Breakfast chutney Side Dish

Onion Tomato Curry

There are some food items which tastes best when someone prepares it. Even though we follow the same procedure when they prepare it, it is different. This one curry is my sisters recipe – it is a combination of bombay chutney and zunka with slight modifications. We simply call it tomato piyava randayi. We pair it with neer dosa, chapati, buns, pav etc. Basically easy gravy with great taste.

Ingredients required:

  1. Jeera – 1/4tsp
  2. Garlic – 5-6
  3. Medium onion -2
  4. Tomato – 3
  5. Green chilli – 2
  6. Coriander leaves
  7. Gram flour -4tsp
  8. Chilli powder – 1tsp
  9. Turmeric powder – 1/4tsp
  10. Oil – 4tsp
  11. Salt to taste

Method of preparation:

  • Cut the onion, tomato n green chili into small pieces
  • Take a pan add oil. Once it is hot add jeera. Let it splutter
  • Next add garlic n fry till golden. Now add finely chopped green chilli n fry well. Then add onion and fry till golden brown.
  • Then add tomatoes and cook till they turn mushy.
  • Now add salt, turmeric powder and chilli powder. Chilli powder quantity can be varied as per spicy level needed.
  • Mix everything very well till it looks like masala. Now add gram flour and fry along with the masala. This step is very important otherwise a raw taste of gram flour might come.
  • Once done add little water and dissolve the mixture. Do not add more water as it may create lumps. Once everything is dissolved add about 1.5cup water or more to get the desired consistency.
  • At this point we add 123 noodles masala to get a tangy taste. You may add pav bhaji masala, chole masala, maggi magic masala etc or completely avoid if you don’t like it.
  • Finally add chopped coriander leaves and serve hot.

Note : capsicum can also be added along with onion and tomatoes.

Breakfast healthybreakfast konkanirecipe traditional recipe

Huggi/nucchu/kani phanna ghallele

Huggi/ kani phanna ghallele

One simple traditional breakfast recipe of our region which can be prepared under 30min with minimum ingredients yet it tastes the best. Nucchu Or kani as we call it is konkani are rice grains which are reminders during the process of separating grains from the husk. These are grains which are in pieces. So if you don’t have access to nucchu you can prepare it with usual sona masoori rice as well.

The method of preparation is simple. Key ingredients here are coconut oil and freshly grated coconut which gives all the taste to this dish. This can be a breakfast recipe or packed for lunch as well.

Ingredients required:

  1. Broken rice/nucchu – 1 cup
  2. Freshly grated coconut- 1/2 cup
  3. Coconut oil – about 3tsp
  4. Mustard-1/2 tsp
  5. Curry leaves – 1 strand
  6. Green chilli – 3
  7. Urad dal – 1/2tsp
  8. Salt to taste
  9. Water – about 1.5 -2 cup

Method of preparation:

  • Take a kadai and add the coconut oil. Once it is hot add mustard and urad dal.
  • Once mustard splutters add curry leaves and green chilli.
  • Meanwhile wash the nucchu 3 times to remove any impurities.
  • Add it to the pan and give a good mix.
  • Add water and salt. Bring it to boil. Then cook on medium flame.
  • Cook for about 10-15min till it is cooked. Do not cook till mushy.
  • Add the grated coconut, switch off the flame and keep it covered for 5min.
  • Serve hot Or pack in lunch box.
Breakfast buns healthybreakfast konkanirecipe Lunch sambar Side Dish

Buns with Sambar

Buns with Sambar

I like it when the Mangalore buns is dry and pillowy with slight sweetness from sugar and hint of sourness from mysore banana and curd. Even though baking soda is essentially added to it, if it is not in right amount buns tends to become oily and taste salty. So quality and quality of the ingredients play an important role in making the buns perfect.

And how people like to eat buns also varies. Some relish it as it is for evening snack. Some prefer chutney with buns. And others like Sambar to be paired with buns. As I write this I remember the buns and kurma from Hotel Triveni in Udupi which has been consistent in taste n texture over the time.

