Kanyachi Bhakri (Onion Bhakri)

Well I am back to blogging, slowly though.

Started my day today with a kanyachi bhakri, which is one of my favorite sunday breakfast/brunch dish.
Kaano means onion in konkani. Bhakri is a kind of roti prepared wholly with hand. It’s not rolled like a chapati, but is placed and layered on the tawa with hand.

Ingredients:
1 medium onion (kaano)
1 vaati besan (indian measurement cup )
1/2 vaati rawa
2 green chillies or 1 tea spn chilli powder
few sprigs of coriander leaves or 1/2 tea spn coriander powder
1/4 tea spn turmeric powder
4 table spn freshly grated coconut (optional)
oil for shallow frying
salt to taste

Method:
Chop onions, coriander and green chillies finely.
Mix together in a bowl. Add the besan, rawa, spice powders and salt to taste. Mix well WITHOUT adding water. Adjust spices to taste.
I didn’t add coconut to this, but my mom does and it taste absolutely awesome

Now add approx 1/2 cup of water to this and form a coarse & sticky batter. Do not make this mixture very watery as we need to place this batter on the tawa by hand.

Take a non-stick tawa and put a tea spoon of oil on it. Keep on low flame. Take a big round of the batter, place it at the center of the tawa.
Dip your fingers in water and lightly pat the batter spreading it on the tawa like a chapati. Keep patting lightly, till the batter spreads on the tawa.

Now place a tawa cover or plate on it, so that the bhakri cooks on the steam for a few mins. Turn around once and cook well till you see brown spots on both side of the bhakri.

Serve with tomato sauce and garam garam chai

Enjoy at breakfast, brunch or evening snack

 

Shevyancho Saano (Shevai sheera)

Ending this month on a sweet note with my fav breakfast dish. Yes I have a sweet tooth.
I will be on a blogging hiatus for a few months. Till then enjoy the recipes here…

Ingredients:
1 cup Sevai/Shevai/Shevyo
3-4 tbl spn freshly grated coconut
3-4 elaichi
1/3 cup sugar ( as per taste)
1 cup water (approx)
1 tea spn ghee
salt to taste

Method:
Crush elaichi pods to powder. Keep the water for boiling.

Heat ghee in a non-stick pan. Fry the Shevai till it’s light brown.
Add hot water to it. Keep on medium heat.

Add the sugar and salt to taste, stir well.
When the shevai is cooked and the water has reduced, add the coconut and elaichi powder. Mix well. Remove from heat.
Cover and keep for 5 mins before serving.

Serve as snack in the evening or for breakfast

 

Fodni Fov (Kande Pohe)

Fodni Fov is a traditional breakfast dish in Goa. This is also known as Kande Pohe in Maharashtra. Usually made for breakfast or as an accompaniment to tea in the evening.
Fodni means Tadka, hence the name - Fodni (tadka) Fov (Poha).

The important part is cleaning the poha. Use very less water and dont’ soak the poha in it. It will break and turn soggy. The cleaning has to happen in a few seconds. I’ve explained the way we do it below.

We had this for a late breakfast today. I learnt this from my hubby, he makes it amazingly tasty! Here’s his recipe.

Ingredients:
2 or 3 cups of Thick Poha (beaten rice)
2 small onions (optional)
2 green chillies or 1/2-1 tea spn chilli powder
1/2 tea spn mustard
1/4 tea spn garam masala (optional)
1 strand of curry leaves (approx 10)
4 tbl spn freshly grated coconut (optional)
pinch of turmeric powder
pinch of hing
2-3 tbl spn oil
salt to taste

Method:
Add water to the poha till they are completely immersed. With a light hand, clean the poha.
Cover with a lid and drain the water (leave little water in the poha). Leave for 15 mins.

Chop the onions into thin slices or chop them finely. Wash and chop green chillies.

Heat oil in a non-stick pan and add mustard and hing. Wait for the mustard to splutter. (This is the fodni)
Add the curry leaves and fry for some time. Now add the onions. Fry for 2-3 mins. Add the green chillies.
Fry till the onions turn pinkish.

Now add the turmeric, chilli powder (if not using green chillies), and salt. Fry till the onions are cooked.

Keep on low heat and add the poha. Add the grated coconut ( if using). Mix well. Cover and cook for 5-6 mins.

