These simple vegan avocado parathas are made with wholemeal wheat flour, a little chickpea flour and a few everyday spices from my spice box. Read More ...
The post Vegan Avocado Parathas – Soft Indian Flatbreads first appeared on Give Me Some Spice!.
These Gujarati-inspired theplas are made with a combination of wheat flour, chickpea flour and bajra flour (pearl millet flour). I added grated paneer, frozen methi (fenugreek leaves), fresh ginger, spices and sesame seeds for extra Read More ...
The post Gujarati Theplas with Paneer, Methi and Sesame Seeds first appeared on Give Me Some Spice!.
Craving sabudana vada without the guilt of deep frying? These Air Fryer Sabudana Vadas are your new go-to–crispy outside, soft inside, and every bit as delicious!
Sabudana vadas are a fasting classic, but this air fryer version is a total game-changer. They’re super easy to make, taste just like the fried ones, and you don’t need to stand over hot oil or deal with splatters. Honestly, these are on repeat at my place during Navratri or whenever I want a snack that feels comforting without the guilt.
It’s also one of my favorite Maharashtrian recipes along with Kanda Batata Poha and Misal Pav which I have loved since my college days!!
Making anything with sabudana starts with soaking, and it’s key to get this step right to nail the dish. Here’s how to do it perfectly:
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Absolutely! Just pop them back in the air fryer at 180°C for 2-3 minutes and they’ll crisp up nicely.
This usually happens if the sabudana hasn’t soaked well or the potato mash isn’t binding enough. Make sure the sabudana is soft when pressed between your fingers, and if needed, add a bit more potato to the mix.
Yes! You can prep the mixture and store it in the fridge for up to 12 hours. Shape and air fry when ready to serve. This actually helps the mixture firm up and makes shaping easier.
Make sure to grease the basket well before placing the vadas so that they don’t stick!
There could be a few reasons for this:
– They may need a couple more minutes in the air fryer. The cook time can vary a little depending on your model.
– Not enough oil brushed on the vadas (a light coat really helps)
– The basket was overcrowded – make sure to space the vadas out so air can circulate.
You won’t be able to get enough of these Airfryer Sabudana Vadas once you give them a try! These are absolutely perfect for those days when you want a snack that feels indulgent, but isn’t. Comfort food made healthy? I’m soo in!
If you make these, do send me pics over on my IG @my_foodstory!! These are perfect for the monsoon season so you gotta give it a try ASAP <3
This article was researched and written by Navya Khetarpal.
The post Air Fryer Sabudana Vada appeared first on My Food Story.
Making sabudana khichdi is easy, but can take some practice. But with my six tips to make non sticky Sabudana Khichdi, you’re going to be a pro in no time!
Sabudana Khichdi makes a weekly appearance on our breakfast table and we make it almost everyday during Navratri. We love the flavor and texture that aloo, sabudana, and peanut add to the dish, and how it all feels complete and a whole lot flavorful with the final drizzle of lemon juice.
But a lot of people who complain of their sabudana khichdi turning out slimy or clumpy. And while this may be a common problem, it is actually quite easy to fix. In this article, along with the recipe, I am sharing 7 fool-proof ways to make the most perfect sabudana khichdi ever. No more clumpy, slimy, unevenly flavored sabudana ever!
Sabudana Khichdi is really like a pilaf or pulao made with sago pearls. Its simplicity is what sets it apart. But if not made right, it can turn into quite a disaster with sticky, clumpy sabudana thats overcooked. We are looking for a dish where each sago pearl is separate, perfectly cooked and has just turned translucent.
Sabudana: Also known as sago pearls. It is the hero ingredient. These come in three different sizes, but I think the medium ones work best for this recipe
Ghee: For flavor and richness. I love using my homemade ghee for the best results.
Spices: Cumin seeds or jeera, and curry leaves. It uses minimal spices because people traditionally eat it on fasting days
Potatoes: For texture and flavor
Peanuts: Adds some good fats, texture, and a lovely nutty flavor to each bite
Seasoning: Salt and sugar are added to season the dish
Lime juice and chopped coriander: Used as garnish for a hit of freshness. These are the perfect finishing touches
Sabudana Khichdi is a delicious meal by itself. Some people serve it with curd or yogurt but I prefer it as is. This khichdi is gluten free and can be made vegan by replacing the ghee with oil.
This article was researched and written by Urvi Dalal.
The post How To Make The Perfect Sabudana Khichdi appeared first on My Food Story.
