Category Archives: breakfast

Instant Uttapam

Tried this instant version of Uttapam recently and was quite satisfied with the result. Normally I like to plan ahead and soak my grains and beans overnight if I intend to have Uttapam. Having forgotten to do that, I went looking for an instant version and wasn’t disappointed. Here’s how I made mine.

Ingredients:

1 cup Semolina or Rawa
3-4 tbsp Kefir or yogurt
salt to taste
1-2 tsp oil

Toppings – vegetables of your choice. I normally like to use chopped kale, shredded carrot, peas, and sliced heirloom tomatoes, cilantro and some finely sliced jalapeno. Can also add chopped onion.

Mix semolina, yogurt, salt and some water to make batter. Set aside for 30 minutes. When ready to make Uttapam, place a pan on the stove, generously grease with oil. Chop and mix vegetables in batter.  Pour 1/3 or 1/2 the batter and spread out evenly. Cover and cook on medium low until golden. Flip and cook other side. Makes about 2-3  depending on size.

Serve warm with chutney. I usually like mine with peanut or sweet and sour ginger chutney.

Sunday Morning Brunch & Panda

So, last weekend, I met up with my old co-workers for a bagel brunch….

I baked fresh home-made bagels: sun-dried tomato, olive and jalapeno.

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and visited the Smithsonian Zoo to see Bao Bao, who was leaving 😦

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We will miss you, Bao Bao!

Cranberry Friands

I really enjoyed my Cherry Friands.

A lot.

I have been eagerly awaiting the Cherry season so I can make them again with fresh cherries.

Meanwhile, I decided to try some Cranberry Friands, mostly  following this recipe. It makes 12 friands and here’s how I made mine.

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Ingredients:

1 3/4 cup almond meal
3/4 cup all purpose flour
1/4 cup icing sugar
1/2 tsp baking power
1 stick butter
5 egg whites
1 cup fresh cranberries
1/2 cup coconut flakes
2 tbsp white chocolate bits
a handful of slivered almonds (optional)

Pre-heat oven to 360 degrees F. Prepare two muffin tins.

In a bowl mix together flour, almond meal, and baking powder. Whisk together egg whites, melted butter and sugar. Combine the two and mix well. Fold in cranberries, coconut flakes and chocolate bits. Mix well.

Scoop and add batter to muffin tins about 3/4 full. Sprinkle some slivered almonds and bake for 25 minutes.

Enjoy with a cuppa tea!

Fun with Chia

Since I discovered Chia pudding last fall,  it has soon become one of my favorite breakfast items. It’s healthy, easy and delicious, so what’s not to like?

My basic recipe is given below along with some topping choices I have tried.

Servings: 2

Prep time 5 minutes. Total Time: 2-4 hours or overnight.

Ingredients:

1 cup coconut milk (or almond milk)
1/4 cup chia seeds
1-2 tsp maple syrup
dash of lemon juice (optional)
toppings as desired, see below for some I have tried.

Mix all three ingredients thoroughly in a bowl. Refrigerate. Mix after two hours again.

Serve with fresh fruit and nuts.

blueberrybananachia

Fresh blueberries, banana and walnuts chia.

kumquatchia

Home made granola, kumquat and roasted pumpkin seeds.

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Cherry almond delight or add some dark chocolate chips and make it a Cherry Garcia!

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Berry walnut crunch

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Tropical paradise with mango, coconut and pistachio

Best of 2016

I slacked off in 2016. But that is understandable. My schedule was so busy, that I had less time to try new recipes. I did try some new, retried several old, and tasty recipes!

Here are some favorite recipes from 2016.

In January, I  kicked off the year,  with some another fun Black-eyed Peas and Collard Greens recipes. This one is a keeper!

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I even tried two roll recipes: Jalapeno, Scallion and Garlic  and Sun-dried Tomato and Jalapeno. Both were so delicious, that I continued to make them throughout the year!

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I attempted the 21-day beach body diet in early 2016, and here’s my version of Bulghur Wheat Upma, designed to meet the container requirement (Disclaimer: I am not a certified Beach Body coach, so use at your own discretion!)

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Another fun recipe in February from the beach body diet was the Brown Rice Paella.

paella

March was all about Cauliflower Nirvana. Period!

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Come April, I put all else aside for a two week vacation down under. What an incredible trip!

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May is always, typically about Cherries.

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I also experimented with other recipes like Mango Coconut Scones

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And learnt to make Bagels… Sun Dried Tomato and Jalapeno bagels, of course 🙂

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Summertime, to beat the heat, I experimented with many Popsicle recipes, many of them with mango or cherries: my two favorite fruits.

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I maintained a scant patio garden this summer, which was plagued by over zealous squirrels. The most exciting vegetable from my patio garden this year  was zucchini!

August was about Savory Sun-dried Tomato Kalamata Olive and Jalapeno bread.

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Two fun recipes from September included, plunging into Cauliflower Rice and Stir Fried Vegetables.

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And these delicious Cherry Friands!

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And another variation of the Quinoa Bisibele Bath.

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October, I found Mango Chia Pudding, and it was terrific. It has fast become my go-to breakfast items!

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November was incredibly busy. Come December, I did try the Tian.

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But, December is all about the holidays… about Airplane Cookies!

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Have a very Happy New Year!

Hope to see you back here next year!

Mango Chia Pudding

Lately, I have been enjoying chia pudding for breakfast. My favorite combination is using mango!

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Ingredients:

1 cup lite coconut milk
1/4 cup chia seeds
1 tbsp of maple syrup
1 mango

In a bowl, mix the coconut milk and chia seeds thoroughly.

Peel and dice the mango. Place roughly half in a food processor and blend to a pulp. Transfer the pulp to the milk mixture. Add maple syrup and mix well. Top with the rest of the diced mango.

