Indian Breakfast Recipe - Bread Peas Poha

Bread Peas Poha 
 
Preparation Time : 5 min
Cooking Time : 10 min
Serves / Makes : 4
 
Ingredients :
slice bread 1 packet
green peas 100gms
turmeric 1/4poon
chopped green chillies 2
mustard seeds 1/2 spoon
jeera 1/2 spoon
curry leaves
asafoetida(hing)
oil 1 large spoon
salt and sugar as per taste.
coriander leaves(garnishing)
grated coconut(garnishing)
lemon.
 
Directions :  
1.   Cut bread slices into tiny squares of .5 mm (approx).
2.   In a kadai take oil and put mutard seeds.when they crackle add jeera,
      green chillies,curry leaves, and hing.
3.   Then add green peas and turmeric. cover and cook till peas are boiled.
4.   Then add bread and mix well.
5.   Add salt and sugar as per taste and then squeeze a few lemon drops on top.
6.   Garnish with coriander leaves end coconut.  
 
Tips :
Can also add other vegetables like carrot,tomato,capsicum as per children's liking. 

Courtesy : User Contribution at Tarla Dalal

Indian Chutney Recipe - Apple & Mango Chutney

APPLE AND MANGO CHUTNEY RECIPE

Ingredients :
250 grams raw Mangoes (Aam), peeled and sliced
250 grams cooking Apples (Seb), peeled and sliced
2 big cardamoms (Elaichi Moti), crushed
1 cup Vinegar (Sirka)
1 cup Water
1/2 level teaspoon Red chili pepper (Lal Mirchi)
1 3/4 Sugar (Cheeni)
3 teaspoons Salt (Namak)
4 cloves Garlic (Lasun)
1 teaspoon long ships of Ginger (Adrak)
4 teaspoons Raisins (Kishmish)
8 Almonds (Badam), blanched

Directions :
1.     Cook mangoes and apples in water with ginger and garlic,
        till tender and the water is absorbed.
2.     Add vinegar, sugar, almonds, red chili powder, cardamoms and raisins and
        cook till a little thick.
3.     Cool, pour into jar, cork it tightly.

Courtesy : Indian Food Forever

Indian Picke Recipe - Mango Pickle (Kerala Style)

Thenga Churuttu (Mango pickle: Kerala style)

Ingredients :

 

2 no: Mangoes, cut into small square pieces 4 tsp: Chilli powder 3 tsp: Salt 1/2 teaspoon: Asafoetida 1 teaspoon: Turmeric powder 1/2 teaspoon: Mustard seeds 1 teaspoon: Oil Directions : Heat oil in a pan. To that add mustard seeds. When it pops reduce heat to low and add chilli pwd, salt, asafoetida, turmeric and stir for about 3 min. Turn off the heat. Let it cool for a while. Add this mixture to the cut mangoes and mix thoroughly. Keep this for 7-8 days for the flavour to seep into mangoes. You can add a little bit of distilled vinegar if you like. It will help to keep the freshness. Courtesy : Surf India

Indian Snack Recipe - Peanut Ladoos

Peanut Ladoos 
  
Preparation Time : 10 minutes
Cooking Time : 10 minutes for peanuts
Serves / Makes : 8 ladoos
 
Ingredients :
Roasted peanuts 1 cup
Jaggery 1/2 cup or to taste
Ghee enough to shape the laddoos
Dry friuts slices {optional} 
 
Directions :
1.   Grind the roasted peanuts in the mixer.
2.   Take in a bowl mix the jaggery.
3.   Add enough ghee to make round laddoos.
4.   One can add dry friut slices or small pieces to make them more healthy. 
 
Tips :
A.   Jaggery and peanut combination is highly recommended for anemic patients and so also for children who get lot of calories from this small item.
B.   Adding dry fruits makes it more rich in proteins.
C.   Easy to make and serve.
D.   Also can be used on a day one is fasting

Courtesy : Dr.Rashmi at Tarla Dalal

Indian Snack Recipe - Rice Flour Pancakes

Rice Flour Pancakes

Ingredients :
2 cups rice flour,
1 small onion,
4 green chilies,
cumin seeds,
salt to taste,

Directions :
1.     Soak rice flour in water or buttermilk. The batter should be of spreadable
        consistency, but should not be too thick or too dilute.
2.     Chop onion into thin vertical pieces. Chop green chilies.
3.     Add onion pieces, chilies, cumin seeds and salt to the batter and mix.
4.     Heat a griddle.
6.     Once the griddle is hot enough, reduce the heat and grease it with 2 tsp oil.
7.     Now quickly spread the batter over the griddle. Make it even and as thin as
        possible.
8.     Once the bottom side is golden brown, flip and cook the top.
9.     Remove and top with ghee.
10.   Serve hot with coconut chutney.
 
Courtesy : Mumbai-Masala