An extremely delicious preparation with Pav (Bun) which doubles up as breakfast or as Supper. You can make the Masala beforehand and store it. Heat it up and ise as required.
7 cloves of garlic
3 tsps Everest Tikhalal chilly powder
2 tbsps oil
1/2 tsp Jeera/Cumin seeds
1 heaped tsp Everest Pav bhaji Masala
Slice the Pav keeping one side intact. Butter them on both sides and keep aside. Chop the onions, tomatoes, Capsicum and coriander leaves fine. Set aside. Grind the chilly powder and garlic with a little water to a smooth paste. Heat oil in a pan. Add the jeera and after it splutters add the finely chopped onions and the chilly garlic paste. Saute for about five minutes on a gentle flame till the onions turn transparent and the raw smell of the garlic is gone. Drop in the pav bhaji masala and toss for a minute. Add the finely chopped tomato, salt and capsicum. Saute till the tomatoes are mushy. Add a blob of butter and garnish with the coriander leaves. Keep aside.
Heat the skillet. Place the Pav with the inside of the pav facing the skillet. Allow to roast. Flip. Place two tbsps of the prepared Masala inside the Pav. Roast the pav on both sides. Pour some masala atop and serve hot with some freshly chopped onions and a piece of lemon.
A tasty makeover with leftover Shenvayi /String hoppers. It can be eaten at breakfast or served as a lunch item too.
Left over Shenvayi /Semia
Finely chopped green chillies
A couple of dry red chilly bits
Coriander leaves finely chopped
I have not mentioned the measurements as it all depends on the amount of leftover Semia that you have.
Crumble the Semia. Sprinkle salt, lemon juice and grated coconut. Add the finely chopped coriander leaves. Mix well and keep aside. Heat the Oil and Ghee mixture. Drop in the mustard and urad dal. After the mustard crackles add the Jeera. Toss. Add the peanuts, the finely chopped green chillies, broken red chilly bits and curry leaves. Toss. Add a large pinch of Haldi and switch off the stove. Drop in the Semia and mix gently but thoroughly . Heat on a gentle flame till gets heated well.
A healthy and delicious option for breakfast these Urad and Moong dal idlis can be eaten as is with a drizzle of Coconut oil, pickle or even with fresh homemade butter as spices are already added to it. I very rarely make a Chutney while making this Idli. You can also make Dosa with the same batter.
200 gms Urad Dal
200 gms Moong Dal
15 green chilles
2 inch sized piece of ginger
A kidney bean sized piece of Hing/Asafoetida
5 sprigs Curry leaves finely chopped
Wash and soak the Urad and Moong Dal together for five hours. Grind it to a fluffy batter in the wet grinder using just enough water to get a batter of dropping consistency. This may take around twenty to thirty minutes. If using the mixer or blender take care to see that you grind in small batches. Tip the batter into a vessel. Grind the green chillies, Hing and ginger coarsely. Droop it into the batter. Add the finely chopped curry leaves and salt. Mix thoroughly. Keep aside for ten minutes. Mix it again and make idlis.
For making Idli :
Keep the idli vessel with enough water boiling. Grease the idli stand or the katori which I have used, with coconut oil or oil of choice. Pour the batter into them and place them in the idli vessel. Cover and steam for ten minutes. A knife when pierced should come out clean. Remove the idli stand or katoris fron the vessel and keep aside. Allow to cool for about ten minutes. Demould. Serve hot.
A change from the usual upma, this Tomato upma is another delicious option for breakfast. The fragrance of Coriander leaves, the tang of tomatoes and the hint of Garam masala make it one of its kind!
