Methi na Gota - Savory Indian snack

Prepare this quick and easy Methi na Gota and savor the flavors of fresh Methi!

Methi na Gota is a famous Indian snack that has its roots in Gujarat - a western Indian state. It is usually prepared during winters when Methi (Fenugreek) leaves are available in abundance. Methi na Gota is not only prepared in almost every household in Gujarat but also sold by many snack shops during winter. Eating fried Gota right out of the hot kadhai is such a divine experience. Hence, I try to prepare them whenever I can find fresh Methi (Fenugreek) leaves here in USA. 

What are Methi na Gota?

Methi na Gota are deep fried snack prepared using besan/gram flour, Methi/fenugreek leaves and spices along with some other ingredients. Batter is prepared by combining all the ingredients and then Gota are fried in a kadhai. Methi na Gota are crispy from outside and soft & soft from inside. If you like to avoid frying the Gota, appam/paniyaram pan can be used to prepare them. However, the taste and texture will not be same as the fried ones. You can serve Methi na Gota as appetizers or as evening snack with chai, yellow besan chutney, fried green chilies or yogurt.

 

Methi (Fenugreek) leaves -

Dense in nutrients like Vitamins A, B2, B3, B6, C, K and minerals such as folic acid, calcium, magnesium among others - Methi (Fenugreek) leaves have some amazing health benefits. According to sources, Methi leaves can help control diabetes, reduce cholesterol, reduce blemishes, reduce heart problems and provide many more health benefits. There are many ways to add Methi leaves to your diet. Apart from making Methi na Gota, I usually prepare Methi na dhebra, Methi vada, Aloo methi sabji, Methi matar malai, Methi chaman or just stir fried Methi leaves. Any dish prepared using Methi leaves tastes just delicious, so no need to think twice before preparing any Methi delights. 

Important notes/tips - 

• Be sure to add sooji/samolina flour to prepare the Gota, as it will help make the Methi na Gota crispier. 
• Sugar is needed to cut bitterness of Methi, so don't skip it. 
• Fruit salt/ Eno is very important for this recipe as it causes the flour to rise which will help make soft Gota. You can use baking soda or yogurt as a substitute for fruit salt/Eno. 
• Red chili powder, green chilies or black pepper powder can be added for spiciness in Gota. Use them in combination or either one of them per your convenience and taste. 
• Kasuri methi is optional to this recipe but it really gives that extra kick of flavor to Methi na Gota. 

Methi Na Gota

Prepare time - 20 minutes

Cook time - 10 minutes

Serves 4 

Ingredients

1 Cup Besan/ Gram flour 

2 Tbsp Sooji/ Samolina flour

1 Cup Methi/ Fenugreek leaves (Rinsed and roughly chopped)

1/2 Cup Cilantro/Coriander leaves (Rinsed and roughly chopped)

2 Tsp Sugar

1/2 Tsp Red chili powder

1/4 Tsp Turmeric powder

1/2 Tsp Kasuri methi (optional)

1/4 Tsp Dry coriander seeds (Crushed)

Serrano pepper to taste (optional, roughly chopped)

Salt to taste

1 Tsp Eno/ Fruit salt

3/4 Cup water (as needed)

2 Tbsp hot oil 

Oil to fry 

Instructions

1. In a large mixing bowl, first add besan/gram flour, sooji/samolina flour, crushed dry coriander seeds, kasuri methi, sugar, chopped green chili, turmeric powder, red chili powder and salt. Combine all the spices well with the flour. Next, add chopped cilantro and chopped methi/fenugreek leaves. Combine the leaves with spiced flour mixture. 
2. Now to make batter, start adding water in the batter. First add 1/2 cup water and mix well. After that, add little water (up to 1/4th cup water) at a time to make thick batter. Cover and let the batter rest for 10 minutes.
3. In the meanwhile, heat up oil at a medium flame in a kadhai for frying. Also, prepare a bowl with paper towels to absorb extra oil after frying Gota. After about 10 minutes, check if the oil is hot enough for frying. Drop a little batter into the oil, if it sizzles and rises up to the surface immediately, our oil is ready for frying. 
4. Take a spoon and add hot oil to the prepared batter. Combine it well with the batter until the oil is absorbed in the flour as shown in the video. 
5. Finally add fruit salt/Eno to the batter and quickly mix it in the batter. You will notice that the flour will become light and airy. That's the perfect batter to make our Methi na Gota soft. 
6. We will fry Methi na Gota at medium flame to make sure they are cooked evenly. Now take handful of batter and plop it carefully in the hot oil using your thumb to cut it out. Alternatively, you can use a spoon to drop Gota in the oil. Drop about 6-8 gota (or as many as you can fit in your kadhai but do not crowd it) into the hot oil. Fry them for about 2 minute and turn them around using skimmer or spider strainer. Let the Gota fry on the other side for another 1-2 minutes. 
7. Remove Methi na Gota from oil once they turn crispy and become golden brown. Soft and fluffy from inside and crispy from outside Methi na Gota are ready to devour. Serve them immidiately with fried chilies or yogurt. 

