Category: Breakfast | 8am Meal

Categories
Breakfast | 8am Meal

White Chocolate Mawa Barfi

White Choclate
White Chocolate Mawa Barfi

Let me tell you a little story, about how the white chocolate barfi was “discovered”.

This post is all about confessions. Not every new recipe one tries is a flying success, some taste totally different from what one expected and some which taste great do not photograph very well. This serendipity of a recipe was one of the former. I was trying to create an apparently easy recipe of white chocolate bark and something went seriously wrong (please do not ask me what, I have no clue). Somewhere towards the last few minutes, it started to turn into a fudge-like consistency. Definitely not what would set into a bark! So, what was I supposed to do? Bin the chocolate? Of course not!

Since the Supremacy wanted fudge I decided to make fudge. I incidentally had some fresh khoya at hand so I added that to the fudgy mass, gave it a nice mix, cooled it, topped it with nuts, refrigerated and we had a delicious white chocolate mawa barfi ready! I must admit it was a quintessential Indian dessert – very very very sweet! So, unless you have a massive sweet tooth, do not attempt it 😉

Yes, only on my blog will you get recommendations on what not to make..haha! Just kidding! Go ahead, try it but be careful not to overindulge, it truly is addictive 🙂

For a less sweet barfi, why not try the apple barfi?

 

White Chocolate

 

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White Chocolate Mawa Barfi

Ingredients

  • White chocolate (broken): 250gm
  • Fresh khoya(crumbled)- 50gm
  • Chopped pistachios-1 cup+ ½ cup
  • Chopped almonds-1 cup
  • Dried rose flowers-2 tablespoons

Instructions

  1. Line a baking sheet with foil and keep aside
  2. Prepare a water bath (see here the method to prepare a water bath and melt chocolate- https://www.youtube.com/watch?v=ILPnE1NMbJs) and let the chocolate melt stirring continuously
  3. Keep stirring until smooth and mix in khoya and half cup pistachios turning off the heat
  4. Give it a nice mix and pour on the prepared tray. Smoothen with a blunt knife and sprinkle chopped almonds and dried rose flowers
  5. Refrigerate for a few hours and cut into small squares to serve. They stay well if refrigerated for as long as 3 weeks

Notes

Calories (per square)- 150
This is “My 8am Meal”

https://onewholesomemeal.com/white-chocolate-mawa-barfi/

[kkstarratings]

Categories
Breakfast | 8am Meal

Apple Barfi For Your Rakhi Platter

Apple Barfi
Apple Barfi for Rakhi

An apple a day keeps the doctor away is my inspiration for this apple barfi.

Any excuse to make dessert, you may say, but I think I had a good reason. It was Rakshabandhan, an Indian festival to celebrate the bond between a brother and sister. I had to get the Rakhi platter ready which along with many other things includes sweets. This yummy scrumptious barfi, loaded with apples, served with the traditional Rakhi platter helped keep all the ill and bad luck away too. Ok! Not the greatest description but a great tasting dessert all the same.

The apple barfi is a tad different from the typical Indian sweets served during the festive season. Unlike them, the barfi derives its sweetness more from the apples and khoya than the minimal sugar added. My recipe is adapted from Anjana Devasahayam. I followed it to the T with some minor tweaks. I swapped the milk powder with fresh homemade khoya and the barfis still tasted yum. Try this for your next festive occasion or party and your guests will keep coming back for more. Take my word for it.

Also, do check out my other barfi recipe. Let me know which one you liked better.

