Showing posts with label Brunch. Show all posts
Showing posts with label Brunch. Show all posts
Showing posts with label Brunch. Show all posts
Showing posts with label Brunch. Show all posts

Stuffed Potato Masala Idli With Pumpkin Sambar#SundayFunday

Stuffed Potato Masala Idli is so soft and make a perfect filling brunch. These are filled healthy are more healthier than the normal idlis with delicious pumpkin sambar, and, I am sure all idli fans would love to have this. Check here how to grind idli batter.  
Ingredients
3 Medium Potatoes - boiled, peeled and mashed
1 Tablespoon Oil
1 Teaspoon Mustard seeds
1 Teaspoon Split Urad Dal
1 Medium Onion - finely chopped
1 Medium Tomato - finely chopped
2 Green chillies - finely chopped
⅓ Teaspoon Turmeric powder
2 Tablespoons Coriander leaves - finely chopped
Salt To Taste

Homemade Idli Batter - As needed
For The Pumpkin Sambar
½ Cup Tuvar Dal
2 Cups Water
½ Teaspoon Turmeric Powder

For The Pumpkin Sambar
1 Medium Lauki - can use Red Pumpkin - cut into cubes
1 Onion - sliced
2 Green chillies
2 Teaspoons Homemade Sambhar Powder or to taste
Salt to taste
1 Teaspoon Jaggery
2 Teaspoons Tamarind Paste or to taste
Water as needed
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
¼  Teaspoon Asafoetida
A sprig Curry Leaves - a sprig
2 Dried Red Chillies 

Method
For The Potato Masala
Heat a kadai with oil, add the mustard seeds and spilt urad dal, when the dal changes color. Add in the finely chopped onions, green chillies, fry till onion turns transparent.
Add the tomatoes and potatoes fry for a minute in medium flame. Add turmeric and salt to taste. Cover and cook on low flame for 2 -3 minutes. Sprinkle water if its too dry and mash them lightly so that all the flavors blend well. Add coriander leaves. Switch off the flame and let it cool.
Once cooled make small balls and lightly flatten it to fill in the idli, keep aside.
Let's Make The Pumpkin Sambar
Wash and soak the dal for at least an hour.
Take dal, water and turmeric powder in a pressure cooker. Cover and pressure cook for 3 whistles. Turn off the cooker and let the cooker cool completely. Open and mash the dal well add the pumpkin and take one more whistle on high flame. Let the cooker cool completely. 
Heat oil in a pot/kadai. Add in mustard seeds when they crackle add in curry leaves, dried red chillies and asafoetida. Sauté for a minute. Reserve some for pouring on top. Add in onions, Sauté this for a minute or till translucent. Add in the sambar powder and mix well. Add in cooked dal and pumpkin, tamarind pulp and water to make  the sambar. Mix well. Add in salt to taste and jaggery. Mix well, bring this to boil, let it simmer on low flame for 5 to 8 minutes stirring in between. Switch off the flame. Pumpkin Sambar is ready to serve.

To Make The Stuffed Idli
Grease the idli plate and then pour a half ladle of batter and spread evenly. 
Now place the ball of the potato ball in the center and again pour the idly batter to cover it.
Steam the idli for 12 - 15 minutes. 
Cool and with a knife or spoons remove the idli's from the mold. 
Serve hot with Pumpkin Sambar, Enjoy!! 
Labels: Sambar, Sambar powder, Pumpkin, Idli, Stuffed, Potato, Main course, Brunch, Homemade, Vegan, Gluten free, Healthy, South Indian, Sunday Funday
Sunday FunDay - 23 April 2023 - Spring Brunch   

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Sabudana & Potato Khichdi#SundayFunday

This make a fantastic filling brunch, we had this on lazy day. This is a different from the normal sabudana khichdi that is normally made. In this I have added potato to make a filling meal. Do try this different recipe! 

