Banana nut loaf

Ripe bananas, cinnamon, walnuts and cranberries with a hint of vanilla. This vegan banana fruit and nut loaf, is perfect for a delicious and lazy weekend breakfast. Full of flavor and crunch, its a great addition to your festive baking.

Ingredients:
3 over ripe bananas (mashed well)
1/3 cup oil
2 tsp pure vanilla essence
2 cups all purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
1 tsp cinnamon powder
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup chopped nuts (walnuts or pecans, cranberries or raisins) 

1. Preheat oven to 350 F 
2. Mix dry ingredients together in a bowl. 
3. Mix all the moist ingredients in another bowl. 
4. Fold in the dry ingredients into the wet. The batter should be thick. You can add 1-2 tsp of apple juice if it is too hard. 
5. Fold in the fruit and nuts. 
6. Pour batter into a parchment lined loaf pan. Smooth out the top.
7. Bake for 50-70 minutes till toothpick inserted in the center comes out clean. Time will depend on your oven settings. Mine took a little over an hour. 
8. Let cool for 15-20 minutes before slicing. Enjoy

6 delicious ways to fancy up your Avocado toast

Smashed avocado on a perfectly toasted Multigrain Rye, sprinkled with salt and freshly cracked black pepper - pure bliss, our favorite Sunday Breakfast. Quick to prepare and rich in heart-healthy fats this classic avocado on toast makes for a healthy start to your day. If you love avocado toast then here are six delicious ways to make it even fancier. All these recipes are perfect for lunch/brunch, and taste just awesome.

Tips for a perfect Avocado toast

1. Choose perfectly ripe avocados - Gently squeeze into the avocado and feel it give a little. This level of ripeness will mash and spread easily. For slicing, you can choose slightly less ripe ones.  
2. Toast your bread to perfection - Toasting your bread properly is super important to a perfect avocado on toast. The contrasting texture of a crisply toasted slice to the silky rich avocado spread is a match made in heaven. Most wholegrain varieties take longer to reach the perfect crispness while the fruit and nut bread will toast rather quickly. Another technique that works really well is brushing a dense multigrain slice with a little oil and toasting it on a hot griddle until crisp. 
3. Try selecting a bread that complements the toppings - A good dense bread will work best for all avocado toast recipes but there are some combinations that enhance the flavor quotient. Sourdough or rye work really well with avocado and tomato. If you’re topping it with smoked salmon, try seeded bread or bagels. A fruit and nut bread is super delish if you are topping with pear slices and feta. Multigrain works well for almost any topping.

Avocado on toast with sunny side up fried eggs and wilted spinach. An egg is essential to this lineup. 

1. In a moderately hot skillet add a teaspoon of olive oil and a large handful of spinach leaves. Saute for a minute till spinach wilts a little. Keep aside.
2. Fry a couple of eggs sunny side up, season with some spiced salt. 
3. Spread mashed avocado on toast and top with the fried egg and a large spoonful of warm spinach. 

Avocado on toast with poached eggs and fresh seed sprouts. Unique onion flavor and texture with onion sprouts.

1. Toasted bread spread with mashed avocado. Seeded bread/bagel works well here.
2. A thin layer of onion sprouts.
3. Topped with a poached egg and sprinkled with seasoned salt.
4. Cherry tomatoes on the side.

Avocado on toast topped with herbaceous scrambled eggs and pico de gallo. A hint of Mexican flavor. 

1. Scramble an egg and mix chopped fresh coriander and salt and pepper to taste. Keep aside.
2. Mix finely chopped red onion, tomato, and fresh coriander. Season with some salt and pepper and some lime juice. Keep aside. 
3. Toast bread until crisp and spread with mashed avocado. I recommend multigrain bread. 
4. Top it with scrambled egg and a heaped tablespoon on Pico de gallo. 

Grilled cheese-n-tomatoes on toast topped with avocado slices & freshly cracked black pepper. When tomatoes are in season, this is a must make combo. A great vegetarian option.

1. Rye or sourdough bread pairs well with grilled tomatoes. 
2. Top toast with cheese of your choice and sliced tomato, grill till crisp and cheese had melted. 
3. Top with avocado slices and season with freshly cracked black pepper. 
4. I would recommend some red chili flakes on top as well. An evergreen combination perfect for brunch. A fave with my daughters. 

Avocado on toast with smoked salmon and fresh greens on the side. A feel-good combo.

1. Mash avocado and season with salt and pepper. Add some finely chopped red onion and mix well.
2.  Seeded bread or bagels pair well with smoked salmon. 
3. Spread on a toasted slice of bread. Top with a couple shavings of smoked salmon.
4. Serve with baby spinach and lemon slices. 

Avocado on toast topped with pear slices, walnut bits, and feta cheese. A dose of healthy fats!

1. Choose firm but ripe pears. Slice thinly.
2. In our family, we prefer feta cheese in this setup as the salty taste contrasts well with the slightly sweet pear slices. Choose your preferred cheese.
3. I recommend choosing a fruit and seed bread such as raisin or cranberry and pumpkin seed variety. 
4. Spread mashed avocado on a toasted slice of bread and top with a few thinly sliced pears and sprinkle with some chopped walnut pieces and crumbled feta cheese. 

Indian Paratha

The Indian paratha

Sunday morning, Star Trek playing on TV, slight moist chill in the air and a buttery fried smell drifting through the house. My childhood memories of Sunday brunch when my mother had a day off from work and she made hot stuffed parathas with a different filling each week. We looked forward to them, my brother and I, gorging down these 'garma garam' delicious beauties dripping with butter, and a side of 'mirchi ka achaar' and a small bowl of plain yogurt.

