Archive for Breakfast

Breadless ovenfree crab cakes

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It’s been 3 months since we have been eating Paleo. Yes, a step ahead of gluten free. Now we are grain free, dairy free, and yes sugar free. And it’s been 3 months since I posted anything here, was buy experimenting with Paleo. Trying to make them simpler and faster. This is one of them. 4 ingredients crab cakes, 6 patties will be ready in 20 minutes. 

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Ingredients: 

1 1/2 cups crabmeat

1 cup crushed baked potato chips

1 egg

1 tbsp oil

Instructions: 

In a bowl, beat an egg for 30 seconds. Add crabmeat and crushed potato chips. Mush it well. Make 6 patties and pan fry them on medium heat, each side for 5-6 minutes and then flip. None of the ingredients need very long time to cook.

 

Jwarichi Bhakri

This might be the healthiest one from the bread family. Many parts of the rural india eat it in some or the other form. Poorer india eats it with onion and salt and richer with curries or ghee. Can made of rice flour, millet (jowar/jwari) flour, corn+wheat flour, only wheat flour. Very flwxible like rest of the bread family. Can be eaten with every meal. As a child, I remember eating it with jaggery and ghee for breakfast. And after growing up, love the rice flour bhakri with fish curry and the jwari flour bhakri with goat curry. Ummm the satisfying feeling that it gives me. I must share the not so easy recipe. 

9

Ingredients: 

  • 2 cups pearl millet flour
  • 1 cup hot water
  • 1/4 tsp salt

Method: 

  1. In a mixing bowl, mix flour and salt.
  2. Then add hot water 2 tbsp at a time and go on mixing, till it becomes like pizza dough. Knead it for good 5 minutes.
  3. Make 3-4 balls out of dough.
  4. Dust the rolling surface with flour. Press one of the balls and make a pattie shape. Place it on rolling surface and roll it with rolling pin. Try to get a round 9″ diameter. If it cracks, stick it back by pressing it or with a drop of water.
  5. Heat a skillet on medium to low heat. Carefully pick up the rolled bhakri and place it on the skillet. Brush it with water. When this water dries up flip it, starting on the edges first to remove it if it’s stuck to the pan. Increase the heat from medium to high. When bhakri puffs a bit flip it to other side. Roast it for 30-40 seconds and then remove in a plate.
  6. Repeat the process for rest of the bhakries. And you know how to eat them!

Kande Pohe

Wiki definition: “Pohay or Pohe is an Indian fast food prepared in Maharashtra and some Northern States”.

My definition: the best thing to eat while watching snow, do not forget to accompany it with cup of masala chai. 

Very easy to make but very difficult to perfect. I have been trying for at least a decade to get that perfection, the perfection that I have tasted in my mom’s pohay. There must be 15000 ways of making pohe. This is just one of them. 

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Ingredients: 

  • 1 cup pohe, medium thick (you will get this at any indian store)
  • 1 onion chopped
  • 1 green chili, finely chopped (use scissors)
  • 1 tbsp oil
  • 1/4 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp lemon juice

Method: 

  1. Soak pohe in a cup of water for 5 seconds and then drain. Add sugar, salt and turmeric and set it aside.
  2. Heat oil in a pan add chillies and follow with onions.
  3. Add pohe and turn it for a while, till all of it is yellow. Add lemon juice and cook for a minute more.
  4. You can finish it with chopped coriander/ sev/ sliced boiled egg.

Oatmeal Bars or Cakes or Something like that

I have been making these for last two weeks and every time I make them I learn something new and improve. The most evolved version is dates and walnut, dessert edition. 

These healthy scooby snacks have replaced anytime cookies. Sometimes they become our desserts and sometimes on the run breakfast. 

Just mix up and load them in before dinner and they are ready by the time your finish dinner. That’s how I make them. You may choose to make them on Sunday and eat all through the week. 

I don’t remember where I read the original recipe, I will add the link when I find it again. Till then use my version(s). 

dates and walnut breakfast bars

Ingredients: 

  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon powder
  • 2 tbsp flaxseeds (for healthier version)
  • 1/4 cup chocolate chips/ 2 tbsp brown sugar/ 2 tbsp agave syrup (use any one of these for dessert version, you can use lesser quantity for normal healthy version)
  • 1 cup chopped banana+strawberries/ banana+black berries/ dates/ apricot (select any one)
  • 1/2 cup walnuts (go well with dates/apricots/black berries) or pistachios (look pretty with strawberries)
  • 1 cup milk
  • 1 egg
  • 2 tbsp melted butter (for dessert version)
  • 1 tsp vanilla or 1/2 tsp almond extract

