Aloo Methi Paratha

Aloo methi paratha

Aloo paratha is a popular breakfast recipe. It is best served with pickle and curd. Methi leaves adds to the flavour of aloo paratha.


Ingredients:
For cover:
3 cups wheat flour
1 tea spoon ajwain (caraway seeds)
Salt to taste
Water required to knead the dough
For the filling:
6 boiled  and peeled aloo (potatoes)
1 cup packed finely chopped methi leaves (fenugreek leaves)
1 tea spoon red chilli powder
1 tea spoon coriander powder
1 tea spoon amchur powder
1 tea spoon garam masala powder
2 finely chopped green chilies
1/2 cup finely chopped coriander leaves
Salt to taste
1 table spoon oil
Oil for making paratha.
Preparation:
For cover:
1. Mix all the ingredients for the cover and make dough as you would for any paratha/roti.
2. Rest the dough for half an hour.
For the filling:
1. Heat 1 table spoon oil in a pan and add the chopped methi leaves and saute on low flame till the leaves wilt.
2. Mash the aloo and add the wilted methi leaves, green chilies, red chili powder, coriander powder, garam masala powder, amchur powder, coriander leaves, salt and mix well.
For paratha:
1. Divide the dough into equal parts.
2. Roll into small balls of equal size.
3. Flour the surface and roll the chapati dough slightly thicker.
4. Place 1 table spoon of aloo methi mixture in the center and gather the dough from all sides sealing it finely.
5. Flatten it slightly with your palm and roll gently without the filling oozing out.
6. Heat a tawa, transfer the paratha to the tawa and drizzle oil on all the sides and cook on both the sides.
7. Serve hot with butter, pickle and curd.

Rava guliappa

                                         Rava Guliappa                                                               

Soft ,fluffed guliappa (ponganalu in Telugu and paniyaram in Tamil) is a favorite South Indian breakfast. It is cooked on a special skillet with the moulds. Guliappa is normally made with seasoning left over idli or dosa batter. However in this recipe I have used rava and curd.


Ingredients:
2 cups rava
2 cups yoghurt
1 onion thinly sliced
1 tea spoon of green chili paste
1 strand of curry leaves
1/4 cup of finely chopped fresh coriander leaves
A pinch of soda bicarbonate
Salt to taste
Oil for frying guliappa

Preparation:
1. Mix rava and yoghurt together and allow it to ferment over night.
2. The next day mix onion, green chili paste, chopped curry leaves, chopped coriander leaves, salt, soda to the fermented rava and yogurt mixture.
3. Add very little water to bring the batter to dosa batter consistency.
4.  Heat the guliappa skillet.Smear the skillet with oil.
5. Pour the batter into the pan, cover and fry both sides till it is cooked.
6.  Serve with coconut chutney.

Bread Masala

                                        Bread Masala                                                                         

Bread masala is a very good breakfast option specially on a chilly winter morning. It  is also a good way to finish off a packet of bread ! This dish is laden with the authentic flavours of Indian cooking.


Ingredients:
1 bread loaf
3 big onions
1 table spoon poppy seeds
6-8 garlic pods
5 dry red chili
1/2 tea spoon cumin seeds
1 tea spoon coriander seeds
1/2 tea spoon black pepper
1" cinnamon
4 cloves
1/2 cup fresh coconut
1 strand curry leaves
4 table spoon oil
1 tea spoon sugar
 1 /2 tea spoon haldi
1/4 cup fresh coriander leaves
Salt to taste

Preparation:
1. Finely chop onions
2. Cut the bread slices into 1 cm square pieces and roast in 1 table spoon of oil for 3 minutes.
3. Heat 1/2 tea spoon oil in a pan and roast red chilies, coriander seeds and cumin seeds.
4. Grind the roasted ingredients with coconut, cloves, cinnamon, garlic, poppy seeds and pepper to a fine paste adding little water.
5. Heat the remaining oil in a heavy bottom pan and add curry leaves, haldi and fry the chopped onions till the onions turn translucent.
6. Add the ground masala, salt, sugar and stir well for two minutes.
7. Add the roasted bread pieces and mix well till the bread pieces gets a good coat of the masala.
8. Garnish with fresh coriander leaves.

Capsicum upama

Capsicum upama

                                                                               

Upama is a hot favorite , easy to make breakfast. The word upama comes from uppu (salt) and maavu (flour) hence the name upama. A popular South Indian dish ,mothers crank out as fast food !!!!!. This dish can be eaten as breakfast, brunch or snack. 


Ingredients:
2 cups rava/semolina
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 spoon grated ginger
2 finely chopped green chilies
1 cup finely chopped capsicum
2 strands curry leaves
1/4 cup finely chopped fresh coriander leaves
1/4 cup chopped cashews
4 table spoon oil
1 tea spoon mustard seeds
1/4 tea spoon haldi
1/4 tea spoon hing
1 spoon sugar.
5 cups water

For masala powder:
8 dry red chilies
1 table spoon urad dal
1  table spoon chana dal
1 strand curry leaves
1/2 table spoon coriander seeds
1/2 tea spoon hing
1 inch cinnamon
4 cloves
1 cardamom
1 tea spoon oil.

Preparation:
For masala:
1. Roast all the ingredients for the masal adding 1 tea spoon oil till urad dal turns light brown
2. Cool and powder the masala.
For upama:
1. Roast the rava with out adding oil till it turns light brown . Set aside
2. Roast the cashews and set aside.
3. Heat 3 table spoon oil in a pan and add mustard seeds. When mustard splits add  curry leaves, haldi, hing,ginger, green chili, onions and saute till onions turn transparent.
4. Now to this add tomatoes, capsicum, salt ,sugar, tamarind extract and cook on a low flame till capsicum is cooked well. Add water and let it boil well.
5. Now add two tea spoon of  powdered masala and mix well.
6. Finally add the roasted rava little by little and mix well so that no lumps is formed.
7. Cook covered for a minute and take off the heat.
8. Garnish with cashews and coriander leaves.

Paneer Parata

Paneer Parata

                                                                           
A simple, yet mouth watering, ideal, healthy breakfast made by stuffing crumbled paneer or cottage cheese in parata.


Ingredients:
For dough:
2 cups wheat flour

salt to taste
1 table spoon oil.
1 teaspoon ajwain (carom seeds)
Water to knead the dough
Wheat flour for rolling the parata
For stuffing:
2 cups crumbled paneer
salt to taste
3 finely chopped green chillies
2 table spoon minced  coriander leaves
1 teaspoon grated ginger
2 table spoon fresh curd
1/2 teaspoon cumin seeds (jeera)
Oil for cooking the parata
Preparation:
1  .Mix flour, ajwain and salt,  rub in the oil , add required amount of water and knead to form a soft dough
2.  Rest the dough for half an hour
3.  Divide the dough into 8 equal size balls

4.  Mix paneer, salt, green chillies, ginger, cumin seeds, coriander leaves.
5.  Add the curd to the paneer mixture and knead for a minute .

6.  Flatten each ball a little and put 1 1/2 table spoon of the stuffing in the center
7.  Cover the filling by gathering the edges of the dough
8.  Press and roll out using little dry flour into round parats.
9.  Cook the parats on a hot tava using 1 teaspoon oil.
10 Cook until brown spots appear on both sides
11. Repeat for the rest of the dough and the filling
12. Serve hot with pickle or tomato sauce.