Category Archives: Breakfast Recipes

Roti Chat (with left over roti’s)

This roti chat is little different from other chat’s. Try this different version…..

roti chat
Ingredients :

  1. Roti’s (left over) – 3
  2. Oil – 1 tbsp
  3. Ghee – 1 tbsp
  4. Urad dal – 1/2 tbsp
  5. Cumin seeds – 1/2 tbsp
  6. Mustard seeds – 1/2 tbsp
  7. Curry leaves – 1 spring
  8. Hing – pinch
  9. Coriander powder – 1 tbsp
  10. Cumin powder – 1 tbsp
  11. Red chilli powder – 1/2 tbsp
  12. Salt – as per taste

Method :

  • Tear roti’s into small pieces (1″ pieces) and keep aside.
  • Take a pan, heat oil and ghee.
  • Once it becomes hot add mustard seeds, when it starts spluttering add cumin seeds, urad dal, curry leaves and hing.
  • Add coriander powder, cumin powder, red chilli powder and salt. Fry for a min.
  • Add roti pieces and mix well.
  • Fry for a minute and serve into a serving bowl.

Note :

  • You can use freshly prepared roti’s also.
  • It will be little spicy. You can reduce the spicy ness of this chat buy reducing the powder quantities.

Ragi Malt / Ragi Java

Ragi malt is a perfect health food for babies….. not only for babies its very good for any ages. I prepare this for my kid, from her 7th month onwards….. Once in a day.

ragi malt

Ingredients :

  1. Ragi seeds – 4 cups
  2. chana dal – 1 1/2 cup

Ragi malt powder preparation :

  • First wash the ragi seeds, drain the water and soak the ragi seeds overnight in water.
  • Next day morning drain the water and tie them in a cotton cloth and keep aside till night, mostly 12 hr’s.
  • Remove them and dry them again for 1 day.
  • Now this moment take the chena dal, wash them and dry them separetly (1 day).
  • Now, dry raost ragi seeds and chana dal separetly on medium flame.
  • Let them cool.
  • Make them fine powder using grinder.
  • Store the powder in a jar, in dry place.
  • U can use this powder when ever u want to prepare.
  • It stays for a long time. Nearly more than 6 months.

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Preparation of ragi malt:

  • Take a pan.
  • Add 2 tbsp of ragi malt.
  • Add 1 cup milk and 1/2 tbsp jaggery.
  • Mix them well and let it boil.
  • You need to stir it continuosly to avoid lumps and it becomes thick fastly. If needed u can add little water.
  • Once u get thick consistency remove it from the stove.
  • Serve it in a bowl.

ragi malt1

Note :

  • generally, I use to prepare it little thick. It is esay to feed babies.
  • If u want u can prepare it very thin. only thing is u need to add more water.
  • I use jaggery and somestimes honey instead of sugar. Jaggery is good for health when compared with sugar.
  • You u can prepare ragi malt by adding complete milk or with water.

Atukula Maramarala Upma/Poha Puffed Rice Upma

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Ingredients :

  1.     Thick Poha – 1 cup
  2.     Puffed rice – 1 cup
  3.     Tomato, chopped – 1/2 small size
  4.     Carrot, grated – 1
  5.     Onion, chopped – 1/2 small size
  6.     Salt as per taste
  7.     Turmeric powder– 1/4 tsp
  8.     Oil – 1 Tbsp
  9.     Chana dal – 1 tsp
  10.     Urad Dal – 1 tsp
  11.     Cumin seeds – 1/2 tsp
  12.     Mustard seeds – 1/2 tsp
  13.     Curry leaves – 1 string
  14.     Green Chillies – 1
  15.     Coriander leaves – few
  16.     Lemon Juice – as per taste
  17.     Red chilli powder – Little as per taste
  18.     Biryani masala – Pinch

Method:

  •     Wash the thick poha gently and puffed rice(maramaralu), drain the water completely and keep     aside for 5 min’s.
  •     In a pan, heat oil and add the mustard seeds, let it splutter.
  •     Then add urad dal, chena dal, cumin seeds, curry leaves and saute for 1 min.
  •     Add onions, green chilli, turmeric powder and saute till the onions turn golden brown.
  •     Add the grated carrot, tomatoes and saute until tomato slices become soft.
  •     Add salt, red chilli powder, biryani masala and mix well .
  •     Add the moist poha and puffed rice.
  •     Mix well and let it sit on the flame for 3 more min’s. on very low flame.
  •     Remove from stove.
  •     Add lemon juice and finely chopped coriander leaves.
  •     Mix well and serve hot.

Note :

  • I usually,wash the poha in water and soak it in the water for a minute and drain the water completely and use.
  • Lemon juice and biryani masala is optional.

Instant Oats Idli

Today I tried this instant oats dosa.This is very quick to make and very tasty to eat. Does not need time for the batter to be kept and fermented.

15

Ingredients :

  1. Quaker oats – 1 cup
  2. Cracked Wheat Rava – 1/2 cup
  3. Curd – 1/2 cup
  4. Water –  as required
  5. Carrot (grated) – 1 medium size
  6. oil – 1 tbsp
  7. Mustard Seeds – 1/2 tsp
  8. Cumin seeds – 1/2 tbsp
  9. Channa dal – 1/2 tbsp
  10. Urad dal – 1/2 tbspCurry leaves – 1 string
  11. Green chilli (chopped) – 1
  12. Salt – to taste
  13. Hing – pinch
  14. Coriander leaves (chopped) – 2 tsp
  15. Baking soda – 1/2 tsp
  16. Oil – to grease idli plate

21

12

photo1

Method :

  • Dry Roast oats for 2-3 min. Grind to a fine powder.
  • Dry roast Wheat rava for 3-4 mins.  Let it cool.
  • In a big mixing bowl add grated carrots, beans, chopped cilantro, cumin seeds, mustard seeds, dals, green chilli’s, curry leaves, salt, baking soda, oil and yogurt.
  • Mix well.
  • Now add the cooled Wheat rava and grounded oats.
  • Mix well.
  • Now add water little at a time, until you get a thick batter. Batter consistency is like regular idly batter.
  • I added about 1/2 cup water.
  • Grease the idly plates and pour the batter evenly.
  • Arrange the Idly plates in idly cooker / pressure cooker and steam it for 10-15 minutes.
  • Now the Oats Idly is ready.
  • Serve it with any chutney / sambar.
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