Dry Fruits Overnight Porridge

                    

Ingredients

5-6 Whole Almonds

4-5 Walnuts

2 tbsp Cashew

3-4 Dates (I have used Medjool Dates)

1 cup Cold Milk / Vegan Milk 

3 tbsp Chia seeds

2 tbsp oats

1/2 tsp vanilla Essence

3-4 strands of Kesar/ Saffron

Method

• Wash and Soak all the dry fruits for 10 -15 mins and then discard all the water.
• Grind these dry fruits with milk and saffron . 
• Then take it out in a bowl add chia seeds, Oats, Vanilla Essence mix well.
• Leave it overnight to refrigerate.
• Next morning top it with your choice of fruits and extra nuts . 
• Here I have topped it up with pomegranate seeds and pumpkin seeds .

Mangalore Buns (Low fat Version )

Here is low fat and lovely version of Mangalore Buns which is fab to taste so soft and spongy too that I love it :) 

Ingredients 

2 cups maida

2 banana (med sized  over ripened )

4-5 Green chillies

1 tbsp Jaggery 

1 tsp Jeera

1 tsp coarsely crushed black peppercorn 

2-3 tbsp curd

1/2 tsp Baking soda

salt to taste

oil for frying 

Method 

• Grind  over ripened banana in mixed grinder to a fine paste or you can even finely grate it.
• Mince green chillies finely . In Bowl add pureed Banana, minced green chillies. whole Jeera, coarsely crushed black peppercorn , Jaggery, curd , baking soda, salt to taste and whisk it well and leave it aside. After 2-3 mins you can see bubbles forming .
• Now add maida/ plain flour  and knead to a smooth dough . add more plain flour to knead into a smooth dough .
• Leave in to ferment overnight . If you intend to do this tomorrow it's pretty best knead the dough at night.
• Next morning knead it well again dusting with little maida/ plain flour ,  Pinch out a little dough make round balls of all the remaining dough .
• Roll it once with the help of rolling pin not more then the size of puri and then heat oil and deep fry in oil .
• Serve hot and serve with coriander chutney of your choice ...Perfect morning breakfast !

Cucumber Idli

This is one of my favourite idlis since Childhood days and there are two variations you can do one is sweet idli and other is the spicy one this is one of the no fermentation method of idlis so if u have a cucumber in hand can be made in a jiffy too :)

Ingredients

1 cucumber grated (use a fine grated and do not discard the water) (measure it to 1 cup)

1 cup Rice ( Prewashed then spread on a cloth till dry and grind to a mixie to a Coarse Rawa Semolina consistency)

1/2 cup freshly grated coconut

3 tbsp Jaggary or more if you prefer

 salt to taste

Ghee for greasing 

Method

• In Mixing bowl add grated cucumber,rice,coconut, jaggary,salt and mix well and then grease the idli moulds with ghee and then pour the idli mix into each mould and then steam it for 10-12 minutes on a medium flame and then serve hot with  fresh homemade butter .

Kultha Phanna Doddak

I have already posted about Horsegram idli in my last post and today I am posting one more delicacy using the same batter you can make very crispy and yummy dosa. Just pair it with spicy coconut chutney or even dollop of butter it's fab ...Here is the quick recipe of how to make it , I am sure you will enjoy it as much as we did :)

Ingredients

1/2 cup split white urad dal (black gram dal)

1/4  heaped cup Horse gram /kulithu

1 cup Raw Rice ( Sona Masoori / Basmathi Rice)

salt to taste

For tempering 

1 tbsp coconut oil 

 Large pinch of mustard seeds

Method 

• Soak urad dal , horse gram , Rice separately in 3 different vessels for around 7-8 hrs
• Grind Soaked rice to a smooth batter draining all water to a semi thick paste and keep aside.
• Drain all the water from urad dal , transfer this in a mixer grinder and grind to a smooth fluffy paste, remove it in a mixing bowl.
• Now grind the horse gram adding little water to a smooth paste and mix in well along with a urad dal batter, Then add in Rice and salt and mix well to make the consistency of free flowing fully batter.
• Now Allow this to ferment well overnight .
• Now take a small non stick pan add 1/4 tsp oil drop in just a few mustard seeds when it splutters add in one ladle full of the batter (Do Not Spread ) cover and cook on a v low heat then flip you will notice tadka being beautifully stuck to the dosa  and it becomes very crispy and cook on the other side. It is important to cover and cook on low heat to get a very crispy texture here.
• Serve with chutney of your choice or Enjoy with a dollop of butter !