Mediterranean Chickpeas salad with Tahini dressing

Have you been struggling to eat salads like me? I love salads as a side but it is difficult for me to eat them as a meal. I like cooked food more over raw vegetables to feel satisfied. If I have an option, I would choose soup over salad to eat healthy.  However I feel that sometimes salads can provides an array of flavors and textures that can't be found in soups. Therefore, I have been trying to come up with the salad that I can enjoy as a meal and this Mediterranean Chickpeas Salad is just what I needed. It is a perfect blend of vegetables, flavors and cooked spiced chickpeas! Needless to mention, this salad is my perfect balanced meal that is rich in nutrients, fibers and protein. 

The Mediterranean Chickpeas Salad is refreshing and very simple to prepare. The recipe is very flexible as far as the blend of vegetables that can be used to prepare it. But the two star ingredients of this salad are the spiced chickpeas and the tahini dressing. These two are a must to enjoy that delicious tasting Salad. 

Vegetable blend -

I have used fresh baby spinach, baby cucumbers (Turkish cucumbers), avocado, cherry tomatoes and parsley. But if you don't have these veggies, here are some fresh veggies that goes well with this salad - broccoli, green or red bell peppers, red onions, corn kernels, kalamata olives, etc. For leafy greens, you can try arugulas, baby lettuce or chard. Also, you can use chopped roma tomatoes if you can't find cherry tomatoes. 

Chickpeas - 

In an effort to save time I have used canned chickpeas but you can also use dried chickpeas. Just soak the dried chickpeas overnight and pressure cook for 2-3 whistles. Just remember to not overcook them as we don't want to mash them. 

Tahini -

As I mentioned earlier, tahini dressing is very important for this recipe. So, try to find store brand Tahini to save time. You can also prepare it at home easily, it refrigerate well for up to 2 weeks. 

Mediterranean Chickpeas Salad with Tahini dressing

Prepare time -15 minutes

Serves - 2

Ingredients

Salad vegetables

1 Large Avocado cubed

2 Cup Baby Cucumber diced

8-10 Cherry tomatoes halves

1 Cup Baby spinach

1/4 Cup Parsley finely chopped

1/4 Cup Red onion thinly sliced (optional)

Tahini dressing 

1/4 Cup Tahini

2 Tbsp Extra-virgin olive oil

1/4 tsp Black pepper powder, to taste

1/2 tsp cumin powder

1 Medium Lemon

1 Tbsp Maple syrup or honey

2 tablespoons water, more as needed

Salt to taste

Spiced Chickpeas

1 Can (16 oz) chickpeas drained and rinsed (1 1/2 Cup boiled Chickpeas)

1 Tbsp Olive oil

1/4 Tsp Cumin powder

1/4 Tsp Black pepper powder, to taste

1/4 Tsp paprika

Salt to taste 

Instructions

Begin by heating up a pan on medium flame and add olive oil. Add drained and washed chickpeas along with the remaining ingredients listed under Spiced Chickpeas. Combine well and cook the chickpeas for 3-5 minutes. 

Turn off the flame and transfer the Spiced Chickpeas to a bowl. Keep it aside.

Now in a small mixing bowl, add all the ingredients listed under Tahini dressing except lemon and water. Squeeze in the lemon juice and whisk everything together until well combined. Add 1 or 2 tablespoon of water for better consistency of the dressing. Keep the Tahini dressing aside.

Finally in a big mixing bowl, add all the vegetables listed under Salad vegetables followed by the Spiced Chickpeas and Tahini dressing. Combine everything well so all the ingredients of the salad are nicely coated with the dressing. 

