A Refreshing Breakfast – Watermelon Smoothie

July 2, 2012 Leave a Comment

 Most of the time when life is calm and somewhat functional, I try to get  myself a decent breakfast. To meet a practicality criteria, it has to be simple and something that I can complete while moving around the morning routine of packing books, stuffing healthy snacks into lunch boxes and fitting myself into a reasonably presentable, stain free outfit.

I have a few staples that fit this bill. One of these is a fruit and cashew nut smoothie. Like everything else in my repetoire, the composition varies with the season. I have made this with berries, bananas and when the weather is hot like this I make it with  watermelons. I usually share this with my daughter who loves watermelons. The kids have started camp, but seem to have had a rough start.

Dad recieved a call on friday since they were being roudy. They have been appropriately spoken to. I had however been a little sad, for various reasons. I am a wimp when it comes to try to discipline the kids, I also feel sad that they have to be constrained during summer, but again they were out of line and do need to learn to behave.

I decided to whip up a batch of my watermelon smoothie for everyone last afternoon. Through a quick glimpse from the camera, I observed that it made a nice, pretty and very refreshing drink. The watermelon that I picked up was surprising sweet.  It brought a wonderful smile to my daughters face and the cool drink served to be nutrious and made for a good healthy afternoon snack.

!

 

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Watermelon Smoothie - Watermelon and Cashew Nut Shake

Prep Time: 15 minutes

Yield: 2 to 3 servings

A nutrious power packed smoothie, that is perfect for a summer morning breakfast.

Ingredients

  • 1 cup almond or soy milk
  • 3/4 cup cashew nuts
  • 1/2 teaspoon black salt
  • 6 cups of cubed watermelon (about 3 pounds)
  • Mint Sprigs and Saffron for Garnishing (optional)

Instructions

  1. 1. Place the almond milk and the cashew nuts in the blender and process into a smooth paste.
  2. 2. Add in the black salt and the watermelon and pulse a few times and then blend for 3 minutes until smooth and frothy. Please note, if the watermelon has large seeds, these need to be removed before adding.
  3. 3. Pour the watermelon shake into serving glasses and add a few strands of saffron if desired and garnish with mint springs.
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Filed Under Black Salt, Deepta and Aadi, Uncategorized Tagged With Breakfast and Brunch, Mint, Saffron, Smoothies, Summer, Watermelon

Indian French Toast

August 1, 2011 3 Comments

That which we called French Toast is a very different animal from the creamy sweet variety of French toast that is commonplace in Indian tables. They are nicely spiced savory comforting creations that add some perfect savor with a hot cup of tea, ever better matched with a nice side of newspapers.

.  I had made it a couple of times, surprisingly enough the little ones have taken a fancy to it. They are gradually broadening their horizons with food, particularly with exploring more foods, tolerating stronger flavors. Life has been a little too hectic for my liking the past week, we have been blessed (ha, ha ) with unexpected indefinite guests.

Somewhere in the middle of this rather insane start of what promises to be a rather crazy saga I was able to make it to the book release of a friend of mine.

Sheela Chari has writted a new book, Vanished and this particular picture is a lovely moment where the author is autographing her book for her mother. I was happy for her and happy in the joy of the moment. This actually introduced me to a really nice bookstore called the voracious reader. It is always nice to see independent bookstores in this conglomerate of commercial mainstream offerings.

In general, like most days our lives have very little room for added chaos making it rather hectic. So today to make a somewhat break into the crazy routine, I made these toasts this morning just to break the routine. It gave me some added measure of happiness to see my little ones enjoy them as well.

The actual recipe is relatively simple and the key to these savory delights is to ensure that they have a good balance of egg coating and the cooking oil is hot enough to ensure that they fry up quickly without any sudden browning.

It is important to drain these well to essentially ensure a light and crisp taste without an added unheathy greasiness. While they are very popular for breakfast, they can be cut smaller and served as an anytime snack.

Indian French Toast –Crisp and Savory Egg Coated Bread Slices

Prep Time: 15 minutes

Cook Time: 25 minutes

Serves 4

Ingredients

 3 eggs

½ red onion (2 tablespoons), finely diced

1 green chili, minced

½ teaspoon salt

1 tablespoon chopped cilantro

Oil for pan frying

8 sliced whole wheat bread, cut into halves

Ketchup to serve

Method of Preparation

  1. Place the eggs in a bowl.
  2. Add the onion, green chili, salt and cilantro and beat well.
  3. Place the oil on medium heat and let it heat for at least a couple of minutes.
  4. Dip a slice of bread in the egg mixture to coat the mixture evenly on both sides and add to the pan.
  5. Place about 2 to 3 slices into the pan at a time, depending on the size of the frying pan.
  6. Cook for 2 to 3 minutes on each side remove from the pan and place on paper towels.
  7. Serve with some ketchup if desired.
Filed Under Bengali Tagged With Bengali, Breakfast and Brunch, Eggs, French Toast, Onions, Sheela Chari, Snacks, Voracious Reader

The Blue Banner of Summer

July 21, 2011 2 Comments

 The banner fruit of summer at least in the Hudson Valley Region is the blueberry, they make their appearance usually by July to pair happily with red raspberries that we love to see over cream or even simple vanilla ice-cream for the edible red, white and blue colors.

I had brought these over to make a simple treat to carry over to my friend Julianna’s house for a simple gift. I always think of blueberry buckle when I think of blueberries. It was one of the first so called “american” cakes I had eaten when I had arrived in the US many moons back. I did not have much of a recipe, so I went looking and predictably found on on Elsie’s blog.

Her recipe actually has a strusell type topping, a little different from some recipes. My recipe did not quite buckle as nicely as hers, but it was delicious and while I do not have sliced pictures since I took this one as a gift, it sliced well and was vividly streaked with the deep juicy blueberries. I tweaked her recipe very slightly and have it here just for my own reference.

Blueberry Buckle Recipe

Prep Time: 30 minutes

Cook Time: 50 minutes

Serves: 12

Ingredients

For the Cake

  • 1 cup white all-purpose flour
  • 1 cup whole wheat flour (atta)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 stick of unsalted room temperature butter
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1.5 cups of blueberries

For the topping

  • 1/2 stick of unsalted butter
  • 1/2 cup sugar
  • 1/3 cup all purpose flour
  • 1/4 teaspoon powdered cardamom

Method of Preparation

1. Pre-heat the oven to 350 degrees F. Grease a spring form 9-inch cake pan and set aside.                                                                                      2. Sift together the white and the wheat flours with the baking powder and the  salt.                                                                                                                                                                                                                                                           3. In a separate bowl mix the butter with the sugar until smooth and creamy. Beat in the eggs until well mixed.                                           4. Add in the flour and the milk in batches and mix until smooth. Gently fold in the blueberries and pour this into the cake pan.           5. Place the ingredients for the topping in a food processor and lightly pulse a few times until a well mixed crumbly mixture is formed.                                                                                                                                                                                                                                                            6. Place the cake in the oven and bake undisturbed for about 50 minutes until the cake in well browned and a knife inserted in the center comes out clean.                                                                                                                                                                                                                           7. Cool the cake comfortably prior to serving.

I am sending this over to the Simple and in Season Event on Fabulous Food.

Filed Under Local and Backyard Cooking Tagged With Blueberries, Breakfast and Brunch, Desserts, Summer

Cracked Wheat Pilaf with Pistachios and Mint

January 26, 2011 2 Comments

This simple and reasonably healthy effort is the result of my visits to Shiraz Grocery is that I end up picking up stuff, all sorts of stuff – pistachios, saffrons, dried fruit, tea and even odds and ends.
Yes, Mr Shiraz man and I are now good buddies, he always offers me persian recipe tips and in turn I tell him how to Indianize things so we have a happy relationship. He was even concerned about my coping with the cold weather given than we do not have such cold weather in India. Now, that is concern about a customer! Anyhow I digress…

Among all this good stuff that I have been picking up from him, I have also been picking up fine cracked wheat. I think that this makes a really good rice substitute. I made a cracked wheat pilaf in class last Sunday, with carrots (frozen from our garden), pistachios, red onions and mint and cilantro. Quick to make, very satisfying and healthy. We actually had a lot left over so, we had some for dinner last night. So here is how to make it.

The postscript on this is that well, about a year and a half later, this simple pilaf is now much the household favorite. It substitutes wonderfully for rice and as we all know, healthier and makes you feel pretty good!

 

 

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Cracked Wheat Pilaf with Pistachios and Mint

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 to 6 servings

A light and lively vegan pilaf, that is healthy and works as a quick one-dish meal.

Ingredients

  • 1 teaspoon cumin seeds
  • 1 small red onion, finely diced
  • 3/4 cup fresh or frozen diced carrots (I use the flash frozen ones from our garden)
  • 1 small green bell pepper, seeded and chopped
  • 1/3 cup green peas, fresh or frozen
  • 1 teaspoon salt
  • 1/2 teaspoon red chili powder
  • 1 cup fine cracked wheat
  • 2 cups water
  • 1 teaspoon powdered mint
  • 1/2 cup shelled pistachios
  • 3 tablespoons chopped cilantro
  • 1 lemon, halved and seeded

Instructions

  1. Heat the oil and add in the cumin seeds and wait for them to sizzle.
  2. Add in the red onion and saute for about 3-4 minutes until soft and wilted.
  3. Add in the carrots and bell peppers and stir well.
  4. Mix in the salt and red chili powder and the cracked wheat and stir well.
  5. Add in the water and bring to a boil.
  6. Add in the mint and cover and cook for about 8-9 minutes until the water is absorbed and the mixture is fluffy and soft much like couscous.
  7. Stir in the pistachios and the cilantro.
  8. Squeeze in the lemon juice and enjoy
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Filed Under Grains and Lentils, Local and Backyard Cooking, Weeknight Cooking Tagged With 30mins or less, Breakfast and Brunch, Bulgur, carrots, Mint, Pilaf, Pistachios, Vegan

Sooji Dhokla – Savory Steamed Semolina Cake

November 6, 2010 Leave a Comment
Sooji or Rawa Dhokla

A steamed savory cake made with semolina.

