Sooji Rava Dhoklas

_DSC0143 (2)

Everyone has their special time with their daily cup of coffee or tea. Its the most precious time. It rejuvenates you, gives you the necessary kick and you are back to your daily chores. And when you can pair something delicious and healthy with your cup of coffee or tea, its pure bliss. This fluffy suji dhokla is my all time favourite breakfast and snack. I remember mum making it so often – sometimes the basic ones and sometimes loaded with colorful veggies. I had an undying love for this dish and still love it. Lapping up with homemade tangy chutney – oh so yum! Never do I remember that a batch of these dhiklas lasted for more than 30 minutes. We literally gobbled up these pillow-y bites.

The fluffy dhoklas, tempered with basic Indian spices is delicious and my entire family loves it. Its a no brainer recipe and a perfect addition to your meal table.

RECIPE

METHOD: (For 3 – 4 people)

For the dhokla batter:

  • 2 cup semolina/ sooji
  • 1 cup curd (I used relatively thin curd)
  • 1/4 – 1/2 tsp grated ginger
  • 1 /2 tbsp oil + extra for brushing the plate
  • 1/4 tsp green chili paste
  • 1 packet eno
  • salt, to taste

For tempering:

  • 1 green chili, cut lengthwise
  • 1 1/2 tbsp cooking oil
  • 10 – 12 curry leaves
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp white sesame seeds
  • 1 tsp chili flakes
  • coriander leaves, for garnishing

_DSC0138

METHOD:

  • In a bowl mix all the ingredients mentioned under the dhokla batter except Eno and whisk it until combined.
  • Now add some water so that it the batter is slightly thicker than the idli batter.
  • Meanwhile add water in the steamer base and ring it to oil. Grease the pan with oil and keep aside.
  • Now add eno to the batter and whisk it vigourously until evenly incorporated. Immediately transfer the batter to the pan and put it to steam until a tooth pick  inserted comes out clean. This would take about 15 – 18 minutes on a medium-high flame.
  • Once cooked allow it to cool for 10 minutes and then slice it up.
  • Meanwhile for tempering, take a saucepan on a medium flame. Add oil, curry leaves, cumin seeds, mustard seeds, sesame seeds and saute for 10 seconds.
  • Now add chili flakes and green chili and saute for 20 seconds.
  • Now add a couple of tablespoons of water and turn off the flame. Saute for 10 seconds and pour the tempering over the sliced pieces of dhokla.
  • Garnish with coriander leaves and serve with green coriander chutney.

Enjoy!

NOTE: Please note that in case you have to make this dhikla in 2 batches, add eno to the first batch and put it to steam immedaitely. Only when the next batch is ready to go inside the steamer is when you put eno to that batch.

Granola Breakfast Tarts

_DSC0564

Its time to awaken your taste buds and kickstart your morning in a healthy, hearty way! I love to have a sumptuous breakfast, the kind where the entire breakfast table is adorned with fresh juices, freshly baked breads, brewed coffee, perfectly cooked eggs and a beautiful breakfast dessert tart. Oh gosh! I am already dreaming about it. Very rarely my breakfast table looks so full that I am spoilt for choices. All I try to do is make one or the other dish of my dreamy breakfast table on and off. Once such dish is the fabulous breakfast granola tart.

Fancy to look but simple to make, these tarts can appease your sweet cravings in a nutritious way. Loaded with heavenly flavours, these tarts makes mornings happier and merrier. The stunning granola crust, the fresh juicy fruits and luscious yogurt – all come together beautifully. Indulgent but definitely healthy. So just when you were craving dessert for breakfast or breakfast for dessert, we got you a solution!

_DSC0551

RECIPE

INGREDIENTS: (Makes 3 – 4 inch tarts)

For the tart:

  • 1 1/2 cup quick cooking oats (I used Quaker oats)
  • 3 /4 cup finally chopped walnuts
  • 1/4 cup finelly chopped hazelnuts
  • 75 grams unsalted butter, melted and cooled to room temperature + extra for greasing the tin
  • 1 tbsp mixed sesame seeds
  • 1/2 tbsp chia seeds
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon

For the filling and topping:

  • 180 grams plain Greek Yogurt (I used Epigamia Greek Yogurt)
  • 3 tbsp agave nectar (you can use honey instead)
  • 1/2 tsp vanilla extract
  • 2 tsp black chia seeds
  • 3/4 cup pomegranate arils
  • 1 small green apple, thinly sliced

_DSC0559

METHOD:

  • Preheat the oven to 160C for atleast 20 minutes. Grease the tart tins slightly with melted butter and keep aside.
  • Meanwhile take all the dry ingredients for tart crust – Oats, Sesame Seeds, Chia Seeds, Walnuts, Hazelnuts and Cinnamon – and mix it in a bowl.
  • In another bowl whisk together melted butter and vanilla extract and then add it to the dry ingredient bowl.
  • Using a spoon mix the entire granola mix. Now transfer 1/3rd of the mixture to one tart shell. Using the back of your spoon press the granola mix towards the edges of the shell. Make sure that there are no gaps left.
  • Put these tart shells to bake in the oven for 18 – 20 minutes.
  • Once done, using the back of your spoon, press down the granola mix and then allow the tart to cool completely in the tart shell.

