Category Archives: Breakfast Ideas

Recipe – Onion Paratha / Pyaaz Parantha

Aviary Photo_131575871260420166Prep Time: 25 mins

Cook Time: 20-25 mins

Serves: 6 Paranthas

Ingredients

For the dough

  • Whole wheat flour (Aata): 2 cups
  • Water: As required
  • Oil: 1 teaspoon

For the Onion stuff

  • Onion: 3 Tablespoon, finely chopped (1 large onion)
  • Oil: ½ tablespoon
  • Salt: 1 Teaspoon or to taste
  • Sugar: ¼ Teaspoon
  • Cumin seeds (jeera): ¼ teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Aamchur powder: ¼ Teaspoon

For the paratha

  • Ghee or butter for roast

Method

  • Knead wheat flour using water and make a soft dough. Cover it with a wet cloth and keep aside for 10 minutes.
  • To make stuffing, heat oil in pan, add cumin seeds, when it changes color, add chopped Onions. Sauté for 4-5 minutes in medium heat. Do not cover.
  • Add salt, sugar, red chili powder, garam masala powder and aamchur powder. Mix well. Sauté in high flame for another 2 minutes or till onions are light brown. Turn off heat and let it cool.
  • Take the aata dough, divide into six equal portions and divide the Onion stuffing into six equal portions as well.
  • Roll out wheat ball to small discs, add a portion of prepared stuffing in the center, seal the edges and lightly roll out into thick parantha.
  • Heat a tawa. Place the prepared parantha on it. Flip it after 30 seconds. Spread little butter or oil all over it. Flip again and apply oil/butter. Cook until both sides are evenly done with golden brown spots (not black).
  • Serve hot, or, keep them in a casserole or wrap them up in a kitchen towel or napkin.
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Recipe – Batura / Bhatura / Punjabi Choley Bhature

Aviary Photo_131572400125891641Prep Time: 3 Hours

Cook Time: 30 minutes

Serves: 8 Bhature

Ingredients

  • Plain Flour (maida): 2 Cups
  • Plain Curd (Yogurt): ½ Cup
  • Warm Water: ½ Cup or as required
  • Salt: 1 teaspoon
  • Sugar: 1 teaspoon
  • Oil: 1 Tablespoon + as required for deep fry

Method

  • Take the flour in a large bowl. Add sugar and salt and mix well.
  • Add curd and mix well.
  • Using warm water knead a tight dough.
  • Add oil and knead again.
  • Cover the dough with a kitchen napkin. Keep it aside for 3 hours to ferment.
  • Remove the cover. Knead the dough again.
  • Divide it into 8 equal portions and roll into balls.
  • Roll each ball into 5-inch diameter circle. Use little oil while rolling, if required.
  • Heat oil for deep fry.
  • Once oil is hot in high heat, medium the heat. To check the oil is hot, add a small piece of the dough in the oil, if it does not come up, it is not hot, if it comes up immediately, it is too hot and If it comes up gradually, it is perfect hot for frying.
  • In medium heat, add one bhatura in the oil. Press it gently using a dotted spatula. After 1 minute, flip it and cook. Bhatura should be cooked in medium heat until both sides are light brown. Take out the bhatura and keep it on a kitchen towel or napkin.
  • Serve hot with choley masala.

Recipe – Spicy Chole / Punjabi Chole Masala / Kabuli Chana Masala / Indian Spices Chickpea Gravy

Aviary Photo_131572400712443408Soaking time: 6 Hours

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients

  • White Chickpeas (Chole): 2 Cup
  • Water: As required
  • Salt: 2 Teaspoon or to taste
  • Sugar: 1/2 Teaspoon
  • Turmeric Powder: ½ Teaspoon
  • Oil: 2 Tablespoon
  • Dried Red Chili: 2
  • Cinnamon stick: 1 small piece
  • Clove: 1
  • Cardamom: 1
  • Cumin Seeds: 1/2 Teaspoon
  • Onion: 1, chopped
  • Tomato: 2, chopped
  • Ginger: 1 teaspoon, chopped or crushed
  • Garlic: 1 teaspoon, chopped or crushed
  • Green Chili: 1, chopped
  • Garam masala Powder: ½ Teaspoon
  • Dry Mango Powder (Amchur Powder): 1/2 Teaspoon
  • Grated Coconut: 2 Tablespoon
  • Cilantro (Coriander Leaves): 1 Tablespoon, chopped

