Posts Tagged breakfast

easy english muffins

Not all days are for bread baking, this week, I am in no mood for doing the whole process. Sometimes I wonder if I prefer homemade bread so much, should I just go and buy a bread machine. But I just bake probably 1 loaf a week, is that enough to buy a bread machine. Another added advantage of owning one is that most of your new recipes would still come out fine, and you can definitely switch to whole wheat and still manage to get a lighter bread. But on the other side, I am afraid that will I lose interest as some people have once you got the equipment and baked a few loafs, and then one sunday morning I would sit and think why did I buy one, with the amount of time I have, I could definitely bake one from scratch. To summarize, I am not ready to make this decision now.

So I turned over to english muffins, which is quite an easy process compared to bread making. This make about 6-8 muffins.


You will need:

1.5 cups of whole wheat flour and 1 cup of AP flour
1.5 tsp of yeast (if you active dry yeast, proof the yeast)
1 tsp salt
1 tbsp of sugar
2 tbsp of butter
3/4 cup of milk

To make it:
1) Mix all the ingredients until the dough leaves the sides of the bowl, and 1 tsp of olive and knead for 2-3 minutes to form to a round smooth dough
2) Let it rise for about 1 hour until double

3) Punch down the dough gently, dust a cutting board with corn meal and flour, and roll out to 1″ thick
4) Using a round cutter, cut to round shapes of about 3″ in diameter
5) Let it rise for about 45 minutes. Mine took about 1 hour
6) Heat up a griddle, and add the muffins and cook each side 4-7 minutes until you see browned spots of the surface
7) If you are unsure whether the muffin was thoroughly cooked, just heat up the oven to 350 and cook the muffins for another 10 mins and let it coo. Slice them with a fork and spread some fresh butter, and the taste will make you fly 🙂

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cracked wheat upma

My recent trip to visit some of my friends got me reminded of ‘upma’. Back home, not many are fond of this dish growing up; reason being, the simplicity of the dish could demand less focus, and hence the result of a so simple recipe could easily be messed up. But growing up I have enjoyed every bite of some of the most delicious upma in my home as well as my aunt’s. This is usually made for dinner/breakfast as an alternative to rice with either sooji or with cracked wheat.

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You will need:
* 1 cup of chopped beans + carrots + 1 potato (optional)
* 4 green chillies slit lengthwise
* 1 medium onion sliced lengthwise
* 1/2 inch of ginger finely chopped
* 1 medium tomato finely chopped
* 1 cup of cracked wheat lightly roasted
* 2 tbsp of ghee

Make it:
1) In a wide pan, add 3 tbsp of oil + jeera + mustard seeds
2) Once they splutter, add the chillies + onion + ginger, fry for 2 minutes and add the chopped veggies, followed by tomatoes and salt and stir it all together and let it cook for about 5-7 minutes until the tomatoes get mushy
3) Add 2 cups of water, adjust the salt and let it come to a boil
4) Soon after the water starts to boil, add the cracked wheat and mix everything together and simmer the heat for about 10 – 12 minutes; once all the water is evaporated, add the ghee and serve hot

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the grainy artisan bread

Its been few months that I updated anything in this space, and I am back to baking breads @ home. To keep me motivated, recently i even purchased a pizza stone to bake no knead breads. Well this is the first bread I baked on my new pizza stone. From what I read, they say that the pizza stone gets seasoned by use. So I just started using the first day.

The ingredients for the bread are the basic flour + salt + yeast + water a n d about 1/2 cup of Bob’s Red Mill whole grain cereal and I substituted 1/4 of the flour with whole wheat flour; hence why this one is turned out a bit denser.

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Flax banana nut muffins

A super easy way to use overripe bananas and incorporate a good amount of nutrition to it is to make these banana flax muffins.


You will need:

Wet:
2 ripe bananas mashed well
1/4 cup of flax seed meal
1/3 cup of vegetable oil
1 egg
3 tbsp of milk
1/2 cup of brown sugar ( or white sugar, adjust according to desired sweetness)
1 tbsp of vanilla extract
1/4 tsp of powdered cinnamon

Dry:
1/2 tsp baking powder
3/4 tsp of baking soda
1/4 tsp salt
3/4 cup of unbleached bread flour
1/2 cup of unbleached whole wheat flour

* To add a little nut flavor, add 1/4 cup of walnuts

Steps:
1) Mix all the wet ingredients and dry ones separately, and then slowly add the dry ones to the wet ones stirring gently until all the dry ingredients are well incorporated. Finally mix in the walnuts
2) Pour about 1/2 cup of batter to the muffin pans and bake for 25 mins at 350C

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upma (indian noodles) with color

If you are wondering what does ‘upma’ means, then you can either do a wiki search and read everything about it, or for a shorter version, you can continue reading this post.  It is predominantly consumed as a breakfast or dinner dish, intending to keep it light and still provide the necessary carbs.  You can make upma with either rava (cream of wheat aka. semolina) or with vermicilli (uniformly sized not-twisted noodles?, I really donno).  You can buy plain or roasted vermicilli in any of the indian grocery, in case if this interests you.   Upma ceases to be a favorite dish for most of the kids, not sure why.  My mother would make this super-delicious upma, filled with vegetables and the taste is simple and soo good, that I never complained even if served for all the three meals in a day.

Make it:

* About 1 cup of vermicilli, if not roasted, roast in med-low flame with a tsp of oil for about 4-5 mins constantly mixing.
* 1 onion vertically cut
* 4-5 green chillies slit as per desired spice level
* 1/2 inch ginger finely chopped
* about 1 cup of vegetables cut into small pieces ( i used a mix of beans, carrots and potato)
* indian spices for tempering such as mustard, jeera
* 1/4 tsp of turmeric powder

In a wide pan, add 3 tbps of oil, add the mustard + jeera and once they start to pop, add the green chilli + onion + ginger and fry for about 3 minutes in medium flame.  To make this quicker, you can microwave the veggies for about 3-4 minutes.  Add the veggies, a pinch of turmeric powder and mix them together, add about 2 cups of water and salt and bring everything to a boil.   Once the water starts to boil completely,  simmer and add the vermicilli noodles, mix it in and cover the pan with the lid and let it cook for about 8-10 minutes.   Remove the lid and check the noodles to see whether it is cooked and there is no water remaining.   Garnish with fresh coriander leaves and serve hot.

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