Breakfast Series: Tomato Uthappam Recipe

Bangalore is know for plumpy ripe tomatoes. The famous roma tomatoes grown here are coined as Bangalore tomato for its sweet and slight tart taste. We incorporate these roma tomatoes in all our dishes. One such famous breakfast / tiffin is tomato uthappam, which is prepared with a combination of tomatoes, onion, coriander, cumin and freshly grated coconut.

Tomato Uthappam Recipe Video 

Ingredients:

1 Liter Dosa Batter (Yields 8 to 10 Dosas)

1 Large Onion (Finely Chopped)

3 Tomatoes (Deseeded and Finely Chopped)

8 Green Chilies (Finely Chopped)

5 Sprigs Curry Leaves (Finely Chopped)

5 Sprigs Coriander (Finely Chopped)

1 Tbsp Dry Roasted Cumin Seeds

1 Tbsp Dry Roasted Mustard Seeds

1 Cup Freshly Grated Coconut

1 Cup Combined Cheddar and Mozzarella Cheese

Salt as per taste

1/2 Cup Combined Oil and Ghee

4 Tbsp Butter Optional

1/2 Onion with Skin-On (To season the iron tawa/skillet)

 
Already posted a detail recipe how to prepare Idly and Dosa Batter Please Check the Video...

Here's Basic Tomato uthappam recipe we can alternate with cheese. We are using two day old batter for this recipe.

Heat a tawa or skillet on medium flame.

Combine finely chopped, onion, tomato,chilies, coriander, curry leaves, grated coconut and reserve.

Ladle the batter and gently spread. Place on medium flame.
Combine 4 Tbsp Ghee and Oil. Gently drizzle 1 to 1 1/2 Tsp of ghee and oil over the dosa.

Gently spread a handful of the onion and tomato mixture all over the dosa.

Once the dosa starts to brown flip and drizzle bit more oil and ghee.
Flip the dosa back again and top it with more onion and tomato mixture and serve hot with podi or chutney and enjoy...😊

For the cheese tomato uthappam it's the same process, but with cheese. Ladle the batter and gently spread. Place on medium flame.

Gently drizzle 1 to 1 1/2 Tsp of ghee and oil over the dosa.

Gently spread a handful of the onion and tomato mixture all over the dosa. 

Once the dosa starts to brown flip and drizzle bit more oil and ghee.
Flip the dosa back again and top it with more onion and tomato mixture and cheese cover and cook for 5 to 10 minutes.

Once the cheese melts, serve hot with podi or chutney and enjoy...😊

Dosa and Chutney Recipes Posted on Vidyascooking

Mini Masala Dosa Recipe

Chicken Dosa Recipe

Dill Leaves Dosa Recipe

Chocolate Dosa Recipe

Open Podi Dosa Recipe

Tomato Rawa Dosa Recipe

Paper Dosa Recipe

Cheesy Pizza Dosa Recipe

Chilly Cheese Corn Dosa Recipe

Masala Dosa Recipe

Onion Uthappam Recipe

Keema Egg Dosa Recipe

Mixed Veggie Schezwan Dosa

Egg Dosa Recipe

Millet Crepe Recipe

Hycinth Dosa Recipe

Mixed Vegetable Uthappam Recipe

Indo Chinese: Soya Chilli Recipe

Soya chilli is a perfect side dish for noodles, fried rice, biryani, chapathi and southindian meals. People who want to avoid meat products can use soya nuggets in many recipes.

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Soya Chilli Ingredients:
250 Grams Soya Nuggets / Soya Chunks / Meal Maker
1 Large Capsicum (Deseeded and Cubed)
1 Large Onion (Peeled, Washed and Cubed)
8 to 10 Green Chilies (Stems removed, washed and slit in middle)
3 Sprigs Curry Leaves
3 Tbsp Green Chilly Sauce
1 1/2 Tbsp Soya Sauce
1 Tsp Vinegar
2 Tsp Corn Flour
1 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1/2 Tsp Pepper Powder
Salt as per taste
Ghee as required 
Oil as required...

Spicy Green Chilly Sauce Recipe is Posted on Vidyascooking

Prep:
Boil 5 cups water and reserve we will use warm water in this recipe.

Heat a wok on medium flame. Add the soya nuggets to the wok and dry roast the nuggets till it turns light golden in the edges. 

Once the soya nuggets have dry roasted evenly it will release a good aroma, add 4 cups warm water, chilly powder, turmeric powder and coarse salt stir well and bring to rapid boil. 

In 5 minutes on medium flame the soya will cook evenly and will absorb all the moisture and double in volume. 

Remove the soya from flame and rise it twice in cold water to stop the cooking. Take 4 or 5 nuggets squeeze extra moisture and reserve in a bowl.

Dry roasting and cooking the soya nuggets in chilly powder and turmeric powder will eliminate all the raw / iron flavor in soya nuggets.

Method:
Heat a wok on medium flame, add 3 tsp ghee and 1 tsp oil.

Add the cooked soya nuggets and fry till all the moisture have evaporated. Reserve the soya nuggets in a bowl.

Add 3 tsp oil and 1 tsp ghee in the wok and heat on medium flame.

