BREAD UPPUMA

Bread uppuma is a good breakfast or evening snacks. It can be an alternative for the normal bread sandwiches and also those who don't like bread will like this uppuma very much.It can be used for kids lunch box. It is very easy to make and very tasty also. Hope you people will like this. This recipe came handy when I found there is nothing for evening snack and only few pieces of bread .

Ingredients

1. Tomato - 01 No
2. Ginger - 1/2 inch piece
3. Green Chilies - 02 Nos
4. Slices of Bread - 06 Nos
5. Garam Masala - 01 Tsp
6. Turmeric Powder - 1/4 Tsp
7. Red Chilli Powder - 1/2 Tsp
8. Butter or Oil - 03 Tsp
9. Curry Leaves - 04 Leaves
10. Mustard Seeds - 01 Tsp
11. Urad Dal - 01 Tsp
12. Salt - As per Taste

Method:

1. Cut the bread into small squares. (01 slice should be cut into about 09 squares)
2. Heat the oil or butter.
3. Put in the urad dal and mustard seeds and curry leaves.
4. When the urad dal turns light brown put onion into it.
5. Saute till the onions turn light brown.
6. Put ginger and green chillies and fry for 2 minutes.
7. Now add bread pieces into it.
8. Keep stirring the mixture otherwise bread will stick to the bottom.
9. Now add  all the remaining masalas and mix well.
10. Then add salt and tomatoes.
11. Mix everything well and cook for 5 minutes.

Serve hot with tea or coffee

Wheat Upma

Wheat Upma is a healthy breakfast recipe. It is good for person having diabetics.

Wheat Upma

Ingredients

1. Broken Wheat - 01 Cup

2. Oil - 2 Tbsp

3. Mustard - 01 Tsp
    Red Chilli (Dry) - 01No
    Curry leaves - Few

4. Small Onion(Chopped) - 1/2 Cup

5. Red chilli Powder - 1 Tsp
    Coriander Powder - 1 Tsp
    Fennel Seeds - 1/2 Tsp
    Cinnamon - Small Piece
    Cardamom - 01 No

6. Boiling Water - 02 Cup

7. Salt - As per your taste

Methods

1. Heat Oil and crackle the mustard seed.
2. After this add red chilli, curry leaves and chopped onion 
3. Fry till onion become soft.
4. In this add items mentioned in Sl no. 5 of ingredients and fry for few minutes.
5. Then, add broken wheat into it and fry it.

6. When nice smell comes out, add water and salt as per your taste.
7. Cover and cook it till wheat is properly cooked



 Serve Hot

MYSORE MASALA DOSA

 Masala Dosa

There are many varieties of masala dosas. Today I tried the Mysore Masala Dosa. This is one of the favorite breakfast for me and my husband. I usually make this when some relatives came to visit us.

Ingredients

For Dosa:

• Raw Rice - 1 cup
• Par boiled rice (Cooked) – 1/2 cup
• Urad dal - 3/4 cup
• Methi seeds - 1 tsp
• Salt to taste

For Potato Masala:

• Potatoes (Large, Boiled, Mashed)- 02 Nos
• Onion (large, sliced) – 01 No
• Green chilies (slit) - 2-3 Nos
• Ginger (finely minced) - 1"
• Garlic (finely minced) – 05 nos
• Turmeric powder - 1/4 tsp
• Salt to taste

For tempering of Potato Masala:

• Mustard seeds - 1 tsp
• Urad dal - 1 1/2 tsps
• Curry leaves - 1 sprig

For Red Chutney:

• Red chilies - 4-5
• Coconut (fresh and grated) - 1/4 cup
• Garlic - 1 large clove
• Salt to taste

Methods

To make the dosa batter

1.  Soak rice, urad dal and methi seeds in a large bowl with enough water for 4-5 hours.  
2. Drain the water from the soaked rice-dal mixture and grind along with cooked para boiled rice, adding little water while grinding. It should be a smooth paste, neither too thick nor runny. Add enough water to make a smooth batter. Add salt to taste and mix it well
3. Ferment the dosa batter overnight. It will rise on fermentation.

To make potato masala

1.   Heat oil in a heavy bottomed vessel. Once the oil is hot, add mustard seeds and as they begin to splutter, add urad dal and allow the dal to turn red. Add curry leaves, green chilies and ginger and mix for a few seconds. Add the sliced onions and saute till it become soft.

