I started this blog as a personal recipe book and thought I’d share recipes I’ve tried with the world. Check out the recipes, try some out and let me know how they turn out! Please click the follow button to follow the blog and follow by email as well (recipes will be emailed to you as I post them). Happy cooking!
We wanted to make a higher fiber breakfast with spinach for baby and we found this recipe and modified it substituting chicken with paneer and adding a few more things. It was a hit ! Baby ate the muffins and loved the paneer in it. Eventhough we made this for baby , we loved these muffins too!!
Ingredients:
Frozen spinach ( thawed)- 5 oz ( get an 8 oz package)
Can of creamed corn- 1
Eggs- 5
Butter (melted) - 1/2 cup
All purpose flour - 1 cup
Oatmeal ( grind into a powder) - 1 cup
Thawed paneer cubes - 1 package ( 8 oz)- cut into small pieces
Small onion - 1/2- cut into small pieces - Sautéed until translucent
Shredded cheddar cheese - 2 cups
Ground flax - 3 tbsp
Ground Chia seeds- 2 tbsp
Baking powder - 1.5 tsp
Salt- 1 tsp
Instructions:
1. Preheat oven to 350 F
2. Grease the muffin pans ( we used a silicone pan) and set aside
3. In a large bowl add 1/4 can of the creamed corn, butter, eggs, paneer, sautéed onions, and 1.5 cups of shredded cheese and mix
4. Place the rest of the corn and thawed spinach in a blender and blend until it is a smooth mixture
5. In another large bowl combine the dry ingredients: the flour, oatmeal powder, baking powder, flax, chia and salt
6. Now take the wet ingredient from steps 4 and 5 and mix it in with the dry ingredients to make a smooth mixture
7. Fill the muffin pan with the mixture and top it with some shredded cheddar cheese.
8. Bake for 15 minutes at 350 F ( bake until golden brown on top)
I was watching Netflix’s Nadiya’s time to eat and found this recipe I decided to try it out with a few modifications of my own and came up with this version posted here
Ingredients
Egg- 1.5
Garlic powder - 1/2 tsp
Salt- 1/4 tsp
Pepper - 1/4 tsp
Berbere seasoning- 1/2 tsp ( optional - you can use any spice or herb you like )
Mushroom small - 2 sliced thinly
Bell pepper - thinly sliced- 5-8 strips
Onion - thinly sliced -5-8 strips
Olive - thin slices - 3 or 4
Pick whatever vegetables you want ( 2 or 3 so as not to overwhelm the dish)
Maggi tomato ketchup ( or regular ketchup) - 2 tbsp
1 large flour tortilla
Oil - 4 tbsp
Instructions:
1. Crack the eggs into a bowl
2. Add garlic powder, salt, pepper, berbere to the eggs and mix really well
3. Place a pan on medium heat and put in 3 tbsp of oil in the pan and let it heat up for 30 sec
4. Pour the egg mixture onto the hot oil . This will cause the egg to sizzle and effectively fry it and you will notice oil extruded to the sides ( if this doesn’t happen turn up the heat a little more )
5. Add the onion, mushroom, bell pepper onto the egg
6. Take the tortilla and add the ketchup to the tortilla and smear it evenly on it
7. Take the tortilla and place it ketchup side down onto the egg in the pan
8. Now use a spatula and push the tortilla down on the egg to spread the egg evenly to the tortilla. Let it cook 30 sec
9. Flip the tortilla egg over with the tortilla side down and cook for 30 sec
10. Place the tortilla/ egg roll on a plate , let it cool then roll it to look like a taquito
11. Cut it diagonally . The tortilla egg roll is now ready to serve!
I had a few very ripe bananas with the brown spots on them ( which I usually end up throwing out) and decided to make banana bread. I searched for recipes and found this one that claimed to be the best banana bread recipe. After making it and trying a slice, I would have to agree !
