Oatmeal and whole wheat pancakes.

Pancakes are a huge breakfast favourite. They can be dressed up or down according to your mood and time available. But they are so easy to make. A pancake drizzled with some honey or jam or maple syrup just makes breakfast look exotic and fancy.

1 cup whole wheat flour 

1/2 cup quick oats 

1 cup milk

1/4 cup Greek yogurt

2 egg whites

2 tsp baking powder

1 tsp ground cinnamon 

2 tblsp sugar ( I prefer using raw sugar)a pinch of salt

1 tsp vanilla extract

Optional : 1/2 cup of berries/ chocolate chips/ dried fruit or 1/4 cup sliced nuts. 

Mix together flour, oats, salt, baking powder, and cinnamon powder. Separately whisk together milk , sugar and vanilla essence, then add in the yoghurt. Whisk egg whites and slowly add to the milk mixture. Gradually blend in the milk-egg mixture into the flour-oats mixture. Stir lightly so as to just about mix it. Do not beat or whisk together or the pancakes will not be fluffy and light. Sprinkle your favourite optional ingredients and give a quick light mix.

Heat a tawa or a non stick pan . brush with butter or oil. Spoon out 2 tablespoonfuls of the batter and gently spread in a thick circle. Cook till the sides look light brown , then flip over . 

Khotte

There was no dearth of exotic foods in our kitchen. Having a large internationally integrated family meant there was always something new and unusual from someones kitchen that found its way to our dining table. Dads closest friends were konkanis. Khotte or idlis steamed in triangular moulds made from jack fruit leaves and twigs were not only exotic but delicious. Just looking at those huge steamed leafy moulds made my dad go weak in the knees. Accompanied by a spicy runny corriander and coconut chutney it was a meal fit for a king. On special occasions it was served with a spicy coconut based fish curry. A treat for the eyes, a feast for the palate and nirvana for the soul.

The khotte are basically made with regular idli batter. Once can use the normal store bought batter as well to make the khotte. For the procedure to make the jack fruit moulds, here is a fantastic site where it has been explained with pictures.

http://www.aayisrecipes.com/2006/10/25/idlis-in-jackfruit-leaveshittukhottekhotte-kadubu/

Chocolate Pancakes

Sunday Breakfast merits special treats. This is a perfect treat on a rainy sunday morning or a winter sunday. Chocolate pancakes and a cup of cappuccino are the perfect combo.
Heres the easiset way to get there.

1 cup Maida ( flour), 2 Eggs , ½ cup Sugar,1½ tsp. Cinnamon powder , ¼ cup milk, Oil for frying, 2 tablespoons chocolate chips( or chopped chocolate). Suggested garnish Icing sugar, cinnamon powder, whipped cream.

Whisk the 2 eggs till smooth, gradually mix in the flour ,cinamon powder, chocolate chips, add in the milk and whisk till it is of a thick pouring consistency.

Cover and keep aside for about half an hour. Heast a gridle/ pan/ tawa, brush with oil .Then pour a small ladle full of batter and give it a gentle shake till it flattens out. Cook on a slow flame till the egdes look crispy and the centre is set. Flip and cook till a toothpick inserted in the centre comes out clean.

Serve with a generous dusting of icing sugar and cinnamon powder or with whipped cream

Garden Scramble

A tasty and healthy quick dish. Good for breakfast or as a anytime snack/ meal.

1/2 cup of your favourite vegetables finely chopped ( can use onions, tomatoes, carrots, cabbage, cauliflower, capsicum, red/ yellow peppers, mushrooms, spring onions,beans, green peas)
2 eggs ( or egg whites , as I have used)
finely chopped green chillies, garlic, ginger as per taste
1 tsp oil
salt pepper to taste.


Heat the oil non stick pan. add in green chillies, ginger and garlic. Saute till it gives off an aroma. Add in the vegetables, stir , cover and cook for a minute. Add in the salt and pepper. Mix well. Beat the eggs and add 1 tbsp water.Pour it into the vegetables mixture, leave for a minute and then slowly break up the egg mixture and scramble it.

Serve hot with toasted bread or rotis/ parathas.

You can also cook this as a roadside omlette by cooking the vegetables and then mixing it with the beaten eggs. Omit the water while beating the eggs. Then line the pan with chopped up bread / croutons , pouring the vegetable and egg mixture on it , covering and cooking it.

This can be eaten on its own.

Chilla

Chilla or Chilra, is an all time favourite with young and old alike. Quick and easy to cook, it can be simply served with dahi ( yoghurt) and pickles or chutneys.

1 cup besan ( chick pea flour)
2 tbsp of your favourite vegetables chopped fine ( tomatoes, beans,cabbage, capsicum)OPTIONAL
1/4 tsp red chilli powder, turmeric , garam masala powder
warm water for the paste
salt to taste
chopped green coriander ( dhaniya)

Mix together besan , vegetables and spices. add a little warm water to form a thick pastes.Add a little water at a time to get a thick but pouring consistency.It should evenly andd thickly coat the back of a spoon.
Heat a non stick pan, brush with ghee / oil/ butter. Pour 1 ladle full of batter in the centre.Starting from the middle and keeping the ladle on the pan itself, turn the ladle outwards in a clockwise direction, till you reach the edge of the pan or the batter gets used up.Cover and cook till the bottom is golden brown and crisp. Turn and cook on the other side, till golden brown.
Serve hot with chutneys and pickle.A serving of Dahi is recommended.