250 gms Rava 600 ml boiling water 2 medium sized onions 3 sour tomatoes 3 green chillies 2 tsps Garam masala 3 tbsps Ghee 4 tbsps oil 1 tsp mustard seeds 1 tsp urad dal Coriander leaves chopped fine Salt
Method: Chop the onions, tomatoes, Coriander leaves and green chillies fine. Keep aside. Heat the Ghee and oil mixture in a pan. Drop in the mustard and after it splutters add the urad dal. After it turns golden yellow add the green chilly bits. Toss. Add the onions and roast till translucent. Add the Rava and saute for a couple of minutes. Tip in the Garam masala, toss and drop in the tomatoes. Roast for a couple of minutes. Add salt and pour in the boiling water. Cover and cook till done. Add finely chopped coriander leaves, mix and serve hot.
After the Watermelon Rind Halva, comes the Dosa. Soft, fluffy and porous ones which are accompanied by a Chutney. I like to use Coconut oil to make these dosas as that is how they are traditionally made. You may use oil of your choice.
250 gms Rice
100 gms Urad dal
One fistful Poha/Beaten rice
6 tbsps grated coconut
2 fistfuls Watermelon Rind/ white portion
1/2 tsp Methi/ Fenugreek seeds
Wash and soak the rice and urad dal together for five hours. Soak the Methi separately. Tip the methi, Poha, grated coconut and the watermelon rind and grind to a smooth paste. Add the urad and dal mixture and grind till the batter is smooth and fluffy. Pour it into a container. Add salt, mix and allow to ferment for 10-12 hours. Before making the Dosa, mix thoroughly. Heat a Tava/griddle. Pour a ladleful of the batter and spread it to a four or six inch diameter circle. The Dosa has to be thick and not spread thin. Drizzle a spoon of coconut oil. Cover and cook. These dosas are cooked only on one side. Remove the Dosa gently and serve it hot with a Chutney.
I have posted a couple of Bread Upma recipes earlier. One with onions and one without. I learnt this one from my late Mother in law who used to rustle up such quick delicious items when the children were hungry.
12 slices of Bread cut into bite sized pieces
2 medium sized onions sliced
2 potatoes deskinned and cubed
9 green chillies chopped fine
2 sprigs Curry leaves
4 tbsps finely chopped coriander leaves
1/4 tsp Hing /Asafoetida
1/4 coconut grated
3 tbsps oil
2 tbsps Ghee/Clarified Butter
1 tsp Jeera /Cumin seeds
A pinch of Haldi /Turmeric powder
Add salt and Hing in a small glass of water. Mix and sprinkle it on the pieces of bread. Heat the oil and Ghee mixture in a pan. Drop in the Jeera and after it splutters, add the sliced onions, green chillies, cubed potatoes and curry leaves. Drop in a pinch of salt and roast till the onions are translucent and the potatoes are done. Add the Haldi. Toss. Drop in the bread and mix. Heat thoroughly. Garnish with grated coconut and coriander leaves. Mix thoroughly and serve hot.
This is a delicious and nutitious breakfast option which is easy to make. You can use vegetables of your choice, but I prefer using the ones that cook easily to avoid cooking them separately. I learnt this Bhakri from my sister in law Dr. Ramitha Pai who prefers to keep breakfast light but healthy.
200 gms Rava/Semolina
3 tbsps grated coconut
A fistful each of finely chopped Red, Yellow and Green Bell peppers
1 large onion finely chopped
7 green chillies
1 inch piece of ginger
3 tbsps finely chopped coriander
1 tsp sugar
Oil to roast the Bhakri
Grind the green chillies, coconut and ginger to a coarse paste. Tip it into a bowl. Drop in the finely chopped onions, bell peppers and coriander leaves. Add the sugar, salt and rava. Mix thoroughly. Add enough water to get a batter of patting consistency. Rest for ten minutes. The rava absorbs the water. If required add sone more water for ease in patting the bhakri on to the tava. Heat a tava/ griddle. Take a ball of the mixture and pat it on the tava to a six inch diameter Bhakri. It should be neither thick nor too thin. Drizzle a teaspoon of oil. Cover and cook till the underside is well roasted. Flip. Roast the other side as well. Serve hot with butter or pickle.