Coffee, steamed milk, a big spoon of hazelnut spread…in a cup..
Dessert Coffee
Category: Breakfast
Avocado Cheese
Recipe for avocado cheese:
for 1 avocado; de-seed, mash with 1 Tbsp of ricotta cheese, salt and pepper to taste.
Dessert breakfast!!
Had to share my breakfast from this morning. Whole oats, coconut milk, fresh berries and brown sugar.. Dessert breakfast!!
Mango Basundi
To serve 4-6 generously;
1/2 Gallon of full milk
1/2 Gallon of half and half
1/2- 1 cup of sugar depending on your taste
3-4 cardamom pods seeds crushed
1 tsp of Saffron blossomed in a Tbsp of warm milk
1 cup of chopped ripe mangoes (or 1 cup of mango pulp)
Your choice of dry fruits roasted in ghee for garnishing
In a steel heavy bottom pan, Add the milk and the half and half and bring to a boil on high heat. (Keep stirring)
Lower the heat and simmer till the milk reduces to a half quantity and slightly changes color. (Keep stirring)
This will take about an hour or more so please be patient and keep stirring to avoid the milk solids from sticking to the pan.
Add the cardamoms and the saffron. Mix well. (Keep stirring)
Add the sugar to taste and cook further till the milk reduces to a quarter quantity. Check for sugar. Remove from the stove. (Stir)
Bring to room temperature before adding the mango.
Garnish with the dry fruits. Serve warm or chilled (at least 4-5 hrs).
Organic homemade granola
Dry ingredients;
3 cups of whole oats
3/4- 1 cup of brown sugar
1 tsp salt
Wet ingredients;
1/4 cup of canola oil
1/4 cup of honey
1 teaspoon of vanilla extract
Mix the dry ingredients to fully incorporated.
Whisk the wet ingredients together.
Mix the dry ingredients with the wet ingredients using your hands like claws till fully incorporated.
Arrange them on a cookie sheet in a single layer.
Bake in a preheated oven at 250° for 20 to 25 minutes.
Shake the pan and move the granola around every five minutes.
Make sure to do that or else you will burn the granola.
Cool on a wire rack for 15-20 minutes.
Add roasted nuts, coconut flakes, cranberries and/or raisins as per your preference
Hara Bhara Kale Upma
To serve 2:
1 cup semolina lightly roasted on low heat for 4-5 minutes. (Semolina should not change color)
1/4 cup green peas
1/2 cup Kale leaves chopped fine
1/2″ ginger root peeled and minced
1/4 cup of finely chopped onions
1 Tbsp of curry leaves
1 Tsp of mustards seeds
1/2 Tbsp Urad dal
1-2 green chillies chopped fine
2 Tbsp Vegetable oil
Salt to taste
Heat the oil for a couple of minutes. Add the mustard seeds and the urad dal to the oil. Let sputter till the dal is a nice golden brown. Add the onions, ginger, curry leaves and the Kale. Saute for 3-4 minutes till the onions turn translucent.
Add the peas and the water. Season with salt (about 2 tsp). Bring to a gentle boil.
Reduce the heat to a medium low. Slowly add the semolina and whisk the mixture gently.
The upma will start thickening up. It will then become almost like a ball.
Tropical chia breakfast fruit bowl
Make ahead breakfast for a busy day! Chia seeds are everywhere!!!
Coconut milk, chia seeds, toasted coconut flakes, mangoes, pineapples, and passion fruit sweetened with agave syrup.
Set in the fridge for at least 2-3 hrs or overnight.
Greek peasant salad!
With Avocado!!
Ripe tomatoes, crisp cucumber, chunky feta, and creamy avocado.
Tossed in Olive oil, lemon juice and dried mint leaves.
Spicy idli upma breakfast!
“Recycling” left over idlis for a spicy idli upma breakfast!
2 cups of crushed left over idlis (idlis should be cold when crushed into a chunky consistency)
1 small onion chopped fine
1 clove of garlic minced fine
1 Tsp mustard seeds
1 Tsp urad daal
1 green chilli chopped fine
1-2 sprigs of Curry leaves
1-2 Tbsps of fresh cilantro
Juice of 1 lemon
1 tsp turmeric powder
Salt, pepper and cayenne to taste
Saute’ onions and garlic for a 2-3 minutes on medium heat till they turn translucent. Add the mustard seeds and the urad daal and continue to saute’ till the daal turns golden brown.
Add the curry leaves and the chillies. Mix well. Add the idlis, turmeric and the seasonings. Mix well till the mixture turns a pale yellow. Add the lemon juice and toss well. Finish with fresh cilantro.
“Bread poha”
“Bread poha” made from leftover pieces of bread.
Laced with curry leaves, peanuts, green chilies and lemon juice.
To serve 2-3 generously;
2-3 cups of left over bread (crust-less), chopped into small chunks.
1 small onion chopped fine
1 small tomato chopped fine
1-2 green chilies chopped fine
1-2 cloves of garlic minced
1/2″ ginger root, skin peeled and grated
1-2 Tbsp raw peanuts
1 tsp mustard seeds
1 sprig of curry leaves
1 Tbsp fresh cilantro leaves chopped
Juice of 1/2-1 lemon
1 tsp turmeric powder
1-2 tsp of curry powder
Salt and black pepper to taste
Roast peanuts on medium heat for 6-8 minutes in 1 Tbsp of OO till the raw smell goes away.
Add the onions, tomatoes, curry leaves, mustard seeds and green chilies. Saute for 6-7 minutes till the onions caramelize.
Add the bread chunks. Add the spices. Toss well. Season with salt and pepper. Finish with fresh cilantro and a big squeeze of lemon.