Entrees, Vegetarian

Classic Breakfast

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Classic Breakfast

Course: Entrees, VegitarianDifficulty: Medium
Servings

5

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

100

kcal

Ingredients

  • FOR PURI

  • 2 cups White Flour (maida)

  • ½ Cup Flour (Aata)

  • Oil for deep frying

  • (makes about 15 puris)

  • FOR AALOO KI BHUJYA

  • 1/2 lb Potatoes

  • ½ teaspoon Salt

  • ½ teaspoon Chili (Lal Mirch)-powder

  • ¼ teaspoon Turmeric (Haldi)-powder

  • ½ teaspoon Onion Seeds (Kalonji)

  • FOR CHOLAY

  • ½ cup Chanay (boiled)

  • ¼ teaspoon Salt

  • ¼ teaspoon Baking Soda

  • ¼ teaspoon Cumin Seeds (Zeera)-powder

  • ¼ teaspoon Red Chillies-crushed

  • 1/8 teaspoon Turmeric (Haldi)-powder

  • 1/8 teaspoon Garam Masala-powder

  • FOR HALVA

  • 2 tablespoon Samolina (Suji)

  • 2 tablespoon Ghee

  • 3 tablespoon Sugar

  • 3 Green Cardamom (Chhoti Ilaichi)-seeds

  • A pinch of Yellow Food Color(optional)

Directions

  • PURI
  • Mix maida and flour and make the dough with 1 cup of water using 2 tsp oil to help in making dough.
  • Make into small puris (pancake like) as flat as you can
  • Deep fry in hot oil till golden brown
  • AALOO KI BHUJYA
  • Cut the potatoes into small cubes.
  • Add spices, 1 cup of water and leave on low heat.
  • When potatoes are soft, remove and mash lightly
  • CHOLAY
  • In a pot put softened Chanay,
  • Add 1½ cup water and add spices.
  • Cook till very tender. Mix and mash slightly.
  • Contnue to cook till bubbles appear then remove from heat.
  • HALVA
  • Put the Suji, ghee and Ilaichi seeds in a pot.
  • Fry on very low heat (constantly stirring) until slightly brown
  • Meanwhile combine sugar and 1 cup of water to make syrup.
  • Add the color to the syrup before pouring it into the Suji if you opt..
  • Add this to the Suji and cook on low heat to desired consistency.
  • Serve with Achaar or Yogurt.

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