Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Monday, May 4, 2015

Kanda Poha Recipe | Kanda Pohe | How to make Kanda Poha

Kanda Poha is a traditional Maharashtrian breakfast dish. It is simple yet filling breakfast dish to start fresh mornings. While growing up my mom made this as a snack & some times she even served it for dinner too. Like my mom I make this dish for dinner as it is easy to make & also love making this dish on hot summer nights as it consumes very less time in making. This recipe can be customized according to your taste easily. The best part of this recipe is it is a microwave version & consumes less time than the stove-top method. 
You can also check the other recipes for Kanda Poha Maharashtrian Kanda Poha & Madhya Pradesh version of Kanda Poha by clicking the links. 
Prep Time-10mins 
Cook Time-6mins in microwave 
2Cups thick poha {Flatten rice or beaten rice}
1Onion finely chopped 
1/2Cup broccoli florets 
2Green chili's slit into half 
Few curry leaves 
Lemon juice for taste
2Tbs grated coconut
Coriander leaves for garnish
Salt for taste 
1Tbs oil
1Tsp jeera 
1Tsp mustard 
2Tsp urad dal 
- Take a strainer & add poha to it. Under running water wash poha & keep aside.
- In a microwave bowl add oil, jeera, mustard & urad dal. Microwave for 1min. 
- Next add in finely chopped onions, green chili's, turmeric & curry leaves. Microwave for 1min & mix with a ladle. Back into microwave for another 1min.
- Next add in salt & broccoli florets to bowl. Microwave for another 1min & mix with a ladle. Back into microwave for another 1min. 
-  Add in poha & salt to bowl. Microwave for 1min & you are done. 
- Mix in lemon juice & grated coconut. Taste poha & adjust salt, lemon juice if needed. 
- Garnish with coriander leaves {I skipped} & serve warm. 
- You can add in grated carrot, potato & green peas to make it much yummier. 
- I skipped adding coriander leaves as they were non available at that time. Add it for a much flavorful dish.
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Wednesday, April 22, 2015

Egg in the Hole

Egg in the Hole as the name suggests a sunny side egg in a bread hole baked or cooked on stove-top. As I have mentioned in my previous posts we (me & hubby) love eggs to be part of our diet. This recipe is easy peasy & also scrumptious for a breakfast. I have used white bread in this recipe but you can make this delicious breakfast with any bread of your choice. I have shared both baked & stove-top methods here. My favorite is stove-top because of it's simplicity.
Prep Time-5mins 
Cook Time-15mins 
4Bread slices {Any kind}
1/2Cup shredder cheese
Oil or butter
Salt & pepper as needed
Baked Version 
- Pre-heat oven @350F. Spray a baking sheet with oil & keep aside. 
- Cut bread in a desired shape by using a cookie cutter of your choice. The ideal cutter would be a round one & used the same. 
- Now lay the bread slices on the baking sheet. Break open egg in one bread hole & repeat the same with rest of the eggs. 
- Egg white does skid out a little, place the baking sheet in oven right away you finished filling the holes. 
- Bake for 10mins & remove out of oven. By now eggs are set in place & now evenly sprinkle salt, pepper & cheese on them.
-Bake for another another 5mins or till the cheese is settled on bread. This will set the yolk too.
- Remove from oven. Cool it on counter top & serve it.
Stove-top Version 
- Heat a pan & add a dollop of butter to pan. 
- Place cut bread on pan & break open a egg in to the hole. Cook it for few seconds till the egg white is set. Flip bread & cook for few seconds. With this the yellow won't be runny & will be set perfectly.
- Now reverse the bread. Sprinkle salt, pepper & cheese on bread. Allow cheese to melt & it hardly takes seconds for cheese to melt as the bread is already hot enough.
- Once the cheese is melted remove bread from pan.
- Repeat the same with rest of the bread slices & eggs.
-Serve warm & enjoy the healthy breakfast. 
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Tuesday, April 21, 2015

Baked Granola

Granola is a healthy breakfast dish.  I first tasted granola at a hotel breakfast bar & instantly fell in love with it. I love crunchy food & granola is mildly crunchy which won't put so much of stress on your tooth too. Granola is mix of oats, sweetener,  nuts, dried fruits & some butter. It is a perfect filling breakfast to start your day with. I used steel cut oats to make this dish as it gives this a much crunchier texture. But the original granola consists of rolled oats & a little mix of steel cut oats too. You can play with the recipe & customize it as you like. Like for a sweetener you can go with brown sugar, maple syrup, granulated sugar, honey or any other sweetener of your choice.  I came across few microwavable granola dishes which I would love to give them a try in near future. For now I'm settling with this baked granola which makes me happy in tummy.
Prep Time-5mins
Cook Time-35mins
1Cup steel cut oats
1/4Cup brown sugar
2Tbs butter @ room temperature
1/4Tsp salt
1/4Cup pumpkin seeds
1/4Cup sliced almonds
1/4Cup chopped apricots
- Pre-heat oven @300F degrees & line the baking sheet with lining.
- In bowl mix all the above ingredients & spread the mixture evenly on baking sheet without any lumps.
- Bake @300F degrees for 15mins. Then remove granola mixture from oven & shuffle it to bake it evenly.
- Place back the baking sheet in oven & bake for 20 more minutes or till it turned to mild brown in color.
- Remove from oven & cool it on counter. In case of lumps break them before storing.
- Store it in a airtight container.
- I have used only steel cut oats. You can replace them with rolled oats or can make a crunchy granola with half & half of both.
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Monday, April 20, 2015