Ingredients
2 Medium Size Potatoes - cut into small cubes
1 Cup Sabudana
1 Cup Roasted Peanuts - coarsely ground
A Juice of One Big Lime
A Sprig Curry leaves
1 Long Green Chilly - slit
1 Teaspoon Grated Ginger
¼ Teaspoon Black Pepper powder
3 Long Green Chillies - grind to coarse paste
1 Tablespoon Sugar or as per your taste
¾ Teaspoon Sendav Namak or taste
4 Tablespoons Desi Ghee
1 Tablespoon Oil

Method

Wash sabudana lightly and soak in water. The water should to the level of the sabudana. Leave covered for minimum 4 hours or overnight. 
Next morning transfer them to a sieve/colander with small holes. Let excess water drain off. Keep covered (so top layer doesn't dry up). Then fork lightly.
Add sugar, salt and lemon juice and ground chillies to sabudana and mix it well, but gently with a fork.
In a large pan / kadai, heat oil and ghee, add cumin seed, as it browns, add crushed pepper and immediately put potato cubes. Coat potatoes well. Add salt needed for potatoes, Stir well. Cook on high flame for 2 minutes, cover and cook on sim for about 4-5 minutes. Potatoes should be cooked 90%, and retain shape (check by inserting a flat spoon/knife, it should cut through easily).
Now add ginger to potatoes. Mix lightly and cook for 2 minutes.
Push the potato mix to the edge and make a well in the middle. Add pounded peanuts in the well and sauté for a minute.
Add sabudana mix, curry leaves and slit chillies (reserve a few of both to add for final garnish). Slowly, mix everything well.
Cook on high flame for 2 minutes, lower to sim and cook covered for 10 minutes stirring in between so that it does not burn at the bottom of the pan and slowly separating lumps, if any.  
Once all the moisture dries up, leaving the sabudana separated and it should be puffed and transparent by now.
Give it one final stir. 
Transfer to a serving dish and garnish with coriander leaves and reserved curry leaves and chillies. 
Serve with fresh, firm yogurt.

Labels: Khichdi, Sabudana, Breakfast, Brunch, Sunday Funday, Maharastrian Cuisine, Vrat
For Sunday Funday we are sharing Thanksgiving Breakfast Recipes.   

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Pannekaken - Norwegian Pancakes#SundayFunday

These Norwegian pancakes are thinner, lighter, delicate, and yet hearty. Pancakes are ideal for breakfast, for a brunch or a perfect sweet for dessert after a meal or savoury toppings and fillings for lunch boxes. Since I, was making this sweet, added vanilla extract.
Makes 8 pancakes used a 10" skillet
250ml Cup
Ingredients
2 Eggs
1 Cup All Purpose Flour
1½+- Cups Milk
¼ Teaspoon Salt
¼ Teaspoon Vanilla Extract
1 Tablespoon Caster Sugar
Butter for greasing the pan

Method
Whisk the eggs, salt, sugar, milk until they turns frothy, now add the flour and whisk everything into a thin batter. Let this rest for 10 minutes.

Heat a greased non stick pan with butter on medium flame, spoon the batter and move the griddle to form a thin circle.

Cook on on low flame until they turns light golden in color from the bottom. Then flip and let is cook for a minute. Remove to a plate. Repeat with remaining batter.
Serve warm with powdered sugar, jam or Nutella.
These were great! Thin and tasty, not very sweet, perfect with sweet toppings or savory fillings! A must try recipe!
Labels: Pancake, Norwegian, Sunday Funday, Breakfast, Brunch, Savory
For Sunday Funday we are Cooking for Leif Erikson Day

  • Meatball Lefse Wraps from Amy’s Cooking Adventures
  • Crispy Green Herb Patties from Food Lust People Love
  • Kjøttkaker med brunsaus (Norwegian Meatballs) from A Day in the Life on the Farm
  • Norwegian Havre Kjeks (Sweet and Salty Oatmeal Rounds) from Karen’s Kitchen Stories
  • Pannekaken - Norwegian Pancakes from Sneha’s Recipe
  • Suaasat, a Greenlandic Christmas Stew from Culinary Adventures with Camilla
  • Swedish Pickled Herring Appetizer from Palatable Pastime
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    Lobster Melt English Muffin Sandwich#FishFriday

    These cheesy lobster melts are my favorite with a creamy lobster mixture. They’re wonderful when you want a little something different for brunch or a snack and it take a few minutes to make from a few simple ingredients. Here I have used ready to used lobster bites.