Pottukadalai Chutney | Udacha kadalai Chutney Recipe with step by step pictures. You can eat coconut chutney with idli, dosa, vada, poori, Pongal, upma, bonda, goli baji, roti, chapatti, uttapam Pottukadalai Chutney Coconut chutney takes place in our breakfast menu quite often, since hubby loves it so much. I make quite a few variations to...
The post Pottukadalai Chutney (Udacha kadalai Chutney Recipe) appeared first on Yummy Tummy.
Mushroom Sandwich is a mild spicy sandwich made by grilling bread stuffed with mushroom and cheese. Mushroom Sandwich is healthy and a great choice for breakfast on weekends. It can be made in 35 minutes and tastes great when served hot.
It can be made easily with simple steps and you can make it in less than an hour. You can make this on weekends for breakfast as it feels warm and crispy. This is just healthy sandwich to make at home when you want something quick but filling.
[feast_advanced_jump_to]Mushroom Sandwich is made using bread, mushrooms, cheese and spices. The mushrooms gives mild flavour and the spices bring it alive. Cheese adds richness without making it too heavy. These ingredients come together to make a sandwich that tastes really great.
You just need to sauté the filling and stuff it between bread slices, this sandwich is quick and easy to make. The sandwich maker does the work of grilling it perfectly. The outside becomes golden and crispy while the inside stays soft.
The mushroom filling is the star of this sandwich. When you sauté mushroom on high medium flame it does not let out too much water and stays crunchy. Ginger garlic paste brings depth to the flavour. Jeera adds nice aroma that makes sandwich smell amazing while it cooks.
I usually make mushroom sandwich for weekend breakfast or when guests come over. Cheese melts slightly inside while bread turns crispy outside. You can skip cheese if you like and it still tastes good.
1.Heat oil in a kadai/pan - add jeera let it splutter, add ginger garlic paste let it splutter then add onion along with salt and fry till transparent. Then add capsicum saute for a minute, do not let it soften.
2.Then add cleaned and chopped mushroom, saute in high medium flame so that it doesn't let out much water. Saute for 2 minutes then add pepper powder and garam masala powder.
3.Saute for 2 minutes and switch off. Take bread slices, add generous amount of mushroom filling then sprinkle cheese to cover the stuffing.
4.Seal it with another slice of bread, spread butter on top.Preheat sandwich maker - add the bread slices and cook as per sandwich maker instructions until golden and crisp.
Cut and serve hot!
Serve mushroom sandwich hot right from sandwich maker. It tastes best when warm and crispy. You can cut diagonally and serve immediately. If you have leftover you can store it in container but it tastes best when fresh and hot.
Yes you can skip cheese and it still tastes good. The mushroom filling tastes great even without cheese.
Yes you can use any cheese you like. Cheddar or other melting cheese works well too.
You can use tava or griddle and press with spatula. It takes a bit longer but works fine.
Yes you can add tomato or corn but chop them fine. Don't add too much or bread tears while stuffing.
You can store it in container but it tastes best when fresh and hot. You can store the stuffing for 2 days in fridge but sandwich is best when served hot and fresh.
If you have any more questions about this Mushroom Sandwich Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Mushroom Sandwich Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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If you are looking for a cool, new sandwich recipe, then this jalapeno popper toastie is the one you need to try. Tangy, spicy, cheesy, and full of flavor and texture, I promise this high protein snack will become your new favorite.
I love snacks that feel indulgent but are actually secretly healthy. And bonus points if it’s also easy to make. And this jalapeno popper toastie is all of that and more. It’s cheesy, crunchy, a little spicy, tangy, and a total breeze to put together! Plus, all you healthy eaters are going to love it because it’s actually full of protein from the paneer and yogurt.
This is my kids’ current favorite breakfast, but it’s sooo delicious that the husband and I can’t help be secretly happy when the kids demand it 😛We like to keep it simple by eating this with just a drizzle of tomato ketchup but you can it with any dip you like. Make extras though because these disappear fast!!
Jalapenos: The hero ingredient! Cut into slices for a bit in every bite
Paneer: Cut into cubes. I have used homemade paneer, but store-bought works great as a replacement
Veggies: Red capsicum, green capsicum, and chopped onions for texture and flavor
Hung curd: Adds creaminess and freshness. You can swap with Greek yogurt
Cheese: Grated mozzarella cheese for lovely cheesy flavor and richness
Coriander leaves: Finely chopped for freshness in every bite
Seasoning: Oregano, chilli flakes, and salt for flavor and heat
Bread: I have used sourdough slices, but sandwich bread slices work just as well
Yes. You can bake them in a preheated oven at 200°C for about 8–10 minutes, or until the cheese has melted and the tops are lightly roasted. Keep an eye on them towards the end so the bread doesn’t get too dark.
