Gingerbread Pancakes | Holiday Breakfast Recipes

Waking up in the morning to the smell of freshly cooked meal wafting from the kitchen is a boon. That is not available because of two reasons if you live elsewhere from your mom's or grandma's home. First, in the fast paced world, breakfast is often a convenience food like cereal or oatmeal. Secondly, you have to be in the kitchen in the (early) morning to make the meal :). 
But holidays are an exception. Having a relaxed morning with your family gathered around the breakfast table makes you want to make something special with the flavor of the holidays, like this gingerbread pancakes.

Ingredients:
All purpose flour/Maida - 1-1/2 cups (see notes)
Baking powder - 1 Tbsp
Cinnamon powder - 1 tsp
Ginger powder - 3/4 tsp
Ground Cloves - a pinch
Brown Sugar - 2 Tbsp
Salt - 1/4 tsp
Milk - 1 cup + 2 Tbsp (add 2 Tbsp more for thinner pancakes)
Egg - 1
Butter, melted - 2 Tbsp
Maple Syrup - 1 Tbsp (see notes)
Vanilla extract - 1 tsp

Method:
Sieve the flour, baking powder, salt, sugar and spices until there are no lumps.
Whisk the milk, egg, butter, syrup and vanilla in a separate cup. Add the liquid to the flour and mix with a whisk until combined. Allow it to rest for 5 minutes. The resting time is crucial to help the gluten relax and give a fluffier texture to the pancakes.
Heat a non-stick or seasoned cast iron pan in medium high heat. A little spray of water should sizzle. Reduce the heat to medium and pour a quarter cup measure to the pan. Allow to spread on its own. No need to swirl the pan. When bubbles form and burst on the surface, it is time to flip the pancake. Flip and allow it to cook a half a minute or more. Serve hot topped with a dollop of salted butter, maple syrup and fresh fruits. You could also top it with powdered sugar.
Notes:
Authentic gingerbread flavor has molasses in it. If you want to use molasses, skip the brown sugar and maple syrup and add 3 Tbsp of molasses. Reduce the milk by 2 Tbsp as well.

Cinnamon Palm Sugar Granola | Breakfast Recipes

Ever since my granola fever, I had been making batches of granola quite frequently. My major use of granola is a quick to reach item for the mid-afternoon (sweet) snack crave. I did not have an idea of doing a blog post on this particular variety, but when some of my friends asked for the pictures/recipe for this when I posted on FB, I couldn't help but click some pictures and do a write-up.
I have used palm sugar as the sweetener and have made my own palm sugar syrup. Since it is an unrefined sugar, you would have to filter the syrup for impurities before use. If you could not get palm sugar, the closest alternative would be molasses (1/2 cup) but honey/maple syrup/agave can also be used.

Ingredients:
Makes 4 cups of granola
Rolled oats - 3 cups + 1 cup
Quinoa, uncooked - 1/2 cup
Pecans, raw, chopped - 1/2 cup
Palm sugar - 1/2 cup, tightly packed
Oil - 1/4 cup (any light tasting oil would work)
Salt - 1/2 tsp
Cinnamon - 1 tbsp
Vanilla - 1 tsp (optional)
Pumpkin seeds - 1/4 cup

Method:
To make palm sugar syrup:
Take a heaping 1/2 cup of palm sugar with 2 tbsp of water and heat until warm. Filter through a fine mesh sieve and cool. This can be made in advance and stored in a closed glass jar in the fridge.
Preheat the oven to 275 F/ 140 C. Pulse 1 cup of oats in blender for a couple of times. Mix rolled oats, ground oats, cinnamon, quinoa, nuts, oil, palm sugar syrup, vanilla, salt and pumpkin seeds. Line a baking sheet with foil, spread mixture and bake 25 minutes. Mix and bake again for 10 minutes. Repeat the mixing after 10 minutes. 
Turn the oven off and place the door ajar and allow the granola to cool inside the oven. After an hour, remove the granola pan and cool completely. Store in airtight container.
Notes:
If using roasted nuts and/or pumpkin seeds add them at the final 10 minutes of baking.

