theveggiefix

Category: Breakfast

  • Chocolate Hazelnut Porridge

    Chocolate Hazelnut Porridge

    I don’t know if this is normal, but the first thing my sister and I crave every morning is dessert. While I generally eat a banana to satisfy my sweet craving, my sister comes up with some super healthy breakfast (dessert) ideas, like this one — chocolate hazelnut porridge. We usually keep jars full of homemade, all natural chocolate hazelnut butter and chocolate almond butter at the ready. You can simply mix a dollop of this butter with oats, spread it on toast or eat it plain by the spoonful.

    This porridge can be eaten hot or cold. I like it cold because it tastes more like a pudding than porridge.

    Chocolate Hazelnut Porridge
    1 cup — milk
    1/4 cup — rolled oats
    1 tbsp — chia seeds
    1 (very generous) tbsp — chocolate hazelnut butter (or Nutella)
    1 tbsp — roasted hazelnuts, chopped (optional)
    to taste — agave syrup/honey/maple syrup (optional)

    If you like it hot:

    1) Mix the oats, chia seeds and milk and leave it in the fridge to soak overnight. (This step is optional but it helps the oats and chia seeds cook a lot more quickly if you’re in a morning rush.)
    2) Right before serving, heat it in the microwave on high for about 2 minutes. You may need to add a little more milk if it gets undesirably thick.
    3) Stir in the chocolate hazelnut spread, roasted hazelnuts and sweetening agent and serve.

    If you like it cold:

    1) Heat the milk, oats and chia seeds in the microwave for 3-4 minutes or until the oats are cooked.
    2) Stir in the chocolate hazelnut spread, roasted hazelnuts and sweetening agent, cover and leave it in the fridge until breakfast next morning.

  • Sweet Dosa

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    It had been several months since we made “gadiya pulla” or as my cousin Akash would call it, “sweet dosa”. It’s basically a thin and healthy wheat pancake without any raising agents like baking powder or baking soda. It’s best eaten on its own or with plain cold milk. It’s sweet like dessert and perfectly satisfying for a sweet junkie like me. When I was a child, I used to survive on these pancakes for weeks together and still not be bored of them.

    My sister detests these pancakes like no other. But daddy and I could eat uncountable numbers or probably till mummy got weary of making them. So for my sister, mummy would make the spicy version of these pancakes, which I detested.

    I woke up this morning being pensive about the sweet dosas and decided to make them for lunch. I got ready, prepared the batter, made the pancakes, poured myself a glass of milk and indulged with bliss.

    Sweet Dosa
    adapted from mummy

    1 cup – wholewheat flour
    1/2 cup – jaggery or sugar (I used jaggery)
    1 cup – water
    1 tsp – ghee or oil plus more for cooking the pancakes (I used ghee, tastes much better)
    2 tsp – fennel seeds

    1) Put everything in a blender except the fennel, and blitz till you have a smooth batter.
    2) Pour it out into a bowl and mix in the fennel seeds. Let the batter sit for 15 minutes.
    3) Heat some ghee in a frying pan and ladle the batter spreading it around evenly. Flip it over to cook on the other side.
    4) Serve hot.

  • Wholewheat Chocolate Chip Pancakes

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    Dharti and I woke up on this amazing sunny Sunday morning craving pancakes while we were still in bed. Just while we were talking about making chocolate chip pancakes for breakfast, my mum walked into my room asking us to make something “healthy” for breakfast. So we decided to make wholewheat pancakes as they would be a lot healthier than plain flour pancakes and ultimately make mommy happy!

    I’ve always had this general aversion towards using wholewheat flour for making baked goods or anything that’s supposed to be made light and fluffy. Due to its low gluten level, I always feel like it produces dense products. But today’s pancakes turned out unbelievably light and were so satisfying.

    Wholewheat Chocolate Chip Pancakes
    adapted from Inquiring Chef

    1 – egg
    1/8 cup packed – light brown sugar
    1/8 cup – canola oil
    1 cup – buttermilk (see note)
    1 cup – whole wheat flour
    1 tbsp – baking powder
    1/4 tsp – salt
    1/2 cup – dark chocolate chips

    1) Beat eggs and brown sugar in a mixing bowl with a wire whisk. Beat in canola oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.
    2) Ladle the batter onto a hot, oiled griddle or skillet. Sprinkle some chocolate chips and cook until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with butter and maple syrup.

    Note: If you don’t have pre-made buttermilk, warm up 1 cup of milk and stir in 1 tbsp of white vinegar and let it sit for 3 minutes.