Tag Archives: breakfast

Bhurji or Spicy Scrambled Eggs


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Hello everyone, this Girish and today I would be your chef for the day ;)

This is a very simple dish to prepare and enjoy specially when it’s raining outside and you are lazed to cook anything complex. Same situation made me prepare this recipe. It’s been raining and raining in Pune since 2-3 days. A typical Sunday with such a climate is a concoction for an amazingly lazy weekend. It was my cooking day so I decided to prepare today’s breakfast and chose one of the simplest yet tastiest dishes to go. I am egg lover since childhood. Boiled eggs, sunny side up, half fries, scrambled eggs.. you name it, I love it. Not to forget the Spicy egg curry :D

This is a go win situation for any amateur cook. You cannot go wrong with this dish. So give it a try and enjoy those lazy days.

Ingredients

4 eggs beaten
1 onion medium sized finely chopped
1 tomato medium sized finely chopped
1 tablespoon deseeded finely chopped green chilies
½ teaspoon mustard seeds
½ turmeric powder
¾ teaspoon garam masala
2-3 cloves of finely chopped garlic
1 tablespoon vegetable oil
1 tablespoon coriander finely chopped for garnishing
Salt to taste

Procedure

  • Heat the oil in a pan and add mustard seeds, turmeric until mustard seeds crackle
  • Add finely chopped garlic and chilies, give it a stir. Tip in the onion and sauté well till onion is transparent
  • Add tomatoes, give a stir
  • Add garam masala, sauté till the tomatoes are soft or they break in
  • Add eggs and salt, keep stirring till the eggs are scrambled and mix well
  • Garnish with chopped coriander
  • Serve hot with rotis or bread

Tips

  • Add a little milk to the egg while beating to make it more soft
  • You can exclude the garam masala, if you do not like the extra spice
  • Can you also serve it on a tortilla or pita bread or buns

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Aloo Paratha

I know this is the 100th nth  time I am apologizing for being super absent on the blogging circle. The reason is the same, and I know I have to find out time, for blogospehere is my second home with all you lovely people as my family. I start by posting the most beloved recipe and solemnly swear that I atleast post 2 recipes a week and visit every one of you as much as possible. In case I fail to do so, feel free to kick my b@%%… oh well butt ;-)

Aloo paratha is one the dishes I cant get enough of. Its one of the favorite dishes of everyone I know and I am sure you will agree too. No one can resist this. I am quite surprised that I did not post this yet. How could I ????????? Well, better late than never. So here it is. An awesome dish from great Punjabi cuisine. My favorite Aloo da paratha…..Sending this to Only Kid’s Delight by Pari of Foodelicious.

Aloo Paratha


Ingredients –

For the filling –

Boiled potatoes – 3 large
Ginger – ½ inch
Garlic – 3-4 cloves
Green chilies – 2
Coriander springs – ¼ cup
Turmeric – ¼ teaspoon
Salt – according to taste
Cooking oil – to smear

For the outer dough –
Wheat flour – 2 cups
Salt – ¼ teaspoon
Oil – 2-3 teaspoons
Water – ¾ cup

Procedure –

  • Prepare the chapatti dough by mixing the dough ingredients. Keep aside.
  • Grind the ginger, garlic, green chilies and coriander springs together.
  • Peel the boiled potatoes and mash them. Mix the grounded ginger garlic paste. Add the salt, turmeric and mix well.
  • Heat a tava on a medium heat.
  • Divide the dough and the filling in equal parts.
  • Roll out the dough ball in to small disk and fill in the filling ball into it and enclose the dough disc around it. See to it that all the filling is covered with the dough disc.
  • Now gently flatten this stuffed ball with a rolling pin. Use dry flour when necessary. It should not be too thin.
  • Place the rolled parathas on the hot tava and smear some oil along the sides of the paratha. Cook from both the sides until its golden brown in color.
  • Serve with curds, pickle and with a blob of butter.

Tips –

You may also add ½ cup finely chopped onion in the filling batter.

Bread Upma

It’s one of my favorite breakfasts and snacks. I love bread, and this is a lovely dish. Not very spicy and with the mix of some tasty ingredients it does taste nice. You call it bread uppit, bread uppama, bread ka shira…it doesn’t matter. This is also my choice for lunch or dinner when am really bored and I want a change. And it surely works !!

So have a go at it and am sure you will (if not yet) become a fan of this yummy dish.

Sending this to the  JFI- Breakfast event hosted by Suma and thanks to Indira for starting this Jihva event and the CFK- Filling breakfast event hosted by Bhagyashri of Taste buds originally started by Sharmi of Neivedyam.

