Breakfast Eats – Vinaya's Culinary Delights

Tein Tein/ Ladakhi buckwheat pancakes.

Posted on February 7, 2023February 7, 2023 by vinayaprabhu2

Buckwheat flour also known as Kuttu ka aata is used to prepare this snack Tein tein by the people of Ladakh. Generally an egg is added to hold the batter together. Vegetarians like me substitute it with a tablespoon of maida/ all purpose flour. Tein tein is served with a walnut chutney or with an apricot preserve.

Ingredients:

250 gms Kuttu ka aata

2 tbsps Maida

Salt

1 tsp caraway seeds/ Shahi jeera

Butter

Water.

Method:

Tip the Kuttu ka aata, salt, maida and caraway seeds into a bowl. Add enough water to make a runny batter. Mix thoroughly and keep aside for ten minutes for the gluten from the maida to release. Heat a tava/ griddle. Pour a ladleful of batter on the tava and spread till you cover the tava. Drop a blob of butter on it and cook the Tein tein on a really gentle flame for about half a minute till it is roasted. Flip and roast the other side as well. Serve hot with apricot preserve or with a walnut chutney. Recipe link to the walnut chutney given below.

https://vinayasculinarydelights.com/akhrot-chutney-ladakhi-style/

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Tomul tchot.

Posted on February 7, 2023February 7, 2023 by vinayaprabhu2

Tomul Chhot is an easy to prepare Kashmiri snack with rice flour and carom seeds. It is generally served with Noon chai and walnuts. Tomul refers to husked rice in Kashmiri.

Ingredients:

250 gms Rice flour

1/4 tsp ajwain/ carom seeds

Salt

2 tbsps Ghee/ clarified butter

Warm water to bind the dough.

Method:

Tip the rice flour, salt and carom seeds in a bowl . Add ghee and rub it into the flour.
Knead the flour with hot water to a lump free batter of pouring consistency. Mix well. Heat a tava/ griddle. Pour a ladleful of batter and spread it in concentric circles. Cover and cook for a couple of minutes or till you see the sides leaving the tava. Remove and serve with Noon chai and walnuts.

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Chura Matar.

Posted on February 6, 2023February 6, 2023 by vinayaprabhu2

Poha or flattened rice is a popular breakfast item all over India. Each state has their unique recipe for it. Posting one of the well loved breakfasts of Uttar Pradesh Chura matar today. Chura refers to flattened rice and matar is peas. Though a Sattvik recipe, Chura matar is delicious and easy to make as it is flavoured with garam masala.

A close friend Pushpalata Satish shared this recipe with me.

Ingredients:

Half kg thick Poha

250 gms fresh peas

7 green chillies or as required

Juice of one lemon

1.5 inch piece ginger grated

1/4 tsp Garam masala

2 tbsps Ghee/ clarified butter

2 tbsps oil

1 tsp cumin seeds

Salt

6 tbsps finely chopped coriander leaves.

9 Cashewnuts halved.

Method:

Tip the poha into a colander and hold it under running water, gently washing it for a minute. Drain and keep aside for ten minutes. Boil the fresh peas with a little salt till done. Heat the ghee and oil mixture in a pan. Add the cumin seeds. After they splutter add the green chillies, grated ginger and halved cashewnuts. Toss till the cashewnuts turn a golden yellow and then add the boiled peas. Stir for a minute. Add the washed poha, salt, lemon juice, garam masala and finely chopped coriander leaves. Mix gently, cover and allow the Chura matar to heat thoroughly on a gentle flame. Serve hot .

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Moong dal Chilla.

Posted on February 1, 2023February 1, 2023 by vinayaprabhu2

Moong dal chilla are savoury Indian Pancakes made with soaked and ground split green gram dal. The batter is not fermented. Cumin seeds, ginger and green chilies are added. Vegetables like onions, carrots, tomatoes and coriander leaves too are added to enhance the taste and the nutrition quotient.

Ingredients:

Moong dal chila

250 gms split green gram/ moong dal

1 onion chopped fine

1 carrot grated

A fistful of boiled sweet corn

1 small tomato chopped fine

5 green chillies chopped finely

1 inch piece of ginger grated

1 tsp cumin powder

2 tbsps rice flour

1/2 tsp turmeric powder

2 tbsps finely chopped coriander leaves

Salt

Oil to roast the chilla.

