Breakfast Pies

Ingredients
To make pie dough
Wheat flour - 1/2 cup
All Purpose Flour - 1/2
Salt -1/4 tsp
Butter - 1/2 cup room tempareture
Egg yolk (yellow) - 1
Ice water - 1/4 cup to make dough

To make pies 
Egg - 3
Egg white - 1 (while making dough will use egg yolk use that white in pies)
Milk - 1/2 cup
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Onion finely chopped - 1 cup
green or Red bell pepper (capsicum) finely chopped - 1
Cheese - 1/2 cup

• Combine all the ingredients above mentioned to make dough 
• Leave it for 30 minutes 
• Preheat the oven to 350d F and coat the muffin pan with cooking spray oil
• After 30 minutes roll out the dough as flatten and cut in to round as your muffin pan size 
• And press the circles in to muffin pan
• In a large bowl whisk the eggs milk, salt, black pepper and set aside
• Heat the 1 tsp oil in pan 
• Fry the onion, capsicum until tender and remove 
• Fill that egg mixture in to muffin pan (dough cup) 
• Add onion, capsicum  
• Sprinkle some cheese on top
• Bake it for 30 minutes 
• Until pies are set and crust is golden 
• Let cool in cups in wire rack for 5minutes
• Serve warm

Note :- In the measurement i got 12 pies, can add spinach on top of that egg mixture, I dint add cheese for healthy breakfast

Chilli Paratha

Ingredients
Paratha - 3 medium big size (cut in to squares)
Onion - 1/2 sliced
Tomato - 1/2  chopped
Capsicum - 1/2 sliced
Green chilli - 2
Ginger garlic paste - 1 tsp
Tomato sauce - 2 tsp

Garam masala powder - 1 tsp
Fennel seeds (sombu) - 1 tsp

For Paste
Big Onion - 1/2 cup chopped
Tomato -  1/2 chopped
Fennel seeds (sombu) - 1 tsp
Cinnamon - 1/4 tsp
Poppy seeds - 1 tsp
Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp
Salt - 1/4 tsp

For Batter 
Maida - 1/4 cup
Redchilli powder - 1 tsp
salt - 1/4 tsp
Oil - for deep frying

To Make Chilli Paratha

• Heat the oil in kadai 
• Make thick batter with some water dip the paratha squares in batter and deep fry it in the oil
• Until becomes crispy
• Heat the oil in kadai, add fennel seeds cinnamon, Onion fry it for 1 minute 
• Add tomato cook until translucent
• Add red chili powder, turmeric powder and salt fry it 
• Make it as paste while grinding add poppy seeds 
• In large kadai heat the oil and add fennel seeds 
• Add Onion fry it and add capsicum 
• Add ginger garlic paste fry it for 1 minute
• Add tomato redchilli powder, garam masala powder mix it well 
• Fry it for 1minute
• Add grinded paste fry it
• Add Tomato sauce
• Fry it until becomes thick 
• Add fried parathas mix everything together for 1minute
• Switch it off and garnish it with coriander and spring onion 
• Serve it hot

Vegetable Pongal

Ingredients

Jasmine Rice (pacha arisi) - 1 cup
Water - 3 cup
Moong daal - 1/2 cup (paasi paruppu)
Ginger - 1/2 inch ( chopped)
Green chilli - 3 small size
Tomato - 1 mediem size
Onion - 1 medium size
Potato - 1 mediem size
Carrot - 1
Jeera - 1/2 tsp
Crushed Pepper - 1/2 tsp
Curry leaves - little

To Make Vegetable Pongal

• Wash the rice and daal together
• Heat the water and add rice in water
• Once start boiling add potato, carrot, ginger, tomato, Onion
• Add salt and close it with Lid
• Leave it for 1 vessel keep the flame in slow
• Switch it off after 10 minutes  
• Heat  2tsp ghee in kadai add cashew, jeera, pepper, curry leaves, coriander leaves 
• Fry it for 1second
• Mix it well with Pongal
• And serve it hot with coconut chutney, drumstick sambar 

