Category Archives: Best Breakfast dishes

Buttermilk Upma

Buttermilk Upma

Buttermilk Upma served with Brinjal and White Karamani Pitlai

Our family favourite recipe. One of the best breakfast dishes, digests easily because buttermilk is added. I served this Upma with Brinjal and Chawli ( Lobia, White Karamani ) Pitlai. Goes well with any chutney of your choice.  Best served with a crispy, hot Vadai and a cup of piping hot Coffee. The recipe for Brinjal and White Karamani Pitlai will be posted shortly. 

Ingredients

White upma rava ( sooji ) – 1 cup

Buttermilk ( do not use very sour buttermilk, the colour will not remain white. It will turn creamy ) – 3 cups

Finely chopped green chillies – 2

Salt to taste

Asafoetida powder – 1/2 teaspoon

To Season

Oil – 3 tablespoons

Mustard seeds – 1 teaspoon

Broken urad dhal – 1 teaspoon

Channa dhal ( Bengal gram ) – 2 teaspoons

Dry red chilli – 1 ( torn to 2 pieces, do not use Kashmiri red chill, the colour of the Upma will change )

To Garnish

Finely chopped curry leaves – little

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Achari Aloo Ki Sabzi

Achari Aloo Ki Sabzi

A mouth watering yum  Sabzi. Very aromatic. The flavours mix well and an ace combination with the puff puri. Top notch in taste. A very easy Sabzi that can be made for breakfast  Just like that. This sabzi also goes well with jeera rice, hot phulkas,toasted bread and with bhaturas too.

Ingredients

Boiled , peeled and slightly mashed potatoes – 4

Finely chopped tomato – 1

North Indian style Mango Pickle gravy ( Aam ke Achaar Ka Masala ) ( North Indian style Maangai Urugai  Viludhu ) – 1 and 1/2 teaspoons

Thick curds – 1 tablespoon

Salt to taste

Sugar – 1 teaspoon

Water – 1 cup

Grind to a paste

Chopped  tomato – 1

Chopped green chilli – 1

Chopped green coriander leaves – 1 tablespoon

Peeled and chopped ginger – 1 teaspoon

( Blend all the above mentioned ingredients to a fine paste)

To Season

Oil – 2 tablespoons

Ghee  – 2 tablespoons

Jeera ( cumin seeds ) – 1 teaspoon

Asafoetida powder – 2 pinches

Turmeric powder – 1 pinch

To Garnish 

Finely chopped green coriander leaves – little

Method

Heat a big pan. Season. Add the chopped tomato. Sauté on medium flame till it becomes mushy. Add the ground paste. Cover and cook on sim flame till the raw smell goes. Take off the cover. Add the salt, sugar, mango achaar gravy and the thick curds. Sauté on sim flame for 5 minutes. Add 1 cup of water. When the water boils,add the slightly mashed potatoes. Mix gently. Cook on medium flame for 5 minutes. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Do not over mash the potatoes.

2) To add extra colour, add little boiled green peas while garnishing.

3) While pressure cooking dhal cook a few potatoes. Cool the potatoes and do not peel them. Store in stainless steel container. Keep it immediately in the normal fridge compartment. Stays good for 4 to 5 days. Peel and use whenever you want to.

 

 

 

 

 

 

 

 

Puff Puri with Achari Aloo Ki Sabzi

Puff Puri 

Wow, the names are so so exciting. Puff Puri with Achari Aloo Ki Sabzi. The first time I tasted this was in Chandni Chowk in Delhi. I still remember the taste and the aroma. The puri was crisp and soft the Sabzi tangy. Truely a winning combination. Please try the 2 recipes and kindly post your valuable feedback.

Ingredients

Whole wheat flour – 1 cup

Chiroti rava ( fine rava ) – 2 tablespoons( white rava )

Melted ghee – 1 and 1/2 teaspoons

Salt to taste

Water – required amount to make the puri dough

Oil – required amount to deep fry the puri

Method

Take a big flat plate. Add in the wheat flour, rava, salt and melted ghee. Mix well. Sprinkle water and knead well. Make a firm dough with water. Cover and rest the dough for 30 minutes.

Divide the dough into small balls. Roll out into small puris. Heat oil in a Kadai ( pan ), deep fry the puri. Fry to  a golden colour on both sides. Remove the puri with a perforated frying spoon. Drain on kitchen napkins. Fry the other puri’s in the similar manner. Serve hot.

Chef’s Tips

1) If you want a reallycrunchy,crispy puri, add 1/4 cup chiroti rava with 1 cup of whole wheat flour.

2) If you do not have chiroti rava at home, do not worry. Take normal rava, put it in the blender jar and pulse it in the whipper button twice. You will get a fine rava.