POTATO PANCAKES

img_0144Complete Balanced Breakfast for Kids and Whole family  with Carbs from Rice, Potato and Protein from LENTILS . Surprise your Kids with these Crispy Potato  Pancakes . A make over for traditional Breakfast and is Served with Fruit and Yogurt .

Pancakes are type of flat bread enjoyed by different Cultures around the world with different flours , eggs or lentils , milk, Water or Buttermilk . Lentils and Potato Pancakes as a breakfast for your  Kids and Family is a Healthy  way to start your Morning. They are light and Crispy and leave your Kids feeling full until his/her next Meal . Serve with Yogurt and fruit for boost of Vitamins and Minerals .

In my family Pancakes with Lentils and Rice are regular Weekdays  breakfast . I usually Prepare different kinds of Pancakes topped with Veggies,Bell peppers or with Onions or Butter milk Pancakes .My kids are big fan  of Potato’s and want to include in Breakfast too and I came up with the idea of Potato Pancakes using Lentils and Rice Batter instead of APF flour.  It is a simple recipe to prepare if you have the batter ready in your refrigerator and Cooked/  Raw Potato. The recipe is most simplest Version without being dominated by using Spices .  I hope you all enjoy making this simple Breakfast recipe for your family.

INGREDIENTS:

1. Urad Dal – 1 cup

2. Channa Dal – 1/2 cup

3. Long Grain Rice – 1/2 cup

4. Brown Basmati Rice – 1/2 Cup or 1 Cup Brown rice

5. Fenu greek Seeds – 1/4 th tbsp.

6. Water for grinding Batter

7. Oil – 1 to 2 tbsp.

8. Potato – 1 ( Thinly Sliced) Cooked or Raw

METHOD: img_0143

1. Soak Urad Dal , Channa dal , Long grain White Rice , Brown Basmati Rice and Fenugreek seeds for 3 to 4 Hours . Wash thoroughly . Grind with little salt and Water .

2. The batter must be pouring Consistency . Not too thin .

3. Ferment Overnight  .

4. Slice the Potato thinly .

5 .Grease Pan with little Oil . Pour 3 tbsp. of Batter for each Pancake and Place Potato Slice on top of Pancake . Sprinkle some salt on Potato . Drizzle Oil around the edges of Pancake to crisp Up .Flip the Pancake and Brown the other side . Cook on a Medium High Flame .

Serve with Fruit and Yogurt.

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VEGETABLE BREAD TOAST

Ten Minute Breakfast Recipe . Vegetable Bread Toast .img_0088

img_0087   Recipe for 6 Toasts.

Preparation time : 15 Minutes( Night Before)  and Cooking Time : 10 Minutes ( Morning)

 Many of you must be aware of this recipe , but I prepared this for first time and added to My recipe box. This  Breakfast recipe can be prepared in 10 Minutes and was inspired by my favorite Breakfast recipe Dosa ( Which needs Soaking and Grinding) . This recipe is easy to Prepare if you Chop the Vegetables night before and Mix the Flours . When you are ready to serve for  Morning Breakfast ,just Mix the Vegetables with flour & Water and apply on the Bread and toast it .

             Breakfast isn’t just for morning . You can serve this breakfast as a Snack or for teatime with Salad ( Onion, tomato and Cucumber  salad).

                           As we all know Breakfast is the important Meal of the Day . It is the Meal that breaks the fast of our eight hour sleep and puts the body into energetic mode . Research has shown Positive results when it comes to the role of big breakfast in loosing Weight . Eating Breakfast was associated with lower BMI and Protects against Overweight and Obesity .

I love experimenting easy and Healthy Breakfast ideas for School day breakfast believing Children who eat Breakfast perform better in the school . Will come up with more 10 Minute Breakfast Ideas. Hope you all enjoy this easy and quick Breakfast idea.

INGREDIENTS:img_0090

1. Bread Slices – 6

2 . Vegetables – 1 Cup ( Finely Chopped Onions, Green Bell Pepper, Yellow Bellow Pepper, Green Peas and Grated Carrots)

3. Chickpea Flour – 1/4 th Cup

4. Semolina  – 1/4 th Cup or Oats – 1/4 th cup

5. Ajwain – 1/4 th tbsp.

6. Red Chilli Powder , Coriander and Cumin Powder – 1/2 tbsp. each

7. Salt as Per taste

8. Finely Chopped Coriander Leaves 

9 . Oil – 2 tbsp.

