Indian Breakfast Recipes - Raw Banana Cutlet

Serves: 2 persons
Preparation time: 30 minutes

Ingredients:

2 raw bananas
2 medium-sized potatoes
4 green chilies
1 tsp dry mango powder (amchur)
Salt to taste
2 tbsp bread crumbs (or suji)
1 tbsp oil
Raw Banana Cutlet

Method:

1. Peel raw bananas and potatoes. Steam them in pressure cooker for about 5 minutes on low flame.

2. Cut green chilies in very small pieces. Mash steamed bananas and potatoes and add dry mango powder, salt and green chilies to it. Mix well.

3. Make small flat rolls of the mixture. If the mixture sticks, apply little oil to hands.

4. Dip the rolls in the bread crumbs or suji. Heat oil in frying pan and shallow fry the rolls.

5. Serve with tomato sauce.

Indian Breakfast Recipes - Jackfruit Dosa

Serves: 4
Preparation time: 20 minutes

Ingredients:

1 kg. Jackfruit (without seeds)
1/2 kg rice
1/2 coconut
1 tsp. salt
Ghee for frying
Jackfruit Dosa

Method:

1. Wash and soak the rice for 1 hr. Grind the rice with jackfruit, coconut and salt to a fine paste. The batter should be thick.

2. Keep the tava on the fire and smear it with a little ghee. Pour a ladeful of batter and spread it a little.

3. Cook a little while, then turn it over and fry on slow fire. (jaggery could be added to sweeten the dosa).

4. Serve with either chutney if sweet you can have only dosa.

Indian Breakfast Recipes - Mixed Dal Dosas

Makes: 8-10 medium sized dosas

Ingredients:

1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry

Method:

1. Wash rice separately and dals toghether.
2. Soak in plenty of water and keep aside for 5-6 hours.
3. Wet grind the rice till semolina type grain can be felt.
4. Wet grind rice till fine.Mix both batters.
5. Add the curds, salt, soda and oil.
6. Mix well till fluffy and light.
7. Keep aside for 3-4 hours before making dosas.
8. Heat griddle, pour batter and make as for plain dosas.
9. Serve hot with chutney.
10. Make thin or thick as desired.

Indian Breakfast Recipes - Simple Potato Cake

Making time: 40 minutes

Ingredients :

3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour

Method :

1. The potatoes will turn out best if boiled and refrigerated overnight before using.
2. Do not peel potatoes. Slice into thin rounds or grate coarsely.
3. Deseed capsicum and slice into thin rounds
4. Heat a thick nonstick pan about 5" diameter.
5. Meanwhile mix cheese, milk, crumbs, flour and chilli.
6. If mixture feels thin, add some more bread crumbs.
7. Add salt to taste. Apply 1 tsp. on bottom of pan.
8. Arrange potatoes to cover the pan. Top with capsicum.
9. Pour the mixture all over evenly. Level to cover all the potatoes.
10. Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11. Flip over very carefully with a wide sharp spatula, and roast the other side.
12. Let in the remaining butter around the edges to seep down.
13. Let other side become golden brown too.
14. Flip on serving plate and make sections with a knife.
15. Serve hot and crisp.

Variation: Bake the same if desired, instead if roasting.

Indian Breakfast Recipes - Poha

Making time: 15 mins (excluding soaking time)
Serves: 3

Ingredients :

1 cup beaten rice (poha)
1/4 cup crushed groundnuts
1/4 cup grated or scraped coconut
1/4 cup coriander leaves
1 stalk curryleaves chopped
1/4 tsp sugar
salt to taste
5-6 green chillies
1 tsp lime juice
1 1/2 tbsp oil
2 onions chopped
1 small potato chopped
1/2 tsp each cumin & mustard seeds.

Directions :

1. Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
2. After 15 minutes loosen the poha gently, and break lumps with fingers.
3. In a heavy saucepan, heat oil, add seeds and then potatoes.
4. Stir for 2-3 minutes. Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.
5. Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt and lime as per taste.
6. Return to low flame till hot. Stir gently every now and then.
7. Transfer to serving dish and garnish with coriander and coconut.
8. Serve hot with freshly brewed coffee.

Indian Breakfast Recipes - Mixed Dal Dosas

Makes: 8-10 medium sized dosas

Ingredients:

1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry

Method:

1. Wash rice separately and dals toghether.
2. Soak in plenty of water and keep aside for 5-6 hours.
3. Wet grind the rice till semolina type grain can be felt. Wet grind rice till fine. Mix both batters.
4. Add the curds, salt, soda and oil. Mix well till fluffy and light.
5. Keep aside for 3-4 hours before making dosas.
6. Heat griddle, pour batter and make as for plain dosas.
7. Serve hot with chutney.
8. Make thin or thick as desired.