Hung curd or Greek yoghurt works best because it is thicker and keeps the paneer filling from becoming watery. If using regular curd, strain it first to remove excess moisture.
Absolutely. Fresh jalapenos will give you a brighter, crunchier heat, while pickled jalapenos add a tangy flavour that works really well with the creamy cheese filling.
Make sure your hung curd or Greek yoghurt is thick and avoid adding too much filling to each slice. Also, serve the toasties soon after air frying while the bread is still crisp.
The paneer filling can be made up to 1 day ahead and stored in an airtight container in the refrigerator. This makes these jalapeno popper toasties especially handy for busy mornings, quick lunches or when you’re making a larger batch for a party.
For the best texture, assemble the toasties just before air frying. Keep the bread, paneer filling, jalapenos and extra mozzarella separate until you’re ready to cook. You can also chop the vegetables and paneer a few hours ahead and refrigerate them separately. This way, all you need to do is assemble, air fry and serve.
This jalapeno popper toastie is one of those recipes that is simple yet delicious enough to become a favorite. I love preppign everything in advance and then simply assembling them for my kids’ tiffins. It honestly makes life so simple.
If you make this high protein toastie, don’t forget to DM the pictures @my_foodstory. Happy cooking!
This article was researched and written by Urvi Dalal.
The post High Protein Jalapeno Popper Toastie appeared first on My Food Story.
These Broccoli Paneer Parathas will feel like a welcome change if your breakfast routine has been stuck on the same aloo paratha for months.. They’re packed with protein, easy to make, and work just as well on the breakfast table as they do in a tiffin box.
These paneer broccoli parathas are what I make when I want breakfast to be filling, nutritious, and something my kids will actually eat without negotiating. The combination of paneer, broccoli, and melted mozzarella inside a crispy paratha covers protein, greens, and flavour all in one go, which on a busy morning is exactly what I need.
If your mornings usually start with parathas or theplas, you need to give this broccoli paneer paratha recipe a shot. It takes about 20 minutes, and they’re perfect for a quick breakfast, lunch, or wholesome weeknight meal.
Broccoli Florets: Finely chopped.
Paneer: Grated. Adds creaminess and protein
Onion: Finely chopped and adds a little sweetness and crunch
Mozzarella Cheese: It’s low calorie but adds a lovely flavor, especially if making for kids. You can replace with regular processed cheese in a pinch, but mozzarella works better
Italian Seasoning: Mixed into the stuffing for a subtle herby flavour
Flour: I have used whole wheat flour for more nutrition but whole purpose flour works if that’s all you have
Coriander Leaves: Finely chopped for freshness
Ghee: For frying the parathas. You may use a neutral-flavored oil but ghee adds extra flavor and richness that works really well with these parathas
Salt: For seasoning
Yes. Use firm tofu, grate it the same way, and squeeze out any excess water before mixing it into the filling. The texture will be slightly different, but it works well, especially with the mozzarella and Italian seasoning holding everything together.
Three things help. Chop the broccoli very fine, so no large pieces are poking through, don’t overstuff the paratha, and make sure you pinch the dough closed tightly before you start rolling. Roll gently from the centre outward rather than pressing hard, and dust with flour if it starts sticking.
You can, but thaw it completely and squeeze out all the excess water first. Frozen broccoli releases a lot of moisture, and if that water gets into the filling, the paratha will turn soggy, and the dough will tear while rolling.
Finely chopped spinach, grated zucchini (squeeze out the water first), or even finely chopped mushrooms all work well with the paneer and mozzarella. The idea is to use a vegetable that’s mild enough to blend into the filling without overpowering the cheese and paneer.
Usually this means the dough is either too dry or rolled too thin. Make sure the dough is soft and pliable, not stiff. Also check if you’ve overstuffed the paratha, too much filling stretches the dough beyond what it can handle and causes cracks.
These paneer broccoli parathas don’t need much on the side, but here are a few ways we enjoy them:
Broccoli has more protein per calorie than most vegetables. A cup of chopped broccoli has about 2.5 grams of protein, which is unusually high for a vegetable. Combined with paneer and mozzarella in this paratha, each one packs a surprisingly solid amount of protein for what looks like a simple stuffed flatbread. It’s one of the reasons broccoli is so valued in vegetarian cooking, it packs so much nutrition without changing the flavour of whatever it’s mixed into.
These broccoli paneer cheese parathas have made our mornings a lot easier and a lot more nutritious. If your family loves stuffed parathas, give this filling a try, and I think it’ll quickly earn a spot on your table. Share your pictures with me on Instagram @my_foodstory when you make them.
This article was researched and written by Harita Odedra.
