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Low Fat/Low Cal Break fast items.

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Feb 28, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Dhokla

    Ingredients :
    Gram flour Dhokla
    250 gms gram flour
    3 tsp lemon salt
    2 tsp cooking soda
    3 tsp sugar
    a pinch of turmeric
    salt to taste
    15 gms refined oil
    10 gms mustard seeds
    a pinch of asafetida
    4 green chilies
    3 red chilies
    Coriander leaves for garnishing

    Method:

    Sieve the flour, add sufficient water and make a fine batter.
    To this batter, add lemon salt, sugar, cooking soda, turmeric, salt to taste and mix well until the batter rises and foam forms.
    Add water to the pressure cooker and boil for some time. In another small bowl, add the batter and arrange in the cooker.
    Cook the batter on steam for 15 minutes.
    Remove bowl from the cooker, cut the dhoklas into diamond shapes and arrange them on a plate.
    Heat oil in a pan and season with mustard seeds, red chilies, asafetida, green chilies and pour over the dhoklas.
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Idly Uppma

    Idly 5 - 6
    Onion 2
    Green chilly 4 – 5
    Salt
    Oil 1 - 2 spoons
    Mustard seeds ½ sp.
    Udad dal 1 sp
    Channa dal 1 sp

    Method:

    Cut/mash idlies. Keep aside.
    Pour only 1/2 sp oil in a pan, make seasoning.
    Add chopped green chilies and cut onions.
    Fry well. Add mashed idlies and salt.
    Mix well and remove from the fire.
    A nice tiffen is ready.
    Garnish with fresh coriander leaves.
    Serve with sambar or chutney
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Idly Uppma 2


    Idly 4
    Dosa milagai powder/Dosa chilly powder 2 table spoon
    Salt
    Oil 1 spoon
    Mustard seeds ½ sp.
    Udad dal 1 sp

    Method:

    Cut/mash idlies. Keep aside.
    Pour oil in a pan, make seasoning.

    Add mashed idlies, dosa milagai powder and salt.
    Mix well and remove from the fire.
    A nice tiffen is ready.
    Garnish with fresh coriander leaves.
    Serve with sambar or chutney.

    You can add cut tomatoes in this.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Masala and veg. mixed with Idly

    Ingredients:

    4 idlis, cubed
    1/2 tsp. coriander powder
    1 cup mixed vegetables of your choice
    1/4 tsp. turmeric powder
    2 onions,
    chopped 2 cinnamon sticks
    1 small piece ginger,
    finely chopped 2 cloves
    2 green chilies,
    chopped 2 cardamoms
    1/2 tsp. red chili powder 1 tbsp of fresh coriander
    mint leaves
    Oil 1 sp only

    Method:

    Heat oil in a pan and add the cinnamon, cloves and cardamom.
    Then add the chopped onions and stir for few minutes till they turn golden brown.
    Now add the vegetables and saute for few minutes.
    Then add the ginger, salt, chili powder, turmeric and coriander powder.
    To this add the idlis and stir till contents are thoroughly heated. Transfer into serving dish and garnish with mint and coriander leaves.

    Note: Garlic can also be added. Add few tomatoes if desired. The idlis can be made to very small pieces using your hands instead of cutting into cubes for this dish. Try out the masala idly.

    You can add extra green chilies instead of red chilly powder.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rice rava Uppma

    Less oil Uppma also good for break fast. Here let us see some varities of Less oil uppma.

    · Rice rava 2 cups
    · Thur dal 2 table spoons.
    · Mustard seeds
    · Channa dal
    · Udad dal
    · Red chilies 4 - 5
    · Green chilies 2 -3 (optional)
    · Curry leaves
    · Asafetida powder
    · Salt
    · Oil to seasoning 1 sp only.
    1. Put rice and thur dal in a mixer grinder and make rava.
    2. Put a deep pan and make seasoning.
    3. Add 5 cups of water and bring it to a boil. Now add curry leaves and salt.
    4. Add grind rava in that and stir continuously to avoid lumps.
    5. Sim the flame and close the pan with lid.
    6. Keep as it is for more than 5 minutes and again stir well.
    7. Check whether rava cooked or not.
    8. At this time if you feel the uppma needs more water add and stir well.
    9. Other wise just close the lid and keep as it is for another 2 -3 minutes.
    10. Remove from the fire and serve with coriendert chutney.
    11. Generally this particular uppma will be tastier after it comes to room temperature.
    12. Serve with any parrapu sambar.

    Note: Wash the rice, drain it and spread it in a cloth. Then make rava and use as per the recipe. This will give you white uppma.

    Note: To make easy Uppma, after seasoning, pour water in a cooker compartment and put rava, seasoning in that mix well. Pressure cook it till 2 whistles. Remove and serve.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rice Rava Uppma kozhukattai



    Even we can use less oil for this than Rice Rava Uppma. Because we are going to steam this dish.

