Balanced Breakfast - Missi Roti, Kuku Omelette and Fig Shake

This post goes as an entry to Mansi's Balanced Breakfast WBB#20. This would include Missi Roti served with Kukuye Sabzi ( Iranian Herbed Omelette) and Fig shake (anjeer with dry fruits). Well, if a post by me comes without some story to start with, umm doesnt sound really normal. Garg was born in Iran and has spent his kindergarden years there, so from his rememberances comes Kukuye sabzi, an iranian omelette, which unlike other omelettes features the "add-ons" more than the eggs. And missi roti being one of the very common quick food in Punjab and Rajasthan, so from my yesteryears in Delhi and his Punjabi roots comes the Missi roti, a roti made with a combinatino of wheat flour (atta) and Besan. This is best suited with sarson ka saag or dal palak or likes as side dishes, it can very well become an easy option for an healthy breakfast, besan being full of proteins.

Missi Roti

Serves: Makes 5 rotis

Preparation Time: 15 mins

Ingredients:

1. 1/4 cup besan

2. 3/4 cup atta

3. 1/2 onion finely chopped

4. Salt to taste

5. 1/2 tsp Ajwain

6. 1/2 tsp fenugreek leaves(kasoori methi)

9. Red chilli powder to taste

10. 1tsp finely chopped coriander leaves

11. 1 tsp oil and masala of any punjabi pickle

12. 1/4 cup water and water to knead

Method:

1. Mix all the ingredients from 1-11 well till they are mixed consistently.

2. Now add the milk and some water and knead it till it becomes a dough similar to the regular chapati dough.(Remember soft doughs make soft rotis, as besan makes the roti crispy, the milk makes it soft.)

3. Now make balls of this dough as in any other paratha and cook it on the stovetop using ghee.

4. Serve it hot with some butter or makhhan on top of it.

Kukuye Sabzi

As already mentioned that kukuye sabzi (also simply known as Kuku) features the add-ons more than the egg.Kuku can be made with potatoes, eggplants, or practically any other vegetable in season. Serve for lunch, or cut into small pieces for an appetizer or side dish. I take on the classical form with lots of green herbs.Here we go..

Serves: 2

Preparation Time: 25 mins

Ingredients:

1. 2 eggs

2. 7-8 strands of spring onions

3. 15-20 leaves of pudina (mint leaves)

4. 2 tbsp of finely chopped coriander leaves

5. 3 tbsps of finely chopped flat parsley

6. 1 inch cube of ginger finely chopped

7. 2 cloves of garlic finely chopped

8. 1 green chilly finely chopped

9. Salt and red chilli pwd to taste.

10. Tobasco pepper garlic sauce(optional).

11. Butter to Saute.

Method:

1. Saute the onions, and ginger garlic in a fryinng pan or non stick tawa till the are golden brown.

2. Now add all the herbs, (you can even add methi leaves to this, i could not as it was not available with me), and saute them for not more than a minute, we do this only to make the leave soft and not to cook it completely, as that part will be done when the kuku cooks.

3. Now mix all the ingredients to this including the eggs and beat it till it becomes soft and fluffy, you can add a little milk to it to make it really soft.

4. Now place a pan or tawa on heat and add some butter to it spread this mixture on the tawa and cook over medium heat for 3 minutes, then turn the heat down to low and continue to cook for another 5-10 minutes, or until the eggs are well cooked.

5. Cut the kuku into segments, turn each segment over, and return to the heat for another 10 minutes, or until the other side has cooked. The kuku is ready to serve. Can be had as any normal omlette, with bread or with a roti making a roll out of it, since its full of veggies, can be had as a side dish as well.

Fig and Dry Fruits Shake (Ankeer and dry fruits shake)

Serves: Makes 1 big glass of shake.

Preparation Time: 5 mins (excluding time to soak ingredients- 45 mins)

Ingredients:

1. 2 dry figs

2. 5-6 almonds

3. 8-10 plain pistachios

4. sugar as per taste

5. 1 glass milk

6. 3 ice cubes

Method:

1. Soak the figs and the almonds seperately for about 45 minutes, till the figs become soft and almonds are ready to be peeled off easily.

2. Now break the figs and almonds into 4 peices and pour all the ingredients i.e, figs, almonds pistas and sugar into a blender or mixer as per your convinience, if you are using a blender, then make sure it is a covered one as the dry fruits break and spread.

3. Add a little milk into this and grind it for some time and check if it comes to a paste like consistency, you may add some more milk if it needs so to grind well. Once it had come to a good liquidy consistency with just some sediments of the dry fruits left you may add the remaining milk and blend it for one last time.

4. Fig shake tastes best when it is chilled, add some ice cubes and blend it again so that its chilled enough.

5. Garnish it wih almond flakes, chopped pistachios and some raisins, if you have some fresh figs, feel free to add some small cubes of it to the shake.

Mansi do give me your feedback. If this suffices the event guidelines,
and this is the first event I am participating in. I love those kiwis with my breakfast, yummy and refreshing. My complete veggie and quick version in this breakfast would be the missi roti and top it with some fresh cream mixed with dhaniya pudina chutney and a glass of milk. Ah its heavenly.

Its great to see that my breakfast is a combination of most of the 4 food groups mentioned by Mansi:

Fruits or vegetables: We have dried figs, almonds, pistachios, spring onions, parsleys and some more greens and Kiwifruit.
Grains and Cereals: Atta and Besan
Dairy: Milk
Proteins: Eggs & Besan