Crazy For Indian Food's video: Morning Breakfast: Bataka Poha Lemon Coriander Paratha

India is a country known for its diverse culture and cuisine, and breakfast is no exception. Each state in India offers a unique and flavorful breakfast experience that reflects its regional traditions and ingredients. From the bustling streets of Mumbai to the serene backwaters of Kerala, let's take a whirlwind tour of Indian breakfasts from different states. **1. Maharashtra (Poha):** In the state of Maharashtra, a popular breakfast choice is "Poha." It's a dish made from flattened rice cooked with onions, mustard seeds, turmeric, and green chilies. Topped with fresh coriander and a squeeze of lemon, Poha is a delicious and filling morning meal. **2. Punjab (Aloo Paratha):** In Punjab, the day often begins with hearty "Aloo Parathas." These are unleavened flatbreads stuffed with spiced mashed potatoes, then pan-fried to perfection. Served with yogurt, butter, or pickle, Aloo Parathas provide a flavorful start to the day. **3. Tamil Nadu (Idli and Dosa):** Down south in Tamil Nadu, the breakfast table is graced by two iconic dishes: "Idli" and "Dosa." Idli, steamed rice cakes, are served with coconut chutney and tangy sambar. Dosa, thin crispy crepes made from fermented rice and lentil batter, are typically accompanied by various chutneys and sambar. **4. West Bengal (Luchi with Aloo Dum):** In West Bengal, "Luchi with Aloo Dum" is a favorite morning meal. Luchi is a deep-fried bread made from refined flour, and Aloo Dum is a spiced potato curry. This combination offers a taste of rich flavors that Bengal is known for. **5. Kerala (Appam with Stew):** In the lush state of Kerala, "Appam with Stew" graces breakfast tables. Appam is a soft, lacy rice pancake with a slightly crispy edge, served alongside a coconut milk-based vegetable stew, often containing potatoes, carrots, and spices. **6. Gujarat (Dhokla):** Moving to Gujarat, "Dhokla" takes the spotlight. Dhokla is a steamed and fermented chickpea flour cake, usually served with a drizzle of mustard seeds, curry leaves, and coriander leaves. It's a light and spongy breakfast choice. **7. Rajasthan (Dal Baati Churma):** In the desert state of Rajasthan, the breakfast scene features "Dal Baati Churma." Baati is a round, hard bread baked over an open flame, served with a spicy lentil curry (dal) and a sweet crushed wheat mixture (churma). **8. Assam (Aloo Pitika):** Assam's breakfast table often features "Aloo Pitika." It's a simple yet flavorful dish made with mashed potatoes, mustard oil, chopped onions, green chilies, and sometimes smoked fish or eggs. **9. Uttar Pradesh (Bedai with Aloo Sabzi):** In Uttar Pradesh, "Bedai" is a popular morning dish. These deep-fried lentil-stuffed pastries are paired with a spicy potato curry, creating a satisfying and spicy breakfast. **10. Andhra Pradesh (Pesarattu):** Andhra Pradesh introduces "Pesarattu," a type of savory green gram dosa. It's often served with ginger chutney or coconut chutney, adding a zesty kick to the breakfast. From the spicy curries of Punjab to the delicate coconut flavors of Kerala, Indian breakfasts showcase the rich tapestry of the country's culinary heritage. Each state's breakfast dishes are a delightful representation of its culture, traditions, and local ingredients, offering a taste of India's incredible diversity on a single plate. ******************************* My Clay Pots: https://tinyurl.com/Clay-Pots My Spice Box: https://tinyurl.com/woodenspicebox My Stone Mortar and Pestle: https://tinyurl.com/Moratleandpastle My Big Tawa: https://tinyurl.com/bigtawa My Dosa Tawa: https://tinyurl.com/dosa-tawa ******************************** Nikunj Vasoya Instagram: https://tinyurl.com/nikunjvasoyainsta Nikunj Vasoya Facebook: https://tinyurl.com/nikunjvasoyafb Show: Best Ever Cooking Show S6E29 Producers: Foodon TV India Pvt. Ltd & Nikunj Vasoya. Director & Executive Producer: Nikunj Vasoya. DOP: Hitesh Vasoya. Camera: Sonu, Kishan and Nitin Makwana. Boom Operator & Sound: Sonu. DI Colorist: Nikunj Vasoya. Editor: Nikunj Vasoya & Nitin Makwana.