QUICK MICROWAVE BANANA PORRIDGE FOR BREAK FAST

Ingredients:

• 1 ½ cups quick cooking oats
• 2 cups of hot water
• 1 cup milk
• 1 banana, mashed
• Dribble of honey

Method : 

 Combine oats and water in a large mixing bowl.

 Microwave on HIGH for 5 minutes

 Stir in the milk and mashed banana

 Dribble honey over the top

 Enjoy your meal and remember a healthy breakfast does not need to be hard, keep it simple and nutritious and you will feel the benefits.

I am sending this recipe to oats-recipes. by  myeasytocookrecipes.blogspot.com

Rice ravva pulihara(Tammarind pulp)

Ingredients :

*Rice Ravva 1 cup
*water 2 cups
*oil 6 spoons (approximately ..)
*Bengal gram 2 spoons
*mustard seeds 2 spoons
*jeera 1 spoon
*black gram 2 spoons
*curry leaves
*asafoetida a pinch
*peanuts 4 spoons
*red chilies 4
*green chilies 6
*sprigs curry leaves few
*lime size tamarind, soaked in hot water(You can Use lemon juice also for mixing ravva)
*turmeric 1 spoon
*Salt to taste
*cilantro garnishing

Method :

Mix the rice ravva with sufficient water and little oil. Cook the rice ravva until it is done.

The rice remains separated if we use some oil while cooking it.

Place the rice in a wide plate and allow it to cool. . Heat oil in a wok and fry the mustard seeds,
jeera,Bengal gram, black gram, asafoetida, peanuts,red chilies, chopped green chilies, curry leaves until golden brown in color. .

Strain the water from tamarind and add to the above mixture. Add enough salt and cook until the mixture thickens. . Garnihs with cilantro.

Now, add this mixture to the cooked rice ravva and mix well. . Serve hot when it is done.

Oats oothappam

Ingredients:

*1 cup quick cooking Oats(thinner ones)
*1 tbsp  ravva/fine semolina
*1 cup slightly soar curds
*1 tsp Eno fruit salt (or 1 Eno sachet)
*salt to taste
*oil

For Toppings:

*1 Big onion,finely chopped
*1 medium capsicum,finely chopped
*1 carrot grated
*2 tbsp chopped fresh coriander

Method :

Grind Oats into a fine powder,add curds to it and grind again to a fine paste adding some water if required.

Add sooji(rava) and salt to the mixture and mix well.The consistency of this batter will be very thick,so add water to it and mix well with hand until you get dosa consistency kind of batter.

Just before making oothappam's, add eno fruit salt to the batter adding little water if required and mix the batter properly.You will see lots of bubbles forming in the batter and even the batter becomes light like normal dosa batter.

Mix well finely chopped onions,grated carrot,finely chopped capsicum and chopped coriander in a bowl and keep it aside.

Smear oil on a hot tawa(Iron cast/Non-stick)and pour a ladle of batter and spread slightly like how we do for oothappam's(thicker than normal dosa's).Pour oil all over and around the corners of the dosa.

Quick sprinkle the onion mixture all over the oothappam and cover it with a lid and let it roast over medium high flame until the edges are golden brown in color.

Slightly press the onion mixture all over the oothappam with a spatula and pour some oil over it and turn to the other side and roast on the other side.

The batter turns very thick quickly,so keep checking the consistency and add water if required in order to get nice and crispy oothappam's.

Remove the oothappam from the tawa and serve directly on to the plate.

Serve the uthappam piping hot with coconut chutney/peanut chutney or chutney of your choice.

Poha vada/Atukula vada

Ingrediants

*atukulu/poha-1cup,
*besan-1cup,
*greenchilli-2or 3,
*cumin/jeera seeds-1/4 spoon,
*ginger garlic paste-2 spoons,
*yogurt-2cups,
*corriander leaves-some,
*salt -to taste.
*oil- needed for frying

Method :

Mix yogurt and atukulu and keep it aside for 15minutes.

after 15minutes add in it greenchilli peices,jeera,salt ,ginger garlic paste,corriander leaves chopped,besan and mix all those add some water and make it like thick batter .

Take kadai and heat oil ,make vadas and fry in oil till light brown.

 serve it with tamato sauce or chutney.

