It has a soft and crumbly texture — not too soft like upma and not too dry like podimas.
Perfect for busy mornings and weight loss diet.

How to make Ragi Aval Egg and vegetable stir fry

Now lets see how to make this Finger millet egg and vegetable stir fry or the ragi aval upma recipe

Ingredients

• Ragi aval – 1 cup
• water – 1/2 cup
• eggs – 4 (for vegetarian version add panneer and vegan version, add tofu)
• vegetables of your choice – 1/4 cup oi – 2 tbsp
• mustard seeds – little
• urud dal – 1/2 tsp
• cumin seeds – 1/2 tsp
• green chilli – 2 chopped finely
• curry leaves – a handful
• asafoetida – little
• onion – 1 medium sized
• salt – as per taste
• turmeric – less than 1/4 tsp
• coriander leaves for garnishing

Description

• Soak ragi with half cup water. use the same cup used for measuring the ragi.
• Heat oil in a pan.
• Add mustard, urud dal, cumin and fry a min.
• now add the green chilli, cury leaves and asafoetida.
• Add the onion and saute well.
• Add vegetables and sauté well.
• Break eggs and scramble well with the mixture.
• Add soaked ragi aval and mix well
• Add salt and turmeric. Cook until crumbly texture forms.
• Garnish with coriander and serve hot.

Tips

Do not over soak ragi aval.
Cook in medium flame to maintain crumbly texture.
Add more vegetables for kids.

FAQ

Is Ragi Aval good for weight loss?

Yes, it is rich in fiber and keeps you full for longer.

Can I skip egg?

Yes, you can make it completely vegetarian. Add panneer to make it as a vegetarian dish and add tofu to make it full vegan dish

Can it be stored?

Yes you can store it. But I advice you to consume with in the same day, so you can feel the freshness of egg and ragi.

ragi aval egg recipe
millet breakfast recipe
healthy ragi flakes recipe
protein rich breakfast
south indian millet recipes

The post Ragi Aval Egg and vegetable stir fry Recipe | Healthy Millet Breakfast appeared first on Learning-to-cook.

How to make Moringa leaves chappathi | drumstick leaves chapathi

Moringa leaves chappatthi | murungai keerai chappathi | drumstick leaves roti – Today we learn how to make healthy moringa leaves chappathi or drumstick leaves chapathi or the murungai keerai chappathi. Murungai keerai or the moringa leaves is very rich in iron content and helps to get the immunity power.

The drumstick leaves or the moringa Leaves is very good for health since it has a lot of iron content and calcium and other essential minerals and vitamins. It also improves the body immunity power.

What are the Health benefits of Drumstick leaves or the Moringa leaves

Drumstick leaves which is also called as Moringa leaves is very rich in iron content. Below are some of its health benefits

• Moringa leaves contains proteins, Calcium, Magnesium which helps to improve your stamina and boosts your immunity
• it is an excellent source of anti oxidants
• helps to keep the diabetes under control
• lowers cholesterol level and hyoer tension
• very good source of iron content
• Helps in loosing weight
• Controls constipation
• improves lactation and helps to meet the nutrient requirements during pregnancy and breast feeding period

you can check the other benefits of moringa leaves here.

With pleanty of benefits, you should try different recipes made with moringa leaves. Some are below

• Moringa soup
• Moringa leaves Pakoda
• Drumstick leaves rasam
• Moringa leaves masal vadai

If you love snack recipes, then do check the other below recipes

• Idli pakoda
• Rice pakoda
• Egg cutlet
• cabbage pakoda
• Potato rava fingers

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Ingredients used

Moringa leaves – 1 cup
Whole whear flour – 2 cups
Chilli flakes or chilli powder – 1 tsp
Turmeric – 1/4 tsp
Salt – as req
Ginger paste – 1 tsp
Asafoetida – little
Cumin seeds – 1 tsp
Ajwain seeds – 1/2 tsp (optional)
Water – as required
Oil – as required

Step by step instructions to prepare this Moringa leaves chappathi recipe

Lets see the step wise pictures to make the Moringa leaves chappathi.

