#2 DELICIOUS BREAK-FAST

The right breakfast foods can help you concentrate, give you strength – even help you maintain a healthy weight.

1. KACHORI STUFFED  WITH CHANNA DAL

Ingredients-

• Channa dal-150 gm
• Maida-2 bowl
• Salt as per taste
• Chat masala powder-2 tsp
• Garlic paste-2 tsp
• Kala jeera-1/4 tsp
• Roasted cumin dry red chili powder-2 tsp
• Refine oil

Method-

For stuffing

• Boil channa dal with a little water in pressure cooked for 6 to 8 whistles, add cool it.Grind it and mix all the above mentioned ingredients except maida. Fry the stuffing in little oil and keep aside.

For making kachori

• Take maide in a bowl and mix well with salt, refined oil (1 tsp) to make stiff dough. Make small balls of that dough. Then stuff the masala between the balls, roll and shape in small puri. Deep fry it with refined oil.
• Serve with sauce or chutney.

2. HEALTHY PAV BHAJI

Ingredients-

• Kashmiri chilies-2
• Garlic-6 cloves
• Onion-1
• Capsicum-1/2
• Tomato-2
• Bottle ground (lauki)-2
• Cabbage-2 inch piece
• Pav bhaji masala-1 tbsp
• Law fat butter-2 tbsp
• Lemon juice-2 tbsp (for garnish)

Method-

• Grind kashmiri chilies and garlic in a paste. Now take a pan. add low fat butter, the red paste, finely chopped onions and saute. Add chopped capsicum and saute till they go soft, add finely chopped tomatoes and saute on a low flame without covering the pan. Mean while,pressure cook bottle ground and cabbage pieces for 1 whistle  and cool, then puree them. Add this puree to the prepared mixture and add pav bhaji masala. Add salt, cook on slow flame for 10 minutes, Squeeze lemon juice on top. Serve hot with pav. 

3. CHHOLE  BHATHURE

Ingredients-(for the chhole)

• Kabuli channa (chick peas)-250 gm
• Yellow moong dal-25 gm
• 1 tea bag
• Onions-3
• Tomatoes-4
• Ginger-garlic-green chili paste-1 tsp
• Oil-6 tsp
• Afew cloves,dalchini,bay leaves
• 1 pinch soda bicarb
• Garam masala powder-3/4 tsp
• Dry mango powder-3/4 tsp
• Jeera powder-3/4 tsp
• Dhania powder-3/4 tsp
• Red chili powder-3/4 tsp
• Anardana powder-3/4 tsp
• Salt to taste

Method-

• Soak channa overnight. Put channa, yellow moong dal, water, salt, clove, dalchini, bay leaves soda and tea bag in a pressure cooker. Boil till channa are soft (approx, 8 whistles). Remove tea bag. Make a paste of onions & tomatoes separately in mixer. In a kadai. Heat oil, put jeera and the thick onion paste. Roast till onions are golden brown.Add ginger-garlic-green chilies paste.Roast for 1 minutes Add tomato paste. Roast till oil separates. Put salt, garam masala, dry mango powder, jeera powder, dhania powder,red chili powder and anardana powder. Mix well, Add the boiled channa to this mixture and mix well. Cook for 5 minutes on low flame. Add water if required. Garnish with onion rings and green chilies.

Ingredients-(for the bhathure)

• Maida-250 gm
• Salt to taste
• Sugar-1/2 tsp
• Baking powder-1/4 tsp
• Soda bicarb-1 pinch
• 3 tsp each of curd and milk
• Oil for frying

Method-

• Mix every thing except the oil prepare the dough with water. Keep for 4 to 5 hours by covering with dammp cloth. Heat oil in kadhai. Roll the dough balls to make small puries. Deep fry. Serve hot with chhole.

4. PAKVAN  WITH TADKA DAL

Ingredients-

• Moong dal-2 cups
• Maida-1 cup
• Soojee-1/2 cup
• Refined oil-1/2 cup
• Salt, Ajwain to taste
• Oil for deep frying

For the Tadka-

• Coriander powder,red chilies powder,hing, turmeric and ghee as per requrement 

Method of pakvan-

• Soak the soojee for 10-15 minutes before mixing.Mix the maida,salt, ajwain,soojee and half cup oil together.
• Knead the mixture in a hard ball and keep it for half an hour to settle.
• Make pakvans (crisp puris) and them aside.

For the Tadka dal-

• Soak the dal for one hour and after washing it. Boil it to a semi liquid state with salt and turmeric powder and put it into a bowl.
• Sprinkle coriander powder and red chili powder
• Heat the ghee and add hing to it, pour this over the dal and garnish with chopped onion and coriander leaves.
• Serve hot with pakvans.