The Indian paratha, an unleavened bread cooked all across Indian households is a breakfast favorite and a lunchbox favorite for almost all kids. There are numerous recipes for parathas with variations of fillings and dough. Most vegetables can be used for stuffing, but my faves are potato (aloo paratha) and radish (mooli paratha). It's a good way to use any left overs, just stuff-em in a paratha.

Crisp edged, flaky and spicy, freshly made, piping hot parathas straight out of the tava, topped with butter, dunked in tangy spicy pickle and a cooling spoonful of yogurt, small moments of childhood bliss.



I have broadly categorized the stuffed parathas into three categories.

1. The dough method - Add the chopped veggies to the flour and knead into a soft dough. Roll and fry. Some examples of this type of  parathas are methi (fenugreek), onion, spinach, green onion.
2. The stuff in method -  Roll the dough into a small disc, place a small amount of filling in the middle, Pull the edges together and seal. Flatten, roll and fry. This is the most common method, and almost any cooked dry vegetable can be used to make a paratha using this method. Some common examples are potato, urad dal, chana dal, paneer, peas, aloo methi sabji, sugar/khoya.
3. The two roti method - When the stuffing is too chunky or too moist to use method-2, try using the two roti method. Roll two rotis, spread the filling evenly on one, place the second roti on top and press the edges to seal them. Then fry gently. A little tricky but practice makes perfect. Works well for grated radish(mooli), cauliflower (gobhi), cabbage, cheese, egg, mince meat -chicken or mutton (keema).

Here are some accompaniments that make these parathas even more special. You may want to try one or more with your next paratha meal.

1. White butter and/or ghee
2. Stuffed or chopped red chili pickle
3. Lime or lemon pickle
4. Raw mango pickle in oil
5. Plain yogurt

THE DOUGH METHOD
Methi Paratha

Ingredients: (Makes 15)
3 cups whole wheat flour
2 tsp oil
4 cups packed chopped methi
1 tsp ajwain
1 tsp garam masala
3-4 green chilies, chopped fine
1-inch ginger, grated
Salt and red chili powder to taste
Oil/ghee for shallow frying

1. Combine the first eight ingredients in a bowl and knead a soft dough with cool water. 
2. Knead well for 3-5 minutes until smooth.
3. Cover and keep aside to rest the dough for 10-15 minutes.
4. Heat a flat griddle pan (tava) or frying pan.
5. Divide the dough into equal portions. Flatten the dough ball and roll out on a lightly floured surface to a 6 inch circle. 
6. Dust off the excess flour from the paratha and place it on the hot pan.
7. Cook for a few seconds and turn over. Smear the top of the paratha with a little melted butter or oil using the back of a spoon. 
8. Turn over and repeat the process of buttering the top while the base cooks. Now turn over to cook the other side until there are brown speckles on the base as well. 
9. Serve warm with yogurt and your choice of some pickle.

THE STUFF IN METHOD

Potato (Aloo) Paratha
Ingredients: (Makes 12)

For the dough
2 cups whole wheat flour
2 tsp oil
For the filling

6 large potatoes, boiled, peeled
1 tsp ajwain
1 tsp garam masala
3-4 green chilies, chopped fine
1-inch ginger, grated
Fresh coriander, chopped fine
2 tsp anardana/ dried pomegranate powder
Salt and red chili powder to taste
Oil/ghee for shallow frying

1. In a bowl, sift the flour and add 2 teaspoons of oil and enough water to form a soft dough.
2. Rest the dough while you make the filling. Wrap it in cling film or cover with a damp cloth and keep aside. 
3. Place the peeled and boiled potatoes in a large bowl and mash them well using a potato masher.
4. Add all the other ingredients to the mashed potato and mix well. 
5. Heat a flat tava (griddle) or a frying pan to medium.
6. Divide the dough and stuffing into equal portions. Flatten the dough ball and roll out on a lightly floured pastry board to a 3 inch disc. Add the filling to the disc, pull the edges together, seal well and flatten.
7. Roll out the encased dough into a 6 inch circle on a lightly floured pastry board. Dust off the excess flour from the paratha and place it on the hot tava. 
8. Cook for 10-15 seconds and turn over. Smear the top of the paratha with a little melted ghee or oil using the back of a spoon. Turn over again to cook the other side and add some more butter on the top side. Turn one more time and cook for a few seconds till lightly crisp.
9. Serve hot with yogurt and your choice of pickle.

THE TWO ROTI METHOD
Cauliflower (Gobi) paratha

Ingredients: (Makes 8)

For the dough
2 cups whole wheat flour
2 tsp oil
For the filling
½ large cauliflower, grated fine
1 tsp ajwain
1 tsp garam masala
3-4 Green Chilies, chopped
1-inch ginger, grated
Fresh coriander, chopped fine
Red chili powder to taste
Salt to taste
Oil/ghee  for shallow frying

1. In a bowl, sift the flour and add 2 teaspoons of oil and enough water to form a soft dough.
2. Rest the dough while you make the filling. Wrap it in cling film or cover with a damp cloth and keep aside. 
3. Mix all the ingredients under filling except salt. Salt will leech out moisture of the vegetable, making the stuffing moist. Add salt just before you start rolling the paratha. 
4. Heat a flat tava (griddle) or a frying pan to medium.
5. Divide the dough into 16 equal portions. 2 of the dough balls will become one paratha. 
6. Flatten a dough ball and roll out on a lightly floured pastry board to a 4 inch circle. Keep it aside while you roll out another dough ball.  Spread a generous amount of filling all over the circle, place the other rolled out circle on top and using your fingers lightly press to seal the edges. 
7. Now roll it gently into a 6 inch circle. Carefully place it on the hot tava. 
8. Cook for 10-15 seconds and turn over. Smear the top of the paratha with a little melted ghee or oil using the back of a spoon. Turn over again to cook the other side and add some more butter on the top side. Turn one more time and cook for a few seconds till lightly crisp.
9. Serve hot with yogurt and your choice of pickle.