Couscous Upma

Couscous is a popular snack served up by the Berber tribe of the High Atlas Mountains.It is a hardy , yet a very versatile food.It is traditionally made of wheat and needs to be steamed. HHowever the couscous now freely available is a quick cook version and needs to be simply soaked in hot water in the proportion indicated on the pack.t is also available in versions made of pearl millet ( bajra),rice or corn.

Once the Couscous is prepared by soaking in hot water ( usually 1 1/2 times the dry couscous), it is ready to be used. It can be served alon with meat or vegetable curries, in salads or on its own. Here I have attempted to indianize it. It can be sustituted in savoury recipes needing Sooji or semolina.

1 cup couscous prepared as per instructions on packet.
2 tsp oil, ¼ tsp mustard seeds, 5 curry leaves, 1 small onion chopped, mixed vegetables chopped , salt to taste.
Heat oil, add mustard seeds till they sputter, add curry leaves, saute chopped onion till its soft and transluscent. As soon as they onions start browning , add vegetables. Add salt , cover and cook till vegetables are soft. Add the couscous, check salt. Sprinkle a little water and mix well. Cover and cook for 2 mins. Garnish with coriander and serve.

French Toast Sweet

1 egg, 2 tbsp honey, 1 tbsp cream, 2 slices bread

Beat together eggs, honey, cream. Soak Bread in it till mixture is absorbed.

In a pan put in 1 tsp butter, heat and carefully place the bread slices in it. Cover and cook on low flame for 2 mins. increase the heat and shallow fry till light brown. Turn and cook the other side similarly.

Serve topped with fresh cream and a blob of chocolate sauce.

Happy Kids, Happy Mommy. Have a Great Day.

Roadside Omlette

This omlette was amongst the few things my dad could cook. But bit was a treat for us kids. The flourish with which he mixed the eggs, chopped the bread and assembled it, looked almost magical.The final omlette served with his widest and warmest smile was a  feast like no other A simple and delightful breakfast option. It takes as much time as a simple omlette and yet feels special. You can get as creative as you like , adding cheese, mushrooms, chopped mixed vegetables, pasta, bits of chicken, ham, salami, sausage, sauces etc. Here is the basic recipe though.

Chop up 2 slices of bread ( any kind is fine) , chop up 1 onion, 1 green chilli, a few leaves of coriander. Beat 2 eggs, add salt and pepper to the eggs.In a pan , pour in 1 tsp oil and spread it evenly.Put in the bread pieces and toast well.Mix the onions, chill and coriander with the eggs.

Pour carefully and evenly over the bread pieces.Cover and cook till the top is firm.Turnover and cook till the bottom is slightly brown.


Turn it over into a plate and serve with salad, french fries or just ketchup.

Its amazingly crispy.

Bread Upma

Stale bread makes a great base for a quick breakfast dish. Sometimes I need to use fresh bread, but it turns out best with day old bread.

4 slices of bread,1 Chopped onion, 1 green chili sliced, 4-5 curry leaves,1 tbsp oil, 1/4 tsp mustard seeds, 1/4 tsp haldi, a generous pinch of sugar, salt to taste, grated coconut and coriander for garnishing,Break bread into small pieces , sprinkle salt, sugar, haldi on it.Mix well. Heat oil, add mustard seeds, green chilli, curry leaves and onion. Saute onion till light brown, add the bread mixture. Mix well, sprinkle 2-3 tbsp of water to moisten the bread pieces. Cover and cook.

Roti Upma

Leftover rotis can be turned into a tasty breakfast . Just like the leftover rice pulao, just some chopped onion, a green chili and green coriander garnish, and you have a hot breakfast.

1 Chopped onion, 1 green chili sliced, 4-5 curry leaves, coriander for garnishing, 2 tbsp oil.
3 rotis finely chopped/ crumbled.Add 1/2 tsp each of salt, sugar and haldi. Mix well.
Heat oil, add mustard seeds, curry leaves, chilies and onion.Brown the onion, add roti crumble. Mix well, sprinkle 4-5 tbsp water and cover. Cook on low heat for 2 mins. Serve hot with coriander , coconut and a twist of lime.

Ukad

An easy traditional breakfast dish.A variation of the upma , it uses rice flour instead of semolina. Also the process is different from the upma.

1 cup sour buttermilk, 3/4th cup rice flour, 1 cup water, 2 tbsp oil, 4-5 curry leaves,1/2 tsp mustard seeds ( rai), 1/2 tsp haldi ( turmeric), a pinch of asafoetida, 1 tsp of crushed garlic & green chilli, 2 tbs corriander ( cilantro) , 2 tbsp dessicated coconut.
Mix together the buttermilk and water, add the garlic and green chillies , 1 tbsp each of corriander and coconut. season with salt to taste. Gradually add in the rice flour whisking it all the while.
In a pan heat 2 tbsp oil, add mustard, asafoetida, curry leaves and haldi. Slowly pour in the buttermilk mixture , stirring all the while . Cover and cook for 5 mins , till the mixture dries up.
Serve garnished with the rest of the corriander and coconut.

