Other Breakfast ~ Tamalapaku

Showing posts with label Other Breakfast. Show all posts

Eggless Bread Omelette

BM #107 Week 3 Day 1 -

This week I have opted to showcase some easy kid friendly breakfast recipes.

The first one is this Eggless Bread Omelette which can be made in a few minutes and is nutritious and filling.

This can be made as a snack as well.

Recipe Source Pooja
Ingredients -

Bread Slices 3-4
Besan / Gram Flour / Senagapindi 1/4 cup
Buttermilk 1/2 cup (or as needed)
Onions finely chopped 1/4 cup
Coriander leaves, finely chopped 1-2 Tbsp
Ginger-Green chili paste 1 tsp or as needed
Salt, Turmeric, Red Chili Powder as needed
Garam Masala, Chaat Masala, Asafotida as needed
Cumin Seeds, coarsely crushed 1/4 tsp
Ajwain / Vaamu, coarsely crushed 1/4 tsp
Butter/Oil to shallow fry

Method Of Preparation -

In a mixing bowl, add Besan, finely chopped onions, finely chopped coriander leaves, ginger-green chili paste, salt, turmeric, red chili powder, garam masala, chaat masala, asafotida, coarsely crushed cumin and ajwain seeds.

Mix well and make a thin batter adding as much buttermilk as needed. It should be slightly thinner than bajji batter.

Heat a griddle and spread some oil/butter.

Slice each bread into two triangles, dip each triangle into the besan batter making sure both sides are soaked, transfer the soaked slices onto the heated griddle.

Cook on both sides and remove. Continue with the rest of the slices.

Serve warm with Ketchup or any spicy sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107.

Sending this to Srivalli's Kid's Delight event, guest hosted by PJ themed on "Easy Breakfast Ideas".

Preparation Time 15 minutes
Makes 6-8

Posted by Harini R on Tuesday, December 17, 2019

6 comments

categories: Blogging Marathon, Bread, Breakfast, Butter Milk (Majjiga), Chick Pea Flour (Besan), Dairy Products, Flours, Onions, Other Breakfast, Vegetables | |

Foxtail Millet Dhokla

BM #95 Week 2 Day 1 -

This week I shall highlight some healthy steamed dishes. I have slowly begun to switch over to millets substituting rice wherever I can and I am thoroughly enjoying it.

In my attempt to make consuming millets an easy transition, I have tried various methods and this dhokla is one of them.

The millets here are not actually identifiable in this dhokla and so it was easily accepted.

Recipe Source here
Ingredients -

*Millet Flour 1/2 cup
Besan / Gram Flour 1/2 cup
Ginger-Garlic Paste 1/2 tsp
Salt as needed
Lemon Juice 2 tsp
Water upto a cup (or as needed)
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Green chilies finely chopped as needed, Asafotida 1/8 tsp, Sesame seeds 1 tsp, Sugar 2 tsp, Water 2-3 Tbsp)
Garnish - Fresh Shredded Coconut and chopped coriander leaves

* I washed the millets, dried them on a clean kitchen towel overnight, roasted it until golden brown and powdered it.

Method Of Preparation -

Sieve the besan and millet flour into a mixing bowl. Add in salt, ginger-garlic paste and mix well. Add in the water to make a smooth batter (idli batter consistency).

Squeeze in lime juice and set aside.

Heat a steamer filled with 2 cups of water, grease the dhokla plates and wait for the water to boil.

Add the ENO fruit salt or baking soda [honestly, I have never used baking soda for dhokla but it is supposed to work as well], mix gently until combined and pour into the dhokla plates.

I used 2 dhokla plates each 5-6 inches in diameter.

Place the dhokla stand in the steamer, cover and allow it to cook in the steam for about 15 minutes.

Remove from heat and run a knife around the edges to loosen the dhokla.

Slice it as needed and remove onto a wide serving bowl.

Prepare the seasoning - Heat oil and add mustard seeds, green chilies and sesame seeds. After the mustard seeds pop, add the asafotida and remove from heat. Add in 2-3 Tablespoons of water and into the seasoning and sprinkle it on the dhokla pieces evenly.

Garnish it with grated coconut and chopped coriander leaves.

Serve with any chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95.

