Breakfast Recipes
Pomegranate Sauce
Ever since D has landed, our breakfast is mostly waffles or pan cakes. Though D loves his waffles/ pan cakes with Nutella, J and I prefer something less sweet. As we had used up the …
View Full
Oven Baked Waffles
D’s college closed due to coronavirus. As all his friends left for their home towns, he too came home, albeit with a list of dishes I had to make for him. His first request was …
View Full
Punjabi Chole/Chana- Version 2
When it comes to Chole preparations, my all-time favourite is the Pindi Chole. However, this time, I thought of trying a new preparation. A Punjabi Chole recipe from Sailu’s food has been on my to-do …
View Full
Upma
J never really liked Upma. Over these years, the only time I saw him devouring Upma, was during our trip to Kothagiri. We were staying at J’s company guest house. The in-house cook Raju, made …
View Full
Appam/Vellayappam/Paalappam using Rice Powder
Appam/Hopper is a type of pancake, which is traditionally served with Stew. Any Christian function that I attended as child, always had Appam and stew in it’s menu. That hasn’t changed in all these years. …
View Full
Bhatura/Bhatoora/Batura
I Love the Chole- Bhatura combination, whereas it’s just the opposite for J. Hence I always prepare it when he’s away, travelling 🙂 The combination of Bhatura with Pindi Chole, sprinkled with chopped onions is my all-time favourite…yummmmm..I’m already drooling. I have always been following the recipe from my favourite cook book by Jiggs Kalra. Though the dough can be prepared well in advance, it’s better to fry the Bhatura just before serving.
View Full
Coorg Kadumbuttu/Kadambuttu (Steamed Rice Balls)
?Kadumbuttu is one of the most popular dishes of Coorg. The best accompaniment for Kadumbuttu is the much famous Pandi Curry, which is a spicy, tangy, flavourful Pork curry.
View Full
Kothu Parotta/Porotta
Kothu Parotta is a popular street food of Tamil Nadu. This dish is made of shredded Porotta/Parotta mixed with masala and vegetables/meat/egg. It’s an interesting way of using up your leftover porottas/rotis. The recipe I have given has eggs in it. However, you can make it using vegetables or meat as well. This dish should be eaten hot.
View Full
Drumstick Leaves Thepla
Getting one’s kids to eat veggies seem to be a challenge for some mothers. I too happen to be in that category. I had bought drumstick leaves a couple of days back. The idea was to make Thoran…but then I realised that D may not have it. That’s when the idea of Thepla popped in my head. A great way
View Full
Neer Dosa
Neer Dosa is a crepe commonly made in Karnataka. The word Neer means water in Kannada. This crepe is usually served as a breakfast dish. Unlike Dosa, the batter doesn’t require fermentation. This goes well with any curry or chutney.
View Full
Paalaada (Fluffy Rice Crepes)
Last weekend, we had made a quick stop over at J’s cousin’s place while returning home from a wedding. We were served Paalaada, which I was tasting for the first time, even though I had heard about it. We took an instant liking for those fluffy crepes. Needless to say, I had already made up my mind
View Full
Idiyappam/ Noolputtu/ Sevai/ String Hoppers
Idiyappam also known as String hoppers, is a popular breakfast item in Kerala. While some people choose to have the sweetened version, some like it with spicy curries. Back in the old days, rice used to be soaked and dried and ground to a fine powder. It was then roasted and lightly and stored in bi
View Full
Pesarattu (Green gram Crepes)
My first experience with Pesarattu was when we were newly married and I was trying out new dishes to impress my husband. One such dish was Pesarattu,dosa made with green gram, the recipe I followed from a cook book. I would rather not delve into details but to cut the whole story short, the Pesaratt
View Full
Danish Pastry
A Danish pastry or Danish is a viennoiserie pastry, of Viennese origin, which has become a specialty of Denmark and neighbouring Scandinavian countries. (Courtesy: Wikipedia). One can find a variety of Danishes in terms of flavours as well as shapes. The actual recipe calls for eggs. But I chose to
View Full
Nimmakaya Uppudu Pindi (Broken Rice Upma) – Andhra Special
Uppudu Pindi is another variation of the famous Upma. In Andhra, while some people use rice flour, others use broken rice aka rice rava (pic given below) to make this dish. Nimakkaya, in Telugu stands for lime. As the name suggests, this dish has a slight tangy flavour. I tasted Uppudu Pindi for the
View Full
Pindi Chana/Chole (Tangy and Spicy Chickpeas)
Pindi Chana is a chickpea dish coated with light gravy. This goes really well with Kulcha. I found the recipe at MM’s Kitchen Bites. Eversince I tried this out, this has moved on to my favourite list. According to MM, this dish tastes the best when prepared in a cast iron wok. Pindi Chana/Chole (Ta
View Full
Uggani (A breakfast snack with Puffed Rice)
Few days back, while discussing about breakfast dishes with my friends, someone mentioned Uggani. That caught my attention. On further inquiry, I came to know that the dish is made with puffed rice and is similar to Poha. Uggani seems to be popular in Rayalaseema, Telangana, Marathwada and North Kar
View Full
Healthy Poha
Poha is one of the easiest breakfast dishes I have come across. Poha is basically beaten rice but the dish we are talking about consists of a few more ingredients apart from the beaten rice. The beauty of this dish is that not only is it easy to make but also tastes yum. One can find thin and thick
View Full