Gits Wholesome breakfast mixes - Review

Tried all of the Gits Healthy breakfast instant mixes..the idlis were soft and fluffy and all of the breakfast varieties get ready in few minutes as mentioned in the packs. They are perfect for those short of time and variety in breakfast menu. But I found most of them have a slightly sour taste due to the ingredients used to make them instantly, which I personally dont prefer. So depending on your taste buds, you may even like that taste. Thank you Gits for giving me an opportunity to try these instant healthy breakfast mixes.

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Gits' new range of wholesome breakfast mixes

Gits has introduced a new range of wholesome breakfast mixes and I got these samples for review..Thanks Gits..will be posting the review soon..You can check out their facebook page for more updates.. https://www.facebook.com/gitsfood/ 

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Foxtail millet adai

Ingredients

1/4 cup each of greengram dal, bengalgram dal, blackgram dal and redgram dal

1 cup of foxtail millet (thinai in tamil)

Salt to taste

2-3 red chillies

Bit of asafoetida

Few curry leaves

Oil as required

Soak the millet and dal combination seperately for 3-4 hours. Grind the dals to a coarse batter and add the millet with red chillies. Grind again for 2-3 minutes. Add salt, asafoetida and curry leaves. Leave it for sometime to slightly ferment- about 2-3 hours.

Heat tava and pour a big ladle of batter. Spread it to a round not very thick and not very thin. Pour a tsp of oil in the sides and allow it to cook. When it turns slightly brown, flip and cook for a minute.

Serve hot with some avial and curd.

Kambu (Bajra/Pearl millet) rava idli

Ingredients

2 cups broken pearl millet

2 cups idli rava

1 cup blackgram dal

Salt to taste

1/2 tbsp pepper

1/2 tbsp cumin seeds

Soak the pearl millet and idli rava with water just enough to dip. Also soak the blackgram dal seperately for 45 minutes.

Grind the dal to a smooth paste with water as required. Add the soaked pearl millet and idli rava. Also add the pepper and cumin seeds and grind it for 2-3 minutes. Mix salt and allow this mix to ferment overnight.

Grease the idli plates with little oil and pour in the batter. Steam for 7-10 minutes and check if the idli is done. 

Serve hot with chutney and sambar. The addition of pepper and cumin seeds makes it taste a bit like Kanchipuram idlis.

** This version has equal portion of idli rava and broken pearl millet. For idlis with just broken pearl millet please refer to my earlier recipe by clicking here.

**The batter needs to be a slightly thinner than usual idli batter ..else the idli would be very dry.

Pudina Sevai

Ingredients

3 cups boiled rice sevai ( Cook with little salt)

1 small bunch of mint leaves

1/2 bunch of coriander leaves

Salt to taste

1 big green chilli

Bit of asafoetida

2 tsp of oil

1 tsp mustard seeds

1 tsp blackgram dal

1 tsp bengalgram dal

Few cashews

Slightly roast the mint leaves in a drop of oil till it shrinks. Cool and grind with coriander leaves, green chillies, salt and asafoetida. Use as little water as possible to grind it.

Heat the remaining oil and add mustard seeds. When it splutters add both the dals and cashew. Let the cashews get roasted and turn golden brown. Now add the mint paste to it and keep cooking on low flame till dry. Finally add the cooked sevai and mix it really gently so that it doesnt break. 

Serve warm with raita of your choice.

Sprout and cheese toast

Ingredients

Bread slices

Tomato sauce

Cooked sprouts (with bit of salt)

Italian seasoning

Grated pizza cheese

Spread some sauce over the bread slices..then a layer of sprouts, sprinkle some seasoning and a layer of grated cheese.

Cook in a preheated oven at 180 degrees for 10 minutes till cheese melts.

A quick and cheesy toast ready - Can use any vegetable instead of sprouts for the topping.

* I didnt add extra salt as the cheese, bread and sprouts already have sufficient salt

Ragi rava pongal

Ingredients

2/3 cup ragi rava

1/3 cup green gram dal (moong dal)

2 1/2 cups water

Salt to taste

1 tsp cumin seeds

1 tsp pepper crushed coarsely

2 tsp ghee

1/4 tsp ginger paste

Few curry leaves

Few cashews

Dry roast the ragi rava slightly. Pressure cook with moong dal, salt and water. Heat ghee and add cumin seeds, crushed pepper and curry leaves. When the cumin seeds splutter, add cashews and roast till golden brown. Add ginger paste and mix well with the cooked pongal.

Serve hot with spicy chutney and sambar.

Ragi Rava upma

Ingredients

1 cup roasted ragi rava

2 cups water

2 tsp oil

1 tsp mustard seeds

1 tsp blackgram dal

1 tsp bengalgram dal

Few curry leaves

1/4 tsp ginger paste

1 green chilli slit

1 cup chopped mixed vegetables (carrot, beans, peas and corn)

Finely chopped coriander leaves

Salt to taste

Heat oil and add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add green chillies, curry leaves, mixed vegetables and water. Add salt and ginger paste. When it starts boiling, add in the rava and mix well. When it absorbs the water, transfer to a vessel and pressure cook for 2 whistles.

