Bread Uttapam

Ingredients

• Bread - 5 slices
• Curd - ½ cup
• Rava/Semolina - ½ cup
• Maida - 2 tbsp
• Tomato - 1
• Onion - 1

Preparation

1.Take out the bread crusts and break it into small pieces.

2.In a grinder add curd, rava, maida, bread pieces and water. Grind everything to a thick, smooth and even paste.

3.Take out the mixture in a bowl. Add chopped tomato, onion,coriander leaves and salt. Mix everything and make a thick batter.

4.Heat a pan at medium heat and spread some oil on it. Pour spoonful of batter and spread it to make a small pancake. Pour some oil around uttapam to make it crispy.

5.Flip it over and cook till bread uttapam become  crispy from both sides. Serve bread uttapam with your favorite chutney or sauce.

Bun Upma

Preparation is almost same as Bread Upma.

Ingredients

• Buns - 4-6 (depends on size)
• Butter - 1 tsp 
• Curry leaves - 1 sprig
• Green Chillies - 2
• Onion - 1
• Tomato - 1
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp

Preparation

1.Heat butter in a pan and let it melt completely. Toss the buns in a mixer for 1 minute.

2.Add mustard seeds, curry leaves, green chillies, onions and stir fry them. Mix everything till the onions turns translucent.

3.Add tomato and mix well. Add turmeric powder, red chilli powder, salt and cook it till the tomatoes turn soft.


4.Add the bread pieces in the tomato mixture and toss them well to coat all the bread pieces well. Serve hot.

Plantain Puttu / Ethapazham Puttu

Ingredients

• Rice flour - 2 cups
• Ripe plantain - 1, chopped
• Sugar - 1tsp
• Coconut - 1/2 cup
• Salt

Preparation

1.In a bowl, mix rice flour and salt, then add water little by little and make it wet and mix well with hand without any lumps. Sprinkle some sugar on the banana pieces.

2.Boil water in a cooker with lid & without weight. In the mold/puttu maker,add a tbsp of grated coconut followed by plantain slices and then top with the moistened rice flour.Again top it with a second layer of plantain slices and grated coconut,cover with lid.

3.Place on cooker and steam cook until the steam comes out of the tiny holes on top of the lid for 5 minutes.Remove from cooker and invert on a plate and serve.

Egg Dosa

Ingredients

• Dosa Batter 
• Egg – 1 each for 2 dosa
• Tomato - 1
• Small onion - 5
• Green chilli - 1
• Salt

Preparation

1. Beat egg with chopped onion, green chilli, and salt and keep it aside.

2. Heat a flat tawa and grease it with oil. Pour the batter and spread it to a thin round.

3. Pour 3 tbsp of beaten eggs over it. Put some pieces of chopped tomato on the top.

4. Cover it with a lid and cook for 2 mins. Now flip it to the other side and cook for a min. Serve hot.

Onion Poha/ Kanda Poha

It is a popular Maharashtrian breakfast recipe. It used to be made with onions. So it is called Kanda poha.

Ingredients

• Poha/Aval - 1.5 cup
• Onion - 1,large
• Turmeric powder - 1/4 tsp
• Peanuts - 2 tbsp
• Green Chilli - 1
• Sugar - 1 tsp

Preparation

1.Rinse the poha in water till they soften. Dry roast the peanuts in a pan till they become crunchy.

2.Add sugar, salt and turmeric powder to the poha and gently mix.

3.Heat oil in the pan.Crackle the mustard seeds.Add onions and saute them till they become translucent.

4.Add curry leaves and green chilies. Saute for a minute. Add the roasted peanuts and stir.

5.Add the poha and stir. Cover and steam the poha for 2-3 minutes on a low flame. while cooking stir every 1.5 minutes.

6.Switch off the fire and let the poha remain covered for 1-2 minutes.Sprinkle some lemon juice, coriander leaves(i didnt use it here) and grated coconut.

Sweet Vermicelli Upma



Ingredients

• Vermicelli - 1 cup
• Water - 2 cups
• Curry leaf - 1 sprig
• Urid dal - 1/2 tsp
• Onion -1
• Red chilly -1
• Sugar - 1.5tsp
• Ghee- 3 tsp

Preparation

1.Boil water and add sugar and a pinch of salt. Add 1tsp of ghee in a pan and roast the semiya till light brown.

