Category Archives: indian food

Soya-granules sesame crunchy fritters

So, there is no excuse nor a reason to justify the absence! Just that I am back ..for now. I am just in a very nonchalant kinda mood.. so my ability to dramatize the trivialities has taken a backseat;) sigh..
There is a lot to feel and express though, but let’s shout out a  ‘halt’ to all that jazz for now. Shall we…

So..when summer heat hits in with occasional monsoon showers, your brains rather senses go all confused.

Nevertheless, the craving to gulp down something filling yet snacky crunchy light, helped me invent these super simple soya balls…a sure-shot hit with the kid inside you!

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I fried them up while listening to the amazing soundtracks of “Once”… a beautifully made movie, about love and music and melancholy! Give it a go. To the movie, the songs and the recipe..I meant !

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Soya balls

Soya-granules sesame crunchy fritters 

Take about a cup of Soya (Boiled as per instructions) (I like Nutrela), a cup of not-overboiled potato chunks, and run them through your processor briefly. Coarse is good!

Add a tsp of chaat masala or just salt, 2 tbsp garlic seasoning powder , 2 tbsp finely chopped green chillies/red chilly powder .

Make them into firm balls with your palms.

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Now, separately crush 2 tbsp sesame seeds, 2 tbsp poppy seeds, one slice of bread in the grinder.

Coat the balls between your hands gently, with this sesame mix.

They would look lovely already.

Let them sit in the fridge for 15 minutes.

Now, in a deep bottomed pan, pour 2 cups of groudnut oil or any good for deep-frying oil, and let it get hot.

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Test with a small portion of the balls. Once it swims up successfully you are ready to go.

Pop the balls in one by one.. and wait till they get crispy golden brown… Be careful not to burn them.

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Place them in a kitchen towel and serve hot with ketchup or mint dip of your choice..

A quirky healthy nutty inclusion to any party or occasion..!

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Equally scrumptious with chai!

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On an entirely different note.. for the Game of Thrones lovers in you here is a link to a super-cute musical video..

http://time.com/3889619/peter-dinklage-coldplay-game-thrones-musical/?iid=obnetwork

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instant crispy crumbly bread snack

crispy crymbly bread snack

crispy crumbly bread snack

When you want to create something delectable in a jiffy, yet satisfy that craving for something snacky and spicy here is a solution.

For this Dry Bread Upma Dish

Take four to five white bread slices

Tear them into medium-sized square pieces with hand

Heat a pan. Add 2 tsp butter and 1/2 tsp oil. Once hot temper with 1/2 tsp mustard seeds, 1 tsp cumin seeds. Wait till they crackle. Add curry leaves,and a cup of sliced onions. Saute till soft.

Add 2-3 split long green chillies and stir for few seconds.

Now add the pieces of bread and stir dry till slightly brown or crispy. Add turmeric powder , 1/2 tsp sugar, salt to taste, and some black pepper.

Stir and add finely chopped fresh coriander leaves and some red chilly powder to garnish. Don;t forget to squeeze in juice of half a lemon for the tangy sweet flavour.

Awesome when paired with ginger tea and a view of sunset!

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Charred tomato, green chillies Smitten, Gingery-Skinned-Potatoes

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Rustic old ways. Memories. Earthen. So real. And so inspiring.

When baskety mornings weave unreal dreams. And the thoughts enough to fill the day with shimmery senses.

When the sunlight playing hide n seek in the early morning hours, lure you to wake up to reality mixed with bitter, sweet hopes..waves of emotions that almost give you a headache, a hangover…that can only be cured as the day passes by with assuring and reassuring moments as the clock ticks by…

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Now, coming back to the post..if you want to taste something real different and comforting.. this is the simple recipe to go for.

Charring has such a rusticness and burst of flavours  attached to it. Isn’t it? Never tried. Its never too late!

For this recipe take two big fresh tomatoes and put them over fire. Place it over your gastop directly which is the easiest  to do in an ordinary town kitchen.

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Till the pulp goes all charred and charcolish. Aah.. the words itself now blend with the aroma that fills up the room.

