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Vermicelli Dill Upma

22 Dec

dill_vermicelli_upma
Dill Semya Upma.

Vermicelli is boiled in water till just soft and fluffy. All the vegetables are chopped up and cooked in oil along with dill leaves and spices. Finally vermicelli is added to the vegetables and briefly cooked till it absorbs all the flavors. Serve vermicelli dill upma with a glass of buttermilk.
Makes: around 3 Servings of Vermicelli Dill Upma.

Ingredients:

Vermicelli 1 1/2 Cups
Potato 1 Small
Onion 1 Small
Carrot 1 Small
Green Chillies 4
Dill Leaves 1 Cup Packed
Cilantro Few Leaves
Salt to taste
Oil 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 2
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Peel, wash and finely chop the potato, onion and carrot.
Remove stems, wash and slice the green chillies.
Wash and finely chop the cilantro and dill leaves.

Heat a pan on medium heat, add vermicelli and roast until it turns light golden in color.
Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When chana dal turns light brown, add green chillies, potato, carrot and onion.
Once onion turns translucent, add dill leaves and salt.
Fry till all vegetables are cooked and starts to turn light brown around the edges, add strained vermicelli and cilantro.
Mix carefully and cook for a minute or two to let vermicelli absorb all the flavors.
Serve dill vermicelli upma immediately.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan. Make sure all vegetables are cooked well before adding vermicelli.
Variations: Add your choice of vegetables to the upma if you desire.
Other Names: Vermicelli Dill Upma, Dill Semya Upma.

Fenugreek Leaves Rotti

18 Dec

fenugreek_rotti
Menthi Kura Tapala Rotti.

Fresh fenugreek leaves are boiled in water for few seconds and rice flour is added to it to form a soft dough. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. Serve fenugreek leaves rotti with simple garlic pickle or with any chutney or pickle of your choice.
Makes: 1 8-inch Fenugreek Leaves Rotti

Ingredients:

Rice Flour 1/2 Cup
Fenugreek Leaves 1 Cup Packed
Green Chiles 1
Cumin Seeds 1/8 tsp
Salt to taste
Oil 1 tsp

Method of preparation:

Wash fenugreek leaves with water and keep aside.
Remove stem, wash and finely chop the green chile.
Bring to boil half a cup of water in a sauce pot, add salt, green chile and fenugreek leaves.
Boil for around half a minute and remove from heat.
Add cumin seeds and rice flour to the sauce pot and mix well.
Add little more water or rice flour if necessary to make a soft dough ball.

Heat a flat pan on medium heat.
When pan gets little warm, grease the pan with few drops of oil and place the dough ball on the flat pan.
Press the dough and spread it with help of wet fingers into thick rotti (around 8 inch diameter).
Pour a tsp of oil on top of the roti.

Cook for a minute or two until the bottom side turns light golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
Remove rotti from heat and repeat the same with remaining portion(s).
Serve fenugreek leaves rotti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the roti well.

Suggestions: If the rotti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Rice Flour Yogurt Rotti, Spicy tapala Roti etc…
Other Names: Fenugreek Leaves Rotti, Menthi Kura Tapala Rotti.

Fenugreek Puffed Rice Upma

12 Dec

fenugreek_puffed_rice
Menthikura Maramarala Upma.

Puffed rice is washed under running water and kept aside to make it soft. Chopped fenugreek leaves and onion are cooked in oil along with whole spices. Finally puffed rice is mixed in and finished with dalia powder. Serve fenugreek puffed rice upma as a breakfast or as a quick snack.
Makes: around 2 Servings of Fenugreek Puffed Rice Upma

Ingredients:

Puffed Rice 2 1/2 Cups
Fenugreek leaves 1 Cup Packed
Potato 1 Small (optional)
Onion 1
Green Chillies 1 – 2
Tamarind 1 inch Piece
Turmeric Powder a big Pinch
Garlic 2 Cloves
Dalia 1 1/2 Tbsps
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash fenugreek leaves thoroughly and roughly chop it.
Remove stems, wash and chop the green chillies.
Peel and chop the onion.
Peel, wash and finely chop the potato.
Peel and crush the garlic cloves.
Grind dalia / roasted gram into fine powder using a spice grinder.
Soak tamarind in few tablespoons of warm water and extract the thick pulp discarding any veins.

