Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Tuesday, December 3, 2013

Mushti Polo / Fistful measure Dosa | Easy Breakfast Recipes

Mushti Polo/Fistful measure Dosa
I've mentioned this before,I'll say it again.I sleep well if there is dosa batter in the fridge.Somehow,it makes me tick off one main decision for the day.Having a box of grated coconut ready is an added advantage.Earlier,I used to grind the dosa batter in my mixie and still it yielded me enough batter for use throughout the week.Now I grind the batter in my 'most prized possession' in the kitchen,my Ultra grinder and needless to say,the batter lasts for a while and more.

Few days back,amma told me of this jhatpat dosa batter.This is no instant dosa,it does need soaking lentils and fermenting.In her words,jhatpat means,soaking the rice and urad dal together and grinding it together in a mixie.I found it fascinating because of the way ingredients are measured.Except for the rice,everything else is measured in mushti/fistful measures.
Mushti Polo/Fistful measure Dosa The dosa is spongy and soft and pairs perfectly well with coconut chutney or some spicy side dish.

Mushti Polo/Fistful measure Dosa


Raw rice - 1 1/2 cups
Urad dal - 1 1/2 fistful
Methi/fenugreek seeds - 1 tsp
Grated coconut - 1 1/2 fistful
White beaten rice/poha/aval - 1 1/2 fistful
Salt to taste

Ghee/oil for dosa


Mushti Polo/Fistful measure Dosa 
In a bowl wash and soak together raw rice,urad dal and methi for 3-4 hours.
Mushti Polo/Fistful measure Dosa 
Mix in grated coconut and poha and grind to a smooth batter.Add enough salt to taste and water,if required,and close with a lid and let it ferment for 8-10 hours.
Mushti Polo/Fistful measure Dosa 
Heat a dosa tawa and pour a ladleful of batter.Spread it lightly into a round.Don't spread too much,it should be slightly on the thicker side.
Add ghee/oil on top and cover and cook for a minute.Do not flip over.
Mushti Polo/Fistful measure Dosa
 Serve hot with coconut chutney.

Friday, July 12, 2013

Kuzhi Paniyaram Chettinad-Style

I was,still am a tiffin-person.I prefer having palaharam the whole day.No rice,no chapathi-give me dosa-idli-appam any time of the day and I'll be one happy person.Many days in a week,I make a little extra breakfast so that I can have it as a snack later in the day or sometimes if I am alone,it easily becomes my lunch with a fruit and a juice as an accompaniment.
Kuzhi Paniyaram
Kuzhi paniyaram is something which has caught up like wildfire in restaurants these days.Anywhere we go,in Chennai there is a Kuzhi paniyaram as the special of the day.My friend Ramya is such a big fan of these that she has to try one plate from each and every place which serves these,come what may.It is another matter altogether that we joke about it and are the first ones to attack the plate when it arrives:)

Making these at home is a very simple affair if you have ready dosa batter.Ma-in-law grinds a separate batter for appo,making it a bit thick and coarse,but since I grind my dosa batter in bulk,I use the same.The seasoning is up to your choice,really.Adding soaked channa dal,cashewnuts,groundnuts choices are aplenty to make sure your paniyarams taste different every time!
Kuzhi Paniyaram
Kuzhi Paniyaram Chettinad Style


Idli-dosa batter - 3 cups

For the seasoning

Oil - 2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Methi seeds - a pinch
Green chilly - 1,finely chopped
Ginger - 1/2' piece,grated
Curry leaves - 1 sprig
Carrot,grated - 2 tbsp
Grated coconut - 1 tbsp
Coriander leaves - 1 tbsp,chopped
Salt to taste

Oil/ghee or a mix of both for making the paniyaram


Kuzhi Paniyaram 
In a pan add oil and splutter mustard seeds,urad dal and methi.
Kuzhi Paniyaram 
Mix in green chilly,curry leaves and ginger.Saute for a minute then add chopped onions and saute for 1-2 minutes.
Kuzhi Paniyaram 
Add grated carrot,coconut,coriander leaves and salt to taste.
Kuzhi Paniyaram 
Switch off flame and mix into the dosa batter.
Kuzhi Paniyaram 
Heat a paniyaram pan and add about 1/2 tsp of oil/ghee in each hole.When the oil gets hot pour one ladleful of batter into it and cover with a lid.
Kuzhi Paniyaram 
Cook for 1-2 minutes on medium flame then flip over and cook the other side.Remove and serve warm with coconut chutney.

