New Wheat flour breakfast

a healthy breakfast recipe made with wheat flour and vegetables.It is tastier and healthier than regular breakfast and even better than chapatti. It is also suitable for lunchbox or snack.

Here are the ingredients for the recipe:

Wheat flour – 5 cups

Salt

Chopped ginger – 1 tablespoon

Chopped carrot – 1 medium

Chopped onion – 1 medium

Chopped beans – 7-8

Curry leaves – a few

Chopped green chili – 1

Water

Oil

Preparation

First, mix the wheat flour and salt together in a bowl.Then add chopped ginger, carrot, onion, beans, curry leaves, and green chili to the mixture. You can adjust the amount of vegetables according to your preference. The speaker suggests adding grated beetroot or cabbage for additional variations.Add a little water at a time and knead the dough until it becomes slightly looser than chapati dough.Heat a pan or griddle. Add a little oil to the pan.
Take a small ball of dough and flatten it slightly. Place it on the pan.Cook for 30 seconds on each side. Add more oil on top if needed.The cooked ada should be soft and easily removable from the pan.Enjoy it plain or with a side dish like potato curry.

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Paneer recipe for weight loss

It is claimed that this recipe is good for people with PCOD, diabetes, arthritis, obesity, fatigue, thyroid and stress.

The ingredients required are:

200 gms paneer cubes

1 small onion, chopped

Butter or ghee

Frozen peas

A little bit of grated peanuts

Spices: chili powder, turmeric powder, coriander powder

Preparation

First, fry the paneer cubes in butter until golden brown.Then, add chopped onions to the pan and saute until translucent.Add all the spices – chili powder, turmeric powder and coriander powder – to the pan and mix well.
Add frozen peas and grated peanuts to the pan and mix again.Cook everything together for 5 minutes on low flame.
Finally, add chopped coriander leaves and turn off the flame.

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Unnakkaya Payasam

Unnakaya Payasam, a Malabar special dessert made with steamed plantains.

Ingredients:

2 ripe plantains

1/2 cup grated coconut

1 tbsp cashew nuts

1 tbsp raisins

1 tbsp ghee

1/4 tsp cardamom powder

1 tbsp sugar (or to taste)

milk-2 cup

coconut milk-1 cup

rice flour+ water mix

Condensed milk (optional)

Instructions:

Steam the plantains for 5 minutes.In the meantime, saute the cashews and raisins in ghee.Mash the steamed plantains along with the grated coconut, cardamom powder, and sugar.Add the sauteed cashews and raisins to the plantain mixture.To shape the payasam, take a small portion of the mixture and make a ball. Gently press the ball between your palms to form a flat disc, add coconut filling, then cover it. Boil milk and coconut milk in a pan, add sugar, then add rice flour and water mix , stir it until it become slightly thick, add prepared unnakkaya, heat it well, then turn off flame .Enjoy the Unnakaya Payasam by scooping it with a spoon.

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Mambazha Pulisseri

Ingredients

riped mango-5

coconut-1 cup

curd-1 cup

green chilly

garlic-4

jaggerry-1 piece

curry leaves

salt

chilly powder

turmeric

coconut oil

mustard

dry chilly

Preparation

First, wash and cut a ripe mango. Then add the mango, green chilies, jaggery, curry leaves, and water to a pot.
Next, add turmeric powder, chili powder, salt to taste, and a teaspoon of vegetable oil to the pot.Cover the pot and let the mango mixture simmer until cooked through. While the mango mixture simmers, you can prepare the coconut paste.

Grind together the coconut, cumin seeds, and garlic cloves with a little water to make a fine paste.
Once the mango mixture is cookedAdd the coconut paste to the pot and stir it together with the mango mixture.
Let the mixture simmer for a while. Then add yogurt to the pot and turn off the heat. Do not let the mixture boil after adding yogurt, because the yogurt may curdle.Taste the pulissery and add more salt if needed.
The final steps involve tempering the pulissery Heat oil in a pan. Add mustard seeds, curry leaves, and dry red chilies to the pan and fry them until the mustard seeds splutter.Pour the hot tempering over the pulissery and mix well.Mango pulissery is now ready to serve.

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Kilanji and milk

A special breakfast dish from Lakshadweep, India called Kilanji and coconut milk..

Ingredients

raw rice-1 cup

banana-6

coconut

cardamom-6

water

jaggerry

egg-2

salt

Preparation

Grind coconut with water and take thick coconut milk, add jaggerry and chopped banana to the milk, combine well, the side dish is ready.

Grind raw rice with water, and make a loose batter, add egg and salt, blend it again, then make nice dosa in a pan. Then have it with early prepared milk.

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Anchovy(Netholi) Fish curry

Anchovy(Netholi) Fish curry without coriander powder

Ingredients

netholi fish

tamarind

coconut

chilly powder

turmeric

salt

tomato

green chilly

ginger garlic

shallots

fennel

curry leaves

Preparation

First, grind the grated coconut with some water to make a paste ,Then add chili powder, turmeric powder, ginger, garlic, small onion, shallots, and cumin seeds to the coconut paste and grind again ,Put the paste in a pot and cook it on the stove Add water, tamarind water, and salt to taste,Bring the curry to a boil ,Once the curry boils, add the cleaned fish and cook it until it is cooked through .After the fish is cooked, add curry leaves and green chilies .Finally, turn off the heat and transfer the curry to a serving plate.

