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03-22-2010, 04:20 AM
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North Indian Breakfast recipes {almost all}

Aloo Paratha


Aloo Paratha
chapati atta - 200 gms
jeera - 1 tsp
chilli powder

- 2 tsp
turmeric powder - 1/2 tsp
yoghurt (dahi) - 3 - 4 tbsp
cooking oil - 2 tbsp
potato - 2 - 3 medium sized
salt to taste
Boil 2 - 3 medium sized potato, remove skin and mash it.
In one bowl take 200 gms chapati atta. Add jeera, chilli powder, turmeric powder and salt.
Mix it well.
Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil. Add little water to
make a soft dough. Keep a side for about 15 to 20 minutes.
Make frying pan (tava) hot on medium heat.
Take small ball from dough and roll it for a while. Then just apply a little oil by four fingers
and fold it into half. Again apply little oil and fold it. It will get triangular shape.
Roll it in triangular way.
Place it on hot tava. When it gets little brown, apply oil or ghee . Turn it and again apply oil
or ghee on other side. Keep turning simultaneously until it gets golden brown.

Cabbage Paratha


Cabbage Paratha
1/4 cabbage
3-4 cups wheat flour, any garam masala 1 tsp.
green chillies
Shred the cabbage (with sharp knife,) finely.
Put it in a large bowl, sprinkle some salt over it and keep aside.
Chop chillies and coriander very fine and add to cabbage.
Put garam masala, wheat flour, add little water and knead well. (Try to use less water, as
cabbage will leave some juice.) you can add more flour if necessary.
Heat tava, roll out paratha of kneaded flour, use ghee for roasting. Roast well.
Eat with pickle, dahi or lasanachi (garlic) chutney.

Coconut Puri


For Dough:
2 cups maida (all-purpose) flour
1 cup wheat flour
2 tbsp oil
1/2 tsp salt
for filling:
1 cup finely grated coconut
1/2 cup gram flour
2 tbsp oil
Mix maida, wheat flour, salt, oil with enough water to make a firm dough.
Heat oil in a pan, season with mustard seeds and asafoetida. When mustard splutters,
add green chilies, ginger, curry leaves and fry for few minutes.
Then add coconut, gram flour and fry till roasted. Allow it to cool.
Also add salt, chili powder, little water and mix well. Make into small balls.
Make larger balls of the dough, fill them with the coconut gram flour balls, flatten them and
gently roll them out into small puris. (Be careful that the filling does not come out).
Deep fry in hot oil till puffed, golden and serve hot with any chutney.
8-10 sprigs curry leaves
cut into fine pieces
8 green chilies, chopped
1 cm ginger, finely chopped
1/2 tsp chili powder
1/4 tsp mustard seeds
1/4 tsp salt
a pinch of asafoetida

Dhokla (Khaman)


1 cup gram flour
1 cup water
1 1/2 tsp sugar
1/2 tsp citric acid
1 tsp soda bicarb
2 green chillies
1/2" piece ginger grated
2-3 drops yellow colouring
salt to taste
Warm the water. Take flour in a large bowl. Place sugar and citric acid in a cup. Place
soda bicarb in another cup. Pour a little of the water over each. Pour remaining water in
gram flour, add chilli and ginger. Mix well with palm till smooth.
Place the pressure cooker [IMG] [REDACTED] [/IMG]

on gas with 1 litre water and stand.
Grease a round cooker or cake tin and place in the cooker. Allow to heat. Add sugar
solution and colour to better.
Mix well till light and fluffy. Add soda solution and mix well. Pour into prepared tin before
the foam goes down. Do not touch spoon now. Cover tin with a perforated lid and close
Cook without whistle for 13-14 minutes. Remove tin and allow it to cool. Cut in cubes and
remove with spatula. Heat oil in a small pan.
Add mustard seed , allow to splutter. Pour over dhokla cubes. Sprinkle coconuts and
coriander . Transfer to serving dish. Serve hot or cold with green chutney.
For Seasoning:
1/2 cup coconut grated
1/4 cup coriander chopped
1/2 tsp mustard seeds.
1 tbsp oil .

Egg Vermicelli


2 boiled eggs
500g vermicelli
3 onions, chopped
1 tsp mustard seeds
40g bengal gram
1 sprig curry leaves
4 tbsp ghee or butter
Mix coriander seeds, cumin seeds, red chilies, cinnamon, cardamoms and grind to a fine
Heat ghee in a pan, roast the vermicelli until golden color and keep aside.
In the remaining ghee, add mustard seeds, bengal gram, curry leaves, salt, ground
powder and fry for few minutes.
Add 1 cup of water, vermicelli and cook until the vermicelli is tender.
Cut the eggs into four pieces and add to the vermicelli mixture.
Mix well and serve with tomato chutney
1 tsp coriander seeds
1/2 tsp cumin seeds
2 red chilies
2 small cinnamon sticks
3-4 cardamoms
salt to taste.