Preparation Time 25 minutes
Serves 3-4

Posted by Harini R on Monday, December 10, 2018

13 comments

categories: Blogging Marathon, Breakfast, Chick Pea Flour (Besan), Flours, Foxtail Millet, Grains and its Products, Millet Recipes, Other Breakfast | |

Foxtail Millet Paniyaram

BM #94 Week 1 Day 3 -

These bite sized paniyarams are one of the best ways to sneak in millets. My family has yet to accept all forms of millets. To ease them into accepting, I found that making idlis, dosas and paniyarams are the best ways.

I made these paniyarams for breakfast and felt that they were accepted without any complaints. Was it because of the rush hour nerves or was it whole hearted acceptance? Now, do I really want to know? I knew the answer when they wanted them later in the evening as well. :)

Ingredients -

Foxtail Millet 1/2 cup
Poha / Rice flakes handful
Moong Dal 2 Tbsp
Toor Dal 1 Tbsp
Chana Dal 1 Tbsp
Salt as needed
Green Chilies + Ginger paste as needed
Coriander leaves finely chopped 2 Tbsp
Seasoning
(Cooking Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Asafotida 1/8 tsp, Curry leaves, Onions finely chopped 1/2 cup, Carrot grated 2 Tbsp)

Method Of Preparation -

Soak foxtail millet, chana dal, toor dal, moong dal and poha for about 4-5 hours. [I soaked them overnight].

Grind them into a fine batter adding as little water as needed.

Mix in salt, green chili-ginger paste and coriander leaves.

In a heated pan, add oil, mustard seeds, chana dal, urad dal, cumin seeds, asafotida and chopped curry leaves.

After the dals are brown and mustard seeds pop, saute the onions for couple of minutes. Add in grated carrots and saute for another minute. Remove from heat.

Add this mixture to the batter.

Heat the Paniyaram pan (Appe pan/Abelskiver/Ponganala Penam). Grease the slots with about 1/2 teaspoon of oil in each.

Pour about a tablespoon of the batter in each of the greased slots. Cover and allow to cook for about 4-5 minutes or until the steam starts sizzling.

Remove the cover, flip the paniyarams and allow them to cook for a further couple of minutes.

Remove carefully using a spoon and continue with the rest of the batter.

Serve warm with chutney of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94.

Preparation Time 20 minutes
Makes 33

Posted by Harini R on Monday, November 5, 2018

5 comments

categories: Atukulu(Poha), Blogging Marathon, Breakfast, Carrots, Foxtail Millet, Grains and its Products, Millet Recipes, Onions, Other Breakfast, Vegetables | |

Pumpkin Spice Overnight Oats

BM #93 Week 1 Day 3 -

When we are talking about breakfast, can we forget the Overnight Oats? I couldn't either. So keeping in view the season in my neck of the woods, I chose to showcase a pumpkin flavored overnight oats recipe.

Feel free to play around with the ingredients as it suits your taste buds. You can omit the yogurt and use Almond milk or Soy milk to make it vegan. I love Greek Yogurt in Overnight oats as I find it tends to make it creamier. Also feel free to omit the chia seeds and add flax seeds if that is your preference.

I have used a mason jar but any air tight container will work.

Whenever I get pumpkin home, I peel, cube and freeze. It comes in handy at times like this :).

The maximum time I used the night before was to cook the pumpkin and puree it which was about 7-8 minutes. Set aside all the toppings which I had on hand and in the morning assembling it was a breeze, about 2 minutes (Didn't factor in the photo shoot :)).

Ingredients -

Rolled Oats 1/2 cup (Old fashioned oats is fine)
Pumpkin Puree 1/3 cup
Milk 3/4 cup
Greek Yogurt 2 Tbsp
Chia Seeds 1 tsp
Salt a pinch
Cinnamon Powder 1/4 tsp
Pumpkin spice 1/2 tsp (I used a little less)
Honey / Maple Syrup 1/2 Tbsp (or as needed)
Topping Ideas - Chocolate chips, Roasted shredded coconut, Raisins, Whipped Cream, Roasted almonds, Roasted Pumpkin seeds, Dried Cranberries etc..

Method Of Preparation -

In a mason jar or any air tight container, add Rolled Oats, Milk, Greek yogurt, Pumpkin Puree, Salt, Chia Seeds, Cinnamon Powder, Pumpkin Spice Powder and Honey. Mix it, seal it and refrigerate it for at least 4 hours. [I refrigerate overnight.]

