Malida is traditional konkan recipe made as a breakfast/Snack or sometime on special occasions. It has many versions and some view it as a comfort food when they use leftover chapati’s to make this recipe. In this recipe we will make it using rice flour in an authentic way as it is usually made. You can also make the Malida recipe using wheat flour and I will show it in the forthcoming blog posts.
The most important ingredient in a Malida recipe is Coconut and as coconuts are found in abundant in konkan region, this special dish is a local delicacy. Try the Mangalore famous Banana Buns recipe or Soft Idli Recipe made without Baking Soda. I will show you 2 methods to prepare Malida/Maleeda, one using the Steam cooker and another through regular vessel.
Jaggery 250 gm
Rice flour 250 gm
Coconut 1 large grated or powder
Water 1 cup
Raisins 50 gm
Salt 1 spoon
Cardamom powder 1 spoon
Fennel seeds powder 1 spoon
Firstly, Add rice flour in a bowl
Now Add salt in water and dissolve it
Secondly, Sprinkle the salted water in the rice flour bowl and mash it continuously to mix it thoroughly.
Method 1: using steam cooker add water upto the specified limit and place the rice flour mixture in the cooker shelf’s and cook for 5 min on full flame while checking the water in the pan.
Method 2: Using a vessel, add 1 ltr water and rice flour mixture and cook for 5 min on full flame
Cook the rice flour until it forms balls when checked with fingers
Take off stove
In a bowl add the cooked rice flour
Similarly, in a bowl add grated coconut and grated jaggery and mix it well
Add the jaggery and coconut into the cooked rice flour bowl
Idli is a popular breakfast recipe in India often served with chutney and served across all the restaurant’s as a breakfast and sometimes as a snack. Today, we will prepare Idli recipe without using soda which is as tasty and yummy as the one served in hotel or restaurant’s. Also, we will prepare the lip smacking green chutney along with the Idli recipe.
Watch the Idli recipe made without using Soda: Idli Recipe
To prepare Idli, rice is first soaked in water and then grinded to get the batter. Later we need to steam cook the batter in a vessel to make Idli’s. The chutney has coconut and green chillies along with other spices to get the perfect taste and goes well with the steaming hot Idli’s. This Idli recipe is prepared without using soda. Checkout the popular -> Mangalore Banana Buns
Firstly, we will prepare the Idli’s as per the below method and then we will proceed with preparing the chutney.
Ingredients for Idli Batter:
Dosa Rice Rawa 500gm (Rice is washed and then drained for 30 min in a strainer and dried in open air and grinded a little for about 10 sec to obtain a thick powder)
Urad dal 100 gm soaked in water for 6-8 hrs
Cooked Rice 1 and 1/2 cup
Poha 1 cup soaked in water
Grated coconut 1
Method for Idli:
Firstly, In a mixer jar
Add grated coconut and cooked rice
Also add urad dal and poha
Add lukewarm water for fluffiness(No soda is used)
Secondly, Grind it to a very thin paste
Take the grinded paste in a vessel
Add rice rawa
Now Add lukewarm water
Mix it thorughly
Keep the vessel aside in a warm place for 10-12 hrs
Chana or Chickpea is a pulse from a legume plant. Various cuisines have lots of dishes around chickpea. Similarly Indian cuisine offers main course as well as snacks and breakfast dishes made using chana as it is popular in India. In this recipe, we will prepare a breakfast dish using Chana or Chickpea called Usali or Usal, its a tangy and spicy Nashta recipe.
In this Nashta recipe, firstly, we pressure cook chana and later we cook it in spices like mustard, curry leaves to enhance the flavour along with other spices to make Chana Usali. Checkout my Tasty Banana Breakfast Recipe, you will love it.
Onion 2 large chopped
Chickpea 1/4 kg Soaked in water for 8 hours
a piece of ginger
1 lemon juice
Salt 1/2 tbsp
Coriander leaves a few
Green chilly 8
Curry Leaves a few
Water 1/4 ltr
Oil 4 tbsp
Mustard Seeds 1/4 tsp
Turmeric Powder a pinch
Firstly, Take the soaked chickpea and add to cooker vessel
Add salt and 1/4 ltr water cook until 6 whistles
If water still is not dried then you can dry it by cooking a little more with the lid open
Secondly, Heat a pan and add oil and add mustard seeds
Now add curry leaves
Add chopped green chilly and stir a little
Later add chopped onion
Roast it further until onion changes to golden brown on full flame
Add Turmeric powder, ginger paste and coriander leaves, add salt if required as per taste
Similarly, add chickpea to the pan on full flame and stir well for 1 min
Close the lid on medium flame allow it to cook for 5 min
Take off stove
Finally, Add 1 lemon juice to the pan and mix it well
Serve Hot. Tangy, Spicy flavorful healthy breakfast recipe is ready.
Summer has already arrived and so does a lot of options to try for summer drinks. Isabgol or Psyllium Husk is one such natural healthy ingredient which is used to make Sharbat or Drink recipe usually in summer. It is known as Isabgol bhusi in hindi and is used in many healthy drinks. It has many versions like the plain simple mixed in water with sugar or mixed in milk with/without sugar.