5.WHEAT  DALLA UPMA

Ingredients-

• Wheat dalia (small)-1 cup
• Onion (medium size,sliced)-1/4 cup
• Carrot (peeled and juliennd)-1/4 cup
• Fresh beans(chopped)-4 tbsp
• Cabbage(finely sliced)-3/4th cup
• Capsicum red.green,yellow (chopped)-3/4th cup
• Cauliflower (only florets)-3/4th cup
• Green peas-4 tbsp
• Tomatoes(red and hard)(deseeded and chopped)-1/4 cup
• Water-1/4 cup
• Peanuts-3 tbsp
• Olive oil-2 tbsp
• Mustard seeds-1 tsp
• Green chili (chopped)-2 to 3
• Curry leaves-10 to 12
• Coriander leaves (chopped)-3 tbsp
• Lemon juice to taste
• Sambar powder-2 to 3 tbsp
• Salt to taste

Method-

• Clean wash and soak dalia for 1 hour. Drain the water from the dalia and let it be in the sieve for 1/2 an hour so that the water drains out completely. Clean and wash the vegetables and cut them as mentioned above.Now in a pan boil the carrots,french beans, peas and cauliflower with water and salt. When there is little water left add cabbage and boil it with them till water dries up completely and vegetables are crunchy. Dry roast peanuts in a pan or micro high and slice it with a nut slicer. Now heat oil  in a pan. Add musted seeds when they crackle add green chili. curry leaves and onion. Stir fry briefly. Now add the boiled veggies and capsicum. Stir fry it for 2 minutes. Now add the soaked dalia to it. Now stir it continuously for 7 -8 minutes or till you can see that the soaked dalia which was in white colour has changed into golden colour (the golden colour of wheat). Now add samber powder and lemon juice and stir fry it for another 3 -4 minutes. Serve hot garnished with sliced onions, tomatoes and coriander leaves.

6. RAGI  IDLI

Ingredients-

• 1 cup  finger millet (ragi) flour 1/2 cup split skinless black gram (dhuli urad dal)  soaked for 5 hours and drained
• Idli rawa (soaked)-1 cup
• Oil for greasing-1 tbsp
• Mustard seeds-1 tsp
• Curry leaves-10 to 12
• Green chilies (finely chopped)-1 tsp
• Salt to taste
• A pinch baking soda

Method-

• Grind black gram with a little water into a smooth paste.
• Drain idli rawa and place in a bowl. Add black gram paste and mix well.
• Add millet flour and mix well. Cover the bowl and keep it in a warm place to ferment for 8 hours
• Heat oil in a non-stick pan. Add mustard seeds and curry leaves and saute for 1 minutes. Add green chilies and saute for half a minute. Add this tempering to the fermented batter along with salt and baking soda and mix well.
• Heat sufficient water in a steamer.Grease idli moulds with some oil
• pour a ladleful of batter in each mould, place them in a steamer. Cover and steam for 12 to 13 minutes
• Remove idlies from the moulds and serve hot with your choice of chutney.

7.COUSCOUS WITH VEGETABLE AND SWEET BASIL

Ingredients-

• Couscous-100 gm
• Red bell pepper (cubed)-40 gm
• Green bell pepper(cubed)-40 gm
• Green zucchini (cubed)-40 gm
• Green asparagus (chopped)-40 stems
• Extra Virgin olive oil-2 tbsp
• Fresh Basil-2 springs
• Salt to taste

Method-

• In a pot, heat oil and saute all the vegetable until soft. Add couscous, water (just enough to cover the grains completely) and seasoning. Cover the pot with a lid and cook for two to four minutes on medium heat. Finish the dish torn basil leaves and serve hot.

8. MOONG TOAST

Ingredients-

• Green moong-250 gm
• Onion(large)-1
• Garlic cloves-8 to 10
• Ginger-1 inch+
• Chilies as per taste-5 to 5
• Curry leaves-10 to 12
• A handful of coriander leaves-
• Salt to taste
• Oil to fry
• Slices of bread-6 to 7

Method-

• Soak moong  in water at least 6 hours. Chop onion, garlic, ginger,chilies,coriander leaves, curry leaves roughly. Grind moong and chopped ingredients with some water (Do not make a fine paste). Add salt as per taste. Check that the consistency of the mixture should be medium (Neither thick nor thin)
• Heat some oil in the pan. Dip bread slice in the mixture so that both sides are covered with the mixture. Shallow fry the slice till both. Repeat with the other slices of bread.
• Cut the toasts into triangles. Serve the moong toasts in a platter with tomato ketchup.