Tag: easy breakfast recipes

Onion Rawa Masala Dosa – Udupi Style

We rarely make South Indian food at home…my hubby ain’t too fond of it and I can’t just make it for myself even though I love it too much! But then there are days when he happily agrees to his one and only favourite from the cuisine –  Onion Rawa Masala Dosa with spicy, tangy Sambhar…he isn’t too keen on coconut chutney…so I happily skip that! 

Such meals happen over the weekends for brunch…I am not complaining as it’s so easy to put together Rawa Dosa and Sambhar! Making the Masala isn’t difficult too….trust me, I can put them together in under 45 mins start to finish 😃 

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Last year I had shared the recipe for plain  Rawa Dosa, now you’d think, what’s the difference…we simply need to add the potato masala and that’s it. No, there is a difference, at least in the way I make it. The batter is different which ensures more crisp dosas that can hold the Masala well without becoming soggy and heavy. 

The batter which I make for onion Rawa Masala Dosa is different in terms of the proportions of the ingredients used. If you follow the recipe properly, you will get crisp, lacy and crunchy Rawa Dosa.

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Let’s learn how, do follow the steps properly, it’s very simple.

For the Dosa

Yield: 4-5 Dosas

Equipment: a non stick pan, a spatula, measuring cups/ spoons, a mixing bowl, a ladle.

Ingredients:

1/4 cup Rawa/ sooji (semolina, I have used Bombay rawa)

1/4 cup rice flour

1 tbsp maida (APF)

4 tsp chopped onions

salt to taste

1 tsp crushed peppercorns

1 tsp chopped curry leaves

1 tbsp chopped coriander leaves

1/2 tbsp chopped green chilli

1/2 tsp grated ginger

1/4 tsp sugar

1/4 tsp asafoetida (hing)

1 tsp Jeera (cumin seeds)

water as needed

oil to cook the Dosa

Method:

Take all the dry ingredients in the bowl, stir them well. Then add water and make a runny batter (the batter must not too runny but not thick at all). Let it sit for 5-7 mins.

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Heat the pan, lower the flame to medium, sprinkle teaspoon of chopped onions. Let them heat for 30 seconds. Then, spread a ladleful of the batter on the pan…and drizzle some oil around the pan. Cook on low heat for about 5-6 mins…you need to cook it that long as it will crisp up..and there is no need to flip over to cook the other side. Once done, it starts leaving the pan from the edges. That’s it, your Onion Rawa Dosa is ready! Serve it plain or with the Masala stuffed within the Dosa😀

(P.S. Stir the batter well before pouring out the next ladleful!)

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For the Masala 

Yield: serves 3-4 Dosas

Equipment: a wok, measuring spoons/ cups, a spatula.

Ingredients:

3 nos. boiled potatoes, cut into small cubes

2 tbsp oil

a handful curry leaves

1 tsp ginger-garlic paste

2 nos. chopped green chillies

1/4 cup chopped onions

a pinch of hing (asafoetida)

salt to taste

1/4 tsp mustard seeds

1/4 tsp turmeric powder

Method:

Heat oil n the wok. Once it’s hot, add mustard seeds, hing. Let these splatter. Then add ginger-garlic paste, curry leaves and chopped green chillies. Cook them for 2-3 minutes. Then add the onions. Cook these till they turn slightly pink. Add salt and turmeric at this stage. Mix well and add the potatoes.  Ash some of the potatoes as they cook. Ensure everything is mixed well. Turn off the flame. Stuff this Masala within the Dosas and serve piping hot!

Rawa Dosa recipe How to make Rawa dosa Onion Rawa dosa recipe Coconut chutney recipe Udupi style Rawa dosa recipe Unduly style coconut chutney recipe Breakfast recipes South Indian recipes Onion Rawa Masala Dosa recipe Polkapuffs recipes Shreya tiwari recipes Udupi style sambhar recipeimg_6741

P.S. you can add green peas and tomatoes too in the Masala but I don’t prefer their flavour in the Masala for Dosa.

For the Sambhar

Yield: serves 2
Equipment: a pressure cooker, a small pan, measuring cups/ spoons, a ladle.

