Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Breakfast

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Baked Mathri

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Baked Mathri

Ingredients:

  • 2 cup whole wheat flour
  • 1 teaspoon red chili powder
  • 1 teaspoon carom seeds
  • 1 teaspoon cumin seeds
  • Salt to taste
  • Water to knead the dough
  • 4 tablespoon oil

Method:

  1. Add whole wheat flour in a bowl. Add red chili powder, salt, cumin seeds, carom seeds and 3 tablespoon oil. Mix everything.
  2. Prepare stiff dough by adding little water at a time. Pour 1 tablespoon oil all over the dough and knead again. Cover and rest the dough for 20 minutes.
  3. Meanwhile preheat oven to 350℉.
  4. Make the medium size balls out of this dough.
  5. Get one ball and roll out in a circular shape. Get the cookie cutter and cut the cookies from the rolled circular dough.
  6. Transfer this small cookies to the baking sheet. Bake for 8 minutes. Then flip the cookies and again bake for 10 minutes.
  7. Remove from the oven and transfer them to cooling rack. Allow to cool them down completely and then store in a airtight container.

Baked Mathri

 

Ravyacha Upma or Sooji Upma

Ravyacha Upma or Sooji Upma

Serves:2

Rava or Semolina upma is one of the most easiest breakfast dish in India. There are many types of upma that you can make. But here is the very basic recipe which I have learned from my grandmother.

Ingredients:

Ingredients for Upma

  • 1 cup rava or semolina
  • 1 medium onion chopped finely
  • 1 medium tomato chopped finely
  • 2 green chillies chopped
  • 7-8 curry leaves
  • 1 tablespoon grated ginger
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • ¼ teaspoon hing or asafoetida
  • 2 tablespoon oil
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • Salt to taste
  • 1 tablespoon ghee/butter
  • 3 cups water
  • 1 tablespoon chopped cilantro
  • 1 tablespoon grated coconut

Ready Upma

Method:

  1. Heat 1 tablespoon oil in a pan and add rava. Roast for 5 minutes until it gets nice aroma. Do not roast on high flame as it will burn rava.
  2. Keep the roasted rava aside. In the same pan, add another tablespoon of oil. Add mustard seeds, cumin seeds, hing, curry leaves, and chillies. Stir well.
  3. Add chopped onions and grated ginger. Stir for a minute and add chopped tomatoes. Let them cook on a low-medium flame for a couple of minutes.
  4. Take a bowl and add 3 cups of water. Start boiling it. Add this boling water into the pan with tomato and onion mixture.
  5. Add 1 tablespoon sugar, lemon juice, and salt to taste. When the water starts bubbling, add roasted rava. Stir continiously to avoid lumps in the mixture.
  6. Put the lid on and cook upma at lowest setting.
  7. Add 1 tablespoon ghee on all over upma and give a quick stir.
  8. Garnish with chopped cilantro, and coconut. Serve hot.

Upma