Apple Barfi

 

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Apple Barfi

Ingredients

  • Red apples (medium sized and coarsely grated)- 3 cups
  • Desiccated coconut – 1.5 cups (if using fresh run it in a blender for a few seconds to make fine shreds)
  • Khoya (fresh or frozen)- 1 cup
  • Ghee-2 tablespoons
  • Sugar- ¾ cup
  • Cardamom powder- ½ teaspoon
  • Saffron- 1 pinch
  • Salt- 1 pinch
  • Pistachios- 2 tablespoons, chopped
  • Almond slivers-2 tablespoons
  • Dried rose petals- 1 tablespoon

Instructions

  1. Prepare a baking tray or a steel plate by lining it with some ghee or parchment paper and set aside
  2. Dry roast the desiccated coconut in a flat and thick-bottomed pan or wok for a few minutes until you get a nutty aroma. Be careful not to brown. This should take about a minute
  3. In the same pan melt some ghee and add grated apples, stirring continuously on medium high heat till it reaches a dryish consistency. Depending on the type of apple you use it would release less or more liquid
  4. Once you see a lumpy consistency, which is fairly dry, add desiccated coconut, khoya, sugar, cardamom powder, salt and saffron. Mix well and keep stirring on medium heat until the mixture is dry enough to hold shape. This step should take about 20 minutes
  5. Transfer to the prepared try or plate and spread evenly with a knife. Sprinkle with almonds, pistachios and dried rose petals and let it cool
  6. Once cooled, cover with a cling wrap and refrigerate overnight. Cut into desired shape (I cut into squares), sprinkle with some more chopped nuts if desired and serve. Keep out of the refrigerator 15-20 minutes before serving

Notes

Calories (per barfi)- 90
Nutrition- Fiber/Vitamin C/Antioxidants
It does wonders for your- Gut/Immunity/Skin
This is “My 8am Meal”

https://onewholesomemeal.com/apple-barfi-rakhi-platter/

[kkstarratings]

 

Categories
Afternoon Snack | 3pm Meal Breakfast | 8am Meal Mid-Day Snack | 10 am Meal

Custard Apple and Mango Fruit Pudding

Fruit Pudding
Custard Apple and Mango Fruit Pudding

Summer and its bounties are plentiful, more so the fruits and hence the fruit pudding.

With all the fruits available in summer, I believe it is Mother Nature trying to tell us to stay hydrated and cool. I always try and eat seasonally available fruits as much as I can. It is definitely easier said than done. Plenty of my favorite winter produce is available all year round – usually imported from down under, where it is winter during our summer.

Staying true to my “I eat only seasonal fruits” belief, come summer, I make sure to totally go overboard with fruits like mango and lychees. This time around, I was pleasantly surprised to see my other summer favorite, custard apples at the market. Definitely not the season for them, but I just couldn’t resist picking one (sorry! guilty as charged 🙁 ).

With two of my favorite summer fruits on hand, a delicious concoction was in order and thus this custard apple and mango with basil seeds fruit pudding came to be. Quick tip. Try and include as much basil (sabja) seeds as possible in your diet this summer. They are great coolants and superb for digestion and weight loss. Follow the steps below in this simple recipe and enjoy this delicious pudding.

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Custard Apple-Mango Pudding

Ingredients

  • Mango (medium sized Alphonso/Langda. I used latter)- 1
  • Custard Apple (medium sized, seeds removed)-1
  • Coconut milk (I used Kara brand)- 2 tablespoons
  • Sabja (basil) seeds- 1 teaspoon
  • Honey or brown sugar (optional if the fruits are already very sweet)- 2 teaspoons

Instructions

  1. Blend the mango pulp and 1 tablespoon coconut milk (and 1 teaspoon sugar or honey if using).Add half teaspoon sabja seeds, mix well and set aside
  2. Blend the custard apple and the remaining coconut milk (and 1 teaspoon sugar or honey if using). Add half teaspoon sabja seeds and mix well and set aside
  3. Pour the custard apple mixture followed by mango mixture into a tall glass
  4. Chill in the refrigerator for 2-3 hours before serving. This gives time for the layers to form well and sabja seeds to swell up imparting a distinct crunchiness to the pudding

Notes

Calories (per serving)- 60
Nutrition- Vitamins C, A, B6/ Potassium/Magnesium/Copper/Fiber
It does wonders for your- Hair/Eyes/Heart/Skin/Immunity/Digestion
This is “My 8am/10am/3 pm Meal”

https://onewholesomemeal.com/custard-apple-mango-fruit-pudding/

[kkstarratings]

Categories
Breakfast | 8am Meal

Jackfruit Idlis With Red Bell Pepper Dip

Jackfruit Idlis
Jackfruit Idlis

So, here is the last but not the least in my jackfruit series – jackfruit idlis!