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By BarbecueBible.com
What could be better than corned beef? Corned beef hash!
And what could be better than corned beef hash? A corned beef hash burrito!
Yes, breakfast on the grill or griddle is a thing, and no one does it better than our own Steven Raichlen. An inveterate early riser, Steven loves nothing better than to greet the new day by firing up the grill. (Early?—we routinely get emails from the guy at 4:30 a.m.)
Which brings us to Steven’s favorite Irish / American / Mexican mashup: the corned beef breakfast burrito.
First the corned beef. This salt- and spice-cured beef has a long history in Ireland, with an early reference appearing in a satirical poem from the 12th century. Corned beef isn’t hard to prepare from scratch (to learn how, click here), but you can make excellent burritos with store-bought corned beef. That’s what we call for here.
Next comes the burrito, which you’ll recognize as a large flour tortilla stuffed with meat, cheese, refried beans or other savory fillings. What you may not know is that the burrito takes its name from the Spanish word for “little donkey.” The tightly rolled tortilla resembles the bedrolls traditionally tied to the backs of pack donkeys. Huh! We didn’t know that either.
As for hash, it derives from the French word hacher—“to chop,” literally—the same origin as our word hatchet. For that’s what hash is, meat, potatoes, onions and other flavorings chopped into pieces and pan-fried in a skillet.
Whew—all this word play is making us hungry. So it’s time to fire up your griddle and make the best breakfast ever: a corned beef breakfast burrito.
Recipe
Corned beef hash, potatoes, peppers, and jalapeños are wrapped in flour tortillas with grated cheese, then browned on a hot griddle until crisp.
A big thank you to Wildfire Outdoor Living for sponsoring this cook.
Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.
The drop-in griddle will turn your Wildfire gas grill into a full-fledged kitchen for breakfast, lunch, and dinner. You can enjoy pancakes and bacon for breakfast, smash burgers for lunch, or stir-fry for dinner, all on the drop-in griddle.
Looking for more recipes like this? Browse our Recipe Index for grilled, smoked, and live-fire favorites.
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These Savory Garlic Oats with mushroom and a masala fried egg is healthy and delicious way to switch up breakfast when you are bored of regular sweet oatmeal.
We eat a lot of oats in all forms, but lately I’ve been really tired of eating them sweet. So I started experimenting with a lot of savory oat recipes which are just as satisfying but healthier. Plus, you are totally omitting out the 2-3 teaspoons of sugar you might normally add to your oatmeal.
If you’re not really a savory oatmeal person, then I think this recipe is about to change that. Imagine warm, creamy oats with a lovely garlicky flavor, with mushrooms, a perfect runny egg, and topped with chilli oil. Sounds heavenly, right? These savory garlic oats are versatile and how! Make it a breakfast salad bowl with mixed greens or toss it up with some spices to quirk things up! Because who doesn’t want oats with a twist for breakfast?
Oats: I have used instant or quick oats for this recipe as they cook quickly, which makes them super convenient. You could also use rolled or steel-cut oats, just remember to adjust the cook time accordingly
Oil: Olive oil for it’s neutral flavor, but you could use peanut, canola, sunflower, vegetable, etc.
Garlic: Finely chopped for lots of flavor and aroma
Mushroom: Adds a lovely smokey flavor and sneaks in extra nutrition
Eggs: Half-fried until the yolk is cooked but still runny.
Chilli oil: For some heat. You can use red chilli powder instead
Water: To cook the oats
Seasoning: Salt and pepper for flavor
Pressure cooking oats make them cook super fast. But you can boil the oats in water until it’s cooked through and reaches the desired consistency.
They can make a nutritious breakfast, especially when paired with protein and vegetables. Oats provide fibre and the egg and mushrooms add protein and other nutrients.
I tried to keep this savoury oatmeal recipe healthier by not adding any cheese. But believe me a dash of grated cheddar cheese really takes things to a whole new level!
If you make this oatmeal for breakfast, do send me your pictures over on my Instagram @my_foodstory.
This article was researched and written by Urvi Dalal.
The post Savory Garlic Oats with Egg and Mushroom appeared first on My Food Story.
This Mexican oatmeal bowl recipe is savoury, spiced, and loaded with toppings that make it feel more like a taco bowl than a bowl of oats.
Oats for breakfast don’t have to mean the same old sweet porridge every morning. This Mexican oatmeal bowl is a really fun way to eat oats if you’ve never tried them savoury before. The oats in the recipe are cooked with garlic, taco seasoning, paprika, and a squeeze of lime, and then topped with things like corn salsa, avocado, cheddar, and jalapenos. It takes about 15 minutes and feels a lot more like brunch than a regular bowl of porridge.