Do the same with three to four green chillies. The green chillies should have heat in them to add to the flavours.

Green chilies and tomatoes..charred make for an impactful flavour together.

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Parellel, parboil few potatoes with their skins on and some salt sprinkled while boiling them!

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Once  the tomatoes and green chillies are ready.. heat a pan and drizzle some mustard oil till smoky!

Mustard oil adds to the real punch of flavours too here!

Add lots of grated ginger (about 2 tbsp) and stir fry on high heat with lotsa chopped coriander leaves.

Stir till they almost turn brownish. Add the tomatoes and mash them with a masher.

And chopped charred green chillies. Lower heat and stir for few secs.

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Add the potatoes and mix them up well. Let the potatoes be stirred for atleast 2 to 3 minutes till it almost gets that roasted texture. Add some turmeric powder and salt. Throw in just a pinch of sugar.

Stir and then add very little water. Cover and let cook in slowly for another 10 minutes.

Squeeze some lemon on top.

The goodness of these charred veggies will beg for you to have these with your loved ones amidst a lot of greenery and love and conversations of fond memories! So, have it with steamed rice sprinkled with mustard oil (blissful combination of rice and raw mustard oil) and bites of raw diced onions sprinkled with some salt, lemon and raw chilly powder. Assuring you an unsophisticatedly lovely, charry, smoky, earthy, rustic, heavenly experience!

Do let me know!

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Crispy leftover lentil rice jeera (cumin) fritters

 

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Invention is always a challenge….Or discovering something that’s experimental and stimulating to the mind and taste buds as well.. Just not with food but with anything don’t we like to wonder if its worth the effort and experimentation and the investment, Well I say sometimes let things be for the joy of it… And if it brings joy to the heart, the returns come to you naturally.. Let the process be fun…no matter what the outcome.

With leftovers sometimes you just want to reheat and have them because else by then they get boring and mundane..

And Leftovers are common. But creatively churning out something that’s worth eating the next day too.. is quite a challenge…

I had left over Dry Spicy Khichdi/ an Indian preparation made from rice and lentils (dal).

Khichdi is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish kedgeree. Khichri is also thought to be the inspiration for the popular Egyptian dish, kushari.

In India Khichdi is usually prepared atleast once a week (Just a guess). An absolute comfort food.
If you are new to this, you must try and have it hot with the family with some pickle of your choice.

A quick recipe of Khichdi would be:

In a pressure cooker, temper in two tsp of hot refined oil, some chopped onions, cumin seeds, mustard seeds and green chillies. Add one cup of lentil (moong/ tuar),one cup of regular rice and three cups of water. Add two pinch of turmeric powder, 1/4th tbsp of red chilly powder, two tbsp or more tomato puree or chopped tomatoes, salt and let pressure cook with two whistles or till rice and lentile are just cooked. Garnish with chopped coriander.

 

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So, since I had these leftovers, I ended up whipping these fritters/ snackers that would go perfect with you cuppa tea or coffee.. Click on the link to get a ginger tea recipe done the Indian way.

You can use left over steamed rice too and play with flavours by adding more spices to the fritters dough

The ingredients used in this recipe have a lot character and Indianess ! By that I mean, they all together add to the final recipe and taste!

To make this mathri kind of fritters or snackers,

Take a quarter plate or a big cup of khichdi.
Add 1 and half cup of sieved maida/all purpose flour.
Throw in 1/4th cup of fine semolina and 1/4th cup of sieved rice flour. And one tbsp of gram flour.
Add dry ingredients like, 2 tbsp jeera/cumin seeds, one tsp ajwain/ carom seeds, one tsp turmeric powder, one tbsp red chilly powder, some dry fenugreek/kasuri methi if you have. Add a pinch of baking soda and a pinch of castor sugar.

 

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Now add two big onions chopped very very finely and a tbsp of chopped garlic. These added an interesting dimension indeed since the touch of onions added a sweet and crunchy taste/texture.

 

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Knead it into a pastry kind of crumble. Do not over knead. Not soft but slightly firm. Add flour as per your judgement here keeping in mind that you would need to roll them and cut into pieces later.

