Showing posts with label Breakfast-Recipes. Show all posts
Showing posts with label Breakfast-Recipes. Show all posts
Breakfast Recipes

Breakfast Recipes

 Top 10 breakfasts for kids

Breakfast is the most important meal of the day to everyone. Any breakfast is better than no breakfast. Don’t eat pastries all the time which doesn’t have any kind of proteins and nutrients that kids really needs.  Try to take a variety of breakfasts that includes fruits, vegetables, grains, proteins, eggs etc., here are the few breakfast recipes.

1. Eggs along with bread (toad in the hole)

Ingredients required:

Wheat bread – 2 slices
Eggs – 2
Salt as per taste
Pepper to taste

Preparation method:

Switch on the stove and heat a frying pan over medium flame.
Spread a teaspoon of butter all over the pan.
Now take a cookie-cutter and cut out the bread to your favorite shape in the center.
Now apply the butter to the bread along with the cutout piece.
Then place the butter side bread on the frying pan and fry it.
Then break an egg into the small dish, and then gently pour it into the hole of one of the bread slices.
Repeat the same process for remaining egg and bread slice.
Cook up to a minute or two minutes until the egg turns to a golden color on the bottom.
Then gently flip to cook on another side of the bread slice until toasted.
Then flip the cut-out pieces of the bread slice and toast it on another side for another minute.
                     
                     Tasty and Healthy Egg Bread is ready now

2. Applesauce pancake recipe

Ingredients required:

Eggs – 2
Applesauce – ¼ cup (unsweetened)
Almond meal – ¼ cup
Baking powder – ½ teaspoon
Vanilla extract – ¼ teaspoon
Honey syrup – ½ tablespoon

Preparation method:

Whisk the eggs in a small mixing bowl and then add ¼ cup of apple sauce, ½ tablespoon of honey syrup and ¼ teaspoon of Vanilla extract.
Mix all the ingredients well.
Then add ¼ cup of Almond meal and ½ teaspoon of baking soda into the syrup and egg mixture and mix it well.
Now switch on the stove and heat a non-stick pan and add a few drops of coconut oil.
Once the oil is heated pour 3 spoons of the egg mixture.
On medium flame cook it for 4 minutes.
Once you see them brown and top of the cake is no longer too runny, then gently flip them with a spatula.
Once flipped allow it to cook on another side for 3 minutes.
Cook until lite brown color on both sides.
Then remove gently using a spoon or spatula onto a serving bowl.

                                    Tasty and simple apple sauce pancake is ready now

3. Paneer toasty recipe 

Ingredients required:

Paneer slices – 6
Tamarind extract – 2 tablespoon
Chili sauce – 1 tablespoon(sweet)
Mint sauce – 2 tablespoon
Chat masala – 1 tablespoon
Bread slices – 4
Butter – 20gms
Onion – 1 (julienne)
Tomato – 1 (sliced)
Salt as per taste
Kashmiri chilies – 2
Garlic cloves – 2
Oil – 2 tablespoons

Preparation method:

In a large mixing bowl add 2 tablespoons of tamarind extract, a tablespoon of sweet chili sauce, 2 tablespoons of mint sauce and a tablespoon of chat masala.
Mix all the ingredients well.
Now butter the bread slices for toasting.
Now add julienne onion, sliced tomatoes, and salt as per taste into the bread.
Then dip the Paneer slices into the tamarind extract mixture and place it on the bread slices.
Furthermore, add Kashmiri chilies and garlic cloves in the bread and close the bread with another bread slice.
Now switch on the stove and heat a pan.
Add butter on the pan and spread it evenly.
Then toast the bread on medium flame cook it for 4 minutes.
Once you see them brown and top of the cake, and then gently flip them with a spatula.
Once flipped allow it to cook on other side for 3 minutes.
Cook until lite brown color on both sides.
Repeat the same process for the remaining slices.
Then transfer the Paneer toasties into a serving bowl

                                  Tasty Paneer Toasties are ready now          
               
4. Moong Dal Cheela Stuffed with Panner

Ingredients Required:

Moong dal – 200gm(soaked and drained)
Peas – 20gms
Ginger – 1 inch(peeled and chopped)
Garlic cloves – 2
Green chilies – 2(chopped)
Salt as per taste
Turmeric powder – ¼ teaspoon
Water – 100ml
Onion – 1(finely chopped)
Few chopped coriander leaves
Baking soda – ¼ tablespoon
Oil

