Breakfast

Uthappam

Uthappam is a South Indian dish, origin of Karnataka. It is made out of idli batter or left over idly batter by adding some spices, and rice flour.

It is quick and easy to prepare if you have the idli batter ready.

Ingredients

• Idli batter - 1^1/2 cup
• Rice flour - 2 tsps
• Oil or Ghee - for toasting
• Onion - 1 large, finely chopped
• Green chillies - 2, very finely chopped
• Cumin seeds - 3/4^th tsp
• Carrot - 1/2 medium sized, grated
• (Optional) Green capsicum - 1/2 medium sized, finely chopped
• Water - as required to adjust the batter consistency
• Salt - to taste
Note: Idli batter would already have some amount of salt, so add salt accordingly.

Preparation method

1. In a wide bowl, add ildi batter, rice flour, salt, cumin seeds, green chillies, grated carrot, chopped capscicum, and mix well.
2. Heat a dosa or a pan cake griddle, smear a few drops of oil.
3. Add a laddle of batter and spread it in circular motion, about half an inch thick.
4. Drizzle oil on the edges. Cover and cook on medium heat.
5. When it is cooked and golden brown in color on one side, flip it over to the other side and cook for a few seconds.
6. Serve this crispy uthappam with your choice of chutney, or just plain.

Planning time (for making and fermenting idli batter) - 8 hours

Preparation time - 15 minutes

Paneer-Potato sandwich

Paneer-Potato sandwich is a very easy and quick breakfast recipe, which can be done in minutes. It is great for breakfast, brunch, and even school lunchboxes, and is filling too. Tried this a few weeks ago, and it tasted yummy.






Ingredients

• Bread - 4 slices
• Butter - for toasting
• Oil - 1/2 tsp
• Paneer/Cottage cheese - 150 gms, crumbled
• Mashed potato - 1
• Green chillies - 1, very finely chopped
• Chat masala - 1/2 tsp
• (Optional) Chilli flakes - 1/4^{th tsp}
• (Optional) Grated cheese - 1tbsp
• (Optional) Green capsicum - 1, chopped
• Salt - to taste

Preparation method

1. Heat oil in a pan and add the green chillies, capsicum and saute until cooked.
Note: If you are using chilli flakes, add it at this stage.
2. Add crumbled paneer, and mashed potato, and saute until the mixture is blended well.
3. Add chat masala, salt and stir well.
4. Turn off the heat and let this filling cool down.
5. Apply butter on one side of each bread slice and fill the paneer-potato mixture and grill or toast it.
Note: If you are adding cheese, add it at this stage. Sprinkle some cheese over the paneer-potato mixture and then close the other side of the bread.

Delicious sandwiches are ready to serve!

Preparation time - 30 minutes

Spinach-cheese-corn sandwich

A very filling, nutritious, tasty breakfast or a snack. Not just the kids, but everyone in the family is sure to enjoy this sandwich. Very basic ingredients go into this recipe and is simple to prepare.

Ingredients

• Bread - 4 slices
• Butter - 1/4 tsp, for the filling
• Garlic - 2 pods, finely chopped
• Red chilli flakes - as per taste
• Par boiled spinach - 2 cups
• Par boiled corn - 1/2 cup
• Cheese - 1 cube or as per taste
• Salt - to taste

Preparation method

1. Heat butter in a pan and add the chopped garlic, red chilli flakes and saute for a few minutes.
2. Add the corn and saute for a few minutes.
3. Add the spinach, salt and saute until the water evaporates.
4. When the water is completely evaporated, add cheese and stir well.

5. Turn off the heat and let this filling cool down.
6. Apply butter on one side of each bread slice and fill this spinach-corn mixture and grill it.

Delicious sandwiches are ready to serve!



Preparation time - 30 minutes

Paneer sandwich

Paneer sandwich can be made up in minutes, it is great for breakfast, brunch and even school lunchboxes, and filling too. Tried this a few weeks ago, and it tasted yummy.

