All posts filed under: Breakfast

Cardamom-y Plantains (Kela) & Ghee #chitchaatchai

Cardamom-y Plantains (Kela) & Ghee

You know it’s going to be a good day when you wake-up to the smell of bananas caramelizing in ghee.  After you realize it’s not a dream, it’s pretty good motivation to get out of bed. Kela Ghee was and is one of my favorite warm fruity breakfasts. My parents didn’t make it very often, so when it came to the table it was quite a treat. Everyone loved this super easy, quick and a great way to use up bananas that were a day or two too old for breakfast. On occasion I still make this for breakfast. It may appear to be a guilty pleasure, but when eaten within balance and in the right season, it’s quite nutritious. I like making a spiced version of Kela Ghee in the late summer to early fall. The air is lighter, a bit drier and life is more active. Having a slightly heavier, soft and moist breakfast or mid-day snack is a nice way to harmonize with external environment and create balance. What l also appreciate about having cooked bananas or plantains is a few pieces …

Aam Ka Raas aka Mango Soup @chit.chaat.chai

Aam ka Raas aka Mango Juice

It’s mango, mango, mango time.  Big, juicy varietals like Honey, Alphonso, Tommy, Kent and Hadden are in peak season. Ready to be devoured straight off the skin like an artichoke and into my belly. Mango juice dripping down the sides of the mouth, hands getting stickier with every bite—tie your hair back because there’s nothing like the first mango of the summer! Mangos are not just any ol’ summertime fruit—they are an event.  Uprooting nostalgic sensations that ignite all of my five senses. Upon seeing, touching, smelling and eating a mango, I tumble down the rabbit hole hearing ancestral voices echoing pleasure. 

Golden Boiled Eggs – Marbled with Turmeric

Ever since my friend, Omario, introduced me to adding turmeric to my eggs,  I’ve been going a little crazy with trying out different variations.  I have scrambled and fried them, made an omelette, along with adding a variety of spices to mix it up a bit and keeps those taste buds alive. This time, I thought I would try marbling a few eggs with turmeric using a method similar to that of Chinese tea eggs—just for fun! Over the course of the week, I eat a few boiled eggs for breakfast, especially in the winter and into the early spring.  From a seasonal perspective, an egg’s heating energy can help counterbalance the cold. Plus,  it’s a nutritious, protein-packed breakfast that’s perfect to eat at work. One boiled egg keeps me full until lunch time. I usually boil a few eggs on Sunday, peel them and pack them in an airtight container. This makes breakfast quick and easy for those weekday mornings when there is no time to linger. It takes about 5 extra minutes to make these marbled eggs because you have to pull them out of boiling water and crack them.  I …

Golden Omelette: Sauteed Onions, Asparagus & Turmeric

Okay, so you are looking at this and thinking, this is not an omelette, it’s a frittata. Well, you’re right…sort of. In my world, this is called an omelette. It’s on the thinner side, like an omelette, but the ingredients are beaten in, like a frittata. Maybe its should be called an omeletta?  I am not sure why most S.Asians refer to what so obviously doesn’t look like a traditional omelette, as an omelette—somethings in life are just a mystery.  Nonetheless, it taste really good—whatever you choose to call it. Isn’t taste what matters the most? 🙂 For the past couple month, I have been obsessed with adding turmeric to my eggs. I have added turmeric to every type of egg dish I have made since my friend, Omario, brought this combination to my palette. This recipe is based on the omelette he made for my sister and I a few months back. Out of all the various combinations I have tried, it’s my favorite (and the fried egg too). It’s all about the sautéed onions (I added asparagus to Omar’s recipe, because I wanted …

Golden Eggs: Turmeric Scrambles & More

You know that moment, when you’re like, duh?!—why didn’t I think of that! Well, I had that moment a few months ago, when an old friend of mine, Omario, made me an omelette with sautéed onions and turmeric. Yes, turmeric with eggs—what a great and delicious way to get a little turmeric in your day. The sautéed onions combined with the bitter taste of turmeric creates a really nice balance too. The onions taste sweeter.  It’s like the goodness of sweet and salty, but with sweet and bitter tastes.   An onion omelette never tasted so good. From an assimilation perspective, combining eggs and turmeric works well too. Since making scrambles, omelettes, etc., will usually include an additional fat source and black pepper—two of the best ingredients that support the absorption of turmeric.  I also appreciate how easy it is to cook eggs with turmeric. A dash of salt, a dash of pepper and a dash of turmeric—whisk, pour, flip and enjoy. Depending on how much turmeric is added, the intensity of flavor will vary. I recommend starting with a small amount and increasing the amount …