Blueberries and Cream Oatmeal | Baby & Toddler Food Ideas

'One should never shop on an empty stomach' is a good saying. You end up buying more than you need. That is true. In my case I got this can of evaporated milk thinking of making some dessert way back in November which was on sale for Thanksgiving. It had been sitting in my pantry often noticed, but never cared for. 
The other day I opened this can to make a creamy pasta sauce from scratch. I did not use it up all and it was sitting in my fridge for a couple of days. One fine morning, I decided to make a creamy blueberry oatmeal hoping that my little one will have for breakfast. He loves anything blueberries. But since he was becoming more picky off late, I offered him his usual favorite cereal with milk. He had happily. Coming again to the point that I had to finish off the evaporated milk I still made this creamy blueberry oatmeal later that morning. When it was done, the food blogger in me nudged 'It looks blog-worthy, why don't you take a few clicks'. And so when I was laying the setup, pulling the table near to the window, placing it in cups to picture, he got all interested and said in a sing-song tone.. "yummy yummy blueberry mum-mum". He did give me 5 minutes to click as much as I wanted and then demanded a taste. We set out to finish one cup later.

Ingredients:
Serves - 2
Rolled Oats - 1 cup
Whole Milk - 1 cup
Water - 1/2 cup
Evaporated milk - 1/4 cup
Maple Syrup - 4 tsp or to taste
Salt - a pinch
Blueberries - 1/2-3/4 cup

Method:
In a medium glass (microwave safe) bowl, mix the oats, milk and salt. Microwave for 4-5 minutes, stirring once in between. Add the maple syrup, blueberries, evaporated milk and mix. Microwave for one more minute and allow a standing time of 2 minutes. Divide into two bowls and serve hot.
Alternate Stove top method:
Boil milk and water until just hot. Add the oats and salt and cook in medium heat until most of the milk is absorbed. Add the maple syrup, blueberries and evaporated milk. Mix and heat until warm. Divide and serve.
In the stovetop method, if you need a creamy, gooey consistency of the oats, add the oats and salt when the milk is still cold and then start cooking.
Notes: Adjust sweetness and amount of blueberries to your taste.
Looking for oatmeal with fruits? Check out my Apple Cinnamon Oatmeal and Mango Oatmeal.

Cinnamon French Toast | Breakfast Recipes

Grandma used to make these little egg-y bread surprises for our evening snacks when we were in school. Two types were on the menu, one the regular sweet ones and another savory one spiced with chilli powder. My sister prefers the savory one but I had an inclination over the sweet ones because I am well known as the one with the sweet tooth. My grandma was also famous for making (inventing) creative snacks with bread. I am yet to try her Bread Bonda and hope to do sometime soon. 
Fast forward to today, Saturday mornings are usually french toast or pancake mornings. My little one and I share a plate to eat these direct from the pan french toasts. He loves to watch me cook and as always adds a "Yummy yummy" to whatever I am making. "Yummy yummy circle dosa", "Yummy yummy star dosa" or "Yummy yummy bread bread" in this case.

Ingredients:
Serves - 3
Bread - 6-8 slices
Eggs - 3
Sugar - 1/4 cup
Whole Milk - 1/2 cup
Vanilla - 1/2 tsp
Ground cinnamon - 1 tsp, heaped
Salt - a dash
Butter, melted - 1 tbsp
Powdered sugar - as needed to sprinkle on top

Method:
Whisk the melted (cooled) butter and eggs until frothy. Add the sugar and milk. Whisk until smooth. Add the salt, cinnamon and vanilla. Place a non-stick pan (or seasoned cast iron pan) in medium heat. Dip the bread slices for about 4 seconds each side and place in the heated pan. Cook in medium heat for about 3-4 minutes on each side. Remove to a plate and serve with berries and powdered sugar.
Notes:
It is important to cook these toasts in medium heat, because high heat causes the sugar to burn quickly. Also do not disturb the bread slices for 3 minutes to achieve nice caramelization. 

Double Chocolate Hazelnut Pancakes / Nutella Pancakes | Breakfast Recipes

A chocolaty treat to start the day will surely keep you in high spirits. My little one is a big fan of pancakes and becomes super excited if I say "Pancakes for Breakfast". For your holiday breakfast try these delicious Nutella pancakes. I came across this recipe in a book I borrowed from the library. I tweaked the recipe a little and tried it for our weekend breakfast. Topped with berries and maple syrup it is a delicious breakfast.

