Breakfast is commonly referred to as “the most important meal of the day.” Indeed, current research has shown that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, weight, and cardiac health.
Breakfast menu vary from place to place. But its often include carbohydrate such as grains, fruits, vegetables, a protein food with a beverage and a sweet dish.
This post is going to be a part of #Foodiemonday #Bloghop this time #theme is regional breakfast.
Presenting a Bengal special breakfast.
In Bengal variety of dishes are serve in breakfast including a sweet.
Such as radhaballavi which is a type of kachauri or kochuri stuffed with lentils. Very filling and yummy. It can be serve with spicy potatoes with gravy.
Matar/peas kachouri is a favorite dish of my family. Its made with flour and deep fried. Stuffing is spicy green peas.
List is too long.
Presenting a very common dish of every household.
Its fluffy luchi. Cousin of puri. Made of refined/all purpose flour or maida instead of whole wheat flour. Usually serve with dum aalu /aalu dum or chholar dal or Bengal gram lentils.
I like the classic combo luchi dum aalu.
We usually serve a sweet dish with this combo.
Recipe of luchi or puri
All purpose flour or maida – 2 cup
Whole wheat flour or atta – 1 tbsp ( optional )
Ghee or oil – 2-3 tbsp
Salt – 1/2 tsp
Water to knead a stiff dough
Oil or ghee for deep frying
Mix flour, salt
2 tbsp ghee or 3 tbsp oil. Mix well. Flour should loosely hold shape in your fist. Make a sandy mixture. Add water slowly and knead the dough. Dough shouldn’t loose. Knead well.
When you feel the dough is not sticking to your palm, its ready.
Keep the dough covered for 20-30 minutes divide the dough into small balls.
Roll the balls to circle with the help of oil. Heat oil for fry in a deep wok or karahi. Gently drop the dough circle into the hot oil.
The luchi will begin to puff up. Lightly press them with a spatula to complete puffing up. Turn over and fry the other side. Remove and drain on kitchen towel.
Serve hot with dum aalu/ Panjabi chhole or any veg / non veg curry.
Recipe of dum aalu or aalu dum
Potatoes- 1/2 kg boiled and peeled
Kashmiri red chilli powder – 1 tbsp or as much your spice tolerance
Ginger – 1/2 inch piece
Tomatoes – 2-3 chopped
Green chilli -1
Cumin seed – 1/2 tsp
Hing/asafetida – 1/4 tsp ( you may add little more if you like the flavour)
Oil – 2 tbsp
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Sugar- 1/2 tsp ( optional)
Salt to taste
Ghee/clarified butter – 1 tsp (optional)
Take boiled and peeled potatoes. If potatoes are a little big halve them but if you have small potatoes don’t need to halve.
Heat oil in a pan. Fry the potatoes till light brown. Keep aside.
Grind tomato, ginger and green chilli.
In the oil add cumin seed, when splutter lower the flame and add hing/asafetida and red chilli powder. Saute and add ground tomatoes, green chilli and ginger.
Then add add all the spices and fry well. Add potatoes salt, sugar saute and add 1 cup water. Mix well.
Simmer till the water evaporate. Stir and add garam masala powder and ghee/clarified butter.
Your dum aalu is ready. Garnish with chopped coriander leaves and serve.
If in hurry follow this quick method
Heat oil in a pan. Add cumin seed then hing and potatoes. Fry then add all the ingredients.
Saute and when dried up add ghee/clarified butter and garam masala. Mix well. If you want to make little gravy don’t dried up completely.
Garnish with chopped coriander leaves. Serve quick and yummy dum aalu with puri, paratha or luchi.