Eggless Blueberry Muffins

Baking has always fascinated me. I would look at the cakes in a cake shop and wonder if I could actually make one someday. Many have told me that baking isn’t that difficult. So, one day I set about to bake something. I looked up the internet and saw so many recipes for so many different varieties of pies, cakes, muffins, cupcakes, breads, rolls and the list goes on. I wanted to do something easy, as this was my first time and I decided to go with the muffins.

My husband and MIL are both allergic to eggs and hence I had to select something that didn’t have eggs. While searching the internet for some egg less muffin recipes, I came upon this simple one. So, all I had to do was to get the ingredients and a muffin sheet and go bake, bake n baking!!!

Ingredients

2 cups - Flour (all-purpose flour or whole wheat flour. I used only whole wheat flour and it came out really well)

1 cup - Sugar (my husband has a sweet-tooth and hence I added 1 ½ cups)

4 tsps - Baking powder

1 cup - Milk

3 tbsps - Melted butter / oil

1 cup - Fresh Blueberries

Method

Combine flour, sugar and baking powder in a mixing bowl. Stir in milk and melted butter by hand. Fold in the blueberries. Line 12 muffin cups with paper liners. Fill each cup with 2/3 of the mixture. The best way to ensure equal portions is to use an ice cream scoop or a ladle. Preheat the oven to 350°F and bake for 25 minutes.

These muffins are make good desserts, evening snacks...overall something healthy yet fun to have.

Note 1) You can also try substituting blueberries with apples, chocolate chips or just make them plain. Aparna made them with apples and they were very good. When using apples, try adding a tsp of cinnamon/nutmeg powder for added flavour. 
         2) Please make sure your baking powder is fresh. The first time I made these muffins,  I used baking soda which had been in the fridge for a while and this left a strong aftertaste. I had to throw the whole batch)

Update -Banana Muffins made using the same recipe -

(Source: Fellow blogger – Trying our best - http://tryingourbest.blogspot.com/)

South Indian Rices

Mixed rices remind us of either the prasadams we get in the Indian temples (even in the U.S.) or the Tamil festival called “Pathinettam Perukku” (the 18th day of the Adi month in the Tamil Calendar, when people pack mixed rice dishes and picnic on the riverside).

These dishes provide a welcome change from the daily routine of sambar, rasam or kootu. They also provide an easy solution when you have to pack lunch for your family every day. Here are some time- tested and well liked recipes that will appeal to all your palates.

Bisi Bele Bath (Serves 2)

Bisi Bele Bath (hot lentil rice) is a traditional dish from Karnataka. The authentic version has a bit of sugar/ jaggery which provides sweetness to the otherwise spicy rice dish. I usually leave out the sweet factor as my husband and I prefer it to be spicy.

The first time I planned to make Bisi Bele Bath, I Googled the name and numerous recipes popped up...this was one of the simplest versions.

Ingredients

Rice – 1 cup

Toor Dal (pigeon pea) – 1/4 cups

Chopped Mixed Vegetables (carrot, beans, potato, onion, brinjal, drumstick) – ¾ Cup

Tamarind Extract – 2 - 3 tbsps (if using paste 1 tbsp should do because it is a concentrate)

Sambar Powder – 2 – 3 tbsps (available in Indian stores)

Oil – 1 tbsp

Mustard seeds – 1 tsp

Curry leaves – 4-5 nos

Red chillies –2-3 nos

Hing (Asafoetida) – a pinch

Turmeric powder – a pinch

Chilli powder - optional

Water – 2 ¾ cups

Ghee (Clarified butter) – 1 tsp

Salt to taste

Method

Soak tamarind in hot water and extract the juice. Soak rice and dal in warm water and keep aside. Heat oil in a pressure cooker and add mustard seeds. Allow the seeds to splutter and then add the curry leaves and red chillies. Sauté for a few seconds and add the vegetables. Add hing, salt, sambar powder, tamarind extract, salt and turmeric. Add water and taste to check if salt is enough. If the sambar powder is not spicy enough, you can add a little bit of chilli powder.  Add water and cook the rice in a pressure cooker. . I usually keep it for four whistles as this dish is generally a little mushy and well cooked. Once the pressure has settled, open the lid and mix well. Before serving add a tsp of ghee and chopped coriander leaves. This gives the dish a wonderful aroma.

