Breakfast | Tiffins
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
- Heat oil in a pan and add the green chillies, capsicum and saute until cooked.
- Add the crumbled paneer and saute for a few minutes.
- Add the chat masala, salt and stir well.
- Turn off the heat and let this filling cool down.
- 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
- Heat butter in a pan and add the chopped garlic, red chilli flakes and saute for a few minutes.
- Add the corn and saute for a few minutes.
- Add the spinach, salt and saute until the water evaporates.
- When the water is completely evaporated, add cheese and stir well.
- Turn off the heat and let this filling cool down.
- 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
- 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.
- Add the sooji and roast for a few minutes.
- Transfer this mixture to a wide vessel and let it cool.
- Add the yogurt, salt and mix well. Add little water if required.
- Leave this mixture for about 20-25 minutes.
- Brush the idli plates with ghee or oil.
- Just before filling the idli plates, add the baking soda to the batter and mix well.
- 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.
- 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
- Mix all the above ingredients except oil and knead the dough to a smooth consistency.
- 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.
- 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 tsp
- Red chilli powder (optional) - 1/4 tsp
Preparation method
- Wash and drain the sabudana and leave aside for an hour. The quantity will double when soaked well.
- Add red chilli powder, salt, sugar, lemon juice and mix well and keep aside for a few minutes.
- Heat ghee in a pan and add the cumin seeds, green chillies and curry leaves and saute.
- Add the sabudana and stir well.
- Add the groundnut powder and mix well.
- Turn off the heat and close the lid for a few minutes.
- 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 batterPreparation method
- Make equal balls (approximately, lemon sized) of the dough and press them slightly.
- Roll them into flat, thin-medium thickness. Repeat with the rest of the dough.
- When oil is hot, fry them one by one until it puffs.
- Drain the excess oil.
- Serve hot with Aloo curry and mango pulp.
When the puri surfaces, make sure that you ladle it until it puffs up.
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 recipe which is easy to prepare. This requires a idli cooker with idli plates.
Ingredients
For batterPreparation method
- Wash, drain and soak the above ingredients separately in water for 6-8 hours.
- Drain water from the rava completely by squeezing it.
- Blend the urad dal, salt and very little water, if required, to a smooth paste.
- Add the drained rava to the urad dal batter and mix well.
- Keep this batter in a warm place, for 7-8 hours or overnight for the batter to ferment.
Preparation method
- Grease the idli plate with ghee or oil and fill it with idli batter.
- Steam it for 7-8 minutes on high flame and for about a minute on low flame.
- Remove carefully with a spatula.
- Serve hot with ghee and groundnut or coconut 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
- Heat a dosa griddle on medium flame. If using cast-iron, brush it with oil.
- Spread the dosa batter and even it with the bottom of the ladle, evenly making circles.
- Drizzle oil or ghee on the corners of the dosa and cook it on low flame for a few minutes (approx. 2-3 mins)
- Turn it on the other side and cook for a few seconds.
- 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
- Add half teaspoon of ghee to a pan and roast the sooji on a low flame, until slightly golden brown.
- Keep this aside to cool.
- Heat oil to the same pan.
- Add the mustard, cumin seeds; urad, chana dal; onions and fry until onions are transparent.
- Add the green chillies, curry leaves and ginger and saute.
- Add water, salt and asafoetida and bring it to boil.
- 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.
If adding tomatoes, add at this stage, and cook well until tomatoes are mushy.
If adding lemon juice or vegetables, add it at this stage, just before adding the sooji to the boiled water.
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
- Heat oil in a pan.
- Add the mustard, cumin seeds; urad, chana dal; onions and fry until onions are transparent.
- Add the green chillies, curry leaves.
- Next add groundnuts and fry until it cracks.
- Add asafoetida, turmeric and finally the rice flakes.
- Add salt and mix well. Close the lid for about two minutes.
- 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!
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