Indian breakfast. The first recipe

Featured Image / Image Source: Pexels (Chan Walrus)

Featured Image / Image Source: Pexels (Chan Walrus)

If you want an original recipe for breakfast, then you can try this Indian version.

materials used

– 1 cup oatmeal
– 1 handful of green beans
– 2 large cauliflower florets
– 1 small zucchini
– 1 half carrot
– 1 half onion
– 1 green chili
– 1 teaspoon freshly grated ginger
– 1/2 teaspoon of mustard seeds
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon of turmeric
– 1 teaspoon coriander powder (Dhania powder)
– 1 teaspoon Garam Masala
– 1 + 1/2 cup of water
– 2 tablespoons of oil
– 1/2 teaspoon of salt
– 1 handful of green parsley
– a little lemon juice

How is it prepared

Fry the oatmeal in the pan, stirring constantly for 4-5 minutes. Put them aside on the tray and let them cool (this step is optional, but I found that if the flakes are prepared this way in advance, the taste is good), writes Clean the vegetables and chop them finely. Prepare the ingredients almost.

Heat oil in a pan and when hot, throw in mustard and cumin seeds. When they start to crackle, add chilli + ginger well. After a few seconds, add the onion well. Cook for 4 minutes until the onion becomes translucent.

Add vegetables: cauliflower cut into small florets + beans cut into 1 cm pieces + finely chopped carrots + diced zucchini. Sprinkle salt + turmeric + coriander powder. Cook for 1 minute to coat the vegetables and spices.

Then pour water, wait for it to start smelling. Turn the heat to low, cover with a lid and let it simmer for about 10-15 minutes, until the carrots and beans are fully cooked. Then pour the oatmeal. Mix, sprinkle the remaining salt + Garam Masala + on top. When you serve, sprinkle it with lemon juice.

Also read:

Tomato meatballs with feta, a Greek dish full of flavor. Santorini recipe

materials used

400 grams of tomatoes (fresh and sweet)
1 half red onion (about 50 gr)
10 large basil leaves
10 large mint leaves
1 teaspoon grated dry oregano
50 g of feta
60 gr white flour
1/2 teaspoon powder
oil for frying
salt, black pepper

Ricotta and feta cream

150 grams of ricotta
50 g of feta
1 tablespoon extra virgin olive oil
3 tablespoons of water

Onion and mint salad

1 half red onion
10 large mint leaves
2 tablespoons of lemon juice
1 tablespoon olive oil

How is it prepared

First prepare the cream by mixing all the ingredients to make it fragrant. The result will be a smooth and healthy cream. Store in the refrigerator until needed.

Cut the onion into small pieces. Sprinkle it with a little salt, and gently use your fingers to cool it down. Leave for 5 minutes. Add lemon juice and leave for another 10 minutes. Add mint and chopped olive oil before serving, writes

Cut the tomatoes into cubes and put them in a bowl. Add diced onion, chopped greens, crumbled feta on top. Mix well. Add the flour mixed with flour, 1/2 teaspoon salt and black pepper. Mix everything until the dough is perfect. Because the tomato leaves the juice, the result will be something shiny that sits on the spoon.

Heat 1 inch of oil in a large pot. Check that the oil is hot. Then turn the heat to medium under the pan. Take a generous spoonful of meatball dough. Gently break between your palms, giving it the shape of a flat cake.

Put patties in hot oil, without pushing them. Fry for 2.5 minutes per side. Don’t move them while frying so they don’t lose their shape until they get stringy. They are weak. After they cut the gold strips, turn them over. Drain the meatballs, as they are done, on paper towels to absorb excess oil. This will make 10 pancakes. They will have a crispy crust, but a creamy interior, from the tomatoes and melted feta.

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