This rice can be eaten on its own or served with pickle, raita (given below) and papad.

Onion Raita

Ingredients

Yogurt – 1 cup

Onions – 1 (finely chopped)

Green chillies – 1 - 2 (finely chopped)

Salt to taste

Method

Mix chopped onion, chillies and salt into the yogurt and serve with entrées.

Note – More options for Raitas are cucumber, tomato, boondi and grated carrot.

Bagala Bath (Semiya / Vermicelli)

The cool yogurt and sweet and tart fruits and vegetables make a lovely, crunchy complement to the soft semiya. I am sure you will enjoy this yummy dish with your family this summer.

Ingredients

Semiya – 1 cup

Yogurt – Enough to make right consistency (shouldn’t be too thick or too watery)

Chopped Vegetables – ½ cup (capsicum, carrot, peas)

Fruits (optional) – Pomegranate, grapes, raw mango

Oil/Ghee – 1 tbsp

Oil – 1 tsp

Cumin seeds – 1 tsp

Curry leaves – 2 -3

Green chillies – 1-2 (variable according to taste)

Ginger – finely chopped 1 tsp

Coriander leaves – finely chopped for garnish

Cashew nuts (optional) – for seasoning

Salt

Method

In a big vessel, take enough water to immerse the semiya. Once the water starts boiling, add salt and 1 tsp of oil (keeps semiya from sticking). Add semiya and let it cook till it is al dente. Strain the water and let the semiya cool.

Once it has cooled completely, add the vegetables, yogurt, and chillies and mix well. Add salt if required. In a small pan, take 1 tbsp of oil/ghee. When warm, add cumin seeds. Once the seeds splutter, add curry leaves and cashew nuts. Fry till the nuts turn slightly brown and take it off the stove. Add the seasoning to the semiya, garnish with coriander leaves and serve.

Note - This dish tastes even better when served cold, especially on a hot summer day. So you can make it ahead of time and refrigerate.

Coriander Rice (Serves 2)

Many folks don’t like coriander leaves when used as garnish. So this is an alternative way to get them to eat this fragrant herb. Once it has been ground and sautéed, and added to rice, all that remains is a wonderful flavour.

Ingredients

Cooked rice – 2 cups

Fresh coriander leaves – ½ cup

Green chillies – 1-2

Onion – ½  medium sized

Garlic - 1 clove (optional)

Ginger - 1 small piece (optional)

Oil – 2 tsps

Urad dal – 1 tsp

Channa dal – 1tsp

Curry leaves

Asafoetida (Hing) – a pinch

Cashews

Salt

Method

Cook rice (with salt if you prefer) and keep aside. Grind Coriander leaves, onion and green chillies to make a nice paste (add garlic and ginger if using). Heat oil in a pan and add chana dal and urad dal. As they turn slightly darker, add curry leaves and hing. Add the coriander paste and sauté for a few minutes till the raw smell goes. Turn off the heat and mix in the rice. Garnish with roasted cashews and serve hot.

This dish tastes good with pickle or by itself.

Karuveppilai Sadham (Curry Leaves Rice) Serves 2

(This recipe is from Revathi Shanmugam, a famous cookbook author)

Similar to Coriander, curry leaves are also usually discarded by most people. Here is an interesting way to incorporate it to your main meal. Enjoy this fragrant and yummy rice dish.