 

Take tiny batches of these kneaded dough and spread on flat surface with a rolling pin. Not too thick. Maintain medium thickness.

Pierce all over.

Cut into pieces of your desired shape.

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In a deep bottomed pan, heat sufficient oil for deep frying.

Once smoky hot, add these bits and let fry till crisp. Golden brown. Place them in paper towel so excess oil gets absorbed.

 

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Let them stand for about 20 minutes.

Enjoy them crisp with a cuppta tea!!

 

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Good to keep in mind:

You can also make soft round  flatbreads /parathas  with them if you do not want to deep fry

Cumin seeds add great taste so add as per your whim

Since these have onions and left overs its better not to store them beyond a day. Have them fresh once slightly cooled.

 

 

Sweet Mushy Banana Coconuty Fritters

Banana fritters

 

 

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Happens to me a lot..but these fritters… I tell you they are delicious if you have the slightest of sweet tooth!

 

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I enjoy very particular kind of sweet stuff.

And I love these. Have always done. Sweet, savoury, deep fried,  with a lingering soft taste in the mouth and something you can pop in the mouth the next day too…and the next…

Nostalgia. Family. Togetherness.  The fritters personify these things and more…

HOW  DO I MAKE IT ?

Take two almost ripe bananas to prepare this recipe. Mash them and keep aside.

3/4th cup all purpose flour / maida

Two tbsp wheat flour/ aata

One tbsp rava/sooji/semolina (For crispiness)

Two tbsp rice flour (For crispiness)

l/4th cup of ready made desiccated coconut or better still FRESHLY GRATED COCONUT..

3/4 cup of milk

1/4th cup of condensed milk

half a cup of sugar

2 tbsp jaggery

1 tsp baking powder and a punch of baking soda (Just avoid if you don’t want to use these)

 

 

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Mix mashed banana, sieved all purpose flour, sieved wheat flour, sieved rava (semolina), sieved rice flour, coconut,  and sieved baking powder and soda together.

Now, preheat a deep bottomed solid pan to melt the sugar and jaggery. I usually screw up sugar caramelization process so got to be careful if you are new at this too..

Once slightly preheated add the sugar granules. Let them turn brown from the edges. Stir initially and then stop stirring to avoid them from getting crystallized. These sugary lil things can turn evil and go all sticky and hard within miliseconds.. Add the jaggery pieces after 10 secs or so . Just when the sugar granules are slightly light brown add the milk and stir till it all mixes well into a smooth consistency.

Add this beautiful liquid to the dry mixture of flour. Add slowly and keep mixing with a whisk  to avoid lumps. Add the condensed milk and let it cuddle up well too.The consistency should be slightly runny like a pancake batter but not too thin or thick. Add milk accordingly.

Now, while this liquid rests, take a deep bottomed pan in a gastop  and fill with two cups of oil for deep frying. I like to add 1/4th of clarified butter or ghee too for a beautiful flavour.  Let the oil get smoky on medium flame.

Now, take a ziplock plastic bag and fill it with the banana, flour mixture that you have already gotten ready. Or use hands!

In the hot oil deep fry by slowly adding little rounds of the mixture. See how they puff up ! 🙂 Dont worry about the shapes 😉 its okay to have uneven shapes. They add to the rustic memories…and traditions of cooking homemade recipes..

 

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Do it in a batch of 4 to 5 fritters if you are new at this.  Keep an eye to make sure the oil doesn’t get so hot as to burn up, so keep lowering the heat as and when you feel the fritters are going too dark. Look for golden brown . Try different shapes if you want.

Some like to shallow fry it too like tiny pancakes…

Let the oil get absorbed in a paper towel every time you take they off the pan after frying.

 

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Beety Sesamy Flavour-Burst Rice Bowl ! Beetroot, fenugreek aromatic mix rice bowl in sweet, sour, hot flavours

My RICE BOWL

Beety Sesamy Flavour-Burst Rice Bowl

Its good when you feel , intuitive, sure and creative! When certain basics are right and still there is a long way to go, discovering and exploring something never tried or heard before elevates the journey all of a sudden. And such is life. Each day you feel one way or the other.