Refrigerate overnight and enjoy the next morning for breakfast!

Makes 3-4 servings.

Cherries are in the air

Cherries are most economic in April/May, and I hoard up on them. More than I can eat anyway.

Sometimes too many!

While they are refreshing and fun for that late afternoon snack, there are many cherry recipes I love to try when this happens…

Salads

CherrySalad

Cherry and Avacado Salad

Baking

Mini Cherry Crumbles

Cherry and Cardamon Cake

cherrycake

Cherry Cake

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Healthy Whole Wheat Cherry and Chocolate Muffins

Granola

Homemade Granola

Ice Cream

Cherry,  Dark Chocolate and Coffee Popsicle

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Cherry Swirl, Dark Chocolate and Cherry Bits

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Refreshing Drinks

MangoBBWaterRefreshing and Homemade Cherry Lemonade

Sun Dried Tomato and Jalapeno Bagel

Okay, I admit, I have never eaten this combination ever.

Except this past weekend. If you know me, you know this is my favorite combination.

Every time we headed out of town back in CA,  we loved to pick up assorted bagels and cream cheese: Jalapeno, Sun dried tomato, blue berry, strawberry and more. California bakeries also were renowned for assorted cream cheese and assorted bagels.

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But, I have never come across a Jalapeno and Sun dried bagel. Until recently. My recipe is loosely based on this one.

Ingredients:

3/4 cup warm water
2 tsp active yeast
3/4 tsp salt
1/2 tbsp sugar
2 jalapenos, minced (de-seeded, optional)
1/2 cup sun dried tomatoes, soaked and sliced
1 cup whole wheat flour
1 cup white flour

Pre- heat oven to 400 degrees.

Combine warm water, yeast, salt and 1 tablespoon sugar. Add flour, jalapenos; mix into a ball.

Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff. Let dough rest for 10 minutes.

Divide into 6 equal pieces and form into balls. Punch a hole in middle with floured finger and gently pull to enlarge hole to 2 inches.

Place bagels on greased baking sheet; cover with tea towel and allow to rise for 20 minutes.

Meanwhile, heat oven to broil. Prepare water bath and put it on to boil.

After bagels have risen for 20 minutes, broil for 1 1⁄2 minutes on each side.

Once water bath is boiling, reduce heat. Place bagels, 3 at a time, in water for 1 1⁄2 minutes, turning after 45 seconds.

Drain and place on greased baking sheet. If desired, brush with egg wash (beat egg with 1 tablespoon water).

Bake at 400°F for 18 to 20 minutes.

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Enjoy warm with your favorite cream cheese!

Bulgur Wheat Upma

I thought I will finish the list and add the Bulgur wheat upma as well. I decided to measure carefully and make this following the 21-day fix container method.

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Ingredients:

1/4 cup bulgur wheat
1 shallot, chopped
1 carrot, chopped fine or grated
1 small potato, chopped
8-10 mini heirloom tomatoes, sliced
1 small jalapeno, chopped
1 tsp oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
8 cashews
a few curry leaves

In a small pan heat oil. Add cashews, dals, mustard seeds and let cook for a minute until lightly browned. Add jalapeno and curry leaves and fry for a few seconds. Add onions and potatoes and continue frying for 1-2 minutes.

Add carrots and tomatoes and mix well and continue frying for another minute. Add 1.5 cups water and salt to taste and bring to boil. Reduce flame and let simmer for 5-6 minutes until the vegetables soften.

Add bulgur wheat and mix well. Continue cooking until cooked and all the moisture evaporates.  I like to increase the flame to medium heat, add a little ghee and cook for a minute or two to let the bottom brown a little.  That’s the tasty part 🙂

bgupma

Serve warm. Makes 1 serving.

I am not a 21-day fix expert, but I count this as 2 Greens, 1 Yellow,  1 Blue  and 1 tsp.

See Also:

Amaranth Upma
Millet & Beets Upma
Pearl Couscous Upma
Pearl Tapioca Upma
Red Rice Poha Upma
Quinoa Upma
Upma & Pesarattu

Amaranth Grain Uttapam

I thought I was done with trying new recipes for 2015, and I was wrong. Here’s another keeper recipe.

I wasn’t really sure how this would turn out. I had a lot of Amaranth grain and since making the upma sometime back, I haven’t really tried anything else. On a whim, I soaked it overnight along with urad dal and decided to give it a go. And it was all good!

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Amaranth grain is actually a seed, quite minuscule in size and interestingly enough it doesn’t grow in size much when cooked or soaked in water and might be difficult to determine if it is cooked. It has nutty flavor, and is rich in protein, vitamins and minerals.

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Ingredients:

1 cup amaranth grain
1 cup urad dal
salt to taste

Soak the urad dal and amaranth grain in water in two separate bowls overnight or for 8-10 hours.

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Rinse and blend the urad dal with some water to make a thick batter. Rinse and add the amaranth grain to the blender and continue blending to make smooth batter. Season with salt.

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To make uttapam, scoop 4-5 tablespoons of the batter into a separate bowl. Add in your favorite vegetables and mix well. My favorite combination is peas, kale and sliced mini-heirloom tomatoes.

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Heat a flat pan on the stove. Add 1-2 tbsp of oil and grease it generously. Pour in the batter and spread evenly into a circle. Cover with a lid and cook on medium low until lightly browned. Flip and cook on the other side.

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Serve warm with chutney.

See Also:

Spicy Kale and Pea Uttapam
Brussels Sprouts Uttapam
Cabbage Uttapam
Brown Rice and Whole Black Gram Uttapam
Sweet and Sour Ginger Pickle
Tomato chutney