Showing posts with label Breakfast recipes. Show all posts
Showing posts with label Breakfast recipes. Show all posts
Friday, 21 May 2021
Saturday, 10 April 2021
Wednesday, 1 July 2020
Thursday, 30 April 2020
April 30, 2020
Anti pasto Duo | Breakfast Recipes | Usha's Gallery
Anti pasto Duo
As the name suggests, this is a
combination of two starters, ideally served before a main course of pasta! both
these starters are served together as a platter… the paneer is marinated in
lemon juice and flavored with honey and garlic while the vegetables are
delectably drenched in herbs and lemon juice. Serve this platter with herbed
pizza squares for a sumptuous starter. The interesting combination of lemon,
honey and herbs in the dressing is what makes this starter and real
five-starrer! however being a little high on the calorie and protein scale, it
should be had in restricted serving size and as an occasional treat.
Preparation Time: 20 mins Cooking Time: 10 mins Makes 4 servings
Ingredients
For The Lemon Honey Marinated Cottage
Cheese
1 tsp olive oil or any other oil
1 tsp honey
2 garlic cloves , crushed
1 tsp lemon juice
2 pinches grated lemon rind
1/4 tsp dried thyme
salt and to taste
1 cup low fat paneer (cottage cheese) ,
cut into 25 mm. (1”) cubes
For The Herb Marinated Capsicum and Baby
Corn
1 medium red capsicum , cut into
quarters and deseeded
1 medium green capsicum , cut into
quarters and deseeded
1 tsp olive oil or any other
3 tsp lemon juice
2 tsp finely chopped fresh basil
2 tsp finely chopped fresh parsley
salt to taste
8 to 10 baby corn , cut into halves
lengthwise and blanched
Method
For the lemon honey marinated cottage cheese
1. Combine all the ingredients, except
the paneer, in a bowl and mix well.
2. Add the paneer and toss well. Cover
and refrigerate for about 2 to 3 hours.
For the herb marinated capsicum and baby
corn
1. Heat a non-stick tava (griddle), place
the capsicum skin side down and cook till the skin blisters and turns black.
2. Remove from the flame and keep aside
covered with a damp kitchen towel for 5 minutes.
3. Peel away the skin and cut each
capsicum piece into cubes. Keep aside.
4. Combine the oil, lemon juice, basil,
parsley and salt together in a bowl and mix well.
5. Add the capsicum and baby corn, toss
well and keep aside to marinate for at least 2 to 3 hours. Keep refrigerated.
How to proceed
1.Just before serving, arrange the lemon
honey marinated cottage cheese and herb marinated capsicum and baby corn on a
large serving platter.
Handy tip:
1.
Remember to drain
out the excess juices from all the marinated ingredients. However remember to
drain only the excess and not all the juices, so that all the ingredients
remain succulent.
Tuesday, 24 December 2019
Sunday, 31 December 2017
December 31, 2017
veg schezwan noodles recipe | chinese veg noodles recipe
veg schezwan noodles recipe | chinese veg noodles recipe
Prep time : 5 mins
Cook time : 10 mins
Total time : 15 mins
Serves: 2 Servings
Ingredients
cooking noodles:
Prep time : 5 mins
Cook time : 10 mins
Total time : 15 mins
Serves: 2 Servings
Ingredients
cooking noodles:
- 1 pack of hakka noodles or plain noodles,
- 1 tsp oil
- 3-4 garlic, finely chopped
- 3 spring onions, finely chopped
- ¼ carrot, finely chopped
- 3 beans, finely chopped
- ¼ cup cabbage, thinly shredded
- 4 mushroom, thinly sliced
- ¼ cup green capsicum, finely chopped
- ¼ cup yellow capsicum, finely chopped
- ½ tsp black pepper or as required
- 1 tbsp schezwan sauce or you can increase as required
- 1 tbsp vinegar
- salt as required
- soy sauce (optional)
- 3 tsp oil
Instructions
- Boil the water and add a tsp of oil and some salt.
- Heat oil, add the garlic and saute for a few seconds.
- Increase the flame and then add chopped white bulbs of spring onio. saute for a minute.
- Add the french beans, cabbage, carrot. keep on stir frying on high flame for about 3 to 4 minutes.