Method: 

  1. Heat the oven at 350 deg F
  2. Mix all dry ingredients, nuts and fruits in a oven trey.
  3. In a bowl beat the egg. Add milk, extract and butter (if using) to it.
  4. Pour the wet mix into dry mix.
  5. Tap the trey gently. So that dry and wet ingredients mix well.
  6. Bake it for 25-30 minutes.
  7. When ready it wont be as hard as granola bars but for because of the way they look, everyone will call them bars!

blackberry banana

 

 

strawberry

Berries Bananas and Breakfast

A little bit of extra effort and everything turns out better. I lately added that little bit to morning bowl of berries and yogurt. Now we can eat it more often, without getting bored. 

I yogurt with little bit honey and almond extract. Took berries and banana pieces out in a glass bowl to show off the layer and finished it with frosted almonds. Same old healthy bowl of berries and yogurt now tastes way better. 

Berries and yogurt for breakfast

Fish Tacos, Again. Like always Gluten Free.

We spent large part of last holidays in La Jolla, a place which serves one of the best fusion foods and of course great fish tacos! In between the meals, which were just 2-3 hours apart, we went to this tiny little shack called Bahia Don Bravo for fish tacos. Now it’s a become sort of an equation, relaxation equals to fish tacos. I made them for Saturday breakfast and for Sunday breakfast. Improved every time I made them. This is my most improved Sunday version. 

fish tacos

Ingredients: 

Fried fish: (which is not really fried) 

  • 1/2 LB fresh tilapia fish fillet, sliced at an angle in 2″ wide pieces
  • 1 cup gluten free all purpose flour, I used Bob’s
  • 1 extra spicy green chili pepper, finely chopped. Be very careful when you chop it, best way to chop green chili is to hold it by the stem and chop it with scissors. (or 1 tsp freshly ground, for those who don’t want to risk it with the green chili)
  • 1 egg, lightly beaten
  • 1/2 tsp salt
  • 1 ziplock bag
  • 1 medium size strainer, large enough to hold fish pieces.
  • 1 oven trey
  • oil spray

Sauce: 

  • 2 tbsp mayonnaise
  • 1/2 cup chopped scallions
  • 1 tbsp cocktail sauce

And the rest: 

  • 6-8 corn tacos
  • 1 cup jillian chopped lettuce
Method: 

Fish: 

  1. Preheat oven at 375 deg.
  2. Combine fish pieces and beaten egg in a bowl. Mix it with well with fingers so that fish pieces are completely covered with the egg.
  3. In a ziplock bag combine flour, chili peppers/ black pepper and salt.
  4. Add fish pieces one by one to the ziplock bag.
  5. Toss the bag from one hand to another a few times so that flour covers the fish pieces completely.
  6. Take the pieces out on a strainer and tap the strainer 2-3 times. This will get rid of all excess flour, and fish will need way lesser oil to reach the crunchiness.
  7. Arrange the fish in an oven trey. Spray oil to soak fish with oil. Turn the pieces around and spray on the other side too.
  8. Place the tray in preheated oven for 20-25 minutes or till fish is light brown.

Sauce: 

  1. In a bowl combine the mayonnaise, scallions and cocktail sauce.

Assembling the tacos: 

  1. Warm tacos on a pan/ girdle, one by one. Please don’t use microwave for this, they will become chewy.
  2. Spread sauce on the taco. Place 2-3 fish pieces and some lettuce on half of the taco. And fold it.
  3. I like to make towers of tacos, a single tower holds four tacos. I have been trying to add more, will let you know when I succeed. Happy tacos till then!

 

 

 

Do not cry over spilled milk, after all it’s not a missing Fish Taco

Once upon a time a waitress tortured me by forgetting to put my last fish taco in my to go bag. But I was strong, I faced the situation with courage. And that was the day I decided, I cannot depend on others for my fish taco. Here is my first ever DIY fish taco and it’s gluten free too. Now noone can take my fish tacos away from me, well there one person who can and he does! 

Ingredients: 

  • Baked Tilapia/Catfish 
  • 6-8 corn tortillas
  • 3 tbsp mayonnaise
  • 1 tsp cocktail sauce
  • 1/2 cup chopped scallion
  • 1 cup shredded/ chopped jillian cabbage, i didn’t have any but it’s a good idea to add heathy crunch

Method: 

  1. Make baked Tilapia/catfish as per the recipe
  2. Mix mayonnaise, cocktail sauce and scallions in a bowl
  3. Warm tortillas on a oiled skillet or a shallow pan, one by one
  4. Spread some mayonnaise mix on a single tortilla and place 2-3 pieces of baked fish and cabbage, fold it and it’s ready to eat

 

Gluten Free Biscuit and Gravy, I bet you never imagined it was possible.

