Breakfast Eats - Vinaya's Culinary Delights

Aloo Poha Recipe

Posted on November 2, 2017November 1, 2018 by vinaya

Aloo poha/ batata poha/ potato with flattened rice is a filling breakfast eat. It is popular all over India but each region enjoys it by tweaking it to cater to their family’s taste.

Ingredients :

250 gms gms poha/flattened rice
2 large onions sliced
2 large potatoes
8 green chillies minced
1 tsp garam masala
5 sprigs curry leaves
Coriander leaves
1 large lemon
Salt
A pinch of haldi
Grated coconut
3 tbsps ghee/ clarified butter
5 tbsps oil
1 heaped tsp jeera/cumin seeds

Method :

Wash and drain the poha. Sprinkle some salt and mix well. Chop the green chillies fine. Slice the onions and chop the potatoes into tiny cubes. Heat a mixture of ghee and oil. Add the jeera and after it splutters add the green chillies, curry leaves onions and the potatoes . Roast till the onions are translucent and the potatoes are cooked. . Add the garam masala salt and the haldi. Add the washed and drained Poha along with half of the chopped coriander leaves. Heat well. Add the grated coconut, lemon juice and mix well. Garnish with the remaining coriander leaves and serve hot.

Serves 4 adults.

Onion Upma Recipe

Posted on November 2, 2017November 6, 2017 by vinaya

A variety of Upma can be made out of the humble Rava/sooji /semolina. Posting an onion upma today which is a family favourite.

Ingredients :

250 gms rava/semolina
6 green chillies
2 large onions
A few sprigs coriander leaves
3 tbsps ghee
6 tbsps oil
1 tsp mustard
1 tsp urad dal
600 ml boiling water
Salt
A pinch of haldi /turmeric powder

Method :

Chop the onions fine. Mince the green chillies. Chop coriander leaves fine. Keep aside. Keep water to boil. Heat the ghee and oil mixture. Add the mustard and after it splutters add the urad dal. After the urad dal turns golden, drop in the green chillies and onions., add the salt and roast till the onions turn translucent. Add the Rava and roast for about two to three minutes. Add the haldi and mix well. Pour in the boiling water into the Rava. Mix, cover and cook till done. Garnish with coriander leaves. Serve hot.

Serves four adults.

Mushti Dosa Recipe

Posted on October 29, 2017November 12, 2017 by vinaya

Mushti literally means a fistful. Mushti dosa is made by adding a fistful of urad dal to rice to make it fluffy and porous. Enjoy it with chutney or pickle.

Ingredients:

250 gms rice
50 gms urad dal
1/4 of a coconut
A large fistful of poha/flattened rice
1/2 tsp methi/fenugreek seeds
Salt

Method :

Wash and soak the rice, urad dal and methi for 4 hours. Grind the grated coconut and Poha to a fine paste. Add the rice, urad dal and methi and grind to a smooth batter. Add salt, mix and allow the batter to ferment for 8 hours. Mix well and pour a ladleful of batter on a hot tava/skillet. Drizzle with oil, cover and cook over a low flame only on one side. Serve with chutney. Recipe for chutney can be found under the category of Chutneys.

This measurement yields 28 dosas.

Poha Usli Recipe

Posted on October 25, 2017November 12, 2017 by vinaya

Poha usli is a cousin of Aloo poha and Kande Poha, the difference being it is made sans onions. The addition of hing /asafoetida makes it fragrant and the garnish of coconut is simply delish.

Ingredients :

250 gms thick poha/flattened rice
6 tsps sugar
Salt
A generous drizzle of hing/asafoetida
5 sprigs curry leaves
6 green chiillies
1 dry red chilly
3tbsps ghee
3 tbsps oil
1 tsp mustard
1/4 of a large coconut for garnish

Method :

Wash the poha and drain it immediately. Squeeze out all the water and place it in a bowl. Add the sugar, salt and hing. Chop the green chillies fine. Heat the ghee and oil mixture. Add the mustard. After it crackles add the green chillies, dry red chilly and the curry leaves. Toss. Add the poha and heat well. Garnish with grated coconut. Serve immediately.

Serves 3 adults.

Idli Upma Recipe

Posted on October 25, 2017November 12, 2017 by vinaya

Leftover Idli is usually turned into an upma the next morning. Idli is crumbled, seasoned and garnished with coconut. The key ingredient that adds to the taste is the generous drizzle of hing/asafoetida and coconut oil.

Ingredients :

24 idlis
12 green chillies minced
2 dry red chillies
5 sprigs curry leaves
A generous drizzle of hing water
Salt
Grated coconut
2 tbsps ghee/clarified butter
4 tbsps coconut oil
1tsp mustard
1tsp urad dal

Method :
Crumble the idli. Add salt and hing water to it. Mix well. Heat a mixture of 2 tbsps ghee and 4 tbsps of oil. Add a tsp of mustard and after it splutters add a tsp of urad dal. After it turns golden brown add the green and red chillies. Toss. Add the curry leaves. Drop in the crumbled idli, mix and heat well. Garnish with coconut.

Serves 6 adults

Note :The recipe for idli is given in the catagory of Breakfast eats of this website.

Upma and Poha Chutney Recipe

Posted on October 25, 2017November 12, 2017 by vinaya

This is the most popular combo in Mangalorean cuisine. Upma is teamed with poha/flattened rice and sprinkled with a munchy. Do try out this quick and filling breakfast eat.

