Indian Breakfast Recipes - Spinach Masala Dosa

Spinach Masala Dosa

Serves: 6
Preparation time: 30-40 minutes

Ingredients:

2 cups chopped spinach
1 1/2 cups raw rice
3/4 cup grated coconut
2 tbsp jaggery powder
2 tbsp coriander seeds
1 tbsp each black gram and oil
6-7 red chilies
1 tsp cumin seeds
1/2 tsp fenugreek (methi) seeds
Marble size tamarind
1 sprig curry leaves
2 each green chilies and onions, chopped
Salt to taste

Method:

1. Soak rice in water for 2 hours, wash well and drain out water.

2. Heat oil in a pan, add fenugreek seeds, black gram, red chilies, coriander seeds, cumin seeds and fry till all are well roasted.

3. Add grated coconut, curry leaves and fry for a minute. Allow it to cool.

4. Add this roasted masala to the rice along with 2 cups of water, tamarind, jaggery, salt and grind them into a smooth batter in a blender.

5. Add the chopped ingredients into the batter.

6. Heat a greased dosa pan, keep little mixture on the pan, spread it and sprinkle some oil on the dosa. Fry on both sides until brown.

7. Serve hot with butter

Indian Breakfast Recipes - Soya Dahibara

Soya Dahibara

Serves: 4
Preparation time: 20 minutes

Ingredients:

500 gms whole soya beans
60 gms urad dal (black gram)
1/2 cup curd (yogurt)
4-5 green chilies
Few coriander leaves, chopped
Salt to taste
1 tsp. cumin seeds
Soya refined oil for deep frying

Method:

1. Soak soyabeans and urad dal overnight. Drain water and grind mixture into a coarse consistency.

2. Add finely chopped green chilies and coriander leaves. Add salt to the mixture and mix well. Make flat baras and deep fry in soya oil till the baras turn golden brown.

3. Beat the curd into a smooth paste. Add salt to taste. Roast cumin seeds and powder them coarsely. Soak the baras in this curd. Garnish with cumin seeds powder. Served chilled.

Indian Breakfast Recipes - Upma With Puffed Rice

Upma With Puffed Rice

Serves: 4-5
Preparation time: 15-20 minutes

Ingredients:

4-5 cups puffed rice (maramaraalu-borugulu)
1 onion, chopped
1 small cucumber, chopped
Juice of 1/2 lemon
3-4 slit green chilies
1 tbsp chopped coriander leaves
A few curry leaves
1/4 tsp turmeric powder
1/2 cup puffed Bengal gram, coarsely powdered
Salt to taste

For the seasoning:

2 tbsp oil
1/2 tsp mustard seeds
1/4 tsp cumin

Method:

1. Clean puffed rice, wash and drain. Keep it aside. Heat oil in a wok and prepare the seasoning.

2. Add chopped onions, cucumber, slit green chilies, curry leaves and fry till onions turn pink in color.

3. Add salt, turmeric powder and puffed Bengal gram powder to the puffed rice and mix. Add this mix to the onions and mix well.

4. Cover the wok and cook on a low flame till the contents become hot, stirring in between. Add lemon juice and coriander leaves. Serve hot.

Variations:
Add a few finely chopped potato pieces to the onions. Add 1 tomato, chopped to the seasoning towards the end. Can be prepared without onions.

Indian Pickle Recipes - Potato Pickle

Potato Pickle

Preparation time: 20 minutes

Ingredients:

500 gms potatoes, slightly boiled, peeled and cut into small pieces
50 gms chili powder
Salt to taste
25 gms garlic, crushed
25 gms methi (fenugreek) seeds, powdered
4 lemons
100 gms oil
5 gms mustard seeds
4-5 red chilies
A pinch of asafoetida

Method:

1. Pat dry the potato pieces with a cloth or paper towel and place in a clean bowl; add chili powder, salt, crushed garlic, methi seeds powder and mix well.
2. Heat oil in a pan; add red chilies, mustard seeds, asafoetida and pour over the potato pieces.
3. Finally add lemon juice; mix well and store in an air-tight container.
4. After 3 days, mix the mixture well and serve.