Category Archives: Break Fast Recipes

Uncrustables

1Uncrustables

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

Yes yes yes, I hear you…and I agree. This is no recipe. What I wanted for the ‘U’ was a classic American cake -the Upside down pineapple cake. I wanted to make it in the cast iron skillet like it was made long ago. But unfortunately, I didn’t have any of those beautiful red cherries to brighten up the cake. Or pineapples. Or eggs. Or flour.Or any other fruits in fact. All I have is, erm…the cast iron skillet :D.

Its time for grocery shopping, but before that I have to face the alphabet ‘U’. And that’s when I saw the last two slices of bread. Well, no lunch for my son tomorrow, but hurrah… I have something for you, I mean ‘U’!

More than desperation, a good reason for me to post this particular recipe is that I wanted to feature  peanut butter and jelly sandwich somewhere in this marathon. After all, that is one of the most popular food here! I wanted it somewhere in the list. I couldn’t leave it out from the marathon.

Uncrustables is a product from the brand Smuckers. Its a round sandwich with crust removed and sides sealed. There is a whole lot of Disney food art theme with these in the internet. My inspiration was from the space Like Mother Like Daughter.

The sandwich was a breeze to make, but I took a lot longer cutting/carving the our last apple in the house :-). Read on for this “recipe” before my grocery list grows any more longer!

2Uncrustables

Idea inspired from Like Mother Like Daughter

  • Using a cookie cutter or a sharp lid, cut out circles from two slices of bread.
  • Add peanut butter on one slice and jam or jelly on the other.
  • Sandwich them together and press the edges with your fingers to seal it.
  • Cut out heart shaped pieces out of an apple and use them as balloons.
  • Cut out more slices for string, legs, hands and hips.
  • Use blueberries or chocolate chips for eyes and body.
  • Oreo cookies for ears.
  • Enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

3Uncrustables

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Filed under Any Time Foods, Break Fast Recipes

Sloppy Joes

3sloppy joes

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen popular American dishes’ as my theme.

When the month started, I was pretty confident about seeing the A-Z journey through pretty easily. But what I didn’t count was the visits we were making and the visits we were receiving. So out of the window goes the “smooth sailing” plan and now, I am just struggling to keep up the pace. Its a case I have lost already, but you just have to keep trying harder and harder, right?! Kind of like the candy factory scene from I Love Lucy.

There are recipes that I have cooked and clicked for this month, but not transferred to the computer and edited. More worrisome are the recipes that are yet to be clicked, or in other words, to be cooked. Luckily, they are few in number, but that doesn’t help. Because I am dragging my feet through the ones that are all ready. The ones that just needs to go out into the world with an introduction and the recipe details. Boy! I do hate that part :-((.

When it comes to blogging, the planning of dishes and researching recipes interest me, cooking and clicking excite me, editing is something I manage without whining, but its the pen that kills me at the end! I hate the part where I have to sit and write the recipe (least favorite) and the introduction (don’t like it if there is no personal touch to it – which is what happens when I am in a hurry to send it out. Not enough love for the post, get what I mean?! ).

Its all sloppy at the moment now. Just like these sandwiches. Sloppy Joes! Its a popular meat based sandwich, the vegetarian version is made either with lentils or beans of your choice. The dish was there in almost all cookbooks about American cuisine and in the internet as well. Sloppy though it is, it is quite popular. So here it is for the alphabet ‘S’.

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Pictorial:

Cook 3/4 cup dry green lentils (whole masoor dal) or beans of your choice with enough water. Drain and set aside. Heat one teaspoon olive oil in a pan. Saute one medium chopped red onion and one small yellow bell pepper.

Once the onion and bell pepper is cooked, add 1 teaspoon yellow mustard, 2 teaspoons tomato ketchup, 1 teaspoon paprika/chilli powder, 1 teaspoon vinegar, salt and pepper. Mix well. Now add one can of crushed tomatoes or 4 medium juicy tomatoes chopped into fine small pieces.

Add the cooked lentils. Mix well and bring it to a simmer. Taste test and adjust the seasoning per taste. Serve as a filling for burger buns.

