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Additional info for Breakfast Recipes (Cookbook)
Roti With Methi Leaves Ingredients 1/2 kg wheat flour, sieved 4 tbsp gram flour, sieved 1 cup methi (fenugreek) leaves, chopped 2 spring onions, chopped finely 3 tbsp yogurt, well beaten ghee (butter) for frying salt to taste Method Mix wheat flour with gram flour along with salt, yogurt, 1 tbsp ghee, onions and methi leaves. Mix well. Add enough water to make a stiff dough and reserve for 30 minutes. Make into lemon-sized balls and roll each ball into a 12 cms disc. Fry on a hot greased griddle until browned on both sides with ghee.
Deep fry in oil on both sides until fluffy and golden brown. Peas Vada Ingredients 500g green peas 4 tbsp gram flour 4 green chilies, chopped 2 tbsp chopped coriander leaves 1/3 tsp red chili powder 1/3 tsp black pepper powder a pinch of sodium bicarbonate oil for frying Method Boil the peas with 1/2 cup of salted water in a vessel until tender. Cool and mash it. Mix the gram flour, green chilies, coriander leaves, salt, red chili and black pepper powders, sodium bicarbonate and knead to a smooth mixture.
Serve hot or cold with green chutney. Kheema Paratha Ingredients 500g wheat flour 200g mutton kheema 1 tsp coriander powder 2g garam masala 50g onions, chopped 1/2 tsp chili powder a pinch of turmeri 75g oil 1 egg 1 bunch of cilantro 1/2 tsp ginger-garlic paste salt to taste kheema paratha Method Boil the kheema in salted water until it is tender. Heat oil in a pan, add onions and fry until brown. Also add ginger-garlic paste, turmeric, chili powder, coriander powder, garam masala, boiled kheema and fry for 5 minutes Add chopped coriander leaves and remove from heat.