Carrot pancake

Ingrediants

*5-6 Big fresh carrots
*1-2 potato
*1cup Green Beans
*Grean peas (If Dried peas are used soak in water for 3 hrs and boil)
*1/2 butter bar or 2spoons of ghee
*salt
*red chili powder
*oil
*finely chopped ginger
*jeera/cumin seeds
*turmeric pinch
*asafoetida(LG) pinch
*Clove powder is optional
*finely chopped 1 onions

Method :

Boil the carrots,Potato,Beans .Mash the carrot,potato . add boiled Beans ,peas,butter/ghee to it and knead for only 10 seconds to make like dough.

Heat the oil in a pan, add jeera,ginger pieces,LG,turmeric and (if you like spicy) add clove powder,once it starts splattering add that to kneaded mixture.

Heat the pan ,make the mixture into small cutlets(round) fry it with butter or ghee or oil . Dress it with chopped onions and ketchup.serve hot

Yogurt pancakes

Ingredients:

*1 egg
*1/2 cup fruit flavored yogurt
*1/2 cup milk
*1 tablespoon oil
*1 tablespoon sugar
*1 cup all purpose flour
*1 teaspoon baking powder
*1/2 teaspoon baking soda

Method:

Mix all the wet ingredients plus the sugar in one bowl. In another bowl combine the dry ingredients.

Add the flour mixture to the liquid and mix. The batter will be fairly thick and a little lumpy.

Grease a pan or griddle and put one tablespoon of batter on to cook at a time.

Cook slowly over low heat until the pancakes bubble, then flip.

 Serve with a dab of yogurt and sliced fresh fruit on top.

Egg sandwich

Ingredients:

*Brown bread/ white sandwich bread – 1 loaf,
*Boiled eggs – 2,
*Cheese slices- 3 to 4,
*Sandwich spread/mayoneese,
*Salt and pepper – to taste.
*Method: Cut boiled egg into thin slices.

Method :Put them on the bread slice and sprinkle salt and pepper on the boiled egg slice and on the top of that put cheese slice, apply sandwich spread/mayoneese to the other bread slice and close with second bread slice.

You can eat this sandwich directly or you can grill this sandwich

Paneer balls

Ingredients :

*Maida - 1cup
*Panner - 10-12nos.
*Salt - as needed
*Black pepper crushed - 1tsp
*Hot milk - 1/2cup
*Corriander leaves - little
*Baking powder - 1tsp
*Oil - for frying

Method :
 In a basin take maida, add pepper, salt, corriander leaves, baking powder and mix well. Pour hot milk little by little and mix well.

 Heat a kadai with enough oil for deep frying the batter prepared above.

Just take small portion of the thick batter and drop in oil. Turn sides and remove once they are golden brown.

Serve with chutney or tomato sauce.

Stuffed Ptatoe bonda

Ingredients :

*Potato - 5nos
*Onions - 2nos
*Turmeric powder - 1/4tsp
*Chilli powder - 1/2tsp
*Garam masala powder - 1/4tsp
*Dry mango powder - 1/4tsp
*Mustard - 1/2tsp
*Hing - little
*Plain flour - 5tsp
*Rice flour - 2tsp
*Oats - 1/4cup
*Salt - to taste

Filling :

*Coconut shredding - 5tsp
*Green chilli - 2nos
*Ginger - small piece

*Sugar - 1/2tsp
*Salt - little
*Cashewnut - 10nos
*Badham/almond - 10nos

Outer coating :

*Plain flour - 5tsp
*Turmeric powder - little
*Salt - little
*Water - little.

Method :

 Blend cashewnut and badham coarsely. Set aside.

 Blend green chilli and ginger. In a mixing bowl, add coconut, sugar, salt, nut mixture, chilli mixture and mix thorougly. Boil and peel the potatoes.

 In a heated kadai, add oil and then add hing, mustard and to it add the onions and then the powders (turmeric, dry mango, garam masala, chilli), mix thoroughly.

Add oats, mix and switch off the flame. For a different taste you can add lime juice.

 To the above add plain flour, rice flour, salt and prepare like chapathi dough.

