Archive for the ‘Breakfast’ Category

Wholewheat & Veggie Samolina Cake

Thursday, December 13th, 2012

Ingredients;

For Batter
1 cup Semolina
1/2 cup wholewheat flour
1 cup yogurt/curd
1 cup water
1 tsp. baking soda
1 tsp. red chilli powder
1/4 tsp. Turmeric powder
Salt as desired
1 tbsp.Fresh coriander leaves

For tempering;
1 tsp. mustard seeds
1/2 tsp. cumin seeds
A pinch of asafoetida powder
2. tbsp. oil

1 cup veggies;
1 small onion
Fresh sweet corn kernels
Carrot cubes
Fresh green peas
1 tsp. grated ginger
2 pearls of garlic

Method; Peel carrot and dice it into small cubes. Slice onion into small pieces. Take another vessel and soak semolina in water for 10 minutes.

Heat oil and crackle mustard seeds and cumin seeds. Add asafoetida powder, diced onion, ginger Juline and crushed garlic in the oil and cook for a minute. Stir in all the veggies in tempering and cook for another minute. Take off the flame and add this tempering to the wet ingredients below.

Take a large vessel and add wholewheat flour, baking powder, turmeric powder, red chilli, salt and mix it well. Add yogurt in the soaked semolina and pour it into the dry wholewheat flour mix.

Grease a rectangular baking tray with oil and pour the prepared batter into it. Sprinkle fresh coriander leaves over the batter and stir it lightly so that the leaves get mixed.

Bake it at 190° C for about 30-40 minutes till the top is slightly brown and a knife when inserted comes out clean. Let it cool for 10 minutes before slicing the cake to get perfect slices.

Bean Pasta

Tuesday, November 20th, 2012

Ingredients
3/4 cup cooked whole wheat (gehun) penne
1/4 cup soaked and boiled rajma (kidney beans)
2 tsp butter
2 to 3 black peppercorns (kalimirch)
1 bayleaf (tejpatta)
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
2 tbsp tomato ketchup
1 tbsp fresh cream
salt to taste

Method

1. Heat the butter in a broad non-stick pan, add the peppercorns, bayleaf and garlic and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
3. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while mashing with the back of the spoon.
4. Add the rajma, mix well and cook on a medium flame for 1 minute, while stirring continuously.
5. Add the tomato ketchup, mix well and cook on a medium flame for 1 minute, while stirring continuously.
6. Add the cream, mix well and cook on a medium flame for 1 minute.
7. Add the salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
8. Add the penne, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally.
9. Remove and discard the bayleaf and peppercorns. Serve hot.

BLUEBERRY ORANGE SMOOTHE

Sunday, May 13th, 2012

INGREDIENTS
3 dates, pitted
2 Oranges, peeled
1 banana
1 cup frozen blueberries
1 tablespoon ground flax seeds

DIRECTIONS
Blend all ingredients together in a high powered blender until smooth and creamy

Oats Moong Toast

Thursday, April 12th, 2012

For The Topping
1/2 cup soaked and drained green moong dal (split green gram)
1/2 cup quick cooking rolled oats
2 green chillies , finely chopped
1 1/2 cups chopped coriander (dhania)
1 1/2 tsp lemon juice
1/2 tsp baking powder
2 pinches sugar
salt to taste

Other Ingredients
4 whole wheat bread slices
1 1/2 tsp olive oil

Method
For the topping

Combine all ingredients and blend in a mixer to a smooth paste.
Transfer the paste to a bowl and divide it into 4 equal portions. Keep aside.

How to proceed

Brush 1/8 tsp of oil on one side of each bread slice.
Place each bread slice on a flat surface, with the brushed side facing downwards and spread a portion of the topping evenly over it.
Place each open sandwich on a non-stick tava (griddle) with the topping side facing downwards and cook, using ¼ tsp of oil, till the topping turns golden brown in colour.
Turn over and cook till the other side turns golden brown in colour.
Cut each toast into 4 equal triangles and serve immediately.

Potato, Red Pepper, and Feta Frittata

Monday, February 20th, 2012

1 large onion, diced
6-8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces feta, crumbled

Preheat the oven to 400°.

Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme – I like the red peppers still crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings.

Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny.

Put the entire pan in the oven and bake for 5 – 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.

We like to serve frittatas with a simple green salad and a crusty piece of bread.

