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        Indian Breakfast

  

 

Palak Dosa

Bread Upkari

Poha

Vegetable Upma

 

Spicy Channa Dal Dosa         &      Green Coconut Chutney

 

 


                  

                        Palak Dosa

You will need:

Raw Rice                 1 cup

Urad Dal                  1/2 cup

Palak / Spinach       1 cup (chopped)

Ginger                    1/2" piece

Green Chilli           1

Salt to taste

Method:

1) Wash and soak the raw rice and urad dal for 5 to 6 hrs.

2) In a blender first wet grind the rice adding enough water to get a thick and  smooth batter. Pour into a vessel and keep aside.

3) Now grind the urad dal, palak, ginger and green chilli adding enough water to make a thick smooth batter.

4) Pour the batter into the vessel containing the rice batter. Add salt to taste. Beat the mixture with a wooden spoon until well blended.

5) Cover the vessel and leave the batter to ferment overnight in a dry and warm place.

6) Next morning, heat a Tava, place a little batter on the tava, spread the batter evenly to make a thin pancake. Dribble a tsp of oil on the sides of the pancake (dosa).

7) Turn the dosa over and fry for a few seconds till done. Remove and repeat with the rest of the batter.

8) Serve hot with coconut chutney.

                             

                 Bread Upkari      

    This breakfast meal comes from Karnataka State

You will need:

Bread Slices                     8

Red Chilli                        1

Mustard Seeds                  1 tsp

Cumin Seeds                     1 tsp

Channa Dal                       1 tbsp

Urad Dal                            1 tsp 

Curry Leaves                      5 to 6

Grated Coconut                  1/2 cup

Oil / Ghee                         2 tbsp

Sugar                                1 tsp

Salt to taste

Method:

1) Cut each slice of bread into small cubes.

2) Heat oil in a Karai. Add the red chilli. When it starts to change colour, add the mustard seeds, when they stop spluttering, add the cumin seeds.

3) Now add the channa dal and urad dal. When they just begin to change colour, add the curry leaves. 

4) Finally add the the bread pieces, sugar and salt. Toss the pieces around till well mixed with all the ingredients. Turn off the heat.

5) Garnish with freshly grated coconut and serve immediately.

                           

                    Poha

  This dish comes form the state of Maharashtra

You will need:   

 Poha / Beaten Rice         1 1/2 cup

Onion (small)                  1

Frozen Peas                     1/4 cup

Potato (small)                  1/2                          (finely chopped)

Green Chilli                    1                              (finely chopped)

Coriander Leaves              2 tbsp                     (finely chopped)         

Lime Juice                      a few drops

Turmeric                         1/4 tsp          

Mustard Seeds                   1 tsp

Cumin Seeds                     1 tsp

Oil                                   2 tsp

Salt to taste

Method:

1) Heat oil in a Karai. Add the mustard seeds, when they stop spluttering, add the cumin seeds.

2) Add the onion ad sauté for a few mins. Add the green chilli and potatoes. Cover and cook on medium heat till done. 

3) Add the peas cover and cook till tender. When the peas are cooking soak the Poha (beaten rice) in water and drain (this process takes just a few seconds)

4) Add this into the Karai. Add turmeric and toss the poha around till well mixed with all the ingredients.

5) Turn off the heat and season with lime juice and salt.

6) Garnish with coriander leaves and serve immediately.

                             

     Vegetable Upma

 This breakfast meal comes from Karnataka State

You will need:

Fine Semolina                 1 cup

Onion                             1/2                                    (finely chopped)

Carrot                           2 tbsp                         (finely chopped)

French Beans                2 tbsp                            (finely chopped)

Frozen Peas                  2 tsp

Cumin Seeds                 1 1/2 tsp

Green Chilli                  1

Tomato (small)               1                               (finely chopped) 

Coriander Leaves            2 tbsp                       (finely chopped) 

Lime Juice                   a few drops

Hot Water                     1 3/4 cup

Sugar  (optional)            1 tsp

Salt to taste

Oil / Ghee                     3 tbsp 

 

Method:

1) Heat oil in a Karai. Add the Cumin seeds. When the stop spluttering, add the onion.

2) Sauté the onion for a few mins and then add the green chilli and all the chopped vegetables including the tomato.

3) After 5 mins add the semolina. After another 5 mins add the hot water. 

4) Cover and cook on low-medium heat for 4 to 5 mins.

5) When you uncover the karai, the semolina would have absorbed all the water. 

6) Turn off the heat. Add the salt, lime juice and sugar. Mix gently.

7) Turn the upma over gently onto a serving dish. Garnish with coriander leaves and serve immediately.

                                 

       Spicy Channa Dal Dosa  

                     &

         Green Coconut Chutney

For Dosa Batter you will need:

Raw Rice                    1 cup

Channa Dal                 1/2 cup

Ginger                        1 " piece

Green Chillies              2

Salt                            to taste

Method:

1) Soak the raw rive and channa dal separately in water for 5 to 6 hours. Chop the ginger and green chillies.

2) Grind rice and channa dal separately to a smooth paste. In a large bowl mix both the batters and add salt to taste. Beat the batter with a wooden spoon for a couple of minutes.

3) leave the batter to ferment overnight in a warm and dry place 

4) When you wish to prepare the dosa, heat a tava.

5) Spoon 2 to 3 tbsp of the batter on the tava. Spread the batter evenly to make a thin pancake. Sprinkle a bit of oil on it.. 

6) When cooked gently start lifting the pancake from the sides and work your way towards the centre till you lift it off completely from the tava.

7) Repeat from Step 5 and 6 for rest of the batter. Serve hot with chutney.

 For the Green Chutney you will need:                 

Freshly grated Coconut          1 cup

Coriander Leaves (chopped)  3 tbsp

Garlic                             1 clove 

Tamarind                       tiny piece                      

Green Chilli                   1

Mustard Seeds                 1/2  tsp

Curry Leaves                   3-4

Oil                                 1 tbsp

Salt                               to taste

Method:

1) Grind  the coconut, coriander leaves, garlic, tamarind and green chilli adding enough water to make a consistency of thick batter. Pour into a bowl.

2) In a small Karai heat oil. Add the mustard seeds. When they stop spluttering turn off the heat and add the curry leaves. Add this to the prepared chutney. Mix well and add salt to taste. 

 

 

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