Soak puffed rice in enough water for couple of seconds to half a minute.
Strain the puffed rice and keep aside.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic.
Fry briefly, add green chillies, potato (if using), onion and tamarind pulp.
Fry for a minute or two till onion is translucent and potato turns soft and stir in fenugreek leaves.
Once the fenugreek leaves are fried well, stir in soaked puffed rice and salt.
Mix carefully and make sure all the excess moisture is gone (if any).
Stir in ground dalia powder and serve fenugreek leaves puffed rice upma as a breakfast or as a snack.
Notes: Don’t over soak the puffed rice.

Suggestions: If puffed rice is over soaked, then spread it on a kitchen towel and let it dry for couple of minutes before using it.
Variations: You can also check other recipes with puffed rice here.
Other Names: Fenugreek Leaves Puffed Rice Upma, Menthikura Maramarala Upma.

Cabbage Rice Flour Rotti

8 Dec

cabbage_rice_rotti
Cabbage Tapala Rotti.

Cabbage is shredded and is boiled in water. Rice flour is then mixed with cabbage and green chili. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. Serve cabbage rice flour roti with lemon juice pickle, Click here for recipe of lemon juice pickle.
Makes: 1 Cabbage Rice Flour Roti.

Ingredients:

Rice Flour 1/2 Cup
Green Chile 1
Cabbage (Shredded) 4 – 6 Tbsps
Cumin Seeds a Pinch
Salt to taste
Oil 1 Tbsp

Method of preparation:

Remove stem, wash and chop the green chile into small circles.
Bring to boil around 3/4th cup of water, add shredded cabbage, green chiles and sufficient salt.
Let the water bubble for a minute and remove from heat.
Add rice flour to the above pot and stir well.
Add little more rice flour if necessary.
When warm enough to handle, form the dough into soft ball.

Heat a flat pan on medium heat.
When pan gets little warm, place the cabbage rice flour dough ball on the flat pan.
Press the dough and spread it with help of wet fingers into thick rotti (around 7 inch diameter).
Sprinkle cumin seeds and pour a tsp of oil on and around the rotti.

Cook for a minute or two until the bottom side turns light golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
Remove rotti from heat.
Serve immediately cabbage rice flour rotti with  lemon juice pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the rotti well.

Suggestions: If the rotti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Rice Flour Yogurt Rotti, Spicy tapala Roti etc…
Other Names: Cabbage Rice Flour Roti, Cabbage Tapala Rotti.

Cracked Wheat Eggplant Upma

4 Dec

wheat_eggplant_upma
Vankaya Godhuma Ravva Upma.

Baby Indian eggplants are chopped up and cooked in oil along with spices and onion. Cracked wheat is briefly fried along with fried eggplant and cooked in enough water till soft and fluffy. Serve cracked wheat eggplant upma immediately.
Makes: around 4 Servings of Cracked Wheat Eggplant Upma.

Ingredients:

Cracked Wheat 1 1/2 Cups
Baby Indian Eggplants 3
Green Chiles 5 – 6
Ginger 1 inch Piece
Onion 1 Small
Lemon 1/4 Piece
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and chop eggplants into small pieces.
Remove stems, wash and chop the green chiles.
Peel and finely chop the onion.
Peel and mince the ginger.

Bring to boil 3 cups of water in a sauce pot and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add minced ginger, onion, green chiles, eggplant and salt.
Fry for few minutes until eggplant turns little soft, stir in cracked wheat.
Fry briefly and pour the boiled water and mix well.
Cover and simmer for 2 – 3 minutes and remove from heat.
Leave it covered for around 5 minutes before stirring and adjust salt if necessary.
Squeeze quarter of a lemon and serve cracked wheat eggplant upma immediately.
Notes: Make sure not to overcook the eggplant.

Suggestions: Adjust spice with green chiles.
Variations: Check other recipes with cracked wheat here.
Other Names: Cracked Wheat Eggplant Upma, Vankaya Godhuma Ravva Upma.