TOMATO OMLETTE

Tomato omlette is basically made out of gram flour or besan it is known as with onion, tomato, coriander  leaves etc.  It is a very tasty breakfast as it is or you can make it with bread as sandwich.  Since all the ingredients are available at home any time, this can be made so easily.

LAPSI PIDI KOZHUKKATTAI

Lapsi, the broken wheat rava is good for diabetic people.  we can make kichadi, upma, porridge out of it. Today I thought of trying the pidi kozhukkattai out of this and the result was yummy.  I loved it with kadala curry, moru kootan and sambar.

RAJGIRA DOSA

Rajgira or Amaranth seeds it is known as is most pretein rich grain.  We can make porridge, laddu, chikki, uttappa etc with this.  It is also known as Ramdana in UP.  I always buy the chikki and laddu available in the market.  I was wondering what is this about and after browsing the net, I came to know that it is Amaranth seeds.

Today I made uttappa, dosa and partha out of it.  It was really awesome.  Here I am sharing with you now the dosa recipe.

Since I am making it for the first time, I tried with little quantity but came out so well.

JACKFRUIT UTTAPPA

Jack fruit uttappa can be made with the batter made for jack fruit dosa.  For making uttappa, I made little masala for it to make it more richer and tastier.

JACKFRUIT DOSA

I got a jack fruit which was given by my brother as someone had given him.  When I cut it, you will  not believe there was only 4 bulbs in it.  We were quite surprise to see such a big jack fruit with only four bulbs in it.  Any way, I do not waste anything. So thought of making dosa, jack fruit  uttappa, cutlet out of the four bulbs I had.

Out of the four bulbs, I used two for making dosa and uttappa and another two for making cutlet.

IDLI

Idli is a traditional breakfast in South Indian households, especially in Tamil Nadu, Karnataka and Kerala too where it is a popular breakfast.  It is a savory cake that is made out of rice and dehusked black gram i.e. urid dal famous in India and neighbouring countries like Sri Lanka. The batter  is fermented and is put into the mould, then steam cooked. Served along with sambhar and coconut chutney.  The fermentation process breaks down the starches so that they are more readily metabolised by the body.

This dish can be served as breakfast, and at dinner time too. In fact it is any time favourite of Indians.

You can grind the rice and dal once in a week and keep in fridge for 3 -  4  days consumption.

The first day, Idli is prepared and second day, it becomes dosa, third day if the batter is remaining, then it becomes uttappa or kuzhipaniyaram.  While preparing dosa, you can add little bit of rice flour and water  to adjust the consistency.

Since all are familiar with this dish, I am not explaining much about it and let us straight away look at the recipe now:

Other idli varieites:  Kanjeevaram Idli, tuvar dal idli, idli fry, chinese idli,
How to preserve idli batter in natural way:

JOWAR IDLI

Idlis are always good for health.  In South Indian Families,  breakfast is incomplete without Idli, dosa.  We can make varieites of Idlis viz.  Kanjeevaram Idli, tuvar dal idli, idli fry, chinese idli, Ragi Idli, Rava Idli etc.

Here I am presenting another variety with Jowar.  The humble ancient grain, Jowar (orghum) belongs to the millet family.  Sorghum is packed with iron, protein, fibre and  has a higher content of calcium.  It is antioxidant, helps in lowering cholesterol levels.

We can make porridge, kichadi, roti etc. with this grain  which  has got good health benefits.

PULIKUTTHI UPMA

Pulikutthi upma is made out of broken rice.  During 70's when I was in my native place, we used to get rice from the ration shop which we used not only for cooking, but also for making, idli, dosa and karuvadams.  That rice was best for karuvadams.  This rice contained broken rice too which we used to separate through a sieve and used for making pulikutthi upma.

Puli means tamarind.  Yes this upma is made in tamarind sauce and served with sutta appalam or roasted papad.  My mother used to make this lovely upma which I still remember and the taste was awesome. Though I used to make it, I still prefers my mother's upma  as it was too good.

