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

May 18, 2020

Gojju Avalakki Recipe – Karnataka Gojjavalakki / Huli Avalakki

Gojju avalakki recipe
I love to try varieties of poha recipes for our breakfast and dinner. Last week I tried this Karnataka style gojjavalakki recipe (Tamarind poha) for our breakfast. Its an instant and quick fix recipe for breakfast. This is a no onion no garlic recipe too. If you have tamarind paste or soaked tamarind in hand, gojju avalakki can be prepared under 10 minutes. It doesn’t need any side dish too. This recipe would be ideal for bachelors and working women to make a quick breakfast and dinner. I referred few Karnataka blogs and YouTube videos and tried this recipe. Gojju avalakki works the best with thick poha. It is coarsely ground and made. But I used thin poha which is also know as paper avalakki in Karnataka. So I have shared the instructions for both the types of poha. Soon I will try to share Tamil nadu style puli aval / tamarind poha recipe which is slightly different from this one. Ok, lets see how to make Karnataka special gojjavalakki recipe with step by step pictures.
Karnataka Gojju avalakki recipe

Gojju avalakki recipe


Gojju avalakki recipe

Karnataka style gojju avalakki recipe


Cuisine: Karnataka
Category: Breakfast
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
To mix in poha
  • Poha / Avalakki / Aval/ rice flakes - 3 cups ( I used thin poha)
  • Tamarind - Big gooseberry size
  • Karnataka style Rasam powder or sambar powder - 1 tbsp
  • Turmeric powder - 1/2 tsp
  • Jaggery – 2 tsp (powdered)
  • Salt - as needed
  • Water - as needed
  • Grated coconut - 1/4 cup ( to garnish)
To temper
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Chana dal - 1 tbsp
  • Peanut - 2 tbsp
  • Curry leaves - Few
  • Asafetida / Hing - 1/4 tsp
  • Red chilli – 1 or 2 ( pinched into 2)
HOW TO MAKE GOJJU AVALAKKI
  1. Wash the poha once or twice in water. Drain completely.
  2. Take in a wide bowl. Add tamarind extract, sambar powder, turmeric powder, jaggery, salt and hing. Sprinkle some water if needed and mix gently.
  3. Mix well and set aside for 5 minutes.
  4. In the mean time, heat oil in a kadai. Roast peanuts.
  5. Splutter mustard seeds, urad dal, chana dal and roast well.
  6. Add curry leaves, pinched red chilli and hing. Saute quickly.
  7. Now add the soaked gojju avalakki mixture and mix gently.
  8. Cover cook in low flame for 5 to 10 minutes by tossing once in the middle.
  9. Switch off the flame and garnish with grated coconut. Serve hot !
METHOD - STEP BY STEP PICTURES
  • Take the poha in a bowl. If you are using thick poha, grind it coarsely using pulse option in your mixer grinder. If using thin poha, no need to grind it. Proceed to next step.
  • Wash the poha once or twice in water to remove the debris. Drain the water completely and set aside in a bowl. Soak tamarind in 1 cup of water and take the extract.  Gojju avalakki recipe
  • Add the tamarind extract, turmeric powder, sambar powder/ rasam powder, jaggery, hing and salt. Mix well and rest it for 5 minutes.
  • Gojju avalakki recipe  
  • In the mean time, heat oil in a kadai. Roast the raw peanuts for few minutes. Now add mustard seeds in the same oil. Let it splutter.
  • Add urad dal, chana dal, pinched red chilli, hing and curry leaves. Saute for a minute. Gojju avalakki recipe
  • Add the soaked poha + tamarind mixture to the kadai. Mix gently, check for taste and add more spices, salt if required. Cover cook for 5 to 10 minutes in low flame. Toss it once or twice in the middle. Cook till poha becomes hot. Switch off the flame and garnish with grated coconut. Serve hot and enjoy ! You can eat it as such or serve with coconut chutney.Gojju avalakki recipe

Note

  • Do not add more water while soaking thin poha. If you are using thick poha , grind it coarsely and then soak in tamarind water. It helps to soak the poha quickly in less water. Adding more water makes the dish mushy. 
  • You can use Karnataka style rasam powder or sambar powder in this recipe.
  • For variations, you can also add a tsp of roasted sesame seeds powder and mix at the end.
Try this easy, instant Karnataka special gojju avalakki and enjoy !
Gojju avalakki

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May 12, 2020

Palak Dosa / Spinach Dosa / Keerai Dosai Recipe

Palak dosa
Palak dosa / spinach dosa ( pasalai keerai dosai in Tamil) can be prepared in many ways. Today I have shared a simple and instant spinach dosa recipe using dosa batter. You can also call it as "Green dosa". Here we are adding palak puree in dosa batter and make dosa instantly. Follow the steps given in the recipe. You can make bright green colored spinach puree after blanching. For variations, you can also grind the raw spinach leaves without blanching it. But there may be slight raw smell in the dosa. But blanched spinach puree gives a good taste and flavor. Green color of the dosa is so appealing and make the kids to eat it without compliants. You don't find much difference in taste as well. This palak dosa can be served with coconut chutney, sambar or idli podi. Soon I will try to make palak dosa in different methods. Now lets check out this healthy, colorful instant palak dosa recipe with step by step pictures.