In this recipe we will prepare Sherbet using Isabgol bhusi or Psyllium Husk which is healthy cooling drink prepared usually in summer. Here we have added milk along with saffron or Jaffran/Kesar to flavour the recipe, alternatively we can also use cardamom or fennel seeds powder. Try the Healthy Sweet Recipe: Mung Kheer and Gajar Kheer
Isabgol bhusi/Psyllium Husk 2 tbsp
Milk 250 ml
Sugar 2 tbsp
Cold water 1 or 2 glass
Saffron/Kesar a few threads (Optional) or Cardamom powder/Rose syrup/RoohAfza
Firstly, Take 2 tsp isabgol husk
In a small bowl add saffron and a little milk and keep aside for 30 min so that it colours
Secondly, In another vessel
Similarly, Add water 1 or 2 glass
Further Add isabgol
Mix it well
Isabgol Sherbet is Ready.
Most Importantly, Do not refrigerate.
As mentioned before, this recipe can also be readied using water instead of milk to suit specific tastes and the use of flavour is as per the above mentioned natural flavours.
Mung Beans also known as Moong is part of the legume family and is a popular ingredient in many asian dishes. Various curries and Breakfast recipes have Mung as the main ingredient. This Kheer/Payasam Breakfast Recipe is made as per traditional method which involves usage of mung beans, coconut milk and special method of preparation.
Kheer is a widely popular sweet recipe usually made on special occasions and festivals. The main ingredient in a kheer is milk which can be dairy milk or milk obtained from vegetable sources like coconut. Similarly, Rawa/Sooji is also used along with dry fruits. Mung kheer/payasam recipe is ideal for Breakfast or as a sweet recipe. Try unique Cucumber/Kakdi Dosa Recipe: Cucumber Dosa
Green Gram 200 gm
Fennel seeds 1 tbsp
Cashewnuts 50 gm
Semolina 250 gm
Coconut 1 and 1/2 large grated
Black Cardamom 1
Salt 1/2 tsp
Jaggery 300 gm
Ghee 2 tbsp
Firstly, In a mixer jar
Add grated coconut, both cardamom’s, fennel seeds with 1/4 cup water and grind to a thick paste
Secondly, Using a strainer and 500 ml water extract coconut milk from the grinded paste and keep it aside
In a Cooker
Add green gram and 1/2 of the coconut milk
Cook until 4 whistles to cook the green gram (Tip: green gram should not break and must be soft) and keep it aside
In a small vessel
Add 1 tbsp ghee and cashewnuts
Roast it further for 10-15 sec on full flame and keep it aside
Heat a vessel
Add remaining half of the coconut milk and another 300 ml water
Now add jaggery powder and cook until it boils on full flame (Most Importantly, Do not add regular jaggery while cooking, add it only at the end after the vessel is taken off stove and cooled)
When it starts boiling, add the cooked green gram and mix it well
Allow it to boil for a second time and while boiling add roasted Sooji/Rawa (Roast rawa before for 30 sec on medium flame)
Mix it thoroughly
Cook for 2 min on full flame while constantly stirring it
Further, add cashewnuts and 1tbsp ghee
Later on medium flame cook for further 2 min with lid closed.
Indian breakfast recipes are usually categorised into 2 major categories, firstly the various Indian breads recipes and secondly into non-bread like the ones using other forms of Wheat or Rice based products. Semolina which is a wheat product is used in this indian breakfast Sheera recipe. Have you tried the delicious Carrot/Gajar Poori Recipe: Carrot puri Recipe
Upma or Uppittu is the spicy version of Sheera. Sheera is one such Indian recipe using Sooji/Rawa/Semolina as a Breakfast/Sweet/Snack. This recipe is unique as the food colour used in this recipe is extracted from a vegetable and is completely natural. Likewise, There are many recipes that need Rawa/Sooji as the main ingredient which can be a dessert like Sooji Ladoo or some indian breads like Chapati and roti use Sooji along with Wheat or Rice Flour.
Semolina/Sooji/Rawa 300 gm
Cashewnut 25 gm
Peas/Matar 150 gm
Raisins/Kishmis 25 gm
Almonds/Badam 30 gm
Cardamom Powder/Elaichi Powder 1 spoon
Milk 300 ml
Sugar 200 gm
Salt 1/2 spoon
Ghee/Clarified Butter 100 gm or 100 ml Oil
Water 300 ml
Firstly, In a mixer jar
Add peas, 1/4 cup water and grind it to a fine paste
Further, Heat a tawa/pan
Add rawa and roast until 2-3 min on full flame with constant stirring and keep it aside
Similarly, Heat a pan and on full flame
Now add cashewnuts and raisins
Roast it for 1 min while stirring it constantly
Now add milk, water and mix it
Add cardamom powder.
Similarly, add peas paste and mix it well.
Cook it further until it boils
Later add Sooji/Rawa and most importantly stir mix it thoroughly to avoid forming lumps
Firstly, On low flame, close lid and cook for 2 min
Add the sugar powder and mix it thoroughly
Secondly, On medium flame, close lid and cook for 1 min.