Ingredients for filling:

Paneer – 100gms(grated)
Green chilies – 2(finely chopped)
Ginger-garlic paste – ½ tablespoon
Carrot – ½ cup(grated)
Baby corn – ½ cup
Capsicum – ½ cup(finely chopped)
Lemon – 1(juice extracted without seeds)
Chaat masala – ½ teaspoon
Salt as per taste

Preparation method:

In a blender add ginger, garlic cloves, 2 chopped green chilies, salt as per taste, ¼ teaspoon of turmeric powder, 200gms of soaked dal and water.
Grind it to a smooth paste and keep it aside in a mixing bowl.
Now add chopped onions, coriander leaves, chopped peas and soda to the dal batter and mix it well.
Cover the batter and rest it aside for 1 hour.

Preparation of stuffing:

Switch on the stove and heat a pan.
Add 2 tablespoons of oil into the pan and heat it.
Then add chopped green chilies and ginger – garlic paste and fry them for a minute.
Then add grated carrot and baby corn into the garlic paste and fry them well.
Cover the pan and sauté for 2 minutes.
Then add chopped capsicum, chaat masala and salt, stir it constantly.
Cover the pan and cook on low flame until cooked crunchy and through.
Finally, add chopped coriander leaves and then turn off the flame.
Transfer the cooked vegetable mixture to a plate and keep it aside to cool down for some time.
Then add grated Paneer into the mixture and mix it well.
Stuffing is ready now.

Preparation of Cheelas:

Switch on the stove and heat a Tawa. Add a tablespoon of ghee into the tawa and spread it all over the Tawa and heat it.
Now pour a tablespoon of dal batter over the Tawa and spread it over the Tawa keeping it a little bit thin just like dosa and now pour oil around the cheela.
Let it roast for a minute under the medium flame and add 3 tablespoons of Paneer mixture over the cheela and roast it from beneath until it turns golden brown.
Once done fold the sides of the cheela in order to cover the stuffing and transfer to a serving bowl.
Repeat the same process with rest of the batter is done.

                         Tasty, spicy and crunchy dal cheela with stuffed paneer is ready now.

5. Instant Bread Dosa

Ingredients required:

Bread slices – 8
Bombay Rava – ½ cup
Rice flour – 2 tablespoons
Curd – ¼ cup
Water as required
Salt as per taste
Oil

Preparation method:

Cut the edges of the bread slices and crumble well with your hands.
In a mixing bowl add crumbled bread slices, ½ cup Bombay Rava, 2 tablespoons of rice flour, ¼ cup of curd, ¼ cup of water and salt as per taste.
Mix them well and rest for 20 minutes.
Now in a blender add the soaked ingredients and grind it to a smooth batter just like dosa batter.
If required add water.
Switch on the stove and heat a non-stick pan.
Now pour a spoonful of batter and spread it over the pan just like dosa.
Pour the oil around the dosa.
Cover and cook till it turns to golden brown and crisp and then folds the dosa into half and transfer to a serving plate.

                                       Tasty and easy Bread Dosa is ready now.
                       Serve bread dosa hot with coconut chutney or with any other of your choice

6. Methi Makai Roti Recipe 

Ingredients Required:

Maize flour – 4 cups
Fenugreek Leaves – 500gms
Green chilies – 3(finely chopped)
Onions – 2(large size and finely chopped)
Ajwain  - 1 teaspoon
Red chili powder – 1 teaspoon
Ginger – 1 inch(finely chopped)
Oil

Preparation method:

Switch on the stove and heat 5 cups of water till lukewarm.
In a large mixing bowl add fenugreek leaves, chopped green chilies, onions, ajwain, red chili powder and ginger pieces.
Mix all the ingredients well.
Now add lukewarm water and knead into soft dough.
Divide the dough into small balls.
Now drizzle oil and roll out each portion between 2 plastic sheets with your fingers to a small roti.
Then place a Tawa on the stove and heat it.
Then cook the roti till brown color and then flip.
Cook until both the sides are evenly done.
Then transfer the roti’s to a serving plate and top with a dollop of butter.

