Recipe CookBook

Classic Breakfast

Serves 4

Preparation Time: 45 min

Ingredients:

Puri

Makes about 20

2 cups flour

2tsp oil

Oil for deep frying

Aloo ki Bhujia

1 medium size potato

Salt acc. to taste

1/2 tsp chili powder

less than 1/4 tsp of haldi powder

1/2 tsp kalonji seeds

Cholay

1/2 cup presoaked whole channa

salt acc. to taste

1/2 tsp zeera powder

1/2 tsp crushed Whole dried red chilies

1/4 tsp haldi powder

Halva

2tbs Sujji (semolina)

2tbs oil

4 tbs sugar

1/2 cup water

seeds of 3 small illaichi

yellow food color (optional)

Method:

Puri

1-Make the dough with flour and 2 tsp oil and water as needed.

2-Make into small puris (pancake like) as flat as you can and deep fry in hot oil.

Aaloo Ki Bhujya

1-Cut the potatoes into small cubes.

2-Add spices and 1 cup of water and leave on low heat.

3-When soft, mash lightly.

Cholay

1-Boil the channa with salt until soft.

2-In a pot heat 1tbs of oil.

3-Add spices and softened channa and 1/4 cup of water.

4-Mix and mash slightly.

5-Cook till bubbles appear then remove from heat.

Halva

1-Put the sujji and oil in a pot along with elaichi seeds and fry until slightly brown on very low heat.

2-Meanwhile combine sugar and water to make a syrup. Add this to the sujji taking care not to burn yourself and cook on low heat to desired consistency.

3-If you want to color the halwa add the color to the syrup before pouring it into the sujji.

Serve warm at sehri