Breakfast is the most important meal of the day. Though we often feel inclined to skip it in our hurry to get a head-start to the day ahead, don't we? Well, the following breakfast items are not for those days. We usually have them on weekend when it is a lot more relaxed.
Maida Chakuli (makes 5)
Maida Chakuli used to be my favourite breakfast item as a child. You can have it all by itself or with Spicy Aloo Bhaji (Potato fry) or with some hot mango pickle. My mouth just waters writing about it ;) Not sure if this is a common item in Oriya household or if it is one of my Mom's many delicious cooking inventions! Here is the recipe. Pic below is shown with Potato Curry.
Maida / Refined flour - 1 cup
Sugar - 6 tbsp
Water - 1.5 cup
Salt - a pinch
Mix all the above ingredients. Stir till you see some bubbles. Keep stirring only clockwise or only anti-clockwise for faster result.
Put a flat griddle (tava) on medium heat. Non-stick preferred so that less oil is required for cooking. Add a few drops of canola oil. Take one ladle full of batter and drop on the tava. Let it spread by itself. You will find bubbles on the top as it cooks.
As the lower surface of the maida chakuli cooks and takes on a brown colour, turn it upside down and let the other side cook. Take care that it does not burn while trying to get the brown colour :)
Upma (makes 4 servings)
Rava - 1.5 cup
Water - 3 cup (Rava:Water::1:2)
Frozen Peas and Carrot - 1 cup
Canola oil - 1 tsp
Mustard - 2 tsp
Jeera - 1 tsp
Dry red chilli - 2 OR Green Chilli - 2 (optional)
Onion - 1 small
Ginger - 1 inch minced
Cashewnuts - 10 pieces
Hing - a pinch
Sugar - a pinch
Heat canola oil. Add sugar, mustard, jeera, chilli and cashewnuts. Once the mustard crackles and the cashewnut is golden-brown, add onion. When the onion is golden brown, add ginger and let it cook. As soon as the ginger is cooked, add the defrosted peas-carrot mixture and let it cook. Add hing and salt. Next add water and let it boil.
As soon as the water boils, stir in rava slowly. NOTE - Keep stirring continuously as you are adding the rava. Serve with tomato sauce or garlic pickle. Optional - Add a tsp of ghee on top while serving.