2.Heat 1tsp of ghee in a pan and add mustard seeds. When it splutter,add urid dal.

3. Add curry leaf, red chilly and chopped onion. Fry it for some time. Add semiya and mix it well. Then add boiled water.

4.When it cooked well and water evaporates, switch off the flame. Serve it hot.

Wheat Paratha

It is a flatbread, the name refers layers of cooked dough.It can be round,square,triangular shapes. Different types of parathas can be made,only the stuffing varies. This is a plain paratha recipe.

Ingredients

• Wheat flour/atta - 2 cups 
• Salt- ½ tsp 
• Water 
• Oil/ghee 

Preparation

1.In a bowl take whole wheat flour. Add salt, 1 tbsp oil and water.mix and then knead into a smooth soft dough. add more water if required while kneading. cover and keep the dough aside for 30 minutes.

For square folded paratha 

2.Roll a medium sized ball on a lightly dusted board to a circle of about 4 to 5 inches in diameter.spread some ghee on the rolled dough.

3.Bring one side of rolled dough towards the center and press lightly.now spread again some ghee on the folded part.

4.Fold the opposite side of the rolled dough on top of the folded part. press lightly. Again spread some ghee on this second folded part.

5.Fold the right side and bring towards the center. Spread some ghee on this fold too. Lastly fold the left side on top of the right fold.

6.Sprinkle some flour on the folded paratha.  Begin to roll. Add some more flour if required while rolling. Roll into a square paratha.

7.Heat tava and place the paratha on the tava. the tava should be medium hot. you will soon see the paratha puffing up from the base at some places. Flip the paratha when the base is ¼ cooked. Spread some ghee.

8.Flip again when the second side is about ½ cooked. Spread some ghee on this side now.

9.Flip again a couple of times till you see more brown spots and the paratha is cooked evenly. serve these plain parathas with any curry of your choice.

You can also try,

Methi Paratha

Mooli Paratha

Aloo Paratha

Mushroom Pasta

Ingredients

• Pasta - 1 cup
• Mushroom - 150 gms
• Capsicum - 1
• Onion - 1,finely chopped
• Garlic - 2 cloves, finely chopped
• All purpose flour/maida - 2 tbsp
• Milk - 1/2 cup
• Butter - 1 tbsp
• Salt and black pepper as required

Preparation

1.Heat enough water with salt & a few drops of olive oil till it begins to boil.

2.Add the pasta and cook the pasta till they are completely cooked. Once cooked, drain and keep them aside.

3.Rinse the mushrooms well in water, drain them. Trim the stalks and slice them. keep aside.

4.Chop the capsicum and keep aside. Peel and finely chop the onions and garlic.

5.Melt butter in a pan. add the garlic and saute for 1 minute on a low flame.

6.Add the chopped onions and saute till the onions become translucent.Add the sliced mushrooms and saute on a low to medium flame till the mushrooms have shrunk in size.

7.The mushrooms will release their juices initially and after continuous sauting, the juices will evaporate. After the liquids have evaporated and the mushrooms have cooked, add the chopped capsicum and saute for 4-5 mins on a low flame.

8.Add the 2 tbsp flour. Stir well and saute for 3-4 mins on a low flame. Add milk in a gentle stream to the pan and keep on stirring.

9.The flour will combine with the milk and you will see the sauce getting thickened slowly.Cook for about 2 minutes and add the pasta. Stir well and simmer for 1-2 minutes more.

10.Season with salt and pepper.

Idiyappam / String Hoppers

Ingredients

• Roasted rice flour - 1.5 cups
• Boiling water - 1 cup
• Grated coconut - ½ cup
• Salt
• Ghee - 1/2 teaspoon

Preparation

1.Combine salt , ghee and roasted rice flour . Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together.

2.Using your hands knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also.

3.Grease the top and bottom of idli moulds. Sprinkle the grated coconut on these moulds. Take small portions of dough and press each portion through Idiyappam mould  onto greased idli moulds.

