Hello my lovely readers!
Today’s post revolves around a hearty Indian breakfast. I’m sure you’ve come across “Full English” and boy, is it not amazing? However, I decided to put a different spin on this traditional breakfast, courtesy from my mama and sisters. The recipes of the following dishes are derived from them over the years, so feel free to add your own variations and mix it up however you like.
Time: 15 mins
Probably the easiest out of the lot – it’s basically fried eggs sunny side up with chilli powder and spring onions thrown into the mix. For those that don’t know how to make it, let me break it down for you below:
1. Heat a non stick pan with some oil and spring onions.
2. Crack the egg in the pan once the oil has reached medium heat temperature, followed by sprinkling some salt. Let the egg cook until the yolk reaches your preference of either soft, medium or hard.
3. Sprinkle some chilli powder and pepper, and there you go!
1. Heat the oil to a medium heat and braise some onions. Add 3 big serving spoons of grinded tomatoes or tin tomatoes.
2. Add your spices, which include: 1/4 tsp of cumin, 1/2 tsp salt, 1/4 tsp chilli powder, 1/2 tsp paprika and 1/2 – 3/4 tsp coriander masala.
3. Let this cook until the oil separates from the tomatoes, and then add a tin of beans. Once this has cooked slightly, cube some green peppers and sprinkle on top.
Time: 35 mins
This is the hardest of the lot so I would recommend starting with this and completing the rest of the dishes whilst this cooks. Be sure to soak your daal for some time before you begin cooking. For this recipe, I used 1 cup daal.
1. In a pot, add some oil and braise some chopped onion. Add a 1/4 tsp of garlic and ginger paste as well as 4 serving spoon sizes of grinded tomatoes.
2. Add your spices which include: 1 tsp of heaped coriander masala, 1/4 tsp cumin, 1/4 tsp turmeric, 1/2 tsp paprika, 1 tsp salt. Allow to cook.
3. Add your daar. Once the daar has been fully submerged in the spices, add about a 3/4 cup water. Allow to cook and boil, which takes 15 – 20 mins depending on your heat.
4. You may like to add some fenugreek leaves and chopped coriander for extra aroma and flavour, and serve with some fresh red onion sprinkled with salt, cumin and vinegar.
Time: 15 mins
For this dish, you will need to peel about 10 baby potatoes, and rinse and cut into thin slices before you begin cooking.
1. Using a non-stick pan, pour some oil into it and apply a medium heat. Once this oil has heated, add your spices; 1/2 tsp of coriander masala, 1/4 tsp paprika, 1/4 tsp turmeric, pinch of cumin, and salt and chilli powder to taste.
2. Mix the spices, add your potatoes and let it cook.
3. Once the potatoes have softened add some spring onions and you are ready to serve!
There you have it! The closest thing to an Indian Breakfast served with some masala tea! I enjoyed mine as a brunch and it honestly filled me up to about 4 pm. I hope you enjoy making this and these ingredients can be found anywhere, so do not worry about finding the perfect spices. It is all in the cooking, so serve it up with some roti bread and you are good to go!