Breakfast Eats - Vinaya's Culinary Delights

Tuppa Dosa

Posted on June 28, 2022June 29, 2022 by vinayaprabhu2

Tuppa translates to Ghee/ clarified butter in Kannada. This melt in the mouth soft, spongy and fluffy dosa is usually drizzled with ghee liberally. Served either with a coconut or peanut chutney, it’s sponginess will leave you asking for more

Ingredients:

250 gms raw rice

50 gms urad dal/ split black gram

One large fistful poha/ beaten rice

1 level tsp methi/ Fenugreek seeds

150 gms maida

Salt

Ghee

Method:

Wash and soak the urad dal, rice and methi seeds together. Wash and soak the poha separately. All have to be soaked for about five hours. Grind everything together to a smooth batter adding water as required to get a batter of flowing consistency. If using the wet grinder grind it for half an hour. If using the mixer it is ready within minutes, but the volume of batter when ground in the wet grinder is nearly three times that of the batter ground in the mixer. Remove the batter in a vessel. Add salt, mix well and allow to ferment for 10 hours. Add the maida. Mix thoroughly. Heat a tava/ skillet. Mix the batter thoroughly and pour a ladleful of it on the tava, spreading it gently but keeping the dosa thick. Drizzle with ghee. Cover and cook over a medium flame. This dosa is not usually flipped and is ready within a couple of minutes. Some do flip and roast it on the other side as well. Serve hot with chutney.

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Rava appe

Posted on June 28, 2022June 28, 2022 by vinayaprabhu2

Appe can be made from a batter of urad dal and rice, urad dal and rava/ semolina or even just urad dal. Urad dal is split black gram which is used in most of the breakfast items in South India. Making of appe the above mentioned way includes soaking, grinding and fermenting which takes roughly around 16 hours. Fermented food is high in B complexes so highly nutritive.

What does one do when one is running short of time or wants to churn out a quick breakfast? Make instant ones using curds/ yoghurt to prepare the batter. You can use veggies of your choice to enhance the flavour and to get children to eat their veggies. Though appes are traditionally served with a chutney my family loves to eat them with fresh home made butter.

Ingredients:

500 gms rava/ semolina

1 cup/ 250 ml curds

1 large onion

1/2 of a bell pepper

A large fistful of boiled sweet corn

7 green chillies

2 inch piece of ginger

3 tbsps finely chopped coriander leaves

A large pinch of baking soda

Salt.

Seasoning:

1 tbsp oil

1 tsp mustard

2 sprigs curry leaves roughly chopped.

Method:

Chop the onion, bell pepper and coriander leaves fine. Grind the green chillies and ginger to a coarse paste. Tip the chopped vegetables, the ginger green chilly paste along with the sweet corn, rava, soda and curd into a bowl. Mix well adding a little water at a time to make a batter of flowing consistency. Heat oil in a pan. Add the mustard. Once it crackles drop in the curry leaves. Toss and drop the seasoning into the batter. Mix, cover and keep aside for ten minutes. You will notice that the rava has absorbed the water and is of dropping consistency. Add salt and mix well. Heat the appe pan. Brush it with oil. Pour the batter into each mould and drizzle with oil. Cover and roast on a medium flame till you see the appe leaving the sides. Flip and roast on the other side as well. Serve hot with chutney of your choice.

A variety of chutneys can be found in this website.

https://vinayasculinarydelights.com/chutneys/

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Rontoso and Dalithoy.

Posted on June 24, 2022June 24, 2022 by vinayaprabhu2

Rontoso and dalithoy are traditional preparations of the GSB community from Kochi. Poori made of rice served with dal which has potatoes added to it. These pooris are not rolled out like the regular ones made of either wheat flour or Maida/ APF. These are quick and easy ones and taste delicious with even a simple pickle.

Ingredients for the Rontoso:

250 gms rice flour

Salt as required

Hot water to bind the dough

Oil to fry

1 tsp coconut oil.

Ingredients for the dalithoy:

2 large potatoes sliced

4 green chillies slit

1 cup Toor dal/ split pigeon peas pressure cooked and churned well

A pinch of turmeric powder

Seasoning:

1 tbsp coconut oil

1 tsp mustard

1 dry red chilly

A large pinch of Hing/ asafoetida

2 sprigs curry leaves.

Method:

Tip the rice flour in a bowl. Add salt. Add half a cup of hot water and start binding the dough. Keep adding water ass required till the dough is soft and pliable. Add a tsp of coconut oil, knead and keep aside for five minutes. Make pellets as desired of the dough. Place each pellet in between two plastic sheets and press with the rolling pin or with the backside of a bowl. Finish off with the remaining pellets as well. Heat oil in a pan. Gently slide in a Rontoso at a time, taking care to press it down in the centre so that it puffs up. Flip. Fry on the other side too. Drain and place on a kitchen towel. Similarly finish frying the remaining Rontoso.