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Chicken Kabsa

A tasty Arabic Dish

INGREDIENTS

Chicken-2 kg

basmati rice-4 glass

ghee-2 tsp

sunflower oil

cashews and kismis

whole spices

onion-2

salt

green chilly-4

ginger garlic paste-2 tsp

tomato-3

kabsa masala- 2tsp

kashmiri chilly powder-2 tsp

capsicum-1

dry lemon-1

pepper powder

water- 7 glass

maggi cube

carrot-1

mint and coriander leaves

lemon juice

pepper

Preparation

Clean and wash the chicken. Soak the basmati rice for 20 minutes.Heat oil in a pan and fry cashew nuts and raisins (optional).Add cloves, bay leaf, cinnamon stick, cardamom pods to the oil. Then add chopped onions and saute until translucent.Add green chilies (based on your preference for spice), ginger, and garlic paste. Saute until fragrant.
Add 3 chopped tomatoes that are blended without water. Saute until the mixture thickens and releases oil.
Add 1 tablespoon tomato sauce and mix well.Then add 2 tablespoons of Kabsa masala and mix well.Add the cleaned chicken and mix well.Add 2 tablespoons of Kashmiri chili powder and mix again. No water is added while cooking, the chicken releases its own juices.Add half of a bell pepper, chopped, and a pierced dried lime to the pan. Cover and cook. Occasionally open the lid and stir the contents.Add 1 tablespoon of garam masala powder and mix well. You don’t need to add a lot of masala for this dish.Once cooked, transfer the chicken to a separate plate.
Add water to the remaining gravy, the amount depends on the consistency of the gravy. 6 cups of water are recommended for 4 cups of basmati rice.Add chopped carrot, remaining bell pepper, another pierced dried lime, chicken cube, coriander leaves, and mint leaves to the gravy. Season with salt to taste.Bring to a boil, then add 1 tablespoon of lemon juice and 1 tablespoon of black pepper powder.Add the soaked rice and mix well. Cook until the rice is done.While the rice cooks, fry the chicken in sunflower oil until slightly browned.
Once the rice is cooked and all the water is absorbed, add the fried chicken, cashews, raisins (optional), and chopped coriander and mint leaves.Add ghee (clarified butter) on top (not shown in the video due to editing).
Mix everything well and your Chicken Kabsa is ready.

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Breadfruit ( Kadachakka) curry

A recipe for Kerala style curry made with Breadfruit

Ingredients

bread fruit

green chilly

salt

onion

turmeric

garam masala

coconut

chilly powder

coriander powder

curry leaves

coconut oil

mustard

dry chilly

Preparation

Add breadfruit , chopped onions, green chilies, turmeric powder, garam masala powder, salt and water to a pressure cooker. After it is cooked, grated coconut is roasted in a pan with oil until it changes color. Then, masala powder, curry leaves are added to the roasted coconut and fried together. The roasted coconut mixture is then ground into a paste and added to the cooked jackfruit in the pressure cooker. After everything is simmered together, the curry is ready to be served. Season it with oil, mustard and dry chilly.

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Mango Pudding

Ingredients

Bread

Custard powder – 2 tbsp

Milk – 1 liter

Sugar

Ripe mango, cut into small pieces

Almonds, chopped

Cashews, chopped

Pistachios (optional)

Pomegranate seeds (optional)

Here are the steps on how to make Mango Pudding:

First, make the custard. In a pot, heat the milk until it boils. Then, add sugar and mix it well until the sugar dissolves.In a separate bowl, whisk together the custard powder with some milk to make a slurry.Once the milk boils, pour the custard mixture into the milk pot and stir continuously to prevent burning and forming lumps. Reduce the heat to low and continue to cook until the mixture thickens.Remove the pot from the heat and let it cool slightly.In the meantime, blend the ripe mango chunks with some milk until it becomes a puree.Now, assemble the pudding. In a serving tray, arrange the bread slices or biscuit pieces.Pour half of the custard mixture over the bread layer.Then, pour half of the mango puree over the custard layer.Repeat the layering process: bread, custard, and mango puree.Garnish the top layer with chopped nuts and sliced mango pieces.Refrigerate for 2-3 hours or until set. Enjoy!

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Spongy Steamed cake

Ingredients

Sweet potato -(2)

Jaggery (500g) – You can also use regular sugar if you don’t have jaggery.

Water

Wheat flour -(1/4 cup)

Salt (a pinch)

Cardamom powder- (1 tsp)

Egg -(1)

Butter- (for greasing the pan)

Preparation

Grease a baking pan with butter.Cut the sweet potato into small pieces and steam them until cooked through.
While the sweet potato is steaming, make jaggery syrup by melting jaggery in water. Strain the syrup to remove any impurities.Mash the steamed sweet potato in a plate.In a separate bowl, whisk the egg until foamy.In another bowl, mix mashed sweet potato, jaggery syrup, wheat flour, salt, and cardamom powder.Gently fold the egg whites into the sweet potato mixture using a spatula to avoid losing air.Pour the batter into the greased baking pan.Steam the batter for 15 minutes on low flame. Cut the steamed cake into pieces and enjoy!

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Thattukada

New Wheat flour breakfast

Paneer recipe for weight loss

Unnakkaya Payasam

Mambazha Pulisseri

Kilanji and milk

Anchovy(Netholi) Fish curry

Chicken Kabsa

Breadfruit ( Kadachakka) curry

Mango Pudding

Spongy Steamed cake

Recipe categories

Tharipola

Instant Bun Dosa

Crispy bread bites

Old Pressure Cooker uses

Jackfruit seed business