Masala Finger Toast/Bombay Finger Toast

Bombay Finger Toast/Masala Finger Toast

English Breakfast with Indian Flavour

Preparation time : 7 minutes

Cooking Time : 10 minutes

Serves : 3 or 4 Person

Easy to prepare, Often I am preparing variety of toast for our breakfast & Lunch box. It’s My Hubby’s favorite Breakfast. Easy to digest for all age groups.

Ingredients

Bread slices – 12 pcs

Egg – 3nos

Milk – 100 ml

Garlic – 4 pod

Ginger – 1 inch size

Cilantro – ½ bunch (chopped 3tbspn)

Green chilli – 1 no

Black pepper pwd – ½ tspn

Cinnamon pwd – ½ tspn

Sugar – ½ tspn

Pineapple essence – 1 drops

Butter + oil – required qty

Method

Beat the egg and milk until fluffy texture.

Grind  ginger, garlic , green chilli and cilantro coarsely and add it to egg and milk  

Add sugar, egg, pineapple essence, and cinnamon pwd and mix it well.

Cut the bread slices into finger size or desired shape.

Heat the pan, sprinkle butter + oil and dip the bread into egg mixture 

Fry both the sides until golden brown.

Yummy & easy breakfast ready to serve it with mint dip (chutney).

Enjoy!!!!

Mint Dip

Mint – ½ cup

Grated coconut – 2 tbspn

Cilantro –few

Green chilli -1no

Roasted Cumin pwd – ½ tspn

Lemon juice – 1 tbspn

Salt – ¼ tspn (to taste)

Method

Grind altogether until it turns smooth paste and transfer it to a serving bowl.

Breakfast Menu

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Hyderabadi Nizami Biriyani

Hyderabadi Nizami Biriyani

ஹைதராபாத் நிஜாமி பிரியாணி

Simple and Easy Rich Biriyani.

Hyderabadi Nizami Biriyani

Preparation time : 30 mins

Marinating time  : 3 hours

Cooking time       : 1 hour

Serves  : 5 to 6 person

 Recipe Source : Dubai Friday Magazine

Ingredients

Mutton with bone ( cut into medium size) – 600 gram or 1 kg

yogurt – 200 gram

red  chilli powder  - 2 tspn

gram masala powder – 1tspn

turmeric – powder – ¼ tspn

crispy fried onion – 100 gram

raw papaya paste – 25 gram

ginger garlic paste  - 50 gram

fried cashew nut ground to a paste (optional)

water 1 /1/2 litres

oil – 4 tbspn

Browned Onion

basmati rice washed , drained  and soaked for 30 minutes

whole spices ( cinnamon, cardamoms and cloves) – few

black cumin – 1 tspn

fresh coriander leaves – 1 bunch

fresh mint leaves – 1 bunch

saffron – 1 pinch ( soaked in 5 tbspn of water)

chopped green chilli  - 2 tspn

browed onion – 50 gram

lemon juice  - 2 tspn

whole wheat flour dough – 100 gram

hard boiled  eggs – 2 ( peeled and quarted

Method

In a wide bowl add, mutton, yogurt, spice powders, fried onions, papaya paste, ginger garlic paste , salt and cashew nut paste marinate about 3 hours.

Boil water in pan. Add oil, and salt to water. Add rice ,whole spices and black cumin. Cook until rice is half done.

Divide rice into three portions. Spread on portion into a heavy bottomed pan to make an even layer.spoon half marinated mutton over.spreading evenly third of coriander leave, mint leaves, saffron milk, green chillies and browned onions on  top.

Repeat the same another two portion evenly.

Drizzle lime juice over. Roll dough   into rope and place around rim of pan. Seal pan with a lid and cook over a medium heat for 30 minutes or until steam begins to come out from  the sides. Do not remove lid during cooking process.

Reduce heat to low and place an iron griddle underunderneath pan. Cook for another 20 minutes.

Set aside for 10 minutes then remove lid.

Garnish with browned onions, coriander and eggs. Serve with raita

Chicken Tikka

Agar Agar Jelly

Bhoondi Raita

Hard Boiled Egg

Haneef

I prepared above combo for my  second son Hanefudeen for his Birthday (14th Feb.)

Linking to Annu's South Indian cooking hosted by nandoo's s kitchen

Kerala Special Payiru Curry - Whole Moong Dhal Curry

 

 

 

Nool Puttu & Kerala Payiru kari

This curry has been taken by Keralites as their morning breakfast.
They Take this as a side dish for idiyapam(nool puttu),puttu , apaam It goes well with other food also.

Kerala Payaru kaRi – Whole Moong Dhal Gravy

Ingredients
Whole Moong Dal : 150 gram

Onion – 1 no

Tomato – 1 no

Green chilli (slit) – 3 nos

Ginger grated – 1 tspn

Garlic - 2 nos  (crushed)

Turmeric powder – ¼ tspn

Coconut milk powder – 1tspn

Salt – to taste

For tempering

Oil – 3 tspn ( sunflower oil or coconut oil KL Nimal Brand)

Mustard seeds – ½ tspn

Curry leaves – few

Whole red chilli – 2

Small onion – 2 nos

Method

Soak moong dal overnight, next day morning wash and drain the water.

Add 350 ml water chopped onion, diced tomato, garlic,ginger, salt green chili, turmeric,.

Dissolve coconut powder in a hot water and add it to dal 

close the cooker and leave for 3 to 4 whistles. 

Remove from the gas stove after pressure is released mash slightly with masher.

Finely, temper with given ingredients and add it to moong dal.

Note Instead of coconut powder you can use fresh coconut milk.

