INSTANT HOPPERS


This is a recipe which can be done within 30

minutes.I have posted 5 types of hopper recipes

before https://calinskitchen.com/2018/04/15/variations-of-hopper-mix/

This one is for hoppers with red rice

https://calinskitchen.com/2020/06/14/red-rice-hoppers/

This is my 6th hopper variant .If you have no

time to organise a meal quickly,this recipe will

definitely help you .

There are some things that you can never leave

or replace . Yes ,I’m referring to my appam /

hopper chatty in the photo.There are non stick

categories,and new ones too,but I never get the

texture that I get from this pan.So please do not

mind my hopper chatty 😊.

Moving on to the recipe now

INGREDIENTS

3 heaped cups rice flour

1.5 tsp instant yeast

1/2 cup coconut water ( optional)

2 tbsp sugar

1 tsp salt or to taste

2 – 2.5 cups thick coconut milk

METHOD

•Mix rice flour,sugar,yeast,coconut water and

set aside for 20-30 minutes.

•After 30 minutes add the coconut milk little by

little to get a pancake consistency ( not too thick

or too thin ).

•Heat an appam or hopper chatty .

•Use a small cloth and grease the inside with oil

•Pour a ladle of the batter ,swirl all around only

once, cover and cook till crisp and golden .

•Remove slowly from pan,and repeat process .

•You can add egg in the centre for egg hoppers.

BREAD ‘N’CHEESE BAKE


This is the easiest and yummiest breakfast .

Cheesy , creamy , and healthy too.

Well, the previous day I had baked wheat bread

and half of the loaf was remaining .

Thought to make sandwiches,but that seemed a

little more work on one of my lazy mornings,so

plan diverts ,took to another successful dish .

Just one touch of the mixer, and there you are

relishing a healthy breakfast.

To the recipe now

INGREDIENTS

1/2 loaf bread

1 cup goat cheese/ any cheese you prefer

4 eggs

1/2 cup milk

Few spinach leaves/ leeks

2 sliced green chillies

Pepper to taste

1 tblsp butter

Salt ( if using goat cheese ,please check for salt)

1/4 tsp nutmeg grated

slices of capsicum

METHOD

Break the eggs into the mixer directly.

Add cheese,milk and run the mixer , for 2-3

seconds.

Next add the spinach( Palak leaves) and again

blend for another second.

Add the green chillies,nutmeg,pepper powder.

Arrange the bread on a greased dish . Crumble

it slightly and pour the egg mixture over it .

Top it with slices of capsicum and bake in a

moderate ( 180C) oven for 25 minutes.

Serve warm / hot.

TOMATO PURI


This recipe is an addition to ‘ fusioned’ puri/ poori.

The culinary world,is now on the discovery

mode, in finding new dishes,new innovations.

This indeed, is one in line to the list.

To list a few on savoury puri alone, as there are

many on the sweet list too .

Palak / Spinach puri, Stuffed potato puri,Stuffed

lentil puri ,pani puri , methi puri and many

more….

India can proudly say,that they are the only

country which has more than 14 cultures , and

cuisines .

Each cuisine is unique, and has it’s own

authenticity and taste.

So .. today my recipe will be on tomato puri.

INGREDIENTS

2 cups all purpose flour/ wheat flour

( if you are adding wheat flour , add a handful of all purpose flour )

2 tsp rawa / semolina ( optional)

2 tblsp oil

2-3 tomatoes ground

1 tsp coarse cummin powder

1/4 tsp chilli powder

Salt to taste

Enough oil to fry

METHOD

Mix all the ingredients and bind to a soft dough

with sufficient water. Rest the dough for 10-15

minutes.

Divide into portions ,roll into round shapes and

deep fry on high flame .

Serve with channa curry or chole ( chick peas masala).

Tip: Always fry puris on high heat , for good

texture and puffed puris

BANANA LEAF KOLUKATAI


Modaks,kolukattai,lavariya,…this is a sweet

dumpling made with rice flour ,and filling

with coconut as key ingredient. Types of lentils

and jaggery are mixed with coconut according

to individuals taste. Healthy and nutritious can

be served for breakfast or as tea time snack.

Today I’m going to share with you various

types of fillings, with the basic recipe for the

outer covering.

INGREDIENTS (For the covering)

2-3 cups rice flour/ idiappam flour/kolukattai

flour

Salt

water

2 tsp ghee

METHOD

Heat some water ( roughly 2 cups).Once it

starts to boil ,add salt ,switch off the flame and

add 1/2 cup normal water.

Pour this water into the rice flour .

Using a wooden spatula mix to a soft dough.

Cover and set aside for 10 minutes.

Mix in the ghee ,and knead for 5 minutes.

Divide portions.

Flatten on pieces of banana leaves ,keep filling

and fold the leaf to cover to dough.

Press lightly .

