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Showing posts with label BREAKFAST RECIPES. Show all posts
Showing posts with label BREAKFAST RECIPES. Show all posts

September 12, 2017

Tomato Rava Upma – Rava Upma Recipe With Tomato–How To Make Tomato Upma

Tomato rava upma recipe / Rava upma with tomato with step by step pictures - Tomato rava upma is an yummy, instant, South Indian breakfast recipe with a nice variation from our regular rava upma. Usually I add tomato and vegetables only for rava kichadi but this morning I prepared rava upma with tomato just for a change. Basically I am a big fan of tomato based recipes. Even though I don’t like rava upma, I loved this tomato rava upma a lot. It tastes tangy and spicy as well just like rava kichadi. If you wish you can add green peas in this upma to make it look colorful.
Tomato rava upma
I had some leftover upma for my dinner too. It was good and stayed soft. So you can pack it for lunch box as well. Friends, If you are bored of making rava upma, do try this tomato upma for your breakfast or dinner. It tastes good with coconut chutney as side dish. Try and let me know your feedback Happy .My School moms friends make Karnataka style tomato rava bath. I will ask them and share that recipe later. Now lets see how to make this Tamil nadu style tomato upma recipe with step by step photos.

Do check out my Basic Rava Upma, Rava kichadi, Masala Rava Kichadi, rava upma mix, rava pongal, Karnataka Khara bath recipes too !

Tomato upma recipe

Tomato rava upma - Tomato upma recipe

Tomato rava upma

How to make Tomato rava upma recipe

South Indian
Main Course

Ingredients (1 cup - 250ml)

  • Coarse rava/Sooji/Semolina - 1 cup
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1/2 tbsp
  • Chana dal - 1 tbsp
  • Ginger - 1/2 inch piece (Finely chopped)
  • Green chilli - 2 nos(Slit)
  • Big onion - 1 no (Finely chopped)
  • Curry leaves - Few
  • Ripe tomato - 2 nos(Finely chopped)
  • Sambar powder or Red chilli powder - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
  • Water - 2.5 cups
  • Coconut oil - 1 tbsp (to add at the end)
  • Coriander leaves - 1.5 tbsp(to garnish)
  • Grated coconut - 2 tbsp (to garnish, optional)

How to make the recipe

  1. Wash and chop tomato, onion into small pieces.
  2. Roast rava till nice aroma arises.
  3. Heat oil, Temper mustard, dals.Saute the vegetables adding salt.
  4. After tomato becomes mushy, add spice powders.
  5. Mix well and add water. After water comes to boil, add rava.
  6. Mix well, cover cook for 5 minutes.
  7. Add coconut oil.Garnish with coriander leaves and serve with coconut chutney.

Tomato Rava Upma Recipe - Step by step photos

  • Wash and chop the tomato, onion, chilli.Set aside.Dry roast rava for 7 minutes in medium flame without burning it.Keep in a plate.
  • Heat oil in a kadai.Splutter mustard seeds, urad dal, chana dal and curry leaves. After it turns golden, add finely chopped onion and slit green chilli.
    Tomato rava upma recipe
  • After onion becomes transparent, add finely chopped tomato.Saute till tomato becomes mushy. Add salt to cook tomato quickly.
    Tomato rava upma recipe
  • Add red chilli powder or sambar powder and turmeric powder. Mix well till raw smell goes off.Add water and let it roll boil.
     Tomato rava upma recipe
  • Lower the flame completely.Add the roasted rava in a sprinkled way using one hand while stirring constantly with other hand. It helps to avoid lumps.Once all the rava is added, it absorbs the water and becomes thick. Cover it with a lid and cook for 5 minutes in low flame.Mix once in the middle.
    Tomato rava upma recipe
  • Switch off the flame after rava is cooked soft. Add coconut oil. Garnish with coriander leaves.Mix well and serve hot with coconut chutney!
    Tomato rava upma recipe


  • Adjust the quantity of chillies as per your taste.
  • For variations, you can add 1/2 tsp garam masala powder for masala flavor.
  • Remember to add rava in a sprinkled way to avoid lumps.
  • No need to add more water. Adding more water makes it kichadi.
  • You can use wheat rava instead of semolina and make the same. But add 3 cups of water.
  • Color of this upma varies as per the chilli powder you use. Use Kashmiri chilli powder for bright red color.
Tomato rava upma tastes the best with coconut chutney. Do give a try !

