Jackfruit Pancakes

Tags

30 minutes or less, Breakfast dishes

Jackfruit is an exotic fruit grown in tropical regions and it is a native fruit in South India. It has a lot of health benefits. The raw fruit is usually used as a meat substitute and the ripen fruit is eaten raw or used to make desserts, ice creams etc.,

These Jackfruit Pancakes is made with ripen fruit pulp. They are super delicious.

Preparation Time:10 minutes

Cook Time : 3 minutes per pan cake

Makes : 4

Ingredients:

All purpose Flour : 1 cup

Sugar : 1 tablespoon

Baking powder : 1 teaspoon

Salt : 1/2 teaspoon

Jackfruit pieces : 1 cup

Milk : 1 cup

Oil : 1 tablespoon

Instructions:

Take the jackfruit pieces and milk in a blender jar and make a paste.

In a medium sized bowl, Add All Purpose Flour, sugar, baking powder, salt, mix well. Add the jackfruit paste, oil and mix to combine.

Heat a griddle or a pan, smear some butter and add a ladle of batter. Cook both sides till they are golden brown.

Serve hot with some honey or syrup.

 

Egg and cheese pizza

Tags

Baked Foods, Breakfast dishes, pizza

This egg and cheese pizza is perfect breakfast for a pizza lover. Pizza is topped with scrambled egg and cheese slices. My kids love this pizza. They say pizza is good for anytime of the day.

Preparation Time : 10 minutes

Bake Time : 15 minutes

Makes : 2 pizzas

Ingredients:

Pizza Dough : 1/2 the recipe

Fresh Tomato Marinara Sauce : 1/2 cup

Eggs : 6 scrambled

Cheese slices : 8 (each cut into 4 pieces)

Instructions:

Pre heat the oven to 500 degrees F.

Take a pizza pan, add few drops of olive oil and brush the entire pan. Take the pizza dough, flatten it to cover the pan and form the edges. Make impression in the middle with your fingers.

Add pizza sauce and smear it all over the pizza. Add scrambled egg, cheese slices and bake it for 15 minutes.

Serve hot.

 

 

 

 

Ghee Karam Dosa

Tags

Andhra Recipes, Breakfast dishes

Dosa is a popular breakfast from South India. Dosa is a such a versatile dish that can be made with various filling or toppings. Ghee Karam Dosa is made with ghee, red chilli pickle as a topping.

Preparation Time : 5 minutes

Cook Time : 3 minutes

Makes : 2 dosas

Ingredients :

Dosa Batter : 1 cup

Red Chilli Pickle : 2 teaspoons

Ghee

Instructions:

Heat a dosa tawa, pour a large laddle full of batter on the tawa, smear 1 teaspoon pickle and add 1 teaspoon of ghee. Let it roast until the sides lift and dosa turns golden brown.

Take it off the stove and serve immediately. No sides are needed with this dosa.

Crumpets (Sourdough)

Tags

Breakfast dishes

I wanted to try my hands on making sourdough bread so started making the starter. I’m discarding the starter as part of this process. It’s day 10 that I’m feeding my starter and don’t want to throw the precious starter.

So, I looked up some recipes made with the discard and came across this crumpets recipe on King Arthur Flour website. I made a few modifications to the recipe to suite kids taste buds and they loved it. My younger wants me to make these crumpets more often. She smeared some nutella on them but they can be served with jam.

Preparation Time : 3 minutes

Cook Time : 5 minutes per batch

Makes : 10 crumpets

Ingredients:

Sourdough starter : 1 1/2 cups (unfed/discard)

Sugar : 2 1/2 teaspoons

Salt : 1/2 teaspoon

Baking soda : 1/2 teaspoon

Instructions:

Add all the ingredients to a medium sized bowl and stir. The batter should rise up and bubble a little.

Heat a pan over medium-low heat, smear some butter and pour a 1/4 cup or small ladle of batter. Depending the size of the pan, you can make 3-4 crumpets at a time.

Let the crumpets cook till the top is set and you see small holes. This should take about 3 minutes. Flip and cook for another 2 minutes.

Serve hot with Nutella, jam and/or butter.

