Saturday, February 14, 2009

GFCF breakfasts

In my earlier posts on breakfast I had written about idli, dosa and upama. Here are some more options
Uthapam: The idli dosa batter after 2-days   begins to get a little sour. This is basically a receipe for leftover batter. Add finely sliced onions, tomato, coriander leaves, and green chilli (optional) to it. Pour the batter with a spoon into a girdle with a curved base. Pour a tablespoon of canola/refined vegetable oil around the edges. It is similar to a dosa but much thicker. Let it cook on low flame, cover the girdle.Once cooked on one side flip it over and let cook on the other side. One can also garnish it with onion over and above the onion already in the batter. Serve with chutney
Ada: raw rice -2cups
urad dal-1/4 th cup
 arhar/toor/yellow lentils-3/4 cup
Soak the above for3-4 hrs. Grind coarsely. While grinding add the required quantity salt, curry leaves, asafetida maybe 1 tsp, red chilies. It is preferable to use powdered hing/ Asafetida as the solid one as gluten as the binding agent. Serve with chutney. A variation to this is to add, drumstick leaves. This is a rich source of vitamin C, A, calcium and potassium
Cheela:
Besan/chickpea flour cheela. This is an option when you run out of batter. Take the required qty of besan, add water and bring to a batter consistency .Add onion,ginger,green chilli,green coriander, salt, chili powder to this. Stir to avoid any lumps. Pour it on to a heavy bottom girdle. Cook for 2-3 minutes on one side and then turn it over and cook similarly.
Palak cheela 300g sabut moongdal paste/green gram paste
1tbsp ginger
1tsp garlic paste
1tbsp green chilli paste
a pinch of asafetida
100g spinach finely chopped 2 onions finely grated.
 oil
Soak moongdal for one hour in lukewarm water . Grind to make a paste. Add ginger garlic paste,salt ,asafoetida and green chilli paste. Spread it evenly on a non stick tawa /pan. Put drops of oil on the sides.S prinkle onion and spinach on the chila pinch of salt too. Prepare it well and turn it over to cook the onion and spinach. It should turn green; Serve hot with green coriander chutney or tomato sauce

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