Cooking and try out new things is often a world of surprises, some very pleasant and most unexpected. Well, for many a reasons, I do not usually blog about the unpleasant. I was home on Tuesday, fighting the cold/fever combo.                         The good news about the unpleasant in this post is that it is tempered with a wonder recipe for Sooji Dhokla or Steamed Semolina Cakes. The only way I am able to chase away a cold is by sleeping and when I can that is what I try to do. Let’s face it, it is better than being awake and sniffling.

 Later in the day (14 hours of sleep later), I wanted to make something that everyone could come home to.  It did not take me very long to come across this recipe, I pretty much followed Trupti’s aunt’s recipe and was stunned at the soft, quick and snowy results. The end result however is tempered and toasted with some spice, so it ends up with a lightly crisped result.
 
Now for the recipe,
 
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Sooji Dhokla

Prep Time: 60 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

A simpler and flavorful take on the steamed Gujarati style chick-pea flour bread. This one is made with Semolina.

Ingredients

    Ingredients
  • 1 small piece (about 1/2 inch) peeled ginger
  • 2 green chilies
  • 2 tablespoons water
  • 1 cup fine semolina
  • 3/4 cup thin yogurt
  • 1 tablespoon chickpea flour (besan)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon turmeric
  • 1 lime
  • 1 teaspoon Eno fruit salt or 1/2 teaspoon Alka ASeltzer
    • For the tempering
  • 1 tablespoon oil
  • 1/2 teaspoon mustard
  • 1 tablespoon sweetened desicated coconut
  • 1 teaspoon sesame seeds
  • 1 to 2 broken dried red chili
  • 1/8 teaspoon asafetida
  • 1 lime
  • 1 to 2 tablespoon chopped cilantro

Instructions

  1. Place the ginger and green chilies and water in a small chopped and grind to a paste.
  2. Place the semolina, yogurt, chickpea flour, salt and sugar in a bowl and stir well.
  3. Mix in the ginger paste and set aside for at least one hour in a warm place.
  4. Pour water in a large steaming containe.
  5. Grease a shallow round tray that fits into the steaming container.
  6. Fill the steaming tray with water and bring to a simmer/
  7. Add the alka setzer or eno into the batter and stir lighter.
  8. Pour the batter in the greased tray and place in the steaming container and steam for about 12 minutes.
  9. Keep the lid closed for about 10 minutes.
  10. Unmold and place on a serving plate. Cut into halves
  11. Heat the oil and add in the mustard seeds and wait for them to pop.
  12. Quickly add in the sesame seeds and broken dried red chilies and cook for a few more seconds.
  13. Add in the coconut and add in the dhokla pieces and cook until the edges are golden and crisped.
  14. Squeeze in the lime juice and pour the lime juice mixture over the dhoklas and sprinkle with the cilantro before serving.
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Filed Under Grains and Lentils, Regional Indian Tagged With Breakfast and Brunch, Gujarati, Semolina, Snacks

Spicy Scrambled Eggs – Cooking for one

May 28, 2010 1 Comment

It is strange when one gets out of the habit of something, the basic can seem complex. It has been a while since I began putting meals for just myself. The past week and I guess the next ones to come, I shall be eating lunch at home, by myself.  Sure there are sometimes leftovers but not always, so here is what I made on Tuesday.
This classic Indian style scrambled eggs have several variations, mine has to have freshly grated Parmesan cheese and I have to have it on crusty buttered crisp toast.

So there you have it,

Spicy Scrambled Eggs

Serves 2

Ingredients
2 tablespoons oil
1 red onion, finely chopped
            1 tomato, chopped
            1 teaspoon powdered cumin
            1/2 teaspoon freshly ground black pepper
            2 eggs, lightly beaten
            2 green chilies, finely chopped
            1/4 cup freshly grated Parmesan cheese
            Salt to taste
            2-3 tablespoons chopped cilantro

            Method of Preparation

            1. Heat the oil and add the onions and cook for about 3-4 minutes, until the onions are soft and they begin to sweat.
            2. Add in the tomato and cook lightly, mix in the cumin and black pepper and gently add in the eggs and cheese with the salt (a note here, the cheese is pretty salty so use additional salt with care.
            3. Gently stir in the eggs till most and just set, add in the cilantro and serve.

Filed Under Weeknight Cooking Tagged With Breakfast and Brunch, Eggs, Stir Fry

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