Breakfast Eats - Vinaya's Culinary Delights

Instant dosa made from home made Dosa mix powder

Posted on February 25, 2021February 25, 2021 by vinayaprabhu2

In this age of instant and ready to eat foods, here comes a Home made Dosa mix powder. You can make a large batch of this powder and when in a hurry or when having guests, can make this Dosa instantly. I thank my friend dear Vidya Nayak for having shared this recipe. Recipe link to the coconut chutney is given below.

https://vinayasculinarydelights.com/coconut-chutney-5/

Ingredients:

1/2 cup Urad dal/ split black gram

1.5 cups of raw rice

1 tsp Methi/Fenugreek seeds

2 tbsps Toovar Dal/ split pigeon peas

2 tbsps Chana Dal/ Split Bengal gram

A large fistful of Poha/ flattened rice ( thin variety)

2 tbsps Rava/ Semolina

Other ingredients required:

2 tsps Sugar

Salt

Oil or ghee to roast the dosa.

Method:

Dry roast the above mentioned ingredients one by one on a gentle flame till they become extremely hot. See to it that they don’t change colour. Allow to cool thoroughly and grind them to a very fine powder.

Drop the powder into a container. Gently add enough water, stirring all the time to make a batter of pouring consistency. You can add more water if required before making the dosa if you find the batter too thick. Add salt. Keep aside for eight hours.

Whisk the batter well the next morning. Add two teaspoons of sugar. Mix well and pour a ladleful of the batter onto a hot tava/ skillet. Spread it thinly into a circle as large as required. Drizzle with ghee or oil. Roast to a golden brown. Flip. Roast on the other side as well. Serve hot with Chutney of your choice.

Note: This dosa can be made instantly too. Just add a tsp of Eno fruit salt to the batter, whisk well and make Dosas.

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Wheat flour Dosa

Posted on February 23, 2021February 23, 2021 by vinayaprabhu2

This healthy wheat flour dosa can be prepared in no time. Just mix, and leave aside for about five minutes. The batter is ready to be used by the time you prepare the chutney. This recipe was shared by my friend Meghana Laxmidhar . For adults this dosa can be spiced up with either green chillies or chilly powder. Keep off the spice for children. Just use a little sugar,salt and pepper powder.

Ingredients:

3 cups/ 400 gms wheat flour

1 tbsp Chilly powder

1/4 tsp Turmeric powder

1/2 tsp Hing/ asafoetida

Salt

3 tsps sugar

2 tbsps finely chopped coriander leaves

2 tbsps finely chopped curry leaves

1 tsp Cumin powder

1 tsp coriander powder

Oil or ghee to roast the dosa

Method:

Tip the wheat flour, salt, sugar, Asafoetida, cumin, coriander, chilly and turmeric powders, curry and coriander leaves into a bowl. Add about 2 glasses/ 500 ml of water and mix well. Add more water if required to make a batter of pouring consistency. Keep aside for about five minutes. Heat a tava/ skillet. Pour a ladleful of batter and spread it into a circle to cover the entire tava or as big as you desire. Drizzle with ghee or oil. Allow to roast. Flip. Roast on the other side as well. Serve hot with fresh home made butter, honey or with a coconut Chutney.

This proportion makes ten medium sized dosas.

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Beetroot parathas

Posted on February 23, 2021 by vinayaprabhu2

Beetroot was one vegetable which was never made either at my mother’s place nor at my in law’s. I frankly have no clue why, as my mom and mother in law were both great cooks. I started including it as a sandwich filler for the children or made an upkari, but beyond that never ventured into making anything else with it. Those were days without the internet and we relied solely on cookery books.

The variety today that is made with this humble vegetable is simply amazing! Paratha, saaru, cake, halva…. The list is endless.

The post by my friend dear Nazia Rashidee prompted me to try out the Beetroot Parathas. Thank-you so much dear for the encouragement. They turned out awesome.

I just added some beetroot puree to the Paratha dough . The rest of the procedure remains the same. Sharing the link to the Paratha.

http://vinayasculinarydelights.com/milk-parathas/

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Masala roasted Idli.

Posted on February 22, 2021February 22, 2021 by vinayaprabhu2

Leftover idlis can be turned into these yummy roasted masala idlis for a quick evening snack. I have shared a couple of recipes of how leftover idlis can be put to use either by roasting them, turning them into a Manchurian or by making an upma of them. Posting the recipe today which my friend Rita Vaz shared with me of how she roasts them with masala.

Ingredients:

10 Leftover Idlis ( refrigerated)
1 medium sized onion finely chopped
2 tsps Molgapudi
1/2 tsp Kashmiri chilly powder
1/2 tsp turmeric powder

For the tempering:

2 tbsps coconut oil or regular cooking oil
1/4 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp Hing/ asafoetida
10 curry leaves
2 green chillies finely chopped
1/2 cup coriander leaves chopped

Method:

Heat oil in a pan. Add the mustard seeds. When they start to sputter add cumin, asafoetida and curry leaves.
Add onions and roast till they turn translucent.
Lower the flame add Kashmiri chilly powder, turmeric and green chillies and roast for 30 seconds.
Add chutney powder and roast for 30 seconds.
Add 1/4 cup hot water and stir to mix well.
Add Idlis directly from the fridge and coat them well with the masala, cover and cook for one minute on a medium flame.
Remove the cover and roast the Idlis until the water has completely dried.
Remove from flame.
Garnish with coriander leaves.

