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. 

8 healthy khichdi recipes

Feeling under the weather? There is nothing better than khichri to nourish your body and warm your heart. This Indian comfort food is a preparation of rice and lentils. For me, this one-pot dish is a wholesome and healthy complete meal. I always make it with a plethora of vegetables depending on my mood. Many variations exist and each household has its own beloved concoction and blend of flavors. Some are rich with a texture like biryani/pulao, while some are soupy textured and smooth kind of like risotto. The concept of the British dish kedgeree came from this. Besides being a one-pot, easy to make, wholesome dish, khichri is a cost-effective way to feed a number of mouths while cleaning up your pantry of all the left-overs. There are no rules and you can add anything you have at hand. Using a pressure cooker I can literally have a meal on the table from start to finish in 20 minutes.

I love all the different combinations of flavors and textures that khichri has to offer. The pulao style panchdal khichri, the softer bisi bele bhaat and Pongal, or the textured sabutdana and bajra khichri - they are all delish and wholesome. But my fave has always been the split urad dal khichri with leafy greens (especially spinach and methi). There is something super gratifying about this combo and with a dollop of ghee and red chili pickle, I am literally in heaven.
In Kumaon, split urad dal khichri is the (must make) dish for Makar Sankranti. This festival is celebrated to mark the transition of the Sun from Sagittarius to Capricorn (according to the sidereal calendar) marking the end of the month with the winter solstice and the start of longer days. Can you imagine anything better than a bowl full of hot delicious khichri loaded with ghee in the middle of winter?

Khichri taste great on its own and even better with accompaniments like - plain yogurt, ghee, pickles (mango, chili, ginger, lemon), mint chutney and papad. Here are some of the combinations I like to make and enjoy. Most of them are pressure cooker recipes.

1. Urad (black gram split) and mixed leafy greens
2. Chana dal (Bengal gram split) and spinach
3. Cauliflower, potato, mung (green gram split) dal khichri
4. Bisi bele bhaat
5. Panchdal (5 lentils) khichri 
6. Millet (bajra) khichri
7. Pongal
8. Sabutdana (sago) khichri

Urad (black gram split) and leafy greens Khichri

By far my favorite khichri. Drizzled with a teaspoon or two of melted ghee and red/green chili pickle on the side. Both spinach and methi (fenugreek) greens together add a rustic earthy touch besides making it super healthy. I always add chopped green chilies and ginger to up the flavor quotient.

(Pressure Cooker recipe)

Ingredients: (serves 5-6)
1 ½ cups rice
1 cup urad chilka (black gram split)
2-3 tbsp oil
Pinch hing (asafoetida)
½ tsp cumin seeds
3 cups packed spinach (chopped)
3 cups packed methi(chopped)
2-3 green chilies, chopped
1-inch ginger, julienne
Salt to taste
½ tsp turmeric powder
½ tsp coriander powder
Red chili powder to taste

1. Wash and drain rice and dal.
2. In a pressure cooker heat some oil. Sizzle hing and cumin seeds for a few seconds. Add all the chopped greens and stir well. 
3. Now add rice, dal, green chilies, ginger and all the spices. Add 3 ½ to 4 cups of water. I prefer my khichri to have a texture like pulao so I add less. If you like it little softer and runny then add 4 or more cups of water.
4. Give the contents a good stir and close the lid.
5. Cook on high till the first whistle or till the steam starts to escape. Simmer and continue to cook for 5 minutes.
6. Remove from heat and let the steam escape by itself before opening the lid.  
7. Gently stir as all the greens tend to settle on top. Serve hot with ghee and red chili pickle.  

Spinach chana dal khichri

This is a very simple lunch idea but is a complete meal on its own. Serve with plain yogurt for a refreshing and wholesome combo.

