Kuzhi Paniyaram | Indian Breakfast Recipes

Kuzhi Paniyaram, these little pillowy delights native to South India are loved at my home. They also go by the name gulittu, guntu pongalu or unniappam. These are crispy on the outside and soft in the inside and make a great snack or breakfast item. I made this for my LO's breakfast one day with Tomato Sambar and he loved them. They are made with a special pan called the Paniyara kal which have little spherical indentations for frying the batter with oil. These can also be made with the ebelskiver pan available in other parts of the world.

Ingredients:
Serves - 2-3
Dosa batter, slightly sour - 4 cups (see notes below)
Oil - 2 tsp + more for making paniyarams
Mustard seeds - 1 tsp
Chana dhal - 1 tsp
Onion - 1/2 cup, chopped
Green chillies - 2, chopped (see notes below)
Curry leaves - a few
Salt - a pinch

Method:
Heat 2 tsp of oil in a pan and splutter the mustard seeds and curry leaves. Add the chana dhal and fry until it takes a slightly darker shade. Add chopped green chillies and onions. Continue to saute until the onion is cooked through. Add a pinch of salt and mix with the batter. Heat the paniyaram (aebelskiver) pan in medium-high heat and pour about 1/4 tsp of oil in each kuzhis (indentations). Fill it with batter until the brim. When the batter puffs a little with bubbles on top, flip them over with a chopstick by pricking and rolling it over. Cook until all the sides are golden brown. Remove and serve hot with a 
chutney or sambar. I served it with Tomato Sambar.
Notes:
Use a day old dosa batter which is slightly sour for a nice crisp and tangy taste. If feeding kids, just slit the green chillies before sauteing and remove it before adding to the batter. 
You can add grated carrots to make it more colorful and get your kids their share of vegetables.

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Creamy Mango Oatmeal | Baby & Toddler Food Ideas

Did you know that Oatmeal with fruits is a delightful breakfast. After my attempt with Apple Cinnamon Oatmeal, I have been looking ways to sneak in fruits to oatmeal. This is another one of my successful try in making my LO love oatmeal. A sweet and creamy mango oatmeal with a hint of cardamom is more like pudding than a oatmeal. LO didn't make any fuss on seeing the bright sunshine colored breakfast. Now that he is identifying colors, he loves to have a colorful breakfast. Yellow as in Mango Oatmeal and Blue in his Blueberry oatmeal (his another favorite).

Ingredients:
Rolled oats - 1/2 cup
Water - 1/2 cup
Whole milk - 1/4 cup or more
Cubed Fresh Mango - 1/2 cup + more for topping
Sugar/Honey - 1 tsp
Cardamom powder - a pinch
Salt - a dash

Method:
Mix the oats with water and salt in a microwave proof bowl. Microwave for 1-1/2 minutes. Mix once and cook another half a minute. Puree the mango with milk. Mix the mango puree with the oatmeal and cook another minute in the microwave pausing and mixing once in the 30 seconds mark. Allow 2-3 minutes of standing time. Mix the sugar if using and serve warm topped with cut mango cubes.
Notes: For babies less than 10 months, use an immersion blender to puree the warm oatmeal before serving

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Lemon Blueberry Pancakes (Eggless) | Breakfast Recipes

This Lemon Blueberry pancakes is full of the blueberry goodness with the lemon adding a burst of flavor which wakes up your taste buds. As I was saying in my Blueberry Rice pudding post, blueberries are my LO's recent favorite. Needless to say these blueberry flecked pancakes is a winner and he eats them for breakfast without any fuss. That is what every mom wants right. 

Ingredients:

Makes 8-4" pancakes

Maida/ All purpose flour - 1 cup

Baking powder - 2-1/2 tsp

Salt - 1/4 tsp

Sugar - 2 tsp

Milk - 1 cup (room temperature)

Butter, melted - 1 tbsp

Oil - 2 tbsp

Vanilla - 1 tsp

Lemon zest - from 1 lemon

Lemon juice - 2 tbsp

Fresh Blueberries - 1 cup

Method:

Whisk the flour, sugar, salt, baking powder in a large mixing bowl. Mix the milk, butter, oil. Vanilla, lemon zest, lemon juice in a medium mixing bowl. Pour the milk mixture over the flour and whisk. A little lumps are ok. Fold in the fresh blueberries. Heat a griddle/pan in medium heat and pour 1/4 cup of batter on the pan. When bubbles start appearing on the surface, flip the pancake over and cook until it turns golden. Remove to a plate and serve topped with maple syrup or just powdered sugar.
Notes: The lemon zest is kind of an important ingredients and truly reinforces the citrus flavor. Simply substitute milk with any non-dairy milk for a vegan version.