Scrambled Eggs

Scrambled eggs are perfect & healthy morning breakfast. This is a easy recipe which will be ready in 2mins & for a busy day this dish comes in handy. Scrambled eggs are our favorite & we love having them for any course of meal. 
Eggs are the hero of any american style breakfast. When ever we vacation we never miss to try out breakfast dishes that are locally available & love to enjoy the many variation of egg dishes for breakfast.  Recently we even started brunching on weekends & believe me they are truly satisfying. My husband enjoys the simple scrambled egg as one of the orders. They are fluffy, soft & yum to taste. It's a texture hard to get in Indian style omelette. Later I realized that the secret was adding milk & butter to the egg mixture. Here I tried this microwaved scrambled eggs with those changes & could feel the similar texture I was aiming for.
Prep Time-1min
Cook Time-2mins
2Tbs milk
2Tsp butter @ room temperature
1Tsp freshly ground black pepper
Salt to taste
Ketchup for garnish
- In a microwavable mug break open eggs. Add in salt, pepper & milk.
- Whisk it to smooth mixture.
- Microwave it on high for 1min. Eggs should have puffed half way. So go ahead & microwave for 1more minute on high. By now it must have raised up perfectly.
- Cool it for few minutes. Using a fork you can scramble the egg & enjoy it with a dash of ketchup.
- You can make this dish on stove top too.
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Sunday, April 19, 2015

Quiche Bread Pockets

Quiche is a savory breakfast dish. Quiche is a crust based dish but you can find many crustless ones online. One of those variations to this recipe I came across is baking egg mixture in bread. In coincidence I had some left over bread & decided on giving this dish a try. You can use white, wheat or your choice of bread to make this dish. The egg mixture I used is a basic omelette batter but you can get creative and add in few more greens like spinach, broccoli or your choice of veggies to suite your taste buds. You can either use the whole egg or just the egg whites to make it healthy. 
Adapted from here - Quiche Toast Cups 
Prep Time-15mins 
Cook/Bake Time-25mins 
Serves - 2 to 3 people
6Bread slices 
1/2Onion finely chopped 
1Tbs minced garlic
1Tomato finely chopped
3Tbs chopped coriander leaves 
1/4Cup parmesan cheese
3Tbs milk 
Oil to grease pan
Salt & black pepper to taste
- Pre-heat oven @300 degrees. Grease pan & keep aside.
- In a bowl add onions, tomatoes, coriander leaves, cheese, garlic, milk, salt & pepper. Mix them well. 
- To the bowl break open eggs & whisk the mixture smooth.
- Stuff breads in to greased pan & keep it in the oven for few minutes. Remove from oven & add in the ready mixture to bread pockets.
- Bake them @300 degrees for 20 to 25mins. They will be puffed as seen in the picture & time to remove from oven. 
- Cool them on counter for few minutes & serve them as they are or with ketchup. 
- You can cut bread rinds for neat look.
- Roll bread a little to flatten it & it will make the jobs easy of stuffing bread in the pan. I skipped rolling the bread. 
- Play with ingredients as you like. 
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Thursday, April 16, 2015

Baked French Toast

Baked French Toast is a different way of making regular french toast. The process of making a french remains the same in both procedures, but the only difference is the cooking method. I was little skeptical while I was making this dish about how it will turn out & all. But surprisingly it came out very well & was very satisfying too. You can flavor up this dish by adding few blueberries, strawberries while baking & enjoy the goodness of them. For today I'm sharing a very basic baked french toast dish that tastes awesome. Enjoy!!!
Prep Time-15mins 
Cook/Bake Time-30 to 40mins 
6Bread slices 
1&1/2Cup milk {2%fat}
2Tbs butter @room temperature
1Large egg
1Tsp vanilla extract
4Tbs sugar 
1/4Cup chopped almonds to garnish
1Tbs melted butter for greasing the pan
Maple syrup to serve {Optional}
- Pre-heat oven @400 degrees & grease baking dish with butter.
- In a bowl break open the egg. To that add in milk, butter, vanilla extract & sugar. Whisk them to smooth batter. 
- Now lay 3bread in baking sheet as they fit. Pour half the batter on the bread & lay the rest 3 bread on top. Pour in the remaining batter on top & press the bread a little. Doing that will allow the bread to soak in the batter. Sprinkle chopped almonds on top evenly. 
- Place baking dish in to oven & bake it for 30 to 40mins. You can see the bread puffed up & also edges get crusty.
- Remove from oven. Cool for 10mins on counter top before you serve. 
- Add a dash of maple syrup & serve it .
- You can replace low fat milk with half & half for much richer taste. 
- Double the recipe for a bigger batch of french toast.
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Thursday, March 26, 2015

