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breakfast

Overnight Thandai Oats wth peaches and plums“Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.”
Robert Hellenga, Philosophy Made Simple

Overnight Thandai Oats with Peaches & Plums, a no brainer at best. A recipe that took far too long to come, one that is the easiest and has a nice gentle touch. The home made Thandai Nut Mix adds a delightful touch, tying in well with the almond milk, sabja/basil seeeds and melon seeds. Of course, feel free to use chia seeds as they are super foods too, though imported. I use basil because they are locally available and swell up so beautifully. My sweet friend Madhuli @ My Food Court makes sure my supply of basil seeds is never ending.PeachesPeaches and almonds make for great pairing. What’s not to love about a breakfast that offers everything in a bowl? Oats, nuts and seasonal fruit? The nut factor comes in from this Thandai mix. Holi collageThandai, or sardai, is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. It’s a traditional cooler from the Indian subcontinent, one that is very popular around Holi, the festival of colour. 3 Rose Sabja Thandai Thandai 2 1000 Thandai 1000The recipe for my Thandai Nut Mix is here on the KitchenAid India blog. There are hundreds of versions of the mix online, some more complex than others, yet most customisable to taste. Feel free to use your own, or a store bought variety, else add almond meal or chopped walnuts. If nuts are not your thing, maybe just skip them but do try this once. It’s quite gentle on the palette and ties in well with the stone fruit.Oat Walnut Trifles with Vanilla Roasted Peaches & PlumsTalking about stone fruit, this is the best time of the year to enjoy them to the maximum. I use them as much as I can these days. In bakes like crumbles, or trifles {as above}, just simply much through them, or then like this lemonade below. Elevate your simple everyday lemonade or nimbu paani to a Peach and Cherry Lemonade. Peach & Cherry Lemonade 2 1000Allow peach slices, pitted cherries and fresh mint leaves to sit in the lemonade for about an hour in the fridge. You’ll be delighted with the change in colour and gentle flavour.

 

Overnight Thandai Oats with peaches and plums
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What can be better than waking up to a chilled healthy and delicious breakfast on a warm summer morning. These Overnight Thandai Oats with peaches and plums are the best thing to wake up to. A no cook, beautifully balanced breakfast for a great start to the day! Oats + nuts + seeds + fruit herbs all share space in a make ahead jar. Use any seasonal fruit you like. Berries, mango, kiwi, pineapple, sapota etc.
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Overnight Thandai Oats with peaches and plums
Print Recipe
What can be better than waking up to a chilled healthy and delicious breakfast on a warm summer morning. These Overnight Thandai Oats with peaches and plums are the best thing to wake up to. A no cook, beautifully balanced breakfast for a great start to the day! Oats + nuts + seeds + fruit herbs all share space in a make ahead jar. Use any seasonal fruit you like. Berries, mango, kiwi, pineapple, sapota etc.
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Ingredients
Overnight Thandai Oats
Topping
Servings: people
Instructions
  1. Overnight Thandai Oats
  2. Divide the oats, Thandai mix, melon seeds, basil/sabja seeds and brown sugar between 2 lidded glass jars. Top with just enough milk to soak the mix.
  3. Stir gently, cover and leave to stand in the fridge overnight.
  4. Topping
  5. Next morning top with sliced fresh peaces and plums, scatter over with melon seeds and fresh mint
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Savoury Granola - delicious,addictive,crisp & crunchy good!“Life is really simple but we insist on making it complicated.”
Confucius

Savoury Granola … I’m not really sure why it took me so long to get going. Granola is something I’ve been making forever, actually until the folk at home get a little tired of it, then I stop. It happens on and off. Although I might bake a load of sweet stuff, in reality my heart and taste buds are ‘savoury’. Wholewheat Garlic Oat Soda BreadGiven half a chance, savoury is what I like to bake, like this Wholewheat Oat Soda Bread. This was the best!!

