Breakfast Menu: 1

Breakfast Menu :1

Chapati,Paruppu and Black eye bean with Mushroom:

 Chapati:

Ingredients:

200g atta,

100g ghee

Method:

Sift the atta and salt into a bowl and make a well in the center.Add about 170ml tepid water,enough to mix to form a soft,pilable dough.Turn the dough out onto a floured work surface and knead for 5 min.Place in an oiled bowl,cover and allow to rest for 30 min.

Put a tava or griddle,or a heavy-based frying pan over medium heat and leave it to heat up.Divide the dough into 8 eual portions.Working with one portion at a time and keeping the rest covered,on a lightly floured surface roll out each portion to form a circle.Keep the rolled chapatis covered with a damp cloth while you roll them and cook them.Remove the excess surface flour on the chapati prior to cooking by holding the chapati in the palms of your hands and gently slapping it from one hand to the other.If you leave the flour on it may burn.

Place each chapati on the tava,leave it for 7-10 seconds to brown,then turn it over to the brown on the other side.Depending on the hotness of the griddle,the second side should take about 15 seconds.Turn over the chapati again,and using a folded tea towel,apply gentle pressure to the chapati in serveral places to heat it and encourage it to puff up like a ballon.It it this puffing up process that gives the chapati its light texture.
Smear the hot chapati with a little of ghee.

Paruppu:

A dish that include lentils of some sort is a must as part of any indian meal.

Ingredients:

225g masor dhal(red lentils)

1 onion chopped

1 ripe tomatoe chopped

250 ml coconut milk

2 green chillies chopped

1/4 tsp groung turmeric

1/4 tsp ground cumin

1/4 tsp ground coriander

2 tsp oil

1 tsp cumin seeds

1/2 tsp black mustard seeds

1 onion ,very finely chopped

10 curry leaves

Method:

Put the lentils in a heavy-based saucepan with 500 ml water.Add the roughly choppecd onion,tomato,coconut milk,green chilli,turmeric,groung cumin and coriander, and bring to the boil.Simmer and cook ,strring occasionally,until the lentils are cooked to soft mush.This will take about 25 min.If all the water has evaporated before the lentils are cooked,add 125ml boiling water.

For the final seasoning,heat the oil in a small saucepan over low heat.Add cumin seeds and mustard seeds,cover and allow the seeds to pop.Add the finely chopped onion and curry leaves and fry over low heat until the onion is golden brown.Pour the seasoned with salt,to taste, and cook for another 5 min.

Black-eye Beans with Mushrooms:

Ingredients:

200g black-eye beans

400g ripe tomatoes

125 ml oil

1 teaspoon cumin seeds

1 small cinnamon stick

150g onion chopped

4 garlic gloves chopped

250g mushrooms sliced

2 tsp ground corriander

1 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp cayenne pepper

2 tsp chopped coriander leaves

Method:

Soak the black-eye bean overnight in cold water.Pressure cook and drain water and keep aside.
Heat the oil in a deep,heavy-based frying pan.Add the cumin seeds and cinnamon stick,let them sizzle for 10 sec ,then add the onion and garlic.Stir over medium heat until soft and starting to brown.Add the mushrooms and fry for 2-3 min.Add the tomato,ground coriander,cumin,turmeric and cayenne pepper.Cover and cook over low heat for 10 min.

Combine the black-eye beans with the tomato and mushroom miture and season with salt,to taste.Stir in the coriander leaves and simmer,uncovered,for 30 min.

I am sending this to veggie platter and indira’s breakfast event.