Note :

Starter discard that is day 7 or higher works better for this recipe. You can also buy the starter and make these.

 

Almond Bajra Poori

Tags

Andhra Recipes, Breakfast dishes, Tiffins

Poori is an Indian bread that is deep fried and normally served as breakfast or light meal. It is served with a curry. This Almond Bajra Poori is made with Almond flour, Bajra flour and Gluten free flour. This poori puffs up really nice like the ones with wheat flour but much healthier. It takes very less oil to cook so you can eat poori guilt free.

Preparation Time : 10 minutes

Cook Time : 2 minutes per poori

Serves : 3-4

Ingredients :

Almond Flour : 1/2 cup

Bajra Flour : 1/2 cup

Gluten free flour : 1/2 cup

Salt : 1 teaspoon

Method:

Take all the ingredients in a bowl, gradually add water and knead it into a firm yet pliable dough. Let the dough rest for 10-15 minutes.

Heat oil for deep frying.

Make a golf ball sized balls from the dough. Roll them into thin disks and slowly drop one disk at a time in the oil.

Cook the poori until it turns golden brown on both sides. Take the poori and place it on a plate lined with paper towel.

Serve hot with your choice of curry.

Cereal Balls

Tags

Blogging Marathon, Breakfast dishes, snacks

These cereal balls are a quick and easy to make. They are perfect for on the go breakfast or even as an afternoon snack. I used Muesli as it has rolled oats, grains, nuts and dry fruits and there is so much nutritional value in it.

I used coconut sugar which is a palm sugar produced from the sap of the flower bud stem of the coconut palm. It has a unique taste and comparatively low Glycemic Index than some other sugars.

Sending the recipe over to our blogging marathon #108, week 2, day 3 under theme “All that can be in rounds!”.

Preparation Time: 5 minutes

Cook Time : 5 minutes

Makes : 6

Ingredients:

Butter : 1 tablespoon

Coconut sugar : 2 tablespoons (any sugar can be used)

Muesli : 1 cup (any cereal can be used)

Method:

Melt butter in a pan, add sugar and cook for 3 minutes until the sugar is melted and is a little caramelised.

Add the muesli and stir well. cook for 2 minutes and turn off the stove.

Transfer the mixture into a plate, let it cool for 5 minutes and make 6 equal size balls.

Let them cool completely and store in an airtight container.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beetroot Ponganalu/Paniyaram

Tags

Andhra Recipes, Blogging Marathon, Breakfast dishes, snacks, Tiffins

Ponganalu or paniyaram are ball shaped dumplings made with idli or dosa batter. These are one of the breakfast dishes made in South India. Adding beetroot brings a beautiful colour to the ponganalu and it’s nutritious. It’s a nice way to hide veggies from kids.

You can find non stick pans and cast iron pans. I like the non stick pan as there is no need of oil in making this delicious breakfast. You can serve them as afternoon snack as well.

Sending this recipe over to our Blogging Marathon # 108, Week 2, day 2 under “All that can be in rounds” theme.

Preparation Time: 5 minutes

Cook Time : 10-12minutes

Makes : 24

Ingredients:

Idli Batter : 1 1/4 cup

Beetroot : 1 grated

For Tempering:

Jeera : 1/4 teaspoon

Mustard seeds : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Curry leaves : 1 sprig

Method:

Take the idli batter in a bowl, squeeze the grated beetroot a little and add it to the batter.

Heat oil for tempering, add the ingredients listed under for tempering except curry leaves and let the seeds splatter. Add curry leaves and add tempering to the batter.

Using a spoon, put the batter into the paniyaram pan and place the pan on the stove on medium heat. Close lid and cook for 5 minutes, turn the paniyarams and cook for another 5 minutes or until the outer layer is golden brown and crisp.

Serve hot with coconut chutney, peanut chutney or podi.

 

 

 

 

 

 

Bread Omelet (Street Food)

Tags

Blogging Marathon, Breakfast dishes, Street Foods

We are already into 2020 and starting our first Blogging Marathon for the year. It’s BM # 108 and for the first week I chose to do Indian Street Foods.

