5.5.3

Tikhat Sheera

• A savory breakfast dish from Maharashtra, India
• Made with dry roasted semolina and various vegetables
• Has a distinct texture and taste, resembling a dry crumble
• Topped with onions, green chillies, and coriander leaves, and a garnish of roasted peanuts

Pineapple Sheera

• A sweet dessert made by cooking pineapple puree and sugar
• Semolina, milk, and water are cooked separately until light pink
• Sugar substitute and pineapple mixture are added and cooked on low heat
• Saffron-milk mixture and cardamom powder are added and stirred
• Served warm as a dessert or sweet dish

Sabudana Khichdi

• Tapioca gained popularity in Kerala during a famine in the late 1800s
• Tapioca became popular as a cheap and filling substitute for rice after World War II
• Sabudana (sago) arrived in India from South-east Asia in the 1940s
• Used to make various dishes, including Sabudana khichdi, vadas, and papads

Poha

• A popular Indian breakfast dish made from flattened rice
• Originated from the western states of India, such as Maharashtra
• Light and filling meal
• Prepared by heating oil, adding mustard seeds, onions, green chilies, and curry leaves, and then mixing with softened poha
• Optional ingredients include peanuts, potatoes, and grated coconut

Indori Poha

• A popular breakfast dish from Indore, Madhya Pradesh, India
• Involves roasting peanuts, adding curry leaves, onions, and green chilli, and frying them with turmeric powder, salt, and sugar
• Poha and toasted peanuts are mixed with Jeeravan masala, salt, and sugar
• Traditionally served with crunchy namkeen and jalebi

Batata Poha

• A traditional Indian breakfast dish from Maharashtra
• Low in calories, high in carbohydrates, and high in fiber

Sabudana

• An integral part of Chinese cuisine for thousands of years
• Arrived in India as an import from South-east Asia in the 1940s
• First crude sabudana units were set up in Salem, Tamil Nadu in 1943
• A light snack and a quick energy booster, high in carbohydrates and lacking minerals and vitamins
• Never eaten whole, but used in savory meals or eaten with milk

Ros Omelet

• A unique Indian dish produced by adding a spicy and delicious sauce on a standard omelette
• Gravy is prepared with onion, tomato, ginger-garlic paste, turmeric, and chilli powder mixture
• Coconut paste and garam masala are added to give the gravy a tropical flavor
• Omelette is made differently by whisking eggs with chile powder and salt, and sautéing onions and jalapeño peppers in oil

Poha

• Poha is a popular Indian breakfast dish made from flattened rice.
• Rice is parboiled, rolled, and flattened to produce flakes that absorb moisture and can absorb various flavors.
• Poha originated in Maharashtra and gained popularity under the Holkars and Scindias.
• Poha is mentioned in the epic "Mahabharata" when Sudama offers it to his childhood friend Krishna.

Preparation of Poha

• Start by heating oil in a pan and adding mustard seeds until they splutter.
• Add finely chopped onions, green chilies, and curry leaves, sautéing until the onions are translucent.
• Add turmeric and salt, followed by the softened poha.
• Mix well to ensure the poha is evenly coated with the spices.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for a tangy flavor.

Variations of Poha

Indori Poha

• Indore poha is a popular breakfast dish from Indore, Madhya Pradesh, India.
• It involves roasting peanuts, adding curry leaves, onions, and green chilli, and frying them with turmeric powder, salt, and sugar.
• The poha and toasted peanuts are then mixed with Jeeravan masala, salt, and sugar.

Batata Poha

• Batata Poha is a traditional Indian breakfast dish that is a favorite among Maharashtrians.
• It is low in calories, high in carbohydrates, and high in fiber.
• The dish can be served with mint and coriander chutney, as well as a desi tomato sauce.

Misal Pav

• Misal Pav is a popular Indian dish made with muthia (dumplings) and served with pav (bread).
• The muthia batter is then held in one hand and delicately steamed.

Thepla

• Thepla is a type of Indian flatbread that is a staple of Gujarati cuisine.
• Thepla can be served for breakfast, lunch, or dinner.
• The simple thepla is normally made using besan or gramme flour or sometimes whole wheat flour, coupled with methi or fenugreek, salt, and optional spices.
• Theplas are often quite thin and eaten with pickles or chutneys.

Thalipeeth

• Thalipeeth is a type of Indian flatbread that is similar to thepla but thicker and crunchier.
• Jowar Bajra Besan Thalipeeth is a variation of thalipeeth made with jowar, bajra, and besan flour.

Muthia

• Muthia is a type of Indian dumpling made with a mixture of flours, spices, and sometimes vegetables.
• Doodhi Muthia is a variation of muthia made with grated doodhi (bottle gourd) and spices.
• Methi Muthia is a variation of muthia made with fresh fenugreek leaves, besan, whole wheat flour, and semolina.

Khakhra

• Khakhra is a circular, crispy roti that is typically consumed as a snack.
• It is extremely popular within the Gujarati community.
• Khakhra is made with wheat flour, mat bean, and oil.

Dhokla

• Dhokla is a traditional Gujarati food that is a light and fluffy preparation produced by steaming a fermented batter.
• Dhokla initially appears in an 11th-century Jain literature, where it is referred to as Dukkia.
• The word "dhokla" originally appeared in the Gujarati work Varanaka Samuchaya, which was written in the sixteenth century.

Variations of Dhokla

• Khaman Dhokla is a popular Gujarati snack made from fermented gram flour batter, steamed until fluffy and spongy.
• Rasia Dhokla is a sweet and sour variation of dhokla.
• Nylon Khaman Dhokla is a variation of dhokla that is soft and fluffy.
• Handvo Dhokla is a savory cake made from fermented batter of rice, lentils, and vegetables.

Sheera

• Sheera is a tasty Indian semolina pudding.
• In North India, this is referred to as Suji Halwa.
• South Indian rava kesari, often known as kesari bath, is similar to this but contains kesari colour.
• Sheera is often used in temples as Prasad.

Variations of Sheera

• Pineapple Sheera is a variation of sheera that provides a playful twist to the classic dessert for parties and festivities.
• Carrot Sheera is a variation of sheera that provides a playful twist to the classic dessert for parties and festivities.
• Banana is commonly used in Sheera for religious ceremonies and festivals.