Ingredients

Cooked Rice - 2 cups

Curry leaves - 2 handfuls

Oil - 2 tbsp

Red chillies - 3 - 4

Grated coconut - 3 tbsps

Mustard seeds – ½ tsp

Tamarind extract – 1-2 tbsps

Ghee - 1 tsp

Salt to taste

Urad dal – ½ tsp

Method

Cook rice and keep aside. Heat 1½ tbsp oil in a frying pan and add red chilies. Add grated coconut and curry leaves and fry for a couple of minutes. Grind the fried items with salt and tamarind and keep aside. Add the remaining oil to the frying pan, add mustard seeds and urad dal. Once the spluttering subsides and the dal has turned slightly brown, add to the rice. Add ghee and the ground mixture to the rice and mix well. Serve hot.

It was a Sunday morning in 2009; I was in my kitchen thinking of what to cook. I was bored of making sambar, rasam or kootu. I asked my husband for a suggestion and he agreed that he too wasn’t in the mood to eat the same old sambar or rasam. Both of us sat thinking of something exciting to eat for lunch that day and as we were racking our brains, my husband suggested that we have mixed rice.

So, that day I decided to make a variety of mixed rice and guess what, my husband suggested that we pack our lunch and go to a nearby park and have it. And finally that’s what we did. We had lunch among the birds and squirrels in a park near our house.

Coconut-Mango Rice (Serves 2)

Ingredients

Plain cooked rice – 2 cups

Grated Coconut – 1/2 cup
Grated raw mango - 1/2 cup

Gingelly Oil – 1 tbsp

Red chillies – 1 or 2

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 2 or 3

Hing – a pinch

Salt to taste

Method

Cook rice, with a little salt, in a pressure cooker, spread on a plate and set aside. Heat oil in a pan, add mustard seeds and wait for it to splutter. Add urad dal, curry leaves, and red chillies and saute until the dal turns slightly darker. Reduce the heat, add the coconut and mango and mix well. Add salt and hing and mix. Now add the cooked rice and mix well.

Note - Once the rice is cooked, add one or two teaspoons of gingili oil on top of the rice. This will help to keep the rice from becoming lumpy.

This rice can be served with with papad or spicy kootu.

Spicy Kootu/ Rasa Vangi

Ingredients

Vegetable of your choice – 2 cups (Chow chow, Nhool Khol, Dhoodhi)

Toor dal – 2 tbsp

Tamarind juice – 2 tbsp

Seasoning

Oil – 1 tsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Red chillies – 2 or 3

Curry leaves

Salt

Hing – a pinch

Masala

Oil – 1 tbsp

Corriander Seeds – 1 tbsp

Channa dal – 1 tbsp

Red chillies – 5 or 6

Grated coconut – 4 tbsp

Method

Sauté the masala ingredients and powder them in a blender. Cut the vegetables into small cubes and cook them in tamarind juice. While cooking rice, cook a little toor dal and add it to the cooked vegetables.

Heat oil in pan, add mustard seeds and allow it to splutter. Add urad dal, curry leaves and red chillies. Add the cooked vegetable, salt and hing and mix well. Add the ground masala and bring it to a boil. If the kootu is very watery, mix a tsp of rice flour in water and add it to the gravy. This will thicken the kootu.

This kootu can also be served with plain rice.

Tamarind Rice (Serves 2)

Ingredients

Rice – 1 cup

Puliodhare/ Tamarind gravy

Tamarind extract – 1 cup

Red chillies – 10 to 12

Sesame seeds – 1 tbsp

Salt

Methi seeds – 1 tbsp (powdered)

Turmeric – a pinch

Jaggery – 1 tsp

Seasoning

Gingili oil – 2 tbsp

Mustard seeds - 1 tsp

Peanuts – 2 tsp

Urad dal – 1 tsp

Red chillies – 1 or 2

Curry leaves – 3 or 4

Method

Cook rice in a pressure cooker and set aside.

