Breakfast Stories

Breakfast! My favorite meal – and you can be so creative. Breakfast is the time I splurge with calories, then I spend the rest of the day thinking how to get them off! Whether you friends and family around, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace for the whole day.

My husband is picky when it comes to food and I have to decide the menu a day in advance giving me time to prepare for it. The husband is fond of heavy breakfast; so we have all kinds of Paranthas, Sandwiches and Poha cooking throughout the week. But what next… where is the change? What do I cook that is different? Something I haven’t made in a long time. And voila! Why not make Vegetable Uthappam with Green Garlic Chutney! Uthappam, a very popular South Indian dish is a pancake lookalike but in a savory form and is made with rice. A humble breakfast, Uthappam is filling and super delicious.

I’ll share my recipe with you, it is simple and easy to do.

To make the Uthappam Batter, you will need.

  • ½ cup Urad Dal (split black lentils)
  • 1 Tbsp Fenugreek Seeds (Methi)
  • 1 cup Raw Rice
  • 1 cup par-boiled rice
  • 2 Tbsp thick beaten rice (if available)
  1. Combine the Urad Dal and Fenugreek Seeds in a deep bowl, soak it in enough water for 4 hours.
  2. Combine the Raw Rice, Par Boiled Rice and thick Rice Flakes in a deep bowl, soak it in enough water for 4 hours.
  3. Drain the Urad Dal and Fenugreek Seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
  4. Drain the rice, parboiled rice and thick rice flakes blend in a mixer to a smooth
    paste using approx. 1 cup of water. Transfer the mixture into the same bowl (as
    the Urad Dal mixture), add salt as per taste and mix well.
  5. Cover and allow the batter to ferment in a warm place for 10 – 12 hours.
  6. Store in an airtight container and refrigerate. Use as required. However, ensure that you use the batter within 3-4 days, else it will turn sour.
  7. With this batter, you can make a variety of Uthappams, Dosas and Idlis.

If you do not want to go through the tedious process of making the batter on your own, you may want to buy the fresh batter at any grocery store. You could also buy any Ready To Eat, dosa/idli mix. It’s the same thing.

To make 4 medium sized Vegetable Uthappam, you will need.

  • 2 cups of the Uthappam Batter 
  • 1 Onion, finely chopped
  • 1 Tomato, finely chopped
  • ½ Capsicum, finely chopped
  • 2-3 Green Chillies, finely chopped
  • Fresh Coriander, finely chopped
  • Oil for cooking
  1. Heat the tava/griddle/flat bottom pan. Lower the heat and sprinkle some water to
    bring down the temperature.
  2. Remove from heat and pour a ladle or two of the batter, depending on how big you want your Uthappams to be. Spread to about 5”/6” circle and the thickness should be little less than that of a pancake.
  3. Quickly sprinkle the finely chopped veggies and fresh coriander. This is optional and as per taste – you can use any veggies of your choice, just ensure it is very
    finely chopped.
  4. Add about a tsp of oil/butter on top and a little around the sides for crispy edge.
    Let the Uthappam cook for about 3-4 mins on each side (on low heat).
  5. Remove from heat and serve hot with ketchup/coconut chutney/onion
    chutney/coriander chutney/garlic chutney/idli podi.

 

 

If you like the recipe and want me to post a blog on various types of chutneys/accompaniments, please do let me know. I’ll be more than happy to share my recipes and cooking experiences with you. 

After all, food connects us. It brings families and friends together, and makes us happy. It can be our comfort and also our worst enemy (ask me). Food is a necessity. And for that reason, it will continue to be a topic of conversation for generations to come.

Bran Muffins – Breakfast Satisfaction

The French call it “Moufflet”, the Germans call it “Muffe” and the Americans call it
“Muffin”! An individual bite sized quick bread, can be sweet or savory, you can bake it with a lot of options.

I have a full time job and like all of us I’m busy meeting the deadlines, and later completing household chores and attending to my family. Many days there’s hardly any time to prepare a good breakfast. And breakfast for me is the most important meal of the day. I want my day to start with healthy yet delicious food! 

Wheat bran muffins with Cinnamon and Raisin, a cup of hot tea and I’m ready to take to take on the world. 

For about 16 Muffins, you will need:

  • 1 cup wheat bran
  • 1 cup wheat flour
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 1tbsp cinnamon powder
  • 135 gms melted butter
  • ¾ cup brown sugar
  • 2/3 cup raisins
  • 1 lightly beaten egg
  • 1 cup butter milk
  1. Preheat your oven to 180 degree Celsius. 
  2. Line the muffin mold with muffin cases and grease with some butter
  3. Mix together the melted butter, brown sugar and raisins. Whisk well for about 5 mins. Add the egg and beat with the whisker for another 5 mins.
  4. Sift the flour, baking powder and baking soda into a bowl. Add the wheat bran and Cinnamon powder, mix well.
  5. Mix the dry ingredients into the batter and mix well. Add little butter milk at a time
    and mix well. Adjust the consistency so the muffin batter is lumpy. These will
    give you dense muffins, just the way it should be.
  6. Spoon the batter in the greased cases – fill up to 2/3rd of the case leaving space for the muffins to rise. Bake for 15 mins at 180 degrees and
    the lower the temperature to 150 and bake for another 15 mins. I always play safe cause I have no control over my OTG. You never know when it starts acting funny 😉
  7. Once cooked, turn off the oven and take them out once they have cooled off, dust with some icing sugar and garnish with raisins. 

I usually make these muffins at night, so I can get those extra 30 mins to sleep!

 

 

Work or no work, healthy bran muffins are always a thumbs up for me! And muffins, we all know, can brighten anyone’s day.