market are a mixture of both raw and boiled rice.I tried this with raw rice powder made at home.

Ingredients:

  • 2 Cups Raw Rice
  • 4-5 Tbsp Fresh grated Coconut(if available ,if not I used coco nut powder-microcooked for 1mt with 1 tbsp of water).
  • 3tbsp Sugar(for Sweet Puttu).
  • 1/2 tsp salt
  • water

Method:

  1. Soak the rice for 3hours.
  2. Drain and spread on a plate and keep for drying.
  3. In a grinder,grind into a fine powder(not too fine).
  4. In a pan,fry the powder for 3-4mts by stirring continuously.
  5. I do all the above on the previous day to make for breakfast the next day.
  6. Mix salt with water.
  7. Mix the rice powder,with little little salt water to a point where it is not too wet ,but lumps can be formed when you take some a squeeze in between thumb and other fingers.
  8. Keep it aside for 5-10mts.
  9. Mix coco nut grating and sugar/salt based .
  10. In the putu vessel starting with coconut mixture layer at the bottom most ,add one tbsp of coconut grating fir 1-2 handful of rice mixture,.before putting the rice mixture make sure the mixture has not dried out,if so repeat step 7 again.
  11. Place on the pressure cooker,if using pressure cooker attachment and steam .From the time the steam starts venting from the top of the kutti ,the puttu needs to be cooked for 4-5mts.
  12. Take off the attachment and push the puttu out .
  13. Serve with your choice of accompaniment.In the photo above ,it has been served with Kadla curry.
 
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Posted by on September 12, 2012 in Breakfast, Kerala

 

God/Sweet Appe

 

A favourtie in my house once again..this is the sweeter version of the Amchi Appe https://iamcookingtoday.wordpress.com/2012/06/05/amchi-appo/.

The Ingredients are not the same as the non sweet version there fore worth remembering.

Ingredients:

  1. 2 cups of Sona masoori
  2. 1 Cup Coconut grating
  3. 1.5 Cup Jaggery
  4. 1 cup beaten rice
  5. 2 tbsp Curd
  6. 1/2 tsp turmeric powder
  7. oil for frying

Method:

  1. Wash and soak rice for atleast 12hrs.
  2. Grind Rice and with coconut grating into smooth paste.(add as little water as possible as the jaggery makes the batter more watery)
  3. When about done,add jaggery and washed and squeezed beaten rice.
  4. Grind till they become paste.
  5. Remove from grinder add turmeric and curd and mix well.
  6. Ferment over nite,in the morning adjust the water to make the batter to the consistency of a thick Pancake batter(in all I added approx 1cup water inclusive of what was used during grinding)
  7. In the aeblekiver/Appe pan,heat add 1/4 tsp oil in each depression and when hot enough add the batter in each depression to its 3/4 height.
  8. Fry over cover on medium flame for about 2mts,then flip to fry the other side(need not add any extra oil).
  9. Fry for a minute of 2 on the flip side,remove and serve with butter/ghee
 
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Posted by on June 16, 2012 in Breakfast, Konkani

 

Amchi Appo

This is another of those typical Amchi breakfast that I used to run away from when I was a kid.How the undeveloped brain translates this yummy breakfast dish into an enemy would remain a mystery to me!!!Thank goodness for me,my brain did develop and many years hence now I have loved eating this incredibly soft whole grain item for breakfast.

The most important requirement to make this is the pan that allows you to make round pancakes.In Amchi we call it Appe Kaili , . In the US market and else where I believe one can find it in the name of Ebleskiver refer link 

http://www.pastrychef.com/DANISH-EBELSKIVER-PAN_p_1486.html#

I have gotten mine form my kitchen back in India to make the amchi Appe.

 

Ingredients:

  1. 2 cups of raw rice.
  2. 1 cup black gram dal/urad
  3. 1/2 onion chopped
  4. 1 tbsp ginger chopped
  5. 1 tsp chilly chopped
  6. salt to taste
  7. oil for frying.

Method

  1. Wash and soak rice and Urad dal together for 2-3 hours.
  2. Drain and grind to smooth paste with not more than 1 cup of water,
  3. Remove the ground mix and ferment it over night with salt.
  4. In the morning,adjust the water .The batter should not be watery but like a thick pancake mix.
  5. add chopped onion,ginger and chillies.
  6. Heat the pan on medium;
  7. Add /14 tsp of oil in each depression of the pan,
  8. put batter in each depression to fill it.
  9. Cook under cover for 2-3mts.
  10. Flip it around and cook for 1/2 mt.
  11. Remove and serve hot with chutney.
 