    Ingredients:

    · Rice rava 2 cups
    · Thur dal 2 table spoons.
    · Mustard seeds
    · Channa dal
    · Udad dal
    · Red chilies 4 - 5
    · Green chilies 2 -3
    · Curry leaves
    · Asafetida powder
    · Salt
    · Oil to seasoning 1/2sp only.


    1. Wash rice and dal, dry them. Then put rice and thur dal in a mixer grinder and make rava
    2. Put a deep pan and make seasoning with 1/2 sp oil.
    3. Add 5 cups of water and bring it to a boil. Now add curry leaves and salt.
    4. Add grind rava in that and stir continuously to avoid lumps.
    5. Sim the flame and close the pan with lid.
    6. Keep as it is for more than 5 minutes and again stir well. (If it is half cooked also ok.)
    7. Remove from the fire and spread it in a plate and bring it to the room temperature.
    8. Make 'oval shape balls' out of the prepared uppma.
    9. Keep all the balls, i.e. kozhukattais on idly plates and steam like idly.
    10. Remove from the fire and serve with coriender chutney or sambar.

    You can serve this uppma kozhukattai also after it comes to room temperature.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Wheat Rava Uppma

    Ingredients:
    · Wheat rava 2 cups
    · Mustard seeds
    · Channa dal
    · Udad dal
    · Red chilies 4 - 5
    · Curry leaves
    · Asafetida powder
    · Salt
    · Oil to seasoning 1sp only

    1. Put a deep pan and make seasoning.
    2. Add 2 - 3 cups of water and bring it to a boil. Now add curry leaves and salt.
    3. Add grind rava in that and stir continuously to avoid lumps.
    4. Sim the flame and close the pan with lid.
    5. Keep as it is for more than 5 minutes and again stir well.
    6. Check whether rava cooked or not.
    7. At this time if you feel the uppma needs more water add and stir well.
    8. Just close the lid and keep as it is for another 2 -3 minutes.
    9. Remove from the fire and serve with mint chutney or sambar.

    Note: To make easy Uppma, after seasoning, pour water in a cooker compartment and put rava, seasoning in that mix well. Pressure cook it till 2 whistles. Remove and serve.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Vermicelli Uppma.

    · Rava 1 cup
    · Vermicelli 2 cup
    · Mustard seeds
    · Channa dal
    · Udad dal
    · Green chilies 4 – 5
    · Onion 1 (Optional)
    · Curry leaves
    · Asafetida powder
    · Salt
    · Oil to seasoning 1 sp only

    1. Put a deep pan and make seasoning.
    2. Fry rava with that and after frying it, add vermicelli in that and fry till they become golden brown. (At this time you can add chopped onions)
    3. Add 2 - 3 cups of water and bring it to a boil. Now add curry leaves and salt.
    4. Sim the flame and close the pan with lid.
    5. Keep as it is for more than 5 minutes and again stir well.
    6. Check whether rava cooked or not.
    7. At this time if you feel the uppma needs more water add and stir well.
    8. Mix well. Low the flame.
    9. Just close the lid and keep as it is for another 2 -3 minutes.
    10. Remove from the fire and serve with coriender chutney or sambar.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Poha Uppma

    · Poha 1 cup (Thick )
    · Onion 1
    · Mustard seeds
    · Channa dal
    · Udad dal
    · Green chilies 4 - 5
    · Curry leaves
    · Asafetida powder
    · Salt
    · Oil to seasoning 1/2 sp.
    · Lemon Juice 1/2 to 1 sp.

    1. Put a deep pan and make seasoning. Wash and squeeze poha and keep aside.
    2. Cut onion and green chilies with seasoning and fry well.
    3. Now add squeezed poha in that and mix well.
    4. Add salt and sim the fire.
    5. Just stir and remove from the fire
    6. Add lemon juice and mix well.
    7. Serve with tomato ketchup or any chutney except coconut chutney.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rava Uppma


    Ingredients.

    Fried rava 1 cup
    Mustard seeds 1spoon
    Udath dal 1 spoon
    Channa dal 1 spoon
    Turmeric powder 1 spoon
    Asafetida powder

    Curry patha a few leaves
    Onion 2 medium size
    Green chilies 4 - 5
    Tomato 1 (optional)
    Vegetable shortening or oil to prepare uppma. 1-2 spoon
    Salt to taste.

    · First make seasoning; add green chilies, onions, and curry patha..
    · Fry well. Add fried rava and fry well again.
    · Add turmeric powder and asafetida powder. Add salt.
    · Then add water and cook rava well and prepare uppma.
    · Add cut tomatoes.
    · That is all. Now rava uppma is ready.
    · You can serve this with coriendert chutney or sambar.
     

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