Well I was feeling red and velvety… not like angry red.. but bright vivid red… and green.. like the fresh, garden green!

And that turned into a gardeny red healthy bowl of rice. I wish I could capture the flavours here. So try it and experience the delight yourself.

Beety Sesamy Flavour-Burst  Rice Bowl !   Beetroot, fenugreek aromatic mix rice bowl in sweet, sour, hot flavours

Beety Sesamy Flavour-Burst Rice Bowl ! Beetroot, fenugreek aromatic mix rice bowl in sweet, sour, hot flavours

The recipe is a veggie mix rice dish I ended up cooking and relishing with a taste that was exotic, comforting, with true and fresh burst of flavours.

Some key ingredients are beetroot and fenugreek (methi patte) …

“Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants – a health-food titan” (Source: bbcgoodfood.com/)

“Methi contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids.” (Source: thehealthsite.com/)

Enjoy the process of cooking this simple dish by cutting, chopping, grating, mashing the required ingredients beforehand while you watch your favourite show. Just make sure to visit your nearest veggie seller for fresh vivid green fenugreek leaves and bright red beetroots..

Green goodness

Fenugreek leaves and dhaniya

Pre-preps

First Stage of Cooking the rice :

  • Groundnut Oil or sesame/olive oil (I used groundnut)
  • Fennel seeds: Just a little more than a pinch
  • Finely chopped green chillies(Keep the seeds on!)
  • Finely Chopped Garlic
  • Finely grated Ginger
  • Cooked Kolam or regular rice(not too soggy so that it can mix well later)
  • Curry leaves: Chopped
  • Hing or asafoetida
  • Fresh Methi/fenugreek leaves : Two small bowls
  • Beetroot : Two Chopped Coriander leaves for garnish
  • Salt for garnish
  • Pepper for garnish (peppery delights add punch of flavours)

For the wild tempering:

  • Butter(How can there be no butter in my recipe 😉 )
  • Oil
  • White Sesame seeds (til)
  • Sugar granules
  • Whole Red Chillies
  • Coriander seeds: Just a pinch (I would recommend crushing these already after slightly roasting)
  • Grated Paneer

Added and recommended ingredient delights:

  • Teeny weeny Pieces of apple : one tbsp
  • Boiled potatoes with pinch of italion seasoning : One big potato
  • Lemon juice
Mashed potatoes

Mashed potatoes

Coriander seeds goodness

Coriander seeds goodness

Cheese, green chillies, garlic,

Cheese, green chillies, garlic, coriander seeds

Fennel goodness

Fennel and asofoetida/hing goodness Asafoetida is one of the spices native to Afghanistan and cultivated near India. It is one of the most common spices used in Asian cuisine and especially the Indian cuisine. Though the odor of the spice is strong, Asafoetida is known for its miraculous health benefits for human body. Used widely in dals/lentil recipes and pickel preparations.

Beety bites

Beety bites

Parboiled beetroot diced

Fenugreek or methi.. the yummier way

Fenugreek or methi.. the yummier way

Grated cheese

Grated cheese

THE RICE

THE RICE

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An ingredient : Sesame : used in Indian Cooking since always for the crispy crunch to any recipe. Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They are available throughout the year. One of my favorite facts about sesame seeds is that they are an abundant source of minerals.

Sesame, Curry leaves, coriander leaves, red chillies, Fenugreek

Sesame, Curry leaves, coriander leaves, red chillies, Fenugreek

Let’s begin this exciting culinary journey!

Cook the beeroot in boiling water for say 5 to 7 minutes.

Pass through running tap water.

Peel off the skin and chop into fine tiny diced pieces.

Beetroot in boiling water

Beetroot in boiling water

Keep aside.

Maroon red delight

Diced beetroot Maroon red delight

In a preheated deep pan on a gastop, add 1 tbsp oil.

Once heated, add half a tsp of fennel seeds.