Thursday, June 13, 2013

Mango Recipes on Easycooking

Are you done with eating Mangoes this summer?Now who am I kidding,we can never get tired of eating mangoes which make its presence only for a few months in a year.For us it is always the same,we enjoy the mangoes as is for a long time and when the season is just about to end,I am looking for ways to incorporate mango in my cooking and baking.
Ambya Gojju is a no-cook sweet mango curry(except for the tempering) which works perfectly as a cool after-meal dessert.Choose fibrous mangoes so that you can keep dipping the seed in the sauce and lick them off your fingers!
Mango Buttermilk Pound cake is a take on the classic Lime Buttermilk pound cake.A simple Vanilla cake recipe flavored with mango pulp and spiked with dry ginger powder.Serve it plain or with a mango cream sauce.
Ambya Paank or Mango preserve is a wonderful way to keep eating mangoes even after the season ends.Add equal amount of mango and sugar and cook till it reaches a jam consistency.Tastes great with bread,chapathi and even dosa!
Mango smoothie or milkshake can be a wonderful summer drink.Chill the mangoes and blend it with milk ice cubes and the summer heat suddenly becomes bearable!
Aamras with Poori can make my diet plans go haywire.I've restricted myself to make poori only twice in a year.Once with aamras and once with Bibbe upkari.Now don't ask me how many I eat at one sitting!
Ambya Ambat is a simple konkani side dish where ripe mangoes are cooked in a dal-coconut gravy.Goes perfectly well with rice as well as on its own.
Fresh mango loaf cake is again,a simple vanilla cake flavored with mango pulp.Makes for a wonderful snack time treat.
Mango Crumble,ripe mangoes cooked with butter and caramelized sugar,flavored with fresh ginger and topped with a streusel and baked till golden brown.Just too good!

When ripe mangoes are being discussed,how can the raw ones be left behind?
Mango Chundo,a delicious preserve made with grated raw mangoes and sugar and even better,made in a microwave.
Raw Mango chutney,raw mangoes ground into a chutney with coconut and green chilly,a spicy addition to any meal.

So what are you cooking/baking with Mangoes this season?

Friday, May 10, 2013

Peanut Butter-Banana Bread with Chocolate Chips

I have a love-hate relationship with Peanut butter.I might eat it like's there's no tomorrow at times and then get sick of it and wouldn't touch it for a few months.Yeah,that problem.I remember the first time I ate Peanut butter,it was so bad tasting that I swore I'd never touch it even with a barge pole.Then slowly I started liking it(courtesy Sundrop Peanut Butter).No crunchy peanut butter for me,I am from the smooth Pb gang.
Peanut Butter- Banana Bread with Chocolate Chips
It's been a long long time since I baked a batch of Banana bread and overripe bananas in the fruit box were calling my name.Almost empty jar of peanut butter,a handful of chocolate chips and a overripe banana resulted in this delicious loaf.

I love the ease of the recipe,almost one bowl,if you sift the dry ingredients directly into the wet,and such a perfect way to use up those over ripe bananas which otherwise might have gone to the bin.The bread tastes delicious warm and even better as it sits.Moist and moreish with a bite of chocolate chips,ah I am in love with this one.
Peanut Butter- Banana Bread with Chocolate Chips Peanut Butter-Banana Bread with Chocolate Chips
Recipe source - Brown Eyed Baker


All purpose flour/Maida - 1 cup
Baking soda - little less than 1/2 tsp
Salt - 1/2 tsp
Banana - 1 big,mashed
Creamy Peanut Butter - 1/4 cup
Sugar - 1/2 cup
Buttermilk - 1/4 cup
Oil - 1/8 cup
Egg - 1
Vanilla extract - 1 tsp
Chocolate chips - 1/2 cup


Preheat oven to 180C.Grease and line a loaf pan.
Peanut Butter- Banana Bread with Chocolate Chips 
In a large bowl, whisk together the flour, baking soda and salt,set aside.
Peanut Butter- Banana Bread with Chocolate Chips 
In a separate large bowl, whisk together the banana, peanut butter, sugar, buttermilk,
Peanut Butter- Banana Bread with Chocolate Chips 
oil,egg and vanilla extract[I forgot to add the vanilla!]until smooth.
Peanut Butter- Banana Bread with Chocolate Chips 
Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.
Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake for 45-55 minutes or until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 
Peanut Butter- Banana Bread with Chocolate Chips
Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.