Horsegram Idli (kultha Idli)

I absolutely love Idli and sambar and  it's one of the most popular southern Indian breakfast which I am sure is classic favourite Indian breakfast item in most of our household and there are many versions of idli my mom used to prepare and today I am sharing one of them that is horse gram idli which was my childhood favourite and my mom used to serve this with spicy coconut chutney which I used to relish ..Yum . 
     It's such a healthy recipe and not to forget all health benefits of horsegram like a good immune booster, perfect for weight loss , good source of Iron and when you mix ground horsegram to idli batter it becomes very soft , so here is one healthy , perfect recipe of Kulitha idli

Ingredients

1/2 cup split white urad dal (black gram dal)

1/4  heaped cup Horse gram /kulithu

1 cup Raw Rice ( Sona Masoori / Basmathi Rice)

salt to taste

Method 

• Soak urad dal , horse gram , Rice separately in 3 different vessels for around 7-8 hrs
• Grind Soaked rice to a smooth batter draining all water to a semi thick paste and keep aside.
• Drain all the water from urad dal , transfer this in a mixer grinder and grind to a smooth fluffy paste, remove it in a mixing bowl.
• Now grind the horse gram adding little water to a smooth paste and mix in well along with a urad dal batter, Then add in Rice and salt and mix well to make the consistency of free flowing fully batter.
• Now Allow this to ferment well overnight .
• Next morning prepare the idli steamer ready grease idli mould with little ghee/ coconut oil and steam for about 15 -20 mins until done .Here I have steamed in a round idli tatte / or mould and you can make out from picture how spongy it's turned out to be . 
• Serve with chutney pudi / molgapodi or spicy coconut chutney of your choice :) 

Bread Masala

Million dollar question every morning in most of the household esp for a housewives is what to be cooked for breakfast ?.....I face the same question especially sometimes when I want to cook something like a brunch and this Bread Masala is  perfect answer . It's not only filling  but the flavours did come out soo well just like restaurant style dish ! We absolutely loved  this dish......there are so many variations that could be followed there is a simple bread upkari which I learnt from my mom and follow and  here is one more variation which I came across lately which was shared in a food group by Arathi Shenoy  it was just fab turned out soo good ...I was so happy with the outcome ...... here you can use either cubed pav bread or bread ...I have used regular bread which I diced into 1 ' cubes and have used it . This is def going to be regular at my house . Hope my readers try it and do share your feedback at my space would love to read it :)

Ingredients

7-8 slices on Bread (cut into 1' cubes)

2 med sized onion

2 med sized Tomato

2 Green chilli

3 Red chilli

2-3 Garlic flakes

2 cloves

2 tbsp cashewnuts  (soaked in half cup water)

1 tsp Red chilli powder

1/4 tsp garam masala powder

1 tbsp oil + 1 tbsp ghee + 2 tbsp oil For frying (Bread)

1 tsp sugar (opt) ( I didn't use)

salt to taste

1 tbsp cashews (for garnishing)

2 tbsp coriander leaves (finely chopped) ( for garnish)

Method

• Grind tomato, ginger, garlic, green chilli, Red chilli, cloves, cashews to a smooth paste.
• Take a non stick pan 2 tbsp oil drop in  cubed Bread cubes fry till crisp. ( this is key as bread doesn't get too soggy ( but original recipe doesn't have this step). Make sure you do it on a slow flame ensuring that you don't burn them this might take a good 5 mins but worth it :) 
• Heat a wok add in 1 tbsp oil + 1 tbsp ghee fry the chopped onion till they become golden brown  add the paste and fry till raw smell goes away and oil starts oozing out put little salt and sugar , Red chilli powder, garam masala powder saute well till all flavours get mixed in well.
• Add roasted Bread pieces then lightly toss well till all Bread is well coated with masala. Now add in coriander leaves , roasted cashews .
• Enjoy this dish ...it's absolutely fab !
  

Sago Idli (No Grinding )

I absolutely love idli and sambar it's my complete morning breakfast and a good idli needs to ferment longer to get a spongy texture and here is one recipe I came across from Smt. Mrs Mallika Badrinath book " 100 Tiffin Varieties where I stumbled upon this sago idli which doesn't need any grinding . I tried it and absolutely loved the texture . Here is the easy recipe for idli I have changed the recipe a little bit the recipe called for bi carbonate soda and I have used Eno but nevertheless this recipe is a winner and request you to try it out for your family and friends I am sure you will love it too :) 

Recipe credit : Chef Mallika Badrinath

Ingredients 

1 cup Idli Rawa

1/2 cup sago

2 tbsp chanadal

1 Cup Thick yogurt

3/4 cup water + 1/2 cup water (refer the Method *)