                                Tasty and Healthy Makai Methi Roti is Ready Now
         Serve Methi Makai Roti with Dal Makhani or Mixed Vegetable Raita or with any other curry of your choice

7. Stuffed Moong Dal Sprouts Dosa


Ingredients Required:

Sprouted Moong Dal – 1cup
Rice flour – 4 tablespoons
Salt as per taste

Ingredients For Stuffing:

Potatoes – ½ cup(peeled, boiled and mashed)
Carrot – 2 tablespoons (grated)
Beetroot – 2 tablespoons(grated)
Cabbage – 2 tablespoons(grated)
Onions – 1 (finely chopped)
Tomatoes – ¼ cup(finely chopped)
Mustard seeds – ¼ teaspoon
Few curry leaves
Turmeric powder – 1 pinch
Asafetida – 1 pinch
Few coriander leaves
Chaat Masala – ½ tablespoon
Salt as per taste
Oil – 2 tablespoons

Preparation Method:

a. Preparation of Dosa:
In a blender add sprouted moong dal and ¾ cup of water and grind to a smooth paste.
Now transfer the batter to mixing bowl and add 4 tablespoons of rice flour to the batter and mix it well.
Add water if required and rest the batter for 15 minutes.


b. Preparation of Stuffing

Switch on the stove and heat a pan and add 2 tablespoons of oil.
Then add mustard seeds when they crackle add curry leaves, turmeric powder and asafetida.
Mix all the ingredients and sauté for a minute.
Then add all the vegetables one by one and mix them well.
Cover and cook for 5 minutes and then add coriander leaves, chaat masala and salt and mix it well.
Then cover and cook for another 5 more minutes under medium flame.
Cook until oil separates from the curry.
Then switch off the stove and allow it to cool for some time.
Then divide the curry into equal portions and keep aside.


c. Preparation of dosa:

Switch on the stove and heat a non-stick pan.
Grease the pan with oil.
Now pour a ladleful of batter and spread it evenly just like dosa.
Drizzle oil around the dosa and cook till the dosa change into brown color.
Now place a portion of stuffing on the dosa and allow it to cook for a minute and then fold the dosa.
Then repeat the same process till the rest of the batter is done.

                                     Tasty and healthy sprouted moong dal dosa is ready now
                              Serve hot with coconut chutney or with tomato chutney of your choice


8. Poha Dhokla Recipe

Ingredients Required:

Crushed and beaten rice – ½ cup
Bombay rava – ½ cup
Curd – 1 cup
Green chili paste – 1 tablespoon
Salt as per taste
Oil – 2 tablespoons
Fruit salt – 1 tablespoon
mustard seeds – ½ tablespoon
asafetida – 1 pinch

Preparation method:

In a mixing bowl add a cup of curd, water, Bombay Rava, beaten rice, green chilli paste and salt.
Mix all the ingredients well and rest it for 15 minutes.
Before steaming add fruit salt and little of water into the batter.
Mix it well when bubbles start forming.
Now place them in the steamer and steam for 15 minutes and remove from the steamer and rest it to cool.
Now switch on the stove and heat a pan for tempering.
Add a tablespoon of oil and heat it, then add mustard seeds, asafetida and curry leaves then switch off the stove.
Now pour the tempering over the dhoklas and cut into desired shape and size.

                                           Tasty Dhoklas are Ready Now
                                       Serve hot Dhoklas with Mint chutney

9. Oats carrot Dal Dosa

Ingredients required:

Moong dal – ½ cup
Oats – ½ cup
Carrots – 2(peeled and grated)
Salt as per taste
Black pepper powder – 1 pinch
Cumin seeds – ¼ teaspoon
Chaat masala – ¼ teaspoon
Asafetida – 1 pinch
Few coriander leaves – finely chopped
Oil

Preparation method:

Wash the moong dal and keep it aside.
Switch on the stove and heat a pan.
Add ½ cup of oats and roast them under medium flame until it turns lite golden color.
Now soak roasted oats along with washed moong dal for about 30 minutes.
Now in a blender add soaked oats and moong dal and grind to a fine paste.
Now transfer the batter to mixing bowl and then add salt as per taste, a pinch of black pepper powder, cumin seeds, chaat masala and asafetida.
Mix all the ingredients well.
Now add grated carrot into the batter and mix it well and adjust that the batter looks like a pancake batter.
Now switch on the stove and heat a pan.
Now grease the pan with a spoon of oil under medium flame.
Then pour a ladleful of batter in the middle of the pan and spread it out like dosa.
Then pour oil around the dosa.
Cover and cook the dosa under low flame till the bottom portion of dosa turns golden brown color.
Then remove the cover and flip over and cook for another 2 more minutes.
Then transfer the dosa to a serving plate.
Repeat the same process until the remaining batter is done.

