South Indian Healthy breakfast combo. Lovingly Handmade, From Our Family To Yours. The Only University Tested Kefir In The UK. Buy Direct & Get One To One Advice From Our Team And Free Next Day Delivery Browse new releases, best sellers or classics & Find your next favourite book Great recipe for South Indian Healthy breakfast combo.

South Indian Healthy breakfast combo how to make ven pongal with detailed photo and video recipe. it is a popular south indian savoury and spicy dish, made from moong dal, rice and other spices. it is typically served for morning breakfast with side dished like sambar and coconut based chutneys. the dish is primarily famous in tamilnadu, but can also be seen served in other sisters south. Barley Rava Idli is a healthy breakfast/dinner recipe which doesn't require any fermentation. To pair, make Capsicum Chutney Recipe bringing the flavors of the roasted bell pepper. You can have South Indian Healthy breakfast combo using 61 ingredients and 9 steps. Here is how you cook that.

Ingredients of South Indian Healthy breakfast combo

  1. You need of For Idli batter:.
  2. It’s 3 cups of boil rice.
  3. Prepare 1 cup of idli rice.
  4. It’s 1 cup of urad dal.
  5. Prepare 1 tsp of Fenugreek seeds.
  6. You need of as required Water and salt.
  7. It’s of For Coconut chutney-.
  8. Prepare 2 tbsp of chopped coconut.
  9. You need 1 tsp of tamarind.
  10. You need 1 tsp of dalia.
  11. You need 1 of green chilli.
  12. It’s 1/2 tsp of salt.
  13. You need of for Red chutney-.
  14. You need 2 of dry red chillies.
  15. Prepare 1 of chopped tomato.
  16. Prepare 1/2 of chopped onion.
  17. You need 2 cloves of chopped garlic.
  18. It’s 1 tbsp of chopped coconut.
  19. Prepare of for Mint chutney-.
  20. Prepare 1 tbsp of coconut.
  21. It’s 1 of green chilli.
  22. You need 1 tbsp of soak tamarind.
  23. You need 2 tbsp of mint leaves.
  24. Prepare 1 tbsp of dalia.
  25. Prepare of As per taste Salt.
  26. You need of For tempering:.
  27. It’s 1 tsp of oil.
  28. You need 1 tsp of mustard seeds.
  29. It’s 1 of dry red chilli.
  30. It’s 1 tsp of cumin seeds.
  31. You need Pinch of hing.
  32. Prepare of for Mix vegetable Oats cutlet recipe:.
  33. You need 2 cups of oats.
  34. Prepare 1 cup of chopped carrot.
  35. You need 1/2 cup of chopped beans.
  36. It’s 1 of small chopped onion.
  37. Prepare 1/2 cup of chopped capcicum.
  38. You need 1 tsp of salt.
  39. Prepare 2 tbsp of chaat masala powder.
  40. Prepare 1 tsp of cumin powder.
  41. Prepare 2 tbsp of crushed chilli ginger.
  42. Prepare 1 tsp of oil.
  43. It’s 2 tbsp of hot water.
  44. You need of for Medu vada-.
  45. Prepare 1 cup of urad dal.
  46. Prepare 1 tbsp of rice.
  47. Prepare 1 tsp of green chilli.
  48. It’s 1 tsp of ginger.
  49. You need 1 tsp of chopped curry leaved.
  50. Prepare 1 of small chopped onion.
  51. It’s 1 tsp of jeera.
  52. Prepare 1 tsp of black pepper.
  53. You need of as per taste Salt.
  54. Prepare of for Masala tea-.
  55. You need 1/2 cup of water.
  56. Prepare 2 tsp of tea powder.
  57. It’s 3 tsp of sugar powder.
  58. Prepare 1 tsp of grates ginger.
  59. It’s 2 of cardamom.
  60. Prepare 1 inch of cinnamon.
  61. You need 2 cups of boil milk.