Take the moringa leaves and the whole wheat flour in a big bowl.

To this add the chilli flakes, turmeric and the asafoetida

Include the salt, cumin seeds and the ginger paste or grated ginger

Mix well adding water little by little

add 1 or 2 tsp of oil and knead nicely to form a soft and smooth dough.

Cover and allow to rest for 20 to 30 minutes for a soft chappathi.

Make the chappathi

After 30 minutes, take a lemon sized ball from the dough and dust with little flour.

Dust the chappathi plate with some flour and keep the ball in the middle. Using a rolling pin, flatten the balls nicely to form a round shaped chappathi.

Now heat a tawa in medium flame and place the chappathi.

add little oil and spread slightly on chappathi. if you are making a roti, then do not add any oil.

Cook them for 2 min on both the sides until the colour of the chappathi turns light brown and you can see the bubbles.

Once both sides are well cooked, remove from tawa and serve them hot.

Before serving, if you want you can add little butter or desi ghee for extra flavor.

A simple side dish like curd/dahi and a pickle goes well with this taste and healthy Moringa leaves chappathi.

Recipe for making the Moring leaves chappathi

Print

Moringa leaves chappathi | Drumstick leaves chapathi recipe

Moringa leaves chappathi | Drumstick leaves chapathi recipe with easy step by step instructions and a video for your easy understanding and learning of the recipe.

Course Breakfast, dinner

Cuisine Indian

Keyword drumstick leaves chappthi, drumstick leaves roti, moringa leaves chappathi, moringa leaves recipes, moringa leaves roti, murungai keerai recipes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

resting time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3

Calories 150kcal

Author Akila

Ingredients

• Moringa leaves – 1 cup
• Whole whear flour – 2 cups
• Chilli flakes or chilli powder – 1 tsp
• Turmeric – 1/4 tsp
• Salt – as req
• Ginger paste – 1 tsp
• Asafoetida – little
• Cumin seeds – 1 tsp
• Ajwain seeds – 1/2 tsp optional
• Water – as required
• Oil – as required

Instructions

• Take the moringa leaves and the whole wheat flour in a big bowl.
• To this add the chilli flakes, turmeric and the asafoetida
• Include the salt, cumin seeds and the ginger paste or grated ginger
• Mix well adding water little by little
• add 1 or 2 tsp of oil and knead nicely to form a soft and smooth dough.
• Cover and allow to rest for 20 to 30 minutes for a soft chappathi.

Make the chappathi

• After 30 minutes, take a lemon sized ball from the dough and dust with little flour.
• Dust the chappathi plate with some flour and keep the ball in the middle. Using a rolling pin, flatten the balls nicely to form a round shaped chappathi.
• Now heat a tawa in medium flame and place the chappathi.
• add little oil and spread slightly on chappathi. if you are making a roti, then do not add any oil.
• Cook them for 2 min on both the sides until the colour of the chappathi turns light brown and you can see the bubbles.
• Once both sides are well cooked, remove from tawa and serve them hot.
• Before serving, if you want you can add little butter or desi ghee for extra flavor.

Video

Notes

see the below notes

Notes

1. if you are making roti, do not add oil while cooking
2. instead of chilli flakes you can add chilli powder or green chillies.

Who should avoid moringa leaves

Moringa leaves are highly nutritious, but should be avoided or limited by 

1. pregnant women

2. people on blood pressure

3. People on diabetes medication (risk of excessive lowering),

4. individuals with hypothyroidism and

5. those with kidney issues due to high potassium/calcium

The post Moringa leaves chappathi | Drumstick leaves chapathi appeared first on Learning-to-cook.

How to make Vegetable Godhumai Adai

This vegetable Godhumai Adai or the vegetable wheat adai is such an easy recipe that, it can be prepared in just 10 minutes of minutes and it is very helpful in weightloss as well as good for diabetic patients.

Today I have made this Vegetable Godhumai Adai or the Godhumai adai with whole wheat flour and if you want to make it more healthy, you can add half cup of ragi flour or other millet flour too.