                                  Tasty and healthy Carrot Oats Dosa is ready now 
                               Serve hot with coconut chutney or with tomato chutney

10. Dates and Almonds roll recipe

Ingredients required:

Wheat flour – 1 ½ cups
Water for kneading into dough
Salt as per taste

Ingredients For filling:

Oats – ½ cup
Dates  - 10(finely chopped)
Almonds – 10 (roasted and finely chopped)
Butter – 1 tablespoon
Cardamom powder – ½ tablespoon
Ginger powder – ½ tablespoon(dry)

Preparation method:

In a large mixing bowl add wheat flour and salt as per taste and knead the flour with water and make a smooth dough.
Cover and keep it aside.
Switch on the stove and heat a pan.
Then add a tablespoon of butter and heat it.
Then add oats and roast them under medium flame until it turns into golden color.
Now add dates and cook until they turn pulpy.
Then add almond powder, cardamom powder and dry ginger powder.
Mix all the ingredients well and then switch off the stove.
Keep it aside in a plate.
Now divide the dough into equal sized balls.
Now take a ball and dip in wheat flour and then roll it into a thin circle like chapatti and keep its side on a plate.
Then repeat the same process until all the chapattis are made.
Now divide the dates and almond filling into small equal portions and keep it aside on a plate.
Now switch on the stove and cook the chapatti for a minute and pour ghee around it and then place a portion of filling in the middle of the chapatti and then roll it.
Cook it for 2 more minutes and then transfer to a serving plate.
Repeat the same process until all the chapattis are done.

                                 Tasty and delicious Almond and Dates are ready now
                                    Serve hot by drizzling honey over the rolls.

Bread Upma Breakfast Recipe

How To Make Bread Upma


Bread Upma is an instant healthy dish and easy to prepare. It can be served as a breakfast in the morning or as a snack in the evening. The main ingredient used in this recipe is bread, if using fresh bread slices then no need to slice the edges.


Ingredients required:

Bread slices – 8
Onion – 1 (finely chopped)
Tomatoes – 2 (finely chopped)
Green chilies – 3 tablespoons(finely chopped)
Ginger – 1 tablespoon (finely chopped)
Salt as per taste
Turmeric powder – ¼ teaspoon
Red chili powder – 1 tablespoon
Few coriander leaves
Curry leaves – 2 bunches
Urad dal – 1 tablespoon
Bengal gram – 1 tablespoon
Mustard seeds – ¼ teaspoon
Cashew nuts – 2 tablespoons
Butter – 2 tablespoons
Lemon juice – 2 tablespoons
Asafetida – 1 pinch




Preparation method:

Cut the bread slices into medium size pieces and keep aside in a plate.
Now heat 2 tablespoons of butter in a pan, add ¼ teaspoon of mustard seeds and let them crackle and pop.
Add a tablespoon of Bengal gram and urad dal into the melted butter.
Stir and sauté for half a minute till they change their color.
Now add cashew nuts and fry them.
Then add curry leaves into the mixture and fry it.
Now add asafetida into the tampering and mix all the ingredients.
Now add chopped ginger and green chilies and fry them.
Add finely chopped onions into the mixture and fry them.
Cover and sauté until they turn golden color.
Now add chopped tomatoes, ¼ teaspoon of turmeric powder and also add salt as per taste into the onion mixture and stir it well.
Cover and cook for 2 minutes under low flame.
Now add red chili powder and mix it well.
Then add 2 tablespoons of lemon juice (extracted without seeds) and few coriander leaves into the onion – tomato mixture and mix altogether.
Cover and cook for 2 minutes until tomatoes turn soft.
Add ½ glass of water into the mixture and stir it once.
Cover and cook for 2 minutes, until the mixture turns thick.
Add bread pieces and mix them well with the rest of the mixture.
Sauté the bread pieces for 4-5 minutes till they become slightly crisp from the edges.
Now switch off the stove and transfer the bread upma to a serving plate.