The next morning, divide the oatmeal into two portions, add the toppings and enjoy. If one of the portions is unused, it can be sealed and popped back into the refrigerator and can stay there for upto 3-4 days.

The toppings I used are roasted almonds, dark chocolate nibs, roasted coconut shreds, raisins and a dollop of more Greek Yogurt.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93..

Preparation Time 10 minutes
Serves 2

Posted by Harini R on Friday, October 5, 2018

12 comments

categories: Blogging Marathon, Breakfast, Dairy Products, Grains and its Products, Greek Yogurt, Milk, Oat Recipes, Oats, Other Breakfast, Pumpkin, Vegetables | |

Lemon Pancakes - Eggless

BM #93 Week 1 Day 2 -

My little one is a citrus flavor freak. So to please her taste buds, I made these lemon flavored pancakes for breakfast and someone when to school with a smile on her face.

With whole wheat flour, milk and lemon, these pancakes turned out super fluffy. I topped the pancakes with kiwis, chocolate chips and blackberries with a side of milk.

I usually keep wheat flour-baking powder mix ready to make pancakes on demand. The only tedious job is zesting the lemon. But since I used just 1 lemon, I managed it in the rush hour.

Sometimes I add flax meal soaked in water but this time around, I skipped it. I use an electric griddle which can accommodate 8 pancakes in a single batch which makes the whole process so much faster.

Ingredients -

Whole Wheat Flour 1/2 cup
Baking Powder 1/2 tsp
Baking Soda a pinch
Salt a pinch
Sugar 1 Tbsp (or adjust as needed)
Milk 1/2 cup (adjust depending on the flour)
Lemon Juice 1 Tbsp (juice of 1 lemon)
Lemon Zest 1 tsp (zest of 1 lemon)
Olive Oil 1 tsp
Chocolate Chips as needed (Optional)

Method Of Preparation -

Whisk together the flour, baking powder, baking soda, meal, sugar and salt.

In another bowl, mix milk, olive oil, lemon juice and lemon zest.

Add in the flour mixture into the wet ingredients. Gently mix until well combined making sure the bubbles don't escape.

On a hot griddle, pour ladleful of batter, sprinkle chocolate chips (if using) and flip when the bubbles start popping. Cook on both sides and remove.

Stack the pancakes, top them with fruits of your choice, chocolate chips and drizzle some maple syrup or chocolate syrup.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93.

Preparation Time 15 minutes
Makes 6-7

Posted by Harini R on Thursday, October 4, 2018

12 comments

categories: Blogging Marathon, Breakfast, Dairy Products, Flours, Lemon, Milk, Other Breakfast, Wheat Flour (Godhuma pindi) | |

Moong Dal Buckwheat Paniyaram

BM #90 Week 4 Day 2 -

Here is a delightful and healthy breakfast/snack which is addictive as well.

When I got a pack of buckwheat a few months back, I tried out various dishes with buckwheat and one of my personal favorites has been this paniyaram paired with moong dal.

Ingredients -

Moong Dal 3/4 cup
Buckwheat 1/4 cup
Idli Rava 1/2 cup
Almonds 5-6
Green chilies 2-3
Ginger 1 inch
Cumin Seeds 1 tsp
Coriander Leaves handful
Coconut, Grated 2 Tbsp (I used Frozen)
Salt as needed
Oil for frying

Method Of Preparation -

Wash and soak moong dal and buckwheat groats overnight.

Grind the soaked moong dal and buckwheat groats into a fine batter adding ginger, green chilies and coriander leaves.

Soak idli rava in about 1 cup of water for about 15-20 minutes.

Squeeze excess water from idli rava and mix it into the moong dal batter.

Add crushed almonds, salt, cumin seeds and grated coconut to the batter.

Mix the batter well and adjust the salt if needed.

Heat the paniyaram pan with a few drops of oil in each slot.

Pour a tablespoon of batter in each slot, cover and let it cook for a few minutes.

After the undersides are cooked, flip them carefully allowing them to cook on the other side as well.

Remove and continue with the batter.

Serve them warm with a chutney of your choice.