Strawberry Pancakes

Breakfast is an important meal of the day. It should be healthy & should be satisfying your appetite. The recipe I'm sharing is a vegan version of pancakes here. You won't see any difference in texture & taste. They are simply awesome & will make you crave for more. 
Being a food explorer and a Ovo-Lacto Vegetarian by diet, it is not so hard as people assume. These days restaurants are offering few options in their menu for vegan & vegetarian enthusiasts too. As said me & my hubby we both are food explorers. I'm proud to say that we have covered almost all variety of cuisines near by. Without limiting ourselves to that we plan to visit Las Vegas almost every year & love to enjoy the fine dining experience offered by different resorts over there. So when I got an opportunity to experiment on a specialty menu designed by Chef Tal Ronnen exclusively for Wynn Resorts,Las Vegas I was totally jumping with joy. 
These pancakes were inspired by the above menu designed for vegan & vegetarian enthusiasts who visit restaurants at Wynn. I took "Peach Pancakes" dish & transformed it to Strawberry Pancakes with Strawberry compote.  
Enjoy making these pancakes as they are if you are a vegan or you can replace them with the dairy versions and can enjoy the dish.
Prep Time-10mins
Cook Time-15mins to 20mins
Serves-8-10 pancakes
1Cup all-purpose flour
1/4Cup steel cut oats
1Tbs baking powder
3Tbs brown sugar
Pinch of salt
1Cup + 1/4Cup coconut milk / non-fat milk
1Tsp vanilla extract
2Tbs peanut oil / butter
Peanut oil to make pancakes
For layering
2Ripe bananas sliced
Maple syrup /honey of your choice
Dollop of butter {optional}
Strawberry Compote
1Cup chopped fresh or frozen strawberries
3Tbs brown sugar
1Tsp lemon juice
Strawberry Compote 
- In a pan take strawberries, sugar & lemon juice. Place it on stove & cook for 30mins or till the compote comes together. In between cooking mash the fruit with a ladle to make a smooth compote.
Making Batter
- In a bowl sift flour & baking powder. Add in steel cut oats along with sugar & salt. Mix them with a spoon.
- In a small bowl coconut milk, vanilla extract & oil. Mix them together.
- Now add wet ingredients to the dry ones & fold together. Allow the batter to sit for 10mins to 15mins.
- Heat a pan with peanut oil. Add a ladle full of batter to pan. The batter will slowly spread a little.
- Cook till the one side comes to light brown & fill it to other side. Cook for 2mins or less.
- Remove the pancake from pan & repeat the same with rest of the batter.
- Layer it up as you like or you can try the below way of layering it.
- Enjoy the healthy breakfast.
- You can replace all non-dairy products with dairy products. 
- I used very less of syrup while serving it. Indulge in as much as you want.
- You can replace strawberry's in compote with your choice fruits. 
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Tuesday, November 4, 2014

Rava Kichidi

Rava Kichidi
Rava Kichidi or Vegetable Upma is one of my comfort dishes. My most favorite kichidi that I have tasted is from "Sagar" restaurants of Bangalore. Kichidi / Upma from "Sagar" is slightly sweet in taste & also has a nice smooth texture to it. I'm still trying to perfect my kichidi to that taste. Hope one day I will !!! Here is the recipe for a comforting yet mouthwatering dish. Enjoy.
Rava Kichidi
Prep Time-10mins { Arranging + chopping veggies} 
Cooking Time-20mins 
Pairs with Chutney, sambar & flavorful powders.
1&1/2Cup roasted sooji rava 
2&1/2Cups water
1Medium onion chopped 
2Medium tomatoes finely chopped 
2Carrots peeled & chopped to small pieces 
1/4Cup green peas 
4Green chili slit to half 
1/4Tsp turmeric
Salt to taste 
1Tsp sugar 
Few curry leaves 
For Tempering/Tadka/Popu
2Tbs ghee/butter
1Tsp mustard seeds 
1Tsp jeera/cumin 
2Tsp urad dal 
2Tsp channa dal 
2Tbs cashews
- Heat pan with ghee. Once the ghee is hot enough add in mustards, jeera, urad dal, channa dal & cashews. Fry them on low to medium heat to light brown in color.
- To that add in onions. Fry them translucent.
- Add in carrots, green peas & green chili's to pan. Fry them for 1mins.
- Add in tomatoes & cook for 5mins with a closed lid. 
- Add in curry leaves, turmeric, salt & sugar to cooked veggies. 
- Now add water to pan & bring it to boil. Once the water starts boiling add in sooji by stirring continuously to avoid forming lumps.
- Close pan with lid & cook kichidi on low heat for 10mins. Switch off heat & fluff kichidi a little.
- Serve warm with your favorite chutney. 
- If you like a little smooth texture then add in another 1/2Cup water.
- You can add in additional & your choice of vegetables.
Rava Kichidi
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Tuesday, September 30, 2014

