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Archive for the ‘Breakfast’ Category

Veg Dosa – Indian crispy Pancake with Vegetables

01 Feb

                 The food in India has different colors too!!. In North India, people like to have wheat based main food. Whereas in south India,  Rice is their main food. Every state and city has unique food, it is because they use the ingredients which is available locally. Every religion has its own special food associated and every family will have their own variation in recipes.( But Indian cooking is not as complicated as it is looks or feels,  because of vast recipes)

Though the food in India is varied among the state, one food which everyone likes in common and popular all over India is DOSA.  Dosa is rich in Carbohydrates and protein. It is considered as easy to make comfort food  in South India. The natural fermentation makes it special and one has to wait atleast 15 hours to get the batter ready. But once it is ready it can be saved in refridgerator for a week or so. Vegetable Dosa is  a slight variation from the traditional Dosa. However different toppings can be added on top of Dosa.

The Recipe….

Ingredients:

  1.  Parboiled rice – 2 cups ( Idli Rice)
  2. Raw Rice – 2 cups
  3. Urad dhal – 1 cup
  4. Fenugreek seeds – 1 tbs
  5. Oil – few spoons of oil
  6. Vegetables- grated carrots and any vegetable finely chopped and sauted
  7. Salt – as per taste

Method:

1. Soak rice together in water and let it soak for 2-3 hours.

2. Soak Urad dhal and Fenugreek for 2 hours.

3. Grind it separately in a grinder or a mixer.

4. Add salt and ferment it for overnight . It the room temp is low , let the batter sit in the warm oven till it gets fermented. Make sure that oven is switched off when the batter is inside. It lets the bacteria to ferment the batter.

5. Heat a Non stick pan and pour the batter and spread it in a circular motion. Add 1 spoon of oil over the edges . If Dosa is very thick turn it over and cook again.

6. Cook for 2-3 minutes on one side. Sprinkle some vegetables and it is ready to go with Chutneys and Sambhar.

Note: For making Dosa, particular type of parboiled rice is used. It is called as Idli Rice or Dosa Rice and it will be available in Indian grocery stores.

 
 

(Tortilla De Patatas – Spanish Omelette ) & Park Guell

10 Jun

After my Spain Vacation, I was keen to learn about their Cuisine. Suprisingly this spanish Omelette is the one, I used to make very often for my child as a complete meal.  I did n’t invent this dish, I came to know it long back from my friend Sharada. She is good in Malabar Recipes.

It was interesting to know that Spanish use olive oil in almost all the dishes. Garlic is one more ingredient they love to add in to the recipe.

I prepared this Spanish Omelette with a little variation from the original one. In the Original, they add the Olive oil, raw sliced potatoes and saute it with onions then followed by beaten egg. They use more oil to let the potatoes cook in that. But I use little oil of any type, boiled & smashed potatoes and corriander leaves as a variation.

Ingredients:

  1. Olive oil – 1 Tbs
  2. Onion – 2 , finely chopped
  3. Egg – 4 , beaten
  4. Potatoes – 2 , medium sized, boiled and smashed
  5. Salt for taste
  6. Corriander leaves – 1/4 cup, finely chopped
  7. Pepper – 1/2 tsp

Method :

1. Add the oil to the small pan and add onions. Saute it till it becomes slight brown in color.

2. Add the smashed potatoes, coriander leaves and salt to the beaten egg and pour it into the sauted onions. It should be atleast 1/2 inch thickness or little more.

3. Lower the heat and let it cook for 5 minutes and with the help of the other pan just flip it over and cook on the other side for 2 min, because we dont want to break it by doing the usual way.

4. Serve it warm. Good to have as a breakfast and also as a side dish.

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Let’s look at this Spain attraction Today…..Park Güell

Yesterday in my post I have wrote a little about the Spanish Architect Antoni Gaudi. This is one of his Garden city project, initiated by Güell and designed by Gaudi. It was a city planning project aimed at building houses for the spanish people. It was developed by them in a 35 acre  hilly area very close to  barcelona. Surrounded  by trees and a unique architectural buildings with colorful marble pieces in his creations can inspire anyone. You can also visit Gaudi and Güell’s house inside this park and it is two among the 3 houses they built .This project was a failure  financially, but it was taken over by the city and converted in to open park. One can have a glorious view of the city from here enjoying the nature around them.

