BREAKFAST NO.22.PALAK PANEER PARATHA

RECIPE SUBMITTED BY,            

LAVANYA SATISH,
ABU DHABI

PALAK PANEER PARATHA
Ingredients
For the dough:
Whole wheat atta - 4 cups
Water
Salt

For the stuffing:
Paneer - 8 to 10 cubes
Palak - 2 cups
Green chillies - 2
Garlic - 2 cloves
Salt
Besan - 1 Tbsp
Aamchur pwd - 1/2 tsp
Wash the palak, squeez the water and cut the stems
Cut them into two halves & put in a chopper
Add green chillies & garlic to it
Add the paneer pieces to it & grind it in the chopper.
(Do not use mixer....it should b a dry mixture n not a paste)
Now remove it in a bowl add besan, aamchur pwd n salt.
Mix it nicely.
In a pan add 1/2 tsp of oil n put this mixture in it.
Just saute it till the water content reduces n becomes dry. Let it cool.
(CAN ALSO B USED WITHOUT BEING SAUTED)
Now roll parathas with the dough & place little stuffing in it, close it and roll it again.
Fry it in a tava & serve it with pickle n curd.

BREAKFAST NO.21

RECIPE SUBMITTED BY,
SAMEENA RASHEED,
DUBAI
CHICKEN TIKKA SANDWICH-2 finger buns
INGREDIENTS:
Grilled chicken-10 small pieces
Lettuce-2 leaves
Tomato-1
Green Capsicum-5 small pieces
Cucumber-1
Mayonnaise-2 tblsp
Tomato ketchup-2tblsp
White pepper pwd-2 pinches
METHOD
Cut all d veggies into round shaped ones.
Cut finger bun into half nt fully opened
Spread mayonnaise nicely inside the buns
Keep chicken pieces den all d veggies n finally sprinkle lil pepper pwdr and close the buns n preheat the gril fr 15 mnts n place the buns insude the grill n lev it for 5 mnts and serve with tomato ketchup and french fries.

BREAKFAST NO.20 VENPONGAL

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

PONGAL CHUTNEY
Pongal:
RAW Rice - 1 Cup
Moong dal - 1/4 cup
Pepper corns
Jeera
Curry leaves
Ghee
Ginger
Salt

In a pan dry roast moong dal just for a minute
Add that to a cup of rice in a pressure cooker
Add 3 cups of water
Wait for three whistles.
In a pan add 2 tbsp of ghee jeera n pepper, ginger, curry leaves to it
Now add this to the cooked rice n dal
Add salt n mix it nicely
Serve it with varietybof chutney's n Sambar.

BREAKFAST NO.19. ALOO PARATHA

Recipe Submitted by,
NAVEEDA KALEEM,
 BANGALORE,INDIA.



Aloo Paratha:
Ingredients :
Wheat flour : 2 cups
Potato : 2 nos (medium size)
Coriander leaves : few
Garam masala : 1/2 spoon
Chilli powder : 1/2 spoon
Zeera powder : 1/2 spoon
Butter : 1 spoon
Salt : to taste
Oil : as required
Ghee : as required (optional)

Method :
Pressure cook potatoes.In a large bowl ,mash the boiled potatoes.Add the flour,and all the ingredients mentioned except oil and ghee.Knead well to make a soft dough.Leave the dough at your kitchen counter for 30-45 mins.Now roll out the parathas ,as we roll the chapatis.In a hot tawa,cook the parathas on both sides with some oil.Ghee can be added at this point to enhance the taste.Yummy tasty punjabi style breakfast ready.It goes well with any raitha..Try with tomato
chutney,it tastes well.....

