south indian breakfast

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Kanjipuram Upma

Posted by veeenajan on September 18, 2013
Posted in: Bachelors Recipes, Breakfast, Kids Special, Mother`s Special, vegetable dishes. Tagged: , , , , , , . Leave a comment

Ingredients

Kanjipuram Upma

Kanjipuram Upma

Roasted Rava-1cup

Big onion-1 medium

Ginger-one small piece

Curryleaves-1 string

Pepper-1/2tsp

Cashew nuts-5

Chanadal-1tsp

Cumin seeds-1 pinch

Mustard seeds-1/2tsp

Green chilli-2

Turmeric powder-less than 1/4tsp

Salt -to taste

Grated coconut-3tbsp

Water-3cup

Oil-2tbsp

Ghee-1/4tsp(opt)

Kanjipuram Upma

Kanjipuram Upma

Method

Heat oil in a kadai ..Add mustard seeds,chanadal,cumin seeds,pepper,broken cashewnuts  one bye one and stir well for few seconds .

Then add curry leaves,finely chopped onion,ginger .green chilly and turmeric powder …

Saute well for 5 minutes in medium heat until the onion become soft ..

Now add 2tbsp of grated coconut and salt ..Stir ..

Then add boiled water and let it cook for 5 minutes ..

Check the salt ..Adjust if needed..

Finally add rava slowly and stir well ..

Add remaining 1tbsp of coconut too..

Stir continuously till reaches a  thick consistency ..

If u want u can sprinkle ghee and mix .. So the tasty and easy kanjipuram upama is ready to serve ..

U can serve with chutney ..Or u can have upma itself 🙂

Kanjipuram Upma

Kanjipuram Upma

Love

🙂

Veena

Rava Dosa

Posted by veeenajan on November 15, 2008
Posted in: Breakfast. Tagged: , , , , , , , , , , . 34 Comments

Ingredients

Rawa/Semolina unroasted -1/2cup
Roasted Rice flour-1/2cup
Maida-1/4 cup
water-2 1/2cup to 2 3/4cup
Curd-1 1/2tbsp
Salt-
Cumin powder -1/4tsp
Asafoetida Powder-2pinch
Ginger-1/2tsp
Green chilli-3
Pepper-few
Cashewnuts-5
Curry leaves-1
Coriander leaves
Oil/ghee-

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Method

Mix rava,maida,rice flour ,curd , green chilly ,curry leaves ,hing,ginger ,cashew nuts ,pepper,salt ,cumin seeds and mix well.

Add 2 cups of water and mix .. Soak for 20 minutes
Then mix and add 1/2 to 3/4 cup of water and mix well..

 

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Heat the non stick tawa and when it is hot

Take one ladle or small cup full of batter and just pour from outside to inner side of the tawa ..
Then sprinkle ghee or oil and cook ..Then turn it to other side and cook for another one minute .. So the tasty ,crispy Rava dosa is ready to serve ..

Serve hot with red chutney, white chutney or sambar ..

 

Love 

🙂

Veena

Vegetable Uppuma

Posted by veeenajan on May 15, 2008
Posted in: Breakfast. Tagged: , , . Leave a comment

Ingredients

Roasted Semolina(rava)-2cups

Big onion -1/2(chopped)

Ginger-1tsp(chopped)

Green Chilly-1(chopped)

Carrot-1/2 finely chopped

Beans-1/4 cup

Cauliflower-1/4cup

Green peas-1/4cup

Curry leaves-10

Dry Red Chilly-2(chopped)

Mustard seeds-1/2tsp

urad dal(uzhnnu parippu)-1/4tsp

Salt-to taste

Water-31/2cup

oil-3Tbsp

Method

At first cook the green peas and keep that aside .Peal all the vegetables and cut into small size ..Wash them properly and keep them also aside..