Indian Breakfast Dishes - Coconut Puri

Serves: 6
Preparation time: 20-25 minutes

Ingredients:

For Dough:
2 cups maida (all-purpose) flour
1 cup wheat flour
2 tbsp oil
1/2 tsp salt

For Filling:
1 cup finely grated coconut
1/2 cup gram flour
2 tbsp oil
8-10 sprigs curry leaves, cut into fine pieces
8 green chilies, chopped
1 cm ginger, finely chopped
1/2 tsp chili powder
1/4 tsp mustard seeds
1/4 tsp salt
A pinch of asafoetida


Method:

1. Mix maida, wheat flour, salt, oil with enough water to make a firm dough.

2. Heat oil in a pan, season with mustard seeds and asafoetida. When mustard splutters, add green chilies, ginger, curry leaves and fry for few minutes.

3. Then add coconut, gram flour and fry till roasted. Allow it to cool.

4. Also add salt, chili powder, little water and mix well. Make into small balls.

5. Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them and gently roll them out into small puris. (Be careful that the filling does not come out).

6. Deep fry in hot oil till puffed, golden and serve hot with any chutney.

Indian Breakfast Dishes - Banana Dosa

Serves: 6
Preparation time: 15-20 minutes

Ingredients:

250g all-purpose flour (maida)
4 bananas, mashed
1 egg
75g sugar
2g cardamom powder
1/4 tsp baking powder
1 1/2 glass milk
50g oil


Method:

1. Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients can also be mixed in a blender.

2. To the all-purpose flour, add the above banana mixture and mix well to form dosa batter.

3. Now add cardamom powder and baking powder to the batter and mix well.

4. Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color with little oil.

5. Serve hot with any juice.

Indian Breakfast Dishes - Pudina Puris

Makes 15 puris
Preparation time: 20-30 minutes

Ingredients:

2 cups plain flour (maida)
1/2 cup mint leaves (pudina)
1 tsp cumin seeds (jeera)
2 green chilies, chopped
1 tbsp lemon juice
1 tsp sugar
Salt to taste
Oil for greasing and deep frying

Method:

1. Pound the mint leaves, cumin seeds, green chilies, lemon juice, sugar and salt together in a mortar and pestle.

2. Combine this mixture with the flour, add enough water and knead into a firm and soft dough. Divide into 15 equal portions.

3. Roll out on a lightly greased surface into thin circles of 75 mm. (3") diameter.

4. Deep fry in hot oil till golden brown and drain on absorbent paper.

5. Serve hot.

Indian Breakfast Dishes - Kanchipuram Idlis

Serves: 6
Preparation time: 30 minutes

Ingredients:

100 gm black gram split (urad dal)
200 gm rice
2 tsp pepper corns
2 tsp Bengal gram split (chana dal soaked)
1 tsp turmeric powder
3/4 tsp fenugreek seeds
1 cup curd (yogurt)
A pinch of asafoetida
1/2 cup ghee
Salt to taste
Tender banana leaves

Method:

1. Soak the rice and urad dal with fenugreek seeds for 3-4 hours. Grind to a smooth paste.

2. Add turmeric powder, peppercorns, soaked chana dal, yogurt, ghee and salt. Mix well and let it stand overnight to ferment. Whip the batter and adjust the consistency. It should be fairly thick.

3. Line the idli cups with the banana leaves and pour the batter into them. Steam for about 20 minutes or till done.

4. Serve with coconut chutney and sambar.

Indian Breakfast Recipes - Spicy Sev

Spicy Sev

Making time: 15-20 minutes
Makes: 250 grams approx.

Ingredients :

2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

Method :

1. Mix the chilli, oil, salt and seeds into the flour.
2. Add enough water to make a dough which is quite gooey.
3. It should not be pliable but sticky.
4. Grease the inside of a Sev-press, fill with the dough.
5. Press into hot oil, and fry lightly on both sides.
6. Drain well and cool before storing.

Variation:
• You may adjust the chillies as per taste.
• You may omit chillies to make bland sev.
• You may add finely crushed dried herbs (eg. mint) for add flavour.

Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil.

Indian Breakfast Recipes - Masala Vada

Masala Vada

Makes: 15 vadas (approx.)
Making time: 20 minutes (excluding soaking time)

Ingredients :

1 cup yellow gram (chana) dak
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil o deep fry

Method :

1. Wash and soak dal for 3-4 hours.
2. Keep 2 tbsp. dal aside, grind the rest,coarsely.
3. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture.
4. Heat oil, make pattie shaped rounds with moist palm.
5. Let carefully into the hot oil. Fry first one side then the other till golden brown.
6. Serve hot with green chutney, tamarind chutney, or ketchup.

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 Breakfast Dishes - Pizza Omelette

Pizza Omelette

Serves: 6
Preparation time: 20-25 minutes

Ingredients:

1/2 cup grated potatos
5 eggs
1/4 cup finely chopped capsicum
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup chopped mushrooms
A handful of sliced black or green olives
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
2 green chillies, finely chopped
4 tsp. olive oil
Salt & pepper to taste

Method:

1. Heat the oil in a deep pan, add the grated potatoes and fry till nice and crispy. You can also use frozen hashed browns instead.