Pacha payar dosai (Pesarattu)

Ingredients 
Green gram - 1 cup
Idly rice - 1/4 cup
Onion - 1 medium big
Dry Red chili - 3
Coriander leaves - 1/4 cup
Salt - 1 tsp

To Make Pacha payar dosai

• Wash and soak the green gram, rice, red chili over night
• Next day morning grind it in the mixi by adding little water
• Make it as dosa batter
• Add Chopped onion, coriander leaves, salt to the batter 
• Mix it well, Heat the dosa tawa
• Spread the batter to the dosa tawa to round shape 
• If one side is cooked turn it to other side 
• If other side also cooked, remove from tawa 
• Serve it hot with Kara chutney, coconut chutney

Note : In this measurement can make 12 to 14 dosas  

Rava Dosai

Ingredients
Fermented Dosa Batter - 1 Cup
Fried Rava - 1/2 cup
Cumin seeds (Jeera) - 1 tsp
Green chili - 1
Fried cashew - 5 chopped
Salt - 1/2 tsp
Curd - 1/4 cup
Coriander leaves - little chopped

To Make Rava Dosa

• Mix all the ingredients in the dosa batter with 1 to 1 1/2 cup of water
• Mix it well
• Batter should be Little watery consistency(not too much)
• Pre heat the Dosa tawa
• Take 1 spatula full of batter and pour it in to the dosa tawa
• Rotate the dosa tawa to make thin dosa
• Don't use spatula to get thin dosa.
• Pour oil in the dosa
• Once it become little brown
• Turn it in to the other side
• Once it become crispy and brown color 
• Remove it from tawa and serve it hot with chutney sambar

Arisi Puttu

Ingredients
Boiled rice - 2 cups (Pulungal arisi)
Cashew - 5
Ghee - 1 tsp
Coconut - 5tsp
Sugar - 5 to 6 tsp

To Make Arisi Puttu flour

• Soak the rice for 3 hours 
• Dry it for 15 minutes in cloth should not dry fully
• And grind it in the mixi and make it as powder
• Leave it for 12 hours  in news paper
•  After that filter the grinded flour by using flour mesh (challadai)
• Fry it in pan to dry the rice flour for 2 minutes 
• while frying should not become brown color
• Keep it in air tight container in fridge 
• When ever its required can make puttu in that flour 

To Make Puttu

• Fry the cashew in ghee and keep it aside 
• Take 1 cup of fried rice flour add 3 to 5 tsp of warm water 
• Pinch of salt Mix it well
• Heat the water in idly cooker or rice cooker 
• Take one cotton small size towel 
• Dip in that hot water and squeeze it out 
• Put the towel on the top of the pan 
• Pour the Rice flour in the towel pan 

Boiling in Rice cooker

• And boil it for 10 to 15 minute in medium flame
• After that add sugar, coconut, cashew and ghee mix it well

After boiling

• And make it as round balls and serve it

Kozhukattai

Ingredients
Boiled rice (Pulungal arisi) - 1 cup
Chana dal - 1 tsp
Coriander leaves - chopped 2 tsp
Curry leaves - little
Grated coconut - 3 tsp
Water - 2 or 3 cups
Green chili - 2
Salt - 1 tsp

To Make Kozhukattai

• Soak the rice for 2 hours and grind it coarsely in mixi with little water
• Heat the oil add mustard, green chili, urud dal, chana dal, curry leaves fry it
• Finally add grated coconut, and coriander leaves 
• Add 2 cups of water and salt
• Let it boil for 5 minutes
• Add coarsely grined rice in to the water 
• Mix it and bring it as upma 
• Switch it off after 6 to 7 minutes
• Let it cool down
• Then make it as round shape balls
• And boil it in the Idly cooker
• Serve it hot with Kara chutney or Idly Podi  