Method:

Wash and soak the moong dal in enough water for five hours. Drain and grind it to a smooth batter using a little water. Tip it into a vessel. Add the rice flour and whisk well. The batter should be neither too thick nor thin. Add the green chillies, ginger, cumin powder, turmeric and salt. Mix well and keep aside for half an hour.
Heat a tava/ griddle. Pour a ladleful of batter and spread it thick into a six inch diameter sized pancake. Top it with the tomatoes, onion, carrot, corn and coriander leaves. Alternatively you can add the vegetables in the batter itself. Drizzle a tsp of oil, cover and cook till the underside is roasted and turns a golden brown. Flip. Drizzle with oil again and roast on the other side as well. Remove and place it on a wooden board. Cut it into pieces with a pizza cutter or serve the whole chilla without cutting with some green chutney and tomato ketchup.

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Besan Parathas.

Posted on January 29, 2023January 29, 2023 by vinayaprabhu2

Besan paratha is an Indian flatbread prepared with Besan as the main flour. A little whole-wheat flour is also used. Parathas are the staple of North Indians and Besan or gram flour being high in protein, makes for a super healthy breakfast.

Ingredients for the dough:

250 gms besan/ gram flour

100 gms whole wheat flour

1 medium onion finely chopped

2 green chillies minced

5 garlic cloves grated fine

A small bunch of coriander leaves finely chopped

1/2 tsp red chilly powder

1/2 tsp ajwain

1 tsp kasuri methi

1/2 tsp amchur

1 tbsp oil

Salt

Water as required.

Method:

Tip all the ingredients except water in a bowl. Mix until well combined. Now add water little by little and mix until a sticky dough is formed. Grease your hands with a teaspoon of oil and knead the dough well. Cover with a damp cloth and let it rest for ten to fifteen minutes.
Knead it lightly again. Divide into as many portions as you would prefer. Take one portion and roll it into a ball. Dust it with dry flour. Roll it out into a medium-thick paratha. Grease a preheated tava/ griddle with a little oil or ghee and place the paratha on it. Drizzle with oil or ghee and let it roast for a few seconds. Flip it over and let the other side roast as well. Keep flipping the paratha frequently and cook until it is crisp and golden on both sides. Prepare the other parathas similarly. Serve the parathas with mango pickle and curds/ yoghurt.

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Menthe dosa

Posted on October 1, 2022October 1, 2022 by vinayaprabhu2

Karnataka is known for it’s jasmine, sandalwood and the Menthe/ Fenugreek seeds dosa. Fragrant with the flavour of Fenugreek seeds,the Menthe dosa is usually accompanied by a chutney and jaggery syrup called Joni Bella with a copious amount of ghee. The amount of Fenugreek seeds varies depending on family preference. Adding more can ruin the taste of the dosa.

Ingredients:

500 gms raw rice

2 tbsps Methi/ Fenugreek seeds

100 gms patla poha/ thin variety of beaten rice

Salt

Oil or ghee to roast the dosa

Method:

Wash and soak the raw rice and methi seeds together for five hours. Soak the poha separately. Grind the poha first to a smooth paste and then tip in the rice and methi seeds. Grind it to a smooth batter. Tip it into a vessel, add salt, mix well and allow to ferment for eight to ten hours. Mix and pour a ladleful of the batter on a hot tava/ skillet. Do not spread the dosa too much. This dosa is always slightly thick, porous and soft. Drizzle with oil or ghee. Cover and roast to a golden brown. Flip and roast on the other side as well. Remove and serve with chutney and jaggery syrup.

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Malli poo/ Mallige idli

Posted on September 25, 2022September 25, 2022 by vinayaprabhu2

Malli poo refers to the beautiful, fragrant, white jasmine flower in Tamil and Mallige in Kannada. The idli gets it’s name because of the softness and it’s whiteness. Sago pearls and beaten rice are what make this idli soft and white.

Ingredients:

250 gms split black gram/ Urad dal

500 gms Idli rava/ rice rava

100 gms Sago pearls/ sabudana

100 gms beaten rice/ Poha

1/2 tsp Fenugreek seeds/ Methi

Salt

Method:

Wash and soak the urad dal. Soak the methi seeds, sabudana and poha separately. All the three items are soaked for about four to five hours. Grind the urad dal to a smooth fluffy batter in the wet grinder for twenty minutes. If using the mixer ,cut down on the rice rava by half. Whisk well to incorporate air into the batter. The advantage of grinding in a wet grinder is that not only does the urad dal increase in volume but it also becomes extremely fluffy. Grind the sabudana, methi and poha in the mixer jar and tip it into the grinder. Grind for a further ten minutes so that the batter and the sago, poha ,methi mixture are mixed well. Tip the batter in a vessel. Wash the idli rava, drain, squeeze out the water and drop it into the batter. Add salt, mix well and allow to ferment for 12 hours. Mix the batter with a light hand. Grease the idli moulds with oil or ghee. Pour the batter into them and steam for ten minutes. Remove and allow to cool for five minutes. De mould and serve with chutney and sambhar. Recipe links to both Sambhar and chutney given below.

