Summer Breakfast Parfait

Dear Foodies,

I will forever be envious of those who can pause in the morning to make themselves a good breakfast before getting started with their day. I wake up with just enough time to get ready for work and rush out the door. Taking a few extra minutes to sit down and enjoy breakfast even if its just a bowl of cereal or a banana makes me antsy. But skipping it entirely isn't an option either so I've found my way around it. I can't stick to one recipe for more than a few weeks but variety is good, right ? I've circled through many breakfast ideas and tricks over the years and will share some of them so I remember when the lull moves in.

We are in the cusp of berry season and stone fruit season leaving us with an abundance of choice. Strawberries, raspberries, blackberries, blueberries, peaches, nectarines, plums, apricots, plumcots, lychees, jackfruit and the list goes on. Each of them proudly vibrant, plump and bursting with sweet juices making it impossible to not be greedy. But its a good problem to have on hand, pretty much wash-eat-repeat I'd say.

My breakfast during the last few weeks has been yogurt + fruit. I wanted to make it a little more fancy and played with the idea of a parfait. I was out of granola so I made a quick stove top version that was ready in 10 mins. I toasted rolled oats, flax seeds and slivered almonds in some brown butter on really low heat for 8-10 mins until they were evenly browned. I finished it off with some local honey and sea salt to balance out flavors. While this was happening I scooped a few spoonfuls of homemade yogurt into a strainer to get rid of excess moisture. I also pitted plump rainier cherries, roughly chopped strawberries and tossed them with a few blueberries and another drizzle of honey and a squeeze of floral lemon juice.

All three components will be ready in just over 10 mins. All that's left to do is layer them as you please. If you are feeling fancy pick a tall glass or jar like I did, be meticulous in your layering of yogurt followed by fruit and granola. Step out onto your patio and enjoy breakfast under the pleasant warmth of the early morning sun. Or Scene 2 - dump them together with no real rhythm into a container with a tight lid and rush out the door to where ever your day takes you. Either way, you'll enjoy the beauty of summer fruit and look forward to another mornings' breakfast.

Summer Breakfast Parfait

Prep time: 15 mins

Servings: 2

Ingredients

Quick Granola

• 3/4 cup - Rolled Oats
• 1/2 cup - slivered Almonds
• 1-2 Tbsp - roasted Coconut chips
• a pat of butter
• 1 Tbsp - Flax seeds
• 2 tsp - Honey
• a pinch of sea salt

• 1/2 cup - Yogurt, strained
• 1 cup - Cherries, Strawberries and blueberries
• 1 tsp - Lemon juice
• 1 tsp - Honey

Method:

1. Place a wide, shallow plan on low-medium heat and spread slivered almond into an even layer. Toast them gently, tossing every few minutes until evenly browned and set aside. Next add butter and heat until it begins to brown slightly. Add oats and flax seeds and toast on low heat till they are turn a nice golden color. Remove from heat, add almonds and while still warm drizzle honey and salt. If adding dry fruits like raisins or cranberries, do so at this stage.
2. While nuts and oats are toasting, spoon yogurt into a strainer (placed over a bowl to catch whey) and place in the refrigerator. 
3. Pit and roughly chop cherries and strawberries into a bowl, add blueberries, lemon juice and honey. You may need more or less honey based on how tart or sweet the berries are.  Place these in the refrigerator as well until ready to assemble.
4. In a tall glass or jar spoon a layer of berries followed by yogurt and granola. Repeat as many layers as the glass will hold and end with a drizzle of sweet juices from the macerating berries.

The combinations are endless with this one - add vanilla bean seeds or extract to the macerating fruits or lemon/orange zest or cinnamon/cardamom or a tiny bit of grated nutmeg. Use whatever combination of fruit you have on hand, I cannot think of a bad one. Jackfruit + honey + pistachios is divine, papaya + candied pineapple + toasted coconut chips, for tropical bliss. Add other nuts to the instant granola - pecans, walnuts, brazil nuts, pistachios, pine nuts, raisins or dried fruit like cranberries, raisins, pineapple or cherries. You know, no rules. And of course, you can flavor the yogurt too or make a compote from some of the fresh fruit, but when simple, weekday-morning-doable can be this good, I'll stick to minimal work.

Tofu Veggie Hash

Hello Foodies,

I got through two books in two days this weekend. And I got 4 more from the library to read over the next few weeks. I go through these phases where I pick one hobby and do one project after another, crocheting, sewing, photography or reading. Its been a while since I picked up a good book and read it in one sitting. I have a hard time picking books, if I don't like the first few pages I'll never get through it not matter how good the reviews. Last year I read the books suggested by Tara Austen (Tea and Cookies) and enjoyed all of them. The library system here is just brilliant and I can find almost any book in the vast network they have. Each book on that list was very different from the other but they all were tied by the common theme of food. I love getting immersed in a book, living with the characters and anticipating how the story unravels. Even when I have to step away from the book I'm still in their world with them until I complete the book. A well written book can do that to you, drawing you into its imaginary world by creating life like scenarios. A movie not matter how good it is lasts just a few hours and is soon forgotten.

