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Bhukhhad

Homemade Indian Meals: Breakfast

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Posted (edited)

Breakfast in India vs Breakfast in our homes outside India

My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 

So here are some of the things I might make: 

 

1. Poha as in mostly ‘kande pohe’.

2. Cheela/ Pudla

3. Masala toast

4. Indian Omelette

5. Handwo piece

6. Thepla

7. Vaghareli rotli

8. Dhokla chutney

9. Idli sambhar

10. Leftover sabji

11. Muthiya

12. Khakhra

13. Upma

14. Paratha

 

1. Kande Pohe: 

The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 

Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 

You get several varieties in the market. I prefer the thick white variety. 

 

1 cup dry poha per person

1 medium onion sliced

1/2 jalapeno deseeded

1 sprig curry leaves

2 small garlic cloves

1/4 t cumin seeds

1/2 lemon 

1/8 t asafoetida

1/4 t turmeric

small handful of cilantro leaves

1T fresh grated coconut

2 T Peanut oil 

salt to taste

sugar to taste

 

In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 

Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 

Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 

Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 

Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 

Finger licking good!! 

Now when I make this next I will post a picture. 

Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 

*************

 

2. Cheela/ Pudla

 

These are essentially crepes but in the Indian style. 

1/2 cup sieved garbanzo bean (Besan) flour. 

Water to form a thin batter

1T plain yogurt 

1/2 t ginger garlic paste 

1/4 or less green chili crushed

2 t heated oil *

pinch asafoetida

pinch turmeric 

salt to taste

chopped cilantro (two sprigs)

some ‘masala’ from a readymade pickle

 

 

Method:

 

mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 

Let the batter soak for about half an hour if possible. 

On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 

 

In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 

****************

3. Masala Toast

 

1 slice of bread (your choice) toasted

1/2 small red onion minced

1 medium roma tomato diced (or whatever you have)

cilantro (few leaves)

1/8 t cumin (optional)

1/4 t chaat masala ( available in stores)

1 inch cube paneer

1 T peanut oil

pinch turmeric (optional)

 

Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.

I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 

**************************

 

I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 

Bhukkhad

 

FA1C919F-1FE2-4774-86B5-D4DF06073FCC.jpeg


Edited by Smithy Adjusted title for clarity (log)
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2 hours ago, Bhukhhad said:

I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 

 

I have finally recognized that, except for special occasions, I'm better off with a light and simple breakfast. Like you it's usually fruit and a grain or protein, along with coffee and water. That said, I drool over some of the breakfast feasts posted on these forums and will be pleased to see what you add! I can always enjoy looking and getting ideas.


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Posted (edited)
10 hours ago, Smithy said:

 

I have finally recognized that, except for special occasions, I'm better off with a light and simple breakfast. Like you it's usually fruit and a grain or protein, along with coffee and water. That said, I drool over some of the breakfast feasts posted on these forums and will be pleased to see what you add! I can always enjoy looking and getting ideas.

 

I could no more "make" breakfast than I could put together an IKEA object before eating one (breakfast, that is.). I'm with you, @Smithy. Cutting down on wheat has put a painful crimp in breakfasts for me, since I do need some grain and it has to be simple. It kills me that my husband bakes great bread and I just can't eat as much of it as I like--or as I used to eat. Toast and a few strawberries would be my every day choice for breakfast. Or a bagel with cream cheese and lox if I was lucky, feeling flush or able to think ahead. 

 

For grain I've switched to a mainly rice diet from a mainly wheat diet. I will often heat up left-over short grain rice with butter and add a  little smoked salmon for breakfast. It works, but chopsticks are essential. And since this is the India cooking thread, if I have made a vegetable curry the night before I'm pretty happy with leftover rice sauced with a modest amount of curry. Before noon I'm no way ready for anything that oozes or comes from a pig. The breakfast thread never ceases to amaze me. It makes me feel like I'm from Jupiter. But not in a bad way.


Edited by Katie Meadow (log)
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Thank you Bhukkhad for taking the time to post.  Very interesting especially the Kande Pohe.

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Posted (edited)

Thanks for reading. I think our original requester for Indian breakfasts has disappeared. But I am enjoying writing up these breakfasts. I still make them on weekends or when we have guests from India. They still eat these every day and age is no bar. Perhaps we even age differently in different climates and lifestyles???

I still want to finish the homemade meals threads that are on my mind. Am I preaching to the crowd I wonder. All of you might know these recipes already. They are not new, just have my take on them.

 

Bhukkhad


Edited by Bhukhhad (log)
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2 hours ago, Bhukhhad said:

I still make them on weekends or when we have guests from India.

 

I'd love to see photos if you think of it next time you prepare any of these.  

Thanks for sharing!  

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Keep going.  I have not made any of the breakfasts you posted above.  I have made dosa from scratch and shared the process with our gluten sensitive friends...made potato curry to go with them.

I like chick pea flour so I will likely try the crepes.

 

The person requesting help was new to Egullet, I believe, so that could be why he/she has forgotten to look.

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Well I’m on board, thanks for posting @Bhukhhad. We don’t really eat breakfast unless away travelling. Having said that, I have made poha as a side for a mix of curries, and also chickpea flour pancakes. Both delicious.

 

Home cooking is something I’m passionate about, even more so if it’s Indian. I read a book once written by woman who advertised on Craigslist (or similar) for in home cooking lessons with Indian women. She was Canadian I think, provided the ingredients and a small fee in exchange for the lesson. I wanted to make that happen here, but stuff got in the way. So, I for one, will welcome your home style recipes with much joy. 

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Sometimes I find Bhavna’s Kitchen has very nice recipes. And she is such a cutie. Apart from the fact that her recipes are spicier (more red chilies) than my home (we used to have predominantly black pepper tastes rather than garlic or red chilies) she is very authentic. And fun to learn from. 

Here is one of her more recent breakfast recipes that I am going to try. 

 

Bhukkhad. 

PS. eGullet has a facebook, instagram and pinterest page too? Wow! Egullet is popular!!

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