5.5.3 Pre Read.docx

Contents {#contents.TOCHeading} ======== [Poha 2](#poha) [Variations 2](#variations) [Indori poha 2](#indori-poha) [Batata Poha 2](#batata-poha) [Misal Pav 3](#misal-pav) [Preparation 3](#preparation) [Variations 3](#variations-1) [Punneri missal pav 3](#punneri-missal-pav) [Kolhapuri missa...

Contents {#contents.TOCHeading} ======== [Poha 2](#poha) [Variations 2](#variations) [Indori poha 2](#indori-poha) [Batata Poha 2](#batata-poha) [Misal Pav 3](#misal-pav) [Preparation 3](#preparation) [Variations 3](#variations-1) [Punneri missal pav 3](#punneri-missal-pav) [Kolhapuri missal 3](#kolhapuri-missal) [Thepla 3](#thepla) [Tips 4](#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-gehun-ka-atta-coupled-with-methi-or-fenugreek-salt-and-optional-spices.-theplas-are-often-quite-thin-and-eaten-with-pickles-or-chutneys.-theplas-may-resemble-chapatti-thin-wheat-flour-flatbreads-which-are-commonly-served-with-any-indian-meal.-however-the-dough-for-chapatis-is-plain-but-thepla-dough-is-produced-by-combining-fenugreek-salt-and-other-spices.) [Variations 4](#variations-2) [Methi Thepla 4](#_Toc170220557) [Mooli Thepla 4](#_Toc170220558) [Thalipeeth 4](#thalipeeth) [Preparation of Thalipeeth 4](#_Toc170220560) [Jowar Bajra Besan Thalipeeth 4](#_Toc170220561) [Rajgira Upvas thalipeeth 5](#rajgira-upvas-thalipeeth) [Muthia 5](#muthia) [Variations 5](#variations-3) [Doodhi muthia 5](#doodhi-muthia) [Methi Muthia 6](#methi-muthia) [Khakhra 6](#khakhra) [Dhokla 6](#dhokla) [Variations 7](#variations-4) [Sheera 7](#sheera) [Variations 8](#variations-5) [Tikhat Sheera 8](#tikhat-sheera) [Pineapple Sheera 8](#pineapple-sheera) [Sabudana Khichdi  8](#sabudana-khichdi) [Ros omelet  9](#ros-omelet) Poha  ===== In The Illustrated Foods of India, K T Achaya discusses the Sanskrit term for beaten and parched rice, chipita or chidva. Rice is parboiled, rolled, and flattened to produce flakes that absorb moisture and can absorb various flavors. Poha, a coloquial dish, originated in Maharashtra and gained popularity under the Holkars and Scindias. When rulers from Maharashtra moved to Madhya Pradesh, they introduced Poha and Shrikhand, which are often found in Madhya Pradesh\'s history. Poha is also mentioned in the epic \"Mahabharata\" when Sudama offers it to his childhood friend Krishna. Poha is a popular Indian breakfast dish made from flattened rice. Originating from the western states like Maharashtra, it\'s a light yet filling meal. The rice flakes, called poha, are rinsed under water until they soften. To prepare 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. Next, 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. Optional ingredients include peanuts, potatoes, and grated coconut. Serve poha hot, often with a side of sev (crunchy chickpea noodles) and a wedge of lemon for extra zest. Variations ---------- ### 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. The dish is traditionally served with crunchy namkeen and jalebi and is also a perfect evening snack. Jeeravan masala is a spice blend made from dry roasting whole spices like cumin, coriander, fennel, cinnamon stick, red chili, black cardamom, bay leaf, cloves, and black pepper. The ingredients are ground in a blender and stored in an airtight container for later use. ### Batata Poha Batata Poha, a traditional Indian breakfast dish, is a favorite among Maharashtrians. It is low in calories, high in carbohydrates, and high in fiber. To prepare, heat oil, add mustard seeds, asafoetida, onions, and potatoes, cook until soft, add water, salt, and turmeric powder. Wash beaten rice, combine ginger-green chilli mixture, sugar, lemon juice, milk, and coriander. Garnish with coriander and lemon wedges. Misal Pav  ========== Misal pav is a traditional Indian dish from Maharashtra, originating from the 17th century when the Maratha Empire ruled the region. It consists of misal, a curry made with sprouted moth beans, chivda, onions, chilis, and potatoes, and pav, bread rolls used to mop up the curry. Misal pav can be served as