Mushroom Toasts

There is always Mush room for Mushrooms on my toast! This breakfast recipe is inspired from my time at University where I had come to know a Indian – Kenyan girl really well. A couple of girly sleepovers watching reruns of Dilwale Dulhaniya Le Jayenge (The most celebrated  RomCom/Romantic Drama movie in Bollywood history) we’d wake up hungry. Away from home and family, Continue reading

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Chocolate Banana Quick Oats

What you will need:

  • 1 Cup Rolled Oats
  • 1 Tbs Organic Cocoa powder
  • 1 Tsp Vanilla extract
  • 1/3 Cup Milk
  • 1 Cup water
  • 1 Banana
  • Semi Sweet Chocolate chips

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How to make:

  1. Mix in the dry ingredients first. So, add the Oats and cocoa powder and mix well.
  2. Add the milk and water and stir in with oats and place on a medium flame.
  3. Turn the heat to low when the oats have softened up and stir to create a creamy smooth texture.
  4. Take the oats off the heat and stir in the vanilla extract.
  5. Serve in bowls and decorate with sliced banana, sprinkle with chocolate chips, crushed almonds. I sometimes sprinkle a little coffee powder on the bananas.

Amamma’s Upma – Roasted Semolina Porridge

As a child, UPMA (said “oop-ma”) was not something I ate happily. My mother loved making it because it was a default recipe. An option that was easy to default to because 1. it was easy – this word is going to get repetitive- and 2. it was versatile. She could pack in some nutrition for a peppy (fried pin wheel msg flavoured snack) eating kid by sneaking some carrots or peas in there and I of course, detested that.

So while it was a struggle to get to me say yes to Upma, once it would present itself in front of me, all hot and steamy, scantily dressed with some SEV. I could never resist it and as you can imagine, over the years upma’s simplistic persistence has yielded in me growing to love it. Here is a family recipe, championed by our Amamma (grandma) and her variation is the addition of Turmeric and Tomatoes.

 

What you will need:

  • 1 cup Semolina
  • 1 Tsp ghee
  • 1 tsp Mustard seeds
  • Handful of curry leaves
  • 2 Green Chillies slit lengthwise
  • 1/2 tsp Hing (asofoetida)
  • 1 tsp Turmeric
  • 1/3 cup grated Coconut
  • 1 inch Ginger, grated
  • Half a small onion finely chopped (1/3 cup)
  • Half tomato finely chopped
  • 1/2 tsp sugar
  • Salt to taste & coriander leaves to garnish.

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How to cook:

  1. Dry roast the Rava (semolina) on a low-medium flame for about 10 to 15 mins. Add ghee to this about 5 to 7 minutes in. Make sure you are stirring this constantly as you want to distribute the heat evenly and avoid it from concentrating on any one bit as this could cause it to either burn or get an uneven colour. Need to do this until the raw, powdery smell is replaced by a warm, sweet roasted aroma. Roasting the rava will add flavour but all make the grains puff up and separate. 
  2. Set the rava aside and prepare the seasoning. Add about 1 Tbs of Ghee, once this is hot add ingredients in the following order:
    – Mustard seeds
    -Green chillies
    – Hing
    -Curry leaves
    – Onion and Ginger
  3. Sauté the seasoning mixture until the onions are translucent (you do not want to brown them)
  4. Next add the tomatoes and cook the mixture another 7 minutes then adding salt and sugar and 3 cups of water.
  5. Check for balance in seasoning, adjust if needed and then add turmeric. Leave it to simmer for about 10 to 15 minutes.
  6. check for slight dry porridge like consistency; the water should be completely absorbed. Garnish with chopped coriander leaves and fresh grated coconut.

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Happy cooking 🙂

 

 

Coconut Chutney

Romeo-Juliet, Mr and Mrs Smith, Bridget Jones and a tub of Ice Cream. Just like that, Dosa and Chutney are a match in foodie heaven. Follow these steps for an easy no-fuss Chutney recipe.

What you will need:

  • 1/2 cup of fresh grated coconut.
  • 1 green Chilli
  • 1/2 inch of Ginger
  • 1/2 tsp Mustard Seeds
  • 2 dry Red Chillies
  • handful of Curry leaves (5 to 6 leaves)
  • 1 Tbs of Ghee (clarified butter) or any oil of your choice for tempering the seasoning.

