Breakfast Recipes (Cookbook) - download pdf or read online

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Olive oil salt & pepper to taste Method Heat the oil in a deep pan, add the grated potatoes and fry till nice and crispy. You can also use frozen hashed browns instead. Meanwhile, beat the eggs until fluffy. Add the onions, capsicum (bell peppers), tomatoes, olives, mushrooms, salt, green chilies and mix well. When the potatoes are done, remove from flame and add the egg mixture. Preheat the oven to 200 degrees and place the pan on the top rack and let it bake for 15 minutes. When the egg is almost set, sprinkle the cheeses and cook till the cheese has melted.

Split bengal gram 1 tsp. finely chopped ginger 1/4 cup grated coconut 1 1/2 tsp. salt 1/4 cup finely chopped coriander leaves 1/4 tsp baking powder manipal idlis Method Heat the oil in a pan and add mustard seeds. When they sputter add the grams. Fry until light brown. Add chilies, ginger, coconut, salt and rava. Fry for two minutes over medium heat. Cool. Add yogurt (curd), coriander leaves and baking powder to the rava mixture. Pour into 12 lightly greased moulds of an idli stand. Steam for ten minutes.

Remove bowl from the cooker, cut the dhoklas into diamond shapes and arrange them on a plate. Heat oil in a pan and season with mustard seeds, red chilies, asafoetida, green chilies and pour over the dhoklas. Sprinkle grated coconut on the top of the dhoklas, garnish with cilantro and serve hot. Rice Noodles Ingredients For Seasoning: peanuts - 1 tbsp chana daal - 1 tbsp urad daal - 1/2 tbsp mustard - 1/2 tbsp turmeric - a pinch oil - 1 1/2 tbsp salt to taste rice noodles - 1 packet lime - 2(big) green chillies curry leaves Method Boil water in a saucepan.

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