Sago Uttappam with Spicy Onion Chutney

Breakfast is most important meal of the day. The word literally refers to breaking the fasting period of the prior night.Breakfast vary widely from place to place, but mostly include a carbohydrate-rich food such as grains or cereals, fruit, vegetables, a protein-rich food such as eggs, meat or fish, and a beverage such as tea, coffee, milk, or fruit juice. Coffee, milk, tea, juice, breakfast cereals, pancakes, waffles, sausages, French toast, bacon, sweetened breads, fresh fruits, vegetables, eggs, baked beans, muffins, crumpets and toast with butter, margarine, jam or marmalade are common examples of Western breakfast foods, though a large range of preparations and ingredients are associated with breakfast.Even in India the breakfast varies from state to state. Many people skip breakfast which affects their health. Having a healthy breakfast lowers the risk of cardiovascular diseases and also metabolic disorders.The Sugar levels are usually low in the morning hence breakfast is a mandatory for everyone.

On weekdays our breakfast is mostly bread , cereals ,dosa or idli.Weekends we have an elaborate breakfast.My kids want to have something different every week.

My Contribution for our 69th #Foodiemonday #Bloghop  theme #Southindianbreakfast is Sago Uttappam with Spicy Onion Chutney. South Indian breakfast is so versatile and loved by many.

Recipe for Sago Uttappam with Spicy Onion Chutney:

Ingredients for Onion Chutney:

3 Medium Size Onions chopped

1 Tsp Kashmiri Chilli Powder

1/4 Tsp Hing/ Asafoetida

1/2 Tsp Channa dal

1/2 Tsp Urad dal

1/2 Tsp Mustard

1/2 Lemon Size Tamrind

Salt to taste

Method:

Heat a pan. Add 3 Tsp oil. Once the oil is hot add channa dal, urad dal and hing.Once the dals turn slightly brown add the chopped onions. Once the onions are slightly browned add chilli powder and tamrind. Mix well and roast on medium flame for 5 mins. Allw the mixture to cool . Then grind the mixture to make a fine paste. In the same wok heat a tsp of oil. Add mustard seeds and a pinch of hing along with few curry leaves. Once the mustard seeds splatter switch off the flame and garnish this over the  chutney.

Ingredients for Sago Dosa:

300 ML Idli Batter(Recipe for Idli batter has been posted earlierTri Colour Idli (Made in Microwave))

Handful of Sago (Soaked in 3/4 cup water for 10 mins)

Salt to Taste

Method :

Sago is to be soaked in water for 10 mins. Once done boil the sago in the same water till they become transparent. Once done switch off the stove. Add this mixture to the Idli batter along with salt to taste.

Heat the iron griddle.Rub few drops of oil .Once the griddle is hot pour a cup of batter and lightly spread in circular shape.Add a few drops of oil and cover it . You can see the holes on the top.Once done serve hot with spicy onion chutney. Uttappam has to be slightly thicker than the normal dosa.

Enjoy this yummy and simple Uttapam with Onion Chutney!!!!!!!!!!!!!!!

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NOODLE TACOS(FUSION RECIPE)

 

Fusion recipes are always exciting as you get to experiment with different cuisines from around the world. I feel variety is the spice of life.Fusion Cuisines are not categorized according to any one particular  style and have played a vital part in innovation of new recipes.

Our theme for #68th #Foodiemonday #Bloghop theme is #Fusionrecipes. My contribution is a fusion of Mexican ,Chinese,Thai and Indian flavours that will leave you craving for more. My kids loved these yummy Tacos bursting with chinese and Indian flavors.

Recipe for Noodle Tacos:

Ingredients:

2 Pkts Maggie Noodles (cook as per instructions)

4 Multigrain Tortillas

1 Medium Green bell Pepper cut length wise

1 Medium Carrot grated

1/4 Green Cabbage shredded

4 Green Chillis

1.5 Table Spoon Chings Chilli Sauce

1/2 Tsp Dynamite Chilli Sauce

1/2 Tsp Sriracha Sauce

2 Sachets Maggie Masala

1/4 Tsp Rice Vinegar

1/2 Cup finely chopped Spring Onions

1 Tsp Oil

Method:

Cook Noodles as per instructions on the packet. Heat a wok. Add oil. Once the oil is hot add half of the veggies (except green chillies)and toss on high flame to retain the crunchiness. Add all the sauces ,rice vinegar  and mix well.Add the maggie masala and mix well.Once the masala blends well with the veggies add the boiled noodles and mix well. Keep it on medium flame for 5 mins and switch off the flame.

Take a small pan. Add a few drops of oil and shallow fry the green chilles with some salt.

Slightly warm the multigrain tortillas. Place the tortilla on a plate. Add some shredded cabbage and carrots.Place 2 Tbsp of noodle mix. Garnish with some spring onions and shallow fried green chilli.Add more chilli sauce if you want and serve .

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Enjoy these yummy Noodle Tacos!!!!!!!!!

