5 recipes for breakfast

Layered Roti



Ingredients

  • 2/1/2 cups wheat flour
  • salt
  • thin buttermilk or water.

Directions

  1. Knead soft dough with the above ingredients.
  2. Make 4 mm thickness round about 6" diameter.
  3. Apply 1/2 tsp ghee and spread all over with the fingers.
  4. Fold into half. Press greasy fingers onto it.
  5. Fold again to quarter.
  6. Press with fingers.
  7. Roll in dry flour.
  8. Now roll out again to a triangle about the size of a roti.
  9. Heat griddle (tawa) and place roti on it.
  10. Turn to roast other said.
  11. Now place a bit drawn butter on each side and shallow fry until crisp.
  12. Serve hot with any desired accompaniment.


Pesara Vada



Ingredients

  • 250g green gram
  • 25g ginger
  • 5 green chilies
  • 1 tsp cumin seeds
  • 2 onions, chopped
  • 2 sprigs curry leaves
  • oil for frying
  • salt to taste

Directions

  1. Wash the Phaseolus aureus and soak in water long.
  2. Drain all the water and mix them for 25-30 seconds.
  3. These should not be blended to fine paste.
  4. To this batter, add chopped green chilies, onions, ginger pieces, cumin seeds, curry
    leaves, salt and mix wellHeat oil in a pan, place the batter on your palm, form an oval shape, insert your finger toform a hole in the middle of the batter and drop into the oil.
  5. Fry them on both sides until golden brown in color and crispy.
  6. Serve hot with any chutney.

Puffy Puris



Ingredients

  • 2 cups wheat flour
  • 1 tbsp ghee
  • salt to taste
  • 1 tbsp curds
  • 1 tbsp milk
  • water to knead dough
  • ghee or oil to deep fry

Directions

  1. Make soft pliable dough using all ingredients. Make some rounds rolling to regarding 3" - 4" diameter.
  2. Make 8-10 at a time, then fry in hot ghee or oil, till light brown.
  3. Turn once and fry other side.
  4. Drain with filter and serve hot with either spicy vegetables curries, or curds.Or with sweetened mango pulp

Rava Dhalia



Ingredients

  • 250g wheat sooji
  • 100g carrots, cut into 1" pieces
  • 50g potatoes, cut into small cubes
  • 10g mustard seeds
  • 5 sprigs curry leaves
  • 30g refined oil
  • 1 onion, chopped
  • 4 green chilies, sliced
  • salt to taste

Directions

  1. Heat oil in a pan, fry mustard seeds and curry leaves until the mustard seeds splutter.
  2. Then add chopped onions, green chilies, carrots and potato pieces to the pan and fry
    them for few minutes.
  3. Now, add 3 glasses of water to the vegetables along with salt, cover the pan and boil until the vegetables gets tender.
  4. Add wheat sooji to the above boiled mixture and mix well, so that no lumps should be
    formed.
  5. Cook for 5-6 minutes and remove from heat.
  6. Serve hot with any chutney.

Cabbage Paratha



Ingredients

  • 1/4 cabbage
  • salt
  • 3-4 cups wheat flour
  • any garam masala 1 tsp.
  • ghee
  • green chillies
  • coriander

Directions

  1. Shred the cabbage (with sharp knife,) finely.
  2. Put it in a large bowl, sprinkle some salt over it and keep aside.
  3. Chop chillies and coriander terribly fine and boost cabbage.
  4. Put garam masala, wheat flour, add little water and knead well. (Try to use less water, as cabbage can leave some juice.) you can add more flour if necessary.
  5. Heat tava, roll out paratha of kneaded flour, use clarified butter for cookery. Roast well.
  6. Eat with pickle, dahi or lasanachi (garlic) chutney.

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