PICKLED SEVAI

I have already posted three varieties of sevai.  One day, I was cleaning fridge, there was little lime pickle in a bottle.  For little amount of pickle, I have to keep one bottle in the fridge, so thought of emptying it.  Co-incidentally, I had made sevai for my daughter who likes to eat with sugar and milk.  I just mixed the pickle with the sevai, tempered with urid dal, mustard seeds and curry leaves, garnished with coriander leaves, loved it.  So the recipe is here.  very simple, tasty and easy to make.

You can use any kind of pickle.

other varieties of sevai:    limbu sevai,  amaranth sevai, coconut sevai, kothamalli sevai

KOTHAMALLI SEVAI

Kothamalli podi or kothamalli chutney (dry) is normally made by South Indians.  It goes along with  dal rice, curd rice.  I love to mix this podi with curd and have it along with any kind of dosa specially wheat flour dosa, idli, upma kozhukkattai.  Instead of having pickles, this podi is a nice accompaniment with molagootal too.  

I always try some thing which is very unique.  One day when I ran out of vegetables and nothing was there for making breakfast except some sevai with me, I tried this combination and was loved by everyone at home.  So thought of sharing with you all.  What you need is some kothamalli podi, sevai and some peanuts.  Your lovely breakfast is ready.

Other varieites of sevai:  limbu sevai,  amaranth sevai, coconut sevai, pickled sevai

COCONUT SEVAI

I have already posted Amaranth Sevai and Lime sevai.  Now the turn for the famous Coconut sevai or thenga sevai.  You will find this during the feast especially in weddings.  Coconut sevai is made with sevai and tempered with mustard seeds,urid dal and finally coconut is added.  It tastes yummy when you make it in coconut oil.

Lime sevai, Amaranth sevai, kothamalli sevai, pickled sevai

LIME SEVAI, LIMBU SEVAI

Lime sevai is made out of sevai readily available.  I used Anil Brand sevai.  You can use also Concord Brand.   This sevai is made for the breakfast.  We can serve it with Morukootan, chutney, sambar etc.  Variegates of  sevai is made apart from lime sevai viz. coconut sevai, amaranth sevai, pickled sevai, plain sevai etc.  If you buy the ready made packet, it is very easy to prepare.  If you opt for the home made one, then the process is bit lengthy but the end product is heavenly.

Lime sevai

Another variety of sevai: Amaranth sevai, coconut sevai,   kothamalli sevai watch youtube: lime sevai,  lime sevai, pickled sevai

AMARANTH SEVAI, RED SPINACH SEVAI

Leafy vegetables are good for health.  You can make stir fried subzi, dal,  etc. with the leafy vegetables.  this contains Vitamin A, C, E and dietary fiber.  Apart from making stir fry vegetables and curry, it can be used for making cutlets and breakfast.    Here I am sharing with you  Amaranth sevai.  

Amaranth sevai is prepared with amaranth leaves, red spinach or chuvanna keereai, lal maath, it is known as.  I have mixed this with rice sevai for making the lovely and tasty  breakfast.

watch video:  amaranth seva, red  spinach sevai.

Another variety of sevai: Lime sevai, coconut sevai, kothamalli sevai, pickled sevai

METHI LEAVES UPMA

Normally we make upma with plain suji or with onion or with some vegetables.  My mother used to make the broken rice rava with tamarind pulp which is quite tasty with some papad, kurdais, ela vadams etc.  I tried the same method with little twist in it and was quite tasty.  I used methi leaves which has got medicinal properties as well as good for health.

Those who are suffering from digestive problems can eat methi leaves which is good.  It also helps in losing weight and reduces dullness, dizziness and drowsiness.  It is considered as a good appetizer too.  It is effective in combating diabetes.  It is highly beneficial in treating flatulence, indigestion and sluggish liver.  Heals mouth ulcers, good for blood formation which prevents anemia, cooling.

So when the season is on, make use of this great leafy vegetable by making thepla, muthia, subzi, paratha and get the benefit.

Some people try to reduce the bitterness by adding salt in it.  Please avoid this process as we are loosing the medicinal properties of it by doing this.  Same is with bitter gourd too.

OATS UPMA

Oats porridge, oats upma etc are made out of oats.  This is good for people who are suffering from high blood pressure, cholesterol, diabetes.  Apart from this, it is also good for digestion problems including irritable bowel syndrome, inflammatory bowel disease, diarrhea, constipation.  They are also used for preventing heart disease, gallstones, colon cancer and stomach cancer, joint pain (rheumatism), fatigue etc.