The recipe is completely customisable, so you can top it with whatever you enjoy. If your family already loves our high protein dosa or moong dal chilla for breakfast, this oatmeal bowl makes a really nice change on mornings when you want something quick and different.
Oats: I have used rolled oats which I have pressure cooked to help them cook fast and come to the perfect consistency.
Garlic: Minced and sautéed before the oats go in.
Seasoning: Taco seasoning, paprika powder, lime juice, and salt. These give the oats their Mexican flavour.
Toppings: Corn salsa, grated cheddar, avocado, and jalapenos.
Oil: For sautéing the garlic.
It has a mild warmth from the taco seasoning and paprika, but nothing overpowering. If you want more heat, add extra jalapenos on top or a dash of hot sauce. If you’re making this for kids or someone who doesn’t like spice, reduce the taco seasoning slightly and skip the jalapenos.
No. Quick cooking oats don’t need soaking. They cook in just 3-4 minutes once the water comes to a boil. That’s what makes this recipe so quick.
Steel cut oats need significantly more time and water, so the recipe would need to be adjusted quite a bit. You can use instant oats for the recipe though.
Yes. Just skip the cheddar or use a plant-based cheese, and make sure your taco seasoning doesn’t contain any dairy. Everything else in the recipe is already vegan.
These Mexican oats are a complete breakfast on their own, but here are a few ways to make the morning even better:
Oats are one of the few grains that actually lower cholesterol. They contain a soluble fibre called beta-glucan that forms a gel-like substance in your gut, which binds to cholesterol and prevents it from being absorbed into the bloodstream. Studies have shown that eating just 3 grams of beta-glucan a day, roughly one bowl of oats, can reduce LDL cholesterol by 5-10%.
If you’ve been eating oats the same sweet way every morning, give this savoury breakfast oatmeal bowl a try and see how you feel about savoury oats. I think one bowl is all it’ll take to convert you. Share your bowls with me on Instagram @my_foodstory when you make it.
This article was researched and written by Harita Odedra.
The post Mexican Oatmeal Bowl | Savory Oatmeal Recipe appeared first on My Food Story.
If you are looking for egg breakfast ideas, then you are in the right place. Here are 17 quick and easy egg breakfast ideas that are high protein and healthy!
Eggs are one of the most popular choice of breakfast, and I think it’s for all the right reasons! Firstly, egg breakfast recipes are quick and easy to make. Most often 15 minutes is all you need to put together an egg breakfast dish. And honestly, that is such a blessing on rushed weekday mornings. Secondly, eggs are so versatile and you can cook them in so many different ways. Which means you will never be bored eating eggs for breakfast again. From the simple boiled egg or poached eggs to omelette, shakshuka, fried, and frittata, you have an egg recipe for each day of the week.
And lastly, eggs are so incredibly healthy! They’re high in protein, full of good fats, and come loaded with micro nutrients. All of these things make them ideal to eat at the start of the day.
Being a big fan of eggs for breakfast myself, I had to create a post with all of my favorite egg breakfast recipes. These are all incredibly easy to make, come together quickly, and we have tested multiple times. so you know they’re both fool-proof and delicious. So if you are looking for egg breakfast ideas or high-protein egg recipes to start your right, look no further because this post has you covered!
The post 17 Egg Breakfast Recipes to help meet your protein goals appeared first on My Food Story.
These Air Fryer Poached Eggs recipe is the easiest, fool-proof way of poaching eggs. They come out perfectly every time, you don’t even need to stand at the stove, and make your mornings a lot easier!
These air fryer poached eggs have made mornings so much simpler in our house. I no longer have to watch over the boiling water on the stove, or stress about swirling it at the right time. All you need is a ramekin, an egg, and 6 minutes in your air fryer. The eggs come out with perfectly set whites and a soft, runny yolk every single time.
We make eggs almost every day at home, and therefore I have come up with several different ways to enjoy them. My chilli oil fried eggs, mayak eggs, and Kerala egg roast have been my go-to recipes for a long time. And now this poached eggs recipe is one of the simplest of the lot. It’s a great one to have in your breakfast rotation when you want something healthy with zero fuss.
Eggs: Fresh eggs work best because the whites hold together better and give you a neater poached egg.
Water: You’ll need boiling water to create the hot water bath inside the ramekins while the eggs cook in the air fryer.
Salt: Optional, for seasoning the eggs before serving.
At 200°C, air fry the eggs for 6 minutes for set whites and soft, runny yolks. If you prefer a firmer yolk, add another 1-2 minutes of cooking time. But each air fryer is different, so you may need to experiment with the timing to achieve the best results in yours.