BREAKFAST NO.18. PALAK PARANTHA

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            


Palak Parantha
Ingredients:
Palak (spinach) puree: 1 cup
Wheat flour: 2-3 cups
Salt: to taste
Water: ½ cup (if needed)
Oil: 1 cup (for both frying and applying it on dough)
Onions: 1 (finely chopped to very small pieces)
Green chilies: 1-2 (finely chopped)
Preparations:
Take large bowl; add palak puree, salt and wheat flour.
Mix well and make dough out of it. You can add water if u need.
Apply 2-3 spoons of oil on the dough. And keep it for 15 minutes before cooking or refrigerate to use it for next day.

To make the paranathas
Mix finely chopped onions and green chillies with little salt.
Make small balls out of the dough.
Now roll the palak wheat balls with help of a rolling pin to form very small round shaped rotis.
Now place a spoon of onion green chillies mixture to the roti and cover it with another round roti. Close the roti ends well to avoid mixture to come out while making paranthas.
Roll it again to form a bigger shaped parantha.
Do this same method with rest of the dough.
Now heat the tawa or flat pan. Cook the paranthas using little oil and fry both the sides well (you can also use ghee or butter).
Palak paranthas are ready.
Side dishes can be simple raitha, any veg or non-veg gravy.

BREAKFAST NO.17 IDIYAPPAM

Recipe Submitted by,
NAVEEDA KALEEM,
 BANGALORE,INDIA.



Idiappam and egg curry:
Idiyappam:
Ingredients :
Rice flour (Idiyappa podi) : 2 cups
Boiling water : as required
Salt : to taste

Method :
Add salt to the rice flour.I generally use Nirappara ,you can use any other available brand.Boil water and add boiling
water to the rice flour and keep stirring with a wooden spatula.Make a stiff dough.Use water as required.Now use a steamer
and a idiyappam press.Fill it with the rice flour as shown in the picture.Now press it on the plates.I use the idli plate
itself ,and make flat idiyappams. Steam it in a steamer .Hot and yummy idiyappam ready.Generally most of the people like to
eat this with grated coconut and sugar.It goes well with egg curry ,moong dal and even aloo gravy also.

Onions : 3-4 nos
Eggs : 2 nos
Coriander leaves : few.
Turmeric powder : 1/2 spoon
Chilli powder : 1/2 spoon
Ginger garlic paste : 1 spoon
Coconut paste : 1-2 spoons


Egg curry :
To temper:
Cinnamon : 1/2 inch stick
Cardamon : 2 nos
Cloves : 2 nos
Oil : 2 spoons

Method :
Heat a kadai with oil.Add the things under "to temper" one by one.Now add onions and fry well.Onions have to turn brown in colour .(do not burn them) .Once the onions are fried well and ginger garlic paste.Saute for 2 mins.Now add the dry powders and add water.Now add chopped coriander leaves and allow the water to boil.Break the eggs in the curry and keep closed for 5-10 mins ,on slow fire,stirring occasionally. Add coconut paste and leave it to get cooked for 2-3 mins.Tasty egg curry ready.....It is my grand mom's recipe.She was a super cook and a
fabulous women.Luv to dadima....

BREAKFAST NO.16 IDLI

Recipe Submitted by,
NAVEEDA KALEEM,
 BANGALORE,INDIA.



Idli and Tiffin Sambhar:
Idli:
Ingredients:
Idly rice : 400 gms
Urad dal : 100 gms
Methi seeds : 1 spoon

Method:
Soak idly rice and urad dal separately for 3-4 hours.Add methi seeds along with urad dal and soak.Later grind the urad dal first in a grinder.Take it out once the batter becomes fluffy.It takes nearly 30-35 mins for this urad dal to become fluffy.Now grind the rice .Take the batter out when the rice is little coarse.The rice batter should not be very smooth.Add salt and mix both the batters well.Leave it to ferment overnight or for nearly 8-9 hours.The batter will ferment and raise in quantity.Use the idli plates and put them in the steamer ...Steam the idlis and yummy idlis are ready...
Tiffin Sambhar:

