Mixed Veg. Rosti / pancake (Healthy Breakfast Recipe)

 

                Check out these yummy and nutritious Rosti / Pancakes made of mixed vegetables. These healthy rostis can be served for breakfast, snack or as a lunch box meal with chutney, pickle, raita or sauce. It can also be a one-pot meal if anyone wants something light for lunch or dinner. So check out the step by step pictorial recipe to prepare this amazing and wholesome treat. 

      

           Traditionally, Rosti is prepared with potatoes. However, in this recipe, I have added some grated bottle gourd, carrot, radish and chopped capsicum, besides other basic everyday ingredients. The binding was that of semolina and yoghurt. So any veggies sitting in the fridge can be made use of. 

           You can substitute eno fruit salt for 1/4 tsp. of baking soda. The end result will be just the same. To some up, a healthy dish for kids, especially, who are averse to eating veggies. 

• 1 cup semolina
• 1/2 cup yoghurt
• water as required
• 1/3 cup grated bottle gourd
• 1/3 cup grated carrot
• 1/3 cup grated radish
• 1/3 cup chopped capsicum
• 1 onion, finely chopped
• 1 tsp. grated ginger
• 2 green chilies, chopped
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped spring onion
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. cumin seeds
• 1 tsp. red chili flakes
• 1tsp. eno fruit salt
• oil to shallow fry
• raita, any dip, chutney or pickle to serve

          In a large bowl, add all the ingredients (except eno and oil) and give it a mix. Add water as required and make a semi solid batter of pouring consistency. 

          Cover and keep aside for 15 minutes. Then mix well again and adjust the consistency by adding more water if necessary.

          Just before making the rosti, add eno fruit salt and 2 tbsp. water. Gently combine everything well to make a frothy batter. 

          Heat some oil / butter in a small pan and drop a ladle full of the prepared batter and spread uniformly.

          Cover and cook on a low to medium flame for 2-3 minutes or till one side is well browned. Gently flip it over and cook the other side too, till crisp and golden. 

          Transfer to a serving plate and then prepare similar rostis with the remaining batter. 

          Serve them hot with raita, dip, chutney, sauce or pickle for a healthy breakfast / snack. You can also pack them for a lunch box meal or serve as an after school snack for kids. 

                         In a bowl, add all the ingredients (except eno & oil) & give it a mix. 

                     Add water & make a semi solid batter of pouring consistency. Cover 

                        & keep aside for 15 minutes. Mix well & adjust the consistency.

                          Just before making the rosti, add eno fruit salt & 2 tbsp. water. 

                          Gently combine everything well to make a frothy batter. 

  

                     Heat some oil & drop a ladle full of the batter & spread uniformly.

                       Cover & cook for 2-3 minutes or till one side is done.

                             Gently flip it over & cook the other side too, till crisp & golden. 

 

                                  Serve them hot with raita, dip, chutney, sauce or pickle. 

                         Pack them for lunch or serve as an after school snack for kids. 

Barnyard Millet Kanchipuram Idli (South Indian Breakfast)

 

            Millets are very popular these days, So let me share an idli recipe made of Barnyard millet. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this yummy millet idli and relish for breakfast / brunch with coconut chutney and sambar. Do check the step by step pictorial recipe to prepare this amazing comfort meal.

          Kanchipuram idlis are slightly different from the usual idlis. A tempering of mustard seeds, cumin seeds, crushed black pepper, broken cashew, urad & chana dal, grated ginger, chopped green chilies, asafoetida and curry leaves in ghee is poured into the batter before steaming.

          Another unique feature is that idli moulds are not used to steam them. Instead, greased small tumblers or containers are made use of to prepare these Kanchipuram idlis. 

Ingredients - 

• 1 cup Barnyard millet
• 1/3 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• a pinch of asafoetida
• 1/4 tsp. dry ginger powder
• 1 tsp. oil to grease the idli moulds
• coconut chutney & sambar to serve

Tempering - 

• 1 & 1/2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 8-10 cashew nuts, broken
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 1 tsp. black peppercorns, coarsely pounded 
• 1-2 green chilies, chopped
• a pinch of asafoetida
• 1 tsp. ginger, grated
• 1 sprig curry leaves

          

          Wash the millet, urad dal and fenugreek seeds well and soak in sufficient water overnight or for a minimum of 4 hours. Wash again and rinse. 

          Grind into a smooth paste and make a batter of pouring consistency. Add salt to taste, dry ginger powder and asafoetida. Mix well and keep aside to ferment overnight or for a minimum of six hours. 

          Just before steaming the idlis, heat ghee in a pan and temper with all the mentioned ingredients. Sauté for a minute and pour this tempering over the prepared batter. Give it a mix.

          Grease the tumblers / small containers and ladle the batter into it. Fill only 3/4 of the tumbler.

          Steam for 12-15 minutes or till a knife inserted into it comes out clean. Time may vary depending on the height of the tumblers.

          Set aside to cool for some time. Then demould with the help of a knife dipped in water.  Serve them hot with coconut chutney and sambar for a healthy, sumptuous breakfast.

                       Take 1 cup Barnyard millet, 1/2 cup urad dal & 1/2 tsp. fenugreek seeds.

                      Wash them well & soak overnight or for a minimum of 4 hours. Wash 

                      again and rinse. 