Most of us crave for the street foods but one thing that keeps us away is the hygiene and ingredients they use. We can make them at home and still enjoy our favourite dishes. This Bread Omelet is a famous breakfast and snack item in most of the cities in India.

Preparation Time: 5 minutes

Cook Time : 5 minutes

Serves : 1

Ingredients:

Eggs : 3

Red chilli powder : 1 teaspoon

Salt to taste

Onion : 1 small chopped finely

Green chilli : 1 chopped finely

Cilantro/coriander leaves : 1 tablespoon

Sandwich Bread : 1 large or 2 small

Cheese : 2 tablespoons grated

Butter : 1 teaspoon

Method:

In a medium bowl, add eggs, salt, chilli powder and whisk.

Heat oil in a frying pan, add butter and melt it. Add chopped onion, green chillies and cook for 2 minutes.

Add the egg mixture, cilantro and cook the eggs for 1 minute. Place the bread slice, grated cheese.

Flip the eggs and tuck the edges under the bread and cook for 1-2 minutes.

Serve immediately with some ketchup.

 

 

 

 

 

 

 

 

 

 

 

Easy Pancakes

Tags

Breakfast dishes

These pancakes are super easy to make with simple ingredients. I used another recipe before but the couple ingredients from the ingredient list is hard to find so I started experimenting with different ingredients and this one became an instant hit.  Once I got this recipe down, this is the only one I use at least once a week. It’s a recipe that loved by family and friends.

Preparation Time: 10 minutes

Cook Time : 2-3 minutes per batch

Makes : 4

Ingredients:

Cold Milk : 3/4 cup

White vinegar : 2 tablespoons

Butter : 2 tablespoons melted

Egg : 1

All purpose flour : 1 cup

Baking powder : 1 teaspoon

Baking soda : 1/2 teaspoon

Sugar : 2 tablespoons

Salt : 1/2 teaspoon

Method:

Combine milk and vinegar to make sour milk and let it sit for 5 minutes.

Add all dry ingredients in a bowl and mix.

Add egg and butter to the milk. Whisk them together and add this mixture to the dry ingredients.

Whisk well to make a smooth batter.

Heat a frying pan or a griddle, grease it with butter or spray oil and pour batter on the pan and cook until bubbles appear on the top.

Flip the pancake and cook for 1 minute or until it is light brown on the other side.
Serve hot with some butter and syrup.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Buttermilk Biscuits

Tags

Baked Foods, Blogging Marathon, Breakfast dishes, eggless, side dishes

These buttermilk biscuits are soft, buttery and flaky. Serve them with some jam, honey or any other topping of your choice. This biscuit dough works well as a topping for pot pies.

I always used to buy the refrigerated dough for biscuits when I lived in US, but I couldn’t find that in India. So, I tried several recipes to make them but not every one suited the kids taste buds. After so many alterations, I was able to get a recipe that they loved. My friends loved these flaky biscuits too.

Couple tips to get perfect tips is you should be working with cold butter and buttermilk. Do not over mix. Only use hands to make the dough. The faster you work, the better the texture of the biscuits will be. As, this helps the butter not to melt (especially during hot weather).

Sending this recipe to our annual baking event bake-a-thon 2019.

Preparation Time: 8 minutes

Bake Time: 15 minutes

Makes : 12 biscuits

Ingredients:

All purpose flour : 2 cups

Baking powder : 1 tablespoon

Baking soda : 1/4 teaspoon

Salt : 1 teaspoon

Sugar : 1 tablespoon

Unsalted Butter : 6 tablespoons cold diced

Buttermilk : 3/4 cup cold

Method :

Preheat the oven to 450 degrees F.

Line a cookie tray with parchment paper and keep aside.

In a large bowl, add all purpose flour, baking powder, baking soda, salt, sugar and butter. Gently mix everything to make a crumble where butter is still pea sized.

Add buttermilk and fold everything gently. Take the mixture onto floured surface and pat to 1/2 inch thickness. Fold it twice and pat to 1/2 inch thickness again.

Now cut the dough with a cookie cutter and place them on the lined cookie sheet. Bake for 15 minutes.

Once the biscuits are out of the oven, brush them with melted butter. Serve hot with any topping of your choice.

 

 

 

 

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