Broken wheat Upma(dalia)

Ingredients needed

   Cracked wheat – 1/2 cup
   Onion – 1
   Green chilli -1
   Ginger – 1 inch piece finely chopped
   Mixed vegetables – 1 cup (mix of carrot, french beans, capsicum)
   Fresh Peas – handful (optional)

For the seasoning

   Oil – 1 1/2 tbsp
   Mustard seeds – 1 tsp

  Urad dal – 1/2 tsp
   Red chilli – 1
   Hing/asafoetida – a pinch
   Curry leaves – a sprig

 For Garnishing

   Coriander leaves – 2 tbsp finely chopped

Preparation : Chop all the vegetables finely. Cook peas separately (if using) with a little salt until soft. Keep it aside. Dry roast cracked wheat on medium heat stirring continuously until it is hot to touch. Do not brown the cracked wheat. Keep it aside.

MethodHeat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chilli, hing and curry leaves.When urad dal turns golden brown, add finely chopped green chillies, ginger and onion.

broken wheat upma

Saute until onions turn transparent. Then add all the vegetables and saute for 2-3 minutes on low heat.Then add 2 tbsp of water and cook covered.

dalia vegetable upma recipe

Once the water evaporates, add 1 cup + another 2 tbsp of water (for the vegetables) and needed salt. Taste the water to check for salt. The water should be slightly salty, once we add the dalia, it will be perfect.

samba gothumai upma recipe

When water starts boiling, reduce the heat to low, add cracked wheat with one hand and stir with your other hand.Mix well and cook covered on low heat.

how to prepare cracked wheat/dalia upma

Stir in between for even cooking. Once all the water has evaporated, cook covered for another 2 minutes.Garnish with finely chopped coriander leaves.

gothumai rava upma with vegetables

Serve cracked wheat upma piping hot with chutney or sambar, u can add peanuts, cashews for more taste

See the source image

Stuffed Mushrooms With Spinach & Parmesan Recipe

The Stuffed Mushrooms With Spinach & Parmesan Recipe make wonderful single bite size appetizers. They are easy and quick to prepare for large parties or for regular tea time snacks. The Stuffed Mushrooms With Spinach & Parmesan Recipe make wonderful single bite size appetizers. They are easy and quick to prepare for large parties or for regular tea time snacks. These mushrooms are stuffed with sautéed spinach, some onions along with some herbs to enrich the flavor. The Stuffed Mushrooms With Spinach & Parmesan is a healthy appetizer that is light, easy to make and is delectable too.

Ingredients

  • 20 Button mushrooms
  • 200 grams Spinach , roughly chopped
  • 1 Onion , finely chopped
  • 3 Garlic , pods, finely chopped
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Whole Wheat Bread crumbs , preferably Italian
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Red Bell pepper (Capsicum) , crushed
  • 1 tablespoon Parmesan cheese , grated
  • 2 tablespoons Mozzarella cheese , shredded
  • Salt , to taste

How to make Stuffed Mushrooms With Spinach & Parmesan Recipe

  1. To begin making the Stuffed Mushrooms With Spinach And Parmesan Recipe, wash and clean the mushrooms. Separate the stems from the mushrooms and take care not to break the cap of the mushrooms. We will be using the cap to stuff the mushrooms with the filling.
  2. Chop the mushrooms stems that you had removed and keep them aside. 
  3. Heat olive oil in a heavy bottomed pan; add the chopped onions, garlic, salt and saute until transparent. Add the chopped mushroom stems and the chopped spinach and stir well. Stir fry until the spinach is cooked and the moisture is evaporated. Once cooked through, turn off the heat and add the crushed red pepper, grated parmesan, dry oregano, Italian bread crumbs and stir well. Check the salt and spice levels and adjust to suit your taste.
  4. Once cooked through, turn off the heat and add the crushed red pepper, grated parmesan, dry oregano, Italian bread crumbs and stir well. Check the salt and spice levels and adjust to suit your taste.
  5. Preheat oven to 350 F/ 180 C. Stuff the mushrooms with the prepared filling and top with some mozzarella cheese. Place the filled mushrooms on a greased baking tart and place it in the preheated oven. Bake for 20 minutes and serve warm.
  6. Bake the Stuffed Mushrooms With Spinach & Parmesan for 20 minutes, until you notice the cheese begins to melt and the mushrooms look wrinkled and cooked.
Stuffed Mushrooms {with Spinach and Cheese} - Cooking Classy