4.Once the water starts boiling in the steamer, place the idli moulds and steam for 10 minutes on medium flame. Keep the steamed closed for a minute. Transfer the cooked Idiyappam to a serving plate.

Serve hot with Kadala curry, Egg curry or any curry of your choice.

Rava Dosa

Ingredients 

• Rava/semolina - ½ cup, unroasted
• Rice flour - ½ cup
• Wheat flour - 2 tbsp
• Green chili - 1, finely chopped
• Onion - 1 medium , finely chopped
• Curry leaves - 5 to 6 , chopped
• Ginger - ½ inch , finely chopped
• Water
• Salt

for tempering

• Oil - 1 tsp
• Mustard seeds - ½ tsp
• Cumin seeds - 1 tsp
• Oil or ghee

Preparation

1.Take the rava, rice flour, all purpose flour, green chilies, ginger, onion,  in a mixing bowl.

2.Heat 1 tsp oil in a small frying pan. crackle the mustard seeds first. the mustard seeds should pop before you add the cumin seeds. then add the cumin and curry leaves. saute for a few seconds till the cumin browns.

3.Add this tempering mixture along with the oil to the other ingredients in the bowl. add salt.

4.Pour water and make a thin batter without any lumps. the batter should be of medium consistency. keep aside for 15 to 20 minutes.

5.Heat the tava or non-stick pan. smear a bit oil.with a ladle pour the dosa batter from the edges towards the center.

7.sprinkle 1 tsp of oil from the top. 8.let the base becomes golden and crisp. flip and cook the other side. when both the sides are cooked, remove the dosa from the pan.

9.Serve the onion rava dosa hot with coconut chutney or Sambar.

Coconut Chutney

 Ingredients

• Coconut - 1/2 cup (grated)
• Green Chillies - 3
• Fried Gram -1 tbsp (also known as pottukadalai)
• Ginger - 1 small bit
• Salt to taste

Preparation

1.Grind coconut, green chillies, fried gram, ginger together with needed water and salt.

2.Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal.

3.When dal turns golden brown, add curry leaves and pour it over the chutney.

Bread Upma

Ingredients 

• Bread - 5 slices
• Onion- 1
• Tomato - 2
• Green chilli - 2 slit
• Ginger -1/2 tsp finely chopped
• Turmeric powder - a pinch
• Sambar powder - 1 tsp
• Ghee or oil - 2 tsp for frying bread
• Salt to taste

For the seasoning

• Oil - 2 1/2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - few

Preparation 

1.Cut bread into small pieces or pulse it in mixer 2-3 times.

2.Heat 2 tsp of ghee and roast the bread until golden brown. Switch off and let the bread be in the heat of the pan.

3.Heat oil in a pan, add mustard seeds, when it splutters, add onions, ginger, green chillies, curry leaves and saute until onions turn transparent.

4.Then add chopped tomatoes, turmeric powder, sambar powder, salt needed and cook until tomatoes are soft.

5.Then add bread pieces and toss until bread is well coated with the masala. Serve hot.

Tomato Cheese Pasta

Ingredients 

• Pasta - 1 cup
• Onion - 1
• Cheese - 2 tbsp
• Olive oil - 2 tbsp
• Tomato  - 2
• Garlic - 4 pods
• Pepper powder - 1/2 tsp

Preparation

1. Boil water, add salt and  1 tsp of olive oil in it. Add the pasta and let them to cook well.

2. Drain the pasta and mix it with 1/2 tsp of Olive oil and keep it aside. Cut onion and garlic finely.

3.Heat the pan and add 1 tbsp of olive oil  in it and saute the onion and garlic until little mushy.

4. Add tomato paste and saute the paste until raw smell goes.  Then add pepper powder and required salt in to it then mix well. Add half cup of water and bring them into boil.

5.When the oil is whooshes out well  stop the stove. Add the tomato mixture into the pasta and mix well. Add the grated cheese and 1 tsp of oregano seasoning into it and mix well.

Pasta in Tomato Sauce

Ingredients 

• Pasta - 3/4 cup
• Tomato puree - from 1 big tomato
• Garlic paste - 1 tsp
• Tomato sauce - 1 tbsp
• Tomato - 1 chopped
• Pepper - 1/2 tsp
• Olive oil - 1 tsp

Preparation

1.Boil water and cook pasta with salt until slightly soft yet crunchy enough to bite.Drain water and keep aside.