Whole Wheat Pancakes

Wednesday, December 14th, 2011

Ingredients

2 cups whole wheat flour
1/4 cup almond powder
2 teaspoons baking powder
½ teaspoon salt
2 eggs, well beaten
2 cups cold milk
2 tablespoons vegetable oil
Honey for serving
2 cups sliced bananas

Method

Stir together wheat flour, almond powder, baking powder and salt.

Add eggs, milk, and oil. Whisk until well blended.

Heat griddle to medium heat. Pour a ladle full of the pancake mixture on the griddle. Do not spread the mixture on the griddle, once pour it on a hot griddle it creates on its own a boundary point .

Cook until bubbles form and edges start to fry. Flip over and cook until lightly browned.

Serving Suggestions

Serve with sliced strawberries and bananas, drizzled generously with honey

Serve with blueberry sauce

Or just plain and simple, with maple syrup

Russian Sandwich

Tuesday, December 6th, 2011

Ingredients
8 whole wheat bread slices

To Be Mixed Into A Stuffing
1 1/2 cups finely choppedand boiled
vegetables (cabbage,carrots,green peas,cauliflower ,potatoes , french beans)
1/2 cup low-calorie mayonnaise
4 tsp thick low-fat curds
1/3 cup grated carrot
1 tsp mustard (rai / sarson) powder
salt and freshly ground black pepper powder
powder to taste

Method

Divide the stuffing into 4 equal portions and keep aside.
Place a bread slice on a clean, dry surface, spread a portion of the stuffing evenly over it.
Sandwich using another bread slice on it and press it lightly.
Repeat with the remaining bread slices and stuffing to make 3 more sandwiches.
Cut each sandwich in 2 equal pieces and serve immediately.

Makai ka Dhokla

Wednesday, November 30th, 2011

Ingredients

1 cup maize flour (makai ka atta)
1/2 cup sour low fat curds
1/2 cup sweet corn kernels (makai ke dane)
2 tsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
2 tsp sugar
1 tsp lemon juice
1 tsp fruit salt
1 tsp oil
salt to taste

For The Tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
1 tsp oil

Other Ingredients
1/2 tsp oil for greasing

For The Garnish
1 tbsp chopped coriander (dhania)

For Serving
coriander (dhania) chutney

Method

Combine the maize flour and sour curds with ½ cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.
Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6″) diameter thali. Steam for 15 to 20 minutes.
For the tempering heat the oil, add the mustard seeds, sesame seeds and asafoetida and fry till the mustard seeds crackle. Pour the tempering over the prepared dhokla.
Garnish with the chopped coriander and cut into pieces.
Serve hot with the coriander garlic chutney.

Poha Cutlets

Monday, September 12th, 2011

boiled potato number     1-2
fresh cilantro (coriander)     to taste
green chilli     number     1
lemon juice     pinch
oil to fry
onion – (medium sized, chopped)     number     1
poha / chiwada     cup     2-3
red chili powder     tsp     1/4
salt to taste

How to make Poha Cutlets

1. Wash poha thoroughly and put it a bowl.
2. Add boiled and mashed potato, chopped onion, chopped green chilies, chopped coriander, salt, red chilli powder and lemon juice.
3. Mix everything and make small balls and give desired shape.
4. Shallows fry them on medium heat.
5. Crispy cutlets are ready to eat.
6. Serve hot with tomato sauce and mint chutney.

Dalia Usili

Monday, August 29th, 2011

Ingredients
1 cup broken wheat (dalia)
1/2 cup moong dal (split green gram)
1/2 cup chana dal (split bengal gram)
2 to 3 whole dry kashmiri red chillies
a pinch of turmeric powder (haldi)
1/4 cup grated carrot
1/4 cup grated cucumber
1/4 cup finely chopped onions
1/4 cup freshly grated coconut (optional)
a few curry leaves (kadi patta)
few coriander (dhania) leaves
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1/2 tbsp lemon juice
salt to taste
2 to 3 tsp oil

Method

1. Combine both the dals together and soak in enough water for 1 hr.
2. Drain and blend in a mixer along with red chillies, turmeric and salt to a coarse paste.
3. Pour the mixture in a thali and steam for 5-10 minutes.
4. Keep aside.
5. Combine the broken wheat with salt and enough water and pressure cook till done. Keep aside.
6. Heat oil in a kadai, add mustard seed, asafoetida and curry leaves.
7. When the seeds crackle, add the cooked dal and saute till the paste becomes powdery.
8. Add the cooked dalia and saute for 5 minutes.
9. Remove from flame, add the lemon juice, grated carrot, cucumber, coconut and onion and mix will.
10. Garnish with coriander leaves and serve.