breakfast, snack, or main dish and is commonly found in roadside stalls, breakfast joints, and office canteens. The origin of misal pav is disputed, but it is generally believed to have originated in Kolhapur, Maharashtra. There are various theories about who introduced misal pav, but none can be verified with certainty. Regardless of its origin, misal pav has become a beloved and iconic dish in Maharashtra and is now enjoyed across the state and beyond. Misal pav is synonymous with different regions of Maharashtra, with versions available in Puneri, Kolhapuri, Nashik, and Nagpuri. Misal has two types: Ussal, a thick, spicy sprouted mixture, and Rassa, a watery gravy. Tari, a spicy red oil, is used to make the dish mouth-watering. Preparation ----------- Misal is made with sprouted lentils and contains less water, as well as a watery, spicy \"cut\" or \"bite\". It is made up of two parts: a thick matki curry called usal and a watery gravy known as rassa. People usually blend these two together based on their preferences and needs. When moth beans are not available, mung beans may be used instead. It can be garnished with Indian snack noodles. The moth curry or usal is made with onion, ginger, garlic, and other spices. Variations ---------- ### Punneri missal pav  The traditional Puneri Misal is made with ussal (sprouts) in a moderate red curry (tari/kat/rasa). It is topped with sliced potato and sev-chiwda or poha, and served with chopped coriander and onion on the side. This Misal has sweet and tangy tastes, making it less spicy than its competitors. ### Kolhapuri missal  The spices/masala used to make Kolhapuri Misal Pav are what distinguishes it. The kanda-lasun Masala (onion-garlic spice) is used to prepare a spicy but delicious curry. The masala used in this misal pav is distinct and cannot be found in any other type of misal. It\'s topped with finely diced onions and farsan. It is preferred to be eaten with bread rather than a pav.  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 (gehun ka atta), coupled with methi or fenugreek, salt, and optional spices. Theplas are often quite thin and eaten with pickles or chutneys. Theplas may resemble chapatti (thin wheat flour flatbreads), which are commonly served with any Indian meal. However, the dough for chapatis is plain, but thepla dough is produced by combining fenugreek, salt, and other spices. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Tips ---- - Always rest the thepla dough for about 10 min after kneading. - Cook thepla on medium high flame to make them soft. If cooked on low flame, thepla can become hard and chewy. - If not able to roll the thepla easily then take little dry flour to roll thepla. (indianetzone, n.d.) Variations ---------- []{#_Toc170220557.anchor}The numerous forms of theplas are prepared by altering the ingredients. Common variations include methi, mooli, and dudhi. Theplas can also be cooked with mashed potatoes, mixed veggies, and garlic. The most common variation of this classic dish is methi thepla. ### Methi Thepla []{#_Toc170220558.anchor}Methi Thepla is a popular variety of Thepla made with fenugreek leaves that is typically eaten with yoghurt or pickles. Methi Thepla is created by combining wheat flour, chickpea flour, and fenugreek leaves. The dough is kneaded with curd and spices like as turmeric, cumin, and coriander powder. The flattened dough is then fried in a pan with oil. Methi Thepla is recognised for its slightly bitter and earthy flavour, which comes from the fenugreek leaves. ### Mooli Thepla Mooli ka thepla is prepared with grated radish, wheat flour, and a variety of spices. To prepare, combine grated radish and salt in a bowl and let sit for 10 minutes. Then, knead the radish combination with wheat flour, besan, turmeric powder, red chilli powder, coriander-cumin seed powder, garam masala, and oil until it forms a soft dough. Divide the dough into equal sections and roll each one into a thin circle. Cook each thepla on a hot tawa until golden brown on both sides. Mooli ka thepla is typically served