BREAKFAST ITEMS

Liquidy Potato to go with Pooris

• Start with heating half a cup of Oil in a Wok
• Prepare a Garnish by adding a Table spoon of mustard seeds to the oil, stir until the mustard seeds pop and then add two table spoons of urud dhal and some curry leaves
• When the urud dhal turns golden brown add two large sliced onions and three green chillies with cuts along the length
• When Onion is Caramalised add three cups of water and allow to boil. Add a Table spoon of Cooking salt plus a teaspoon of Turmeric.
• Add six quartered potatoes to the wok and close with lid and when potatoes are cooked soft the dish is ready to be served with Pooris
• Garnish with fresh Coriander leaves and add Cashewnuts fried in Ghee.
• Serve with hot hot pooris, chappathis, parotas or for that matter even toast.

PONGAL- VEN PONGAL

INGREDIENTS 

raw rice – 2 cups
moong dhal- 1 cup
ginger-1piece cut into tiny bits
green chillies –3
pepper – 1 tsp
cumin seeds – 1 tsp
curry leaves – few
salt to taste
cashew nuts –20
ghee – 4 tbsp


METHOD

wash the rice & dhal, cook together in a pressure cooker, adding 5 cups of water & salt till it becomes very soft 

then heat ghee, fry the pepper, cumin seeds, ginger, green chillies & curry leaves, add to the cooked rice & dhal & mix well ( seasoning ) 

fry the cashew nuts in ghee , add this along with the ghee & mix well 

serve hot with coconut chutney

SEMIYA UPPUMA

Ingredients

1. Onions -2
2. Vermicelli
3. Green Chilles -2
4. Garlic Cloves -4
5. Cinnamon Stick and Bay Leaf
6. Cashew nuts
7. Ghee
8. Oil
9. Salt

Method

1. Heat 4 Tablespoons of OIL in a Kadai
2. Add Cinnamon sticks and Bay Leafs and allow it to brown
3. add sliced onions and allow it to caramalise
4. add Green chillies slit along the length
5. Add a Few cups of water and allow to boil
6. add 1 table spoon of table salt and stir well.
7. Taste the mix to see if salt and chilly are Ok
8. Now add pre fried vermicelli little by little and keep stirring well
9. Allow the vermicelli to cook an absorb the water
10. Fry Cashew nuts in another Wok in Ghee and add it to the Semiya Uppuma. Yummow.

SPICY SCRAMBLED  EGG

INGREDIENTS:

a. Eggs - 6
b. Onions (big - cut into small bits) - 2
c. Green chillies (cut into small bits) - 4 to 6
d. Ginger (cut into small bits) - ½” piece
e. Garlic (cut into small bits) - 4 to 6 flakes
f. Curry leaves - few (optional)
g. Coriander leaves (cut) - 2 tsp.
h. Turmeric powder - ½ tsp.
i. Salt - to taste
j. Oil for frying

METHOD:

1. Break open the eggs in a bowl, add salt & turmeric powder & beat well

2. Fry the onion, ginger, garlic, green chillies, coriander leaves & curry leaves in little oil & add this to the egg in the bowl & mix well

3. Now heat 1or 2 tabsp. of oil in a kadai

4. When the oil is hot add the egg mixture & stir well, it will get cooked in few minutes, keep stirring & see that it does not get burnt so cook on a low flame

5. This goes well with puri, chappathi & bread


SCRAMBLED EGG - WITH PEPPER:

1. Instead of onion, green chilliies etc, add pepper powder, turmeric powder & salt to the beaten eggs, mix well

2. Then heat oil in a kadai & pour the mixture & stir well & cook

SCRAMBLED EGG - WITH TOMATOES : (BIG BILLS RECIPE)
Same as the first method +

1. Boil water in a pan & add 2 tomatoes & after 2 minutes take it out & peel the skin

2. After adding the egg into the kadai, squeeze the tomato juice & then fry - it will have a different taste - fry till dry


SPICY EGG OMELETTE

INGREDIENTS:

Same as scrambled egg but instead of using a kadai use a thawa

1. Heat a thava, add one tsp. of oil & spread it out & then add - one or two spoonful of the egg mixture, spread it out like a dosa or pan cake & immediately fold 1/3 of it once & fold it again - do it fast otherwise it will get burnt.

NOTE: Grated cheese can also be added to the egg mixture & make omelette

CHEESE OMELETTE

INGREDIENTS:

a. Eggs - 2
b. Ghee - 3 tsp.
c. Cheese grated - 2 tabsp.
d. Salt - to taste
e. Coriander leaves fresh (chopped) - 1 tsp.
f. Green chilli - 1
g. Pepper - ¼ tsp.

METHOD:

1. Separate the yolk from the whites of the 2 eggs, put it in a bowl, add pepper, salt , chopped coriander leaves & green chillies

2. Beat with a wooden spoon until creamy & add 1 tabsp. of cheese

3. Whip the white to a stiff froth & fold them lightly into the yolk

4. Melt the ghee in a frying pan, pour the mixture & stir on the surface until it begins to set

5. Sprinkle 1 tab sp. of cheese on the omelette

6. Leave until it is browned underneath & slip a knife under it & fold first from one side & then from the other towards the centre

7. Turn on to a dish & serve immediately at breakfast

BOMBAY  TOAST

INGREDIENTS:

a. Eggs - 2
b. Milk -1 cup
c. Sugar - to taste
d. Bread -10 slices
e. Ghee or dalda for frying

METHOD:

1. Beat the eggs well, add sugar, milk & mix well - keep this mixture in a shallow dish

2. Now heat the thawa, add 1 tsp. of ghee & spread well

3. Then dip the bread slice in the egg, fry it on one side, turn it        & fry on the other side also - fry on a low flame

NOTE: If you do not want sweet toast - instead of sugar add pepper & salt to the egg mixture. You can also add fried onion & green chillies to the egg mixture & make the toast

EGG   PUDDING

INGREDIENTS:

a. Eggs - 2
b. Milk - 1 cup
c. Sugar - 1or 2 tsp.
d. Cashew nuts (fried) - few
e. Raisins (fried) - few

METHOD:

1. Beat the eggs well with milk & sugar

2. Add fried cashew nuts & raisins

3. Pour it into a dish & steam it

4. Remove from the fire when it solidifies - cool it & serve (mainly for children)