- Then add mushrooms. keep on stir frying the veggies on the high flame.
- Stir fry till the edges of the mushrooms start to slightly brown.
- Now add chopped capsicum and give a final stir.
- Reduce the flame to medium heat and black pepper, schezwan sauce and salt. stir well.
- Add the cooked hakka / plain noodles and stir fry.
- Add vinegar and mix well. also add the chopped spring onions to schezwan noodles.
- Enjoy schezwan noodles hot with some tomato ketchup.
Wednesday, 3 February 2016
February 03, 2016
Egg Paratha
Egg Paratha
Easy breakfast, U can prepare this for your kids lunch box. Or make it often for their after school snack.
To make egg paratha, you can use ready paratha, roti or frozen paratha as well.
Ingredients
½ cup wheat flour / atta
warm water as needed
oil as needed
2 eggs
1 small onion
1 green chili chopped (optional)
large pinch of pepper powder
turmeric as needed
salt to taste
coriander leaves few finely chopped
2 to 3 tbsp. finely chopped capsicum or carrot
Instructions
Knead wheat flour with just enough warm water.
Add few drops of oil and knead again to make soft pliable dough.
Cover and set aside for at least 20 minutes.
Sprinkle flour on the rolling area and roll the paratha.
Heat a tawa or griddle until hot.
Place the paratha and cook till golden spots appear on both the sides.
Heat the same pan with little oil, pour the egg and allow to cook on a medium flame.
When the egg is almost cooked and little gooey on top, then place the paratha and press it gently.
Easy breakfast, U can prepare this for your kids lunch box. Or make it often for their after school snack.
To make egg paratha, you can use ready paratha, roti or frozen paratha as well.
Ingredients
½ cup wheat flour / atta
warm water as needed
oil as needed
2 eggs
1 small onion
1 green chili chopped (optional)
large pinch of pepper powder
turmeric as needed
salt to taste
coriander leaves few finely chopped
2 to 3 tbsp. finely chopped capsicum or carrot
Instructions
Knead wheat flour with just enough warm water.
Add few drops of oil and knead again to make soft pliable dough.
Cover and set aside for at least 20 minutes.
Sprinkle flour on the rolling area and roll the paratha.
Heat a tawa or griddle until hot.
Place the paratha and cook till golden spots appear on both the sides.
Prepare eggs.
Chop veggies finely.
Break egg to a bowl, add veggies, salt, pepper powder and turmeric.
Beat everything well until frothy.
Heat the same pan with little oil, pour the egg and allow to cook on a medium flame.
When the egg is almost cooked and little gooey on top, then place the paratha and press it gently.
Flip and cook on the other side as well and cook till the egg is done on the edges as well.
Tuesday, 17 November 2015
November 17, 2015
Green Pea Khichdi
Green Peas Khichdi
Preparation Time: 10 mins
Cooking Time: 27 mins Makes 4
servings
Ingredients
- 1/4 cup bajra (black millet) , soaked for 5 hours and drained
- 1/4 cup moong (whole green gram)
- 1/2 cup green peas
- 2 tsp oil
- 1 tsp cumin seeds (jeera)
- a pinch of asafoetida (hing)
- 1/2 cup finely chopped onions
- 1 cup chopped tomatoes
- 1 tsp garlic (lehsun) paste
- 1/2 tsp ginger (adrak) paste
- 1/2 tsp green chilli paste
- 1/2 tsp turmeric powder (haldi)
- 1 tsp chilli powder
- salt to taste
Method
Soak the bajra and moong separately in enough
water in a deep bowl for 5 hours and drain well.
Combine the bajra, moong, green peas, salt and 1 cup of
water in a pressure cooker, mix well and pressure cook for 5 whistles.
Allow the steam to escape before opening the lid. Keep
aside.
Heat the oil in a deep non-stick pan and add the cumin
seeds.
When the seeds crackle, add and the asafoetida onions and saute on a medium flame for 1 minute.
Add the tomatoes, garlic paste, ginger paste, green chilli
paste, turmeric powder, chilli powder and salt, mix well and cook on a medium
flame for 2 to 3 minutes, mash using a potato masher, white stirring
occasionally.
