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.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.....

CHICKEN SHEEKH KABAB

Recipe Submitted by,
NAVEEDA KALEEM,
 BANGALORE,INDIA.





Chicken Sheekh Kebab:
Ingredients:

Boneless chicken : 1/2 kg
Onions : 1 nos
Coriander leaves : 6-7 sprigs
Ginger garlic paste: 1 tbsp
Egg :1
Turmeric powder: 1/2 spoon
Chilly powder : 1 spoon
Garam masala : 1/2 spoon
Lemon juice : 1/2 lemon.
Salt : to taste
Oil : for shallow fry

Method:
Fry onions in oil.Crush the fried onions and keep aside.Mince the boneless chicken in the mixer.Add the crushed brown
onions,chopped coriander leaves,ginger garlic paste,egg,Turmeric powder,Chilly powder,Garam masala ,lemon juice and salt
and mix it well with the minced chicken.Leave the mixture in the fridge for 2-3 hours.Later,use skewer and shape the
kebabs and shallow fry them on all sides....Yummy sheekh kebab ready.Goes well with biryani,ghee rice and even sambar rice.