Breakfast Recipes Combo
The Breakfast Combo iPaaka Upma, Bisibelebath Mix & Masala Poha. All of them have all natural ingredients and gives you authentic South Indian taste, flavor and aroma.
Upma is mostly prepared with Rave/Rava, is easy to digest food that is prepared in every home when you feel like eating something simple. The best thing about iPaaka Uppit Mix in its classic form is that it gives you the open canvas to experiment different varieties of Upma. Add onions, tomatoes, green peas or simply add a spoonfull of iPaaka Bisibelebath mix to make a masala upma.
Cooking instructions: Take about 400ml of water in a kadai and bring it to boil. Once the water starts to boil add 150g of iPaaka Upma and stir it into a uniform mixture Close the kadai with a plate or lid and cook it on a low flame for 5 mins
Masala Poha / Gojjavalakki is an authentic Karnataka breakfast recipe which is light and healthy. It is prepared from a Gojju prepared from tamarind and chosen set of aromatic spices. The tangy taste of this dish will be lip smacking and tingle your taste buds. Gojjavalakki has also been best known as a travel companion as it needs no cooking per say.
Cooking instructions: Take about 150g of Masala Poha in a bowl and add sufficient hot water to fully soak the mix. Now close the bowl with a plate or lid and set it aside for 5 mins.
Bisibelebath is an authentic Karnataka recipe which is a complete food with rice lentils and aromatic spices. iPaaka Bisibelebath Instant Mix gives you an open canvas to add in your choice of grain (rice, boiled rice, red rice, beaten/flattened rice, broken wheat, millets etc) and vegetables which blends with the choicest set of spices to satisfy your taste buds. Adding beaten/flatten rice makes it light, adding millets makes it healthy.
Cooking instructions: For about 100g of iPaaka Bisibelebath Mix add 400ml water and let it boil on a medium flame. Now add 2 portions (enough for two) cooked rice and your choice of boiled vegetables and let the mixture simmer for 5 mins. Season with mustard, cashew nut, curry leaves using oil/ghee and serve hot