Akoori / Scrambble eggs - Parsi Cuisine

Scrambble eggs with toast butter for your perfect Sunday special breakfast.   . It is best served with chapatis, parathas or just toasted bread.

Ingredients
4 eggs
2 medium onions, finely chopped
2 tablespoons finely chopped fresh coriander
2 green chilies, finely chopped (as required)
1 medium tomato, finely chopped
1 1/2 teaspoon salt
3 tablespoons ghee.

Method

Break eggs into a bowl and beat a few strokes till whites and yolks are well blended. 

Heat ghee,  fry onion in it till soft but not brown. Add coriander, chillies and tomato and fry till well blended. Cook for 3 minutes. Remove pan from fire.  Add the eggs, salt and 
return pan to fire and cook slowly stirring all the time mixture is consistency of soft scrambled eggs.

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Labels:  Egg, Breakfast, Healthy, Blogging Marathon, Parsi Cuisine, Come join us for Breakfast 

Instant Semolina (Rava) Dosa

Rava dosa is a crispy dosa and can be prepared instantly, without fermentation. A quick mix-in of chopped onions, coriander, curry leaves and green chillies adds excellent flavor to a batter. This dosa is a good option for breakfast, dinner, snack or a sudden meal for an unexpected guest. Whenever I, go to a hotel for breakfast, will always order this dosa, love it so much.  

Ingredients
1/4 Cup Semolina (Rava)
1/4 Cup All purpose flour
1/4 Cup Rice flour
1/4 Cup Curds

1 Cup Water
salt to taste
1 Teaspoon Cumin seeds
A pinch of asafoetida
A Spring of curry leaves
2 Tablespoons Coriander leaves - finely chopped
2 Green chillies - finely chopped
1 Onion - finely chopped
Oil / Butter for greasing

Method

Combine the semolina, all purpose flour, rice flour, salt, curd and water in a bowl and mix very well to make a smooth batter.  Add the asafoetida and curry leaves,coriander, green chilies and onion, mix well.
Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it with a cloth.

Use a pourer  (see pic above) to pour the batter in a circular manner starting from the outer side and then coming in the inner side to complete the circle. Pour little oil in the holes of the dosa and cook until crisp.

Repeat the process and prepare more rava dosas.  This is a very tasty dosa.

Serve hot with coconut chutney.

Note:  This dosa takes a little more time than the regular dosa to get cooked, so have patience and do not try to lift this dosa till it is crisp. 

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Labels: Breakfast, Come join us for Breakfast, Dosa, South Indian

Vegetable Poha

Poha is a popular Maharashtrian breakfast recipe. My mom used to make poha often for breakfast or for evening tea. Either it used to be made with onions only or with onions and potato.

Poha is the Maharashtrian word for flattened or beaten rice. In Marathi it often said Kande Pohe cha beth - it is understood that a boy coming to see a girl at her house.

This is an easy and quick breakfast to prepare.

Ingredients
1 1/2 Cup Poha
2 Potatoes - cubed
2 Teaspoons Green Peas
2 Teaspoons Peanuts
2 Teaspoons French Beans
2 Teaspoons Carrot - finely chopped
2 Teaspoons Cabbage - finely chopped
1 Capsicum - chopped
2 Onions - sliced
2 Green Chilies - finely chopped
1/2 Teaspoon Turmeric Powder
3 Tablespoons Coriander Leaves - finely chopped
1 Lemon juice
3 Tablespoons Oil
1/2 Teaspoon Mustard Seeds
A spring Curry leaves
Salt to taste
2 Tablespoons Coconut grated

Method
Wash the poha nicely and strain all the water out. Keep it aside.

Heat oil in kadai. Add mustard seeds and peanuts.
When they splutter add onions, chilies, potatoes, carrot, green peas, capsicum, cabbage and curry leaves.

Fry them till the onions turn pink and the vegetables become soft. Add turmeric powder, salt.

Add the poha and stir well and allow it to simmer for five minutes.

Add lemon juice, grated coconut and garnish it with coriander leaves. Serve hot.

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Labels: Breakfast, Poha, Come join us for Breakfast 

Banana Fritters - Whole wheat

September 10, 2014

This month's in Mena Cooking Club, we are making Djibouti food.  Our host Amira chose two different recipes one sweet and one savory.  This is the sweet recipe.

Ingredients:
4 Ripened Bananas
1/4 Cup Wheat flour
1 Teaspoon full sugar

2 Tablespoons water
1/4 Teaspoon nutmeg powder

A pinch Cardamon powder

Oil for frying

Method

Mash bananas in a blender,  add the flour, sugar, water, and nutmeg. Add water, if needed, to make batter of pancake consistency. Mix well and fry like pancakes in an oiled frying pan until golden brown. 

We had this for breakfast they tasted nice but were very dense.

Makes 8 large fritters since I used a ring mould to make them round.

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Labels: Breakfast, Come join us for Breakfast, Djibouti, Mena Cooking Club, Continental Cuisine, Eggless

You might also like to look at Jamaican Banana Fritters.

Breakfast - Leftover Rice & Sabzi - Quick Schezwan Rice

September 5, 2014

This is first recipe of the left over series.    I had some Carrot and Potato Sabzi, boiled Rice left of the previous day.  This how the recipe is invented.  I always keep Schezwan sacue in the fridge.  This is a home made schezwan sauce, will post the recipe soon.  Let me tell you that I, enjoyed this breakfast.  It was quick to make that even after coming from my walk, I made this in just matter of 10 minutes .  It turned out so yum and  wanted to eat more but that was all that was there left of the previous day, had to be satisfied. A hassle  free recipe here it is  for you.

