My colourful breakfast

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, My colourful breakfast. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

My colourful breakfast is one of the most popular of current trending meals on earth. It's easy, it is fast, it tastes delicious. It's enjoyed by millions every day. My colourful breakfast is something which I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from My colourful breakfast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My colourful breakfast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make My colourful breakfast is 4-5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook My colourful breakfast estimated approx 45 minutes.

To begin with this particular recipe, we have to first prepare a few components. You can cook My colourful breakfast using 46 ingredients and 11 steps. Here is how you can achieve it.

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In my plate beetroot suji upma, dry fruits stuffed paneer tikka,mint coriander chutney and coral tulie with beetroot puree.

It is a very healthy breakfast plate. I have used grated beetroot in my regular upma to make it a healthy and atractive and also use some beetroot puree to make my tulie colourful. I have stuffed my paneer tikka with some finely chopped dry fruits to give a sweet flavour to my spicy tikka serve with our very own mint coriander chutney.

Thank you.

Ingredients and spices that need to be Take to make My colourful breakfast:

1. For beetroot suji upma-
2. 1 cup semolina(suji)
3. 1 cup grated beetroot
4. 1 medium size onion finely chopped
5. 1 medium size tomato finely chopped
6. 5-6 curry leaves
7. 1 tablespoon finely chopped green chilli
8. 1 teaspoon mustard seeds
9. 1 teaspoon chana dal
10. 1 teaspoon urad dal
11. 1 teaspoon turmeric powder
12. 1 teaspoon red chilli powder
13. 1 teaspoon garam masala powder
14. 1 tablespoon plus 1 teaspoon oil
15. 1 teaspoon ghee
16. 1 teaspoon sugar
17. to taste salt
18. 2 cups water
19. For dry fruits stuffed paneer tikka
20. 200 grams paneer
21. 1/2 cup hung curd
22. 1 teaspoon turmeric powder
23. 1 teaspoon red chilli powder
24. 1 teaspoon cumin powder
25. 1 teaspoon coriander powder
26. 1 teaspoon garam masala powder
27. 1 teaspoon tanduri masala powder
28. 1 teaspooon ginger garlic paste
29. 1/4 cup mixed dryfruits finely chopped
30. 1 tablespoon mustard oil
31. 2 teaspoon oil
32. to taste salt
33. For mint and coriander chutney
34. 1/2 bunch mint leaves
35. 1 bunch coriander leaves
36. 4 green chilli
37. 5 garlic cloves
38. 1 teaspoon cumin seeds
39. 2 teaspoons lemon juice
40. to taste salt
41. For coral tulie-
42. 1/2 cup water
43. 2 teaspoons refined flour
44. 1 tablespoon oil
45. 1 tablespoon beetroot puree
46. pinch salt

Instructions to make to make My colourful breakfast

1. Method for beetroot suji upma. heat 1 teaspoon oil in a kadhai. Roast the semolina remove from heat and keep aside.
2. Heat the oil in a pan. Add the mustard seeds, chana dal, urad dal and let them splatter.
3. Add curry leaves, chopped green chilies, chopped onion and saute till the onions are translucent.
4. Add chopped tomatoes, all the powder masala and cook till the tomatoes soft.
5. Add grated beetroot mix well and cook for 5 minutes on medium flame.
6. Method for dry fruits stuffed paneer tikka
   Cut the paneer into thick slices now slit the paneer horizontally almost 3/4 of the way down to accommodate stuffing.
7. Now place 1/2 teaspoon of dry fruits mixture in the slit of each slice of paneer spreading evenly. Repeat this procedure with all the paneer slices and keep aside.
8. Add the stuffed paneer cubes into the marinade mixture, mix well and keep aside for 30 minutes.
9. Heat a non-stick pan add oil and grill all the paneer cubes for 2 to 3 minutes. Dry fruits stuffed paneer tikka is ready.
10. For mint coriander chutney add everything to a blender jar and blend well to make a fine paste. Mint coriander chutney is ready.
11. For coral tulie - In a mixing bowl take water, flour, beetroot puree salt and whisk together until smooth. Heat oil in a pan, pour some batter into the pan wait until the batter splatters as the water leaves the oil. cook until the bubbles subside and the surface of the tulie starts to look matte. Gently removed the tulie from he pan and place it on tissue paper to absorb extra oil. coral tulie.

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So that's going to wrap it up for this exceptional food Steps to Make Award-winning My colourful breakfast. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!