Easy to prepare Breakfast Recipes

Swetha Shenoy wrote:

In this fast pace world, I feel that my mother and mother-in-law are the ones who patiently prepare the reciepies provided in the link by Usha ji. I for once, donot have patience to even make something very delicious! The maximum time spent by me in kitchen would be just 30 minutes! Many of the equipments have advanced to quicken the breakfast making. For instance, making the good old idli/dosa batter would take a night and a day (the traditional soaking, grinding, fermenting,etc) and I prefer buying the ready made batter from Retail store, which is easier to store in fridge and which I feel is less messier! Hence for idli, rava dosa, dhokla,etc there are ready to make batters and cooking items!

But this stands true- when breakfasts are made with traditional way, it tastes way better than the instant ones.

Yes it does take a lot of time and patience to make such dishes in a traditional way. Earlier, when I was working outside home, I too didn't have much time and relied on ready made batter etc. But now, I take efforts and invest a lot of time preparing traditional dishes the way they are actual;ly prepared. I can get them readymade even now but I feel it is my duty to make my son aware of how they are made and how much efforts go into preparing each dish. Not just that but also how they are made for the sake of keeping their nutritive values and taste intact which are otherwise missing from the readymade stuff. But I must say, the end products and the appreciation showed by family is worth all the efforts and time invested.

Kalyani Nandurkar wrote:

Swetha Shenoy wrote:

In this fast pace world, I feel that my mother and mother-in-law are the ones who patiently prepare the reciepies provided in the link by Usha ji. I for once, donot have patience to even make something very delicious! The maximum time spent by me in kitchen would be just 30 minutes! Many of the equipments have advanced to quicken the breakfast making. For instance, making the good old idli/dosa batter would take a night and a day (the traditional soaking, grinding, fermenting,etc) and I prefer buying the ready made batter from Retail store, which is easier to store in fridge and which I feel is less messier! Hence for idli, rava dosa, dhokla,etc there are ready to make batters and cooking items!

But this stands true- when breakfasts are made with traditional way, it tastes way better than the instant ones.

Yes it does take a lot of time and patience to make such dishes in a traditional way. Earlier, when I was working outside home, I too didn't have much time and relied on ready made batter etc. But now, I take efforts and invest a lot of time preparing traditional dishes the way they are actual;ly prepared. I can get them readymade even now but I feel it is my duty to make my son aware of how they are made and how much efforts go into preparing each dish. Not just that but also how they are made for the sake of keeping their nutritive values and taste intact which are otherwise missing from the readymade stuff. But I must say, the end products and the appreciation showed by family is worth all the efforts and time invested.

I feel it is also a matter of practice, I find making idlis the easiest because I soak the rice and dhals after washing them  which takes less than 5 mins . At night I grind them, again the whole process takes less than 15 mins.. preparing idlis too takes less than 15 mins . Once you keep doing it, it becomes very easy.

In general Idli -Sambar is a great combination. Because it is cooked on steam and no oil is used, It is both healthy and nutritious. Of course, it takes less time to prepare..

A small amount of Oil is used to smear the Idli maker ..

I see.. But I had never seen or missed about the smearing of oil. If I am not wrong, she doesn't use pressure cooker. She uses an ordinary big mouthed vessel to prepare Idlis.

It does not really matter what you use whether a Idli maker or a cooker or something else.. anyways, since you obviously are unaware of how idlis are made , why simply go on..

usha manohar wrote:

Kalyani Nandurkar wrote:

Swetha Shenoy wrote:

In this fast pace world, I feel that my mother and mother-in-law are the ones who patiently prepare the reciepies provided in the link by Usha ji. I for once, donot have patience to even make something very delicious! The maximum time spent by me in kitchen would be just 30 minutes! Many of the equipments have advanced to quicken the breakfast making. For instance, making the good old idli/dosa batter would take a night and a day (the traditional soaking, grinding, fermenting,etc) and I prefer buying the ready made batter from Retail store, which is easier to store in fridge and which I feel is less messier! Hence for idli, rava dosa, dhokla,etc there are ready to make batters and cooking items!

But this stands true- when breakfasts are made with traditional way, it tastes way better than the instant ones.