I picked the first book (The Mango Season by Amulya Malladi) at  random with just 5 mins to library closing. Once I got through it late that night I went back the next day and got a second one from the same author, Serving Crazy with Curry. I was so thrilled to have finished the book in one setting that I did not want to stop with one. Both were easy reads with well developed plots and characters. They also had little recipes strewn between the chapters which was nice. I picked up more books when I went back and is it odd that they all seem to have a food theme going on! ha. So as to not spend too much time in the kitchen I whipped up this quick brunch style dish to keep me with my books longer.

Tofu Veggie Hash

Prep time - 10 mins

Cooking time - 20 mins

Servings - 2 -3

Ingredients:

• 3 oz - Tofu block, extra firm
• 1/4 cup - Tomato, diced
• 1/3 cup - Onions, Green & Red bell pepper, diced
• 1/2 cup - Potatoes, cubed (Red or Yukon Gold)
• 1/2 tsp - Cumin & Fennel seeds
• 1/4 tsp - Red pepper flakes
• 1/8 tsp - Turmeric powder
• Salt to taste
• 2 Tbsp - Olive oil
• 2 - Spring onions greens for garnish

Method:

1. Heat a Tbsp of oil in a saute pan on medium high heat. Add cumin & fennel seeds, once they begin to sizzle add red pepper flakes, turmeric powder, diced onions and peppers. 
2. Meanwhile, peel and cube potatoes. Rinse them in water to get rid of extra starch. Drain tofu and cube in roughly the same size as potatoes.
3. When the onions and peppers are tender and begin to char slightly transfer them to a plate and reserve. Add another tablespoon of oil to the saute pan and toss in cubed potatoes. Cook for 5-6 minutes without moving then too much so they can crisp up on each side. 
4. Cubed tofu, tomatoes and sauteed veggies go in next. Add salt to taste and cook for 5 mins until the flavors meld together. 
5. Transfer to a serving dish, garnish with diced spring onion greens and serve with fruits and toast. 

Hash is one of my favorite brunch dishes when I eat out and making it at home is even better. Potatoes and peppers go perfectly together and adding tofu brings protein and substance to the party. It soaks up the flavor from the veggies and tastes really good in the end. The different textures from the peppers, crispy and tender potatoes and tofu work well together. The fennel seeds add just enough interest along with the cumin seeds or I its just that I'm in a fennel phase now :) What are your favorite brunch recipes ? or weekend reads ?

Sprouted Quinoa & Oats Granola

Dear foodies,

My blog seems to be a on health kick and I don't want to break its stride. We've covered a few salads but lets focus on the first meal of the day - breakfast. I've tried numerous cereals and still haven't found the one. Winters are easy, all I need is a warm bowl of oatmeal with some dry fruits on top and I'm happy. But the rest of the year is a mash up of many different breakfast finds. When in grad school nothing could beat Honey bunches oats with Almonds, well except Raisin bran crunch. We (roomies) would have it every single day and somehow did not tire of it. Never once did we complain while going through box after box of them. And then once I moved out I couldn't have another morsel of that cereal again! I had probably hit the quota limit for one kind of cereal and ever since the search for the next continues.

The first time I made granola at home I was pleasantly surprised by how good it was and more importantly how easy it is to make. Since then I've made numerous batches each different from the other. I pick up a cup of so of dry fruits from bulk bins and store them in refrigerator.

After experimenting with multiple batches I've narrowed my list down to using two type of nuts and dry fruits in each batch. Having this equation cuts down my confusion and makes it easier to get a batch done. The only constant in the last few batches has been crystallized ginger. I dice the chunks into tiny bits that disappear in the granola and the spice hits you by surprise when you bite into it. Switching out the combination of nuts, fruits and even the sweetener keeps it interesting. I've used honey, maple syrup, brown sugar, apple sauce and for this recipe Pomegranate molasses as a sweetener. I keep a jar of granola on the kitchen counter and a box at work. When the snack craving hits I don't have to look too far for something healthy to munch on.

I've always used rolled oats as the bulk of the granola but with plenty of quinoa on hand I decided to experiment. Cooking quinoa was out of the question for a granola so I decided to sprout the seeds instead. Sprouting, in general helps our body absorb nutrients a lot easier by breaking down some of the enzymes. And quinoa seeds are the easiest to sprout as they need a relatively short time. A 15-20min soak in water after a good rinse helps hydrate the seeds, overnight works too. Spread them out on a piece of clean cloth, cover to block any light and keep away from sun light for 4-8hours. If the conditions are right you could see tiny sprouts in just 4-5 hours. Its recommended that the sprout not be longer than the seed for consumption. Given the teeny tiny size of the seeds themselves tiny sprouts are just what we want. Sprouted quinoa can be used in various recipes like this granola or salads and stir-fries. Store unused sprouts in the refrigerator and use within 2-3 days. I've been adding about 2Tbsp to my breakfast smoothie for extra protein and it tastes just as good.

Oats are a great source of thiamine, iron, and dietary fiber making them perfect for breakfast foods.