Maharashtrian Kakdi Thalipeeth Recipe – Spiced Cucumber Flat Bread

A healthy breakfast recipe made with different flours like wheat flour, besan and rice flour and fresh grated cucumber. Flavored with simple everyday spices, green chillies and garlic this flat Indian bread can be savored along with a pickle, chutney or a raita by the side.

The Maharashtrian Kakdi Thalipeeth Recipe is a wholesome dish that is made from cucumbers, whole wheat flour and spices. The addition of coriander and green chilies make this Thalipeeth a perfect addition for he Maharashtrian Kakdi Thalipeeth Recipe is a wholesome dish that is made from cucumbers, whole wheat flour and spices. The addition of coriander and green chilies make this Thalipeeth a perfect addition for breakfast or even for dinner when you serve it along with a sabzi. Breakfast or even for dinner when you serve it along with a sabzi

.

Ingredients

  • 1/2 cup Gram flour (besan)
  • 1/2 cup Whole Wheat Flour
  • 1/4 cup Rice flour
  • 1 Cucumber , peeled and grated
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Red Chilli powder
  • 2 Green Chillies , finely chopped
  • 1/2 cup Coriander (Dhania) Leaves , chopped
  • 5 cloves Garlic , finely chopped
  • Salt , to taste
  • Ghee, for smearing on Thalipeeth

How to make Maharashtrian Kakdi Thalipeeth Recipe – Spiced Cucumber Flat Bread

  1. To begin making the Maharashtrian Kakdi Thalipeeth Recipe, in a large mixing bowl, add all the 3 flours together and mix them. Add all the remaining ingredients like the grated cucumber, turmeric powder, cumin powder, coriander powder, red chili powder, green chillies, coriander leaves, garlic and salt to taste.
  2. Mix everything well and add a little water at a time to make a smooth and firm dough of the Kakdi Thalipeeth. The cucumber will release water when it gets combined with salt, so take care to add little water at a time. 
  3. The dough will be slightly sticky to handle. Allow the dough to rest for 5 minutes. Divide the dough into 4 portions. 
  4. Preheat the skillet on medium heat. Keep water in a separate bowl to wet fingers and to wet a muslin cloth.
  5. Spread a wet muslin cloth on a smooth counter top. Take a portion of the Kakdi Thalipeeth mixture and pat it on the wet cloth to about 4 inches in diameter. Try not to make it too thin as it can break while flipping it on the skillet.
  6. Carefully lift the cloth along with the patted mixture and flip the Thalipeeth over on the skillet. Drizzle a teaspoon of oil or ghee around the Thalipeeth and cook on medium heat.
  7. After about 3 minutes, you will be able to flip the Kakdi Thalipeeth over to the other side. Allow each side to cook on medium heat for about 3-4 minutes, until the Thalipeeth are slightly crisp and browned. Remove from heat and place on a serving platter.
  8. Continue the same procedure with the other portions of the Kakdi Thalipeeth dough.
  9. Serve the Maharashtrian Kakdi Thalipeeth along with curd or chutney
Maharashtrian Kakdi Thalipeeth Recipe by Archana's Kitchen

Egg Chaat

Eggs – This Chaat is very healthy, as it has boiled eggs in it, which will fulfill the protein intake of your day. If you forget to eat them at breakfast, this is the best way to have them for your evening snacks.

