EGG SANDWICH

INGREDIENTS

Egg - 2
Bread slices - 4
Tomato slices - 4
Onion slices - 4
Lettuce leaves -2
Salt as required
pepper as required
Mayonnaise - 4 tsp
Honey mustard - 4 tsp


PREPARATION

   In a large sauce pan, add oil on medium heat. Crack eggs in pan and cook to desired firmness. Season eggs with salt and pepper. Cook on both sides of the egg and keep it aside. Now spread mayonnaise and honey mustard on bread slices. Cover it with lettuce, tomato slices, onion slices and cooked egg with bread to make two sandwiches. Serve warm.

OMELET SANDWICH

It’s a simple and tasty sandwich and it takes only 10 minutes for preparation. For working women’s it is a best choice for every day breakfast selection.

INGREDIENTS :

Bread   :   2 slices

Lettuce leaves  : 1 or 2 

Onions slice :  3
Tomato slices : 3
Cheese slice  : 1 

Tomato sauce as required

Egg omelet  :  1

DIRECTIONS :

 First prepare amlet and keep it aside.  Chop onions and tomatoes into thin round slices, take sandwich bread and spread the tomato sauce evenly onto the 2 slices of bread. Place lettuce leaves and  slices of  onion and tomato on the tomato sauce. Place the cheese slice  and omelet pieces on,  cover with other half of the bread. Toast it with using sandwich toaster. Easy and delicious omelet sandwich ready to eat.

POORI BHAJI

Poori is a favourite  breakfast recipe for almost everyone. Traditionally puri is served with potato curry which is a delightful combination. Puri can be served as breakfast, snack even lunch or dinner. Bhaji we can make in few minutes.

 INGREDIENTS FOR POORI :

Wheat flour  : 2cups

Salt

Water 

Oil for deep frying

 Making Poori  :

 Take  wheat flour and salt in a bowl and mix it with enough water. Make a tight dough. Cover the bowl and set aside for 15 mins.

Knead the dough and make lemon sized balls.  Roll each balls into a thin round.  If u feel dough sticking  on to the surface you can use oil or wheat flour. Heat oil in kadai  or fry pan, Once it piping hot drop the poori in to oil and  gently press poori with a spoon for puff the poori.  Flip the poori on the other side and fry for few minutes.

 INGREDIENTS FOR POTATO CURRY :

Potatoes  : 2

Onion  : 1 big

Salt

Red chilli powder : 2tsps

Green chillies  : 2

Turmeric   : ½ tsp

For Popu / Tadka :

Urad dal  : ¼ tsp

Mustard seeds : 1/4tsp

Zeera  : ¼ tsp

Curry leaves

Red chilli  : 1

Making bhaji :

Heat 2 tsps of oil and add urad dal, mustard seeds, cumin seeds, curry leaves and red chilli. Fry for a minute and add chopped onions. Add little salt and turmeric and fry for 2minutes. Then add potato pieces and salt red chilli powder and mix it well.  Fry for 5 mins then add enough water and cover with a lid. Cook for 6-7 mins on medium flame, stirring occasionally.

Mix the besan in a ¼ cup of water and add this in to potatoes. Mix well. After adding besan immediately curry becomes thick. Check the seasoning. Bhaji is ready to be serve with puri.

PESARATTU

                  Pesarattu is andhra's special breakfast. It is also  popular as MLA pesarattu in andhra restaurants. 'Pesarattu - Upma' is a mouth watering dish. Traditionally we serve pesarattu with ginger chutney.

FOR BATTER  : 

Whole Moongdal / Split Moongdal  :  1 cup
Rice   : 1/2 cup
Green Chillies       :    2
Ginger        :    Small Piece
Zeera


PREPARATION  : 

•  Soak whole moong dal & rice atleast 6hrs. (If it is split moongdal soak for 2hrs). 
• Grind soaked moongdal & rice along with green chillies, ginger and salt in to smooth batter.
• No need forment the batter, if your not making pesarattu immediately refrigerate it.
• Heat the frying pan. Pour a small bowl of batter and spread it in to a thin round layer as you do for normal dosai.
• Drizzle little oil around the pesarattu.
• Sprinkle chopped onions, green chillies, ginger pieces and zeera.