Chocolate chip pancakes

A big stack of soft fluffy pancakes, served with berries, dusted with powdered sugar or chocolate, drizzled with sweet earthy maple syrup - a drool worthy breakfast to start an awesome weekend. Pancakes are flat cakes made from a batter of flour, eggs and milk with a leavening agent such as baking powder to make them thick and fluffy. As a variation to the basic pancake recipe, this one here is made with buttermilk and are also eggless.

These buttermilk pancakes are egg free, super soft, fluffy and taste awesome.  A definite breakfast winner for kids and adults alike and for those with egg allergies. This recipe for egg free buttermilk pancakes makes about 8 pancakes. If you don't have buttermilk then make your own by combining a cup of milk with a tablespoon of lemon juice. Let stand until slightly thickened, at least 5 min. The recipe calls for separately mixing all dry ingredients together and wet ingredients together and then combining the two. It is important not to over mix the batter in order to make fluffy pancakes. Some lumps are fine, the batter should be a little lumpy.
Ingredients: 
1 cup all-purpose flour
1 tsp sugar (optional)
1 tsp baking powder
1/2 tsp baking soda
Pinch salt
1 cup buttermilk (or 1 cup milk plus 1 tbsp lemon juice)
1 tbsp melted butter
1/2 tsp pure vanilla extract
Butter/vegetable oil for cooking pancakes

1. In a small bowl, combine flour, sugar, baking powder, baking soda and salt to get the dry mixture.
2. In another bowl, whisk together buttermilk, butter and vanilla extract to make the wet mixture. 
3. Add dry mix to wet mix and whisk until just moistened. Do not over mix, a bit lumpy is fine.
4. Heat a nonstick pan over medium heat. Add butter or oil to the skillet and spread it around the pan with a pastry brush.
5. Drop a small ladle full of pancake batter into the pan.
6. Cook until surface of the pancake has some bubbles, takes about 1-2 minutes. Flip carefully and cook for another minute or two till underside is golden. 
7. Transfer to a serving platter and serve warm with desired toppings.

For making chocolate chip eggless buttermilk pancakes: 

Basic buttermilk pancake recipe

1/2 to 3/4 cup semi-sweet/bitter-sweet chocolate chips

Follow the basic recipe till step 3. Mix chocolate chips into the batter. Continue cooking as above. Serve dusted with grated chocolate and drizzled with maple syrup. 

Make it wholesome - Substitute whole wheat flour for all-purpose flour.  If batter is thick, add more milk a tablespoon at a time, until it reaches a pouring consistency.
Spice it up – Stir 1/2 to 1 tsp of different spices into the flour before adding wet ingredients, to create a flavor variation. Choose from cinnamon, nutmeg, ground ginger, green cardamom powder.

Assorted topping ideas for pancakes - butter, maple syrup, dusting of confectioners' sugar, honey, jams and preserves, whipped cream, chocolate syrup and chocolate chips, berries, fresh fruit (berries), cooked fruit such as apples, peaches and pears.

Blueberry Pancakes

A big stack of soft fluffy pancakes, served with berries, dusted with powdered sugar or chocolate, drizzled with sweet earthy maple syrup - a drool worthy breakfast to start an awesome weekend. Pancakes are flat cakes made from a batter of flour, eggs and milk with a leavening agent such as baking powder to make them thick and fluffy. As a variation to the basic recipe, the eggless buttermilk pancake recipe can be found here. 
Basic pancakes 
This basic recipe for pancakes makes about 8 pancakes. The trick to making pancakes is to mix all dry ingredients together and wet ingredients together and then combine the two. It is important not to over mix the batter in order to make fluffy pancakes. Some lumps are fine, the batter should be a little lumpy.  
Ingredients: 
1 cup all-purpose flour
1 tsp sugar (optional)
11/2 tsp baking powder
Pinch salt
1 to 11/4 cup milk
1 tbsp unsalted butter, melted
1 large egg
1/2 tsp pure vanilla extract
Butter/vegetable oil for cooking pancakes

1. In a small bowl, combine flour, sugar, baking powder, and salt to get the dry mixture.
2. In another bowl, whisk together milk, butter, vanilla extract and egg to make the wet mixture. 
3. Add dry mix to wet mix and whisk until just moistened. Do not over mix, a bit lumpy is fine.
4. Heat a nonstick pan over medium heat. Add butter or oil to the skillet and spread it around the pan with a pastry brush.
5. Drop a small ladle full of pancake batter into the pan.
6. Cook until surface of the pancake has some bubbles, takes about 1-2 minutes. Flip carefully and cook for another minute or two till underside is golden. 
7. Transfer to a serving platter and serve warm with desired toppings.

