TIME FOR BREAKFAST

DAHI-VADA:

INGREDIENTS:

• urad dal - 1 cup
• moong dal - 2 tablespoon
• curd/yogurt - 3 cups
• jeera - 2 tablespoon
• 2-3 dry red chillies
• coriander leaves- a small
• sugar - 1/4
• salt to taste
• oil for frying.

METHOD:

• Soak both the dals overnight or 6-8 hours, grind it to smooth paste.
• Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of sugar.
• Fry jeera and the red chillies without oil and grind it to powder, add this to the beaten curd with very little water.
• Now fry the vadas in oil, and as soon as you take it out put the vadas in warm water for 5-10 second.
• After that take the vadas out and squeeze any excess water with hand and put it in the curd.
• Finally, you can garnish your dahi vada with coriander leaves.
• If you like you can add mustard, jeera, curry leaves and asafoetida seasoning to this.

ALOO PARATHA:

INGREDIENTS:

• 200- gms chapati atta
• 1-tsp jeera
• 2-tsp chilli
• 1/2 tsp turmeric powder
• 3-4 tbsp yoghurt (dahi)
• 2-tbsp cooking oil
• 2-3 medium sized potato
• salt to taste

METHOD:

• Boil 2 - 3 medium sized potato, remove skin and mash it.
• In one bowl take 200 gms chapati atta.
• Add jeera, chilli powder, turmeric powder and salt.
• Mix it well.
• Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil.
• Add little water to make a soft dough.
• Keep a side for about 15 to 20 minutes.
• Make frying pan (tava) hot on medium heat.
• Take small ball from dough and roll it for a while.
• Then just apply a little oil by four fingers and fold it into half.
• Again apply little oil and fold it. It will get triangular shape.
• Roll it in triangular way.
• Place it on hot tava.
• When it gets little brown, apply oil or ghee.
• Turn it and again apply oil or ghee on other side.
• Keep turning simultaneously until it gets golden brown.

CABBAGE PARATHA:

INGREDIENTS:

• 1/4 cabbage
• salt
• 3-4 cups wheat flour
• any garam masala 1 tsp
• ghee
• green chillies
• coriander

METHOD:

• Shred the cabbage (with sharp knife,) finely.
• Put it in a large bowl, sprinkle some salt over it and keep aside.
• Chop chillies and coriander very fine and add to cabbage.
• Put garam masala, wheat flour, add little water and knead well.
• (Try to use less water, as cabbage will leave some juice.) you can add more flour if necessary.
• Heat tava, roll out paratha of kneaded flour, use ghee for roasting.
• Roast well.
• Eat with pickle, dahi or (garlic) chutney.

KHEEMA-PARATHA:

INGREDIENTS:

• 500g wheat flour
• 200g mutton kheema
• 1 tsp coriander powder
• 2gm garam masala
• 50g onions, chopped
• 1/2 tsp chili powder
• a pinch of turmeric
• 75g oil
• 1 egg
• 1 bunch of cilantro
• 1/2 tsp ginger-paste
• salt to taste

METHOD:

• Boil the kheema in salted water until it is tender.
• Heat oil in a pan, add onions and fry until brown.
• Also add ginger-garlic paste, turmeric,chili powder, coriander powder, garam masala.
• Boiled kheema and fry for 5 minutes.
• Add chopped coriander leaves and remove from heat. Keep aside.
• Mix wheat flour with salt, water and knead to smooth dough. Keep aside for 10 minutes.
• Then make small balls from the dough, roll into thin triangle shaped chapathis.
• In the middle, place kheema curry and spread till end.
• Place another chapathi over this and close the edges by pasting using beaten egg.
• Fry these parathas over flat pan on both sides until golden brown using oil.

DHOKLA:

INGREDIENTS:

• 1 cup gram flour
• 1 cup water
• 1 1/2 tsp sugar
• 1/2 tsp citric acid
• 1 tsp soda bicarb
• 2 green chillies
• 1/2" piece ginger grated
• 2-3 drops yellow colouring
• salt to taste

For Seasoning:

• 1/2 cup coconut
• 1/2 mustard seeds
• 1/4 cup coriander chopped
• 1 tbsp oil.

METHOD:

• Warm the water. Take flour in a large bowl.
• Place sugar and citric acid in a cup. Place soda bicarb in another cup.
• Pour a little of the water over each. Pour remaining water in gram flour, add chilli and ginger.
• Mix well with palm till smooth.
• Place the pressure cooker on gas with 1 litre water and stand.
• Grease a round cooker or cake tin and place in the cooker.
• Allow to heat.
• Add sugar solution and colour to better. Mix well till light and fluffy.
• Add soda solution and mix well.
• Pour into prepared tin before the foam goes down.
• Do not touch spoon now.
• Cover tin with a perforated lid and close cooker.
• Cook without whistle for 13-14 minutes.
• Remove tin and allow it to cool.
• Cut in cubes and remove with spatula. Heat oil in a small pan.
• Add mustard seed, allow to splutter.
• Pour over dhokla cubes. Sprinkle coconuts and coriander.
• Transfer to serving dish. Serve hot or cold with green chutney.