Serve on a plate and garnish with fresh coriander, grated coconut (if not added already) and lemon wedges. You can add sev to give a crispy taste.

I didnt’ add coconut while preparing, hence added it while serving. This is how it’s done in Maharashtra. While in Goa, we add the coconut while preparing the pohe.
Also, Saraswats dont’ add onions and add a little sugar to the preparation.

Enjoy this tasty breakfast

Tip: Add a tomato (chopped), after frying the onions for a different version.

 

Omelette anyone ?

Have you travelled in a train overnite any time ? Then you’d know how the hawkers move through the train in the morning selling breakfast shouting “idli-vade”, “idli-vade”…. “amlette paav”, “amlette paav”… “chai” (said as chaa-ye), “chai”…. “kafeeeye” (coffee)..

Well today morning this was ringing in my head and I didn’t want to cook much and had got eggs left in the fridge. Made up a quick omelette which turned out pretty good (first time!)

Ingredients:
3 eggs
1 medium onion
2-3 tbl spn milk
1/2 tea spn chilli powder
1/4 tea spn turmeric powder
1/4 tea spn garam masala
salt to taste
Cooking butter

Method:
Chop the onions finely.
Break the eggs in a bowl. Add onions, chilli powder, turmeric, garam masala, and salt to taste. Mix well till turmeric dissolves properly and no lumps are formed.
Add the milk and beat well.

I used cholestrol free Nutralite cooking butter and it gave a nice taste to the omelette. Heat a tava and put little cooking butter. Using a ladle spread the butter across the tava.

Once the butter melts, put half of the egg mix on the tava. Beat the egg mix just before putting on the tava for a fluffy omelette.
Cook on low heat, turn the omelette on the other side and cook well.

Serve with tomato sauce and wheat bread

We had the omelette with garam garam chai and enjoyed! So when are you having a good tasty omelette for breakfast ?

 Updated just for you Asha

 

Mangalore Buns with a twist

In an earlier post I had mentioned my addiction to Mangalore buns, you can see them here and here. What’s better than using up ripe banana’s?

My husband doesn’t like eating whole jeera in the buns and also wanted to make the buns a little healthier, hence crushed the jeera and added honey instead of sugar

So here’s what I did:
Ingredients:
3 yellaki bananas (ripe)
2 cups wheat flour
2 tea spn sugar
2 tbl spn Honey
2 tbl spn curd/ 1/2 cup yogurt
1 tea spn jeera
1/2 tea spn cardamom (seeds)
1/2 tea spn baking powder
salt to taste
oil for deep frying

Method:
Crush jeera and cardamom using mortar-pestle and keep aside.

In a wide plate/pan, mash the bananas. Add jeera-cardomom powder, baking powder, curd/yogurt, honey, sugar and salt. Mix well. Now add 1/2 cup of the wheat flour and mix well to form a dough. Slowly add the remaining dough and form a chapati like batter. If required add some water or flour to get the batter.

Apply a little oil all over the dough. Cover and keep overnite or for 4-5 hours in a cool place. (Bangalore is cool currently, so can leave it out as well )

Take a small piece of the dough and roll into a thick puri. Since the dough may be sticky, apply some oil on dough. Heat oil in a kadai and fry like you do for making puris.

Enjoy it as a good breakfast or as a snack

Note: This version is mild sweet. To increase the sweetness, add more sugar.

 

Paavacho Saano (Goan Bread upma)

Paavacho saano is a preparation similar to the bread upma you may have made. Paav is bread in konkani. Saano is a spicy version of sheera (upma) as I call it, generally prepared in Goa. I dont’ have any idea why it’s called Saano! ( I’ll try to find out soon!)

I had this dish for lunch on sunday! Yeah, I know! it’s a breakfast dish, but had got some stale bread left over so used it up

Here’s how my mom prepares it:

Ingredients:
10-12 bread slices
1 large or 2 small onions
3 green chillies
1 tbl spn freshly grated coconut
1 tea spn of sugar
7-8 curry leaves
1/2 tea spn mustard
1/2 tea spn jeera (optional)
a pinch of hing
1/4 tea spn turmeric powder
a little garam masala (optional)
2 tea spn oil
few strands of fresh coriander
salt to taste

Method:
Make small pieces of the bread slices with hand or cut into cubes with a knife.
Chop the onions, green chillies and coriander.

