Breakfast recipes BB house task

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Halwa Puri Cholay

Halwa Puri Cholay is the Pakistani Traditional Breakfast eaten all over Pakistan.
It is a delicious combination of sweet halwa, spicy chick peas and hot crunchy puris.

Sooji ka Halwa

Ingrediants:

1 cup of Semolina (Sooji)
Dry Fruits (according to taste)
Cardamoms (Ilaichi) (according to taste)
Almonds (Badaam) (according to taste)
Cashewnuts (Kaaju) (according to taste)
1 cup of Sugar
Salt (according to taste)
2 cups of Water
1/4 cup of Ghee or Oil



Directions:


1) Heat the ghee or oil and roast the semolina in the ghee or oil until it turns light brown and it gives a nice aroma on a very sim/low heat.

2) Add water and let it absorb.

3) Add sugar and stir gently.

4) Add salt, dry fruits, and nuts. Mix and take off heat.

Puri

Ingrediants:

2 cups Whole Wheat Flour
Salt (to taste)
½ tbsp. Vegetable Oil


Direction:


Slowly add about 3/4 cup warm water to the flour, just enough to form a firm dough, and knead until smooth. Cover, and let it rest at for least 1/2 hour, and knead again briefly after 1-2 hour. If resting more than 1 hour, punch and knead dough again before rolling out.

Divide dough into small balls about the size of golf-balls, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry until light brown; and drain.

Aaloo cholay

Ingrediants:

225 grams or 8 ounces of Chick Peas/Garbanzo Beans (Sufaid Chanay) (washed)
½" piece of Fresh Root Ginger (Adrak) (peeled & grated)
1 large Potato (peeled & cut into 4 cm - 1 ½" dice)
1 tsp. of Ground Turmeric (Pisi Haldi)
½ tsp. Red Chilli Powder (Pisi Lal Mirch)
2 fresh Green Chillies (Hari Mirchain) (slit lenghthwise into halves) (de-seeded for a mild flavor)
30 grams or 1 ounce of Clarified Butter (Ghee)
1 large Onion (finely chopped)
1 ¼ tsp. Salt
½ tsp. Garam Masala Powder
1 tsp. Fresh Mint (Podina) (freshly chopped)



Direction:



1) Soak the chick peas overnight in plenty of cold water or use ready cooked - canned chick peas. Rinse several times and drain well.

2) Place the chick peas, water and ginger in a large saucepan over a high heat, bring to the boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender.

3) Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boil, cover the pan and simmer for a further 15-20 minutes, until the potatoes are tender

4) Melt the ghee over a medium heat and fry the oinion until they are lightly browned. Stir them into chick peas with salt and garam masala powder .

5) Remove the pan from the heat and stir in the lemon juice and fresh mint.

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Shahi Tukray

Ingrediants:

6 slices of Bread
4-6 tbsp. Sugar
Pistachios (Pistay) (preferred amount)
Almonds (Baadaam) (preferred amount)
Rose Water Essence (Kevera)
Khoya or Ricotta Cheese (preferred amount)
3-4 tbsp. of Cooking Oil
Seeds from 4-5 Small Cardamom Pods (Choti Ilaichi)
A dash of Yellow Food Color
1 liter Whole Milk


Directions:


Fry the slices of bread in a little oil until lightly brown. Remove and set aside.

Add the cardamom seeds, sugar and yellow color into milk and cook until it thickens. Arrange the bread slices in the milk and bring to a boil. Turn once to coat both sides. And let milk thicken.

Then just before removing from heat add the rose water essence. Garnish with khoya or ricotta cheese, pistachios and almonds.

[zee]

wow
Tasty sharing

[manobillii]

hmm yummmyyyyy

[lazyprincessk]

thanksssss alottt maheen ji for puriss n shahi tukres...as we get these kinda food in restuarants
onlyyy
thankss for the recipes as my mom gonna make it at home
from now onnn ..

bohattttttt thankssss