    Serves Two
    Ingredients
    2 Tablespoons Heaped Mayonnaise
    1 Tablespoon Celery - finely chopped
    2 tablespoons Onion - finely chopped
    1 Clove Garlic - minced
    ½ Teaspoon Tabasco Sauce
    4 -5 Lobster Bites - minced
    2 - 3 Tablespoons Shredded Cheddar Cheese
    Chopped Fresh Parsley, Fresh Thyme & Oregano
    1 Teaspoon Oil
    2 English Muffins - split - these are homemade

    Method
    To make the lobster mixture
    Sauté a small onion in a teaspoon of oil, add the minced lobster bites ( you can used canned is fine, or use fresh lobster meat if you have access to it), add chopped celery and tabasco sauce.   
    When it's well heated switch off the flame. Let it come to room temperature. Mix in the mayonnaise, cheddar cheese, fresh thyme and oregano, 
    then spread the mixture on split English muffins and enjoy!!
    Labels: Serves Two, English Muffin, Sandwiches, Lobster, Seafood/Fish, Fish Friday, Kids delight, Snack, Brunch
    For Fish Friday this month our theme is Lobster Rolls. Check the recipes made. 

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    Vegetable Quinoa Upma#SundayFunday

    Vegetable Quinoa Upma is a very healthy, simple and wholesome dish made with a super nutritious grain and veggies. Quinoa upma is easy to dish out on busy mornings as breakfast or as lunchbox recipe. Quinoa is one of the healthiest wonder grains that has a good amount of fiber and folic acid and other vitamins too.  
    Serve it along with chutney or pickle with a cup of chai and you have a complete and healthy breakfast. Vegan and gluten-free! This simple upma demands basic ingredients that we regularly use in rawa upma.

    My tip 
    is that make sure to rinse the quinoa under cold water for 2 to three time to remove the natural coating, called saponin to avoid any bitterness before making recipe.

    Serves 2 -3
    Ingredients
    1 Cup Quinoa
    1¼ Cup Water
    1 Small Onion - finely chopped
    1 Green chilly - finely chopped
    ½ Teaspoon Ginger - finely chopped
    1 Small Carrot- chopped
    2 Beans - chopped
    ¼ Cup Green Peas
    ½ Teaspoon Mustard seeds
    1 Teaspoon Urad dal
    A Sprig Curry leaves 
    2 Tablespoons Olive Oil

    Method 
    Wash quinoa in water and keep it aside.
    Heat oil in a pan, add mustard seeds, when it splutters add urad dal when it turns golden brown add curry leaves, onion, green chilly and ginger. Sauté well. When onions are translucent add the chopped veggies and green peas. Sauté well so that the veggies are little roasted. Now add water and salt to veggies. Mix well.
    Bring this to a rolling add washed quinoa and mix well. Cover and cook in medium low flame. It took around 20 minutes for the upma to get cooked in medium low flame.
    So when quinoa and veggies look cooked (when quinoa has a small white tail it means quinoa is cooked) put off the flame and serve it hot garnished with coriander leaves.
    Enjoy this with chutney or pickle and cup of hot chai! 
    Labels: Quinoa, Upma, Breakfast, Brunch, Vegan, Gluten free, Healthy, Mixed Vegetable, Sunday Funday
    For Sunday Funday our theme is "Quinoa Recipes". 

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    Spinach And Corn Quesadilla#Improv


    A wholesome brunch or even an main course that you can make for your family, that is packed with flavor and taste. The quesadilla is filled with sautéed spinach and corn which are rich source of Iron and proteins.   
    These are a my quick and all time favorite meal to make.