Garnish with coriander leaves.

Whole wheat Stuffed Braided bread

Recipe inspiration : Gayathri's Cook spot

Ingredients

For the bread

2 cups wheat flour

Salt to taste

1/6 cup oil

Water as required

1 tbsp dry yeast

1 tsp sugar

For the stuffing

2 boiled and coarsely mashed potatoes

1 medium onion chopped

2 tsp oil

1 tsp cumin seeds

Salt to taste

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam  masala powder

Finely chopped coriander leaves

Heat about 1/2 cup water to lukewarm and add yeast and sugar to it. Keep covered for 5 minutes till the yeast froths up.

Add this yeast mixture, salt, oil to the dough and add more water as required to get a soft dough. Cover with a wet muslin cloth and keep in a warm place for atleast 1-2 hrs till it doubles up.

Heat 2 tsp oil, add cumin seeds. When it splutters, add onions and fry till pinkish. Now add turmeric powder, potatoes, salt, red chilli powder and garam masala powder. Mix well for 2 minutes and finally add in the coriander leaves. Mix and keep aside.

Divide the dough into two balls and roll it into a big rectangle but thick. Place half the filling in the center and give the sides diagonal cuts like in the picture.

 

Start folding the strips inwards alternatively from both sides to form pleats. Repeat for the second portion of the dough and keep aside covered with a wet muslin cloth for another 1/2 hour. Brush with milk.

Preheat the oven to 200 degrees and bake the bread for 25-30 minutes till golden brown.

7 Grain flour instant dosa

Ingredients for 7 grain flour

Rice flour
Wheat flour
Ragi flour
Bajra flour
Jowar flour
Bengalgram flour(besan)
Rajgira flour

Mix all the above flours in equal measurement and store in an air tight container. (More recipes with this flour coming up soon)

For dosa

Ingredients

1 cup 7 grain flour
Salt to taste
Water as required
Oil as required

Make a thick yet flowing batter of the flour, salt and water. Heat tava and prepare dosas as usual cooking with few drops of oil till done on both sides.

Serve with any spicy sidedish or chutney/sambar.

A quick, nutritious, instant and no fermentation dosa ready.

Paneer Paniyaram

Recipe Inspiration: Priya's Now Serving

Ingredients

1 cup idli batter
2 tbsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
Few curry leaves
Finely chopped coriander leaves
1/4 tsp ginger paste
1 small onion finely chopped
1/2 cup grated paneer

1/4 cup grated cheese

Temper the batter with 1 tsp oil, mustard seeds, bengalgram dal, blackgram dal and curry leaves. Mix all the ingredients and pour small spoonfuls in the depressions of hot paniyaram pan with few drops of oil. When cooked on one side with golden brown spots, slowly turn over and cook on other side as well.

Serve hot with any chutney/sambar of your choice.

Eggless French toast

Recipe source: Raji of Raks Kitchen

Ingredients

2 tbsp Vanilla flavoured custard powder
1/2 cup Milk
2 tbsp Sugar
Bread slices
Oil/butter as required

Mix the custard powder in little milk and make a smooth paste. Add it to hot milk and stir for a minute. Add sugar and let it dissolve. Allow it to cool.

Cut the bread slice vertically or diagonally as required. Dip the bread slices in the custard powder milk for a second and immediately transfer it to a hot tava greased with little oil. Cook till brown spots appear and slowly turn over and cook on other side as well.

Serve as a quick and easy breakfast.



Alu (Potato) buns

Ingredients

3 cups all purpose flour/maida
2 tsp dry active yeast
3 tbsp butter

3/4 tsp salt

1 1/4 cup milk

1/4 cup lukewarm water

2 tbsp sugar

For Potato mixture

2 boiled potatoes
2 tsp oil
1 tsp cumin seeds
1 small onion chopped
1 tsp red chilli powder
1/2 tsp turmeric powder
1 green chilli slit into half
Salt to taste
Finely chopped coriander leaves

Heat the milk till lukewarm and add butter. Heat water till lukewarm and add the yeast and sugar. Mix and let it stay till it froths up. Add salt and butter-milk mix to it and stir. Add in the flour little by little and keep mixing to get a dough. Knead well for 10 minutes and place in a greased bowl and cover with slightly wet cloth. Place the bowl in a warm area till the dough doubles in size.

Heat oil and add cumin seeds. When it splutters, add green chilli and onions. After a minute, add turmeric powder, roughly mashed potato, red chilli powder and salt. Mix well and add finely chopped coriander leaves.

Make medium sized balls, flatten a bit and keep some of the potato stuffing. Wrap the filling with the dough completely so that it doesnt come out. Repeat for rest of the dough. Arrange them on a baking tray leaving some gap in between.

Leave it to double again and then bake in a preheated oven at 180 degrees for 20-25 minutes until it is done and slightly brown.