Ingredients:
Moong dal : 50 gms
Onions : 1 big one
Tomatoes : 2 nos
Turmeric powder : 1/2 spoon
Chilli powder : 1/2 spoon
Carrot : 1 small one
Brinjal : 1 small one
Potato : 1 small one
Coriander leaves : few
Curry leaves : few
To temper :
Mustard : 1/2 spoon
Zeera : 1/2 spoon
Saunf : 1/2 spoon
Methi seeds : 1/2 spoon
Onions : 1/2 onion chopped
Curry leaves : few

Method:
Pressure cook moong dal,onions and tomato for 5 mins.Cook the veggies separately or it can even be cooked along with the dal in a separate bowl.Heat oil in a kadai,add the things under the "to temper" list one by one.Once the onions becomes little brown,add the cooked dal and the vegetables.You can even add drumstick and french beans.Now add turmeric powder and chilli powder.Add coriander leaves and allow the dal to boil for 5-10 mins on slow fire.Tasty tiffin sambhar ready.It goes very well with idli,dosa and even pongal....

BREAKFAST NO.8.POORI ALOO BY NAVEEDA KALEEM

Recipe Submitted by,
NAVEEDA KALEEM,
 BANGALORE,INDIA.




Puri and kilangu masala:
Puri :
Ingredients :
Wheat atta : 2 cups
Salt : 1/2 spoon
Sugar : 1/2 spoon
Oil : For frying

Method:
Add salt and sugar to the wheat atta and knead well to make a stiff dough.Leave the dough for 30 to 40 mins.Now take out small balls of the dough and roll it .Heat oil in a kadai and deep fry the puris one by one.Tasty puris ready...
Kilangu masala :
Ingredients:
Potato : 2-3 nos ( boiled)
Onions : 2 nos (chopped)
Tomato : 1 small (chopped)
Mustard : 1/2 spoon

Saunf : 1/2 spoon
Coriander leaves : few nos
Curry leaves : few nos
Turmeric powder : 1/2 spoon
Chilly powder : 1 spoon
Salt : to taste
Oil : 1 spoon.
Method :
Heat a kadai and add oil.Once the oil is hot ,add mustard.Now add saunf and then chopped onions.Fry the onions well,then add curry leaves and coriander leaves.Keep frying and the add tomato ,which is purely optional.But adding tomato gives a nice taste.Now add the mashed potatoes , turmeric powder and chilli powder.Add salt to taste.Cook for 5 mins on slow fire.Yummy kilangu masala ready to go with hot hot puris.....

BREAKFAST NO.15 BREAD MASALA

Recipe Submitted by,
NAVEEDA KALEEM,
 BANGALORE,INDIA.





Bread Masala:
Ingredients:
Left over bread slices : 4-6 nos
Capsicum : 1 small
Onions : 1 nos
Tomato : 1 nos (de-seeded)
Tomato sauce : 2 tablespoons
Dry herbs : 1/2 spoon (Oregano,basil & thyme mixture)
Oil : 1 tblspoon
Salt : to taste

Method:
Toast the bread slices.Cut them into small pieces.In a kadai,heat oil,add thinly sliced onions,then add pieces of capsicum and tomatoes.Saute for just 3-4 mins on high flame.The veggies have to be little crunchy.Now add the tomato sauce and dry herbs.Saute for 2 mins.Add the bread pieces and keep stirring for 2 mins on high flame.Coriander leaves can be added for garnish ,but it is purely optional...Yummy bread masala is ready.....

BREAKFAST NO.14 PAROTTA WITH PANNEER BURJI

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

Parrota with Paneer Burji
For paneer burji:
Paneer- 1 pkt
Onions- 2 finely chopped
Tomato - 1 finely chopped
Green chillies - 3/4 chopped
Capsicum - finely chopped
Coriander leaves - chopped
Salt

Add oil to a pan
Add jeera
Add chopped onions, green chilles
Add tomatoes, saute them well
Add salt, add capsicum n crumbled paneer with coriander leaves.
Mix them well.
Serve it with parrota/ rotis/ phulkas.

