Sago Dosa

A different kind of breakfast recipe for dosa lovers.These dosa's are very soft and tastes great when hot.Considerably less effort needed for making this dosa and absolutely no fermentation required.While making these dosa's,don't leave them in tawa too longer until it becomes crispy.Cook for a minute and flip it on the other side and serve hot.It will be more soft and spongy to eat.


Ingredients:
Sago - 1 cup
Rice - 1 1/2 cups
Ginger - 1"piece
Green chillies - 3
Onion - 1/2 (medium)
Buttermilk - 1/4 cup
Curry leaves - few
Salt and oil

Method:
1. Soak sago and rice separately in water for about 1 hour.
2. Then grind sago, rice, green chillies and ginger along with buttermilk in food processor.
3. Chop the onion and fry them with little oil.
4. Now add the onion, curry leaves and salt to the batter.
5. Add little water and bring it into dosa batter consistency.
6. Spread on the tawa ,leave for a minute and flip it on the other side.
7. Dosa are ready to serve.
8. Serve hot with any sambar / chutney.

Cabbage Capsicum

Cabbage is my favourite vegetable but in the case of my husband, it is straight opposite. So, I thought of cooking it in a way, in which he likes.........While thinking about the second vegetable , suddenly capsicum came into my mind........which is my husband's favourite.And finally, got the solution of what to do with this cabbage.Just, I have combined both of our favourites and atlast he said, "it's yummy".

Ingredients:
Cabbage(shredded) - 1 cup
Capsicum - 1 cup (chopped)
Red Chilli - 2
Mustard Seeds - 1/2 tbsp
Urad Dal - 1/2 tbsp
Shredded Coconut - 1 tbsp
Turmeric Powder - a pinch
Sugar - 1 tsp
Salt


Method:
1. Shred the cabbage finely and keep aside.
2. Chop the capsicum into thin lengthy strips.
3. Now add a tbsp of oil into the pan and add mustard seeds.
4. When they start to pop add urad dal and broken red chillies.
5. Add the cabbage and capsicum into the pan and add turmeric powder.
6. Stir it for a a minute, add sugar and cover tightly and cook on low flame.
7. After few minutes add salt and cook for about 5 minutes.
8. Once it get cooked add coconut and serve with hot rice.

Vegetable Salad

Now-a-days , I have started finding out healthy recipes for my family, at the same time tasty too...Atlast, I ended up with this colorful vegetable salad. Great combination of fresh vegetables along with lemon juice and olive oil really makes a wonder on it. This salad is the ultimate light meal or breakfast which you can have.

Ingredients:
Green Pepper - 1/2
Red Pepper - 1/2Red Onion - 1/2
Black Olives - 10
Tomato - 3
Cucumber - 1
Olive oil - 1 tbsp
Lime juice - 1 tbsp
Coriander leaves - 2 tbsp (chopped)
Salt and Pepper

Method:
1. Chop the tomato roughly into chunky slices.
2. Slice the tomato into thin slices .
3. Peel off the skin of cucumber ,if it is very thick. Then cut it into cubes.
4. Discard the seeds in the peppers and cut them into chunky cubes.
5. Arrange everything in the order.
6. Then add black olives, coriander leaves, salt and pepper.
7. Now add 1 tbsp of lemon juice to it and combine it all together.
8. Serve immediately.

This is my entry for WYF : Light Meal Event arranged by Simple Indian Food blog.

Potato - Greens - Sandwich

Nothing makes for a filling breakfast than two slices of bread.....am I right?

I think, sandwich is probably the perfect meal. We can stuff anything into it between two pieces of bread. My husband is a potato freak and so i used to try different varieties from it but not often......I always try for some easy breakfast which would help me in doing things at right time.This is a very simple recipe with green chutney as a bread spread and potato filling on top of it.Just give a try and Iam sure you will love it.


Ingredients:

White Sandwich Bread - 4 slices
Potato - 3
Onion - 1 (medium)
Green peas - 1/4 cup (frozen)
Green chillies - 4 (small)
Carrot - 2 tbsp (shredded)
Ginger - 1/4 tbsp (minced)
Dalia /Chick peas - 2 tbsp
Urad dal - 1/2 tbsp
Mustard seeds - 1/2 tbsp
Jeera - 1/4 tbsp
Amchur powder - a pinch (optional)
Corainder leaves - 1 cup
Curry leaves - few
salt,oil

Method:
Green chutney:
1.Grind corainder leaves, 2 green chillies, dalia and salt by adding water and keep aside.

Potato sabji:
1. Put some oil in a pan and make the seasoning using mustard, jeera, urad dal, and curry leaves one by one.
2. Then add finely chopped green chillies,minced ginger and chopped onion.
3. Fry for sometime and add grated carrot and peas.
4. Fry for further 2 more minutes and add boiled and mashed potatoes.
5. Add turmeric powder and amchur powder and cook for sometime .
6. Add salt to taste and garnish it with chopped corainder leaves.

Sandwich Preparation :
1.Discard the edges of the bread .
2. Spread 1 tbsp of green chutney on top of a single white bread.
3. Then place the potato sabji above it.
4. Close it with another plain white bread.
5.Now, dip your hands in water and press the edges of the bread .So, that all the four sides will be closed out .
6. Apply oil / butter to sandwich maker and place the sandwiches on it.
7. Serve hot with tomato ketch up.

Note: You can also use tawa for toasting the sandwiches.