2. Meanwhile, beat the eggs until fluffy. Add the onions, capsicum (bell peppers), tomatoes, olives, mushrooms, salt, green chilies and mix well.

3. When the potatoes are done, remove from flame and add the egg mixture.

4. Preheat the oven to 200 degrees and place the pan on the top rack and let it bake for 15 minutes. When the egg is almost set, sprinkle the cheeses and cook till the cheese has melted. You can also cook on the stove top, but make sure it is in low flame, and cook with a lid on.

5. Sprinkle some pepper, cut into wedges and serve hot along with orange juice.

Indian Breakfast Dishes - Rava Dhokla

Rava Dhokla

Serves: 6
Preparation time: 30 minutes

Ingredients:

250 gms gram flour
3 tsp lemon salt
2 tsp cooking soda
3 tsp sugar
A pinch of turmeric
Salt to taste
30 gms refined oil
10 gms mustard seeds
A pinch of asafoetida
4 green chilies
3 red chilies
1/4 cup grated coconut
Cilantro for garnishing

Method:

1. Sieve the flour, add sufficient water and make a fine batter.
2. To this batter, add lemon salt, sugar, cooking soda, turmeric, salt to taste and mix well until the batter rises and foam forms.
3. Add water to the pressure cooker and boil for some time. In another small bowl, add the batter and arrange in the cooker. Cook the batter on steam for 15 minutes.
4. Remove bowl from the cooker, cut the dhoklas into diamond shapes and arrange them on a plate.
5. Heat oil in a pan and season with mustard seeds, red chilies, asafoetida, green chilies and pour over the dhoklas.
6. Sprinkle grated coconut on the top of the dhoklas, garnish with cilantro and serve hot.

Indian Breakfast Recipes - Spinach Lentil Vada

Spinach Lentil Vada

Ingredients:

Lentil Dal - 2 Cups
Green Spinach Leaves - A handful
Red Chilies - 4 to 5
Salt - 1 Tsp
Ginger - 1 small piece
Mint leaves - 4 to 5
Asafoetida - A Pinch
Oil for frying

Method:

Soak Lentil dal for 2 to 3 hours.
Chop the spinach leaves into small pieces.
Grind the lentil dal coarsely adding red chili, salt, ginger and asafoetida.
Add the spinach and mint leaves to the batter.
Heat some oil in a kadai. Flatten the prepared batter in a plastic sheet.
Deep fry the vadas till golden brown. Note: Add very little water while grinding the dal. Serve hot with chutney or sauce.

Serves: 4
Preparation time: 15 mts

Source : by Prema Narayanan

Indian Breakfast Recipes - Bread Pizza

Bread Pizza

Ingredients:

4 large bread slices
1 celery stick, chopped
1/2 small onion, chopped
2 medium mushrooms, chopped
2 spring onions, chopped
8 pitted olives, halved
1/4 capsicum, chopped
1/2 tsp garlic-ginger paste
1 green chili, finely chopped
2 tbsp tomato sauce
1/2 tsp mustard sauce
Pinch Italian seasoning
Shredded cheese
1 tbsp cooking oil
Salt to taste

Method:

Heat the oil in a skillet and fry the chili till brown.
Add all the vegetables, salt and sauté for 5 mins.
Mix tomato sauce, mustard sauce, Italian seasoning and spread on the bread slices.
Spread the sautéed vegetables evenly on them.
Sprinkle shredded cheese liberally.
Bake in a preheated oven at 300 F on the lower level rack till the cheese melts.
Serve with Espresso coffee or hot milk shake.

Serves: 2
Preparation time: 15 minutes
Source : by Neelu Ajay Singh

Indian Breakfast Recipes - Onion Kachori

Pyaz Ki Kachori Recipes (Onion Kachori)

Ingredients:

For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt

For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste

Other Ingredients:
Oil for frying

How to make pyaz ki kachori :

To prepare the dough :

1. combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.

2. Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
3. For the onion filling heat oil in a pan.
4. Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
5. Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
6. Add the chopped coriander and mix well.
7. Remove the bay leaves.
8. Allow the mixture to cool completely. Divide into 12 equal parts and keep aside.

To make kachoris :

1. Roll out each portion of the dough into a 2 inch diameter circle.
2. Place one portion of the filling in the centre of the rolled dough.
3. Surround the filling with the dough by slowly streching it over the filling.
4. Seal the ends tightly and remove excess dough.
5. Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
6. Gently press the centre of the kachori with your thumb.
7. Repeat with the remaining dough and filling.
8. Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
9. The kachoris should puff up like puris.
10. These kachoris take a long time to be cooked in the inside too.
11. Serve hot with tamarind chutney and hari chutney.