Ingredients

• Bread - 4 slices
• Butter - for toasting
• Oil - 1/2 tsp
• Paneer/Cottage cheese - 200 gms, crumbled
• Green chillies - 1, very finely chopped
• Chat masala - 1/2 tsp
• Green capsicum - 1, chopped
• Salt - to taste

Preparation method

1. Heat oil in a pan and add the green chillies, capsicum and saute until cooked.
2. Add the crumbled paneer and saute for a few minutes.
3. Add the chat masala, salt and stir well.
4. Turn off the heat and let this filling cool down.

5. Apply butter on one side of each bread slice and fill the paneer mixture and grill it.


Delicious sandwiches are ready to serve!



Preparation time - 30 minutes

Spinach-cheese-corn sandwich

A very filling, nutritious, tasty breakfast or a snack. Not just the kids, but everyone in the family is sure to enjoy this sandwich. Very basic ingredients go into this recipe and is simple to prepare.

Ingredients

• Bread - 4 slices
• Butter - 1/4 tsp, for the filling
• Garlic - 2 pods, finely chopped
• Red chilli flakes - as per taste
• Par boiled spinach - 2 cups
• Par boiled corn - 1/2 cup
• Cheese - 1 cube or as per taste
• Salt - to taste

Preparation method

1. Heat butter in a pan and add the chopped garlic, red chilli flakes and saute for a few minutes.
2. Add the corn and saute for a few minutes.
3. Add the spinach, salt and saute until the water evaporates.
4. When the water is completely evaporated, add cheese and stir well.

5. Turn off the heat and let this filling cool down.
6. Apply butter on one side of each bread slice and fill this spinach-corn mixture and grill it.

Delicious sandwiches are ready to serve!



Preparation time - 30 minutes

Rava idli

Ingredients

• Sooji/Rava - 2 cups
• Cumin seeds - 1/4 tsp
• Mustard seeds - 1/4 tsp
• Asafoetida - pinch
• Dry red chillies - 1/2 tsp, slit and finely chopped
• Coriander leaves - 1/2 tsp, finely chopped
• Yogurt - 1 1/2 cups
• Salt - to taste
• Baking soda - 1/2 tsp
• Oil/Ghee - 1 tsp

Preparation method

1. Heat half a teaspoon ghee in a pan and add the mustard seeds, cumin seeds, asafoetida, dry red chillies and stir until it is done.
2. Add the sooji and roast for a few minutes.
3. Transfer this mixture to a wide vessel and let it cool.
4. Add the yogurt, salt and mix well. Add little water if required.
5. Leave this mixture for about 20-25 minutes.
6. Brush the idli plates with ghee or oil.
7. Just before filling the idli plates, add the baking soda to the batter and mix well.
8. Fill the idli plates with the batter and place the stand in a vessel/cooker with water. Steam for 10-12 minutes and turn off the heat.
9. After a few minutes, remove the idlis and serve hot with ghee and any chutney.



Preparation time - 45 minutes

Talippitu/Akki rotti

This is a very filling and easy to prepare dish; tastes delicious with plain yoghurt or any green chutney. It can be eaten without any accomplishment too...

Ingredients

• Rice flour - 2 cups
• Cumin seeds - 1/4 tsp
• Green chillies - 1/2 tsp, slit and finely chopped
• Curry leaves and coriander leaves - 1/4 cup, finely chopped
• Sesame seeds - 1 tsp
• Onion - 1 large, finely chopped
• Water - to knead the dough
• Salt - to taste
• Oil - 2 tbsp

Preparation method

1. Mix all the above ingredients except oil and knead the dough to a smooth consistency.
2. Take a griddle or a pan and add about two tsps of oil. Take an orange size portion of the dough and place it on the oil. Evenly spread with your fingers as shown below.

3. Now place it on the gas stove on a low heat and leave until it cooks well.



Preparation time - 30 mins

Sabudana khichdi

This is a high-calorie, filling and easy to prepare dish!

Ingredients

• Sabudana/Tapioca - 1 cup, washed, drained
• Ghee - 2 tsp
• Cumin seeds - 1/4 tsp
• Green chillies - slit and chopped
• Curry leaves - 1 sprig
• Groundnut seeds - roasted and powdered coarsely
• Salt - to taste
• Sugar - less than 1/4 tsp
• Lemon juice - <1 li="" tsp="">
• Red chilli powder (optional) - 1/4 tsp

Preparation method

1. Wash and drain the sabudana and leave aside for an hour. The quantity will double when soaked well.
2. Add red chilli powder, salt, sugar, lemon juice and mix well and keep aside for a few minutes.
3. Heat ghee in a pan and add the cumin seeds, green chillies and curry leaves and saute.
4. Add the sabudana and stir well.
5. Add the groundnut powder and mix well.
6. Turn off the heat and close the lid for a few minutes.
7. Serve hot.



Preparation time - 1 hour 45 mins

Puri - Aloo curry

Although we all love puris, I don't make it often for obvious reasons :D. However, the pleasant weather here and the mangoes in the market have made us irresistible and so, I finally made puri, aloo curry and mango pulp.

Ingredients

For batter

Wheat flour - 3 cups, kneaded to a soft dough

Water - to knead the dough

Oil - for deep frying the puris

Preparation method

1. Make equal balls (approximately, lemon sized) of the dough and press them slightly.
2. Roll them into flat, thin-medium thickness. Repeat with the rest of the dough.
3. When oil is hot, fry them one by one until it puffs.

When the puri surfaces, make sure that you ladle it until it puffs up.

4. Drain the excess oil.
5. Serve hot with Aloo curry and mango pulp.

For mango pulp, just squeeze the ripe mangoes and add half a glass of milk and mix well. You could just whip it if you want a smooth consistency.



Preparation time - 30 mins

Idli

Healthy breakfast option, which is easy to prepare. Making the batter requires some advance preparation: soak the rice, dal, and then grind it. And then, this batter must be left to ferment, for at least 6-7 hours. The fermentation time is completely dependent on the local weather conditions. The batter gets fermented sooner in humid and hot climatic conditions. Otherwise, it usually takes a little longer. So, it is important to keep your batter in a warm place to speed up the fermentation process.

When the batter is fermented, it is slightly bubbly. It should be mixed well and if required, by adding a little water, and then poured into idli moulds.

Ingredients

For batter

Idli rice - 2 cups

Normal rice (except basmati) - 2 cups

Tapioca seeds or Sabudana - 1/2 cup

Broken rice - 1/4 cup

Fenugreek seeds or Methi seeds - 1/2 tsp

Urad dal - 1 cup

Water - to soak all the ingredients

Salt - 1/4 tsp

Preparation method

1. Wash, drain, and soak:
• urad dal and methi seeds separately
• rice (both varieties) separately
• Broken rice and tapioca seeds separately
2. Blend urad dal and methi, salt and very little water (if required), to a very smooth paste.
3. Remove this batter into a wide vessel.
4. Add drained rice, broken rice, and tapioca seeds to the jar and grind to a smooth paste.
5. Add water in very small quantities at a time, clear the sides, and then grind it.
6. Add salt and mix this batter to the urad dal batter that was kept aside.
7. Mix it thoroughly to incorporate air.
8. Keep this batter in a warm place, for 7-8 hours or overnight for fermentation.

Preparation method

1. Grease the idli plate with ghee or oil and fill it with idli batter.
2. Steam it for 7-8 minutes on high flame and for about a minute on low flame.
3. Remove carefully with a spatula.
4. Serve hot with ghee and groundnut chutney, or coconut chutney, or roasted chana dal chutney, sambar or chutney podi.






Preparation time - 15 mins, if batter is ready

Dosa

This is a very popular and easy to make breakfast recipe. This requires a flat pan or a griddle to spread the batter.

