Mira (Mimur), When can I come to your home for breakfast? Extremely appetizing healthy breakfasts. Regards, Malathy
Hello Mira ka, Drool worthy recipes! especially i am a big fan for your string hoppers recipe ...Yum!!! Thank you
Hello Everybody !!!!!! Here's my recipe too..... Cabbage, Carrot, Paneer grilled sandwich [h=2]To Be Mixed Into A Stuffing 1 cup finely chopped cabbage 1/2 cup grated carrot 1/2 cup grated paneer (cottage cheese) 2 tbsp finely chopped coriander (dhania) 2 tsp finely chopped green chillies 1/2 cup grated processed cheese salt to taste[/h] Method Divide the stuffing into 3 equal portions and keep aside. Apply 1 tsp of butter on each bread slice and keep aside. Place a bread slice on a flat, dry surface with the buttered side facing downwards. Spread 1 portion of the stuffing evenly over it and sandwich it using another slice of bread with the buttered side facing upwards. Grill in a pre-heated sandwich griller for 4 to 5 minutes or till it turns crispy and brown from both the sides. Repeat the steps 3 to 5 to make 2 more sandwiches. Cut each sandwich into 2 equal pieces diagonally.
Posting an older recipe from my blog(I have also posted it here in IL). Thepla-e'-Egg-Sweetcorn rolls Ingredients: For thepla Wheat flour:1 cup Besan:1/2 cup cornflour:1tbsp Ajwain powder:1tsp Haldi:1/4 tsp Redchillipowder:1tsp Kasuri methi:2 tsp Salt to taste Oil:1tsp Dhaniya powder/Garam masala:1tsp For covering thepla with egg: Eggs:2 Onion:1 finely chopped Chillipowder:1/4tsp Salt to taste Pepper powder:1/4tsp For stuffing: Sweet corn:1 cup Butter:1/4tsp Salt to taste Pepper:1/2 tsp chillipowder:1/4tsp Procedure: Knead the dough for thepla by mixing all ingredients and adding little water at a time to make a soft dough and keep aside Mix eggs, onion, chillipowder, salt and pepper and keep aside Cook Sweetcorn using dash of butter, salt, pepper and chillipowder and keep aside Divide the dough into small round balls and rollout to round theplas Heat tava and cook the thepla on one side. turn over and spread the egg mixture on the cooked side When the other side is cooked turn over and cook the egg side Turn over and place the sweet corn in center and roll the theplas. close the edges and one corner with little egg mixtureand let it cook. Take away and prepare the remaing theplas in similar way. Yummy Thepla-e'-Egg-Sweetcorn rolls are ready to be served. Can be had with Curd(pinch of salt and chillipowder) or nimbu achar or tomato sauce.
Very Good morning to all my IL friends, Here's my today's breakfast :- This is my own innovation. Hence can name according to your views. Anyways, I named it as "Fried Rice Sevaiya" with pulishery..... FRIED RICE SEVAIYA INGREDIENTS for SEVAIYA Rice flour - 2 cups Salt - 2 pinch water - to knead Mix all above and knead to a dough. Then stuff the dough in sevanazhi (seva maker or noodles press) after putting the large hole disc in the mould. Press & rotate directly on idli maker (as picture attached) and allow to steam for 5-10 minutes. Once done, allow it to cool. INGREGIENTS for TEMPERING Onion (large) - 2 nos whole red chilli - 2-3 stalks chana dal - 1 tspn curry leaves (kadipata) - 2 stalks sambhar masala - 1 tspn (you can change it to different version and accordingly change the masala powder for e.g red chilli powder, hing, garam masala-as per your taste) salt - 1 pinch oil - 2 tspns (oil can also be changed according to your taste for e.g coconut oil, ground nut oil and even til oil would taste different) jeera - 1/2 spns rai (mustard) - 1/2 spn til - 1/2 spn haldi - 1/2 spn Take a large pan, pour oil, rai, when rai splutters add red whole chilli, kadipata, jeera, til. add chopped onion, chana dal, fry a little till golden brown (you can even add singdhana (peanuts-whole/crushed), add haldi, salt (be sure not to put more as we have already added salt in sevaiya) sambhar masala mix thoroughly, finally mix with steamed sevaiya and serve hot. Sevaiya goes well with pulishery. PULISHERY Oil - 2 tsp red whole chilly - 2 nos. kadipata - 2 stalks salt - as per taste curd - 2 bowls haldi - 1/2 spn for grinding coconut - 1/4 coconut scrapped or grated green chilli - 3-4 nos kadipata - 2 stalks jeera - 1 spn Initially take a mixer jar and grind all above ingredients to a smooth paste. Take a pan, pour oil, add rai, allow to splutter, add kadipata, red whole chilli, salt, haldi, pour the smooth paste (be sure the gas is in simmer) finally add curd and allow to boil a little. This can be served with rice too...