Ingredients
1/4 Cup Leftover Carrot and Potato Sabzi
1   Cup Leftover Boiled Rice
2  Tablespoons Schezwan Sauce.
1   Tablespoons Oil
Salt to taste

Method
In a pan heat the oil add the schezwan sauce and a tablespoon of water and mix well till it boils.  Then add the sabzi and rice and toss it on high flame.  Add salt to taste.  Serve hot.  Enjoy this breakfast.  This can be given  to children in tiffin box.  If  you want to add any other vegetables be free to do so and make it even more healthy.

Sending this to Mireille's and Elizabeth who are hosting this event.

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Labels: Breakfast,Come join us for Breakfast, Healthy, Continental Cuisine, Leftover series, No Waste Food Challenge,  Vegan

Appam / Instant Appam

This recipe I watched on TV, decided to try and see how  would it taste since appams are made with coconut milk. The taste was very good and it's  a quick mix. The Appams were soft, spongy and no hassle of fermentation. This recipe is a keeper.

Ingredients

1 Cup Parboiled Rice
1 Cup Raw Rice
1/4 Cup Urad Dal
1/4 Poha ( Flattened Rice)
1/2 Cup Grated Coconut
1 Teaspoon Soda bi carb
Salt to taste.

Method

Wash and soak the both the rice and urad dal overnight or 3 -4 hours. Just before grinding wash the poha and keep aside. Grind the rice, dal, coconut and poha to a fine paste. Transfer this batter into a bowl add salt and soda bi carb mix well till the soda dissolves.

Heat a Appam Kadai pour a laddle full of batter, swirl it, cover and cook till done on slow flame.

Open and see if the center is cooked and edges starts leaving the side of the pan. Lift the appam keep the  in a plate. Repeat the same process till all the batter is over. These were delicious. Had them hot for breakfast. Remaining H and I had for our meal. Do give this recipe a try and post your comments.

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Labels: Appam, Breakfast, Come join us for Breakfast, South Indian, Main course, Vegan, Gluten free  

Cabbage Dosa (Instant Dosa)

August 28, 2014

This doss is an instant dosa since, this batter does not need  fermentation.  Tamarind is added to the batter, this takes care of the sourness to the batter.   The cabbage in this dosa with the tamarind and red chilly taste yummy, one does not require chutney or sambhar to go along with it.

Ingredients
1 Cup Parboiled or Raw rice
1/4  Cup  Chana dal 

1/2  Cup Urad Dal
1/4 Cup Tur Dal

1/2 Teaspoon Methi seeds
4 Red chilies
A Small lime size Tamarind 

2 Cups cabbage  - finely chopped
1/2 Teaspoon Turmeric powder

1/4 Cup coriander leaves - finely chopped
A pinch of Asafoetida

A Spring of Curry leaves- finely chopped

2 Green chilies-  finely chopped
Salt to taste

Method

Soak rice, methi seeds and all the dals together overnight or for 3 -4 hours.
Microwave the tamarind and red chilies in water for 1 minute on high. Grind the soaked tamarind, red chilies to a fine paste  then add  hing , turmeric and salt. Then add the soaked rice+dal, grind it coarse paste. Transfer this ground paste to a bowl and stir in the chopped cabbage, curry leaves and green chilies and mix till well incorporated. The batter should be thick. 

Heat dosa tawa and when slightly hot, spread a ladle of the batter.  Drizzle oil around the dosa. When the bottom is cooked, flip and cook on the other side. 

Serve it coconut chutney or sambhar is also good, but I had it just plain and hubby dear with sauce.  Serve it hot.

Note: The batter is not easily spreadable like other dosa's. Use a ladle to lightly spread the batter to a circle. Don't try to spread it too thin, this is a fairly thick dosa or else the dosa will break when you flip it to the other side.

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Labels: Breakfast, Rice, South Indian, Dosa, Vegan, Come join us for Breakfast

Rice Crepes

July 11, 2014

These rice crepes are soft and spongy yet very fine. These are easy and quick to make. This batter remains in the fridge for a week in an airtight container. It can also be frozen till further use for 15 to 20 days.

Ingredients
1 Cup Rice                 
2 Tablespoons Cooked Rice  
1/8 Teaspoon Dry yeast          
Salt to taste.

Method
Wash  and soak the rice for an hour or two.  Grind this to fine paste along with cooked rice.  Add the yeast and  mix well. Keep it overnight or for 8 - 10 hours till it doubles in size. Add salt and water to make a batter for thin crepes.  This batter cannot be spread with a spoon.

Heat a non-stick pan and just grease it with very little oil. Pour a  ladle full of batter and swirl the pan around so that the batter spreads.  Cover, cook on slow flame till done and the crepe is slightly brown on the sides. Do not flip the crepe. Remove and serve it with chutney or tomato sauce.  We had with sauce. You can also add a filling of your choice and roll it.  This can be given to children as tiffin as they remain soft.  Do try this recipe and give your comments.

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Labels: Breakfast, Healthy, Kids delight, South Indian, Vegan, Come join us for Breakfast