Serve this deliciously blended Mediterranean Chickpeas Salad in a big Salad bowl or a plate and enjoy your meal! :)

Wholesome Buddha Bowl with Quinoa and Tofu

The holiday season here in America is over and so now I am trying to get back to eating healthier food. Healthy food does not mean cutting out on tasty food but instead eat food with more nutritional value that can help me stay fit. So lately I cut down on the intake of white rice and white pasta and replaced with quinoa, brown rice, ancient grains and whole wheat pastas, millets and whole wheat flours and off course ton of veggies. So in my quest of eating more wholesome food, I have started preparing various different nutritious Buddha bowls. They are perfect for either lunch or dinner and keep us fuller longer. 

What is Buddha bowl?

There are different versions of the story but according to one of them, Buddha bowl literally came from Buddha's bowl that he carried with him while on his journey to enlightenment. He would gather the vegetarian food in a bowl that the villagers offered to him and eat it at the end of the day. This vegetarian dish is served in a large bowl or a plate with high rims. It can have various elements of well balanced meal ranging from grains like quinoa or rice, protein such as Tofu, beans or paneer, vegetables of choice either steamed, roasted or raw and fruits of choice, etc. 

My family loves Buddha bowl especially when I add some Tofu or paneer to it. 

How to press Tofu?

Tofu is one difficult ingredient that is tricky for many people to handle. Also, not everyone is a fan of the texture of the Tofu. But you can say that I have been blessed in that respect as my family just like to eat tofu in any shape or form I prepare it. With that being said, we all love the crispy baked/air-fried tofu the most! In order to get the delicious crispy tofu, follow these steps:

1. Get firm or extra firm tofu from the store. 

2. Press it using Tofu-press for about 20 minutes. Alternatively, place Tofu block in a flat bottom strainer and press it with heavy weight plate on it for at least an hour. You can press Tofu beforehand to save some time on the day of preparing Buddha bowl.

  

3. Sprinkle your choice of spices and oil and bake the cubed tofu in the oven.

      

Roasted Veggies 

For this recipe I have used beetroots, baby carrots and bell pepper but you can use any vegetables of your choice, such as broccoli, sweet potatoes, cauliflower or mushrooms.

Beans

Beans are actually optional if adding protein like tofu in your bowl. But I love to have different textures in my bowl, so I added pinto beans. You can also use chickpeas or kidney beans. 

Grains

I have used quinoa in the recipe, but you can use any variation of rice, couscous or even mix of ancient grains as per your preference. 

Fresh salad and fruits

I had cherry tomatoes on hand but cucumber, cabbage or avocadoes could be used instead.  Also, feel free to include or exclude fresh fruit in the bowl. But they will definitely add some flavor to your dish. 

Wholesome Buddha Bowl with Quinoa and Tofu

Prep time - 30 minutes

Cook time - 35-40 minutes

Yields - 3 to 4 servings

Ingredients

For Cilantro lime quinoa:

1 Cup dried Quinoa rinsed and washed

1 1/2 Cup Water 

2-3 Tsp freshly squeezed Lemon juice

Handful of Cilantro rinsed and chopped

1/2 Tsp Olive oil

Salt to taste

For Pinto beans with Spinach:

1 Can Pinto beans - 16 oz rinsed and washed

1 Cup Baby spinach rinsed

1 Tsp Olive oil

1/4 Tsp Black pepper powder

1/4 Tsp Cumin powder

Salt to taste

For Roasted Veggies:

1 Cup Beets peeled and cubed

1 Cup Colorful bell peppers washed and diced

1 Tbsp Olive oil 

1/4 Tsp Black pepper powder

1/4 Tsp Cumin powder

Salt to taste

For Tofu + marinade:

1 Block of Extra Firm Tofu - 16 oz pressed and cubed

1 Tbsp toasted Sesame oil

2 Tsp Soy sauce

1 Tsp Siracha sauce (add more for spicier taste)

1 Tsp Maple syrup

Fresh fruits and veggies:

1/2 Cup fresh Cherry tomatoes rinsed 

2-3 Fresh Orange cubed or Fresh fruits of your choice 

Instructions:

1. Preheat oven to 350F.
2. In a medium bowl, add all the ingredients for marinade and combine well. Now add cubed tofu to the bowl and coat them evenly in marinade. Let the tofu marinate until we work on the remaining elements of the bowl.
3. Now line the baking tray with foil and place all the veggies - beets, carrots and bell peppers on the baking tray. Drizzle olive oil and sprinkle black pepper powder, salt and cumin powder on the veggies. Mix well and roast in the oven for 15-17 minutes. 
4. While the veggies are roasting, let's prepare Cilantro Lime Quinoa. Take quinoa in a bowl and wash them well, until the water runs clean. Now add quinoa, water, salt and olive oil to the Instant pot to cook them for 1 minute on manual high pressure and let the pressure release naturally.  
• Alternatively, you can cook quinoa in a big pot on the gas stove. Boil 5-6 cups of water, add quinoa and cook them for about 10-12 minutes. Drain any excess water and place quinoa back in the pot. 
5. Add chopped cilantro and lemon juice to quinoa and mix everything well. Taste check quinoa to adjust salt as needed and transfer Cilantro lime quinoa to a bowl. 
6. Rinse clean the inner pot and place it back in the IP. Turn on the sauté mode and heat up olive oil. Add pinto beans and baby spinach to the pot along with the black pepper powder, cumin powder and salt. Mix everything well. 
7. Cook until baby spinach leaves are wilted. Be sure to stir the beans and baby spinach frequently to avoid any burning at the bottom of the pot. Transfer everything to a separate bowl. 
8. When the roasted veggies are ready, transfer them to a bowl and replace the foil if needed. Do not turn off the oven at this point as we will need to bake tofu in it. 
9. Line the marinated tofu cubes on the baking sheet evenly, leaving some space between each cube for it to bake properly. 
10. Place the marinated tofu tray in the oven and bake at 350F for 15 minutes. Remove the crispy baked tofu cubes from the oven when done. 
11. Arrange all the elements - cilantro lime quinoa, crispy baked tofu, roasted veggies, pinto beans, fresh cherry tomatoes and orange cubes - of the Buddha bowl in a plate or in a bowl. Sprinkle some sesame seeds on top and drizzle some of the remaining tofu marinate liquid or hot sauce to add more flavors. 
12. Enjoy the delicious flavorsome wholesome Buddha bowl! 

Best Homemade Muesli

Healthy and easy breakfast recipe cannot get any easier once you prepare this Muesli at home. This is by far the best and most cost effective Muesli I have had compared to any store bought brands. This recipe is gluten free, egg free, vegan and vegetarian. The best part is there is no need to add sugar to it as it contains natural sweeteners. So no matter what your diet preferences are, you can enjoy this heart healthy and nutty Muesli for breakfast on any day of the week! It will keep you full until lunch time. So no need to look for junky snacks, thereby helping you stay focused on your office and/or school work. 

I was introduced to Muesli through my Mother-in-law during one of my visits back home. I liked the flavors back then and I started looking for it after we returned. However, after looking around for a while, I realized that it is so easy to prepare Muesli at home with my preferred ingredients and without additives. 

What is Muesli?

Originated in Switzerland, Muesli is a breakfast dish that is prepared by mixing rolled oats or grains along with various nuts, seeds and dried fruits. Muesli is not the traditional chewy oatmeal nor the crunchy granola, it is actually the healthier version of both. Unlike traditional oatmeal, Muesli is loaded with nutritious nuts, seeds and dried fruits. In addition, Muesli is much more healthier than granola as it does not contain any oils or sugars that is typically used to prepare granola.

What goes in the Muesli?

You can add any assortment of nuts, seeds and dried fruits of your choice, here are some suggestions. 

Nuts - Almonds, Pistachios, Walnuts, Pecans and Cashews

Seeds - Chia seeds, Flax seeds, Pumpkin seeds, Sunflower seeds, Sesame seeds

Dried fruits - Figs, Dates, Raisins, Coconut chips, Goji berries

To make it more attractive for kids, you can also add dark or milk chocolate chunks.

Just mix and match the combinations each batch you prepare and explore your creative side! 

Serving suggestions

Muesli can be paired with your choice of dairy or plant based milk and yogurt. You can also top up the nutty Muesli with some fresh fruits, dash of ground cinnamon, nutmeg or ginger powder and finally drizzle some maple syrup or honey if you need any additional sweetener. 

