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Indian breakfast recipes

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  • 1. Indian Breakfast RecipesLets study how to make tasty and sound breakfast plates in this article.Breakfast RecipesTofu With Banana SandwichesDirections:Take bread cuts and spread tofu.Best with cut banana.Sprinkle small salt and sugar.Blanket the bread cuts and keep aside.Heat 1 tbsp of margarine in a dish on medium warm.Cook the sandwich until internal parts are warm and exterior are tan and firm.Serve sandwiches with curd chutney.TASTY APPLE BITESGuidelines:In a vessel, include fruit, chaat masala, salt and lemon juice, blend well.
  • 2. Sprinkle on the cinnamon and intermingle well.Consume promptly.TOMATO SANDWICHESGuidelines:Spread margarine on blazing bread cuts.Right away, blanket the bread cuts with tomato and cucumber cuts.Sprinkle dark pepper and small salt.Heat 1 tbsp of margarine in a dish on medium warm.Cook the sandwich until inner parts are warm and exterior are tan and fresh.Serve smoking toast with green chutney.PANEER SANDWICHESDirections:Heat the oil in the container on medium flare, include straight leaf, garlic glue, onion andgarlic powder, brown it till turn small tan.
  • 3. Include sprouted moong dal, salt, paneer, blanket and cook it till dal cooked.Include ground cloves and lemon juice, blend well.Fricassee for 4-5 min and permit to cool.Partition mixture into 8 equivalent partitions and shape into tikkis.Heat the oil in a container on medium flare, slide the tikkis and brown it till tan and freshfrom both sides.Cut the buns into two and toast the buns (toasted on tawa utilizing small oil ).Spread some tamarind chutney on base cut of buns then spread some dry garlic chutney.On the top cut of buns spread some coriander chutney.Take one tikkis and press a tiny bit and put it on lowest part cut of buns and beat withotherslice.Serve sweltering paneer sandwiches with green chutney.SUZHIYAM | SUZHIYAN | SEEYAMGuidelines:
  • 4. Heat the dish on medium fire, include channa dal and dry cook channa dal till a nuttyfragrance comes.Let it in water for atleast 1 hour.Cook channa dal in a force cooker with water.Cook it till delicate however not soft and empty water from channa dal and move into dishand keep aside.In a processor, include channa dal and gur, make a coarse mixture.Include ground coconut, cardamom powder to the grinded channa dal gur mixture.Make a minor lemon measured balls and keep aside.In a dish, take idli/dosa player and take every ball and dip well such that it covers on allsides.Heat the oil in a dish on medium fire, slide the covered balls and rotisserie it till they turnbrilliant tan.Serve sizzling Seeyam.Indian Breakfast Recipes