Tag Archives: madrasi breakfast recipe

Aug2

Cheese Onion Sandwich Recipe / Cheese Onion Sandwich spread Recipe

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Cheese Onion Sandwich was introduced to me while I was in U.K, I use to stock up this sandwich spread all the time in my refrigerator from TESCO and like to have it with brown bread or white bread during my tea time. Most of the time when we happen to travel, this would be my breakfast, recalling call my beautiful memories when I was in U.K.

CLICK HERE for more Breakfast recipes.

Cheese Onion Sandwich spread can be prepared in required amount and can be refrigerated so that it stays fresh for 4 days. Apart from bread this spread can be served with chapathi and tortilla also.

Cheese Onion Sandwich recipe / Cheese Onion Sandwich Spread recipe
Cheese Onion Sandwich recipe / Cheese Onion Sandwich Spread recipe

Cheese Onion Sandwich spread has creamy and little tangy flavor, also the crunchiness of onions balances well with cheese. Red cheese also be induced, but since I don’t have red cheese I have skipped it. A perfect breakfast or a snack box recipe for kids. Let me share the recipe…

Taking it to the Fiesta Friday #183 hosted by Angie@thenovicegarderner.

Ingredients:

  • Onion – 1 no
  • Cheese – 20 gms (grated)
  • Mayonnaise – 6 tbsp
  • Black pepper powder – ¼ tsp (optional)
  • Salt – ¼ tsp or for taste
  • Bread slices – 10 no’s
Mayonnaise
With finely chopped onions
With grated cheese
Mixing all together
with black pepper powder
After mixing all together, not to the bread
Cheese Onion Sandwich recipe / Cheese Onion Sandwich Spread recipe
Cheese Onion Sandwich recipe / Cheese Onion Sandwich Spread recipe

Preparation:

  • Peel and finely chop the onions to very small pieces.
  • In a mixing bowl, add the mayonnaise, grated cheese, onion, black pepper powder, salt and mix it well.
  • Let it rest for 5 mins in refrigerator.
  • Spread it on the top the bread and over it with another bread slice.

Serve it. Goes out well with a cup of black tea or black coffee.

Note: Transfer the leftover spread to a air-tight box and refrigerate, as it stays fresh for 4 days.

Jul24

Adai with leftover rice / Leftover rice recipe / Leftover rice Adai recipe

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Got leftover rice for dinner from lunch, but you want to have tiffin, don’t worry check out this adai recipe for a yummy dish from the leftover rice.

Usually we don’t have rice for dinner, due to the cold weather, we can’t consume it after fermenting with water for the next day breakfast. So thought of trying out this adai, also it came out well – crispy and soft. The only important thing you need to do here is this adai would take little time to cook and also it should be cooked in medium flame. Let me share the recipe…

Do check out my Plain Adai recipe, Murungai Keerai Adai recipe/Moringa Leaves Adai , Banana flower Adai recipe / Vazhaipoo Adai recipe, Egg Adai recipe / Mutta Adai.

Taking this to Fiesta Friday #130 hosted by Angie@thenovicegarderner.

Adai with Leftover Rice
Adai with Leftover Rice

CLICK HERE for more breakfast recipes.

 

Preparation Time – 10 mins

Cooking Time – 10 mins

Serves – 3 nos

1 cup – 160 ml

Ingredients:

  • Leftover Rice – 1 cup
  • Besan/Gram Flour/Chickpea Flour – 3 tbsp
  • Rava/Semolina – 1 tbsp
  • Onion – 1 no
  • Chillipowder – ¼ tsp
  • Eno (original flavor) – ¾ tsp
  • Curd/Yogurt – 3 tbsp
  • Asafoetida – ¼ tsp
  • Salt to taste
  • Oil – for frying
Rice
With besan and rava/semolina
with curd/yogurt and eno
with Asafoetida
With onions and chilli powder
with curry leaves
Drizzling oil
Adai with Leftover Rice
Adai with Leftover Rice