Make Beetroot Sambar along with it to add a delicious taste and colour to the breakfast plate. Barley Rava Idli Recipe Rice and lentils, cooked and tempered with cumin and a dollop of ghee give birth to this traditional South Indian breakfast. We promise, it's simply delicious and pairs beautifully with tangy. Khara Pongal recipe – ven Pongal is a South Indian breakfast made with rice and yellow moong lentils.

South Indian Healthy breakfast combo instructions

  1. Take a big bowl soak all dals for 6 hours adding water. After 6 hours wash them and grind it.Add water while grinding as it required flowing consistency. Keep idli batter outside until it ferments. Pour the batter into the grease mould and cook for 15 mins.
  2. For all 3 chutney take ingredients given for all 3 differently and grind to a smooth paste. Add little water and grind it to smooth paste for coconut chutney tomato chutney and mint chutney.take it in a serving bowl. For tempering heat a pan add 1 tsp oil add mustard seeds cumin seeds hing urad dal dry red chilli and curry leaves once it get fragnant pour in all 3 chutneys..
  3. Mix vegetable Oats Cutlet: take the oats in a big bowl add 2 tbsp of hot water in oats and mix everything and keep aside. Now heat the pan add 1 tsp of oil add onion and saute once it gets transculent add capcicum carrot beans and saute add cumin powder chaat masala powder chilli ginger paste and mix everything. Add oats and mix it and 2 tbsp of water close the lid and cook it for 5 mins. Off the flame and keep the stuff for cooling Once it get cool.take small portion of stuff in your palm mak.
  4. Make a small ball and flatten it and give a shape like cutlet. Now heat the pan add oil and grease it. Now low the flame place all the cutlet and shallow fry both side until it turns to golden brown in colour. Now off the flame and take oats in a serving plate and serve it..
  5. Medu vada- soak dal for 2 hour. Wash and drain water. Take a mixer jar and grind it add little water like 2 tbsp to grind Ann jeera pepper while grinding. It should be a smooth thick fluffy thick not liquidy. A quick tip to know about this batter is take few drops of batter in a bowl. If the batter floats it has right consistency. Now add batter in a big vessel and onion chilli ginger chopped curry leaves and mix in the batter add salt. It does need not to get ferment u can use it directly..
  6. Keep oil for heating.now add water in your hand take some better and give a round shape. Now make a hole in the centre with the help of finger and give a doughnut shape. Check oil. Oil should ge heat now slid vada in the hot oil. Oil should be in medium flame. Do this for all vada.fry till golden brown both the sides.fry medu vada till Crispy and golden.oil should be medium hot. Not less.if less it absorbs more oil.if more hot oil it gets brown from outside and uncooked from inside. So deep.
  7. So deep fry vada in medium flame.once it's get crisp take it in a serving bowl and serve it with sambar and coconut chutney.
  8. Last masala tea – boil water in a sauce pan add 2 tsp tea powder, 3 tsp sugar 1 tsp ginger grated,2 cardamom 1 cinnemon. Keep the flame in low.Once it gets boiled add milk and boil till the bubbles start to arise turn off gas and strain tea in tea cups so here is ready masala tea..
  9. I have given all the recipe of idli, mix vegetable Oats cutlet, medu vada, 3 types of chutney and masala tea. Sambar recipe u can check. It's available on my page. Hope you like it. Do share and comment us.

This porridge like savory dish is laced with cumin, asafoetida and black pepper. Not to forget the lovely aroma of ghee, which is used for tempering these spices. few more tasty Pongal variations you can make for breakfast are: south indian breakfast combo Hebbar's Kitchen is with Archana Hebbar. THEPLA: Gujrati thepla is an underrated healthy option which many fit people eat. Made with wheat flour, fenugreek leaves, coriander leaves, turmeric powder, it is great for the fit foodies as well.

source: cookpad.com

pinit fg en rect red 28