Layered Roti


2/1/2 cups wheat flour
thin buttermilk or water.
Knead soft dough with above ingredients.
Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over
with fingers.
Fold into half. Press greasy fingers onto it. Fold again to quarter. Press with fingers.
Roll in dry flour. Now roll out again to a triangle about the size of a roti.
Heat griddle (tawa) and place roti on it. Turn to roast other said.
Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired

Masala Dosa


1 cup plain rice.
1 cup parboiled rice.
1/4 cup white urad dal .
1/2 tsp. methi (fenugreek) seeds
For masala:
2 large onions in vertical slices 2 large potatoes boiled and peeled 4-5 green chillies 1
tbsp. Chopped coriander 8-10 cashews halved 1/2 tsp. Each urad dal, cumin & mustard
seeds 2 tbsp. Oil 1/4 tsp. Turmeric salt to taste
Wash the rice and dal together. Add plenty of water and methi seeds. Allow to soak for 7-
8 hours or overnight. Re wash the rice by draining the water 2-3 times. Grind to a paste.
Rawa-like grains should be felt in
Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat
the curds well. Add to the batter, add more water if required. The consistency of the batter
should be enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread
.with the back of the spoon to a thin round. Pour a tsp. Of ghee or oil over it. Spread
chutney spread over dosa.
Place a tbsp. Masala in the centre. Fold into triangle to cover masala. Remove with spatula
when crisp. Serve hot with chutney and/or sambar. Chop potatoes coarsely. Chop green
chillies. Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt,
otatoes, coriander. Mix well.
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee
or oil as preferred
water for grinding.

Minty Corn and Vegetable Paratha


For stuffing:
1 big potato, boiled & roughly mashed
1/2 cup cabbage, finely chopped
1 cup fresh corn
2 tsps lemon juice
2 tsps oil
1/2 tsp. sugar
1/3 tsp. garam masala powder
3/4 tsps green chili paste
2 tsp. coriander [IMG] [REDACTED] [/IMG]

leaves, chopped
1/2 tsp. cumin seeds
1/2 to 3/4 tsp. salt
Sprinkle 2 pinches of salt over cabbage and leave for 10-12 minutes. Squeeze the water
from the cabbage with hands and keep aside. Boil the corn till tender and crush coarsely.
Heat the oil in a pan and add cumin seeds. When they splutter, add cabbage, coarsely
mashed & boiled potatoes, crushed corn, lemon juice, sugar, coriander leaves, green
chili, garam masala and salt. Mix well and remove from fire, keep aside.
Make paste of the above ingredients meant for the sauce in a mixer by adding water, as
Mix the flours, mint sauce, ghee; make soft dough for chapattis with water and keep aside
for 1/2 an hour. Make very thin rounds and cook on griddle applying oil on both sides, till
little brown spots appear on the surface.
Put about 2 tsp of the stuffing in the center of the parathas. Fold just like dosa and press
well. Cook again applying oil, as required.
Serve hot at breakfast with sauce or curd. These parathas can be carried along journeys
and picnics.
1 cup all-purpose flour (maida)
1 cup whole meal flour
2 tsps melted ghee
oil for cooking
For mint sauce:
1/2 cup mint leaves
3 springs of curry leaves
3/4 tsp. lemon juice
2 green chilies
salt to taste.

Omelette Paratha


For the filling:
4 eggs
1 tsp water
1/2 cup finely chopped onion
1 tsp finely chopped green chili
3 tsp finely chopped coriander
1 tsp salt
2 tsp oil
For the filling, beat eggs with water. Add chopped onion, green chili, coriander leaves and
salt. Stir well.
Heat oil in a pan and pour the egg mixture into it. Make an omelette. Chop into very bits
and cool.
For the parathas, sift wheat flour and salt. Rub oil into flour with your fingers. Gradually
add water and make stiff dough. Cover with a damp cloth and set aside for 30 minutes.
Divide dough and stuffing into 4 equal parts. Make balls from the dough and roll into
Place a portion of the filling in the centre. Gather the edges of the chappaties from all
sides so as to cover the egg mixture. Press to seal.
On a floured board, roll out each ball into a slightly thick paratha. Shallow fry with oil until
light brown.
For the dough:
2 cups wheat flour
1 tsp salt
1 tsp oil
water to knead
oil for shallow frying.

Peas Puri


2 cups wheat flour
1 tbsp ghee
or butter
salt to taste
a pinch of baking powder
1 cup peas
1" piece ginger
2 green chilies, chopped
1 tsp aniseed roasted
a pinch of asafoetida
oil for frying
peas puri
Grind peas, ginger and chilies to a smooth paste. Powder the aniseeds and add to this
Heat oil in a pan, add asafoetida. When this gives an aroma, immediately add the peas
paste and fry till the paste becomes quite dry and leaves the sides of the pan. Add salt as
required, stir well and remove.
Add a little water and ghee to the flour and knead to make a soft dough. Make small balls
of the dough, flatten with a rolling pin.
Place a portion of the pea paste in the middle, enfold the filling, and pinch off the excess
dough. Then roll out the puris.
Deep fry in oil on both sides until fluffy and golden brown.