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Peach Buttermilk Pancakes (eggless) with Cherry Compote | Breakfast Recipes

There is nothing exciting for a foodie to pick up fresh fruits from the farmer's market stands. Summer is in full bloom here and so are the stoned fruits. Mangoes, Nectarines, Peaches, Cherries and Apricots have made their way to the market. Last week I came home with a bounty of farmer's market produce.. Peaches, Cherries, Snake gourd, Cluster beans, Okra and more. The cherries I got from the farmer's market are super sweet and make a great snack. 
Eating seasonal feels really good. It also feels great when you get your picky eater eats seasonal fruits, especially sneaked in his favorite pancakes.

Ingredients:
Makes 6-7 pancakes
For the Peach Pancakes:
All purpose Flour / Maida - 1 cup
Sugar - 1 tbsp
Salt - 1/4 tsp
Ground Ginger - 1/2 tsp
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Buttermilk - 1 cup + 2 tbsp
Vanilla - 1 tsp
Butter, melted - 1 tsp
Oil - 1 tbsp
Fresh Peach - 3/4 cup, chopped fine
For the Cherry Compote:
Fresh Cherries - 1 cup (halved, pits removed), choose dark ones, they are sweet
Maple syrup - 2 tbsp
Lemon juice - 1/2 tbsp
Water - 1/4 cup

Method:
For the Cherry Compote:
Boil the water, maple syrup and lemon juice until bubbly. Add the halved cherries and cover and cook in medium heat for 10 minutes, stirring occasionally. Allow to cool and refrigerate until use.
For the Pancakes:
Whisk the flour, sugar, salt, ginger, baking powder and baking soda together well. Mix 1 cup buttermilk, vanilla, butter and oil in a separate bowl. Pour the buttermilk mixture over dry ingredients and mix with a fork just until no flour remains. A little lumps are ok. If the batter is too thick add the remaining 2 tbsp of buttermilk and fold in the chopped peaches. 
Heat a griddle in medium heat and pour 1/4 cup of the batter. When bubbles start appearing flip the pancakes over and cook another minute or two. Repeat with the remaining batter and make pancakes. Serve topped with Cherry Compote..

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Banana Oatmeal Peanut Butter Muffins | Infant & Toddler Food Ideas

Planning for a make-ahead snack for my LO always seems to be challenge. The challenge does not lie in making something but making something he likes. He is turning to be more picky (ahem, guess like who??). It is easy to count the number of things he likes these days. This is one muffin which he actually liked, so I decided to post under Baby and Toddler Foods section. This muffin is butter-free. The peanut butter acts as a butter substitute and makes it super peanut-buttery. I can't talk enough on the good-for-you factors in these muffins. With Oatmeal, whole wheat flour, peanut butter, banana and cinnamon it talks for itself.

Ingredients:
Makes 12 regular sized muffins
Adapted from recipe here
Old fashioned / Rolled oats - 3/4 cup
All-purpose flour / Maida - 3/4 cup
Whole wheat flour - 1/2 cup (can substitute AP flour)
Cinnamon - 1 tsp
Salt - 1/2 tsp
Baking powder - 1 tbsp
Ripe Bananas - 2 (about 1 cup mashed)
Peanut butter - 1/3 cup
Brown sugar, packed - 2/3 cup (see notes below)
Egg - 1 (room temp)
Milk - 1-1/4 cups (room temp)
Vanilla extract -  1 tsp
Optional Cinnamon Sugar topping:
Sugar - 2 tbsp
Cinnamon - 1 tsp

Method:
Preheat the oven to 375 F. Line a muffin pan with liners. Whisk the flours, oats, cinnamon, salt and baking powder well. In a large mixing bowl, add the bananas and mash them with a fork. You may really do not want a hand mixer, a whisk even. All my mixing was done with the humble fork. Add the peanut butter and egg to the mashed bananas and mix well. Next add the sugar and mix until it dissolves. Add the milk, vanilla and mix again. Now add the flour mixture in 3 additions and mix until no trace of dry flour remains. Divide equally among the muffin cups and bake for about 18-20 minutes.
Sprinkle with the cinnamon sugar topping when still warm.
Notes: 
These muffins are not overly sweet and was just right. If you want sweeter muffins use 3/4 cup of brown sugar.

