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Additional resources for Breakfast Recipes (Cookbook)
Grind ginger,onion,garlic and coriander and make fine paste. Roast peas in a pan with 2 table spoon of ghee. After frying add paste in it. Add garam masala in it and fry little more. Grind peas finely. Cut coriander finely and add paneer &salt. Add peas paste to it. Make small dough of flour & make roti as usual &apply paste on full roti, Make another roti & put it on the paste bake roti on tawa. Peas Paratha Ingredients 1 cup wheat flour 1 cup maida (all purpose flour) 1 cup shelled peas (or frozen) (chop this by means of a mixie) 2 tablespoons oil salt to taste.
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. Paneer Methi Paratha Ingredients 100 g methi (fenugreek) leaves chopped 1 tbsp ghee or butter 1/2 tsp cumin seeds salt & chili powder to taste 150 g paneer 6 green chilies, chopped 2 tbsp coriander leaves chopped finely 1/2 cup dahlia 3 ripe tomatoes, chopped 2 cups rice flour oil for frying Method Heat 1 tbsp of ghee and season with cumin seeds.
Meanwhile, make sugar syrup with water. Take out the pancakes when they are light brown and dip them in sugar syrup. (with kheer or rabri) Manipal Idlis Ingredients 1 cup rava (sooji) 1 3/4 cups thick fresh yogurt 3 tsps ghee 1 tsp. mustard seeds 1 tsp. split black gram dal 1 tsp. split bengal gram 1 tsp. finely chopped ginger 1/4 cup grated coconut 1 1/2 tsp. salt 1/4 cup finely chopped coriander leaves 1/4 tsp baking powder manipal idlis Method Heat the oil in a pan and add mustard seeds. When they sputter add the grams.