Ingredients:
3/4 cup tuar/ arhar dal (skinned & split pigeon peas)
2+1/2 cup water
Salt to taste
1/2 tsp turmeric pwd
1/2 cup chopped tomato
1/2 cup sliced onions
1/2 cup cubed lauki (bottle gourd, one can add more veggies of your choice)
1/4 cup tamarind pulp
1/2 tsp grated jaggery
2 tsp sambhar pwd (I use MTR)
6-7 curry leaves

For tempering:
3 tbsp oil
1/2 tsp mustard seeds (rai)
A pinch of hing (asafoetida)
2-3 whole red chilli
A few curry leaves

Method:
Wash and soak the dal for 30 mins. Add the soaked dal in the pressure cooker with water, salt, turmeric pwd. Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid. The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 mins.

Next, add sambhar pwd and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 mins.

Now to temper the sambhar, heat oil in a small pan. Add all the ingredients listed above ‘for tempering’ to the hot oil and let them splatter for about 2 mins. Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few mins. Serve piping hot with Idli/ Dosa/ boiled rice.

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How many of you are drooling out there!? I know I am ….but I guess I will have wait for a few months until I revisit this platter! Until, my man says he wants some too 😘

Love,

Shreya💝

 

Adai with Tomato Onion Chutney | Indian Lentil Crepes with Tomato Onion Dip

Sharing the recipe for healthy and nutritious Adai with Tomato Onion Chutney today. Breakfasts are an important meal in our home, something fresh, filling and delicious is a must. But for me it’s more important to serve a healthy breakfast for my hubby and myself. We particularly do not enjoy a bread and butter kind of breakfast on a regular basis. We have similar preferences when it comes to food…and like to have something warm for breakfast and definitely not out of a box! 

Today, I am sharing the recipe of Adai (mixed lentil dosa), a popular breakfast variety in South Indian Cuisine which is gluten free and vegan too. 

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These crepes or Adai are very crisp and flavoursome as opposed to a plain dosa (South Indian crepe). They are very healthy as they are made using various lentils along with rice and some more spices.

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipeimg_5893

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The best part about making Adai is that, one need not have to spend hours prepping it. It can made in about under 4 hours from start to finish. However, as I make it for breakfast, I keep the batter ready the previous night itself and that does make the batter more workable and the end results are always very good. But that is not important, you can soak everything together for about 2 hours, grind and start making the Adai immediately without giving the batter any time to ferment.

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See the texture, it is so crisp as the ratio that have kept has more rice as compared to the lentils! I have always enjoyed them even as a kid when my Mom would make these on weekends….a welcome change from our typical North Indian fare I’d say! That still holds true in my home, making these on weekends is very convenient and makes for a yummy brunch….along with the spicy tomato onion chutney (my take on this popular dip from the South Indian Cuisine).

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These are packed with protein and that keeps you full for a long time..it’s a complete meal in itself as it has rice and lentils. Pack these for your kids lunch boxes too!

Let’s make these then…

Wash the rice and the lentils together. Soak them together in 3-4 cups of water for two or three hours at room temperature. In the same bowl, along with the lentils and rice, also soak the red chillies, curry leaves and peppercorns too.

Once these have soaked well for two-three hours, grind them to a smooth paste with salt, jeera and ginger using about 1/2 cup of water. Adjust the consistency of the batter with more water if required. (The consistency of the batter needs to a little thinner in comparison to that of a a regular dosa batter). Also, adjust the seasoning now. Remove the batter in a bowl, cover it and set it aside for 5 mins before making the Adai.

Now heat a dosa pan, once hot enough, spread some oil and wipe it off with a kitchen tissue paper. Pour a ladleful of the batter onto the hot pan. Drizzle some oil around the Adai and let it cook on low flame for 4-5 mins. This takes a longer to cook and crisp up and colour too.

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Flip it over and cook for another minute or two. That’s it, done and ready to serve!

To make the chutney…

Heat oil in a pan, once it’s hit, turn the flame at it’s lowest setting, then add hing, sliced onions, red chillies and curry leaves. Let the onions turn translucent, then season with salt and add the tomatoes and dalia. Stir well and let the tomatoes turn mushy and the oil seperate from the mixture. Turn off the flame, let the cooked mixture cool down.

Then grind the mixture using very little water to make a coarse Chutney. It’s ready. You can temper it if you like. I always do…. this is how – heat 1 tbsp of oil in a pan, add 1/4 tsp split urad dal, 1/4 tsp mustard seeds (rai) and 5-6 nos. curry leaves into the oil and let them splatter for a minute. Turn off the flame and add it to the Chutney. Mix it well and enjoy with the Adai 😊

The batter for Adai stays good in the refrigerator for 2 days. The Chutney stays good in the refrigerator in a glass or porcelain jar for 3-4 days if tempered. It lasts for 2 days if not tempered.

