A Perfect Breakfast – Rava Idli and Bread cups!

I love simple and healthy breakfasts. Be it oats, multi-grain breads or cornflakes.. I like all of them.But these foods are more loved on weekdays then on weekends. Come Saturday, and the creative chef inside me starts thinking of some old good experiments and mixes. :)And this weekend it decided to work upon some soft succulent nutritious Idlis which is a traditional South Indian breakfast along with some freshly prepared bread cups filled with tantalizing toppings of corns,lettuce and cottage cheese.

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Ummm.. Well I know that it is not that great combo but ,trust me, when we have mix food items on the table like soft, melt in the mouth Idlis accompanied by freshly made coconut chutney and Hot crisp bread cones topped with grilled cottage cheese, fresh lettuce, boiled corns etc, it turns out to be the best platter on the best day i.e. Saturday. 🙂

Let’s have a look on the recipes .

Rawa Idlis

Preparation time: 5 mins

Cooking time: 12 mins

Serves: 4

Ingredients

2 cups Rawa i.e. Semolina

1 cup sour curd

1/2 cup water

1 Eno pack i.e. fruit salt

Salt – According to taste

For tempering

Curry leaves – 20

Mustard seeds – 1 tsp

Oil – 1 tsp

Recipe

Take rawa in a bowl. Add curd and mix well. Pour water accordingly. Thick consistency should be maintained. Add Eno and salt. Mix lightly.

Let it rest for 5 mins.

Brush some oil on the idli cups so that the batter doesn’t stick to the bottom. Pour batter in the cups according to the size. Steam it for 12 mins. Let it cool for 5 mins and take the idlis out to arrange on a plate.

Now heat some oil in a big spoon. Add mustard seeds. Add curry leaves. Let it temper for a minute. Spread across the idlis.

Idlis are ready! 🙂 Serve them hot with freshly made coconut chutney. ( Recipe will be shared soon)

Bread cones

These are crispy bread cups made with just 1/2 tsp of butter per cup. Warm, hot and soothing these cones are easy to prepare and the choice of toppings is entirely upon you. I used Nutrella granules, corns, lettuce leaves, onions and oregano.

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 4

Ingredients

Fresh sandwich bread – 8 slices

Butter / Nutrilite – 1/2 tsp per bread i.e 4 tsp.

For toppings

Lettuce leaves – 4

Corns – boiled and strained – 1/2 cup

Onions – 1/2 cup

Garlic – chopped finely – 1 tbsp

Nutrella granules – 1 cup

Oregano

Tomato ketchup

Recipe

Pre heat the oven at 180 degrees.

Cut out the corners of the breads. Spread butter over each slice.

Take a muffin tray and arrange breads on the cups.

Bake them for 12 mins.

Take it out of the oven and let it cool for 2 mins. Once it is crisp, arrange the cones on a tray or a serving dish.

While the bread was on the baking mode, prepare the toppings.

Take a wok and fry the onions along with chopped garlic. Add nutrella granules and fry for 2 mins. Sprinkle boiled corns and oregano. Sprinkle salt and mix.Take it out.

Now, put half lettuce leaf on each cone. Spreads toppings over them . Grate

some cheese if you want else the bread cones are ready to be served along with

hot cuppa! 🙂

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