Ingredients:
All purpose flour - 3/4 cup
Whole wheat flour - 1/2 cup
Cocoa powder - 1 tbsp
Baking powder - 2 tsp
Salt - 1/4 tsp
Sugar - 1 tbsp
Egg - 1
Milk - 1 cup (or more as needed)
Vanilla extract - 2 tsp
Nutella / Chocolate Hazelnut spread - 3 tbsp
Olive oil / any cooking oil - 1 tbsp + more for the pan

Method:
Whisk the flours, baking powder, salt and sugar in a wide mixing bowl. In another mixing bowl whisk the egg and nutella until smooth. This could take some time. Add the vanilla, oil and milk and combine well. Add the milk mixture to the flour and use a whisk to incorporate. Tiny lumps are ok. If you feel the batter is pretty thick, use one or two tbsps of milk to thin it out. 
Heat a non-stick pan in medium and pour about 1/4 cup of the batter in the center. Allow it to spread on its own. When bubbles start appearing on the surface, use a spatula to flip it and cook for another minute. Serve hot with maple syrup and fresh fruit of your choice.
Notes:
You could use all all-purpose flour or all wheat flour for this recipes. Butter can be substituted for oil. 

Aloo Paratha | Roti Paratha Recipes

Parathas are stuffed flatbreads. Getting my little one to eat chapathi/roti was one humongous task which yielded mostly zero success rate. It is when I discovered he likes, no loves stuffed versions like aloo paratha / gobi paratha or sweet potato paratha. Ha! mission accomplished. It gives me a little liberty to make something different for dinner other than (the always present) dosa.
Parathas don't often require a curry, a simple pickle and yogurt is sufficient. But if you do plan to make a side, try the Kadai Paneer. 

Ingredients:
Wheat flour / Atta - 4 cups (160 ml cup)
Water - 1-1/2 cups
Salt - 1/2 tsp
Oil - 1 tbsp + more for cooking the parathas
Butter - for topping (optional)
For the potato filling:
Potatoes, medium - 2 (I used Yellow potatoes)
Onion, finely chopped - 1/4 cup
Chaat Masala / Amchur Powder - 1/4 tsp
Cumin powder - 1/4 tsp
Garam Masala powder - 1/2 tsp
Salt - a pinch
Oil - 1 tsp

Method:
Mix the flour and salt well. Add 1 tbsp of oil and incorporate it to the flour. Pour the water little by little and mix until the dough comes together. Knead to a smooth dough for about 5 minutes. Cover and rest for 15 minutes. 
Cut the potatoes into halves. Boil the potatoes in water with 1/4 tsp of salt. Drain the water and allow it to cool. Peel the potatoes and mash well until smooth. Heat oil in a small pan and fry the onions until soft. Add the spice powders and salt. Remove from heat and mix with the potatoes. Divide into 8 portions make balls.
Divide the kneaded paratha dough into 8 portions and roll between the palms to make balls. Dust the balls with wheat flour and roll into 4" diameter circle. Use your thumb to make slight indentation in the center of the rolled out dough. Place one potato ball in the center and bring the edges together and pinch them together. Dust with flour again and start rolling out with a rolling pin with the seam side up. Spread it out as much as you can without the filling spilling out. Heat a griddle and place the rolled out paratha. When one side is cooked for about a minute, flip over and apply some oil. Cook for another minute and flip over. When both sides are cooked through, remove to a serving plate and top with a pat of butter. Serve with any curry of your choice.

Mini Pumpkin Pancakes (Eggless) | Breakfast Recipes | Infant & Toddler Food Ideas

Feeding a toddler is really a challenging task. OK, I agree I am stating the obvious here. Their mood for the food they like changes like the wind. An all-time idli / dosa lover, his recent addictions are pancakes. He has mastered the art of eating with forks with pancakes. I made this mini pancakes, painted with syrup and cut into bite sized pieces. He loves to pick it up with fork and eat all by himself. And without fuss, that is the important point. 
As in my earlier posts on feeding kids, I always try to incorporate fruit/veggie purees in his oatmeal and pancakes. His recent love are these pumpkin pancakes and I felt I should share this super simple recipe here in my space.

Ingredients:
Makes about 20 mini pancakes
All purpose flour - 3/4 cup
Whole wheat flour - 1/4 flour (you could use all AP flour)
Baking powder - 2 tsp
Sugar - 1 tbsp
Pumpkin Spice - 1/2 tsp (click here for home made pumpkin spice recipe)
Salt - 1/4 tsp
Milk, preferably whole - 1 cup (Substitute almond milk for a vegan version)
Pumpkin puree - 2/3 cup
Oil - 1 tbsp
Butter - 1 tbsp, melted (Use oil for vegan version)

Method:
Sieve the dry ingredients together. Whisk the milk, pumpkin puree, oil and butter well. Pour over the dry ingredients and whisk until no streaks of flour remain. A little lumps are OK. Heat a skillet/pan in medium heat and pour tbsp measures (or 1/4 cup measure for regular size) of the batter. When bubbles start appearing, flip and continue to cook the other side for a minute or two. Remove to a plate and serve topped with maple syrup. 

