Do you remember the 7 Easy and Healthy Breakfast Recipes I had shared a few days ago as a part of my Instagram project – #NoWhiteBreadBreakfast? Well, I have managed to add more recipes to the project and thought I would compile them. This time I made a mix of classic Maharashtrian, south Indian and Punjabi dishes along with some muffins and a quick-fix super healthy breakfast bowl.
Last week I started an Instagram project, #NoWhiteBreadBreakfast (follow the hashtag here), where I started posting quick and healthy breakfast recipes. The idea was to put together breakfast ideas that do not involve breads or maida in general. The recent tests done on commercial white breads have made it pretty clear that these breads are way too unhealthy to be included in our daily diet. I have been off white bread and maida since past six months and trust me I haven’t missed anything. I feel lighter after my meals, have better digestion and have lost considerable amount of weight.
This post is a collection of recipes that I have been posting on Instagram. There will be more posts as I create more healthy breakfast.
“Still immersed in his dream, he drank down the tepid tea. It tasted bitter. Glory, as anyone knows, is bitter stuff.”
– Yukio Mishima, The Sailor Who Fell From Grace With The Sea
The book is utterly disturbing, but absolutely well written. A bunch of 13 year olds look at the adult world as hypocrite and delusional. They brutally murder a cat to attain objectivity and drain themselves of all emotions. When the mother of one of them starts dating a man – a sailor who they idolize – they see it as an act of betrayal and plan to retain his glory through death.
I also read about Mishima before reading the book and the book resonates the darkness and destruction within him especially once you know what he did to himself (Mishima performed a ritual Samurai suicide after completing his famous tetralogy The Sea Of Fertility).
It was pretty weird cooking a dish from the book that’s so dark, but I had to keep up with the project. So here’s my rendition of the sandwich that the boys eat before they – very nonchalantly – murder the innocent cat.
Mushroom and Spinach Sandwich
Yields: 8 Sandwiches
Mushroom (chopped) – 200 gms
Spinach (chopped) – 100 gms
Bread slices – 16
Readymade garlic bread seasoning – 1/2 tsp
Oil – 1 tbsp for sautéing mushrooms and extra for grilling the sandwiches
For white sauce:
Butter – 20 gms
All purpose flour – 2 tbsp
Milk – 1 cup
Salt to taste
Pepper – a pinch
1. Heat butter in a pan.
2. Mix in flour when the butter starts melting.
3. Stir for a minute, add milk and stir constantly.
4. Mix in salt and pepper and keep the sauce aside.
1. Heat 1 tsp oil in a pan and throw in mushrooms to sauté them.
2. Add spinach halfway through and let it cook for 3-4 minutes.
3. Pour in the sauce and garlic seasoning.
4. Place the filling on a slice spreading it equally, cover it with another slice.
5. Apply oil on griller and cook on both sides till crisp and brown.
Cooking and styling – Shirin Mehrotra
Photography – Vishal Kapoor
Anda bhurji, ande ki bhujiya, akuri, khagina or masala scrambled eggs – there are so many different names and variations of this simple breakfast. The North Indians make it with onion-tomatoes and simply eat it with bread, it gets a delicate name Khagina in Lucknow and Hyderabad where it’s made with added masala and eaten with crisp parathas. In Maharashtra it’s bhurji and eaten with pav. I’ve eaten the bhurji in a South Indian colleague’s dabba and it was flavoured with curry leaves. Trust me, it was really good and I am not the person who loves curry leaves in everything. The egg loving Parsis have their own version called akuri. My recipe here is more on the lines of akuri. I’ve added a touch of spicyness with East Indian bottle masala – a mix of red chillies, kebabchini, cumin, coriander, cloves, cardamom and a number of other spices.
2 Medium sized onions
3 Cloves Garlic
1/2 Inch piece of Ginger
1 Green Chilli
1/2 tsp East Indian bottle masala
1/2 tsp Cumin powder
1 tbsp Milk
Green Coriander for garnishing
Salt to taste
1 tbsp oil
- Finely chop onions, tomatoes, chilli, ginger and garlic.
- Beat the eggs in a bowl. Add milk.
- Saute onions in a pan.
- Throw in tomatoes, chilli, ginger, garlic, cumin powder and East Indian bottle masala.
- Fry the masala for 5 mins.
- Add eggs and salt and cook till the eggs are done but still a little moist.
- Spritz lime juice, garnish with coriander and eat with pav.
Being anywhere remotely close to Matunga East for me has always meant eating at one of the South Indian joints. A lot of our working saturdays (my office is in Matunga West) are planned around going for a Keralan meal at Mani’s Lunch Home or wolfing down hot rasam-vadas and paniyarams at Arya Bhawan. Two weeks ago when I planned a trip to Shanmukhanand in Sion to attend a concert, my brain was already hatching ideas to eat at either Arya Bhawan or the legendary Mysore Cafe.
On Sunday afternoon we drove to Sion and I suddenly realized that I was a hop, skip and jump away from Sion Koliwada. Which meant that Chawla’s chole-kulche joint mentioned by Gaurav on his blog (Eating Out In Bombay) was somewhere here. I asked around and we paced towards the area which was soon to become a mini Punjabi food paradise for me in Mumbai.
The tandoors (clay ovens) outside every shop took me back to my childhood when every summer holiday was spent eating rotis straight out of these tandoors. My nana-nani’s (maternal grandparents) village in district Udhamsingh Nagar was inhabited by Punjabis and there wasn’t a single house without a large tandoor in its courtyard. After the last game of eye-spy or langdi-kabaddi when we walked back home in the evening, calls of “rotti kha le” (come have food) from every home would entice us; their doors always stood ajar to welcome whoever was passing by.
Back in Sion Koliwada I was walking past counters lined with imartis and mathris and shops filled with jars full of pickles. But the partially downed shutters and cold tandoors made my heart sink. The Gods of food were definitely smiling on us cause we spotted Chawla’s at a corner, tandoor still fired up and people still sitting and eating.
Few rickety tables and wooden benches made the road-side eatery’s sitting area. An old, Punjabi uncle took our order – 1 plate kulche-chole, 1 plate chole-bhature, 2 chaas, 1 plate dahi all for just Rs 90.
Practiced hands of the cook stuffed dough with spicy potato mix, rolled it into a round disk and slapped the disk against the inner wall of tandoor to let it roast. As the kulcha cooked slowly my mind wandered to a similar road-side dhaba in Amritsar where I had eaten the best kulchas of my life almost 10 years ago. The potato stuffed flat-bread with crispy layers, laden with butter and served with spicy chole has been one of my best food memories. Mouth salivating and tummy rumbling in anticipation, we sat down to eat. The mashed, dark brown chole were the exact replica of my Amritsar memories and baloon like puffed bhature were stretchy, like a bhatura should be. The kulcha didn’t have so many layeres and wasn’t so crisp but every inch of it was stuffed with delighful potato masala. We washed this down with thick, cold chaas flavoured with cumin powder and coriander.
Our hearts completely satisfied, our tummies slightly heavier, as we walked back it was the sweet shop distracting us again. The good fortune was still shining on me and I found chhena murki – sweet made of cottage cheese and dipped in sugar syrup, something I was craving for two days ago. Mouth stuffed with chhena murkis and stomach full with kulche-chole, we walked out of the mini Punjab in the heart of Mumbai.