Instant Bread Dosa

Instant Bread Masala Dosa
Ingredients

1) 8 bread slices

2) ½ cup rava / semolina

3) 2 tbsp rice flour

4) ¼ cup curd / yogurt

5) ¼ cup water or as required

6) salt to taste

7) oil – 1 table spoon ( for Roasting the Dosa- )

8) Potato Baji Mix – For Filling

Method

Take 8 slices of normal bread and cut off the edges.

Crumble the bread slices using your hands in a bowl, add the rava, rice flour , curd , salt and water in to the same bowl allow to soak for 20-30 mints then grind it in a blender as a smooth batter consistency add water more, if required .

Heat a Dosa Tawa smear some water over the tawa and wipe off with tissue to adjust the heat, sprinkle some oil and also wipe off, (if you are using nonstick –pouring of oil is not required.)

Once the tawa is hot pour a ladleful of batter and spread out in a circular motion.

Add some oil on top of the dosa, then cover the dosa with a pan and cook for about for a minute. Place potato mix in side of the dosa. Then cook for 15-30 seconds or till it turns golden brown and crisp. Roll the Dosa into circular.

Serve masala dosa hot with coconut chutney and sambar etc.

Wheat Idiyappam

Wheat Idiyappam

Ingredients

1) Wheat flour - 2 cup

2) Rice flour - 1 cup

3) Hot Water- 1 ¾ cup and little more( if required)

4) Salt –as required

Method

In a pan dry roast the wheat flour for about 5 minutes. (till you get a nice aroma from it.)Remove it from flame and add rice powder in it and mix well.

In the meantime, boil water with desired salt, once it boiled, pour this hot water immediately to the wheat flour mixture little by little and combine by a wooden spatula, and keep aside, after few mints make soft dough using Ur hands.

Grease the idli mould with little oil then add some portion of the dough inside the mould and close the lid then press it in to the Idlie Mould with circular motion. (Grease the Idile mould also with little oil.) You can put some grated coconut on top or bottom. Steam the idlie mould in the steamer for about 8- 10 minutes and keep it cool for some times and carefully remove the wheat Idiyappam to a serving dish.

Enjoy the dish with Egg Curry / Chicken/Beef /Mutton Curry

Malabar Sooji puttu

Malabar Sooji puttu 

Ingredients

1) Roasted rice flour - 2 cups

2) Grated coconut - 2 cups

3) Oil - 1 teas spoon

4) Water - 1 & 1/2 cup

5) Salt to taste

Method

Boil the water with enough salt in a vessel, when the water boils, stich off the fire, and add the rice powder & mix well. And keep aside.

After few minutes knead the dough very well. Apply a little oil on your palm and make small balls or desired shape out of the dough. Sprinkle some rice flour on a big bowl to prevent the rice balls from sticking together.

Take a Puttu steamer, and then add 1 tablespoon of scraped coconut followed by rice balls then repeat the same step till you reach the top of the cylindrical shape.

Then fill the puttu pot half the way with water and set to heat. When steam starts coming up, lower the flame and cook again for 2- 3 mints. Use a skewer / chopstick to push out the puttu from the steamer to a serving dish.

Ney Pathiri

Ney Pathiri

Ney Pathiri

1) Rice powder - 1 cup

2) Grated Coconut – ½ cup

3) Water – 1 cup

4) Salt – as required

5) Ghee- ½ teaspoon

6) Oil – For frying

7) Shallots – 4-5 nos.

8) Fennel seeds – 1 teaspoon

Method

Boil the water in a pan with salt and ghee, when it starts boiling put the rice powder slowly till combined using a wooden ladle and keeps aside till cool off. In the meantime grind the shallots, coconut and fennel seeds as a fine paste.

Add coconut paste in to the rice flour and knead well till it becomes soft dough

Make even lemon sized balls out of the rice dough and shape it round using your hands.

Fry the pathiri in hot oil (medium heat is preferred), wait till its float on the top and puff up and fry till its turns to a golden brown color.

Enjoy with Chicken/Mutton/beef spicy curry of your choice!!!!

Egg Roll - (Omelette Roll)

Egg Rolls Recipe

Egg Rolls Recipe

Ingredients

1) Eggs- 3 nos.

2) Milk - 1 tablespoon

3) Carrot - 1 tablespoon ( finely chopped)

4) Onion - 1 tablespoon ( finely chopped)

5) Curry leaves or Spring onion- 1 table spoon ( finely chopped)

6) Green chilly – ½ teaspoon ( finely chopped)

7) Salt – As required

8) Black pepper powder – As required

Method


Crack the eggs into a large bowl and add in milk and salt, whisk it until combined well

Finally add chopped carrot, onion, spring onion, green chilly and pepper powder and stir well.

