Buttermilk Biscuits

Ingredients:

2 cups-All purpose Flour
1 tsp -Baking Powder,
1/2 tsp-Baking soda
1 tbsp-sugar
1/2 tsp-salt
1 cup-Buttermilk
1 stick(1/2 cup)Unsalted Butter

Method:

Preheat oven to 450 degree F.

Add Flour,Baking Powder,Baking Soda,sugar and salt in a Food Processor.Pulse it few times to mix Thoroughly.Add cold unsalted butter cut into small pieces and pulse few times until mixture resembles coarse crumbles.

Add the mixture to a Bowl and add a cup of buttermilk mixing gently with a spatula.The mixture will be wet and sticky.

Transfer the dough to a floured surface.Gently pat the dough and roll to 1” thickness.Use a wine glass or a round cutter to cut the dough straight down,avoid twisting the cutter/dough.

Lightly grease the pan and place cut round doughs close to each other.Brush the top with mayo or butter.Place in the oven for 15 mins.Remove and enjoy however you like it.

ALMOND BUTTER

Almond Butter is one of my favorite Nut Butter to have for Breakfast and before my Workouts.I tried making it  with my new Food Processor from Cuisinart and it turned out amazing.It does require a lot of Patience.I would definitely add some Honey or dates(Good Idea) next time at the end of the process maybe to sweeten a little bit.You can also make this in a Vita-mix using a Dry jar if you own one and after you scoop the almond butter out of the jar you can add some water and flavorings like extract to the leftover almond butter in the jar and make almond milk and this way no straining is necessary.I hope you guys give this a try and let me know how it turns out in the comment section.

Ingredients:

2 cups Raw Whole Almonds(with skin)
1 tsp sea salt or as per taste
Food processor

Procedure:

Start with a nice clean dry bowl.

Add Almonds and 1 tsp sea salt to the food Processor and process until smooth and creamy,scraping the sides as often as needed.

Just keep going and allow the machine to run continuously until when you start to see the oil separates and continue to process until creamy.Taste and adjust salt and consistency to your liking.

Transfer to a  jar/container and enjoy this delicious and yummy Almond butter.Store up to 2 weeks room temperature in cool dry place.I bet that it won't last that long ☺☺

Caramelized Onions and Mushroom Quiche

Quiche made with caramelized onions and mushroom with the flaky buttery Crust.This  is so good to have for Breakfast or for  brunch with a side drink.Makes one 9"tart.

Ingredients.
---------------
1 large onion thinly sliced
1 cup thinly sliced mushrooms
2 large eggs
2 stalks of scallions chopped
1 tsp Italian seasoning(optional)
1 tsp crushed pepper Flakes
1/2 cup shredded cheese(I used Pepper jack)
Salt & pepper
1 cup milk
1/2 cup heavy cream

For the Buttery Crust:
----------------------------
1 & 1/4 - cup all purpose flour
1/2 cup(1 stick)unsalted butter
1/4 tsp salt
1/4 cup cold water or as needed

Method:
-------------
Making the dough & crust:
-----------------------------------
To a mixing bowl combine the Flour ,salt and butter(cut in small cubes).

Using a pastry Blender or a fork, mix until the mixture resembles coarse crumbs.Add cold water in 1 tbsp at a time until the dough comes together being careful not to over mix.

Wrap the dough in plastic wrap and refrigerate for at least an hr.

After the dough has been rested for an hr. Lightly coat or spray a 9- inch fluted tart pan with  removable bottom.Roll the dough on a lightly floured surface and transfer to the pan to fit.Trim the edges and refrigerate for at least 10 mins before baking.

when its ready to bake, Preheat oven to 375 degree F .Line the Pastry with Parchment paper and fill with pie weights or Dried Beans.Bake until the crust is nice and set.Remove and cool on a wire rack.

Dried Beans as pie weights Before Baking in the oven....

After Baking in the cooling rack..

Prepare the Filling:
------------------------
In a pan add a tbsp of oil or butter or combine both.Saute onions on medium flame stirring occasionally,

Sprinkle about a tsp of salt to sweat the onions,careful not letting the onions burn.As the onions cook down,you may need to scrape the pan every few  minutes until the onions turn golden brown. At the end of the cooking de-glaze the pan with little water or broth or wine.Remove after the liquid evaporates and the mixture is dry  to cool down.

This process  takes 30 minutes to an hr for the onions to completely caramelize.After its done,let it cool completely.

Meanwhile saute the sliced mushrooms in a tbsp of oil.let it cool.keep aside.

In a bowl,whisk 2 large eggs with milk and cream.Add the seasonings,salt and pepper.