Few days back when mom prepared and gave me buns dough, I utilized the extra time I got in making an elaborate Sambar which makes one of the best and fulfilling combo. The Sambar recipe here is my moms recipe which I have been following and it never fails. Here is how we prepare it.

Ingredients required-

For Buns :

  1. Banana – 3-4 ( preferably mysore variety)
  2. Sugar – about 5 tsp( can increase if you like it sweet)
  3. Curd – about 10 tsp( I used nandini, if using home made it maybe slightly sour)
  4. Baking soda – 1/4tsp
  5. Salt – a pinch
  6. Maida – about 2-2.5 cup
  7. Gram flour- 3tsp
  8. Jeera – 1/2tsp
  9. Oil – for frying

For Sambar :

  1. Coriander seeds- 1tsp
  2. Jeera – 1 tsp
  3. Chana dal – 2tsp
  4. Urad dal – 2tsp
  5. Red chilly – about 5
  6. Grated Coconut – about 5 tsp
  7. Pepper – 1tsp
  8. Tamarind – gooseberry size
  9. Turmeric – 1/2tsp
  10. Hing – 1/4tsp
  11. MTR sambar powder – 2tsp
  12. Toor dal – 1/2 cup
  13. Onion – 1
  14. Tomato – 1
  15. Potato – 1
  16. Beans – about 10
  17. Carrot – 1
  18. Green chilly -3
  19. Vegetables such as ladies finger, brinjal, drumstick etc
  20. Coriander leaves
  21. Salt to taste
  22. Oil -2 tsp
  23. Mustard – 1 tsp
  24. Curry leaves- 1+1 strand

Method of preparation –

Buns :

  • In a wide vessel take the peeled banana n mash it well.
  • To this add sugar, salt, curd and baking soda. Mix well.
  • Now add the gram flour and mix.
  • Then add the maida and keep mixing till you get the dough consistency.
  • Kneed it well for about 10min to make a soft dough.
  • Finally sprinkle jeera and keep it covered over night.
  • Next morning you can see the dough will be double in size.
  • Make small balls and roll like poori by dusting maida
  • Deep fry in oil.

For Sambar :

  • Roast the coriander, jeera, urad dal, chana dal, red chilly, pepper, turmeric, hing, 1 strand curry leave with a tsp of oil.
  • Once it turns aromatic add coconut and tamarind.
  • Grind to prepare a fine paste by adding MTR sambar powder
  • Cut onion, tomato, potato, beans and carrot into big pieces. Also slit the green chilly.
  • Wash the toor dal and add to pressure cooker.
  • Also add the above cut vegetables except onion to the cooker. Add enough water n pressure cook for 3 whistle.
  • Once pressure is released open the lid, add salt and onion. Also add vegetables such as ladies finger/brinjal/drumstick.
  • Cook for about 5min and then add the prepared masala along with water to adjust the consistency.
  • Mix well and allow to boil for about 10min.
  • Prepare a tadka of mustard and curry leaves in oil or ghee and add at the end.
  • Garnish with coriander leaves.

Note :

You can skip preparing the masala and increase the quantity of sambar powder. This method above makes thick sambar which can be had as a side dish for breakfast and can be paired with rice/roti as well.

Breakfast drycurry healthybreakfast paneer Side Dish

Paneer Burji using Homemade Paneer

In last couple of weeks there were 2 instances where milk got spoilt. In the first case I made butter milk out of it. But then next week again when milk was spoilt, I had a good stock of buttermilk since we were sick n did not consume buttermilk regularly! There was about half ltr of milk and looking at the work I had, decided to throw it with heavy heart. But did not do it immediately.

