WHOLE WHEAT CRESPELLE WITH APPLE-CINNAMON FILLING

That definitely sounds like Italian? isn't it? I was actually hunting for an authentic Italian breakfast recipes and I bumped into this recipe . Now it has become one of our most sought after breakfast. Well.. Crespelle is just the Italian name (or should I say 'fancy name') for pancakes. I loved the recipe as it had whole wheat flour instead of plain flour. The filling is just apple, sugar and ground cinnamon cooked together. I once tried it with pear also and it was a bit tart as it was supposed to be but it was still a hit.

SPINACH POORI/ PALAK POORI

   

It was intriguing to see so many colored pooris across the various websites. I couldn't take off my eyes from sowmya's (of tuma's tongue treat) palak poori post. Tried it for my daughter's breakfast and it surely was a hit as she asked me to pack some for her lunch box! Need I say more?

SAGGUBBIYYAM UPMA/ SAGO KHICHDI

 Saggubbiyyam upma/ Sago lentils upma is an authentic Andhra breakfast similar to the sabudhana khichdi of the north. It lends a great texture and feel in your mouth due to the gelatinous nature of sago. It has an addictive taste that would kindle you to make it again and again. Serve it for breakfast or for after school snacks, they are sure to make a hit.

The sago used in this recipe is called nylon sago which is of a very smaller size. It is smaller than the usual varieties. The taste, texture and the soaking time greatly differs with the bigger varieties.

SAGGUBBIYYAM UPMA/ SAGO LENTILS UPMA RECIPE

Cuisine- Andhra
Type - Breakfast/ main
Preparation time - 10 minutes, soaking time -1 hour
Cooking time- 30 minutes
Yields - 2 generous servings
INGREDIENTS
Nylon Saggubbiyyam/ sago (tapioca pearls)  - 1 cup
Dehusked yellow mung bean (moong dal/ pesara pappu) -1/4 cup
Scrapped coconut (optional) - 1/4 to 1/3 cup
Turmeric powder - a generous pinch
Finely chopped cilantro - 2 sprigs
Water - as required
Salt - to taste
FOR TEMPERING
Coconut oil/ any other oil - 1 tablespoon
Mustard - 3/4 teaspoon
Bengal gram (split chickpeas/ chana dal/ senaga pappu) - 1 teaspoon
Black matpe bean (urad dal/ minapa pappu) - 1 teaspoon
Green chillies (finely chopped or made to paste) - 2 to 3 nos
Curry leaves - 2 sprigs

METHOD
1. Soak the measured sago in enough water for about an hour. Drain the water completely with a fine strainer and keep it aside. Cook 1/4 cup of dehusked yellow moong bean (moong dal/ pesara pappu) in about 1 cup of water until all water has evaporated or till the lentils are soft. Strain the cooked dal from its stock if any and keep aside.
2. Heat oil in a heavy bottomed saucepan and temper with mustard, Bengal gram (chana dal/ split chickpeas/ senaga pappu), black matpe bean (urad dal/ minapa pappu) and curry leaves. Turn it until the lentils have become golden. Now add the soaked and drained sago. Simmer the flame completely. Add in the turmeric powder and season with salt. Mix it well. Cook covered until the sago pearls have become soft.
3. Add the cooked yellow moong bean (moong dal/ pesara pappu) to the cooked sago. Mix it gently and simmer until blended through. Switch off and top it with scrapped coconut and chopped cilantro. Mix well and serve hot with shallots and raw mango salad or pickle.

TIPS
1. The sago may stick to the bottom of the pan. So cook in low flame. Drizzling more oil helps preventing it from sticking to the bottom.
2. In case of lumps of the sago, gently separate it with fork.
3. Don't make the moong dal mushy as it would make the khichdi more like pongal.

INDIAN STYLE ROTINI PASTA

I have already posted an indian style pasta with veggies. I wanted to post this very simple recipe which comes handy during busy mornings. The ingredients used are very few but the outcome is still a 'pucca india wala' pasta with awesome taste :)

LACHHA PARANTHA

            Lachha parantha is a punjabi multi layered crispy flatbread which is famous among the Indians. Kerala parotta or the road side parotta is its southern cousin.. It is a unleavening bread often had with a dollop of butter over the top portion.

FRENCH TOAST/ BREAD OMELETTE

French toast with mik

 
French toast is a simple bread toast made by soaking the bread in beaten egg, milk, nutmeg powder, cinnamon powder and sugar mixture and then toasted over pan with butter.

PARANGI PINJI ADAI/ YELLOW PUMPKIN INDIAN PANCAKE

  Parangi pinji adai is a pancake prepared from rice, lentils and yellow pumpkin. It is famous in the Trichy region of Tamil nadu. This would serve as a yummy breakfast. Is your kid a picky eater? then, this is just for you...

RAVA PONGAL/ SEMOLINA PONGAL

  I happened to taste rava pongal in a coimbatore restaurant. It was so great that i tried it at home and it turned out good. Since then, it became our sunday breakfast. Regarding origin, I'm clueless about the same..

THAKKALI DOSAI/ TOMATO n DAL DOSA

       Bored of the routine white dosas? Try a different colored one! This is a nutritious orange-colored pancake prepared from batter made up of rice, toor dal (split pigeon pea), moong dal (split green gram), tomatoes, red chillies and coconut.

RICE FLOUR/ PACHAARISI MAAVU ADAI

             Don’t have any supply to make breakfast? No time too? No worries.. Rice flour adai to the rescue.. This usually happens many a time and we keep blinking as of what to do.. It is not uncommon to have rice flour handy in Indian cuisine, ergo the 'minimum-required supplies breakfast'. This is an easy-peasy recipe and you cannot go wrong too :)

MEDHU VADAI/ SOUTHINDIAN FRITTER

     

A great fluffy fritter on a rainy day. Sounds yumm.. right!

ULUNDU ADAI/ MINAPA PAPPU ADAI/ BLACK GRAM (BLACK MATPE BEAN) PANCAKE

              This is a different version of adai (a type of pancake staple to South Indians) and is made of black gram. The usual adai is made with rice, split pigeon peas (toor dal) and bengal gram dal (chana dal). Minapa pappu adai is an authetic recipe from Andhra (although not very familiar).