Ingredients: (serves 2-3)
1 cup rice washed and drained
½ cup chana dal soaked for 2 hours, drained
1 bunch fresh spinach washed and roughly chopped
2-3 cloves garlic
1-inch ginger
1 tbsp oil
¼ tsp cumin seeds
Salt and red chili powder to taste
1 tsp coriander powder
2 carrots grated

1 tsp mixed whole spices coarsely pounded (cloves, cinnamon, green and black cardamom, black peppercorns)

1. Put spinach in a microwave-safe bowl and cook for 3-4 minutes to soften it.
2. Grind together cooked spinach, ginger, and garlic with a little water to form a smooth paste.
3. In a large pan heat oil and add cumin seeds and mixed whole spices. Cook for 3-5 seconds. Add rice and chana dal and mix to incorporate the spices.
4. To the spinach, paste add water to make 3 cups. Add this to the rice, add the rest of the spices and stir well. 
5. Bring to boil, cover and simmer for 7-10 minutes till rice is cooked through.
6. Serve topped with grated carrots.

Cauliflower and mung dal Khichri

Split green gram and large chunks of cauliflower cooked together with rice and spices, makes for a wonderful dish. Cauliflower is a great substitute for potato and tastes awesome with split mung dal. Don't skip the ghee and for this one and I would recommend sweet and sour lime pickle.

(Pressure Cooker recipe)

Ingredients: (serves 5-6)
1 ½ cups rice
1 cup moong chilka (Split green gram)
2-3 tbsp oil
Pinch hing (asafoetida)
½ tsp cumin seeds
3-4 whole cloves
1 small cauliflower head
2-3 green chilies, chopped (optional)
1-inch ginger, julienne
Salt to taste
½ tsp turmeric powder
½ tsp coriander powder
Red chili powder to taste

1. Wash and drain rice and dal.
2. Wash the cauliflower head and cut into small florets. 
3. In a pressure cooker heat some oil. Sizzle hing and cumin seeds for a few seconds. Add the whole cloves and cauliflower florets. Stir well. 
4. Now add rice, dal, green chilies, ginger and all the spices. Add 4 cups of water. 
5. Give the contents a good stir and close the lid.
6. Cook on high till the first whistle or till the steam starts to escape. Simmer and continue to cook for 1-2 minutes. Do not overcook. 
7. Remove from heat immediately and put the cooker under cold running water to let the steam escape. This is necessary to avoid the cauliflower getting too mushy.   
8. Fluff gently and serve hot.  

Panchdal Khichri
Panchdal khichri is rice is cooked with 5 pulses. To make it more special you can add 5 veggies to it too. Preferably select the pulses that have similar cooking times - I use chana dal (skinned split Bengal gram), moong chilka (split green gram), toor (pigeon peas), moong dhuli (skinned dehusked mung), malka (pink lentils). Makes for a healthy and nutritious treat for the whole family. Serve with cold plain yogurt, papad, and mint chutney.

(Pressure Cooker recipe)

Ingredients: (serves 5-6)
1 ½ cup rice
1 cup of assorted dals, a fifth cup each of all dals mentioned above
1 medium potato, peeled and cubed
1 small green pepper, chopped
Handful green beans, chopped
1 medium carrot, cubed
Handful frozen peas
1 tbsp oil
1 tbsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
2-3 cloves
2 dry red chili
1 bay leaf
Pinch of hing (asafetida)
1 medium onion, finely chopped
2-3 cloves of garlic, minced
1-2 green chilies, chopped
Few curry leaves
2 medium tomatoes, chopped
½ tsp turmeric powder
Red chili powder to taste
1 tsp coriander powder
½ tsp garam masala
Salt to taste
4 cups water

1. Wash all the dals and rice. Soak chana dal in hot boiling water for 30 minutes. After 30 minutes drain the water and keep it aside.
2. Meanwhile, heat ghee and oil in a pressure cooker. Add hing, cumin and mustard seeds, bay leaf, cloves and dry red chilies. Let roast for a few seconds.
3. Now add chopped green chilies, garlic, and curry leaves. saute for a few seconds and then add chopped onions. Fry till light brown before adding the tomatoes. Saute until soft and mushy. 
4. Add all the spices, rice and dals. Saute for few seconds. 
5. Add 4 cups of water and mix well. Pressure cook until the first whistle or till the steam starts to escape, simmer and cook for 7-10 minutes. 
6. Remove from heat and allow the pressure to release on its own. Open the lid and mix gently.
7. Serve hot with all the accompaniments. 

