BREAKFAST NO.3 NEER DOSA

BREAKFAST NO.3 NEER DOSA

                                            RECIPE BY:                   
  SREEMATHY ANAND,
   DOHA,QATAR    .                                                                              
                                                                                       

NEER DOSA
A dish made out of rice, unique to the region of dakshin kannada and udipi district. The word 'neer' means water. The dish is named so as the batter is wattery. Serve with chutney or sambhar or for a change with jaggery mixed with grated coconut.


Soaking Time: 2 Hours
Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 15 dosas

Ingredients
1 cup raw rice (chawal)
salt to taste
ghee/oil for greasing
Method
1. Soak the rice in water for at least 2 hours. Then drain and wash it.
2. Add water and grind to make a very fine batter.
3. Add salt and more water if necessary to make a thin batter of pouring consistency.
4. Heat a small non-stick tava and sprinkle a little water on it. It should steam immediately. Wipe hard with a slice of onion or potato.
5. Grease the tava with a little ghee/oil and pour a ladleful of batter from a little height so that you get plenty of holes. Do not try to spread the batter with a spoon.
6. Cook the dosa on one side only taking care to see that it does not brown. Fold it twice to make a quarter circle.
7. Repeat with the remaining batter to make more dosas. Serve hot.
By,
Sreemathy Anand.

BREAKFAST NO.7 SPINACH &PASTA SALAD AND POTATO OMLETTE

Recipe Submitted by,
SHEERIN HABEEB,
KHARTOUM ,SUDAN.

SPINACH &PASTA SALAD
Ingredients
Steamed spinach – 1 small bunch
Feta cheese (white) – 1 medium size (or according to taste)

Image courtesy@www.food.com

Half Spring onions – cut into small pieces
1 small tomato – cut into small pieces
Cooked pasta: 1 cup (2 people)
Salt & pepper: according to taste
Olive oil: 2-3 spoons
Procedure:
In a bowl mix spring onions, feta cheese, salt and pepper.
The cheese should mix well with onions without lumps
Add tomatoes and steamed spinach. Then Add pasta.
Refrigerate overnight and take it out from fridge an hour before serving.
Add olive oil 5-10 minutes before serving
 http://www.food.com/recipe/spinach-pasta-salad-150478

Image Courtesy@lucianopignataro.com

POTATO OMLETTE
Ingredients
Steamed potato: 1 medium size (cut into very small pieces)
Eggs: 2
Coriander leaves: few sprigs (cut into pieces)
Green chilies: 2 numbers (cut into pieces)
Parmesan cheese or cheddar cheese: add very few pieces
Salt and pepper: according to taste
How to make it:
In a bowl mix eggs nicely
Add salt, peeper, coriander leaves, cheese, and green chilies to the beaten eggs
At last add the steamed potatoes into the egg mixture
In pan, heat oil and the add the egg/potato mixture
Put the stove into medium heat and close the pan with a lid for omelette to cook one side
Flip the omelette to cook on other side…. Its little tricky coz potatoes can come out
So you can first put it a plate and put it again on the pan to cook the other side
The yummy omelette is ready.
http://www.lucianopignataro.com/articolo.php?pl=4971 

BREAKFAST NO.6 ADAI

Rice and Dal Adai  - By VahChef @ VahRehVah.com

Adai is made of lentils and rice. It is usually prepared for breakfast and is filling and healthier than dosa. Rice and Dal Adai is a very popular south Indian breakfast dish served with coconut chutney or jaggery. Tur daal 1 tb

Chana daal 1 tb

Rice 1 cup

Curry leaves 2 sp

Salt

Hing

Red chilly 3 n

Oil for required



Take a bowl add tur daal, channa daal, rice, red chilly, curry leaves, water, wash the all ingredients, and drain the water, and add salt, hing, add water, and soak it over night (or) at least 4 hours, then put it into the blender and make a coarse paste.



Heat griddle and pour the batter on it and spread the batter on your fingers, and make a holes on the adai and pour the oil, and put the lid on and let it cook for 2 minutes in a slow flame till it is crispy turn and cook on the other side with out the lid till blisters form.



Serve this with jaggery, white butter, coconut chutney.Tur daal

BREAKFAST NO.5 FRENCH TOAST:

BREAKFAST NO.5 FRENCH TOAST:

 1. Scramble 2 eggs

  2.Add 1/4 cup of milk

  3.Cover bread in egg wash

   4.Fry on griddle for 2 minutes per side, adding cinnamon or sugar

BREAKFAST NO.4 VENPONGAL

                                                  

Ven Pongal - South Indian Ghee Khichdi Recipe - By Vahchef @ vahrehvah.com 

Rice 1cup
Moong daal 1 to ½ cup
Ghee 2 tb
Salt
Cumin seeds ¼ ts
Green chilly 3 n
Cashew nuts 10 g
Curry leaves 2 sp
Peppercorn (crushed) ½ ts
Hing pinch




Heat a pan add rice, moong daal, dry roast this for 3 minutes, add ghee roast this in a slow flame, keep it aside, take pressure cooker add water, salt, cumin seeds, add moong daal and rice, add green chilly, put the lid on and cook this till rice is done.

