Akshayapatram

Upma Pic: Priya Q

Vegetable Upma

I love this tasty upma with the goodness of vegetables! Quite simple and easy to make!

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Bruschetta

Bruschetta pronounced as Brus – ketta is a light, delicious and healthy snack. It is supposed to be an appetizer (antipasto in Italian) but besides making it a pre-pasta meal I also make it for breakfast at times!

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Sabudana Khichdi Pic : Priya Q

Sabudana / Pearl Sago -  2 cups

Boiled pototoes – 1 cup (diced into cubes)

Plain Roasted Peanuts – 1/4 cup

Turmeric – 1/2 tsp

Chilli powder – 1/2 tsp

Fresh green chilli – 1-2 tsp (optional)

Onions – 1 cup (finely chopped)

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Dal Pic: Priya Q

Like my mom few of you will find this dish a bit bland…I somehow liked it when I had this at my aunt’s place…though my aunt doesn’t eat onions I have used it…Onions give a nice touch to it )…… It tastes quite good with idiyappam …which I normally used to have with Vegetable Stew or Egg Curry…this dal recipe is a welcome variation to the combo !! and its unbelievably simple!

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Chickpeas Curry Pic: Priya Q

Successful experiment by fluke is how I would describe this recipe. I had soaked chickpea the previous night and my maid didn’t turn up the next day. I was not in a good mood with so much of unexpected work thrown at me. Least to mention the chickpea I had planned for breakfast with some steaming puttu. So instead of usual recipe I decided to go an easy route…and it turned out quite delicious )

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Adai Pic credit: Priya Q

Call it multigrain dosa or crepe / pancakes from South of India. Adai is a healthy meal that you can serve to your family for breakfast / brunch or even dinner….

Rice – 1/2 qty
Combination of lentils, moong beans, moong dal etc – ½ qty

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Kadhi Pic credit : Priya Q

This yogurt based curry is quite a delicacy. Perhaps, that is why we have so many variations to it! from punjabi kadhi to gujarati kadhi to sindhi kadhi…. I have already shared with you the recipe for the Kerala style version of it…. here’s the punjabi version of it…which we learnt during our stay in the North of India.

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Absolutely love the smokey flavor of the roasted baingan (aubergine / eggplant) used for this recipe. I had some how forgotten to post the recipe for Baingan Bharta till someone recently asked me for it! So here goes….:)

Baingan Bharta ...Pic Credit - Priya Q

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photo credit: cell105

Green gram dal (moong dhuli) –  1 cup
Jaggery – ¾ cup
Coconut milk – 100 ml
Coconut pieces – 1 tbsp
Cardamom powder – 1 tsp
Ghee (clarified butter) – 2 tbsp
Cashew and raisins – as required

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1. Fry the dal in a skillet till nice and brown. Keep it aside to cool. Then wash it with water.

Inji means ginger and Puli means tamarind. As the name suggests rightly so, pulinji is a preparation with ginger as the main ingredient cooked in tamarind water. My north Indian friends call it south Indian ginger pickle

Yet again, Pulinji is one of the main dishes served during Onam sadya, however in moderation just like your pickle!

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