Method

  • Wash the Chole 2-3 times and soak in water for minimum 6 hours or overnight. Add ½ teaspoon salt and ½ teaspoon sugar in the water while soaking.
  • Boil the Chole with 3 cups of water, salt and turmeric powder in a pressure cooker for 4 whistles in high flame.
  • Heat oil in a pan. Add cumin seeds, dried red chili, clove, cardamom, cinnamon stick. Sauté for 3-4 minutes.
  • Add onion, ginger and garlic and sauté till onions are light brown.
  • Add tomato, green chili, coconut, garam masala powder, amchur powder. Sauté for 4-5 minutes till tomatoes are cooked.
  • Turn off the heat and let it cool.
  • Grind the Masala Gravy to smooth puree. (Optional)
  • Heat little oil, add hing, add the boiled Chole with water and grinded gravy. Mix well. And cover it for 4-5 minutes.
  • Turn off the heat. Garnish with coriander leaves.

Recipe – Split Yellow gram pancake / Moong dal dosa / Moong dal chilla

Aviary Photo_131571478022612135

Soaking time: Minimum 2 hours (you can soak it overnight as well)

Preparation Time: 10 mins

Cooking Time: 15 mins

Serves: 6 Chillas /Dosas /Pancakes

Ingredients

  • Moong dal (split yellow gram): 1 cup
  • Gram Flour (Besan): 1 tablespoon
  • Ginger: 1 teaspoon, chopped
  • Green chili: 1 teaspoon, chopped
  • Salt: 1 Teaspoon or to taste
  • Red chili powder: ½ Teaspoon
  • Oil for greasing and cooking: 3 Teaspoon
  • Fennel seeds: 1 Teaspoon
  • Finely chopped coriander leaves (dhania): 1 Tablespoon
  • Water: ½ Cup

Method

  • Wash moong dal 2-3 times in fresh water and then soak in water for minimum 2 hours.
  • Drain water and blend the moong dal with ginger, green chili and water. Add little water at a time and make a smooth dropping consistency batter.
  • Transfer the mix to a bowl. Add salt, red chili powder, fennel seeds and coriander leaves.
  • Heat a non-stick pan. Pour 1 ladle full of the batter in pan and spread it lightly to make a 5-6-inch diameter circle. Spread ½ teaspoon oil all over the chilla.
  • After 1 minutes, flip it carefully. Spread ½ teaspoon oil again. Cook for 30 seconds. Flip and cook until it turns light golden brown from both sides.
  • Take out the chilla and serve hot with chutney.

Recipe – Green Peas Upma / Matar Upma

Aviary Photo_131565490578971322Prep Time: 5 minutes

Cooking Time: 12-15 Minutes

Serves: 2

Ingredients

  • Semolina (Sooji or Rava): 1 cup
  • Salt: 1½ Teaspoon or to taste
  • Onion: 1 medium sized, chopped
  • Green Peas: 1/2 cup
  • Water: 2 ½ Cup, warm
  • Oil: ½ Tablespoon
  • Mustard Seeds: ½ Teaspoon
  • Ginger: finely chopped, crushed or paste, 1 teaspoon
  • Green Chill: 1, cut into 2 pieces lengthwise
  • Dried Red chili: 1, broken into 2 pieces (optional)
  • Peanuts: 10-12
  • Curry Leaves: 3-4
  • Black pepper powder (kali mirch): ½ Teaspoon
  • Lemon Juice: 2 Teaspoon