Savoury Granola - delicious,addictive,crisp & crunchy good!Savoury Granola 3 1000As you can see, say S A V O U R Y and my eyes light up. It’s strange but coffee, maybe bitter chocolate are the only 2 sweet things that entice me toward a dessert. I’m quite the happy savoury camper otherwise, anything not too spice laden works for me. So when Saffola Masala Oats launched their two new variants, Italian and Chinese, as panel members of Fit Foodie, we flew down to Mumbai for a blind tasting of the new variant. Turned out to be a very pleasant surprise!Savoury Granola - delicious,addictive,crisp & crunchy good!It’s an exciting new change from the other popular Indian inspired flavours in the market, and interestingly, they’ve managed to pull off a change in texture too. I would encourage you to try a bowl, or rather dive into a bowl or two. At the blind tasting, all you could hear in a matter of minutes was ‘scrape, scrape, scrape’ as we got to the end of the delicious bowls! Once you’re hooked onto the same, I am certain your next step could be this exciting and fun savoury granola. Savoury Granola - delicious,addictive,crisp & crunchy good!Savoury Granola 3 1000Granola is always simple and fun to make at home. Savoury granola turned out to be a winner; even simpler, and even more fun. Gorgeous colour too! The oats are already spiced and in handy little pouches. Snip off the tops, turn into a bowl, toss with a spoon, stir in the wet mix. Pop into the oven! Quite the hardest thing is waiting for the granola to cool down to get to the crunchy nibble! Gave me enough time to play around with the camera ….Savoury GranolaLater, I made a quick bhel puri like mix too. YUMM! Quite an ideal, healthy and delicious snack.Savoury Granola - delicious,addictive,crisp & crunchy good!

Savoury Granola
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Savoury granola is delicious, addictive, crisp & crunchy good! Good for breakfast, as a snack, over salads etc. This quick healthy bake is also great as a part of a trail mix, or an Indian bhel puri fusion mix. Toss it up with chopped tomatoes, peppers and onions, some fresh herbs, maybe throw in some sweet corn and enjoy!
Servings Prep Time
1 500g jar 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 500g jar 5 minutes
Cook Time
30 minutes
Savoury Granola
Print Recipe
Savoury granola is delicious, addictive, crisp & crunchy good! Good for breakfast, as a snack, over salads etc. This quick healthy bake is also great as a part of a trail mix, or an Indian bhel puri fusion mix. Toss it up with chopped tomatoes, peppers and onions, some fresh herbs, maybe throw in some sweet corn and enjoy!
Servings Prep Time
1 500g jar 5 minutes
Cook Time
30 minutes
Servings Prep Time
1 500g jar 5 minutes
Cook Time
30 minutes
Ingredients
Servings: 500g jar
Instructions
  1. Preheat oven to 180C.
  2. Place oats and seeds in a large bowl. Stir to mix.
  3. Place olive oil, egg white and Worcestershire sauce in a small bowl, and whisk lightly with a fork to mix.
  4. Pour wet mix into bowl of dry mix, and stir well to coat dry ingredients. Break any large clumps, leaving the smaller ones if you like.
  5. Turn onto a rimmed heavy baking pan. Bake for 15 minutes, stir well, then for another 15 minutes until golden and crisp.
  6. Cool completely, and then store in an airtight jar in a cool place.
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“All happiness depends on a leisurely breakfast.”
John Gunther

Multigrain GranolaMultigrain Granola … this is what flavours the mornings our end these days, and it doesn’t seem to change. I have made granola every single week for the past 4 weeks, and its gratifying to see the better half reach out for it. I had forgotten how easy granola, the ‘hippie’ food of the Sixties, was to make at home.Multigrain Granola  I was born in the late Sixties of this “cultural decade” which also saw a paradigm change in the world – the Beatles, the first step on the moon, the Vietnam war, the assassination of JFK, womens liberation movements.  My Sixties saw the good old Pye tuned to BBC World Service every morning, the Hare Rama  Krishna movement gaining fame thanks to  George Harrison, blackouts during war, no television, hopscotch and hide ‘n seek…

