Courses: Breakfast

Masala Dosa | Masale Dose | How to make masala dosa?

Most loved breakfast ever, soft yet crisp masala dosas
08/30/2016 9:38:23 PM vindhyadesai

Dosa/Dose is a very popular dish from South India eaten for breakfast. But these days, dosa has become an universal dish. It is famous all over the world and not just in India. They are thin and crepe like, made from rice and urad dal(black gram dal) batter.  See my dosa batter recipe to make dosas. This is a crowd puller dish and is one of the most prepared dishes in weddings and other parties along with bisi bele bhaat. You will definitely see a crowd around a dosa counter wherever it is, in parties, in dosa camps, in hotels, in street dosa vans which sell “99”, “100” and many more varieties of dosas. With the same batter you can make different variety of dosas. Masala dosa has potato (aloo) masala palya filling with red chutney (kempu chutney) smeared just before adding the masala. Red chutney is substituted with green mint/pudina chutney sometimes. Serve dosa with coconut chutney or any other chutneys or side dishes you like. ... “Masala Dosa | Masale Dose | How to make masala dosa?”

Cinnamon Toast

Delicious comforting warm cinnamon toast
08/10/2016 9:42:23 PM vindhyadesai

Bored of eating regular bread, butter and jam for breakfast? Why not try an easy comforting breakfast with bread. Easy to prepare and it takes the same amount of time as smearing butter on your toast. Fragrant cinnamon with butter on bread toasted till golden, that has to be a super combination. I used to make only chocolate toast in the same way and I also started making this with cinnamon after I saw the recipe on ‘thepioneerwoman’. This toast is very delicious, warm and you can make it in a jiffy. Keep the butter-cinnamon mix ready at night for an easy breakfast in the morning. I have used homemade whole wheat bread here but store bought bread can be the way to go if you are in a hurry. Serve with some slices of bananas, any fruits of your choice and a swirl of honey or golden syrup. ... “Cinnamon Toast”

Madike kaalu usli | Matki usal | Moth bean sundal

Hot, spicy and nutritious madike kaalu usli/matki usal/moth bean sundal
08/06/2016 10:05:09 PM vindhyadesai

Moth beans or madike kaalu or matki beans are rich in protein, easy to cook and digest. Matki usal forms the base of Misal a popular street food dish from Maharashtra. In Karnataka, especially in the Northern parts, this is very famously served during festivals. It is cooked with groundnuts, grated coconut and a quick squeeze of lemon juice on top gives it a super flavour punch. The water in which it is boiled is highly nutritious and is very tasty. ... “Madike kaalu usli | Matki usal | Moth bean sundal”

HuLi Avalakki | Gojjavalakki

Spicy, tangy avalakki/poha with crunchy groundnuts served with curd/yogurt
07/25/2016 10:04:22 PM vindhyadesai

HuLi (tangy/sour) avalakki is a tangy and spicy poha dish. It is made by adding powdered poha/avalakki into a masala made using saarina pudi/rasam powder, tamarind and jaggery. It is a specialty dish from Mysore-Bangalore region. This is one of my favourite breakfasts. In top 5 :)! I love the spicy, tangy notes in this dish. I make this for festivals especially for no feast festivals like Mahashivaratri, Ram Navami, Nagara Chauthi/Panchmi and other festivals like Ganesh Chaturthi. It is also served as prasada/prasad/offering in temples (the tastiest). Serve with curd/yogurt, a winner combination. I learnt to make this from one my aunts, full credit to her for teaching me this recipe. My MIL makes a slightly different version, she boils the masala mixture which gives a more gojju like taste (hence the name gojjavalakki), which is again super yum! ... “HuLi Avalakki | Gojjavalakki”

Neer Dosa

Thin, soft, light neer dosas with kaayi bella and chutney
07/17/2016 4:58:10 PM vindhyadesai

Neer Dosas are made from grinding rice and coconut, they are crepe like in texture and are fluffy. “Neer”  literally translates to “Water” in Tulu. But Neer Dosa means dosa made from  a batter which is thin in consistency. Neer Dosa is a very easy recipe and light on the stomach, eaten mainly for breakfast. It’s a popular dish of Dakshina Kannada. The stepwise pictures I have here are a little dull as there was little light when I shot the pictures and white does not picture well anyway 🙂 Enjoy these soft dosas! ... “Neer Dosa”

