Archive for the ‘Breakfast’ Category

Well I am back to blogging, slowly though. πŸ™‚

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.

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

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 πŸ™‚

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.

bhakri mixture..

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.

Preparing bhakri 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.

Garam garam bhakri with tea for breakfast

Serve with tomato sauce and garam garam chai πŸ™‚

Enjoy at breakfast, brunch or evening snack πŸ™‚


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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…

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

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 πŸ™‚

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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.

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

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 πŸ™‚

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

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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!)

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

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.

Nutralite cooking butter

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 πŸ™‚

omelette with bread

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

Β Updated just for you Asha πŸ™‚

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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 πŸ™‚

So here’s what I did:
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

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 πŸ™‚ )

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 πŸ™‚

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

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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 πŸ™‚

Here’s how my mom prepares it:

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

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 πŸ™‚
Saano - 1 Saano - 2 Served

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

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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.

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

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 πŸ™‚

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!

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