Posts filed under ‘Breakfast’

Rava kichadi

I always like the smell of creamy-ghee’y rava kichadi that they serve in marriages. Tiny little veggies with tomato chunks and slather it with coconut chutney! We tried it once long long ago and it was an instant hit. It’s such a simple and easy dish with lots of goodness and flavor. Replace coconut chutney with tomato chutney for a little healthier side. I don’t have a pic right now, but promise to update it soon!

1 cup fine rava
1 cup finely chopped mixed veggies (I used carrots, beans and peas. You could add potatoes as well)
1 small onion finely chopped
1 small or 1/2 medium tomato finely chopped
4 green chillies finely chopped
1 spring curry leaves
1″ ginger finely chopped
1/4 moong dal, cooked with turmeric and mashed well
2.5 cups water (Yes! 2.5 cups!)
4 tablespoon ghee
1 tablespoon oil
A teaspoon each of mustard seeds, urad dal
Dash of hing
Salt to taste
Pinch of turmeric

Method:
1. Add 1 tablepsoon ghee to a pan and roast the rava for about 2 mins until raw smell leaves. Transfer to a plate and let cool.
2. Add oil and 1 tablespoon ghee to the pan, and when hot add mustard seeds. When they crack add urad dal and fry until light brown. Then add hing, curry leaves, ginger, green chilly and fry for a minute.
3. Then add onion and saute until translucent. Add tomatoes and mix well. Add a pinch of turmeric, little salt and cook for a minute.
4. Add all the veggies, water, enough salt and boil until veggies a completely cooked.
5. Add the mashed dal and stir to avoid any lumps. Let this mixture boil for a minute.
6. Reduce the heat to medium. Start adding the rava in parts and mix well. Once you see rava is absorbing all the water, set the kichadi evenly, smoothen the top, reduce the flame and cook covered for about 7 minutes until it turns into a nice soft non-sticky kichadi.
7. Add rest of the ghee and mix well. Serve hot with chutney of your choice.

November 16, 2010 at 5:53 pm Leave a comment

Godumai rava upma

My grand mother used to have a lot of godumai rava instead of rice, as she was a diabetic patient. And I used to wonder how one can give up rice?! Until I started making upma packed with vegetables. And then came my husband, who pairs them with mung bean sundal! Woww…. This is a such a power packed nutritional breakfast / lunch combo.

2 cups samba godumai rava
1 carrot peeled and grated
1 small potato, cut into very small cubes
1/2 cup frozen peas
1/2 onion finely chopped
1 teaspoon urad dal
1 teaspoon mustard seeds
1 spring curry leaves
Dash of hing
2 – green chilli chopped
1″ ginger finely chopped
Salt to taste
2 cups water
2 tablespoon oil

Method:
1. Dry roast rava until a nice aroma comes out. Keep aside in a plate.
2. Add oil to the pan, when hot temper with urad dal, mustard seeds, dash of hing, curry leaves and fry until they crack.
3. Add ginger and chilli and fry for a minute. Then add the onions and saute for a minute or 2 until translucent. Keep adding each vegetable one by one and saute them along.
4. Add salt, 2 cups of water and bring it to a boil for a minute. Then simmer until all vegetable cook.
5. Add the roasted rava, mix well and cook close on a low-medium flame for 10 minutes. Stir in between so that bottom does not burn. Server with pickle or chutney.

July 22, 2010 at 6:53 pm Leave a comment

Puli aval

Puli aval…Huli avalakki…..puli upma….all means the same! Tangy….spicy….aval upma! When my sister made a request for this recipe, it brought my favourite memories of having them hot from the pan with a roasted crust at the bottom! My mom and my chithi are the best in making this yummy! So…this recipe goes in for my sissi!

1 cup dagdi/getti aval/poha (Just pulse it in a blender to coarse)
1 small gooseberry size tamarind ball, soaked and squeezed
1 cup water
Salt to taste
2 teaspoon sambar powder
Pinch of jaggery
Dash of hing
3 tablespoon groundnut
1 spring of curry leaves
3-4 dry red chillies
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
2 tablespoon oil

Method:
1. Mix sambar powder, salt, tamarind paste, 1 cup water, jaggery. Measure about 1 cup from this spice water. Spread the aval on a plate and sprinkle the spice water and mix with your hands. Add the rest of the spice water to the the aval and let is soak form 20 minutes. If it gets too dry before that keep sprinkling this spice water in between.
2. After 20 minutes, you will see they would have absorbed all of the water and come together as a solid mass.
3. Add oil to the pan, when hot add the groundnut and fry for a minute. Then season with mustard seeds, urad dal, red chilli, curry leaves and hing. Add the aval mixture to this and mix well.
4. Keep it on a medium flame and keep stirring to avoid burning at the bottom. Cook covered on a medium flame for about 5 minutes. Switch off the heat and let it cook with lid covered for another 5 minutes.
5. Serve hot with curd.

July 19, 2010 at 7:46 pm Leave a comment

Lemon Sevai

When we were kids, making sevai at home was like an event. It was such a time consuming process. Mom and grandmother had to soak rice, dry them, grind them, make maavu, and finally make idiyappam using the idiyappam naazhi, which was huge. Especially making it for a household of 7 was definitely not an easy task. Still we all used to enjoy the show, and help them in squeezing the idiyappam finally. The outcome, lemon sevai, coconut sevai and sweet sevai. As ever, I’m always impressed by the sweet sevai! So when we made our idiyappam+sevai in less than 45 mins I was thrilled.

