Oatmeal Waffles with Strawberry Compote
It’s boring to eat oatmeal the same way so I once made oatmeal pancakes which turned out to be great. If it’s good enough for pancakes, it’s good enough for waffles. Actually, I prefer the oatmeal waffles. They turned out light, fluffy and crisp on the outside. The strawberry compote was fantastic. I don’t see all the hoopla about strawberry season in India. The strawberries here are tasteless and sour for no reason. But I do like cooking with them. That’s the only way they taste remotely like a berry. I just simmered a bunch of strawberries with a touch of sugar and balsamic sugar. In about 20 mins I had sticky sweet and deliciously ruby red compote.
Homemade Granola Recipe For Breakfasts
First of all, stop buying granola from the shops. You can make this at home and with almost no effort. It’s just about mixing the ingredients together in a bowl and then popping it into the oven. In 30 mins, fresh homemade granola is ready. It keeps up to 2 weeks when kept in an airtight jar. No need for those energy bars and intensely sweet store bought granola for breakfast. Keep the indulgent breakfasts like sweet potato pancakes and waffles for weekends. On a working weekday, all you need is a quick breakfast that comes together in a couple of minutes.
Sweet Potato Pancakes Recipe
Sweet potato pancakes are very popular in American food culture, as much as I’ve read and seen. There are only a few ways I’ve had sweet potatoes – either simply boiled or as fritters. I only made these pancakes on a whim without following any recipe, not expecting to like them at all. But they surprised me. Turns out, they’re super delicious. And not to mention, the fluffiest and softest pancakes ever!
Ragi Dosa – Finger Millet Crepes
Ragi dosa, or finger millet crepes, is made with whole grains and urad dal. That’s about it. I’m not a nutritionist but it’s safe to say that this dosa leans on the healthier side. The only prep required is the soaking of the ragi grains and urad dal separately before grinding them together with some water. Leave the batter to ferment in a warm place overnight and the next morning breakfast would be ready in just a couple of minutes.
Ricotta and Mushrooms with Sriracha on Toast
Ah, what’s Sunday without a good breakfast. Be it eggs – sunny side up, French toast, frittata or anything else, comfort is key. Now, without compromising on taste, you can make easy and quick Sunday breakfasts without much trouble. You know what’s delicious? Ricotta. What’s better? Ricotta for breakfast. Making ricotta only sounds like a lot of work but it takes only some milk with salt and lemon juice, and 20 mins of your time. I do it as soon as I’m up, so by the time I’ve freshened up my ricotta is ready. You could make it ahead of time as well.
Sunday pancakes are the best thing about weekends. But last weekend I made the savoury kind. With cheese. And topped with a poached egg. It looked damn cute and tasted damn good. What’s not to like? Cheese, runny egg and spicy sriracha. With my hot cuppa it was the perfect breakfast. If poaching eggs scare you, welcome to my world. I can’t get it to look like a perfect quenelle. But I do have my little trick that saves the day and gives me a poached egg, slightly disfigured nevertheless.
Be it Koshy’s in Bangalore or Kyani & Co. in Bombay, the masala cheese omelette that these old school folks make is simply amazing. It’s just eggs, chillies and cheese. But the comfort it gives is what makes it so good. Add the nostalgia factor and you have a winner. The cheese slice sitting right in the centre of the omelette with little specks of green chilly scattered around..sigh. I wanted to replicate it, but instead turned it into masala cheese bhurji. Works brilliantly and made effortlessly.
I must admit, this plate of food looked so gorgeous it was hard to run a knife through it. When I’d think of waffles I always picture them with loads of fruits and syrup dripping down the edges. But this time around I wanted to make some savoury ones. I didn’t do much except for add grated cheese in the batter along with some paprika and thyme. It tasted great but I should have made smaller ones so it’d crisp up better. Anyway, I topped each of them with a fried and a side of cherry tomatoes.
Making the most of mango season, and the fact that it’s Sunday, meant mango for breakfast. I’m certain these pancakes aren’t an innovation. But I didn’t look up the recipe. I tried them on my own and they turned out just as expected. Delicate and decadent. You can taste the cream cheese and the mango in the pancake itself. They’re also very soft and moist, so no need to bathe them in syrup. Top with more mango or any other fruit and you’re good to go.