Lightly grease a non-stick frying pan with oil, heat the pan in low flame, then pour ½ of the egg mixture very thinly and cook it until half done.

Roll up omelet half way up to the middle. And if there is not enough oil, lightly grease the pan again. And pour again ¼ egg mixture to the side of unrolled omelet. And cook until half done. And roll again half way up and move the egg roll to the center of the pan. And add in the remaining egg mixture if any.

Transfer the egg roll to a cutting board. Please wait until it cool off. Now slice into round bite-size pieces and enjoy.

Brioche Wheat Bread with raisins and seeds

Brioche Wheat Bread with raisins and seeds

Ingredients

For a 900 gm. Bread

1) Milk – 200ml
2) Eggs – 2 nos.

3) Butter melted – 140gm.

4) Wheat Flour – 500gm.

5) Sugar – 60gm

6) Salt – 1 ½ tsp

7) Dried Yeast – 2 tsp

Method

Use stand mixer to make the dough (it’s so easy)

Put all the ingredients one by one to the mixer

When it is done transfer the dough into a large greased bowl (use butter to grease the bowl). Turn the dough over so that it gets greased all over. Cover the bowl and place it in a warm place to double the dough for about 45 mints.

Once it is done, slap or slightly knead the dough to remove the air bubbles.

Shape into a loaf and put into a slightly greased loaf tin (900g) 2lb, if you don’t have a big loaf pan use two greased 9 inch pans. Turn dough to coat surface in oil. Cover and let rise until doubled, about 45 minutes.

Pre –heat the oven at 230 degree

Bake about 25-30 minutes or until loaf sounds risen.

Let rest in pans for 10 minutes before turning out to cool completely on wire rack.

Your homemade bread is ready to eat.

Breakfast Boiled Egg Wrap

Breakfast Boiled Egg Wrap 

Breakfast boiled egg Wrap

1) Boiled egg – 1 or 2

2) Mayonnaise – 1 table spoon

3) Chopped tomato – 2 table spoon

4) Chopped lettuce – 2 table spoon

5) Shredded Mozzarella Cheese – 2 table spoon.

6) Salt and pepper – if required

7) Sandwich roll ( Tortilla)

Method

Slightly warm the tortilla in a flat pan and place it in a clean plain surface or chopping board, spared the mayonnaise on the tortilla and place the boiled eggs on center of the tortilla, then add chopped lettuce, chopped tomato and finally put the shredded cheese over it , if required sprinkle little salt and pepper .

Last but not least, fold the sides of the tortilla and roll up little tightly from one end to another. Micro wave the wrap for about 30 seconds and your wrap is ready to eat.

Corn Meal Upma

Corn Meal Upma / Polenta Upma 

How to make  Cornmeal Upma

Ingredients

1) Roasted corn meal (yellow w one) 2 Cups

2) Water - 4 cups

3) Big Onion- 1 (chopped)

4) Green chilly –3 (Chopped)

5) Ginger – 1 ½ inch piece

6) Carrot – 1 piece – cut in to small piece

7) Beans – 5-6 and thinly chopped

8) Coconut – ½ cup (grated or cubed )

9) Curry leaves- As required

10) Urdu Dal- 3 table spoon

11) Oil- As required

12) Salt – As required

Method

Roast the corn meal  in a thick bottomed pan using little bit of oil or ghee and stir continuously till a pleasant smell you got and keep aside in an another bowl.

Take a pan and add sufficient oil and splutter the mustard seeds, then add Urdu dhal, stir for few second, then add ginger, green chilly, onion and sauté for few minutes and finally add the chopped vegetables and grated coconut.

Then add the water and salt let it boil and once it comes to a boil reduce the heat and add very slowly the semolina in to the boiling water and mix well and make sure that there is no dry lumps of semolina then cover the lid and cook for 2-3 minutes in a very low heat.

Note: You can also add more vegetables like green peas, French beans etc.

Chicken Sandwich

Chicken Sandwich

Very easy recipe for making and tastes great. A perfect breakfast to start a day.

Ingredients

1) Boneless chicken cut into small pieces- 250 grams

2) Mayonnaise -5- 6 table spoon ( I used low fat mayonnaise)

3) Cabbage - Finley chopped 2-3 table spoon.

4) Spring Onion- Finley chopped 4 table spoon.