2-3 cups of shredded idiyappam
2 green chilli
1 teaspoon each of mustard seeds and urad dal
2 teaspoon oil
Salt to taste
1 spring curry leaves
Pinch of turmeric and hing
Juice of a small lemon (more or less as per individual taste)

Method:
1. Add oil to the pan and when hot add mustard seeds, urad dal, green chilli and fry until mustard splutter and dal turn brown.
2. Add a dash of hing, turmeric, curry leaves and mix well.
3. Start adding the sevai and coat well with the mixture. Add salt.
4. When it is warm, squeeze lemon juice and mix well. Serve hot as plain or with chutney.

July 16, 2010 at 4:06 pm Leave a comment

Idiyappam

Success! Success! When my mom sent my murukku naazhi last week through a friend, my first thought was to make idiyappam but not murukku! Yesterday, had actually made kanji dosai batter and some sambar. Still don’t know what crept into my dear’s mind, he suddenly wanted to have idiyappam. So we found a simple, quick idiyappam recipe and perfect! We had a wonderful lemon sevai for my dear, and idiyappam with egg curry for self for dinner. And believe me, everything was done in just an hour! so quick!

1 cup rice flour
1.5 cups water and a little more if required
pinch of salt
1 teaspoon coconut oil

Method:
1. Boil the water with salt and oil. Measure flour and take a wide mouth vessel. Start adding the water and mix it well with a spatula. It will start coming together as a nice dough, but not too watery. If its too dry, keep sprinkling some water, and when its warm knead with your hands to form a smooth dough.
2. Fill murukku naazhi, and use the omapodi achu to make idiyappam. Grease an idli plate and make small idiyappams.
3. Steam in the cooker for 15 minutes. Quick and easy idiyappam is ready to be served!!

July 16, 2010 at 3:48 pm Leave a comment

Pudi kozhukattai

Pudi kozhukattai is almost similar to Arisi upma, but mid-way it is made into kozhukattai and steamed. I’m sure there is no argument in telling our grandma’s are the best pudi kozhukattai makers, especially in vengala paanai! These days, cooking them in a rice cooker or just pressure cooker never gives the same flavor and taste. Still, would never want such authentic recipes to be lost!

1 cup rice (I use puzhungal arisi, so I soak them for 30 mins, just fry them in a pan to remove excess water, pat dry them completely. If your using normal rice this is not necessary)
1/4 cup toor dal
4 red chilli
Dash of hing
1 spring curry leaves
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 teaspoon oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
2.5 cups water
1/4 cup grated fresh coconut (Optional)
Salt to taste

Method:
1. Run the rice, toor dal, cumin seeds, peppercorns through a blender to a coarse powder. As you see in my pic, it could have been little more finer, but I was little skeptical what if turns out powder! So took them just a bit before.
2. You can store this powder in an airtight container for few days.
3. Add oil to the pan and when hot, temper with mustard seeds, hing, chana dal, urad dal, red chilli and curry leaves.
4. Add water and bring it to a nice boil. Then add the rice flour and keep stirring on medium flame until it comes together as a dough consistency, to form kozhukattai.
5. Mix in grated coconut. Let them cool to a bearable heat, make small kozhukkatai and steam then in idly pan. Serve hot with a dollop of ghee and chutney

July 13, 2010 at 12:05 am Leave a comment

Rava dosa

Its been quite a while since I posted anything. It’s definitely not the reason, that I’m not cooking! I have no place to go than my own house for a nice meal! Just that lazy lazy person… But when your friends mail you and ask for updates….you suddenly wake up to reality and it gives such a big boost to keep up with the pace. Feels terribly good to know, there are people in real world, visiting my blog for real! :) :)

1 cup roasted upma rava
1/2 cup maida
1/2 cup rice flour
1 cup water
1/2 cup thin butter milk
1 onion finely chopped
Salt to taste

For tempering:
2 green chilli
1″ ginger finely chopped
1 teaspoon cumin
1 spring curry leaves finely chopped
2 teaspoon oil

Method:
1. Mix rava, flour, butter milk, water, salt, onion into a nice thine batter (thinner than usual dosa batter).
2. Add oil to the pan and season with tempering. Add to the batter. Let it soak for an hour.
3. Soaking makes the rava/flour to absorb as much water as possible. So if its too thick, add some more water to bring it to thin consistency and check for salt.
4. Heat a pan, and pour a laddle full of batter from outside circle to inside. Start filling the gaps inside with little batter at a time. This will not spread like usual dosa batter, and it is supposed to have holes in between. Spread a teaspoon of oil around the sides and in between. Cook both sides.
5. Serve hot with chutney or dosa powder.

July 8, 2010 at 3:21 pm 1 comment

Older Posts


Archive

July 2015
M T W T F S S
« Feb    
 12345
6789101112
13141516171819
20212223242526
2728293031  

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 22 other followers

The Foodie Blog Roll


Follow

Get every new post delivered to your Inbox.