Our breakfast today of Idli Upma, Chutney Sandwich, Dates and Dry Fruit Burfi and Tea. Recipe Links to all are shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Food Art – 6
A humble attempt at Food Art in making a Tree with Chocolate Syrup as the trunk and branches, Bitter gourd pieces for the leaves, Cauliflower florettes for the flowers and some Strawberry Syrup to enhance the flowers.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Moong Sanna Polo/ Green Gram Savoury Pancakes
Moong Sanna Polo is usually served as an accompaniment to Dal and Rice. Since Dal is never made spicy, the accompaniment is usually on the spicier side. You can adjust the spice level according to preference.
Ingredients :
- 100 gms Moong/Green gram
- 50 gms rice
- 1/2 small coconut grated
- 10 dry red chillies roasted in a little oil
- Chickpea size of Hing/asafoetida
- 1 level tsp Tamarind paste
- 1 large onion
- Salt
- Oil
Method :
Wash and soak the Moong and Rice for eight hours. Grind the coconut, roasted red chillies, tamarind, Hing and salt to a smooth paste. Add the soaked Moong and rice and grind it to a Semolina like consistency. Pour into a bowl. The batter should be of pouring consistency. Add finely chopped onion. Mix well. Heat a tava/Skillet. Pour a ladleful of batter and spread it into a six inch diameter round circle. Drizzle a tsp of oil on it. Roast till the underside of the Sanna polo /pancake turns a nice golden brown. Flip. Drizzle oil again. Roast well. Serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Thali Meal – 32
Rice, Methi Parathas, French Beans and Potato stir fry, Okra Sambhar, Carrot Kismuri, Papad, Avakai and Banana Shikran come together in a Thali today. Recipe Links to all the dishes are shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Bhindi Kurkure/ Okra Fry Recipe
Bhindi Kurkure can be enjoyed as a snack or as an accompaniment. Thin slivers of Okra sprinkled with spices and deep fried to a crisp are amazingly delicious and crunchy!
Ingredients :
- 250 gms Bhindi/Okra
- 1 tbsp chilly powder
- 1/4 tsp Haldi /Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Jeera /Cumin powder
- 1/2 tsp Hing/asafoetida (Optional)
- Juice of half a Lemon
- 2 tbsps Besan/ Chickpea flour
- 2 tbsps Rice flour
- 1 tbsp finely chopped Coriander leaves
- 1 sprig of curry leaves
- Salt
- Oil for frying the Okra.
Method :
Wash and thoroughly pat dry the Okra. Snip off both ends. Slice it in the centre vertically into two. Remove the seeds and slice the Okra into long strips. Tip it into a bowl. Drop in the Lemon juice and mix well. This prevents stickiness. Sprinkle the Chilly, Turmeric, Coriander and Cumin powders. Tip in the Asafoetida and the chopped coriander leaves. Mix thoroughly. Add the Besan and Rice flour and see to it that the Okra strips are coated well. Keep aside for a couple of minutes. Divide into three to four portions. Meanwhile heat oil in a pan. When the oil is hot, add salt to one portion of the Okra, mix and sprinkle it into the hot oil. Fry on a high flame till it turns golden yellow and then lower heat and fry till crisp. Finish off similarly with the remaining portions of the Okra. Deep fry the curry leaves, gently crush them with your fingers and mix them well with the fried Okra. Drain on a Paper towel and serve hot.
Note: The salt is added to the Okra and spice mixture just before frying to prevent it from releasing water.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Chutney Sandwich Recipe
Chutney sandwiches are a favourite with children and elderly alike. They can be served as appetizers, packed in the children’s lunch box or make for a quick snack. You can also pile in some vegetables and cheese and make a meal of it! The Recipe Link to the All purpose Chutney is given below.
