(This article is sponsored by Milan Restaurant)

Power breakfast – Indian Way

Tired of eating muffins, bagels, cereal and pancakes ?. Willing to try something new to pep up your morning. Try these dishes that are both tasty and nutritious

Broken Wheat Upma

1/2 cup broken wheat (bulgur)
1 onion, chopped
1 green chili, chopped
1/4 cup green peas
1/4 cup carrots, diced
1 tablespoon oil
salt to taste
for garnishing - chopped coriander

Clean and wash the broken wheat thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain and keep aside. Heat the oil in a pressure pan. Add the onion and green chilli and saute till the onion turns translucent . Add the peas, carrots, broken wheat and salt and saute for 3 to 4 minutes. Add 1 1/2 cups of water and pressure cook for 1 whistle. Garnish with the coriander and serve hot.

Corn and Spinach Parathas

Ingredients
For the dough
1 teacup whole wheat flour
1/4 teaspoon salt
1 teaspoon oil
3 teaspoons melted butter or oil (for cooking)
For the spinach corn stuffing
4 teacups finely chopped spinach
1/2 teacup cooked corn
2 onions, chopped
2 green chillies, chopped
2 teaspoons oil
salt to taste

For the dough, mix all the ingredients and add enough water to make a soft dough. Divide the dough into 12 portions. For the spinach corn stuffing, heat the oil and fry the onions for 1/2 minute. Add the green chilies and fry again for a few seconds. Add the spinach and cook for 2 minutes. Drain the water, if any. Add the corn and salt. To proceed, cook each roti on a tawa (griddle) very lightly for a few seconds. Put a portion of the stuffing in each paratha and fold into a semi-circle. Arrange on a greased baking tray. Brush the parathas lightly with butter or oil and bake in a hot oven at 400 degree F for about 5 minutes .

Carrot pancakes -

Ingredients
1 cup rice flour
1/2 cup coconut, grated
1 cup carrot, grated
3 green chilies, chopped
4 to 5 tablespoons curds
4 tablespoon melted ghee
salt to taste
Combine all the ingredients in a bowl with enough water to make a batter of dropping consistency. Heat a non-stick tava and grease it lightly with some oil. Pour 1 ladle full of the batter on the hot tava and spread it to get a dosa or pancake Cook on both sides using a little oil, over a slow flame until golden brown in colour. Serve hot with green chutney.

Power Protein Poha

Ingredients 2 cups poha (beaten rice)
1/3 cup kabuli chana (chick peas) )
1 onion, chopped )
1 green chilli, chopped )
1 tomato, chopped )
2 teaspoons lemon juice )
1 tablespoon oil )
salt to taste)
2 tablespoons chopped coriander )

Wash and soak the kabuli chana for about 6 hours. Pressure cook the kabuli chana. Drain and keep aside. Heat the oil in a saucepan. Add the onion and green chili and sauté till the onion turns translucent. Add the tomato and cook for a further 2 minutes. Add the kabuli chana, lemon juice and salt and mix well. Remove from the fire. Sprinkle some water on the poha to moisten it and add it to the kabuli chana mixture. Mix well and garnish with the coriander. Serve hot.

Dalia laced with apples or Apple Porridge

Ingredients
1/4 cup broken wheat (bulgur)
1/4 cup quick rolled oats
1 cup milk
1/2 cup sugar
1 apple, diced
2 tablespoons butter

Clean, wash and drain the broken wheat. Heat the butter in a pressure cooker and sauté the broken wheat in it for 3 to 4 minutes. Add the oats and cook for a further 2 minutes. Add the milk and 1 cup of water and pressure cook for 2 whistles. Add the sugar and apple pieces while the porridge is hot. Mix well. Serve warm or chilled.

Potato Pancakes

Ingredients
1/2 cup grated potatoes (raw)
3 tablespoons rice flour
2 tablespoons chopped coriander
2 green chillies, finely chopped
1 tablespoon roasted peanuts, crushed
salt to taste
Combine all the ingredients with 3 tablespoons of water in a bowl and mix well. Divide the mixture into 10 equal portions. Heat a non-stick tava (griddle) and spread each portion of the mixture on the tava (griddle) Cook on both sides using a little oil until golden brown. Serve hot with green chutney.

Next Fortnight – Burmese Dishes. If you would like to share a recipe from Burma email to editors@lokvani.com by March 20th.

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