Ingredients

  • ▢4 boiled eggs (sliced)
  • ▢½ teaspoon red chili powder
  • ▢salt
  • ▢½ cup finely chopped onion
  • ▢¼ cup finely chopped tomatoes
  • ▢2 teaspoon finely chopped green chili
  • ▢1 tablespoon green chutney
  • ▢½ teaspoon chaat masala powder
  • ▢1 tablespoon lime juice
  • ▢1 tablespoon finely chopped coriander
  • ▢1 tablespoon fine sev

Instructions

  • Start by boiling 4 eggs until hard-boiled. I add the eggs to a medium-size saucepan and cover them with tap water. Keep the pan on heat and bring the water to a rolling boil and then simmer the heat. Cook on low heat for 9-10 minutes. Remove the pot from heat and let it rest for 5 minutes. Drain the hot water and fill fresh tap water in the pan to let the eggs cool down a bit. Now peel them and slice them into 5 mm slices.
  • Arrange the sliced eggs on the serving plate. Sprinkle salt to taste and red chili powder over them.
  • Top with chopped onion, green chili, and tomato. Drizzle green chutney on top.
  • Sprinkle chaat masala and lime juice. Garnish with fresh coriander and fine sev and serve immediately.

How to make Egg Chaat?

Start by boiling 4 eggs until hard-boiled. I add the eggs to a medium-size saucepan and cover them with tap water. Keep the pan on heat and bring the water to a rolling boil and then simmer the heat.

Cook on low heat for 9-10 minutes. Remove the pot from heat and let it rest for 5 minutes.

Drain the hot water and fill fresh tap water in the pan to let the eggs cool down a bit. Now peel them and slice them into 5 mm slices.

Sliced boiled eggs.

Arrange the sliced eggs on the serving plate. Sprinkle salt to taste and red chili powder over them.

Egg slices sprinkled with salt and red chilli powder.

Top with chopped onion, green chilli, and tomato. Drizzle green chutney on top.

Egg Chaat Recipe (Step by Step + Video) - Whiskaffair

Aloo Toast

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavors of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine – fiery!
The cuisine draws its flavor from two rich legacies – the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Ingredients

  • Large potatoes boiled, peeled and grated 4
  • Salt to taste
  • Turmeric powder 1/4 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Coriander seeds crushed 2 teaspoons
  • Garlic-red chilli chutney 1 tablespoon
  • Green chutney 1 teaspoon
  • Fresh coriander leaves chopped 2 tablespoon to sprinkle
  • White bread slices 8
  • Refined flour 1/2 cup
  • Cornflour 1 tablespoon
  • Oil to shallow fry
  • Onion chopped to serve,
  • Sev as required

Method

Step 1

Take potatoes in a bowl, add salt, turmeric powder, red chilli powder, crushed coriander seeds, garlic-red chilli chutney, green chutney and coriander leaves and mix well.

Step 2

Spread this mixture on one side of the bread slices.

Step 3

Take refined flour in another bowl, add cornflour, salt and 1 cup water, mix well and make a thin batter.

Step 4

Heat sufficient oil in a non-stick pan, dip the potato side of the bread slices in this flour batter and place it in hot oil and shallow-fry, turning sides till evenly golden brown and crisp on both sides. Drain on an absorbent paper.

Step 5

Cut the toasts diagonally into 2 pieces, place them on serving plates, apply garlic-red chilli chutney and green chutney, sprinkle sev, onion and coriander leaves and serve immediately.

Corn Mayo Sandwich

DESCRIPTION

Easy Corn and Mayonnaise Sandwich recipe. Perfect for school lunch boxes, morning breakfast and can be made in less than 30 minutes.