Important Notes/ Tips

• I have used rolled oats for the recipe, but feel free to add any other rolled grains or corn flakes if you like to try different flavors.
• I have toasted the rolled oats and nuts in the conventional oven but you can toast it in the toaster oven or on gas stove per your preference and availability of equipment.
• I have not added any sweetener to the Muesli, however, you can add a tablespoon of maple syrup, honey or jaggery syrup at the end and mix everything well to coat evenly. If you add the sweetener than the shelf life for Muesli will reduce to a month. 

So here is the recipe for the Best Homemade Muesli that you can prepare and store until you use it up. 

Best Homemade Muesli 

Prepare time - 10 minutes

Toast time - 12 to 15 minutes

Yields - 4 Cups of Muesli

Ingredients

3 Cups Rolled Oats

1/3 Cup Silvered/chopped almonds

1/3 Cup Chopped walnuts

1/4 Cup Raisins

1/4 Cup Chopped dried figs

1/4 Cup Chia seeds

1/4 Cup pumpkin seeds

Instructions

Preheat oven to 350F and line a baking tray with parchment paper or silicone baking mat. You can skip this step if you are planning to toast the oats and nuts on the gas stove. 

In a big mixing bowl, combine rolled oats, chopped almonds, chopped walnuts and pumpkin seeds. Mix everything well with a spatula. Pour the mixture on the baking tray and spread it in a single flat layer. 

Bake the mixture in oven for 12-15 minutes while tossing it halfway through to avoid any burning of oats or nuts. When done you can smell a nice toasty aroma of oats and nuts. Let the oats mixture cool down a bit for 2 to 3 minutes and transfer it back to the mixing bowl.

Now add the chia seeds, raisins and chopped figs to the oats mixture. Combine everything well. The easy peasy and the best Homemade Muesli is ready to be stored in an airtight container. 

Begin your day with this nutritious Muesli prepared in your choice of milk or yogurt and fresh fruits!

To prepare Muesli with yogurt

In a bowl, take 1/4 Cup of Muesli and combine it with 1/3 Cup of yogurt. Mix well. Let it soak in yogurt for about 10 minutes before you consume it. The oats and the seeds need to be soaked completely to bring out the best flavor. Top it with fresh berries, some more nuts and seeds for the extra crunch and enjoy the bowl of goodness. 

To prepare Muesli with milk

In a bowl, take 1/4 Cup of Muesli and combine it with 1/2 Cup of milk. Mix well. Now, you can either soak it overnight in a jar by keeping it in the refrigerator or soak it in hot milk for at least 15-20 minutes prior to consuming it. The longer you soak the thicker the Muesli becomes. Finally, top it with freshly chopped apple and dash of cinnamon when you are ready to serve. You can also add some more nuts for the extra crunch. Enjoy the delicious warm bowl on a cool wintery morning. 

Split Green Moong Dal (Lentil) Chillas - 3 Ways

Split green moong dal (Lentil) Chilla is one of my favorite dish of all time. I have basically grown up having these protein packed chillas prepared by my mom. She prepared these Chillas in the most traditional way by grinding the dal in stone mortar and pastel, especially during the monsoon season. I have so many memories attached to this simple breakfast Chillas and also fried dal vadas (fritters) snacks! 

I have been preparing these Chillas at home for years now using mom's recipe. My toddler loves it too, especially when prepared with some delicious toppings. So, I have improvised the recipe a bit for kids by adding some tasty toppings. I have prepared these Chillas 3 ways - the basic Chilla, Tomato mozzarella Chilla and Onion Chilla - to please the taste buds of different age groups. 

These split green moong dal Chillas are not only gluten free but they are also vegan friendly. They are packed with protein, healthy carbs, fibers, Vitamin B, magnesium and many other minerals and essential amino acids that are essential for our body.

Important Notes/Tips

Be sure to soak the Split green moong dal (lentil) at least 4-6 hours and preferably overnight so that the dal (lentil) will soften up to grind into smooth batter.

I have used only 1 green chili for the recipe as I was preparing the Chillas for my toddler. But feel free to adjust the spice level per your taste.

I have prepared the batter in a food processor but you can also prepare it in a blender. You may have to blend it for a little longer to gain a smooth consistency depending on the type of blender.

To make this recipe completely vegan, just replace the dairy cheese with vegan cheese. 

