Breakfast - Dosa - Instant Bread Rava Dosa

Instant Bread Rava Dosa

Ingredients Quantity Bread 6 Sooji 1 Cup Rice Flour 1/4 Cup Curds 1/2 Cup Cumin Seeds 1/4 Tsp Salt To Taste Oil To Grease

Serving 3 Preparation Time 5 mins Cooking Time 20 mins

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1. Cut the bread slice edges and soak them in water for 5 mins.
2. In a mixer add sooji,maida,curds and bread. Add required water till you get dosa consistency.
3. Grease pan with oil and pour dosa batter on it in low flame. Add garnishing as required.

1. Dont flip dosa if you add any garnishing items.
2. Check out more recipes with Bread or Rice Flour or Curds or sooji.

Breakfast - Dosa - Instant Tomato Dosa

Instant Tomato Dosa

Ingredients Quantity Rice Flour 2 Cups Tomatoes 3 Medium Size Cumin Seeds 1 Tsp Green Chillies 3 Green Chilli,Finely Chopped 1 Tsp Curry Leaves Few Coriander Seeds 1 Tsp Onions 1 Small Oil To Grease

Serving 3 Preparation Time 3 mins Cooking Time 15 mins

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1. Grind all ingredients except flour and oil. Now add rice flour and grind again by adding required water to it.
2. Heat the pan and grease oil. Pour the batter and spread slowly.
3. When dosa cooks well flip on the other side. Cook for 1 more min.

1. Find more recipes with Rice Flour and Tomatoes.

Breakfast - Dosa - Sago Sweet Utappam

Sago Sweet Utappam

Ingredients Quantity Rice Flour 1 Cup Sooji(Ravva) 1 Cup Sago 1 Cup Sugar 1 Cup Milk 2 Cups Pepper Powder 1/4 Tsp Salt 1/4 Tsp Cardamom Powder Pinch

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. Soak Sago for 2 hrs. Mix all ingredients and a cup of water together (except oil). Let it rest for 5-6 hrs in warm place.
2. Heat the pan and pour the batter. Don't spread with spoon. Close it with lid and let it cook for 2 mins.
3. Flip the dosa and cook for 2 more mins by closing lid.

1. Try more recipes with Sago and Rice Flour.

Breakfast - Idli - Toddy Palm Pulp Idly

Toddy Palm Pulp Idly

Ingredients Quantity Toddy Palm Pulp 1 Cup Fresh Coconut,grated 1 Cup Idly Rava 2 Cups Jaggary Powder 1 Cup

Serving 5 Preparation Time 30 mins Cooking Time 20 mins

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1. Mix all ingredients in a bowl by adding 1 cup of water.
2. Keep it aside for 20 - 30 mins, so that the mixture becomes like normal idly batter texture. If the mixture is thick add required water.
3. Grease the idly plates with oil and pour the batter. Keep them on medium flame for 15 mins.

1. Try more idly recipes with their perfect combination Chutnies.
2. Check more Toddy Palm Recipes.

Breakfast - Pasta/Macaroni - Muene Pasta Penne

Muene Pasta Penne

Ingredients Quantity Muene Egg Yolks 3 White Pepper 1 Tbsp Mustered Sauce 1 Tbsp Lime Juice 1 Tsp Mustered Oil 1 Tbsp Salt To Taste Pasta Pasta 1 Cup Fresh Cream 1/2 Cup Yellow Capsicum,Finely Sliced 1 Tbsp Green Capsicum,Finely Sliced 1 Tbsp Red Capsicum,Finely Sliced 1 Tbsp Onion,Finely Sliced 1 Tbsp Salt To Taste Pepper 1/2 Tsp

Serving 2 Preparation Time 10 mins Cooking Time 5 mins

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1. Mix all "Muene" ingredients and gently mix with a spoon till you get smooth paste. Let it rest for atleast 30 mins in freezer.
2. Cook Pasta in 7-8 cup of boiling salted water. Add a tea spoon of oil has to added till pasta is cooked. Drain, refresh in cold water and set aside to cool.
3. Mix all "Pasta" ingredients in a bowl. Add Muene sauce to the mixture and combine well.

1. Add boiled pasta immediately to sauce. Otherwise it dry out the sauce after adding.
2. Muene Sauce can be stored for 3 days in freezer.
3. Check morePasta Recipes.

Breakfast Idli - Instant Vegetable Vermicelli Idli

Instant Vegetable Vermicelli Idli

Ingredients Quantity Vermicelli 1 Cup yogurt 1 Cup Curry Leaves Few Carrot, grated 1/4 Cup Beans, Finely chopped 1/4 Cup Salt To Taste Baking Soda 1/2 tsp Tempering Oil 1 tsp Urad dal 1 tsp Cumin Seeds 1/4 tsp Mustered Seeds 1/4 tsp

Serving 3 Preparation Time 10 mins Cooking Time 5 mins

Method :

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1. Heat oil and add chana dal, urad dal and mustard seeds. When dal starts turning reddish, add curry leaves.
2. Add vermicelli to this and fry till the vermicell turns light golden color. Transfer it to a seperate bowl.
3. Add add carrot,beans,salt,curds and baking soda to this mixture. Mix well, If the mixture seems too thick, add a little water and mix well. Let it rest for 10 mins.
4. Grease the idli moulds and fill them with 3/4th full of batter. Steam them until done.

