Bread Samosa

A filling and heavy breakfast for a winter morning. I love making them for my family whenever we are together during winters.

Quantity: 8 Samosas

Ingredients:

8 slices of bread

4 boiled potatoes

2 tspn chopped cabbage

4 tspn grated carrot

4 tbspn green peas

1 tspn chopped ginger

1 tspn green chilly

2 tspn chopped corriander

Salt to taste

Oil

Recipe:

Mash the potatoes and mix the ingredients (except bread and oil). Dip a slice of bread in water, press with both hands to squeeze out the water. Place the mixture in the centre and wrap the bread around it. Heat oil in a pan and deep fry the samosas. Serve with sauce or green chutney.

Dal and rice mixed dosa (Pancakes)

These dosas are a very healthy breakfast options and my family loves them especially with green chutney.

Ingredients:

1 small cup Lentil (whole Masoor dal)

1/2 cup Urad dal

1/2 cup whole moong dal

1/2 cup bengal gram (chana dal)

1/2 cup arhar dal

1 cup rice

Salt to taste

1 pinch asofoetida

1 inch ginger

2 green chillies

Oil

Recipe:

Soak all dals and rice overnight. Drain out the water, mix them together and grind them into a fine paste. Add asofoetida, salt, chopped ginger and chopped green chillies. Heat a non stick pan, spread some oil on it and make medium sized and thin pancakes. Take it out when its cooked and crispy and serve with green chutney.

Moong dal kachori

A great brunch on a Sunday when the whole family is together.

Ingredients:

2 cups wheat flour

1 cup semolina (suji)

1 cup refined flour (maida)

1 cup milk

Oil for frying

For filling:

1 cup moong dal (split green gram)

4 tspn greeen corriander - finely chopped

1 tspn chopped ginger

1 tspn chopped green chilly

Salt to taste

1 tspn cumin powder

a pinch of asofoetida (hing)

Recipe:

Mix wheat flour, refined flour and semolina, add milk,water and a pinch of salt and knead the dough. Keep aside. Heat 1 spoon oil in a pressure cooker, add cumin powder and asofoetida and moong dal, puor some water and pressure cook for a while. Take it out once cooked, let it cool and grind it. Add rest of the spices to make a nice filling. Now make small balls from the dough, fill the mixture and make round, flat circles with a rolling pin. Heat oil in a pan and fry the kachoris. Serve hot with green chutney or aloo (potato) ki sabzi.

Green chutney (dip)

Here's the recipe to my favorite corriander chutney or dip. A perfect accompniment with corn patty, bread rolls or kebabs.

Ingredients:

100 gms fresh corriander

100 gms mint leaves

2 small onions

4-5 cloves

3-4 green chillies

1 inch ginger

1 lemon

Salt to taste

Recipe:

Take all the ingredients (except lemon) in a mixer jar and grind them well. Squeeze the lemon and mix it well. The dip is ready.

Corn Patty

After a lot of thinking over what should be my first recipe I though that since breakfast is the first and most important meal of the day, I should start with the same. So here's my quick recipe for corn patty or tikki as we call it in Hindi.

Ingredients:

250 gms boiled potatoes

100 gms grated cottage cheese

50 gms sweeet corn

1 tspn finely chopped greeen cilly

1 tspn finely chopped ginger

Salt to taste

Oil for frying

Recipe:

Peel and mash the potatoes, add all the ingredients, mix well and make round patties. Heat oil in a pan and fry the patties till they turn golden. Serve hot with green chutney (recipe for that will follow).