Hing/asafoetida is an essential ingredient for the recipe, try not to skip it. It is easily available in any Indian grocery store or even on amazon. 

Split Green Moong Dal Chilla 

Prep time - 10 minutes

Cook time - 10 minutes

Yields - 6 to 8 Chillas

Ingredients 

1 Cup dry = 3 Cup soaked Split green moong dal/lentil (Soaked overnight or at least 6 hours) 

1 Green chili (Seeded)

1 Large piece Ginger

1/2 Tsp Hing/Asafoetida

1 Cup Cilantro (finely chopped)

1 Medium Tomato (Finely chopped)

1/2 Cup Mozzarella cheese 

1/2 Cup Red onion (Finely chopped)

Salt to taste

Water to prepare batter

Oil or Ghee to pan fry Chilla

Instructions  

Start by draining water from soaked Split green moong dal and adding it to a blender. Next add green chili, ginger, hing/asafoetida, half of the chopped cilantro and salt to moong dal. Adjust the quantity of green chilies as per your preference of spiciness. 

Now, blend everything to a smooth batter while adding water as necessary - the soaked split green moong dal already has some water content in it. So, add little water at a time. 

The batter should be thick but pouring consistency that can be spread over on a tawa/griddle. See the video for guidance. 

Now add few drops of oil and rub it over the tawa/griddle with a tissue. 

Heat up a tawa/griddle at medium high flame, it should be hot and ready to make Chillas. 

Turn heat down to medium, take ladle full of batter and pour it in the center of the tawa/griddle. Quickly spread the batter evenly in circular motion about 6 inches diameter, it should be slightly thick. See video for guidance.

From this point onwards, we can prepare the Chillas in 3 ways! 

for Basic Chillas

Drizzle some oil/ghee around the edges of Chilla, let it cook for 1-2 minutes. As the edges start leaving the sides, flip over the Chilla and cook for another minute. Fold the Chilla in half and the basic Split green moong dal (Lentil) Chillas are ready to serve.

for Tomato Mozzarella Chillas 

Sprinkle finely chopped tomatoes, mozzarella cheese and finely chopped cilantro over the Chilla. Drizzle some oil/ghee around the edges of Chilla and cover with a lid. Cook the Chilla for 2-3 minutes on medium flame until the cheese is nicely melted. We will not flip this Chilla because of the toppings in it. 

Fold the Chilla in half and delicious Tomato Mozzarella Chilla is ready to serve. 

for Onion Chillas

Sprinkle finely chopped red onions and cilantro over the Chilla. Drizzle some oil/ghee around the edges of Chilla and cover with a lid. Cook the Chilla for 1-2 minutes on medium flame. 

Fold the Chilla in half and tasty Onion Chilla is ready to serve. 

You can serve the Split green moong dal (Lentil) Chillas with green chutney or ketchup. We love these delicious protein packed Chillas for our morning breakfast or evening snack. 

Crumbled Breakfast Tofu

Breakfast is considered the most important meal of the day as it gives us the energy to begin our day. So naturally the kind of breakfast we eat makes great difference for our body. 

Hence, I have tried to prepare protein rich healthy breakfast that can be enjoyed by everyone in the family - the Crumbled Breakfast Tofu. It is super easy and quick to prepare with just a few ingredients. All you need is tofu, your choice of vegetables and some basic spices. Sauté some veggies, add crumbled tofu and spices and the delicious breakfast tofu is ready to serve. You can serve this Breakfast tofu however you like it. My family enjoy eating it over some nicely toasted bread and fresh fruits or fruit juice. 

You can also prepare this simple crumbled breakfast tofu and turn it into an extravagant weekend breakfast by adding some beans, salsa and avocados to it. Serve it over a tortilla and viola you have a giant breakfast burrito ready to devour. This Tex-Mex breakfast is seriously tasty and can be enjoyed with a cup of coffee or fresh juice. 

Important Tips/ Notes

Before we get started let's go over some Tofu 101  and other tips.

Silken Tofu vs Firm Tofu - There are different types of Tofu available in the store ranging from Silken Tofu to Extra Firm Tofu. For this recipe, I have used 1 block of silken tofu and 1 block of firm tofu. Silken tofu is very soft which adds creaminess to our Crumbled Breakfast Tofu. While firm tofu, as the name suggests, is firm that can be sliced or chopped according to the need of the recipe. Here I have crumbled it in my palms as we don't need it to hold any shape. Firm tofu gives the texture to this dish. Hence, I suggest to use both silken and firm tofu. However, you can still prepare this amazing breakfast if you have either one of the two types of tofu. The outcome texture will be different.

