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

Lemon Rice Recipe

How To Make Lemon Rice Recipe


Lemon rice is a delicious south Indian recipe prepared with the steamed rice and lemon juice. It is usually eaten with Onion Raita or Pickle. Lemon rice is a simple and easy recipe and you can prepare it with carrot and cucumber. Adding ginger to the lemon rice keeps fresh for hours and to make a good refreshing Lemon rice always try to use fresh lemons.

Ingredients Required:

Rice – 200g
Lemons – 3 (sliced)
Peanuts – 3 tablespoons
Bengal gram – 2 tablespoons
Split Urad dal – 2 tablespoons
Coriander leaves – 2 bunches (finely chopped)
Curry leaves – 3 bunches
Salt to taste
Green chilies – 3 (sliced)
Oil – 6 tablespoons
Turmeric powder – ½ teaspoon
Mustard seeds – ½ teaspoon
Cashew nuts – 10
Hing – 1 pinch
Red chilies – 3
Ginger -  1 teaspoon(finely chopped)




Preparation method:

Wash the rice and add enough water to cook.
Then switch on the stove and cook the rice, add a tablespoon of oil into the rice and mix it well.
Adjust the flame to medium while cooking the rice.
When ¾ parts of the rice are cooked, drain out the remaining water.
Then spread the rice on a wide plate and set aside.
Now extract the lemon juice without seeds and keep it aside in a bowl.
Now switch on the stove and heat a pan.
Then add 5 tablespoons of oil into the pan and heat it.
Then add ½ teaspoon of mustard seeds and peanuts into the oil and fry them in medium flame.
Then add 2 tablespoons of Bengal gram into the tempering and fry them in low flame.
Then add 2 tablespoons of urad dal and fry them.
Now add finely chopped ginger into the mixture and mix it once.
Then add sliced green chilies and Hing into the mixture and fry them.
Then add curry leaves into the tempering and mix it well.
Then add cashew nuts and mix it well.
Now add red chilies and mix all the ingredients once.
Now add salt as per taste and mix it well.
Then add chopped coriander leaves and ½ teaspoon of turmeric powder into the mixture and mix it well.
Finally, add cooked rice into the tempering and mix it well.
Then add lemon juice into the mixture and mix it well.
Cook it for 2 minutes in low flame and then switch off the stove.
Then transfer the lemon rice or Nimmakaya Pulihora to a serving plate.

Tasty and Delicious Lemon Rice is ready to serve now
Garnish with roasted peanuts and add grated coconut

Serving Suggestion:

Serve this Lemon Rice with Onion Raita.
You can serve this Lemon rice as a morning breakfast or you can have it in the afternoon as a lunch.

Nutrition facts:

Serving size: 1plate (150g)

Total fat – 20g
Sodium – 709mg
Total carbs – 94g
Dietary fiber – 4g
Sugars – 1g
Protein – 14g
Vitamin A – 3%
Vitamin C – 13%
Calcium – 10%
Iron – 22%

Mysore Bonda

How To Make Mysore Bonda Recipe


Mysore Bonda is one of the most famous breakfast recipes. Making of Mysore Bonda is a simple and easy recipe, which is a popular street food in some cities of Telugu States and can be prepared with a few ingredients like Maida, green chilies, Rice flour, ginger, coriander leaves, cumin seeds, cooking soda and buttermilk. Maida is the main ingredient for the preparation of Mysore Bonda. You can prepare Bondas with idly or Dosa batter.
      Mysore Bonda is basically a savory snack and can be served as morning breakfast or as evening snacks, only the consistency of the batter being the most important aspect of preparing the perfect Bonda.