Add the cooked bajra-moong dal- green pea mixture and ¼
cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while
stirring occasionally.
Serve hot.
Tuesday, 22 September 2015
September 22, 2015
मुदकथन कीरै डोसा
मुदकथन कीरै डोसा
मुदकथन कीरै तमिल मरुथुवम में प्रयोग
किया जाता है जो मूलीगै का एक
प्रकार है।
मुदकथन कीरै वानस्पतिक नाम: गुब्बारा बेल कर्दिओस्पेर्मुं हालिकाबाबूम
मुदकथन
कीरै
अंग्रेजी
नाम
के रूप में जानते पत्ते: इन्द्रवल्ली, यह संस्कृत
नाम से ली गई है
मुदकथन कीरै हेल्थ बेनिफिट्स :
मुदकथन कीरै एक पर्वतारोही संयंत्र है। संयंत्र विकसित करने के लिए अन्य संयंत्र से समर्थन की जरूरत है यह खड़ा नहीं रह सकते।
यह जोड़ों में दर्द के इलाज में बहुत कारगर है। यह विरोधी भड़काऊ गुण है और एंटीऑक्सीडेंट की एक समृद्ध स्रोत है।
यह व्यापक रूप से जोड़ों के दर्द का इलाज करने के लिए सिद्ध चिकित्सा में प्रयोग किया जाता है।
मुदकथन कीरै का लाभ अधिक कर रहे हैं और हम अपने दैनिक आहार में इस जोड़ सकते हैं। अब एक दिन, आप बाजार में इस कीरै मिलता है।
मुदकथन कीरै डोसा बनाने के लिए जानें। मुदकथन कीरै के साथ तैयार डोसा सुपर नरम और स्वादिष्ट है।
प्रस्तुत
करने का समय: 40 मिनट
सामग्री की जरूरत :मुदकथन कीरै -1 cup
कच्चे चावल (pacharisi) - 3/4 कप
संसद उबले चावल (pulungal चावल) - 3/4 कप
साबुत उड़द की दाल - 1/2 कप
मेथी के बीज -3/4 चम्मच
नमक की जरूरत
डोसा (तिल के बीज का तेल बेहतर) बनाने के लिए तेल
तैयारी
धो चावल,उड़द की दाल और मेथी के बीज एक साथ दोनों भीग जाना लेना 4 घंटे के लिए ।
कीरै लता से अकेले छोड़ देता लो यह अच्छी तरह से धो लें और तैयार रहते हैं।
समय-समय पर थोड़ा पानी जोड़ने के लिए एक चिकनी पेस्ट करने के लिए पीस चावल, दाल और मेथी के बीज।
स्थिरता डोसा बल्लेबाज निरंतरता की है कि होना चाहिए।
अंत में भी मुदकथन पत्ते जोड़ें और एक चिकनी पेस्ट करने के लिए इसे पीस। बल्लेबाज एक सुंदर हल्के हरे रंग में होगा।
आप इडली डोसा बल्लेबाज है, तो वैकल्पिक रूप से, तो अच्छी तरह से डोसा या इडली बल्लेबाज के 5 कप के साथ मिश्रण, एक चिकनी पेस्ट करने के लिए 1 कप कसकर बांध मुदकथन कीरै पीस।
कुचल जीरा की एक चम्मच जोड़ें और मुदकथन कीरै डोसा बनाने के लिए है कि बल्लेबाज का उपयोग करें।
जरूरत के रूप में नमक समायोजित करें।
विधि
एक तवा गरम करें केंद्र में बल्लेबाज के एक करछुल डालना और एक परिपत्र गति में फैल गया।
आप इस बल्लेबाज के साथ उतपम या पतली डोसा की तरह मोटी डोसा बना सकते हैं।
ऊपर उठाने शुरू होता है किनारों एक बार, डोसा भर में तेल के एक चम्मच बूंदा बांदी दूसरे पक्ष को इसे उलटा और तेल का एक और 1/2 छोटा चम्मच बूंदा बांदी।
एक बार पकाया जाता है, तवा से हटा दें और अपने पसंद के किसी भी चटनी के साथ गरम परोसें।
Friday, 31 October 2014
October 31, 2014
CARROT UTTAPPAM
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