Breakfasts

Halwa Poori 

Ingredients Of Halwa Poori

• 2 cups semolina (sooji)
• 1 cup sugar
• 1/4 tsp yellow food color
• 10 almonds, boiled
• 20 pistachios, boiled
• 4 cloves
• 6 cardamoms
• 1/2 cup oil
• 10 raisins
• For Puris
• 1 cup whole wheat flour
• 1 tsp sugar
• Salt to taste
• Oil as required

Method Of Halwa Poori

For Halwa

Heat oil in a pan, split the cardamoms and put them in it.

Add semolina and fry till it is cooked, take out the fried semolina in a bowl.

Heat sugar and little water in a pan to dissolve the sugar. Mix food color in this.

When everything is combined then add semolina. Add almonds, pistachios and raisins. Take out in dish and serve with hot pooris.

For Poori

Put flour, sugar, salt and 1tbsp oil in a bowl and mix well. Gradually add in little water and knead it into hard dough.

Cover the kneaded dough with soaked thin cloth for a little while.

Make small balls, pat the balls lightly with oil and roll them out.

Heat oil in a wok and fry the pooris in it. Drain on paper towel.

Stuffed Egg Recipe

ingredients Of Stuffed Egg

• 8 eggs
• For Stuffing:
• 2 onions
• 1 Tbsp cumin seeds
• 2-3 bay leaves
• A pinch of mace, whole
• 1 star anise
• 1 tsp ginger paste
• 1 Tbsp garlic paste
• 1 Tbsp garam masala
• 4 tomatoes
• 500 gms curd
• Salt to taste
• Black pepper to taste
• 150 ml tamarind paste
• 200 gms walnuts, crushed
• 200 gms apricot, crushed
• 200 gms almond, crushed
• 200 gms dried fig, crushed
• 300 gms goat cheese
• 1 Tbsp yellow butter
• Juice of 5 lemons
• For Batter:
• 400 gms gram flour (besan)
• 50g rice flour
• 3 Tbsp turmeric powder
• 3 Tbsp red chilli powder
• 2 tsp cinnamon powder
• 1 Tbsp amchoor
• 500 ml cooking oil
• For Garnish:
• 1 carrot
• 1 turnip
• 1 cucumber
• For Roghni Naan:
• 500 gms refined flour (maida)
• 100 gms milk powder
• 50 gms sesame seeds
• 5 Tbsp sugar
• 50 gms butter
• 2 eggs
• 1 ltr milk
• 1 tsp yeast
• 
  

How to Make Stuffed Egg

For Stuffed Egg:

Heat oil in a pan. Add onions and saute to light brown.Then add whole spices and ginger paste, garlic paste.Next, add garam masala followed by tomatoes, and saute.Add water and beaten curd. Keep stirring to avoid curdling.Season with salt and pepper.Add tamarind paste, crushed nuts, goat cheese, butter and lemon juice.Blend if required, to get a smooth creamy consistency.Boil eggs and make a small hole on one end. Fill the stuffing in eggs through this.Then make a batter using the two flours, salt, pepper and the other powder spices.Dip stuffed egg in the batter and deep fry in cooking oil.Garnish with carrot, turnip and cucumber.Serve with roghni naan.

For Roghni Naan:

1.Knead dough with all the ingredients mentioned. Keep aside for 1/2 an hour.2.Roll out and cook naans in the tandoor.

MINI BREAKFAST PITA PIZZAS

 INGREDIENTS

8 oz. turkey breakfast sausages, casings removed

6 EGGS, beaten

1/2 cup pizza sauce

4 whole wheat pita breads (6-inch)

1 cup shredded part-skim mozzarella cheese (4 oz.)

 DIRECTIONS

HEAT oven to 450°F. COAT large nonstick skillet with cooking spray. COOK sausage over medium heat, breaking into crumbles, until browned and cooked through. POUR OFF drippings; return to heat.

POUR eggs over sausage in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and some visible liquid egg remains. Do not stir constantly. Do not overcook.

SPREAD 2 Tbsp. pizza sauce on each pita bread; place on baking sheet(s). TOP with eggs and cheese, dividing evenly. BAKE in 450°F oven until cheese is melted, about 5 minutes.

Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, diced (about 1 cup)
• 1 teaspoon chopped fresh thyme leaves
• 2 sweet potatoes, baked for 40 minutes at 400 degrees F, cooled, peeled and diced (about 3 cups)
• 1 1/2 cups cooked diced Herb-Roasted Turkey Breast (4 ounces)
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1/4 cup low-sodium chicken broth
• 1 teaspoon white vinegar
• 4 eggs
• Hot sauce, for serving

Directions

In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.

Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.