Ingredients:

  • 3/4 cup green lentils (or lentils/beans of your choice)
  • 1 teaspoon olive oil
  • one medium red onion, chopped
  • one small bell pepper, chopped
  • 1 teaspoon yellow mustard
  • 2 teaspoons tomato ketchup
  • 1 teaspoon paprika/chilli powder
  • 1 teaspoon vinegar
  • salt and pepper to taste
  • 1 can crushed tomatoes or 4 medium tomatoes, chopped fine
  • burger buns for assembling

Method:

  1. Cook 3/4 cup green lentils (whole masoor dal) or beans of your choice. Drain and set aside.
  2. Heat one teaspoon oil in a pan. Saute one medium chopped red onion and one small yellow bell pepper.Once the onion and bell pepper is cooked, add 1 teaspoon yellow mustard, 2 teaspoons tomato ketchup, 1 teaspoon paprika/chilli powder, 1 teaspoon vinegar, salt and pepper. Mix well.
  3. Now add one can of crushed tomatoes or 5 medium tomatoes chopped into fine small pieces. Add the cooked lentils. Mix well and bring it to a simmer. Taste test and adjust the seasoning per taste. Serve as a filling for burger buns.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Filed under Any Time Foods, Break Fast Recipes

Quesadilla

1quesadilla

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

Quesadilla (pronounced keisadiya) is not an American dish. It has Mexican origins, but its part of American cuisine in a big way. Mexican food as such is very popular with enough changes to suit the American palate.

Recipes as simple as this can be modified anyway you want. What I have here is a very basic and very simple quesadillas.  I usually prefer veggie and beans filling for quesadilla, but my son loves it this way with only cheese as filling and nothing else.I have used ready made flour tortillas, but you can make your own at home. Even better, use a whole wheat chapati. Cheese filled chapatis do sound good to me!

Fun thing about this post is the textiles used here. Its from my blogging friend Pavani. Last week, we had a mini BM meet. Pavani, Usha and Mireille had come over and we had a wonderful time which included a photo session and small shopping trip to Christmas tree shop near by. Any meet that includes food prop shopping is fun and this was no exception. But Pavani sent me on a sugar high when she gave all of us some textiles from her collection. I was so happy that I don’t even remember whether I thanked her at that point of time! Given that my current prop obsession is kitchen napkins for taking pictures, it was a timely and well appreciated gift.

Thanks a ton girls, you make my life so much better with your company and now, with textile pieces as well :-)!

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Pictorial:

Place a pan on medium heat. Add one tortilla with 1/3 cup shredded cheese it. Cover it with another tortilla.

Cover with a lid (optional, but it helps melt the cheese better) and flip when the bottom side is lightly brown. Take off the heat when both sides are lightly brown. Cut into eight triangles and serve with salsa. Recipe below.

Ingredients:

  • 2 ready made tortillas
  • 1/3 cup shredded cheese

Method

Place a pan on medium heat. Add one tortilla with 1/3 cup shredded cheese it. Cover it with another tortilla. Cover with a lid (optional, but it helps melt the cheese better) and flip when the bottom side is lightly brown. Take off the heat when both sides are lightly brown. Cut into eight triangles and serve with salsa.

For fresh tomato salsa, mix finely chopped tomatoes(2 medium) and red onions(1/2 medium). Add salt and pepper to taste, a squirt of lemon juice if preferred and 2 handful of chopped coriander if you have them (I didn’t!). Top with a dollop of sour cream for a guilty pleasure :D.

2quesadilla

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Filed under Any Time Foods, Break Fast Recipes, Flat breads, This, that and the other

Grilled Cheese Sandwich

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

Valli, the brain behind the Blogging Marathon(BM) group, always gives us AT LEAST 6 months of notice before the mega marathon.But does it have any effect on me? Erm…no, not much. Its only the last two weeks that my fat is really on fire. Until then, I am cool as a cucumber.

This time, I decided the theme by February I guess. And soon after, noted down a big list of choices for all alphabets. Lost the list promptly. Promised myself a online list, didn’t do it. The story continues on the excellent lines of postponement until a wake up call finally came : March end is my son’s spring break. Spring break meant drive to my brother’s place. Not flying – driving! Let’s just say the man chooses to make life difficult at times. Let me wrap up that topic with one more line : We literally had to peel our backsides from the car seat by the time we reached our destination, the drive was that long!

So in short, the last ten days of March was set aside for 4 days in car, two days to recover each way and another 3 days with my brother’s family. I am exaggerating a bit of course, but a 13 hour drive with breaks in between really feels like forever!!