Steam for 7-10 minutes

Serve.

Now for the fillings

1. Grated coconut,jaggery,nuts,cardamom,salt

powder.

2. Soaked and boiled moong dal ,heated with

ghee,jaggery,cardamom powder and coconut.

3.Soaked and boiled gramdal( kadala

paruppu,channadal) mashed and heated with

ghee,jaggery coconut,cardamom

powder,raisins (if you like)

4.Mixed nuts of your choice,raisins,coconut,

jaggery , a little nutmeg powder, ghee

5. Boiled/steamed nendram semi-ripe

banana,mixed with coconut, jaggery,cardamom

powder.

The same kolukattai can be made with

savoury fillings too.

My previous posts related to this recipe

PANDAN SWEET DUMPLINGS (kolakattai )

Moringa

Do try these fillings , and if you have innovated

anything new ,do post in your comments .

FRITTATA ( LEEKS ‘N’ CILANTRO)


Frittata originated from the Italian cuisine , is an egg based dish ,like an omelette or a

crustless quiche.

This is not folded like an omelette , it is fried in a pan , flipped over carefully with a plate

and served like a pizza.

You can serve with sauces if you like . I topped with a tangy chilli sauce.This can be

served with any of your favourite sauces too.

You can make this for breakfast or dinner within minutes.

INGREDIENTS

1 cup wheat flour

1/2 tsp baking powder

1 egg

1/2 of all 3 coloured capsicums chopped (yellow,green,red)

1 cup coriander leaves/ spinach leaves

1 big leeks chopped fine

1 tsp chilli paste

1/2 tsp pepper powder

1/2 cup Parmesan/ cheddar/mozzarella cheese grated

1/2 cup milk

Salt to taste

1 tblsp butter to sauté the capsicum and leeks

Oil for frying

METHOD

Beat the egg with salt, and add to the flour.

Mix in milk and water to make a thick ( pancake batter).

Saute the capsicum and leeks lightly and add to the batter.

Add the remaining ingredients and mix well .

Pour a little oil into a pan , add the batter .

Cover and cook on a low flame till cooked on one side.

Flip to the other side with the help of a plate.Return to pan and cook on the other side .

Serve with sauce .

Variations :Paneer , prawns,chicken, minced meat , mix of your favourite veggies can be made into your choice of frittata.

Tip: Instead of adding grated cheese ,you could make cheese sauce / white sauce for a creamy flavour and add to the batter.

Anyway , try your innovations too,and post in your comments and suggestions!

WHEAT FLOUR SEENI SAMBAL BUNS


Seeni sambol is caramelised onions, spiced up

and used as filling or side dish , and a famous

dish of Sri Lanka.

Here’s the link to seeni sambol:https://calinskitchen.com/2017/03/02/seeni-sambol-loaves/

I have posted seeni sambol buns before .

This one is with wheat flour, and a little all

purpose flour.

Soft and the texture was so good , that I have

decide to use only wheat flour henceforth.

Made tiny loaves too and it looked super cute .

I will be giving you the recipe only for the meat

dough which I made roughly ,and before I

forget let me get into the recipe

INGREDIENTS

3 cups wheat flour

3/4 cup all purpose flour

2 tsp active yeast

2 tsp. brown sugar

1 egg

2 tblsp. olive oil

3/4 tsp salt.

Warm water

1/2 cup milk /2 tbsp milk powder

METHOD

Take half cup of lukewarm water, add the yeast and sugar , and allow to ferment. Once you see the mixture foamy and proven double , get ready to make the dough.

Add the flours and mix together .Make a well in the centre , and mix in the egg,salt,the yeast mixture , and milk and mix well.Add warm water to make a soft dough ( don’t mind if it’s sticky) .Cover and rest till dough rises to double the size.

Next transfer the dough onto a floured board and knead for another 10 minutes. Let it double second time.

Divide the dough into portions you like .Roll out lightly , place the filling and make into shapes you like.

Pre heat oven to 200 degrees C . Brush the tops of the prepared buns with beaten egg or milk.

Bake for 20- 25 minutes.

RAGI/KURAKKAN IDDLI


I’m posting this recipe after a very long time.I had an accident in February and

was not able to use my left arm .Many  months I was a stranger in my kitchen.

Now I am travailing to be in full charge by trying to prepare some dish whenever I can.

I tried this Ragi iddli and it turned to be super soft and tasty.(tasted equal to the normal

iddli).So do try this healthy recipe and send in your comments.

Variation:You could add finely chopped vegetables of your choice after pouring the

batter in the moulds.(as the batter should not be stirred well after fermentation)

INGREDIENTS

3 cups whole ragi / kurukkan ( not powder)

3/4 cup urad dal (ulundhu)

1/2 cup aval( rice flakes)

1 cup idli rice

1 tsp salt or to taste.

