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KHARA BHATH / MASALA BHATH

Today I am sharing a traditional breakfast recipe from Karnataka. It is called Khara Bath or Masala Bhath. Served traditionally along with kesari bhath. This combo breakfast is must in all weddings. I just love the spicy khara bhath drizzled with Ghee.I love the khara bhath you get in MTR and darshini in Bangalore.

Breakfast should never be skipped as it is the first meal of the day. A proper breakfast will keep you active and energized. I try to make wholesome breakfast on weekdays. We enjoy an elaborate breakfast on weekends as i am off from work.

My humble contribution for 209 #Foodiemonday #Bloghop theme #ThindiYenu is this delicious Khara Bhath. This week’s theme was suggested by Aruna who blogs at https://vasusvegkitchen.blogspot.com/ . Check out her amazing blog for some wonderful recipes.

Recipe for Khara Bhath:

Ingredients:

1 Cup Sooji / Rava

2 Medium Size Onions finely Chopped

1 Tbsp Oil

2 Medium size Tomatoes finely chopped

1 Tbsp Ghee

Salt to Taste

1 Tsp Vangi Bhath Powder

1/2 Tsp Mustard

3/4 Tsp Red Chilli Powder

1/2 Tsp Urad dal

A generous Pinch of Hing / Asafoetida

1/2 Tsp Channa dal

10 Cashews

2 Tsp Grated fresh coconut

Curry Leaves

Method:

Dry roast the Rava in a wide bottom pan on low flame. Ensure the color does not change. Roast for about 5 mins. Transfer it to a plate and allow it to cool.

Heat the same pan. Add oil. Add channa dal, urad dal , curry leaves and mustard seeds.Once the mustard seeds splutter add hing and cashews.They will turn lightly brown.

Next add finely chopped onions and saute until they turn translucent.Next add finely chopped tomatoes and saute until they are cooked. Add Vangi bhath powder and red chilli powder and mix well.

Add 2 cups of water to this mixture. As it starts to boil add salt and roasted rava and mix well.Ensure there are no lumps. Keep stirring until the water is dried up and rava is cooked.

Garnish with Ghee and freshly grated coconut and serve.

Enjoy bisi bisi Khara Bhath at the convenience of your home.

https://preethicuisine.com/arbi-aur-sabudana-thalipeeth-colocasia-tapioca-pearl-flat-bread

https://preethicuisine.com/gluten-free-masala-rotti/

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GLUTEN FREE MASALA ROTTI

Today one of the buzz word is Gluten free food.Some people have intolerance for Gluten and have to avoid eating food that have gluten. What is Gluten?
Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. It is found in many types of foods .

A gluten-free diet is necessary for most people with gluten allergies or celiac disease, a condition which causes intestinal damage when it is eaten.

Today I am sharing a healthy and easy recipe that is regular at my place.Not that we are gluten intolerant but we love this dish.My Contribution for 206th #Foodiemonday #Bloghop theme #Glutenfreetreats suggested by our co blogger Sujata dee who blogs at
https://batterupwithsujata.wordpress.com .She is a baking queen .She has some awesome baking recipes and lovely bengali sweets too.Check it out.

Recipe for Masala Rotti:

Ingredients:

  • 1 Cup Besan
  • 2 Cups Jowar Flour
  • 3 Green Chillies finely chopped
  • 2 Onions finely Chopped
  • 1.5 Tsp Jeera / Cumin Seeds
  • 2 Cups Finely Chopped Palak (You can use any greens of your choice)
  • 1 Tbsp Oil
  • Salt to taste
  • A generous Pinch oh Hing
  • 1 Tsp Red Chilli Powder
  • Oil for making Rotis
  • Water to Knead the dough

Method:

Take a wide bottom bowl and mix all the Ingredients. Heat a tbsp of oil and pour the sizzling hot oil to the flour mix. Mix well. Add water in small quantities to make a dough. It should be the same consistency as the dough for making Akki Rotti.

Take a Tava / Griddle. Add a tsp of oil and grease the whole tava. Take a big lemon size dough and pat evenly on the tava. Switch on the flame. Put some oil on let it cook on medium flame. Ensure not to burn. Once it is done remove from the tava and serve. Repeat the process for the balance dough.