Ingredients:
Ripe bananas - 4 large ( mashed )
Egg - 2 (if you don’t eat egg you can use one of these
In a bowl mix all the dry ingredients and set aside
In a different bowl mash the bananas and you can use a hand mixer to make sure they are well mixed and are a runny consistency ( use very ripe bananas)
In a separate large bowl mix the brown sugar and softened butter well with a mixer on high speed for 2 min until creamy, then mix in the egg one at a time with mixer on medium speed, finally add in the mashed bananas, yogurt , and vanilla and mix (you can use a whisk or a spoon if you don’t have an electric mixer)
Now with the mixer on low speed add in the dry ingredients and mix well making sure they are well mixed into a batter consistency
Take a bread pan and coat the inside well with butter or a butter spray to ensure the bread doesn’t stick to the pan
Bake in the oven at 350 F with the rack at the lower third position for 30 minutes , at 30 minutes place aluminum foil on top and loosely cover the pan to lock in moisture and prevent it from getting too brown
Bake for another 30-35 minutes . Use a toothpick to check if done . If you put a toothpick through the bread it should come out without sticking , if it sticks the bread needs to be baked longer ( increase by 5 min intervals)
I had a lot of apples and wanted to make something other than apple crisp or apple pie and I found this recipe for apple bread . I used stevia instead of sugar and much less salt ( since the time I used salt as listed in this recipe, the loaf was salty ). This made for a good breakfast with a cup of milk or coffee. I also used some nutmeg as well.
Dry ingredients:
All purpose flour - 2 cups
Baking powder - 1 tsp
Salt - 1/2 tsp
Cinnamon - 1 tbsp
Nutmeg - a pinch
Wet ingredients
Eggs - 2 ( applesauce can be used instead)
Apples cut into small cubes - 2 cups
Sugar ( I used stevia) - 2 cups ( sugar=stevia cup for cup)
Vegetable oil -1/2 cup
Vanilla - 2 tbsp
Instructions
Preheat oven to 350 F
Mix all the wet ingredients together in a bowl
Mix all the dry ingredients together in a separate bowl.
Mix in the dry ingredients to the wet ingredients until it is a thick dough.
Take a bread pan and grease the inside with a butter spray or butter. Add the dough into the bread pan and push it in
Bake the apple loaf at 350 F for 45 minutes. Cover the pan with aluminum foil to seal the moisture in. Push a toothpick into the apple loaf to see if it will pull out clean. If it does, the apple loaf is cooked. If not cook for an additional 10-15 minutes
Rava dosa is a quick breakfast or dinner that you can make. Dosa is a savory crepe. Traditional dosa usually takes many hours to prepare ( from soaking the ingredients overnight to grinding them, fermenting them etc.), however rava dosa can be made in under
30 minutes . One of the websites my sister often refers to has a good recipe for it (
Mix the sooji, rice flour, maida, yogurt, onion, cumin , black peppercorn, asafoetida, curry leaves together and pour a cup of the water and mix it.
Keep adding water until the batter is watery - the consistency of milk. Add salt to taste.
Let the batter sit for atleast 20 minutes
Place a griddle/ flat pan/ tawa on the stove on medium heat and let it heat up. Splash the batter on the hot pan in a circle so that there are holes in the dosa. Add oil on the sides so the dosa doesn’t stick to the pan.
Let it cook until the bottom is golden brown
Then use a turner to flip it over and let the other side cook
Now the rava dosa is ready to serve with coconut chutney or sambar
Here is a video that shows how to splash the dosa and make the rava dosa on tawa
Poori is a deep fried flatbread popular in south India. We eat it for breakfast or dinner (anytime really). The same flatbread dough can be cooked on a skillet with minimal oil to make chapathis . Poori is eaten with - potato side dish, kurma/ korma and raita. Occasionally I eat the left over pooris by soaking it in warm milk and sprinkling sugar on them as a dessert :)
Ingredients :
Atta flour - it is whole wheat flour - 1-2 cups ( 1 cup makes 8 medium sized pooris)
Salt - 1/2 tsp
Oil - 1 tbsp
Water
Oil for frying - 1-2 cups
Atta flour for dusting the poori so it doesn’t stick
Instructions
In a large bowl place the atta flour , add salt, 1 tbsp of oil , add water little by little and mix it until it is a soft dough rolled into a ball. Knead the dough ( consistency like bread dough ). Then you can make this into equal sizes small balls.