 Take a small ball size of the dough, make a deep whole in the centre and keep a tsp of filling and close it.

Flatten and make it into round shape. Prepare all the potatoes like the above.

 In a bowl add plain flour, salt, turmeric and water and make a batter (little thick not too watery).


 In a heated kadai, add enough oil and when it is hot, take a potato ball, dip it in flour batter and drop it in the oil. Turn both sides, when it is cooked or the color is golden remove from fire.

Serve hot with tomato sauce

Aloo sooji ravva bonda

Ingrediants:

*boiled aloo mash-1cup,
*suji(upma ravva)-1 cup,
*red chilli powder-1/2 spoon,
*green chilli sliced-1 spoon,
*ginger -1 spoon,
*onion sliced(ulli tarugu)-1/2 cup,
*jeera-1spoon,
*salt- to taste.
*karivepaku/curry leaves


Method :
mix aloo mash,red chilli powder,salt, jeera,grated ginger,green chilli,onion,karivepaku and make like a balls and roll in suji and deep fry in oil.

Hot Pongal with chutney

Ingredients:

* Raw rice – 1 cup,
* Moong dal slit- 1/2 cup,
* Whole pepper- 8 to 10,
* Green chillies- 2,
* [long slits],
* Water- 4 cups,
* Jeera- 1 table spoon,
* Curry leaves- little ,
* Cashew nuts- little red chilies-2,
* Oil – 2 table spoons,
* Ghee- 6 table spoons
* Salt- to taste.

Method:

Now take thick bottomed pan or pressure pan, take 2 table spoons of oil and 2 table spoons of ghee after it becomes hot.

Put whole pepper, green chillies and jeera then add washed rice and dal and fry for 5 min. Now add water and salt then cook till it is done.

Seasoning: Take 5 table spoons of ghee in a pan and fry cashewnuts, redchillies and curry leaves for seasoning.

Take pongal into serving dish and garnish with seasoning

Mysore bonda

Ingredients:

*Maida- 3 cups
*Rice flour – 1 cup
*Curd – 1 cup
*Cooking soda- little
*Jeera- 1 table spoon
*Soaked channa dal – 2 table spoons
*Curry leaves chopped– 1 table spoon.

Method:

In a mixing bowl take maida and rice flour then add 3 to 4 table spoons of oil and mix that mixture thoroughly and now add curd to that mixture and leave it for 3 to 4 hrs.

Now check the consistency- it should be little tighter than dosa batter add required amount of water to make it correct now add salt cooking soda, jeera, cashewnuts,soaked dal,salt to taste and mix them .

Now heat the oil to deep fry and make bigger in table tennis ball size and fry them on medium flame to nice,round and fluffy mysore bondas.

Note: You can add chopped onions, chopped coriandercurry leaves to that batter.

Apple Cinnamon Pancakes

Ingredients :

•1-1/4 cup all purpose flour
•2 Tbsp sugar
•2 tsp baking powder
•1/4 tsp baking soda
•1/4 tsp salt
•1 cup lowfat buttermilk
•1/2 cup cinnamon applesauce
•1 Tbsp vegetable oil
•1 tsp vanilla extract
•1 large egg beaten
•cooking spray

Ingredients :

Combine flour & next 5 ingredients in a large bowl, whisk or sift. In another bowl combine buttermilk & next 4 ingredients, whisk smooth.

Add buttermilk to flour and stir until smooth. Using a 1/4 cup measuring cup, pour 1/4 cup pancake batter into preheated pan or griddle sprayed with cooking spray.

flip both sides untill it gets colour changed to brown..

Weight Watchers suggests melting apple jelly or heat fat free caramel sauce for non traditional toppings.

bread bonda

Ingredients :

* Potatoes - 1/4 kg grams,; boiled, peeled and smashed
* Besan flour - 2 1/2 cups
* Mustard seeds - 1/2 teaspoon
* Urad dal - 1 1/2 spoon
* Onions: 2
* Green chillies (chopped) - 6
* Chilli powder - 1 tea spoon
* Turmeric powder - 1/4tea spoon
* Lemon - 1/2piece,
* Oil - 4 cups,
* Bread - 1,
* Salt to taste
* Few Curry leaves
* Few Coriander leaves
*1/2 tsp Ginger
* Each pinch of Hing and baking Soda

Method :

Heat oil in a pan , splutter mustard seeds and saute urad dal, chopped green chillies, onion, ginger, turmeric powder, hing, and curry leaves till the onion turns golden brown.