Yes! Poached eggs can be made ahead of time and stored in the fridge for up to 2 days. Once they’re cooked, gently transfer them to an ice water bath to stop the cooking process. When you’re ready to serve, reheat them gently in warm water for a minute or two.
Lightly grease the ramekin with a little oil or butter before adding the boiling water and egg. This makes it much easier to gently scoop the poached egg out once it’s cooked. A silicone spatula or slotted spoon also helps when removing the egg.
Air fryer poached eggs are best served warm, with something to soak up that runny yolk. Here are a few easy ways to enjoy them:
That little white string attached to the yolk is called the chalaza. It might look like a piece of egg white that needs to be removed, but it actually has an important job. The chalaza anchors the yolk in place and helps keep it centred inside the egg. You will usually notice it more clearly in very fresh eggs, and that’s actually a good thing. A prominent chalaza is one of the little signs that your egg is fresh. So the next time you crack an egg and see that white, stringy bit, leave it there.
If you’ve always thought poaching eggs was too fiddly or complicated, these air fryer poached eggs are about to change your mind. Make them for breakfast, add one to a salad, or pile one onto toast when you want something simple but satisfying. /Once you try this method, poached eggs might just become one of the easiest ways to cook eggs. Tag me on Instagram @my_foodstory when you try it.
This article was researched and written by Harita Odedra.
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Black Rice Aapam is a wholesome twist to the traditional south indian favourite (rice aapam), made with nutrient rich black rice also known as “the forbidden rice”. The naturally earthy, nutty flavour of black rice gives these Aapams a unique depth of flavour and more intense taste than the white rice Aapams. Light, flavourful and...
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Crispy, nutritious and such an easy breakfast – Instant Ragi Dosa is best enjoyed with coconut chutney and podi. One of my favourite millet recipes and a really easy way to incorporate them in your diet.
We’ve spoken about how I’m trying to incorporate more millets in my diet and this by far is my favourite recipe. In fact now that I think about it, Ragi or Finger Millet is my most used millet. Because its so easy to incorporate – I use it to make ragi crepes, pancakes, cake and even ragi soup.
And today I have this delicious Instant Ragi Dosa for you – a super healthy, hearty breakfast that takes minutes to put together. Dosa is our go-to breakfast on my days and we do a lot of different kinds – regular dosa, oats dosa, banana dosa, millet dosa with a fermented batter, neer dosa, banana dosa and chilla. This Ragi Dosa is a current favourite because its more filling than regular dosa, doesn’t need fermentation and is a great way to incorporate ragi into the diet.
If you want to learn more about millets, including the types, how to cook them, ideas to include them in your diet and a lot more, make sure to check out my Millets 101 article.
Here’s a quick picture of all the ingredients you’ll need for ragi dosa. Ragi flour or Finger Millet Flour is easily available at most places these days.
Ragi flour: Aka finger millet flour. It’s easily available in most stores both online and offline in India. If you’re outside India, you should be able to find it in any Indian supermarket near you
Semolina: Rava or semolina helps achieve that lacy, crispy texture of dosa. It also gives the dosa batter more body and prevents the dosa from falling apart
Rice flour: Helps make the batter light and airy and the dosa crispy
Onions: For texture and flavor in ever bite
Greens: Chopped coriander leaves and curry leaves add a lovely earthy flavor and freshness
Ginger: Finely chopped for flavor and aroma
Green chillies: Finely chopped for a kick of heat
Salt: For seasoning
Oil: Any neutral-flavored oil helps to prevent the dosa from sticking and makes it crispy. You can also use butter or ghee instead
Yes, ragi dosa is much healthier than regular dosa thanks to its higher fiber content, and more nutrients such as calcium and iron.
If your ragi dosa is sticking to the pan, the pan may not be at the right temperature or the batter may be too thick. Make sure the pan is well heated, use a thin, pourable batter, and avoid flipping the dosa until the edges are crisp and naturally start to release. If you’re using cast iron, a well-seasoned pan also makes a big difference.
Yes, you can make instant ragi dosa without rava or semolina, but the dosa may be slightly less crispy and can be more delicate. Rava adds structure and helps create crisp edges, so if you leave it out, make sure the batter is thin and cook the dosa a little longer until it releases easily from the pan.
Instant ragi dosa tastes best hot and crisp, straight off the pan. Here are a few things you can serve it with:
This dosa is really versatile. You can also add some grated carrots or thinly sliced cabbage to the batter. Another great addition is to stuff the dosa with grated paneer, or crack an egg on it while its cooking. Choose from my trio of chutney recipes for a super delicious breakfast.
This article was researched and written by Urvi Dalal.