Some of the pictures…….

View of Barcelona city and seashore from Park Güell.

One among the three houses that he has built in this park.

You can see the colorful art work with marbles .

Open terrace of the building and view of Barcelona city and seashore.

This is piece of wall ceiling with colorful marble decoration.

At the main entrance to this Park Güell.

The two hut buildings near to the entrance.

Hope you all enjoyed the pictures and include this place in your list of attractions to visit in Barcelona. You will have a nice peaceful and woderful feeling in there.

 

Poori & Potato Masala ( Deep fried Indian Bread & Potato Masala)

23 May

Poori is a common breakfast item available in all south Indian Restaurants. The apt side dish that goes very well with this is potato masala. However poori can be had with other sides dishes such a tomato kurma, chicken gravies and so on.  This is one of our favorite saturday’s breakfast. I usually make it little more quantity, as we have it as evening time snack with Jam.

Poori can be made with All purpose flour or Whole wheat flour. Both of the them tastes good. If you are a poori lover and try to make some enjoyable experiments, try with both of these flours. I sometimes combine both these flours and make it. It also tastes good. The following recipe is made with all purpose flour.

Ingredients for Poori:

  1. All purpose flour – 2 cups
  2. Semolina – 2 Tbs
  3. Water – 3/4 to 1 cup
  4. Oil – 250 ml
  5. Salt for taste.

Method for Poori:

1. Mix the flour, semolina, salt and water to make a soft dough.

2. Make the dough in to small balls and roll it with a rolling pin.

3. Heat the oil in deep pan and then slowly slide the rolled dough in to oil.  Deep fry for 3- 4 minutes by turning both the sides gently.

Ingredients for Potato Masala:

  1. Potato – 200 gms, boiled peeled and cut in to small pieces
  2. Onion – 1, finely chopped
  3. Green chilli – 3, slit in middle
  4. Ginger – 1 Tsp , finely chopped
  5. Oil – 1 Tsp
  6. Mustard – 1/2 tsp
  7. Aniseed – 1 tsp
  8. Chenna dhal – 2 tsp
  9. Urad dhal – 2 tsp
  10. Curry leaves – 1 strand
  11. Turmeric – 1/4 tsp
  12. Salt for taste

Method for Potato Masala:

1. Add oil in a pan and add Mustard and wait to crackle and then add urad dhal, chennal dhal and fry for 2 minutes in medium flame.

2. Add aniseed, ginger, green chilli, turmeric and then Onion and fry till onion is translucent.

3. Add the boiled potatoes, salt and a cup of water and let it cook for 1o minutes in a slow heat.

4. Finally add the curry leaves and serve it with poori.

Tip : To get a puffy poori’s  roll them in such a way that the thickness of the rolled dough should be same in all over the rolled area. Adding semolina will help in getting the crispness .

More tips welcome!!!

 
 

Toasted Bread with Capsicum Scrambled Egg & Bacon

27 Apr

Ingredients to serve one:

  1. Bread – 2 slices
  2. Egg – 1 no, beat the egg in a small cup
  3. Oil – 1 1/2 Tsp
  4. Onion – 1/4 finely chopped
  5. Capsicum(red and green) – 2 Tsp chopped
  6. Pepper – 1/4 Tsp
  7. Salt for tatse
  8. Bacon – few pieces
  9. Corrinader for garnishing

Method:

1. Toast the bread in a bread toaster and arrange in the plate.

2. Heat the pan and add 1 Tsp of oil. Add the onions and fry till it becomes soft. Add Capcisum and stir for a minute .

3. Now add the beaten egg and stir for 2 minutes in a medium heat. Add salt and pepper and arrange it in plate.

4. In the same pan add 1/2 Tsp of oil . Add the bacon and fry for a minute on both the sides.

5. Serve in a plate and enjoy it when it is warm.

 
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