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipe

Adai with Tomato Onion Chutney | Indian Lentil Crepes with Tomato Onion Dip

Prep Time: 3 hours, 20 minutes

Cook Time: 10 minutes

Yield: 6 Adai and for a small bowlful of Chutney

A delicious breakfast recipe from South of India that is healthy and easy to make as well.

Ingredients

    For Adai
  • 1 cup rice
  • 1 tbsp chana dal (split chick pea lentils)
  • 1 tbsp dhuli moong dal (split small yellow lentils)
  • 1 tbsp dhuli urad dal (split white lentils)
  • 1 tbsp toor dal (split pigeon peas)
  • 2-3 nos. dried red chillies
  • 10-12 nos. curry leaves
  • 1 tsp jeera seeds (cumin seeds)
  • 5-6 nos. peppercorns (akkhi kali mirch)
  • 2" piece ginger
  • salt to taste
  • oil as needed
  • water as needed
  • For Chutney
  • 2 nos. medium sized onion, sliced
  • 2 nos. medium sized tomato, cubed
  • 3 nos. dry red chilies
  • 2 tsp oil
  • 10-12 nos. curry leaves
  • salt to taste
  • a pinch of hing (asafoetida)
  • 2 tsp dalia (split roasted lentils)
  • water as needed

Instructions

    Making Adai
  1. Wash the rice and the lentils together. Soak them together in 3-4 cups of water for two or three hours at room temperature.
  2. In the same bowl, along with the lentils and rice, also soak the red chilies, curry leaves and peppercorns too.
  3. Once these have soaked well for two-three hours, grind them to a smooth paste with salt, cumin and ginger using about 1/2 cup of water.
  4. Adjust the consistency of the batter with more water if required. (The consistency of the batter needs to a little thinner in comparison to that of a a regular dosa batter).
  5. Also, adjust the seasoning now. Remove the batter in a bowl, cover it and set it aside for 5 mins before making the Adai.
  6. Now heat a dosa pan, once hot enough, spread some oil and wipe it off with a kitchen tissue paper.
  7. Pour a ladleful of the batter onto the hot pan.
  8. Drizzle some oil around the Adai and let it cook on low flame for 4-5 mins.
  9. This takes a longer to cook and crisp up and color too.
  10. Flip it over and cook for another minute or two.
  11. That's it, done and ready to serve!
  12. Making Chutney
  13. Heat oil in a pan, once it's hit, turn the flame at it's lowest setting, then add hing, sliced onions, red chilies and curry leaves.
  14. Let the onions turn translucent, then season with salt and add the tomatoes and dalia.
  15. Stir well and let the tomatoes turn mushy and the oil separate from the mixture. Turn off the flame, let the cooked mixture cool down.
  16. Then grind the mixture using very little water to make a coarse Chutney. It's ready.
  17. You can temper it if you like. I always do - this is how - heat 1 tbsp of oil in a pan, add 1/4 tsp split urad dal, 1/4 tsp mustard seeds (rai) and 5-6 nos. curry leaves into the oil and let them splatter for a minute.
  18. Turn off the flame and add it to the Chutney. Mix it well.
  19. Enjoy with the Adai

Notes

The batter for Adai stays good in the refrigerator for 2 days. The Chutney stays good in the refrigerator in a glass or porcelain jar for 3-4 days if tempered. It lasts for 2 days if not tempered.

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Adai withTomato Oinion chutney

A plate looking that healthy and fulfilling is definitely a welcome sight!

You can also try Rawa Dosa recipe (includes the recipe for green coconut Chutney).

Try my recipe for Sambhar here.

Love,

Shreya💕

Cheesy Corn & Paneer Toasties

It’s so hot…I literally want to run out of the kitchen each time I step in it🙄…and trust me, I do that. Who’s to stop me😝😝😝😝😜😛 

The only thing I want to spend time doing in the kitchen is making glasses after glasses of Aam Panna! It’s the one thing that I enjoy these days. I have just made the 3rd batch of it’s concentrate and the summers are just starting….😱😱😣 I honestly don’t know how many more times I will be making it! But the best part is that my hubby isn’t that fond of it so it’s basically just for me!!! He’s a Roohafza lover 😑😑😶

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But, for weekends I usually like making something that works well as a brunch. Why rush to have two meals on a lazy day when you can enjoy one delicious meal?! Obviously, since it’s the summers, I tend to keep it simple and quick. Bread Pizza works really well for an indulgent brunch too!