Kuzhi Paniyaram

Ingredients
Boiled rice - 1 cup (Pulungal arisi
Jasmine rice - 1 cup (Raw rice, Pacha arisi)
Urud dal - 1/2 cup
Methi seeds - 2 tsp
Onion - 1 medium size chopped
Green chili - 2 chopped
Coconut - shredded 6 tsp

To Make Kuzhi Paniyaram

• Soak the Rice and urud dal separately for 3 hours
• And grind it as like Idly batter 
• While mixing the batter add 1 tsp of salt and mix it well
• And leave it over night for fermentation
• Next day heat the oil in pan add mustard seeds, Onion, Green chili 
• Fry it until onion becomes golden brown
• And add in to the batter 
• Add Coriander leaves, Coconut and mix it well with batter
• If required can add little salt
• Pour in to the paniyaram pan 
• Wait for 2 minute and using the small stick turn upside and down 
• And allow it to cook for 2 minutes and take it out
• And serve it hot with Kara chutney 

Aappam

Ingredients
Raw rice : 1/2 cup
Boiled rice : 1/2 cup
Urud dal : 1/4 cup
Coconut milk : 3 cups
Sugar : 5 to 8 tsp
Salt : 1 tsp

To Make Coconut milk

• Take 1/2 moodi of Coconut
• Grind it in the mixi with 2 1/2 cups of water
• Filter the coconut milk 
• Mix the sugar in coconut milk

To Make Dosa Batter 

• Soak the Boiled rice, Raw rice, Urud dal, Fenugreek seeds all together in water for 6 hours
• Grind the soaked ingredients in mixi to very fine paste with adding water little by little
• Add salt and mix it in hand, bring it as like dosa batter 
• Let it ferment for 12 hours (Over night)
• When using this batter next day add little water 
• And mix it well

To Make Aappam

• Heat the dosa pan or Aappam pan 
• Add 2 drops of oil 
• Spread the oil in pan
• Pour 1 big spoon of batter in center of the pan 
• Spread and expand along the edges 
• Center should be slightly thicker than sides
• Cover the pan and cook in medium flame
• Should cook one side only(should not turn it)

• It should not be crispy
• Add this dosa in coconut milk 
• Serve it after 1 minute

Instant Mini Burger

Ingredients
Potato : 2 medium size
Carrot : 1 chopped
Onion : 1/2 medium size
Red chili powder : 3 tsp
Salt : 1 tsp
Corn flour : 5 tsp
Bread gums : 5 tsp
Mini Bun : 4

To Make Instant Mini Burger for Break fast

• Heat the oil in pan add little mustard, onion 
• Add tomato and fry it, add all the vegetables fry it for 5 minutes 
• Add salt 
• Add red chili powder, garam masala powder  and cook it well
• Add boiled potato and mix it well 
• Masala should not be watery 
• Once it become masala switch it off and leave it 5 minutes
• After it cool down take little masala in hand and make it as shape flat round shape
• And roll over the corn flour powder and Rusk powder
• Heat the oil in pan and fry the cutlets
• Keep the flame in medium
• If one side has fryed slightly turn it to other side
• And Cut the bun in to 2 pieces 
• Keep the cutlet in between the bun 
• And cut the tomato as round shape an keep it in center of the bun 
• And add cheese in the center and close it with other piece of bun
• And serve it with Tomato sauce

Stuffed Chapatti Roll

Ingredients
Stuffing 
Beet root : 1 medium size (Scraped)
Carrot : 1 (Scraped)
Beans : 1/2 cup (Thinly sliced)
Capsicum :1/2 (cut it as cubes)
Mushroom : 5
Soya chunks : 1 cup
Eggs : 3
Onion : 1/2 Big size (Chopped)
Tomato : 1/2
Green chili : 2 chopped
Ginger garlic paste : 1 tsp
Soya sauce : 1 tsp
Tomato sauce : 4 tsp
Garam masala : 1/2 tsp
Coriander leaves : Little
Salt : 1/2 tsp