2.Heat olive oil in a pan, add garlic paste and saute until slightly browned.

3.Then add chopped tomatoes, toss it a minute.Then add tomato puree and saute until raw smell totally leaves.Add required salt and pepper, give a quick stir.

4.Then add the cooked pasta and mix well, add tomato sauce and sprinkle little water if the mixture is too dry.

5.Allow it to boil 2-3 mins until the pasta is coated well with the sauce.

Oats Puttu

 

Instant Oats - 2 cups
Salt- to taste
Coconut - 4 tablespoons

1.Roast the oats in a pan untill you get the roasted aroma.Powder the oats in a blender.
2.Sprinkle some salt and water (unlike normal puttu this requires very less water) and mix well and wet the mixture. It forms some lumps also.
3.Add the whole lot in to a blender and pulse for two three times. Now you get puttu powder without any lumps.
4.In puttu maker keep the grating , then add grated coconut, followed by two hands full of wet oats powder then again layer with grated coconut then repeat the the oats powder layer and top with coconut. Likewise fill alternatively the whole cylinder of the puttu  steamer.
5.Close the cylinder and keep on top of boiling water in side the puttu vessel, steam for 5-7 minutes till the steam comes out from the lid of the cylinder.

Chili Parotta

 

Parotta - 3
Capsicum, cubed - 1

For the Tomato Gravy:
Onion - 1
Green chillies - 2
Ginger, Garlic- 1 tablespoon together
Tomato - 1
Kashmiri chilli powder - 1 teaspoon
Coriander powder- 1 teaspoon
Garam Masala powder- 1/4 teaspoon
Curry leaves- 2 strand
Cinnamon bark- 1 small piece
Cloves-2
Cardamom-2
Oil- 3 teaspoons
Salt- to taste

To Grind as Paste:
Coconut- 1/4 cup
Cashew nuts- 5-6

1.Chop or cut the parottas to small pieces.
2.Grind coconut and cashew nuts together as a fine paste. First powder it inside the blender then add water and grind as a paste.
3.Heat oil in a pan and add Cinnamon, Cloves and Cardamom when you get the smell of it add onion and cook till translucent.
4.Add Green chillies, Curry leaves and cook for thirty seconds. Add Ginger, Garlic and cook till the raw smell leaves.
5.Add the Tomatoes and salt; cook till mushy. Add Chilli powder, Coriander powder and Garam masala powder; cook for thirty seconds.
6.Add 1/4 cup of water and cook the gravy for one minute on medium flame till starts to thicken. Now add the ground coconut paste and mix well and cook well for about a minute and switch off and keep aside.
7.In another pan heat a teaspoon of oil, add capsicum and cook till white spots starts to appear on the skin. Add the parottas and cook for a minute till the parotta gets the heat and becomes slightly crispy.
8.Now add the gravy and some curry leaves for flavour and  cook till the gravy totally is absorbed by the parotta and the parotta becomes soft.
9.Cook for about a minute or two and check for salt. Garnish with curry leaves and serve with Onion Raitha.

Puri

Ingredients 

• Wheat flour - 2 cups
• Milk - 2 tbsp
• Oil - 1tbsp
• Salt
• Water

Preparation

1.Mix flour, salt and milk in a bowl. Then add water little at a time and make a slightly stiff and smooth dough. Dough should not be too stiff nor too soft. Keep it covered for some time.

2.  Make equal sized smooth balls from the dough. Flatten it slightly. Roll it out into circles with a help of a rolling pin.. The rolled out puris should not be too thin nor too thick.
(You can apply a little oil on the rolling surface and then roll out puris, so that the dough does not stick to the board.)

3.Spread all the rolled out puris in a plate and start heating the oil in a kadai. When the oil is hot enough, take one rolled out dough and gently slide it from the side of the pan into the hot oil.

4. After a few seconds, slightly press the puri with the slotted ladle. This will help the puri to puff up nicely. Flip to the other side and fry till golden brown. Remove with a slotted ladle and place it in a colander to drain excess oil.