Yes it does take a lot of time and patience to make such dishes in a traditional way. Earlier, when I was working outside home, I too didn't have much time and relied on ready made batter etc. But now, I take efforts and invest a lot of time preparing traditional dishes the way they are actual;ly prepared. I can get them readymade even now but I feel it is my duty to make my son aware of how they are made and how much efforts go into preparing each dish. Not just that but also how they are made for the sake of keeping their nutritive values and taste intact which are otherwise missing from the readymade stuff. But I must say, the end products and the appreciation showed by family is worth all the efforts and time invested.

I feel it is also a matter of practice, I find making idlis the easiest because I soak the rice and dhals after washing them  which takes less than 5 mins . At night I grind them, again the whole process takes less than 15 mins.. preparing idlis too takes less than 15 mins . Once you keep doing it, it becomes very easy.

True...it just takes a few minutes to attend to each of these steps. But there are other dishes too where one has to spend more time than usual, for instance, I have to prepare Puran-poli on special occasions which takes the major part of the day. On Sankranti I prepare gul-poli and also til-gul etc. which again, takes a lot of time. But it is well worth the effort and time when my son too insists on participating by helping me prepare the dishes. That way I can spend quality time with him and also make him aware of our traditions and culture.

Kalyani Nandurkar wrote:

usha manohar wrote:

Kalyani Nandurkar wrote:

Swetha Shenoy wrote:

In this fast pace world, I feel that my mother and mother-in-law are the ones who patiently prepare the reciepies provided in the link by Usha ji. I for once, donot have patience to even make something very delicious! The maximum time spent by me in kitchen would be just 30 minutes! Many of the equipments have advanced to quicken the breakfast making. For instance, making the good old idli/dosa batter would take a night and a day (the traditional soaking, grinding, fermenting,etc) and I prefer buying the ready made batter from Retail store, which is easier to store in fridge and which I feel is less messier! Hence for idli, rava dosa, dhokla,etc there are ready to make batters and cooking items!

But this stands true- when breakfasts are made with traditional way, it tastes way better than the instant ones.

Yes it does take a lot of time and patience to make such dishes in a traditional way. Earlier, when I was working outside home, I too didn't have much time and relied on ready made batter etc. But now, I take efforts and invest a lot of time preparing traditional dishes the way they are actual;ly prepared. I can get them readymade even now but I feel it is my duty to make my son aware of how they are made and how much efforts go into preparing each dish. Not just that but also how they are made for the sake of keeping their nutritive values and taste intact which are otherwise missing from the readymade stuff. But I must say, the end products and the appreciation showed by family is worth all the efforts and time invested.

I feel it is also a matter of practice, I find making idlis the easiest because I soak the rice and dhals after washing them  which takes less than 5 mins . At night I grind them, again the whole process takes less than 15 mins.. preparing idlis too takes less than 15 mins . Once you keep doing it, it becomes very easy.

True...it just takes a few minutes to attend to each of these steps. But there are other dishes too where one has to spend more time than usual, for instance, I have to prepare Puran-poli on special occasions which takes the major part of the day. On Sankranti I prepare gul-poli and also til-gul etc. which again, takes a lot of time. But it is well worth the effort and time when my son too insists on participating by helping me prepare the dishes. That way I can spend quality time with him and also make him aware of our traditions and culture.

True Kalyani , I too make  Puran-poli which we call Holige , is time consuming but so tasty. Another traditional sweet dish I like a lot is Karjikai or gujiyas as they are called in the north . One can make different fillings both sweet and savory ! 

We.prepare a host of Dishes during festivals like Sankranti, Deepavali etc. Pulhora or Yellow rice with tamarind or lemon according to one's taste. Other preparations are Gaarelu or Vadas, Ariselu Made with ground rice. They are time consuming , of course.. Genially these preparations are made by ladies from the relative circles.

Kalyani Nandurkar wrote:

usha manohar wrote:

@ Kalyani, yes please do let me know how it is...I make it at home at times and it comes out very well ! I am giving the recipe here//

Channa dal - 1 cup ( roast with a little oil) , Urad dhal 2 tablespoon ( roast separately with oil), Copra, dry coconut grated - 1 cup ( roast until brown with a little oil),Dry  Red chilies 6-8 , more if you want it hot ( roast with a little oil long with a spoonful of mustard seeds), Curry leaves a handful, roasted with a little oil. Salt, a small piece of jaggery and a tsp Hing and lime sized Tamarind ( roast the tamarind after seperating it )

When the ingredients are cool blend in a mixer for a few seconds , cool and again run the mixture for a few seconds until the mixture is ground coarsely. You can season it with hot oil, mustard seeds and curry leaves and cool before storing it !