Before                                                                                                      all decked out after baking

Sprouted Quinoa & Oats Granola

Prep time: 1 day ahead

Cook time: 40 mins 

Servings - makes ~6 cups

Ingredients:

• 3 cups - Old Fashioned, Rolled Oats
• 1 cup - Quinoa
• 1/2 cup -each of Almonds, Pecans coarsely chopped
• 1/3 cup each Cranberries, Raisins, coarsely chopped 
• 2 Tbsp - Crystallized ginger, finely diced
• 2 Tbsp - Flax seeds
• 1 Tbsp - Orange Zest
• 3 Tbsp - Butter
• 2 Tbsp - Oil, Honey, Pomegranate molasses
• 1 tsp - Vanilla extract
• A pinch of salt if using unsalted butter

Method:

1. Approx 8-10 hours ahead - Thoroughly rinse quinoa and set to soak for 20-30mins (can be left overnight). Drain water and spread the seeds on a clean kitchen towel. Cover and keep away from direct sun light for upto 8 hrs. When you see tiny sprouts they are ready to use, you can begin checking after 4-5 hrs. If you don't see any sprouts after 8 hrs then rinse, drain and repeat the process of spreading them out for another 8 hours.
2. When ready to make granola, Pre-heat oven to 325F
3. In a huge microwave safe bowl, combine butter & oil, microwave for 45-60secs. Add honey, pomegranate molasses, vanilla extract to melted butter and whisk together. Add the dry ingredients (excluding dry fruits and orange zest) and mix together coating them with some of the wet mixture. 
4. Spread the mix evenly on a baking sheet lined with parchment and place in the center rack of the oven. Bake for 30-40 mins, flipping it every 10mins. Once you begin smelling the toasted nuts and oats check to see if they've turned a light brownish hue. 
5. Remove pan from oven and sprinkle chopped dried fruits, finely grated orange zest and combine. The oats may not be crunchy right out of the oven, let them cool a bit to dry out and get deliciously crunchy.
6. Store in an clean and dry air tight container on the counter for upto 2 weeks or move to the refrigerator for longer shelf life.

Note: This recipe makes a mildly sweet granola leaning on dried fruit for sweetness. Pomegranate molasses also adds sweetness and a mellow tartness to the granola which I enjoyed. On its own pom molasses is extremely tart, making you pucker and the taste reminds of rola cola/purple poppins I had as a kid.
If I want chunks of granola I pulse about 1/2 cup oats or add almond meal and pack the granola mix in the baking sheet before it goes in the oven. Being extremely gentle when flipping ensures that the chunks hold up.
Millet can also be sprouted and used here but it takes longer to sprout compared to quinoa so plan ahead.

Tart, sweet, crunchy, colorful and healthy...can't ask for more from one recipe. Enjoy it on its own or use in other recipes, either way its a winner. Layered with fresh summer berries and homemade yogurt you have a perfect summer parfait to cool you down. Citrus zest and pomegranate molasses add bright bursts of flavor and pair really well with other fruits. You would want to stop and relish this for breakfast instead of rushing out the door. So customize this recipe to your liking and let me know what your favorite combination for granola is ?

Bread Upma

Dear foodies,

Weekday mornings are a rush to get out of the house with breakfast being a speed bump in the process. Weekends on the other hand are days when I relax and cook a leisurely breakfast which more often that not ends up being brunch if we are lucky or a very late lunch. The food typically served for breakfast/tiffin in India are some of  my all time favorite foods. Indians detest sweet things first thing in the morning have come up with a myriad choice of delectable savory foods to kick start the day. A variety of dosa's, idli, upma, puri and all the condiments that go with each one of them are fabulous examples of Indian home cooking. Tiffin is the colloquial name given to these meals - a light meal that could be perfect for breakfast or a mid-day snack. 

Upma, for those unfamiliar with the dish, is a savory porridge made from Semolina/Rava/Sooji. The word upma/uppindi (Tamil/Telugu) comes from: uppu -salt, maavu/pindi - flour, combining to mean seasoned flour. But don't be fooled by its humble name, made well it could be an explosion of flavors & textures. This is also the famed dish that got Floyd Cardoz his final win on Top Chef Masters! Upma is traditionally a breakfast item and has as many variations are there are cooks. It can be made rich & divine by cooking it with ghee and toasted cashews (jeedipappu upma) or made healthy & colorful with seasonal vegetables. Wrapped inside a pesarattu (green lentil dosa) it's bound to make you take long nap :)

Upma begins with the rava/semolina lightly toasted in a pan and reserved. Ghee/oil is then seasoned with mild spices, veggies of choice and water are added and the whole thing is brought to a rolling boil. Rava is then slowly streamed into the seasoned water and allowed to steam for a few minutes. Served with a tiny dollop of ghee this is divine! This basic recipe evolved and transformed into many delectable variations that use ground whole wheat (dalia), vermicelli, noodles, poha (flattenned rice), oats, tapioca pearls/sago, bread and even left over idli's. There might well be other variations that I'm not aware of.

At home, my mom is the go-to person for all things upma, well all things food! But bread upma, as far as I remember has been my Dad's domain (I know I'm going to hear about this). This is probably one of the few dishes I've seen him help out with consistently over the years. He came up with this neat technique to transform dry, stale bread into tender, flavorful chunks by sprinkling buttermilk over the bread cubes. It instantaneously gives it tang, very much like sourdough and makes the bread tender and moist again. And once you have buttermilk as the vehicle you can enhance the flavor with a dash of chilli powder, some turmeric for color, a few pinches of tandoori masala/garam masala or any other spice mix of choice. So if you have stale bread lying around this is the perfect way to use it up.