For the filling:

  • While the tart shell is cooling down, we can make the filling.
  • In a bowl take greek yogurt, agave nectar (or honey) and vanilla extract and whisk it using the wire whisk.

For assembling:

  • Once the tart base has completely cooled down, demould it carefully.
  • Divide the yogurt mixture between the 3 tart shells and fill it completely.
  • Garnish with pomegranate arils, green apple slices, chia seeds and any leftover granola and serve!

 

Fig and Almond Cake

_DSC0232

Love to eat a cake at breakfast or do you love your tea time with a stumptuous piece of cake? Do not worry because this recipe has got you cravings covered. A simple and delicious cake often needs no introduction. A cake which has been adorning my breakfast and brunch tables these days is a Fig and Almond Cake. It is as pretty as it tastes and darn easy to make!

I must confess as much as I love eating cakes, I am not a bog fan of the frosting and fondants that come along with it. I hated it as a child because it was overly sweet and overpowered the true flavors of the cake and the feeling still prevails. When it comes to my kitchen, I enjoy baking cakes free of frosting. Something which is simple, naked and true to its flavors.

This cake is moist and fluffy. The combination of fresh and dried figs together in the cake is so magical. The subtle cardamom flavors lends an aromatic and spicy nature to the cake. The gorgeous and perfectly toasted almonds on the top adds the perfect crunch to the entire cake. Such simple ingredients yet a pretty little cake that you can never get bored off!

_DSC0213

RECIPE

INGREDIENTS: (Makes a 6 inch cake)

  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp cardamom powder
  • 1/8 tsp nutmeg powder
  • 1 egg
  •  3/4 cup plain buttermilk (you can use 1/2 cup yogurt + 1/4 cup water)
  • 1/2 tsp vanilla extract
  • 2 tbsp dried figs, roughly chopped
  • 3 tbsp melted butter, room temperature + extra for greasing the cake tin
  • 1/4 cup granulated brown sugar
  • 1/4 tsp almond extract (optional)
  • pinch of salt
  • 2 tbsp whole milk
  • 1/2 cup sliced almonds, for garnishing
  • 10 – 12 fresh figs, cut in circles for garnishing
  • 2 tbsp icing sugar, for garnishing

METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Butter and flour the cake tin and keep aside.
  • In a bowl mix all purpose flour, whole wheat flour, baking soda, baking powder, brown sugar, cardamom powder, nutmeg powder, and salt and keep aside.
  • In another bowl mix melted butter, eggs, milk, vanilla and almond extract and keep aside.
  • Add the wet ingredients to the dry ingredients mixture and fold gently.
  • Add the dried figs to the mixture and fold in until its evenly spread.
  • Transfer the mixture to the cake mould. Now top it with fresh fig slices, sliced almonds.
  • Allow the cake to bake in the oven for 22 – 25 minutes or until a tooth pick inserted comes out clean.
  • Once done, allow the cake to cool down, garnish with icing sugar, slice it and eat!

Enjoy!

 

Goodness Salad

_DSC0293

My simple salad is calling me yet again! This salad has everything I love – fresh produce, colorful ingredients and a sweet zippy dressing. I often end up making salads at home because I am cognizant of the ingredients that go into it, about its freshness and quality. Being allergic to a few cut vegetables, I refrain from ordering salads at restaurants, until I am extremely craving for one (and also ready to face the repercussions).

This quick salad makes you land in a win -win situation because is healthy and amazingly delicious.  Vibrantly flavoured, each element in this dish has immense character. The smokiness from the beets and corn, the creaminess from hung yogurt, the freshness from the microgrees (my new love) and those salted caramel walnuts – enough said! All of this with a honey mustard dressing, it can’t get any better.

Easy and yummy – welcome to my version of healthy eating!