How to Cook:

  1. Grind the coconut, ginger and chillies with a little bit of water and salt to taste. If it’s not grinding properly just add a little more water to help get it going. 
  2. Set aside in the bowl, preferrably the one you intende to serve it in.
  3. Prepare the tempering (Tadka). Place a small pan and add the ghee/ oil until it’s hot but you don’t want it to be smoking. This will burn all the seasoning ingredients. Now add the ingredients in the following order:
    – mustard seeds (once these start to pop)
    – Dry red chillies
    – Curry leaves
  4. Quickly take it off the heat and swirl it a bit then add it to the ground coconut mixture.

Mix it in and it’s ready! Happy cooking 🙂

Instant Moong Daal Dosas

Breakfasts should be easy. Plain and simple. Traditionally Dosas are a rice and lentil crepe that’s native to south of India but preferred and enjoyed as a breakfast staple or a snack by Indians around the world.

This recipe is actually one for Adai, which is kind of like a dosa but made only out of lentils. I lable this as an instant recipe because it doesn’t need to be left overnight for fermentation. It’s a simple soak, grind and rest for an hour and they’re ready to be spread!

What you will need:

  • 1/2 cup of white Urad Dal (see here)
  • 1/2 cup of Yellow Moong Dal (see here)
  • 1/2 inch of Ginger
  • 1/2 tsp Hing (Asofoetida, see here)

How to cook:

  1. Wash the lentils a coupe of times, I prefer doing this and getting any powdery, grainy residue off them. Cover with just enough water to cover the lentils and set aside for an hour. Sometimes I do this the night before; drain the water before going to bed and leave the lentils in the fridge overnight.
  2. Peel and cut the ginger into smaller chunks that will grind easily with the lentils.
  3. Rest this batter for about an hour for it to come together and bind.
  4. Heat a skillet and spray with cooking oil and spread in a circular motion as you would do with a crepe.
  5. Cook for about 3 to 4 minutes on medium to high flame and then flip for another 2 mins.

Serve and enjoy with a coconut chutney recipe is here and happy cooking!! 🙂

Savoury French Toast

Few things in life are as easy with huge rewards as this french toast recipe. For instance, dunking baguette in a spicy, cheesy, herby egg wash is a short and quick road to a full bellied, Sunday success.

I picked up a freshly baked baguette but this also works perfectly fine if you have some stale bread that needs using desperately.

What you will need: 

  • A little more than half loaf of baguette (or any thick bread)
  • 3 Eggs
  • 1/2 a medium Onion; finely chopped
  • 3 Green chillies; finely chopped
  • Finely chopped coriander
  • Italian seasoning mixed herbs
  • 3/4 cup grated cheese of your choice (I used a mild cheddar)
  • Maggie Chilli Sauce to serve with

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How to cook:

  1. Slice the baguette into pieces of desired thickness and set aside.
  2. Prepare the egg dipping mixture by adding the onions, herbs, chillies, coriander, salt and pepper whisking it until fully incorporated.
  3. Add cheese and mix well.
  4. Dunk the bread in the egg mixture and thoroughly coat it ensuring that the onions ad chillies stick to the bread.
  5. Heat a pan with about 1 Tbs Olive oil and place the bread slices. Flip after about 2 mins of cooking on a medium flame and take off the heat when both sides are cooked and no egg mixture oozes out when you press down on the bread gently.
  6. Serve these up with some chilli sauce and hot cup of tea!

Happy cooking 🙂

 

Cheesy Cauliflower Paranthas

Gobi Cheese Chilli paranthas. This stuffed Indian flatbread was staple in my house growing up Monday, Wednesday and Friday. Different day, different filling.

What you will need: (to make 4 paranthas)

Cauliflower Stuffing

  • 1 cup grated cauliflower (I only grate the florets and not so much of the stalk)
  • 1/4 cup finely chopped onion
  • 1 Tsp Turmeric powder
  • 1 Tsp Cumin powder
  • 2 Tsp Coriander powder
  • Salt to taste
  • 3 green chillies chopped finely

Parantha dough

  • 1 1/2 cup of Roti atta
  • Salt to taste
  • 1/3 cup water (room temperature or slightly warm)
  • 1 Tbs olive oil

How to Cook:

First we prep the dough as this needs some time to rest.