Blend the tamarind extract along with the red chillies and salt into smooth paste. Wash, roast and powder sesame seeds. Heat oil in a pan, add mustard seeds and wait for it to splutter. Add urad dal, peanuts, red chillies, and curry leaves. Add the ground tamarind paste and methi powder and mix well. When it starts to boil, add the powdered sesame seeds. Mix well and boil on medium flame until the mixture becomes thick. Add jaggery at the end to bind the mixture. Remove from the stove and store in a dry container. This gravy can be stored in the fridge for a few days.

Mix a small quantity of this gravy with hot, cooked rice. Tamarind rice pairs well with potato chips, papad or kootu.

Lemon Rice (Serves 2)

Ingredients

Plain rice – 1 cup

Lime juice – extracted from ½ a lemon

Oil – 1 tbsp

Mustard seeds – 1 tsp

Channa dal/ peanuts – 1 tsp

Curry leaves – 2 -3

Green chillies – 2 - 3

Turmeric powder – ¼ tsp

Salt

Hing – a pinch

Method

Cook rice in a pressure cooker and set aside. Heat oil in a pan, add mustard seeds and allow it to splutter. Then add channa dal/ peanuts, finely chopped green chillies, and curry leaves. Remove from the stove and add turmeric powder, salt and hing. Mix well and cool for 10 minutes. Squeeze in the lime juice and add the cooked rice. Mix well and serve with potato chips.

Tomato Rice (Serves 2)

Ingredients

Plain rice – 1 cup

Tomatoes – 5 or 6 (medium sized)

Onion – 1 (optional)

Ginger – 1 tsp (finely chopped)

Garlic – 2 cloves

Green chillies – 3 - 4

Oil – 1 tbs

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 2 - 3

Salt

Method

Cook rice in a pressure cooker and set aside. Blend tomatoes, ginger, garlic, green chillies, and salt in a blender to make a smooth paste. Heat oil in a pan, add mustard seeds and allow it to splutter. Then add urad dal and curry leaves. Add finely chopped onions and sauté until it turns golden brown. Then add the tomato paste and mix well. Cover the pan and cook for about 10 minutes or until the gravy has thickened.

Mix the cooked rice with this gravy and serve hot with raita or chips.

Curd Rice (Serves 2)

Ingredients

Plain rice – 1 cup

Curd – 1 ½ cups

Oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Green chillies – 1 - 2 (finely chopped)

Ginger – 1 tsp (finely grated)

Curry leaves or coriander – 1 tsp (finely chopped)

Salt

Hing – a pinch

Method

Cook rice in a pressure cooker and set aside. Heat oil in a pan, add mustard seeds and allow it to splutter. Then add urad dal, green chillies and ginger. Remove from stove and add salt and hing.

Take the cooked rice in a mixing bowl and mash well. Add the garnishing to the rice and mix well. The add curd and mix well. If the rice is very thick, add some more curd or water to make it loose. Add curry leaves or coriander and serve with pickle.

Note - If the curd is sour, add milk while mixing the rice. You can also add more flavour to curd rice by adding grated carrots, grapes and pomegranate to it.

Vangi Bath (Serves 2)

Ingredients

Plain cup – 1 cup

Brinjal – 1 cup (cut lengthwise)

Masala

Coriander seeds – 2 tbsps

Channa dal – 1 tbsps

Red chillies – 6 - 7

Tamarind – 2 tbs

Cloves – 1 - 2

Cinnamon – 1 tsp

Cardamom – 1 tsp

Hing – a pinch

Salt

Seasoning

Oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves

Method

Cook the rice in a pressure cooker and set aside. In a dry pan, sauté the masala ingredients and then blend it in a blender to make a smooth powder. Heat oil in a pan, add mustard seeds and allow it to splutter. Then add urad dal and curry leaves. Add the cut brinjal and mix well. Add the ground masala and mix well. Cover and cook until the brinjals are nicely cooked.

Mix this paste with the cooked rice and serve with raita and papad.

Note - You can also substitute brinjal with capsicum. The masala can be made in large quantities and stored in the fridge. 