Roll this out into a medium sized flatbread . Use the atta flour to dust it so it doesn’t stick.
Heat oil in a deep wide bottomed pan. There should be enough oil to submerge the flatbread to fry.
Use a slotted spoon to push down the poori so that it puffs up . If you accidentally poke holes on the flatbread it will not puff up.
Place the fried pooris in a bowl lined with paper towels so as to blot any extra oil off
In Tamil Nadu idli and dosa are common breakfast foods. Idli is a steamed rice cake and dosa is a savory thin crepe. Growing up I had both for breakfast quite a bit and I always preferred dosa over idli since dosas have more oil/ ghee added to them which makes them crispy and extra tasty ! But as an adult I have come to appreciate the humble steamed idli which is better for my health and tasty in its own way.
Ingredients:
Idli rice ( par boiled rice )- 3 cups
Whole Urad dal (dehusked black gram)- 1 cup
Salt - 1 tbsp (to taste)
Water
Instructions:
Soak the idli rice and urad dal in two separate bowls overnight or for at least 6 hours.
Now drain the water from the urad dal and place it little at a time into a wet grinder ( you can use an American blender but may end up with coarse batter . I have used an indian ‘mixie’ like preethi which works really well. It likely has to do with the type of blade it has).
Grind the urad dal adding a little bit of water at time until it is a thick fluffy paste ( consistency of cake batter). This takes almost 45 minutes. Once this is ground take this out and set it aside in the urad dal bowl.
Now grind the rice adding a little at a time and adding a little bit of water at a time. Grind until smooth to the consistency of wet corn starch. This takes almost 1 hour.
Add the rice batter to the urad dal batter and mix it well with your hands. Ensure the bowl is large so that the batter is only filling half the bowl. This will give it space to rise after its fermented.
Usually the batter is left out in a warm place (kitchen counter) overnight to ferment . During the winter you can ferment it overnight in the instant pot in the yogurt setting.
Add salt to the batter and mix well
Now batter is ready to use !
Idli
Idlis are made in a idli mould which is then put in an idli pot.2. Grease the idli mould with a little bit of oil so that the batter doesn’t stick to it.3. Use a deep spoon to get the batter and place them in the greased mould
4. Now add water to the idli pot ( fill 1/3 of the pot ) and place it on the stove on medium heat and let the water come to a boil.
5. Now place the mould in the idli pot and close the lid
6. Allow the idlis to cook for about 15 minutes. They should be cooked by now. You can use a toothpick to check if the idli is done ( like you would cake). If the toothpick comes out clean the idlis as cooked
7. Take the mould out and let it cool.
8. You can use a spoon to scoop out the idlis
9. Idlis are ready to eat and can be served with idli powder, coconut chutney, sambar, tomato chutney, onion chutney etc.
Dosa
1. To make dosa take the batter and dilute it with some water.
2. Heat a griddle pan or a crepe pan on medium heat on the stove
3. Now pour a ladle of batter on to the middle of the pan and spread it in a thin circle as you would a crepe
4. Put some oil on the edges to prevent the dosa from sticking to the pan. Let it cook until there are holes in the dosa (maybe about 15-20 seconds)
5. Now use a spatula to lift up the edges to see if it is golden brown.
6. Flip the dosa over and let the other side cook for a few seconds.
7.Now take it off the pan and put it on a plate.
8. Dosa is ready to serve with idli powder , chutney , sambar etc.
2. Grease the idli mould with a little bit of oil so that the batter doesn’t stick to it.
3. Use a deep spoon to get the batter and place them in the greased mould 
