BREAKFAST & DINNER OPTIONS|TIFFIN RECIPES

Breakfast and dinner recipes:

Hello all,Today’s post is just a compilation of all recipes for breakfast and dinner. I have put down some 75+ recipes under this with recipes of steamed foods like idly,appam,idiyappam,paniyaram,dosa varieties,adai varieties,pasta,roti,paratha,bread and upma varieties.You may please bookmark this page for your further reference as I will be continually adding recipes in this section. I have ensured to fulfil the purpose of my blog (NO WHITE INGREDIENTS ) in all these recipes and have tried my level best in making it really healthy and nutritious.If you have any recipe in your mind and would like to have it from me please feel free to write to me at kitchenkathukutty@gmail.com or through this form at REACH ME section. Continue reading “BREAKFAST & DINNER OPTIONS|TIFFIN RECIPES”

Ragi Keerai Adai

This is one of the recipes from my mother in law. She is an interesting cook with 1000’s of recipes and variants. I am in love in with her cooking. You cant say no to any of her dishes,be it simple or super special. I eat little extra if she cooks.My husband introduced me this dish actually.

Ingredients:

  • Ragi Flour-1 cup.
  • Shallots-1/2 cup (Finely chopped)
  • Tomato-1/2 cup(finely chopped)
  • Green Chilly-2(Finely chopped)
  • Keerai/drumstick leaves-1/2 cup(Finely chopped)
  • Salt-To taste
  • Oil-To cook

ragi keerai adai

Procedure:

  1. Add oil in a kadai and fry chopped shallots and green chilly/red chilly until it turns golden brown. Let it cool.
  2. In a mixing bowl add salt,ragi flour,chopped keerai and fried chilly+shallots.
  3. Add water little by little and mix the flour.
  4. ragi adai
  5. The dough has to be kneaded smooth and soft like chappathi dough.
  6. The consistency should be perfect enough to be spread with hands .
  7. Take a plastic sheet/banana leaf ,grease with oil and spread the dough with your palm.
  8. ragi adai
  9. Heat a dosa tava and cook this add by sprinkling oil and flipping both side

P.S:

For babies omit the drumstick leaves.

This is a heavy dish . So prefer it for breakfast.

Add water carefully little by little.

To make consecutive adai’s grease a plastic sheet with oil and spread on it and then transfer to tava.

Cook it in slow flame by sprinkling oil on first side.

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Bottle Gourd(Suraikkai) Adai

This recipe is a variant of a traditional recipe of my family. Initially this recipe was opposed by my family as they felt it was adulteration to tradition.Later they fell for it on tasting it.My father in law keeps mentioning this recipe amongĀ  his family and friends as he relished it so much.

Ingredients:

  • Idly rice-1 and 1/2 cupsuraikkai adai
  • Toor dhal -1/2 tbsp
  • Bottle gourd-1/2 cup(Finely chopped)
  • Onion – 1/2 cup(Finely chopped)
  • Green chilly/Red chilly-2
  • Salt-To taste
  • Oil-To cook

SURAIKKAI ADAI_KK3

Procedure:

1.Soak rice,red chillies and dhal for 3 hours.

2.Grind rice,dhal,red chillies and bottle gourd into a semi coarse paste. It should be thicker than dosa batter.

suraikkai adai

3.Add salt and chopped onion.

suraikkai adai2

4.Grease a dosa tava and spread the batter evenly .

5.Sprinkle oil immediately after spreading batter.

suraikkai adai

6.Cook by closing it one side and then flipping the other side and cook

7.Serve it hot.

suraikkai adai


My Observations:

Like Varutha paruppu(Fried Dhal) adai ,this also goes well with onion green chilly chutney and tomato onion chutney.

Coconut chutney is a universal combo.

While grinding be careful with water level,as bottle gourd also contains water.

If the batter becomes so watery the dosa will break while flipping.

If the batter becomes runny ,adjust by adding rice flour.

You can also dry roast rice and dhal before soaking like Varutha paruppu(Fried Dhal) adai recipe.

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Sweet Ragi Adai

The sweet version of ragi adai which posted earlier is as below.

Ingredients:

Ragi flour-1 cup

Jaggery grated-1/2 cup

Water-2 cups

Salt-To taste

Oil-To cook

Procedure:

Disslove jaggery by adding it to around 3/4 cup of boiling water.

Strain it for impurities,add salt and while its warm,add it to the ragi flour and keep mixing.

Add water if required until you attain a dough which can be even tapped into adai with hand.

Make it into balls and spread it with hand on a plastic sheet greased with oil.

Cook on dosa tava by sprinkling oil/ghee


My observations:

The consistency of the dough should be like that of thatai.

Spread into smaller adai so that it would not break.

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Adai

Yet another traditional recipe from grandmother.

Ingredients:

  • Idly rice – 1 cup
  • Toor dhal-1handful
  • Red chilly-2
  • Onion-1/2 cup finely chopped
  • Salt-To taste
  • Oil-To cook

Procedure:

  1. Dry roast rice separately. Roast it in slow flame until the rice begins slightly coloured.
  2. Soak the rice and dhal for 2 hours.
  3. Grind the rice,dhal,red chilly into a slightly coarse paste.
  4. The batter has to be thick.So while grinding add water accordingly.
  5. Add chopped onion and spread the batter on a greased dosa tava.
  6. Sprinkle oil immediately after spreading batter.
  7. Cook by closing it one side and then flipping the other side and cook.

My Observations:

It goes well with onion green chilly chutney,jaggery and home made butter. This is the traditional combo which we follow at home.

Roasting the rice is the most important step in this recipe. If you roast it brown the taste will change.

This batter is not for second use by storing in refrigerator

This can be made into a dosa by adding more water to batter and making it slightly thicker than dosa batter.

Making the adai needs lots of patience. Make it very carefully otherwise it will break.

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Moopparuppu(Three Dhals) Adai

This is recipe which I learnt in recent days by trial and error method. I always have the habit of varying/including/excluding any of the ingredients from the original recipe and trying it out as per my wish. A very successful outcome of one such try is this. My dad and husband loved it .

Ingredients:

  • Idly Rice-1 cup
  • Raw rice-2 tbsp
  • Toor dhal-1/4 cup
  • Moong dhal-1/4 cup
  • Channa Dhal-1/4 cup
  • Coconut grated-1/4 cup
  • Red Chilly-3
  • Onion-1/2 cup chopped
  • Coriander leaves-1 tbsp finely chopped
  • Curry leaves-2 tbsp finely chopped
  • Hing-1/2 tbsp
  • Ginger- A small piece
  • Salt-To taste
  • Oil-To cook

Procedure:

  1. Wash and soak the rice and dhals together for minimum of 5 hours.
  2. Grind rice,dhals,red chilly,grated coconut,ginger with hing into a coarse paste. The batter has to be thick.So add water accordingly.
  3. Add salt and set it aside for half an hour.
  4. Before making dosa,mix onion,coriander and curry leaves and mix the batter well.
  5. Grease a dosa pan with oil and spread the batter to make adai.

My Observations:

If you wish to have a lighter dosa type adai, add idly rice:raw rice in the ratio of 1:1 and grind the batter slightly in pouring form.(Slightly thicker than dosa batter).

You can also skip adding coconut if you wish have the batter for usage beyond 2 hours.

Coconut chutney is the best combination.

But garlic chutney would be good from health point of view.

Cook by closing one side with a lid and then turning it second side,if you make thick adai.

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