That’s the reason I got a lot done before the trip. I was done with a lot of cooking, clicking and editing before April started. But the flip side was I wasn’t done with recipe writing or the intros. So now, everyday its a task to get the post out and then catch up what everyone else has posted. So much for 6 months of notice!! I am ever going to change!!?? God knows!

Anyway, coming to the recipe here, its a diner style grilled cheese sandwich. Instead of butter for toasting the bread, mayo is used to get a much better golden color. Tomato is optional, but I like it there. I added a bit of sriracha (chili sauce) to the mayonnaise to spice it up a little.

Read on for the recipe.

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Pictorial:

Mix 4 teaspoons of mayonnaise with 1 teaspoon for sriracha sauce. Mix well.

Spread the mayo mix (or butter) to four slices of bread. Heat a pan, keep the bread slice with the mayo side down. Add a slice of cheese and sliced tomatoes on top. Sprinkle salt and pepper if you want to.

Cover with another slice of cheese and bread with mayo side OUT. Covering with a lid helps the cheese to melt better.

Cover and cook over medium to low heat until the bottom side bread is golden. Then flip it, cover and  let the other side cook. Once its browned, take off the heat, cut into two and enjoy!

Ingredients:

  • 4 teaspoons mayonnaise
  • 1 teaspoon sriracha (optional)
  • 4 slices bread
  • 4 slices of cheese of your choice
  • 1 tomato, sliced
  • salt and pepper

Method:

  1. Mix 4 teaspoons of mayonnaise with 1 teaspoon for sriracha sauce. Mix well.
  2. Spread the mayo mix (or butter) to four slices of bread. Heat a pan, keep the bread slice with the mayo side down.
  3. Add a slice of cheese and sliced tomatoes on top. Sprinkle salt and pepper if you want to. Cover with another slice of cheese and bread with mayo side OUT.Covering with a lid helps the cheese to melt better.
  4. Cover and cook over medium to low heat until the bottom side bread is golden. Then flip it, cover and  let the other side cook. Once its browned, take off the heat, cut into two and enjoy!

3grilledcheese_sandwich

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Eggs Florentine

1Eggs_Florentine

This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

It’s a good thing that we all love eggs, else the choice for the letter E would have been tough indeed. I was planning on eggplant Parmesan initially, but then again change of plans landed me in the egg world with Egg Benedict’s cousin Eggs Florentine.

Eggs Benedict is a very popular American breakfast/brunch. It has toasted muffins with bacon or ham, poached eggs and topped with hollandaise sauce. But it has many variations. In each version some or the other component is changed and is given a new name. The spinach instead of bacon is the Eggs Florentine. Most recipes for Eggs Florentine also use hollandaise sauce. But since its full of butter, so I chose a version with creamy spinach sauce.

Compared to filling a bowl with cereal and adding milk, these are a little more time-consuming. But the good thing is that the sauce and the eggs can be made ahead making it easy in the morning. Poached eggs need to be simmered until they are warm again and the sauce can be heated up too with a dash of milk to loosen it up. Then all that’s left is the toast and assembling. That is perfectly manageable, even for me!

I found these itself to be filling, but you can pair it with breakfast style potatoes for a heavy brunch. I am sure the man will like that!

 

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Pictorial:

Step 1: Poach the eggs. Bring 1 cup of water to simmer. Add a tablespoon of lemon juice or vinegar to it. As the water starts simmering, add one egg to it. With a wooden spoon, slowly cover the yellow with the white. Wait for about 3-4 minutes for the eggs to cook. Remove with a slotted spoon and set aside in paper towels. I take two eggs per person.

Step 2: Prepare the spinach sauce. Heat 1 teaspoon of oil. Add three crushed garlic pods and one small chopped onion. Add about 3 cups of chopped spinach.

Add salt and pepper and about 1 cup of fresh cream. Cook until the sauce thickens. Taste test and adjust the seasoning. Keep aside.

Step 3: Toast and assemble. Heat a pan and grill two slices of tomato per person. Slice an English muffin into two and toast it. You can use two pieces of bread per person also.

Assemble the eggs Florentine. The toasted English muffins or bread is the base. The grilled tomato goes on top of that. You can keep the poached eggs on top of that and top it with the spinach sauce. I switched to spinach sauce topped with the eggs :D. Sprinkle paprika on top and serve as brunch.