Heat ghee in a pan add cumin seeds, cashew nuts, ginger chopped, hing, curry leaves, add crushed pepper corns, sauté this, add mashed rice, mix this well and serve this with Gotsu.
 

                               

BREAKFAST NO.3 NEER DOSA

BREAKFAST NO.3 NEER DOSA

                                            RECIPE BY:                   
  SREEMATHY ANAND,
   DOHA,QATAR    .                                                                              
                                                                                       

NEER DOSA
A dish made out of rice, unique to the region of dakshin kannada and udipi district. The word 'neer' means water. The dish is named so as the batter is wattery. Serve with chutney or sambhar or for a change with jaggery mixed with grated coconut.


Soaking Time: 2 Hours
Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 15 dosas

Ingredients
1 cup raw rice (chawal)
salt to taste
ghee/oil for greasing
Method
1. Soak the rice in water for at least 2 hours. Then drain and wash it.
2. Add water and grind to make a very fine batter.
3. Add salt and more water if necessary to make a thin batter of pouring consistency.
4. Heat a small non-stick tava and sprinkle a little water on it. It should steam immediately. Wipe hard with a slice of onion or potato.
5. Grease the tava with a little ghee/oil and pour a ladleful of batter from a little height so that you get plenty of holes. Do not try to spread the batter with a spoon.
6. Cook the dosa on one side only taking care to see that it does not brown. Fold it twice to make a quarter circle.
7. Repeat with the remaining batter to make more dosas. Serve hot.
By,
Sreemathy Anand.

BREAKFAST NO.2 WHEAT DOSA

BREAKFAST NO.2 WHEAT DOSA                     RECIPE BY:
                                                                                JAINUL NAZEER,
                                                                                DOHA,QATAR

Wheat Dosa
Ingredients:
Whole wheat flour - 2 cups
Rice flour - 2 tbsp
Water - 1 ½ to 2 cups
Salt to taste

To temper:
Oil - 2 tbsp
Mustard seeds - ¼ tsp
Cumin seeds - ½ tsp
Curry leaves - a sprig
Onion big - 1
Green chilly - 1

Method:

1. In a mixing bowl, add wheat flour, rice flour & salt.
2.Gradually add water to make a thin batter.
3.Stir well so that there are no lumps in the batter.
4.The consistency of the batter should be thinner than the normal dosa batter.
5.Heat 1 tsp oil in a fry pan or dosa girdle.
6.Add mustard seeds, cumin seeds, curry leaves and allow to crackle.
7.Now add finely sliced onion, green chilly and saute till transculent.
8. Pour this tempering over the batter.
9.Mix well.

Heat a dosa girdle.
Grease with a few drops of oil.
Pour a ladleful of batter from the edges towards the centre to form a round shaped dosa.
Drizzle edges to a few drops of oil.
Allow to cook for a couple of minutes in low medium heat on each side while turning over
The dosa is ready, when it is browned and crisped on both sides.

Enjoy hoth with a lipsmacking combo of white chutney, sambar & milagai podi.

Tips:

A lot of patience is needed , while preparing this dosa to crisp & golden.

We have to keep the flame in medium low and cook the dosa to both sides, or else in high flame the dosa may turn toasted or sticked in the hot girdle itself.

So , take care to cook the dosa to crisp with patience..

By,

Jainul Nazeer

30 BREAKFASTS FOR 30 DAYS

BREAKFAST NO.1 DOSA

Cone Dosa

We are now going to see how to make the breakfast for the day no.1

Let us see how to make Dosa....

Ingredients:

      white rice                                                                 idli rice

                                                         urad dhal and methi seeds

White or raw rice-1 cupIdli rice-3 cups

urad dhal-1 cup
methi seeds-2 teaspoon
Method:

1.Soak raw rice and idli rice together,soak urad dhal and methi seeds together 6 hours or overnight.

2.Grind urad dhal and methi seeds batch first,very smoothly and grind white rice and idli rice batch the next round in a grinder.

3.After grinding,pour both the batter in a large bowl and add 2 teaspoon of salt.

4.Now mix the batter with the help of your hands thoroughly and keep it in a warm place to ferment for about 6 hours or overnight.

5.The fermentation is ready and you could see the batter rised.Now it is ready for making Dosas.

6.Rub the Dosa Tawa with little oil and spread the batter.Pour a tsp of oil.

7.Wait for one side to cook.Now flip the Dosa to other side and cook for a minute or so.

8.Now crispy Dosa is Ready to eat.Serve it with any chutney.

By,

Roja Meeran.

30 BREAKFASTS FOR 30 DAYS

Hi Friends,
                  I hope all ladies will be  in the same helpless situation,when we start cooking up in the morning..what for breakfast today?And we are fed up...when our husbands says"what always,idli,dosa,poori..pongal?why don't you cook something different'..This made me think of an idea..lets pen it down...30 breakfasts for 30 days...Yes,you heared it right..I have gone through lots of search and finally listed down..30  different breakfasts for 30 days..i.e., for a month..each  breakfast would be different for every single day..sounds interesting!!!But cooking it in tasty way is in our hands ladies..once the month over..The same 30 recipes can be repeated for the next month..This way we won't have any confusion of what to cook...and at the same time,our family members will also feel happy!So shall we start?

Roja Meeran.