Tag Archives: breakfast

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

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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!

Mango and Coconut Scone

Now that we are well into spring, the grocery stories are overflowing with fresh fruit and vegetables. I picked up some assorted fruits and my mind was on baking.

Cakes, muffins or scones?

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Scones are undoubtedly one of my favorite snack.  While I frequently bake cherry or cranberry scones, I have never baked mango scones. This seemed to be the perfect time to experiment with baking a mango scone.

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I have a standard healthy recipe for scones I use. and here is the version adapted for a mango scone.

Ingredients:
2 cups all purpose flour
1 cup whole wheat flour
1/3 cup sugar
1/2 stick  butter (or add more for a flaky scone)
1 cup buttermilk
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cardamon powder
1 mango, peeled and diced
1/2 cup + a little more coconut flakes
1/2 cup chopped pecans

Pre-heat the oven to 425 degrees.

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In a large bowl, mix flour, sugar, baking soda, baking powder,cardamon powder,  and salt. Use a pastry blender to cut in the cold butter or use your hands to mix in. Add buttermilk and mix in. Fold in diced mango and coconut flakes and pecans and mix gently into a ball.

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Using a rolling pin, roll out the dough into a  circle and 1/2 in thick slab and cut into triangles or scoop 1-2 tbsp onto a baking pan lined with parchment paper.  Brush with some melted butter and sugar crystals (optional). Bake for 10-12 minutes. Makes about 12 scones.

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Enjoy a warm scone with some butter or jam or as is with a nice cuppa tea or coffee. Or Glaze with some mango flavored icing for a sweeter scone.

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If not ready to eat, you can  freeze the scones in a freezer bag. When ready to eat remove from freezer and let it return to room temperature or pop it in a microwave for 10-15 seconds and it is ready to eat!

Note: I tend to use less sugar and less butter. For a sweeter and more flaky scone adjust sugar and butter to suit your personal preference.

What’s in a name? Eggplant cooked 20 different ways…

I say  Brinjal, you say Eggplant or Aubergine

Brinjal or Aubergine or Eggplant as it is know in the US was an absolute favorite in my home. Over the years I have tried many recipes. Here is a compilation of some of the recipes I captured in my blog:

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1. Eggplant Curry South Indian Stylle
2. Eggplant and Pepper Soup
3. Eggplant and Tomato Gratin
4. Eggplant Involtini
5. Sicilian White Eggplant Caponata
6. Thai Baby Green Eggplant
7. Stuffed Eggplant
8. Eggplant Chutney South Indian Style
9. Eggplant Rice
10, Eggplant Curry
11. Stuffed Baby Eggplant South Indian Style
12. Eggplant Caviar
13. Quinoa Vangi Baath
14. Roasted Vegetable Lasagne
15. Grilled Ratatouille Salad
16. Curried Ratatouille Salad
17. Chickpea Ratatouille
18. Sri Lankan Aubergine Curry
19. Eggplant Curry
20, Bajji, Pakodi and hot cuppa tea

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 🙂

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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

Home-made Granola

This past holiday season, I finally succumbed to baking some home-made granola. It was awesome! I loved that I could flavor it with my favorite ingredients and make it as sweet as I wanted. Here’s what I used.

Granola

Ingredients:

3 cups oats
1/3 cup roasted pumpkin puree
1/2 cup pecans
1/2 cup dried cranberries or cherries
1/2 cup coconut flakes
2 tbsp coconut oil
2-3 tbsp maple syrup
1/2 tsp spice mix(cinnamon,and nutmeg)
1/2 cup pepitas

Pre-heat oven t 350 degrees F.

Prepare a baking dish. Layer with parchment paper or aluminium paper.  Mix all ingredients and lay out on baking dish.

Bake for 20 minutes.

Serve warm with a bowl of warm milk or cold yogurt.

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