Mughlai Egg Curry

 

 

The Mughal cuisine is strongly influenced by Central Asian cuisine, the region where the Turco-Mongol Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of modern India, Pakistan and Bangladesh.This cuisine has stood with time.The taste of Mughlai cuisine varies from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices, dry fruits and nuts. Mughals were known for their  style and splendour.  Mughlai recipes are rich in fat, carbohydrates and proteins.Vegetarians can substitute Paneer /Mushrooms for the meat. There are many exotic recipes to suit the vegetarian palate too.

Our 67th  #Foodiemonday #Bloghop theme is #Mughlai Cuisine and my contribution is Mughlai Egg curry that is so rich in taste .

Recipe for Mughlai Egg Curry:

Ingredients:

4 Hard boiled Eggs

4 Medium Size Onions finely chopped

1 Cup thick yogurt

1.5 Tbsp desiccated Coconut Powder

2 Tbsp Cashew Powder

1 Tsp Ginger Paste

1Tsp Garlic Paste

1 Tsp Red Chilli powder

1 Tsp Garam Masala

1 Tsp Cumin

220 Gms Tomato Puree

2 Tbsp  deep fried  crisp Onions

1 Tsp Finely chopped green chillies

1/2 cup finely chopped fresh coriander

Oil

Salt to taste

Method:

Remove the shell of the eggs and shallow fry in tsp oil until the sides turn golden brown. Poke them using a fork .Once done keep them aside. In a big bowl mix thick curd,ginger and garlic paste,red chilli powder, garam masala, chopped green chillies , fresh coriander , 1tbsp fried onions and salt to taste.Add the shallow fried eggs  (at room temperature) to this mixture and allow it to rest for 30 mins.

In the meantime , heat a wok. Add 4 Tsp oil. Add the cumin seeds. Now add the finely chopped onions and roast on medium flame until they turn translucent. Add tomato puree and let it simmer for 5 mins on medium flame. Once done add the curd mixture with eggs , cashew powder, coconut powder and mix well.Add 1/4 glass water (add more water if you want)and salt as per taste. Let it simmer until the oil starts to leave the sides of the wok.Switch off the flame.

Garnish with fresh coriander, cashew powder and fried onions and serve with Piping hot rice or Rotis.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!

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Black Bean Enchiladas

An enchilada is a corn tortilla rolled around a filling and covered with some chilli sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables etc. There are many varieties of Fillings and Sauce.We can get creative with our imagination to suit our Palate. Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back to the ancient Civilization.Mexican Cuisine is so versatile with so many varieties ranging from  tacos burritos and fajitas to regional specialties.

Enchilada is one of the easiest and yummiest recipe. Today i am sharing with an easy and yummy recipe.

Our 66th #Foodiemonday  #Bloghop Theme is #Enchilada and my contribution is Black bean Enchiladas.

Recipe for Black Bean Enchiladas:

Ingredients :

4 Multigrain Tortillas

1 Cup Boiled Black Beans

1 Cup Fren Corn Kernels

1/2 Cup Red Bell Pepper chopped

1/2 Cup Yellow Bell Pepper chopped

220 ML Tomato Puree

1.5 Tsp Dynamite Chilli Sauce(Increase or decrease  as per your requirement)

Salt to taste

1 Tbsp Olive Oil

1/2 Tsp Pepper Powder

1/2 Cup Cheddar Cheese

1/2 Cup Mozzarella Cheese

1/4 Cup Spring Onion Finely Chopped

Method:

Take a bowl and mix corn, boiled black bean, chopped bell peppers (red and yellow) ,Olive oil,pepper powder ,salt and cheese (use 1/4 th portion of both the cheese) half of the chopped spring onion and keep it aside.

In another bowl add Tomato Puree, Left over water from the boiled beans, dynamite chilli sauce and salt to taste and mix well.

Take a baking dish. Pour enough Enchilada sauce and coat the bottom of the baking dish

Heat a girdle and warm the tortillas.Place a tortilla on  a plate.Add the filling generously and roll the tortillas. Place the rolled tortillas in the baking dish. Repeat the process for the balance tortillas.Once all the rolled tortillas are placed in the baking dish, top it up with leftover filling if any, enchilada sauce and sprinkle balance cheese.

Preheat the oven at 180C for 10 mins. Place the Baking dish in the pre heated oven and bake for 20 mins. Once done sprinkle the chopped spring onions and serve.

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Enjoy!!!!!!!!!!!!!!!!!!!

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SPINACH AND MACARONI SOUP(DAIRY FREE)

Warm soups are soul comfort food during the cold winters. Soups are of two types Clear Soup and Thick Soup.There are different varieties of soups.On some lazy weekends I love to have warm soups that is a complete yummy and nourishing meal in itself.Today i will be sharing a healthy and yummy recipe which be prepared in just 20 to 25 minutes.This is one of the healthy soups.

My contribution to our 65th #Foodiemonday #Bloghop Theme  #Soups is this yummy Spinach and Macaroni Soup.This is dairy free, yet so creamy and yummy.