Ingredients :
- 1 Loaf of Bread
- Butter
- All purpose Chutney
Method :
Trim the crust of the slices of bread. Butter them thinly with either home made or store bought butter. Apply a thin layer of All purpose Chutney. Place the slices together and cut into triangles. Serve with Tomato Ketchup.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Thali Meal – 31
String Hoppers/Shenvayi /Idiappam, Potato and Onion Saung, Chutney Sandwich, Nylon Dhokla, Mini Potato Papad, Wheat flour Ladoo and Tea for Brunch on a lazy Sunday morning. Recipe Links to all are shared below.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Tavshya Bhakri /Cucumber and Rava/Semolina Pancake Recipe
Rava Bhakri is a typically Mangalorean breakfast eat which is best enjoyed with fresh home made butter. There are two variations to the same. One is with a drizzle of asafoetida and the other with ginger. Grated Cucumber and coriander leaves can also be added to the batter Today I have posted Bhakri with Cucumber and coriander added to it. You will find this amazingly simple and quick to make breakfast simply delicious!!
Ingredients :
- 250 gms Rava/Semolina
- 7 green chillies
- 1/4 coconut grated
- 1 inch piece ginger
- Salt
- 250 gms Cucumber
- Coriander leaves
- Water
- Mixture of ghee/clarified butter and oil to roast the Bhakri.
Method :
Grind the coconut, green chillies, salt and ginger to a fine paste with a little water. Tip it into a large bowl along with finely chopped coriander leaves. Deskin the Cucumber and grate it. Drop it into the bowl along with the Rava. Add enough water to get a batter of dropping consistency. Keep aside for five minutes. The Rava would have absorbed all the water. Add more water to get a batter wherein you can take a portion of it and pat it on to the tava/skillet. Mix the batter thoroughly. Heat the tava. Pat small portions of the mixture on to it. Drizzle the ghee and oil mixture. Roast. Flip and roast on the other side too by drizzling again with the ghee and oil mixture. Serve hot with butter.
Note: This measure yields 12 bhakris, three inches in diameter.
Copyright © 2018 by Vinaya Prabhu. All rights reserved
French Beans Foogath Recipe
French Beans Foogath is a Goan Stir fry served with Rice and Varan. Diagonally sliced French Beans, are stir fried in Coconut oil and garnished with coriander leaves.
Ingredients :
- 250 gms French Beans
- 4 green chillies slit
- 1 medium sized onion
- 1 sprig of Curry leaves
- 1tsp mustard seeds
- 1/2 tsp Urad dal/Split Black Gram
- 1 tsp Jeera /Cumin seeds
- 1 tbsp oil
- 3 tbsps grated Coconut
- A pinch of Haldi /Turmeric
- Salt
Method :
String the Beans, wash and slice them diagonally. Chop the onions and coriander leaves. Heat oil in a pan. Add the mustard and Urad Dal. After the mustard splutters add the Jeera, green chillies and Curry leaves. Toss. Add the onions and salt. Roast till the onions turn translucent. Add the Turmeric, toss and tip in the Beans and coconut. Sprinkle a little water and cover and cook on a gentle flame till done. Garnish with coriander leaves and serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Boondi Raita with Carrot and Grapes.
This Boondi Raita is with a small twist to it. Grated Carrot and sliced Grapes add to the goodness of this Yoghurt Raita. Goes well with Parathas and Methi Theplas.
Ingredients :
- 300 gms Curds/Yoghurt
- 1 tsp roasted Jeera/Cumin powder
- 1/2 tsp Pepper powder
- 1/4 tsp Chilly powder
- 1 tsp Everest Chaat Masala
- 4 tsps sugar
- Salt
- 1 tbsp Tamarind and Date Chutney
- Coriander leaves
- One fistful Boondi
- 5 Black Grapes sliced
- 1/2 Carrot grated
Method :
Whisk the curd along with the sugar. Add the roasted Cumin, chilly and Chaat powders. Add salt and mix well. Drop in the grated Carrot sliced Grapes and the Boondi. Pour in a serving bowl. Drizzle the Tamarind and Date chutney, give it a quick stir and garnish with finely chopped Coriander leaves.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
