Breakfast foods Archives

April 5, 2019April 5, 2019

Paneer Bhurji Recipe

This is my go to tiffin that I take to work around 90 percent of the time and you know what, this is something that I can eat for months on end without tiring of it.

I make the paneer from scratch because I find that its fresher and healthier this way. Paneer is a vegetarian source of protein and is super easy to make.

Ingredients:-

200 gms crumbled paneer made from fresh milk

2 medium onions

1 tomato

2 tbsp chopped coriander leaves

1 green chilly

1/2 teaspoon ginger garlic paste

1 tsp cumin seeds

1/2 teaspoon turmeric powder

1/2 teaspoon chilly powder

1 teaspoon garam masala powder

salt to taste

Procedure:-

Here I made the paneer from scratch. I brought a litre of milk to a boil. Switched the flame off and then added 2 tablespoons of apple cider vinegar. Give this a good stir till the milk separates. Strain the mixture and keep the paneer aside.
Heat 1 tablespoon of vegetable oil in a pan. Add the cumin seeds and let them crackle. Then add the chopped green chilly. Fry for a few seconds.
Add the onions and fry till the onions turn translucent.
Then add the tomato and cook till the tomato is soft. Add the ginger garlic paste and fry till the raw smell disappears.
Then add the coriander leaves, turmeric ,chilly and garam masala powder and fry for a minute.
Lastly add the crumbled up paneer and give a good mix and stir well. You can break of mash some of the pieces even further.
Add salt tot taste.
The way I love to have this is rolled up as a filling in some chapatis.

Paneer Bhurji Recipe — Put a litre of milk in a pan and keep it on a medium flame

February 25, 2019February 25, 2019

Rava Idli Recipe

This is a quick go to breakfast or lunchbox idea that is healthy,delicious and super quick to make and what makes this stand out is the delicious carrot filling.

Ingredients:-

1/2 cup rava

1/4 cup curd/yogurt

1/2 tsp salt

1/2 cup water + 2 tbsp

Filling:-

1 tsp mustard seeds

1 tsp cumin seeds

2 tsp chopped green chillies

1/4 tsp hing (asafoetida)

1 medium onion chopped fine

1/2 cup grated carrot( 1 medium carrot grated)

2 tbsp of ghee

Procedure:-

Start off by mixing 1/2 cup of rava with 1/4 cup curd and 1/2 cup plus two tablespoons water, 1/2 tsp salt. Give this mixture a good stir and set aside for 15 minutes.

Then chop green chillies,grate carrot and finely chop one medium onion.

Heat 2 tbsp of ghee and crackle the mustard seeds.

Then add the cumin seeds,green chillies and hing. Fry for sometime.

Add the finely chopped onions and grated carrots and cook for 5 minutes on a low flame. Let the mixture cool for a bit.

Add this mixture to the rava batter. The batter should not be too thick. Add a couple more tbsp of water if required.

Grease the idli molds lightly and just before putting the mixture into the moulds, add half a tsp of eno fruit salt and mix well. The mixture will bubble up.

Put it into the idli containers and steam for 15 minutes. Let the idlis cool down a bit before removing them.

These idlis are so delicious that they don’t really require any chutney to go along with it.

rava idli — Make a paste of 1/2 cup rava, 1/4 cup curd, 1/2 cup plus two tablespoons water and 1/2 teaspoon salt and set aside for 15 minutes

February 19, 2019February 19, 2019

A great idea for a working lunch which is how I like to eat poha. This simple, healthy and easy to make dish is actually a breakfast staple but can be easily taken to work for a snack and had as a light dinner as well.

Poha is rice that has been half boiled and then beaten into flakes. The way to prepare poha for a recipe is to give it a quick rinse and then drain it. It absorbs water quickly and becomes nice and soft. If you let it sit in the water for too long it could get mushy. So make sure you drain it.

Ingredients:-

2 cups poha

1 tsp turmeric powder

1 tsp mustard seeds

8-10 curry leaves

1 tsp grated ginger

1 medium onion chopped

1 potato boiled and cut into cubes

small bunch of coriander leaves

1/4 tsp of hing(asafoetida)

1 green chilly chopped

3 tbsp of peanuts roasted

1 tablespoon jaggery powder or brown sugar

salt to taste

Procedure:-

Start off by roasting the peanuts for 5 minutes on a low flame stirring continuously till they become nice and golden brown.