Ingredients :

Poha chutney

Half a coconut grated
2 tsps sambhar powder
Salt
Sugar/jaggery as required
1/4 tsp tamarind paste.
1tsp oil
1 tsp mustard
2 sprigs curry leaves
Poha/flattened rice as required

Method :
Mix all the above ingredients well. Sprinkle a little water to keep it a little moist.
Heat a tsp of oil. Add a tsp of mustard and after it splutters add curry leaves. Drop the seasoning into the prepared masala. Mix well and keep aside to infuse for ten minutes.
Take a small portion of the Masala and add as much poha as to keep it soft yet firm. You can add more masala as per requirement.

Upma

250 gms Lapsi rava/bulgar wheat
4 green chillies
6 tsps sugar
1tsp salt
4 sprigs curry leaves
600 ml water
Coconut to garnish
3tbsp ghee/clarified butter
4 tbsps coconut oil (optional)
1tsp mustard
1tsp urad dal

Method :

Heat the ghee and oil. Add a spoon of mustard and after it splutters add a spoon of urad dal. After it turns golden brown add the chopped chillies and curry leaves. Toss. Add water and bring to boil. Add the sugar, salt and the Rava and cook till done. Garnish with coconut.

Moong Dal Usli Recipe

Posted on October 25, 2017November 12, 2017 by vinaya

Moong dal which is rich in proteins makes for a healthy breakfast. Posting a traditional breakfast made by the Konkani community of Mangalore. Drizzled with asafoetida and garnished with coconut it is simply heaven!

Ingredients:

250 gms Moong dal
8 green chillies finely chopped
1 red chilly broken
4 sprigs curry leaves
2 inch piece of ginger grated
Hing/asafoetida
2 tsps Sugar
Salt
Grated coconut
4 tbsps coconut oil
1tsp mustard

Method :
Wash and soak the moong dal for four hours. Drain the water and wash the Dal again a couple of times. Heat 4 tbsps oil. Add a tsp of mustard and after it splutters add the green chillies , red chilly bits ginger and curry leaves. Toss for a minute. Add the Dal, salt sugar and half a glass of water. Cover and cook till done. Garnish with coconut.

Serves 3 adults.

Ragi Bhakri Recipe

Posted on October 19, 2017November 13, 2017 by vinaya

Ragi, Nachani or Finger millet is a nutritious protein and calcium packed option for breakfast. It is the first solid food fed to infants by most Indians living in South of India. Sprouted, the nutritional value increases manifold and is a complete food when accompanied by vegetables.

Ingredients :

100 gms Ragi flour
50gms rice flour
50gms wheat flour
2 large onions
6 green chillies
Coriander leaves
A few mint leaves
1 tsp of jeera/cumin
3 tbsps grated coconut
Salt
Ghee/clarified butter

Method :

Mix the ragi, rice and wheat flours. Crush the green chillies and grated coconut coarsely. Chop the onions, coriander and mint leaves fine. Add everything to the flour along with the jeera and salt. Crumble it and then prepare a dough that can be patted onto the tava/skillet by adding a little water at a time. Take a big ball of dough and pat it on the skillet. Drizzle with ghee and roast on both sides till they are crisp and done. Enjoy with homemade butter or any vegetable of your choice.

Poori Bhaji Recipe

Posted on October 16, 2017October 8, 2018 by vinaya

One of the most favourite of Indian foods, Poori bhaji is enjoyed any time of the day, as it is not only filling, but is also delicious. Poori is Indian bread which is deep fried and is popularly accompanied either by a potato Bhaji or Shrikhand.

Ingredients :

Bhaji

6 potatoes pressure cooked, deskinned and chopped
4 onions sliced
2 inch piece of ginger grated
8 green chillies chopped fine
A pinch of turmeric
1tsp jeera
2 tomatoes chopped
Coriander leaves
5 tbsps oil

Method :
Heat the oil. Add the jeera and after it splutters add the green chillies, ginger and onions. Roast till translucent. Add turmeric. Toss. Add the tomatoes. Roast till mushy. Drop in the potatoes, two glasses of water, salt and boil well. Garnish with coriander leaves.

Poori

250gms wheat flour
2tsps oil
Salt
Water enough to bind a stiff dough.
Oil for frying

Take half a glass of water in a vessel. Add the salt and the wheat flour. Mix well. Add the oil and knead the dough for a few minutes. The dough should be really stiff. Keep aside for about ten minutes. Make balls of the dough. Roll them out into three inch diameter sized pooris. Heat oil. Deep fry to a golden brown.

Onion Uthappa Recipe

Posted on October 16, 2017November 18, 2020 by vinaya

Uthappa or Oothappam is a fermented pancake of rice and urad dal. Sprinkled with onion and coriander leaves and spiced with green chillies and ginger it can be enjoyed with chutney, Sambhar or even home made butter.

Ingredients:

250 gms urad dal
600 gms rice
Salt.
4 onions
18 green chillies
3 inch piece of ginger
Coriander leaves.
Ghee/clarified butter or oil for roasting.

Method :

Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the wet grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a rava like consistency.
Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours.

Grind the ginger and green chillies coarsely and add to the batter. Mix well. Chop the onions and coriander leaves fine. Pour a ladleful of batter on a hot tava/skillet and sprinkle the onions and chopped coriander leaves over it. Drizzle with oil or Ghee and roast on both sides.

Note:

The proportion of urad dal and rice is if you are using the wet grinder to grind the urad dal. If using the mixer the proportion is 250 gms of urad dal and 400 gms of rice.