Sharing a breakfast platyer today of Idli, Chutney, Spicy and sweet Mangalore Buns, Tea and a fruit. Recipe links to all the items are given below.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
This post is for all those who wish to enjoy their Idli with Sambhar sans onions. I was wondering if the Sambhar would taste good without the sweetness of onions, and decided to add some Pumpkin pieces to give it texture and required sweetness. It has turned out delicious! Recipe links to both Idli and Chutney and given below.
- 200 gms Split Pigeon peas/ Toor Dal
- 300 gms Pumpkin
- 1 Drumstick
- 1 Potato
- 1 tbsp Tamarind paste
- 2 tbsps Sambhar powder
- 3 tbsps Ghee/ Clarified Butter
- 1 heaped tsp mustard
- 1/2 tsp Asafoetida/ Hing powder
- 3 sprigs Curry leaves
Pressure cook Dal and churn it. Keep aside. Cube the potato. Chop the carrot into long pieces and the drumstick into bite sized ones. Chop the pumpkin into large pieces. Boil a little of water . Add the sambhar powder and salt to it. Drop in the potatoes and carrots. When they are half done add the Pumpkin and drumstick and boil on a high flame for three minutes. Add the tamarind paste and churned Dal and allow to boil for a couple of minutes. Heat ghee in a pan. Drop in the mustard seeds and when they crackle drop in the asafoetida and curry leaves. Toss and drop it into the boiling sambhar. Switch off the gas , cover and keep aside for about fifteen minutes for the flavours to infuse.
Sharing a platter of dishes that one may make which serves as a High Tea and a supper of sorts. Vegetable Sandwich, Khaman Dhokla, Khatta/Nylon Dhokla, Sabudana Khichdi and Wheat flour Ladoo. Accompanied by a cup of thick Indian Chai, it’s delicious and quite sumptious! The recipe links to all the items are given below.
This is one of my favourite sandwiches. I can have them any time of the day. Slices of Tomatoes, Cucumber and Boiled potatoes, a slathering of the All purpose Chutney and Amul butter and a slice of Britannia Cheese Singles. It’s Divine! Recipe link to the All purpose Chutney is given below.
Today’s Breakfast Platter consists of a combo of Upma, Poha Chutney, Sev, Tea and Bananas. This is a breakfast traditionally served in all Konkani homes. Recipe Links to all the dishes are shared below.
This is a traditional but long forgotten Poha/Flattened Rice Recipe made with crushed Red chilly Papad. The Konkani community call it Happla Poha Chutney and it is usually served as an evening snack.
- Half a coconut grated
- 2 large onions chopped fine
- 4 green chillies minced
- Coconut oil
- Thin variety of Poha
- 10 fried Red chilly papads
Crush the green chillies with salt. Add it to the chopped onion and grated coconut. Coconut masala is now ready. Deep fry the chilly papad and crush them coarsely. Take a portion of the coconut Masala. Add the crushed happolu/red chilly Papad and mix it with required amount of Poha. Drizzle with coconut oil. Serve immediately.
This is a traditional Poori made by the GSB Konkani community. Since all the spices are added to the dough, it is served without any accompaniment. The correct way to eat it is by a quick dunk in either coffee or tea. Absolutely divine!
- 500 gms Wheat flour
- 1 heaped tbsp Jeera/Cumin
- 1 level tbsp Pepper corns
- 7 green chillies
- 2 tbsps oil
- Oil for frying the poori
Dry grind the Jeera and pepper corns. Add the green chillies and grind them to a coarse paste with water. Drop the mixture into a bowl. Add salt and oil. Mix. Add the flour and enough water to bind a smooth yet hard dough. Knead well. Cover and keep aside for 15 minutes. Knead again and make into tiny pellets. Makes around 38-40. Roll them out into pooris around 3 inches in diameter, and neither too thick nor thin. Heat oil in a pan. Deep fry the pooris to a rich golden brown. Serve hot with either tea or coffee.
This no fermentation Dosa is a wonderful combination of Urad Dal/ Split Black Gram, Moong Dal/Split Green Gram and Chana Dal/Bengal Gram Dal . This is my sister in law Jayasree Varma Nayak’s recipe and though she made a tomato curry to go with it with it, I have stuck to a coconut chutney as the family prefers their Dosas accompanied by a Chutney. You can make both crisp or a soft Dosa with this batter. Spread it thin and you get a super crisp one and those who enjoy their Dosa soft can spread it out a little thick.
- 200 gms Moong Dal
- 200 gms Chana Dal
- 200 gms Urad Dal
- 1 heaped tbsp Methi/Fenugreek seeds
- Oil/Ghee to drizzle over Dosa
Wash and soak the Dals and the Methi together for four hours. Grind to a smooth batter in the wet grinder for half an hour adding a little water at a time. Those using the blender or liquidiser just need to blend it to a smooth batter adding enough water so that the blades can run smoothly. Do not overload the blender. Blend it in batches. Remove. Add salt. Mix thoroughly. Heat a skillet/Tava. Pour a ladleful of batter and spread it in concentric circles to an eight inch diameter sized circle. Drizzle with oil or ghee. Roast to a golden brown. Flip. Roast on the other side too. Serve hot with Chutney of choice. The recipe to the chutney can be found under the catagory of Chutney of this website.