Add the cooled  sauteed mushrooms,scallions and caramelized onions.Mix the shredded cheese.Pour the combined mixture on the prepared cooled Pastry Crust and bake for 30 minutes or until the custard is golden , puffed and the center is slightly wiggly and set.remove to a wire rack and let cool for 5 -10 minutes before slicing.Enjoy!!

yields one  9' tart..

Blueberry Breakfast Cake

Love having cake for Breakfast.A perfect breakfast cake to have with a cup of morning coffee or tea.This cake is loaded with  Blueberries which is my Favorite fruit packed with powerful Antioxidants.Buttermilk is used in this recipe which keeps the cake nice and super moist.The Lemon Zest adds a nice Flavor to this cake.Sugar is sprinkled on top to give a nice crunch to the cake.

recipe source:http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
Thank you Alexandra for this recipe.

Ingredients

½ cup unsalted butter at room temperature
zest from 1 large lemon
3/4 cup + 2 tbsp sugar
1 Large egg at room temperature
1 tsp vanilla
2 cups flour(set aside 1/4 cup of this to toss with the blueberries to keep the blueberries from sinking to the bottom of the pan)
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
½ cup buttermilk
1 tbsp sugar for sprinkling on top

To Make buttermilk add 1 tbsp of lemon juice or vinegar to 1 cup of milk.Let stand for 5 mins.use 1/2 cup of the prepared mixture for the recipe.

Preparation:

Preheat the oven to 350ºF. Grease a 9-inch baking pan with butter or cooking spray.(I used a Bundt Pan but you can use any 9 inch pan)

Toss the blueberries with ¼ cup of flour and set aside.Cream butter and sugar until light and fluffy.Add lemon zest,vanilla and egg until combined.

Whisk together the remaining flour, baking powder and salt.Add the flour mixture to the batter little at a time, alternating with the buttermilk starting and ending with flour mixture.

Gently fold in the blueberries.Spread the batter evenly into the pan.

 Sprinkle batter with 1 tbsp of sugar. Bake for 35 to 45 minutes or until toothpick inserted comes out clean.

Let cool for at least 15 minutes before serving.

Breakfast Biscuits

Ingredients:
----------------
3 cups all purpose flour
1-1/2 tbsp baking powder
1/2 tsp salt
9 tbsp unsalted Butter cold or shortening ,cut into small pieces
1-1/4 cup cold milk
1 cup Cheddar Cheese(opt)
Extra Butter for Brushing the Top

Method:
---------
Preheat oven to 450°F.

Line a baking sheet with parchment paper or use cooking spray on aluminium foil .

Whisk all the dry ingredients together in a medium bowl. Add Butter or shortening and cut in with fork or cutter until the mixture resembles course crumbs to the size of a pea.Add Cheese which is optional and then Pour milk slowly working gently with a wooden spoon or spatula just until combined.Do not overmix which will make the biscuits tough.

Turn the dough onto a lightly floured surface and gather into a ball Kneading the dough 2 or 3 times and pat out to 1/2 inch thick.

Cut the biscuits into rounds using a 2 or 2-1/2″ biscuit cutter.Pull the cutter straight down and up without twisting the cutter to get a fluffier Biscuits.

Place the Biscuits on the parchment-lined baking sheet.Brush the top with some melted butter and sprinkle one of your favorite herbs(opt).

Bake in Preheated oven for 10-12 mins until golden brown on top.

Yields: 1 dozen 2″ biscuits.

Mini Idli Powder Fried Idlis

This is another great way to spice up your idlis.This is a very easy recipe especially if you have any leftover idlis.Guess!you dont really have to make any chutney for this as it tastes amazingly delicious.

Ingredients:
----------------
Mini Idlis
Idli Powder(i used shakthi brand)
Pure Coconut Oil

Seasonings:
--------------
1 tsp-Mustard
1 tsp-cumin
1/2 tsp-urad dhal
1/4 tsp-Hing or Asafoetida
Curry leaves

Method:
------------
Heat a pan,Add a tbsp of pure coconut oil,when hot add the seasonings one by one and then add the Idli Powder,mix for 5 secs and then add the mini idlis and fry for a minute.Serve.

Mini Sambhar Idlis

This is my all time favorite lipsmacking dish.It tastes absolutely delicious especially when you add a drop of ghee to the dish.

For the mini Idlis:
---------------------
Grease the Mini Idli Molds and Pour a tbsp of idli batter in each mold.Steam 5-10 mins.