METHOD

Soak the ragi and idli rice together.

Soak the urad dal separately.

Soak the aval for few minutes (just before you start to grind urad dal.)

After 5-6 hours of soaking, first grind the urad dal to a fine paste.

Now grind the rice,ragi and aval to a coarse paste ( like rawa) with salt.

Mix both the flours together and allow to ferment overnight (maximum 8 hours).

After the batter is fermented,pour the batter (without stirring) into moulds  and steam

till done .

Serve with chutneys of your choice.

You could make Ragi dosas from the same batter.

When making Dosa I suggest you temper with onions/ spring onions,green chillies

or few grated veggies and add to batter before making dosas for added taste.

 

PANDAN SWEET DUMPLINGS (kolakattai )


Pandan rather known Rampe or Screw pine leaves.A fragrant kind used in

culinary , has health benefits too.It is mostly used in Asian cooking.

As the pandan plant in my culinary patch was outgrowing the pot,I thought

to make something different now.My previous posts had recipes for pandan

jelly or agar agar pudding. There are many sweet recipes you can make by

using these leaves and now this recipe comes to you as  food for breakfast

or snack.

For the recipe now

INGREDIENTS

1-2 cups rice flour or idiyapam flour

Extract of pandan leaves (1/2 cup)

Salt to taste

1 tsp.ghee or oil

Hot water to make dough

Filling

Coconut gratings

Jaggery gratings

Cashewnuts ( optional)

a pinch of salt

a pinch of nutmeg powder

1 tsp.cardamon powder

METHOD

Mix the ingredients for filling and set aside.

Mix the ingredients for the dough in a separate bowl,adding water

gradually to make a firm and soft dough.

Cover and set aside for few seconds. Take portions of the dough,flatten and

place filling.

Seal the edges and make shapes of your choice.Steam for 10

minutes and serve.

Good to serve for breakfast or tea.

Note :The color will be light green only

CAULIFLOWER,CARROT,POTATO MASALA


This is another version of potato masala which could be served with poori,chappathi,and

masala dosai.Poori and potato masala is a delight in the South Indian platter.This is served at

breakfast,dinner ,and also at tea.The puffed up steaming poori and this masala aroma ,surely

kindles up your taste buds.This is a one pot dish,easy and quick. (Pressure cooker is best)

For the recipe now..

INGREDIENTS

3-4 potatoes peeled and cubed (drop in water to avoid browning)

1 cup cauliflower florets

1 big carrot cut into cubes

2 onions chopped

2-3 green chillies chopped

1 inch piece ginger chopped

1/2 tsp.mustard

2 red chillies

1 small piece cinnamon

1 tomato

2-3 cloves

Curry leaves

1/4 tsp asafoetida (optional)

2 tblsp ghee / oil

1/2 tsp turmeric

1 tsp peppercorns

Curry leaves/mint leaves

1 tblsp.gram dal flour/or wheat flour(atta) mixed in quarter cup of water.

Salt to taste.

METHOD

Heat oil in a pressure pan.Add mustard,curry leaves,asafoetida ,cinnamon,cloves,and onions.

When the onions are translucent add the ginger and green chillies with turmeric,and tomato.

Sauté for 2 minutes.Next add the vegetables and the peppercorns and cook for another 5

minutes .Add 1 cup water.Cover and cook for 2-3 whistles.

Allow steam to escape on its own.

Mix in the gram flour mixture,and cook on a slow flame till thick (not very thick).Serve hot.

If you want a rich taste ,add a tsp.or more of ghee on top while serving.

CARROT COCONUT ROTI


Well,this is nothing but the Sri Lankan Pol roti recipe made with carrot juice.This is a good

way in,for kids who have an aversion to carrots.Carrots,as you know have a rich content of

beta carotene ,which transforms to Vitamin A ,which improves eyesight and treats eye

related ailments.It is also a good source for maintaining your skin,and body .Good for heart,

Cholesterol levels and many more if you list.Good for breakfast and lunch box.

So….now let’s get into the recipe.

INGREDIENTS

2 -3 carrots made into a juice with 1/2 cup water

1-2 cups grated coconut

1 tsp chilli flakes

200 gm flour

Salt to taste.

A little coconut oil to grease

METHOD

Mix all the above ingredients to make a soft dough.Grease a board or plate with coconut oil

Pat the dough with your hands ,and make into shapes you like.Heat a thick griddle and make

rotis ,only by just smearing with oil or butter.Do not pour oil for making.

Can be served with Katta sambol,Pol sambol (coconut sambol)or any thick gravies you like.

Variations:You can add finely cut green chillies,onions,spring onions ,sesame seeds,flax seeds

for a change.

I have not tried with beetroot juice ,but I think it will be a good combination with

green chillies ,spring onions ,chilli flakes and maldive fish .

Anyway do send in your comments and suggestions!