Bread Upma

Prep Time - 15mins
Cook time - 20mins

Servings - 3

• 10-12 slices - day old bread slices (any kind would work)
• 1/4 cup - Yogurt/Curd, homemade or store-bought 
• 1/2 cup - Water
• a pinch of Turmeric
• 1/4 tsp - Red Chilli powder (optional)
• 1/4 tsp - Garam Masala/Tandoori Masala/Sambar Powder/Coriander Powder (optional)
• Salt to taste

• 1" round of Ginger, thinly sliced or grated
• 1/2 cup - Onions, sliced
• 3/4 cup - Tomatoes, cubed
• 1-2 - Green chiles, slit or 1/2 tsp - Red chilli powder
• 1/4 tsp - Garam Masala/Tandoori Masala (optional)
• 1/8 tsp - Turmeric
• pinch of Asafoetida/Hing
• 1/2 tsp - Mustard seeds
• 1/2 tsp - Cumin seeds
• 1/2 tsp - Urad/Channa dal
• 6-8 - Curry leaves
• 2 Tbsp - Oil

Method:

1. Prepare your vegetables first, have everything sliced and ready to go. In a bowl whisk together yogurt, water and seasonings. Spread bread cubes on a wide platter and sprinkle the seasoned buttermilk as evenly as possible over all them. You don't want them to be entirely soaked in buttermilk but just barely moist, so use as much or little as needed.
2. Heat oil in a wide, shallow pan and add mustard seeds, cumin and dals. Once the seeds begin to splutter, add turmeric powder, hing, onions, curry leaves, ginger and slit green chillies. Sprinkle some salt on the onions and cook until they are softened slightly.
3. Add cubed tomatoes and cook until they begin to fall apart and become mushy. Add the spice powders next, if using.
4. Carefully stir in bread cubes, coating them with the onion-tomato gravy without breaking them up. Increase heat to medium high and spread them out in a uniform layer so they can cook and char around the edges a bit. Cook undisturbed for 2-3 mins and then carefully stir so the other side chars as well. This is crucial step that adds needed texture to the otherwise mushy center of the bread cubes.
5. Finally garnish with cilantro and serve hot with some tomato ketchup & lime/lemon wedges on the side.

This is a quick, filling breakfast to make and that will leave you with more time devour weekend newspapers and channel surf. Its a great way to use up stale bread lying around on the kitchen counter as well so you can stock up again for the week ahead. Fresh green peas are in season now and they would be great in this upma, and so would grated carrots or roasted peanuts.

Citrus fruit & Berrries are back in season again!

On another note, my camera gave up on me last week! :( An Err99 message showed up and after much anguish we found out that the shutter needs to be replaced. I am planning to upgrade to another camera instead of investing more on the old one (Rebel XSi). I am leaning towards a Canon T3i/600D but haven't decided yet, any inputs/tips/advice ?

Homemade Raspberry Jam

Dear foodies,

Please don't be surprised seeing a jam recipe here right after my post claiming that baking season was upon us. This is all part of the plan :) Britannia had these little sandwich cookies with a dollop of jam in the center that I loved. The crumbly cookie with a chewy, gooey jam center was a special treat that I looked forward too. From the time that I spotted the recipe for Linzer cookies I've been meaning to make them. This past weekend,  with a 50% off store coupon for Micheal's I finally bought myself a linzer cookie cutter set. I searched online for recipes that did not use eggs and had all other ingredients on hand. The one thing missing was the center jewel - raspberry jam which makes the quintessential linzer cookie. To break up the red I already had my peach jam on hand and also made a batch of clementine marmalade to top the cookies(recipe coming up). I decided to try my hand at making a batch of raspberry jam at home after a quick search for recipes.

When ripe, raspberries strike a perfect balance between tart and sweet. They are rich in antioxidants and vitamins making them a delightful addition to any snack/meal. I was lucky to find fresh berries that tasted really good at the store here but frozen would also work perfectly for this recipe. Raspberries have a moderate amount of naturally occurring pectin in them. With a bit of sugar and some citrus juice they can be turned into a beautiful jam without needing any additional pectin. One less ingredient to shop for...

Homemade Raspberry Jam

Yield -  1 cup

Cooking time - 30-40mins

Ingredients:

• 12 oz - Raspberries (2 little boxes, or use frozen)
• 1/2 cup - Sugar ( I used sugar in the raw, adjust final amount to taste)
• 2 Tbsp - Lemon juice (~ 1/2 lemon)
• pinch of salt

Method:

1. Wash the berries and drain off any water. Place 2-3 stainless steel spoons in the freezer for testing doneness of jam in the end.
2. In a non-reactive saucepan combine berries, sugar, lemon juice, salt and place on medium heat. Using the back of a ladle mash the berries along the sides of the pan. 
3. Turn up the heat to medium-high and bring the fruit mixture to a rolling boil. Carefully skim any foam that appears on the surface. I try to push all the foam to one end and that makes skimming easier. Cook for 10-15mins while stirring frequently. 
4. When the jam starts to thicken and acquires a gel like consistency, remove from heat and check for doneness. Take a spoon out of the freezer and transfer a half teaspoon of jam. Return it to the freezer and check on it after 2-3 mins. When tilted vertically if the jam stays put then its done, if not move the jam mixture back to the stove top and cook for a few more minutes. Test again until you get the desired consistency right.
5. I chose to keep the seeds but if you want a smooth jam them immediately transfer to a thin sieve and push through as much of the jam as possible with the help of a spoon into a glass jar. (Or start off by first blending the berries in a blender to crush the seeds in Step1)
6. Once cooled cover with a lid to make an airtight seal and store in the fridge for up to a 2-3 weeks.

