Recipes by Kaveri Jain. Photography by Ananya Jain
Nothing like a traditional Indian breakfast to begin your day on a hot, spicy and deeply satisfying note!
NAMKEEN JAVE / SEVAI
Ingredients (serves 4):
1 cup jave / vermicelli / sevai; 15 ml oil; 1 tsp mustard seeds; 1 tsp urad dal; 10–12 curry leaves; 1 green chilli, finely chopped; 1 onion, finely chopped; 1 cup mixed vegetables (peas, carrots, bell peppers); 1 large tomato, finely chopped; salt to taste; ½ tsp turmeric powder; ½ tsp coriander powder; ½ tsp chilli powder (optional); 1½ cups water; juice of 1 lemon; roasted peanuts and coriander for garnish
Instructions (lead image):
- Dy roast the vermicelli in a pan. Once lightly golden, transfer to a bowl and keep aside. In the same pan heat the oil. Then add mustard seeds. Once they crackle, add dal and curry leaves.
- Once the dal changes colour, add onions and green chillies. Cook till translucent. Add tomatoes and other vegetables, salt, turmeric, chilli powder and coriander powder. Add ¼ cup water, cover, cook for about 5 mins.
- Add the remaining water and bring to a simmer. Add roasted vermicelli and cover. Keep flame on low heat and let it cook (about 6–8 mins).
- Gently fluff up the vermicelli and add a dash of lemon juice. Garnish with roasted peanuts and coriander.
Ingredients (aloo sabzi):
2 tbsp oil; 1 tsp jeera; ½ tsp hing (asafoetida); 2 tsp chopped green chillies; 1 tsp ginger paste; ½ tsp methidana (fenugreek seeds); 1 tsp coriander powder; 1 tsp red chilli powder; 1 tbsp kasuri methi (dry fenugreek); 1 tsp garam masala; ½ tsp haldi (turmeric powder); 1 tsp jaggery; salt to taste; 3 tomatoes, chopped; 3 tomatoes, pureed; 6 medium-sized potatoes, peeled and chopped; 2 tbsp chopped coriander
- Heat oil in a pressure cooker. Add jeera and methi dana. Once it splutters add hing, green chillies and ginger paste.
- Add tomatoes, tomato puree, haldi, coriander powder, red chilli, salt and jaggery. Mix and cook for 3-4 mins.
- Add the cut potatoes and mix. Add the kasuri methi. Put 500 ml of water, mix and put the whistle on.
- Let it cook for two whistles. Open it, add garam masala and cook for 5-7 mins on low flame. Mash some of the potatoes to make the curry thicker. Check the salt and add if required.
- Garnish with the chopped coriander.
Ingredients (masala poori):
2 cups wheat flour; 1 cup besan (chickpea flour); 1 tsp salt;1 tbsp kasuri methi; 1 tsp ajwain (carom); ½ tsp coriander powder; ½ tsp red chilli powder; 1 tbsp oil; Water, as required; 500 ml oil to fry the pooris
- Add ingredients to flour and make a stiff dough. Let it rest for 30 mins.
- Heat oil in a pan or kadhai.
- Make small balls of the dough and, using a little oil, roll the pooris one by one in round shapes.
- Deep fry in the pan. Enjoy hot!
200 gms green split moong dal; 1 tsp finely chopped green chilli; 1 tsp finely chopped ginger; 2 tbsp finely chopped onions; salt to taste; water; lemon
For the filling: Mix of 100 gm mashed paneer, 50 gm boiled peas, salt and red chilli powder
- Soak the dal for a minimum of 2 hours. Then, drain the water and grind the dal with 1 tbsp water. It should look like a thick paste once done.
- Take the mixture out in a bowl and add salt, onions, green chillies and ginger.
- Add water so that the batter has a pourable consistency.
- Heat a girdle or tava.
- Pour a ladle full of batter and slowly spread it out in a round shape. Add some oil. Once cooked, flip to the other side. Flip back and add filling on half the chilla.
- Fold the other half on top. Serve with curd / mint chutney / imli chutney.
Ingredients (serves 4):
125 gms poha (flattened rice);
¼ tsp turmeric; ¼ tsp chilli powder; 50 gms green peas; 50 gms potatoes, peeled and chopped; 10 ml oil;
½ tsp mustard seeds; 20 gms roasted peanuts; 1 small onion, chopped;
1 small tomato, chopped; 1 green chilli, chopped; 10–12 curry leaves; salt to taste; chopped coriander to garnish; dash of lemon juice
- Rinse poha on a strainer under running water until soft. Add ½ tsp salt and toss to combine. Set it aside.
- Heat oil in a pan, add mustard seeds. When they crackle, add onion, green chilli and curry leaves. Cook for 2 mins until onions soften.
- Then add tomatoes and cook for 2 mins; add turmeric, chilli powder, salt.
- Add green peas and potatoes. Splash some water and cook covered until the vegetables are cooked.
- Add in the poha and toss. Cook for 2 mins. Then cover the pan with a lid and turn heat to low for another minute. Turn off the heat, add the roasted peanuts and mix.
- Squeeze in fresh lemon juice. Garnish with coriander. Serve warm.
First published in eShe’s June 2020 issue
Syndicated to Money Control