Palak dosa recipe


Palak Dosa / Spinach Dosa


Palak dosa

Palak dosa / spinach dosa / Keerai dosa in an easy and instant way using dosa batter. 



Cuisine: Indian
Category: Breakfast
Serves: 10 dosa
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

  • Idli dosa batter – 3 cups
  • Palak / Spinach / Pasalai keerai – 1 big bunch / 2 to 3 cups (chopped)
  • Green chilli – 2
  • Ginger – 1 inch
  • Turmeric powder - 1/2 tsp
  • Sugar - 1 tsp
  • Salt & water - as needed
  • Cooking oil - to drizzle over dosa
HOW TO MAKE PALAK DOSA
  1. Wash the spinach / palak leaves.
  2. Boil 2 cups of water adding turmeric powder and sugar.
  3. Add washed palak leaves and cook for 2 minutes.
  4. Remove the blanched palak leaves in a mixie jar and add green chilli, ginger.
  5. Grind to a smooth paste adding little water.
  6. Add the paste to dosa batter and mix well.
  7. Heat a dosa pan and spread a ladleful of palak dosa batter.
  8. Make thin or thick dosa as you wish. Drizzle oil, flip over and cook both the sides.
  9. Fold and remove in a plate. Serve with coconut chutney or sambar !
METHOD - STEP BY STEP PICTURES

  • Wash the spinach / palak leaves / pasalai keerai in water till clean without any sand or dust. Boil 2 to 3 cups of water in a bowl adding turmeric powder and sugar. Adding turmeric and sugar helps to maintain the green color of spinach leaves. 


  • Add the washed spinach leaves and cook for 2 minutes. Switch off the flame once the leaves shrink and turns soft. Do not over cook. Remove the blanched leaves in a plate and let it cool. 
  • Palak dosa recipe

  • Transfer the palak leaves to a mixie jar and add ginger and green chilli. Grind everything to a smooth, thick paste adding little water. 
  • Palak dosa recipe

  • Take 3 cups of dosa batter Add the palak puree to the dosa batter. Mix well and check for salt. Add if needed. 
  • Palak dosa recipe

  • Heat a dosa pan and spread a ladleful of dosa batter either thin or thick as you like. Drizzle oil around the dosa once its half cooked. Flip the dosa when the bottom turns golden in color. Cook for a minute, fold and remove. 
  • Palak dosa recipe Palak dosa recipe

  • Serve hot palak dosa with coconut chutney and sambar. I made red coconut chutney with it. Enjoy !

Note

  • Do not skip turmeric powder and sugar while blanching palak leaves. It helps to retain and enhance the green color of leaves.
  • Add more green chillies and use cumin seeds, 3 garlic cloves while grinding if you like.
  • For variations, you can grind the palak leaves without blanching. But there may be slight raw smell in the dosa. 
  • I used my idli dosa batter. For this I used 5 cups idli rice, 1 cup urad dal and 1/2 tsp of fenugreek seeds. Soak and grind seperately. Mix the batters and ferment overnight. Make idli and dosa the next day. 


Try this healthy, yummy palak dosa and enjoy !
spinach dosa

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April 2, 2020

40 Upma Varieties / Different Types Of Upma Recipes

UPMA VARIETIES

During this lockdown period, when I was thinking to post a collection of some easy breakfast/ dinner recipes, Upma varieties came to my mind. Guys, Please don't hit me for posting this collection😁. According to me, Upma recipe is an under rated dish😉. If properly made, it is one of the easiest and tastiest Indian tiffin recipes that can be prepared instantly with minimal ingredients. I think many of you agree with me. Upma recipes doesn't need any side dish too. But some people prefer coconut chutney, sugar, jaggery, pickle or sev to go with it. Check out my coconut chutney varieties for side dish ideas.

In this post, I have shared 40 upma varieties which includes rava upma varieties like basic rava upma, with video, bansi rava upma in Karnataka style, healthy wheat rava upma and Chiroti rava uppittu in hotel style, kichadi, kharabath recipes, Semiya upma recipe with video, Semiya biryani, rice sevai, poha upma/ aval upma varieties in South Indian and North Indian style, Sabudana/Sago upma in South Indian and North Indian style, Rice upma recipes, Puli upma/ tamarind upma, idli upma recipes, millet upma varieties etc. Apart from this, I have also shared homemade rava upma mix and Poha upma mix recipe too. I am sure bachelors and working women will find it helpful to make a quick breakfast, dinner recipe.
I still have a big list of upma recipes to try. I will update this list once I post them in my blog.

Ok friends, lets see the collection of 40 upma varieties below. Please click on the image or the title to view each recipe. Do try and share your feedback with me.

Please check the video recipes for Rava upma and Semiya upma below.

Semiya / Vermicelli upma


Karnataka style chow chow bath


Rava upma recipe


RAVA UPMA VARIETIES





















POHA UPMA / AVAL UPMA VARIETIES



















SEMIYA UPMA / VERMICELLI UPMA VARIETIES












SAGO / SABUDANA/ JAVVARISI UPMA VARIETIES





RICE UPMA VARIETIES










 Pori upma







MILLET UPMA VARIETIES






IDLI UPMA VARIETIES














Choose and try your favorite in this upma recipes collection and share your feedback with me.
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