For making blueberry pancakes: 

Basic pancake recipe

1 cup blueberries 

Follow the basic recipe till step 5. Sprinkle a few blueberries on the pancake. Continue cooking as above. Serve drizzled with maple syrup. 

Make it wholesome - Substitute whole wheat flour for all-purpose flour. Add a tbsp of ground flaxseed to the dry mix. If batter is thick, add more milk a tablespoon at a time, until it reaches a pouring consistency.
Spice it up – Stir 1/2 to 1 tsp of different spices into the flour before adding wet ingredients, to create a flavor variation. Choose from cinnamon, nutmeg, ground ginger, green cardamom powder.

Assorted topping ideas for pancakes - butter, maple syrup, dusting of confectioners' sugar, honey, jams and preserves, whipped cream, chocolate syrup and chocolate chips, berries, fresh fruit (berries), cooked fruit such as apples, peaches and pears.

Savory Crepes

A crêpe is a very thin pancake, usually made from wheat flour. These French street-food staples are easy to make and can be served with a variety of fillings both sweet and savory. Classic crêpes are made with a wet mixture of flour, eggs, milk and salt. A small amount of this thin batter is gently cooked in a butter greased pan till it turns lightly golden.
Breakfast and dessert crêpes are commonly filled with sweet fillings such as fruit, syrup, chocolate, whipped cream. The lunch ones can be more hearty and savory and stuffed with meats, cheese, eggs, veggies. Crêpes are a great way to turn left overs into a delicious meal. Use a different flour to make the shell for a taste variation - whole wheat, buckwheat, etc.
Here are some filling ideas for your savory crêpes.

Other savory filling ideas for crepes

1. Ham, mushroom & leeks in bechemel sauce with sharp cheddar cheese
2. Spinach, ham/bacon and mushroom in bechamel sauce
3. Leeks, apple, sausage and aged cheddar cheese 
4. Spinach, artichoke hearts and brie 
5. Spinach with bacon and hollandaise sauce 
6. Green onion Parmesan with ricotta 
7. Smoked salmon and ricotta
8. Eggs, ham and Swiss cheese with herbs - Spread a slice of ham on the crepe, top with a few shavings of swiss cheese, add a generous helping of scrambled eggs and finish with a sprinkle of fresh herbs of your choice (parsley, rosemary, basil)

Crepes stuffed with ham, mushroom & leeks in bechemel sauce with sharp cheddar cheese
Ingredients: makes 8
For the crepes
1 cup flour
1 egg
1 tbsp butter
3/4 cup milk
3/4 cup water

For the filling
Slices of cooked ham
1 tbsp butter
1 tbsp olive oil
1 lb white mushrooms chopped

1 tbsp flour
1/2 cup milk (warm)
1 clove garlic
Pinch nutmeg
Salt and freshly cracked black pepper
1 cup grated sharp cheddar cheese

1. Make the filling: Melt the butter over medium heat in a saucepan, add olive oil and grated garlic. Stir till pink. Increase heat to high and add mushrooms and mix. Cook undisturbed for 2-3 minutes till lightly brown. Turn over and continue cooking for another minute. Reduce heat to medium. Sprinkle flour on the mixture and stir with a whisk and cook for 1 minute over medium heat, whisking constantly to make a roux. Add the milk and nutmeg, stirring constantly with a whisk. Bring to a boil (all the time keeping medium-high heat). When the consistency of the sauce becomes thick and creamy remove from the heat and season with salt and pepper. Add 1/2 cup grated cheese and mix. Keep aside to cool.
2. Make the crepe shells: Mix all the ingredients for crepes and whisk to get a lump free thin batter. Bring a lightly greased non-stick skillet to medium heat. Pour 3-4 tbsp of batter onto the pan and rotate the pan around so that there is an even coating on the bottom . Try not to run batter up the sides as this can over crisp the edges. Turn the crepe over after 30-40 seconds. It should be lightly browned on both sides. 
3. Assemble the crepes: Lay crepes flat on a dry surface. Place a 1 or 2 slices of ham on each crepe. Evenly distribute the mushroom and leek mixture between the crepes. Add more grated cheese if desired. Garnish with chopped fresh coriander. Fold each crepe and plate them with a green salad. Serve warm.

Sweet Crepes

Cinnamon apple crepes with chocolate drizzle

A crêpe is a very thin pancake, usually made from wheat flour. These French street-food staples are easy to make and can be served with a variety of fillings both sweet and savory. Classic crêpes are made with a wet mixture of flour, eggs, milk and salt. A small amount of this thin batter is gently cooked in a butter greased pan till it turns lightly golden.
Breakfast and dessert crêpes are commonly filled with sweet fillings such as fruit, syrup, chocolate, whipped cream. The lunch ones can be more hearty and savory and stuffed with meats, cheese, eggs, veggies. Crêpes are a great way to turn left overs into a delicious meal. Use a different flour to make the shell for a taste variation - whole wheat, buckwheat, etc.
Here are some filling ideas for your sweet crêpes.