Bisi bele bhaat
Bisi bele bhaat is dal and rice cooked with tamarind and spices. This traditional Karnataka recipe tastes best served hot drizzled with ghee. I usually cook the rice and dal together till they become slightly mushy and soft. If you prefer to have the rice grainy and dal mushy, then you can cook them separately. The flavor comes from a combination of spices - you can make your own or use a store bought masala(bisi bele bhaat powder). Tempering of peanuts, cashews and whole red chilies taste awesome.

(Pressure Cooker recipe)
Ingredients: 
1 cup Rice
½ cup toor dal
½ cup peas
½ cup chopped green beans
½ cup chopped carrots
¼ cup chopped green pepper
1 tbsp oil
Pinch asafoetida
¼ tsp mustard seeds
Few curry leaves
Salt to taste
¼ tsp turmeric
2-3 tbsp bisi bele bhaat masala
Small lemon sized tamarind ball
1 tsp jaggery (optional)
Tempering
1 tbsp ghee
2 large dry red chili
1 tbsp peanuts/cashews

1. Soak the tamarind in ¼ cup hot water for 30 minutes. Squeeze out the pulp and keep aside. 
2. Wash and drain dal and rice. 
3. In a pressure cooker, heat oil and add mustard seeds and hing. Let them roast for a few seconds. Add curry leaves followed by rice, dal and all the veggies. Add salt to taste, turmeric powder and 4-5 cups of water. Mix well.
4.  Pressure cook until the first whistle or till the steam starts to escape, simmer and cook for 7-10 minutes. 
5. Remove from heat and allow the pressure to release on its own. Open the lid and mix gently.
6. Adjust the consistency. Add the tamarind pulp, bisi bele vhaat masala and jaggery (if using). Bring to boil and simmer. The right consistency of bisibelebath is when the rice reaches a thick consistency. Do not overcook or it will become too lumpy.
7. Tempering - Heat ghee in a pan. Add cashews/peanuts and red chili. Let them roast for a few seconds. Pour this over the cooked khichri. 

Pearl millet (Bajra) khichri
This recipe is popular both in Rajasthan and Haryana. Very rustic and earthy, this protein-rich khichri tastes awesome with ghee and kadhi. A must try for all.

(Pressure Cooker recipe)
Ingredients: 
1 cup bajra (pearl millet)
¾ cup split moong dal
6 cups water
1 tbsp oil
1 tbsp ghee
Pinch hing (asafoetida)
½ tsp cumin seeds
1-inch ginger, grated
2 green chilies, chopped
Salt to taste
¼ tsp turmeric powder
Red chili powder to taste

1. Wash the millet and dal several times till the water runs clear. 
2. In the pressure cooker heat oil and ghee. Add cumin seeds and hing, let them roast for a few seconds. Now add green chilies, ginger, and all the dry spices. Fry for a few seconds.
3. Add water, dal, and millet. Stir to combine. Close the lid. Pressure cook for 2-3 whistles and remove from heat. Let rest and open the lid only when steam is released itself.
4. If you want to cook it in a pan instead of the pressure cooker, add water to the tempering and bring to boil. Add millet and dal, cover and simmer. Cook till everything is soft and mushy. It takes around 30 minutes to reach that consistency. Keep stirring occasionally. 
5. Serve with curd or kadhi. 

Pongal
Ven Pongal is a delicious rice and moong dal khichri often served for breakfast in Sri Lanka and parts of southern India. Cooked till soft with a tempering of mustard seeds, curry leaves and a side of plain yogurt this is comfort food personified.

(Pressure Cooker recipe)

Ingredients: (serves 4)
1 cup rice
1 cup moong dal
6-7 cups water
2-3 tbsp oil
¼ tsp mustard seeds
Few curry leaves
A few pieces of cashews
Salt to taste

1. Wash rice and dal well till the water runs clear. 
2. Place them in the pressure cooker along with 6-7 cups of water and salt to taste. 
3. Give the contents a good stir and close the lid.
4. Cook on high till the first whistle or till the steam starts to escape. Simmer and continue to cook for 7-10 minutes. 
5. Remove from heat and let the steam escape by itself before opening the lid.  
6. Adjust the consistency of the khichri now. If you need it runnier, then add some boiling water.
7. In another pan heat oil and add mustard seeds curry leaves, let them roast for a few seconds. 
8. Add the cashews and roast until golden.
9. Add this tempering to the cooked pongal.
10. Serve hot garnished with fresh coriander and plain yogurt on the side.