2 tbsp coriander leaves (finely chopped)

1 tsp ghee

2 tbsp cashews

1/2 tsp mustard seeds

2 green chilli cut into thin roundels 

3/4 tsp Eno fruit salt

1 & 1/2 tsp salt to taste

Method

• In a container mix idli rawa, sago , chanadal and thick yogurt mix well and keep aside. 
• You will notice it will be too thick then add in 3/4 cup water and mix well add in salt and allow it to ferment overnight.
• Next morning add in thinly sliced green chillies and add in 1/4 to 1/2 cup water add in the water slowly to get the consistency of the idli batter.
• 
  
  

( Consistency of the batter )

• Now take a small pan add in ghee , mustard seeds when they begin to pop add in finely chopped coriander leaves , cashews and add this to the sago mix. Add salt to taste.
• Now add in Eno fruit salt and mix well.
• Keep the steamer ready, grease the idli mould and pour a spoonful of batter and steam for a good 10 -12 mins till done.
• Allow it to cool completely before taking the idlis out .
• Serve with chutney or sambar....My verdict we absolutely loved this spongy idli.
• Note : I added  approx. around 3/4 + 1/4 cup water to my batter to adjust the consistency to the idli batter .

Neer Dosa

Neer Dosa /Panpolo this doesn't need any intro it's one of the famous dosa in malnad /konkani cuisine and so easy to prepare and take it as well . It does need a little bit of practice and you can take out dosa in no time...Perfectly gorgeous when served with Paneer ghee roast or veg usal ....You can say it's finger licking combos ...The trick here is to get the consistency of the batter right the consistency is a very thin water like consistency for this .I have roughly given the eye ball measurements here ...Do try this and leave in your feedback :) 

Ingredients
2 cups Raw Rice 
3/4 cup grated coconut
salt to taste
2 tsp oil
2 and 1/2 cup water 

Method

• Wash the raw rice twice and Soak it for 2 hours.  
• Grind rice with coconut and salt with  1 cup water to a smooth batter.
• Take out smooth batter in bowl and add enough water to make a thin batter (Around 1 and 1/2 cup (approx) .
• Now mix in the batter properly with the ladle and then pour in the mix when the pan is piping hot drop in the the batter from the side of the pan and then fill in the center ...as you will notice holes appearing on the dosa the key is not to fill these holes with more batter allow it to cook for 2 mins the fold and serve.
• Do not cook it upside down.
• Serve it with vegetable usal/chutney.

Puri with Batate Usli

Puri with Batate bhaji...YUM.... my perfect Sunday brunch, I simply love it but usually I do prepare bhaji with onions and have relished it for years (will soon share that recipe too) . This recipe is perfect for vrat /fasting where I don't consume onion and garlic and was very delicious .....though simple it's one of the delicious recipe which was shared by my dear friend Shamala Bhat akka ...thanks for sharing such a lovely awesome recipe I have tried it so many times that I have lost count so whenever I feel like having puri and batate (potato ) bhaji on a fasting day this is one recipe I always follow....So dear friends and readers try it and hope you all enjoy as must as we did ...Do share your feedback if you did try :) 

Ingredients 

3-4 Potato Boiled and mashed roughly with hands

3 tbsp grated coconut

1/4 tsp cumin seeds /  Jeera

1/2 tsp hing / asafoetida 

2 tbsp coriander leaves (chopped)

1 ' ginger 

3-4 green chillies 

2 tsp lemon Juice

salt to taste

For tadka 

1/2 tsp mustard seeds 

1/4 tsp Jeera

2 tbsp oil 


Method

• Pressure cook Potato into 2-3 whistles and  peel the skin and mash it roughly with the help of your hands.
• Take a Mixer grinder grind green chilli, hing , little cumin seeds, ginger ,coriander leaves just give this one Whiz and make sure you don't add any water . Lastly add coconut and give it one final blitz. Then take this ground masala out and keep it aside.
• Take  a kadai add oil add mustard seeds when it pops add jeera and curry leaves now add in ground masala and fry for 2-3 mins .
• Add in salt and now add in crushed potato mix well then finally add in lemon juice and give it a final toss. Ready ! 
• Serve with Chapathi / Poori 
• Pure bliss ...I absolutely love it every time I prepare this :D
• 

Lapsi and Urad dal Dosa

Lapsi / Broken wheat has so many health benefits , I have already posted Lapsi upma earlier this is one more delicious dosa which I learnt from my mom , doesn't require any fermentation and comes out crispy too it does take a little bit of time to take out the dosa , but mark my words it 's tastes fab when paired with coriander chutney ....too good to taste ...so here is the quick and easy recipe for this dosa :)