The post Instant Ragi Dosa | Crispy and Lacy Finger Millet Dosa appeared first on My Food Story.
These potato waffles have made breakfast so much easier on busy mornings. A handful of ingredients, a waffle maker, and about 25 minutes are all you need to get something hot, cheesy, and filling on the table.
My kids are obsessed with these cheese potato waffles and honestly, so am I. They’re crispy, cheesy, and I manage to get broccoli into them without anyone complaining. The waffle maker does most of the work, which means I’m not standing over the stove on busy mornings, and that’s always a win.
If your mornings need a breakfast that’s quick and homemade but still gets everyone excited, give these a try. If our high protein dosa or moong dal chilla are already part of your morning routine, these potato waffles make a really nice change when you want something different.
Potato: rated into julienne-like strips.
Cheese: A mix of grated mozzarella and a processed cheese cube.
Egg & Milk: These bind the batter together and keep the waffles moist on the inside.
Broccoli: Cut into tiny bits and mixed right into the batter.
Tapioca Flour: Helps the waffle hold its shape and adds crispiness to the outside.
Seasoning: Salt, crushed pepper, grated garlic, and a pinch of Kashmiri chilli powder for colour.
Oil: Any neutral cooking oil like sunflower for greasing the waffle maker.
Think of a crispy hash brown but in waffle form, with melted cheese running through it. They’re crispy on the outside, soft and cheesy on the inside, and have a gentle garlic and pepper flavour. Kids love them because they taste like a treat, and parents love them because they’re actually a proper breakfast.
Make sure you’re oiling the waffle plates generously before each waffle. Also let the waffle maker heat up fully before adding the batter. If you’re opening it too early, the waffle hasn’t had time to set and will stick and tear. Give it a full 3 minutes before checking.
I haven’t tried making it without eggs. But you can try using a tablespoon of yogurt or an extra tablespoon of tapioca flour as a binder instead. The waffle may not hold together quite as well, but with the cheese and tapioca flour already in there, it should still work.
You can cook them as pancakes on a hot tawa or pan. Flatten the batter into thin rounds and cook on medium heat with a little oil until golden on both sides. They won’t look like waffles, but the taste will be the same.
These potato waffles are great on their own but even better with a few things on the side:
Potatoes contain every nutrient a human needs to survive except calcium and vitamin D. In the 1800s, entire communities in Ireland and parts of South America lived almost exclusively on potatoes and milk for decades. The potato provided the carbohydrates, protein, fibre, and vitamins, while the milk filled the calcium gap. No other single vegetable comes close to being that nutritionally complete.
Mornings are chaotic enough without breakfast adding to the stress. This potato waffles recipe has taken that pressure off in our house, and I think they’ll do the same in yours. Let the waffle maker do the work, enjoy your chai, and put something hot and homemade on the table without the fuss. Tag me on Instagram @my_foodstory when you make them, I’d love to see how yours turn out.
This article was researched and written by Harita Odedra.
The post Crispy Potato Waffles (Hash Brown Waffles) appeared first on My Food Story.
Poha Recipe is a popular breakfast made using flattened rice or poha, onion, spices and herbs. This Kanda Poha is a traditional authentic staple breakfast popular in Maharashtra. This takes just few minutes to put together and is perfect for breakfast.
Poha is a widely popular breakfast throughout India. This is a tasty dish which is wholesome, filling and nutritious too. Kanda Poha is easy to make, filling and comforting for breakfast, needs no side dish also.
[feast_advanced_jump_to]Poha Recipe is made using flattened rice flakes, onion, spices and herbs. It is one of the easiest breakfast that even beginners or bachelors can try at home. This is Kanda Poha - 'Kanda' in Hindi means onion and 'Poha' is flattened rice flakes.
This Poha Recipe can be had for breakfast or snack or even for dinner. You can serve it as such or pair it up with any chutney of your choice. You can even garnish with some sev on top while serving, makes it taste so good with a crunch.
This Poha Recipe is highly nutritious yet light on the tummy making it ideal for snack or breakfast too. Roasted peanuts adds a nice flavour and crunch to this dish. You can replace it with cashews too. Poha with a cup of hot filter coffee is all that I want to curl up on a lazy weekend morning.
Flattened rice flakes or beaten rice absorbs water or milk easily so suitable for upma, vada, payasam etc. Many recipes can be made using rice flakes and it can be used to grind idli, dosa and appam batter to give it a spongy texture.
Quick recipes like sweet poha with jaggery or aval urundai can be made for evening snacks. Poha Chivda can also be made by deep frying poha and adding spices and nuts.