Sago (sabutdana) khichri
This one has no rice and no dal. Sago khichri is popularly made during the fasting season. Soaked sago pearls are cooked with potatoes and peanuts and flavored with mustard seeds and curry leaves. Every variety of sago pearls need different soaking times. Just experiment and make sure they don't become soggy.

Ingredients: 
1 cup sabutdana (sago)
1 small potato, boiled
2-3 tbsp oil
½ tsp mustard seeds
2 sprigs curry leaves
2 tbsp peanuts
1-inch ginger, julienne
2-3 green chilies, chopped
Salt to taste
Juice and zest of 1 lime
Red chili powder to taste

1. Wash the sago 2-3 times and soak in enough cold water to immerse fully. Soak for 2-3 hours. The grains should not mush up but should be moist and separate. Drain out all the water, fluff with a fork and keep aside.
2. Peel and chop the potato into small pieces. Keep aside. 
3. In another pan heat oil and add mustard seeds, let them roast for a few seconds. 
4. Add the curry leaves, potatoes, peanuts, green chilies and ginger and roast till peanuts are golden. 
5. Add the sabutdana, salt, and chili powder. Stir well to combine till all the flavors get incorporated into them. Remove from heat and sprinkle lime juice and zest. Mix.
6. Serve hot garnished with fresh coriander.

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.

20 Awesome BBQ side dishes

Its that time of the year. Spruce up your back yard, clean the barbecue and soak up some sun. To make the most of the few precious months of warm sunny weather, here is a collection of some tempting side dish recipes that are the perfect accompaniment to grilled food, outdoor parties, picnics or even for your weekend supper. Featured here are some fresh, healthy and weather appropriate dishes that are flavor packed and capture the essence of spring and summer.

Most of these dishes are make ahead dishes. Assemble and refrigerate till serving time. This works great when you have company. Prep everything in the morning and then enjoy with your guests. Most of them will also make excellent dishes to pack for a picnic. Choose 2 or more of these sides with your main dish for a grand meal and have a spectacular summer.

1. Watermelon Salad
No other fruit says summer like the luscious, thirst quenching watermelon. Making them a part of the meal adds color and vibrancy.
This anti-oxidant rich fruit is a great thirst quencher and has powerful anti-inflammatory properties. This salad pairs perfectly with any grilled fare.

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2. Pineapple Salad
Crunchy, tangy pineapple with red onion, fresh herbs and lime juice all in one.
Ingredients: (serves 4)
Pineapple in bite sized chunks
Red pepper chunks
Yellow pepper chunks
Red onion chopped
Handful fresh coriander chopped
Handful fresh mint chopped
Jalapeno peppers chopped
Salt to taste
Lime juice
Combine all the ingredients together and refrigerate for at least 2 hours before serving to blend in the flavors.

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3. Thai Green Mango Salad
This is a very simply dressed salad which is refreshing and balances the heat when served alongside any hot Thai dish. The tart green mangoes are the main ingredient. The crunch comes from red onions and roasted peanuts white a handful of red peppers incorporate color.
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4. Mango Salsa
For Mango salsa, peel and chop 2 mangoes into bite sized pieces. Also dice 1/2 red onion, 1 red pepper, handful of fresh coriander and mint, a few green chilies. Toss them all together and dress with a couple teaspoons of sesame oil, a drizzle of lime juice, salt, freshly ground black pepper.
Make this salsa ahead of time and chill for a minimum of 20 minutes to allow flavors to blend. Serve cold. This makes for a wonderful accompaniment with any grilled fish or meat dish.
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5. Orange Salsa
Ingredients:
3-4 oranges, seeds removed cut into chunks (or 2 cans of mandarin oranges drained)
1/2 red onion chopped
large bunch coriander finely chopped
2-3 green chillies or habanero, chopped (optional)
1 tbsp red wine vinegar
2 tsp olive oil
Mix everything together and let flavors blend for about 1/2 an hour before using.--------------------------------------------------------------------------------------------------------------------------