Other filling ideas for sweet crepe

1. Cinnamon apple crêpes with chocolate drizzle
2. Chocolate spread (Nutella) with raspberries 
3. Fresh whipped cream with blueberries 
4. Maple syrup and walnuts 
5. Chocolate drizzle, hazelnuts and banana slices
6. Strawberry, rhubarb and Mascarpone cheese 
7. Peaches with whipped cream

Cinnamon apple crepes with chocolate drizzle

Cinnamon apple crepes with chocolate drizzle
Ingredients: makes 8
For the crepes
1 cup flour
1 egg
1 tbsp butter
3/4 cup milk
3/4 cup water

For the filling
1 apple, cored and diced

2 tsp sugar
1/3 tsp cornstarch
1/3 tsp cinnamon
1/2 tsp lemon juice

1. Make the apple filling: Combine sugar, cornstarch and cinnamon with 1/4 cup of water and stir to dissolve. Add apples and lemon juice and bring to boil. Reduce to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 3-5 minutes. Remove from heat and cool while you prepare the crepe shells.
2. Make the crepe shells: Mix all the ingredients for crepes and whisk to get a lump free thin batter. Bring a lightly greased non-stick skillet to medium heat. Pour 3-4 tbsp of batter onto the pan and rotate the pan around so that there is an even coating on the bottom . Try not to run batter up the sides as this can over crisp the edges. Turn the crepe over after 30-40 seconds. It should be lightly browned on both sides. 
3. Lay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe
4. Plate your crepes and drizzle them with chocolate syrup. Serve warm. Optionally, serve with a dollop of lightly sweetened whipped cream or dust with powdered sugar.

Chow Chow Bhaat

Brunch Menu
Khaara bhaat/ upma
Kesari bhaat/rawa halwa
Hot filter coffee

Chow chow bhaat

Chow chow bhaat is a delicious combo of sweet and savory semolina served across Karnataka, more precisely Bangalore.  Served for breakfast or as a high tea snack, the savory part is khaara bhaat or upma and the sweet part is the kesari bhaat or rawa halwa. If you have never tried the two together you might wonder how they will taste paired up in a meal. Believe me each flavor balances and complements the other really well. Served over a banana leaf with the aroma of ghee, roasted suji, and the melt in the mouth texture, this is one super combo.

Both the dishes require slow roasting of rawa and hence time and patience. Needless to say its almost impossible to whip these for breakfast on a weekday. We usually make this for a Sunday brunch with a cup of hot coffee for a truly satisfying meal. 

Khaara bhaat (upma)

Khaara Bhaat (semolina upma)

Ingredients:

1 cup semolina
2 tbsp oil (or ghee/clarified butter)
2 cups veggies (I used peas, carrots, yellow beans and green beans)
2 1/2 cup water
1/2 tsp mustard seeds
Pinch hing (asafoetida)
Few curry leaves
1 tbsp roasted chana dal
2-3 green chilies, chopped
1 inch ginger, minced
Salt and red chili powder to taste

1. In a pan on medium heat dry roast the semolina till it turns lightly golden and starts to impart a pleasant roasted aroma. Keep aside.
2. Heat 2 tbsp oil in another pan and add hing and mustard seeds. Let these crackle for a few seconds. Add the curry leaves, chana dal, green chilies and ginger. Saute for a few seconds and then add the vegetables. 
3. Season with salt and red chili powder. Mix well, simmer and cover for 7-10 minutes. Give it a quick stir midway after 5 minutes. 
4. When peas and beans are cooked through, add water and increase the heat to high. Season with some salt and then bring the mixture to a rolling boil.
5. Slowly pour the roasted semolina into the boiling mixture, while stirring with one hand to avoid any lumps.
6. Briskly continue stirring on high heat till all the syrup is absorbed and upma starts leaving some ghee on the sides of the pan. Remove from heat. Serve hot. 

Kesari bhaat (rawa halwa)

Kesari Bhaat (rawa/suji halwa or sheera)

Ingredients:

1 cup fine rawa (semolina)

3/4 -1 cup ghee (clarified butter)

3/4 - 1 cup sugar

2 cups water plus 1 cup milk

Pinch turmeric powder (haldi)

10-12 strands kesar (saffron) dissolved in a tsp of water

6 Blanched almonds skinned and chopped

6 green cardamoms skinned and crushed fine 

1. The basic proportion to make suji halwa is suji:ghee:sugar:water - 1:1:1:3. I modify it a bit by substituting 1 cup milk for a cup of water and reducing the quantity of sugar and ghee. You can follow any proportion you like. 
2. Mix sugar in the water-milk mixture and heat till sugar dissolves. Add kesar and turmeric powder and keep aside. 
3. Heat ghee in a pan and lightly toast the almonds and raisins. Take out and keep aside.
4. In the same pan add suji. Roast while constantly stirring on medium low heat till suji imparts a pleasant roasted aroma. Make sure the semolina does not brown, otherwise the finished product will not get the golden yellow hue.
5. Add the sugar syrup to it briskly stirring on high heat till all the syrup is absorbed and halwa starts leaving some ghee on the sides of the pan. Remove from heat. 
6. Stir in toasted almonds, raisins and cardamon. Serve hot.

Shakshuka

Shakshuka is a staple of Tunisian,  Moroccan, and Egyptian cuisines, traditionally served for breakfast in a cast iron skillet or tagine. This one-pan dish is made of eggs baked in a tangy tomato, onion, and red pepper sauce, spiced with cumin and paprika. Serve it with a side of pita, challah or any rustic whole wheat bread (to mop up the sauce) for an excellent lunch /brunch meal.
Cook the onions, pepper and tomato in a skillet on the stove. Once the sauce is all done, gently crack eggs on top of the sauce and bake it in the oven to finish cooking the eggs.
Like any great dish, there are several variations of this recipe. Here I have the more traditional version. But you can customize it to suit your palette by adding chopped spinach, sauteed mushrooms, or feta cheese.