• Roast until pesarattu gets light brown colour. Flip the pesarattu to another side. Cook for 2 mins.
• Then your pesarattu is ready and take pesarattu in to a plate.
• Keep hot upma in the middle of pesarattu. 
• Serve traditionally with ginger chutney or coconut chutney.

RAVVA DOSA

        Ravva dosa is one of my favourite breakfast.Before i dont like ravva dosa, once i ate ravva dosa in 'BHIMAS' hotel.After that i ordered ravva dosa so many times. But this time i  made ravvadosa at home,the end product was very delicious.Making ravva dosa is very easy.No need more time to prepare batter,with in minutes we can prepare batter.This is what exactly makes in the restaurant.So now u can taste the restaurant recipes at home.

INGREDIENTS :

Semolina : 1 cup

Rice flour : 1 cup

All purpose flour (Maida) : 1/2 cup

Salt to taste

Ginger : small piece

Green chillies : 3

Onions : 2

Cashew nuts

 Ghee or oil for frying.  



        

                  Wash and chop the green chillies,ginger and cashew nuts finely.

        Take a bowl and add semolina,rice flour,maida and salt.Mix well.Add finely chopped green chillies,finely chopped ginger and cashew nuts.Add enough  water to this.The batter should be watery.

Heat a tawa and sprinkle the batter on it.Don't spread the batter just sprinkle  on tawa.Drizzle 1 tsp of ghee or oil on dosa.When it becomes light brown colour turn it over.

Serve hot for better taste,serve with coconut chutney or green chutney.

GARELU/ULLI GARELU/MEDHU VADAI

Ulli garelu is very fmous dish insouth india.For many special occasions people usually do this.For festivals,birthdays,anniversaries and many more.This is a traditional dish in south india.

Mainly this dish is andhra's special dish.Sankranthi is main festival in andhra,on kanuma day people normally do this dish with combination of chicken curry.

INGREDIENTS :

Urud dal (black gram dal) : 2 cups

Oil for frying

Onions : 2

Coriander leaves : 1/4 bunch

Curry leaves

Green chillies : 3

Ginger : small piece or 10 gms

Salt to taste

HOW TO PREPARE :

Soak urud dal in water for 4 hrs.

After 4 hrs wash urud dal cleanly and strian water from dal and take a mixie jar and add chopped ginger and sliced green chillies.Grind them to make a thick paste.Don't add more water.Add very small quantity of water to make paste easily.

Consistency should be thick.Don't make very fine paste.

Add chopped curry leaves,finely chopped coriander,finely chopped onions and salt.(Salt u can add while u r grinding urud dal or u can add indough).

Wet u r hands with water and take a lemon sized dough and flattern it in to a gare or vada on gressed polythin cover or gressed banana leaf.Put a hole in middle.

Heat enough oil in a frying pan and leave it in oil very carefully and fry both sides on medium flame till brown colour.

Serve with chicken curry or coconut chutneyor peanut chutney.Serve hot for good taste.

DOSA

FOR MAKING DOSA BATTER :

Urud dal - 1 cup

Rice - 2 cups

Channa dal - 1/4 cup

Methi seeds - 10 or 15

FOR TOPPING :

Onions - 1 (Finely chopped)

Fried channa dal powder - 2 tsp

Zeera - 1/2 tsp

HOW TO PREPARE :

• Soak rice ,urud dal and channa dal into water atleast 5 hrs or over night.
• Blend all ingredients in to a fine paste.
• For that add salt and little water (if necessary).
• Take a bowl of batter and spread it on a pan with circullar movements.
• Add onins,fried channa dal powder,zeera.It gives good taste to u r dosa.

• Add ghee or oil according to u r taste.
• Then the dosa is ready,serve with chutney and sambar.
• Dosa is very famous indian breakfast.(Especially in south India).