6. Waldorf Salad
This timeless American classic dish consists of apples, celery and grapes dressed in a creamy dressing and topped with candied walnuts. It was originally dressed in mayonnaise but has since undergone some transformation to make it more modern, light and refreshing. Be sure to add it to your menu, you will be delighted with the combination of textures and flavors. Here is how I make this salad.
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7. Deviled eggs with guacamole
Whats not to love in this. Eggs-yummm..., guacamole- double yummm...Combine the two together and you have a winner. A great dish for a party starter, or for those evenings when you don't want to spend eternity in the kitchen.
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8. Lemon couscous
This light tasting couscous salad is a perfect side dish with any BBQ. Incorporate any veggies in this such as red onions, peppers and any fresh herbs you have at hand.
Ingredients: (serves 5-6)
1 cup couscous
1 cup boiling water
Salt to taste
2 tbsp olive oil
1 English cucumber diced
1 cup halved cherry tomatoes
1 green onion thinly sliced
1 tbsp lemon rind
Big handful each of fresh mint and Coriander finely chopped
1/4 cup lemon juice
Salt and black pepper to taste
Handful dried sweetened cranberries (optional)

1. Take boiling water in a large bowl. Add salt and couscous. Mix well, cover and set aside for 5 minutes. 
2. Fluff with a fork, add all remaining ingredients, and toss to combine. 
3. Serve at room temperature.

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9. Israeli Couscous salad
Israeli couscous (called 'Ptitim' in Israel) is similar to regular couscous in that it's a small, whole grain-like food made from semolina or wheat flour. But unlike the regular couscous it is twice as big and toasted, rather than dried. Toasting gives it a slight nutty taste. It has a sturdy composition and cooks with a slight bite to it. Use it in soups or salads or as a side dish cooked like rice pilaf. It is also called 'pearl couscous' or 'Jerusalem couscous'.
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10. Tabbouleh Salad
This classic Middle Eastern salad is a refreshing parsley salad with bulgur wheat, cucumbers and tomatoes dressed with a simple lemon vinaigrette.
The recipe calls for soaking the cracked wheat in cold water, but in our house we like it a little soft, so I used boiling water. Use hot or cold water as per your requirement to re-hydrate the wheat.
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11. Lemon Quinoa
Inspired by the chitra anna (or lemon rice) recipe, the quinoa is tinted yellow with turmeric and flavored with lemon, fried peanuts and spices.
Ingredients:
1 cup quinoa (I used white quinoa here)
2 cups water
salt to taste
1 tbsp oil
Pinch asafoetida(hing)
1 tsp urad dal
1/2 tsp mustard seeds
2 tbsp peanuts
2-3 whole red chilies
2 green chilies finely chopped
1 tsp ginger grated (traditionally not used, i use it, gives a great flavor)
1/2 tsp turmeric powder
Red chili powder to taste
Lemon juice as per taste

1. Wash quinoa in cold running water, drain. 
2. Place it in a pan with 2 cups water and salt. 
3. Bring to boil and simmer covered for 18-20 minutes till translucent and all liquid is absorbed. Fluff with a fork and keep aside to cool. 
4. For good results always advisable to cook quinoa a few hours in advance. 
5. In a large pan heat oil and add mustard seeds. Let them roast for 5-7 seconds, then add hing, urad dal, peanuts and whole red chilies. Roast till dal turns golden. 
6. Add the cooked quinoa, green chilies and ginger and stir to combine. Keeping the heat at medium, add turmeric and chili powder. Saute well to combine everything for about 3-4 minutes. 
7. Finally add the lemon juice as per taste and adjust any seasoning. Serve hot.