Friday, March 29, 2013

Apple Milkshake{with Almonds&Cinnamon} | Easy Milkshake Recipes

Apple Milkshake{with Almonds&Cinnamon}
Of late,I am following a new routine of menu planning.Yes,I've tried it before but planning the menu for a whole week didn't work for me.Availability of ingredients at the given day and our moods(yes,we do eat according to our moods once in a while!)played havoc and after 2-3 days,I gave up.

Now that we do our vegetables and provisions once in a week,menu planning comes a lot handy for me.Only thing,I need to work a bit hard to make it work,resisting the urge to order in or eat out.A diet plan thrown in and it is a foolproof idea.So as part of our meal plan,I've introduced Oats,Muesli and Fruit smoothies as part of our breakfast.Less rice intake in the form of Idli/dosa which we do have twice or thrice in a week anyway.
Apple Milkshake{with Almonds&Cinnamon}
Not used to having milkshakes as breakfast did work against us:).But top it with a bowl of muesli and 2 dry toasts and it makes for a tasty spread and quite filling too.

Apple Milkshake{with Almonds & Cinnamon}


Apple - 1,peeled & cored
Frozen milk - 1 1/2 cups
Sugar - 1 tbsp
Almonds - 5-7
Cinnamon - 1/4 tsp


Apple Milkshake{with Almonds&Cinnamon}-step1 
Mix together all the ingredients in a blender till smooth.
Apple Milkshake{with Almonds&Cinnamon}-step2 
Serve chilled topped with some more cinnamon.

Apple Milkshake{with Almonds&Cinnamon} 
  • Using frozen milk gives the milkshake a thicker texture.If you like your milkshakes not so thick,use chilled milk instead.
  • If you do not like almonds,substitute with cashews.I use the almonds whole hence the milkshake has brown spots all over:)

Friday, March 1, 2013

Tuppa Dose - Maida-Urad Dal Dosa | Konkani Recipes

Tuppa Dose
It took a while to get over the hangover(yes!) from Croissants.First,I myself could not believe that I put in so much effort into making/baking it along with so many like-minded souls and second,the joy of seeing something so pretty and delicious coming out of the oven.As you can see,I am pretty much obsessing about it,still:)

So let's get on with today's post.Dosa/Dose/Dosha is something which features in our menu more than once in a week.It makes for a very filling dinner too.So whenever I come across a new dosa recipe,I am all ears.Saigeetha of Geeth's Daawat recently posted a dosa recipe and I was intrigued.I make a tuppa dose too,following my mil's recipe which comes out delicious,but here was a recipe which used different ingredients and looked great.I tried it the same day and we loved it.
Tuppa Dose
Tuppa Dose/Maida-Urad Dal Dosa


Urad dal - 1/2 cup
Idli rice - 3/4 cup
Maida - 1 1/2 cups
Salt to taste
Ghee - to smear over the dosa (I used a mix of ghee and oil)


Tuppa Dose-step1 
Soak the urad dal and rice separately in enough water for 3-4 hours.
Tuppa Dose-step2 
Grind both separately and then mix both the batters together.Add enough salt and keep overnight(or for 12 hours)for fermenting.
Tuppa Dose-step3 
In a pan mix together maida and 6-8 cups of water without lumps-keep aside overnight.Next day,discard water on top.
Tuppa Dose-step4 
Mix together the fermented dal-rice batter and the soaked maida batter.The consistency should be a pouring one-not too thick and not too thin.Add water if required.
Tuppa Dose-step5 
Heat a dosa tawa and pour a ladleful of batter.Spread the dosa thinly and smear a tsp of ghee/oil on top.Cover with a lid and cook for a minute.
Tuppa Dose-step6 
Flip over and cook the other side too.
Serve hot with coconut chutney.

Tuppa Dose
  • If the dosa sticks to the tawa,wipe the tawa with a clean,wet towel and then pour the batter.Covering with a lid helps in cooking the dosa evenly.Keep the flame in high when the dosa is getting cooked and in low when you pour the batter.
  • The batter stays fresh for a day in the fridge but more than that it may get sour and the dosa might not taste as delicious.