Serve with any chutney of your choice. I served it with Palm Jaggery and Curry leaves Chuntey Powder. It was a mind blowing combination.You need to try it to believe it.

Notes:

  1. You may use banana leaf or butter paper to flatten the dough and then transfer it on to the griddle.

2. You may use methi or any greens instead of Palak

3. Don’t skip the addition of sizzling hot oil to the dough mix. It is an important step.

4. Feel free to add carrots/ Zuchinni /Cucumber

https://preethicuisine.com/avarekalu-akki-puri-hyacinth-bean-puri/

https://preethicuisine.com/arbi-aur-sabudana-thalipeeth-colocasia-tapioca-pearl-flat-bread/

M3

OATS AND ALMOND MEAL VEGETABLE IDLI

Hello!!

This week I am sharing a very versatile breakfast recipe from south India. Yes ….it is our very own Idli . This is an instant recipe that needs no soaking and just 30 mins to put all the ingredients together including resting time.

This recipe is very close to my heart as it is quick , healthy and delicious. My family prefers to have have these Idli as it can be prepared without any hassle. March 30th is celebrated as WORLD IDLI DAY. Idli can be served with various chutneys and Sambar as well.These steamed cakes will just melt in your mouth.

This week’s theme was suggested by Mayuri Dee who is a wonderful blogger and blogs at https://mayuris-jikoni.com/. My humble contribution for 188th #Foodiemonday #Bloghop theme @IdlyMedly is this Oats and Almond meal vegetable Idli.

Recipe for Instant Oats and Almond Meal Vegetable Idli:

Ingredients:

  • 2 Cups Instant Oats
  • 1 Cup Semolina / Sooji
  • 3/4 Cup Almond Meal
  • 1 Red Capsicum Finely Chopped
  • 450 Gms Thick Yogurt
  • 1 -1.5 Cups Water
  • Salt to Taste
  • 1 Tsp Mustard Seeds
  • Generous Pinch of Hing / Asafoetida
  • 10 Curry leaves roughly Chopped
  • 1/2 Cup Grated Carrots (Optional)
  • 3 Tsp Oil

Method:

Take a wide bottom pan. Dry roast the instant oats for about 2 mins. Transfer it to a plate and allow it to cool. Dry roast Almond meal for about a minute and transfer it to plate in order to cool. Add oil to the pan, add mustard seeds.Once they splutter add chopped capsicum, grated carrots, asafoetida and curry leaves.Saute for a minute. Now add the sooji and roast on low flame for 2 minutes. Mix well and switch off the flame.

Grind the roasted oats and almond meal separately. It should be slightly coarse and not too fine.

Take a wide bottom bowl. Add coarsely powdered oats , almond meal and Rava mix. Add yogurt and mix well. Slowly add water to adjust the consistency and get the idli batter consistency. Close the lid and allow it to rest for about 20 mins.

Grease the idli moulds. Pour the batter upto 3/4 th of the mould. Steam the idlis in a cooker or idli cooker untill done. Use a toothpick to check and once it come out clean it is done.

Healthy and delicious Idlis are ready and can be served with any spicy chutney and or sambar. I served them with spicy Onion Chutney.

Enjoy…………………

More Idli recipeshttps://preethicuisine.com/vegetable-idli-savoury-vegetable-muffins/

M3

HULLED MILLET GULIAPPA

Hello !!!

This week I have teamed up with Alka Jena who is a good friend and guide from Odisha . Both of us are full time working professionals and and have a passion for food blogging.This is our passion and we try our best to keep it alive inspite our hectic work commitments and hectic schedules. I am sure many working woman can relate to our stories.We decided to explore the flavors of regional cooking and showcase the recipes from all parts of India out of which many areas are unexplored. We will pick one state every month.