Preparation Time 30 minutes
Serves 4-5

Posted by Harini R on Wednesday, July 25, 2018

12 comments

categories: Appetizers and Snacks, Beans And Dals, Blogging Marathon, Breakfast, Buckwheat Groats, Grains and its Products, Healthy Snacks, Idli rava, Moong Dal (Pesarapappu), Other Breakfast | |

Mixed Dal Buckwheat Paniyaram

BM #89 Week 4 Day 1 -

This week I shall post some recipes from my bookmarks or some successful experiments from my kitchen.

These paniyarams were a delight to have and were quite filling. My family loved these and were happy to have them for breakfast and after school snack as well.

Ingredients -

Urad Dal 1/2 cup
Chana Dal 1/4 cup
Moong Dal 1/4 cup
Buckwheat 1/4 cup
Idli Rava 1/2 cup
Onion, finely chopped 1/2 cup
Coriander leaves, finely chopped 2 Tbsp
Curry Leaves , finely chopped 1 Tbsp
Salt and Green Chili Paste as needed

Method Of Preparation -

Wash and soak urad dal, chana dal, moong dal, buckwheat for at least 3-4 hours.

Grind the soaked and drained dals into a fine batter adding as much water as needed.

Add in the washed idli rava into the batter. Add salt and set aside to ferment (8-12 hours).

When ready to make paniyaram, add in chopped onions, green chili paste, curry leaves, coriander leaves.

Heat the paniyaram pan (Abelskiver pan). Spray about 1/4 tsp of oil in each of the slots.

Spoon in the batter into the greased slots, cover and let them cook.

When the undersides are golden brown, flip them carefully and let the other side also get a light golden brown hue.

Remove and continue with the rest of the batter.

Serve them warm with a chutney of your choice.

Preparation Time 45 min + Soaking/fermentation time 10-12 hrs
Makes about 40-45

Posted by Harini R on Sunday, June 24, 2018

12 comments

categories: Beans And Dals, Blogging Marathon, Buckwheat Groats, Chana Dal (Senaga Pappu), Grains and its Products, Healthy Snacks, Moong Dal (Pesarapappu), Other Breakfast, Other Grain Recipes, Urad Dal (Minapa pappu) | |

Eggless Whole Wheat Choco Chip Pancakes

BM #87 Day 20 -

In continuation to the Whole Grain theme, here are some humble pancakes made with whole wheat flour. I sometimes add flax meal whisked in warm water as an egg substitute. But just buttermilk also works well.

This is my go-to pancake recipe for my little one. I usually freeze the leftover pancakes and they work very well for busy mornings. They are her favorite when I am not home as she can pull them out the freezer, thaw them in the microwave, add whatever fruits are in the fruit basket and her after school snack is done without waiting for me.

Ingredients -

Whole Wheat Flour 3/4 cup
Baking Powder 1 tsp
Cinnamon Powder 1 tsp
Sugar 1 1/2 tsp
Salt 1/4 tsp
Chocolate Morsels 2 Tbsp
Olive Oil 1 tsp + more to grease the griddle
Butter Milk 1 cup or as needed

Method Of Preparation -

Sift the flour along with salt, baking powder, cinnamon powder and sugar.

Add in the chocolate morsels to the flour and gradually pour the buttermilk in the flour mixture and gently mix until the right consistency is reached.

On a hot griddle, pour 1/4 cup of batter for each pancake. Let it cook on one side, then flip and cook on the other side.

Continue with the rest of the batter.

Top it with sliced banana, chocolate morsels, and maple syrup and serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

An InLinkz Link-up

Preparation Time 20 minutes
Makes about 12

Posted by Harini R on Tuesday, April 24, 2018

16 comments

categories: Blogging Marathon, Breakfast, Butter Milk (Majjiga), Dairy Products, Flours, Kid Friendly Recipes, Other Breakfast, Wheat Flour (Godhuma pindi) | |

Zucchini Grilled Cheese Sandwich

BM #87 Day 17 -

This sandwich was an accidental find when my older one was looking for vegetable based sandwiches. As far as I understand she saw some ideas on her social media page and was confirming with me if she might like something like this.

It has been since a favorite of hers and the husband wouldn't mind a sandwich or two as well.

The key is to lightly toast the bread slices. I have learnt with experience that the zucchini when placed on the bread slices, will make it soggy. Toasting the bread makes it slightly immune to that.