10. Water – Half glass or accordingly . and 2 tbsp Yogurt( curd)

METHOD:img_0092img_0093

1. Chop the vegetables and Grate the Carrot night before .

2. Mix semolina (sooji) or Oats  , Chickpea flour, Red chilli Powder, Coriander and Cumin Powder , Aajwain and Salt. Mix well and store in a box .

3.  Morning mix the flours with 1/2 glass Water and Yogurt( curd) . Mix well without lumps. The batter must be thick . Add vegetables and check for Salt and adjust.

4. Heat Pan and Grease with little Oil . Apply 4 tbsp. of Vegetables and flour batter  on each Slice of Bread and Spread evenly . Pan fry them with the batter side facedown . Cook on Medium Flame . When you flip press with Spatula , so it will be Cooked evenly .

5. I applied Vegetable Batter on One side so it will be light for Breakfast and the toast will be Crispy.

ENJOY :img_0089

 

PICKLED VEGETABLE VERMECILLI WITH WHOLE WHEAT VERMICELLI

IMG_2388Pickled IMG_2390Vegetable Vermicelli with  Roasted Whole Wheat Vermicelli is a One Pot Meal for Lunch / Dinner / Kids Lunch Box .Different recipe  from regular vermicelli recipe in taste and flavor .

Recipe for 2 to 3 People .

Preparation Time : 15 Minutes

Cooking Time : 15 Minutes

INGREDIENTS: IMG_2387

1. Roasted Whole Wheat Vermicelli – 1 Cup

2. Finely Chopped Cabbage – 1 Cup

3. Finely Chopped Vegetables – 1 Cup ( Green Peas, Corn , Carrot and Green Beans ) – 1 Cup

4. Potato – 1 Cup ( Chopped)

5.Roasted Peanuts – 1/4 th Cup or 2 Handfuls

6. Cumin seeds – 1 tbsp.

7. Salt as Per taste

8. Oil – 2 tbsp.

9.Water – 2 Cups

10 . Finely Chopped Coriander Leaves

Lime Juice Pickle :

Add red chilli Powder, Coriander , Cumin Powder and Fenugreek Powder, Salt to Lime Juice . Heat Oil and add Cumin seeds , Mustard seeds, Curry Leaves , Broken Red chillies and a Pinch of Asafotedia. Cool the Seasoning and add to Lemon Juice.

METHOD:IMG_2389

1. Fry Whole Wheat Vermicelli with 1/2 tbsp. Oil and transfer  to a Bowl .Roast Peanuts.

2. In the Same Pan fry Cabbage , Vegetables and Potato with 1 tbsp. Oil and Cumin seeds . Once Vegetables are Half done add Water and Salt and bring to a boil . Check Water for Salt taste .

3. Now add Roasted Vermicelli .   Cover with Lid and Cook on Medium Flame . Stir in between to avoid burning.

4. Once Vermicelli is cooked remove the lid , add One more tbsp. Oil . Mix and Cook till it is dry and Fluffy ( takes about 5 Minutes ) .

5 Once dry add finely chopped Coriander Leaves .  Drizzle some Lime Juice Pickle .

                SERVE this Pickled Vegetable Vermcelli with Yogurt . Taste good even at room temperature.

GOOD TO READ : IMG_2165 SOURCE : Health Magazines

The foods we Choose have a Powerful Impact on our body .

Nuts have Heart Healthy fats and Vitamins such as Vitamin E . Regular nut eaters are 35 percent less likely to have Heart Disease than Non Nut eaters.

Potatoes for Muscles . Potatoes are good source of Potassium . Potassium supports Healthy Muscle function and can help prevent Muscle Cramps and help build Muscle.

Carteroids are the active ingredients in Carrot which help protect against Sun damage and Wrinkles and good for Vision.

         Carbohydrates , Protein and Fats are three nutrients that contain Calories and are referred to as Macro nutrients . Which the body needs to give energy and Support the brain and Nervous system . Complex carbs ( Whole Grains ) are digested at a Slow Pace and give you lasting energy levels.

 

BROWN RICE QUINOA IDLI

IMG_1647IMG_1645

Breakfast in 15 Minutes. Soak in the Morning, Grind in the Evening and Ferment Overnight.

Brown Rice Quinoa Idli with Spinach and vegetables. Enjoy these Idli’s for Breakfast/Lunch/Dinner.Taste good without any Chutney.

Same Batter . 2 Idli Recipes. IMG_1644You can use same Batter for Preparing Dosa’s.