I can say this is one of the healthiest and tastiest breakfast and once you have started preparing, you will definitely make this Vegetable godhumai adai or the godhumai adai or the wheat flour adai again and again for sure.

This vegetable Godhumai Adai is a stomach filling breakfast and you can feel full and energetic the whole day, after you have this adai.

If you love the dosa recipes, then do have a look at the below easy dosa recipes.

• Ragi Rava dosa
• colourful dosa
• instant ragi dosa
• Rava dosa
• Instant wheat dosa

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

What side dish / chutney I recommend for this Adai

This Vegetable Godhumai Adai can be taken with just normal home made sambar and chutney. But I recommend the below chutneys

• hotel style kaara chutney
• spicy onion chutney
• Onion tomato chutney
• peanut chutney

You can also check the full list of my chutney recipes.

Is the Vegetable Godhumai Adai Vegan ?

Yes. I have made this Adai has a vegan recipe, since I have used only the water to dilute the Adai batter. As I have added only the water here, the Adai would not give a tangy taste. so you can add a 1 or 2 tsp of lemon juice if you want. If you are not vegan, you can prepare this Adai with buttermilk or yoghurt or even with milk.

Ingredients used for the recipe

• Grated carrot 1/4 cup
• cabbage 1/4 cup (grated or chopped)
• Grated potato – 1/4 cup
• Finely chopped tomato – 1 small size
• Finely chopped green chilly – 1
• Chilli powder – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Turmeric – 1/4 tsp
• Salt as req
• Chopped Curry leaves – little
• Coriander leaves – little (i have not added here)
• Water – 300 to 400 ml ( or as req )
• Oil – little

Step by step instructions to prepare the Vegetable Godhumai adai

Now lets see the step by step pictures to make this easy and healthy recipe

Preparing the batter for adai

In order to make this vegetable godhumai adai, in a big bowl add the grated carrot and grated cabbage.

To This add finely grated potato, finely chopped green chilli, and finely chopped tomatoes.

Also.add the cumin seeds, chilli powder and the turmeric.

Now add the required amount of salt and chopped curry leaves and coriander leaves.

Here I have not added the coriander leaves, since I dint have that at home while preparing the Adai. Now add the whole.wheat flour to this.

Now slowly add the water and start mixing it. I have added about 2 and 1/2 cups of water (around 400ml) to make the desired consistency.

Instead of adding the water all at a time you can add it one cup at a time and start mixing the flour without any lumps.

the consistency should be thick for this recipe and not thin liquid has that of Dosa batter. Once you have obtained the correct consistency then you can stop adding the water. Let it rest for about 5 to 10 minutes so that you get a soft Vegetable Godhumai adai.

Cooking the Adai

Heat a tawa or pan, sprinkle little oil and slowly rub with tissue paper. Now add laddle full of the Adai batter and spread it in round shape slowly.

Add just 1 tsp of oil around the Adai for cooking and let it cook for 2 to 3 min on medium flame.

once the adai is cooked, slowly flip it to the other side and cook that side too for about 2 to 3 minutes.

When both the sides are cooked well, remove it and serve it hot in a plate with your favorite chutney.

I have served it with my favorite peanut chutney.

Tasty and healthy Vegetable Godhumai Adai is ready

Recipe to make the Healthy Vegetable godhumai Adai

Print

Vegetable Godhumai Adai | Vegetable Adai

This vegetable Godhumai Adai or the vegetable wheat adai is such an easy recipe that, it can be prepared in just 10 minutes of minutes and it is very helpful in weightloss as well as good for diabetic patients.