Sambhar Ingredients:
-----------------------------
1/4 cup =(1 tbsp Toor dhal+remaining Moong dhal)
1 small Onion
1 large tomato or 2 small
1 inch chopped ginger
1 or 2 green chilies
1/4 tsp Hing or Asafoetida
1/2 tsp Turmeric Powder
1 tbsp Sambhar Powder or chili powder
coriander leaves

Seasonings:
------------------
1 tsp-Mustard
1 tsp-cumin
1/2 tsp-urad dhal
curry leaves
2 or 3 dry red chilies

Method:
-------------
In a Pressure Cooker,Add toor dhal,chopped onion,green chilies,chopped ginger,tomato,turmeric powder,hing and chili powder.Pressure cook for 3 whistles.Cool and quickly run through the Blender(use a hand Blender to make it easy).
In a separate Pan,Add a tbsp of oil,when hot add the seasonings one by one and add the Blended dhal.Add salt and a tsp of ghee.Garnish with coriander leaves.Serve over the mini Idlis.

Banana Nutella Crepe Cape

This Multilayered breakfast treat only looks complicated.It's as easy to make as a stack of pancakes.

  Crepes:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 tsp salt 2 large eggs and 1 egg yolk
1-1/4 cups whole milk
1 tsp vanilla extract
4 tbsp(1/2 stick) melted butter,for the pan

Filling:
Nutella
Bananas, sliced
confectioners sugar

Method:

For crepes:- In a food processor,pulse flour,sugar and salt until combined.Add eggs and yolk;process until blended.With the motor running,slowly pour milk and vannila;process until smooth.refrigerate batter for 15 mnutes,or up to overnight.

Warm a 9-inch nonstick skillet over medium heat.Add just a bit of butter to coat the pan.Pour about 3 tbsp of batter into hot pan and swirl it around to evenly spread batter.Place back on heat;cook for 30 sec.using a spatula and fingers,flip crepe;cook for 30 sec.crepe should be almost firm to the touch and spotty brown.Transfer to a cutting board.Repeat process with remaining batter to make about 10 crepes.(you may have extra crepes;add them to the stack.)

Preheat broiler.line a baking sheet with a parchment paper.Layer two crepes on a prepared pan.spread a thin layer of nutella onto the top crepe;add a few banana slices.Top with another crepe and layer more nutella and Bananas.Repeat this process with remaining crepes.Top with a final crepe.Place baking sheet under broiler until cake is warmed through.Sprinkle cake with confectioners sugar.
Serves 6

 TIP:Crepe batter can be made up to 2 days in advance.Store tightly covered in the refrigerator.

South Indian Idli

Recipe will be updated soon...

Buttermilk Pancakes

Ingredients:

1 cup All-Purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp granulated white sugar
1 large egg lightly beaten
1 cup buttermilk
3 tbsp unsalted butter melted
plus extra butter for greasing the pan.

Directions:
In a large bowl whisk together the flour,sugar,baking powder,baking soda and salt.In a separate bowl whisk together buttermilk,egg and melted butter.Keep the two mixtures separate until you are ready to cook.
pour the wet mixture into the dry mixture,using a wooden spoon or fork to blend.stir until it's just blended together.Do not over stir!
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter.Brush the pan with a little melted butter.
Using a small laddle or scoop pour about 1/4 cup of pancake batter onto the pan. when the bottom of the pancake turns brown and bubbles start to appear on the top surface of the pancake,turn over.Cook until lightly browned.
Repeat with the remaining batter.
serve immediately with butter and maple syrup.
makes about 8-3inch pancakes.

Spinach Omlette

Fresh Vegetable Omelet

Ingredient:

1/3 Cup sliced zucchini
1/3 Cup yellow bell pepper strips
1/3 Cup red bell pepper strips
1/4 Cup sliced fresh mushrooms
1/4 Cup small broccoli florets
1 Tsp. Italian seasoning
1 Cup Egg Beaters® Original (1 cup = 8 oz)

Directions:

Spray small nonstick skillet with cooking spray; heat over medium heat.
Add zucchini, peppers, mushrooms, broccoli and Italian seasoning; mix well.
Cook 4 minutes, or until vegetables are crisp-tender, stirring frequently.
Remove from skillet; cover to keep warm.
Pour Egg Beaters into skillet; cook over medium heat 7 minutes, or until almost set in center,
carefully pushing cooked Egg Beaters to center of skillet with spatula and tilting skillet
as necessary to allow uncooked portion to flow underneath.
Spoon vegetable mixture onto half of omelet; season with black pepper. Fold omelet in half.
serve.
For a burst of flavor, sprinkle veggies with fresh lemon juice and top with chopped fresh basil.

French Toast

Ingredients:

white bread
1 large egg slightly beaten
milk-1/2 cup
cinnamon-a pinch
nutmeg-a pinch
sugar-2 tbsp
butter


Method:

Slightly beat the egg and add milk,cinnamon,nutmeg,sugar,a pinch of salt.Mix the ingredients together.Dip each Bread slice in the mix and toast them with butter in a pan slightly browned.Sprinkle with powdered sugar and top them with ur favourite fruit and serve.