Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha
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Vegetable pasta with white sauce

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Ingredients:

  • 1 cup penne pasta
  • 2 cups cut vegetables (broccoli, onions, bell pepper,corn etc.)
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 1 serving white sauce
  • 1 tablespoon olive oil
  • Shreddded cheese to garnish

For the white sauce:

  • 1½ tablespoon butter
  • 2 tablespoon all purpose flour
  • Salt and Pepper to taste
  • 1 teaspoon garlic powder or 1-2 garlic clove crushed
  • 1 teaspoon oregano
  • ½ teaspoon nutmeg powder
  • 1 cup milk

Method:

  1. Heat oil in a pan. Add all the cut vegetables.
  2. Saute until they are cooked. Add salt, pepper, and oregano.
  3. Cook pasta according to the instructions on the package.

White sauce:

  1. Heat butter in a pan. Add all purpose flour. Stir continiously for 2-3 minutes.
  2. Add milk and start mixing it. Cook until the sauce gets thicken.
  3. Add garlic powder, oregano, nutmeg powder, salt, and pepper. If you are using crushed garlic, add it to the butter before adding the flour.

Assemble the pasta:

  1. Get a oven safe dish/bowl. Preheat oven to 200℉. Add pasta at the bottom. Add cooked vegetables on the pasta.
  2. Add white sauce on top of it. Garnish with the shredded cheese.
  3. Bake for 10-15 minutes or until the cheese get melted.
  4. Serve hot with sriracha sauce.

Idli

Ingredients:

  • 4 cups idli rava or cream of rice
  • 1 cup whole skinned urad dal
  • 1 teaspoon fenugreek seeds
  • ¼ cup sago or sabudana (see notes below)
  • oil for greasing
  • salt to taste

South Indian Brunch

Idli Sambar

Method:

  1. Wash and rinse the urad dal for 2-3 times. Add fenugreek seeds and fill the bowl with enough water. Soak the dal for 6-7 hours or overnight.
  2. Get a bowl and add sago to it. Wash and rinse with the water. Fill the bowl with enough water and let it soak for 6-7 hours or overnight.
  3. Add idli rava in a seperate bowl. Wash and rinse multiple times. Let it soak for 6-7 hours or overnight with enough water.
  4. The next day, drain the water from urad dal and sago. Transfer it to the grinding jar. Grind it to a smooth paste by adding cold water little at a time. Transfer the paste into a big vessel.
  5. Drain all the water from idli rava. Squeeze out the excess water by pressing rava between your palms. Add this rava to the urad dal paste. Mix everything with your hands. Keep it in a warm place for 8-10 hours.
  6. Add salt to the batter and mix it again. Fill the idli cooker with enough water and make it boil.
  7. Meanwhile, grease the idli mold with little oil or butter. Pour the batter into the molds. Place the molds into the idli cooker carefully. Put the lid on and let it steam for 15 minutes on a medium flame.
  8. Turn off the heat and wait for 5 minutes. Remove the lid and get the idli molds out. Let them rest utside for 5 minuts.
  9. Remove the idli with the back side of spoon. Serve hot with Dry Idli Chutney,Coconut Chutney or Sambar

Notes: You can use thick poha instead of Sabudana.