Course Breakfast

Cuisine Indian

Keyword godhumai adai, how to make wheat adai, vegetable adai, Vegetable godhumai adai

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

RESTING TIME 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 100kcal

Author Akila

Equipment

• pan

Ingredients

• Grated carrot 1/4 cup
• cabbage 1/4 cup grated or chopped
• Grated potato – 1/4 cup
• Finely chopped tomato – 1 small size
• Finely chopped green chilly – 1
• Chilli powder – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Turmeric – 1/4 tsp
• Salt as req
• Chopped Curry leaves – little
• Coriander leaves – little i have not added here
• Water – 300 to 400 ml or as req
• Oil – little

Instructions

Preparing the batter for adai

• In order to make this vegetable godhumai adai, in a big bowl add the grated carrot and grated cabbage.
• To This add finely grated potato, finely chopped green chilli, and finely chopped tomatoes.
• Also.add the cumin seeds, chilli powder and the turmeric.
• Now add the required amount of salt and chopped curry leaves and coriander leaves.
• Here I have not added the coriander leaves, since I dint have that at home while preparing the Adai. Now add the whole.wheat flour to this.
• Now slowly add the water and start mixing it. I have added about 2 and 1/2 cups of water (around 400ml) to make the desired consistency.
• Instead of adding the water all at a time you can add it one cup at a time and start mixing the flour without any lumps.
• the consistency should be thick for this recipe and not thin liquid has that of Dosa batter. Once you have obtained the correct consistency then you can stop adding the water. Let it rest for about 5 to 10 minutes so that you get a soft Vegetable Godhumai adai.

Cooking the Adai

• Heat a tawa or pan, sprinkle little oil and slowly rub with tissue paper. Now add laddle full of the Adai batter and spread it in round shape slowly.
• Add just 1 tsp of oil around the Adai for cooking and let it cook for 2 to 3 min on medium flame.
• once the adai is cooked, slowly flip it to the other side and cook that side too for about 2 to 3 minutes.
• When both the sides are cooked well, remove it and serve it hot in a plate with your favorite chutney.

Video

Notes

check the below notes

Notes

1. You can make this adai into crispy dosa, by adding half cup of rice flour and add more water to form a dosa consistency.
2. If you want you can add onions and little bit of ginger here.
3. Add any sort of vegetables like cauliflower, broccolli, baby corn etc. But only thing, the veggies should be finely chopped.

The post Vegetable Godhumai Adai | Vegetable adai appeared first on Learning-to-cook.

Rava Kichadi is an easy South Indian breakfast recipe in which rava is fried and cooked with vegetables and adding a dash of ghee gives a nice aroma to this recipe. It is mainly taken as a breakfast but also can be taken for dinner. A simple chutney can go well this this rava kichadi.

Rava Kichadi recipe with step by step instructions and a video for your easy understanding and leanring.

How to make Rava Kichadi

Rava Kichadi is one of my favorite breakfast recipe. I love to have it more when it is hot hot. I can eat it simply without any side dish also, but it tastes great with any spicy tomato chutney or simple coconut chutney. If you like you can add spices also. Since my hubby does not like spices in this kichadi, i avoided them. Also I added some veggies like carrot and green peas to give good taste. Lets see how to prepare this easy Rava Kichadi Recipe.

Here are some yummy breakfasts for you to view.
Khara pongal
Besan Toast
Semiya Upma
Coconut Sevai
Idiyappam
Quinao Idli
Rawa Idli
Podi Oothappam

 

Step by step instructions to make the breakfast

Ingredients

  Rava       –  2 cup
  Water     –  6 cups
  Oil           –  3 tblsp
  Ghee       –   4 tsp
  Mustard seeds   –  1/4 tsp
  Green chilli   –  3 (chopped finely)
  Channa dal   –  1/2 tsp
  Urad dal     –  1/2 tsp
  Ginger garlic paste – 1 tsp (or finely chopped ginger and garlic)
  Salt        –   to taste
  Onion    –  1 (Chopped finely)
  Tomato   – 1 (Chopped Finely)
  Carrot     –  1/2 (Cut into small pieces)
  Green Peas  – 1/4 cup
  Turmeric powder  –  1/4 tsp
  Curry leaves  –   few
  Cashew nuts  – few (optional)

 

Method:
1. In a Kadai or pan,  add few drops of ghee. Dry roast the Rava. Do not over roast them. Keep it aside. Now in the same pan, add a tsp of ghee and fry the cashews till light brown colour. Keep aside.

