This delicious semolina crepe known as rava dosa is easy to prepare and can be served with green chutney, tomato chutney, and sambar or other curries.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Ozery’s Pita Break Morning Rounds and Just Minis Perfect for Quick Meals
Date and Chia Morning Rounds French Toast
The new Date and Chia Morning Rounds by Ozery's Pita Break makes breakfast simpler and healthier. This all natural and heart healthy, low in fat Morning Rounds are a good source of omega-3 polyunsaturated fat. The combination of the date and chia provides a good source of iron and a source of dietary fibre. It has 11 grams of whole grains per serving, and is free of artificial preservatives. The Date and Chia Morning Rounds has unique flavours and healthful ingredients, as it is packed with real, sweet dates and the nutty crunch of chia seeds that parents and children alike will enjoy it for breakfast.
Millet flour steamed meal (puttu/ pittu)
1 cup millet flour
1/4 cup coconut grated
2 to 3 tbsp water
1/4 to 1/2 tsp salt to taste
Dry roast the ground millet flour. Add the grated coconut, salt and sprinkle water 1 tbsp or less at a time. Using the finger, crumble the mixture.
Don't use a lot of water, the mixture should be a crumble it should not be too wet or sticky.
Heat a pan that can attach a steamer with 1 cup of boiling water. When the water is boiling and the steamer becomes hot, put the mixture over the steamer and steam for 2 to 3 minutes.
Don't steam for a long time as the pittu will harden.
Serve this pittu or puttu with curry, sambal or jaggery.
This quantity will serve 1 to 2 people.
A reminder :) I am guest hosting Jagruti's Know your flours: Millet flour event from July 10th to August 9th; hope you can link your entries on the post. Check out the delicious entries that are already linked.
This goes to cooking with seeds rye and millet and SIC series event #1.
Eco friendly Fantastic Antiplastic dishes and bread pudding
These Antiplastic dishes are made with bio based material that come from American grown corn. These dishes are made in the USA. The bioplastic is made with a polymer which is produced by microbal fermentation of sugar and therefore doesn't have BPA, phthalates or PVC. It is dishwasher safe, heat resistant and durable. The dishes are pending approval for microwave use. If a knife or cutter is used on it surface, it will scratch just like other plastic. It is fully biodegradable in 2 to 3 years compared to ordinary plastic that will take 500 years and still leave toxic chemicals in the environment.
I like that this type of products are a step towards stopping the destruction of our planet. Thank you Zoe b organic for introducing us to this colourful, sustainable, high quality and functional dishes that look and feel like plastic but safer for the environment and us.
Bread pudding
2 cups of bread cut into pieces
1 1/2 cups milk
2 eggs
1 tbsp cinnamon
3 tbsp brown sugar
1 1/2 tbsp butter
sugar and fruits to garnish
Beat the milk, eggs, cinnamon and brown sugar together. Place the bread in a baking dish and pour the milk mixture over it. Press the bread so the milk with soak the bread. Cut the butter into small pieces and layer it over the bread. Bake at 375F for 20 to 25 minutes until the bread pudding is cooked, golden and springs back.
Serve warm or cold with fruits and a sprinkle of sugar.
All opinion and rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First
Artisan bread
I am so happy to have won this fabulous book from Amy. This thoughtful giveaway of the "Artisan bread in five minutes a day" has taught me many things just by reading the beginning of the book :) I am so happy that she shared it.
Jeff and Zoe, the authors explain everything that is needed to make the perfect bread in 5 minutes. The methods in the book is easy to follow. The best thing about the method is there is no need to knead :)
It will help a lot to read the book before making. Here is their master recipe that makes 4 loaves.
1 1/2 tbsp yeast
1 1/2 tbsp salt
3 cups luke warm water
6 1/2 cups of flour
cornmeal to put on the bottom
flour for dusting
Incorporate everything into a plastic bucket with a wooden spoon, it is easy to do this because it is a wet dough.
Leave it on the counter to rise. After about 2 hours, it is ready to bake or to be stored in the fridge for up to two weeks to use as needed.
Sprinkle about a tsp of flour over the dough that is resting and pick up a portion about the size of a grapefruit. If needed dust some flour in the hands and keep turning the dough without kneading to tuck the ends to the bottom.
Put some cornmeal onto a flat wooden or metal board and let it rise for 20 to 40 minutes.
Dust some flour over the top of the boule and slash the bread about 1/4" to 1/2" deep.
Bake in a preheated pizza stone at 450F for about 25 to 30 minutes. The stone should be in the middle of the oven. Leave the broiler tray on the bottom rack to pour 1 cup of water after the bread is quickly placed on the stone, this is important to create the crust.
The method from measuring to preparing the oven is explained very well in the book. There are so many important tidbits and delicious easy recipes in the book. So if you get a chance do read it.
Thanks again Amy, I am very happy that you shared this fabulous book and glad I won the giveaway.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First
Mango milkshake
2 to 3 ripe mangoes
2 cups milk or more
2 tbsp sugar or more to taste
1/4 cup ice cubes optional
Remove peel and seed from the mangoes. Cut the mango into pieces. Blend all the ingredients and serve chilled. Can dilute with water or more milk according to taste.
This milkshake or smoothie goes to mango recipes, friday night drinks and hearth and soul 57, sugar bananas and EKat's kitchen event friday potluck at girlichef.
* If mangoes are not available use canned mango pulp.
Savoury pancakes and giveaway winner
Soak cavena, urud dal and rice with fenugreek seeds for more than 2 hour then grind it. Leave the ground mixture to ferment overnight; the longer it is kept it will be soft so it should be kept at least more than 6 to 8 hours.
Heat oil put mustard seeds, cumin and fennel. Then add onion, green chillie, ginger and sauté. Add this to the fermented mixture. Add water as needed to the mixture to make a smooth pourable thick pancake batter.
Heat a griddle to maximum and pour about 3 tbsp pancake batter and spread it quickly and evenly. Cook until it is easy to flip, then cook the other side. The longer it is cooked it will become crispy but be sure to watch and not burn the pancake.
As I use a nonstick griddle there is no need to put oil but if you need oil the pan before putting the pancakes.
These savoury crepes or dosa can be eaten on its own.
* If you don't have cavena use oats, barley or quinoa in the same way.
Thank you to all the dear friends who had participated at the food palette series purple, check out the wonderful purple dishes. Congrats to the winner Lizzy.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First
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