PAROTTA WITH PANNEER BURJI

BREAKFAST NO .13 . AAPPAM

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

Aappam & Kadalai
For Aappam Batter:
Raw rice / Idly rice - 3 cups
Urad dhal - 1 tsp
Fenugreek seeds - 1 tsp
(Soak all the three together for 4 to 5 hours)
While grinding add 1cup of grated coconut & a handful of cooked rice.
Add salt & a pinch of baking soda.
Mix it well & leave it to ferment overnight.

For Kadalai:
Soak 2 cups of brown chenna over night.
Cook it in pressure cooker with a teaspoon of red chilli pwd & coriander pwd.
For gravy:
Shallots - 10/15
Garlic - 2 cloves
Curry leaves
Oil
Add oil to the pan
Fry the shallots & garlic
Add salt, Red chilli pwd n coriander powder
Let it cool
Put it in a mixer, add two spoons of boiled channa
Grind it to a fine paste.
Now put oil in the pan, add curry leaves & the ground paste.
Add the remaining boiled channa to it.
If needed add little salt n water.
Serve it with hot Aappam.

Aappam with Kadala Curry

BREAKFAST NO.12 VEG.SALAD WITH BREAD TOAST

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

VEG.SALAD WITH BREAD TOAST

For Salad:
Boiled chenna - 1 cup
Boiled red kidney beans - 1 cup
Red & green capsicum - 1 cup
Feta cheese - 10 cubes
Pepper - 1/2 a teaspoon
Olive oil - 1/2 a teaspoon

For Bread Toast:
Toast whole meal bread n spread butter .
A big bowl of salad with bread toast completes your healthy breakfast.

BREAKFAST NO.12 BURNT GARLIC NOODLES

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            

BREAKFAST NO.12 BURNT GARLIC NOODLES
Ingredients
Noodles: maggi noodles or Hakka noodles (your choice) 2 packets
Garlic: 10 -12 pods (chopped)
Capsicum: 1 big (cut into pieces)
Soya sauce light: 3 spoons
Oil: 2 spoons
Salt: to taste
Pepper: 1 spoon

Preparations
Cook noodles in hot water, then strain and wash it cold or running water.
Take a pan, heat oil and add Garlic and sauté till they turn brown. Don’t burn it too much
Now add capsicum, salt and fry well.
Add soya sauce and cook for few seconds.
Then put pepper and noodles and little water so that the sauce coats well with noodles.
The burnt garlic noodles are ready. Serve hot with tomato sauce or any gravy like chilly chicken or Gobi Manchurian or any Chinese/Thai gravy)
(Suggestions: You can do the same thing using only ginger. Also you can add cooked veggies or eggs to add flavour to the noodles)

BREAKFAST NO.11 EGG PANIYARAM

RECIPE SUBMITTED BY,
ROJA MEERAN.,
DOHA,QATAR,
                                                            EGG PANIYARAM.

Ingredients:

      white rice                                                                 idli rice

                                                         urad dhal and methi seeds

White or raw rice-1 cupIdli rice-3 cups

urad dhal-1 cup
methi seeds-2 teaspoon
Method:

1.Soak raw rice and idli rice together,soak urad dhal and methi seeds together 6 hours or overnight.

2.Grind urad dhal and methi seeds batch first,very smoothly and grind white rice and idli rice batch the next round in a grinder.

3.After grinding,pour both the batter in a large bowl and add 2 teaspoon of salt.

4.Now mix the batter with the help of your hands thoroughly and keep it in a warm place to ferment for about 6 hours or overnight.

5.The fermentation is ready and you could see the batter raised.Now it is ready for making Paniyaram.

6.See to that the batter is thick than Dosa batter..Later on ,you can add water to make Dosa with the same batter.

7.Now you can you can pour the batter in Paniyaram pan and make paniyaram.

8.Cook them for 5 to 10 minutes,by making them crispier on both the sides.

9..For egg paniyaram,beat 1 egg in a bowl,add half cup of batter...beat them together and make paniyaram.