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12. Saffron Rice
This recipe kind of evolves from the pilaf recipes of the Mughlai cuisine, and goes very well with any BBQ dish.
Ingredients:
1/2 tsp saffron threads
1 tbsp milk
2 Tbsp ghee or clarified butter
4 green cardamom pods
1 small (2-inch) cinnamon stick
5 whole cloves
1 1/2 cups basmati rice
3 cups water
Salt to taste (optional)
1 tbsp orange zest
3 Tbsp pistachios
3 Tbsp blanched slivered almonds
1/3 cup cranberries

1. Wash rice and drain the water.
2. In a heavy bottomed pan heat ghee and add cardamom, cloves, cinnamon. stir for 10 seconds and add rice along with zest and cranberries. stir to coat the rice with ghee and spices.
3. Add water and salt. mix well. Add the saffron threads soaked in milk. Stir well if you want the entire rice to turn yellow OR just give it one random stir to get the effect you see in the picture.
4. Bring to boil. Cover and simmer for 10 minutes till rice is cooked through and all the water is absorbed. Remove from heat and stir in the almonds and pistachios.

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13. Thai inspired peanut noodles
If you like Thai food then you will love these flavors Sweet nuttiness from the peanut butter, coupled with sesame oil and lemongrass makes a wonderful blend. You can use any type of noodles here, I used spaghetti.
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14. Garlic Potatoes
Ingredients: (serves 4-5)
4-5 large potatoes
2 cloves garlic, grated
2 tbsp Greek seasoning
1-2 tbsp olive oil
1-2 tbsp lime juice
Salt to taste
Greek Seasoning
1 tsp basil
2 tsp oregano
1/2 tsp thyme
1 tsp parsley
1 tsp each onion and garlic powder
1 tsp black pepper
1 tsp paprika
1 tsp mint
1/3 tsp each cinnamon and nutmeg

1. Heat olive oil in a pan, and add crushed garlic. Cook till light pink. 
2. Add all other ingredients and a sprinkle a palm full of water. 
3. Mix thoroughly, simmer and cover. 
4. Cook for 10-15 minutes checking frequently to prevent it from burning till potatoes are cooked through. 
5. Serve hot with a sprinkle of freshly ground black pepper.

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15. Plantain Chips
Green plantains are starchy and taste like potatoes, but as they ripen they become yellow and soft and sweet. Fried sweet plantains are commonly served as a side to savory dishes such as fish. Trick to making delish fried plantains is to know how to choose them. If you want sweet crisp dish then choose the riper bananas - the more beaten up and black the skin looks, the riper and sweeter they are.
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16. Southern Corn bread
Slightly sweet with lots of flavor from garlic and jalapenos cornbread can be served anytime of the day.
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17. Vegetable kebabs
I have used mushroom, onion, zucchini and peppers for these kebabs. You can use any veggie combo you like.
Ingredients: (serves 4) 
Mushrooms whole
Red onions
Green and/or Red peppers
Zucchini
1 tbsp olive oil
1 tsp garlic paste
salt to taste
1 tbsp lime juice
1/2 tsp dry basil
freshly ground black pepper

1. Keep the mushrooms whole if they are the button mushroom variety, otherwise half them. Cut all other veges into large chunks.
2. Mix all ingredients for the marinade and marinate the veges in it. for 1/2 an hour.
3. Skewer the veges alternating each type in on skewer.
4. Grill on high for 10-12 minutes till desired tenderness or crispness is achieved.

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18. Greek salad
Ingredients: (serves 4-5)
Lettuce
English cucumber
Tomatoes
Red onion
Olives
Feta cheese
Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 cloves garlic, grated
1 1/2 tbsp Greek seasoning
Salt to taste
1/4 tsp sugar
Greek Seasoning
1 tsp basil
2 tsp oregano
1/2 tsp thyme
1 tsp parsley
1 tsp each onion and garlic powder
1 tsp black pepper
1 tsp paprika
1 tsp mint
1/3 tsp each cinnamon and nutmeg

1. Tear lettuce into small pieces, cut large chunks of tomatoes and cucumbers and slice red onion into rings. Put all these in a large bowl. 
2. Whisk together all ingredients for the dressing and toss into the above bowl. Cover and refrigerate to let the flavors blend(30 minutes). 
3. To serve spoon a large helping on the serving plate and top with kalamata olives and some crumbled feta cheese. Mmmm mmm good.

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19. Pineapple Slaw
Ingredients:
Red cabbage
Pineapple
Red onions
Carrot
Fresh coriander
Lime juice
Olive oil
Salt and crushed black pepper

1. Finely shred cabbage, thinly slice the red onion, grate carrots and chop pineapple and coriander. 
2. Mix lime juice, olive oil, salt and pepper to taste. 
3. Let flavors blend for 30 minutes before serving.   