To make Stuffing for chapatti

• Soak the soya chunks for 1/2 hour and cut it as small pieces
• Heat 1 tsp oil add onion fry it 
• Add beaten eggs and mix it 
• Keep the flame in mediuam
• Stir and break up as the eggs began to set
• Stir well with your ladle to break up and large egg pieces so that every thing in the pan is roughly the same size, Make and keep it aside
• Heat 2 tsp oil in pan add onion fry it, add green chili, tomato fry it 
• Add salt, ginger garlic paste and vegetables
• Mix it well, add mushroom, soya chunks and egg mixture 
• Add garam masala, soya sauce, tomato sauce mix all together 
• Switch it off after 5 to 10 minutes and add coriander leaves 

Stuffing for chapatti

• Make the chapatti an keep it ready for stuffing
• Take 3 tsp of stuffing and keep it in center of chapatti roll it and serve. 

Chapatti

Ingredients
Wheat : 1 cup
Cooking oil : 2 tsp
Water : 1/4 cup
Salt : 1/4 tsp

To make Chapatti

• Warm the oil and water in separate containers
• Add the oil first in to the wheat flour mix it well by using hands
• Add salt
• Add water little by little 
• Make it as soft dough like elastic but not sticky
• Keep it aside by closing airtight
• After 1/2 hour take a small piece 
• Make it as round shape
• Flatten the chapatti in round shape with chapatti roller
• Heat the chapati maker in medium flame
• Apply little oil 
• Heat the flattened chapatti until puffed up and golden brown
• Serve it hot with Kurmas and dal

Wheat/Suji Rava Kitchadi

Ingredients
Wheat / Rava : 2 cup
Onion : 1 big onion
Tomato : 1
Green peace : 1/4 cup
Carrot : 1/2 length (thinly sliced)
Beans : 1/2 cup
Coriander leaves : little
Green chili : 3
Water : 4 cup

To make Wheat / Rava Kitchadi

• Heat the pan and add wheat rava fry it for 3 minutes in low flame
• Heat the oil in pan add mustard and urud dal
• Keep the flame in medium
• Add onion, Green chilli, tomato and fry it
• Add all the vegetables  and fry it for 5 minutes 
• Add salt, water and close the pan 
• After the water starts boiling 
• Add the fried wheat rava and mix it well with water
• Switch it off after 5 minutes
• Garnish it with coriander leaves

Idiyapam

            Ingredients
Rice stick noodles : 1 (Available in Chinese stores)
Onion : 1/2 medium size onion (Chopped)
Curd : 2 tsp
Green chilli : 2

Rice stick Noodles

To make Idiyapam

• Boil the Rice stick noodles with 6 glass of water for 10 to 15 minutes.
• After rice noodles boiled, filter the water and keep the rice noodle aside.
• Heat the oil in pan and add mustard, urud dal. 
• Add the onion and fry it.
• Add green chili to it and fry it.
• Switch off and add curd.
• Mix it well with the Boiled rice noodles.
• Finaly add coriander leaves.
• Serve hot with sambar, kurma.

Adai

     Ingredients
Boiled Rice (Pulungal arisi) : 1/2 cup
Raw Rice (Pacha arisi or Jasmine rice) : 1/2 cup
Toor dal : 2 spn
Chana dal : 2 spn
Urud dal : 1 tspn
Moong dal : 1 tsp
Red chilli : 6
Perungayam : litle
Fennel (sombu) : 1 tsp
Onion : 1/2 small size chopped
Curry leaves : little chopped
Coriander leaves : little chopped

To make Adai

• Soak all the ingredients toor dal, chana dal, urud dal, moong dal, red chilli, perungayam, fennel, raw rice and boiled rice for 2 hours
• Grind it to coarse (little roughly) and make it as batter in mixi. Don't make it as paste.

Batter for Adai

• Add chopped coriander curry leaves and onion. Mix it well.
• Heat the dosa thawa and make thick dosa.
• Serve it hot with Aviyal, Kurma.

Adai with Aviyal