5) pepper powder- 1 Teaspoon

6) Salt -for taste

Method

Cook the chicken in a pan with little water and salt till it's done. Once the water disappears add pepper powder and roast the chicken for few minutes. Then keep the chicken for cooling.

Pulses the chicken twice in a grinder (do not make a fine paste). Then transfer the chicken in to a bowl and add mayonnaise and chopped vegetables and mix well.

Spread the chicken paste evenly on bread pieces and cut it as desired.

Tortilla De Patatas ( Healthy Version)

 

Tortilla De Patatas( Italian Omelette)

 

 1) Large egg -2nos.

2) Big onion - 1no

3) Green chilly -3nos.

4) Medium potato - 2nos. (Diced)

5) Zucchini  - 1 no ( grated)

6) Oil -1table soon

7) Salt - as required.
 

Beat the eggs , Peel the potatoes and diced, graet one mediam suchinI, chop the onions and chill's thinly.
 

 Take a non-stick pan and add 2 teaspoon of oil and sauté onions and chill's till light brown, then add potato and cook in low heat covered for 5-7 mints or till potatoes turns soft.( add little salt and pepper while cooking).
 

 Mix the cooked potatoes and onions with the eggs.
 

Take a non-stick-frying pan and spray some oil , Then add the egg mixture to the pan.  while cooking pour the grated suchini on the top of the egg mixture, then cook it in low heat until one side side is done, Now turn the tortilla very carefully ( I used a plate to turn it and again I transferred the tortilla to the pan)and cook till light brown.

 

Your tortilla is ready to eat.
 

Fluffy Pancake ( without butter)

 Fluffy Pancake ( without butter)

 Fluffy Pancake ( without butter)

1) Flour-1 1/2 cup

2) Sugar - 1 table spoon

3)Molasses(grated)-2table spoon.

3) Salt - 1/2 teaspoon 

4) Yogurt -1/2 cup

5) Baking Soda - 1 teaspoon

6) Milk -1/2 cup

7) large Egg -1 no  Lightly  beaten.

8) Vanilla essence - 2drops( optional)

9) Honey - 1 -2 table spoon for garnishing and also use as a dip.

Combine  the ingredients(1-6)  and lightly beaten the egg with vanilla essence and add to the mixture and stir together using a spoon , do not over mix the batter(it should be thick)and keep aside the batter for 15-20 minutes 

Spray the cooking oil or butter to the pan , pour the batter ( About 1/4 cup)  in a medium heat  on a non stick pan-do not spread the batter using a spoon , leave the batter as it is to retain the shape.

Cook pancakes until bubbles begin to form around edges about 2 minutes then flip each pancake with a spatula, and cook until golden brown. serve with  honey or chocolate syrup.

Pancake

Sherly's Kitchen

 

 

Pancake

1) Flour-1 cup

2) Sugar - 1 table spoon

3) Salt - 1/2 teaspoon

4) Yogurt -1/2 cup

5) Baking Soda - 1 teaspoon

6) Milk or Club soda -1/2 cup

7) large Egg -1 no Lightly beaten.

8) Unsalted butter - 3tbsp( if you want put more for taste)

9) Honey - 1 -2 table spoon for garnishing and also use as a dip.

Combine flour sugar and salt , in another bowl stir yogurt and baking soda and keep aside for 15 mints. Take a large bowl add the the lightly beaten egg, yogurt mixture, soda or milk to the flour mix and whisk till combined using a spatula. Let the batter Sit for 10 minutes.

Pour the batter ( About 1/4 cup) in a medium heat on a non stick pan( Spray the cooking oil or butter to the pan) Cook pancakes until bubbles begin to form around edges about 2 minutes then flip each pancake with a spatula, and cook until golden brown. serve with honey or chocolate syrup .

Independence Day Puttu

Independence Day Puttu

Ingredients 

1) Rice Flour - As required

2) Freshly grated coconut -2 table spoon.

3) Grated carrot -1 no ( make a paste with little water)

4)  Palak leaves -few( cook the leaves in boiling water for few minutes and make a  paste with little water).

5) Water – 1/2 cup

6) Salt – ½ tsp.

Method

Take rice powder as required and make 3 equal portions out of it, sprinkle normal water and moist the flour ( 1 portion), make the 2nd portion with carrot paste and make the 3rd portion with palak paste .

Take the puttu maker and put some grated coconut in the bottom then fill it up with carrot rice, plain rice and finally palak rice mix....steam it for few mints and keep aside for some mints to cool off ...your Independence Day puttu is ready.

