Tag Archives: BREAKFAST

Brown Rice and Millet Pancakes

I don’t need to give much introduction for this healthy and versatile item.  There are end less possibilities with what vegetables you can add to this yummy pancake. Add grated carrot or beets or tomato. Simply anything you fancy.

This is one of our go to week-night meal when Mommy gets home late and everyone is ready to eat the kitchen.



  • Brown Rice flour 1/2 cup
  • Millet Flour 1/2 cup
  • Egg 1
  • Onion 1/2 chopped in small pieces
  • Green Pepper 1/4 chopped in small pieces
  • Green Chili (optional) per taste grated. I used about 1/2 tsp
  • Ginger grated 1/2 tsp
  • Mint about 5 leaves chopped very small
  • Salt per taste. I used 1/8th tsp

2 filter


  • Whisk the egg in a separate bowl and keep aside
  • Mix Brown Rice Flour, Millet Flour, Onion, Green Pepper, Green Chili, Ginger, Salt and Mint in a large bowl. 
  • Add the Egg to the above mixture and mix thoroughly.
  • Adjust Salt and Green Chili
  • Thin out this mixture to a thinner than Pancake batter (or Uttapa batter) by adding water.
  • Spray non stick spray on a skillet.
  • Spread the batter on the skillet that should thinner than pancake consistency.
  • Let Cook and turn over. Both sides should be golden brown. Keep the heat to medium throughout cooking.




White Chocolate Scones with Raspberry Sauce


Anyone who knows me knows how hectic my daily schedule is just like a lot of you. Having two small kids with a full time and demanding job and a three hour daily commute takes its toll. Over the years I have learned how to deal with the hectic pace and each year it becomes easier because I learn new tricks and tips. One of the things I have learned that works for me is taking things at a slower pace on the week-ends. I try to take some time to spend just alone to recharge. The kids are usually playing somewhere around but I am alone with my thoughts. A lot of times the moments are happy and other times I realize the things I could have done better in the past. I take it for what it is, learn my lessons and move on. I find the solace in my thoughts and also the strength within me.


Here is a recipe for White Chocolate Scones with Raspberry Sauce/Curd. I like to enjoy these on a week-end in my alone time, sipping a cup of tea and being alone in all the 3 year old’s constant chatter surrounding me.


The scones are very hard to master. They are sometimes too hard and sometimes with too little sugar. This recipe seems to have worked. The White Chocolate bits are little surprises hidden in each bite and the Raspberry sauce adds the tangy bite and flavor to the Scones.


The best part of this recipe is you don’t have to own a stand mixer. You could use a regular bowl and mix with a wooden spoon.5


  • All Purpose Flour 1 3/4cup
  • Sugar ¼ cup
  • Baking Powder 2 tsp
  • Salt ¼ tsp
  • Butter 1/3 cup
  • Vanilla baking chips or White Chocolate chips 2/3 cup
  • Egg 1
  • Almond Milk vanilla scented unsweetened 2/3 cup
  • Raspberry Curd (recipe here) ½ cup or more as needed



  • Preheat oven to 400 F
  • In a stand mixer, mix Flour, Sugar, Baking Powder and Salt on a very low speed. We are just mixing so low speed does the job in couple of minutes.
  • Add the Egg and mix again for couple of minutes.
  • Cut the butter in small pieces. Add Butter and Chocolate chips at the same time and mix. The mixture will form a dough as shown in the picture.
  • On a floured surface or on a parchment paper, knead the dough a few times to make it all come together.
  • Sprinkle some flour on the surface and using a rolling pin, make an 8 to 9 inch round. It would the size of a personal pizza.
  • Cut this round into 8 equal sizes just like you would cut a pizza.
  • The dough doesn’t spread much in baking so arrange the pieces on a baking sheet.
  • Bake for 15 minutes. Remove when you see the bottom turning brown.
  • The chocolate chips that are peeking out of the dough will melt and may even turn brown. They actually taste better that way, I think.
  • raspberry lemon curd fd


Millet Porridge with Almond Milk and Blackberries

Sunday is my favorite day of the week. No matter how busy we all get during the week, Sunday is the day to hit a restart. I start the day early to savor the moments of sunrise. The sun starts peeking through my kitchen window and I can make my first cup of tea.


Sometimes I go through one of favorite cookbooks looking for inspiration for Sunday lunch or other times if weather is kind enough, I take a walk around the house with a steaming cup of tea in my hands and a shawl to keep me warm. It’s just a start of a slow living day. I will gaze at the leafless trees daydreaming about the life that will be erupting from them soon. I will look at my rose bushes for small signs of life. Just the way my garden hits a restart every Spring, I need a restart on Sundays too so I can be what I want to me through the week. I made a lovely Almond and Vanilla scented Millet Porridge for a sit down breakfast for all of us on Sunday. We had it with fresh Blackberries and Blueberries and even a Banana. Another cup of tea and I was off for some heavy pruning work in the Garden.


I made this Porridge with Almond milk but you can use Cashew milk or just plain milk with a drop of Vanilla. Millet is great grain for anyone who is on Gluten free diet. Since my childhood, I have seen my Mom make Millet bites for snacks which are full of energy. Millet also contains enzymes that reduce bad cholesterol so what’s not to like?



  • Millet 1 cup uncooked – I used Bob’s Red Mill Whole Grain Millet
  • Water 2 cups
  • Almond Milk 2 cups – I used unsweetened Vanilla 
  • Brown Sugar – Raw 4 tsp divided
  • Maple Syrup – 4 Tbsp divided
  • Blackberries or any other fruit – I prefer non citrus fruits


  • Cook Millet in 2 cups of water as per package directions. When Millet is almost cooked, take it off the heat.
  • Add the Almond milk and let it absorb the milk.
  • Top it with 1 Tbsp of Maple Syrup and 1 tsp of Brown sugar on each. Sprinkle a bit of Salt. Enjoy with choice of fruit.