Tips :

1. Check the cooked idlis by using fork. If the fork comes out clean with out batter, then our idlis are cooked.
2. You might also like other Idli Recipes.
3. Serve hot with a dip of your choice. Here are a variety of Chutney Recipes to choose from!

Breakfast - Vada - Multigrain Vada

Multigrain Appam

Ingredients Quantity Rice Flour 1 Gram Flour 1/4 Wheat Flour 1/4 Dry Coconut 1/4 Till Dal/Saseme Seeds 2 tsp Cumin Seeds 1 tsp Ginger Garlic Paste 1/2 tsp Curry Leaves, Finely chopped Few Coriander Leaves, Finely chopped Few Green chillies, Finely chopped 2 Oil To Deep Fry

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

Method :

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1. Now Mix all ingredients (except oil) with hands thoroughly. Add enuogh watert to the flour mixture. Mix the dough perfectly and divide into various lemon size ball.
2. Grease oil on the plastic cover. Place the ball on it and press gently with fingers.
3. Remove the pressed one and place it in hot oil gently and deep fry. Repeat the process for remaining.

Tips :

1. Oil should be in medium heat,so that they will fry to a nice golden brown.

List - Breakfast - Bread

Sweets Breakfast

Breakfast - Bread - Egg Scrambled Sandwich

Egg Scrambled Sandwich

Ingredients Quantity Eggs 2 Bread Slices 2 Green Chillies, Fine Chopped 1 Ginger Garlic Paste 1/2 tsp Garam Masala 1/4 tsp Oil To Fry Butter 1 Tsp

Method :

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1. Crack the eggs into a medium mixing bowl. This is best done by first cracking each egg, one at a time, into a small bowl before sliding it into the mixing bowl, so that you can remove any blood spots or pieces of shell (to remove these, use the egg-shell half).
2. Heat the butter in a medium, deep heavy-based frying pan over medium heat on the largest hotplate or gas burner (to ensure even cooking) for 1 minute or until the butter begins to foam. Swirl the pan to lightly coat its entire base with the butter. Add the egg mixture to the frying pan and cook over medium heat for 30 seconds. Use a flat-topped wooden spoon to gently push the egg mixture, scraping the top of the spoon along the base of the pan, from one side of the pan to the other in 4 different directions. Soft folds of cooked egg will begin to develop. Repeat the pushing action with the spoon every 10 seconds (or slow count to 10), including around the pan edge to prevent the egg mixture sticking. The important part of this step is to push the spoon through the mixture and lift and fold the eggs rather than stir, as stirring will break the egg up into small lumps. Do this often during cooking to prevent the egg mixture sticking and forming more of an omelette rather than moist, soft folds of scrambled eggs. Cook for 2 minutes or until about three-quarters of the mixture is cooked and one-quarter is still liquidy. Remove the pan from the heat and use the wooden spoon to gently fold the egg mixture twice more. The residual heat in the pan will finish cooking the eggs.
3. Lay out the bread on the preparing surface and trim the edges of 2 slices. Cut diagnally and spread the melted butter on surface. Sprinkle the tomato sauce on top of the butter. Top with the tomatoes, cucumber pieces on it. Finally spread the egg scramble and put other slice on the top.

Tips :

1. Measure the milk carefully, as cooked egg will only hold a certain amount of liquid and too much will cause the egg to "weep" moisture.
2. Use a fork to whisk the egg mixture lightly until the ingredients are just combined. The eggs should be mixed through evenly to ensure a consistent yellow without streaks of egg white (which will result in white streaks through the cooked eggs).
3. Do not cook on heat that is too high, as this will cause the eggs to stick to the pan and become flaky and dry.

Breakfast - Pancake - Instant Egg Pancake

Egg Pancake

Ingredients Quantity Eggs 3 All Purpose Flour/ Maida 1 Cup Sugar 1/2 Cup Baking Soda 1/2 tsp Milk 1/2 Cup Oil To Fry Cashews Few

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1. Blend all ingredients to a make a fine batter.
2. Grease oil to the pan and pour the batter. Spread oil on top of it and close the lid. Cook for a min in medium flame.
3. Flip the pan cake and cook for one more min in medium flame.

Tips :

Breakfast - Utappam - Instant Oats Utappam

Oats Utappam

Ingredients Quantity Oats Powder 1 Cup Semolina 2 Tbsp Onions, finely chopped 2 Tbsp Capsicum, finely chopped 2 Tbsp Tomatoes, finely chopped 2 Tbsp Garam Masala 1/4 Tsp Coriander Powder 1/2Tbsp Green Chillies, , finely chopped 1 Tbsp Coriander Leaves 2 Tbsp Chilli Powder 1/2 Tbsp Turmeric Powder 1/2 Tsp Salt To Taste Oil To Fry

Method :

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1. Mix all ingredients (except oil) in a bowl by adding required water. Consistency of the batter should be in medium thickness.
2. In a hot tawa grease oil and pour the batter like utappam.
3. Cook it for 1 min in medium flame. Flip it again cook till it turn to golden brown color.

Tips :