Mum's Delicious Cuisine..: Breakfast items

Showing posts with label Breakfast items. Show all posts

Sonali Bhogle

Yet one more favorite Maharashtrian snack is the Kothimbir Vadi. Kothimbir is the Marathi word for coriander leaves.

Watch How to make Kothimbir wadi on YouTube

Recipe with Photos

Ingredients:
1/2 packed cups Coriander Leaves, finely chopped
1 cup Gram Flour/Besan
3-4 Green Chillies, finely chopped
4-5 Garlic cloves, finely chopped

¼ cup roasted crushed peanuts
1 Tsp Sugar
2 Tbsp Oil
Salt to Taste
1-2 Cup or as required Water

Method:

Heat Pan/ Kadai.Add oil and wait till it gets heated.Now add chopped garlic and green chillies to it.

Add water, Sugar and Salt .Once it boils add gram flour, crushed peanuts and chopped coriander leaves and stir vigorously.

If you stop stirring lumps can be formed.Stir until mixture becomes thick.Mixture should become nicely thick.It will take approx 8-10 min.

Grease one plate with oil and pour batter into it. Spread it evenly. Let it cool properly before you un-mould it.

Cut it into desired shapes. Now you can either serve it as it is or continue with next step.

Heat oil in a pan and Shallow or Deep Fry on both sides till they turn golden brown and crisp.
Serve these Kothimbir Vadis as snacks with any chutney or tomato sauce or as side dish with Rice and Dal and enjoy.

Labels: Breakfast / Snacks ki Khasiyat, Breakfast items, cliantro, cuisine, Food, Indian Cuisine, Indian Food, Indian Recipes, kothimbir, Kothimbir vadi, Kothimbir Wadi, Maharastrian Recipe, recipe, wadi 0 comments | |

Shahi Tukda

Sonali Bhogle

Shahi Tukda bread pudding Indian sweet of fried bread slices soaked in hot milk with spices, including saffron and cardamom.

Ingredients:

• 6 slices Bread
• 2 Tbsp Ghee
• 1 cup Full Cream Milk
• 2-3 Tbsp chopped Pista, almonds
• 1/4 cup Sugar
• 1/4 cup Water
• 1 Cardamom powder
• Few strands of saffron

Method :
Cut bread slices diagonally to form 2 triangles. Keep the bread aside for about 2 hours, so that it becomes hard.

Now To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes and add powdered elachi into it.

Take a pan and set the milk to boil.Add chopped pistas and almonds pieces, 3-4 tsp sugar. Simmer it until it reduces to 1/4th quantity. Simultaneously, keep stirring occasionally so that it does not stick to the pan. Add few strands of saffron to the thickened milk.

Now Apply ghee on the sides of the bread and lightly fry/roast them until they turn golden brown on both sides or you can even deep fry bread slices in ghee or oil.

Arrange the fried bread on a plate. Pour the sugar syrup onto the bread and wait until it seeps down. Now, spread the milk mixture onto the bread and sprinkle some almonds, pista and saffron strands over it. Freeze it and serve when it is chill!

Labels: bengali sweets, Bread, Breakfast items, dessert dishes, Indian Cuisine, Indian Food, Indian Recipes, Maharastrian Recipe, recipes, shahi tukda, Sweet Dishes / Desserts Ki Khasiyat, Sweets 0 comments | |

Moong Dal Pakoda / Moong Bhajiya / Yellow Lentil Fritters

Sonali Bhogle

Moong Bhaji is a famous street snack in Mumbai. They are fried fritters made from yellow moong dal (petite yellow lentils ) which are slightly spicy in taste.

Watch how to make Moong dal Bhajiya on YouTube

Recipe with Photos

Ingredients :

1 cup Yellow Moong Dal (Split/ petite yellow lentils)
3-4 Green chilies or 1-2 teaspoon crushed green chillies
1 teaspoon cumin seeds
1 teaspoon coriander powder
4-5 Garlic cloves
7-8 Black pepper
¼ tsp Asafoetida Powder
Salt to taste
2-3 Boiled potatoes
Oil for deep frying

Method :

Soak Moong dal atleast for 3-4 hours. Drain.

Grind cumin seeds, garlic cloves, green chilies and black pepper. Add dal into the ground powder and grind dal without adding water.

Put ground dal mixture into mixing bowl.

Add coriander powder ,mashed potatoes and salt to taste. Mix well.

Add 1 tablespoon of hot oil and mix well.

Heat oil for deep frying. Keep flame on medium. Drop small balls of dal mixture to heated oil.

Deep fry till golden brown.

Serve hot with tamarind Chutney or Green Chutney or Tomato Sauce or Garlic Chutney.

Labels: Breakfast items, Food, Indian Cuisine, Indian Food, Indian Recipes, Moong Bhajiya, Moong Dal Pakoda, snacks items, tea snacks, Yellow Lentil FrittersBreakfast / Snacks ki Khasiyat 0 comments | |

Bhajani che Thalipeeth

Sonali Bhogle

Bhajani Thalipeeth is a popular snack from Maharashtra. Thalipeeth is served with home made butter or ghee or yogurt. Bhajani is a flour made of roasted grains and pulses like rice, chanda dal, wheat, urad dal ( black lentil) . It is flavoured with some roasted coriander seeds, black paper, cumin seeds and cloves.