Batate Pohe

The everyday non fussy breakfast dish with a twist.
Pohe or Poha , is a quintessentially Maharashtrian dish. Its a staple breakfast with variations with onions, potatoes, green peas and even brinjals ( aubergine) . My husband tends to have his quirks and so his poha has baby corn, broccoli, carrots, capsicum etc . My favourite is the vaangi pohe , Poha with brinjals.Its darker looking and spicier.There are many variations in the seasonings, but the procedure remains the same. Other spices added to Poha are sesame seeds, goda masala ( a maharashtrian spice mix), roasted peanuts ( singdana, groundnuts, monkeynuts). Here is the way AM likes them


3 tbsp oil,1/4 tsp mustard seeds, 2 green chillies slit, 1 tsp grated ginger, 1 large chopped onion, 1 large chopped potato,4-5 baby corn sliced ( optional), 5-6 curry leaves,
1 1/2 cup poha ( beaten rice) , 1 tsp haldi (turmeric powder), 1 1/2 tsp salt, 1 tsp sugar, chopped corriander and dessicated coconut for the garnish ( Optional).Pick and wash the poha. Drain in a colander till semi dry.Sprinkle haldi, 1 tsp salt and sugar on it . Mix.

In a wok, heat oil and add mustard seeds. Add chillies, curry leaves, ginger. Add the onion and saute till light brown.
Add potatoes and baby corn, sprinkle 1/2 tsp salt, cover and cook on low heat till the potatoes are tender. Add the poha mixture , sprinkle 1/4 cup water, mix lightly and cover. Cook for 5 mins.
Garnish with corriander, coconut and a wedge of lime.

Semiyan Upma

My absolute favourite breakfast dish. I enjoy it as a lunch as well. Can be eaten on its own or with an almost liquid coconut- chillie chutney, tempered with mustard and curry leaves. Found in Breakfast menus in Goa, Karnataka, Tamilnadu.


1 cup semiyan ( shevaya, vermicelli),3 tbsp oil, a few cashewnuts broken, 1/4 tsp mustard seeds (rai), urad dal ( optional), 1 tsp grated ginger, 5-6 curry leaves, 3-4 dried red chillies, a pinch of asafoetida,1 tsp sugar , salt to taste. 1/2 cups hot water, chopped corriander ( optional), dessicated fresh coconut for garnish.
Heat the oil. Temper it with urad dal and mustard seeds, when they pop add asafoetida , curry leaves and red chillies. Add the cashewnuts and fry till pinkish brown.remove and keep the cashewnuts aside.
In the pan add broken semiyan. Saute on low heat for about 3-4 mins till the semiyan look opaque.
Add in the hot water, salt and sugar to taste. Cover and cook for 10 mins or till all water dries up.
Garnish with the coconut, corriander and cashwenuts. Serve hot with a thin coconut chutney or yoghurt. Just as good eaten on its own.

Upma

Mamma's recipes. Traditional breakfasts, fussy lunches, favourite side dishes, here are some of my favourite things.......to eat OFCOURSE!

UPMA

A traditional breakfast dish found in households in Maharashtra, Karnataka, Goa.

1 cup semolina ( sooji), 2 tbsp oil, 1 tbsp ghee, 1/4 tsp mustard seeds ( rai), urad daal, pinch of asafoetida, salt to taste, 1 tsp sugar, 2 dry red chillies,1 green chilli slit, 5-6 curry leaves, 1 tsp grated ginger ( optional),1/2 cup thick curds, cashews broken, dessicated / shredded fresh coconut, corriander leaves .




Heat oil in a heavy bottom wok / kadhai. When the oil is hot add urad dal, mustard, asafoetida, curry leaves, cashews. Fry till cashews turn a pink colour.

Remove and keep aside. In the hot oil add red and green chillies, grated ginger and sooji. Roast on a slow flame till the sooji turns a light pinkish brown.
Meanwhile boil 1 1/2 cups water.Gently add the hot water to the roasted sooji. add the whipped curds, salt, sugar. Stir , cover and cook on a low flame.Stir in the ghee.

Garnish with corriander & fresh coconut. Add fried cashews and serve.

Tempting Breakfasts

Certain mornings you get up cranky and dull. Nothing like a quick and gorgeous breakfast to pick up your spirits. This one is as simple as 1-2-3.

Porridge: 2 tblsp oats , 1/2 cup hot water, 1/4 cup milk. Sugar to taste. Cook the oats in water for 5 mins. Add milk, stir.Add sugar to taste. Add a dollop of your preffered topping.Serve.
Topping:
Fruit puree, melted jam( omit sugar), stewed fruit, marsh mallows, tutti frutti, dried fruits and / or nuts.
I used a mixture of cranberries and blue berries. I dont mix the topping in. Just leave it in , every spoonful tastes like a surprise.

Feels soooo special.