However, these Cheesy Corn & Paneer Toasties are even quicker, yummier and uses all those tiny bits of leftovers from your refrigerator! You can literally change the ingredients each time you make these and they will be so goooooooood! Beside, this baby hits the table in less than 30 mins…flat! My kinda cooking…or you can say baking😉

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Let’s get going…

Yield: serves 2

Equipment: measuring cups/ spoons, baking tray, cooling rack, mixing bowl, parchment paper.

Ingredients:

6-7 nos. slices of bread or Pav

1/2 cup crumbled paneer (cottage cheese)

1/4 cup shredded mozzarella cheese + extra for the topping

1/4 cup sweet corn kernels

salt to taste

1 tsp mixed Italian herbs

1 tsp green chilli sauce

1 tsp red chillie flakes

Method:

Preheat the oven @180’c. Line a baking tray with parchment paper or aluminium sheet. Set that aside.

In a mixing bowl, add everything except that bread/ Pav & mix them well.

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Top the bread/ Pav with this mixture and add more cheese on the top. Place them in the prepared baking tray & bake for approximately 15-17 mins at 180’c or until the cheese melts & the bread/ Pav turns crisp.

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Once done, remove from the oven and cool on the cooling rack for 5 mins. Serve them with ketchup 😋

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This is irresistible…I for one, will be making these more often! Do try them out…I am  sure they will go really well with some cocktails too.

Love,

Shreya💖

Eggless Choco Chip Muffins

On the go breakfasts are really not our style. My hubby and I, both like elaborate breakfasts even during the week. But then there are days when you wish to do nothing except bite into something yummy and start your day without having to actually cook anything! 

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These Muffins are meant exactly for that…or maybe for a quick bite with your coffee during the course of your day 😉 They are super moist…and have the best texture!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

I have added choco-chips but not too many as my hubby isn’t very fond of them….you can obviously add much more. You could maybe add some blueberries or raisins & walnuts and have a whole new flavour keeping the base same as this one!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

The recipe used here is the one I use for my Eggless Marble Cake.

Let’s get going…it will take you just a few mins to whip these up…

Yield: 8-10 medium sized muffins

Equipment: A wired whisk/ electric whisk, measuring cups/ spoons, muffin tray, muffin liners/ silicon cupcake moulds, cooling rack, mixing bowl.

Ingredients:

1/2 cup/ 115 gms APF (Maida)

1/2 cup/ 115 gms unsalted butter

1/2 cup thick yogurt

1 cup powdered sugar (adjust the sweetness as desired)

A pinch of salt

1/2 tsp baking pwd

2 tbsp milk

1 tsp vanilla essence/ extract

1/2 cup Choco chips

Method:

Line the muffin tray with liners. Skip this step if using silicon moulds. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust the temperature accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.

Seive in the flour, salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk & Choco chips. Fold again. Now fill the silicon moulds/ muffin tray which is lined upto 2/3rd of their capacity. You can sprinkle some more choco chips if you like over them.

Bake them at 180’c for approx 12-15 mins or until they look golden brown on the top and a skewer inserted in the centre of a muffin comes out clean. Remove the muffins from the oven and let them cool on a cooling rack for a few mins. These keep well for 3-4 days at room temperature.

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

Do try these soon!

Love,

Shreya💗

Pls note: I used silicon muffin moulds and were baked in 14 mins. I chose not to add extra chocolate chips over them before baking.

Sabudane ki Khichadi

Sabudane Ki Khichadi nutritious and delicious breakfast makes for a great start to our day! I make it a point to serve something that’s filling and keeps you going for the first half of the day! Some days it’s Parathas with some pickle/ curd, on others it can be oats & fruits. 

Sabudane ki Khichadi

Sabudana/ Tapioca Sago Pearls give you energy and are easy to digest. Also, being rich in carbohydrates, they are perfect to start your day. The husband & I, both enjoy Sabudana in almost all forms 👌😀 you can even try my Sabudana Wadas. 

As for my Sabudane Ki Khichadi, I follow my Mom’s easy, no-fail recipe. It’s delicious, quick and each pearl is beautifully separate and still so moist! 👌👌 You can follow the same recipe for your fasting menu too!

Sabudane ki Khichadi

When making it for fasting menu, simply replace the regular salt with fasting salt/ Phalhari namak. Just 20 minutes is all you need to prepare it.