Tomato rava upma recipe
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September 9, 2017

10 Poori Varieties / Stuffed Puri Recipes–Different Types Of Puri Recipe

Poori varieties - puri recipes
Collection of 10 different puri recipes / poori varieties – Indian deep fried bread. I make Poori recipe / Puri recipe for breakfast regularly during weekends. When I was a beginner in cooking, making a puffy poori just like hotel ones was my dream. Slowly my dream came true by practiceDancing. After making several attempts, I got to know the technique, tips and tricks for making puffy and soft puri.In this post, I have shared all the possible tips & tricks to make perfect poori based on my observation. Hope these points would be useful for beginners. Once I started making it perfect, I got tempted to try different types of puri recipes. So I prepared varieties of poori along with different side dish recipes for our Sunday breakfast and blogged the same. This is how I got a collection of these 10 poori varieties in my websiteHappy. You can find basic poori/puri recipe with wheat flour(atta in Hindi), Chola poori/Maida puri, Tomato poori, Paneer stuffed puri, Spinach/ Palak pooriBeetroot poori, Potato poori, Kutta atta puri, Spicy masala puri, Finger millet/Ragi poori in this collection. I have given step by step pictures for all these recipes and few video recipes as well.

I am yet to try North Indian stuffed puri recipes like urad dal puri, peas stuffed puri, dal poori, bharva puri, bhatura and the most popular Pani puri recipe and puri recipes for vrat/fasting like rajgira puri and Shingare ki puri. I will try to add them in this list soon. Generally Kids love to eat poori more than roti. So you can try these varieties at home for their breakfast or evening snacks and make it healthy with some stuffing.  Ok, lets see the collection of 10 poori recipes / Puri recipes / Indian flat bread varieties to make at home for weekend breakfast & special occasions. Please click on the images to view the recipe.


  1. Addition of rava/sooji/semolina in the wheat flour helps to make puffy poori.
  2. Adding a dash of ghee helps to keep the puri soft.
  3. Unlike chapathi dough, poori dough has to be tight and thick. 
  4. Dough should be kneaded well to make it smooth and crack free.
  5. Resting time is not necessary for the dough.
  6. Rolling should be thicker than roti to get puffed poori.
  7. Do not dust too much in flour. Oil will get more sediments.
  8. Always dust off the excess flour coated in the rolled poori by patting between your hands.
  9. Oil temperature should be checked before dropping the poori.
  10. If oil temperature is less, puri will sank in oil and doesn't puff up.
  11. Oil should not be smoky hot too. Color of poori will become dark.
  12. Poori should not be stacked one over the other.


Basic poori recipe/Puffy Puri recipe with video
Chola Poori Recipe
Potato Recipe/Aloo Puri with video
Paneer Puri Recipe With Video
Ragi Poori Recipe
Palak Poori Recipe
Beetroot Poori Recipe
Kuttu atta Poori Recipe
Tomato Poori Recipe
Masala Poori Recipe With Video

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August 29, 2017

Kuttu Atta Poori Recipe – Kuttu Ki Puri - Buckwheat Flour Recipes Indian

Kuttu ki puri recipe (Buckwheat flour poori) with step by step pictures - After a long time I am sharing a poori variety in my space. When I was browsing for North Indian puri recipes, I came across this kuttu ki puri ( Kuttu atta in Hindi, Buckwheat flour in English) under Navratri Vrat ka khana recipes. Actually the term, Kuttu atta was very new to me. When I browsed for its health benefits, I was amazed to know it.
Kuttu ki puri recipe
Buckwheat is a very healthy grain that is rich in protein, fiber, good for weight loss, increases good cholesterol, detoxifies body, keeps the tummy full for long time and much more. So buckwheat flour recipes are ideal food for fasting. But I read that buckwheat flour increases heat of the body. So its advised to consume it along with curd based side dishes. So I made this puri for our Sunday breakfast along with no onion no garlic dahi aloo as side dish. Puri came out well. Though it was not so tasty like our regular wheat flour poori, it was good to eat. Its taste and color reminded finger millet poori to me. We had a satisfaction of having a healthy food even though its a deep fried stuff. Kids don’t like this poori. So to make them eat, you can either add equal quantity of plain wheat flour & buckwheat flour or more wheat flour and make it more tasty. I don’t think Kuttu atta is not easily available all the places.So you can buy it online from Big basket, Amazon as I did. Ok, Lets see how to make kuttu atta ki poori recipe with step by step pictures.
You can also check out my Nachni puri/ Ragi poori, Palak Poori, Beetroot poori, Paneer poori, Potato poori, Masala poori and Tomato poori recipes
Here is a picture of kuttu ki atta / buckwheat flour for your reference.
Kuttu ki atta/buckwheat flour