Divide the hash between 4 plates and top each serving with a poached egg

Vegan banana, blueberry and pecan pancakes

Ingredients

For the batter

• 100g/3½oz porridge oats 
• 50g/1¾oz pecan nuts, roughly chopped
• 1 tsp baking powder
• pinch sea salt
• 1 ripe banana, peeled and mashed
• 150ml/5fl oz coconut milk or almond milk
• 2 tsp coconut oil, for frying
• 200g/7oz blueberries

For the blueberry compôte

• 100g/3½oz blueberries
• 3 tbsp caster sugar
• To serve
• 2 bananas, peeled and cut into thin slices
• a few pecan nuts, finely chopped
• 1 lime, cut into wedges
• 8 tbsp maple syrup (optional)

Method

Preheat the oven to 120C/100C fan/Gas ½.

In a food processor, pulse the oats until you have a scruffy flour. Transfer to a large bowl. Add the pecans, baking powder and salt.

In a separate bowl, mix the mashed banana with the milk (you can do this in the food processor, if you like). Beat the banana mixture into the dry ingredients and leave the batter to sit for a few minutes.

For the blueberry compôte, put the blueberries and sugar in a small pan with a teaspoon of water and cook for 3-4 minutes, or until you have a thick shiny compôte. Set aside until ready to serve.

Heat a non-stick pan over a medium heat. Add the banana slices and fry on both sides in the dry pan until golden-brown and caramelised. Keep warm in the oven.

Put the pan back on the heat and add a little coconut oil or butter. Drop in a generous tablespoon of batter for each pancake. Once the sides are cooked and bubbles have risen to the top, scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side, or until lightly coloured. (The pancakes will stay a little moist in the middle because of the banana, so don’t worry.) Keep them warm in the oven while you cook the remaining pancakes.

Serve the pancakes in a stack with the banana slices. Add some chopped pecans and a squeeze of lime, and, if you like, with a drizzle of maple syrup. Serve the compôte on the side.

Smoked salmon omelette

Ingredients

3 free-range eggs

Salt and freshly ground black pepper

15g/½oz unsalted butter

40g/1½oz smoked salmon, roughly chopped

½ tsp olive oil

Method

Gently beat the eggs together in a mixing bowl and season, to taste, with salt and freshly ground black pepper.

.Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.

Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again.

Repeat the process until the eggs have just set but the omelette is still soft in the centre.

Place the smoked salmon into the centre of the omelette and cook for 30 seconds.

Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a eat roll. Brush the omelette with olive oil and serve.

Waffles

Ingredients

• 450ml/16fl oz full-fat milk
• 3 large free-range eggs, separated
• 125ml/4fl oz vegetable oil
• 1 tsp vanilla extract
• 225g/8oz plain flour
• 2 tsp baking powder
• 3 tbsp caster sugar
• ¼ fine sea salt
• maple syrup, blueberries, or other berries, to serve

 

Method

heat the waffle iron according to instructions (some need to be lightly oiled before you start).
Pour the milk into a large measuring jug add the egg yolks, oil and vanilla and beat together. Combine the flour, baking powder, sugar and salt in a large bowl. Pour the jug of wet ingredients into the bowl of dry ones, and whisk together, making sure there are no lumps.
Put the egg whites into a clean bowl and whisk to stiff peaks. Slowly fold the egg whites into the batter, until a thick, smooth and airy consistency.
Fill one side of your heated waffle iron with 250ml/9fl oz batter, close and cook for 1 minute, then turn the waffle iron over and cook on the other side for 2 minutes. If you’re using an electric waffle iron, you will obviously not be turning it over, so you may need to cook for a minute or so longer. Just follow the instructions that come with the iron in all cases.
Ease the cooked waffle out of the waffle iron. Repeat until all the batter is used up. If you’re not keeping the waffles warm in the low oven (see recipe tip) each waffle should be eaten as soon as it comes out of the iron. Generously pour maple syrup over your waffle, and tumble a few berries alongside if wished.

Snowman pancakes with orange and spice

Ingredients

• 1 mug self-raising flour (200g/7oz)
• 1 mug milk (300ml/½ pint)
• 1 large free-range egg
• 3 oranges, zest finely grated (fruit cut into wedges for serving)
• ½ tsp cinnamon
• pinch salt
• 1 tsp butter
• 2 tbsp runny honey, for drizzling

Method

Tip the flour and milk into a large bowl, crack in the egg and whisk well. Add the orange zest, cinnamon and salt and whisk again.

Melt a little butter in a heavy-based frying pan. Add a small ladleful of batter and fry for 4 minutes, or until golden-brown. Turn over and fry the second side for 3 minutes, or until golden-brown.

Serve with a drizzle of honey and orange wedges for squeezing over. Increase the ingredients proportionately to serve more people.