                       Grind into a smooth paste & make a batter of pouring consistency. Add 

                       salt to taste, dry ginger powder & asafoetida. 

                      Mix well & keep aside to ferment overnight or for a minimum of six hours. 

                     Just before steaming the idlis, heat ghee in a pan & temper with all the 

                     mentioned ingredients. Sauté for a minute.

                                 Pour this tempering over the prepared batter. Give it a mix.

                           Grease the tumblers / small containers & ladle the batter into it. 

                           Fill only 3/4 of the tumbler.

                         Steam for 12-15 minutes or till a knife inserted into it comes out clean. 

                         Set aside to cool for some time. Then demould with the help of a knife

                         dipped in water.  

                             Serve them hot with coconut chutney and sambar for a healthy, 

                             sumptuous breakfast.

Baby Corn Pulao (South Indian style)

 

            This pressure cooker method of preparing Baby Corn pulao is absolutely a no-fuss recipe. It can be dished out in a jiffy on those days, when one doesn't feel like preparing a full course meal. 

            This one-pot comfort food goes well on its own or with some pickle or papad as accompaniment. You just don't need anything else. It is just perfect when you are craving for something simple. You can always replace baby corn with sweet corn as per your choice.

          This pulao requires basic ingredients available in your kitchen, nothing fancy. It is mildly flavored with sambar powder for a South Indian touch. This quick recipe is ideal for brunch, lunch, a lunch box meal or a picnic meal. So do give it a try by following a quick step by step pictorial recipe to prepare it.

• 8-10 baby corns, chopped into 1" pieces
• 1/2 cup Basmati rice, soaked for 30 minutes
• 2 tbsp. oil
• 1tbsp. ghee
• 1 dry red chili
• 1/2 tsp. mustard seeds
• 1 onion, sliced
• 1" ginger, sliced
• 2-3 garlic, sliced
• 2 green chilies, sliced
• 1 sprig curry leaves
• salt to taste
• 1 tsp. sambar powder
• 1 cup lukewarm water
• coriander leaves to garnish

          Heat oil and ghee in a pressure cooker. Temper it with red chili and mustard seeds. Allow it to crackle.

          Add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown. 

          Add the baby corn and stir fry for a minute. 

          Then add the sambar powder and give it a toss.

          Time to add the soaked rice. Sauté for a minute.

          Add water and salt. Give it a mix and pressure cook for 2 whistles. 

          After 10 minutes, open the lid and fluff it up a little. 

          Garnish with coriander leaves and serve hot as it is or accompanied with pickle or papad.

                  Heat oil & ghee in a pressure cooker. Temper it with red chili & mustard 

                  seeds. Allow it to crackle.

                 Add onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown. 

                                  Add the baby corn and stir fry for a minute. 

                                  Then add the sambar powder and give it a toss.

                                  Time to add the soaked rice. Sauté for a minute.

                             Add water & salt. Give it a mix & pressure cook for 2 whistles. 

                                  After 10 minutes, open the lid and fluff it up a little. 

                     Garnish with coriander leaves & serve hot as it is or accompanied with 

                     pickle or papad.

Foxtail Millet Upma

 

            Foxtail Millet is a wonder grain that is diabetic and heart friendly. It contains a lot of antioxidants, helps in reducing blood sugar levels, has healthy carbs, dietary fibre, calcium, iron and can be consumed in place of rice and wheat. It is very popular in many countries and forms a staple diet. The flour is also used to make many healthy recipes. 

            So let me share a simple South Indian snack / breakfast recipe of Upma where I substituted semolina (sooji) with millet. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle / coconut chutney. So check out the step by step pictorial recipe to prepare it.

• 1/3 cup foxtail Millet / Kangni
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies, broken
• 8-10 whole pepper corns 
• 1 tsp. urad dal (split black gram lentil)
• 1 sprig curry leaves
• 2 green chilies, chopped
• 1 tsp. ginger, chopped
• 1 onion, chopped
• 1/4 cup green peas
• handful of dry fruits (cashew nuts, almonds & pecan nuts)
• 1/4 tsp. pepper powder
• salt to taste
• 1 tsp. sambar powder
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Soak the millet in sufficient water for 15-20 minutes. Add water in the ratio of 1:2 and pressure cook for 3 whistles. When cool, fluff it up with a fork and keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the curry leaves, urad dal, green chilies, ginger, onion and whole pepper corns. Sauté till the onion turns translucent.

          Add the assorted dry fruits, green peas and pepper powder. Sauté for a few seconds and add the cooked millet and salt. Mix well and stir fry for 2 minutes. 

          Add the sambar powder and give it a toss. Switch off the flame and add the ghee and coriander leaves. Serve hot as it is or with coconut chutney / pickle.

                                 Heat oil and temper with mustard seeds and dry red chilies.

                     Add curry leaves, urad dal, green chilies, ginger, onion & whole pepper                                               corns. Sauté till the onion turns translucent.

                   Add the dry fruits, green peas & pepper powder. Sauté for a few seconds.

                             Add the cooked millet & salt. Mix well & stir fry for 2 minutes. 

                                 Add the sambar powder and give it a toss. 

                             

                                 Switch off the flame & add the ghee & coriander leaves.

                                 Serve hot as it is or with coconut chutney / pickle.