Tasty Sooji/Rawa Sheera is Ready. Natural food colour is used in this recipe.era
Dosa is a popular Indian breakfast recipe that is served with chutney. There are lots of varieties of Dosa made with different ingredients used in the batter like rawa dosa, masala dosa, onion dosa and many more. In this recipe, I will show you a different and unique variety that is Cucumber or Kakdi Dosa along with Coconut/Nariyal Chutney. Chatni as it is commonly known as is a tangy and spicy side dish served with varied breakfast dishes. For delicious Gajar Halwa Puri breakfast recipe check here : Carrot Halwa Poori
In this recipe, Firstly we grind chopped cucumber along with rice to form the batter and then cooked on a tawa to get the piping hot kakdi dosa and tasty nariyal chutney. Secondly, to prepare the chutney, we need grated coconut, coriander leaves and ginger garlic paste along with other spices as mentioned below:
Indian cuisine offers vast options in food and particularly breakfast dishes. Likewise, this is one such popular breakfast recipe of Karnataka. Buns are indian flat bread. Banana Buns are similar to poori’s but the key difference here is the thickness which is due to the banana’s used. These are famous as Mangalore Buns. Try this unique Halwa Recipe
This is a popular breakfast recipe which is also made as a snack and served with Tea. This dish is one of my favorite’s and initially I thought this to be a difficult recipe but it is as easy as making Roti or Chapati. In this recipe, Banana is mashed and added to the flour with curd and kneaded to form a dough. Later small poori like buns are rolled out and deep fried in oil. The buns are tasty, soft and usually served with chutney. So lets begin the recipe and comment below your thoughts about this dish.
Maida (Refined wheat flour) 250 gm
Curd 2 tbs
Clarified Butter 2 tsp
Grated Jaggery 2-3 tbs
Salt 1/2 tsp
Cardamom powder 1/2 Spoon
In a mixer jar
Add peeled banana, jaggery, 1/2 teaspoon salt, cardamom powder and 2 tablespoon curd and grind it to make paste.
Further, Pour the banana paste in a plate
Now add ghee
Mix it well and knead it to make a dough while adding all maida (Do not use water)
Keep it aside for 30 min
Now apply a little oil on hands
Make medium small balls from the dough
Further, Roll the balls into thin size puri while applying maida flour
Add the rolled puri into the oil pan
Dip it and fry it until it colours on both side
Flip to other side 2-3 times and then take it off stove
Homemade recipe of Peanut Butter, so easy to make and delicious. Firstly, we need to roast Peanuts. Secondly, We grind the roasted peanuts in a mixer grinder. Additionally, Jaggery and Cardamom powder enhance the taste.
Peanut butter is served with Bread as a spread but also taste’s well with Chapati, Phulka or Roti. Also, it is used in many breakfast dishes like crepes, cookies and brownies with Sandwiches along with Jam or Jelly. Store it in a air tight container.
Peanuts 500 gm
Jaggery 50 gm
Cardamom powder 1 spoon
Heat a pan
On full flame, add peanuts in pan
Roast for 1 min on full flame
On medium flame, roast until thoroughly roasted while constant stirring as the colour changes slightly
Breakfast is an important meal of the day. Therefore, there are lots of variations in breakfast based on the regions around the world. Likewise, Indian cuisine offers varied breakfast options and Poori or Puri is one such popular Breakfast/Nashta recipe. This Breakfast recipe is a combination of a Sweet which is Gajar Halwa (Carrot) and Puri. Poori’s are deep fried indian bread prepared using flour and either served with Bhaji (Vegetable Side Dish) or stuffed.
Today, I will show you a unique puri recipe made using Gajar Halwa. I have made a paste of the halwa mixture by grinding grated carrot along with dry fruits, jaggery and kneaded it with wheat flour to make dough for poori’s which is then deep fried in oil. Hence, this poori recipe is a Carrot halwa poori as the halwa mixture is added in the flour.
Carrot 300 gm
Cashew 25 gm
Almond 25 gm
Ghee 1- 1 and 1/2 tbs
Malai/Milk Cream 1/2 cup
Jaggery 100 gm 3 tablespoon
Cardamom powder 10-15
Wheat flour 350 gm
Salt 1 spoon
Sesame Seeds to apply
In a mixer Jar add grated carrot, dry fruits, cardamom powder, milk cream and grind it to a fine paste.
In addition, add clarified butter (Ghee) and Jaggery to grind it further.
Meanwhile, Transfer the grinded paste in a bowl and add wheat flour .
Mix both and knead it to make a dough.
Keep the dough aside for 10-15 minutes.
Apply a little oil on hands and make small round balls of the dough.
Apply sesame seeds to the flour balls and start rolling it flat into poori’s.
Firstly, Heat Oil in a Kadai/Pan.
Secondly, Add the poori’s in the oil and deep fry it.
Initially, after adding the puri’s, press from above and then turn it to cook on the other side. As a result, the poori’s will