Ingredients:

300 Gms Fresh Spinach (washed and roughly chopped -i have used the stems too)

1 Medium Size Potato peeled and finely chopped

1 Onion medium sized chopped

1 Garlic clove crushed

1 Tsp Black Pepper Corns

1 Tsp Olive Oil

Some Red Chilli flakes for garnish

Salt to taste

1/2 Cup Macaroni cooked as per the instructions on the packet

Croutons:

I have used Store bought Sprouted extra fine Grain bread. Remove the sides of the bread slice. Cut it into pcs and roast it on a pan with just one tsp oil. I have not used oil to deep fry .It is completely your choice if you want to fry.

Method:

Take a heavy bottom pan , warm the olive oil on medium flame.Add pepper corns and slightly roast . Crush the garlic . Add the crushed garlic ,chopped onion and cook until the onions turn golden brown.

Once done add the roughly chopped Spinach and finely chopped potatoes.Keep stirring until the veggies are lightly roasted.Add about 180 ml water.Do not add more water as the soup will not be creamy then.Let it cook for about 20 mins. You can add more water if you feel the potatoes are uncooked.The Potatoes were cooked and i have not added extra water.

Allow it to cool. Blend it to a thick creamy paste in a blender. You can water if you feel the soup is thick.You may adjust the consistency as per your taste.

Add the boiled Macaroni to this nice creamy Soup. Sprinkle some salt as per taste. Garnish with Chilli flakes and croutons and serve warm.

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Enjoy !!!!!!!!!!!!!

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MIX VEGGIE SOUP

Autumn or Fall is the season of the year between summer and winter, during which the weather becomes cooler and many plants become dormant, extending in the Northern Hemisphere from the autumnal equinox to the winter solstice and popularly considered to include the months of September, October, and November.While most foods are harvested during the autumn, foods particularly associated with the season include pumpkins (which are integral parts of both Thanksgiving and Halloween) and apples, which are used to make the seasonal beverage apple cider.

As a part of our 64th #Foodiemonday #Bloghop theme #FallRecipes my contribution is this yummy Mix Veggie Soup which is perfect for this weather.

Recipe for Mix Veggie Soup:

100 Gms Butternut Squash cut into pcs

8 Brussel Sprouts cut into halves

50 Gms Enoki Mushrooms

2 Tsp Roasted Sunflower Seeds

1/4 Tsp Coarsely Ground Pepper Powder

Salt to taste

4 Pcs of thinly Sliced Baby Radish

1/4 Tsp Chilli Flakes

1/2 Tsp Oil

Recipe:

Peel the Butternut Squash and cut it into pcs. Take a heavy bottom pan and add 1/2 cup of water. Throw in the Squash pcs and let it cook on medium flame for 15 to 20 mins  .Once done allow it to cool . Blend  it  into fine paste. Keep it aside.

Take a wok. Add 1/2 tsp of oil. Throw in the chopped brussel sprouts and Enoki mushrooms. Add the chilli flakes and coarsely ground pepper powder and roast it on medium flame. Do not overcook. I love crunchy brussel sprouts.Add salt and mix well.Keep it aside.

Pout the squash mixture in a soup bowl.Garnish with roasted brussel sprouts and enoki mushroom mixture.Garnish with roasted sunflower seeds and diced baby radish.

Enjoy this yummy and healthy soup at the comfort of your home while you enjoy this beautiful weather.

Enjoy!!!!!!!!!!!!!!

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Shahi Tukda

Diwali falls on 29th Oct this year. I am sure everyone is busy cleaning and decorating their houses to welcome Goddess Lakshmi.The colourful diyas are lit in every corner of the house. I miss India during Diwali as the celebration here is not the same.There are no crackers here, but the festive spirit is the same.

Are you all looking forward to some last minute sweet recipes?I will be sharing a easy recipe of a yummy sweet and this is one of my favorite. I have another reason to treat myself as it is my Birthday!!!!

So i prepared Yummy Shahi Tukda to treat myself and also my contribution for the 63rd #Foodiemonday #Bloghop theme #DiwaliSpecial-Sweets.

Recipe for Shahi Tukda

2 Pcs of Brown Bread cut into triangles with the sides removed

2 Cups of Full cream Milk

6 Tsp Sugar (Fine grain)

6 Almonds Finely chopped

20 Raisins

A generous pinch of Cardamom powder (freshly ground)

2 Tbsp Ghee /Clarified Butter

8 Strands of Saffron

Method:

Take a wide bottom pan. Add a little ghee and roast both the sides of the bread until crisp.

Roast the dry fruits in ghee and keep it aside.

Pour the milk in a heavy bottom pan and keep it on medium flame until the milk reduces to half.Keep stirring and scrape the sides.  Add sugar, cardamom powder,saffron .Allow it to boil for 3 to 4 mins.Switch off and allow the mixture to cool.

Take a plate. Place the roasted bread slices, pour the milk on top and garnish with roasted  dry fruits and serve.

Enjoy Shahi Tukda at the comfort of your home and treat your guests with this yummy delight!!!

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Wishing all my readers a Happy and Safe Diwali!!!!!!!!!!!!!!!!!!!!!!!!!!

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