_DSC0285

RECIPE

INGREDIENTS: (For 2 people)

For the salad:

  • 2 large beet
  • 20 pieces walnuts
  • 1 large corn cob
  • 3 cups microgreens, nicely cleaned
  • 1/3 cup hung curd
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tbsp sugar

For the dressing:

  • 1 tbsp honey
  • 1/2 tbsp dijon mustard
  • 1 1/2 tsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp minced shallots
  • 1/4 tsp minced garlic
  • 1/2 tsp chopped basil leaves
  • salt, to taste
  • black pepper, to  taste

METHOD:

  • Preheat the oven to 220C for atleast 10 minutes. Meanwhile line a baking sheet with parchment paper.
  • Take a beets and wash and scrub it with water to remove all the dirt. Pat dry it using a kitchen towel.
  • Place the beets in a foil, coat the beets generously with olive oil. Sprinkle 1 tsp of salt. Cover it tightly with aluminium foil and put it in the oven to roast for 1 to 1.5 hours.
  • Meanwhile char grill the corn on the flame. Take a sharp knife and remove the corn kernels from the cob and keep aside.
  • Take a saucepan and put the sugar and let it melt. Once it starts to melt add the walnuts and 1/2 tsp salt and using a spatula start coating the walnuts and turn off the heat. Take the walnuts off the pan and keep aside.
  • Add the remaining salt to the hung curd and mix it and keep aside.

For the dressing:

  • Take honey, mustard, lemon juice and

Cherry and Dark Chocolate Muffins

IMG_3209

Some things are Pretty, Simple and absolutely Delicious and one of which is Cherries! So let’s jump into the cherry-chatter that has been taking place in everyone’s kitchen. Every corner of my fridge is filled with fresh cherries and its aroma and flavor is incredibly intoxicating! And what better way to celebrate the season of cherries than baking these super easy and moist Cherry and Dark Chocolate Muffins!

The aroma of freshly baked muffins wafting through the entire house is insanely magical. Muffins are indeed my haven whenever I am craving something sweet. When these simple vanilla muffins are studded with juicy red pitted cherries and chunks of dark chocolate – it’s every chocolate and fruit lover’s fantasy! The delicious pop of flavor from the fresh cherries has made be fall in love with these muffins. Chunks of dark chocolate makes it so decadent. Nothing beats a perfectly golden crisp and moist muffin to brighten up your day!

cherry muffins 1

RECIPE

INGREDIENTS: (12 Regular Muffins)

  • 1 1/2 cups all purpose flour
  • 1 cup plain yogurt
  • 1/3 cup canola oil (you can also use vegetable oil)
  • 50 grams caster sugar
  • 50 grams brown sugar
  • 1 large egg
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 cup halved fresh cherries, pit removed
  • 1/2 cup dark chocolate, roughly chopped in chunks
  • 1/4 tsp lemon zest (optional)
  • 2 tbsp milk (optional)
  • pinch of salt

FullSizeRender (17)

METHOD:

  • Preheat your oven to 170 C for atleast 15 minutes. Meanwhile line your muffin baking tray with liners and keep aside.
  • In a bowl, add all purpose flour, baking soda, baking powder, salt, lemon zest, brown sugar and caster sugar and mix it using a wire whisk.
  • In another bowl, take a large egg and beat it lightly using a wire whisk or fork. Now add yogurt, oil and vanilla extract and whisk it until just combined.
  • Add the pitted and halved cherries to the dry ingredients.
  • Now add the wet ingredients to the dry ingredients and fold in gently until the mixture is just combined.
  • Finally add the chocolate chunks and combine gently. If the batter is too thick then add 2 tbsp of milk and fold gently.
  • Fill the muffin cups evenly with an ice-cream scoop until each cup is 3/4th filled with batter.
  • Put it in the oven and allow the muffins to bake for around 18 – 20 minutes or until a tooth pick inserted comes out clean.
  • Once baked, take it out of the oven and allow it to cool on the wire rack for atleast 15 – 20 minutes and its time to dig into deliciousness.

Happy days ahead!

Chia Seed Pudding With Poached Cherries and Grilled Peach

final 1

Finally jumped into the chia seed pudding bandwagon. A great morning workout and a delicious yet healthy breakfast makes me feel kind of excited and pumped up to kick start my day. Eating a healthy breakfast bug has bitten me majorly. And what better than a chia seed pudding with seasonal fruits. These magical little seeds are full of goodness and loads of nutrition. Grilled peaches and red ruby like cherries are stunning additions to the dish, isn’t it?

