Desi Fiesta

Breakfast Varities

French Dosa toast

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After see many blogger attempting these dosa toast i wanted to try this with some difference. It was overwhelming when my hubby ate this and told me this taste exactly like kuzhipaniyaram ( a south indian dish made by steaming the batter made of rice and lentils in special mould) . Back in chennai we used have kuzhipaniyaram with chutney at “Hot chips”  ECR .. We used to stand near the stall when the vendor was making kuzhipaniram only to here those sounds 🙂 .. While missing those paniyaram this recipe was filling space for our paniyaram carve. They really tasted yumm and as he said it really tasted like a paniyaram..

Ingredients

Dosa batter – 1 1/2 cup ( i used store bought )
Bread slices – 3 slices
Spring onion chopped greens- 1/4 cup
idli chutney pd/ mulagai podi as required
Urad dhal- 1 tsp
Mustard seeds- 1/2 tsp
oil – 1 tsp + for toasting as required
Salt to taste

Method

  • In a pan heat oil add mustard seeds and urad dhal . let the mustard splatter and now add the spring onion greens . Saute for a while and transfer in on dosa batter..Add salt and mix well..
  • Now heat a tawa, take a slice of bread . Dip the bread in dosa batter . You have to be quick in dipping and covering the bread slice with dosa batter as the moisturecan break the bread . So dip the bread in batter and transfer it to hot tawa for toasting .
  • Now on top of this i added milagai podi as suggested by my hubby for a little spice.
  • Toast the the bread both the sides till golden brown and serve hot with some chutney or sauce.

Rava corn dhokla

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I love making Instant dhokla , this is giving a twist to the normal dhokla. Combining corn and rava makes this dhokla taste divine and it is really amazing how the fresh flavour of the crushed sweet corn kernels enhances the taste of the otherwise bland rava.When sweet corn kernels is blended with curds, these dhoklas are sure to win you many compliments. And what’s more, it can be whipped up in no time at all! fruit salt works its magic by helping the dhoklas to rise without any fermentation. lets look for the ingredients and method for making these yummy dhoklas.

 

Recipe Inspiration – Tarla dalal
Ingredients
3/4 cup sweet corn kernels (makai ke dane)
1/2 cup low fat curd
1 cup semolina /rava
1/2 tsp ginger-green chilli paste
salt to taste
1 tsp fruit salt
1/4 tsp lemon juice
For tempering
1/2 tsp mustard seeds
1/2 tsp sesame seeds
2 slit green chillies
1 tsp sugar
1//4 cup water
1 tsp oil
For The Garnish
2 tbsp finely chopped coriander (dhania)
 Method
  • Combine the sweet corn and curds together and blend in a mixer till smooth.
  • Add the semolina, ginger-green chilli paste, salt and ½ cup of water and mix well.
  • Just before steaming, sprinkle the fruit salt and add lemon juice over it.
  • When the bubbles form, mix gently and pour spoonfuls of the batter immediately into greased dhokla mould.
  • Steam for 15 to 20 minutes or till the dhoklas are cooked.
  • Cool slightly and demould and cut them in to pieces.
  • For tempering: In a pan heat oil add mustard seeds, sesame seed. Once they starts popping add slit green chillies saute and then add sugar and water boil for 2 mins and then turn off the stove.Pour this water in steamed dhokla’s as required .
  • Serve immediately garnished with chopped coriander leaves.
  • Serve this hot with mint chutney.

Tips
If you do not have moulds, use small cups/vatis. Or you can even spread the batter in a thali, steam and cut into pieces.

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Curd Semiya

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Curd semiya is an alternate for regular curd rice and tastes better than a normal curd rice .. My kiddo loved this combination especially the grated carrot adds all goodness to this dish. lets look for the ingredients and method for making this delicious recipe..

Ingredients:


Vermicelli/semiya  – 1 cup
Onion -1 medium sized
Oil -1 tbsp
Chilled curd – 1/2 cup
Salt to taste
Grated Carrot – 1 small size

To temper :
Mustard seeds – 1tsp
Urad Dal – 1 tsp
Finely chopped green chillies – 1
Ginger – 1/2 inch piece

Method:


  • Roast vermicelli in a pan  for 2mins and keep seperately. 
  • Drizzle oil, temper mustard, urad dhal, green chillies and ginger.
  • Add onions, saute till it becomes transparent.
  • Now add 11/2 cups of water and bring it to boil, add salt to taste. Drizzle some oil so that vermicelli don’t stick to each other and remain separated . Add roasted vermicelli to boiling water and keep closed for 3 mins.
  • Now check if the vermicelli is cooked else sprinkle little more water before it starts sticking to the pan.
  • Leave it to cool then add curd, carrot and mix well. It tastes good when it is served chilled with any pickle!