Ingredients Required:

Maida – 1 cup
Rice flour – ¼ cup
Green chilies – 2
Ginger – 1 inch
Coriander leaves – 2 bunches(finely chopped)
Cumin seeds – ¼ teaspoon
Cooking soda – ¼ teaspoon
Oil for deep fry
Salt to taste
Buttermilk – 1 glass




Preparation method:

In a mixing bowl add a cup of Maida and ¼ cup of rice flour.
Mix it well with a spoon and then add salt as per taste.
Mix it well by gradually adding buttermilk.
Make it to a thick batter and ensure that no lumps are formed.
Now set it aside for 30 minutes by covering it with a plate.
Now take a blender and add chopped ginger and green chilies and grind it to a coarse paste.
Keep the paste aside in a small bowl.
After 30 minutes add coarse paste of ginger and green chilies into the batter.
Then add cumin seeds, chopped coriander leaves and ¼ teaspoon of cooking soda into the mixture.
Then mix all the ingredients well.
Now switch on the stove and heat a pan.
Then pour enough oil for deep fry and heat it.
Now wet your hands and take small portions of this batter and slowly drop it into the oil.
Stir and fry until golden brown color in medium flame.
Then scoop them with a drainer and transfer them to a paper napkin to absorb the excess oil.
Then repeat the same process till rest of the batter is done.
Transfer them to a serving plate.

Tasty and easy Mysore Bonda is ready to serve now.

Serving suggestion:

Serve the Mysore Bondas hot with coconut chutney or with peanut chutney or with any chutney of your choice.

Nutrition facts:

Serving size: 1(1 ball- 30g)

Total fat – 1g
Sodium – 45mg
Total carbs – 13g
Dietary fiber – 1g
Sugars – 1g
Protein – 3g

Instant Rava Dosa Recipe

How To Make Instant Rava Dosa


Rava Dosa is a popular south Indian Dosa recipe prepared with semolina, Rava dosa is a crispy and tasty dosa recipe. it is a perfect quick breakfast recipe. Rava dosa does not require any soaking, grinding and fermentation process. 

Ingredients Required:

Bombay Rava – 1 cup
Rice flour – 1 cup
Maida – ½ cup
Buttermilk – 1 glass
Onion – 1(finely chopped)
Green chilies – 2 (finely chopped)
Coriander leaves – 2 tablespoons (finely chopped)
Curry leaves – 1 tablespoon (finely chopped)
Salt to taste
Grated carrot – 2 tablespoons
Oil for preparing the dosa
Cumin seeds – 1 teaspoon



Preparation method:

Take a large mixing bowl and add a cup of Bombay Rava, a cup of rice flour, ½ cup Maida and salt as per taste.
Mix it well.
Then add a cup of grated carrot, chopped green chilies, finely chopped curry leaves, coriander leaves and cumin seeds into the Rava mixture and mix it well.
Then add a glass of buttermilk into the mixture and mix all the ingredients well and make sure no lumps are formed.
The batter has to be thin and flowing. 
If the batter looks like thick consistency then add more water.
Then add finely chopped onions into the mixture and mix it well.
Cover and rest the batter for 10 minutes.
Then mix the batter once before preparing dosas.
Now switch on the stove and heat a non-stick tawa.
Then with a small bowl pour the Rava dosa batter on the tawa and spread it like dosa around the tawa.
Then pour oil around the dosa and allow it to cook for 2 minutes on medium flame.
Then gently flip the dosa on another side and cook for another 2 minutes or until it changes to golden brown color.
Then fold the dosa and transfer it to a serving plate.
Repeat the same process till rest of the batter is done.

Tasty and crispy Rava Dosa is ready to serve.

Serving suggestion:

Serve Rava dosa with coconut chutney or with any chutney of your choice.

Note:

The batter should have pouring buttermilk like consistency; this is how it differs from normal dosa.
Add more water if required and attain the pouring consistency.
To attain more taste and rich flavor you can also use sour curd.
You can use the Rava dosa batter for 2-3 days.

Nutrition facts:

serving size: 1 Rava dosa

Total fat – 2g
Sodium – 66mg
Potassium – 18mg
Total carbs – 13g
Dietary fiber -1g
Protein – 2g

Onion - Tomato chutney

How To Make Onion Tomato Chutney


Onion tomato chutney is one of the famous chutneys in south India. It is a perfect side dish for idly or dosa and some other snack recipes. Onion tomato chutney is a delicious chutney recipe prepared with onion, tomato and red chilies.

