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Category Archives: Breakfast

Godi idli & home made butter

Ingredients: 2 cups dosa rice, 1/2 cup beaten rice (phovu) 1/2 cup fresh coconut grating, jaggery (according to your taste), few raisins & cashew nuts bits,  salt to taste, 1/2 cup yogurt or buttermilk

Method: Soak rice in water for an hour. Grind it with coconut gratings & beaten rice smoothly.While taking out add jaggery, little salt & grind for 2 minutes and take out in large vessel. The batter should be thick & not watery. (idli batter consistency) & keep aside over night. Next day beat the batter well. Add 1/2 tsp eno fruit salt or soda powder & make idlies. Enjoy with home made butter.

sib

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Posted by on January 12, 2017 in Breakfast

 

Chole Batura

Ingredients:
2 cups maida / all-purpose flour / plain flour
1 tbsp rava / semolina
1 tsp sugar
salt to taste
½ tsp baking powder
¼ tsp baking soda / cooking soda
2 tsp oil
1 cup curd / yogurt
other ingredients:
½ cup maida / all-purpose flour / plain flour, for dusting
oil for deep frying

Instructions:
bhatura dough recipe:
firstly, in a large mixing bowl take maida.
to that add rava, sugar and salt.
also add baking powder and baking soda and mix well.
furthermore, add oil and rub with the flour.
also add curd and start to knead dough.
knead and punch the dough well for atleast 5 minutes.
further, grease the dough with oil.
cover with moist cloth and rest for atleast 2 hours.
further, roll and get to a long shape. pinch the dough into medium sized balls.
then make balls between your palms.
finally, roll the dough evenly into circles using rolling pin. roll neither too thin nor thick.
frying bhatura recipe:
firstly, heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one bhatura.
and, press with the spoon to puff up.
also once they begin to puff, splash oil over the bhatura till they puff completely.
flip over and fry the bhatura till golden brown all over.
then drain the poori into tissue paper to remove excess oil. fry all batura same way.
finally, serve bhatura with chole curry.

Recipe for Chole curry

cb

Recipe by Hebbars Kitchen

 
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Posted by on October 19, 2016 in Breakfast

 

Chole Batura

Ingredients:

1 cup chickpea / chole, soaked overnight
4 tbsp oil
1 bay leaf
1 inch cinnamon stick
½ tsp cumin seeds
1 onion, finely chopped
1 tsp ginger-garlic paste
2 tomatoes, finely chopped
1 tbsp kashmiri chilli powder
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
¾ tsp aamchur powder / dry-mango powder
salt to taste
½ tsp garam masala
2 cups water
2 tsp coriander leaves, finely chopped

Instructions:


firstly, in a cooker heat oil.
furthermore, saute bay leaf, cinnamon stick and cumin seeds till they turn aromatic.
add finely chopped onions and ginger-garlic paste. saute till it turns golden brown.
also add tomatoes and saute till they start releasing oil.
further, add chilli powder, turmeric, coriander powder, cumin powder, aamchur powder, garam masala and salt. saute for a minute.
then add soaked chickpea. make sure to soak chickpea overnight.
followed by 2 cups of water.
further, give a good mix. and check the seasonings.
pressure cook for 7-8 whistles on medium flame.
allow the pressure to release by itself before opening cooker.
mix well and garnish coriander leaves.
finally, serve with batura.

Recipe for Batura

cb

Recipe by Hebbars Kitchen

 
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Posted by on October 19, 2016 in Breakfast

 

Methi Thepla & Green Chutney

Ingredients: 2 cups wheat flour, 1 feastful gram flour (besan), 1/2 cup finely chopped methi leaves, 2 -3 tbsps curd, 1 tsp red chilli powder, 1/2 tsp haldi powder, 1/2 tsp garam masala powder, 2 tsp jaggery powder, 2 tbsps oil and salt to taste.

Method: Prepare soft dough by all the above ingredients. Knead well. Keep aside for half an hour. Roll into chapathis on a rolling board, and roast both sides with ghee or oil. Goes well with choonda, ketchup or coriander chutney.

methitephla

 
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Posted by on July 11, 2016 in Breakfast

 

Instant Poha Idli

Ingredients: 1 cup beaten rice/poha/avalakki (thin variety),  1.5 cup rice rawa/idli rava, 2 cup sour curd / buttermilk, pinch of baking soda / eno fruit salt water as required, salt to taste, oil to grease idli moulds.

Instructions: Soak 1 cup of poha in curd for 10 mins. Make sure it will turn mushy. You can also mash nicely using potato smasher. Add rice rava, curd and water. Mix and allow to sit for 10 mins. Poha & rice rava will drink in all the liquid content. Add water as required and get idli batter consistency. Instant idli batter is ready, no fermentation required. Also add salt to taste and baking soda / eno fruit salt and mix, it will become frothy. After adding baking soda do not let it sit for more time. Grease the plates with oil and pour the batter immediately into the idli moulds and steam it for 8-10 mins allow it to rest for 5 mins then unmould. Serve hot with any chutney of your choice.

Recipe: http://hebbarskitchen.com/

phova idlies

 
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Posted by on June 22, 2016 in Breakfast

 

Horse Gram (kulithu) idli/Doddak or Dosa

Ingredients: 1cup horse gram (kulithu), 1cup black gram dal (udid dal ), 1 and half cup raw rice or thandla kani and salt to taste.

Method: Soak black gram and horse gram together in water for 3 – 4 hours. Soak rice separately. Wash all the three. First grind horse gram and black gram to a fine paste. Then grind rice coarsely (soji consistency ) instead of grinding rice, you can mix rice rava to the batter. Mix both the ground paste, add salt. This batter can either be fermented or be used to prepare idli immediately.

Variation: The above batter can also be used to make doddak or dosa. In a kadai or frying pan, put little oil, then add mustard seeds. When it splutters, pour 2 – 3 ladle ful of batter and cook on low flame, roasting on both sides.

kulirthu

 
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Posted by on June 12, 2016 in Breakfast

 

Green Gram (Moogu) Onion Uttapa

Ingredients: 1cup green gram (moogu),  1/4 cup raw rice and salt to taste
For toppings: 2 finely chopped onions, 2 – 3 finely chopped green chillies, few finely chopped coriander leaves

Method: soak green gram and rice in water for 5 – 6 hours. Wash. Then grind to a fine paste. No need of fermentation. Then spread the batter in dosa pan, slightly thick and sprinkle toppings. Press lightly with a spoon to set and cook till both sides are crisps and golden.

green

 
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Posted by on June 4, 2016 in Breakfast