Paddu | Davanagere Benne Paddu | Gundupongala

Crisp, golden Davanagere benne paddu, served with groundnut chutney
07/03/2016 7:16:13 PM vindhyadesai

Again, a super-speciality dish from Karnataka, Davanagere benne paddu. Davanagere/Davangere is the famous city which has given the famous benne dosa, benne khaali dosa, benne paddu is another super tasty dish. Paddu/gundupongala, is it dosa? Is it idli? It looks both like soft idli and crisp dosa, tastes like dosa and a little soft inside. Make this instead of dosa or idli for a weekend morning breakfast. Making paddu needs a special type of pan which looks like an idli plate but is like a non-stick or cast iron skillet/tawa. Making paddus needs patience but once the paddu pan is  seasoned and is hot, paddus can be made easily. ... “Paddu | Davanagere Benne Paddu | Gundupongala”

Oats porridge with toasted nuts and raisins | Oatmeal with dry nuts

Healthy oats porridge with crunchy toasted dry nuts
07/02/2016 5:09:46 PM vindhyadesai

When people think of porridge they are not very excited about it and if it is made of oats it might further drive them away. Oat is a cereal grain rich in dietary and soluble fibre and is known to lower bad cholesterol. Oatmeal or porridge need not be boring or tasteless. If it is made the right way it can be very tasty.
Do not buy the microwaveable variety instead buy regular unrefined whole bran oatmeal. Make porridge in milk, it will be very tasty and creamy. Adding in a handful of toasted nuts spikes up the health quotient of you oatmeal. Oatmeal or porridge oats are best for making porridge whereas old fashioned rolled oats can be used for making oats upma, cereal bars, crisps etc. ... “Oats porridge with toasted nuts and raisins | Oatmeal with dry nuts”

Eggless Banana Bread | Eggless Banana Loaf

Rich and fruity banana loaf, tastes best toasted lightly
06/10/2016 7:33:02 PM vindhyadesai

Banana bread or banana loaf makes for a nice breakfast. It is fruity, lightly spiced with cinnamon and wal-nutty. You can make it ahead of time. It stores well for 2 days at room temperature or 3-4 days when refrigerated. It has a nice deep colour from the brown or muscavado sugar. I make it with wheat flour(atta) and tastes better if it is toasted with butter. The key to a good loaf of banana bread is to use ripe bananas which makes the bread moist. Do not over mix the batter especially because wheat flour makes a slightly denser and chewy crumb. ... “Eggless Banana Bread | Eggless Banana Loaf”

Khaali Dosa | Khali Dosa

Light and fluffy dosas served with coconut chutney and a blob of butter
06/05/2016 1:05:57 PM vindhyadesai

Khaali Dosa, it always reminds me of Sunday mornings. A famous hotel from old Bengaluru/Bangalore, Hotel Dwarka serves the best khaali dosas. Khaali meaning ’empty’ in Kannada, khaali dosas do not have any filling in them like masala dosas. Light and fluffy dosas served with chutney and butter, simply one of the best breakfasts. Here’s the recipe for khaali dosa for you to make them and reminisce about good, old, traditional dishes from South Karnataka. ... “Khaali Dosa | Khali Dosa”

Orange Marmalade

Orange marmalade made at home, enjoy it smeared on toast
22:40:13 05/26/2016 vindhyadesai

Orange marmalade is a fruit preserve made with oranges(obviously) and lemon, boiled with sugar till it is set. The speciality of a marmalade is peels or shreds of skin are added to get all the flavour of the fruit. Use organic fruits where possible especially when consuming the skins or peels. Preserving sugar or regular granulated sugar can be used. Lemon juice cuts through the sweetness of the oranges and gives a nice zing between orange flavours. Taste the oranges before making the marmalade, if the juice is bitter try avoiding those oranges. I learnt to make this from a recipe published by a supermarket. They make it in bulk, I have adapted the recipe to yield about 400-450 gm of marmalade. Orange marmalade on buttered toast is the best way to eat this. I also make other jams like, strawberries, cranberries, mixed fruits, mango morabba(gulambu), grapes, will post them all soon. ... “Orange Marmalade”