Cook the sliced potato along with the green chillies and salt till done. Add the churned dal and adjust consistency with water as desired. Bring to a boil. Heat the coconut oil in a pan. Drop in the mustard. After it crackles add the Hing, dry red chilly and toss Drop in the curry leaves. Toss and finally add the turmeric powder. Mix and drop the seasoning into the simmering dalithoy. Switch off, cover and keep aside for fifteen minutes for the flavours to infuse. Serve with Rontoso.

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Mayonnaise and vegetables sandwich.

Posted on May 3, 2022May 3, 2022 by vinayaprabhu2

An absolutely delicious option which is ideal for summers, this mayonnaise and vegetables sandwich is not just filling but enjoyed by young and old alike. Serve it at parties, get togethers or as a quick snack as they are extremely easy to make.

Ingredients:

One loaf of bread

Butter

Equal quantities of the following vegetables finely chopped:

Cucumber

Tomato

Onion

Capsicum/ Bell pepper

Grated carrot

Pepper powder

Eggless mayonnaise

Salt

Method:

Trim the edges of the slices of bread. Use the discarded edges to make bread crumbs. Butter the slices and keep aside. Tip in the chopped vegetables and grated carrot into a bowl. Refrigerate for an hour. Drop in mayonnaise, and pepper as per preference. Mix thoroughly. Add salt, mix and apply the mixture on the buttered side of the slice. Cover it with another slice of buttered bread, cut into triangles and serve immediately.

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Horsegram Dhoddak/ uthappa

Posted on April 20, 2022April 20, 2022 by vinayaprabhu2

The GSB community makes use of horsegram in a variety of ways. I have posted a simple stir-fry, a soup and also a coconut gravy based dish made of horsegram in here.

Horsegram Dhoddak is a healthy and nutritious breakfast item which can be served with a chutney of your choice. Here I have served it with a roasted gram and coriander leaves chutney.

Ingredients:

125 gms split black gram/ Urad dal

125 gms horsegram/ kulith/ kollu

250 gms Idli rava

Salt

Oil

Method:

Wash and soak the urad dal and horsegram for five hours. Grind to a smooth paste in the wet grinder using enough water to get a batter of flowing consistency. Tip the batter in a vessel. Wash the idli rava, drain and squeeze out all the water. Add to the ground batter along with salt. Mix well and allow to ferment for ten to twelve hours. Heat a skillet/ tava. Pour a tsp of oil and some mustard seeds. After they have spluttered pour a ladleful of batter, cover and roast till browned on the underside. Flip. Roast on the other side as well. Serve hot with chutney of your choice.

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Mixed vegetable Sagu

Posted on March 30, 2022March 30, 2022 by vinayaprabhu2

This mixed vegetable Sagu is a speciality of Mysuru, a city in Karnataka and home to the elephants and vast stretches of sandalwood forests. Served with Rava idli, poori or sett dosa, it is a fragrant and nutritious combo with all the above mentioned dishes.

Ingredients:

One bowl each of the following vegetables

French beans chopped fine

Carrot chopped fine

Potatoes chopped fine

Peas

One large onion

Half a bowl of grated coconut

1 tbsp roasted gram dal ( Daalia/ Purani/ Hurakadle)

A large pinch of turmeric powder

6 green chillies

5 cloves of garlic

2 inch piece of ginger

6 pepper corns

2 inch piece of cinnamon

4 cloves

1 cardamom

1 tbsp coriander seeds

1/2 tsp cumin seeds

A small bunch of coriander leaves

1 tomato

Salt

3 tbsps oil

1 large Bay leaf

Procedure:

Cook the chopped vegetables in salted water till done. Keep aside. Grind the coconut, onions, tomato, green chillies, roasted gram dal, pepper corns, coriander leaves, coriander and cumin seeds, turmeric powder, cinnamon, cardamom, cloves, ginger and garlic to a smooth paste. Heat oil in a pan. Drop in the bay leaf. Toss and add the ground paste. Roast on a low flame till it gives its aroma and the raw smell disappears. Add the cooked vegetables along with the water and bring to a boil. Cook on a slow flame for ten minutes. Serve hot.

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Spinach, cheese and corn grilled sandwich.

Posted on March 20, 2022March 20, 2022 by vinayaprabhu2

A healthy, delicious and filling preparation, the spinach, cheese and corn grilled sandwich is a hit with young and old alike. I usually prepare the filling beforehand when I am expecting guests as all it requires is for it to be grilled.