Pressing the Tofu - Usually tofu holds a lot of water/moisture that need to be drained out before cooking. I have only pressed my tofu for few minutes as we are going to cook it until water evaporates. However, you can press it overnight or for few hours if you are able to do it. The longer the pressing time, the lesser the cooking time and firmer the tofu.

Vegetables - This recipe is very flexible for the types of vegetables that you may want to add to your Crumbled Breakfast Tofu. I have only added colorful bell peppers and tomatoes for the recipe. But here are some of my favorite vegetables to add to this breakfast tofu - Spinach, mushrooms, broccoli, zucchini and squash. Feel free to add the vegetables to your liking. 

Spices - The spices used in the recipe are mostly available in pantry except black salt/ kala namak/ sanchal and nutritional yeast. You can skip black salt if you wish, however it does add some nice flavor to the dish. Nutritional yeast is another ingredient that is not commonly found in pantry. But you can easily replace it with some parmesan cheese or you can completely skip adding it. Instead you can sprinkle regular cheddar or mozzarella cheese at the end. 

Crumbled Breakfast Tofu 

Prep time - 10 minutes

Cook time - 10 minutes 

Serves 4-6 

Video recipe -

Ingredients

1 Pack Silken tofu (14 oz/ 397 gm)

1 Pk Firm/Extra firm tofu  (14 oz/ 397 gm)

1/3 Cup Colorful bell peppers chopped

1/3 Cup Cherry tomatoes halved

1 Chili finely chopped (optional)

1 Clove of garlic minced 

2 Spring onions chopped

Salt to taste

1/2 Tsp Black pepper powder

1/2 Tsp Black salt 

1/4 Tsp Turmeric powder

1 Tbsp Nutritional Yeast (optional)

1 Tbsp Oil

Instructions

We will begin with removing extra moisture from silken tofu and firm tofu. Open the container of silken tofu and wrap a paper towel or clean cloth around it. Turn it upside down in a plate, this will absorb the excess water out of tofu without breaking it. Also, remove firm tofu from its container and wrap a paper towel or clean cloth around it to absorb excess moisture. See video for guidance. 

After 10-15 minutes, remove the paper towel from around the silken tofu container. Roughly mash it with a fork. Do to not make a paste. After that remove the paper towel from around the firm tofu. In a plate, crumble the firm tofu in your palms. 

Next, we will heat up oil in a pan at medium flame and add minced garlic and spring onion whites. Sauté for a minute until raw smell of garlic is gone. Do not burn garlic.

Add green chili and bell peppers to the pan and sauté for another minute. 

Add mashed silken tofu and crumbled firm tofu to the pan and gently combine it with the sautéed vegetables. 

After that add salt, black pepper powder, turmeric powder, nutritional yeast and black salt to the pan and give it a good mix. 

Turn heat to low and let it simmer for 5 minutes while stirring occasionally. The excess water from tofu will evaporate slowly. You may have to simmer for longer time depending on the amount of water in tofu.

At the end, add cherry tomato halves to the pan and combine everything well before turning off the heat. Garnish with spring onion greens.

The quick and easy Crumbled Breakfast Tofu is ready to serve with your choice of bread or tortilla. This complete breakfast is healthy and a great source of fiber and protein to start your day! 

Avocado Toast 2 ways

Morning breakfast is always a challenge especially with kids during school days. It is important to have some healthy and fulfilling breakfast ideas handy. Avocado toast is one such breakfast that is delicious and fulfilling. The warm crusty bread paired with creamy avocados is just the best combination. It is one of the favorite breakfast items in my household and I make it frequently as it is super easy and quick to put it together. There are various ways to prepare Avocado Toast to please your taste buds. I am going to share two preparation styles for this wholesome breakfast - Tomato basil avocado toast and Loaded avocado toast! But before we begin with the recipe, here are some points to keep in mind when buying avocados. 

Pick the right avocados - 

It is very tricky to find that perfect avocado that is not too ripe or too raw. We all desire to pick just that perfect creamy avocado that you can cut open and scoop out! There is a three step process that can help you choose the right avocado from the stack. 