Mango Rice (Serves 2)

Ingredients

Plain rice – 1 cup

Raw mango – 1 (grated)

Oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Green chillies – 2 - 3

Curry leaves

Salt

Hing – a pinch

Method

Cook rice in a pressure cooker and set aside. Heat oil in a pan, add mustard seeds and allow it to splutter. Then add urad dal, green chillies, curry leaves and the grated mango. Sauté well and cook until the mango is cooked.

Mix in the cooked rice and serve hot with spicy kootu or papad.

Hot Breakfast in Minutes

Eating cereal every morning made us realise the necessity and goodness of the hot, tasty breakfasts we used to eat while growing up. Our mothers always had spicy, crispy delicacies laid out, day after day. These memories set us on a journey to discover many quick, easy-to-make breakfast/snack recipes.

While the bread-butter-jam combination is definitely tasty, it gets boring after a few days.

The following recipes are a compilation from both our kitchens. While one of us swears by Aval/ poha or flattened rice to save the day when her husband is in a hurry to get to work, the other finds solace in idly/dosa batter. The procedure for making batter is available in a previous posting (Kara Dosa). Alternatively, you can buy freshly ground batter at any Indian grocery store.

Puli Aval/ Tamarind Poha (Serves 2)

Ingredients

Tamarind – ½ tbs extract

Poha – 2 cups

Oil – 1 tbs

Mustard seeds – 1 tsp

Peanuts/ Channa dal – 1 tbs

Curry leaves – 4-5 nos

Red chillies – 4 – 5 nos (variable according to spice level)

Salt

Hing – a pinch

Turmeric powder – a pinch

Method

Soak tamarind in hot water and extract the juice. Rinse poha in water and keep aside. Heat oil in a pan, add mustard seeds. Allow the seeds to splutter and then add peanuts/ channa dal. Add the curry leaves and red chillies. Add tamarind juice, salt, turmeric and hing and allow it to boil for a minute or two. Then add the rinsed poha in this and mix well. Remove from the stove and cover it with a lid for two minutes.

Hot, tangy and spicy tamarind poha is ready to be served with curd.

Milagu Aval / Pepper Poha (Serves 2)

Ingredients

Poha – 2 cups

Pepper powder – 1 tsp

Grated coconut – 2 – 3 tbs

Oil – 1 tbs

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 2 -3 nos

Green chillies – 1-2 nos (variable according to taste)

Salt

Hing – a pinch

Method

Rinse poha in water and keep aside. Heat oil in a pan, add mustard seeds and wait for it to splutter. Then add urad dal, curry leaves, and green chillies. Add the rinsed poha and mix well. Add salt, hing and pepper powder and mix well. Add the grated coconut and remove from stove. Cover the pan for two minutes.

Serve it hot with sugar or curd.

Thayir Aval/ Curd Poha (Serves 2)

Ingredients

Poha – 2 cups

Curd – 1 – 1 ½ cups

Oil – 1 tsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Green chillies - 1 – 2 nos (variable according to taste)

Curry leaves – 2 – 3 nos

Salt

Hing – a pinch

Method

Rinse poha in water and keep aside. Heat oil in a pan, add mustard seeds and wait for it to splutter. Then add urad dal, green chillies, curry leaves and mix well. Remove from stove. Take the rinsed poha in a bowl and add salt and hing. Mix well. Add the garnishing and mix well. Then add curd. Mix well and let it soak in for five minutes.

This dish tastes good with pickle or by itself.

Paal Aval/ Milk Poha (Serves 2)

Ingredients

Poha – 2 cups

Hot milk – 2 – 3 cups (increase or reduce quantity to desired consistency)

Sugar – 1 – 1 ½ tsps

Method

Rinse poha in water and set aside. Heat milk in a pan or microwave to the desired temperature. Take the rinsed poha in a bowl, add sugar and milk. Let it soak for about five minutes.