Now heat oil in a kadai and add dry red chilly and mustard seeds and urad dal…Then add onion ,ginger,green chillies and curry leaves .. Stir well..Then add all the vegetables except green peas and salt .. Saute well for 10 minutes …After that add water 3 cups of water and close the kadai with a lid and bring to boil…With in this time the vegetables will be 3/4th cooked …(If u want u can add cooked vegetables also)..Now add the rava in a flow, stirring continuously to prevent lumps from forming.Cook for a few minute stirring all the while …Now check the salt and switch off the fire and close the kadai with a lid..After 10 minutes open the lid and again stir well…Now ur vegetable uppuma is ready to serve …

Vermicelli Uppma

Posted by veeenajan on April 10, 2008
Posted in: Breakfast. Tagged: , . Leave a comment

Uppma

Ingredients

Vermicelli -100gms

Urad dal(uzhunnuparippu)-1tsp

Carrot-1/4cup(cut lengthwise)

Beans-1/4cup(chopped)

Cauliflower-6-7 small florets

Mustard seeds-1/2tsp

Green chillies-4 finely minced

Cashew nuts-25gms(fried and chopped)

Ghee-4tsp

Salt-to taste

Big Onion-1/2(finely chopped)

Water-2cup

Method

Heat 2 tsp of ghee and fry the vermicelli to golden colour..Heat 2 tsp of ghee in another pan and put mustard seeds and let them splutter.Then add urad dal and when the dal become light red put chillies,onion and fry them lightly..Then add the vegetables and saute for 2 minutes..Then add salt and water ..Allow it to boil ..Reduce the flame and put in vermicelli and keep stirring at regular intervals till the vermicelli is totally cooked and is quite thick..Now add fried cashew nut bits and remove from flame.It should be served with hot coconut chutney..Children love to have this with tomato sauce …

Idiyappam/Rice Noodles

Posted by veeenajan on April 1, 2008
Posted in: appam, Breakfast. Tagged: , , . 1 Comment

In thrissur we used to call it as  nool appam..Its really easy to make and tasty too …


Ingredients


Fine rice flour-1cup (usually use fried rice flour ..U can get idiyappam podi in all groceries..so no worrying about frying and all… )

Boiled water-1 1/2cup

Salt-to taste

Coconut oil-3tsp

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Method


Boil  water in a deep bottomed vessel..When boiled add required amount of salt and coconut oil .We are adding oil to make the dough soft  …Then remove from the flame and add the rice flour and mix well with spatula.Stir continuously till  slightly cool.Mix  well with hand ..Knead well like making chapthy..Check and adjust the salt….Make sure the dough is not watery.

Grease the idiyappam press with oil

Idiyappam press

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Then put the dough into the press and press into the idly moulds with a circular motion to form the idiyappams.

If u want u can sprinkle grated coconut on the top of each idiyappam ..Place the moulds in the steamer(u can steam it in the idly cooker). Cover the steamer tightly and steam  for about 15 minutes….Open the lid carefully and make sure that the appams are cooked well..Then take out the moulds ..Remove the idiyappam into a serving tray ..

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Serve with Egg roast,potato stew,coconut milk and sugar etc..

GHEE ROAST(Dosai)

Posted by veeenajan on March 19, 2008
Posted in: Bachelors Recipes, Breakfast, Kids Special, Mother`s Special, Taste of Kerala. Tagged: , , , . 2 Comments

Cone Dosai

Cone Dosai

Ingredients

Idly Rice-1 cup

White Rice-1cup

Urad Dal(Uzhunnu parippu) -1/2cup

Fenugreek seeds(methi)-1tsp

White Poha -1/4 cup

Ghee or sesame oil-

Water for grinding

Salt to taste

Cone Dosai

Cone Dosai

Method

Wash  two types of  rice ,fenugreek seeds and Urad dal  and poha well and soak together in plenty of water for minimum 4 hours ..

 

Then grind all the ingredients except salt to a fine paste by adding enough water .

Then add salt and beat the batter well. Keep aside in a warm place atleast for 10 -12 hours..

Add more water if required.
The consistency of the batter should be enough to thickly coat on a spoon when dipped.

Heat a non-stick tawa well.

Pour a spoonful of batter in the centre, spread  with the back of the spoon to a thin round. 

Sprinkle  a tsp. of ghee  or sesame oil over it.

When it become crisp fold into a triangle . or make cone shape dosai..

Serve hot with chutney /sambar …

Cone dosai

Cone dosai

Love

🙂

Veena