Jabeez ~ Yemen Dish | Black Eyed Peas Pancake

Jabeez is a Yemen style savory pancake. It is filled with goodness of greens, flavor of cumin & perfectly spicy. The original version of this recipe added a egg to it, which I skipped & rest was the same. 
Jabeez can be served as a appetizer, snack or can be your scrumptious healthy dinner. Myself I made it for dinner & served it along with peanut chutney made south Indian style. It was so perfect & reminded us akki roti or Koyya roti we make with rice flour.
Adapted from here.
Prep Time - 2hr20mins { Soaking + resting + chopping}
Cook Time - 20mins for all pan cakes 
Serves - 4Big pancakes or 8mini one's
3/4Cup black eyed peas {soaked}
1/2Cup wheat flour 
4Green onions/scallions  finely chopped 
1Small onion finely chopped
1/4Cup cilantro chopped 
2Tsp red chili powder / Black pepper powder
1Tsp roasted cumin powder 
1Cup water {As needed}
3Tbs oil
1Tbs yeast 
1/2Tsp turmeric
Pinch of salt
- Soak black eyed peas for 1hr at least.
- Grind black eyed peas to a smooth paste using little water. 
- In a bowl add the grind pea paste along with wheat flour, scallions, onions, cilantro, cumin powder, yeast, turmeric & salt. 
- Add water & mix them well. It will form into a thick smooth paste. Adjust salt if needed. Allow it to sit for 1hr with closed lid. 
- Heat pan & add few drops of oil to pan. Now add a medium size ball of batter to pan. Then press it around to make a flat shaped roti. 
- Close with lid & cook till it is crisp. Remove the lid & flip it to other side. Cook till it is crisp on the other side too. 
- Remove on to a plate & repeat the same with rest of the batter. 
- Enjoy it with your favorite chutney.
- Add another cup of water to make it a smooth batter & you pour it onto a  just like the pancake batter.
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Monday, September 22, 2014

Tortilla De Patatas | Spanish Omelette

Tortilla De Patatas
Tortilla De Patatas is a Spanish potato omelette, a speciality of Spain, which is filling & tempting. This is a picnic dish in Spain, which is served in to bite size cubes & served with cock tail sticks, but you can also make this dish for breakfast & as brunch for lazy weekends.
Potatoes & onions are the vegetables I used as it was authentic. You can add your choice of finely chopped vegetables in additions to potatoes & onions. 
We Indians love our food to be little spicy & when it comes to me I love food much spicier than the normal limits. Tortilla De Patata is very mild in taste, so to satisfy my taste buds I added a pinch of chili powder along with black pepper to make it spicy.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
Tortilla De Patatas
Adapted from here.
Prep Time-10mins | Cook Time-20mins | Serves-3people
2Potatoes thinly slices
1medium onion chopped
6Egg whites 
Few cilantro leaves chopped
2Tsp Black Pepper / chili powder for taste { Adjst as needed}
Salt for taste
2Tbs oil for potatoes & onion + 1Tbs oil for omelete 
- Thin slice potatoes as shown in the picture. 
- Heat a non-stick pan with oil. To that add potatoes & onions. 
- Cook on medium heat for few minutes, then check if potatoes are cooked by pricking them with a tooth peck. 
- Once potatoes are cooked perfectly, switch off heat & keep aside. 
- Mean while break eggs in to a big bowl while separating yellow from whites.
- Add enough salt & pepper & whisk it lightly. 
- Add cooked onions & potatoes to the egg mixture along with coriander leaves. Mix in well. Adjust salt & pepper if needed.
- Heat a non-stick wide pan with oil & add the egg mixture to it. 
- Cook on low heat till a nice crust is formed. Now flip carefully & cook other side too.
- Do a tooth pick check & if it comes out clean switch off heat. 
- Transfer it to a plate. Cut in to pieces & serve. 
- I made 2 mini omelette's with this recipe. 
Tortilla De Patatas
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