Note: Frozen berries can be easily swapped for the fresh berries here. Adjust the quantity for sugar to your taste, since its not made for long term storage the sugar here does not act as a preservative.
I made a small batch and so did not bother with canning techniques. But to ensure that the glass jar is completely dry & sterilized I nuke it in the microwave for 30secs and cool it before filling it up with jam. Even when stored in the fridge check on it after the first week to make sure that its still good for use each time you take it out.

For a recipe this simple the result is fantastic. Its amazing how quickly you can make small batches of jam right at home with so few ingredients. No chemicals or unpronounceable ingredients here. The jam was tart and sweet and the hint of salt balances out everything for me. They jam has deep jewel color studded with seeds all over. I enjoy the crunch of the seeds in this jam and it also makes for a gorgeous presentation. Use it simply on piece of plain bread for breakfast or make linzer cookies with it, either way you'll love it. Best of all it could easily make a pretty gift for someone you love or would like to thank this season. It does not take much effort but will surely make the person receiving it feel special.

Which home-made gifts do you like the best ?

Kick start...

Dear foodies,

...your day with some Jalapeno-cheddar scones,

homemade butter and freshly squeezed orange juice

I need a kick too, for not coming back here for soo long. I am not going to start with an excuse, I have tonnes, but none really matter.... Instead I'll sneakily pass on this wonderfully buttery scone recipe that packs a punch in it....its dotted all over with some spicy jalapenos.

I came across the recipe for these fiery delights on Deb's blog, Smitten Kitchen. I nearly have half her recipes bookmarked! I don't know when I will get through all of them, but this particular one said it wouldn't wait any longer :D So here's the recipe. I stuck to the whole thing, just added half an extra jalapeno (it could have used more) and topped the scones with some Parmesan cheese before sending them into the oven.

I bought some heavy cream in the hopes of making panna cotta, but that did not happen. The agar-agar flakes have been sitting in my pantry for almost a year now, sigh. I used some of the cream in the scones and while they were baking, I got a brilliant idea of whipping up the rest of the cream into fresh butter. I brought out the blender jar, tipped the contents of the cream can into it and whizzed it around. In a few minutes I had light and airy buttahh! Sprinkled with some salt and sugar you'll have the most wonderful stuff to spread over the warm scones.....yummmm. Here's a detailed how-to on Kay's blog (half her recipes are bookmarked too!) If you want to get some exercise done before you feast on the divine stuff, then skip the blender and try the hand-shake method :D Don't blame me if you get addicted to making flavored butters at home from now on... :D

On another note, it been almost a year n a half since I bought the domain name for my blog, but haven't used it. The first time I tried to re-direct the blog, it did not transfer the photos. Now the photos are displayed, but the comments on the posts did not get transferred. I followed all the steps listed in the blogger site, should I be doing something else ?

Happy Sankranthi & Breakfast time

Dear foodies,

Happy Sankranthi/Pongal to all of you!

It’s been a while, a loooong while since I posted a recipe here. Life has changed so much since the last granola post, and I keep pinching myself to to see if its not all a dream. Last year I was in Hyderabad for Sankranthi, with my parents. My brother and I were to board our flight to the airport in a few hours, but we could not leave without flying kites! So we pushed all the packing aside and spent a good couple of hours on the terrace trying to recollect the kite-flying techniques. We were a family of four then, and now … its six of us, with many new sisters/brothers attached. With all this new excitement, a trip to India, and the holidays, this blog did not get all the attention it needed. The last few weeks I’ve dreaded even opening the page on my browser, and each time I did push myself to see it, I was hoping against hope that it would’ve miraculously updated itself :D

I had even gotten out of the habit of cooking a decent meal and photographing it! So this past week, I nudged myself to cook something good instead of just throwing things together in a bowl, and took my time to photograph it too. aaah! the joys of blogging :) So starting afresh in 2010 with the first meal of the day - Breakfast. Nothing beats steaming idlis paired with dollops of chutney’s and a piping bowl of sambar.

I haven't mastered my idli recipe well enough to write a detailed post about it, so its all about the chutnies today. But I'll give you the measurements I used - 1 cup -idli rava to 3/4 cup - whole urad dal + 1tsp methi seeds. I added a few green peas and shredded carrot to the steamer plate before ladling the batter adding color to the white beauties.