Method

  • Dry roast the Sooji until it turns light brown.
  • Heat oil in a pan, add mustard seeds and when it splutters, add peanuts and dried red chili. Stir for 1 minute.
  • Add onion, ginger, green chili, curry leaves. Sauté for 2-3 minutes till onions are light brown.
  • Add green peas, Cook for 1 minute.
  • Add the roasted sooji, salt and black pepper powder. Mix well.
  • Add water, mix well and cover the pan and let the water boil.
  • Once the water starts to boil lower the heat to medium and cook for 6-7 minutes or till the Sooji absorbs all the water. Stir occasionally.
  • Remove the cover, add lemon juice and mix well.
  • Turn off the heat and serve hot.

Recipe – Crispy Bread Squares

Aviary Photo_131563614474597916Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Bread Slice: 4
  • Besan (Gram flour): ½ Cup
  • Rice Flour: ¼ cup
  • Water: ½ cup or as required
  • Salt: 1 ½ teaspoon or to taste
  • Ajwain (carrom seeds): ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Green Chili: ½ teaspoon, finely chopped
  • Coriander Leaves: ½ Tablespoon, finely chopped
  • Cooking oil: 2 Tablespoon

Method

  • Add besan, rice flour, salt, carrom seeds, red chili powder, green chili and coriander leaves in a bowl. Mix all.
  • Add water and make a smooth batter. Not too thin, not too thick, a semi thick batter, like idli batter.
  • Heat a non-sticky tawa. Add ½ tablespoon oil and spread all over the tawa. Heat it for 1 minute.
  • Now cut each bread into 2 equal halves, and then cut each half into another 2 equal halves. So, we have 4 squares from each bread slice.
  • Now dip each square piece into the besan batter and gently coat all around.
  • Place this pieces on the tawa. Likewise fill as many pieces you can adjust on the tawa.
  • Let it cook for 2 minutes and flip all pieces gently.
  • Pour ½ tablespoon oil all over and let it cook for another 2 minutes.
  • Cook until both side is crispy and golden brown.
  • Take them out on a kitchen napkin.
  • Serve hot with green chutney or tomato sauce.

Cook’s Note

  • Do not leave the bread edges dipped in the batter for more time. Otherwise, bread would be soggy and would crumble in the batter.

Recipe – Gobi Paratha / Cauliflower Stuffed Indian Bread

Aviary Photo_131562847135657744Prep Time: 25 mins

Cook Time: 20-25 mins

Serves: 6 Paranthas

Ingredients

For the dough:

  • Whole wheat flour (Aata): 2 cups
  • Water: As required
  • Oil: 1 teaspoon

For the Gobi stuff:

  • Gobi: 2 cups, grated
  • Green Chili: ½ teaspoon, finely chopped
  • Oil: ½ tablespoon
  • Salt: 1 Teaspoon or to taste
  • Sugar: ¼ Teaspoon
  • Cumin seeds (jeera): ¼ teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Aamchur powder: ¼ Teaspoon

For the paratha:

  • Ghee or butter for roast

Method

  • Knead wheat flour using water and make a soft dough. Cover it with a wet cloth and keep aside for 10 minutes.
  • To make stuffing, heat oil in pan, add cumin seeds, when it changes color, add grated gobi. Sauté for 4-5 minutes in medium heat. Do not cover.
  • Add green chili, salt, sugar, red chili powder, garam masala powder and aamchur powder. Mix well. Sauté in high flame for another 4-5 minutes or till the stuff is dry and raw smell of Gobi is gone. Turn off heat and let it cool.
  • Divide the Gobi stuffing into six equal portions.
  • Take the aata dough, divide it into six equal portions and roll into balls.
  • Roll out wheat ball into 3-inch diameter circle. Add a portion of prepared stuffing in the center, seal the edges and lightly roll out into thick parantha. Sprinkle some dry wheat flour while rolling if needed.
  • Heat a tawa. Place the prepared parantha on it and roast with ghee or butter till both sides are done evenly.
  • Take out and serve hot with a dollop of butter.