Category Archives: Breakfast

Omelette Roll

Breakfast, Snacks & Appetizers

A dish consisting of beaten eggs cooked until set.  It can also be folded over with a filling inside.

Omelette  Roll is a chapatti rolled with an omelette.  It is breakfast on the go or lunch for the kids.  It is nutritious and easy to pack.

Omelettes are easy to make but are a little tricky.  You need practice to make it perfect.  Making a roll is the best place to start because if you break the omelette  nobody will know.

You can make your chapatti or buy it from Indian Grocery Stores.

Omelette Roll

Omelet

Ingredients

  • 1                   egg
  • 1                   tbsp water
  • 1                   tsp finely chopped onion
  • 1/4                tsp finely chopped cilantro
  • 1/8                tsp salt
  • 1/2                tsp butter
  • 1 chapatti

Instructions

  1. In a small bowl, combine  egg, water onions, cilantro and salt  and beat with a fork till everything is mixed together.
  2. Melt butter in a frying pan over medium heat, pour the egg batter and tilt the pan to spread it around.  When it starts to set, loosen it with a palette  knife, turn it over and cook on the other side for about 1 minutes.
  3. Place the omelet on the chapatti and roll it up.
  4. Wrap it in a napkin.

Variations

  • Sugar roll:            Spread butter on the chapati sprinkle with        sugar and roll it up.
  • Banana Roll:         Spread butter, sugar and a banana and roll it up.
  • Aloo Roll:             If you have  leftover Alo curry (Potato) use that and roll up the chapatti.

Naral vari Bharazi (Pigeon Peas in Coconut Sauce)

Breakfast

 

Fresh Green Pigeon Peas                  Seeds of the pigeon pea

Bharazi, also known as pigeon Peas, are high in protein and have a nutty flavor.  Pigeon peas are usually found dried, canned,frozen or ground for flour. They are easiest to find in  cans and will likely be in most large grocery stores or specialty Indian and Latin shops. Although there are many varieties of pigeon peas grown, store-bought varieties will usually come in green, white, or black colors.

Bharazi can be used in a lot of different dishes like a curry or on its own, cooked with rice, or in stews.

I like to use dried bharazi but you can use 2 cans or 1 lb frozen bharazi.

When I was growing up, naral vari bharazi was a  treat for us, as we could not always buy coconut.  Coconut is found on the coast and there they use a lot of coconut in their cooking.  Naral Vari bharazi is a breakfast dish and is also served for brunch.

You can also use 2 pkts cream coconut with 4 cups of water.

Bharazi

Ingredients

  • 1/2               lb dried Bharazi
  • 1                  small onion
  • 2                  small tomatoes
  • 2                  tbsp vegetable oil
  • 1/4               tsp cumin seeds
  • 2                  tbsp green masala
  • 1/4               tsp turmeric powder
  • 1                  tsp salt
  • 2                  cans coconut milk
  • 1                  cup water   
  • 1                  jalapeno
  • 2                  fresh lemon or
  • 1/4              tsp citric acid
  • 2                  tbsp chopped cilantro

Instructions

  • Soak the dried bharazi in water and leave it overnight,  boil until tender, about half an hour.  Drain and rinse in cold water.
  • Thinly slice the onion and tomato.
  • In a saucepan heat the oil, add the cumin seeds and onions.  Saute the onions till they are transparent.
  • Add the tomatoes, green masala, turmeric powder, jalapeno and salt.  Stir and cook for a minute.
  • Add the coconut milk water and bharazi, when this starts to boil,turn the heat to medium and let it simmer for about 15 minutes.
  • Sprinkle chopped cilantro before serving.

Serve with Mandhazi,  French bread or Rice

Mandazi

Breakfast, Snacks & Appetizers

Mandazi (also spelled as maandazi or maandaazi, and also called mahamri or mamri ) is a form of fried bread that originated in Eastern Africa in the swahilli coastal areas of Kenya and Tanzania. It is still popular in the region, as it is convenient to make. It can be eaten with almost any food or dips or just as a snack by itself. You can freeze the leftover and heat it when needed.