This warm, sweet dish is a good substitute for our cold, dry cereal.

Kanda Poha (Serves 2)

Ingredients

Poha – 2 cups

Potatoes – 1 – 2 nos. (is potatoes are big, 1 should be enough)

Onion – 1

Green chillies – 1 – 2 nos.

Ginger – 1 tsp (finely chopped)

Curry leaves – 2 – 3 nos.

Mustard seeds – 1 tsp

Peanuts – 1 tbs

Salt

Turmeric powder – a pinch

Lime juice – 1 tbs

Method

Rinse poha in water and set aside. Heat oil in a pan, add mustard seeds and wait for it to splutter. Then add peanuts, green chillies, curry leaves and ginger. Add finely chopped onions and sauté well. Add the diced potatoes, salt, turmeric powder and mix well. Cover the pan for about five minutes allowing the potatoes to cook. Then add the rinsed poha and mix well. Cover the pan for another five minutes. Remove from stove and allow it to cool for two to three minutes and then squeeze in a little lime juice. Mix well and serve hot.

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Sandwiches

Bread has always been a saviour on crazy mornings, road trips or long flights. With a wide variety of breads available in the market, it has now become a frequent breakfast item on my table.

Bread Omelette (Serves 2)

Ingredients

Bread – (cut away the crust if you like it that way) – 4 slices

Eggs – 2-3 depending on size

Onions – ½ medium sized onion, finely chopped

Green chillies – 1-2, finely chopped

Salt to taste

Freshly crushed pepper to taste

Water – 2 tsps

Method

In a bowl, beat the eggs with salt and two teaspoons of water. Add onions, beat the mixture and keep aside. Heat a bit of butter or oil in a pan and place the slice of bread in it. When the bottom side is slightly browned, toss and pour the egg mixture over it. When the egg stops running, toss again and add more of the egg mixture to cover the other side. Sprinkle freshly ground pepper, let it cook. Serve hot as is or with ketchup.

Grilled Cheese Sandwich (Serves 2)

Ingredients

Bread – 8 slices

Cheese slices - 4 (use cheeses like pepper jack to add a kick to your breakfast)

Method

Place a slice of cheese between two slices of bread. Heat a bit of oil/butter in a pan and place the sandwich in it. Press down with a heavy lid. As the bottom side starts browning a bit, toss and press down again. Remove when the second side is also slightly browned and the cheese has melted well. Cut in triangles and serve.

It works even better if you have a grilling pan (the one with the ridges). This will leave nice grill marks on the sandwich. If you are using a plain cheese, you could probably add chopped jalapenos and pineapple for more flavour.

A grilled cheese sandwich also works perfectly for dunking into a bowl of hot tomato soup.

Vegetable Sandwich (Serves 2)

Ingredients

Bread slices – 8 slices

Mint leaves – 1 cup

Green chillies – 2 – 4 nos. (variable according to spicy level)

Tomatoes - 2

Cucumber - 1

Onions (optional) - 1

Salt

Butter (optional) – 3 tbs

Method

Blend mint leaves, green chillies, and salt in a blender to make a smooth paste. Peel and cut cucumber into thin discs. Also cut tomatoes and onions in thin circles. Spread the mint paste on one slice of bread. Spread butter on another. Place cucumber, tomatoes and onions on both slices. Bring together and toast in a pan or a sandwich maker.

Serve it hot with tomato ketchup or mustard.

Cheese Sandwich (Serves 2)

Ingredients

Bread slices – 8 slices

Cheese spread – desired amount

Method

Apply cheese spread on toasted bread slices. Serve it with tomato ketchup.

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If you are like me, you will definitely have idly/dosa batter in your fridge most of the times. Intelligent people think alike you see...anyway, idly/dosa batters present numerous opportunities for quick snacks.

For more variety, also try Adai and Pesarattu (Moon dal dosa) batters that are also readily available. 