Basic Coconut Chutney

(2-3 servings)

Ingredients:

to grind -

• 1 cup - fresh/frozen grated coconut
• 1 Tbsp - Dalia/putnala pappu
• 2 nos - Green chillies (adjust to taste)
• Salt to taste

Seasoning -

• 1 Tbsp - Oil
• 1/2 tsp - mustard seeds
• 1 tsp - Urad dal
• 5-6 nos - Curry leaves, roughly chopped

Method:

1. Take the ingredients under the 'to grind' list and well, grind them together :) (this hardly counts as a method!) Add a few tablespoons of water as needed to help the process go along.
2. Heat a tadka pan with oil, add the mustard seeds and urad dal. Once the seeds start to splutter and the dal changes color to a light orange, add the curry leaves. Pour the hot tadka over the chutney and serve :)

Add-on's: A few drops of coconut oil drizzled on top before serving would enhance the coconut flavor. You can add a small handful of cilantro or 1/4 cup grated carrot ground along with the coconut for a nice color/flavor variation. For some extra tanginess, add about 1/4 tsp of tamarind extract.

Tomato & Peanut chutney

(3-4 servings)

Ingredients:

to grind:

• 4 nos - ripe Tomatoes
• 1/4 cup - Peanuts
• 3-4 nos - dry Red Chillies (adjust to taste)
• 1/2 Tbsp - Urad dal
• 1/2 Tbsp - Chana dal
• 1/2 tsp - Jeera/Cumin seeds
• 1/4 tsp - Methi/fenugreek seeds
• 1/2 tsp - Tamarind extract or a tamarind piece
• 1/2 tsp - Turmeric powder
• 2 tsp - Oil
• Salt to taste

Seasoning:

• 1 tsp - Oil
• 1/2 tsp - Mustard seeds
• 1 tsp - Urad dal
• 4-5 - Curry leaves, roughly chopped
• pinch of hing/asafoetida

Method:

1. Heat a tsp of oil in a pan and roast the peanuts on a low-medium flame until the start turning a nice orange color. Transfer to a plate and set aside to cool. I don't bother with removing the skins on them.
2. Add another tsp of oil and add the cumin seeds. As they heat up, add the dals and saute till the start turning a light orange. Crush the red chillies lightly and add to the pan along with the fenugreek seeds & tamarind piece (if using extract, add directly to the grinder bowl). Transfer all of them to the same plate as the peanuts and allow to cool.
3. Quarter the tomatoes and add them to the same pan. Cook for about 2-3 mins until they start to soften slightly and lose shape. Set aside to cool.
4. Transfer the roasted dals, peanuts and tomatoes to a grinder bowl, add salt and blend to get a smooth consistency. Add a few tablespoons of water as needed. Check for seasonings and transfer to a serving bowl.
5. For the seasoning, heat the oil in a tadka pan, add the mustard seeds, as they splutter add the dal and roast for a min. Finally add the curry leaves and hing powder. Pour it over the chutney and serve.

Add-on's: A handful of coriander leaves added will be good in this chutney. You can skip the peanuts. Half a cup roughly chopped onion sautéed along with the tomatoes tastes really good too.

I bought a mini idli plate last year, and so had tiny idli's to dunk in piping hot onion sambar. To save this post from becoming never ending, I'll save the sambar recipe for later. The basic coconut chutney lets you enjoy the pure coconut flavor at its best. The tomato chutney was a little spicy to act as a counter point to the mild coconut chutney. A steaming cup of filter coffee to go along with the plate and you have breakfast nirvana :) Here is some sweet pongal to finish off the festive plate.

Breakfast time

Dear foodies,

Divya asked us all to show her what we have for breakfast. Breakfast is my undoing, I know I've said it before, but no matter how hard I try, things haven't changed. Weekdays I try to squeeze in a bowl of oatmeal or cereals or toasted bread with jam (which I eat in the car :D) From my trip to the farmers market last week, I got some freshly baked whole wheat bread, cucumbers, tomatoes and a lot of cilantro. I had the green chutney I made for the ragda patties

This is my dad's recipe, he uses the soft milk bread we get in India, but any soft bread will do. Slather each slice with softened butter, and then a layer of green chutney. Add slices of cucumber and juicy tomatoes on one and top with the other piece of bread. Thats it...thats all you need for the perfect breakfast ( or lunch or dinner :-P) For an Italian twist, skip the cucumber and top the tomatoes with fresh basil leaves instead.

This is the real deal, made by dad with mom's special pudina chutney.

Other breakfast options that I've cooked in the past are here. What are your quick weekday breakfast options ?

Bagels and chit chat

Dear foodies,

There still isn't cable at home and I have now moved to watching videos online. With a s-video cable in tow, I synced my laptop to the TV. Apart from watching comedy shows on Hulu and Youtube I also watched a few interesting documentaries and short films online. I vaguely remember having read about a guy who ate at McD's for 30-days to show how harmful it could be to a person's health. Morgan Spurlock, an independant filmmaker, put himself through through this 30-day diet, where all his 3 meals for the day would come from McD's. He would not order out of the menu (no customizations). He will super size it if asked to do so, but never on his own. And he won't work out excessively to burn it off, instead he will, based on stats for a typical American, take 5000 steps/day. Spurlock documented his challenge in the form of a movie called, Super Size Me. Three doctors watch his progress over the 30-day period and our astonished by the results. The nutritionist says his fitness levels are above average at the start of the diet, and over the next 30 days he sees his weight, cholesterol, blood pressure shoot up and his liver function deteriorate due to the high-fat diet. The doctors admit to not foreseeing the extent and speed of liver deterioration in him. What a high alcohol intake could do to the liver, a high fat diet can do, in much shorter time span.