Add the mashed potatoes along with coriander leaves, salt and cook all of them on low flames for two minutes.

Remove from heat, sprinkle the lemon juice and mix thoroughly.

Mix the besan, red chilli powder, salt and a pint of soda with water to batter .

 Cut the bread through corners to make four triangles into each piece.

Roll small balls out of the potato mixture press each ball in between two triangles of bread pieces

Heat oil in a deep frying pan, dip the bread triangle in batter and deep- fry till the bondas become golden brown.

Serve the hot bondas with tomato sauce or green chutney

Ravva upma ( with all kind of ravva's)

Ingredients :

* 1 cup  rava (semolina/bombayi ravva/sooji/cracked wheat/rice ravva/biyyam ravva/goduma ravva/semiya)
* 4 green chillies
* 1/2 cup milk
* 1 piece ginger
* 4 small bay leaves(tej patta)
 * 1 teaspoon mustard seeds,
 * urad, and chana dal
* 25 fried cashewnuts
 * few curry leaves
* 1 onion chopped finely
* coriander leaves for garnishing
* Water 4cups
* salt to taste.

sooji upmasemiyaupma

Method :

Fry rava to a golden colour in 2-3 teaspoon ghee. Heat 2 teaspoons oil and put some tadka in the heat pan by adding  the mustard seeds,jeera,chanaddal,peanuts few,urad dal ...

When the dals become red add ginger, chillies, bay and curry leaves and onion and fry.

Add milk and mix well.Then pour 4 cups water, add some salt to it  and bring  it to a boil, reduce heat and add rava slowly by continuous stirring.

Cook while stirring constantly till the rava become thick and dry. Garnish with coriander leaves, mix in cashewnuts and serve immediately with coconut chutney.

Note:
Here u can use any type of ravva is same procedure to make upma, only water quantity varies .

 for Ex:sooji-4-6 cups of water can b used for 1 cup of ravva.
           cracked wheat ravva:2-21/2cups of water for 1 cup
we can add some vegetables like peas,tamatoes,beans etc

These are approximate measures...

Ponganalu/guntha punugulu/puffs

Ingredients :


*1 cup raw rice
*1/4 cup split black gram (urad dal)
* 1/4 cup crushed peanuts
* 2 tablespoons chopped onion
 * 1 teaspoon cumin seeds (jeera)
* 2 green chillies, chopped
* 8 to10 curry leaves
 * chana daal-3tsp
* 2 tablespoons oil
* salt to taste
* oil for cooking

Method :

1. Wash and soak the rice and urad dal in lukewarm water for at least 2 hours.

2. Drain and grind   smooth batter with 1/2 cup of water.

3. Cover and set aside overnight to ferment.

4.  add the crushed peanuts and chopped onion and stir for 3 to 5 minutes. Add the pre soaked chana daal, cumin seeds, green chillies, curry leaves and cilantro as u need.

5.  add this to the fermented batter.

6. Add salt and a little water if required and mix to form a thick batter.

7. Heat the appe mould/puff pan/guntha bandi  on a medium flame and grease it with a little oil.

8. Pour a spoonful of the batter into each mould.cover with lid.

9. Cook till the outer surface becomes golden brown and then turn each appe/ponganam upside down using a fork so as to cook the other side.

10. Remove and repeat with the remaining batter.

11. Serve hot with coconut chutney.

indian squash roti(sorakaya rotte) Bottle guard roti easy way

Ingredients :

* Rice flour-1 cup
* indian squash (sorakaya)-1cup grated finely
* chopped onions -1/2 onion
* chana daal soaked-2tsp
* cumin seeds-2 tsp
* cilantro chopped-1/4 cup
* curry leaves-10 leafes
* salt as required
* green chilli paste or finely chopped as required

Method :

First  of all grate the sorakaya (squash) and  blend the chillies,  salt together .