                                             Tasty and delicious Bread Upma is ready

Serving suggestion:

            Serve bread upma hot with tea as evening snack or as a morning breakfast.

Note:

You can add vegetables of your choice.
Add green chilies according to your taste.

Nutrition facts:

Total fat – 3.6g
Sodium – 159.2mg
Potassium – 507.9
Total carbs – 31.1g
Dietary fiber – 4.7g
Sugars – 1.3g
Protein – 5.7g
Vitamin A – 17.5%
Vitamin C – 108.7%
Vitamin E – 5.9%
Calcium – 6.3%
Iron – 24.6%

Rice Cutlet Recipe

How to Make Rice Cutlet


Rice cutlets are crispy and tastes so delicious. Rice cutlets are healthy and can be used as an appetizer or snack. These cutlets give you similar taste like vadas and are easy to make. Usually we use leftover rice to make lemon rice, curd rice etc.., but we can use the leftover rice in a different way and make delicious tasty cutlets.


Ingredients required:

Boiled rice – 2 cups
Boiled potatoes – 2
Onion – 1(medium size and finely chopped)
Green chilies – 2(finely chopped)
Ginger – Garlic paste – ¼ teaspoon
Red chili powder – ½ teaspoon
Cumin powder – ¼ teaspoon
Garam masala powder – ¼ teaspoon
Amchoor powder – ½ teaspoon
Chat masala powder – ¼ teaspoon
Salt as per taste
Curry leaves – 2 bunches(cleaned and finely chopped)
Coriander leaves – small bunch(cleaned and finely chopped)
Rice flour – 4 tablespoons
Oil for deep fry
Bread crumbs – 1 cup



Preparation method:

Peel the boiled potatoes and grate it.
Now add the grated potato into the boiled rice and mix it well with your hands.
Then add chopped onions, green chilies, ½ teaspoon of red chili powder, ¼ teaspoon of cumin powder, ¼ teaspoon of Garam masala powder, ½ teaspoon of amchoor powder and ¼ teaspoon of chat masala powder, finely chopped coriander leaves and curry leaves, ¼ teaspoon of Ginger – Garlic paste.
Mix all the ingredients evenly, until combined.
Now add 4 tablespoons of rice flour to the rice mixture.
Then mix it well by adding salt as per taste.
Mix everything well and make sure that cooked rice also gets mashed properly.
Now apply oil to your hands and make small balls out of it.
Take a ball and flatten it between your hand palms and then roll it over the bread crumbs and shape it into vadas.
Bread crumbs will provide the crispiness to the cutlets.
Then place it on a plate.
Use the same process for the remaining mixture and make more cutlets.
Heat a wide heavy bottomed vessel with enough oil for deep frying.
Now slide the cutlets into the hot oil and fry them on medium flame.
Don’t crowd the vessel with too many cutlets.
Once the cutlet gets fried from beneath, flip their sides.
Keep flipping the sides and fry the cutlets until they become golden brown in color.
When the cutlet gets fried aptly, lift them with slotted ladle and hold it against the pan so that the excess oil gets drained back into the pan.
You can use drainer to remove the cutlets from oil and place them on a paper napkin which absorbs the extra oil.
Repeat the same process till the rest of the cutlets are done.
Transfer the fried cutlets to a serving bowl.

Tasty and crispy rice cutlets are ready now.

Serving suggestion

               Serve these mouth-drooling rice cutlets steaming hot along with the side assortment of chili sauce or tomato sauce or with any chutney you like.

Note:

Don’t crowd the vessel with too many cutlets.
Remember the frying has to be done on medium flame to achieve that golden brown.
You can make cutlets with leftover rice.
Apply a little oil to your palms to make cutlets so it won’t stick to your hands.

Nutrition facts:

Total fat – 2.1 g
Sodium – 424.7mg
Total carbs – 29.7g
Dietary fiber – 5g
Sugars – 2.3g
Protein – 5g
Vitamin A – 41.1%
Vitamin C – 31.8%
Calcium – 3.5%
Iron – 9.35


Vegetable Sooji ki Pakoda Recipe

How to Make Vegetable Sooji ki Pakoda


Vegetable sooji ki pakoda is basically a savory snack, which is very popular street food in some cities. These crunchy bites are often served with tomato sauce or with peanut chutney or with any chutney of your choice. This is a very easy snack to make, only the consistency of the batter is the most important aspect of preparing the perfect crisp, golden yet breaks softly on the tongue fritter.