hot, with yoghurt or pickle. Thalipeeth ========== Thalipeeth is a popular gluten-free flatbread from the state of Maharashtra. It is a traditional Maharashtrian morning dish that can also be consumed as a snack. What distinguishes thalipeeth is the burst of flavour produced by a combination of jowar, bajra, ragi, coriander seeds, cumin seeds, black gramme, Bengal gramme, wheat, rice, and, of course, spices --- this mixture is also known as bhajanee flour. Of course, onions, tomatoes, and even gourd can be mixed into the flour when kneading the dough. Thalipeeth is typically served with white butter, ghee, or a thick curd. Thalipeeth is created by kneading mixed grain flour into a semi-liquid dough and adding finely chopped onion, brown sugar, and spices like chilli powder, salt, turmeric powder, chopped green coriander, and finely chopped green chilies. A skillet is heated with a small amount of cooking oil, and the dough is poured in. When one side of the pancake is golden brown, turn it over and repeat on the other. ### Rajgira Upvas thalipeeth The dish begins with boiling and mashing potatoes, then adding rajgira flour, singhada (water chestnut) flour, bhagar flour, grated coconut, cumin seeds, sesame seeds, green chilli paste, ginger paste, and salt. The Thalipeeth is served hot with peanut or coconut chutney. Upvaas Thalipeeth is a healthful and nutritious cuisine high in carbohydrates, protein, and fibre. It is ideal for breaking a fast since it offers energy and keeps you full for longer. The use of various flours in the recipe makes it gluten-free and easy to digest. Overall, it is a delicious and nutritious food that can be enjoyed by anybody, not just those fasting. Muthia ====== Muthia is an Indian dumpling or fritter made of chickpea flour, turmeric, chilli powder, fenugreek, and salt. Sometimes the dough is also held together with oil or sweetened with sugar. Muthia, after formed, can be fried or steamed, depending on personal choice. Muthia, a Gujarati staple, comes in a variety of flavours, including spinach, cabbage, and gourds. Muthia, whether steamed or fried, is generally served with mustard seeds, sesame seeds, and chopped coriander. Although chickpea batter is the typical filling for these breakfast pieces, cabbage, radish, and bottle gourd can also be used. To increase the nutritional content of muthia, bajra and jowar flour are also included in the batter. The muthia batter is then held in one hand and delicately steamed. These can be served with mint and coriander chutney, as well as a desi tomato sauce.  While these savoury dumplings are traditionally eaten for breakfast, they can also be served as a complete lunch meal by topping the pulao with muthia. These give the rice dish a chunky flavour while also increasing its nutritional and taste value. Muthia is usually constructed with healthful ingredients and requires less oil to prepare, making it a healthy breakfast dish. Variations ---------- ### Doodhi muthia A popular and nutritious Gujarati snack made with grated doodhi (bottle gourd) and spices. Doodhi Muthia is formed with a dough of grated bottle gourd, whole wheat flour, besan, semolina, and spices including ginger, green chilies, turmeric, and sugar. Adding soda-bicarb, often known as baking soda, helps to make the Gujarati doodhi muthia soft. The dough is formed into cylindrical dumplings and cooked. After steaming, the dumplings are sliced and seasoned with mustard seeds, sesame seeds, hing, and curry leaves. ### Methi Muthia The dough for Methi Muthia is made by combining fresh fenugreek leaves, besan, whole wheat flour, and semolina. Spices like ginger, green chilies, turmeric, and sugar are also incorporated into the dough. Following that, it is shaped into cylindrical dumplings and baked. After steaming, the dumplings are sliced and seasoned with mustard seeds. Deep-fried methi muthi\'s mouthwatering flavour and exciting crunch make them highly versatile; they may be eaten alone or mixed with dals, kadhis, gravies, and even rice dishes to liven up a meal. Khakhra ======= Khakhra is a circular, crispy roti that is typically consumed as a snack. It is extremely popular within the Gujarati community. It is normally purchased pre-made. Made with wheat flour, mat bean, and oil, the crackers are typically consumed for breakfast, providing a healthy snack that is best enjoyed when accompanied by chutneys or curries. Since khakhra is remarkably similar to chapati, another iconic Indian flatbread, it is said that a cook in Gujarat roasted leftover chapatis on a griddle and served them with tea for the morning, resulting in khakhras. Khakhra can also be made into a sweet snack by smearing ghee and sugar on it. It can also be served with pickles or chutney. Khakhra-Papad ki churi is cooked by blending manually crushed papad and khakhra with a little frying oil, salt, and red chilli powder. Simply apply a small amount of melted ghee to the khakhra and sprinkle with chaat masala or methi masala powder for a delicious sour flavour. It can also be swapped for standard chapati and served with a subji, such as methi papdi subji and khakhra. Dhokla ====== A traditional Gujarati food, it 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. Dhokla batter is produced from rice and split chickpeas. Dhokla is extremely similar to the Gujarati dish Khaman. The fundamental distinction between the two is that Dhokla is produced from rice gramme batter and is white in colour, whilst Khaman is often made from chickpea gramme and appears yellow. Khaman is a popular meal in other parts of the country, however it is frequently misinterpreted or mistakenly referred to as Dhokla. Spices like chilli and ginger are mixed into the batter to enhance the flavour of the meal. When baked, dhokla is often decorated with coriander, coconut, or chopped chilies and served with besan chutney. Due to its popularity as a vegetarian snack, dhokla comes in a variety of forms, including semolina, rice powder, and cheese dhokla. It\'s no surprise that dhokla is still a staple food in Gujarat. It\'s fluffy, low in calories, and high in protein. Variations ---------- Khaman Dhokla is a popular Gujarati snack made from fermented gram flour batter, steamed until fluffy and spongy. It comes in various variations, such as Rasia Dhokla, which is sweet and sour, Nylon Khaman Dhokla, Handvo Dhokla, Toor Dal Dhokla, Makai Dhokla, Sandwich Dhokla, Sooji Dhokla, Moong Dal Dhokla, Khandavi Dhokla, and Rava Dhokla. Each variation has its own unique flavor and texture, with some being sweet and sour, while others are soft and fluffy. Handvo Dhokla is a savory cake made from fermented batter of rice, lentils, and vegetables, while Toor Dal Dhokla is a healthier variation made from a batter of toor dal, rice, and spices. Makai Dhokla is made from cornmeal and sour yogurt, while Sandwich Dhokla is two-layered and filled with spicy chutney or vegetable filling. 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 most usually offered to deities/gods as Prasad or Naivedya during festivals such as Ganesh Chaturthi, Varalakshmi Pooja, and Navratri. Some people also cook it for their weekly Pooja. Sheera is often used in temples as Prasad. This is a popular dish at home because it is simple to prepare. It can be eaten for breakfast, a snack, or as a dessert after a meal. At home, we normally prepare this during Pooja and then serve it with friends and family. Sheera, also known as suji halwa, is a richer variation of rava kesari. An adaptable recipe that can be easily adjusted to utilise more or less sugar and ghee according on your taste and dietary preferences. In western India, Sheera is served with nuts and raisins for breakfast. Banana is commonly used in Sheera for religious ceremonies and festivals, whilst Pineapple Sheera and Carrot Sheera provide a playful twist to the classic dessert for parties and festivities. Variations ---------- ### Tikhat Sheera Tikhat Sheera is a savoury breakfast dish from Maharashtra, a salty variation on the sweet sheera. The dish, made with dry roasted semolina and various vegetables, is