 mix the grated sorakaya with the blended items mix the corriendar leaves, curry leaves, soaked chana daal, onion chopped with the grated sorakaya with blended items .

 mix with rice flour and add as much as you need until you have dough, it feels kind of like chapati dough, not too hard and not too soft .

 grease a pantavva/gridle which you would use for a chapati  and take a small  ball size of the dough with hand on some plstic cover .

 tap  the dough with your wet fingers and   flatten it  like round roti shape and gently turn the  plastic sheet upside down on the greased pan .

 put the heat in medium flame  after about 4 or 5 minutes flip your roti the other side put some oil on roti and on sides of the roti and keep it on the pan for about 3 or 4 minutes ,  Cook till brown and crispy on both sides take it off the pan after it becomes little bit brown .
 you are ready to serve!!!

Rice Roti Recipe (biyyam pindy rotte)

Ingredients:
* Rice flour - 1 cup.
* chopped onions -1 big onion
* chana daal-2-3 tsp(soaked previously)
* Salt to taste.
* Coriander - Finely chopped.
* red chilli powder-2tsp or green chillies-2 (as required)
* Grated Carrot
* Grated Coconut 2 tsp
* Cumin Seeds 1 tsp
* Oil 1 tsp
* Mild Hot water to knead

Method :

1.In a bowl add Rice flour, Salt, Chopped Coriander Leaves, chopped onions,chana daal ,Grated Coconut, Grated Carrot ,red chilli powder or green chillied grated finely and Cumin Seed Mix them well.

2. Slowly add Hot water to knead the dough ,It must be like Chappati dough.  Apply little oil knead it for a while and Keep it aside.

3. Heat Pan, Dip your hand in water, with wet hand  take a small ball of  dough on the plastic cover.

4.Use the tips of your hands very lightly to pat the dough into a flat shape like roti. Experienced people pat the dough on tava/griddle/pan directly


5.Gently turn the plastic sheet upside down and ease off the rotte onto the pan. Cook till brown and crispy on both sides.
 
6.  close with lid and cook, Turn the other side apply some oil around the roti  n few drops on the top and cook for few minutes.

 Serve with green chutney, pickle or tomato sauce

Spinach Roti

Ingredients

* Spinach - a bunch
* Wheat Flour - 2 cups
* Besan - 2 tbspn
* j eera - 1tbspn
* Chilli Powder - 1-2 tspn
* Turmeric powder - 2 tspn
* Curd - 2 tspn
* Salt to taste
* Oil for roasting and preparing dough
* Sesame seeds -1 tspn

Method:


 Take a vessel, mix all the ingredients well and knead using curd and little water to make soft dough.
 
keep aside for 1/2 to 1 hr. Make lemon size ball and roll it and prepare like chapathi.
 
Heat the griddle and roast the rolled stuff.
 
Serve with any raita,pickle.

pindy rotte(all flours roti)breakfast item

Ingredients:


* 1/2 cup besan (chickpea flour)
* 1 cup rice flour
* 1/2 cup atta (whole-wheat flour)
* 2 tbsp rava (cream of wheat)
* 1 tsp cumin seeds
* 1/2 tsp cumin powder
* 1 tsp coriander powder
* 1 small onion chopped
* 2 tbsp grated coconut (optional)
* 1 tomato chopped
* 4-5 green chilies, minced
* 2 tbsp cilantro, minced
* salt to taste
* vegetable oil for cooking

Method:


Dry roast all the flours separately on low flame for about 10 minutes or until you get aroma.
You can also make rotte(roti) without roasting flour.
Mix all the ingredients (except oil) together to make a soft pliable dough.
Take a thick plastic bag rubbed with some oil on a rolling board.
Oil(greese) the bag, then oil your hands lightly and place a golf-ball sized ball of dough on the plastic cover.
Use the tips of your hands very lightly to pat the dough into a flat shape.
Experienced people pat the dough on tava/griddle directly.
Make a few small holes in the rotte and slip few drops of oil into these holes to cook the rotte more evenly.
Heat 1 tsp oil in a non-stick pan.
Gently turn the plastic sheet upside down and ease off the rotte onto the pan.
Cook till brown and crispy on both sides.
Serve with green chutney, pickle or tomato sauce or butter or yogurt