Poha means flattened rice flakes or also called as beaten rice or parched rice. It is called by different names : aval(tamil), atukulu(telugu), chirea(bengali), pauwa(hindi) etc. Poha is easily digestible and healthy too. Poha is usually crisp, thin or thick when soaked becomes soft and easy to cook.
1.Soak 1 cup poha in water for 2-3 minutes. I used thick poha (which I had in hand) so I soaked for 3-4 minutes. If its thin poha you can soak it for 2 minutes that is enough else it will become mushy.
2.Drain water rinse it well and set aside.
3.When you press with your fingers it should be soft and not mushy also it should not be stiff. If it is still stiff then soak for 2 more minutes. Make sure not to make poha mushy so take care while soaking.
4.Add salt to taste and ¼ teaspoon turmeric powder.
5.Mix it well toss for even mixing. Set aside.
6.Heat oil in a pan - add 2 tablespoon peanuts, roast until crisp. Transfer to a plate and set aside.
7.In the same pan add 1 teaspoon mustard seeds let it splutter then add ½ teaspoon cumin seeds let it crackle then add few curry leaves and 1 green chilli, give a quick saute.
8.Now add 1 medium onion chopped.
9.Saute until it turns transparent.
10.Add soaked and drained poha.
11.Give a quick mix.
12.Cook covered for 2 minutes. If you feel its too dry you can sprinkle little water then cook covered.
13.Now open give a quick mix. Adjust salt at this stage.
14.Add roasted peanuts, 1 tablespoon coconut, 1 teaspoon lemon juice and 1 tablespoon coriander leaves.
15.Give a quick mix and switch off.
Enjoy poha hot!
Serve it hot with a lavish sprinkle of sev and coriander leaves.
Poha can be stored for a day in room temperature not exactly a day may be for 10-12 hours depends on your climatic conditions too. After that refrigerate it, and while you serve you can reheat and serve it hot.
Poha recipe is prepared by first soaking and draining poha then cooking along with tempering spices and onion. Finally garnished with coconut and coriander leaves.
Poha can be served along with chutney or garnished with sev and coconut.
If poha is soaked for more time it turns mushy so take care while soaking and draining. Soak poha for 2-3 mins according to the variety you use.
Poha which is not usually soaked, cooked properly tastes chewy and hard. So make sure to soak poha for the desired amount of time.
If you have any more questions about this Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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Podi Idli is a great South Indian breakfast that cab be made quickly with leftover idlis or mini idlis. It is made by tossing steamed idlis over a basic tempering along with a spicy ground lentil condiment called podi. These serve as a great snack too, kids will love it.
Podi idli is so tasty and a comforting food made with leftover idlis or mini idlis. I have always wondered how our elders turn even the leftovers to such tasty snack and avoid food wastage. So I have also stuck to this rule of no food wastage as far as I can.
[feast_advanced_jump_to]Podi is a spicy condiment made using lentils. Idli is steamed rice cakes. So idlis tossed in podi is popularly known as Podi Idli. It is a quick South Indian breakfast made using left over idlis. Later hotels started to fancy it using mini idlis.
I started making podi ever since mittu started eating idli podi. I usually make a simple version in dosa tawa itself. But later when I tasted in restaurants and seeing kids enjoy it now this is the version I am making and everyone at home is a fan of it.
The key to a perfect tasting podi idli is idlis should be firm and podi should be slightly coarse. You can refrigerate the idlis for a while to make it a bit firm so that they don't crumble while tossing.
I always use homemade idli podi as it tastes great and is less spicy. I always have a batch of homemade idli podi as we aren't big fans of store bought ones. Once I see the bottle nearing to finish I make a fresh batch and store.
Over the years I have made so many versions of idli podi but the one posted here is our staple. For a change I try different varieties but finally come to our family staple recipe.
1.To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.
2.Add 1 small sprig curry leaves, let it splutter.
3.Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.
4.Saute until it turns transparent. Do not let it soften it should be slightly crunchy.
5.Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.
6.Add 1 ½ tablespoon ghee.
7.Give a quick mix.Toss in high flame and switch off.
Serve podi idli hot!
Serve podi idli hot or warm for the best taste. Enjoy it as a breakfast, snack, or light dinner. It also tastes delicious with a cup of filter coffee or masala chai. Garnish with fresh coriander leaves and a drizzle of ghee for extra flavour.
Yes. Leftover or a day-old idlis works very well because they hold their shape and absorb the podi without becoming mushy.
Yes. Podi idli is a great lunch box recipe because it stays great and flavorful even after cooling.
It means there wasn't enough oil or ghee, or too much podi was used. Add a little more sesame oil or ghee and toss again for a better coating and to avoid drying.
If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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