Sandwich chocolate pancakes

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Tall, fluffy pancakes are delicious  and scrumptious if served with butter and syrup or topped with strawberries and whipped cream for a real treat.. My daughter is not a dessert lover but was yumm  yumm having these pancakes only by seeing the strawberries which i used for garnish .. he he she is crazy about fruits and whenever she is hungry she either ask for grapes or apple or strawberry and nooo to other foods .. so i specially made these pancakes for my fruit baby / my angel .. she enjoyed these scrumptious pan cakes a lot..so lets  see the ingredients and method needed to prepare these “sandwich chocolate pancakes ”

 

Recipe Inspired from Tarla dalal
Ingredients
1/4 cup plain flour (maida)
1/4 cup whole wheat flour
2 tbsp cocoa powder
2 tbsp sugar
1/4 cup milk
1 tbsp melted butter
a pinch of salt
1/2 tsp fruit salt
For the yoghurt 1/2 cup yoghurt (dahi)
1/4 cup cream
2 tbsp castor sugar
a few drops of vanilla essence
To be mixed into a soaking syrup 
1 tbsp sugar
1/4 cup water
Other ingredients
1 mango, chopped
melted butter for cooking
Method
 Pancakes:
  • Combine the plain flour, cornflour, cocoa powder, milk, salt, butter and ¼ cup of water. Mix very well until no lumps remain. Add the fruit salt and mix well.
  • Grease a 125 mm. (5″) diameter non-stick pan with a little butter.
  • Pour 1 tablespoon of the batter to make a pancake of 50 mm. (2″) in diameter.
  • Turn over gently and cook till both sides are lightly browned.
  • Repeat for the remaining batter to make 5 more pancakes, greasing the pan with butter when required.
 Yoghurt:
Whip the cream with the sugar and vanilla essence and keep aside
Beat the yoghurt well ensuring there are no lumps.
Now Gently fold whipped cream into the yogurt.
Assembling :
  • Place the pancake on a serving plate and sprinkle with a little soaking syrup on top.
  • Spoon some of the yogurt mixture on top.
  • Place a few mango slices and top with one more pancake.
  • Sprinkle some more sugar syrup on top and serve immediately.
  • Repeat to make 2 more servings.
  • Serve immediately.
I gave the pan cake triangle shape by cutting them from the sides. and also made a Santa Claus hat using  strawberry and the yogurt which i prepared  for decorating these yummy sandwich chocolate pancakes..  Also made a fan out of strawberry for garnishing…

Jack o Lantern Paratha’s

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Jack o Lantern Paratha’s 


Jack o lantern paratha's

First of all happy halloween to all !! Today’s Recipe is Indian version infused in halloween.  I tried out this healthy and nutritious paratha using both barley flour and wholewheat flour for our yesterday breakfast..This paratha’s tastes marvellous along with raita or any kind of chutney.. at the same time y not along with any gravy vegetable, also its one of a best way to sneak veggies, in this paratha i used grated veggies like zuchinni and carrot. These paratha’s are going to vardhini’s halloween fiesta.. 

 Ingredients

  • 2 cups Whole wheat flour
  • 1 cup Barley flour
  • 1 cup Grated mixed veggies (i added carrot and zucchini..)
  • 1 tsp Red chilli pd
  • 1/4 tsp Turmeric pd
  • 1/2 tsp Cumin pd
  • 2-3 Chopped green chilli
  • 2 Sprig’s coriander leaves (optional)
  • 1 tsp Ajwain seeds
  • Salt to taste
  • Oil or ghee

Method :

  • Add the veggies to the whole wheat flour,barley flour,ajwain seeds, n all dry ingredients .. Mix well.. Gradually add water, knead everything as a soft dough.
  • Make medium sized balls from the dough,dust with enough flour and roll as slightly thick circles then using a pumpkin shaped cookie cutter cut then in to pumpkin shaped  paratha .. Drop gently the paratha over a hot tawa, drizzle the oil, cook on both sides until they gets well cooked..
  • Serve this  paratha hot with raita or any gravy veggie ..

sending to sara’s kitchen