Chop the onion and green chilly, wash curry leaves and coriander and set aside. Boil one potato and cut into cubes. Grate around a teaspoon of ginger

In a pan heat a tablespoon of ghee and crackle a teaspoon of mustard seeds. Add 1/4 teaspoon of hing (asafoetida).

Add the onion and green chilly and fry till the onion turns translucent.

Add the curry leaves and grated ginger. Add the groundnuts and fry for two minutes. Add the boiled,cubed potato and fry for another 3 minutes or so.

Add 1 tsp of turmeric powder and stir well. Then add 2 cups of washed and drained poha. Add a tablespoon of brown sugar and salt to taste.

Finally add a bunch of coriander leaves chopped and stir well. Adjust salt and sugar.

Poha beaten rice recipe — Start off by roasting 3 tbsp of peanuts on a low flame till they become nice and golden. Set aside

January 28, 2019January 28, 2019

Healthy banana muffins without butter/oil

I have been on a muffin kick lately and have been searching for healthier muffin recipes to try and I came across a banana muffin recipe and decided to modify it a bit!

I went a little overboard on the mashed bananas and used 4 instead of 2 or 3 and threw in cranberries,walnuts and oats for good measure(health).

It resulted in a perfect tasting banana muffin. The cranberries added a lovely tartness and the muffin was quite moist and not too sweet.

Ingredients:-

4 medium bananas

150gms yogurt/curd (1/2 cup)

2 eggs

2 tsp vanilla extract

3/4 cup dark brown sugar

1 and 1/2 cups maida/plain flour

1/2 tsp cinnamon powder

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup oats( Quaker instant oats)

1/2 cup cranberries

1/2 cup chopped walnuts

Procedure:-

In a bowl add the flour, baking soda,baking powder and salt and stir till well combined.
Mash the bananas and add the curd to it and mix well.
Mix in the brown sugar and cinnamon.
Then add the eggs and vanilla extract and mix well on medium speed for two minutes.
Add the dry ingredients to the wet ingredients and stir till just combined. Do not overmix. The batter will be lumpy and a lumpy batter makes for the best muffins.
Finally stir in the oats,cranberries and walnuts.
I got around 16 muffins that I filled to about 3/4 full each.
Bake for 12-15 minutes at 180C or till done.

November 15, 2018November 17, 2018

Healthy Oatmeal Muffins with banana,walnuts and cranberries

healthy oatmeat muffins with

Recipe source: healthy muffins

Recipe based on Joanna Soh’s healthy muffins

Ingredients:-

1 and 1/2 cup oats powdered

1 tsp baking soda

1/2 tsp baking powder

1/4 cup cranberries

1/4 cup walnuts finely chopped

pinch of salt

2 bananas mashed

4 tbsp honey

2 tsp vanilla

2 eggs

1/2 cup yogurt/curd

1 tsp cinnamon powder

(makes around 24-26 mini muffins)

Procedure

Preheat oven to 180C.
Combine all the dry ingredients together. Powdered oats,baking soda,baking powder, pinch of salt,cinnamon,cranberries and walnuts.
Mash bananas.
Whisk together the eggs,vanilla,honey,mashed bananas and curd.
Combine the wet and dry ingredients together. Stir well
Divide equally into the muffins tray. Here I used a tbsp of batter for each muffin mould.
Bake at 180C for 20-25 minutes. Here I checked it at the 20 minute mark and baked for another 7-8 minutes because my oven runs a little low.

healthy oatmeat muffins with cranberries and walnuts — Add all the dry ingredients together in a bowl. Cranberries,walnuts,powdered oats,salt,baking soda,baking powder,cinnamon

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Category: Breakfast foods

Paneer Bhurji Recipe

Rava Idli Recipe

Poha|| Indian beaten rice

Healthy banana muffins without butter/oil

Healthy Oatmeal Muffins with banana,walnuts and cranberries