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Protein-packed egg bhurji with soft pauroti – a quick, energy-giving breakfast that's kid-approved!
Finely minced prawns scrambled with onions, tomatoes, and aromatic spices. This quick Maharashtrian seafood dish is packed with flavor and ready in under 30 minutes, perfect with pav or roti.
Serving size: 1 serving
A classic from Bengali bakeries, this slightly sweet white bread is incredibly soft, fluffy, and perfect for breakfast. Enjoy a warm slice with butter and tea for a nostalgic taste of Kolkata.
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Protein-packed egg bhurji with soft pauroti – a quick, energy-giving breakfast that's kid-approved!
This assamese dish is perfect for snack. With 414.61 calories and 26.720000000000002g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the prawns. Using a sharp knife, mince the cleaned and deveined prawns into small, coarse pieces. Avoid using a food processor, as it can turn the prawns into a paste. Set the minced prawns aside.
Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the ginger-garlic paste and green chilies, and continue to sauté for another minute until the raw aroma disappears.
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become mushy, and oil begins to separate from the masala.
Add the spice powders: turmeric powder, red chili powder, and salt. Mix well and cook the masala for one more minute to toast the spices.
Add the minced prawns to the pan. Mix well to coat them with the masala. Cook for 5-7 minutes, stirring frequently. The prawns will turn from translucent to opaque pink. Be careful not to overcook, as they will become tough and rubbery.
Once the prawns are cooked through, turn off the heat. Stir in the garam masala and fresh lemon juice for a final burst of flavor.
Garnish generously with freshly chopped coriander leaves. Serve the Prawn Bhurji hot.
Serving size: 1 serving
Activate the yeast: In a small bowl, combine the warm water, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes, until the mixture becomes frothy and bubbly. This shows the yeast is active.
Make the dough: In a large mixing bowl, whisk together the maida, remaining sugar, and salt. Make a well in the center and pour in the frothy yeast mixture, warm milk, and melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 10-12 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing: Lightly grease a large bowl with butter or oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
Shape the loaf: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and shape it into a rectangular log, about the length of your loaf pan. Place the shaped dough seam-side down into a greased 9x5 inch loaf pan.
Second proofing: Cover the loaf pan loosely with plastic wrap. Let it rise again for 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pan.
Preheat the oven and prepare for baking: While the loaf is in its second rise, preheat your oven to 190°C (375°F). Once risen, gently brush the top of the loaf with 1 tablespoon of milk. This will give it a soft, golden crust.
Bake the bread: Place the loaf pan in the preheated oven and bake for 25-30 minutes. The bread is done when the top is deep golden brown and it sounds hollow when you tap it.
Cool and serve: Remove the bread from the oven and let it cool in the pan for 5 minutes. Carefully turn the loaf out onto a wire rack to cool completely before slicing. This prevents the inside from becoming gummy.