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Teacup Eggs

These cute little teacup omelets take

 just about 2 minutes to make.

Assemble each teacup egg anyway you like

 it and pop it into the microwave.

A very fast breakfast, perfect little lunch or 

even dinner.

 Today I used leftover salsa and cheddar-jack

cheese and a dash of hot sauce.

  Everyone can make their own eggs with
 their favorite ingredients. This is a good time
to use that little bit of leftover vegetables
from dinner; like spinach, mushrooms,

 asparagus, broccoli, onions, peppers, along with

 fresh tomatoes, scallions, basil, and any cheese;

 cheddar, Swiss, mozzarella, feta, anything!

 I can even make these on our road 

trips in the van's microwave.

Teacup Eggs

(for each teacup)

2 eggs

2 T milk

salt & pepper

2 T cheese

2 T favorite fillings

Rub the inside of the teacup with oil

or butter. Crack the eggs into the cup

and whisk with a fork. Mix in the milk.

Stir in your choice of toppings: 

cheese, leftover cooked vegetables, 

spinach, mushrooms, peppers,

scallions, etc. No need to measure 

just don't fill more than 3/4 full. 

Micro for 45 seconds, 

remove and stir gently then return to

 microwave for another 30-45 seconds,

more or less until puffed and no longer

runny. Remove carefully.

Enjoy!

tip: You can also use ramekins or bake a large

batch of them on a baking sheet

in a 350º oven for about 15-20 minutes,

until golden and puffed.

Links: Rattlebridge Farm, Between Naps On The Porch,

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Brown Rice Idli | Idli Dosa Recipes

I love experimenting when it comes to food. OK, making brown rice idli is not much of an experiment is it? Simply substitute idli rice with brown rice and make idlis. Boy, was I wrong. Yes, the idlis came out good and soft but bit too dry. Being a South-Indian, Idlis are a comfort food to me. And when it comes to experiment on what we love and too comfortable with is quite like tight-rope walking. I tried making some proportion changes and came up with this recipe. Brown rice idli, better that the regular idli health-wise without sacrificing on the soft and spongy nature. Served with Mint Chutney, the best breakfast ever.

Ingredients:
Soaking time - 5 hours; Grinding time - 1 hr; Fermentation time - 8-12 hrs; Cooking time - 12 mins
Brown rice - 1 cup (I used Brown Basmati)
Idli rice - 1 cup
Urad Gota - 1/2 cup
Fenugreek seeds - 1/2 tsp
Salt - 1 tsp or to taste

Method:
Wash the brown rice and idli rice with 4-5 exchanges of water. Add the urad dhal and fenugreek and wash for another 4 times. Fill with lots of water and let it soak for about 5-6 hours. Grind in a wet grinder sprinkling water little by little as needed. After about 45-50 minutes, when the batter is smooth and fluffy, add salt and mix. Transfer to a container (steel or glass but not plastic) and place in the warmest place in your kitchen for 8 hours or overnight to ferment.
When fermented the batter would have risen a little and fluffy when mixed. 
Heat water in a idli pot and grease the idli plates. Fill the idli moulds with batter and place in the idli pot. Cover and steam for 10-12 minutes. When done, remove the plates and allow to cool a little. Use a spoon to loosen up and edges and serve hot. Any chutney or sambar would be a great combo. I served with Pudhina Chutney.
Blender/Mixie Method:
The batter can be made in mixie also, just grind the soaked rice-dhal mixture one cup at a time to avoid over heating. Mix everything together at the end with salt and allow to ferment.

Linking these upto Vegan Thursdays.
Also linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.

