Tomato Rice (direct)

Tomato Rice (direct):

Searching/Juggling for a breakfast every day morning is really difficult. I feel so bad because if I do new things my family members will try it out and pass a comment, "its good".

But, if I try traditional ones, I will get a comment from my hubby "did you eat? is it good? nobody in the house had it except you". In office, if I share the same they will pass a comment saying, "Its good". Seriously I am tired and don't know how to understand taste of my own family. Speaking truth is bitter sometimes, but I don't have a go except for sharing with you all.

I tried out tomato rice today, in the way my mom-in-law used to cook.

Ingredients:

• Ripped Tomatoes - 6
• Salt to taste
• Mustard Seeds - 1 tsp
• Curry leaves - few
• Cilantro - few (chopped)
• Turmeric Power - 1 tsp
• Dhaniya/Coriander Seeds Powder - 1 tbsp
• Red Chilli Powder - 1 tsp
• Green Chillies - 3 to 4
• Fenugreek seeds+Mustard seeds - grinded powder - 1 tsp
• Jaggery - small one (just for taste)
• Oil - for tadka
• Urad dal - 1 tbsp
• Channa dal - 1 tbsp

Method:

1. Heat oil in a kadai and add mustard seeds to it, once it splutters, add curry leaves to it.
2. Add urad dal, channa dal, salt to the oil and leave till it turns reddish brown
3. Add chopped ripped tomatoes to the above mixture and mix them well
4. Add little water and leave tomatoes to become soft for 10 minutes
5. Add chopped green chillies, red chilli powder, dhaniya powder, fenugreek seeds+mustard seeds powder, jaggery and mix well
6. Once it turns to boil add cilantro/chopped coriander leaves and switch off the stove
7. Cool the rice and mix the mixture with it

Submitting to:

 

Weekend Herb Blogging-#316 @ Simona's Kitchen started by Kalyn and continuing by Haalo.

Lets Cook Rice @ Tickling Palatea by Radhika.

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BakedPotatoesandRoastedBread

BakedPotatoesandRoastedBread:

Today’s breakfast for me is Baked Potates and Roasted Bread. This I used to think most of the days after getting inspired by baking but only today I got an opportunity.  It is quick breakfast and I made it in my office. This is the first time I am baking.

Ingredients:

2 Small Potatoes

4 Bread

Method:

Wash the potatoes

Cut it into oval shape put butter on top of it

Put it into oven for 5 to 6 minutes

Take 4 bread slices

Put some butter on to it

Roast using bread toaster

Keep two bread slices on a plate

Put the baked potatoes on one roasted bread and sprinkle pepper and salt on top of it

Keep the other roasted bread on top of it and eat

This post is sent to breakfast club – bread and also to weekend herb blogging.

Why is this sent to Breakfast club – bread?

This is made using Bread which is main ingredient in this dish.

Then why is this sent to weekend herb blogging – as the potato is a vegetable which is main ingredient in this dish.

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Crispy Idli

Crispy idlis:

Yesterday morning, mom-in-law had made idlis at home and kept few for me for the evening to prepare these crispy idlis.

My hubby and my son both passed away a good to me after eating this. I am happy for this recipe. I had to pat my back because of these goods showered to me.

Ingredients:

• Idlis – 6 nos
• Oil – 3 tbsp
• Onion – 2
• Salt to taste
• Chilli Powder – 2 tbsp
• Curry leaves
• Mustard Seeds – 1 tsp
• Urad Dhal – 1 tsp
• Channa dhal – 1 tsp
• Turmeric – 1 tsp

 

Method:

1. After heating the oil in kadai, add mustard seeds and leave it to splutter
2. Add curry leaves, urad dhal, channa dhal
3. Add onion and fry them till golden brown
4. Add salt and mix the ingredients well
5. Make the idlis into quarter and then put them into the oil (if you have a non-stick frying pan, its good to make these. I am missing them.)
6. Fry them and leave them till they turn brown
7. Add turmeric and mix them well and allow them to get fried
8. Add chilli powder and again fry them
9. Once you feel it’s completely crispy, turn off the stove and serve it.

 

This is going as a snack recipe to Winter Carnival started by Radhika on Tickling Palatea.

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IdliBatter_Idli

Idli is one of the South Indian breakfast which is made either from Raw Rice and urad dhal or from rice soji and urad dhal.

Rice Soji with Urad dhal is very easier and faster compared to Raw Rice and Urad dhal.

Preparation of Idli Batter:

Method – 1: Raw rice and Urad Dhal. If Raw rice is 2 glasses then put urad dhal ¾ glass.

• Soak Urad dhal for about 8 hours along with Raw Rice.
• Grind it to make idli batter watch out the water, as if it is more than it can be used as dosa batter instead of idli batter. J
• Add salt and leave it to ferment in the night.

Method – 2: Rice Soji and Urad Dhal. If Rice Soji used is 2 glasses then put Urad dhal ¾ glass.

• Soak Urad dhal separately for about 8 hours (ideally, soak it in the morning grind it in the evening). Soak rice soji separately for the same amount of time.
• Grind Urad dhal to a fine paste and add rice soji in the end and grind just for one round for 5 minutes. This is just to ensure that rice soji and urad dhal mix well and urad dhal should become little coarse.
• Add salt and leave it to ferment in the night.

