Nowadays we all are health conscious and at the same time busy too. Here are few, simply, healthy and absolutely delicious South Indian brekfast recipes that will keep you healthy and save time as well.
With the second wave of the coronavirus pandemic across the country, the majority are underneath some quite an internment and principally confined to their homes. In such a scenario, killing time is a task and every one among us incorporates a completely different thanks to address it. Whereas some resort to music, books and husbandry, others notice solace in change of state and flaunting their cookery conquests to members of the family or on social media. In spite of that class you belong to, you’d agree that a healthy and balanced breakfast will facilitate set you up for the remainder of the day, and keep you well sustained throughout work, virtual calls and chores.
So, before you begin questioning what to rustle up for that 1st meal of the day, here are few south Indian choices for you. These dishes can make sure that you’re less doubtless to succeed in for snacks throughout the day. You’ll be able to offer these snacks a far healthier spin whereas creating reception and that they square measure therefore flavorsome that your youngsters can arise for a second serving to too.
(1) Healthy Upma –
1 cup Sooji (Semolina/ Rava) Ingredients
1 finely chopped onion
1 inch finely chopped ginger
2 finely chopped green chilies
1 sprig finely chopped curry leaves
1 finely chopped carrot (Gajjar)
1/2 cup finely chopped green beans (French beans)
Mustard seeds (Rai/ Kadugu) 1/2 teaspoon
1 teaspoon urad dal (white) (Split)
a quarter teaspoon of asafoetida (hing)
1 tsp. oil (for cooking)
3 tblsp. clarified butter
1 lemon (extracted juice)
Salt, to taste, 1/2 teaspoon sugar
Step 1 – To begin, prepare all of the ingredients for the Vegetable Rava Upma Recipe/ Sooji Upma and set them aside.
Step 2 – Boil 3 cups of water with salt and a pinch of sugar in a saucepan and put aside. Cook till the sooji/rava is toasted, then add the veggies to the water.
Step 3 – Heat the oil in a heavy-bottomed skillet over medium heat, then add the mustard seeds and half of the urad dal seeds, stirring constantly until the mustard seeds crackle and the dal turns golden brown and crisp.
Step 4 – Sauté until onions are soft, then add the onions, ginger, asafoetida, curry leaves, and green chilies.
Step 5 – Stir in the semolina and continue to cook with the onion mixture until a mild toasted scent emerges.
Step 6 -Slowly pour the boiling water into the aforementioned mixture while stirring constantly. Reduce the heat to low, cover the pan, and cook and steam the Rava Upma in the heat.
Step 7 – To avoid lumps, keep stirring from time to time. It will take roughly 10 minutes to complete this task.
Step 8 – Finally, add the ghee and lemon juice and cook for a few minutes on low heat, stirring constantly, until all of the ingredients are completely blended. The flavour of the Rava Upma/ Sooji Upma is enhanced by the use of ghee.
Step 9 – For a complete south Indian breakfast, serve Vegetable Rava Upma Recipe with Coconut Chutney and South Indian Filter Coffee Recipe With Filter Coffee Powder.
(2) Oats Coconut Dosa –
1/2 cup flour (whole wheat)
rice flour (1/2 cup)
1/2 cup flour made from oats
1/4 cup shredded fresh coconut
to taste salt
jaggery, jaggery, jaggery, jaggery, jaggery, jaggery, jaggery (optional)
Dosas are made using oil.
Ingredients that are optional
1 finely chopped green chilli
1 teaspoon grated ginger
5 finely chopped curry leaves
a half teaspoon of asafoetida (hing)
1/2 teaspoon coarsely mashed whole black peppercorns
Step 1 -To make the Oats and Coconut Dosa, put all of the ingredients in a large mixing bowl, except the oil. To get a lump-free batter, add water a bit at a time (approximately 2 cups).
Step 2- The batter should be thin enough to pour and not too thick. It should resemble conventional dosa batter or pancake batter in consistency.
Step 3- Heat a skillet over high heat; ladle a ladleful of batter into the skillet and spread it out to form a thin dosa. Cook the oat and coconut dosa till it is steamed from all sides, drizzling some oil in and around the edges.
Step 4 – Cook the dosa on both sides until it has lightly crisped edges and has browned a little.
Step 5 – Cook the dosa on a medium heat to make it extremely crispy.
Step 6 – Cook the dosa on medium heat, preferably in an iron skillet, to make it extremely crispy. Iron skillets keep the dosa warm and give it a wonderful texture.
Step 7 – For a quick weekday breakfast, serve the Oats and Coconut Dosa dish with Idli Milagai Podi and Coconut Chutney.
(3) Potato Onion Chilla –
2 finely shredded potatoes (aloo)
1 finely chopped onion
3 tablespoons flour (in grammes) (besan)
2 tblsp. flour (whole wheat)
1 teaspoon powdered red chilli
to taste salt
1 teaspoon powdered cumin (Jeera)
1/2 teaspoon powdered black pepper
Water, if necessary
As needed, Nutralite Garlic & Oregano Spread
Step 1 – To begin creating the Potato Onion Cheela, soak finely shredded potatoes in cold water for 5 minutes.
Step 2 – In a mixing dish, combine the gramme flour and whole wheat flour. Season to taste with red chilli powder, cumin powder, black pepper powder, and salt. Make a smooth batter by adding water.
Step 3 – Remove the grated potato from the cold water and combine it with the gramme and whole wheat flours in the batter. Mix everything together thoroughly and set it aside.
Step 4-1 tablespoon Nutralite Garlic & Oregano, heated Spread one portion of the potato and onion mixture thinly on a nonstick skillet and heat, turning sides until crisp and fully cooked. Serve immediately.
Step 5 -Serve Potato Onion Cheela with any chutney of your choice, such as Dhaniya Pudina Chutney, Tomato Chutney, or any other chutney.
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