This Kerala Special Payiru kari goes very well with idiyappam (Spring hoppers) , Puttu, AAppam.
Linking to Annu's South Indian cooking hosted by nandoo's s kitchen
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King Fish Fry with Biriyani masala
King fish roast

Karnataka Style goose berry Rice
Anchovies Gravy

Sweet Corn Carrot Soup with Oregano

Colorful soup kids favorite

Ingredients

corn  - 100 gram

carrot - 50 gram (cut in small pieces)

maggi vegetable stock - small pieces 

water - 500 ml

oregano  - 1/2 tspn

crushed black pepper - 1/2 tspn

maida (plain flour) - 1 tspn

milk - 50 ml

cream of sweet corn - 25 gr

Method

Boil water with veg stock, salt,oregano

add corn and carrot cook for 7 min

mix maida and milk together and add it to soup and cook for3 mintes

finally add cream of sweet corn and pepper powder cook for 2 miutes, remove from the stove

serve hot with garlic bun.

Simple and Easy Rasam (Tomato & Tamarind)

Simple and Easy Rasam (Tomato & Tamarind)
Serves: 4

Cooking Time : 12 min

Ingredients

1. Tamarind – 1 gooseberry size
2. Tomato – 1 no cut in to four pcs
3. Green chili – 1 no
4. Garlic – 3 nos
5. Turmeric pwd – ¼ tspn
6. Rasam pwd – 1 tspn (homemade or store bought)
7. Coarsely grounded blk pepper pwd – ½ tspn
8. Chopped coriander leaves – 2 tbspn
9. Salt – to taste
10. Water – 600 ml
11. For tempering
12. Ghee – 1 tspn
13. Oil – ½ tspn
14. Mustard seeds – ½ tspn
15. Curry leaves – few
16. Asafetida – 2 pinch

Method

1. Soak tamarind in a hot water about 10 min
2. Extract the tamarind juice with 600 ml of water
3. Slightly crush green chilli and garlic together in paper.
4. In a vessel add tamarind juice, turmeric pwd, rasam pwd, salt, tomato,crushed garlic & green chilli, coriander leaves, black pepper pwd and bring to boil about 10 minutes. Remove from the gas.
5. In a pan add oil + ghee temper with mustard seeds, asafetida, and curry leaves and add it to rasam.
6. It’s very well goes with plain Rice, Easy digestion and we can drink like a soup.

1. 

linking to Gayathri's Walk through memory lane & Merry Tummy Cook with red

Pan Fried Whole Pomfret - Vavval miin varuval

Pan Fried Whole Pomfret

Serves - 4 

My Most Favorite dish is Fish.

Ingredients

1. Hand size Pomfret Fish (Mini) - 4 pcs
2. Kashmiri chilli powder - 2 tspn
3. salt - to taste
4. ginger garlic paste - 1 n 1/2 tspn
5. tomato juice - 2 tbspn
6. roasted gram powder - 1 tbspn
7. corn flour powder - 1 tspn
8. Oil - - for shallow fry 

Method

1. Clean the fish two to three times and add  white vinegar (or) turmeric powder soak for 5 minutes and slit the fish with knife three  to four cuts. wash again and drain the water and keep aside.

2. Mix all  the  masalas along with tomato juice and make paste like consistency ..dip both side of fish pieces into masala paste and marinate for 2 hours.

. 

3.Heat the pan add oil and keep the flame on medium fire, fry the fish both sides  until golden brown.

Serve it with Plain rice dhal or chappathi, kuboos.

Linking to TSt & merry tummy cook with red

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Saurashtra Chicken Curry/Gravy - சௌராஷ்டிரிய சிக்கன் கிரேவி

 Sourashtra 

Saurashtra or Sourashtra or ꢱꣃꢬꢵꢰ꣄ꢜ꣄ꢬꢵ or Palkar (Sanskrit: सौराष्ट्र, Tamil: சௌராட்டிரம்) is an Indo-Aryan language^[2] spoken by the Saurashtriancommunity native to Gujarat, who migrated and settled in Southern India. Madurai in South India has the highest number of people belonging to this community and also remains as their cultural center.

The language is largely only in spoken form even though the language has its own script. The lack of schools teaching Saurashtra script and the language is often cited as a reason for the very few number of people who actually know to read and write in Saurashtra script. Latin, Devanagari or Tamil script is used as alternative for Saurashtra Script by many Saurashtrians.

The Saurashtra alphabet was developed towards the end of the 19th century. A number of Sourashtra letters a similar to letters in the Oriya and Gujarati alphabets. Sourashtra has also been written with Telugu and Devanagari alphabets but is usually written with a slightly modified version of the Tamil alphabet.

Combination of 100 language is Sourashtra

Saurashtra Chicken Curry/Gravy

Serves : 3

Very Simple , easy & tasty 

Ingredients

Chicken pieces with bone – ¼ kg

Salt – to taste

For tempering

Oil – 1 tspn

Mustard seeds – 1 tspn

Curry leaves few

Onion – 2 nos

Tomato – 1 no

For grinding

Whole black pepper

Cumin – seeds

Clove – 4 nos

Garlic – 5 pod

Kas kas – 1 tbspn

Method

Wash the chicken and drain the water completely

Grind the above said ingredients in a mixer to a smooth paste.

In a wide vessel temper the above said ingredients and add chicken and salt cook 5 min on low fire.

Add grounded masala , toss well and cook 15 min on low fire.

Finally add coriander leaves serve with side dish for any meal.

I learnt this recipe from my school friend (8^th std) chitra who speaks saurashtra language. This recipe is little bit different and spicy too.

 Very good remedy for cold, cough, sore throat.

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