Buttery biscuits with hearty thick gravy is Z’s idea of the best breakfast. He just didn’t know it was possible within gluten free boundaries. I am very proud of myself for this one. I am writing only gravy recipe here, cause you can find gluten free biscuits here. It’s very easy to make both simultaneously and shouldn’t take more than 20-25 minutes.

All you need is: 

  • 2 sausages, chopped. I used chicken but I am sure pork will make your gravy taste more authentic
  • 1 tbsp butter
  • 1 tbsp rice flour+ 1/2 tbsp tapioca starch
  • 3 cups milk, preferably whole milk

All you need to do is:

  1. Combine butter and sausages in a pan and turn till they are brown and crispy
  2. Add flours and mix till entire flour becomes non white
  3. Finally add milk and reduce it to 1/2 while stirring as often as possible.
  4. Pour it on gluten free biscuits right out of an oven.

The Simplest Gluten Free Biscuits

I don’t come from a culture of baking. Growing up my Aai did not bake cookies and biscuits for me. With most other foods I understand the ingredient behaviors and am able to intuitively use the ingredients and experiment. As mentioned in one of my previous posts, 4 out of 5 times I am successful in making something yummy. But when it comes to baking, I follow recipes, till today.

Today I had some left over brisket stock, which I was planning to make soup out of it and needed some sort of bread or biscuit to go with it, as an improvisation. That’s one of my cheating technics, to improvise and serve. He does not like to eat same food twice. So I have to disguise the foods. Make them taste and look different than what they were. For Brisket the chain of improvisation is Brisket -> Beef in Oatmeal Crepes and today I added third one of Soup + Biscuits. Considering I don’t bake frequently I don’t have the gluten free baking necessities like xantham gum etc. I had to innovate.

I stood in front of the kitchen platform creating baking buckets in my head. One of the innovation technics from business strategy development: To think in buckets, to break a problem into smaller pieces and solve. For baking the buckets turned out to be something that will form bulk, something to hold thing together, something to fluff everything, flavor, fat and liquid. And within 10 minutes, I knew what I was going to do. Rice flour + tapioca starch + baking powder + salt + I can’t believe it’s not butter + butter milk. Used my good old intuition for the quantity. Guess biscuits are one of the simplest things to bake, they turned out just perfect. 

 Ingredients: 

  • 1 cup rice flour
  • 1/4 cup tapioca starch
  • 1/4 tsp salt
  • 2 tbsp I can’t believe it’s not butter
  • 3/4 cup thick butter milk (yogurt and water blended together with a spoon)

Directions: 

  1. Preheat oven at 375deg F.
  2. Make the dry mix first by mixing rice flour, tapioca starch and salt.
  3. Add butter, no need to cut it in smaller pieces! You can’t cut I can’t believe it’s not butter. I just mixed it well with spoon, worked well. There was no problem at all.
  4. Add buttermilk, at first knead it with spoon. Once the mix is hard enough to handle, knead with wet hands. 
  5. I did not use rolling pin, didn’t want to take the risk of sticking. Made pingpong ball size balls and pressed them gently to make disks, more like little patties.
  6. Grease aluminium foil and place dough patties on it at least 1″ apart from each other. 
  7. Bake for 20 minutes or till they look like fully baked biscuits. Eat fresh. I don’t know if they last for a long time or how they taste later. They are so yummy, we always finish them within 30 minutes. 

 

Roasted Chhole : A Quick Chickpea Snack

Unlike traditional roasted chhole, this one doesn’t remain crispy for a long time. Doesn’t even need to cause you can make it very quickly! You can flavor it with just salt, turmeric+salt, parsley+salt, coriander+salt, black pepper+ salt, truffle salt or anything that you think will taste good. 

Ingredients: 

  • 1 can chickpeas
  • oil spray
  • salt

Method: 

  1. Wash chickpeas and dry them on paper towel. No need to pick the skin, it turns nice and crispy when roasted.
  2. Preheat the oven at 375deg F
  3. Spray a baking dish or aluminum foil with oil.
  4. Spread chickpeas in one layer and let them roast for 15-20 minutes or till they are golden brown.
  5. Take them out and air them for a minute or two.
  6. Eat them as a side or just a snack.

 

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