Horsegram Dosa

Horsegram Dosa
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
 
Horsegram is considered to be a super food and is a popular beneficial ingredient addition for recent times for almost in every recipe as far as applicable in our daily food chart. Horsegram dosa is an old recipe from South India for vegans as the lentil is high in protein content and pairs well as an alternative to urad dal. Savory Indian crepes with masala potato stuffing. Next time prepare the dosa batter with horse gram, power packed with iron, calcium and protein goodness for a healthy breakfast option.
Ingredients
  • 2 cup Raw Rice
  • 1 cup Horsegram
  • 1 teaspoon Fenugreek seed
  • Water to make batter
  • Oil for frying
  • Salt to taste
  • Potato Stuffing:
  • 4 Boiled Potato cubes
  • 2 Onion sliced
  • 1 teaspoon Mustard seed
  • Few Curry Leaves
  • 1 teaspoon Turmeric powder
  • 11/2 teaspoon Chilli Powder
  • 2Green Chilli
  • ¾tth cup chopped Coriander Leaves
  • 2 teaspoon Oil
Instructions
  1. First wash the rice and horsegram. Soak for 5 hours in water.
  2. Grind the rice and horsegram with ½ cup water and fenugreek seed. Keep the dosa batter in a deep vessel, cover it and let it ferment overnight for 10 hours.
  3. Now prepare the potato stuffing.
  4. Heat a frying pan with oil, temper with mustard seed, curry leaves and fry the onions.
  5. Add the turmeric and chilli powder, boiled potato cubes, green chilly and salt. Stir fry for 2 minutes. Reserve in a bowl.
  6. To prepare the dosa, mix the fermented batter with salt and water if required for few minutes before use. Check for seasoning.
  7. Heat the dosa tawa with 1 teaspoon oil, spread ¼th cup batter or less into a a circle shape on high heat. Cook for 1-2 minutes.
  8. Turn the dosa upside down and fry for less than a minute.
  9. Take about ½ cup of potato stuffing, spoon it on one half portion of dosa, spread from both side.
  10. Garnish with chopped coriander leaves. Now cover the stuffing with the rest half portion of dosa.
  11. Serve hot dosa with tomato and coconut chutney.

 

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Drumstick Leaves Egg Recipe

Drumstick Leaves Egg Recipe
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Drumstick Leaves are powerhouse of nutrients, and voted by Vogue as the super food ingredient for 2018. The extensive use of these leaves for cooking is famous in South India mostly but due to its medicinal benefits the usage is now widespread. Here this ingredient is added to make scrambled eggs to make your first breakfast meal . Try it , very easy recipe without compromising with the taste but you will be amazed to hear that these leaves contribute double the health benefits than that of an egg.
Ingredients
  • 4 Large Eggs
  • 11/2 cup Drumstick Leaves
  • 11/2 Onion chopped
  • 2 Green chilly
  • 2 teaspoon Oil
  • ½th teaspoon Black Pepper powder
  • Salt to taste
Instructions
  1. First wash and dry only the leaves .
  2. Chop the onion and green chilly.
  3. Take a medium bowl , crack open all the eggs and beat well with green chilly, black pepper and salt.
  4. Heat a frying pan with oil and fry the onions for few minutes.
  5. Add the beaten eggs and leaves together and toss to scramble on low heat.
  6. Check for seasoning.
  7. Serve hot on a plate with butter toast and a glass of orange juice.

 

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Scrambled Cottage Cheese/Paneer Sandwich Recipe

Scrambled Cottage Cheese/Paneer Sandwich Recipe
Author: 
Recipe type: Sandwich
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Scrambled Paneer Sandwich Recipe is a high protein sandwich recipe that is easily done in the morning's rush hour and can be made for lunch boxes. Fresh homemade paneer or Chenna can be made the same day or the previous night. You can either add the finely chopped green chillies, or omit them if serving to kids. You can also add a pepper seasoning if you want to replace the green chillies. You may also add a teaspoon of ghee on each bread slice while toasting them to make them crispy, or simply dry toast them on the tawa. Serve Scrambled Paneer Sandwich Recipe along with fresh fruits and chopped carrots in the lunch box, or along with a glass of Rose Lassi Recipe as an after school snack. Did you know: Perhaps common knowledge by now about paneer is a good source of protein especially for vegetarians who do not get their intake from meat products. 100g of paneer yields about 18g of protein which is good for people who weight train as they need protein for muscle building and repair. Cottage cheese contains all the essential amino acids needed for it to qualify as a complete protein. Eat cottage cheese, and you'll boost your intake of calcium and selenium. A single serving of either full-fat or low-fat cottage cheese provides all the selenium you need in a day. This selenium fights the aging process due to its antioxidant function, and it also supports immune system function. In addition, cottage cheese contains calcium, an important component of healthy bone tissue.
Ingredients
  • 200 grams Paneer (Homemade Cottage Cheese) , grated
  • ¼ cup Onion , finely chopped
  • 1 Green Chilli , finely chopped (optional)
  • ½ inch Ginger , chopped
  • ¼ teaspoon Mustard seeds
  • 1 pinch Kalonji (Onion Nigella Seeds)
  • ¼ teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Fresh coconut , grated
  • 5 Curry leaves
  • 1 tablespoon Cashew nuts , chopped/broken finely
  • 2 teaspoons Cooking oil
  • Salt , to taste
  • 6 Bread slices , cut diagonally
Instructions
  1. To begin making Scrambled Paneer Sandwich Recipe, prep all the ingredients, grate paneer and finely chop onions, cashewnuts, ginger and green chilli (if you are using. You can skip green chillies altogether if you are serving for kids who do not like spicy sandwich.
  2. In a small frying pan, heat a bit of oil. Once the oil is hot, add mustard seeds on a low medium heat, and allow them to splutter. Once they splutter, add nigella seeds, green chilli and curry leaves. Saute for a few seconds.
  3. Add the chopped onion and ginger pieces, and on a medium heat, fry them by stirring occasionally until lightly browned.
  4. Reduce the heat to low, add the grated coconut, paneer, turmeric, cashewnuts, salt and stir till the paneer is well fried and there is a delicious cooked smell from the sandwich filling.
  5. Check on seasoning to adjust to your taste, you may add black pepper (freshly ground) to the mixture, stir well to combine and turn off heat.
  6. Allow the filling to cool down a bit, if you want to accelerate cooling, you can transfer the sandwich filling paneer mixture to a plate, spread and place on the countertop for a faster cooling.
  7. Meanwhile, on a flat skillet, place the diagonally cut breads and toast them on low heat until browning a bit. Flip and toast further for about half a minute till the other side is also browned.
  8. Either prepare the sandwich by smearing a good amount of scrambled paneer on the toasted breads, or pack the stuffing in a separate container for your kids for lunch.
  9. Serve Scrambled Paneer Sandwich Recipe along with fresh fruits and chopped carrots in the lunch box, or along with a glass of Rose Lassi Recipe as an after school snack.

 

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