Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

French Scramble

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Posted by bench3 | Posted on 6:22 AM

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Serves 3 or 4
  • 14 to 16 ounces firm or extra firm tofu,
  • crumbled (use your hands or a fork)
  • 4 ounces vegan Jack, cheddar,
  • or American cheese, shredded
  • 3 scallions, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon tamari or soy sauce
  • 1⁄2 teaspoon turmeric
  • 1⁄2 teaspoon fine sea salt
  • 1⁄2 teaspoon pepper
  • 1⁄2 tablespoon refined coconut oil
  • 1 cup sliced mushrooms (any kind, or a combination)
  • 2 cups fresh spinach leaves
Method:
  1. In a large bowl, combine the tofu, cheese, scallions, garlic, yeast flakes, tamari or soy sauce, turmeric, salt, and pepper. Set aside.
  2. In a large nonstick skillet over medium heat, melt the coconut oil. 
  3. Add the mushrooms and cook, stirring occasionally, until tender, about 11⁄2 minutes.
  4. Stir in the spinach, a handful at a time if necessary, and cook until wilted, about 1 minute. 
  5. Stir in the tofu mixture and cook, stirring occasionally, for 3 to 4 minutes, or until any liquid has evaporated and the mixture is hot. 
Serve immediately.

Kanjeepuram Idli | South Indian Recipe

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Posted by bench3 | Posted on 8:07 AM

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Idli is a south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Ingredients
  • Par boiled 3 cups
  • Urad dhall 2.5 cups
  • Dry ginger powder 1 t.spoon
  • Pepper 1/2 t.spoon
  • Cumin seeds 1/2 t.spoon
  • Hing 1/4 t.spoon
  • Curry leaves
  • Cooking Oil 6 t.spoons
  • Ghee 2 t.spoons
  • Salt 1.5 t.spoons
  • A pinch of baking soda
Method
  1. Rinse and soak par boiled rice and urad dhall in water for 2 hours. 
  2. Grind the above coarsley and add hing and salt and a pinch of baking soda to this.
  3. Keep it overnight so that this will ferment.
  4. Fry pepper, cumin seeds, and curry leaves in oil and ghee. 
  5. Add this to the flour. Add dried ginger powder and mix everything together.
  6. Coat a flat vessal with oil, and the idli flour into this and pressure cook for 45 minutes in low heat without pressure cooker weight.

Idli | Tiffin | South Indian Recipe

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Posted by bench3 | Posted on 8:02 AM

Category: , , , ,

Idli is a south Indian savory cake popular throughout India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.

Ingredients
  • Par boiled rice 3 cups
  • Urad dhall 1 cup
  • Salt 2 t.spoon
Method
  1. Rinse and soak rice and urad dhall seperately in water for 2
  2. hours. Grind the two seperately, and mix them together with salt.
  3. Keep it overnight, before making idlis.

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