Tofu Omelette | Vegan Omelette

Breakfast is made very simple at my home. We have 2 slices of bread along with fresh juice. So there is never a big preparation for it. Most of the time the south indian tiffins end up becoming our dinner.
I came across this vegan omelette recipe & decided making it as a lunch side. I'm not vegan, I love eggs & love anything made with them. I can never imagine replacing egg omelette with anything. But this recipe just won my heart & undoubtedly with no hesitation I loved it. I did a lot of googling for a perfect recipe & in process of making it made a lot of blunders too. The taste was similar to omelette & was just yum. All I want to say is that give it a try you will love it.

Ingredients

½ Pack silken tofu

3 Tbs chickpea flour / Besan

2 Tbs coconut milk

1 Tbs cornstarch

½ Tsp minced garlic

2 Tsp red chili

1 Tbs soya sauce 

2 Tsp sesame oil

Pinch of turmeric

Salt

Filling 

Few sundried tomatoes

½ Cup grilled onions

1 Tbs basil leaves

In a bowl mix all the ingredients to a smooth batter leaving few chunks of tofu. Leave the filling behind which we will use it later.

Heat a non-stick pan with oil. First pour the batter on the skillet & in circular motion spread the batter. Let it cook in medium heat. You can see some small hole in between. Once the edges starts browning carefully lift the omelet & reverse it.

Check for the edges to be brown. Now spread the filling one by one on the omelet & close it half way. Cook it in low heat for 2mins to 3mins & switch off heat. Serve it warm.

Below is the tofu scramble. Buy adding another ½ cup of tofu to the above recipe you can get a scramble. I avoided tomatoes to the dish & went a head with onions & basil for scramble.

Enjoy this healthy dish as a breakfast or along with lunch as a side dish.

Pudina Idli / Mint Idli

I thought of making some thing special for this republic day.. But you know I'm all time busy with cleaning & setting house for my In-Laws who are coming next month.This is a old post I made for Independence day & reposting it for republic day. 

Coming to recipe these Idli's are filled with flavor of pudina/mint in every bite. If you allow the batter to ferment a bit for one day it tastes even better. 

You can serve them for breakfast or dinner along with coconut or peanut chutney.

Ingredients

For Idli

11/2 of urad dal

3 cups of Idli rava

Salt

For Stuffing

1 Cup pudina finely chopped

2 green chili's

1 cup finely chopped onion

Carrot for garnishing (optional)

Soak urad dal overnight or attest for 6 hrs to 8 hrs. Soak the rava for 1hr.

Grind dal to a fine paste. Now squeeze water from rava and add to the batter. Now add salt to the batter and mix it well.

*** Allow the batter to ferment for 1 day to get better taste. You can make atleast 40 Idlis with this measurement. 

For Mint Idli  

  

Mix mint, onion & green chili's to the batter. 

Now greese idli plates with little ghee ( Idlis won't stick to the plate. They come out clean.) and fill plates ith batter.Garnish with carrot on top if you like.

Heat the idli cooker with 11/2 cup of water & place the idli plates inside. Close it with a lid. & allow it to cook for 20mins to 30 mins.

Switch of heat and allow it to cook. Now remove the idli's and serve them with Ghee. 

Out Come: Those Idli's were heavenly. 

Koyya Rotti | Akki Roti

These days our breakfast has become too healthy, we have a glass of juice & one bread slice or two. I went a little ahead and replaced my rice bowl with keenwah & we replaced our dinner with breakfast one's in order to maintain good healthy diet. 

Akki roti is one of those one's I love & enjoy the most in my breakfast's. I tasted & learned it from my mom. Not to mention that it was one of those dishes I had from my childhood. My mom calls it as" Koyya Rotti " & the recipe follows.

Ingredients

2 Cups of rice flour

1/2 cup channa dal ( soak them for 1hr)

1 Cup chopped onion

1 Cup grated carrot 
1/2 Cup finely chopped corriander leaves

4 green chili's

2 Tbs jeera

1/4 Cup coriander finely chopped 

Salt
2 Tbs olive oil

Heat some water & bring it to boil.Take bowl & mix all the ingredients in it. Add boiled water little by little to the rice mixture & mix it to a thick dough.

 

Now take a big ball of dough 

 

Take a parchment paper or foil & apply oil to it. Now take the dough & spread it as shown in the pic & slowly slip it in to the pan.