INGREDIENTS:IMG_1643 and Method:

1. Urad dal – 1/2 Cup

2. Brown Rice – 1/2 Cup

3. Quinoa – 1/2 Cup

1. Soak for at least 4 to 6 Hrs ( I Soaked for 6 hrs) and Grind with little Salt and Enough Water.

2. Fermented for 7 P.m to 7a.m in the Morning in the Oven .

3. To 10 tbsp. Batter I added 2 tbsp. Curd and Half Cup Vegetables ( Corn , Green Peas, Carrots and Green Beans).

4. To 10 tbsp. Batter I didn’t add any Curd . Added Half Vegetables and Finely Chopped Spinach ( Handful).

5.Grease Idli Plates with little Oil or Ghee.

6. Pour 3 to 4 tbsp. Batter in each mould. Fill all the Idli PLATES .

IMG_1649IMG_1648

7. Steam for 12 Minutes without Pressure.

8. When Pressure Comes Down remove Idli’s with Wet Spoon.

Taste good without ChutneyIMG_1646. or Serve with Coconut Chutney.

VEGETABLE IDLI UPMA (BREAKFAST)

Vegetable Idli UpmaIMG_2323             Idli is a traditional breakfast in Indian households. They are made by steaming a batter prepared with lentils and Idli rava or Idli rice , fermented and steamed. For preparing Idli’s we need Urad dal ( 1 part) and Idli rava( 2 parts) . Soaked separately for 3 to 4 Hours . Once Soaking is done the dal is ground to fine paste and mixed with idli rava ( Wash Idli rava 3 to 4 times and squeeze out water and add to the ground dal) . This batter is fermented overnight and steamed for 12 to 13 minutes using Idli moulds. Since Idli’s are mild in taste they are served with Chutney, Sambar or Podi . If any leftover Idli’s or try to cook extra Idli’s to prepare Upma which is loaded with vegetables and tangy in taste.

          Fermented foods are predigested by bacteria and hence easier to digest . Also lactic acid and enzymes formed during the fermentation process aids in digestion especially protein digestion. Lactic acid formed during fermentation not only preserve the food but also promotes the growth of a Healthy intestinal flora. 

                      Upma can be prepared with Sooji , Vermicelli , Poha . Today i’m sharing a different version of Upma with Idli’s. This Upma taste good even at room temperature and you can pack for Kids Lunch Box. I always have leftover Idli’s . I prepare extra  Idli’s so I can use for Lunch or Kids Lunch Box . My kids like this variety of Upma as it is tangy and they like to Pick Peanuts in between .  It is loaded with Vegetables and complete One pot Meal if you serve with fruit and Milk or Yogurt.

What I love about this Upma is it is tasty , nutritious and easy to prepare in no time . Enjoy on its Own without any Chutney. Prepare Idli’s ahead of time and chop vegetables and refrigerate . Dry roast Peanuts and store in a box along with tadka or seasoning Ingredients.

ENJOY for Breakfast/ Lunch/ Dinner / Kids Lunch Box

RECIPE FOR 2 PEOPLE

PREPARATION AND COOKING TIME: 30 Minutes

INGREDIENTS :IMG_2322

1.Idli – 4

2.Onion – Half Cup ( Finely Chopped)

3.Vegetables – 1 Cup ( Finely Chopped Green Beans, Carrots ,Peas and Corn)

4. Green Chillies -2 ( Chopped , Mild Spicy) , Chopped ginger – 2 tbsp

5.Roasted Peanuts – 1/4 th Cup

6. Juice of Lime – Half

7. Oil – 2 to 3 tbsp.

8.Salt accordingly

9. Curry Leaves and Coriander Leaves

10. Seasoning – Urad dal – 2 tbsp. , Cumin seeds – 1 tbsp. , Mustard seeds- 1 tbsp. Red chillies – 2 ( Break into 4)

METHOD:IMG_2324

1. Crumble Idli’s. Dry roast Peanuts.

2. Heat 2 tbsp. Oil and Splutter Mustard seeds, Urad dal , Cumin seeds , Red chillies and Curry Leaves. 

3.Add Onions and Finely Chopped Vegetables. Cook uncover  So the Vegetables will be Crunchy. Season with Salt .

4. Once  Vegetables are Cooked add CRUMBLED IDLI , chopped Green chillies., Chopped Ginger , Roasted peanuts or Cashews and finely chopped Coriander leaves  . Mix gently .

5. Squeeze Juice of Half LIME. Check for SALT and adjust  accordingly.