Breakfast ideas: Recipes for quick breakfast
It\'s okay to cook but the biggest botheration is what to cook. Every morning, you find yourself staring endlessly over the kitchen refrigerator wondering what to cook.
It's okay to cook but the biggest botheration is what to cook. Every morning, you find yourself staring endlessly over the kitchen refrigerator wondering what to cook. This is soo common among most women. Here are some recipes you could try.
2 cups Poha
1 cup chopped Potatoes
Preparing the dosa batter
Firstly clean and wash both the Puffed rice & regular rice and also Urad dal. Soak, both the rice & and the urad dal separately for 4-5 hours. Drain the urad dal, Reserve the water. In a wet grinder, add the urad dal and the soaked rice and grind well. While grinding the batter, add some soaked water to the batter. Keep on adding a few tbsps of water in between grinding. The batter should be light and fluffy when completely ground. Pour the batter in large bowl. And store it for 4 hours before you make the Dosa.
Method for Masala Stuff:
Corn Falkes or Wheat Flakes
First we have to learn cereal comes in a variety of different brands and flavors. How to eat these Corn flakes or Wheat flakes?
Steps to eat cereals in break fast:
Pour cereal in an appropriate amount into a bowl. Adding milk increases the nutritional value of your cereal. Some popular alternatives to cow milk include: almond milk, soy milk, and rice milk. There are some people who prefer to eat cereal with chocolate milk, but this drastically increases the sugar content, calories, and chocolateyness of the cereal experience.
Also add some good fruit to mix in with cereal include: strawberries, bananas, raspberries, blueberries, apples etc. Mix well and have your healthy breakfast.
How to make easy sprouts for Breakfast
Whole moog sprouts 1 cup
Chopped onion 1/4 cup
Chopped tomato 1/4 cup
Grated carrot 1/4 cup
Grated radish 1/4 cup ( if requierd)
Lemon juice From a lemon
Chaat masala 1/2 tsp
Cilantro chopped 1-2 tblsp
Salt & pepper As needed
Sev(optional) 2 tblsp
Mix all the above ingredients and add some lime juice to it and eat
1 cup Gram Flour (Besan/Chickpea Flour)
1 tablespoon Semolina (rava/sooji)
1½ teaspoons Lemon juice
1 teaspoon Eno Fruit Salt / Baking Soda
1 teaspoon crushed Green Chilli-Ginger
3/4 cup Water
1/4 cup Curd (yogurt)
1 teaspoon Oil (for greasing)
2 tablespoons Oil
10-15 Curry Leaves
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds (optional)
1 tablespoon Sugar
4 Green Chillies, slit lengthwise and cut into halves
2 tablespoons chopped Coriander Leaves
2 tablespoons grated Fresh Coconut
1 pinch Asafoetida (hing)
1/2 cup Water
Take all ingredients to prepare batter. Pour approx. 2-3 cups water in steamer at bottom and heat it over medium flame. Grease 2 small plates or thalis (4-5 inch diameter) using 1-teaspoon oil.
Take gram flour, semolina, lemon juice, green chilli-ginger paste, curd, 3/4 cup water and salt in a bowl. Mix them properly into smooth batter. Make sure that there are no lumps.
Add fruit salt in batter and stir in one direction for approx. 1 minute. You will notice its size would increase to almost double.
Now, pour batter immediately into each greased plate and fill it upto 1/2-inch thickness.
Place plates in steamer and steam for 10-12 minutes over medium flame.
After 10-12 minutes, insert a knife or toothpick into dhokla and check if it comes out clean. If it does, then it is ready otherwise cook 2-3 minutes more.
Takeout plates from steamer and let them cool for few minutes. Cut fluffy khaman dhokla into small squares using knife.
Directions for Tempering:
Heat 2 tablespoons oil in a small pan or tempering pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves and green chillies, saute them for few seconds.
Add 1/2 cup water and sugar and bring it to boil; let it cook for a minute over high flame. Tempering is ready, pour it over dhoklas and toss gently until each dhokla is coated well with tempering.
Garnish with chopped coriander leaves and grated coconut and serve.
Ingredients for Sambar:
1 cup tur dal
3-4 cups of cubed bottlegourd
10 drum stick pieces
10-12 small sambar onions (or shallots)
2 medium tomatoes quartered
pinch of turmeric
1 large lemon sized tamarind (extract the juice in 1 cup water)
1 tbsp jaggery or sugar (optional)
1 1/2 tbsps sambar powder
4- 5 cloves of Garlic
salt to taste
coriander leaves for garnish
1/2 tbsp oil/ghee
3/4 tsp mustard seeds
1/4 tsp asafoetida
2 dry red chilli (tear and de-seed)
10-12 fresh curry leaves
Pressure cook dal with 2 cups of water. Once pressure cooked, mash, add 2 cups of water, shallots, drum stick pieces, bottle gourd pieces and turmeric powder. Bring to a boil, reduce flame and cook for 8-9 mts on low to medium flame.
Once vegetables are half cooked, add the tamarind extract, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 12-14 mts, till the rawness of the tamarind disappears.
Add the sambar pwd and combine well. Let it cook for another 6-7 mts.
Heat oil a separate pan, add the mustard seeds and let them splutter. Add hing and red chillis and roast for a few seconds. Don’t burn them. Lastly add curry leaves and immediately add to sambar.
Turn off heat and place lid. Keep covered for at least an hour and garnish with fresh coriander leaves.
Serve Samabr with the Vadas we made.
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