Preparation:

  • Mash the leftover rice with your hands, be sure there should be no lumps.
  • Add in rava and besan, mix all these together.
  • Pour in the curd/yogurt and eno powder, mix them well together.
  • Pour in little water, mix it well and bring them to a dosa consistency.
  • Sprinkle the asafetida, salt and add the onions, curry leaves. Mix well.
  • Heat tawa and rub with oil, spoon the batter and slightly spread it (it should be thick).
  • Cook in low flame for 3 mins, gently swap the side of the adai and cook for another 3 mins.
  • Drizzle little oil along the sides and cook until it turns golden brown.

Serve hot with Chutney, Idly chilli powder and Sambar.

Feb17

Vazhaipoo Adai Recipe / Plantain Flower Lentil Dosa Recipe

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I have shared the recipe for adai/lentil dosa, now its another version of adai with plantain flower. I like plantain flower to the core. I have tried Plantain Flower Fritters and curry but this time I thought of trying it with Adai/Lentil Dosa. “When the fritters comes out delicious, why not the lentil dosa come out?” this resulted in the making of Plantain Flower Lentil Dosa.

Do check out my Plain Adai recipe, Murungai Keerai Adai / Moringa Leaves Adai , Adai from Leftover rice, Egg Adai recipe / Mutta Adai.

It was so soft, crispy and delicious but got few more mins to get done when compared to the Lentil Dosa/Adai. Goes out good for breakfast, dinner or snack time with sambhar and chutney. Let us move on to the recipe…

Vazhaipoo Adai / Banana Flower Lentil Dosa

Ingredients:

  • Vazhaipoo / Plantain Flower – 1 no
  • Raw rice – 1 ½ cups
  • Pigeon pea / Toor dal / Tuvaram paruppu – ¼ cup
  • Whole Black Lentil / Urad dal / Ulundam paruppu – ¼ cup
  • Split Green Lentil / Moong dal / Paasi paruppu – ¼ cup
  • Split Bengal Lentil / Split Channa dal / Kadalai Paruppu – ¼ cup
  • Butter milk – ½ cup
  • Onions – 2 nos
  • Fennel seeds / Perunjeeragam – 1 tsp
  • Methi seeds – 1/4 tsp
  • Red chilies – 4 nos
  • Garlic – 5 cloves
  • Curry leaves – 3 sprigs
  • Salt to taste
Banana flower about to grind with garlic, fennel, red chilies
Got grinded
Lentils and rice to be soaked
Grinded rice and lentil mixture
With Banana flower mixture
All together
Getting cooked
Getting cooked the other side
Vazhaipoo Adai / Banana Flower Lentil Dosa
Vazhaipoo Adai / Banana Flower Lentil Dosa

Preparation:

  • Soak rice, methi seeds and all the lentils together in a bowl for almost 4 hours, drain the water and grind it to a coarse paste by adding water.
  • Add in the salt, mix it well and transfer it to a bowl.
  • Clean and soak the plantain flower in butter milk and a cup of water for 10 mins, drain the water and keep it aside.
  • Grind the plantain flower, fennel seeds, garlic, and red chilies to a fine paste by adding little water and pour it to the grounded rice batter.
  • Mix all together and rest it for 10 mins.
  • Peel and finely chop the onions and curry leaves, add it to the batter.
  • Heat a tawa, rub with oil, spoon a batter to the tawa and spread it equally from the centre to the corner of the tawa, with the back side of the ladle.
  • Drizzle few drops of oil along the sides and top of the adai.
  • Wait for few mins or until it starts turning golden brown and now swap the sides of the adai and let it cook for few more mins.
  • Wait until it turns golden brown, transfer it to plate.

Serve hot with Tiffin sambhar and Chutney.

Note: The consistency of the batter should be like the Dosa batter consistency. Soaking the plantain flower in butter milk, helps it from decolurisation.

Do check out my other breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/.