Fried Idiyappam /Idiyappam Noodles

Fried Idiyappam /Idiyappam Noodles

Do you have any leftover idiyappam after breakfast at home? Then why don’t we transform the same as a tasty supper?


Ingredients

1) Idiyappam (without coconut) – 5-6 nos.

2) Garlic – 2-3 nos. - Chopped).

3) Ginger – 1” piece – Chopped.

4) Shallots (Kunjjulli) – 8-9 nos.-Chopped.

5) Beans – 10 nos. - Chopped thinly.

6) Carrots – 1 no. Chopped Lengthwise.

7) Capsicum – 1 no. ( small)Chopped

8) Spring onion – 2-3 nos- Chopped.

9) Fried EGG- 1 no/Fried Sausage- 3 nos/ Fried Prawns- 10-nos – (Use whatever is your choice).

10) Oil- 1 table spoon.

Method

Heat oil in a deep pan, add chopped garlic & ginger together until light brown , then add chopped shallots until translucent , then add chopped beans and sauté in medium heat 4-5 mints , now add carrots and fried sausage together and sauté for another 1-3 mints. Finally add 1 teaspoon of soya & chopped spring onion and add scrambled Idiyappam one by one and toss to coat well.

Erachi Puttu/Beef Puttu

Ingredients:


1) Rice flour/Puttu podi - 1 cup
2) Grated Coconut - ½ cup
3) Beef Roast - as required.
4) salt – 2-3 pinch
5) Water – As required

Method:

I always use my leftover beef roast for making this dish .

Sprinkle water into the rice flour little by little and mix well until it become wet (without forming any lumps) and finally add the grated coconut also in to this mix and keep aside.

Take a Puttu steamer, and then add 1 tablespoon of scraped coconut followed by beef roast and rice flour then repeat the same step till you reach the top of the cylindrical shape.

Then fill the puttu pot half the way with water and set to heat. When steam starts coming up, lower the flame and cook again for 2- 3 mints. Use a skewer / chopstick to push out the puttu from the steamer to a serving dish.

Chakka Puttu (Jackfruit Rice Cake)

Ingredients:


1) Rice flour/Puttu podi - 1 cup


2) Grated Coconut - ½ cup


3) Jack-fruit flesh ( Use Varikka chakka chula)- 10 pieces


4) salt – 2-3 pinch


5) Water – As required

Method:

Cut the jack fruit into small bits and keep aside.

Sprinkle water into the rice flour little by little and mix well until it become wet (without forming any lumps) and finally add the grated coconut also in to this mix and keep aside.

Take a Puttu steamer, and then add 1 tablespoon of scraped coconut followed by jack fruit and rice flour then repeat the same step till you reach the top of the cylindrical shape.

Then fill the puttu pot half the way with water and set to heat. When steam starts coming up, lower the flame and cook again for 2- 3 mints. Use a skewer / chopstick to push out the puttu from the steamer to a serving dish.

Palak Chapathy

Recipe Would be updated soon!

Palak Paratha Recipe

How to make palak paratha:

Ingredients for preparing the dough


1) Wheat flower – 2-3 cups.


2) Palak leaves – ¾ of a bunch


3) Yogurt – 2 table spoons.


4) Salt- to taste.
Ingredients for preparing the stuffing


1) Cauliflower florets- 1cup- Grated


2) Paneer cubes – 5-6 nos.- Grated.


3) Green Chilly – 1-2 nos. Chopped finely


4) Coriander leaves(cilantro )- ½ cup – Chopped


5) Potato – smashed – 1 no.


6) Chat masala- 1 ½ tea spoon.


7) Salt – according to taste.


Method


Clean and wash palak leaves thoroughly and cut it roughly. Next add it along with the yogurt to the blender and a make it a smooth paste, if required add 2 spoons of water also.


Add the palak mix in to the wheat powder and make soft dough, add more water if needed. Keep aside for 30 mints.


Add all the stuffing ingredients together and mix well and keep aside.


How to make Paratha


Take a big lemon size portion of dough and roll it in to round shape (like chapathy shape). Then put a small portion of the filling in to the middle of it.


Then bring up the sides by covering the filling (like a money bag) and pinch off the extra covering.


Again roll it carefully in to a circle shape. (Use wheat flour for dusting to avoid sticking or breaking the filling).


Heat up a tawa and put the paratha over it. Turn it and spread some ghee or oil. Cook the same until both sides are golden brown.


Serve hot with yogurt/pickle or any curry of your choice.