 

2. In the same pan, add oil and when add the mustard seeds. When it splutters, add channa dal, urud dal and curry leaves. Add in the chopped onion and the ginger garlic paste. Fry till the raw smell of ginger garlic goes off. (Instead of ginger garlic paste, you can add the finely chopped ginger and garlic). (While doing this, I do not have the ginger and garlic separately, so i have used the ginger garlic paste) 

3. When the onion turns translucent, add the tomato. Saute it nicely. Add the chopped carrots. Cook it, sprinkling little water.

4. Add the required salt and add in the green peas. (I used frozen green peas). 

 

5. Add the water now and allow to boil. Add the turmeric powder.

6. While it is boiling, add the roasted rava, little by little and keep on stirring to avoid the formation of lumps. (While doing this, keep the flame in low to medium).

7. Finally add the cashews and the remaining ghee and give a stir. (Cashews can be added along with the carrot also, but our family likes the crunchy taste of cashews, so added it finally).

8. Serve the hot kichadi with any of your favorite chutney. We had it with Potukadalai chutney.

Yummy and easy Rava Kichadi is Ready.

 

Recipe to make Rava Kichadi

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Rava Kichadi | How to make Rawa Kichadi

Rava Kichadi is an easy South Indian breakfast recipe in which rava is fried and cooked with vegetables and adding a dash of ghee gives a nice aroma to this recipe. It is mainly taken as a breakfast but also can be taken for dinner. A simple chutney can go well this this rava kichadi.

Course Breakfast

Cuisine South Indian, tamil nadu

Keyword rava kichadi, semolina kichadi

Prep Time 6 minutes minutes

Cook Time 10 minutes minutes

Total Time 16 minutes minutes

Servings 4

Calories 300kcal

Author Akila

Ingredients

• Rava – 2 cup
• Water – 6 cups
• Oil – 3 tblsp
• Ghee – 4 tsp
• Mustard seeds – 1/4 tsp
• Green chilli – 3 chopped finely
• Channa dal – 1/2 tsp
• Urad dal – 1/2 tsp
• Ginger garlic paste – 1 tsp or finely chopped ginger and garlic
• Salt – to taste
• Onion – 1 Chopped finely
• Tomato – 1 Chopped Finely
• Carrot – 1/2 Cut into small pieces
• Green Peas – 1/4 cup
• Turmeric powder – 1/4 tsp
• Curry leaves – few
• Cashew nuts – few optional

Instructions

• In a Kadai or pan, add few drops of ghee. Dry roast the Rava. Do not over roast them. Keep it aside. Now in the same pan, add a tsp of ghee and fry the cashews till light brown colour. Keep aside.
• In the same pan, add oil and when add the mustard seeds. When it splutters, add channa dal, urud dal and curry leaves. Add in the chopped onion and the ginger garlic paste. Fry till the raw smell of ginger garlic goes off. (Instead of ginger garlic paste, you can add the finely chopped ginger and garlic). (While doing this, I do not have the ginger and garlic separately, so i have used the ginger garlic paste)
• When the onion turns translucent, add the tomato. Saute it nicely. Add the chopped carrots. Cook it, sprinkling little water.
• Add the required salt and add in the green peas. (I used frozen green peas).
• Add the water now and allow to boil. Add the turmeric powder.
• While it is boiling, add the roasted rava, little by little and keep on stirring to avoid the formation of lumps. (While doing this, keep the flame in low to medium).
• Finally add the cashews and the remaining ghee and give a stir. (Cashews can be added along with the carrot also, but our family likes the crunchy taste of cashews, so added it finally).
• Serve the hot kichadi

*post first published on August 29th 2015. Updated with recipe.

The post Rava Kichadi | Breakfast Recipes appeared first on Learning-to-cook.

Spaghetti aglio olio recipe is one of our family favourite recipe among the other pasta and Macroni recipes. This spaghetti aglio olio I tasted after coming to singapore only and I just fell in love with it at the first taste itself. After I come to know the recipe of this, I was so surprised that it needs very little ingredients yet the tastes is so so awesome.