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Puneri Misal

Posted on February 19, 2021 by vinayaprabhu2

This is what Punekars call Zhanzhanith Misal. It is a spicy preparation not meant for the weak hearted. A burger shaped bun called Pav is generally served along with the Misal and the Tarri that is a spicy sauce for those who like it extremely spicy, some Farsan, chopped raw onions and a wedge of lemon. I have already posted the general version of the one that is usually made at home. This recipe was shared by a friend Siddharth Shirali and is extremely fragrant and flavourful.

Ingredients:

2 cups of sprouted Matki/ moth bean pressure cooked to one whistle.

Salt

A small piece of jaggery

Finely chopped coriander leaves

To be roasted and ground to a paste:

4 tbsps oil

2 large onions sliced

2 large tomatoes chopped

1/2 cup sliced copra/ dry coconut

For tempering:

5 tbsps oil

1 tsp cumin seeds

1 tbsp ginger garlic paste

A sprig of curry leaves

A pinch of Hing/ asafoetida

2 tbsps Red chilly powder

2 tsps Goda masala

Method:

Heat the oil mentioned in ” to be roasted and ground to a paste”. Drop in the sliced onions and roast to a nice golden brown. Add the chopped tomatoes and roast till they turn mushy. Add the dry coconut and roast till it wilts a little. Allow to cool and grind to a fine paste. Keep aside.

Heat the oil mentioned for tempering in a pan. Add the cumin seeds and after they splutter add the Hing, curry leaves and the ginger garlic paste. Roast till the raw smell of the ginger garlic disappears and then add the red chilly powder and Goda masala. Toss for half a minute and then pour in the cooked Matki and the ground paste. Adjust consistency by adding enough water. Check salt and add if required. Bring to a boil and simmer for about five minutes till the flavours are absorbed. Serve hot topped with raw onions, coriander leaves Farsan and a squeeze of lemon.

Serves six.

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Lemon Sevai

Posted on February 19, 2021February 19, 2021 by vinayaprabhu2

South Indians are known for their variety of breakfast eats. There are some extremely easy ones which are ready in no time at all. One of them is the Rice sevai which is sun-dried and stored for use later. It is normally made during summer , but as of today, a small batch can be made any time of the year except during the monsoons. This rice sevai is just soaked for ten minutes in luke warm water, drained and seasoned as per preference. Posting the recipe of a Lemon sevai which my friend Chandra Muthukrishnan shared with me.

Ingredients:

1 packet of Concord or Anil brand Rice sevai

Salt

Juice of one big sized lemon

3 tbsps finely chopped coriander leaves

3 tbsps grated coconut ( optional)

For the tempering:

1 tbsp coconut oil

1 tsp mustard seeds

1 tsp urad dal/ split black gram

5 green chillies slit

1 dried red chilly broken into two

2 sprigs curry leaves

A large pinch of Turmeric powder

2 tbsps Peanuts

Method:

Soak the rice sevai in warm water for ten minutes. Drain well and keep aside. Heat the oil in a pan. Add the mustard seeds and after they splutter add the Urad dal. Once the urad dal turns golden brown add the green chillies, broken red chilly and curry leaves. Drop in the peanuts and turmeric powder and toss for a minute. Add the drained Sevai, salt, lemon juice and finely chopped coriander leaves. Mix and heat thoroughly on a gentle flame. Serve garnished with grated coconut.

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Aloo Paratha-2

Posted on February 18, 2021February 18, 2021 by vinayaprabhu2

Parathas – be it plain or stuffed, are synonymous with the North of India. Down South the staple is more of rice . The GSB community does make Aloo Parathas for breakfast but they are known as Batatya Ubbatti and the seasoning used is a South Indian one. Each household uses the seasoning of their choice. Posting the recipe of the one that my dear friend Rekha Shenoy shared with me.

Ingredients for the filling:

4 medium sized potatoes boiled, peeled and mashed

3 tbsps grated coconut

8 green chillies ( you can increase or decrease as per requirement)

A kidney bean sized piece of Hing/ asafoetida

3 tbsps finely chopped coriander leaves

Salt

Ingredients for the dough:

4 cups/ around 300 gms of wheat flour

Salt

1 tbsp oil

Warm water to bind the dough.

Method:

Grind the coconut, green chillies and Hing together. Tip this paste into the mashed potatoes. Add finely chopped coriander leaves and salt. Mix well and make ten balls of the mash. Keep aside.

Tip the wheat flour and salt in a bowl. Adding a little water at a time knead it into a soft pliable dough. Add the oil and knead again for a couple of minutes. Allow to rest for about ten minutes. Make equal number of balls of the dough as that of the filling. You will notice that the ten balls made are slightly larger than that of the filling. This is to ensure that the filling does not come out when the Paratha is being rolled.