Recipe adapted from: Food Network

Ingredients:

Serves two

For the poached eggs

  • 4 eggs
  • 1 tablespoon vinegar/lemon juice
  • about 1 cup water

For spinach sauce

  • 1 teaspoon oil
  • 3 pods garlic
  • one small onion
  • 3 cups spinach
  • 1 cup fresh cream
  • salt and pepper

For putting together

  • 2 English muffins, slice across into two*
  • 4 slices of tomato
  • butter for toasting, if preferred

*You can use toasted bread as base.

Method:

  1. Poach the eggs. Bring 1 cup of water to simmer. Add a tablespoon of lemon juice or vinegar to it. As the water starts simmering, add one egg to it. With a wooden spoon, slowly cover the yellow with the white. Wait for about 3-4 minutes for the eggs to cook. Remove with a slotted spoon and set aside in paper towels. I take two eggs per person.
  2. Prepare the spinach sauce. Heat 1 teaspoon of oil. Add three crushed garlic pods and one small chopped onion. Add about 3 cups of chopped spinach.Add salt and pepper and about 1 cup of fresh cream. Cook until the sauce thickens. Taste test and adjust the seasoning. Keep aside.
  3. Toast and assemble. Heat a pan and grill two slices of tomato per person. Slice an English muffin into two and toast it. You can use two pieces of bread per person also.Assemble the eggs Florentine. The toasted English muffins or bread is the base. The grilled tomato goes on top of that. Add the spinach sauce and top with the eggs. Sprinkle paprika on top and serve as brunch.

3Eggs_Florentine
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


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Deviled Eggs

2Deviled Eggs

Day 4 of the alphabetical journey through American dishes is here and we are all driving smoothly for it. Dash it….for the letter D, Deviled Eggs dishes it out better than Doughnuts, Devil’s food cake, dirt cake or dumplings. So, deviled eggs it is!

This tastes very much similar to egg salad, but then the ingredients are almost the same. Deviled eggs are popular throughout Europe and America. They are served cold, which means they are a perfect make ahead dish. These are wonderful party appetizers and there is a whole combination of flavors that you can try to make it unique. The one here is pretty basic, but you can always add your own touch.

I have no idea why its called ‘Deviled’. But apparently its one of the many names, though the most popular one, for the dish. Read on for this simple dish that can be prepared in a jiffy.

3Deviled Eggs

Pictorial:

Recipe source: Deviled Eggs

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Hard boil 6 eggs. Shell them and cut into two halves. Separate the yolks from the whiles. Mash the yolks with a fork.

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Add 1/4 cups mayonnaise(4 tablespoons), 1 teaspoon mustard, 1 teaspoon vinegar, salt and pepper as needed. Mix well. If you are using a piping bag or ziploc, mash well and make sure there aren’t any lumps. Taste test and adjust the seasoning to suit your taste.

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Scoop the filling back into the egg white shells. You can use a spoon for this. You can also put the filling into a ziplock and then snip off the end and fill in the whites. Or go fancy with a piping bag fitted with a nozzle. Sprinkle with a dash of paprika.

4Deviled Eggs

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Filed under Break Fast Recipes, Side Dishes

Biscuits

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When I was making the list of American dishes for the alphabetical cuisine journey, the letter ‘B’ had so many dishes to choose from. For the letter A, I never really looked beyond Apple pie. I had zeroed upon the pie before even making the list. But for B, it could have been buttermilk pancakes, brownies, baked beans, buttermilk biscuits, bagel, Boston cream pie and what not!! Finally, I took the sensible decision of staying with the healthier choices and chose biscuits over brownies for B.

The plan initially was to make buttermilk biscuits, but a packet of fresh cream approaching the expiry date changed the chain of events. It turned out to be god, this way I was making the easiest biscuits possible on earth! These can be served with any sandwich with filling in between, but we poured some sweet honey onto it before popping it into our mouths :).

The term biscuit in American cuisine is totally different from the British and Indian concept. American cookies are more like the Indian biscuits and the English scones are more like American biscuits. Gotcha?