When it comes to packing for the lunch box, wrap the cooled sandwich in a wax paper and then wrap it in a foil.

Ingredients -

Bread Slices 4
Zucchini , sliced 1 small
Salt, Garlic Powder, Red Chili Powder as needed
Cheese, shredded or sliced as needed
Butter as needed (Optional)

Method Of Preparation -

In a hot, greased grill pan, arrange the zucchini slices and grill them until the grill marks are visible.

Remove onto a bowl, sprinkle salt, garlic powder and red chili powder and toss them so the slices are evenly coated with the spices.

Lightly toast the bread slices and set aside. [To ensure the sandwich doesn't get soggy.]

Arrange these seasoned zucchini slices on two bread slices, sprinkle cheese, cover with another bread slice, grill it until the grill marks are visible. Repeat for the other set of bread slices.

Allow it to cool on a wire rack, wrap it in a wax paper and foil wrap it to pack it for lunch.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

An InLinkz Link-up

Preparation Time 15 minutes
Makes 2 sandwiches

Posted by Harini R on Friday, April 20, 2018

16 comments

categories: Appetizers and Snacks, Blogging Marathon, Bread, Breakfast, Cheese, Dairy Products, Healthy Snacks, Other Breakfast, Vegetables, Zucchini | |

Cholam Koozh ~ Fermented Jowar Buttermilk

BM #87 Day 6 -

Cholam Koozh or Fermented Jowar Buttermilk is yet another rustic breakfast drink popular among the farmers. Made with simple and basic ingredients like Jowar flour and buttermilk, it is a boon to the farmers who toil hard in the scorching sun.

As the modern world is slowly waking up to the benefits of consuming fermented foods, it is high time we incorporate this simple buttermilk into our daily routine. It is especially important in summer. It keeps the body nourished as well as cool guarding against sun strokes and the like.

With this we come to the end of Week 1 in this series of 'Explore The Flavors'. Here is a recap of the breakfast dishes posted here...

Day 1 - Tomato Upma - No Onion No Garlic
Day 2 - Chawal Ke Faraa ~ Steamed Rice Dumplings
Day 3 - Taravani Annam ~ Fermented Rice
Day 4 - Masala Ghavan
Day 5 - Chira Doi Gur
Day 6 - Cholam Koozh ~ Fermented Jowar Buttermilk

Ingredients -

Jowar Flour 3 Tbsp
Salt as needed
Buttermilk 2 cups or as needed

Method Of Preparation -

Mix 3 tablespoons of jowar flour in 3/4 cup of water ensuring no lumps.

Cover and set aside in a warm place for fermentation preferably overnight.

The next morning, In a heavy bottomed pan, heat a cup of water and allow it come to a rolling boil.

To this boiling water, slowly add the fermented jowar mixture while continuously stirring to avoid lumps.

Cook until the mixture becomes thick. Remove from fire and allow it to cool.

Add this mixture to buttermilk adding salt as needed.

Garnish with coriander leaves and onions and enjoy this coolant for a filling breakfast. [I avoid raw onions on a weekday morning for obvious reasons :)].

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

An InLinkz Link-up

Preparation Time 15 minutes + Fermenting time 10-12 hours
Serves 2-3

Posted by Harini R on Saturday, April 7, 2018

17 comments

categories: Blogging Marathon, Breakfast, Butter Milk (Majjiga), Dairy Products, Flours, Jowar Flour (Jonna Pindi), Other Breakfast, Shakes | |

Tamalapaku

Eggless Bread Omelette

Foxtail Millet Dhokla

Foxtail Millet Paniyaram

Pumpkin Spice Overnight Oats

Lemon Pancakes - Eggless

Moong Dal Buckwheat Paniyaram

Mixed Dal Buckwheat Paniyaram

Eggless Whole Wheat Choco Chip Pancakes

Zucchini Grilled Cheese Sandwich

Cholam Koozh ~ Fermented Jowar Buttermilk

Search Tamalapaku

Follow me

Tamalapaku on Facebook

Subscribe via Email

On Our Menu

Recipes by Ingredients

Archives

Popular Posts

Followers

Member Of

Search Tamalapaku

Follow me

Tamalapaku on Facebook

Subscribe via Email

Subscribe To Tamalapaku

On Our Menu

Recipes by Ingredients

Archives

Popular Posts

Followers

Member Of