Take a ball of the dough and roll it into a three inch sized circle. Place the filling in the centre and cover it with the surrounding dough. Take care to see that the filling is completely covered. Similarly finish off with the remaining dough. Now dust a ball with wheat flour and roll it into an eight inch sized circle of medium thickness. Parathas are never rolled thin. Heat a tava/ skillet. Smear a tsp of ghee onto it and place the Paratha gently on the tava. Drizzle with ghee on the top too. Roast the Paratha to a golden brown. Flip. Roast the other side too. Serve hot with a blob of butter and curd or a subzi.

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Ragi poori

Posted on February 16, 2021February 17, 2021 by vinayaprabhu2

Ragi/ Finger millet/ Nachani is highly nutritious and can be used in a variety of breakfast eats or as the most popular Ragi mudde with Bas sopu saaru for lunch. I have posted quite a few recipes using Ragi in the Breakfast Eats section of this website. Today I tried out the recipe of a poori which my friend Reena Pillai shared with me. The addition of Ragi lends a sweet taste to the Poori and the best part is that it retains it’s shape for a long time.

Ingredients:

1 cup Ragi flour

1 cup wheat flour

1 tbsp oil

Salt

Water to bind the dough

Oil to fry the Pooris.

Method:

Tip in both the flours, salt and oil in a bowl. Mix thoroughly and then adding water a little at a time bind it to a hard dough. Knead the flour well for a couple of minutes, cover and rest for ten minutes. Give a quick knead once again and pinch tiny pieces of the dough. Roll into a ball and flatten it into a pellet. Dust the pellet with flour and roll it out into a circle three inches in diameter. It should be neither thick nor thin. Roll out ten to twelve pooris and cover the remaining dough while they are being fried. Heat oil in a pan. Sprinkle a little flour into the oil to check the temperature. If it sizzles, gently slide in the poori, press it down with a slotted spoon and allow it to fluff up. Flip, fry on the other side, drain and place on a kitchen towel. Finish frying the remaining pooris before you start rolling out the next batch. Serve hot with Potato bhaji or Chutney.

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Potato and corn toast

Posted on February 12, 2021 by vinayaprabhu2

This was, is and will always be a favourite. Aloo corn toast has been a favourite since childhood, when I first ate it at a birthday party hosted by one of my school friends. Sandwiches those days were a rarity. Today though it’s available at every outlet, the way it is made totally differs from person to person. Posting the recipe of a Potato corn toast which my friend Anita A Burde shared with me.

Ingredients:

1 loaf of Bread either white or brown

5 potatoes boiled, peeled and mashed

A fistful of corn boiled and drained

Salt

Butter

3 tbsps All purpose or mint chutney. Recipe link given below.

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

Method:

Add the All purpose Chutney or the mint chutney and boiled corn to the mashed potatoes. Mix and check for salt. If required add some. Do remember to be careful as the butter too has salt. ( If you are using the store bought one).

Apply butter on one side of the slice of bread. Place the potato and corn filling on the unbuttered side and place another slice of bread on top with the buttered side facing upwards. Transfer this to a toaster and toast it till it turns a nice golden brown. Serve it with some tomato ketchup and mint chutney.

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Dadpe pohe/ flattened rice recipe

Posted on February 12, 2021February 12, 2021 by vinayaprabhu2

Dadpe Pohe Recipe is a delicious Maharashtrian recipe made with flattened rice. The poha or flattened rice is not cooked in this recipe, instead it is mixed with raw onions, tomato, grated coconut, coriander leaves and salt. It turns soft due to the juices released from the vegetables and coconut when salt is added to them. The thin variety of poha or flattened rice is used for this recipe. I thank my friend Vidya Baindur for this lovely recipe.

Ingredients:

2 cups Poha (Flattened rice) thin variety

1 Onion finely chopped

1 Tomato finely chopped

1 tbsp Coriander leaves finely chopped

3 tbsps grated coconut

1 tsp Sugar

1 tbsp Lemon juice

Salt

Ingredients for the tempering:

1 tsp Mustard

1/2 tsp Cumin seeds

1/4 tsp Hing/ Asafoetida

1 sprig Curry leaves

2 tbsps Raw Peanuts

1 Green chilly finely chopped

2 tsps Oil

Method:

Sprinkle just a little water on the poha . Do not make it mushy and keep it aside.

Tip the chopped onion, tomato, grated coconut, lemon juice, sugar and salt in a bowl. Mix it well, crushing the mixture a little. Keep aside a tbsp of this mixture to garnish the Dadpe pohe just before serving. Add the poha to the remaining mixture and set it aside to soak in the juices for 10 minutes.

Heat oil in a pan. Add the peanuts and when they are half roasted drop in the mustard seeds cumin seeds, asafoetida. After they crackle drop in the curry leaves. Toss. Add the green chilly , give a quick stir and drop the seasoning over the softened poha. Garnish with finely chopped onion, tomato, coconut and coriander leaves.

Note: I have not used peanuts as the family prefers the Poha without them.

Serves two.

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