Thanks a lot Usha for the recipe, I will make this chutney using your recipe now. I used to make it in a similar way but didn't know about adding copra.

The powder my husband bought is also quite good, but has comparatively less salt than is needed so I have to add salt to it and blend it once again. But the quality is quite good.

Sometimes I buy the powder from MTR which is very good but at times has too much salt in it . I guess it depends on the different batches made at different  times . Some local brands too are very good..

Usha wrote: Sometimes I buy the powder from MTR which is very good but at times has too much salt in it . I guess it depends on the different batches made at different  times . Some local brands too are very good..

I agree, I sometimes buy MTR and it is quite okay, but the ones that are made locally are sourced from women who make these masalas and powders at home using traditional recipes and methods. These are the best. My mother visits Tirupati and I ask her to get the sambar masala from shops around it, she gets this one local brand called Achi or Achchi, don't remember but it is simply delicious and the best one I had so far. Similarly my sister once persuaded a small hotel owner at Tirupati to sell her the chutney powder and that too was the best I tasted until now.

Kalyani Nandurkar wrote:

Usha wrote: Sometimes I buy the powder from MTR which is very good but at times has too much salt in it . I guess it depends on the different batches made at different  times . Some local brands too are very good..

I agree, I sometimes buy MTR and it is quite okay, but the ones that are made locally are sourced from women who make these masalas and powders at home using traditional recipes and methods. These are the best. My mother visits Tirupati and I ask her to get the sambar masala from shops around it, she gets this one local brand called Achi or Achchi, don't remember but it is simply delicious and the best one I had so far. Similarly my sister once persuaded a small hotel owner at Tirupati to sell her the chutney powder and that too was the best I tasted until now.

Aachi masala powders are available here too although I have not tried it. There is a local brand called Maiyas which is very good , their Sambhar and Rasam powder is as good as the ones we freshly make at home. Earlier , most home makers would make pickles at home so  also Sambhar powder and Rasam powder  . I make pickles since we have plenty of pickle mangoes at home and amla growing in my ancestral home. But Sambhar powder and Rasam powder ,I make just enough rather than make in large quantities and store ..

By the way Kalyani , do you prepare sabudana vada since I heard Maharashtrians make it often . If you do please post it here since I would love to try it out at home.

usha manohar wrote:

Kalyani Nandurkar wrote:

Usha wrote: Sometimes I buy the powder from MTR which is very good but at times has too much salt in it . I guess it depends on the different batches made at different  times . Some local brands too are very good..

I agree, I sometimes buy MTR and it is quite okay, but the ones that are made locally are sourced from women who make these masalas and powders at home using traditional recipes and methods. These are the best. My mother visits Tirupati and I ask her to get the sambar masala from shops around it, she gets this one local brand called Achi or Achchi, don't remember but it is simply delicious and the best one I had so far. Similarly my sister once persuaded a small hotel owner at Tirupati to sell her the chutney powder and that too was the best I tasted until now.

Aachi masala powders are available here too although I have not tried it. There is a local brand called Maiyas which is very good , their Sambhar and Rasam powder is as good as the ones we freshly make at home. Earlier , most home makers would make pickles at home so  also Sambhar powder and Rasam powder  . I make pickles since we have plenty of pickle mangoes at home and amla growing in my ancestral home. But Sambhar powder and Rasam powder ,I make just enough rather than make in large quantities and store ..

By the way Kalyani , do you prepare sabudana vada since I heard Maharashtrians make it often . If you do please post it here since I would love to try it out at home.

What is sambar powder? Is it anything special that should be added in sambar? 

jabeen wrote:

usha manohar wrote:

Kalyani Nandurkar wrote:

Usha wrote: Sometimes I buy the powder from MTR which is very good but at times has too much salt in it . I guess it depends on the different batches made at different  times . Some local brands too are very good..

I agree, I sometimes buy MTR and it is quite okay, but the ones that are made locally are sourced from women who make these masalas and powders at home using traditional recipes and methods. These are the best. My mother visits Tirupati and I ask her to get the sambar masala from shops around it, she gets this one local brand called Achi or Achchi, don't remember but it is simply delicious and the best one I had so far. Similarly my sister once persuaded a small hotel owner at Tirupati to sell her the chutney powder and that too was the best I tasted until now.