Podi Dosa/Uthappam

This is one of the simplest ones as it doesn’t need any chopping/preparation.

Ingredients

Dosa batter

Idly Podi (recipe given below) – 1-2 tsps

Gingelly oil (optional)

Method

Heat the dosa pan. Pour batter and spread to make dosa/spread slightly for uthappam. Add idly podi on top and pour gingelly oil on and around the crepe (makes it crispier). Toss the crepe, let it cook for a minute more and serve hot with chutney.

If your family has the time to sit down and enjoy the dosa, make then crispy. If not, you can make them a little thicker and roll it up. Enjoy your breakfast on the go.

Note – While making the uthappam make sure you cover it with a lid so that it cooks evenly. 

Onion Dosa/Uthappam

Ingredients

Dosa Batter

Onions – finely chopped

Green chillies – finely chopped (optional)

Gingelly oil (optional)

Method

Heat the dosa pan. Pour batter and spread to make dosa/spread slightly for uthappam. Add chopped onions and green chillies on top and pour gingelly oil on and around the crepe (makes it crispier). Toss the crepe, let it cook for a minute more and serve hot with chutney.

Tomato & Mint Dosa/Uthappam

Ingredients

Dosa batter

Tomatoes – finely chopped

Fresh mint leaves – chopped finely

Gingelly oil (optional)

Method

Heat the dosa pan. Pour batter and spread to make dosa/spread slightly for uthappam. Add chopped tomatoes and mint leaves on top. Pour gingelly oil on and around the crepe (makes it crispier). Toss the crepe, let it cook for a minute more and serve hot with chutney. 

Mixed Vegetable Dosa/Uthappam

Ingredients

Dosa Batter

Green peas, grated carrots, finely chopped capsicum, onions and green chillies (vegetables of your choice can be substituted)

Gingelly oil (optional)

Method

Heat the dosa pan. Pour batter and spread to make dosa/spread slightly for uthappam. Add chopped vegetables on top and pour gingelly oil on and around the crepe (makes it crispier). Toss the crepe, let it cook for a minute more and serve hot with chutney.

And finally here is another easy one.

Egg Dosa with Idly Podi

Ingredients

Dosa Batter

Eggs – 1 beaten egg for 2 dosas

Salt

Idly podi

Gingelly oil

Method

Break the eggs into a bowl, add a pinch of salt and beat well, and keep aside. Heat the dosa pan. Pour batter and spread to make dosa. Pour beaten egg on to the dosa and spread with a spoon/brush. Add gingelly oil on and around the crepe (makes it crispier). As soon as you pour the egg, sprinkle idly podi over it. Once the egg cooks a bit, toss the crepe and let it cook.

Roll the dosa and enjoy another quick breakfast on the go.

Idly Varieties

Plain Idly

Ingredients

Idly Batter

Method

Pour batter into the idly plates and steam till they are done (approx 7-10 minutes per set). Serve hot with your favourite sides.

Mixed Vegetable Idly

Ingredients

Idly Batter

Grated carrots, shredded cabbage, peas – Approx 1 cup for a set of 6-8 idlys

(you can toss up your personal favourites)

Method

Mix the vegetables into the batter and prepare idlys. Serve hot.

Podi Idly

Ingredients

Idly Batter

Idly podi – ½ tsp per idly

Method

Mix idly podi into the batter, prepare idlys and serve these spicy idlys with coconut chutney or plain yogurt.

Idly Upma – Left over idlys posing a problem? Here is a solution

Ingredients

Left over idlys – crumbled/cubed

Mustard seeds

Red chillies

Curry leaves

Salt to taste

Oil

Method

Pour oil in a pan, heat and add mustard seeds. As the seeds start spluttering, add red chillies and curry leaves. Sauté for a few seconds and add the idlys. Add salt and mix well. Serve plain or with tomato ketchup.

Another way is to sauté onions and tomatoes along with the red chillies and curry leaves. When the onions and tomatoes are cooked, add the idlys and mix well.

