Here are five cozy Indian winter breakfast recipes that warm you up on a chilly morning:
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Gajar Ka Halwa
Ingredients:
For Gajar Ka Halwa, you will need 1 kg of carrots, 1 litre of milk, 100 grams of sugar, 50 grams of ghee (clarified butter), and a handful of chopped dry fruits for garnishing.Preparation:
Peel and grate the carrots. Cook them in milk until the milk evaporates. Add sugar and ghee, and cook on low heat until the halwa leaves the sides of the pan. Garnish with dry fruits before serving.-
Poha
Ingredients:
To prepare Poha, gather 2 cups of Poha (flattened rice), one finely chopped onion, two chopped green chillies, 1/2 teaspoon of mustard seeds, 1/2 teaspoon of turmeric powder, and salt to taste. You will also need lemon juice, and coriander leaves for garnishing.Preparation:
Rinse the Poha in water until it becomes soft. Heat oil in a pan, add mustard seeds and let them crackle. Add onions and chillies, and sauté until the onions become translucent. Add the Poha, turmeric, and salt, and mix well. Garnish with lemon juice and coriander leaves before serving.-
Aloo Paratha
Ingredients:
For Aloo Paratha, you will need 2 cups of wheat flour, water, salt for the dough, and two boiled potatoes, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of garam masala, 1/2 teaspoon of red chilli powder, and salt for the filling.Preparation:
Make a soft dough with the wheat flour, water, and salt. Mash the boiled potatoes and mix with the spices to make the filling. Roll out the dough, place the filling in the center, and fold it over to seal it. Roll it out again and cook on a hot tawa (griddle) with ghee until golden brown on both sides.-
Idli Sambar
Ingredients:
For Idli Sambar, you will need Idli batter (which is readily available in stores) for the idli, Toor dal (split pigeon peas), tamarind pulp, sambar powder, vegetables like drumstick, okra, eggplant, mustard seeds, curry leaves for the sambar.Preparation:
Pour the idli batter into moulds and steam for 10-15 minutes. Prepare the toor dal using a pressure cooker. In a separate pan, cook the vegetables with tamarind pulp, sambar powder, and water. Add the cooked dal to the vegetables and let it simmer. In another pan, heat oil, add mustard seeds and curry leaves, and pour this tempering over the sambar. Serve the idli with a hot sambar.-
Masala Chai
