Indian breakfast. original recipe

Illustration / Photo source: Pexels (Chan Walrus)

Illustration / Photo source: Pexels (Chan Walrus)

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

ingredient

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

How was the preparation?

Bake dry oatmeal in a pan, stirring constantly for 4-5 minutes. Place on a tray and let cool (this step is optional, but I’ve noticed that if the flakes are prepared this way beforehand, they taste better), writes petitchef.ro. Clean the vegetables and chop finely. Prepare the seasoning almost.

Heat the oil in a frying pan and when it is hot enough, add the mustard and cumin seeds. When they start to crackle, add the chili + finely chopped ginger. After a few seconds, add the finely chopped onion. Saute for 4 minutes until the onions become transparent.

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

Then pour the water, wait until it starts to boil. Reduce heat, cover with a lid and simmer for about 10-15 minutes, until carrots and beans are well cooked. Then pour in the oatmeal. Mix, sprinkle the remaining salt + Garam Masala + mustard greens. When serving, sprinkle with lemon juice.

Read also:

Tomato meatballs with feta, a flavorful Greek snack. santorini recipe

ingredient

400 gr tomatoes (ripe and sweet)
1 medium onion (about 50 g)
10 large basil leaves
10 large mint leaves
1 teaspoon grated dry oregano
50 gr feta
60 gr wheat flour
1/2 teaspoon baking powder
the oil for frying
salt, black pepper

Ricotta and cream of feta

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

Onion salad with mint

1 medium red onion
10 large mint leaves
2 tablespoons lemon juice
1 tablespoon olive oil
salt

How was the preparation?

First prepare the cream by mixing all the ingredients with a vertical blender. The result will be a creamy and very smooth. Store in the refrigerator until needed.

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

Cut the tomatoes into cubes and put them in a bowl. Add diced onion, chopped greens, crumbled feta on top. Mix gently. Add flour mixed with baking powder, 1/2 teaspoon salt and ground black pepper. Mix everything until the flour is completely absorbed. As tomatoes secrete juice, the result is a sticky composition that sticks to the spoon.

Heat 1 inch of oil in a wide skillet. Check if the oil is hot. Then turn on medium heat under the pan. Take a large spoonful of meatball dough. Gently spread it between your palms, giving it the shape of a flatbread.

Place the bread in the hot oil, without crowding it. Fry for 2.5 minutes per side. Do not move it while frying so as not to deform it until it becomes a crust. They are quite fragile. When they have formed a golden crust, turn them over. Remove the meatballs, when done, on paper towels to absorb excess oil. This will make 10 pancakes. They will have a crunchy crust, but a soft inside, from melted tomatoes and feta.

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