After sometime when I returned to kitchen got this idea of preparing paneer from this milk. I went through couple of blogs, which spoke about making paneer from scratch. Since I was already halfway through the process and the milk was warm, took a thin cloth and strained the milk. Discarded all the water. Poured some cold water on it to remove any traces of milk that might have remained. Tied it and hung/rested for about 2hr for any water to come out. After that when I opened the knot n transfered to a bowl n refrigerared for a day. I was still in doubt about using this. Next day I could see crumbled texture and was very happy. Decided to use it in paneer burji the following morning n results were very satisfying.

Hone made Paneer

Finally I am happy for not wasting food and making best use of it n discovering something new(only to myself). If you want to know how I made burji here is the recipe.

Ingredients required:

  1. Onion – 1
  2. Tomato- 1
  3. Capsicum- 1
  4. Coriander leaves – few
  5. Green chilly- 2
  6. Oil – 3tsp
  7. Cumin- 1/4tsp
  8. Chilly powder- 1tsp
  9. Salt to taste
  10. Garam masala- 1tsp
  11. Turmeric powder- 1/2tsp
Paneer Burji

Method of preparation-

  • Firstly chop onion, tomato, capsicum into small pieces. I have taken all of them big sized ones. If you want you can use more or less
  • Also chop green chilly n coriander leaves into tiny pieces
  • Take a pan, add oil, jeera. Once spluttered add onion and fry till golden brown.
  • Next add tomatoes n continue to fry. Once tomatoes turn mushy add salt, garam masala n chilly powder, turmeric powder.
  • Fry for few min. Then add capsicum, cover n cook for 5min.
  • Once done add crumbled paneer and coriander leaves. Cook for 2min.
  • Serve with roti, dosa or rice.
Paneer burji served with chapati
Breakfast healthybreakfast OnePot

Broken wheat khichidi

Broken wheat khichidi

Khichdi is not something I grew up eating. But once I came across this recipe I prepare it regularly with rice and moong dal. I like to prepare it because it is balanced , easy to prepare and we prepare with as many or less items as per availability. Some days I add lots of veggies to the khichdi when they are available and some other day I prepare with just onion, tomato, ginger garlic. Both the ways it tastes good. I wanted to find alternative to rice so that I can prepare it for breakfast. Adding broken wheat/dalia/godhi cuts(kannada) made it taste good and was well accepted at home so now it is a regular in the breakfast menu. Here is my version of this khichdi.

Ingredients required-

  1. Broken wheat- 1/2cup
  2. Moong dal – 1/2 cup
  3. Oil – 3+2tsp
  4. Ginger- small piece
  5. Garlic – 10 cloves
  6. Carrot – 1
  7. Beans – 8-10
  8. Green peas – 1/4 cup
  9. Tomato- 1
  10. Salt to taste
  11. Turmeric powder- 1/4tsp
  12. Red chilly powder- 2tsp(can be adjusted as per spice level)
  13. Garam masala – 3tsp
  14. Red chilly- 1
  15. Jeera – 1/2tsp
  16. Hing- a pinch

Method of preparation-

  • First soak the moong dal and broken wheat for about 30min
  • Take the pressure cooker. Add 3tsp oil and then add finely chopped ginger and garlic.
  • Once they are fried next add the onions followed by tomatoes.
  • Once they are half fried add carrot and beans cut into big pieces. Also add fresh or cooked dry green peas.
  • Drain water and add the moong dal and dalia.
  • Now add salt, turmeric, chilly powder and garam masala.
  • Mix everything very well.
  • Add water little above the level of the mixture. Since this is prepared little liquidy we will add more water here.
  • Cover and cook for 2 whistles. Allow the pressure to escape naturally.
  • Now prepare a tadka of oil+ red chilly pieces + pinch of hing+ jeera+ chilly powder and pour over the khichdi.
  • Mix well and serve.

Note –

  • Replace broken wheat with rice to prepare rice and moong dal khichdi
  • It tastes best when served hot so I haven’t tried in lunch box
  • You can skip the veggies to prepare plain khichidi.