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Apple Cinnamon Oatmeal | Baby & Toddler Food Ideas

Mealtimes are always a challenge with little ones. They become more picky as they grow. Feeding my LO with a healthy balanced meal has always been a tricky task for me. But sneaking in "healthy stuff" into something he eats has been working so far. Touch wood! My LO likes, well like is too strong a word when it comes to his eating. He likes eats oatmeal when it is a little sweet. But he has never been a big fan of fruits except for bananas. So I sneaked in an apple to his breakfast bowl. That satisfies his daily fruit serving and since apple is sweet, he doesn't notice :).

Ingredients:
Serves - 1
Rolled (old fashioned) oats - 1/2 cup
Water - 3/4 cup
Whole milk - 1/4 cup
Apple - 1 medium
Cinnamon - 1/4 tsp
Salt - a dash
Sugar - 1-2 tsp

Method:
Peel, core and chop the apples. Blend to make a puree. In a medium Microwave-proof bowl, mix the oats and water. Cook in the microwave oven for 1-1/2 minutes. Mix once and microwave again for 30 seconds. Mix the apple puree, cinnamon, salt and milk and microwave again for 30 to 60 seconds. Allow a minute or two of standby time (allowing it to rest in the microwave undisturbed). Mix in the sugar per taste and serve.
Notes: For babies less than 10 months old, use a hand blender to puree the cooked oatmeal before serving.

Linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.

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Agave Almond Clumpy Granola | Breakfast Recipes

I love oatmeal. It is a wholegrain and a great way to start your day. I top it up with the fresh fruits I have at hand and just enjoy. But for DH, ordinary oatmeal is bleh. For him I have to pep it up a little, like making it as a granola. OK, Now I am not saying he is overly excited about the oats in the new form, but he doesn't complain. Mission accomplished!
I also sneaked in a little pressed barley to the oats. In a granola, it doesn't even make a difference. You should definitely try it.
Also check out my other granola recipes, Granola with pear puree and Pumpkin Cranberry Granola.

Ingredients:
Rolled oats / Old fashioned oats - 4 cups

Rolled (pressed) Barley - 1/2 cup (can substitute oats instead)
Raw whole Almonds - 1/2 cup - chopped roughly
Salt - a pinch
Light Olive Oil  - 1/4 cup
Agave syrup - 1/2 cup (Can substitute honey or maple syrup)
Vanilla extract - 2 tsp

Method:
Preheat the oven to 275 F/140 C. Line a large baking sheet with aluminium foil. Pulse 1 cup of oats in blender until fine. Mix the oats, barley (if using), oats flour and salt in a large mixing bowl. Whisk the wet ingredients separately. Pour the wet ingredients over the oats and mix well. Spread in the baking sheet and bake in the upper rack of the oven for 25 minutes. Remove from oven and mix once. Do not over mix as it may disintegrate the beautiful clumps which are forming. Just scrape the bottom of the foil all over. Pop in the oven again for 10 minutes. Remove and sprinkle the nuts. Place in the oven again for 10 minutes. Now, turn the oven off and leave the oven door ajar for an hour or two. When completely cooled, transfer to an air-tight container. Keeps well for weeks, if it lasts that long for you.
Notes: Play around with the flavours. Cinnamon, Cardamom, Ginger are nice alternatives or additions to the vanilla. You could add about 1/2 cup of your favorite dried fruits.
Careful though, if you have little kids running around, you may want to make this granola during their naptime since we do not want the curious little ones anywhere near the hot oven with door open.
Linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.

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Corn Pudding

This recipe is just a tiny bit different 

from my corn souffle casserole.

Mixed up and ready for the oven.

 We're having BBQ chicken for dinner tonight and
I think corn pudding/souffle/casserole
is the perfect side dish for BBQ.

 It mixes up in minutes and is a
great pot luck dish too.

It's from Susan Branch. Love reading 

her blog and books. I am a fan.

Her recipes are beautifully illustrated.

 Now I've discovered it's also great for brunch, or

just heat up the leftovers with maple syrup
the next day. 