Idly Podi

Ingredients

Channa dal – 1 ladel

Urad dal – 1 ladel

Sesame seeds – 2 tbs

salt

Hing – ½ tsp

Red chillies – 20 to 25 nos

Oil – 1 tbs

Sugar – 1 tbs

Method

Wash sesame seeds and sauté in a pan. Grind the sesame seeds and set aside. Heat oil in a pan and add the dals and the red chillies. Sauté until the dals turn brown. Grind the dals, red chillies, salt, hing and sugar in to a smooth powder. Add the ground sesame seeds and mix well.

Reduce or increase red chillies to suit your taste.

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As a kid, I always wondered why my mother made upmas when an unexpected guest arrived for tiffin or when she was in a hurry. Upmas are not only easy to make, but they are also filling and definitely healthy.

Semiya  (vermicelli) Upma (Serves 2)

Ingredients

Semiya (vermicelli) - 2 cups

Onion – 1

Carrot – 1

Capsicum – ½

Potato - 1

Tomato - 1

Green peas – 4 – 5 tbs

Beans – 5 – 6

Green chillies – 2-3 nos.

Ginger – 1 tsp finely chopped

Curry leaves – 2-3 nos.

Mustard seeds – 1 tsp

Peanuts/ channa dal – 1 tsp

Oil – 1 tbs
Water - 1 1/2 cups

Method

In a pan, dry roast semiya until it turns slightly brown and set aside. You can also buy roasted vermicelli from the shops.

Heat oil in a pan, add mustard seeds and wait for it to splutter. Add peanuts or channa dal, curry leaves, ginger and green chillies. Sauté for a minute and add the finely chopped onions. When the onions are nicely sautéed, add carrots, capsicum, green peas, potatoes, and beans. Mix nicely and let it cook for a minute or two. Then add the chopped tomatoes and mix well. Add salt and hing. Add water and bring it to a boil.  Add the semiya and stir well. Cover the pan and allow it to simmer until all the water has been absorbed.

Steaming hot semiya upma is ready to be served with chutney, sugar or curd.

Note - The vegetables are optional and ghee can be used in the place of oil for a richer taste.

Bread Upma (Serves 2)

Ingredients

Bread slices (5 – 6 nos) – cut in to very small pieces

Oil – 1 tbs

Mustard seeds – 1 tsp

Peanuts 1 tsp

Green chillies –  2-3 nos.

Ginger – 1 tsp finely chopped

Salt

Turmeric powder – a pinch

Hing – a pinch

Method

Heat oil in a pan, add mustard seeds and allow it to splutter. Add peanuts, ginger and green chillies. Add bread pieces and mix well. Add salt, hing and turmeric powder. Mix well. Cover the pan and simmer the stove for about five minutes.

Hot, crisp bread upma is ready to be served with tomato ketchup.

Carrots, green peas and onions can also be added. I’ve tried adding tomatoes to this recipe, but have been disappointed as mine turned a little soggy. You can also garnish the upma with coarsely ground peanuts.

Oats Upma (Serves 2)

Ingredients

Oats – 2 cups

Oil – 1 tbs

Cumin seeds – 1 tsp

Chopped onion – 3 tbsps
Chopped tomato – 2-3 tbsps

Green chillies – 2-3 nos.

Ginger – 1 tsp finely chopped

Salt

Turmeric powder – a pinch
Cilantro for garnish

Method

Soak oats in water for about 5 – 10 minutes and drain the water. Heat oil in a pan, add mustard seeds and allow it to splutter. Add the chopped onions and sauté until it turns golden brown. Add green chillies and ginger and mix well. Add oats, salt and turmeric powder. Mix well. Cover the pan and cook for 5-6 minutes.Garnish with cilantro.

This steaming hot oats upma can be served with curd, chutney or sugar. Garnish with coarsely ground peanuts for an extra crunch.

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