Cool and serve

Plain milk buns

Recipe source: DK of Chef in you

Ingredients

3 cups all purpose flour/maida
2 tsp dry active yeast
3 tbsp butter

3/4 tsp salt

1 1/4 cup milk

1/4 cup lukewarm water

2 tbsp sugar

Heat the milk till lukewarm and add butter. Heat water till lukewarm and add the yeast and sugar. Mix and let it stay till it froths up. Add salt and butter-milk mix to it and stir. Add in the flour little by little and keep mixing to get a dough. Knead well for 10 minutes and place in a greased bowl and cover with slightly wet cloth. Place the bowl in a warm area till the dough doubles in size.

Make medium sized balls and arrange them by flattening slightly on a baking tray leaving some gap in between.

Leave it to double again and then bake in a preheated oven at 180 degrees for 20-25 minutes until it is done and slightly brown.

Cool and serve

I decorated the buns with little bit of mixed fruit jam.

Chapati noodles

Recipe source: Raji from Raks Kitchen..

Ingredients

3 chapatis

2 tsp oil

1 medium onion sliced lengthwise

1/2 cup mixed vegetables shredded (cabbage, carrot, capsicum)

1 tsp soya sauce

1 tsp tomato sauce

Salt to taste

1/2 tsp red chilli powder

1/2 tsp lemon juice

Finely chopped coriander leaves

Cut the chapati into four and then cut them lengthwise. Heat oil, add onions and fry till light pink. Add the shredded vegetables and sprinkle some water for it to get cooked. When dry, add soya sauce, tomato sauce, red chilli powder and salt. Mix well on high flame and add the chapati pieces. Add coriander leaves and lemon juice, mix well and serve.

Oats aval dosa

Ingredients

2 cups beaten rice/poha/aval

1 cup oats

1/4 cup rice flour

Salt to taste

1/4 cup curds

1 green chilli finely chopped

Finely chopped coriander leaves

Oil to required

Soak the beaten rice in 2 cups water for 10 minutes. Add the rest of the ingredients except oil and little more water as required for batter and keep aside for 10 minutes.

Heat tava and pour a ladle full of water to a medium thickness dosa. Spread few drops of oil around and allow to cook on medium flame till done. Slowly invert and cook on other side as well till cooked.

Serve hot with spicy chutney/sambar of your choice.

Healthy, soft and instant dosa ready..

Bajra Jowar Besan thalipeeth

Ingredients

1/2 cup bajra flour

1/2 cup jowar flour

1/2 cup gram flour

1/2 cup wheat flour

1 finely chopped onion

Salt to taste

Finely cut coriander leaves

1 green chilli cut finely

Oil as required to cook

Mix all the ingredients with water to a soft dough except oil. Keep covered for 10 minutes. Make medium sized balls and pat on a slightly wet plastic sheet to medium thickness. Slowly put it over a hot tava and cook with few drops of oil in the sides till brown spots appear. Turn and cook on other side as well. Serve hot with raita of your choice.

Bajra Alu thalipeeth

Ingredients

2 cups bajra flour

2 tbsp rice flour

2 tbsp wheat flour

Salt to taste

2 small boiled and mashed potatoes

Finely chopped coriander leaves

1/2 tsp garam masala powder

1 small onion chopped finely

Oil as required

Mix all the ingredients except oil and use warm water to make a soft dough. Grease a plastic sheet with few drops of oil. Make balls of the dough and pat them on the greased sheetto medium thickness rounds. Cook on hot tava with drops of oil till brown spots appear on both sides and it is well cooked.

Serve hot with raita of your choice.

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Rava idli

Ingredients

2 cups roasted rava

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Few curry leaves

Bit of ginger paste

Finely chopped coriander leaves

Few roasted cashew pieces

1/4 tsp eno fruit salt

1/4 cup beaten curd

Salt to taste

Mix the rava with curds, salt and 1 cup water. Heat oil and add mustard seeds. When it splutters, add bengalgram dal, blackgram dal, curry leaves and ginger and add to the rava batter. Add coriander leaves, cashews and mix well. Let it stay covered for 10 minutes. Add more water if required to get a thick batter. Grease idli plates with a drop of oil. Add eno to the batter and mix. Pour immediately into idli moulds and steam cook for 5-7 minutes. Insert a toothpic to check if it comes out clean, else cook for another 1 or 2 minutes.

Serve hot with chutney/sambar of your choice.

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Jowar paniyaram

Ingredients

2 cups jowar flour

2 tbsp rice flour

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Few curry leaves

Bit of ginger

Salt to taste

Finely chopped onion -1

Finely chopped coriander leaves

Optional : Grated carrots, cabbage

Mix jowar flour, rice flour, salt, coriander leaves with water to get thick batter consistency and keep aside. Heat oil and add mustard seeds. When it splutters, add bengalgram dal, blackgram dal, chopped curry leaves, ginger and onion. Fry for a minute and add to the batter.

Heat paniyaram pan and grease it with little oil. Add the batter into the holes and allow it to cook well till golden brown on the lower side. Slowly turn and cook on other side as well till done.

Remove from pan and serve hot with chutney/sambar of your choice.

A quick and healthy breakfast and can be served also as an evening snack.

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