It is quite easy to make, filling and tasty too.  Especially when you are adding some vegetables in it, it is more healthy.

Oats might help reduce cholesterol and blood sugar levels and control appetite by causing a feeling of fullness.  Oats bran might work by blocking the absorption from the gut of substances that contribute to heart diseases, high cholesterol and diabetes.

watch youtube: oats upma 1 , oats upma 2 

DILL LEAVES PURI

Dill leaves has got medicinal properties and are good for health.  I have already posted varieties of Dill leaves recipes viz. shepuche-vade-dill-leaves-vada, suva-bhajia-dill-leaf-bhajia-bhajiya, health-benefits-of-dill-shepoo, dill-leaves-dosa, dill-rice-dill-pulao-suva-rice-suva, suva-bhajia-kadhi-dill-leaf-bhajia.  To day when I was making the normal puris, I thought of making this puri also and it was awesome.  Only thing that you have to add masalas and should be bit spicy which goes well with batata subzi and aam ras.  Now the mango season is in full swing, you can enjoy this delicious puri with aam ras.

Dill is relaxant, fortifying (strength giving), diuretic (increases urination helping removal of toxic substances from the body), carminative (helps removal of gases), anti spasmodic (prevents cramps), anti flatulent, stimulates lactation (galactagogue) and endocrinal secretions, enhances libido due to presence of Arginine and last but not the least, it ensures bone and dental health being a good source of calcium.

dill leaves puri

watch you tube: dill leaves puri

OATS NEER DOSA

Everyone is familiar with the recipe of neer dosa.  My son loves to eat it with aamras.  when i was preparing the normal neer dosa today, i thought of making it in a bit different way and ended up making this lovely, healthy dosa.  It is very easy, simple and can be served with any kind of chutney, aamras, shrikhand, amrahand etc.

oats neer dosa  You Tube

LAUKI UTTAPPAM

Lauki, bottlegourd, dudhi it is known as has got medicinal properties.  If taken a glass of juice in the empty stomach helps in reducing weight.  It contains more than 90% water and helpful in digestion, prevents flatulence, constipation.  Contains minerals and vitamins viz. magnesium, calcium and Vitamin A & C.  It also helps in reducing blood pressure  and diabetic.

It can be consumed  in any form.  You make subzi, kofta, juice, kadhi everything is tasty and  healthy.  

 I was thinking what to do in the morning for breakfast as was bored to make upma, kanda poha, idli,  dosa etc.   So thought of making uttappa with Lauki.  I had a tender lauki in the fridge, rice flour, upwas bhajni, makai ka atta, besan, ragi powder etc. so the job was easy for me and the end product, you make and find out.

bhajni flour is made up of  roasted cereals and pulses viz. rice, wheat,urad dal, sago, vari tandul, cumin seeds, dhania seeds, black pepper, jowar, bajra, fenugreek seeds  etc. and the nutritional value is high in this.  Maharashtrians use this during upwas.

South Indians make kanji podi with roasted rice, wheat, moong etc.  It is cooked in water, milk and sugar added and is served for breakfast.  It is quite healthy and nutritive.

Lauki uttappam

other recipes:  lauki paratha,  lauki subzi, lauki kofta curry,  lauki halva,   watch youtube:  Lauki uttappam   lauki uttappam

TOMATO ONION RAVA DOSA

Was very bored to make breakfast because what to make that is a big question mark every day taking into consideration the health issues.  I had made tomato dosa with rice.  thought of trying with rava today and was really overjoyed with the result.

So I am taking you straight into the kitchen to enjoy this delicious dosa without boring you much.

watch youtube:  tomato onion rava dosa

BANANA BLOSSOM UTTAPPA, BANANA BLOSSOM ADAI

Banana blossom adai  or uttappa  is made with red puzhungal arisi (boiled brown rice) which is used for making idli and dosa in South side.  This adai is not with lentils like the normal adai we make.  It is a plain rice adai (we call it verum arisi adai means only with rice ), healthy, nutritious too along with banana flower.

banana flower uttappa