https://vinayasculinarydelights.com/coriander-leaves-chutney-2/

https://vinayasculinarydelights.com/mixed-vegetable-sambhar/

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Jaali / Net dosa

Posted on September 23, 2022September 23, 2022 by vinayaprabhu2

Here is the Masala dosa which was requested by the person who is my world!…… My better half.. sharing the recipe link to the Masala dosa below.

https://vinayasculinarydelights.com/masala-dosa-crepe-recipe/

He richly deserves a treat, so made a special Jaali dosa with the potato stuffing inside…. I loved the look and he the taste…

To make the Jaali/ net, just pour the batter into a squeezy bottle and squeeze a circle of batter on the hot tava/ skillet. Squeeze vertical and horizontal lines inside the circle running from one end to the other at a distance of one inch. Allow the jaali to turn a golden brown. . Drizzle oil. Flip and roast. Flip. Place the bhaji at one end and fold into a cylindrical shape. Serve.

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Vegetable and cheese grilled sandwich

Posted on September 19, 2022September 19, 2022 by vinayaprabhu2

This vegetable and cheese grilled sandwich is one of the most popular amongst the variety of sandwiches in Mumbai.

Every nook and corner of Mumbai has a handcart selling these and the regular vegetable sandwiches, with a spicy green chutney slathered on for good measure. Loaded with a variety of vegetables and toasted to perfection, it will remain the Mumbaikars favourite street food.

It is the fragrant coriander and mint chutney which adds flavour to this sandwich. Recipe given in the link below.

https://vinayasculinarydelights.com/all-purpose-chutney-recipe/

Ingredients:

A loaf of sandwich bread

All purpose chutney

Boiled potatoes, peeled and sliced

Cucumber peeled and sliced

Tomatoes sliced

Onions sliced thin

Beetroot boiled, peeled and sliced

Sandwich or chat masala

Cheese singles

Amul butter

Method:

Apply butter on both sides of two slices of bread. Spread chutney on one side of the buttered slices. Top one of them with the slices of vegetables mentioned above. Sprinkle with Chat masala and place a cheese single over them. Cover this with the other slice. Place this sandwich in a grill or in a hand held toaster and grill to a deep golden brown. Serve with tomato ketchup.

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Handvo/ lentils and rice pancake.

Posted on August 31, 2022August 31, 2022 by vinayaprabhu2

Handvo is a lentil and rice pancake from the Gujarati cuisine. Extremely delicious and nutritious too. You may use one or more vegetables as per preference. Here I have used only bottle gourd and carrot. You can serve it with a coriander or garlic chutney or even eat as is as it’s so flavourful.

Ingredients:

1.5 cups of rice

1cup Bengal gram dal/ Chana dal

1/2 cup Arhar dal/ split pigeon peas

1/2 cup moong dal/ green gram dal

1/2 cup urad dal/ split black gram

1/2 cup curds

1/4 cup poha/ flattened rice

200 gms Bottle gourd grated

1 carrot grated

2 tbsps ginger, garlic, green chilly paste.

A small bunch of coriander leaves finely chopped… Around 1/4 cup.

Salt

2 tbsps sugar

1tsp Eno fruit salt

1/2 tsp Hing/ asafoetida

1/4 tsp Turmeric powder

2tbsps oil

For tempering:

2 tbsps oil

1tsp mustard seeds

1tsp cumin seeds

1tsp sesame seeds

A few curry leaves

Method:

Wash the rice and dals well. Soak for around 5 hours. Soak the poha too in half a glass of water separately. After five hours drain the water and tip the rice and dal mixture along with the curds and poha into the mixer and grind to a semolina like consistency adding just half a glass of water. The batter should be of dropping consistency. Tip it into a bowl. Add salt. Mix well and allow to ferment for six to seven hours. Add the grated carrot, bottle gourd, ginger, garlic, green chilly paste, hing, sugar, Eno fruit salt, coriander leaves and the turmeric powder. Mix well and divide into four portions. This measurement makes four pancakes. The tempering given is for two pancakes which can be simultaneously made on two burners.

Heat two kadhai/pan. Non stick is preferable as the Handvo comes out clean. Add a tbsp of oil. Drop in half tsp mustard, half tsp cumin seeds, half tsp sesame seeds and a few curry leaves. As they stop crackling pour in one fourth quantity of the batter. Repeat the same into the other pan as well. Cover and cook for five minutes or till the base turns a nice deep brown. Drizzle with oil. Sprinkle a few sesame seeds and flip. Roast the other side as well. Remove and serve hot with chutney of choice.

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