Kuttu ki puri recipe

Kuttu ki puri recipe

How to make Kuttu ki atta puri - Buckwheat flour poori recipe

North Indian
Breakfast recipes
12 nos

Ingredients (1 cup - 250ml)

  • Buckwheat flour / Kuttu ki atta - 1.5 cups
  • Boiled potato - 1 no (Big)
  • Pepper powder - 1/2 tsp
  • Upma Rava/sooji - 1 tsp
  • Ghee - 1/2 tsp
  • Salt & water - as needed
  • Water - as needed
  • Salt - as needed

How to make kuttu atta puri

  1. Take kuttu atta/buckwheat flour in a wide bowl/plate.
  2. Pressure cook potato till soft, peel the skin and mash it.
  3. Add the mashed potato, pepper powder, salt, sooji and ghee to the flour.
  4. Mix well.Add water gradually and make smooth dough.
  5. Roll thick poori and set aside.
  6. Heat oil and deep fry the poori on both sides.
  7. Remove and serve hot with dahi aloo or any side dish.

Kuttu ki puri recipe - Step by step photos

  • Wash and pressure cook a big potato.Peel the skin and mash it very well. There should not be any small pieces.
    Kuttu ki puri recipe
  • In a wide bowl, take the kuttu atta, pepper powder, salt, mashed potato, sooji and ghee.Mix till crumbly. Potato should spread well with the flour.
    Kuttu ki puri recipe
  • Add water gradually and make a thick, tight, non-sticky dough. Knead with your hands for 5 minutes.
    Kuttu ki puri recipe
  • Cover and let it rest for 5 minutes. Take a ball sized dough, dust in buckwheat flour and roll small, thick poori.
    Kuttu ki puri recipe
  • Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. No problem if the oil starts to smoke slightly.
  • Now lower the flame and drop the puri. When it starts to rise, press with a ladle and it will puff up slightly.Flip it and cook the other side till golden and crispy. Remove & drain in a tissue paper. Serve with curd based dishes like raita, dahi aloo, dahi arbi etc.
    Kuttu ki puri recipe


  • You can make this poori adding equal quantity of buckwheat flour & plain wheat flour.
  • Adding sooji helps to keep the poori crispy.
  • Ghee & potato helps to make the puri soft.
  • This poori puffs up only when you roll it thick and oil should be slightly smoky hot.
Kuttu ki atta poori is ready to serve. Try this for Navratri vrat food.

Kuttu atta poori recipe
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August 16, 2017

White Sauce Pasta Recipe – Creamy Garlic Pasta In White Sauce - Indian Vegetarian

White sauce pasta recipe with step by step photo. My daughter loves penne pasta in creamy white sauce than red sauce. So I made this Indian vegetarian, creamy garlic flavored white sauce pasta at home for our breakfast yesterday. Basic white sauce can be prepared with 3 major ingredients - butter, all purpose flour and milk. It makes the white sauce thick and rich without cream. Garlic and Oregano is used to give a nice Italian flavor. So never attempt this recipe without these ingredients. Original Italian white sauce pasta calls for using heavy cream instead of milk. But I used very simple and easily available ingredients in this recipe.