Bagels - Recipe

The rules of the challenge do seem ridiculous upfront. No one eats every single meal from a fast food place. It is an exaggeration. But one that may not be entirely far fetched and, probably one that needs to made in order to get people to realize how bad it could be. Fast food chains offer a filling and cheap meal option, albeit, at the cost of your health. The video talks about the salad options having the same amount of calories as a huge cheese burger due the cheese topping and fatty dressings. Its not to target just one fast food giant, all these huge chains have made fast food synonymous with bad health.

spread - low fat sour cream, diced carrot, coriander leaves and salt.

They are a business and making money is the end game, so its wrong to expect them to be the health police here. A few years back the House of Representatives passed a bill called the 'Cheeseburger bill' which protects the food industry from being sued for obesity. The consumer needs to realize and take blame for jeopardizing their health by making wrong food choices. I agree with this legality, but the right options should also be just as easily accessible. The marketing for fast food is very heavily funded and they make cooking at home sound like an avoidable chore, uncool or wasteful. A 2000 cal diet is what is recommended for the average person, but look at the nutritional info of these popular restaurant menu items. 2500+ calories in a single entree! And the amount of sodium - 2400mg is is the recommended intake for a day and a few of those have more than 4000mg in them! That could get you on the cardiologists table in no time. And its not even 'fast food', its slow food... restaurant food.

Its true that we go to the restaurants to indulge. I wouldn't be happy eating a bland whole wheat pasta with steamed veggies or a plain dal when I go out. So its okay to cave in to the cravings, but what we eat and how much of it needs to be controlled. Few studies show how the portions sizes have increased gradually leading to more than 65% of Americans falling under the overweight category. It could be a marketing ploy to make us think they are giving us more value for money. In a seminar at work, the nutritionist mentioned that the amount of protein from meat on our plate needs to be the size of the fist. The restaurants seem to offer 4 times that quantity. Fast food also disguises itself as easy frozen entrees and meals too. Reading the labels on things we buy and being a conscious consumer is really important. There are many more valid points brought up in the film and the articles. I could go on n on with my rant here, but I will stop :D

my entry for Click - Stacks

Have you CLICKED yet ? I was invited to be a of the judge this month by the Jugalbandits and and I cannot tell you how thrilled I am :) I made these bagels for my breakfasts this week. I've tried my hand at making them a couple of times before, but I always ended up using too little salt, so this time I was careful. I topped them with sesame/nigella/black poppy seeds.

Enjoy your weekend :)

Sabudana Upma/Kichidi

Dear Foodies,

I've talked a lot about upma's here - wheat rava/dalia, beaten rice/atukulu, bambino and even maggi upma style have found a cozy spot. So here is yet another yummy tiffin item to add to that list, Sabudana/Sago Upma.

Upma's are mostly sought out when you need something quick, healthy and nutritious on the plate. I usually make them when I don't have any veggies at home, atleast not the quantity that can serve as a stand alone dish. The odd carrot, capsicum, beans, peas or a few handfuls of greens dutifully find their way into the upma. It helps perk up the upma, making it more satisfying and closer to a whole meal. Sabudana upma though, stands out from the group in a few aspects. This upma doesn't exactly fit into the 'fast-food' tag. It needs a few hours of prep time and so cannot be whipped up in the last minute like the rest. Its also not derived from a grain like the rest, but is actually made from the starch extracted from a root vegetable called cassava, read more about it here. The tapioca flour is also used as a egg substitutes in a few recipes due to its starch content.

The pearls can be used in making delicious payasams and puddings or in savory dishes like vada/cutlet and this upma. My mom also makes yummy sundried goodies called javvarsi vadiyalu with these. A couple of weeks a year would be dedicated to making an assortment of papads and vadiyam to last through the year. It was soo much fun! Cooked with ground green chillies, cumin seeds & salt, we spooned them out onto huge sheets of plastic during the summer months to dry. We would then have a scrumptious supply of treats for the rest of the year. I also love the ones stored in the stores, they are round and colored with food colors. We made a few of these at home using bottle lids to act as moulds for the round shape.

Sago upma is just as easy to make but with one tricky step, the soaking of the sago pearls. Its the difference between a good upma and a chewy, gummy, unpalatable mess! I've made that too, more than once! And its impossible to salvage the dish once that happens. It turns into such a gooey, gummy mess that you might loose your teeth trying to chew on it. It sticks to everything, infact it might make a good industrial glue base I think!

I've tried a few methods for soaking and finally found the one that works the best for me (touchwood :P). Wash and drain the sago pearls thoroughly, like you would rice, in 2-3 changes of water. Just as in the case of rice, washing wipes out a little of the starchy overcoat, which helps in keeping the grains fluffier & separated when cooked. Spread them out in a wide dish and sprinkle a few handfuls of water on top, so that they are barely moist but NOT swimming in water. Let it sit overnight. The next morning use your hand to break any clumps and you should have a pretty bunch of pure white pearls waiting to be made into a delicious upma. Be sure to buy a fresh stock of these by checking the packaging date. They do store well in the pantry but batches that are more than 8-10 months old will ruin the upma no matter how well you soak it.

anti-clockwise from top left - sabudana pearls left for soaking, after soaking overnight, added to the sauted onions.