Corn Pudding

1~14oz can corn, drained

1~14oz can creamed corn

1 C sour cream

1/2 C butter, melted

1 egg, beaten

1 box Jiffy corn muffin mix

1/4 t cayenne

1/4 t paprika for the top

Mix first 7 ingredients and pour into a

buttered 9" square baking dish. Sprinkle 

the top w/paprika, bake in a 350º for 1 hr.

p.s. It's great with warm maple syrup for

brunch too. 8 servings.

Enjoy!

Links: Savvy Southern Style,
Between Naps On the Porch,
Common Ground, Rattlebridge Farm,
My Romantic Home

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Easy Oven Eggs

These are a snap to whip up for breakfast

 on a weekend morning.

My tennis girlfriend, Bridget gave me 

farm-fresh eggs from her chickens.

Lucky me!

 I usually have all the ingredients in the house.

 It's a simple way to cook fluffy eggs and it doesn't

require you to stay on stove duty.

 Whisk the ingredients together.

 Pour into a buttered 9"x 9" baking pan.

While the eggs are in the oven you'll have time

 to enjoy a grapefruit half, (my favorite lately), 

or some fruit, juice, or your first cup of coffee,

             and make toast. No rushing.

They're done in 25-30 minutes when the center

 is firm and they're a little puffed.

 Serve with a spatula or just scoop out.

Serves 4.

Enjoy light and fluffy eggs!

Easy Oven Eggs

8 eggs

1 C sour cream

1 C cheddar cheese, shredded

salt & pepper

1 T butter, melted

Whisk the eggs well. Whisk in the

sour cream, salt & pepper until blended.

Stir in the shredded cheese.

Pour into a buttered 9" x 9" baking dish.
Drizzle the top with the melted butter.

Bake @325º for 25-30 minutes or until

it's puffed and the center is firm. 

Serves 4

Links: Between Naps On The Porch, Dwellings, The Comforts Of Home,
The Scoop, 

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How to Make A Perfect Omelet

Being able to cook an omelet is something
everyone needs in their repertoire'.

 Learn to cook one from memory so you are always
ready to make a great breakfast, lunch, and

 sometimes a quick and easy dinner.

For each omelet always use the same proportions;

2 XL eggs and 2 T water.

Water produces a fluffier omelet than milk does.

Whisk the eggs, water, salt and pepper,

 or your choice of seasonings depending on your 

fillings.  (Tabasco, Worcestershire sauce, 

curry powder, or soy sauce). I love to use leftovers, 

like salmon or even Chinese food. 

You can choose your favorite fillings using about 

the same amounts as I've used. A favorite is 

fresh spinach, tomatoes and Swiss cheese. 

I'll show that one here. I use whatever I have 

in the fridge; try mushrooms, onions, peppers,

 ham, shrimp, or any cheese.  

Heat 1 T butter in an 8"-10" non-stick skillet.

Use medium-medium high heat.

I like that in this method you saute your fresh

 vegetables first. You can season a bit here too. 

After sauteing the vegetables about one minute

 keep them in the skillet and add the eggs.

Let them cook for 1 minute;

then use a spatula to lift the edges so that

 the uncooked portion flows underneath. 

Tilt the pan. Cook until almost set, about 1 minute

then cover the pan for another 1 minute. 

Sprinkle with cheese.

Fold in half.

Use the spatula and tilt the pan. 

The filling and cheese are nicely distributed in the 

omelet so every bite is full of all the flavors.

Flip over onto a heated plate.

Spinach~Tomato~Cheese Omelet
2 XL eggs plus 2 T water
1/8t salt and 1/8 t pepper
1 T butter
1 C coarsely chopped spinach
1/3 C chopped tomato
1/3 C shredded Swiss cheese

In a small bowl whisk eggs, water, salt & pepper. 

Melt butter in an 8" skillet over MH heat; 

add spinach and tomatoes, saute 1 minute until

 spinach is wilted. Add egg mixture to skillet, 

let cook 1 minute then gently lift edges with

 a spatula so that uncooked egg mixture flows 

underneath. Cook until almost set, about

 1 minute. Cover skillet and cook another 1 minute. 

Sprinkle omelet with cheese and fold in half,

 allowing cheese to melt. Slide or flip onto a 

heated plate. Serve with buttered toast.

Enjoy!

Links: Dwellings,
Between Naps On The Porch,
A Stroll Thru Life, Designs By Gollum,

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