Aachi masala powders are available here too although I have not tried it. There is a local brand called Maiyas which is very good , their Sambhar and Rasam powder is as good as the ones we freshly make at home. Earlier , most home makers would make pickles at home so  also Sambhar powder and Rasam powder  . I make pickles since we have plenty of pickle mangoes at home and amla growing in my ancestral home. But Sambhar powder and Rasam powder ,I make just enough rather than make in large quantities and store ..

By the way Kalyani , do you prepare sabudana vada since I heard Maharashtrians make it often . If you do please post it here since I would love to try it out at home.

What is sambar powder? Is it anything special that should be added in sambar? 

Sambar powder is a flavorful  South Indian style coarse textured spices powder prepared by grinding various type of basic Indian spices like Coriander seeds, cumin seeds, mustard seeds, black peppercorns, dry red chilies, fenugreek seeds, dry coconut etc with Chana dal . You can add some grated vegetables, That is up to you

rambabu wrote:

jabeen wrote:

usha manohar wrote:

Kalyani Nandurkar wrote:

Usha wrote: Sometimes I buy the powder from MTR which is very good but at times has too much salt in it . I guess it depends on the different batches made at different  times . Some local brands too are very good..

I agree, I sometimes buy MTR and it is quite okay, but the ones that are made locally are sourced from women who make these masalas and powders at home using traditional recipes and methods. These are the best. My mother visits Tirupati and I ask her to get the sambar masala from shops around it, she gets this one local brand called Achi or Achchi, don't remember but it is simply delicious and the best one I had so far. Similarly my sister once persuaded a small hotel owner at Tirupati to sell her the chutney powder and that too was the best I tasted until now.

Aachi masala powders are available here too although I have not tried it. There is a local brand called Maiyas which is very good , their Sambhar and Rasam powder is as good as the ones we freshly make at home. Earlier , most home makers would make pickles at home so  also Sambhar powder and Rasam powder  . I make pickles since we have plenty of pickle mangoes at home and amla growing in my ancestral home. But Sambhar powder and Rasam powder ,I make just enough rather than make in large quantities and store ..

By the way Kalyani , do you prepare sabudana vada since I heard Maharashtrians make it often . If you do please post it here since I would love to try it out at home.

What is sambar powder? Is it anything special that should be added in sambar? 

Sambar powder is a flavorful  South Indian style coarse textured spices powder prepared by grinding various type of basic Indian spices like Coriander seeds, cumin seeds, mustard seeds, black peppercorns, dry red chilies, fenugreek seeds, dry coconut etc with Chana dal . You can add some grated vegetables, That is up to you

Chana dal and grated vegetables are stored as powder?? Didn't know that. In that case do you sun dry the vegetables before making them into powder? Normally when I prepare sambhar i add only freshly cut vegetables. I ve never added coconut. I should try it next time

jabeen wrote:

rambabu wrote:

jabeen wrote:

usha manohar wrote:

Kalyani Nandurkar wrote:

Usha wrote: Sometimes I buy the powder from MTR which is very good but at times has too much salt in it . I guess it depends on the different batches made at different  times . Some local brands too are very good..

I agree, I sometimes buy MTR and it is quite okay, but the ones that are made locally are sourced from women who make these masalas and powders at home using traditional recipes and methods. These are the best. My mother visits Tirupati and I ask her to get the sambar masala from shops around it, she gets this one local brand called Achi or Achchi, don't remember but it is simply delicious and the best one I had so far. Similarly my sister once persuaded a small hotel owner at Tirupati to sell her the chutney powder and that too was the best I tasted until now.

Aachi masala powders are available here too although I have not tried it. There is a local brand called Maiyas which is very good , their Sambhar and Rasam powder is as good as the ones we freshly make at home. Earlier , most home makers would make pickles at home so  also Sambhar powder and Rasam powder  . I make pickles since we have plenty of pickle mangoes at home and amla growing in my ancestral home. But Sambhar powder and Rasam powder ,I make just enough rather than make in large quantities and store ..

By the way Kalyani , do you prepare sabudana vada since I heard Maharashtrians make it often . If you do please post it here since I would love to try it out at home.

What is sambar powder? Is it anything special that should be added in sambar? 

