Breakfast ideas

Some Breakfast ideas

                   

               

Aapam

Bottle gourd Adai

Idiyappam recipe

Semiya upma

Pan cake 

AVAIKAI URUKAI RECIPE

AVAIKAI URUKAI RECIPE / Raw mango pickle

    

          This time I want to try a different type of mango pickle and tried this AVAIKAI recipe ..also got a lovely taste..mango lovers won't deny this kind of mango recipes,I think  so .

Ingredients:

Raw mango  5 cups ( measure after  cut the mango into 1 inch size pieces)
Fenugreek 1 1/2 tsp
Red chili 25 size of 3 inches
Salt 4  tsp
Mustard powder  less than  3/4 cup
Hing 1/4 tsp
Oil 1 1/2 cup ( prefer using gingely oil)

Garlic pods. 15-20 

Method :

1. Wash mango and wipe the whole mango with a towel ,then cut them into 1 inch pieces.keep it in a bowl/ jar  (where you are going to preserve pickle) .

2. Take a fry pan ,at medium flame dry roast fenugreek and red chilies  until  it changes color , don't let it burn. This process needs just 2-3 minutes .

3. Using a blender,grind this fenugreek and red chilies into fine powder.also add salt to this powder while grinding.

4. I grind a cup of mustard seeds into fine powder and use 3/4 cup of this powder in this recipe (.reserve leftover for later use)

5. At the same time,heat oil in medium flame ,don't let it smoked .before that switch off and let it cool.(Heat oil and add it to mango pieces after it's get cool)

6. Now,it's time to mix everything together. First add  fenugreek ,dry red chilli powder to the cut mango pieces and mix well ,so that every pieces are coated well. Then add mustard powder and hing  to this pieces and again mix well. Also add garlic pods .Now it's time to add oil to this pieces.almost cover the pieces with this oil .then only this pickle lastslong .it looks like oil is too much  but this recipe needs this much oil.. Close with lid .

Give it a stir with a clean and dry spoon ,Atleast 2-3 times a week ,initially for the three weeks  ,stir daily.

Left this pickle jar outside ( near your stove ) ...

You can use this pickle after 5-6 days onwards..

I made this pickle before 2 months ..now it's age is 2 + month .still  I left this pickle jar outside .nothing is wrong with that . It's taste increases day by day .now it's completely soaked in oil and the masalas . Looks just like a fish curry.....mmmm....yummy..

Note:

Sterilize the pickle jar before using it for pickle preparation.

Aapam

AAPAM RECIPE 

One of our Favorite recipes ever. Everybody in our home loves to have this . My daughter loves this very much. Combination of Aapam with coconut milk ..ymm..nobody says no..

Here is the recipe of ours,.( with our family's lovely taste)

                        

Ingredients:

Raw rice   2 cups headed 

Idli rice. 2 cups headed

Urud dal   1/4 cups headed

Fenugreek seeds. 1 1/2 tsps

Salt 2 tsps 

Coconut water   Of one fresh coconut 

Grated coconut (half portion of that freshly broken coconut) 

Instructions:

1. Soak raw rice ,idli rice Urud dal,fenugreek seeds all together for Atleast 4 hours before grinding them to batter. Level of water should be 2-3 inches above the ingredients .

2. After 4 hours grind this soaked items using blender or in table top wet grinder. I Prefer doing in Grinder. 

3. During grinding add  coconut water and grated coconut  ,also salt.if you are doing in table top Then grind coconut (to  smooth paste )separately using blender and then add it to table top  grinder .

4. You need 3-4 cups water for the whole grinding process. Use soaked water also. Grind until you get smooth batter..add water little by little.

5. After you finished grinding process ,just keep that batter in a big vessel covered with a lid and leave it outside( not in fridge ) over night .this is for fermentation process.(about 6-8 hours )

6. Morning you can see the batter raised up.so,this is it. Our batter is ready .now keep it in fridge and use it at any time . You can keep it in fridge for 1 week . Take batter in a separate bowl for your use . Leave reserve  batter untouched in fridge .

If you are using the batter left in fridge ,then before doing Aapam that batter should be left outside for some time until it reaches room temperature.

7. You can do 2 recipes ,not 2 actually 3 recipes using this batter ,here I gave you one recipe only  ., other 2 I'll give you later.(Aapam ,sweet kuli paniyaram,kara paniyaram)

Aapam making:

You get 5-6 Aapams for this measurement 

Batter 1 1/2 cups 

Baking soda 1/4  tsp( take a little less)

Water. 1/2 -3/4 cup ( batter has to be thin) 

1. Mix baking soda in water and add it to batter.

2. After adding baking soda,you can see the batter raising up and now the quantity is doubled .

3.Take 1/2 cup of this mixture and pour this on a appa kadai heated before in medium flame .