Once toasted in the oil, add 1 tbsp of ginger and 1 tbsp of chopped garlic goodness.

Stir and let cook for 30 secs. Add the chopped green chillies. Stir for 30 secs only.

Add the methi/fenugreek leaves. Cook for 30 secs.

Beetroot in cooking

Beetroot contains betaine, which in other forms is used to help treat depression, and trytophan, the feel good chemical in chocolate. n 1975, during the Apollo-Soyuz Test Project, cosmonauts from the USSR’s Soyuz 19 welcomed the Apollo 18 astronauts by preparing a banquet of borscht (beetroot soup) in zero gravity.

Add the delightful par-boiled beetroot pieces. Stir till the fenugreek turns slightly crispy.

Add the rice and mix everything well making sure not to break the grains or letting it stick to bottom.

Sprinkle salt and pepper

WP_20140908_051  Parallel to it now, heat a tapered shallow pan in the othe rburner. Add few drops of oil along with half tsp of salted butter to avoid butter from burning.  melted butter Once heated add crushed slightly pre-roasted coriander seeds, raw sesame seeds, chopped red chilles, curry leaves chopped, a pinch of asafoetida and stir well. After 10 secs add a tbsp of sugar granules. Stir it all till sesame gets crispy  (be careful not to burn the sesame or red chillies) (I say just taste a sesame to identify if crispy and well roasted for the perfect topping to this dish)

Keep an eye by continuously roasting, toasting and stirring.

tempering

Gardeny tempering

Sugar

Hey Sugar!    Sugar and sesame together are quite the pair to go for!

Tempering to be added to the main cooking

Tempering to be added to the main cooking

The ingredients for the tempering should be ready in 20 to 25 secs.

Add the grated paneer/cottage cheese (half a small bowl) and mashed potatoes which has been seasoned with pinch Italian dried herbs. (Italian seasoning is optional) Toast them well along with other ingredients in the tempering pan.

Separately  lightly roast the tiny bits of apples. Keep aside

NOW…

Add all of this except the apples in to the other pan with rice, beetroot, fenugreek mix..Mix well…

Sprinkle finely chopped coriander leaves on top and lemon juice. On topmost layer add the apple toppings…

Grab the entire bowl and enjoy with your favourite tv show and person!

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DHaniya/Coriander wonder

Coriander, commonly known as Dhania in the Indian Subcontinent and Cilantro in the Americas and some parts of Europe, is an herb that is extensively used around the world as a condiment, garnish, or decoration on culinary dishes.

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Excerpts From The Forum:

Fridays are usually filled with anticipation for a fun and exciting or relaxing weekend. Fridays feel different and are somehow more special than other weekdays. They’re days to indulge, to let your hair down, and to celebrate by kicking it up a notch.

So, share with us how you celebrate your Fridays.

Sewai Kheer/ Vermicelli dessert – a rich noodly milky delight

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Sweet vermicelli kheer or dessert

A lil birdie visited me today. I saw her and thought to myself, she must be hungry… And so was I… Well she flew away, but the thought remained…

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The TV telecasted sweet savories and the mind played tunes of some sweet and bitter memories…while calls poured in since it was a so-called special day…

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While I sat back relaxed…not in the mind though, I decided to whip up  a sweet vermicelli/sewai kheer.

Rice Kheer is a popular dish on special occasions, but many like the sewai version better because its less heavy and tastes beautiful and sometimes like sweet soupy noodly goodly delight…

As Wikipedia aptly informs…”Vermicelli is a traditional type of pasta round in section similar to spaghetti.…The dish in the original language are variously known as seviyan in Urdu and Hindi, shemai in Bengali, sev in Gujarati, shavige in Kannada, sevalu or semiya in Telugu, and semiya in Tamil and Malayalam. The noodles are used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding. Vermicelli are also used in many parts of India to make a popular dish called upma. ”

Sometimes, you don’t want a full fancy meal but want to revive old memories…you want replicate the original with right proportions..and nothing fusiony, experimental.. because somethings are good the good’ol original way!

For this recipe for two servings..

