Blueberry French Toast Cups

This is a very cool breakfast which has all its prep work done a day ahead.

Baked French Toast is a very easy and versatile English breakfast, my house's favorite breakfast for years. Its is filling and healthy food for kids too.

This French toast cups can be prepared the night before and baked fresh just before eating. Every step can be done the night before and just sprinkle the granulated sugar at the last moment before baking. This gives a nice shine to the French toast. The sweetness can be adjusted according to ones taste buds.

Ingredients : 

Sour dough bread - ½ loaf
Blueberry - 1 cup
Eggs - 4
Milk - ½ cup
Sugar - 2 tablespoon
Vanilla - ½ teaspoon
Ground cinnamon - ¼ teaspoon
Raw sugar - for sprinkling on the top
Maple syrup for serving

Procedure : 

Cut the bread into 1 inch cubes.

In a bowl whisk together the eggs, milk and sugar.

Add the cinnamon and vanilla and mix in.

Grease the muffin tins liberally. Place some bread cubs in each muffin tins. Make sure the base of the muffin tins are a fully covered with bread cubes.

Pour the milk and egg mixture into each muffin tins. Push the bread cubes to soak the milk into the bread.

Drop some blueberries into each muffin tins. Allow this to set for at least 2 to 3 hours in the refrigerator, this will help the bread to absorb all the egg custard.

Now preheat the oven to 350 degree.

Remove the muffin tin from the fridge and sprinkle the raw sugar and bake it for 20 to 25 minutes or till the egg is totally cooked and the tops have become golden brown.

While serving allow the French toast to cool a bit and slowly scoop it from the muffin tins and place it on a plate and drizzle the warm maple syrup on it. Serve while it is warm.

You may also like my:

Chilli Cheese Toast        Cheese garlic Bread          Cream Cheese Sandwiches           Mini Frittatas

Traditional Buttermilk Pancake         Spinach Toast         Waffle with Raspberry Sauce         Pancake With Raspberry Sauce

Pancake With Strawberry Syrup         Apple Pancake

Puran Poli / Bobbatlu

In a mood to have some traditional sweet.

I made this last week for Ugadi. Just know found time post it as my 15 months old son keeps me busy all time. This is a compulsory sweet for the Ugadi day at my house. Of course my favorite one too, who would say no to this flavorful little stuffed sweet.

This poli is flavored differently in various places of India. In North part of India, they add nutmeg and cardamom powder. Some add turmeric to the outer dough. But I like with only cardamom, which is the traditional flavor.

Ingredients : 

Maida - 2 cup
Salt - 1 teaspoon
Water as required to do soft dough
Oil - 2 table spoon

Channa dal - 1 cup
Jaggery - 1 ½ cups
Cardamom powder - 1 teapoon

Ghee for cooking the poli

Procedure : 

Soak channa dal for 2 hours. Cook the dal a till it is mash able when pressed in-between your 2 fingers. Remove the excess water. The dal should be totally dry. Mash the dal in a blender or a food processor. The dal should look like a powder.

Now in a pan with low flame add the dal powder and jaggery and mix well. Mix till the jaggery is completely melted and well incorporated with the channa dal. Add the cardamom powder and mix well and set it aside.

When the mixture is completely cooled down, it melted jaggery will get set and thickened. Now the filling will be ready to form into small balls.

Mix salt and Maida in a wide bowl. Add enough water to make soft dough. Make it as sticky dough. Apply oil to the dough. This will avoid the dough sticking on hands. Set this for at least 15 minutes.

Pinch lime size dough and make it a smooth ball. Slightly flatten the dough ball and place one stuffing round. Now pull the dough from the side to the top of the filling and cover the filling fully with the Maida dough. Set it aside. Do the same to the rest of the dough and filling.

Now take a plastic cover and place it on a flat surface (A zip lock cover can be used). Apply oil on the cover. Place the prepared stuffing covered dough mixture on the cover and press it gently to form a polio. Do not press it very thin. Poli should be of a palm size with ¼ of an inch thickness.

In the meanwhile heat a griddle/tava on medium heat. Now slowly transfer the poli from the plastic cover to the hot tava. Cook it on both the sides with ghee till light golden brown. Remove and enjoy hot.

Note: While grinding the dal. Sometimes it may get mushy, that’s ok. But make sure it is not too runny.

Apply oil to both of the palms while making the polis.

You may also like my:

   kalakand          Sheerannam          Carrot Halwa          Arisi Payasam

   Double Ka Meetha         Pal Kozhukattai         Coconut kozhukattai         Tapioca Puttu

Pal Kozhukattai (With Sugar)

Looking for a light sweet for an evening.

Got this recipe from an old chettinad cookbook. It said that, sugar or jaggery can be used for making this kozhukattais. I have tried both of them, both tasted very good. Of course the jaggery one had a nutty flavor and little thick then the sugar one. Will post the jaggery version latter.

I am sending this recipe to the Nivedita's event "Celebrate Sweets" . Priya of "Priya's Easy N Tasty Recipes" is hosting this month's event for the theme Rice. All the best Priya....

Ingredients : 

Rice flour - 1 cup
Water - 1 cup
Salt - 1 pinch

Milk - 2 cup
Coconut milk - 1 cup
Sugar - 3/4 cup or more as per taste
Cardamom powder - ½ teaspoon
Saffron - 1 pinch (this is optional)

Procedure : 
Boil 1 cup of water with salt. Add the water in batches to the rice flour, with a help of a wooden spoon mix the rice flour fast. Add the water till it forms soft dough.

Let it cool down a bit.

When the dough is ok to touch, (it should be still warm) make small log shapes out of it.

In the meanwhile heat milk in a wide pan. Once the milk stars to boil add sugar and slowly drop the rice logs made earlier. Initially they will sink into the bottom. Once they are cooked they will start floating at the top. (Don’t stir the milk mixture very often, it may break the rice logs)

Once almost all the rice logs start to float on the top, add the coconut milk, cardamom powder and saffron, mix well. Switch off the flame once the mixture starts to boil once.

Serve hot or cold.

Note: While boiling the water, make it as 1 ½ cups as some rice flour may absorb more water.

The dough should be in the consistency of a iddiyapam dough or more softer than a roti dough.

Do not boil the milk for a long time after adding the coconut milk. Try to use fresh coconut milk, not the caned ones.

You may also like my:

   kalakand          Sheerannam          Carrot Halwa          Arisi Payasam


blogger templates | Make Money Online