Ingredients

For batter
• Rice - 3 cups
• Urad dal - 1 cup
Fenugreek seeds - 1 tsp
• Rice flakes - 1/2 tsp
• Chana dal - 1 tsp
Wash, drain and soak the above ingredients in water for 6-8 hours. Blend it to a smooth paste by adding very little water and salt. Leave this batter for 7-8 hours to ferment.

Preparation method

1. Heat a dosa griddle on medium flame. If using cast-iron, brush it with oil.
2. Spread the dosa batter and even it with the bottom of the ladle, evenly making circles.
3. Drizzle oil or ghee on the corners of the dosa and cook it on low flame for a few minutes (approx. 2-3 mins)

4. Turn it on the other side and cook for a few seconds.
5. Serve hot with potato curry, chutney or podi of your choice.

Since I had the garlic chutney, I used this as the garlic spread over the dosa. Tasted awesome!



Preparation time - 15 mins, if batter is ready

Rava Upit/Upma

This is a very simple and easy to make breakfast recipe.

Ingredients

• Sooji/Rava - 1 cup, roasted with ghee
• Onions - 1, chopped (optional)
Tomatoes (optional) also can be added
• Finely chopped green chillies - 2, finely chopped
• Ginger - 1/2 tsp
• Curry leaves - few
• Mustard seeds - 1/4 tsp
• Cumin seeds/Jeera - 1/4 tsp
• Urad dal - 1/4 tsp
• Chana dal - 1/4 dal
• Asafoetida - pinch
• Salt - to taste
• Water - 3 1/2 cups
• Oil - 2 tsps
• Ghee - 1 tsp

Preparation method

1. Add half teaspoon of ghee to a pan and roast the sooji on a low flame, until slightly golden brown.
2. Keep this aside to cool.
3. Heat oil to the same pan.
4. Add the mustard, cumin seeds; urad, chana dal; onions and fry until onions are transparent.

If adding tomatoes, add at this stage, and cook well until tomatoes are mushy.

5. Add the green chillies, curry leaves and ginger and saute.
6. Add water, salt and asafoetida and bring it to boil.

If adding lemon juice or vegetables, add it at this stage, just before adding the sooji to the boiled water.

Add the remaining ghee and then add the roasted sooji, slowly, and stir constantly to ensure there are no lumps.

Stir continuously on a low flame and cook for a few minutes with the lid covered.

Serve hot with yogurt, pickle ot chutney pudi.



You can also add lemon juice or tomatoes, if you do not want to add onions. Tomato upit gives a tangy flavor to this dish and slight tinge of red. Masala upit is another version, to which onions and finely chopped vegetables are added, along with spices.

Preparation time - 25 mins

Poha/Rice flakes upma

This is a very simple and easy to make breakfast recipe. Poha is avalakki in Kannada, Atukulu in Telugu.

Ingredients

• Rice flakes - 1 1/2 cups, wash, drain and keep aside for a few minutes
• Onions - 1, chopped
• Finely chopped green chillies, curry leaves, coriander leaves - 1/2 tsp each
• Mustard seeds - 1/4 tsp
• Cumin seeds/Jeera - 1/4 tsp
• Urad dal - 1/4 tsp
• Chana dal - 1/4 dal
• Groundnuts - few
• Asafoetida - pinch
• Turmeric - 1/4 tsp
• Salt - to taste
• Oil - 2 tsps

Preparation method

1. Heat oil in a pan.
2. Add the mustard, cumin seeds; urad, chana dal; onions and fry until onions are transparent.
3. Add the green chillies, curry leaves.
4. Next add groundnuts and fry until it cracks.
5. Add asafoetida, turmeric and finally the rice flakes.
6. Add salt and mix well. Close the lid for about two minutes.
7. Finally add chopped coriander and serve.

Here's a version without onion and peanuts.



You can also add lemon juice or tomatoes if you do not want to add onions. As a variant, you can add grated carrots and peas. Another variant of this dish is made by adding powdered roasted chana dal (punala pappu). Any variant of this dish is a favorite in my house! :D

Here's the onion version!



Preparation time - 25 mins