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August 7, 2017

Cheese Garlic Bread Recipe Without Oven – Garlic Cheese Toast On Tawa

Easy cheese garlic bread recipe on tawa with step by step photo and video. This instant garlic bread recipe without oven was in my try list for years. Sendhil is a big fan of Pizza hut and Dominos style garlic bread. So I wanted to try garlic bread from scratch at home. But before that, I thought of trying this easy, homemade garlic bread recipe using regular white bread. I watched few YouTube video recipes and tried this easy and instant cheese garlic toast for our Sunday breakfast. I tried on dosa tawa as it would be quick to make. It can be served as breakfast, dinner or for evening snacks after the kids come back from school.
Cheese garlic bread recipe without oven

Actually I tried a toast in microwave as well. But it was slightly chewy in taste. But the ones I made in the pan was really great. The corners were crispy and middle portion was soft with a nice flavor of garlic, butter and cheese. If you are calorie conscious, you can skip the cheese and make it as plain garlic bread. If you wish, you can bake this in convection oven. As you all know, garlic bread tastes the best only when served hot. So it doesn’t suit for lunch box. You can make this for kids breakfast, dinner or evening snacks. Ok, lets see how to make homemade cheese garlic bread without oven with step by step photos and video.

Garlic cheese toast on tawa

Instant cheese garlic bread recipe without oven

Cheese garlic bread without oven

How to make easy, instant cheese garlic bread recipe

6 nos

Ingredients (1 cup - 250ml)

  • White Bread Or Wheat Bread - 6 slices
  • Butter - 1/4 cup (At room temperature)
  • Garlic cloves - 5 to 6 nos
  • Red Chilli Flakes - 1 tsp
  • Salt - 1/8 tsp
  • Grated cheese - 1 cup (I used Amul Mozarella cheese)
  • Oregano + Basil seasoning - to sprinkle
  • Butter or olive oil - to grease

How to make garlic bread without oven

  1. Melt 1/4 cup soft butter in a bowl.
  2. Add crushed or grated garlic, salt and chilli flakes to it.
  3. Mix well and apply on one side of bread.
  4. Heat a dosa pan with butter.Cook the garlic spreaded side till golden brown.
  5. Flip the bread and grate cheese on top.
  6. Cover and cook till cheese melts.
  7. Remove, sprinkle seasoning and serve hot!

Cheese Garlic bread recipe on Tawa - Step by step photo

  • In a wide bowl, take 1/4 cup of soft butter. Melt in microwave or stove top.
  • To the melted butter, add crushed or grated garlic cloves. I used my garlic press and crushed it nicely.
  • Add salt, red chilli flakes and mix well. Apply this garlic spread on one side of the bread slice.
    Easy Cheese garlic bread on tawa
  • Heat a dosa pan and drop the garlic spread side facing down. Cook till golden in low to medium flame. Apply melted butter or olive oil on the other side.
    Easy Cheese garlic bread on tawa
  • Flip the bread slice. Keep the flame very low. Grate cheese on the top.Cover and cook in low to medium flame till cheese melts and sides become crispy. Remove, sprinkle oregano,basil seasoning and serve hot.
    Easy cheese garlic bread recipe


  • For low calorie version, you can skip cheese and use olive oil instead of butter.
  • Add more cheese if making for kids.
  • You can bake in convection oven at 180c for 12 to 15 minutes.
  • You can also add pepper powder in addition to chilli flakes.

Try this easy, instant cheese garlic bread recipe at home and enjoy !

Easy garlic bread on tawa
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August 3, 2017

Paniyaram Recipe With Idli, Dosa Batter – Kuzhi Paniyaram Recipe

Paniyaram recipe with leftover idli, dosa batter is my most favorite South Indian breakfast and dinner recipes. I can have it 24x7. In Tamil nadu, people make kuzhi paniyaram at least once in a week. Not only in Tamil nadu, this paniyaram recipe is very popular in Karnataka and Andhra as well. In Kannada, it is called as Paddu or Guliyappa. In Telugu, it is Gunta ponganalu. There may be slight variations in the paniyaram batter recipe but the taste and preparation is almost the same. Generally people say kara chutney ie. Red chutney is the best side dish for paniyaram but I love my mom’s watery coconut-fried gram dal chutney( Pottukadalai chutney) that tastes like road side hotel chutney. You can find the same in the pictures.