Ingredients: (Serves 4)
2 tbsp olive oil
1 large red onion, chopped fine
1 large red bell pepper, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp paprika
Cayenne pepper to taste
Salt and pepper to taste
1 tbsp tomato paste
4 cups of chopped ripe tomatoes or 1 can (28-ounce) chopped tomatoes with juices
8 large eggs
Lots of chopped cilantro, for serving

1. Preheat oven to 375°F.
2. Heat oil in a large skillet over medium heat. Add onion, garlic and bell pepper and cook gently until soft, about 10 minutes. 
3. Stir in cumin, paprika, and cayenne, and add the tomatoes both chopped and tomato paste. Season with salt and pepper. Increase the heat to high till the mixture comes to a boil. Simmer and cook until tomatoes have thickened a bit, about 10 minutes. The sauce should not be too runny or too thick. 
4. Gently crack eggs over the hot tomato sauce. Season the eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7-10 minutes. Sprinkle with cilantro and serve hot. 

Masala Vada

Vadas can be made with any variety of dal - Arhar, Chana, Moong, Urad, or even potato, sabudana. Veggies such as cabbage, spinach, carrots, onion, can be added to increase its nutritive value. Add green chilies, ginger, coconut and /or peanut to enhance flavor. Serve as an appetizer or as lunch with coconut chutney and sambhar. These freeze very well. Reheat them in the oven to crisp up.

Ingredients:
1 cup dhuli urad dal
1 medium onion chopped fine
3-4 green chilies chopped fine
1-inch ginger grated
handful fresh coriander chopped fine
salt to taste
red chili powder to taste
Oil for frying

1. Soak dal overnight. 
2. Grind coarsely using minimum water. 
3. Beat the batter well till a small dollop dropped in a bowl of water floats (not sink). 
4. Add all the other ingredients and mix. 
5. Heat oil in a heavy-bottomed pan to medium. 
6. Wet your palm with water, take a tablespoon of batter and flatten to form a circle. Make a thumb impression in the center to make a hole. Gently lower it in the hot oil. 
7. Fry on medium till golden and crisp on the outside and fully cooked on the inside. 
8. Serve with coconut chutney and sambhar. 

Eggs in avocado

Eggs in Avocado

Breakfast never tasted so healthy.  A thoroughly satisfying and delish ensemble.

Ingredients: (serves 4)
2 Avocados (preferably slightly under-ripe)
Salt and freshly ground Black Pepper
1 tbsp Olive Oil
4 Eggs
2 large tomatoes (sliced) OR 1 cup Cherry Tomatoes (halved)
5-6 torn fresh Basil leaves or chopped fresh coriander
Zest and juice of 1 lime

• Peel and half each avocado. Remove the pit. Press each half gently to flatten the bottom of each avocado. The idea is to make thick but flat slices, each with a hole in the center. Season both sides with salt and pepper.
• To a preheated non stick pan, add 1 tablespoons of the olive oil. Add the avocado slices cut-sides down and cook until they begin to brown, about 1 minute. Flip and carefully crack 1 egg into each hole. Season the eggs with salt and pepper. Reduce the heat to medium-low, cover, and cook until the egg whites have set up but the yolks are still runny, about 3 minutes. 
• While eggs are cooking, make a tomato salad with halved cherry tomatoes, chopped basil, zest and juice of lime, seasoning. OR Slightly char the sliced tomatoes in the pan to warm up.
• Top each avocado with the tomato salad OR warm tomato slices and coriander and serve. 

Recipe by Chef Michael Symon 

Savoury cheese muffins

If you are a cheese lover then this recipe is for you - a pizza flavor twist on the classic cheese muffins. They are super delish and hit the spot right away.  Make them for breakfast or as an accompaniment for lunch. Make sure to whip up a double batch as they decidedly taste better after a day. Warm them in the microwave for 10-15 seconds.

Ingredients: (Makes 12 large or 16 medium)
2 cups all-purpose flour (or 1 ¾ whole wheat flour)
1 tbsp sugar
1 tbsp baking powder
1 tsp each salt and dried basil
½ cracked black pepper
½ tsp baking soda
1 cup cubed cheddar (make tiny cubes)
1 cup plain yogurt
2 eggs
¼ cup melted butter
½ cup finely chopped red, yellow or green sweet pepper
¼ cup salsa
½ cup shredded mozzarella

1. Preheat oven to 400°F (200°C) and line muffin cups with paper liners. 
2. In a large bowl, combine flour, sugar, baking powder, salt, basil, pepper and baking soda. Add cheddar cubes. 
3. In a bowl, mix together yogurt, eggs, and butter until smooth. 
4. Stir into flour mixture just until well combined. 
5. Stir in sweet pepper to make a very thick batter. 
6. Spoon batter into muffin cups, dividing evenly. Spoon 1 tsp salsa on top of each muffin cup and sprinkle each with mozzarella. 
7. Bake for 18-20 minutes, until golden and a toothpick inserted in center of the muffin comes out clean. 
8. Let muffins cool in pan at least 5 minutes before removing, then let cool completely on a wire rack before serving. 
9. Muffins can be frozen in an airtight container for up to a month. Defrost at room temperature.

Variations

1. Add jalapeno peppers for a spicy twist. 
2. Add chopped ham in the batter before baking to get ham and cheese muffins. 
3. Instead of basil use thyme or rosemary. 

