FLAT RATE SHIPPING ON ORDERS OVER $64.

Blog — indian breakfast RSS



This Summer, Serve This Warm, Indian Inspired Nicoise Rice Salad

Salade Nicoise is a popular French salad. I am substituting the salad leaves in this salad with curry flavored white basmati rice. It makes for a filling lunch when served cold in warm weather. The essential elements of Nicoise salad are tuna fish, eggs, tomatoes, olives, and beans. The use of white basmati rice flavored with curry powder is a twist I made in this recipe.

Continue reading



Breakfast Tapioca

Tapioca is quite popular in India. It is made from a gum of a tree. Usually eaten for breakfast, Tapioca can be had during fasting periods. When fasting, Hindus do not eat grains or legumes, and hence tapioca along with potatoes and spices is a perfect meal. Enjoy! YouTube: Breakfast Tapioca   Serves: 2 Ingredients 1 cup tapioca 2 Tablespoons ghee 1 teaspoon cumin seeds 1 cup potato, rinsed and diced (not peeled, preferably) 1 teaspoon sea salt 1 jalapeno, minced 7-8 curry leaves OPTIONAL 1/2 cup peanuts, crushed 1 Tablespoon ground jaggery Or brown sugar 2 teaspoons lime juice 2 Tablespoons chopped cilantro Sea salt, to adjust   Instructions In a small mixing bowl, add tapioca and one cup water. Mix....

Continue reading



Grilled Tomato over Cafreal Toast

Summer is here, and along with summer come the best tomatoes in the market. Today's post is about making a simple breakfast toast. Cafreal is a green paste that is applied over meat (usually chicken) and cooked over the stovetop. The origin of this green paste is from Africa, and via Portuguese, it made its way to India, specifically Goa. Ingredients 2 slices of sourdough bread 1 Tablespoon unsalted butter 1 summer tomato, such as beef steak, sliced in 1 inch thick pieces 1 Tablespoon olive oil  1/2 teaspoon black pepper, freshly cracked 1/2 teaspoon Maldon sea salt OR Kosher sea salt   Cafreal Paste: 1/3 cup white wine vinegar 1/2 cup cilantro, roughly chopped 1 jalapeno, seeds removed 1 teaspoon sea...

Continue reading



Upma

In Indian cooking, we dry roast semolina until it turns light pinkish in color and then use it to cook. I am not sure about the benefits of dry roasting, but I do it coz my Mom does it and everyone around me does it :)1/2 cup of semolina with veggies and a couple of spices can make a wonderful, healthy breafast. It is quite filling as well. Here's a simple recipe for Upma.Ingredients1 cup Rava (Semolina), dry roasted1 tablespoon ghee2-3 green chilies, slit OR 1/2 half jalapeno, finely chopped4-5 curry leaves1 tablespoon urad daal/ masoor dal (french lentils)1 teaspoon mustard seeds1 teaspoon cumin seeds1 cup veggies (preferably diced carrots, green peas and diced green beans)1 teaspoon fresh ginger, grated1/2...

Continue reading