Breakfast Thali / Tiffin Thali

Coming to day 2 of Blogging Marathon themed under thali is a breakfast/tiffin Thali.This tiffin thali can be served for either breakfast or dinner.
We make this type of tiffin thali for special occasions,feast or newly married is invited for feast.
Idly and dosa are commonly made breakfast in our households,so included in this tiffin thali.
Today I am sharing the masala idiyappam recipe.Here I used the freshly homemade idiyappam to make the masala idiappam.The same procedure can be used with store bought rice noodles.Cook the noodle as per the instruction and follow the rest of the procedure.


The thali has
1.Rava kesari
2.Idly
3.Ghee Roast
4.Masala Kuzhi Paniyaram
5.Masala Idiyappam

Accompaniments

1.Coconut Chutney
2.Mint/pudina Chutney
3.Chinna Vengaya Chutney/Shallots Chutney
4.Idly podi/Idly Milagai Podi

                                                                    

                                                            
                                         Breakfast Thali/Tiffin Thali

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   Basic Information

   Preparation time 20 minutes
   Cooking time 20 minutes

   Serves 2

   

  Ingredients

  

Ingredient	Quantity
Idiyappam(crumbled)	1.5 -2 cups
Shallots/chinna vengayam	8-10(finely chopped)
Tomato(finely chopped)	1 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tsp
Red chilly powder/milagai podi	1/4 tsp
Curry leaves/karivepillai	1 -2 sprigs
Garam masala powder	a generous pinch
Lemon juice	1 tsp
Salt	1 3/4 tsp
Oil	1 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Fennel seeds/sombu	1/2 tsp
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch

  

  Method 

• Crumble the idiyappam and keep it aside.Heat a pan with the  oil and do the tempering with the given ingredients.Add the chopped shallots,green chilly and curry leaves.

• Saute it with a pinch of salt till transparent.Add in the ginger &garlic paste and fry it for a minute.Now add in the chopped tomato and cook it until mushy.At this stage add in all the spice powders,salt.

• Give it a mix and sprinkle some water and cook it for couple of minutes.Add the crumbled idiyappam to the mixture and mix it gently till everything blends well.Keep it in a flame for a minute.Add the chopped coriander leaves and lemon juice,put off the flame.Mix it well.

• Serve it warm

• Fresh or frozen green peas can also be added for extra taste.Just MW it for 3-4 minutes and add it along with tomato.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.

Enjoy......................

Check out the Blogging Marathon page for the other marathoners doing BM#70.

Sumber http://www.naliniscooking.com

Kuzhi Paniyaram

Kuzhi paniyaram is simple breakfast or snack item which is popular in Tamilnadu especially Chettinadu,both sweet and savory versions can be made.This recipe I got it from my husband's grand mother who is an expert in cooking authentic dishes even at the age of 83.Whenever we visit her she makes both paniyaram for us  and accompanies with a spicy milagai chutney and coconut chutney.Yesterday I made the savory version which is called as masala paniyaram or kara paniyaram for evening snack....

Ingredients

Ingredient	Quantity
Raw rice	1cup
Boiled rice/Idly rice	1cup
Urad Dhal	1/4cup
Fenugreek seeds(vendhayam)	1tsp
Onion	2nos.(medium size)
Green chilly	5-6nos.
Coconut(finely chopped)	2tbs
Mustard seeds	1tsp
Urad dhal	2tsp
Channa dhal	1tbs
Asafoetida	a pinch
Curry leaves	2 sprigs
Coriander leaves(chopped)	as needed
Salt	to taste
Oil	as needed

Method
                  Soak the rice,dhal and fenugreek seeds for atleast 3-4 hours and grind it to a smooth batter with salt.Ferment the batter for 8-10 hours or overnight.
Keep the pan with a tsp of oil,once it is heated crackle the mustard seeds,urad dhal,channadhal.Add the curry leaves,asafoetida,and saute the onions till transparent.Finally add the salt,coconut pieces and coriander leaves and turn off the stove.Add this to the fermented batter and mix it well.
Heat the Paniyarm pan,add 1/2 tsp of oil in each mould,when the oil gets heated pour the batter 3/4 th of the mould.Once its cooked flip the paniyaram with the help or spoon or a knife and let it cook for a minute in a medium flame and drizzle little oil.
Paniyaram is ready.

Serve it with spicy milagai chutney or chutney of your choice

• This paniyaram can be made with fermented idly batter.
• Instead of adding channa dhal in the seasoning it can be soaked and add it to the batter.
• If the batter is not fermented properly the paniyaram won't turn brown and doesn't taste good.

Sumber http://www.naliniscooking.com