INGREDIENTS

  • 2 cups Sweet Corn
  • 1 teaspoon vegetable oil
  • 1 teaspoon dried herb mixture
  • 1 medium size onion, finely chopped
  • 3 cloves Garlic, finely chopped
  • 3 tablespoon Mayonnaise
  • 3 tablespoon cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 sprigs coriander leaves, chopped
  • 1/4 cup mozarella cheese, shredded (optional)
  • 10 Breads slices for making sandwich

INSTRUCTIONS

  1. Boil the corn in water for 5-7 minutes. Drain and set aside.
  2. Take a pan and add in a teaspoon of oil. Add in the mixed herbs, garlic and onion. Saute the onion and garlic for a couple of minutes until they are soft. Switch off the flame and remove from heat. Set aside.
  3. Take a bowl and add in the onion mixture, cooked corn, pepper powder, salt, mayo, coriander leaves and cream. Mix well to combine. Add in the cheese if using. Mix well. Set aside.
  4. Remove the crusts from the sandwich bread slices and fill one side of the bread with the filling. Place another bread on top of the filling and gently press on top. Apply ghee on both sides slightly and set aside. Prepare all the sandwiches like these.
  5. Heat an iron pan or a sandwich maker and toast the sandwich slightly on both sides and serve. Its perfect for school lunch boxes.
Corn Mayonnaise grilled sandwich - easy bread recipes | creativesaga

Bread Omlette

INGREDIENTS

  • 2 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon green chilli, finely chopped
  • 2 tablespoon onion, finely chopped
  • 1 teaspoon coriander leaves, finely chopped
  • 1 tablespoon water
  • 1 teaspoon + 1/2 teaspoon unsalted butter
  • 2 sandwich bread slices
  • a pinch of black pepper
  • 1 teaspoon mayonnaise (optional)
  • coriander and green chillies for garnish

INSTRUCTIONS

  • Break the eggs in a bowl and set aside. Add in the salt and turmeric powder. I like to add turmeric powder to my omelette as it gives a nice bright yellow colour that’s so good. It is not very traditional to add turmeric but I love it in my omelet. Add in the finely chopped onions, green chillies, coriander leaves and water.
  • Whisk everything with a fork for a few seconds. Set aside.
  • Heat butter in a pan until hot. You can use oil instead of butter but I advise you to use butter as the flavour of butter cannot be beat. Add in the omelette mixture to the pan. Swirl the pan so the omelette mixture evenly spread and covers the width of the pan.
  • Add two bread slices on top of the omelette. Milk bread, Brown bread, Whole Wheat – anything will work well. Immediately flip the bread. A little bit of the egg mixture would stick to the bread. Sprinkle black pepper. Be lavish with black pepper. Freshly ground black pepper adds a nice aroma and flavour.
  • Cook for 30 seconds on a medium flame. Now, flip the omelette along with the bread slices. Fold the omelette on the bread like the picture below. Watch the video if doubtful.
  • Add half a teaspoon of butter so the bread can nicely toast and crisp up into a beautiful sandwich. Spread a little mayonnaise on one side of the omelette. This is not very traditional but mayonnaise gives a very nice and smooth mouthfeel to the sandwich. Fold the sandwich and cook the sides.
  • Remove the bread omelette sandwich from the pan and cut into four slices. The perfect street food breakfast / nashta is ready.
Bread Omelette Recipe - Kannamma Cooks

Savory lentil ( Yellow dal) Pancakes

his is a perfect little breakfast that comes together in no time with a little bit of planning to soak the lentils overnight. The idea for this pancake is made with a moong ( yellow dal) batter filled with veggies, mung sprouts and meat. My version is a South Indian inspired veggie Adai if you may call that. Its vegan and gluten free and is very filling.

INGREDIENTS

TO SOAK AND GRIND

3/4 cup split yellow moong dal
1/4 cup water to grind

OTHER INGREDIENTS

1 teaspoon minced ginger
1/4 cup onions, finely chopped
1 tomato, deseeded and finely chopped
2 sprigs spring onions, finely chopped
1/4 cup spinach, finely chopped
1 green chilli finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon salt

INSTRUCTIONS

Wash and soak the moong dal overnight. Drain the water from the dal and add quarter cup of water and grind the dal to a smooth paste. Do not add too much water while grinding. The veggies when added later will leave out little water. So add very little water to grind. The dal should be ground to a smooth paste.

Prep the veggies. You can add any veggies of your choice. Cabbage, grated carrots etc.. also can be added to the batter and it works well. Add it to the batter along with salt and cumin seeds. Mix well.