Take 1/2 cup water. Add a little turmeric powder, sugar and little salt. Mix well. Using a tea spoon, spread this mixture on the bread cubes. Make sure it doesnt’ become soggy. It should remain moist.

Heat oil in a pan. Once the oil heats, add mustard, jeera and hing. Let the seeds splutter. Now add the curry leaves. Fry for some time. Add the chopped onions. Fry till the onions turn pinkish.
Add the green chillies. Fry for some more time. Add turmeric powder and salt to taste - salt will be there in the soaked bread cubes also, hence be careful with it.

Keep on low heat for a few mins. Now add 1/3 of the bread. Mix well with the onion mixture. Add the remaining bread cubes and mix well. Keep on low heat all through now. Mix well for around 5 mins by constantly using a ladle.

Add the grated coconut and garam masala. Mix well. Cover and keep for 2 mins.

Garnish with coriander and serve hot

Tip: This is a milder version. Increase the chillies for a more pungent dish.

 

Kurkurit Fov (Crispy Pohe)

A sunday breakfast my mom used to make often!

Fov means Beaten rice in Konkani. Also known as Avalakki in Kannada and Poha in Marathi.

Ingredients:
1 cup flat beaten rice/fov
1/2 cup freshly grated coconut
2-3 green chillies
2 tea spn sugar
oil for deep frying
salt to taste

Method:
Take the coconut in a plate, add green chillies, sugar and salt. Mix well. Cover and keep aside.

Clean the poha ( do not wash in water!).
Heat oil in a Kadai. Put 1/4 of the poha in the oil. Fry till slightly brown. Remove on pan covered with paper. Follow with rest of the poha.

Serving Instruction :Put small amount of the crispy poha in a small bowl. Add 3-4 tbls spn of the coconut mixture on this and mix well.
(Do not mix the coconut and poha. The poha will get moist, hence mix just before serving)

Enjoy a Crispy breakfast

Tip: You can fry extra poha and store in a airtight container, if you intend to make this again. Just prepare the coconut mixture and serve!

 

Feasting on Mangalore Buns

I had been to Udupi a few weeks back. I had a taste of these mangalore buns for breakfast and could not stop eating them! They were so delicious and amazingly tasty!

So Last sunday I setup on a ‘google’-ing mission to hunt out the recipe.
First I tried Vee’s. (I had used baking powder here.) They turned out amazing and were really gobbled up within a few mins. Well and the poor me was left without any at the end.

So yesterday I had a few bananas’ so I setup on the mission to make some more.. for ofcourse the selfish me.. this time round I followed Ashwini’s recipe. (I used baking soda this time!)
So you know what was on my today’s breakfast menu!

Both the recipes are same.. and I loved the buns !!
(Sorry Rashmi, no snaps for this one! All were gobbled up ASAP!! But you can have a look at the nice snaps put up by Vee and Ashwini)

My only change was : I didn’t have yogurt so I added 2 tblspn curd beaten with a little water, a little less sugar and I used chapati flour ( no maida!) and ofcourse the variation with baking soda/powder.

Just make this easy buns and enjoy!

 

Goan Coconut Chutney

This is how my mom makes it! Loved to eat it with Chapati.. tastes real yummy!

Ingredients
1/2 cup fresh coconut (scrapped)
small piece of ginger
small round of tamarind
2 green chilies
6-7 strands of green coriander leaves
1/4 tea spn Sugar
salt to taste

Method:
Soak tamarind in water for 5-10mins before using.
Grind coconut, ginger, tamarind, green coriander leaves and green chillies with little water. Depending on the taste you can grind it to thin paste or a thick one. Remove this in a bowl and add salt&sugar to taste.

I generally make this a lil bit spicy by adding 1 more chilli and a little bit more sugar.

Serve it along with chapathi/roti or apply it on bread slices and make a sandwich. You can serve it as a side dish for lunch/dinner also.

 

Breakfast with chapati/phulka

I love these sugary rotis

1. When preparing chapati apply oil/ghee while folding and sprinkle 1 tea spn sugar on top of it. Fold and roll to form the chapati. Roast on tava. Forms a tasty breakfast. My mom calls is “sakharechi chapati“

2. If you have phulkas left over, heat it for few mins on the tava. Apply 1/2 or 1/4th tea spn ghee on half the phulka and sprinkle sugar on this. Roll the phulka to form a “sakharechi roti“