10.Serve the Paniyaram with tomato chutney or shredded coconut and sugar.

By,

Roja Meeran.

BREAKFAST NO.10 MIXED VEGETABLE WHEAT DOSA

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.
                              Mixed Vegetable Wheat Dosa
Ingredients:
Wheat Flour : 2 cups
Spring Onions or Normal onions: 1 (finely chopped)
Capsicum: 1 (finely chopped) [u can use red/yellow capsicum for diff colour]
Coriander leaves: 4-5 sprigs
Mint leaves: few
Green chilies: 2-3 (according to taste)
Salt: to taste
Water: for mixing the batter
Gingelly oil or any cooking oil: for dosa fry

Preparations:
In a bowl mix finely chopped spring onions, capsicum, coriander leaves, mint leaves, green chillies and salt.
Add wheat flour and mix well again.
Now add water for making the batter. It should not be very watery.
Now take a dosa pan or any non-stick pan.
After it gets heated , pour 2 big spoons of the batter and spread it on the pan to make round dosa.
Add gingelly oil on the all sides of the dosa.
Flip and cook the other side. Mixed vegetable dosa is ready
Serve hot with any chutney, sambar or dosa podi
(tips : you can add grated carrots, paneer or cheese into this dosa batter)

BREAKFAST NO.9 CHAPPATHI AND ALOO GOBI

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

 

Aaloo Gobi

Ingredients & Method:

For Chappathi:

Wheat Flour, Salt, Water

Knead the dough and set aside. Make the dough soft as possible, which helps in keep the Chappathi soft for a long time.

Make chappati and fry in a tava with little oil.

For Aaloo Gobi:

Aaloo – 2 (Peel the skin and cut into cubes)

Gobi – 1 (take the florets, soak in hot water with little turmeric powder)

Onion – 1 (Sliced)

Tomato – 1 (chopped)

Ginger garlic paste

Red chili powder – 1 tsp

Coriander powder – 1 1/2 tsp

Turmeric powder- a pinch, oil, salt, jeera, coriander oil, Cream (Optional).

In a pan add a tsp of oil, add jeera, once it splutters add onions, fry it until it turns brown, and add tomatoes, turmeric powder. Let that cook together. Now add ginger garlic paste, potatoes, salt and little water. Close it with a lid. Let the potatoes cook. Once it is half done, add red chili powder, coriander powder and the Gobi soaked in hot water. Mix it well. Add little water close it with a lid and keep it in sim. After 2 min remove the lid. Check whether it is done. Leave it without lid for another half a minute so that the excess water will be absorbed. Finally garnish with coriander leaves. To add richness can add cream, but it’s optional.

Chappathi and Aloo Gobi by Lavanya Satish

BREAKFAST NO.8 POORI AALOO

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

 

BREAKFAST NO.8

POORI AALOO

Ingredients & Method:

For Poori:

Wheat Flour, Pinch of salt, Water.

Knead the dough and set aside. (Just for half an hour)

Add minimal water while kneading and keep it dry so that the poori will not absorb much oil.

Make poori and Fry in hot Oil

For Aaloo:

Potatoes – 4/5

Onion – 2 (sliced)

Tomato – 1 (chopped)

Green chilies – 3 (slit)

Ginger – An inch (grated)

Turmeric powder, salt, Mustard seeds, Chenna dhal – a spoon ful, Curry leaves.

Boil the potatoes with a pinch of turmeric, peel the skin, mash it and set aside.

In a pan, add one tablespoon of oil, add mustard seeds, and once it splutters add chenna dhal, curry leaves, green chilies, and a pinch of turmeric powder.

Add onions, let it turn brown, add chopped tomato, add salt and let it cook. Once the tomato nicely blends with the onion, add the mashed potatoes and little water. Mix it well. Let it for half a minute. Bring it down. Aaloo masala is ready.

Poori Aloo by Lavanya Satish