Watch how to make Bhajani che Thalipeeth on Youtube

Recipe with Photos

Ingredients:

2 cup bhajani flour
2 finely chopped onion
2 tablespoon chopped coriander leaves
1 teaspoon sesame seeds
1 teaspoon poppy seeds
2 pinch of eating soda
1/4 teaspoon turmeric powder
2 teaspoon red chilly powder
Salt as per taste
water for kneading dough
oil for deep frying

Method:
Take chopped onions, coriander leaves , salt,red chilly powder,turmeric powder and soda in a bowl.Combine everything well. Now add bhajani flour.

Knead a soft dough with water and make equal balls. Do not knead the dough too much to maintain the crispness of thalipeeth.

Take a plastic sheet and grease it with oil or a wet muslin cloth. Place a dough ball on it and press with palm to roll out.

Mix sesame seeds and poppy seeds and spread 1/2 teaspoon of it on the rolled dough ball and roll out more to make a thin and round thalipith.

Make 5-7 holes on thalipith with your finger.

Heat the kadai and pour oil for deep frying.Once oil is hot put thalipith in kadai and fry from both side till crispy.

Serve thalipeeth with yogurt, homemade ghee or butter.

Labels: bhajani thalipeeth, bhajni, Breakfast / Snacks ki Khasiyat, Breakfast items, Food, Indian Cuisine, Indian Food, Indian Recipes, snacks items, tea snacks, thalipeeth 0 comments | |

Banana Chips / Kelyache Wafers

Sonali Bhogle

Ingredients :

Raw banana - 3 to 4
3 to 4 cups of water
Salt to taste
Oil for deep frying

Method :

Take one banana and peel it.

Take water in bowl and using slicer , slice the banana directly into the bowl of water. Do the same with remaining bananas.

Heat oil for deep frying in kadai. Remove some of banana slices from the bowl ,dry then with clean kitchen napkin.

When oil is medium hot,add slices to kadai and fry them on medium heat. Keep stirring using a slotted ladle.

Once the bubbling sound stops, drain from oil.Place the chips on kitchen paper towel to remove excess oil.Repeat until all slices have been fried.Set aside to cool. To store, place in an airtight container. If you like to have chips spicy, sprinkle some salt and pepper in the jar and shake well.

Labels: banana chips, Breakfast / Snacks ki Khasiyat, Breakfast items, chapati, Food, Indian Cuisine, Indian Food, Indian Recipes, kela wafers, Maharastrian Recipe, recipes, snacks items, tea snacks 0 comments | |

Chirote

Sonali Bhogle

Ingredients
1 cup = 250 ml
1 cup all purpose flour / maida
1/8 cup melted ghee/clarified butter (30 ml)
1/4 cup + 2 tbsp milk
1/2 cup powdered sugar
ghee/oil for deep frying

Rice flour paste
4 tbsp ghee
2 1/2 tbsp rice flour

Method :

In a mixing bowl, add maida, hot melted ghee and milk and knead the dough. Cover and leave the dough aside for 20 mins.
Divide the dough into 6 equal balls and roll each of them like a chapati/tortilla. The tortilla / chapati should be thin and almost of the same size.

Now make the rice flour paste, add melted ghee to the rice flour and make the paste.
Chirote has layered texture, for which we need to use 3 chapatis or tortillas at a time.
Take 1 chapati, spread the rice flour paste. Place the second chapati on top of it, again apply the paste and place the third one.
Now roll tightly from one side and paste the opposite end firmly with the rice flour paste.
Similarly do for the next 3 chapatis, you need to be really quick as the rice flour mixture would start thickening and you cannot heat it again as the rice flour will get cooked. You can make this mixture twice, if you think you will not be able to paste the chapatis quickly.Leave the rolls aside for a while, so that the melted ghee thickens and the chapatis would stay together firmly.Once the ghee thickens, cut the rolls into 1 inch pieces.
Now one way is to roll the pieces with the plain sides up and the second way would be to roll lightly with the swirled side up.
I prefer the second way as the chirotes look good using that method. All you need to do is place the swirl side up and gently roll the pieces, so that you can see the layers.In a kadai heat enough oil or ghee for deep frying, once the oil is hot reduce the heat to medium.Deep fry the chirotes until golden brown and drain on absorbent paper.Immediately sprinkle 3-4 pinch of powdered sugar on it. Since the chirota is still hot, it will absorb the sugar powder easily.

Labels: Breakfast items, Diwali, Diwali Faral, Diwali Recipes, Indian Cuisine, Indian Food, Indian Recipes, Maharastrian Recipe, recipes, snacks items, Spicy, tea snacks 4 comments | |

Besan Shev / Sev

Sonali Bhogle

Ingredients :

1 cup besan ( chickpea flour)
3 cup rice flour
1/2 stick butter melted
3 tbsp cumin coriander powder
Pinch of asafoetida
1 tbsp red chilli powder
Salt to taste
Water to knead dough
Oil to fry sev

Method :

Mix besan, rice flour, cumin coriander powder, asafoetida, red chilli powder and salt. Add melted butter to the mixture and mix well. Start adding water to form a dough. Consistency of the dough should be like chapati dough. Make sure the consistency is right. Heat oil for frying. Add dough to sev maker and start forming sev in the oil. Deep fry the sev on medium high heat until they turn crispy and golden brown. Let the sev come to room temperature before storing them.