• First is the color test - when you are shopping for avocados, look for the ones that are dark green in color. Avoid picking black as well as light green colored avocados. Usually the black ones are over-ripe while the light green ones are under-ripe.  
• Second is the touch test - if the avocado is too hard it is usually under-ripe, whereas if it feels too soft or if there is a slack it is probably over-ripe. Hold the avocado in your palm and gently squeeze it, if it's ripe then it should feel soft but not mushy. 
• Lastly, do a cap check - As a final check, peel back the cap or stem from the top of the chosen avocados. You should see green color under the top. This would confirm that the avocado is just ripe and perfect for use. However, if you see brown color then it is mostly an over-ripe avocado. 

Hence, always do these quick tests to find the best avocados to prepare the creamiest Avocado toasts. 

Important Tips/ Notes - 

• I have used avocado cutter for cutting and scooping avocado. You can use knife or spoon if you don't have it handy. However, if you are like me who eats avocados quite often then I would suggest to get one of the avocado cutters as they are very useful. 
• For the recipes I have used sweet cherry tomatoes, however you can easily substitute them with any sweet ripe tomatoes that are available to you.
• Any type of thick bread slice can be used for the recipe. I have used sourdough bread for the recipe, but I have also prepared the toasts using honey wheat bread. They both work just fine.
• Be sure to toast the bread slice nicely until golden crispy, so that it can hold the weight of the avocado and the toppings and does not sag down. 
• I have used yellow bell pepper for the recipe as they are lightly sweet but you can certainly use red bell peppers if that's easily available to you.
• For the loaded avocado toast, I have sprinkled everything bagel seasoning on it. You can also make the seasoning at home or simply switch it with plain toasted sesame seeds or any other seeds that you prefer.

Avocado Toast 2 ways 

Tomato Basil Avocado Toast

Prep time - 10 minutes

Yields - 2 Toasts

Ingredients

2 Slices of bread

1 Medium ripe avocado

6-8 Cherry Tomatoes

Handful of Sweet basil leaves

1 Tsp Extra virgin olive oil 

Salt & Pepper to taste

Instructions

Cut avocado in half and remove the seed. Now in a large bowl, scoop out the flesh of avocado using avocado cutter or big spoon. Now mash it up with a fork to your desired smoothness or chunkiness. 

Further, toast bread slices in the toaster or oven while we prepare the rest of the toppings.

Thinly slice the cherry tomatoes and finely chop the sweet basil leaves as shown in the video. 

When the bread slices are nicely toasted, spread the creamy mashed avocado on top. Top with half the slices of cherry tomatoes and basil leaves. Sprinkle some salt and pepper to your liking. Finally, drizzle some extra virgin olive oil. Repeat the same with the next slice of toasted bread.

The delicious creamy Tomato Basil Avocado Toasts are ready to enjoy with coffee or juice. 

Loaded Avocado Toast

Prep time - 15 minutes

Yields - 3 Toasts

Ingredients

3 Slices of toasted bread

1 Medium ripe avocado (pitted and peeled)

1 Clove of garlic

1 Spring onion 

1 Small carrot

1 Large slice of yellow bell pepper

1/2 Lemon

2 Medium radish

1 Tsp Extra virgin olive oil 

1 Tsp Red chili flakes

1 Tbsp Everything bagel seasoning 

2 Cherry tomatoes (optional)

2-3 Sweet basil leaves (optional)

Salt to taste

Instructions

Start with toasting the bread slices to golden brown.

Next, finely chop garlic and thinly slice spring onion. Add them to pitted and peeled avocado flesh in a bowl. Add sliced cherry tomatoes and basil leaves. Squeeze in lemon juice. Mash and combine everything well. 

Now dice yellow bell pepper and carrot while thinly slicing the radish. Add both yellow bell pepper and carrot to the mashed avocado mix. Add in extra virgin olive oil, pinch of salt and red chili flakes. The everything bagel seasoning also has some salt so do not add too much salt in this step. Combine well. 

Spread the loaded avocado mix on the toasted bread slice. Top with radish and generous sprinkle of everything bagel seasoning. Repeat on the remaining bread slices. The Loaded super healthy and full of colorful veggies Avocado toasts are ready to gobble.