This chilled pudding is creamy and scrumptious. The almond milk lends a nutty dreamy creamy texture to whole dish. While the grilled peaches adds warmth to the dish, the poached cherries lends the sweetness and tartness to the entire pudding. The dish completely reflects the summer season and tastes absolutely gorgeous. I adore this pudding not only because its healthy but also because you can make it over the weekend and enjoy it for a few days. And yes, the plumped chia seeds soaked in almond milk reminds me of the chilled sago milk pudding my mum used to make during summer vacations.

There are umpteen flavor combinations with which one can play around and broaden your repository of beautiful breakfast chia seed puddings. The plethora of colors from the fruits looks like you are painting your canvas.

So, just when you were thinking about how to eat a healthy and yummy breakfast, we have this pudding for you!

FullSizeRender (14)

RECIPE

INGREDIENTS: (For 1 – 2 people)

For the pudding:

  • 200 ml unsweetened almond milk
  • 90 grams plain Greek Yogurt (I used Epigamia Greek Yoghurt)
  • 3 tbsp black Chia seeds
  • 1/2 tbsp agave nectar ( you can use honey or maple syrup) (optional)
  • 1/2 tsp vanilla extract

For the poached cherries and grilled peaches:

  • 10 – 12 pieces of red cherries
  • 1 medium sized peach, cut lengthwise
  • 1/2 tbsp unsalted butter, melted
  • 1/4 tsp cinnamon powder
  • 1 tbsp agave nectar
  • 1/4 lemon zest
  • 4 tbsp water

For garnishing:

  • few dried berries
  • unsalted pistachios, coarsely crushed
  • edible flowers (optional)

FullSizeRender (17)

RECIPE:

For the pudding:

  • In a bowl whisk Greek Yoghurt and almond milk until the yogurt is well incorporated.
  • Now add vanilla extract and chia seed and whisk well. Make sure there are no Chia seed lumps.
  • Transfer the mixture in to a container and set it in the fridge to set overnight or atleast 6 – 8 hours.

For the poached cherries and grilled peaches:

  • In a saucepan take fresh cherries, water, lemon zest and 1/2 tbsp agave nectar let the mixture boil on medium heat until the cherries are soft.
  • Once done let the mixture cool down to room temperature.
  • Meanwhile take a bowl and whisk melted butter, remaining agave nectar, cinnamon powder.
  • Take the cut peaches and marinate them in the mixture.
  • Put the grill pan on stove on medium heat. Once its hot put the marinated peaches on it and allow them to grill. This would take about 40 seconds to a minute.
  • Remove it from the heat and keep aside.

To assemble:

  • Take the chia seed pudding in a container in which it was set overnight. Place the grilled peaches and poached cherries on top of it.
  • Garnish with dried berries, crushed pistachios and edible flowers.

Dig in and have a healthy morning!

 

 

Mango Smoothie Bowl

_DSC0005

Each day being hot and muggy, you need something absolutely delicious to recharge yourself.  Off late breakfast had become mundane and to break from the typical options, I started making more creative options. This smoothie bowl is a pretty start to my day. After sweating it out in the gym, my husband and I are lured to these smoothie bowls almost instantaneously.  This smoothie bowl is great guilt-free make ahead breakfast option that leaves you satisfied and happy.

There are myriad of options with which you can play around while making your bowl, however this Mango Smoothie Bowl is a nice way to honor the summer by including the most delicious mangoes available in the super market. The bursts of different flavors from the fruits makes you crave for more. The simplicity in preparation and inclusion of super foods and healthy ingredients in this bowl makes you devour this yummy bowl.

After all that sweet sweat, you deserve this little reward. Why wait, go and make your favorite breakfast bowl now!

RECIPE

INGREDIENTS (For 2 people):

For the base:

  • 2 cups low fat yoghurt
  • 1 medium sized alphonso mango roughly chopped
  • 2 tsp agave nectar (optional, or you can substitute with honey)
  • 1 tsp black chia seeds
  • 1/2 cup rolled oats

For toppings:

  • 1/2 cup pomegranate seeds
  • 1/2 cup freshly grated coconut
  • 1 plum, cut lengthwise
  • 1 tsp black chia seeds
  • 10 – 12 pieces dried berries
  • 1 alphonso mango, diced

METHOD:

  • In a blender mix 1 mango and yoghurt until it forms a smooth puree.
  • To this mixture add agave nectar, chia seeds and rolled oats and mix well until well incorporated and oats don’t form clusters.
  • Divide this mixture evenly between 2 bowls in which the dish will be served ultimately.
  • Refrigerate it overnight or atleast 8 hours.
  • 30 minutes before serving, top the oats mixture with diced mangoes,pomegranate seeds, grated coconut, plums, chia seeds and few dried berries.
  • Dive in!