This spaghetti aglio olio is made with just five ingredients and very very easy as well as tasty. This can be given as a lunch box recipe for the kids and assure they will definitely love it and empty their lunch box for sure.

If you like the pasta and spaghetti recipes, then do check out the other pasta and macaroni recipes in our blog like Pasta payasam and Masala pasta. I will be preparing more pasta and macaroni recipes in coming days and post soon.

So let’s see the preparation of the spaghetti aglio olio recipe.

Video recipe of Spaghetti Aglio Olio Recipe

Step by step instructions of Spaghetti Aglio Olio Recipe

Ingredients

• Spaghetti ( Angel hair ) – 150 cms
• Garlic cloves – 5 to 6 ( finely chopped)
• Parsley – 2 tbsp (finely chopped)
• Chilli flakes – 1 tsp ( or more or as per your spice level )
• Olive oil – 6 tbsp + 1 tsp
• Parmesan cheese – 2 to 3 tsp ( or more )
• Salt – 1 tsp or as per taste

Method to prepare Spaghetti Aglio Olio Recipe

1. In the pan add enough water and a teaspoon of olive oil and a teaspoon of salt.

2. When the water is boiling add the spaghetti.

3. Cover and cook until the spaghetti is well cooked. Here I have used angel hair spaghetti. You can add any type of spaghetti. You can either follow this instructions or cook the spaghetti according to the instructions given in the spaghetti packet.

4. No the spaghetti is well cooked. Filters the water and keep aside.

5. Now add the 6 tablespoon of olive oil.

6. When the oil is hot add the garlic cloves and fry it. Do not over fry and turn it black. away.

7. Now add the chopped parsley leaves and give a quick fry.

8. Add the chili flakes and again give quick fry.

9. Mix filtered spaghetti and stir them well so that the garlic and the chili flakes or mixed fully. Adjust the salt if needed.

10. Add the parmesan cheese and mix again. So that the cheese is well coated.

11. Serve in a plate and sprinkle some more parmesan cheese and chilli flakes for extra flavour.

Printable recipe of Spaghetti Aglio Olio Recipe

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Spaghetti Aglio Olio Recipe

This spaghetti aglio olio is made with just five ingredients and very very easy as well as tasty. This can be given as a lunch box recipe for the kids and assure they will definitely love it and empty their lunch box for sure.

Course Breakfast

Cuisine Indian, International

Keyword Spaghetti Aglio Olio Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Akila

Ingredients

• Spaghetti Angel hair - 150 cms
• Garlic cloves - 5 to 6 finely chopped
• Parsley - 2 tbsp finely chopped
• Chilli flakes - 1 tsp or more or as per your spice level
• Olive oil - 6 tbsp + 1 tsp
• Parmesan cheese - 2 to 3 tsp or more
• Salt - 1 tsp or as per taste

Instructions

• In the pan add enough water and a teaspoon of olive oil and a teaspoon of salt.
• When the water is boiling add the spaghetti.
• Cover and cook until the spaghetti is well cooked. Here I have used angel hair spaghetti. You can add any type of spaghetti. You can either follow this instructions or cook the spaghetti according to the instructions given in the spaghetti packet.
• No the spaghetti is well cooked. Filters the water and keep aside.
• Now add the 6 tablespoon of olive oil.
• When the oil is hot add the garlic cloves and fry it. Do not over fry and turn it black. away.
• Now add the chopped parsley leaves and give a quick fry.
• Add the chili flakes and again give quick fry.
• Mix filtered spaghetti and stir them well so that the garlic and the chili flakes or mixed fully. Adjust the salt if needed.
• Add the parmesan cheese and mix again. So that the cheese is well coated.
• Serve in a plate and sprinkle some more parmesan cheese and chilli flakes for extra flavour.

Notes

Check the below notes

Pin it

Notes

1. Parmesan cheese gives a nice flavour and taste. So don’t reduce the quantity.

2. Adjust chilli flakes according to your spice level.

3. If you do not have chilli flakes, add the nicely chopped fresh red chilli.

4. Try to use Olive oil as it gives great taste to these kind of continental (pasta) recipes.

The post Spaghetti Aglio Olio Recipe | Pasta Recipes appeared first on Learning-to-cook.

