It is so hot in Mumbai currently, that it becomes very difficult to stand in the kitchen and cook something elaborate. But breakfasts have to be had. And they have to be quick , healthy and filling.
This upma made from semolina granules or rava as we call it, is a staple breakfast item in all households in western and southern India. Also the several Udipi restaurants dotting the coastline in Mumbai and further south, serve it with coriander yoghurt chutney. And a glass of filter coffee. Heaven.
Upma can be made in 20 minutes flat, and can be done in several ways, adding any vegetables of your choice. Onions are a staple, and like my mom-in-law does, I like to add carrots , baby corn, sweet corn, green peas and anything else that is readily available at home.
Yield : 4 servings
I am quite a fan of eggplant (brinjals), especially when it has something to do with thinly sliced ones. Of course, the roasted eggplant in salads or vangyach bharit (a typical Maharashtrian recipe) brings out an entirely different flavor, I think the slices compliment it the most.
Lebanese cuisine extensively uses eggplant , and after reading somewhere on the internet, I decided to make them into hummus filled rolls.
Eggplants have a slightly bitter taste because they contain nicotinoid alkaloids, and some people may have a resulting mild irritation. To prevent that, it is always better to soak the thin slices of eggplant in salt water for about 20 minutes prior to cooking.
Yield : 4 servings , 20-24 rolls
Equipment : Baking dish, Aluminum foil, Spatula OR Griddle/ Frying pan and a spatula
You will need :
- 1 long slender eggplant (about 8-10 inches long)
- 2 cups Classic Hummus
- Salt and chilli powder
- 1 teaspoon lemon juice
My friend complained to me today that she wouldn’t be making most of the recipes she liked on my blog, because they weren’t “healthy” enough. So here is one, for my calorie conscious (I think most f us are now) friends..
These baked potato wedges have been doing rounds on Pinterest for quite some time now, and out of the 2-3 methods that I tried, I like this Indianised paprika version the most.
The baking part here is somewhat time consuming, but otherwise, I do it for evening snacks after reaching home.