Wily Breakfasts
For months at a time my Son would demand Mini-Idlis and Sambhar for breakfast; Despite the boredom of having the same thing everyday I happily acquiesced - after all it is a very healthy, nutritionally complete breakfast; Especially when I make the Sambhar out of lots of vegetables and a different Daal everyday.
After his last bout of stomach flu he has changed course again. He only wants Bread for breakfast with Dana brand Cherry jam. I started adding a fruit or two, usually banana and apple to his breakfast, I switched to multi-grain bread from Leo Fortune or Wheatberry bread from Nilgiris. Now I am only struggling to get more protein into his breakfast. Peanutbutter Jelly goes down OK. Today I made Tofu Burji with "Cotton Tofu" from nilgiris. He gawked at the quaggy mess on his plate and declared he wanted no part of it. We sneaked quite a bit into his sandwich and he gulped it down happily. And I have met my soybean quota for this week :)
Tofu Burji
Tomorrow I am going to attempt some lentil-vegetable patties to go along with the bread.
For lunch we had yet another variation of the spice is right's Methi Chana. This time I soaked chana the previous night, pressure cooked it with tea leaves and turmeric powder. For the methi part, I used a bunch of fresh Ponnanganni Keerai lying in my fridge, wrapped in a newspaper for almost a week! This wrapping in newspaper draws out the extra moisture and keeps the greens from rotting and IMHO works out a lot better than the plastic bag idea most people follow. The greens were 95% fresh, I threw out the remaining 5%. According to most local lore, these greens are good for one's eyesight but are just a tad bitter. I also increased the besan used to 1/3 cup, dissolving it in a whole cup of water to get a nice creamy sauce with the chana and greens. Went down reasonably well with both DH and DS.
After his last bout of stomach flu he has changed course again. He only wants Bread for breakfast with Dana brand Cherry jam. I started adding a fruit or two, usually banana and apple to his breakfast, I switched to multi-grain bread from Leo Fortune or Wheatberry bread from Nilgiris. Now I am only struggling to get more protein into his breakfast. Peanutbutter Jelly goes down OK. Today I made Tofu Burji with "Cotton Tofu" from nilgiris. He gawked at the quaggy mess on his plate and declared he wanted no part of it. We sneaked quite a bit into his sandwich and he gulped it down happily. And I have met my soybean quota for this week :)
Tofu Burji
- 1 large onion chopped fine
- 1 large bellpepper chopped fine
- 1 tsp jeera
- 1 tsp mustard
- 1 tsp red chili powder
- 1 large tomato chopped coarsely
- 1 packet tofu, washed and crumbled
- Heat oil, add the mustard and jeera.
- When the mustard pops add the onion and fry
- When the onion turns translucent add the bellpepper and fry
- Add the tomatoes as the onions brown and add salt to taste
- Cook covered until tomato disintegrates
- Add the tofu and chili powder
- Saute for a few minutes to bring together all the flavours.
- Serve with bread or rotis.
Tomorrow I am going to attempt some lentil-vegetable patties to go along with the bread.
For lunch we had yet another variation of the spice is right's Methi Chana. This time I soaked chana the previous night, pressure cooked it with tea leaves and turmeric powder. For the methi part, I used a bunch of fresh Ponnanganni Keerai lying in my fridge, wrapped in a newspaper for almost a week! This wrapping in newspaper draws out the extra moisture and keeps the greens from rotting and IMHO works out a lot better than the plastic bag idea most people follow. The greens were 95% fresh, I threw out the remaining 5%. According to most local lore, these greens are good for one's eyesight but are just a tad bitter. I also increased the besan used to 1/3 cup, dissolving it in a whole cup of water to get a nice creamy sauce with the chana and greens. Went down reasonably well with both DH and DS.
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