Ingredients

1/2  cup lapsi /Broken wheat

1/2 cup urad dal

salt to taste

oil for taking out the dosa

For tempering

1/2 tsp mustard seeds

1 sprig of curry leaves ( finely chopped)

1 tbsp coriander leaves (finely chopped)

2-3 green chillies (finely chopped)

1 tsp ghee /oil

Method

• Soak lapsi /broken wheat and urad dal together preferably overnight .
• Next morning grind soaked urad dal and lapsi and grind to a smooth consistency.
• Add in salt to taste.
• Now let's prepare the tadka /tempering : Heat oil /ghee add in mustard seeds when it splutters add in curry leaves, green chillies, coriander leaves fry well and add this tadka to the batter . Mix well.
• Heat a chapathi /Dosa pan when it is hot drizzle with oil and smear the pan evenly with oil with the help of the kitchen towel.
• Add a ladle full of batter and then spread a little with the ladle and simmer the gas to a minimum heat Then when the base gets crisp drizzle with a little oil and cook on both the side. 
• Serve with chutney of your choice.
• Note : Simmer the gas and take out the dosa as this dosa does take a little time to cook as it doesn't have any crispy agent like rice . So always simmer the gas once you have spread the dosa so that it comes out nicely and crispy.
• This Dosa doesn't need any fermentation so it's quick, easy and tasty too :)

Instant Quinoa and Oats Idli

There are so many healthy benefits of Quinoa ...they are excellent for weight loss and it's really good to incorporate in our daily diet as it's less in starch and is such a great source of protein . Today I am posting one of the ways you can incorporate this in your daily diet and this is low fat as well ....This is one perfect and beautiful concoction of ingredients which makes it perfect low fat recipe ....excellent diabetic as well as perfect weight loss recipe .;..Do try this I am sure many will benefit from this recipe :)

Ingredients 

1/2 cup Quinoa 

1/2 cup Oats 

2 tbsp semolina

1 tsp Eno 

1 tbsp oil

1/4 tsp Jeera

4-5 finely chopped green chilli

1 Sprig of curry leaves (finely chopped)

1 tbsp chopped cashew (opt)

salt to taste 

1 and 1/2 cup water (approx)

Method

• Heat water in Idli steamer and grease the idli moulds well with oil.
• In mixer grinder grind quinoa to a rawa consistency and take it out in mixing bowl .
• Fry oats on a low heat then grind in a mixer grinder. Now In a mixing bowl add quinoa, oats, semolina then mix well.
• Now take a pan add in oil when it is hot add in Jeera, add green chillies, broken cashews , finely chopped curry leaves and add this to the flour .
• Now add salt and mix well. Add in water little by little and bring to the consistency needed it should resemble the texture of idli batter then add in eno and mix well,
• Pour 2 tsp of the batter and steam for about 10-15 mins till done.
• Serve with chutney / Sambar .

Wheat flour Rawa Dosa

Rawa Dosa is my all time Favourite recipe ..I usually don't try any other recipe rather then the one I have posted previously in my blog here  ...This is one special recipe where I was hooked too as it calls for whole wheat flour and it's healthy too for my surpise it came out perfect the very first time I tried :) ...Thanks to my dear friend and relative Nandini Kini akka for sharing such a lovely instant recipe of rawa dosa that I absolutely loved it . Serve it with chutney of your choice but it's a quick and instant recipe which I would recommend my viewers to try ...Please make sure you follow the exact measurements here for the perfect Dosa  :)

Ingredients 

1 cup Wheat flour 

1/2 cup Rice flour 

3 cups water 

salt to taste 

1/2 tsp Jeera

2-3 green chilli minced

1 medium sized onion (finely chopped)

2 tbsp coriander leaves 

Method 

• In a mixing bowl add in wheat flour, Rice flour, salt and mix well then add in little by little water ( Make sure there are no lumps and it's mixed really well . Please stick on to the measurement of water given . it will look watery but that's how it should be .
• Add in onion, green chillies, coriander leaves, whole cumin seeds (jeera) . mix well .
  
• Take the chapathi tawa and spread the oil with the help of the kitchen tissue pour one ladle full of batter (Make sure you stir well). Pour from outside of the tawa and fill the gaps in the center and make sure you don't fill too much . As those holes will make the dosa to crisp up . As soon as you pour the dosa batter simmer the gas to a low heat and worth a while to wait for the dosa to crisp up.
• Drizzle with 2 tsp oil take out the dosa to crisp up . Serve with chutney of your choice.