Wild Indian figs {goolar}My Sixties and Seveties also saw loads of naturally growing foodstuff  – mulberries, wild dates, jamun {Java plum}, ber {jujube/ Indian plum}, mangoes, tamarind, wild berries, wild figs. We would cram everything into our little mouths!The Sixties also saw the ‘hippie’ movement and a revival of natural, healthy foods in everyday diet, and a shunning of processed and sugary foods.Multigrain Granola My first tryst with breakfast creal began with the Gluten Free Chocolate Granola in 2011. Someway along the way, breakfast options for the dieting diva changed into smoothies, and granola got left behind. Of late, the husband has tired of ‘eggs in breakfast‘. He’s also off wheat as being gluten free makes him feel better.

Whole foodThat’s where granola stepped in! With the weather becoming increasingly warm, a make ahead, on the go ‘cold’ breakfast has won over egg! Topped with seasonal fruit like mulberries, fresh figs, strawberries, banana even better. Of late, my involvement with oats {and other whole grains} has been huge thanks to developing recipes and doing a TV cookshow for Saffola Oats. Suddenly anything and everything oats seems like a recipe opportunity. 

Multigrain Granola

Both granola and muesli contain a mixture of grains (such as oats), nuts, dried fruit and sometimes bran and wheat germ. Muesli may contain sugar and dried-milk solids, but it can be unsweetened. Granola is typically toasted with honey and oil, resulting in a crisp texture and sweet glaze not found in muesli. Because granola contains the addition of honey and oil, it tends to have a higher sugar and fat content. As a result, granola is, on average, higher in calories than muesli. 

Jordans Perfect Morning v10

Click here for a range of Jordan’s cerealsBoth granola and muesli offer nutritional benefits. Both have fiber from the grains, fruits and nuts. In addition, the dried fruits provide antioxidants, while the nuts offer healthy fats. Topping either muesli or granola with low-fat milk, soy milk or yogurt makes for a nutritionally balanced, filling breakfast. 

Multigrain Granola  Along came a huge bowl and in went the oats, followed by popped amaranth. I use amaranth quite often these days I have plenty on hand, both flour and popped. In also went some puffed rice which is available at just about every corner store here. Nuts and raisins are always welcome. I also threw in some melon seeds, the remainder of some last used in Savoury  Hungarian Kalács & Twisted Buns.

Strawberry & Cape Gooseberry Quark Mousse vintageGranola and toasted cereal is always nice to have on hand for a quick snack, to top yogurt and fruit, to make granola bars, and even to make a layered fruit dessert. In the Strawberry & Cape Gooseberry Quark Mousse above, I tossed some granola into melted chocolate, let it harden and then used it in the layered dessert!

[print_this]Recipe: Multigrain Granola 
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Summary: Full of fibre, crisp, sweet, buttery too, this Multigrain Granola is sure to please! You can always substitute the butter for oil, and play around with different grains and nuts. Go ahead, make it into the granola you love!

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • 160g oats
  • 30g puffed rice
  • 35g popped amaranth
  • 50g melon seeds
  • 50-75g walnuts, chopped
  • 100g raisins
  • 25ml water
  • 25ml honey
  • 50g unsalted butter
  • 50g brown sugar
  • 1/2 tsp vanilla bean powder

Method:

  1. Preheat the oven to 150C. Line a cookie sheet with parchment.
  2. Place the water, honey, butter, brown sugar and vanilla bean powder in saucepan. Simmer over low heat until the butter melts. Stir well to mix. {Alternatively, place in a heat proof bowl and microwave for 1 minute}.
  3. Place all remaining ingredients except raisins in a large bowl and stir to mix.
  4. Pour the liquid mixture over the dry mix, stir well to mix uniformly.
  5. Turn onto prepared sheet and bake for about an hour until dry. Stir every 15 minutes to redistribute.
  6. Toss in the raisins, cool completely and store in an airtight box.

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