Add the curry leaves and fry till the curry leaves stops sputtering.

Add the slit green chilies, chopped onion and capsicum and fry for a minute.

Dilute the corn flour in 2 tbsp water and reserve.

Add 1/4 tsp salt, chilly sauce and soya sauce to the onion masala, stir and fry for few more seconds.

Add 1/4 cup water and 1 tsp vinegar to the onion masala allow to boil on medium flame.

Once all the raw flavour from the onion masala reduces, add soya and pepper powder mix and fry all the ingredients on medium flame.

Fry till the soya has heated all the way through and the gravy is completely absorbed.

Check and add salt as per taste. Add pepper powder and fry for few more seconds and serve hot...Enjoy as a starter or as side dish 😉

Popular Chilly Chicken Recipe Posted on Vidyascooking 

Bloggers Table @Punkah House - Indiranagar, Bengaluru

Punkah House located on 12th Main Road - Indiranagar, resembles a sophisticated gentleman's club from 1920's. The atmosphere and vibe is well suited for business discussions, date night or just to relax and enjoy a cocktail or two with friends. 

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Clicks of  Ambience and Food 

Elegantly decorated dining area...

Eye Catching Antique Decorative Figurines and Furniture

Entryway... Decorated with Grandfathers Clock, Coat and Hat Racks

 Vintage Study Table 

Portraits of Royals and Colonial History 

Old Fashioned Bar Style with Bitters and Bartenders Concoctions...

Cocktail Deccan Daiquiri

Southindian Banana infused Rum, Honey Lemon Syrup, Pineapple

Quarter plates

Fox Nut Jhalmuri, Tamarind Chicken Piccalilli

Karachi Spiced Lotus Root, Sour Cream and Beet Crackers

Small Plates

Fish and chips, Lahore Spices, Mustard Remoulade

Sweet Potato Chops, Sour Dough Kulcha,  Smoked Chili Aioli

Mushroom Crumble, Chili Soil

Yangon Spiced Paneer, Fried Shallots and Peanut Crumble 

Rustic Chicken Dumplings, Tamarind Soil, Chili Pepper Broth

Shredded Lamb, Cafreal Spices, Portuguese Puffed Bread

Flatbread

Mushroom kovai style, Tamarind cheese

Hoppums

Asparagus and Water Chestnut Turmeric Lemon Grass

Old Bombay Brain Scramble

Desserts

Toffee Cheesecake. Bourbon Caramel, Roasted Walnuts Praline

Christmas specials:

Aged Fruit Cake, Gingersnap Ice Cream, Banana Fosters...

I was hosted for a bloggers table tasting session here, must thank the PR and punkah house team for treating me to unique cocktails and delicious food. 


I enjoyed many classic dishes prepared with modern ingredients, paired with creative cocktails. My favourite and must try dishes here are Karachi spiced lotus root, shredded cafreal lamb, fish and chips, mushroom crumble, asparagus and water chestnut with appam, old fashioned Bombay brain scramble with appam and toffee cheesecake with bourbon caramel.

Homemade Green Chilly Sauce Recipe

Spicy and best homemade chilly sauce recipe. This sauce can be used in cooking or served as a condiment for fried rice, noodles, chilly chicken and even added to curries to enhance the flavor and taste of the dish.

Chilly Sauce Recipe Video

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Ingredients:
1 Kilo Banana Peppers or Bajji Milagai
200 Grams Serrano chilies or Spicy Green Birdseye Chilies 
200 Grams Sugar
1 Tbsp Salt 
200 ML White Vinegar
400 ML Warm Water

Prep:
Wash the banana peppers and serrano chilies twice. Remove the stems, pat dry and reserve in a colander.

Slit the banana peppers and remove the seeds. Wash the banana peppers after deseeding and reserve in a colander to drain.

Method:
In a heavy bottom pot add 200 ml warm water and both the chilies serrano and birds eye. Add salt stir once and place a lid cook on low to medium flame for 20 minutes stirring occasionally in intervals.

We can also cook the peppers in pressure cooker for 3 whistles until mushy.

Once the peppers have cooked place on high flame and allow excess moisture to evaporate.

Once all the moisture from the peppers have reduced, add the cooked peppers to a blender and grind to form a smooth paste.

We can use a splash of warm water to grind the chillies to a smooth puree format.

Transfer the ground chilly paste back to the pot and place on medium flame. Add 200 ml warm water to the mixer jar dilute all the leftover chilly sauce and transfer back to the pot.

Add sugar and check for salt add if needed. Stir well and bring to a rapid boil. Allow the sugar to melt and the sauce to reduce on medium flame. Keep stirring occasionally.

Once the moisture content reduces the sugar will caramelise and the sauce will thicken in 10 minutes. 

Add the vinegar and stir well bring to rapid boil and remove from flame.

Allow the sauce to reach room temperature and fill into sterilized bottles. Since we have used only vinegar in this recipe I would recommend refrigerating the sauce. 

Add this sauce to dishes you prepare or serve as condiment ... enjoy 😊  

Popular Dish in Bangalore using this chilly sauce is Chilly Chicken recipe posted on Vidyascooking: