Take a bowl, smash boiled potatoes and add finely chopped onions, ginger paste, coriender leaves, mint leaves, chopped green chillies, salt, black pepper powder, cumin seeds powder, turmeric powder, carom seeds and mix well.
Further, add dry mango powder and red chilli powder. Mix well.
Take a bowl and add gram flour, 2 tbsp rice flour for crispiness, add coriender leaves, mint leaves, chopped green chillies, carom seeds, ginger paste, turmeric powder, salt, black pepper powder, dry mango powder and mix well
Add water as per thick consistency, add a pinch of baking powder and mix well.
Apply green chutney on bread slice and apply red chutney on the other bread slice, apply potatoes masala and just place one bread slice on the other like sandwich and cut diagonally into half
Dip into gram flour mixture and leave in oil for deep frying with full flame for 1 minute, turn upside down after 1 minute on each side, repeat the process of turning upside down after every 1/2 minute for 3 minute on medium flame.
Seviyan which are also known as Vermicelli, are used to make many Indian dishes, mainly breakfast recipes. Namkeen Seviyan or Tangy Vermicelli recipe is a breakfast recipe which can also be made as a quick snack.
This recipe has no sugar or chilly and made in spices that balance the taste and enhance the recipe. Checkout our another Popular Indian Breakfast
Popular Indian Breakfast recipe which is also simple and quick to make on a busy weekday or a lazy weekend. Poori Bhaji or sabzi as it is also known as, is an easy indian breakfast prepared by deep frying poori’s in oil and serving it hot with the Aloo or Potato Sabzi.
In this breakfast recipe, we will prepare the poori’s using Wheat flour instead of Maida or all purpose flour. The potato sabzi prepared by tempering indian spices and then the chopped potatoes are cooked in it. Checkout our yummy Easy Ice Cream recipe
Ingredients for Poori Bhaji Easy Indian Breakfast:
Wheat Flour-500 gm
Milk cream-4 tbsp (optional)
Salt as per taste
Oil- 5 1/2 tbsp
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Turmeric powder-1/2 tsp
Coriander leaves a few
Method for this Recipe:
Wash potatoes and boil until soft, peel the skin off and make small pieces.
For Poori’s: Add wheat flour into a big bowl, add milk cream, add salt, add 1-1/2 tbsp oil, add water and make dough and keep aside.
For Sabzi: Heat a pan, add 3 tbsp oil, add mustard seeds, add cumin seeds, add curry leaves, add chopped green chillies, add chopped onions, add salt, add turmeric powder, add 1 tbsp oil, add boiled potatoes, add mint leaves, add coriender leaves and mix well and close the lid and cook for 2 minutes on medium flame.
Take some dough, give flat round shape with the help of roll pin.
Heat a pan, add oil for frying, add poori and fry. Poori Bhaji is ready.
Idli is a popular breakfast recipe in India often served with chutney and served across all the restaurant’s as a breakfast and sometimes as a snack. Today, we will prepare Idli recipe without using soda which is as tasty and yummy as the one served in hotel or restaurant’s. Also, we will prepare the lip smacking green chutney along with the Idli recipe.
Watch the Idli recipe made without using Soda: Idli Recipe
To prepare Idli, rice is first soaked in water and then grinded to get the batter. Later we need to steam cook the batter in a vessel to make Idli’s. The chutney has coconut and green chillies along with other spices to get the perfect taste and goes well with the steaming hot Idli’s. This Idli recipe is prepared without using soda. Checkout the popular -> Mangalore Banana Buns
Firstly, we will prepare the Idli’s as per the below method and then we will proceed with preparing the chutney.
Ingredients for Idli Batter:
Dosa Rice Rawa 500gm (Rice is washed and then drained for 30 min in a strainer and dried in open air and grinded a little for about 10 sec to obtain a thick powder)
Urad dal 100 gm soaked in water for 6-8 hrs
Cooked Rice 1 and 1/2 cup
Poha 1 cup soaked in water
Grated coconut 1
Method for Idli:
Firstly, In a mixer jar
Add grated coconut and cooked rice
Also add urad dal and poha
Add lukewarm water for fluffiness(No soda is used)
Secondly, Grind it to a very thin paste
Take the grinded paste in a vessel
Add rice rawa
Now Add lukewarm water
Mix it thorughly
Keep the vessel aside in a warm place for 10-12 hrs
Chana or Chickpea is a pulse from a legume plant. Various cuisines have lots of dishes around chickpea. Similarly Indian cuisine offers main course as well as snacks and breakfast dishes made using chana as it is popular in India. In this recipe, we will prepare a breakfast dish using Chana or Chickpea called Usali or Usal, its a tangy and spicy Nashta recipe.
In this Nashta recipe, firstly, we pressure cook chana and later we cook it in spices like mustard, curry leaves to enhance the flavour along with other spices to make Chana Usali. Checkout my Tasty Banana Breakfast Recipe, you will love it.
Onion 2 large chopped
Chickpea 1/4 kg Soaked in water for 8 hours
a piece of ginger
1 lemon juice
Salt 1/2 tbsp
Coriander leaves a few
Green chilly 8
Curry Leaves a few
Water 1/4 ltr
Oil 4 tbsp
Mustard Seeds 1/4 tsp
Turmeric Powder a pinch
Firstly, Take the soaked chickpea and add to cooker vessel
Add salt and 1/4 ltr water cook until 6 whistles
If water still is not dried then you can dry it by cooking a little more with the lid open
Secondly, Heat a pan and add oil and add mustard seeds
Now add curry leaves
Add chopped green chilly and stir a little
Later add chopped onion
Roast it further until onion changes to golden brown on full flame
Add Turmeric powder, ginger paste and coriander leaves, add salt if required as per taste
Similarly, add chickpea to the pan on full flame and stir well for 1 min
Close the lid on medium flame allow it to cook for 5 min
Take off stove
Finally, Add 1 lemon juice to the pan and mix it well
Serve Hot. Tangy, Spicy flavorful healthy breakfast recipe is ready.