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.

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

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.

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..

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.

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.

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.

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.

Tofu Bellpepper Scramble / Tofu Bhurji | Vegan Breakfast Scramble

This is a simple Vegan scramble with Tofu and Bell peppers which is a great dish for breakfast or as a snack. It is really versatile that it can be stuffed as a sandwich, rolled in a chapathi like khatti roll or had as a side dish for rice. I got this bag of cute little mini peppers which I had to add in every stir fry dish I make. Peppers are storehouses of antioxidants and Vitamin C and hey, it makes the dish colorful and appetizing. Bell peppers can be readily substituted with chopped boiled carrots, green beans and peas. 

Ingredients:
Serves - 2
Tofu - 1/3rd of a block
Bell peppers - chopped - 1-1/2 cups (I used a mix of mini red, orange and yellow peppers)
Green Bellpepper / Capsicum - 1/2 - chopped fine
Oil - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/4 tsp
Cumin powder - 1/4 tsp
Garam Masala - 1/4 tsp
Salt - 1/4 tsp

Method:
Crumble the pressed tofu into little pieces. Heat 1 tsp of oil with the spice powders and a pinch of salt. When it is heated through add the crumbled tofu and fry in medium-high heat for about 2-3 minutes until it starts to become light brown. Remove and set aside. Spray some oil in the pan and fry the chopped bell peppers in medium-high heat until it starts to brown. Add the fried tofu and add salt if needed. Mix well and remove from heat. Serve hot.

Methi Paratha | Roti Paratha Recipes

Every family deserves a healthy wholesome meal. I made this Methi Paratha with Aloo Capsicum Sabzi for lunch one day. Topped with a glass of lassi, it is a complete meal in itself. These winter days when fresh greens are difficult to come by, the frozen greens come in handy. I never fail to buy the frozen methi leaves during my produce shopping. What about you? Which vegetables would you buy only fresh or only frozen?

Ingredients:
Makes 12 parathas; Measurements in 160 ml cup
Wheat flour - 4 cups 
Water - 1-1/4 cups + more if needed
Cumin seeds - 1/4 tsp
Methi leaves - 1/2 cup - tightly packed - I used two cubes of frozen leaves
Amchur powder - 1/2 tsp
Chilli powder - a big pinch
Cumin powder - 1/2 tsp
Salt  - to taste
Oil - 1 tbsp + 1 tsp

Method:
Heat a tsp of oil in a kadai and splutter the cumin seeds. Add the methi leaves and saute until it wilts. Add the spice powders and salt and cook in medium heat until it shrinks. Allow it to cool. Mix whole wheat flour, salt and 1 tbsp of oil well. Add the cooled methi mixture and mix well. Make a well in the center and pour water and mix slowly and form a dough. Sprinkle more water if needed. Knead well for 5 minutes. The dough should be soft and pliable. Rest for 15 minutes. Make small-orange sized balls of dough. Dust the balls with wheat flour and roll into thin parathas with a rolling pin. Heat a dosa tawa and place the rolled paratha on it when hot. Flip when little bubbles appear on the top. Cook in medium-high heat by pressing and rotating with a kitchen towel, until it puffs up. Smear with couple of drops of ghee before serving. Serve hot with any curry of your choice. 

Mocha Pancakes | Eggless Pancake Recipes

If you are a morning coffee person, you would love these for breakfast. If you are not a coffee person, you would love these anytime. This is a super simple chocolate pancake recipe, with no eggs. The touch of coffee is sure to wake your senses and get you geared up for the day. 

Ingredients:
Makes 8 pancakes
Adapted from Sailu's recipe
All purpose flour / Maida - 1 cup
Cocoa powder - 2 tbsp
Sugar - 1 tbsp
Salt - 1/4 tsp
Baking powder - 2-1/2 tsp
Instant Coffee Powder - 2 tsp
Butter - 1 tsp - melted
Oil -  2 tbsp
Milk - 1 cup
Water - 2 tbsp plus more if needed

Method:
Whisk the dry ingredients together using a sieve or whisk until well mixed without lumps. Mix the butter, oil, milk and water. Pour the wet ingredients over the dry ingredients and whisk briskly. The batter should be well mixed, but a few lumps are fine. Set the batter aside until the griddle is heated. When it is heated, use a 1/4 cup measure to scoop the batter and pour on the griddle. Let it spread on its own. When bubbles start appear on the top, flip the pancake and cook for another minute or two. Serve with maple syrup or chocolate spread, okay, there cannot be too much chocolate, can it.. 
Notes:
If you want to make it vegan, skip the butter and substitute milk with almond, soy or coconut milk. If the batter is thick, add one or two more tbsp of water as needed.