Masala Bread or Masala Bread Upma what ever you may call it, is a wonderful quick dish which can be made in a jiffy on a lazy day. Sometimes, when there is leftover bread or you got bored of eating the same bread, then you can try this kind of different recipes using the bread. More bread recipes to come on this blog. Also I used the whole wheat bread to make it more healthy.

Some quick breakfast recipes for you…
Ragi semiya upma
Semiya upma
Idli Upma
Vegetable Rice Sevai Upma
Aval Upma
Simple Upma

Ingredients
1. Bread slices – 8
2. Onion – 1 big (cut lengthwise)
3. Tomato – 1 big
4. Green peas – 1/4 cup (optional)
5. Ginger garlic paste – 1 tsp
6. Tomato Sauce – 1 tbsp (optional)
7. Olive oil – 2tbsp
8. Mustard seeds – 1/5 tsp
9. Black gram – 1/4 tsp
10. Curry leaves – 1 spring
11. Coriander leaves for garnishing

Ingredients II
1. Turmeric powder – 1/5 tsp
2. Chilli powder – 1 tsp
3. Coriander powder – 3/4 tsp
4. Cumin powder – 1/4 tsp
5. Garam masala powder – 1/4 tsp
6. Salt as per taste

Method

1. Try to cut the bread slices into the square shaped as shown below. But any shapes can do well.

2. Add little oil in a tawa and fry the bread pieces.

3. Let it slightly turn in to brown colour. But do not over fry them. Remove and cool them.

4. In same vessel, add oil and when hot, add the mustard seeds. When it splutters, add the urud dal(black gram) and add curry leaves.

5. Add the onion, green chillies and the ginger garlic paste. Fry till, the ginger garlic smell goes off.

6. Add the tomato, when the onions have become translucent.

7. Add the ingredients in list II one by one.

8. Add the green peas and the water and cook for a while. (till green peas gets cooked).

10. Add the tomato sauce now.

11. Add the bread pieces and mix them well, so that all the masala gets coated well.

12. When the bread pieces, become soft and cooked, garnish with coriander leaves and switch off the stove.

13. Yummy Masala bread Upma is ready to be served.

Notes:
1. Frying the bread is done, in order to prevent the bread becoming soggy while adding to the masala / gravy which we prepared.
2. Instead of Olive oil, you can use normal cooking oil also.
3. Adding tomato sauce is purely optional. But it gives a nice tangy taste to the dish.
4. If you like you can add some vegetables and make it more healthier version.

The post Masala Bread Upma | How to make Masala Bread | Bread Recipes appeared first on Learning-to-cook.

Mango and Oats Smoothie is a yummy and healthy smoothie, which I tried recently. It is a very filling breakfast smoothie. I had mango pulp which I bought long before and it is going to expire soon. Actually thought of doing Mango Lassi or Mango Lemonade, but want to make it a bit healthy and included oats, dates and milk and that, prepared this healthy Mango and Oats Smoothie. If i have prepared this with fresh mangoes, it would have been much more tastier than this.

You can check some summer special recipes below
Blueberry Milkshake
Strawberry Lassi
Almond Banana Carrot Smoothie
Dates Almond Milk
Apricot Milkshake

Mango and Oats Smoothie for breakfast

Preparation time: 12 min | Cook Time: 0 min | Total time: 12 min | Serves: 3

Recipe Category: Smoothie | Recipe Cuisine: International

Ingredients

Mango pulp – 1 cup

Hot milk – 1 cup

Cold milk – 2 cups

Rolled oats – 1/2 cup

Dates – 5 to 6

Honey – 1/4 cup or as per taste

Ground cinnamon – 1/4 tsp + 2 pinch for garnishing 

Method

3. Transfer the dates, oats to the food processor and add in the mango pulp, honey, cinnamon powder and milk to it and grind it.

4. Garnish with extra ground cinnamon and serve it. 

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