Some Simple Breakfasts for Working Women

Tomato Omlete:

Ingredients:

1cup maida,
1cup basanflour(sensgapindi),
11/2 cup riceflour(biyyapindi),
1/2kg.finely chopped,
riped tomatoes,


1/4kgfinely chopped onions,
8-10finely chopped greenchillies,
3"ginger(finely chopped),
1/2cup chopped fresh corianderleaves(kottimeera),
one pinch soda/baking powder,salt as per taste,
ghee/oil for making omlettes.
decorate: grated coconut,grated carrots,grated cheese.


Process:
Mix all the ingrediants with enough water like dosa mix.Set aside for 2-3hrs.heat dosapan spread mix(not very thin)put ghee. close with a lid(once only not for both sides).fry both the sides.spread grated coconut,carrots,cheese.serve hot with coconut chutney/pudina chutney.




POHA or Atukula Upma:



Ingredients:

1 big cup - poha (atukulu)
1 medium - onion
1/4 tsp - black avalu
1/4 " - jeera
1/4 " - minapappu
3 to 4 - green chillis
1/2 - lemon
1/4 tsp - haldi(Turmeric powder)
1/4 tsp - sugarkarivepaaku (curry leaves)
Dhaniya patta (kotthimeera)
Process:
1. Clean the poha in to the water 2,3times. and remove the water. and dry(10min before start this receipe)
2. cut the onion in small peaces and also green chillis
3. heat the tavva and put 2 tsp oil, and add avalu, jeera,minappappu, green chillis,kukarivepaku and fry 1min.
4. and onion till fry brown.
5. add poha, haldi,sugar,salt mix and fry 5min6.

Vermicelli Upma:





Ingredients:
2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown
1 finely sliced large onion
3-4 slit green chillis
1″ ginger finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1/2 tbsp oil
1 tsp ghee or butter
salt
For seasoning:


1 tsp mustard seeds
1/2 tbsp split blackl gram
1/2″ cinnamon stick (optional)
12-15 curry leaves


kotthimeerafry 1min and add lemon


Process:



Boil 4 cups of water and add the vermicilli along with 1/4 tsp salt and 1 tsp oil.


Once the vermicelli is cooked (it should be just soft and not mushy),


Turn off heat, pour the vermicilli into a colander to drain completely and pour cold water over it and keep aside.


1. Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the black gram and curry leaves and saute them till the dal turn slightly brown and a nice aroma emanates the kitchen.


2. Add the sliced onions, green chillis and ginger and saute for 2 mts.


3. Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt to taste (remember you have already added salt to the boiling vermicilli, so add accordingly).


4. Now, add the cooked semiya to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. Add a tsp of ghee or butter and combine well. Garnish with coriander leaves.


5. Serve hot with chutney or pickle of your choice



Easy Dosas:



Ingredients:


Rice flour- 4 cups
Green Chillies- 4 to 5
Eggs-2Jeera- 1 tbsp
Grated Coconut - 2 cups
Coriander Leaves
Salt to taste
WaterOil (for making the dosas).

Process:

1. Mix rice flour and eggs then add water to dosa consistency, i.e, It should be thick enough to be poured (like the consistency for a pancake).
2. Cut green chillies into small pieces. Add them to the rice flour and water mixture.
3. Further more, add jeera, grated coconut, coriander leaves and salt to taste.
4. Heat tawa and pour oil to grease the pan (tawa).
5. When the pan is hot enough, pour some of the batter into a dosa .
6. Cook for 3 to 4 minutes.
7. Tastes great when served with Tomato Chutney or Pudina Chutney or Mango Chutney.

Rava Dosa:





Ingredients:
11/2cup bombay ravva(use small cup)


2 cups rice flour1 cup maida


1/2tsp jeera salt to taste


1/2 onions chopped


1 tsp ginger


3 chillis(chopped)coriander leaves

Process:


1. Mix all the ingrediants with water.
2. Make it very loose like water.
3. Heat pan and spread 1/2 tsp oil and pour about mix with spoon and spread like omlet.
4. Add 1 tsp oil.
5. Roast both sides.
6. Remove from the pan.
7. It will be very crisp.