 You can also heat a pan with oil & just spread the dough as shown above. Close pan with a lid. After few mins remove the lid and reverse the roti. Cook till it's crisp.Repeat it with rest of the dough & serve it hot with chutney.

Note:
While spreading the dough in pan wet your hands to press the dough so that it won't stick to your hands or you can even take oil in place of water but I'm concerned about too much of oil.

Kanda Poha

Poha is a simple & easy to make snack for evenings.Though I don't like to limit myself just for eve's I prefer having it for lunch and dinner too.

Ingredients 

2 Cups Beaten Rice / Poha

1 Cup Chopped Onion

4 Green Chili's sliced nicely

1/2 Cup Grated Coconut

2 Tbs lemon Juice

Seasoning 

2 Tbs Oil

2 Tbs Mustard 

2 Tbs Peanuts 

Curry Leaves 

Salt

Directions:

1. Take poha in a bowl wet it with some water and keep it aside. 

2. Heat a pan with oil add mustard's to it. Once the mustard starts jumping add peanuts and fry them till they are done. Now add onions to the pan & a little later add green chili's and fry them. 

3. Add turmeric and curry leaves to the pan and switch off the heat.

4. Mix poha,lemon juice, Salt & coconut in the pan.

*** It's ready to serve.

Wheat Idli's

Source : Own

Ingredients

1 Cup of Cracked Wheat

1 Cup Curd

1/2 of Grated Carrot

1/2 cup grated Coconut

1/2 cup of finely chopped Onion

2 Green Chili's

1 Tbs Grated Ginger

Salt for Taste

Seasoning

2 Tbs Butter

1 Tbs Mustard

1 Tbs Jeera

1 Tbs Chana Dal

3 Tbs of finely chopped Kaaju (Cashews)

Little Finely chopped curry leaves

1. Mix Craked wheat with Curd and soak it overnight.

2. Add Carrot, Coconut, Onions , Chilis , Ginger and Salt to it. Keep it aside.

3. Heat pan with Butter and add Chana Dal, Kaaju, Jeera, Mustard,Curry leaves to it.

4. Fry them and add the seasoning to the Wheat Mixture.

5. Put the mixture in Idli Plates to steam them.

6. Place them in a Pressure cooker and once it's done serve it hot with nice chutney.

  

Upma Pesarattu (Upma with Green Gram Dosa)

Pesarattu is a famous breakfast in Andhra. Adding Upma to dosa will give a nice taste to your buds.

Ingrediants

For Dosa

1 Cup Pesalu ( Green Gram)

2 Cups Rice

5 Tbs Jeera ( Cumin)

4 Green Chili

Small Piece of Ginger

Salt for taste

Upma

1Cup Sooji
2Cups water

1Cup onion chopped

1/2Cup green beans

2Green chili

1Tbs Mustard

1Tbs Jeera

2Tbs oil

Few curry leaves

Salt for taste

1. Heat a pan with oil add Mustard and jeera to it.Once the Mustard starts spluttering add the onion to it.

2. Fry them for few seconds add Greenbeans and Salt too it. Close the pan with a lid for few seconds.

3. Now add 2 cups of water to the pan and add the sooji slowly by stirrig the water continously.

4. Close it with a lid and let it cook in a low heat till it's cooked.

Garnish upma with Curry leaves.

Chutney

1/2 Cup Fried Chick Peas ( Putnala Pappu or Veyinchina Senaga Pappu)

1/2 Cup Coconut

2Green Chili

1 Tbs Mustard

1 Tbs Jeera

2 Tbs Oil

Salt for taste

1. Grind Chick Peas, Coconut and Chili's to nice paste. Add salt for taste.

2. Heat a Pan with oil and add Mustard, Jeera and Red Chili's. Once the Mustard splutters add the whole seasoning to the chutney.

Source : Mom

For Dosa

1. Soak Pesalu ( Green Gram) & Rice overnight.

2. Grind Pesalu (Green Gram), Rice, Jeera, Green Chili, and Ginger to a smooth paste like dosa batter. ( I prefer using the batter the next day so that it ferments well)

3. Heat a Pan with oil spread all sides. Take batter and spread it in round shape like a circle on the pan.

4. Brush little oil to the ends of dosa.Now reverse the dosa to the other side and let it be like that for few seconds.

5. You can stuff dosa with Upma or can Sprinkle chopped onion, Green chili to it and fold it to middle as shown in the snap.

* Serve it with Upma and chutney..