Quinoa Upma with Carrot, Green Peas, and Coconut
Spiced quinoa cooked with onion, tomato, ginger, peanuts, coconut and vegetables.
Tag: breakfast recipes
Multigrain Porridge
Healthy and delicious Indian porridge made with multigrain flour, water and yogurt.
Super Veggie Omelette
A Perfect breakfast for everyday – simple and healthy omelette, made using eggs, milk, vegetables, spices and herbs.
Prep time: 10 minutes
Cook time: 10 minutes
Yield: serves 1 adult
Ingredients:
2 whole eggs
Butter
2 tablespoons of whole milk
2 tablespoons of red onions, finely chopped
1 tablespoon of roma tomatoes, diced
2 tablespoons of bella mushrooms, thinly chopped
1 tablespoon of bell pepper, thinly chopped
5-6 Spinach leaves, finely chopped
Cilantro
Salt to taste
Black pepper powder to taste
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Procedure:
Break eggs into a bowl. Add milk, and salt, into it and whip until frothy.
Heat butter in a pan on low heat. Add onions, mushrooms, bell peppers, spinach, and sauté for 2 minutes. Pour the egg mixture into the same pan, add tomatoes, cilantro and sprinkle black pepper powder on top, cover, and cook on low heat until done. Flip the omelette, cook for another minute and turn off.
Serve the super veggie omelette warm. Enjoy!
If you tried this recipe, let me know how you like it? 🙂
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3
Vegetable Upma (Rave Uppittu)
Popular Indian breakfast made with semolina, and vegetables. (Thick porridge)
Millets Bisi Bele Bath
I can say that this is one of the most delicious recipes I have ever made using millets! Millets bisi bele bath is a one-pot meal made using little millets, lentils, vegetables, and spices. Although the ingredients list looks exhaustive, the dish is simple and easy to make. Especially on your busy weekdays, this one-pot, healthy meal can be a savior! Try it, and I hope you like it.
If you are not a millets person, check out bisi bele bath made using rice – it’s equally delicious! Continue reading to know how to make millets bisi bele bath.
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Prep time: 15 minutes
Cook time: 25 minutes
Yield: 3-4 servings
Ingredients:
For Pressure Cooking:
100g little millets (1 cup)
50g toor dal (0.5 cups)
500ml water (5 cups or 3x times millets+dal)
½ cup of green beans, cut into ½ inch pieces
½ cup green peas, fresh or frozen
1 large potato, cut into 1-inch cubes
½ cup carrot, chopped
1 tablespoon cooking oil
For bisi bele bath masala:
3 tablespoons cooking oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
A pinch of Asafoetida(hing)
2-3 dried red chili, broken into halves
One sprig of curry leaves
1 medium onion, chopped
1 medium tomato, chopped
½ teaspoon turmeric powder
¾ teaspoon red chili powder
2 – 3 tablespoons of MTR Bisi bele bath powder
2 tablespoons of tamarind extract
Cilantro, for garnish
Salt to taste
For garnish:
2 tablespoons of ghee
10-15 cashews
2 tablespoons of groundnuts/peanuts
Preparation:
Pressure cooking – Rinse millets, toor dal, and vegetables separately under cold running water. Drain and transfer them into a pressure cooker. Pour water, add a tablespoon of cooking oil, and pressure cook until the dal and millets are well-cooked. (normally, 3-4 whistles are sufficient). Allow the pressure to release naturally. After that, mash cooked millets and dal gently, ensuring that you don’t mash the vegetables.
Meanwhile, heat cooking oil in a pan. Add mustard seeds and cumin seeds and allow them to pop and sizzle. Add hing, dried red chilies, curry leaves, and sauté for 10 seconds. Add onion and sauté until transparent. Add tomatoes, sprinkle some salt over it, and cook covered until soft and mushy. Add turmeric powder, red chili powder, Bisi bele bath powder, and sauté for 30 seconds on low heat. Then pour the tamarind extract, and combine. Pour 50ml of water, stir and cook for a minute or two to make a thick gravy, then turn the heat off.
Transfer this masala into the pressure cooker containing cooked millets, dal, and vegetables. Mix well and add water to adjust consistency. Turn on the heat and cook millet Bisi bele bath on low heat for another 3 – 4 minutes. Taste for salt, and adjust if necessary then turn off the heat.
Fry cashews and peanuts in ghee in a separate pan until light brown, then add into millets bisi bele bath and combine.
Serve right away with Khara boondi, potato chips, raita, or spicy mixture. Enjoy!
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Note:
- Add salt and spices according to your taste and preference.
- Feel free to add other vegetables like drumsticks, capsicum, etc, if you like.
If you tried this recipe, let me know how you like it? 🙂
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3
Dill Paddu
Yummy dill dumplings made using fermented rice and urad dal batter, that is seasoned with onions, spices, herbs.
Broken Wheat Pongal
Pongal is a famous dish in every south Indian household. It is typically made with rice and mung and tempered with spices. I remember, back at my parent’s house, Pongal was a regular breakfast( twice-in-a-week kind). And my mom used to make it with broken wheat and mung. So I grew up loving it. Now, it is one of my favorite meals, both to prepare and eat, for it is so comforting and keeps one fuller for a long time.
Broken wheat Pongal is a warm hearty meal made with Broken wheat and split mung. Broken wheat, also known as Dalia or cracked wheat, is a variety of whole wheat rich in protein and fiber. It is of high nutritional value and is hence used in making different kinds of recipes.
The vegan recipe of broken wheat Pongal is simple, requiring fewer ingredients. Moreover, the meal is wholesome, comforting, and takes about 20 minutes to prepare, so one could easily prepare this even on a busy weekday. Continue reading to know how to make this yummy and quick meal.
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 3-4 Servings
Ingredients:
3 tablespoons cooking oil or Ghee
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon grated ginger
1/2 teaspoon black peppercorns
2 green chillies, split into halves
8-10 curry leaves
A pinch of asafoetida/ hing
10-15 Cashews
200g Broken wheat/ Dalia, rinsed
100g split moong dal, rinsed
1/4 teaspoon turmeric powder
1 litre of water
Salt to taste
Procedure:
Heat cooking oil (or ghee) in a pressure cooker on low-medium heat. Add mustard and cumin seeds, and allow them to pop and sizzle. Then add grated ginger, black peppercorns, green chilies, curry leaves, and a pinch of Hing and sauté for 30 seconds. Add a handful of cashews and fry until light brown.
Next, transfer the rinsed broken wheat and split mung into the pressure cooker along with salt to taste and turmeric powder, and sauté for a minute. Pour water, give it a good stir and allow the mixture to come to a boil. Close the lid and pressure cook on medium heat until broken wheat is soft and well cooked(around four whistles).
Allow the pressure of the cooker to release naturally. Then, gently mash the Pongal and add hot water to adjust consistency if necessary. Lastly, taste for salt and adjust.
Serve warm broken wheat Pongal in a bowl. Enjoy!
Note:
- Add salt and spices according to your taste and preference.
- Pongal tastes best when hot/warm. It tends to become cakey as it drops to room temperature. Add water and reheat if needed.
If you tried this recipe, let me know how you like it? 🙂
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3