This recipe was so simple that I didn’t take any step wise pictures. But go through this link here for a detailed post on cream biscuits. The key to the recipe is high fat cream, so don’t try this recipe unless you can get hold of the kind of cream that makes you real fat! Did I talk about healthy choice sometime back? Well..scratch that off:D!

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Recipe source: Serious Eats

Ingredients: 

  • 2 cups all purpose flour
  • 1.5 tablespoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1.5 cups heavy cream

Method:

  1. Heat the oven to 400F/ 200C.
  2. In a big bowl, whisk the flour, baking powder, salt and sugar. Once its all mixed well, stir in the heavy cream slowly and mix it in until the flour is wet and sticky. You can add a little more cream if it is not enough.
  3. Turn the dough into a well floured surface and gently press it to form a rectangle, about 1/2″ high. Now fold it one or two times and pat it down again into 1/2″ thick rectangle. Use a round cookie cutter to cut out the biscuits.
  4. Gently press the leftover dough scraps together and cut more biscuits out until the dough is used up fully.
  5. Bake for about 10-15 minutes. You can brush the top of the biscuits with melted butter when it goes into the oven to get a golden brown color. Let it cool slightly before serving. 

1biscuits
Check out the Blogging Marathon page for recipes from other participants.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

This post also goes to A to Z blogging.

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Filed under Break Fast Recipes, Cakes and Bakes

Egg Bhurji

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I always feel that cooking and clicking is the easiest part of blogging.
Its writing the recipe and introduction that’s time consuming. I always get stuck when writing intros. Once you get into the flow, you will be fine. But it’s getting into the flow that’s problematic.

The difficulty multiplies with the medium which you are using. I personally find it extremely difficult to get a post published from the phone. I am talking about posts with all the pictures and the recipe written in already. All that’s left is writing the introduction and posting it. IPad comes in a close second place after the phone.

I am comfortable with laptops. There is a psychological security there. May be its just the bigger screen that makes it easier! Who knows!!?

In case you are looking for a point to all that blabbing, there is actually none. But you can check out the recipe here, which has a lot of good points to make – quick and easy, tasty and pairs well with so many dishes. The Indian style scrambled eggs – anda bhurji. This is the first of the three day series under the theme bhurji recipes for this week’s Blogging marathon. Check out this page for more recipes from other participating bloggers.

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Ingredients:

  • 2 teaspoons oil
  • 1 teaspoon mustard seeds (optional)
  • 1 green chili, sliced into thin rounds
  • 1″ ginger piece, peeled and minced
  • 1 small onion, chopped fine
  • 1/2 small tomato, chopped fine (optional)
  • 1/2 teaspoon turmeric powder
  • 3 large eggs
  • 1 tablespoon milk
  • salt and pepper

Method:

  1. Heat oil in a pan. Add 1 teaspoon mustard seeds.
  2. Once it splutters, add one chopped green chilli and 1″ piece of finely chopped ginger. Follow it up with one small chopped onion.
  3. Cook the onions till they are pink. Add half of a small tomato, chopped fine.
  4. Let it cook until the tomatoes soften a bit. Add the turmeric powder, salt and pepper. Mix well and cook.
  5. In a bowl, whisk three large eggs with some milk to moisten it. I used about a tablespoon of milk. This step is optional, you can add the eggs directly into the pan as well.
  6. Add the eggs to the pan and keep stirring it bringing it to the center of the pan, until the eggs are cooked completely.
  7. Serve as a side dish to rice or as a sandwich filling.

Pictorial:

Heat oil in a pan. Add 1 teaspoon mustard seeds. Once it splutters, add one chopped green chilli and 1″ piece of finely chopped ginger. Follow it up with one small chopped onion.

Cook the onions till they are pink. Add half of a small tomato, chopped fine. Add the turmeric powder, salt and pepper. Mix well and let it cook until the tomatoes soften a bit.

In a bowl, whisk three large eggs with some milk to moisten it. I used about a tablespoon of milk. This step is optional, you can add the eggs directly into the pan as well.

Add the eggs to the pan and keep stirring it.

Stir and bring the eggs to the center of the pan, until the eggs are cooked completely. Serve as a side dish to rice or as a sandwich filling.

1egg_bhurji

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Filed under Break Fast Recipes, Side Dishes

Kanda Poha

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They talk about the circle of life where everything begins and ends at the same point. Well, you are witnessing the circle of blogging now.