Paniyaram recipe with dosa batter

Before marriage, my mom reserves some leftover sour dosa batter and make ghee paniyaram especially for me. Yes, Kuzhi paniyaram tastes the best when prepared with sour dosa batter more than fresh idli,dosa batter. It would be crispy outside and soft inside. The flavor of ghee and smell of sour batter takes this dish to next levelWinking. Sometimes my mom adds a pinch of cooking soda if the batter is too sour. I love to have this paniyaram as evening snack too. So my amma makes it after I come from collegeHappy. After marriage, I follow my mom and make ghee paniyaram for Raksha and rarely for myself and SendhilWinking .
Long back, I made a post on Paniyaram varieties in which I had shared my MIL’s style sweet paniyaram, Kara paniyaram and masala paniyaram recipes. At that time, many readers asked me whether it can be prepared without paniyaram pan. I don’t think so. Deep frying in oil is the only alternative. But the shape and texture will change. Moreover it absorbs more oil and make the dish high in calories. If you want to taste this delicious paniyaram in a healthy way with low calorie, you need to buy a non-stick paniyaram pan. Just a few drops of oil or ghee would be enough to make this yummy delicacy.  In South India, you can find this pan commonly in all the vessel shops. If you are in abroad, you can buy it online as well.  Ok, lets see how to make this most popular Paniyaram recipe with step by step photo.
Paniyaram recipe

Paniyaram recipe / Kuzhi paniyaram recipe with idli,dosa batter

Ellu sadam recipe

How to make Kuzhi paniyaram recipe using leftover idli,dosa batter

South Indian
20 nos

Ingredients (1 cup - 250ml)

  • Leftover idli,dosa batter - 2 cups
  • Big onion - 1 no (Finely chopped)
  • Green chilli - 2 nos (slit or finely chopped)
  • Curry leaves - Few
  • Coriander leaves - 2 tbsp (finely chopped)
  • Salt - as needed
  • Water - very little if batter is thick
  • To Temper

  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Ginger - 1/2 tsp ( finely chopped)
  • Asafetida/Hing - 1/8 tsp

How to make the recipe

  1. Take the dosa batter in a bowl. Add little water if its too thick.
  2. Temper mustard seeds, urad, chana dal, hing.
  3. Saute onion, green chilli, curry leaves and coriander leaves.
  4. Add to the batter. Check for salt.
  5. Heat paniyaram pan with 1 tsp oil in each hole.
  6. Pour the batter.Cover the pan.Cook both sides and remove.
  7. Enjoy with coconut chutney or kara chutney !

Paniyaram recipe / Kuzhi paniyaram recipe - Step by step photo

  • Take the leftover dosa batter in a wide bowl.Add little water, say 1/4 cup if the batter is too thick.
  • Heat oil in a kadai.Temper mustard, urad dal, chana dal and hing. After dals turn golden, saute the finely chopped onion, green chilli, ginger, curry leaves, coriander leaves and little salt. Saute till onion becomes transparent.
    Paniyaram recipe with dosa batter
  • Add to the dosa batter.Mix well. Paniyaram batter is ready.Check for taste, add salt only if needed. If the batter is too sour, you can add a pinch of cooking soda. Mix well and rest the batter for 10 minutes.
    Paniyaram recipe with dosa batter
  • Heat paniyaram pan adding 1 tsp oil or ghee in each hole. Pour the batter and keep the flame medium high.Cover the pan and cook for sometime.
    Paniyaram recipe with dosa batter
  • Use a stick like pointed tool or spoon to flip the paniyaram. Cook the other side. Remove in a plate. Serve with your favorite chutney !
    Paniyaram recipe with dosa batter


  • To make it more healthy, you can add grated carrot, cooked peas to the paniyaram batter.
  • You can add finely chopped chilli to make the paniyaram taste spicy.
  • Adjust the flame from medium to high to cook the paniyaram with golden tint on top as shown in the picture.
  • Adding coriander leaves is optional but it adds a nice flavor.
  • Add ghee instead of oil if you are making for kids. I make this way and pack for Raksha's lunch box
Try this easy, yummy Kuzhi paniyaram recipe with leftover dosa batter.

Enjoy with pottukadalai chutney as I did Happy.
Kuzhi paniyaram recipe
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