Variety is the spice of life. In India breakfast or 'Nashta' as it is regionally known as varies from region to region. Here we have collected recipes from all over India. Try these lip smacking recipes and delight your family and friends alike.
IDLI RECIPE
Ingredients:
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing
How to make idli sambhar:
Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.
Recipe Kaju Uttapam
Ingredients:
2 cups rice (chawal)
1 cup split black gram lentil (urad dal ki dhuli)
2 onion (pyaj)
2 tomato (tamatar)
2 green chilly (day Mirch)
a piece ginger (adrak)
1 tsp coriander leaves (dhania Patti)
15-16 cashew nut (Kaju)
1 tsp salt (namak)
oil for cooking
How to make Kaju uttapam:
Soak rice and dal separately for about 6 hours.
Then grind them separately.
Mix them in a container and add salt.
Cover and leave for fermentation for 12 hours.
Finely chop adrak, pyaj, day Mirch, tomato and dhania.
Cut into pieces Kaju also.
Lal Mirch in chawal mix batter.
Heat a non stick pan / laughter and spread 1 tbsp batter on it.
Spread chopped vegetables and Kaju on it.
Cook at low flame and grease it on the corners and turn it to cookthe other side.
Serve it hot.
If the batter sticks on a laugh, add little salt to the oil and grease thecorners so That will not stick on uttapam laughter.
Cook it at low flame to make it tastier.
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