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20. Jamaican Coleslaw
The vinaigrette dressing for this slaw is tangy and sweet. No mayonnaise is used so the slaw remains crisp. The longer the salad sits with the dressing, the better it gets.

Teriyaki Chicken skewers

Tonight's menu

Teriyaki chicken skewers

Rice noodle and veggie stir fry
Wine pairing: Sauvignon Blanc OR Riesling

Teriyaki chicken skewers on a bed of veggie rice noodles

The teriyaki technique of cooking involves grilling food with a glaze of soy sauce, mirin and sugar. The meat is dipped in and brushed with the teriyaki sauce several times during cooking. Doing so gives an intense flavor to the food and a shiny lustrous coating of the caramelized sugar.

The fresh flavors of ginger-garlic  and the sweet acidity of mirin combine in the teriyaki sauce to perfectly flavor any grilled meat or fish. Mirin is a Japanese sweet rice wine that lends mild acidity and sweetness to a dish. If you cannot find mirin then increase the quantity of sugar and rice vinegar to 1/4 cup each.

Teriyaki sauce / marinade
Ingredients: (1 cup yield)
1/3 cup soy sauce
1/8 cup white or brown sugar
1/8 cup rice vinegar
1/4 cup mirin (or 1/8 cup each sugar and rice vinegar)
1/2 tsp red chili flakes (optional)
2 cloves garlic, minced
2 tsp fresh ginger root, minced
1 tbsp cornstarch dissolved in 1-2 tbsp water

1. Combine all the ingredients in a saucepan except corn starch. Stir the mixture over medium heat until the sugar dissolves and sauce starts to reach a simmer.
2. Add the corn starch mixture while stirring to avoid any lumps.
3. Reduce heat and simmer for 2-3 minutes, until slightly thickened.
4. If the sauce becomes too thick, add some boiling water.
5. Cool.

Teriyaki chicken skewers on a bed of veggie rice noodles

Teriyaki chicken
Ingredients: (serves 4)
8 boneless skinless chicken thighs
Salt and pepper (Salt is Optional)
6-8 tbsp Teriyaki marinade (Recipe above)

1. If you are using wooden skewers, soak them for 30 minutes before threading in the chicken.
2. Clean and dry the chicken thighs. Cut each into 4 pieces.
3. Season lightly with salt and pepper. Remember that the marinade is also salty.
4. Marinate these in the teriyaki marinade for 2 hours. 
5. Preheat the BBQ. 
6. Skewer the marinated chicken and reserve the leftover marinade for basting. 
7. Spray the chicken with some oil. Grill them on medium heat turning occasionally. Baste the chicken with the reserved marinade once or twice while cooking.
8. Grill for 12-15 minutes, till cooked through and evenly charred on all sides. Since the marinade has sugar, avoid cooking on high as the outside will char too much before the chicken cooks through.
9. Serve hot over veggies and rice noodles stir fry. 

Teriyaki chicken skewers on a bed of veggie rice noodles

Vegetable and rice noodles stir fry
Ingredients: (serves 6)
1 lb thick rice noodles
1 tbsp sesame oil
2 tbsp Canola oil
2-3 cloves garlic crushed
2 tbsp fresh grated ginger
1 red pepper cut in thin strips
1 large carrot julienne
1/2 small head green cabbage, finely shredded
1 bunch green onion, chopped fine
1/2 red onion thinly sliced
Soy sauce
Rice wine vinegar
Sriracha hot sauce

1. Cook noodles in a large pot of salted boiling water according to package directions. Drain and wash with cold water, drain again and toss in a tbsp of canola oil to ensure that the noodles do't stick together. Keep aside.
2. In a large wok take 1 tbsp Canola oil and add ginger, garlic and chilies  Fry for a minute till pink and add all the vegetables. Stir fry at high heat till render crisp. Transfer to a bowl.
3. Stir in the cooked noodles and toss to coat evenly with the sauteed veggies. Put back to heat and cook for a minute to heat through. Flavor with say sauce, rice vinegar and any hot sauce of your choice. 
4. Serve hot topped with teriyaki chicken skewers.

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.