Kathirikai Gothsu / Brinjal Kothsu | South Indian Curry Recipes

Like most South-Indian homes, we almost never run out of dosa batter. But whenever it happens, a quick upma or pongal is my saviour. Ven Pongal is best had with Coconut chutney. I was in this assumption until one of my friends told me what he was having for breakfast. Ven Pongal with Kathirikai kothsu. It was a new combination which I have not tasted before. I had been wanting to ask his wife how she made the gothsu, but never got a chance to ask. So I set out to make it myself one fine day. 

Ingredients:
Serves - 3-4
Eggplant - 1 large - cut into 1/2 inch cubes
Onions - 1/2 cup -chopped
Ripe Tomato - 1 small - chopped
Tamarind - size of half a lime - soaked in 1 cup warm water
Turmeric powder - 1/4 tsp
Salt - to taste
Water - 2-3 cups
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1/2 tsp
Spice mix
Dry red chillies - 3 big
Coriander seeds - 2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - a pinch

Method:
Heat a few drops of oil and roast the ingredients under spice mix for a couple of minutes. Allow to cool and make a fine powder in a mixie. Extract thick juice from tamarind. Heat 2 tsp of oil in a wide pan and add the mustard seeds and urad dhal. When the mustard splutters add the onions and fry for a minute. Add the chopped tomato and eggplant and saute for a couple of minutes. Add the tamarind juice, turmeric, salt and 2 cups of water. Cover and cook until the eggplant is cooked through and mushy, about 12-15 minutes in med-high heat. Stir occasionally while cooking. When the eggplant is fully cooked and most of the water is evaporated, mash it well with the back of the ladle/wooden spoon. An old fashioned mathu would work perfectly in this case. Add the remaining water and the spice powder. Allow to come to a boil and then simmer for 2 minutes. Remove from heat and serve for idli/dosa/pongal.

Oats Upma & Winner of Blog Anniversary Giveaway!

I had been meaning to make upma with oats sooner. After having about 9 upmas in my bounty (read as My Menu) including the not so common Barley Upma, making Oats Upma should be easy, right? Yeah, You would think. I have 2 persons to convince. Firstly, me. Aren't oats supposed to be gooey when cooked, how can I make them to be less gooey in the consistency of upma. Secondly, my 1.5 yr old son. Kavin is ok with experimenting anything new, BUT it has to be tasty. I also have to remember that he is not a fan of oatmeal. DH does not want to do anything with oats, so I have not included him in the "persons to convince" list.
There started my venture of making Oats Upma for a Saturday morning breakfast and I would say it was pretty successful with two happy tummies.

Ingredients:
Serves - 2
Rolled oats / Old fashined oats - 1 cup (160 ml cup)
Onion - chopped - 1/2 cup
Carrots - 1 - finely chopped
Green Beans - 6 - finely chopped
Green chillies - 2
Water - 2 cups (see notes)
Salt - to taste (see notes below)
Oil - 2 tsp
Tempering - optional
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1 tsp
Curry leaves - a few

Method:
Dry roast the rolled oats until it is warm to touch. Remove to a plate to cool. Heat oil in a wide pan and add the ingredients for tempering, if using. Add the chillies and onions. Saute until the onions are cooked through and add the chopped vegetables and salt to taste. Add about 1/2 cup of water and cover and cook until the vegetables are fully cooked. Add the remaining water and allow it to boil. When it boils add the oats and mix. Cover and cook until most of the water is absorbed and the oats is fully cooked. Stir occasionally to avoid sticking to the pan. If the oats is cooked but there is still some water left in the pan, remove the cover and cook until all the water evaporates. Serve with coconut chutney, pickle or with some sugar sprinkled over.
Notes:
If using quick cooking oats using equal parts of water since they cook faster than rolled oats. Also, while adding salt make sure that you add the right amount of salt. In other upmas, like rava upma we have to add more salt in the water to have it bit salty, so that it evens out when rava is added. Not the case here.
Linking these up to Vardhini's Dish It Out - Light Dinners; New U - 2014;

Now the interesting part. I celebrated my blog's three year anniversary with an event and a giveaway. I received 33 total entries and I used random.org to select the winner. The lucky winner is Sharanya of Just not the cakes. Congratulations Sharanya! I have sent you an email and please respond with your address. You will be receiving a copy of Dakshin - Vegetarian Cuisine from South India by Chandra Padmanaban.
Thank you everyone for the enthusiasm and support!