Weekend Special Breakfast

Weekend Special Breakfast

I was really running out of what to do everyday for breakfast and kinda of wake up really early -was puzzled what to be prepared for breakfast. When I opened my fridge a package of mustard greens has being laying there for a long time and decide to make chapatti with them with whole green gram fry and green salad.

Ingredients
Serving Size: 4

For the Green Mustard Paste:
1/4 cup chopped mustard greens
1/2 tomato chopped
2 garlic cloves
salt to taste
1/4tsp turmeric powder
1/4tsp garam masala
1/4tsp chillie powder
1/4tsp cumin seeds
1/4tsp fennel seeds
Micro-wave all the ingredients with some water on high for about 4 minutes and once cooled add 2tbsp fresh curd and pulse to a fine paste. add more salt if needed and keep aside.

For Making Chapatti:
2 cups of atta flour
salt to taste
a little oil

Preparation Method:

In a large bowl add the atta flour and a little salt. Make Make a well in middle of the flour and add the pulsed paste. Knead the mixture into a smooth dough adding enough of hot water.Divide the dough into equal size balls, about 1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 inches in diameter.

Heat a heavy based frying pan or griddle on a medium heat. Place the rolled chapati on the griddle.While on the girdle press the edges of the chapati with a paper towel . You will find that small bubbles start forming on the chapati that means it is getting cooked. Turn over and cook the other side. The chapati may puff up. Flip over cook the first side again. Serve with hot melted ghee or butter brushed over one side of the chapati.

For The Whole Green Grams:Payatham Payaru

1 cup payatham payaru soaked in hot water overnight
1 onion chopped
1 tomato sliced
3 garlic crushed
1 green chillie finely minced
1tbsp finely chopped mint leaves
1/2tsp cumin seeds
1/2tsp mustard seeds
few sprig curry leaves
1tsp garam masala
1tsp chillie powder
1/4tsp turmeric powder
1tbsp sambar powder
chopped coriander leaves

Preparation Methods:

Pressure cook the dhal with a little salt for about three whistle. Once the pressure is released drain the liquid in small bowl and keep aside. Coat a pan with 2tbsp olive and once heated add mustard seeds. When it splutter add the cumin,curry leaves,mint leaves,green chillie,garlic and chopped onions. Once the onion turned brown add the chopped tomato and all the spice powder. Saute till the raw smell of the spices are remove. Then add the dhal and stir well. Adjust the level of salt and if you find the dhal to thick dilute with the drained liquid from the dhal. Remove from flame and serve hot with chopped coriander leaves.

For the Salad:
Bench some mustard green leave in hot water for 5 minutes aand chop them. In a large bowl add the green with 1/2 cup sliced onions, tomatoes, 3tbsp mayo,salt,pepper and onion powder. Mix well and serve.