Eggy Potato Yummies And Chickpea Yummies with Chiku-Walnut Milkshake

Eggy Potato Yummies

Prep Time 25 minutes
Course Breakfast
Servings 4

Ingredients
  

  • 4 nos. Eggs
  • 3 medium Potatoes
  • 4 tbsp Oats, powdered
  • 1 tbsp Milk
  • 3 tbsp American corn, boiled, slightly crushed
  • 2 Green chilies, finely chopped
  • 1 medium Onion ,finely chopped
  • 1 medium Tomato ,chopped after removing the central pulp
  • 1 tbsp Coriander leaves, chopped
  • ½ tbsp Turmeric powder
  • 3 tsp or to taste (optional) Pav bhaji masala
  • 1 tsp Flax seeds
  • 2-3 tbsp Grated cheese for garnish (optional)
  • 1-2 tbsp Oil

Instructions
 

  • Beat the eggs in a large bowl adding milk, salt and turmeric powder and keep aside
  • Peel and grate the potatoes using a thick grater and rinse them in water, squeeze out the water and keep in a strainer to allow excess water if any to drip
  • Mix the grated potatoes into the beaten eggs, add powdered oats, mix
  • Add the chopped green chilies, onions, coriander leaves, tomatoes, flax seeds, and the crushed American corn, mix well
  • Add the pav-bhaji masala
  • Put 1 tablespoon of oil in a non-stick flat frying pan, place a medium-sized biscuit cutter on it, now gently spoon out around 3 tablespoons of the egg-veggie-oats mixture into the biscuit cutter.
  • Cook on a low flame for a minute or two, lift out the biscuit cutter, turn over, cook for a few minutes till it has turned deep golden brown and well done
  • Remove on a thick tissue, immediately sprinkle grated cheese on top while it is hot
  • Serve with tomato ketchup and a glass of orange juice or hot ginger-tea

Chick-pea & Potato Yummies

Prep Time 25 minutes
Course Breakfast
Servings 4

Ingredients
  

  • cup Chickpea flour (Besan)
  • ½ cup Soya flour
  • 3 medium Potatoes
  • 2-3 tbsp Oats ,powdered
  • 2-3 tbsp Curds
  • 3 tbsp American corn, boiled, slightly crushed
  • 2 Green chilies, finely chopped
  • 1 medium Onion ,finely chopped
  • 1 medium Tomato, chopped after removing the central pulp
  • 1 tbsp Coriander leaves, chopped
  • ½ tsp Turmeric powder
  • 3 tsp or to taste (optional) Pav bhaji masala
  • 1 tsp Flax seeds
  • 2-3 Grated cheese, for garnish (optional)
  • 1-2 tbsp Oil

Instructions
 

  • Ina large bowl add the flours, curds, salt ,and turmeric powder mix adding very little water, and keep aside
  • Peel and grate the potatoes using a thick grater and rinse them in water, squeeze out the water and keep in a strainer to allow excess water if any to drip
  • Mix the grated potatoes into the flour mixture,
  • Add the chopped green chilies, onions, coriander leaves, tomatoes, flax seeds, and the crushed American corn, mix well
  • Add the pav-bhaji masala
  • Put 1 tablespoon of oil in a non-stick flat frying pan, place a medium-sized biscuit cutter on it, gently spoon out around 3 tablespoons of the mixed flours-veggie mixture into the mixture biscuit cutter.
  • Cook on a low flame for a minute or two, lift out the biscuit cutter, turn over, cook for a few minutes till it has turned deep golden brown and well done
  • Remove on a thick tissue, immediately sprinkle grated cheese on top while it is hot

Chiku-Walnut Milkshake

Prep Time 15 minutes
Course Breakfast
Servings 1

Ingredients
  

  • 1 cup Milk
  • 1 Chiku medium,peel, chopped
  • 1 tbsp Walnuts powdered
  • 2-3 tbsp Chilled water
  • Sugar or honey- to taste only if required
  • 2 tsp Chocolate shavings,for topping
  • ½ tsp Sabja or Chia seeds, soak inwater for some time before use (Optional)

Instructions
 

  • Blend all the ingredients mentioned above, except chocolate shavings in a mixer to a smooth consistency
  • Pour into a tall glass
  • Add previously soaked sabja or chia seeds if using
  • Serve chilled or at normal room temperature
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