Indian Breakfasts

Considering the world is celebrating ‘Pancake Tuesday’ today which is one of the most popular breakfast dishes in the world, we thought of introducing you to the staggering variety of food made in India as the first meal of the day. A dizzying array of dishes are consumed in the states across the country every morning. Seen together they reflect incredible culinary diversity as well as thread of continuity in the food habits of different regions. Here are some of the most popular and delicious ones:

Punjab:
Punjab’s love for paranthas is one of the most popular things in the Indian cuisine. Stuffed with spiced potatoes, radish, paneer (cottage cheese) or cauliflower and topped with a dollop of butter, there are few breakfasts more ubiquitous than paranthas. Try this recipe for aloo (potato) paranthas.

Goa:
The classic Goan breakfast consists of a combination of bhaji and pav. Also known as patal bhaji or tonak, the bhaji (vegetable curry) is a spicy curry made with potatoes, coconut, roasted whole spices, and occasionally dry white peas. It is served in local Goan restaurants with soft and fluffy pav (bread), which is freshly baked in wood-fired mud ovens by local bakeries every morning.A popular non-vegetarian alternative is the pita-like soft bread called poi, stuffed with Goa’s delicious spiced pork sausages chorizo.

West Bengal:
Delicious urad dal kochuris accompanied by flavourful aloo dum curry and chholar dal — the Bengali morning meal is truly a breakfast of champions. The combination of fried luchis and aloo tarkari is more common as an everyday breakfast option. Here is a recipe for luchis and dry aloo dum.

Rajasthan:
A typical Rajasthani breakfast is a tantalising variety of fried breakfast street dishes. Think piping hot samosas, Jodhpur’s fiery mirchi vadas and Jaipur’s flaky onion, asafoetida and dal kachoris, all washed down with a glass of hot milk or lassi. Outside the cities though, the traditional breakfast consists of a hearty meal of bajra (pearl millet) rotis with curd and garlic chutney.

Kerala:
Rice is a major ingredient when it comes to Kerala cuisine especially when it comes to breakfast. Puttu, a soft steamed rice cake, made with rice flour and grated coconut is traditionally paired with kadala (black chickpeas) curry, but it can also be had with fish curry, jackfruit and other vegetables. Rice flour is also the key ingredient in two other breakfast favourites, the lacy appams and the noodle-like idiappams, which are eaten with a curry or stew made with egg, chicken or vegetables.

Breakfast is supposed to be the healthiest meal of the day, why not make it the tastiest too! Try out the recipes attached and share your experiences in the comments!

http://www.vegrecipesofindia.com/appam-recipe-kerala-appam/

 

http://www.vegrecipesofindia.com/mirchi-vada-recipe-rajasthani-mirchi-vada/
http://www.vegrecipesofindia.com/bengali-dum-aloo-recipe/

 

http://velapai.blogspot.ie/2015/11/goan-patal-bhaji.html

 

http://www.vegrecipesofindia.com/punjabi-aloo-paratha-recipe/
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