This month we will be sharing some wonderful recipes from Karnataka from where i belong.I will be sharing some healthier version of recipes along with Alka who blog at www.culinaryxpress.com

This week i am sharing a very healthy and easy breakfast recipe called Guliappa in Karnataka , Paniyaram in Tamil Nadu and Gunta ponganalu in Andhra .I have made these using hulled millet. Millets in general are an
excellent source of dietary fiber. It is also a good source of manganese, magnesium, phosphorous and copper. It is Gluten free. Millet is alkaline which makes it easily digestible, and helps maintain pH equilibrium in the body and low in Glycemic Index. A good substitute from White Rice which high in carbs.

Now Coming back to the recipe:

Recipe for Hulled Millet Guliappa:

Ingredients:

  • 1 Cup Hulled Millet
  • 1/4 Cup Whole Urad Dal /Black Gram
  • 1 Tsp Methi seeds / Fenugreek
  • Salt to Taste
  • 1 Big Onion finely chopped
  • 2 Green Chilli Finely Chopped
  • 1/2 Carrot Grated
  • 1/2 Cup Finely Chopped fresh Coriander
  • Few Curry leaves finely Chopped
  • 1 Tsp Mustard
  • A generous Pinch of Hing
  • Oil
  • 1 Tsp Grated Ginger

Method:

Wash the millets and soak it in water for about 4-5 hours .Wash and soak Urad dal and fenugreek seeds as well separately.

Grind all the ingredients separately to get a smooth paste. Allow it to fermant overnight.

Take a wide bottom pan. Add a tsp of oil. Add mustard seeds and once they splutter add the chopped onions and slightly roast them for about a minute. Add grated carrots , chillies, grated ginger,salt ,chopped curry leaves and coriander and mix well. Add this mixture to the millet batter and mix well.

Heat the guliappa pan. Add 1/4 Tsp of oil in each mould. Pour a tsp full of batter in all the moulds.Cover the pan and allow it to rise and cook. As soon as it starts to leave the sided turn them to cook on the other side. As they turn brown and crisp remove them from the pan .

Serve hot with any Sambar or Chutney. I served it with Spicy Onion Chutney. It was enjoyed guilt free.

M3

SMOOTHIE BOWL

Smoothies are packed with nutrients and makes a perfect meal when you have a busy schedule or works perfect even for breakfast. It is quick , light and healthy.

This is Vegan ,filling and refreshing.It is loaded with Vitamins and minerals. This smoothie bowl is made from Mangoes,chia seeds,Kiwi, Avacado and Strawberries.

Fresh mango contains a variety of nutrients but only vitamin C and Folate are in significant amounts .

Green kiwifruit provides 61 calories is 83% water and 15% carbohydrates, with negligible fat and protein). It is particularly rich in vitamin C (112% DV) and vitamin K (38% DV), has a moderate content of  vitamin E(10% DV), with no other micronutrients in significant content.


Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals. Avacado is rich in Vitamin K,Folate,Vitamin C,Potassium,Vitamin B5,Vitamin B6 Vitamin E.It also contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorous and vitamins A, B1 (thiamine), B2 (riboflavin) and B3 (niacin).

Chia seeds are rich in Antioxidents.It is rich in Protein and a high source of Fiber.

Information Source –Various websites from Google.

All the above ingredients are good for your skin and body. Healthy skin reflects your inner health. These fruits are so nutritious and good skin food too.For 185th #Foodiemonday #Bloghop theme #Glowingskinrecipes is this nutritious Smoothie Bowl. No added sugar or sweetener.Thank you Amrita for the wonderful theme. Check out her wonderful blog http://thefoodsamaritan.com/

Recipe for Smoothie Bowl:

Ingredients:

  • 1 Mango cut into cubes
  • Pulp of 1 Medium Size Avacado
  • 1 Kiwi cut into cubes
  • 6 Strawberries
  • 1 Tsp Chia Seeds
  • 8-10 Black Raisins
  • 1 Tsp Sun Flower Seeds
  • 1 Tsp Pumpkin seeds

Method:

Add fresh mango cubes , kiwi cubes, avacado pulp , strawberries in a blender and blitz to get a fine paste.

Transfer the contents to a bowl. Garnish with Chia seeds, black Raisins, Sunflower seeds and pumpkin seeds .Add few strawberries pieces and mango pieces and serve .