The long story behind it is that we moved to US in July 2014 (I am not telling you the shorter version) and my blog took a hit as a result. I didn’t feel up to blogging and left it like that for many months.

One reason could be that in Chennai, I had everything set up for my blogging. A table by a sunny window, lots of wonderful wooden backdrops, a good collection of props and a proper storage for them all. And here, I was struggling with low light conditions, hardly any props and a huge lack of interest and imagination.

And I was too occupied with other things to try harder.

Jan 2015 looked like a  good time to ‘shake it up’ and get back. I signed up for BM and was all set for both the themes. This was one of the posts meant for that. But as it happens many times, life intervened and blogging took a backseat again. And now, a year later, the post is finally making out of the drafts.

So what began in January is ending in January finally. Just a year of waiting, but take a good look at the pictures. They haven’t aged a day, have they ;-)?

Last year, this was meant for Nashta theme, this year it is under Regional recipes – Maharashtra. Stay tuned for two more recipes from the same region this week.

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Pictorial: The recipe serves 2-3 people. 

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Wash 2 cups of poha and drain it. Set aside.

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Heat one tablespoon oil in a pan and add one teaspoon of mustard seeds, one dried red chili and a handful of curry leaves.

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Once the mustard seeds splutter, add one tablespoon of chopped cashew nuts or ground nuts.

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Add one medium chopped onions once the cashews turn slightly brown.

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Saute the onions until pink. Add salt and 1/4 teaspoon turmeric powder, mix well.

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Add 1/2 cup thawed frozen peas. If you are using fresh peas, cook it separately before adding it.

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The drained rice flakes (poha/aval) goes in now.  Turn off the heat.

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Chop one tablespoon of cleaned coriander leaves, this goes into the dish along with juice from half a lemon. Mix well and garnish with 1 tablespoon of grated coconut (optional). This doesn’t need a side dish to go with.

Serves :  2-3

Ingredients:

  • 2 cups flattened rice flakes (poha or aval)
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 dried red chili
  • 5-8 curry leaves
  • 1 tablespoon peanuts or chopped cashew nuts
  • 1 medium onion, chopped
  • salt
  • 1/4 teaspoon turmeric powder
  • 1/2 cup thawed frozen peas (optional)
  • 1 tablespoon coriander leaves, chopped
  • juice of half a lemon
  • 1 tablespoon coconut grated (optional)

Method:

  1. Wash 2 cups of poha and drain it. Set aside.
  2. Heat one tablespoon oil in a pan and add one teaspoon of mustard seeds, one dried red chili and a handful of curry leaves.
  3. Once the mustard seeds splutter, add one tablespoon of chopped cashew nuts or ground nuts.
  4. Add one medium chopped onions once the cashews turn slightly brown.
  5. Saute the onions until pink. Add salt and 1/4 teaspoon turmeric powder, mix well.
  6. Add 1/2 cup thawed frozen peas. If you are using fresh peas, cook it separately before adding it.
  7. The drained rice flakes (poha/aval) goes in now.  Turn off the heat.
  8. Chop one tablespoon of cleaned coriander leaves, this goes into the dish along with juice from half a lemon. Mix well and garnish with 1 tablespoon of grated coconut (optional). This doesn’t need a side dish to go with.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60 

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Strawberry pineapple smoothie

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For a long time, I was under the impression that you cannot have most of the fruits if you have diabetes. So I was surprised to see many fruit based smoothie recipes for diabetes. A bit of digging in the net tells me that it’s about choosing your portions wisely and you don’t have to avoid fruits on the whole.

It was news for me. But as I am not diabetic, I wouldn’t preach much about the topic. I would rather trust my doctor than the internet on matters of health. This is a good after workout smoothie. After an hour of sweating in the gym, you really would have earned this. A full cup if you are not diabetic, half a cup if you are.

Shhh…..I drank mine without working out :D, but that’s a secret between you, me and the Internet- OK?

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Ingredients:

  • 1/2 cup strawberries, sliced
  • 1/2 cup pineapple, skin removed and diced
  • 1/4 medium banana, sliced
  • 1/2 cup milk or Greek style yogurt
  • ice as needed

Method:

  1. Blend everything together until smooth.
  2. Serve 1/2 cup per person, with a piece of strawberry or pineapple on top.
  3. Makes about 4 servings.

smoothie2
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60

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