    Ingredients
    Homemade Tortillas - as required 
    For The Filling
    1 Cup Chopped Spinach/Palak
    ½ Cup Sweet Corn - I used frozen
    1 Jalapeno - finely chopped
    1 Onion - finely chopped
    ½ Teaspoon Garlic powder
    ½ Teaspoon Steak Seasoning
    Salt to taste
    1 Teaspoon Butter
    1 Teaspoon Olive Oil
    1 Cup Homemade Béchamel Sauce
    Shredded Cheddar Cheese - as required
    Shredded Cheeza Cheese  - as required

    Method
    For The Filling
    Heat the butter and olive oil in a pan. Add in onion and sauté for a minute or two. Now add in the chopped jalapeno, spinach and corn along with seasonings and sauté on medium high flame till the spinach has wilted. Once the spinach has wilted, add the cheese béchamel sauce mix well till it starts to thicken. Switch off the flame add in cheese and mix till melt. Let this cool completely.
    Heat a non stick on medium low flame, grease it with butter, place a tortilla on it aside. Spread the spinach and corn mixture on one tortilla and spread the cheeza cheese on top of the mixture. Cover it with another tortilla.     
    Once browned below then flip till this side is browned. Place this in a serving plate, cut them into wedges.
    Enjoy!!
    Labels: Mexican, Corn, Béchamel Sauce, Jalapenos, Tortilla, Spinach, Brunch, Main course, International Cuisine, Improv Cooking Challenge, Vegetarian

     Improv Cooking Challenge

    Jalapenos & Tortillas

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    Šmorn With Raisins - A Slovenian Pancake#EattheWorld

    This is one dish that I really enjoyed for breakfast when I visited Slovenia. This is also had for supper/dinner with a fresh salad... which makes light and delicious meal!

    Šmorn (shmorn) a Slovenian-style buttery, double-fried, pancaken it's a traditional Slovenian breakfast/brunch. It’s something of a cross between a crepe and a pancake. It is very easy to make and children will love it.
    Serves One
    Ingredients

    2 Large Eggs - separated
    ¼ Cup Whole Milk
    1 Teaspoon Vanilla Extract
    1 Tablespoon Sugar
    2 Tablespoons Butter
    ¼ Cup All Purpose Flour
    1/8 Teaspoon Salt
    ¼ Cup Raisins
    ¼ Cup Rum
    Icing Sugar - for dusting the top
    Method
    Soak the raisins in rum till it covers and let it sit at least for half an hour. 
    After that drain all the rum in a strainer and let it drain any excess moisture.
    Separate the egg whites and yolks. 
    Beat the egg whites till soft peaks.
    To the yolks add the salt, sugar and vanilla and milk and whisk till well blended. 
    Then fold in the egg whites, little at a time till no white patches are seen. 
    The pancake batter is ready!
    Heat a 6" dia skillet with 1½ tablespoons butter. Heat until the butter starts to bubble, then pour in the batter mixture, tip the pan back and forth until the bottom is completely covered with an even coating of batter. 
    Sprinkle the drained raisins on top. Let is cook on low flame, covered for 5 minutes on one side or until the batter is firm and the edges begin to brown, then turn.
    To flip take this on to a plate then flip it back into the pan.
    Before adding the pancake back add ½ tablespoon butter and then add the pancake, let it cook till the other sides is golden or has a pretty uniform toast color or has browned, uncovered, although this side will be spotty as the šmorn will crinkle a bit while cooking.
    Transfer this to a serving plate.
    Dust/sprinkle with icing sugar. 
    Enjoy this with jam of your choice and a cup of coffee or tea. This is served open-faced. 
    Fruit jams and jellies work well as a filling. So does butter and a sprinkling of cinnamon sugar.
    Labels: Eat the World, Slovenia, Pancake, Brunch, Raisins, International Cuisine,,Serves One
    Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.

    Check out all the wonderful Slovak dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 
    Magical Ingredients: Granadir 
    A Day in the Life on the Farm: Hemendex

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