Follow the instructions to soak the Sabudana/ tapioca pearls for best results.

Let’s start.

  • Firstly, we need to soak the Sabudana overnight, so for that take the Sabudana/ sago pearls in a deep vessel, and wash it under running water at least 2-3 times, until the water runs clear.
    Then add some water to the washed Sabudana in the vessel, the level of water should just be enough to cover the Sabudana and not over it at all.
    If you add too much water, you will end up with a sticky lump.
    So be a little cautious while soaking it.
    Soak for a minimum for 5 hours, overnight soaking is ideal.
    Next morning, or whenever you are cooking it, fluff the soaked Sabudana using a fork with light hands.
    Now, heat the wok, add the oil.
    Once it’s hot enough, add the cumin seeds, chopped green chili & hing.
    Let these crackle well, (if you like, add a boiled, peeled and cubed potato at this stage and sauté for a minute).
    Next add the soaked Sabudana & season with salt & red chili powder. Stir well.
    Add the crushed peanuts and mix it nicely so that the Sabudana gets coated properly with the peanuts & the seasonings. Cover and cook for about 7-8 minutes.
    Open the lid and check the Sabudana and stir again.
    They will have gone a little translucent. That’s it, they are done.
    Squeeze in some lemon juice and garnish with chopped coriander leaves. Serve hot with curd if you are fasting.

Sabudane ki Khichadi

Prep Time: 8 hours

Cook Time: 20 minutes

Total Time: 8 hours, 20 minutes

Yield: serves 2

Delicious, mildly spiced, GF and Vegan Sabudana Khichadi is made for fasting/ vrat days. It is very easy to prepare and doesn't call for any fancy ingredients!

Ingredients

  • 150 gms Sabudana/ sago pearls
  • 1/4 tsp cumin/ jeera seeds
  • 2 nos chopped green chilly
  • 1/4 cup roasted & roughly crushed peanuts without the peel
  • 1/2 tsp red chili powder
  • a pinch of hing
  • 2 tbsp. oil
  • 2 tsp lemon juice
  • salt to taste
  • some chopped fresh coriander leaves to garnish

Instructions

  1. Firstly, we need to soak the Sabudana overnight, so for that take the Sabudana/ sago pearls in a deep vessel, and wash it under running water at least 2-3 times, until the water runs clear.
  2. Then add some water to the washed Sabudana in the vessel, the level of water should just be enough to cover the Sabudana and not over it at all.
  3. If you add too much water, you will end up with a sticky lump.
  4. So be a little cautious while soaking it.
  5. Soak for a minimum for 5 hours, overnight soaking is ideal.
  6. Next morning, or whenever you are cooking it, fluff the soaked Sabudana using a fork with light hands.
  7. Now, heat the wok, add the oil.
  8. Once it's hot enough, add the cumin seeds, chopped green chili & hing.
  9. Let these crackle well, (if you like, add a boiled, peeled and cubed potato at this stage and sauté for a minute).
  10. Next add the soaked Sabudana & season with salt & red chili powder. Stir well.
  11. Add the crushed peanuts and mix it nicely so that the Sabudana gets coated properly with the peanuts & the seasonings. Cover and cook for about 7-8 minutes.
  12. Open the lid and check the Sabudana and stir again.
  13. They will have gone a little translucent. That's it, they are done.
  14. Squeeze in some lemon juice and garnish with chopped coriander leaves. Serve hot with curd if you are fasting.

Notes

The procedure to soak the Sabudana/ sago pearls is key to get a good texture of the khichadi. Since I made it for fasting, I've not added turmeric. You can add some if you prefer.

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150 gms Sabudana/ sago pearls 1/4 tsp cumin/ jeera seeds 2 nos chopped green chilly 1/4 cup roasted & roughly crushed peanuts without the peel 1/2 tsp red chilli pwd a pinch of hing 2 tbsp. oil 2 tsp lemon juice salt to taste some chopped fresh coriander leaves to garnish

Try this recipe, it won’t fail you! Perfect results every time! 😄

Love,
Shreya 💓

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150 gms Sabudana/ sago pearls 1/4 tsp cumin/ jeera seeds 2 nos chopped green chilly 1/4 cup roasted & roughly crushed peanuts without the peel 1/2 tsp red chilli pwd a pinch of hing 2 tbsp. oil 2 tsp lemon juice salt to taste some chopped fresh coriander leaves to garnish

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