Ingredients:

Brown bread or any Sandwich bread

250 gms or one bunch Palak/ spinach washed and finely chopped( please discard the stems)

250 gms corn kernels par boiled

1 tbsp each of Chilly flakes, mixed herbs and pepper powder

Salt as required

2 tbsps APF/ maida

250 ml or one large glass milk

Mozzarella cheese grated / 3 cubes of processed cheese. I used Amul cheese cubes.

2 tbsps of butter

12 garlic cloves finely chopped

Cheese singles/ slices of cheese

Method:

Heat the butter in a pan. Add the minced garlic and roast to a golden yellow. Drop in the chopped spinach, par boiled corn and saute till the spinach wilts. Add the maida and roast for a couple of minutes. Drop in the salt, chilly flakes, mixed herbs and pepper powder. Toss for a few seconds and then pour in the milk. Bring to a boil and add the cheese. Cook till it comes to a semi solid consistency. Keep aside. Butter the slices of bread only on one side. Place them in the grill or on a tava, buttered side down. Place a cheese single/ slice and two or three tbsps filling over the slice and cover it with another slice of bread, buttered side up. Grill till done. The same goes for those using the tava/ skillet as I did. The bread should be toasted to a crisp. Cut and serve with tomato ketchup or a Thousand Island dressing.

This quantity makes 10 – 12 sandwiches.

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Breadizza

Posted on January 20, 2022January 20, 2022 by vinayaprabhu2

When one wants to make a quick healthy snack for children the easiest, quickest and an extremely delicious option is making some breadizza. A close cousin of the Pizza, but much easier to prepare.

Ingredients:

All the below mentioned ingredients can be used as per requirement.

Bread slices.
Tomatoes, red, green and yellow Bell pepper and onions sliced
Black olives.
Tomato ketchup, oregano, chilly flakes, pepper and salt.
Grated cheese.

Method:
Butter the slices of bread on both the sides. Heat a griddle. Roast them on one side. Apply ketchup on the roasted side and pile it with the veggies, olives, herbs, salt pepper and cheese. Roast the other side till crisp and then microwave for half a minute for the cheese to melt. Serve with tomato ketchup.

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Toasted sandwich -2

Posted on December 6, 2021December 6, 2021 by vinayaprabhu2

This has to be one of the best toast sandwiches that I snacked on as it was lovingly prepared by my son for me. I was pleasantly surprised when he offered me a perfectly toasted sandwich with a grin saying that I better say it’s good.

I had boiled potatoes to make a stew.. he sliced them, chopped some capsicum, a dash of chaat masala, a cheese single and sandwiched them all between two buttered slices of bread with a generous slathering of All purpose chutney. Toasted it to perfection. I couldn’t have done better!

All purpose Chutney, Recipe

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Barnyard millet and pulses dosa.

Posted on December 2, 2021June 10, 2022 by vinayaprabhu2

This is a diabetic friendly dosa which I had been wanting to try out since a long time. The addition of pulses makes it protein rich and millets are a good source of potassium. This dosa turns out super crisp if spread thin though there are onions added and fluffy and porous if spread thick. Best enjoyed with fresh home made butter as spices are already added to the batter.

Ingredients:

1 cup Varai/ Sama/ Barnyard millet

1/4 cup masoor dal

1/4 cup toor/ arhar dal

1/4 cup chana dal

1/4 cup urad dal/

1/4 of a small coconut grated

7 dry red chillies

7 green chillies

2 large onions finely chopped

1 tbsp jeera/ cumin seeds

A kidney bean sized piece of Hing/ asafoetida

A small bunch of coriander leaves finely chopped

2 inch piece of ginger grated fine

5 sprigs of curry leaves finely chopped

Salt

Oil to roast the dosa.

Method:

Wash and soak the Barnyard millet and all the dals together for four hours. Grind to a semolina like consistency along with the asafoetida, dry red and green chillies and coconut either in the wet grinder or mixer. Remove into a vessel. Add the whole jeera, grated ginger, chopped onions, coriander leaves, curry leaves and salt. The batter should be slightly thicker than pouring consistency. Mix thoroughly and keep aside for an hour. You can also prepare the batter the night before and refrigerate it if you are planning to make the dosa for breakfast.

Heat a griddle/ tava. Pour a ladleful of batter and spread it in concentric circles as thin as required. Drizzle with a teaspoon of oil. Roast on a medium flame to a golden brown. Flip and roast on the other side as well. Serve hot with butter.

This measurement makes 18 dosas.

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