ITS that time of year when the joyful fervour fills the heart with the prospect of happiness and success as the excitement of the celebration can be felt everywhere.
Deepavali is around the corner, and it is almost impossible to think of this festival of joy without acknowledging some indulgent treats that have been an essential component of our culinary culture. Hence, we are offering the top four breakfast recipes below for you to enjoy with your loved ones.
VADAI
Thanks to a tempting mixture of various ingredients, this delectable doughy snack is incredibly flavourful. A good vadai always has a crispy golden brown surface and a fluffy, soft within.
Ingredients
3 peppercorns
1 cup split black lentils
1 tablespoon finely minced green chilli
Salt
1 teaspoon of chopped ginger
1/4 cup finely diced onions
Curry leafs
Oil
Instructions
1. Clean, wash and soak the split black lentils in water for 2 hours.
2. Drain, then combine with pepper, curry leaves, and green chillies to make a smooth batter.
3. After thoroughly combining the salt and onions, divide the mixture into 14 equal parts. Set apart.
4. Take a small amount of the batter, flatten it in your hand, and set it aside.
5. Make a hole in the vadai’s centre.
6. Slide the vadai into the heated oil with the fingers of the other hand.
7. For approximately 4-5 minutes, deep fried the food over a medium temperature until both sides are golden brown.
8. Serve warm!
IDLI
Idli is unquestionably a part of a traditional Deepavali breakfast in a Tamil Indian household. Idli are really simple to cook, and a Deepavali breakfast meal wouldn’t be complete without them.
Ingredients
1.5 cups divided black lentis
5 tablespoon of sesame oil
1/2 tablespoon fenugreek seeds
2.5 cups of basmati rice
Water
Salt
Instructions
1.Soak the rice & dal and grind into a paste & combine
2. Make sure that the consistency is thick.
3. Let the batter ferment, then add salt (This step is very important to get soft and fluffy idlis).
4. Keep the batter in a warm place to ferment. Once the batter has risen, add salt to it and whisk to mix it well.
5. Transfer the idli batter in the idli stand
6. Grease the idli stand with oil and take a ladleful of batter and fill the idli mould.
7. Add ½ cup of water in the idli steamer and let it boil.
8. Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes.
9. Wait for the utensil to cool a bit before scooping the idlis out.
10. Use a sharp knife to scoop the idlis out.
11. Serve warm with coconut chutney.
COCONUT CHUTNEY
Most of us frequently create coconut chutney on a daily basis. This dish doesn’t require cooking other than tempering. It’s quick and simple to make, and it pairs well with dosa and idlli.
Ingredients
A
1 cup grated coconut
2 tablespoons roasted gram dal
3 green chillies
Salt to taste
1/8 teaspoon tamarind paste
B
1 teaspoon mustard seeds
2 teaspoons split black lentils
2 red chillies
2 curry leaves
2 teaspoon coconut oil
Instructions
Mixture A
1. Add roasted gram, grated coconut, green chilli, salt, tamarind paste in a mixer jar and blend the ingredients into a paste.
Mixture B
2. In a pan, heat the oil. Add some mustard seeds, then let it splutter.
3. Stir in split black lentils and cook till light brown.
4. Add the red chilli and curry leaves after that. Turn the flame off.
5. Add this into mixture A.
6. Coconut Chutney is ready to be served, and it’s quick and yummy!
MUTTON CURRY
Mutton curry is without a doubt one of the best brown curries. It’s best to be marinated the night before Deepavali. Mutton curry is made with few ingredients, but the flavour is greatly influenced by the mutton that has been marinated overnight.
Ingredients
500 gram of mutton
3 finely sliced tomatoes
1/2 tsp of turmeric
4 finely sliced onions
1 teaspoon garlic paste
4 clove garlic
1 teaspoon ginger paste
1-stick of cinnamon
8 peppercorns
Five cardamoms
4 tablespoons of ghee
Yogurt, 1/2 cup
Garam masala powder, 1 teaspoon
2 teaspoons of red chilli powder
2 tablespoons of coriander powder
Salt
Water, 2 cups
Instructions
1. Warm up a pan over a medium heat and add ghee.
2. Once the ghee has melted, add the cardamom, cloves, black peppercorns, and cinnamon stick and cook for a minute.
3. Next add the onions and season with salt. Cook until the onions are brown. Then add the ginger-garlic paste and cook until the rawness has disappeared.
4. Next, add turmeric powder, red chilli powder, and coriander powder and stir thoroughly.
5. Toss in the finely diced tomatoes. Once the tomatoes have softened, softly mash them.
6. Once the oil begins to separate, add some garam masala and yoghurt to the pan, followed by the mutton chunks, which must be coated with the gravy.
7. Give the gravy five minutes to simmer. Then, if needed, add salt and water.
8. Cover and simmer for 30 minutes, or until the mutton is soft and juicy.
9. Serve with rice, idli or dosa.
