cibobook – For Food Lovers

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Breakfast Lentil

Breakfast Lentil

Healthy indeed!

Breakfast is the most important meal of the day and my favorite one as well. I like it make it healthier and delicious, i usually prepare for it good to bring lots of flavors and nutrition at the same time. As we know, lentils are a brilliant source of protein and minerals and among them the white lentil is much fulfilling, so i prefer making it for my breakfast. Here is a simple and sure short delicious recipe for your breakfast!

Ingredients:

-White lentil 1/2 kg

-Ginger garlic paste 1 tsp

-Onion 1 small sliced

-Whole red pepper 2-3

-Green chilies 2

-Ginger Julian cut 1 1/2 tbsp

-Fresh coriander 2-3 tbsp chopped

-Black pepper crushed 1 tbsp

-Salt to taste

-Oil 1/4 cup

Method:

Boil the lentil with ginger garlic paste and green chili until well cooked. Mix in black pepper and salt.

Heat oil in a fry pan and add onions and red pepper, fry till onion turns golden brown. Pour on cooked lentil. Garnish with ginger and fresh coriander and serve.

Kitchen Tip:

Don’t buy regular big onions, use shallots or leeks. For most everyday cooking, milder onions will enhance your dish and give it more nuance. Big, strong onions certainly have their place in cooking (soups, roasts, etc.), but most kitchen experiments will be improved by more subtle onion flavor.

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Mughlai Qeema Paratha

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It can be a part of a royal breakfast. Its rich, its devouring, aromatic, full of flavors in every bite. My family favorite. I have blended it with simpler spices to make it lighter and a fullfilling start for the day rather than make it a sluggish one with lots of spices and fats. Here it goes…

Ingredients:

Dough:

-Flour 1/2 kg

-Salt 1 tsp

-Water to knead.

Knead all together to a tough dough and set aside.

Filling:

-Beef Mince 250gms

-GingerGarlic paste 1/2 tsp

-Onions 2 medium finally chopped

-Fresh corriander chopped 3-4 tbsps

-Fresh mint leaves chopped 1 1/2 tsp

-Green chillies crushed 10-12

-Turmeric powder 1/2 tsp

-Garam Masala 1/2 tsp

-Salt to taste

-Cumin powder 1tsp

-Corriander powder 1 tsp

-Egg 1

Method:

Place the mince in a sauce pan and allow it to cook in its own moisture. When dry, add crushed green chillies, ginger garlic paste, turmeric powder, salt, garam masala, cumin and corriander powder and cook well until the mince is done. Cool it completely.

Add finally chopped onions, egg, fresh corriander and mint to the cooled minced and mix well.

Roll out the dough flat. Make thin flat portions (roti) and place the prepared filling in the center. Make sure not to place too much of the filling as it will pop out when frying.

Close all the ends, it will come up witha square shape.

Pan fry these to golden brown.

Serve with yogurt and pickles.

 

Kitchen tip:

Overcooking is the biggest single kitchen mistake. Overcooked vegetables are mushy and flavorless, overcooked meat is tough and chalky, overcooked grains are soggy and fall apart. Overcooked food is bad food. Learn the art of taking food off the heat just before it is done, and let it finish cooking with its internal temperature. You can always cook it more, but you can never cook it less.

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Upma

Upma is a popular South Indian breakfast dish. There are many ways Upma is prepared; indeed, every upma cook usually will incorporate variations in flavour when making Upma. This variation is obtained by varying or emphasising particular spices. The one i am writing here is perhaps the most easy , tasty and very light. That makes it a healthier snack option for kids as well.

 Things you need:

Semolina 1 cup

-Onion 1 small thinly sliced

-Curry Leaves 5-6

-Green Chillies 4-5 chopped finally

-Musturd seeds 1 tsp

-Tomato 1 small diced

-Yellow lentil 1 tsp

-Salt to tast

-Oil 1/4 cup

Method:

Heat oil and add musturd seeds and pop it for a minute. Add curry leaves and fry. 

-Add onions, yellow lentil and green chillies. Fry a little until onions are transparent.

-Add little water and cover. Let it cook to soften the onions and the green chillies will also create a nice flavor while cooking.

-Add salt and semonlina and mix well. Add water gradually just to cover the semolina. make sure you don’t make it too runny.

-Sprinkle diced tomatoes on top, cover and cook until done.

-Serve immediately!

 

Kitchen Tip: Microwave a lemon for 15 seconds and double the juice you get before squeezing.

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