Ingredients Required:

Onions – 2(big size and finely chopped)
Tomatoes – 4 (big size and finely chopped)
Red chillies – 1 cup
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Bengal gram – 1 tablespoon
Urad dal – 1 tablespoon
Tamarind – small lemon size
Garlic – 5
Curry leaves – 2 bunches
Coriander leaves – 2 bunches(finely chopped)
Hing – 1 pinch
Salt to taste
Oil – ½ cup(50 ML)




Preparation method:

Switch on the stove and heat a pan.
Add 2 tablespoons of oil and heat it.
Then add red chilies into the pan and fry them for a minute.
Then keep them aside in a plate and switch off the stove.
Allow it to cool.
Now switch on the stove and heat a pan, then add 2 tablespoons of oil.
Heat the oil and then add chopped onions,  and fry them.
Cover and cook the onions for 3 minutes on low flame.
Stir it once and then add chopped tomatoes and mix it well.
Now add tamarind into the tomato onion mixture and mix it once.
Now add salt as per taste and cover the pan.
Allow it cook for 2 minutes and then stir it once again.
Then cover and cook for 5 minutes on low flame and switch off the stove.
Allow it cool.
Now take a blender and add fried red chillies and salt as per taste and grind it to a coarse powder.
Then add fried tomatoes and onions pieces and grind it to a fine paste.
No need to add water while grinding the onion tomato chutney.
Then keep it aside in a bowl.
Now switch on the stove and heat the same pan.
Then add 2 tablespoons of oil into the pan and heat it.
Then add ¼ teaspoon of mustard seeds, ¼ teaspoon of cumin seeds and crushed garlic cloves.
Fry them once and add a tablespoon of Bengal gram and urad dal and fry them.
Then add a pinch of hing and mix it once.
Then add curry leaves into the tempering and cover the pan for a minute.
Now add red chilies into the tempering and mix it.
Now transfer the onion tomato chutney to the pan containing tempering and mix it.
Then switch off the stove and transfer the chutney to a serving bowl and garnish with chopped coriander leaves.

Tasty and spicy onion tomato chutney is ready now

Serving suggestion:

Serve this onion tomato chutney with idly, dosa or vada.

Nutrition facts:

Servings: 1 tablespoon

Total fat -2 g
Sodium – 17.8 mg
Total carbs – 8.1 g
Sugars – 2.3 g
Protein – 1.7 g

Tomato bath Upma

How To MakeTomato bath upma


Tomato Bath Upma or Tomato Bath is a south Indian breakfast recipe; tomato upma is one among the upma varieties. This tastes best when served hot with coconut chutney or with peanut chutney. This can also be served as nighttime dinner and just takes 20 minutes to prepare.

Ingredients required:

Bombay Rava – 1 cup
Tomato – 1 cup (finely chopped)
Green chilies – 5(finely chopped)
Onion – 1 (sliced)
Carrot – 1 small size(chopped)
Few coriander leaves
Curry leaves – 2 bunches
Salt as per taste
Turmeric powder – 1 pinch
Peanuts – 2 tablespoons
Oil – 2 tablespoons
Few cashew nuts
Urad dal – 1 tablespoon
Peanut green lentil – 1 tablespoon
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Ginger – small piece(peeled and finely chopped)




Preparation method:

Switch on the stove and heat a pan.
Add a cup of Bombay Rava and fry it on low flame.
Stir it until Rava should become fragrant and start to look dry. Then keep it aside in a bowl.
Now switch on the stove and heat another pan.
Add 2 tablespoons of oil and heat it.
Then add ¼ teaspoon of mustard seeds when they start crackling,  then add ¼ teaspoon of cumin seeds,  2 tablespoons of Bengal gram, a tablespoon of urad dal and 2 tablespoons of peanuts.
Fry all the ingredients well.
Then add curry leaves and cover the pan for a minute.
Then add cashew nuts into the tempering and fry them.
Now add onions, green chilies, chopped ginger, and carrot.
Now cover and cook for 2 minutes and then add chopped tomato pieces.
Stir it once and fry them for 2 more minutes.
Now add salt as per taste, and a pinch of turmeric powder. Then mix it well.
Then add 3 cups of water and bring it to boil.
Then add fried Bombay Rava and immediately stir and mix it well.
Mix it well so that no lumps are formed.
Then cover the pan and cook it for a minute.
The Bombay Rava grains absorb water and thus swell and get cooked.
Mix it once and add chopped coriander leaves and mix it once again.
Now switch off the stove and transfer the tomato bath upma to a serving bowl.

