Tag Archives: vegetarian breakfast recipe

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

Vada curry is prepared using Masala vada, you can make fresh masala vadai or paruppu vadai, later make them into pieces and use them or you can use leftover vada from evening for dinner or even for the next day’s breakfast. I have already shared the recipe and making of masala vadai or paruppu vadai.

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

This vada curry goes out well with Idly and set dosai. Give a try for your breakfast, I am sure would like it to the core. Nothing beats vada curry and Idly combo.

Taking it to Fiesta Friday #205 by Angie@thenovicegarderner and our co-hosts Mollie and Petra.

CLICK HERE for more Breakfast recipes and CLICK HERE for more Vegetarian recipes.

Recently I have developed few recipes from leftover food for Aval Vikatan Magazine and this is one among them. Let me share the recipe…

Ingredients:

  • Masala vadai / Paruppu Vadai – 9 nos
  • Onions – 2 nos (medium size)
  • Tomato – 1 nos (medium size)
  • Cloves – 3 nos
  • Bay leaf – 1 no
  • Star Anise – 1 no
  • Curry leaves – a sprig
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Thick coconut milk – ¼ cup
  • Oil – 2 tsp
  • Salt – 1 tsp or as required

Preparation:

  • Break vada into medium pieces, make sure not to break them to small pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes, Keep it aside.
  • Heat oil in a Kadai or a heavy bottomed vessel, add cloves, bay leaf, star anise and curry leaves, wait until they crackle.
  • Add the finely chopped onions followed by ginger-garlic paste, cook until the onions turn golden brown and the raw smell of the ginger-garlic paste goes off.
  • Add tomatoes, cook until they become juicy.
  • Add turmeric powder, chilli powder, coriander powder and salt, cook until the raw smell of the spice powders goes off.
  • Pour ¼ cup of water, add the masala vadai / paruppu vadai pieces and cook for few mins or until the curry thickens. Don’t stir else the vada would break into pieces.
  • Pour the thick coconut milk, let it boil and wait until the oil starts floating on the top of the curry.
  • Sprinkle finely chopped coriander leaves.

Serve hot. Goes out well with Idly.

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly recipe using Idly Rava / Idly Batter recipe using Idli Rava

Idly Rava was very different to me, as I have seen most of them making idly with Idli rava. It was the very first time, sometime ago 11 years, I came to know about Idly rava when I was there in Hyderabad through one of my friend. One day when we were chatting over a tea, she told me that she prepares different batter for Idly and Dosa, at the moment I heard I was shocked and later she told that they prepare idly using idli rava and dosa as the same as we prepare, whereas we prepare a same batter for both Idly and Dosa using Idly rice and urad dal / whole white lentils.

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

CLICK HERE for Instant Rava Idly Recipe and CLICK HERE for regular Idly / Dosa Batter.

The very next day, she prepared me the idli using idly rava and peanut chutney which perfectly matches it. I and my hubby like it, asked the recipe, prepared by myself, as the process was very easy, takes less time, just you need to soak and grind the white lentils or urad dal or ulundam paruppu and mix it with the Idly rava and ferment it overnight and next day you can have soft and yummy Idlies. Let me share the recipe…

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Idly using Idly Rava / How to make Idly Batter with Idly Rava

Ingredients:

  • Idly Rava – 3 cups
  • Whole White lentil / Urad dal / Ulundam paruppu – 1 cup
  • Salt – 1 ¼ tsp

Preparation:

  • Soak whole white lentils in water for 4 hrs and grind it to a fine paste by adding little water.
  • Soak Idly rava in water for 20 mins and drain the water completely.
  • Now pour the ground lentil batter to the idly rava, mix it well.
  • Cover and keep it aside for overnight or until it gets fermented well.
  • After fermentation, add salt and mix it well.
  • Heat an idly steamer, pour the idly batter to the moulds, and steam for 20 mins or until the spoon inserted in the center of the idly comes out clean.

Serve hot with Peanut Chutney. Also goes out well with Sambar and Chutney.

 

Cheese Onion Sandwich Recipe / Cheese Onion Sandwich spread Recipe

Cheese Onion Sandwich Recipe / Cheese Onion Sandwich spread Recipe

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 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

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.