–>You need One litre of full cream good quality milk. Since milk is the main ingredient here. So no comprise!

–>Half a fist of sewai/vermicilli or a ratio of 2:6 (6 being milk)

–>Sugar: one fourth quantity of the milk or 2 to 3 tbsps of sugarfree sweetners for the calorie conscious.. sigh!

–>Milkmaid or condensed milk

–> Cashews, raisins, almonds

–>Cardamom powder if you like the taste of cardamom

–>Saffron (Optional..add if you want to add that shaahi/royal touch)

  • Let the milk boil in a deep thick bottomed pot on low flame till reduced. Try reducing it to half by continuously supervising that the milk doesn’t get stuck to the bottom of the pan. You can ensure that by stirring it in between, and keeping a ladle in the milk.

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  • Take  another pan and roast the broken vermicelli in half tsp of ghee/clarified butter.
  • Use a roasted vermicelli packet in which case you need to roast these for 2 to 3 minutes only otherwise till lightly pink or golden brown.

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  • Keep the vermicilli aside and roast the nuts in the same pan in ghee and switch off flame once they are just about roasted. Keep an eye to avoid burning of these nutty nuts.
  • Meanwhile once the milk starts reducing add the sugar and milkmaid.

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  • After stirring and having reduced the milk to desired level,  add the vermicelli evenly.  (Actually since we are using condensed milk, you might avoid reducing it all the way to half, reducing it just a little to get a thicker texture is enough)

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  • Stir to avoid lumps from forming.
  • Add the raisins so that they swell up and cuddle up with the lovely ingredients that have already created a storm in the pot with a lovely aroma.

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  • After another 10 to 12  minutes add the roasted nuts and if you like few roasted grated almonds.
  • Sprinkle little pinch of cardamom powder.
  • Add the few saffron strands.
  • Switch off the flame.
  • Let it stand for couple of minutes. Serve slightly warm in your favourite bowl and I say two spoons for a sweet, memorable experience with your loved one.

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Might be good to keep in mind:

–> Vermicelli  have a tendency to thicken up in milk so its better to take lesser quantity compared to the milk and have it warm.
–>Roasting the nuts before adding to the kheer helps get a rich aroma, although personally I like the kheer without any nuts or raisins somehow
–>The things with such sweet /dessert is that the proportion is very important and the method helps make or break the dish.
–>Sometimes lot of people do not reduce the milk for this kind of dessert, but reducing it gives the rich gooey creamy taste and texture of milk that makes the cooking worth it. Just make sure that the quantity of vermicelli is much much lesser to the milk.

–>Once you add the vermicelli the texture starts thickening. So its good to keep an eye.

–>If you in trouble reducing the milk and to not burn it at the bottom consider using a thick bottomed kadhai and you are safe!

–> Try the chilled version with kulfi and some chopped cadbury chocolates for another heavenly experience

–>Adding the raisins while cooking helps them swell up which many love to eat that way only

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Colourful basic mix veg recipe

Well, its a beautiful morning and loved the colours on the sky…the untouched guitar still added music to the room silently…music of thoughts…

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and then the mind wanders  on to whatever colourful was there in the fridge.. orange, green, white, brown….
You open the fridge and you wonder what to cook really! What today…
Sometimes just mix and match the veggies you have got with you..

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The recipe I share today with almost realtime images and videos is easy, simple and colourful. Flavours of basic Indian spices. The process can be replicated with any of the other available dishes and you have a handy dish ready anyday, anytime.

Pick some Cauliflowers (phulgobhi), carrots (gajar), potato (aloo), capsicums (shimla mirch),and fresh coriander leaves .

Blanch the cauliflower by putting them in boiling water for a minute and transferring into a bowl of icecold water. Strain them dry.

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VEGGIES from the street food sabziwala

Dice the veggies into whatever shape you like. I was in hurry so I went for diced square medium sized ones. WP_20140902_006

Preheat a deep pan for a minute. Add one tablespoon oil in a deep pan. Let it heat on medium flame. Add pinch of cumin seeds and mustard seeds (saabut jeera and rai).

