Breakfast: The South Asian Way
1 tbsp vegetable oil
1/2 tsp mustard seeds
8 curry leaves
1/2 tsp channa dal
3 tbsp chopped onions
1/2 green chilli, finely sliced
1 carrot chopped
½ cup frozen peas
50g coarse-grain semolina
1. Heat the oil in a non-stick saucepan. Add the mustard seeds, curry leaves and dal and cook until the lentils start to brown.
2. Add the onion, chilli, carrot, peas and salt and cook until the onion is translucent. Add the semolina and stir-fry over a high heat for a minute or two, or until you can smell its distinctive aroma.
3. Pour in 125 ml of water and continue cooking and stirring until the mixtures comes together. Serve hot.
For the Pecans
50 g hard jaggery
1/4 tsp fennel seeds
1/4 tsp cardamom seeds
40 g pecan halves
For the garnishes
For Saffron Mango Yogurt
1 tbsp milk
small pinch saffron
1 mango, peeled and cut into wedges
80 g Greek yogurt
For the French toast
2 large eggs
100 ml milk
2 tbsp caster sugar
25 g desiccated coconut
4 medium slices bread
1 tbsp vegetable oil
1 knob butter
1. To make the jaggery pecans, pound the jaggery with a pestle and mortar to break it into small pieces.
2. Heat a non-stick frying pan, add the jaggery and stir until melted. Once smooth, stir in the remaining ingredients.
3. Pour onto greaseproof paper and separate the pieces quickly with a couple of forks. Set aside to cool and harden.
4. Heat 1 tablespoon of milk and a pinch of sugar in a small bowl or saucepan. Add the saffron and set aside to infuse.
5. To make the French toast, whisk together the eggs, milk and sugar in a wide, shallow bowl. Place the coconut on a plate ready for dusting. Dip the bread in the egg mixture making sure it soaks in well, then coat both sides with the coconut.
6. Meanwhile, heat a large non-stick frying pan and add half the oil and butter. Fry two pieces of bread at a time over a medium-to-low flame until golden on both sides. Remove from the pan and repeat with the remaining oil, butter and bread.
7. Cut the French toast in half diagonally and arrange on serving plates add saffron mango yogurt. Sprinkle over the pecans and serve
1 cantaloupe, seeded and pulp scooped out
5 or 6 fresh mint leaves
1 Tb honey
pinch of cayenne pepper or sliced red chilli pepper
1 cup plain yogurt and milk/soy milk
1. Place cantaloupe, mint and honey in blender.
2. Add the yogurt and blend, adding milk/soy milk until you get a smooth consistency. You may need to add more honey than shown above if you’re using plain yogurt.
3. Top with a fresh mint sprig and a sprinkling of cayenne pepper or slices of red chilli pepper.
1 cup Pineapple
1/2 cup Pomegranate seeds
1/2 cup Sweet lime segments
1 medium Apple
½ cup Red Grapes
1/2 teaspoon Red chilli powder
1 1/2 tablespoons Chaat masala
Rock salt (sendha namak) to taste
1 tablespoon Lemon juice
Place chopped fruits in a large bowl and place in the refrigerator to chill thoroughly. Just before serving sprinkle red chilli powder, chaat masala and rock salt. Add lemon juice and mix well. Serve immediately.