Frittata – make ahead

I was going to post this recipe before Christmas so my friends can make this ahead of time and relax on Christmas morning while everyone is opening presents. Better late than never though. I am sure there are a lot of week-ends when you would rather relax than fuss over breakfast.




Eggs 3
Egg whites 1/2 cup
Kale chopped 1/2 cup
Arugula chopped 1/2 cup
Basil leaves a handful chopped
Onion chopped small 1/4 cup
Thyme dried 1/2 tsp
Cheese Parmesan 1/2 cup
Milk 3 Tbsp
Salt and Pepper per taste
Cayenne pepper (optional) per taste


  • Preheat oven to 350 degrees.
  • Beat eggs and egg whites together.
  • Add chopped Kale, Arugula and Thyme leaves and mix.
  • Add Onion, Salt and Pepper and Mix.
  • Add Cheese and Milk and mix thoroughly.
  • Spray an ovenproof dish (I used 8 inches skillet) with oil spray
  • Pour the mixture in the skillet
  • Bake for about 20 to 24 minutes
  • The top should become Golden with brown tinge and not too brown.
  • You can make the mixture ahead of time and throw it in the oven when its time for breakfast.

Asparagus and Green Peas Frittata

  • Asparagus 1 bunch – about 10 to 12 stalks- only tender ends
  • Green peas 1 cup (I used Frozen)
  • Eggs 4
  • Cilantro a handful washed and cut small
  • Basil leaves a handful washed and cut small
  • Cumin powder 1 tsp
  • Coriander Powder 1 tsp
  • Chili Powder 1/2 tsp (optional)
  • Fried onion 1/2 cup
  • Garlic 2 cloves peeled and cut in smallest possible pieces
  • Salt and Pepper to taste
  • Oil 1/4 tsp



Preheat oven to 325 degrees. Keep 6 cups of water for boiling  Break the asparagus holding both ends so you get the tender part. Cut the asparagus into 1 to 1/2 inch pieces and add to boiling water and let boil for couple of minutes. Remove and run cold water over it and keep aside.

Beat the eggs in a small bowl and keep aside. Add the spices to eggs and whisk for couple of minutes. In an ovenproof skillet, heat oil and add the Garlic and saute for a minute. Before the Garlic burns add the asparagus and green peas. Saute for 3 minutes or so. Spread the Asparagus and Peas evenly around the pan. Pour the eggs mixture evenly in the skillet and put it in the oven. It should take about 15 to 17 minutes. Keep a watch though after 12 minutes and when it looks done, take it out. Serve warm and Enjoy.



Baked Eggs

Sunday mornings are supposed to be rather leisurely at our house. Most mornings in the week we are rushing to get out of the door for work or a morning long run on Saturdays. On Sundays though, no rules apply. My daughter’s class is not until mid-morning so we all get to have breakfast together, preferably outside if weather permits. Being in the Midwest, we all have this uncontrollable urge to be always outside in the backyard  if the temps are tolerable. More so for the younger one.  That’s how I know she is definitely mine 🙂

These baked eggs are perfect for a breakfast to go or just eating while you are taking a stroll in the garden, planning out your day. They are even perfect for a car ride.



The following recipe makes about 10 mini baked eggs which are enough for me and my younger daughter. If you are making it for a family of four, I suggest you triple the recipe.

Ingredients :

Eggs 2

Vegetables about 1 cup – cut small

Cilantro 2 Tbsp cut

Cumin powder 1 tsp

Coriander powder 1 tsp

Salt and Pepper to taste

I used  Red Pepper, Green Onion and Mushrooms  for veggies. Feel free to use whatever veggies you like.



Preheat over to 350 degrees.

Line a mini cupcake pan with cupcake liners and spray the liners with Pam spray (or any other oil spray) on the inside to prevent eggs sticking.

Mix the vegetables and spices together. Add Salt and Pepper and mix. Add the Eggs to this mixture and whisk rapidly for 2 to 3 minutes.  With a spoon, pour this mixture in cup cake liners. Bake for about 15 to 17 minutes until the eggs are firm to touch and are golden on top.


Vermicelli (Semiya) Upma




Vermicelli (Semiya) 1 1/2 cups

Onion Medium size, cut into small pieces

Urad Daal 1 Tbsp

Mustard seeds 1/2 tsp

Red Chili 1 whole

Curry leaves 4-5

Ginger 1/2 tsp freshly grated

Asafoetida a pinch

2 Tbsp Ghee or Oil (Use Canola or Grapeseed)

Salt per taste

Sugar per taste (optional)

Water about 1 cup

Lemon Juice 1 tbsp adjust per taste

Coriander/cilantro leaves for garnish



Directions :

Break Vermicelli into smaller pieces and roast with a bit of ghee or oil. Keep aside once browned and fragrant. You will have to keep stirring so as not to burn.

In a large sauce pan, heat oil/ghee. Add Urad Daal and let it brown slightly. Add Asafoetida, Mustard seeds and cumin seeds and let the mustard seeds sputter.Add curry leaves and then Onion. Saute the onion for about 3 minutes on medium flame. Now add ginger and red chili, saute for another 30 seconds. Add water, salt and sugar and let it come to boil. Now add Roasted Vermicelli, lower the flame, cover the pan and let it cook until all water is absorbed. Take off the heat and garnish with coriander leaves. Squeeze a bit of lemon juice before serving. Serve warm.





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