Tag Archives: Breakfast

Let’s Jam With Rose Flavors, Shall we?

I absolutely love the flavors of rose water, honey, pistachio and saffron. They are present in abundant doses in one of my all time favorite desserts, Baklava. But it was the spotting of Gulkand or rose jam, the omnipresent ingredient in the mouth refresher paan, that triggered the thought of creating this recipe. It is a muffin that has all these flavors, except it can be eating at breakfast and tea time with some soothing mint tea.

I started with one of my favorite jam muffin recipes from @seriouseats and modified it to its middle eastern/Indian relative. The original recipe can be found here. https://www.seriouseats.com/recipes/2011/03/bread-baking-jam-muffins-recipe.html

Here’s my variation.

Ingredients:

  • 3/4 cup all purpose flour
  • 3/4 cup white whole wheat flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 heaped tsp cardamom powder
  • 3/4 cup 2% milk
  • 1/4 cup canola oil
  • 1 egg
  • 1/4 cup honey
  • 1/2 cup gulkand or rose jam (I used Super Tower Gulkand from the Indian store)
  • 2 tbsps toasted pistachio nuts
  • 3 strands of saffron
  • 1 heaped tbsp granulated sugar

How to:

1. Preheat the oven to 400 degrees F and line a 12 muffin pan with paper liners.

2. Toast the pistachio nuts and crush with saffron and granulated sugar in a mortar and pestle till it is a coarse mixture. Set aside.

3. Whisk the flours, baking powder, salt, and cardamom and set aside.

4. Mix the milk, oil, egg, and honey well and pour this into the flour mixture, folding gently till the ingredients are combined.

5. Swirl the gulkand into this mixture with a fork.

6. Divide the batter into the muffin cups.

7. Top with the pistachio nut mix and tap down slightly.

8. Bake at 400 degrees F for 10 minutes. Lower the temperature of the oven to 350 degrees and continue baking (without opening the door or taking out the muffins) for another 8 minutes. The muffins are done when the tops are brown and a cake tester comes out clean.

Enjoy with hot mint tea!

Waffling a sweet potato? Yes for sure!

I recently read somewhere that some creative soul had tried to toast sliced sweet potatoes for breakfast and the outcome was amazing!  I chuckled about this to a friend and she goes, “I’m going to try waffling the sweet potato”….just inserting the slices into a waffle iron and letting the iron do its magic.

Well, that was just the push I needed to do this in my own kitchen.  I greased a waffle iron and waffled my sweet potatoes in there.  Unlike a regular waffle, I repeated the process a few times to get the right level of browning.  What came out simply melted in my mouth with just a little bit of butter on top.  To make it a complete breakfast, I added in a soft-boiled egg and a sliced avocado.

Take a look pre and post and do let me know if you’ve tried this!

Pre Waffle iron
The three ingredients

Post Waffle iron
The finished breakfast!

Three ingredients & ten minutes to a fit breakfast!

By Lakshmi:

Got to be honest.  With a little bit of travel and a whole lot of good food and dessert, I wanted something light but nutritious for breakfast.  Something really easy to prepare that would look awesome and be good post a workout.  Well, here’s what I had in my fridge!

Tomato egg avocado
Tomato, Egg and Avocao

I hard-boiled the egg and sliced it.  I sliced the tomato 3/4 of the way down. I sliced the avocado.  I inserted the sliced egg and avocado into the folds of the tomato, drizzled the assembled dish with some extra virgin olive oil, did a few turns of freshly ground salt, pepper and presto! Breakfast was ready.

Finished Breakfast
A healthy, post workout breakfast!