Seviyan (vermicilli) veggie Upma

LUNCH IDEAS FOR THE WHOLE FAMILY

Upma is a hot breakfast food originally from southern India made with semolina. This recipe is a variation of the semolina upma and uses vermicilli or seviyan instead. Upma can be eaten for breakfast or lunch(as we do) and is a wholesome dish full of tonnes of veggies. 
This version of upma is something that I make often. It requires very little effort and time and tastes delicious. Kids love it and enjoy it even in school (just omit the peanuts for a nut free version for school, instead use roasted chana dal). 

Ingredients: serves 4

Thin, whole wheat Vermicelli- 2 cups
Vegetables like carrots, peas, green beans, potato- 4 cups (I sometimes use frozen mixed veggies)
Oil- 2 tbsp
Salt to taste
Mustard- 1/2 tsp
Hing or asafoetida – A pinch
Curry leaves- 2 sprigs
1 tsp urad dal

2-3 Red whole chilli

1 inch fresh ginger slivered Green chilli- 1, chopped fine
2 tbsp raw peanuts
Coriander leaves to garnish

• Heat 2 tsp oil in a thick bottomed pan. Add the vermicelli and shallow fry till golden brown, about 2 minutes, and keep aside.
• Heat rest of the oil in the same pan and add the mustard seeds. 
• Once they crackle, stir in the asafoetida, urad dal, red chili, peanuts and curry leaves and fry for a few seconds.
• Add the vegetables and fry on high heat for 2 minutes. Add ginger, green chili and salt and continue frying for 3 to 4 minutes more
• Add about 2 1/2  cups of water, bring to a rolling boil and allow the mixture to simmer for a minute.
• Add the fried vermicelli, mix and cook on medium high covered for 4-5 minutes, occasionally stirring to avoid burning.

Dosa Sambhar

Masala dosa with sambhar and coconut chutney

Continuing with the series of breakfast dishes from southern India, the topic would be incomplete without dosa. Probably one of the most popular fare all over India, dosa is a savoury crepe or pancake made from fermented rice and lentils. It can be had as is with coconut chutney and sambhar or stuffed with any stuffing. The most widely used is the onion-potato stuffing.

Dosa
Ingredients:
3 cups rice flour
1 cup dehusked urad dal soaked overnight
salt to taste
1 tbsp yeast (optional)
oil for frying
For the onion-potato filling
2 tsp oil
1/2 tsp mustard seeds
pinch asafoetida(hing)
sprig curry leaves
1 tbsp urad dal
1 tbsp chana dal soaked and drained
2 whole dry red chillies
1 large red onion thinly sliced
3 large potatoes boiled and chopped
1/4 tsp turmeric
red chillie powder
salt to taste

Keep batter for rising

1. Drain dal and gring it to a smooth paste using water. 
2. Pour this in a large container and add the rice flour to it. 
3. Add warm water and salt to make a smooth purable batter. 
4. Cover tightly and leave it in a warm place for 5-8 hours to rise (double its volume). If you live in a cold place (like me) you might need yeast to help rise the batter. 

Make the filling

1. While the batter is rising make your filling. Heat oil in a pan and add hing and mustard seeds. Let spatter for 30 seconds. 
2. Add curry leaves, whole red chillies, urad and chana dal. Cook for another 30 seconds before adding onions. Cook while stirring till they turn pink. 
3. Add chopped potatoes along with all the dry spices. Stir well to blend the flavors together for about 3-5 minutes. Keep aside.

Assemble Dosas

1. Once the batter has risen, stir the batter lightly (too mush stirring will remove the aie bubbles). 
2. Heat a flat bottomed non-stick pan to medium high. Add a few drops of oil and spread it all around the pan to grease it. Then sprinkle a few drops of water and wait till water bubbles and evaporates. This ensures that your pan is not too hot and dosas will spread without resistance evenly. This step is necessary for each dosa. 
3. Pour a large ladle full of batter in the center and spread it in a circular motion to form a circle.
4. Apply a tsp oil on the surface of the crepe and also on the edges. Continue cooking till you see the thin areas turning brown.
5. Spread a tablespoon of filling one side and turn the crepe into half.
6. If you want you can flip and crisp the other side too but its not necessary.
7. Serve with coconut chutney and sambhar.

Cook till small bubbles appear & edges brown

Flipping is not necessary if dosas are very thin

Dosa stuffed with onion-potato filling

Idli and Sambhar

Mini Idlis

Idli is a savoury fermented steamed dumpling made of rice. Another one of the popular breakfast dishes from southern states of India, idli makes for an excellent lunch in our house. Since the batter is left for several hours in a hot place to rise, these dumplings come out very soft and are easy to digest. These melt - in - your - mouth idlis taste even more amazing with coconut chutney and sambhar. Sometimes they are served with gun-powder mixed with ghee. There are several variations possible such as masala idli where you spice up the batter before cooking, rava idlis where you use suji instead of rice, vegetable idlis where you can add some veges to the batter before steaming. 

To get this disc shape you have to use an idli mould. If you don't have one you can steam the batter in a flat dish and then cut it into squares or wedges. They taste equally delish.