Pizza Omelette


1/2 cup grated potatoes
5 eggs
1/4 cup finely chopped capsicum
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 cup chopped mushrooms
a handful of sliced black or green olives
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
2 green chillies, finely chopped
4 tsp. olive oil
salt & pepper to taste
Heat the oil in a deep pan, add the grated potatoes and fry till nice and crispy. You can
also use frozen hashed browns instead.
Meanwhile, beat the eggs until fluffy. Add the onions, capsicum (bell peppers), tomatoes,
olives, mushrooms, salt, green chilies and mix well.
When the potatoes are done, remove from flame and add the egg mixture.
Preheat the oven to 200 degrees and place the pan on the top rack and let it bake for 15
minutes. When the egg is almost set, sprinkle the cheeses and cook till the cheese has
melted. You can also cook on the stove top, but make sure it is in low flame, and cook with
a lid on.
Sprinkle some pepper, cut into wedges and serve hot along with orange .

Puffed Rice Upma


puffed rice 1/2 kg
green chillies
roasted bengal gram 1/4 cup
curry leaves
oil 4tsp
onion 1
Soak puffed rice in water after they become tender remove them from water .grind
roasted bengal gram and chillies with salt
Add that powder to puffed rice .cut onion into small pieces length wise .heat oil and add
mustard seeds and urad dhal
Add curry leaves after they cook add some turmeric .add onions after they turned into
reddish color add puffed rice
Mix it and cover the pan after 5 minutes upma is ready .

Rawa Dosa


sooji / rawa - 1 cup
green chillies - 5
(increase or decrease the
quantity depending on your spice level)
jeera - half a tsp (optional)
onions - 2 medium
cilantro - a small bunch
curry leaves - a few
coconut grating - about two tbsp.
salt to taste.
Fry rawa like you would for upma. (I fry rawa in big quantities and store for ready use. In
fact, this prevents the rawa from getting spoilt/worms too.) allow it to cool a bit.
Finely chop onions, green chillies & cilantro ( coriander leaves) and add it to the rawa.
Add salt, jeera, curry leaves and required amount of water for dosa consistency & mix
really well. After a few minutes you will notice that the batter absorbs water and becomes
thicker. Add little more water and mix well till you get the right consistency. When the
consistency is okay, start making dosas.
Grease the griddle / tawa well. Add oil droplets to the dosa to cook it well on both sides.
When the dosa starts browning faintly in patches, you know it's done. Smear a little ghee on the dosa(sometimes it's okay to forget the calorie-count!).

Rumali Roti


1 1/2 cups wheat flour
50 gms. plain flour
1 tsp. salt
2 tbsp. melted ghee or butter
Sift flours, salt together. Rub in ghee till flour is crumbly. Add water, knead into soft, liable
Cover and keep aside for 45 minutes. Knead again till smooth, divide into six parts. Shape
into rounds.
Roll as thin as possible using dry flour for dusting. Place one on back of palm. With
circular movement in one direction, flip and rotate roti.
This procedure will make the roti very thin. Invert deep tawa or heavy cast iron pan, and
heat over gas.
When hot, spread roti over inverted griddle and allow to cook. Tiny black spots will appear
on it when done.
This roti cooks very fast. Approx. 45- 50 seconds each. Fold like a handkerchief (roomal)
before serving.

Soya Dahi Bara


500 gms whole soya beans
60 gms urad dal

(black gram)
1/2 cup curd (yogurt)
4-5 green chilies
few coriander

leaves, chopped
salt to taste
1 tsp. cumin seeds
soya refined oil for deep frying
Soak soyabeans and urad dal overnight. Drain water and grind mixture into a coarse
Add finely chopped green chilies and coriander leaves. Add salt to the mixture and mix
well. Make flat baras and deep fry in soya oil till the baras turn golden brown.
Beat the curd into a smooth paste. Add salt to taste. Roast cumin seeds and powder them
coarsely. Soak the baras in this curd. Garnish with cumin seeds powder. Served chilled.



250g all-purpose flour (maida)
4 bananas , mashed
1 egg
75g sugar
2g cardamom powder
1/4 tsp baking powder
1 1/2 glass milk
50g oil
Beat the egg well and to this, add sugar, milk and mashed bananas. These ingredients
can also be mixed in a blender.
To the all-purpose flour, add the above banana mixture and mix well to form dosa batter.
Now add cardamom powder and baking powder to the batter and mix well.
Heat a flat pan and make thin dosas. Fry on both sides until golden brown in color with
little oil.
Serve hot with any juice.

I will come again with new recipes if responses are good.
If you like my post don't forget to thank me.

is injurious to health.

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Last edited by kirtikanth; 03-22-2010 at 04:40 AM.


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