Heat a griddle until hot. Let the griddle be on medium heat. High heat will burn the pancakes. Spoon out couple of tablespoon of batter on the griddle and sprinkle the pancake with sesame seeds and oil. Cover the griddle with a pan and let it cook for a minute. Turn the pancakes and cook for a minute more.

Serve hot!

Moong Dal Chilla (Cheela Recipe) | Cook Click N Devour!!!

Wheat rava idli | Samba rava idli

Ingredients

  • Wheat rava[Godhuma Rava, samba rava] – 1 cup
  • Curd – ½ cup
  • Carrot [grated] – 1 tbsp
  • Cashew nut – 4 [roasted with ghee and chopped]
  • Green chilli – 1 [chopped]
  • Curry leaves – 1 spring
  • Ginger – 1 tbsp [grated]
  • Coriander Leaves – ½ cup [chopped]
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Asafetida – a pinch
  • Oil – 3 tbsp
  • Salt to taste
  • Water as needed

Preparation Method

  • Mix 1 cup of wheat rava with ½ cup curd and ¼ cup water and salt mix well (general Idli batter consistency) and leave it for 2 hours.
  • Heat oil in a pan then add mustard seeds & let it splutter. Then add Bengal gram & urad dal, asafetida green chilli, ginger, carrot, and curry leaves sauté gently.
  • Cut off heat then add chopped coriander leaves. Add these seasoned ingredients into rava batter mixture.
  • Heat idli cooker with water & let it boil. Then grease idly plates with oil and pour wheat rava batter mixture in each cavity, place it in boiling water, cover lid and steam it for 15 min.
  • Serve hot with coconut chutney.

Medu Wada

Crispy, fluffy and delicious vada that goes very well with coconut chutney or sambar. These urad dal vada are also known as Garelu in Andhra, Uzhunnu Vada in Kerala and Medhu Vadai in Tamil Nadu.

These doughnuts shaped fritters are made with black gram, herbs, coconut and spices. Even though the main ingredient is urad dal (black gram) but the herbs and spices can vary. You can also add vegetables like onions or grated carrots or grated beetroot.

Ingredients

  • ▢2 cups urad dal (husked & split black gram)
  • ▢1 teaspoon cumin seeds
  • ▢1 teaspoon black peppercorns, whole or crushed (optional)
  • ▢1 or 2 sprig curry leaves, chopped
  • ▢1 medium onion, finely chopped (optional)
  • ▢1 or 2 green chilies, chopped
  • ▢1 tablespoon finely chopped ginger
  • ▢⅓ cup chopped coconut pieces, optional
  • ▢few sprigs of coriander leaves, chopped (optional)
  • ▢salt to taste
  • ▢oil for deep frying
  • ▢some water if needed to grind the batter

Instructions

Making Medu Vada Batter

  • Soak the urad dal for 4 hours or overnight.
  • Grind the soaked dal to a smooth batter with little water if required.
  • If the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour to it. Otherwise also you could add some semolina to the batter.
  • Add the spices, herbs, onions and salt. Mix well.
  • Take a bowl of water. Apply some water from the bowl on both your hands. take some batter in your right hand from the bowl. Give it a round shape.
  • With your thumb make a hole in the center. You can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.

Making Medu Vada

  • In a kadai heat oil. Keep the flame to medium. 
  • Once the oil becomes hot, slid the vada into the hot oil.
  • Once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.
  • Fry them till crisp and golden. The oil should be not very hot, but medium hot. You want the vadas to be cooked from inside. Very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside. Less hot oil will make the medu vada to absorb too much oil. Even if the batter is thin then also the medu vadas will absorb too much oil.
  • Fry all the medu vada this way till they become evenly browned and crisp.
  • Drain them on kitchen tissue to remove excess oil.
  • Serve the medu vadai, hot or warm with sambar and coconut chutney.
Uzhunnu Vada / Medu Vada Recipe| Easy Vada Recipe