  1. Mix the salt into the roti flour and I add a little bit of chopped coriander at this point.
  2. Create a well in the middle and start by adding a little bit of water and combining it with the flour each time.
  3. Go in with your hands as the dough starts to form, kneading it gently till it all comes together. At this point it should be soft and little sticky.
  4. Add the oil and continue kneading about 6 mins and leave it aside to rest while you work on the stuffing.

Cauliflower stuffing:

  1. Drizzle a little bit of olive oil on a hot pan and sauteé the onions for about 2 mins on medium to low heat.
  2. Add the grated cauliflower and mix well
  3. Now add the powdered spices, salt and mix well. You want to let the spices cook through a bit and also for some of the water in the cauliflower to evaporate. This makes it easier to work with when stuffing it in the dough.
  4. Cook the mixture until you feel it’s not wet anymore, a little moist and stodgy looking is alright.
  5. Now form equal sized balls from the rested dough and flatten these out enough for you to add the stuffing. Then pinch the sides inwards and secure the ball.
  6. Gently press down the ball with your hand to ensure that the stuffing spreads evenly. Then go over lightly with a rolling pin to spread into a circular shape about 2 cms thick.
  7. Place on a hot non stick pan and let it cook for about 3 to 4 mins then flip and added 1/2 tsp oil to each side.
  8. Serve with pickle of choice, butter and yogurt !

Happy cooking 🙂

Eggless BerryNana Pancakes

These pancakes are perfect for lazy Sunday mornings when you’re left with some overripe bananas from the week gone by and I happened to have some tart blueberries in my fridge that needed to used up.

Alright, I made these on a Tuesday morning but with the Chinese New Year Holidays everyday has felt like a Sunday and I am not complaining hah!

Instead of eggs this recipe uses mushed ripe bananas and baking soda to give the pancakes a slight fluffiness.

 

What you NEED:

To make about 6 large pancakes
– 2 ripe Bananas
– 100 gms Blueberries
– 1 1/2 cup Oats
– 1 Tsp Baking Soda
– 1 Tsp Vanilla extract
– 1/4 cup milk
– 3 to 4 Tbs of water (or as needed)

How to COOK:

  1. Measure out the oats and blitz in a blender until you have fine flour and set aside This becomes your Oat flour. I prefer not to buy this as it is unnecessarily pricey at my grocery stores in Hong Kong and not to forget loaded with preservatives and additives.
  2. Mash the Bananas until a runny almost liquid consistency and add the vanilla extract, mixing well.
  3. Now add the Oat Flour and Baking soda to the wet mixture and stir in until well combined.
  4. Add the Milk and water to achieve desired consistency; then add the blueberries or other toppings.
  5. Spoon onto a well greased pan (I prefer using a non stick pan) and spread into a circular shape. It’s ready to flip when the pancake starts to bubble. Give about 3- 4 minutes on each side on a medium to low flame.

Happy Cooking!!

 

TOFFEE APPLE SAUCE PANCAKES

A lighter deconstructed version of a candy or toffee apple. This sauce is a great addition to spiced pancakes, French toasts and can even spruce up a plain old bowl of cereal.

What you will NEED:

  • Apples
  • 1 Tbs butter per 150 gms of apple
  • 1 ½ Tbs Raw or Demerara Sugar per 150 gms of apple
  • 1 Tsp ground Cinnamon
  • ¼ Tsp ground Nutmeg
  • ½ cup Water

 

How to Cook:

  1. Chop up the apples into small evenly sized pieces and set aside.
  2. Heat the butter, sugar and spices in a pan together.
  3. Add the apples and mix well to ensure that all of the apple pieces are evenly coated in the syrup.
  4. Once the mixture appears to be drying up add the water and let it simmer on low heat.
  5. You should be left with a sticky, toffee like sweet and tart apple sauce. Bottle it up and you’re good to go!