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Posted by on June 5, 2012 in Breakfast

 

Masala Dosa

Makes about 20 Masala Dosa.

Dosa is the indian Pancake and is made mainly of rice and split black gram,the Masala Dosa is essentially a stuffed pancake or more like a wrap  with the filling mostly made of Potato and Onion and in some version also may carry Chutney along with the filling served with a side of Garlic chutney and Sambar(curry).Here is a simpler form of the masala dosa with just the potato filling.Like most indian pancakes,the batter of the dosa has to be fermented overnight and is the main reason why this needs to be preplanned .

Ingredients(20 masala dosa).

For the Dosa:

  1. 3/4 cup Urad dal(husked and split black gram).
  2. 2 cups sona masoori rice
  3. a fist ful of Toor dal(split yellow dal)
  4. Salt
  5. Water-2cups

For the filling:

  1. 2 potatoes.
  2. 1/2 large onion
  3. 1 green chilly
  4. 4-5 curry leaves
  5. 1/2 tsp Turmeric powder
  6. 1/2 tsp mustard seeds
  7. oil
  8. salt.
  9. 1/4 cup water.

For the Chutney:

  1. 3/4 cup coconut grating
  2. 1 green chilly
  3. tamarind
  4. 1 garlic pod
  5. salt
  6. water

Method:

For the dosa:

  1. Wash rice,urad dal and toor dal and soak for atleast 4hrs.
  2. Then grind it to smooth batter with a cup of water(add the water when you feel that ur grinder needs water to turn the batter).I usually run this in 2 batches as the capacity of the grinder does not handle the whole load to make into smooth batter.
  3. Take out the batter add about 1/2cup water and keep it to ferment over night.
  4. In the morning add salt to taste and rest of the water,add water in portions so that the consistency of the batter is not too flowy but just thick enough to not flow on the pan but let you give the consistency to smear it around.
  5. Prepare the Potato filling and the coconut chutney before making the dosa(see below for steps).
  6. On a stove,place flat pan preferably non stick.Let is heat up on medium flame(7 on a knob of 1-10).
  7. Place a ladle full of batter on the centre of the pan and with the back of the ladle,smear batter in concentric round circles to spread it out to the entire circumference of the pan.
  8. Dribble oil over the edge of the dosa,and place a 2″  line of potato filling as a diameter of the circle.
  9. When you see that certain areas of the dosa are starting to turn golden brown,fold one half of the dosa over the other,or fold 1/3 of the dosa on each side of filling over to the filling to form a wrap like shown above.
  10. Serve hot with chutney.

To make Potato Filling:

  1. Skin & boil the potatoes , and make small cubes of the same.
  2. Chop the onions into small cubes.
  3. In a hot pan,add some oil and temper mustard,chopped green chilly and curry leaves.
  4. In this add the chopped onion and fry till translucent.To this add turmeric and salt and fry for 2-3mts .
  5. Add Potato cubes and adjust the salt,if it is too dry and is not mixing add about 2-3tbsp of water.
  6. Mix properly bring to a boil and set it aside.

Making chutney:

  1. Grind together coco nut grating,salt,tamarind,green chilly and garlic pod into smooth paste with as little water as possible.
  2. Take out and add about a 1/2-3/4 cup of water to make it little bit gravy.
  3. Serve with Dosa.

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Posted by on December 11, 2011 in Breakfast, Dosa

 

Urad Wheat Flour Dosa-Healthier Thuppa Dosa

The regular Thuppa dosa or Ghee dosa is made of a mixture of urad batter and all purpose flour.Though I do not know why,but most ppl tell me that eating too much all purpose flour is not good for health,I decided to try the Regular Faithful wheat flour instead of the all purpose/Maida for making the Thuppa Dosa.Leaving aside the fact that the dosa was “wheatish” complexion,the taste and texture was same as the original Dosa.Taste bhi Health bhi.Pet khush tho dil bhi khush!

This is the normal recipe for regular Thuppa/urad maida dosa https://iamcookingtoday.wordpress.com/2011/10/23/urad-maida-dosathuppa-dosa/ replace Maida/all purpose flour in this with wheat flour for the healthier version.

 
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Posted by on November 28, 2011 in Breakfast, Dosa

 
 
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