Enjoy!!!!!!!!!

M3

MANGO THOKKU MINI DOSA

 

A warm hello to everyone from this part of the globe. We are approaching month end already in this year.Time just flies. We are all looking forward to the Chinese New year as we get a good break from work.I am very eagerly looking forward to it.Atmosphere here is so festive with all the Chinese new year decor. Places are all vibrantly decked up.

Today amazing theme for 179th #Foodiemonday #Bloghop theme #Foodmagbest was suggested by Seema who blogs at www.mildlyindian.com.Check out her wonderful blog for awesome recipes. Thank you Seema for the wonderful theme which really got me thinking .Due to hectic work schedule  just managed to make a very simple yet delicious dish.

Recipe for Mango Thokku Mini Dosa:

Ingredients:

1 Cup =250 ML

2 Cups Dosa Batter

1.5 Tbsp Mango thokku

4 Tbsp Dry Chutney Powder

2 Tsp Dry Dill Leaves

1Cup Pomegranate Arils

1 Cup Cheese

Method:

Take a wide bottom bowl. Add dosa batter and mango thokku and mix well. Heat the Tawa. Once the tawa is hot, pour  the batter to make mini dosa. Once the bottom starts to turn crisp and brown and the top is also cooked sprinkle chutney powder, some cheese and a little dry dil leaves.Once done repeat the process for the remaining batter.

Transfer the dosa to a plate . Garnish with pomegranate Arils and enjoy the cheesy Mango thokku Mini Dosa.

My boys just loved it for breakfast and now they want me to pack it for lunch as well.

You must try it to believe it.

Enjoy!!!!!!!!!

M3

BROWN RICE AND RAGI VERMICELLI UPMA

A warm hello from my part of the world!!!!!!

It is monday and I am sharing a wonderful recipe made with the goodness of Brown rice and Ragi Vermicelli. Something yummy ,healthy and different .This  upma is loaded with fresh veggies .

This week’s theme for #156th #Foodiemonday #Bloghop  @anybutwhiterice was suggested by Mayuri dee . I came up with this yummy Brown rice and ragi vermicelli upma has my humble contribution.My boys enjoyed every bite and believe me I am not exaggerating .You must surely try it to believe it.

Recipe for Brown Rice and Ragi Vermicelli Upma:

Ingredients:

1 Cup Cooked Brown Rice

2 Cups Cooked Vermicelli

Carrot cut into Cubes

2 Potatoes Cut into Cubes

3 Onions Cut lengthwise

1/2 Cup Chopped French Beans

Salt to Taste

4 Green Chillies Chopped

1/2 Cup fresh coriander finely chopped

1 Tsp Channa Dal

1/2 Tsp Urad dal

1/4 Tsp Hing /Asafoetida

1/2 Tsp Mustard Seeds

2 Tbsp Ghee

1 Tsp finely chopped Ginger

Method:

Take a wide bottom pan. Add ghee. Once it melts add channa dal and urad dal and slightly roast untill it turns golden brown. Now add mustard seeds and hing. Once the mustard seeds splutter add green chillies (keepsome for garnishing), chopped onions and ginger.Once the onions turn slightly brown as all the chopped veggies and mix well. Add 1/2 cup water and allow it to cook on medium flame.Once the veggie are cooked, add cooked rice and cooked vermicelli and salt taste.

Mix well.Garnish with chopped fresh coriander and green chillies and serve hot.Another option is to garnish with freshly grated coconut.I chose option 1 as i love green chillies.

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

M3

EGG OMELETTE

 

 

 

HELLO!!!

Here I am with another Basic recipe that is loved by my family. It is a healthy breakfast option for many of us. Egg Omelette is eaten for breakfast in many households in different parts of the world.Omelettes are infinitely customizable to suit our tastebuds.

Our theme for #154th #Foodiemonday #Bloghop is #FilmyFoodies. I am not a movie buff but I have tried to contribute for this theme .Egg Omelette is eaten for breakfast by many actors and actresses .I have tweaked in to suit the palette of my family. We love Omelette loaded with black pepper, onions and bell peppers.A great idea to incorporate bell peppers in your child’s diet or any other veggie of your choice. Hence i thought of sharing this simple Ande ka Funda that is a part of many movies.

