Breakfast Recipes (Cookbook) by The Sify Food Contributors

By The Sify Food Contributors

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Extra resources for Breakfast Recipes (Cookbook)

Sample text

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 cooker. 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.

Top this with the next chapati and press the edges of the two chappaties tightly. In a tava fry the paratha with a little oil, till both the sides are well done. Serve hot. Soya Dahibara Ingredients 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 Method Soak soyabeans and urad dal overnight. Drain water and grind mixture into a coarse consistency. Add finely chopped green chilies and coriander leaves.

When cool, grind to a paste. Blend the paneer in a mixer. To this, add salt, green chilies and coriander leaves and mix well. Cook the dahlia with salt and enough water till soft. When cool, grind to a fine paste. Also blend the tomatoes to a fine paste. Heat oil in a pan and fry the tomatoes paste, adding salt to it, till almost dry. Add oil and little salt to the rice flour and mix well. Add the dahlia paste and mix again. Add enough water to mix to a smooth dough. Divide the dough into lemon sized balls.

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