You can have Puri masala as a side dish for this.

Kallappam / Vellayappam

Ingredients

• Rice powder - 2 cups
• Grated Coconut - 1 cup
• Semolina - 2 tbsp
• Water - 1.5 cups
• Yeast - 1/2 tsp
• Sugar - 1/2 tsp
• Cumin powder - 1/2 tsp
• Sugar - 2tbsp

Preparation

1. Add 2 cups of water to semolina and cook till it is done. Let it cool. Add 1/4 cup lukewarm water to 1/2 tsp yeast and sugar. Keep it to rise. Grind the gated coconut with cumin powder and 3/4 cup water.

2. Once the cooked semolina is cool, add it to the rice powder. Combine well and add the yeast. Mix well. Add grated coconut paste to this and mix well.

3.Add 2 tbsp sugar and stir well. The consistency of the batter should be the same as idli batter. If the batter is too thick add little water and adjust accordingly. Keep the batter covered for 4-5 hours to rise. Once the batter is risen add 1/4 tsp of salt and sir well.

4. Heat a non stick pan and apply a little oil and pour the batter. Do not spread the batter since it will spread by itself. Cover and cook for 2 minutes, flip the appam and cook the other side also.

Scrambled Egg Burger

Ingredients

• Egg - 1
• Onion - 1, medium
• Tomato - 1, medium
• Green Chillies - 2
• Turmeric powder - a pinch
• Oil - 1/2 tbsp
• Salt

Preparation

1. Heat a pan with 1/2 tbsp of oil. Add the chopped onion and chilli. Mix and stir for a minute.

2. Add the tomatoes. Give a stir.  Put the flame on low and then crack the eggs into this. Sprinkle salt immediately.

3. Keep stirring until the eggs are cooked and it becomes scrambled and firm.

4. Cut the buns into half and slightly toast them on a pan with a drizzle of butter.

5. Take a half of bun and add the egg mix, pour some ketchup over it and close with other half.

Masala Dosa

Ingredients

• Potatoes - 2
• Onion - 1
• Ginger - 1 inch piece
• Green chilli - 3 (finely chopped or slit)
• Turmeric powder - 1/4 tsp
• Curry leaves - 1 sprig
• Urad dal -3/4 tsp
• Hing/Asafoetida - a pinch

Preparation

1. Wash and cut potatoes into half and pressure cook for 3 whistles. After it cools, peel the skin and mash it well. Keep it aside.

2. Cut onions lengthwise, slit green chilli and finely chop ginger.

3. Heat oil, add mustard seeds, when it splutters, add hing, urad dal. When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink.

4.Add turmeric powder, mashed potatoes and salt needed.Cook for few minutes until everything gets blended well. Switch off the flame.

5. Heat a non stick or iron tawa, add a drop of oil and rub half an onion on it. Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.

6.Using the back of the ladle, spread the batter in a circular motion. Drizzle a tsp of oil around the dosa and close it with a lid. (masala dosa should not be thick)

7.Once the edges starts browning and the dosa is cooked, reduce the heat, add 2-3 tbsp of potato masala, and fold the dosa. Remove from tawa and serve hot.

Beef Puttu

Ingredients 

• Beef - 1 cup (minced)
• Onion - 1/2 cup
• Ginger - 1/2 tbsp
• Garlic - 1/2 tbsp
• Tomato - 1/2 cup
• Green chilly - 4
• Curry leaves - 1 sprig (chopped)
• Coriander Powder - 1/2 tbsp
• Turmeric powder - 1/4 tsp
• Garam masala - 1/2 tbsp
• Pepper powder - 1/2 tbsp
• Fennel seeds - 1/4 tsp(crushed)

Preparation

1.Heat oil in pan and saute onion till brown. Add minced ginger,garlic,green chilly,curry leaves and cook till soft.

2.Add all powders and fennel and mix well till spices coated with ingredients. Add tomato and cook till soft.

3.Add minced beef and salt and cook for 15 minutes. Once it is done let it cool down.

 Refer Puttu to know how to make Puttu.

4.In the puttu maker layer coconut,rice flour,beef masala again rice flour and coconut in this order.Steam it for 6-8 minutes in medium heat and remove.