Masala Idli

Masala Idli

Ingredients: (Makes about 28-32)

1 cup Urad Dal dehusked

2 cups Rice suji (rice in very small pieces)

1tbsp instant yeast (optional)

salt to taste

1/2 tsp mustard seeds

sprig of curry leaves

2 tbsp chana Dal (soaked)

2-3 tbsp cashews in small pieces

• Soak Dal and rice separately overnight.
• Grind Dal in a wet grinder using minimum amount of water, into a fine paste.
• Strain soaked rice and add the rice to the Dal paste. Heat the reserved water to lukewarm(not hot) to make a smooth batter of thick pourable consistency (like pancakes). 
• Add 1 tsp salt and yeast and mix well. If you live in a warm climate then yeast is not needed. In cold areas it helps rise the batter.
• Cover the container and put it in a warm place for 6-8 hours minimum or overnight if required till the batter rises to double its volume. 
• To cook the idlis use a deep container and add an inch or two of water in it. Keep it for boiling. 
• Meanwhile add the rest of the ingredients to the batter and stir it just enough to incorporate these. If you stir too vigorously you stand a risk of removing air bubbles from the risen batter.
• Spray your mold with some oil and spoon the batter.
• As soon as the water comes to a boil lower the mold in it and cover the lid. 
• Cook at a medium high heat for 12-15 minutes till cooked thru. 
• Let idlis stand for 2 minutes before removing them from the mold. 
• Serve with coconut chutney, gunpowder and/or sambhar.

Sambhar

Sambhar

Ingredients:

1 tsp oil

2 red onions thinly sliced 

1 cup arhar dal washed

4 cups water

salt to taste

1 tsp turmeric powder

2 tbsp sambhar masala (see recipe below or use readymade)

2 inch cube tamarind soaked in 1/2 cup water for 20-30 minutes

Vegetables (optional)

2 chopped tomatoes

10 lady fingers or okra split into two lengthwise

10 green beans split into two

few drumsticks 

3-4 small eggplants quartered

Baghar

2 tsp oil

3/4 tsp mustard seeds

pinch asafoetida

a sprig of curry leaves

3-5 whole red chillies

• In a pressure cooker take oil and fry onions till soft and pink. Do not brown.
• Add dal and water along with salt and turmeric.
• Pressure cook on high till the whistle, then cook on low for 15 minutes. If not using a pressure cooker then boil till soft.
• Extract the tamarind pulp and keep aside. 
• Add the cut vegetables to the cooked dal along with sambhar masala. Cook on medium heat till all the veges are cooked through. 
• Now add tamarind pulp and boil for a few minutes. During this time add more water if needed and adjust salt. Sambhar should be drinkable consistency.
• Take away from flame and temper using all the baghar ingredients.
• Serve steaming hot with idlis, uttapams, dosa or plain rice.

Sambhar Masala

3 tsp Coriander seeds

1 tsp Cumin seeds

1/2 tsp Black peppercorns

3-4 Whole red chillies

pinch Asafoetida

1 tsp Bengal gram 

1/4 tsp Fenugreek seeds

1 tsp mustard seeds

1 tbsp dry curry leaves

• Dry roast all the ingredients till aromatic and brown.
• Dry grind these to a fine powder.
• Cool and store in an air tight container.

Uttapam with Coconut Chutney

Uttapam

Uttapam is savoury pancake made with a batter of fermented rice and lentils. It is a popular breakfast dish from southern India and is accompanied by coconut chutney and/or sambhar. In our house we usually make it for lunch. It is quite wholesome with all food groups incorporated in it. There are many variations of uttapam and each is as good as the other. Sometimes I make instant uttapams by just mixing suji (semolina) with yogurt and several veggies into a thick batter. But the actual fermented batter tastes wayyy better, though it requires some planning.

Rava Uttapam

Ingredients: (makes about 8)

1/2 cup urad husked dal (dhuli urad)

3 tbsp plain yogurt 

11/2 cup suji

salt to taste

2 cups altogether (chopped red onion, grated carrots, ginger, fresh chopped coriander and green chilies)

oil for cooking the pancakes

1. Soak urad dal overnight. Grind into a fine paste in a grinder.
2. Put this batter in a large bowl and add yogurt, salt and suji to it. 
3. Using water make a thick batter of pancake like consistency. Cover tightly and keep it in a warm place to ferment for 6-8 hours. During this time the batter will develop bubbles, rise a bit and sour up.
4. When you are ready to make the pancakes, heat a non-stick pan to medium heat. Keep all the veges chopped and mixed together. Check the consistency of the batter, add water if it has thickened up. 
5. Spray some oil on the pan, pour a large ladle full of  batter in the center of the pan and using the back of the ladle spread it in a circular motion to shape it into a round pancake. 
6. Spray some more oil on top of the uttapam. While the bottom is cooking, spread about 3-4 tbsp of the onion mixture on the top of the pancake.
7. When you see small bubbles appearing on top, carefully turn the pancake over using a wide spatula. Cook on the other side for about a minute.
8. Serve hot with coconut chutney and/or sambhar.

Coconut chutney

Coconut Chutney

Ingredients: (a big bowl full)

1/2 fresh coconut grated

2 tbsp roasted chana dal

2 green chilies

salt to taste

1-2 tsp lime juice 

2 tbsp plain yogurt(optional)

Tempering  

2 tsp mustard seeds

a sprig of curry leaves

1 tbsp oil

pinch asafoetida. 

1. Grind coconut, chana dal and green chilies well using water. Keep a thick consistency. 
2. Add salt and lime juice and yogurt if using. 
3. Heat oil in a small pan, add asafoetida, and mustard seeds. Cover and let crackle for 10 seconds. Take away from heat and add the curry leaves. Add this tempering to the coconut batter. 
4. Chill before serving. Keeps in the refrigerator for a week.

Uttapam with Sambhar

Uttapam can be served with sambhar and coconut chutney for a fuller heavier meal. For sambhar recipe, tune in next week.