Yes, how could I not make the healthiest Indian breakfast with my current favorite fruit? Dieticians recommend adding idli to your diet for weight loss due to its ‘nutrient profile‘. Made with urad daal and rice, the idli is said to contain no fat, saturated fats, or cholesterol. Thus, it promises to be a very healthy start to your day.

In my recipe, I did not use the traditional idli batter. Instead, I used the same batter I used for the jackfruit pancakes. Now, isn’t that a good tip? Pop the batter into an idli steamer and voila! You have delicious jackfruit idlis. And before you label me lazy and a shirker, I did go a wee bit further and made a sweet/spicy/tangy dip with red bell peppers and tomato to go with the idlis. I roasted these veggies in an oven before blending them for the chutney. Plus I added a secret ingredient. I flavored half of the batter with some instant coffee and boy what a deadly combo jackfruit and coffee can make! You must try these jackfruit idlis out!

Scroll down for the detailed recipe.

 

Jackfruit Idlis

 

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Jackfruit Idlis

Ingredients

  • For idli:
  • Idli rice (presoaked overnight)- 1 cup
  • Jackfruit arils (deseeded)- 1 cup (approximately 8-10 pieces)
  • Baking soda- 1 pinch
  • Brown sugar – 2 tablespoons (using brown sugar is recommended as it complements the taste and flavors of jackfruit)
  • For coffee flavored idlis add some instant coffee (cooled down) to the batter- I added 3 tablespoons to half of my batter
  • For dip:
  • Red bell pepper (large)- ½
  • Tomato (medium sized)- 1
  • Fresh Red chili (can use green as well)- 2 or more as per desired heat
  • Garlic -4 pods
  • Onion (medium sized)- ½
  • Salt-1 teaspoon or to taste

Instructions

  1. Preheat the oven to 180 degrees and line a baking tray with foil. Drizzle a teaspoon of oil on the foil and roast ingredients for dip for 15 minutes or until the vegetables are evenly roasted. We do not need to char the vegetables, just roast it enough to get a smoky flavor. Let it cool and blend
  2. Blend the rice and jackfruit pulp in a high-speed blender, scraping sides intermittently until a smooth consistency is achieved. You would need to add 2-4 tablespoons water so as to achieve an idli batter consistency. For the coffee flavored idlis, instead of water add instant coffee mix
  3. Place in idli steamer and steam as you would steam regular idlis. Serve hot iris with the dip

Notes

Calories (per idli)- 32
Nutrition- Vitamin A/Vitamin C/ Vitamin B complex/Fiber/Flavonoids/Potassium/Magnesium/Manganese/Iron
It does wonders for your- Hair/Gut/Eyes/Mood and Energy/Skin/Blood/Immunity/
This is “My 8am Meal”

https://onewholesomemeal.com/jackfruit-idlis-red-bell-pepper-dip/

[kkstarratings]

 

 

Categories
Breakfast | 8am Meal

Jackfruit Pancakes: A Superfood Breakfast

Jackfruit Pancakes
Jackfruit Pancakes

We gathered with a bunch of friends yesterday afternoon. All of us have kids more or less the same age and have pretty much known each other when the eldest monkeys were still little cherubs. As our families have grown/work has gotten busier we do not get together as much as we would like to but each time we manage to get the whole junta together, we have a blast being cheeky, funny, emotional and just creating a ruckus, and more often than not the adults are noisier than the kids (the place where we went out for dinner last night had to send a staff member over asking us to turn down the volume ;)).