Monday, November 26, 2012

Bredda Upkari/Bread Upma | Leftover Bread Recipes

Bread Upma

I sleep well in the night if I know what's for breakfast the next day.Not necessarily ready to eat stuff,but things like vegetables chopped for masala dosa,freshly ground dosa batter and grated coconut for chutney.Or even ideas for breakfast.But there are days when I am left staring inside the fridge,scratching my head for breakfast ideas.On those days,I turn to bread.

We are not a bread-omelette eating family.I don't eat eggs and Ajay is not a big fan of eggs,so bread breakfast mostly means toasted bread with butter and jam along with oats or cereals.Bread usli is saved for tea time.When last time in-laws were here,ma-in-law made this delicious bread upkari which tasted very similar to upma and which was so good on its own.Perfect breakfast in 15 minutes!

Bredda Upkari / Bread Upma


Day old bread - 1 loaf
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Green chilly - 2,slit
Red chilly - 1,broken into two
Curry leaves - 1 sprig
Onion - 1,sliced
Thick curd - 1/3 cup
Sugar - 1 tbsp
Salt to taste
Grated coconut - 2 tbsp


Chop the bread slices into small pieces.

In a thick bottomed kadai add oil and splutter mustard seeds.
Mix in the green chilly,red chilly and curry leaves.

Add in the sliced onions and saute till they turn golden brown.
Meanwhile mix together curds,sugar and salt.

Add in the grated coconut followed with the curd mix.Mix in the bread slices and cook till the bread cubes turn golden brown and crisp.

Update - Adding curd to the Bread Upma is a unique idea of my ma-in-law.She started making this upma with wheat bread.As it is,wheat bread becomes hard and chewy when it is stale,adding curd makes it soft.I follow the same method for white bread too which makes the bread soft on the inside and crisp on the outside.

Thursday, September 6, 2012

Cauliflower Masala Dosa

Cauliflower Masala Dosa

We are a dosa loving family and don't mind having dosa as breakfast(or even dinner!)at least 2-3 times a week.Grated coconut in the freezer and dosa batter in the fridge lets me sleep peacefully knowing well that the breakfast part is well taken care of for the next day.

To make dosa even more interesting,we have Masala dosa and a notch higher Kanchipuram Masala dosa on some days.So I had no doubts we'd love this version too which Anu had on her blog a while back-Chettinad Masala dosa with a Cauliflower filling.

Cauliflower Masala Dosa

My version looked a bit like a stuffed paratha filling,nevertheless it tasted awesome and made for a great brunch.

Cauliflower Masala Dosa
Recipe source - Anu of Love and Lentils


Dosa Batter - 1 cup

Cauliflower Masala Dosa-ingredients

For the Chettinad Masala

Cauliflower - 5-7 big florets,finely chopped
Onion - 1,finely chopped
Tomato - 1,finely chopped
Oil - 2 tsp + 1 tbsp
Mustard seeds - 1/4 tsp
Jeera - 1/4 tsp
Red chilly - 1,broken into 2 or 3
Garlic - 2 cloves,finely chopped
Ginger - 1' piece,finely chopped
Green chilly - 1,finely chopped
Curry leaves - 1-2 sprigs
Haldi - 1/4 tsp
Rasam powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Sambhar powder - 1/2 tsp
Salt to taste
Coriander leaves for garnish


Prepare the chettinad masala filling Cauliflower Masala Dosa-step1 
In a kadai add 2 tsp oil and splutter mustard seeds and jeera.Add red chilly bits.Now mix in ginger,garlic,green chilly and curry leaves and saute till the garlic starts to brown.
Cauliflower Masala Dosa-step2 
Mix in the onions and saute till they turn translucent.Add tomato,followed by cauliflower and give a good mix.
Cauliflower Masala Dosa-step3 
Now add the masala powders one after the other starting with haldi,rasam powder,red chilly powder,coriander powder and sambhar powder.Add enough salt to taste and mix well.Cover with a lid and let the masala cook for 5-7 minutes.
Cauliflower Masala Dosa-step4 
Open the lid and start mashing the masala so that everything gets mixed well.Mix in coriander leaves.
Cauliflower Masala Dosa-masala

Cauliflower Masala Dosa-step5

Smear the dosa pan with some oil and wipe with a tissue paper.Pour one ladleful of batter and spread into a thin circle.Pour a tsp of oil/ghee on the sides and let it cook.
Add a spoonful of masala on top of the dosa and smear it well.Fold over the dosa and serve hot.

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