Sabudana/Sago Upma
(2 medium servings)

Ingredients:

• 1 cup - Sabudana, before soaking
• 1/4 cup - Peanuts
• 1/2 cup - Onions, diced
• 2 -3 nos - Green chillies, slit lengthwise
• 1/2 tsp - Mustard seeds
• 1/2 tsp - Cumin seeds/Jeera
• 1 tsp - Channa dal
• a pinch of hing/asafoetida
• 1 Tbsp - Oil
• 4-5 - Curry leaves, chopped
• Salt to taste
• optional - 1 medium potato, diced and boiled in salted water

Method:

1. Wash, drain and soak the sabudana as mentioned above. They will plump up a bit, run your hand through them and break any clumps.
2. Heat oil in a skillet and add the mustard and cumin seeds. Once they begin to pop add the chana dal, as it starts to change color add green chillies, curry leaves and a pinch of hing.
3. Add the onions next and saute till they turn translucent. In the meantime, dry roast the peanuts, cool and coarsely grind them. A few pulses in the blender will do, the coarse bits add the needed crunch to the upma while the finer ones soak up the moisture and keep the upma dry. (If using cubed potatoes, add them now and saute for a couple of minutes)
4. Add the sago pearls and saute for a couple of minutes. Add the peanut powder & salt, stir carefully and cook for a few more minutes. The pearls are initially white and opaque, but turn slightly translucent as they cook. Turn off the heat, cover with a lid and allow it to rest for 5 mins. Serve with a dollop of yogurt on the side.

I love peanuts, and...I love this upma :D This is one of my favorite weekend brunches, if I remember to soak the sabudana the previous night that is :) Its fun to eat this upma, the sago is slightly chewy and the peanuts crunchy, giving this dish a perfect balance of textures. Its a very simple dish with just two main components apart from the tadka/seasoning. Once you have the pre-soaked sabudana it hardly takes more than 15-20 mins to put the dish together. I bought some organic, roasted peanuts (unsalted) from the bulk bins of my local store and that shortened the prep time even more. If roasting them, make extra and store them for later use.

Winter oatmeal, made festive!

Dear foodies,

Now that I am back again, lets start form the top! All of you must already know that breakfast is your *most important* meal of the day, and unfortunately for me, the meal I dislike the most. After so many years, I am still not used to eating something that early in the day :( It was a little easier when I was at home with my mom cooking, cos her breakfast spreads were delicious. Idli's, dosa's, upma, chapati, bread and many more. But here its cereals most days, and it does not help that they are on the sweeter side. I hate waking up early too, so making something else in the morning is totally out of the question. So boringgg cereal it is, interspersed with apples/bread toast/cereal bars on a few days.

This worked well for the summer, but to have something cold during the freezing winter mornings is painful! So I switched to oatmeal, and not the instant kind that comes in sachets, it is old fashioned rolled oats, good gal naa :D The few times I cooked oatmeal in the past, it was on the stove top, but I chose to use the microwave in the morning to avoid having dishes to wash. The first few days, I used milk to cook the oats and that ended up with a very messy microwave from the milk spilling over. It took me a couple of days to make the switch to water, my brain needs some time to warm up in the mornings you see :D To increase the interestingness of the oatmeal I use honey(plain, orange blossom) or maple syrup as a sweetner, and usually stock dried fruits (blackberries, cherries or goji berries) and nuts (walnuts, almonds, pistacios), that I add to it based on my mood that morning.

This new strategy has been working for me the last few weeks. But with Thanksgiving fever in full throttle in this part of the world, even my oatmeal is not spared. Here is an interesting twist to make it special....

Ingredients:

• 1/2 cup - old fashioned rolled oats
• 3/4 -1 cup - Apple cider
• 1/4 cup - milk/soy milk
• 1-2 Tbsp - honey/maple syrup
• 1 Tbsp - dried fruit/berries/nuts

Method:

1. Add the oats and apple cider to a microwave safe bowl and cook for 2 1/2 mins. The oats must be completely soaked in the cider, so add as needed.
2. The oats should now be a little mushy since they break open while cooked. Add the milk, your choice of sweetener and stir it in.
   
3. Top with dry fruits and enjoy! If its too hot for you, then step outside onto the patio and place the bowl on the closest mound of snow and watch it sink into the melting snow ;)

The apple cider gives the oatmeal an exquisite flavor! I've become a fan of warm apple cider recently, it has even replaced my cup of tea in the evenings. I did not know it could be warmed and my first can of apple cider did not move that quickly. A recent trip I made included an overnight stay in the Marriott and their breakfast table had a huge pot of apple cider slowly warming up, one sip and I was hooked.

Oatmeal is a really good breakfast option as they have complex carbs with fiber, protein, iron and minerals in them. When eaten regularly they help lower your cholesterol by removing LDL. It also helps reduce your risk for diabetes, high blood pressure and also is your friend for weight loss. But apart from all this, I think the most important fact is they are quick and delicious and keep you feeling full for a long time!

So whats your spin on oatmeal? And your favorite weekday breakfast? Please fill up this space with your ideas as I really really need them!