To make idlis:

• Next day morning, take the idli pan and put little oil or ghee in each of the cup and grease them.
• Pour 3 to 4 tbsp idli batter to fill up each cup and keep it in idli cooker. Leave them to steam and get cooked properly. It might take 15 to 20 mins maximum.
• Take out the idlis in a hot case.
• Serve it hot with chutney and sambar.

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TomatoBread

My working day starts with writing a post. I am getting addicted to my blog. Thanks for all those whom I follow through their blogs. Added advantage is event in their blog.

Yesterday, I had just posted my tomato gojju recipe which I prepared on last friday. As it was over I just did tomato gojju and mixed it with my bread. Had tomato bread and coffee for my breakfast, an yummy and healthy breakfast.

Ingredients:

• Tomato Gojju - 1 tbsp
• Bread - 2
• Butter - 1 tsp

Method:

1. Put the butter on the bread on both the sides and toast them
2. Separate the bread crumbs from the bread and keep it aside
3. Take a bowl and mix bread pieces and tomato gojju.
4. Garnish the mixture with bread crumbs as the bread pieces would have become soft.

This post is going to the following events.

Breakfast Club by Krithika on Krithi's Kitchen started by Helen.

Weekend Herb Blogging #310 by Cristina on Cook (almost) Anything Atleast Once started by Kalyn Kitchen.

LGSS - Tomato event by Anu started by Vatsala.

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Pesarathu

A famous Andhra breakfast recipe is Pesarathu. It’s made up of green gram dhal and it looks more or less like dosa. This is a slighter different version from my partner Saraswathi's blog.

Ingredients:

• Green Gram Dhal – 500 gms
• Green chillies – 6 nos
• Onion – 3 nos
• Coriander leaves – ¼ bunch
• Water (as required)
• Rice flour – ¼ gms

Method:

1. Soak green gram dhal overnight almost about 8 to 10 hours
2. Next day morning add green gram dhal, chillies, coriander leaves and grind it either in the food processor or in mixer with little water. Batter should be same as dosa
3. Chop onions into small pieces using the chopper or knife
4. Add salt and rice flour to the batter and mix well
5. Heat the dosa pan in a medium flame
6. Add little oil and spread it across the dosa pan
7. Pour the pesaratu batter on the pan
8. Spread it across
9. When the first side is roasted turn it the other side till it gets roasted well
10. Serve it hot with any chutney

For a special taste, garnish onion and coriander leaves on them.

In Andhra they serve this with upma or upittu. This post is sent to Blog Hop Wednesday started by Radhika.


Logo of her contest is as displayed in the side:

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Wheat as Main Ingredient

"Wheaty Wonders:"

Ingredients:

1 cup maida/all purpose flour

1 tsp. salt

3/4 cup milk

1/3 cup oil

4 tsp. baking powder

1 cup whole wheat flour

Preparation:

Have the children help measure and mix the ingredients.

Divide the mixture into 20 parts and have the children knead the dough for about a minute.

Have them press the dough flat to about 1/4 inch thick.

Place butter on a griddle. Place the dough patties on it and fry on each side for about 4 minutes, until brown.

Serve with butter, peanut butter or honey.

 ~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~o~~

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Interesting Puffed Cakes (Idlis)

• 1 1/4 cups semolina
• 2 cups buttermilk
• 1/4 cup chopped, boiled vegetables (carrots, french beans, peas, corn, etc)
• 2 tsp. ginger paste
• 1 1/2 tsp. Eno's fruit salt
• 1 tbsp. oil
• salt to taste
• oil for greasing

For Seasoning

• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• a pinch asafoetida
• some oil

1. Mix the semolina, buttermilk, vegetables, ginger paste, oil and salt in a bowl to make a smooth batter. Keep aside for half an hour.
2. Add the fruit salt, mix well and pour the batter into a greased (idli) pancake mould. Steam for 8 to 10 minutes.
3. Prepare the seasoning by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle.
4. Pour over the prepared pancakes.
5. Cut into pieces and serve hot.

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Ginger Punch

Ginger Punch

• 1 cup sliced ginger
• 1 cup sugar
• 1 cup water
• 1/2 cup orange juice
• 1/2 cup lemon juice
• 1 bottle club soda

Bring the first 3 ingredients to a boil and cook for 15 minutes. Let them cool. When cool, pour in a punch bowl and stir in the fruit juices. Add the club soda and ice cubes and serve in punch cups.
Green Flat Cakes (Dosas)

• 1 cup soaked/sprouted green gram
• 1 piece ginger
• coriander leaves
• 1/2 tsp. cumin seeds
• salt to taste
• 2 tbsp. rice or plain flour
• 1 cup grated carrots
• 1 cup finely chopped onions
• 1 cup chopped tomatoes without seeds

1. Grind green gram, ginger, cumin seeds, salt and coriander leaves to a fine paste by adding water.
2. Add rice flour to make thin flat cakes (dosas) on a griddle.
3. Add a teaspoon of grated carrot, chopped onions and tomatoes in the centre.
4. Fold into half and make a tight roll and serve hot.

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