often associated with the South Indian upma. However, Tikhat Sheera has a distinct texture and taste, resembling a dry crumble. The main ingredient is rava, which is often associated with upma. The dish is also topped with onions, green chillies, and coriander leaves, and a garnish of roasted peanuts, reminiscent of kande pohe. This unique variation of a sweet dish, a cross between upma and poha, offers a delightful breakfast treat. ### Pineapple Sheera   Pineapple Sheera is a sweet dessert made by cooking pineapple puree and sugar in a kadhai. In a separate deep kadhai, sauté semolina, milk, and water until light pink. Add a sugar substitute and cook for 2-3 minutes. Mix in pineapple mixture and cook on low heat for 2-3 minutes. Add saffron-milk mixture and cardamom powder and stir. Serve warm as a dessert or sweet dish. Sabudana Khichdi  ================= Tapioca gained popularity in Kerala during a famine in the late 1800s when the then king ordered that it be cooked and served to him to help revitalise the population. In the aftermath of the Second World War, tapioca became popular as a cheap and filling substitute for rice. Sabudana, or sago, arrived in India from South-east Asia in the 1940s and has since taken on various forms in Indian cuisine, including classic dishes like Sabudana khichdi and vadas in Maharashtra and payasams in South India. Sabudana is also used to make airy, crunchy papads, which are shaped into circles and dried in the sun.   Then, in the aftermath of the Second World War, tapioca truly became a saving grace. In the midst of a rice shortage in the kingdom, it grew popular as a cheap and filling substitute. However sabudana as we know it would only arrive years later.  Sabudana or sago has been an [integral](https://www.thehindubusinessline.com/blink/takeaway/sabudana-pearls-of-the-kitchen/article27021915.ece) part of Chinese cuisine for thousands of years. It arrived in India as an import from South-east Asia in the 1940s. In India, the first crude sabudana units are said to have been set up in Salem, [Tamil Nadu](https://www.cntraveller.in/story/beach-hotels-in-tamil-nadu-5-resorts-for-sun-sand-and-surf-chennai-mahabalipuram-tranquebar/) as late as 1943---less than 80 years ago.  (Cnntraveller, n.d.) Sabudana is an excellent breakfast option as it is a light snack and a quick energy booster. Sabudana is a pure starchy food, high in carbohydrates and lacks minerals and vitamins. As a result, sabudana is never eaten as it is whole. It is either used in savoury meals or eaten with milk. Furthermore, you can compensate for nutrient deficiencies by including spices, vegetables, or dried fruits in your dishes. These tiny white balls, which have a soft and chewy feel, provide a rapid source of energy, which is essential during a fast. (Sanjeevkapoor, n.d.) Ros omelet  =========== A Ros omelette is a unique Indian dish produced by adding a spicy and delicious sauce on a standard omelette. First, the gravy is prepared, which is an onion, tomato, ginger-garlic paste, turmeric, and chilli powder mixture sautéed in oil until the tomatoes break apart. To give the gravy a tropical flavour, coconut paste and garam masala are added, and it is simmered until everything is properly combined. The gravy is then kept aside for subsequent use. The omelette is also made differently than a typical omelette. In a large mixing bowl, whisk together the eggs and season with chile powder and salt. The onions and jalapeño peppers are sautéed in oil until they turn translucent. Then the eggs are added to the pan. The pan is rotated to ensure fair distribution of the eggs, and the omelette is flipped over itself to make a half-moon shape after the centre is just set. The omelette is salt-seasoned and served with heated ros sauce on top. As garnish, a lime slice and raw onions are added. Overall, the Ros omelette is a tasty and one-of-a-kind dish that mixes regular omelette with a spicy and fragrant gravy. It is a popular dish in the Indian subcontinent, and it is frequently eaten for breakfast or brunch.