Bellappa

Bellappa is a traditional , lovely spongy Dosa which I learnt from my mom and this recipe is truly awesome as it nails the texture so well. There are different ways which I prepare this dosa ...here is the one I follow most of the time as it comes out so perfect all the time and it's a no compromise on the taste as well !....You can serve with any chutney of your choice and relish it you will def love it :D

Ingredients 

1 Cup Sona Masoori Rice /Basmati Rice /Dosa Rice (any one will work fine)

1 cup Cooked Rice 

1/4 cup coconut 

1/2 tsp soda

1 tsp sugar to taste 

salt to taste 

Oil to drizzle while taking out the dosa

Method

• wash and Soak Rice for 2 hrs. Then Drain the water and grind it with coconut, cooked rice adding water to making it like a semi thick consistency ( Note : The consistency you are looking here is like normal dosa batter.
• Now take it out in a container and then add in soda, sugar , salt to taste and mix well. Cover it and leave it to ferment it overnight .
• Next morning Drizzle the non stick tawa with little oil heat it on a med flame spread a ladle full of batter cook it covered just for a min or 2 then take it out in a pan and serve with chutney of your choice ...Enjoy ( Note : Here you don't flip the dosa and cook ) 

Semolina Banana Dosa

There are so many ways to use your ripened banana ...this is one breakfast recipe which I use ripened banana for ....it's a quick recipe and what's more is that this dosa can be made really quickly without any fermentation required ...just a mix of few ingredients and you can get a lovely spicy dosa without much to worry about....serve it with a dollop of butter it tastes yumm !....Do try this you will absolutely love it ....Do drop in a feedback if you try and loved it :D

Ingredients

1 ripened banana

3/4 cup semolina ( I usually take 1/2 of fine semolina + 1/4 cup of coarse semolina)

3-4 green chillies (finely minced)

small piece of jaggery  ( may be 1/2 tsp)

salt to taste 

1/4 cup wheat flour 

1/2 cup water or more to bring it to dosa batter consistency 

Method

• Mash one ripened banana well with the help of a fork. Add in Jaggery , salt, minced green chillies, 
• Add in semolina, wheat flour and mix well. add little water and mix and bring it to the consistency which is slightly thicker then the regular dosa batter,
• Now heat a non stick pan add in oil and rub in evenly spread a ladle full of batter a spread it to form a medium sized dosa.
• Lower the heat to med flame and simmer and roast on both sides till golden . Serve hot with a dollop of butter. Done !

Coriander /Kothambir Poha

Poha / Beaten Rice /Pressed Rice is my fav can be enjoyed in so many different ways curd poha, Masala poha which is my most fav and today's recipe is so yummy your going to surely love it  which I learnt from my friend Gayathri Pai who has a beautiful blog Gayathri Pai's Food Bytes ....Here Poha is so beautifully coated with the flavour of ground paste of coriander that I absolutely loved the taste to core....simply superb and delicious recipe as well . I have done slight change to the original recipe and used onion here ....nevertheless one of the most lovely recipe i have tried ....So here goes the recipe do try this and leave in your feedback  would love to hear from you all how you liked it :) 

Ingredients

2 cups of  Thick poha /Beaten rice /Avalakki

1 cup of coriander leaves (washed and finely chopped)

1/4 cup of freshly grated coconut 

5-6 Green chillies (use according to your spice level)

5-6 cashews broken into halves

1 tsp mustard seeds

1/2 tsp Jeera /Cumin seeds

1/2 tsp of powdered Hing /Asafoetida

2 tbsp oil + 1 tbsp Ghee

1 sprig of curry leaves 

2 onions finely chopped

1/2 tsp sugar (opt)

salt to taste

Method 

• Take Thick poha in a colander and wash and rise poha well then cover and keep for 20 mins . After 20 mins you will notice that this poha is perfectly puffed up . Add in salt and sugar and mix well with your hands 
• Grind coconut and green chilies without adding any water. when chilies and ground perfectly add in coriander leaves and give in a whizz ( NOTE: Please don't add any water while grinding )
• Remove this coarse textured ground coriander coconut mix in a bowl add in onion and give it a proper mix and keep aside.
• Heat Oil add ghee in a non stick pan when oil heats up add in mustard seeds, Jeera, when it splutters add in curry leaves, hing powder, haldi powder, cashews and fry well .
• Now add in the ground mix and fry well it it leaves out oil and now add in the poha and give a proper mix . Done . You will absolutely love it :)