Ingredients –

Wheat bread packet – 1
Onion – 2 medium sized
Peanuts – ¼ cup
Green chilies (chopped) – 2 -3
Curry leaves – 5-6
Asafoetida – ½ teaspoon
Oil – 4 -5 teaspoons
Salt – to taste
Sugar – 1 teaspoon
Mustard seeds – 1 teaspoon
Turmeric powder – ½ teaspoon
Lemon juice – 1 ½ teaspoon
Corinader springs (chopped) – 2 tablespoons

Procedure –


  • Using your finger tips crumble the bread slices.
  • Heat oil in a kadhai, add the mustard seeds and let it splutter. Add turmeric powder, asafoetida, green chilies, curry leaves and chopped onions.
  • Add the peanuts after 2 mins of adding chopped onion. Sauté on medium flame till the onion becomes transparent and the peanuts become little brown in color.
  • Now add the crumbled bread, salt, sugar and lemon juice.
  • Mix well and cook for next 5 minutes on a medium flame.
  • Sprinkle chopped coriander and serve hot.

Tip –

You may add tomatoes instead of lemon juice.

Besan and Potato Chila

I started a busy weekday today. Lot of work to be done. Had no clue what to prepare for breakfast. Took a strategic timeout (IPL fever..what to do ;) ) Gave a push to my brain cells. I had besan in my kitchen. We generally prepare marathi style pancakes with besan and rice flour. So tried this combination using potato topping. Within minutes this tasty dish was ready. Had a great morning with tummy full.

So try this and hope you all like it.

Sending this entry to the Pancakes event by Priya and also to the JFI- Breakfast event hosted by Suma and thanks to Indira for starting this Jihva event.

Ingredients -

Besan / Chickpea Flour – ¾ cup
Ginger-garlic chili paste – ½ teaspoon
Asafoetida / Hing – a pinch
Fruit Salt / Soda bicarb – ½ teaspoon
Sugar – ¼ teaspoon
Salt – to taste
Oil – 2 -3 teaspoon

Topping –

Boiled Potato – 1 medium sized
Chaat masala – ¼ teaspoon
Chopped Coriander – 2 teaspoons

Procedure –

  • Combine the besan, ginger garlic and chili paste, sugar, salt and asafetida. Add enough water to make a thick batter. Add the fruit salt or soda bi – carb and mix gently.
  • Peel and mash the boiled potato. Add the chaat masala and chopped coriander and mix well.
  • Heat a non stick tava, pour a ladleful of batter and spread it evenly to make a thin pancake.
  • Sprinkle a little topping mixture and cook over a medium flame. Pour a little oil. Cook on both sides.
  • Serve hot with tomato ketchup.

Tips –

You may use moong dal flour instead of besan flour along with some rice flour also.
Try making different toppings of your choice using colorful veggies.


Batatyachi Bhaaji (Potato Veggie)

Batatyachi Bhajhi

Ohhh what can I say :D . I cannot resist potatoes and above that this recipe has always been my favorite and will be forever. This is generally prepared during the year, but a common ingredient during a typical Marathi wedding feast or festivals as an add-on to the great menu. It is usually consumed along with Puris (type of Indian bread) as breakfast or even lunch. Loved by all this becomes one of the most asked for recipes in all houses.

It’s a very easy and quick dish to prepare. Go for it!!

Ingredients-
Potatoes (boiled) – 4 medium sized
Oil- 3 tablespoons
Ginger (grated) – 1 teaspoon
Sugar – ½ teaspoon
Salt – to taste

For tempering –
Green chilies (chopped) – 3
Curry leaves- 6 -7
Mustard seeds (Mohari) – ½ teaspoon
Cumin seeds (Jeera) – ½ teaspoon
Asafoetida (Hing) – ½ teaspoon
Turmeric Powder (Haldi) – ½ teaspoon

Procedure –

  • Peel and cut the boiled potatoes in small pieces.
  • In a thick bottomed pan heat oil and add the mustard seeds, cumin seeds. Let it splutter. Now add the turmeric powder, asafoetida, curry leaves and green chilies.
  • Add the grated ginger just before add the cut boiled potatoes.
  • Now add the sugar and salt and mix well.
  • Sauté for 4-5 minutes.
  • Serve hot with chapattis, rotis, puris etc.

Tips –
When this veggie is leftover you can sandwich it between bread slices and grill it or toast it to make a nice masala toast. Yummy!! :)