Friends like Family

In such happy moments, I cannot help but recall my early days in Hong Kong when we moved here in 2011. The only soul I knew at that time was my husband who would be at work all day. Coming from India, surrounded by friends and family and working 6 days a week, here I was, a complete social being now engulfed by loneliness. Forget friends, I could not even speak to the security guards in the building because they did not know English! It was not easy. Six years down the line, we still know only a handful of people whom we can call friends but I am so grateful for them. And every time I sit surrounded by these lovely souls I say a silent thank you to the Almighty for taking care of me and bringing such lovely people into my life.

And Finally, Jackfruit Pancakes

Continuing on with the jackfruit goodness, here I have one more delicious and healthy treat for you – jackfruit pancakes! When I was working in Goa, my colleague would bring me these yummy jackfruit cakes (Pansache Dhonas) from home and I would selfishly eat them all. This pancake recipe is inspired by that scrumptious cake. Almost no prep required and they make a wonderful and filling breakfast. Try it out and do remember to share how you liked it!

 

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Jackfruit Pancake

Ingredients

  • Idli rice (presoaked overnight)- 1 cup
  • Jackfruit arils (deseeded)- 1 cup(approximately 8-10 pieces)
  • Cardamom or cinnamon powder (as per preferred flavor)- ½ teaspoon
  • Dry fruits (raisins, chopped almonds and cashews)- 2 tablespoons. This is optional but I added them as my kids love “surprise bites” in their pancakes. You could also add chocolate chips
  • Baking soda- 1 pinch
  • Butter or ghee- 2 tablespoons

Instructions

  1. Blend the rice and jackfruit pulp in a high-speed blender, scraping sides intermittently until a smooth consistency is achieved. You would need to add 2-4 tablespoons water so as to achieve a pancake (or idli) batter consistency
  2. Heat a non-stick pan and add half-teaspoon ghee or butter. Reduce the heat to medium once the ghee melts and add 2 tablespoons of batter, rotating the pan to evenly spread it. Make sure to not add too much batter, as rice pancakes tend to remain uncooked on the inside if too thick. Keep the heat to medium-low and cover. Flip the pancake over after 2-3 minutes and cover again so as to cook the other side too.
  3. Serve hot with some honey/maple syrup and fresh fruits or even eggs on the side

Notes

Calories (per pancake)- 88
Nutrition- Vitamin A/Vitamin C/ Vitamin B complex/Fiber/Flavonoids/Potassium/Magnesium/Manganese/Iron
It does wonders for your- Hair/Gut/Eyes/Mood and Energy/Skin/Blood/Immunity/
This is “My 8am Meal”

https://onewholesomemeal.com/jackfruit-pancakes-superfood-breakfast/

[kkstarratings]

Categories
Breakfast | 8am Meal

Banana Smoothie With Dates and Figs

Banana Smoothie
Banana Smoothie With Dates and Figs

Smooth(ie) Mornings!
When life gives you overripe bananas, make a banana smoothie ;). Need I say how much goodness is packed in that one glass with the figs and dates added in? You’ve got to try this!

For another banana smoothie recipe, click here.

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Banana-Figs-Dates Smoothie

Ingredients

  • Milk (cow’s/soy/almond)- 1 cup
  • Banana -1
  • Dates-4
  • Fresh Figs-2 (use 3 if using dried variety)
  • Almonds-4
  • Cardamom powder ( or any flavoring of your choice)- 1 pinch
  • Saffron-2 strands
  • Honey or brown sugar (can be omitted)- 1 teaspoon

Instructions

  1. Combine all the ingredients in a high intensity blender and blend for 30 seconds
  2. Serve as is or chilled with ice cubes

Notes

Calories per bowl of soup- 125
Nutrition- Good fat/ Protein punch/Low carb/Vitamin C/Iron/Prebiotics
It does wonders for your-Heart, Cholesterol, Skin, Hair, Bones, Gut, Bowels, Immunity, Nervous system, Quality of sleep, Weight loss
This is “My 8am Meal”

https://onewholesomemeal.com/banana-smoothie-dates-figs/

[kkstarratings]