4.Hold the kadai between your hands and turn in one big circle  slowly .so that the batter spreads evenly on the sides and you get crispy edges and the center puffed like an idli.

Don't forget to close it with lid . It takes about 3-4 minutes for each Aapam .

Practice will do this step easier .one thing you have to note here is ,the kadai should be heated enough ,before pouring batter ,then only batter stick to sides ,also try to cover edges with batter in one circle turning  ,if you do second round then the texture is little bit different ,but ok..

I use non stick appa kadai. If you don't have one ,do with any other kadai having polished and neat inner  surface ,also use a lightly dipped oil cloth to rub inside after every appam done.

                    

5. Serve this Aapam immediately with sugary coconut milk .enjoy the taste ..

                   

DAL PALAK

Dal palak recipe

                Healthy and easiest recipe  . With Palak (spinach )  we can do many recipes ,like palak rotti,aloo palak,dal palak (it can be done with moong dal or toor dal).

Here,I'll give you the recipe done with thoor dal.

Take  Green leaves along with your food  at least twice a week it's good for health (of all ages.)

                        

Ingredients:

Thoor dal                     100 gms

Palak fresh 2 cups (1 bunch)

Tomato medium       1

Onion medium.         1

Green chili                 2

Cumin powder         1 tsp

Garlic powder         1 tsp (or  add 2 garlic pods as  crushed)

Turmeric powder   1/2 tsp

Asafoetida                1/2 tsp

Red chili powder     1 tsp

Butter                        1 1/2 tbsp

Salt taste

For tempering

Oil                      1 tbsp

Mustard seeds 1/2 tsp

Curry leaves

Shallot onion 2 ( slice them to fine pieces )

Instructions:

1. Wash and cut tomato ,onion (1/2 inch cubes), palak ( into small pieces) ,slit green chili lengthwise 

2. Wash toor dal and keep it in pressure cooker along with 2 cups water , tomato, onion, green chili,also add turmeric powder ,asafoetida ,cumin and garlic powder to it ,close the lid and pressure cook until dal cooked completely ( about 10 minutes )( 1 whistle in medium flame and reduce flame for another 2 whistles and switch off stove )

3. Tempering: Keep  a fry pan in medium flame  ,add oil  and after it's heated add mustard seeds and let it splutter and then add  cut shallot onion ,curry leaves , fry them all until light brown.flame off and keep it aside.

4. After the pressure released completely ,open lid and add  salt ,chili powder, butter  ,palak leaves ,now keep this at medium flame , finally add  the prepared tempering  . Cook until palak is done(about 10 minutes) and also upto the consistency. After cooled this dish will become thick ,so better switch off at the loose stage .

5. This dish goes well with pulkas ,rice ,chapathis ..., give a try...and enjoy this healthy dish .

INSTANT MOR KULAMBU

INSTANT MOR KULAMBU RECIPE / BUTTER MILK STEW 

   This is my Favorite recipe ,I love to eat curd in any different  forms..Usually I don't use curd in recipes that calls for curd as an ingredient , why ..because ,my hubby didn't like the curd taste..so I prepare this kind of curd recipes only for me .

Usually this recipe is made using soaked dal ,rice ...but for a change I used all the powders and get a really good taste .

                               

Ingredients:

Besan flour/kadalai mavu      1/2 tsp

Raw rice flour.                          1/2 tsp

Chili powder.                             1/2 tsp

Small onion.                              3 tbsp (chopped into small pieces)

Any vegetable    1/2 cup (washed and cut into 1/2 inch pieces)

( ladies finger/ash gourd)

Sour curd.          1 cup

Mustard.             1/4 tsp

Urud dal.            1/4 tsp

Curry leaves.    9 count

Oil for frying.    1-2 tsp

Water  around  1 1/2  - 2 cups

Turmeric powder 2 pinches 

Method:

1. If you are using ladies finger ,then, fry them  first with little oil in medium flame   until it slightly changes color  and  keep it aside

2. In a bowl add besan flour ,rice flour ,chili powder and add 1/2 cup water and mix well without any lumps .keep it ready .

3. Take a heavy bottom pan,( medium flame)add oil ,throw  in  mustard seeds  wait for splutter sound then add Urud dal and sauté until light brown and add chopped onion and sauté until transparent .

4. Now it's time to add the besan rice flour mixture , add another 1/2 cup water ,bring it to boil ,now add ladies finger ,close with a lid and let it cooked ,if it needs , add more water . Also add turmeric powder to it.

5. If veggies are done ,then it's time to add curd ,it should be the final step..add little bit water to curd and make it smooth . Keep flame at  low  , add sour curd  to the pan  and mix well . Don't  let it boil otherwise  it'll curdled . Add salt as needed ,also look for the Consistency you need. I made  it thick,that's my taste.

6. Enjoy this recipe with hot rice and some Avaikai  ...yummy.....y