2.   Add the turmeric powder and mix. Add the boiled potato and mix well.

To make red chutney

1. Grind the red chilies, garlic, grated coconut and salt to a fine paste. Remove to a bowl.

To make the dosas

1. Heat a non stick dosa pan and pour 2 ladles full of dosa batter. In sweeping circular motion, use the back of the ladle to spread it in thick concentric circles.  
2.  Drizzle oil along the edges of the dosa, drizzle melted butter or ghee all over the dosa. Cook the dosa on medium flame till the base begins to brown. Just before removing the dosa, smear a heaped tsp of red chutney all over the dosa. Place a ladle full of potato masala on one half side of the dosa, fold the dosa over the potato filling and remove to a serving plate. Prepare dosas with rest of the dosa batter.
   

Serve Mysore masala dosa warm with sambar and coconut chutney.

Mini Rice Ball in Chikpea Masala

Mini Rice ball in chikpea masala mix was tried by me in my kitchen for breakfast today. It came very tasty so I felt to share this as my new year special recipe.

Mini Rice Ball in Chikpea Masala

Ingredients

For Mini Rice Balls

1. Rice Flour - 2 Cups
2. Water - As required
3. Salt - As per Taste

For Chikpea Masala

1. Chikpea - 1 Cup
2. Small Onion(chopped) - 10 nos
3. Chili Powder - 1 tsp
4. Coriander Powder - 1 tsp
5. Chicken Masala or Garam Masala Powder - 1 tsp
6. Turmeric Powder - a pinch
7. Oil - 1 tsp
8. Cumin Seed - 1/2 tsp
9. Coriander leaves - few

Method

1. Heat water along with salt and put it in rice flour and make dough of it.
2. Make small rice ball and cook it in idli cooker and keep it aside
3. Pressure cook the chikpea and keep it aside
3. Heat oil in pan and splutter cumin seed.
4. Add small onion and salute it till it become soft
5. Add coriander powder, chili powder, chicken masala and turmeric powder and salute it for few minutes.
6. Add cooked chickpea along with its water into it.
7. When it start boiling add cooked small rice ball in it and cook for 5 minutes till chikpea masala mix well with rice balls.
8. Garnish with coriander leaves

Serve hot.

Please try this recipe and give your valuable comments, which will help me to try some more recipe and share with you people.

Aloo Paratha

Aloo Paratha

Aloo paratha is a North Indian dish. I have eaten this dish from my north Indian friend’s house. Since I like that very much, I collected the recipe from them. I made this dish in my home and it came very good and now almost all Sunday I used to make this dish as my husband like it very much.

Ingredients

Wheat flour(Atta) – 01 cup

Potato (Big) – 03 nos

Green chili – 03 nos

Ginger (chopped) -01 inch

Coriander leaves (chopped) – few

Dry mango powder – 02 tsp

Salt - As per taste

Oil – 02 tbsp

Cumin seed – 01 pinch

Ghee – little

Method

Make dough as we make for chapatti by adding required water and salt to the wheat flour. Make small balls of it and keep it aside.

Now, boil potatoes in pressure cooker and mash the potatoes with hand.

Add the green chilli, ginger, coriander leaves, dry mango powder and salt in to it and mix well.

Boil oil in a pan and crackle the cumin seed. Add potato mixture into it and mix it well.

Dust the board with wheat flour. Roll the dough into 3 inch diameter circles. Place the potato mixture in the centre and seal by pulling the edges of the rolled dough together to make a ball.

Make similar balls with all dough and potato mixture and let them to settle for 3-4 minutes before rolling them.

Roll the ball into a 6-inch circles (Note: Whenever dough sticks into the rolling stick or surface, lightly sprinkle dry whole wheat flour onboth sides of the semi rolled paratha)

Heat the tava on medium flame and place the paratha over it. After a few seconds flip the paratha over and spread little oil over it and again flip the paratha and lightly press it with a spatula. Flip it till both sides become golden-brown colour.

Parathas can be served with Coriander chutney and Plain curd.

Neer dosa

Neer dosa literally meaning Water dosa is a prepared from rice batter. It is light type of dosa. Neer dosa is a delicacy from of Tulu nadu region in Karnataka. 'Neeru' is the word for water in Kannada and 'Neer' in the Tulu. This is a instant dosa where no fermentation is needed. I ate this dosa in my husband's house.

Ingredients 

•          Rice: 2 ½ cups
•          Coconut scraped: 1 cup
•          Salt: to taste
•          Oil

Method

1.  Wash and soak rice in four cups of water overnight.
2. Drain and grind to a fine paste along with scraped coconut using a little water.
3. Add salt and enough water to get milk like consistency.
4.  Heat a non-stick pan/dosa tawa and pour just enough oil to grease it.
5. Stir and pour a ladle full of batter, taking care that it spreads in a thin, even layer.
6. Cover and cook in its own steam for two minutes. Remove carefully, fold into a triangle and serve immediately.

Neer Dosa is eaten with coconut chutney, chicken curry, fish curry or jaggery with grated coconut.