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  Indian Recipe,Breakfast,Kitchen Tips,Spiritual Tips,Home Remedies,Travel Tricks,Packing,Money Tricks,Saving,Health,Fitness & Exercies
Indian Recipe,Breakfast,Kitchen Tips,Spiritual Tips,Home Remedies,Travel Tricks,Packing,Money Tricks,Saving,Health,Fitness & Exercies

  Indian Recipe
 
 
Indian Recipes for Breakfast Dishes

Indian breakfast recipes are plenty. Breakfast is the first meal of the day, preceding lunch or dinner and is typically eaten in the morning. Many nutritionists consider breakfast a very important meal, since it provides vital nourishment and energy for starting the day.

In South India, the most popular breakfast is an assortment with several possible main dishes, such as idli, Pongal, vada, dosa and chapati.

Breakfast is usually followed by a cup of tea or coffee, both made with milk and sugar.

 
 
Breakfast Dishes
 
Kaanda Poha

Cooking time (approx.): 8 minutes
Style: Maharashtrian

ingredients

4 cups beaten rice flakes - thick variety (jaada poha)
2 tablespoons oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) cumin seeds
2 green chilli(es) slit or chopped fine
1 sprig curry leaves
2 big onions sliced fine
½ teaspoon(s) turmeric powder
4 tablespoons chopped fresh coriander
salt to taste
chopped fresh coriander to garnish (dhaniya,Kothimbir).
  Recipe

Wash the beaten rice in water thoroughly. Drain and Keep aside.

Heat the oil in a pan. Toss in the mustard and cumin seeds. Fry till they crackle. Add the green chillies and curry leaves. Add the onions and turmeric powder. Stir-fry on medium / low level for about 4 minutes or till the onions are pinkish. Add the chopped fresh coriander and stir-fry briefly till they wilt.

Mix in the beaten rice and salt to taste. Mix in a few tablespoons of water into the beaten
rice. Cover and cook on low level for about 4 minutes or till the water has been absorbed by the beaten rice softening it and the flavors are well blended. Do not overcook the beaten rice as it tends to harden. keep covered for a few minutes before serving.

TIP:
Beaten rice is available in two varieties; thick and thin.

 
 
Rava Idli

Cooking time (approx.): 16 minutes
Style: South Indian

ingredients

2 tablespoon(s) coconut oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) split husked Bengal gram (chana dal)
1 teaspoon(s) split husked black gram (udad dal)
4 green chillies chopped
1 tablespoon(s) cashewnut bits
1 sprig curry leaves
1 cup(s) semolina (or quick cream of wheat)
4 cups sour yoghurt
1 cup(s) coriander leaves chopped
2 cup(s) grated coconut if available
1 teaspoon(s) soda bicarbonate
salt to taste
  Recipe

Heat the coconut oil in a pan. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully. Add the green chillies, cashewnut bits and curry leaves. Stir-fry on medium level for about 3 minutes or till the grams are red in color.

Add the semolina and stir-fry on medium / low level for about 3 minute(s) or till golden in color and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.

Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves. Keep aside for 15 minutes to ferment. Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis.

Serve hot with: Green Chutney (Hari Chutney)

TIP:
If coconut oil is not available, any other vegetable oil can be used.
If you do not have an idli mould, try muffin cups.
The stir-fried semolina mixture can be prepared a day or two in advance and stored.


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