Sambar powder is a flavorful  South Indian style coarse textured spices powder prepared by grinding various type of basic Indian spices like Coriander seeds, cumin seeds, mustard seeds, black peppercorns, dry red chilies, fenugreek seeds, dry coconut etc with Chana dal . You can add some grated vegetables, That is up to you

Chana dal and grated vegetables are stored as powder?? Didn't know that. In that case do you sun dry the vegetables before making them into powder? Normally when I prepare sambhar i add only freshly cut vegetables. I ve never added coconut. I should try it next time

Honestly I dont know from where rambabu gets his facts from and even when he is wrong he is so bombastic about it..

Jabeen, you are absolutely right , Sambhar powder has absolutely no grated vegetables nor does it have any coconut in it . It is only the dry spices ground to a fine powder and added along with tamarind pulp to the cooked dhal and vegetables.

I normally use dry spices for making Sambhar powder in the following order.

Coriander seeds 2 tb sp, Chana dhal or toor dhal 1 tb sp , Raw rice 1 tsp, mustard seeds 1 tsp, Red chillies 4 or 5 ,cumin seeds 1tsp and a few curry leaves and hing powder a pinch . Dry roast all of them without burning and grind to a fine powder when it is cool.

rambabu wrote:

anil wrote:

I saw picture of some receipes of this article, all are mouth watering one. Eating habits in our country is different in most of states. Here in my city we like prontha and curd in breakfast.

My favorite remains Idli and sambar forever. Even while traveling this dish is available in all the Railway canteens. Health wise it is good, for it is cooked on steam. " Kudumu " is the equivalent dish in Telugu

Yes Idli is healthy dish. But here it is not common. In south you used rice and urd dal to prepare it. We also prepare it for some time but we used suzi to prepare it. In North most of houses have mold to prepare Idli.

anil wrote:

rambabu wrote:

anil wrote:

I saw picture of some receipes of this article, all are mouth watering one. Eating habits in our country is different in most of states. Here in my city we like prontha and curd in breakfast.

My favorite remains Idli and sambar forever. Even while traveling this dish is available in all the Railway canteens. Health wise it is good, for it is cooked on steam. " Kudumu " is the equivalent dish in Telugu

Yes Idli is healthy dish. But here it is not common. In south you used rice and urd dal to prepare it. We also prepare it for some time but we used suzi to prepare it. In North most of houses have mold to prepare Idli.

Imthink Idli Sambar is a well known recipe famous in all states of the Country. anyhow, in some States like tours may be less popular.

rambabu wrote:

anil wrote:

rambabu wrote:

anil wrote:

I saw picture of some receipes of this article, all are mouth watering one. Eating habits in our country is different in most of states. Here in my city we like prontha and curd in breakfast.

My favorite remains Idli and sambar forever. Even while traveling this dish is available in all the Railway canteens. Health wise it is good, for it is cooked on steam. " Kudumu " is the equivalent dish in Telugu

Yes Idli is healthy dish. But here it is not common. In south you used rice and urd dal to prepare it. We also prepare it for some time but we used suzi to prepare it. In North most of houses have mold to prepare Idli.

Imthink Idli Sambar is a well known recipe famous in all states of the Country. anyhow, in some States like tours may be less popular.

Yes here it is less popular. Here principal grain is wheat and in south it is rice. Idli,dosa all are prepared with rice. so it is reason that it is not popular here. Second thing we like some heavy breakfast and food. So here Prontha, Bhutra etc is more popular.

anil wrote:

rambabu wrote:

anil wrote:

rambabu wrote:

anil wrote:

I saw picture of some receipes of this article, all are mouth watering one. Eating habits in our country is different in most of states. Here in my city we like prontha and curd in breakfast.

My favorite remains Idli and sambar forever. Even while traveling this dish is available in all the Railway canteens. Health wise it is good, for it is cooked on steam. " Kudumu " is the equivalent dish in Telugu

Yes Idli is healthy dish. But here it is not common. In south you used rice and urd dal to prepare it. We also prepare it for some time but we used suzi to prepare it. In North most of houses have mold to prepare Idli.

Imthink Idli Sambar is a well known recipe famous in all states of the Country. anyhow, in some States like tours may be less popular.

Yes here it is less popular. Here principal grain is wheat and in south it is rice. Idli,dosa all are prepared with rice. so it is reason that it is not popular here. Second thing we like some heavy breakfast and food. So here Prontha, Bhutra etc is more popular.

Yes, Idli is made with rice. There are ready to make Idli packs are available in the Market. You can try in your local Market, if you are interested, Idli Sambar too will make a heavy Breakfast.