Ingredients required:

Bombay rava/ upma rava/ sooji – 1 cup
Whisked curd – 1 cup
Ginger – 1 tablespoon(finely chopped)
Green chilies – 3(finely chopped)
Curry leaves – 2 bunches(chopped)
Coriander leaves – small bunch (chopped)
Pudina – 2 bunches (finely chopped)
Salt as per taste
Cooking soda – ¼ teaspoon
Oil for deep fry
Carrot – 2 tablespoons(grated)
Capsicum – 2 tablespoons(chopped)
Onion – 1 medium size(finely chopped)



Preparation method:

In a mixing bowl add a cup of Bombay rava, cup of whisked curd, and salt as per taste.
Mix all the ingredients evenly, until combined with a spoon by adding water gradually.
Don’t add all the water at a time.
Make a smooth thick paste not too thick and not too thin and ensure that no lumps either.
Bring it to the consistency like that of pakoda batter.
Once you get the right consistency of the batter then you will surely get the crispiness of the fritter or pakoda.
Then cover the bowl with a plate and keep it aside for 15 minutes.
Now add finely chopped onions, green chilies, grated carrot, chopped capsicum, coriander leaves, curry leaves and chopped pudina into the smooth paste.
Mix all the vegetables along with the batter.
Then add ¼ teaspoon of cooking soda to the rava batter and mix it well.
Heat oil in a frying pan,
Shape the batter to round balls with your fingers and gently swipe the excess batter.
Drop small balls into the hot oil carefully and fry till the pakodas are golden brown in color under medium flame.
Once one side of the pakoda turns golden brown, then turn over the pakoda to the other side and fry until golden as well.
Once the fritters or pakodas have turned golden brown on both sides scoop them out with a drainer to drain the excess oil.
Spread a paper napkin on the plate.
Finally transfer them from the drainer into a plate layered with oil absorbing kitchen paper napkin.
Repeat the same process till the rest of the dough is done.

Tasty, Crispy and crunchy Vegetable Sooji ka pakoda is ready now
This vegetable sooji ka pakoda can be used as evening snacks
Serve the hot pakoda’s with tomato sauce or with any sauce of your choice


Nutrition facts:

Total fat – 16g
Sodium – 407mg
Total carbs – 15g
Dietary fiber – 3g
Protein – 4g


Sabudana Punugulu Recipe

HOW TO SABUDANA PUNUGULU


Sabudana punugulu is a snack item which is perfect suits in evening times especially in rainy seasons. It is a favorite snack item typically in Andhra Pradesh and Telangana. Sabudana punugulu is also known as Saggubiyam punugulu.


Ingredients required:

Sabudana – ½ cup
Curd – 1 cup
Maida  – ½ cup
Rice flour – 2 tablespoons
Cumin seeds – ¼ tablespoon
Green chilies – 2
Ginger – 1 inch piece
Curry leaves – 2 bunches (chopped)
Coriander leaves – 2 bunches (chopped)
Small onion – 1 (finely chopped)
Cooking soda – 1 pinch
Salt as per taste
Oil for deep fry




Preparation method:

1. Take a mixing bowl and add ½ cup of sabudana, then add little amount of water in the bowl and rinse the sabudana once.
2. Take 1 cup of curd which is smooth, add it in to the mixing bowl and mix it.
3. Soak it for 2 hours.
4. Here we had preferred big sabudana which takes 2 hours for soaking; we can also prefer small sabudana which takes only 1 hour for soaking.
5. In a mixer or blender add finely chopped ginger pieces and 2 chopped green chilies.
6. Grind ginger and green chilies in the form of coarse paste and keep it in a separate plate.
7. After 2 hours take another mixing bowl and add ½ cup of Maida and 2 tablespoons of rice flour.
8. Then add 1 finely chopped onion and also add coarse paste of ginger and green chilies.
9. Next add finely chopped curry leaves and a few chopped coriander leaves.
10. Add ¼ tablespoon of cumin seeds in the mixing bowl and mix well the texture by using spoon.
11. Now once again mix the soaked sabudana and curd.
12. Then add the soaked sabudana in to the mixing bowl which is having the prepared texture or mixture.
13. Adjust the consistency of batter, if required add very little water.
14. Make a paste which is neither too thick nor too thin and ensure that no lumps either.
15. Then add salt as per your taste along with 1 pinch of cooking soda in to the bowl.
16. Once you get the right consistency of the batter then you will surely get the right texture and crispiness of the fritter.
17. Soaking the sabudana for 2 hours gives crispy nature for punugulu when it gets fry.
18. Now heat the pan and add oil for deep fry.
19. After oil gets heat, small dumplings of the batter is added in the oil.
20. Always use medium flame to fry the punugulu, because in high flame it doesn’t cook well and immediately it turns to golden brown color, were as in low flame it observes more oil.
21. Keep turning the punugulu side by side so that it cooks on all sides evenly.
22. Fry until it turns to a golden brown color.
23. After it gets fried use a drainer to take the punugulu to drain out the excess oil.
24. Finally transfer them from the drainer into a plate layered with oil absorbing kitchen paper napkin.
25. Repeat the same process until the remaining batter is done.
26. Transfer the sabudana punugulu to a serving bowl.
       
                           Crispy and tasty sabudana punugulu is ready..

Serving suggestion:

Serve these sabudana punugulu along with tomato souse in the evening as appetizers or tea time snacks.

Note:

Before frying sabudana punugulu ensure that oil is sufficiently hot.
Remember that frying as to done on medium flame to achieve that golden brown color.

Nutrition facts:

1. Carbohydrates – 85.5 g
2. Proteins – 0.2 g
3. Calcium – 1%
4. Iron – 7%

Vegetable Egg Omlette Recipe

How to Make Vegetable Egg Omlette


Veggie omlette makes a filling and nourishing meal, whether it’s for breakfast, luch or dinner. Eggs and veggies complement one another through the nutrients they provide. Eggs supply quality proteins, vitamin A, calcium and iron.

Ingredients required:
Eggs – 3
Onion- 1(small size and finely chopped)
Green chilies – 2(finely chopped0
Tomato – 1 (finely chopped into cubes)
Capsicum – 3 tablespoons(finely chopped)
Carrot – 3 tablespoons(finely chopped)
Coriander leaves – 4 bunches(chopped)
Cumin powder – ¼ teaspoon
Garam masala powder – ¼ teaspoon
Salt as per taste
Red chili powder – 1 teaspoon
Oil – 2 tablespoons




Preparation method:

1. Add 1 tablespoon of oil in a pan and heat it.
2. Next add finely chopped onions, green chilies fry them well over medium flame for 2 minutes.
3. Then add finely chopped capsicum, carrot and chopped tomatoes; fry it well so that all the ingredients mix well.
4. Now cover the pan and cook for 5 minutes over low flame until vegetables are just tender.
5. Now add salt as per taste and 1 tablespoon of red chili powder.
6. For more spiciness you can add extra red chili powder.
7. Furthermore add ¼ teaspoon cumin powder, ¼ Garam masala powder and mix it properly so that all the vegetables cook evenly.
8. Finally add chopped coriander leaves and cook for some time.
9. You can also add mint leaves and it’s optional.
10. Cover and cook for 2 minutes.
11. Now turn off the flame and keep it aside to cool down.
12. In the meanwhile; take a mixing bowl and break the eggs into the bowl and check for shells.
13. Beat the eggs until frothy.
14. Add the cooked vegetables to the egg mixture and beat for another 2-3 seconds.
15. Add 1 tablespoon of oil to the same pan and heat it on medium flame.
16. Don’t let the pan turn very hot, it will brown the omlette without cooking well.
17. Pour the egg mixture and allow to cook for 2 minute or until the eggs begin to set on the bottom of the pan by covering the pan.
18. Gentle lift the edges of the omlette with a spatula to let the uncooked part of the eggs flow towards the edges and cook.
19. Continue to cook for 2 to 3 minutes by covering the panor until the center of the omlette starts to look dry.
20. Slide the omlette out of the skillet or pan onto a serving plate.
21. Garnish with coriander leaves.

Yummy vegetable egg omlette is ready
You can have this omlette as morning breakfast

Nutrition facts:
1. Total fat – 14g
2. Sodium – 94mg
3. Protein – 13g
4. Vitamin A – 7%
5. Calcium – 3%
6. Iron – 5%

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