Tasty and easy Tomato Bath Upma is ready now

Serving suggestion:

Pour a tablespoon of ghee on each serving.
Serve tomato bath upma hot with coconut chutney or peanut chutney or with lemon pickle.

Nutrition facts:

Servings: 1(cup cooked)

Total fat: 2g
Sodium – 68mg
Total carbs – 53g
Dietary fiber – 8g
Sugars – 5g
Protein – 7g


Poha Pakoda

How To Make Poha Pakoda


Poha is also called s Attukulu, this poha pakoda can be served as morning breakfast or as tea time snack. Hot pakoda recipe is made with Poha mixed with potato, capsicum, carrot, green chilies, onion and various masala like cumin powder, coriander powder, chat masala along with Ginger – Garlic paste.

Ingredients Required:

Poha – 1 cup
Boiled potato – 1
Rice flour – ½ cup
Onion – 1 (small size, finely chopped)
Green chilies – 4(finely chopped)
Carrot – 3 tablespoons (grated)
Green capsicum – 3 tablespoons (finely chopped)
Coriander leaves – small bunch(finely chopped)
Red chili powder – ½ tablespoon
Ginger – Garlic paste – ¼ tablespoon
Chat Masala – ½ tablespoon
Amchoor powder – ¼ tablespoon
Coriander powder – ¼ tablespoon
Cumin powder – ¼ tablespoon
Salt to taste
Oil for deep fry
Maida – 2 tablespoons
Breadcrumbs – 1 cup




Preparation Method:

Take a mixing bowl and add poha. Wash it and soak in water for a minute and squeeze the poha and transfer it to another bowl.
Now grate the boiled potato into the poha using a grater.
Mix poha and grated potato well.
Now add vegetables like capsicum, carrot, green chilies, onions, coriander leaves into the poha.
Then add ½ tablespoon of red chili powder, ¼ coriander powder, ¼ tablespoon of Cumin powder, ½ tablespoon of Chat masala, ¼ tablespoon of amchoor powder, salt as per taste and ginger – garlic paste.
Mix all the ingredients well.
Squeeze the mixture gently for vegetables to release moisture further.
Then add ½ cup of rice flour and mix it well.
Mix the pakoda mixture in a consistent manner.
Then make small sized balls from the mixture and keep them aside.
Now take a small mixing bowl and add 2 tablespoons of Maida.
Then add water into the Maida and prepare it like a thick paste.
Now take a ball and dip in Maida paste and then roll the ball in the breadcrumbs. Then keep it aside on a plate and repeat the same process until the rest of the balls are done.
Now switch on the stove and heat a pan.
Pour enough oil for deep fry and heat it.
Then adjust the flame to medium and slowly drop the breadcrumbs coated balls into the hot oil and fry them.
Fry them evenly until golden brown and scoop them using a spatula.
Place the poha pakodas on a paper napkin to absorb the excess oil.
Repeat the same process till the balls are done.
Then transfer the poha pakodas to a serving bowl.

Tasty and spicy poha pakodas is ready now

Serving suggestion:

Serve this Poha pakodas in the evening as appetizers or tea time snacks.

Note:

Before frying pokodas ensure that the oil is medium heat.
Frying should be done on medium flame.

Nutrition facts:

Serving size: 1 pakoda

Total fat  3g
Sodium – 60mg
Potassium – 310mg
Total carbs – 33g
Sugars – 5g
Protein – 5g

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