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Once they start spluttering, add the veggies except the tender colourful capsicum.

After say 5 mins of stirring it gently on high heat, lower the heat. Add, a pinch of turmeric powder (haldi), one big tsp of coriander powder (dhaniya powder), red chilly powder (laal mirchi), and pinch of garam masala.With it throw in freshly grated ginder of about half tsp.

image source: google

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Add the capsicums in the end . Stir for half a minute. Add the coriander leaves. Squeeze in half a lemon and some water (1/4th of a medium coffee cup)

Cover the lid and let cook slowly for 7 to 8 mins.

And we are done! 🙂

Enjoy with hot rotis/naan/steamed of any form of rice.

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morning instant and random breakfast tips

Mornings are when they say you must feed your poor stomach that has fasted the entire night!

 

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Mornings ought to bring a sense of calm which is pretty difficult to find/achieve/try for often…Stress engulfs one and all these days. Newspapers and magazines are filled with articles of leading a destressful life… sigh..Well with mornings one of the best way to start your day is a glass of water…no matter how busy, rushed or stressed or lazy you feel..

 

InstagramCapture_4addb280-5db9-4961-9bc1-ea3b93e7434b_jpgFor a light yet not so light breakfast..few things that caught my attention are:

Bread that are healthy like this new 9 grain bread slices available these days.

Have it with a healthy spread of peanut butter for that dose of instant energy (Personally I prefer cheese or plain salted butter) You could try it with some delicious fruit jam as well..

A cuppa coffee of tea/chai whatever makes you feel chirpy..

Roasted cashews..yummy!

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Breakfast and more…

 

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Bread Upma and chai

 

 

 

 

 

 

 

 

 

A quick bread upma is a good choice as well.

To make a plate of bread upma.

Crumble into tiny pieces 6 to 7 slices of bread (or brown bread). Add 1 tsp oil and dollop of butter in a pan, add jeera (cumin seeds), and mustard seeds. On spluttering add chopped green chillies and curry leaves. Throw in thinly sliced onions..

Now add the bread pieces with sprinkle of turmeric powder, red chilly powder, 1 tsp sugar and half tsp lemon squeezed juice. Sprikle salt evenly and throw in lot of fresh coriander leaves. You could try sprinkling bit of pavbhaji masala as well. Spicy, hot accompaniment with tea in the morning is ready for you!

 

 

 

 

 

 

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Also, fruits are wonderful in the morning. If you can manage add in fruits to your daily diet. When I dont like having them I sprinkle black pepper, and salt to pieces of apples, pineapple, pear, mangoes etc and have them..

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Work can start a bit later…Ideas can start flowing a bit after the mind has settled as well..

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Serene nature and urban landscapes… fusion of new age peace mantra?

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Soothing Tender Cauliflowers in red tomato gravy

Sometimes you wonder how else to use the same old veggies every week. A slight twist adds that dimension of freshness to food and adds up to variety to probably a mundane menu.

Cauliflowers taste great when cooked the right way.

For this recipe, cut cauliflowers to medium forest tree shaped pieces. Not too tiny.

Cook them in boiling water for a minute and transfer to a bowl of ice cold water for five minutes. Drain them dry. Marinate these with some turmeric and black pepper.

In a pan,add one tbsp refined sunflower or groundnut oil. Add pinch of cumin seeds. Add one tsp of grated ginger and let it cook for half a minute.

For 250 gms of cauliflowers, use fresh puree of 4 tomatoes.

Add the puree now and let it simmer with pinch of turmeric, generous amount of coriander leaves, two tbsp chopped green chilly, half tsp red chilly powder, salt. Once the puree starts oozing the oil, add a cup of warm water to it and simmer slowly. Add pinch of sugar.

In a deep frying pan, add enough oil and deep fry the cut cauliflowers pieces gently till slightly golden brown. Add these to the puree and cook for another one minute.

The gravy is ready  to be had with flat breads or steamed rice.

Recipe-2799-Red-Tomato-Gravy-69718 -MG-3195 IMG_4605-500x375image source: google | healthyfoodforliving.com

 

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