What’s on breakfast today? If you are wondering what to serve on the breakfast table, then take a break from toast and omelette or corn flakes and try these desi recipes. Toshali Mandal will help you make this Sunday morning special despite the curfew.
Baked Garlic Naan
Ingredients
2 cups of all-purpose flour; 1/4 teaspoon of baking powder; 1/4 teaspoon of salt; 1/4 teaspoon of sugar; 1/4 cup yogurt (at room temperature); 1-1/2 teaspoons of oil (canola, vegetable); 1/4 cup of lukewarm water/milk (use as needed)
For garnishing
1 tablespoon of clear butter or ghee; 1 tablespoon of chopped cilantro; 1 tablespoon of green chillies, finely chopped; 1/4 teaspoon of sea salt; 1 tablespoon of chopped garlic
Direction
Before starting the preparations, mix all the ingredients, including butter/ghee, for garnishing and set aside.
Now, mix the dry ingredients together, add one tablespoon of oil and yogurt and mix it well. Then add water gradually to make it a soft but non-sticky dough. Knead the dough well on a lightly floured surface. Apply light oil to the dough and cover. Let it sit for about three hours in warm place.
Dough should be about 1-1/2 times. Knead the dough again on floured surface. Divide the dough into four equal parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling. Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick. Sprinkle the water lightly on one side of the naan. Cook the naan in a pre heated OTG at 180-200°C for about 15-20 mins till it turns brown and puffs a little. Once ready, remove and spread the butter/ghee mix over. Place in a plate and cover with a cloth to keep warm until served.
Pav Bhaji
Ingredients
For the bhaji
2 large potatoes, boiled; 1/2 of a small cauliflower, boiled; 1/2 of a large green pepper, boiled; 1/2 cup frozen green peas, boiled; 1 tablespoon of vegetable oil; 3 tablespoons of butter, unsalted; 1 teaspoon of cumin seeds; 2 medium onions, finely chopped; 2 inch ginger, finely chopped; 7 cloves of garlic, finely chopped; 2 green chillies, finely chopped; 3 large tomatoes, finely chopped; 1/3 cup tomato puree; 1.25 teaspoon of salt; 1.25 cups of water; 1 tablespoon + 1 teaspoon of pav bhaji masala; 1/2 teaspoon of red chilli powder; 2 teaspoons of kasuri methi, also known as dried fenugreek leaves; 3 tablespoons of chopped cilantro; Juice of 1 large lemon
For the bread
Pav, as many required
Butter to toast the pav
Pav bhaji masala, to sprinkle
Direction
For the bhaji, boil the veggies first and keep them ready. I used pressure cooker to boil them until they were soft and tender. Heat one tablespoon each of butter and oil in a large pot on medium heat. Once the butter melts and oil is hot, add the cumin seeds and let them sizzle. Add the chopped onions and mix. Cook the onions for around four minutes until golden brown in colour. Add the finely chopped ginger, garlic and green chillies. Add chopped tomatoes and mix well. Let the tomatoes cook for two minutes. Add the tomato puree, 1/4 cup water and 1/4 teaspoon salt. Cover the pan and let the tomato cook for six minutes until softened and completely cooked. Add the pav bhaji masala, red chilli powder and remaining salt. You may also add sugar here (optional). Mix well and then add kasuri methi.
Stir in the boiled veggies and mix. Using a potato masher, mash the veggies until they are completely mixed with the masala. Add the remaining water and mix. Cover the pot and set heat to low. Let the bhaji simmer on low heat for 15 minutes. Open the pot and add in the remaining butter. Add a generous amount of chopped cilantro. Then add the lemon juice. Let the bhaji simmer for two more minutes and then remove pan from heat.
To toast the pav, melt butter on a pan on medium heat. Sprinkle some pav bhaji masala on top of the butter and then place the buns on the pan. Press the pav on the pan until crisp and golden brown on both sides.
To serve the pav bhaji, place a ladle full of bhaji on a plate. Top the bhaji with a dollop of butter. Serve with pavs and chopped onions, lemon wedges and a chilli.