Recipe for Egg Omelette:

Ingredients:

2 Eggs

Salt to taste

1 Small Onion finely chopped

1/2 Green bell pepper finely chopped

1/4 Tsp Coarsely ground black pepper

Chilli Flakes for Garnish(Optional)

40 ML Water

1/4 Tsp Jeera

Pinch of Red Chilli Powder

1/4 Tsp Olive Oil

Method:

Break the eggs in a wide bowl. Beat the eggs untill nice and fluffy. Add water and beat again untill well incorporated. Add all the ingredients except oil and chilli flakes and mix well. Heat a pan. Add oil. Pour this mixture and cook on low flame untill the eggs are cooked.I cook it for 5-7 mins max on low flame.It turns out nice and fluffy.

Transfer it on to a plate ,sprinkle some chilli flakes  and serve hot!!!

I enjoy this with a glass of Dates blended milk.

Have a great Day!!!!!!!!!!!!!!

 

Check out more egg recipe:SPICY EGG BIRYANI ,SAVOURY EGG MUFFINS

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BREAD STICKS

 

Hello!!!

Today i am sharing a very easy recipe that you can make along with your kids during these summer holidays.One of the easiest recipe that your kids will enjoy. We need to keep our kids engaged and at the same time teach them to be independent .Kids will have the sense of pride when they are able to make such simple recipes.My boys love to cook and they do help me whenever they can.They have learnt the basics of cooking and can manage when I am travelling or busy at work.

When this theme was selected i had many ideas. I was preparing to travel so chose to settle with this simple recipe.My Contribution for 146th #Foodiemonday #Bloghop theme #Bread Recipe is this simple and yummy recipe Bread Sticks that is so cheesy.Kids will eat without any fuss .It is irresistible and you cannot just stop at one.

Recipe for Bread Sticks:

6 Slices of White Bread

1 Cup Mozzarella Cheese

1/4 Cup Cheddar Cheese

2 Tbsp milk

3 Tsp Oil

Method:

Mix both the cheese in a bowl.

Remove the sides of the bread. Roll each slice to make it flat.Repeat this process for all the slices of bread. place the cheese generously in the centre and roll the bread .Pat the sides with milk so that the sides can stick together.Repeat this process for the balance slices of bread.

Heat a flat pan. Add oil in the pan. Place the rolls and roast them untill they turn slightly brown and all the sides are crisp.

Serve these yummy bread sticks with any sauce of your choice and enjoy!!!!!

Is it not easy??Do try at your convenience and enjoy!!!!!!

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BERRYLICIOUS BRUSCHETTA LOADED WITH MUESLI

 

 

Hello from my part of the word!!!

Hope you all gearing up for the  upcoming festivities and new year.I am also looking forward to it as I have some travel plans to unwind and usher in the new year with a bang. Looking for healthy appetizers or breakfast ideas? Then try this easy and yummy recipe.

My Contribution for 123rd #Foodiemonday #Bloghop theme #Berryrecipes. Berries are in season here and I love to have them very often.I have not baked for a long time now due to hectic work schedules. I would love to bake. Today I am sharing a very easy recipe will be loved by all age groups. It just takes max 10 mins to assemble and seconds to wipe off.

Recipe for Berrylicious Bruschetta Loaded with Muesli:

Ingredients:

1 French Baguette sliced

1/2 Cup Greek yogurt

2 Tbsp Honey

2 Tbsp Cream Cheese

1 Cup Muesli

12 Strawberries

12 Blueberries

Method:

Slice the baguette into 1/4 Inch thick slices .Lightly toast them on both sides in a oven for about 5 mins. Once done remove from the Oven. In a bowl mix greek yogurt ,honey and cream cheese. Spread this mixture on the toasted slices. Garnish with Muesli and  chopped strawberries and whole blueberries and serve.

I loved the flavours with naturally sweet berries and crunchy Muesli.

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