Mandazi is similar to doughnuts, but has less sugar and  it has cardamom, so it does taste different.

Mandazi is either Triangle, round or oblong and when fried they are fluffy.

The locals in East Africa have this for breakfast. At 10.00a.m the venders come out in a cart to sell it. You can also get it in local Cafes.

We often have Mandazi and Bharazi(pigeon peas cooked in coconut milk) for brunch on a Sunday morning.

Makes 18

Mandazi

 

 

 

 

 

 

Ingredients

  • 3                   cups White Flour
  • 1                   cup Sugar
  • 8-10              seeds Cardamom seeds (crushed)
  • 1                   level dessert spoon Baking Powder
  • 2                   tbsp oil
  • 1                   cup yoghurt
  • 1/2                cup water

Directions

  1. In a bowl mix the first 4 ingredients.
  2. Rub in the oil.
  3. Add the yoghurt and  enough water to make a stiff dough.
  4. Cover the bowl with plastic and leave it for 5 hours or overnight.
  5. Divide the dough in 4 and roll out each to ¼ inch thick. Cut into rounds with a 3” cookie cutter or you can cut rolled out dough into 6 triangles.
  6. Deep fry in med hot oil till golden brown.(Your oil is hot, when you put the handle of the wooden spoon in and the oil  bubbles around the handle).
  7. Drain it on Paper towel.

Masala Paratha

Breakfast

Today I  invited a couple of friends for breakfast.  We will have Masala Paratha, Riata, Mango Chutney and Goor Kari(sweet mango pickle)   I am using wheat flour and Bajro flour(Millet flour ) Bajro is a very healthy flour.

The Paratha is an important part of a traditional Indian breakfast. It originated in North India and was then accepted in different parts of the Indian Subcontinent. Traditionally, people make it using ghee  (clarified butter) but nowadays some people use oil  for health reasons. Usually the paratha is eaten with chai and raita as part of a breakfast meal.You can also get stuffed paratha ,  which may be stuffed with potatoes, paneer (Indian cheese), onions, keema (ground meat), Lentils, or Spinach.  Foregoing  are a few examples.  You can also make sweet paratha, using almonds and coconut.

A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top; with chutney, with pickles and yogurt; or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha into the tea.

The paratha can be round, square or triangular.

Makes 10

Ingredients

  • 1 1/2                  cup whole wheat flour
  • 1 1/2                  cup Bajro (millet flour)
  • 1/2                     tsp salt
  • 1                        tbsp Sesame Seeds
  • 1/2                     tsp freshly crushed Cumin
  • 1/2                     tsp freshly crushed Black Pepper
  • 1/4                     tsp Turmeric Powder
  • 1/2                     tsp  crushed Jalapeno pepper
  • 1                        tbsp finely chopped Mint
  • 1                        tbsp finely chopped Cilantr0
  • 2                        tbsp finely chopped fresh or frozen Fenugreek leaves(methi)
  • 1/4                     cup oil
  •                           Water
  • 1/4                     oil for frying.

Directions

  1. In a medium size bowl put the 2 types of flour, salt, sesame seeds, cumin, black pepper, turmeric  powder, jalepeno, mint , cilantro and oil.  Rub the oil till the mixture is like bread crumbs.  Pour the water and make a stiff dough.  Kneed the dough for 5 minutes.
  2. Divide the dough into 10 equal balls.  Make a nice round ball.  On a floured surface flatten the dough with your hand and then roll it to about 7 inches.
  3. Cook this on the stove in a preheated tava(tava is a flat Indian frying pan),  on a medium heat.    If you do not have a tava use a frying pan.
  4. Cook both sides for about half a minute on each side.(You will see bubbles forming).  Brush it with oil and turn it.  Brush oil on the other side, cook each side for about a min and put it on a paper  towel to drain the oil.

Serve it with, Riata, Mango Chutney, or Goor Kari and tea.

Note:  You can make paratha with whole wheat flour only.