“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.” ― A.A. Milne
Posted in Breaking the fast
Tagged breakfast, Cook, cooking in under 30 minutes, coorgi breakfast, Dough, easy breakfast, easy vegetarian breakfast, Flour, Griddle, ubbu rotti, vegetarian
I know, I know, I know…I’ve been missing in action for some time now and you must be rolling those pretty eyes and wondering why. I was really held up on the personal front. There was a medical emergency in the family, and I had neither the time nor the inclination to come and talk to you guys. No inclination b’cos I didn’t want to rub off my sombre mood onto you all. I like to spread cheer, not gloom. Luckily, all our prayers worked. God gave us the strength to brave the situation, and a major disaster was averted. All’s well again, thanks to a wonderful set of Doctors who worked a miracle with their healing hands. I have always admired the medical fraternity for their selfless work and my respect for them has only increased many-fold in the last one month. Thank you Doctors, for giving us your best and saving a precious life in the family. Saying ‘thank you’ seems lilliputian in comparison to what you have done for us, but that is the only word I can think of to aptly express our heart-felt gratitude. Thanks to all the support staff at the hospital too. I cannot think of anyone else being able to give the kind of focused attention and care to the patient like you guys do. I humbly bow down to all of you for your selfless service. Thanks also to all my friends and family for the prayers and wishes…they really helped us stay positive throughout.
Posted in Indian Breads
Tagged cabbage parantha, Chapati, Chili pepper, Cooking, easy breakfast, easy cabbage parantha, easy indian breads, easy lunch, easy parantha, easy vegetarian cooking, Garam masala, Home, indian breads, parantha, paratas, paratha
I’m a sucker for quick-fix breakfast dishes. Like this one. Much as I love our idlis, dosas, adais and other traditional power breakfast dishes, I also like to explore breakfast/tiffin options from other ethnic cultures, and this is one such dish that I absolutely love. If you haven’t heard of Mandakki upma earlier, you will not guess the main ingredient in it. Mandakki is ‘puffed rice’. Yes, a breakfast dish made with puffed rice! Sounds novel? For the people of North Karnataka though, this is staple diet…something that they churn from their cook-pot just as often as we make our idlis and dosas. What’s more, the recipe is very adaptable too. If you don’t have the veggies on hand, just give it a simple tadka with hing, mustard seeds, jeera, green chillies, curry leaves; add coriander and a dash of lime juice after you remove from the flame and the Mandakki upma will be just as deliciously lip-smacking. Whatever goes for you…come on now, get those creative juices flowing a bit. Continue reading
Posted in Breaking the fast
Tagged breakfast, Cooking, easy breakfast, easy upma, easy veg upma, Food, Lime juice, mandakki upma, Mustard seed, North Karnataka, north karnataka tiffin, onion, Turmeric, upma
Picture this: It’s a Monday morning. You stayed up late on Sunday night catching up on that chick flick you so badly wanted to, and as a result you ended up waking up late in the morning. Very late. Horribly late. But the daily cooking act has to be tended to ‘cos we have no choice. You know that food just doesn’t appear like that on your table like in the Harry Potter movies. If only it did…sigh! Continue reading
Posted in Breaking the fast
Tagged Bran, breakfast, Cooking, easy breakfast, easy vegetarian breakfast, Flour, Home, Ketchup, Maple syrup, National Pancake Day, Oat, Pancake, potato, wheat bran, Wholewheat-Oats-Wheatbran-Potato Pancakes
For one, I cannot eat bread every other day, and two, even if it’s once in a while, I need to spruce it up and make it as interesting as possible, or it won’t just go in! Yeah, I admit I’ve been spoilt real bad by my folks with all the variety of good food et al. Bread is a very very rare thing at Amma’s, and if bread was brought home, most often than not, it meant that one of us was down with fever, because that is one of the few palatable foods when you have a fever and your taste buds are dead! Old habits die hard, and bread comes even into my home only about 3-4 times a year, unless I need to make us some garlic bread to go with an appropriate entree once in a while. How some people can eat bread dipped in tea/coffee for breakfast every other day, gets me thinking if they have any taste buds at all! Ick!
I’d got some bread to make us some Bread Dahi-vada last week, and was left with a packet full of the crust and a few last slices (yeah, that includes the 2 end slices that no one wants to eat!). I wracked my brains to put it to some use other than feeding the neighbourhood stray-pups, which I had already done. Anymore bread crusts from me, and the poor pups would have fled the neighbourhood for good!
- Whole Wheat Bread – 1 loaf (I used just the crust from one loaf + 4-5 slices)
- Onions – 2 nos (medium-sized; finely chopped)
- Tomatoes – 2 nos (medium-sized; finely chopped)
- Green Chillies – 2 nos, slit
- Curry leaves – a sprig, finely chopped
- Coriander/Cilantro – a handful, finely chopped
- Lime juice – from 1 lime
- Turmeric powder – 1/4 tsp
- Salt – to taste
- Mustard seeds – 1 tsp
- Asafoetida – a pinch
- Oil – 2 tsps
- Water – 1/4 cup
- Crumble the bread crusts/slices with your hand, onto a large, wide plate.
- Gradually sprinkle the water with your hands, onto the bread and crumble gently, some more, to ensure all of the bread is moistened. Make sure you don’t overdo the water.
- Now add the lime juice to the crumbled bread and give it a stir so it is well incorporated. Let the bread soak in the water and lime juice for atleast 10 minutes.
- In the meanwhile, heat oil in a wok. Pop the mustard seeds and add the asafoetida.
- Add the finely chopped onions, green chillies and curry leaves. Saute till onions are tender.
- Add the tomatoes, and after 2 minutes, add the turmeric powder and salt. Stir well and cook till mushy.
- Add the crumbled bread, stir well and cook on a medium flame for 4-5 minutes. Remove from flame.
- Garnish with coriander and serve hot.