Breakfast savory muffins


  • Semolina/suji, ½ cup
  • Chickpea flour/besan, ½ cup
  • Curd, ½ cup
  • Grated carrots, 2tbsp.
  • Chopped capsicum, 2tbsp.
  • Chopped coriander, 2tbsp.
  • Boiled peas, 1tbsp.
  • Cornflakes, 2tbsp.
  • Egg, 1
  • Oil, 3tbsp.
  • Red chilli powder, ½ tbsp.
  • Coriander powder, 1tbsp.
  • Cumin powder, ½ tsp.
  • Salt, to taste


  1. Sieve the semolina, chickpea flour, baking powder and baking soda together. Keep this aside.  
  2. In a sperate bowl, whisk the egg. Add curd to this and mix well.
  3. Add all the vegetables and oil, mix again.
  4. Mix the dry and wet ingredients together and add the seasoning mentioned above.
  5. Transfer this batter to greased muffin molds and bake at 180 celsius for 10-12 minutes.


  1. You can use any veggies of your choice.
  2. Check your oven before deciding on the baking time and temperature.
  3. If you’re feeling indulgent, add a bit of mozzarella in the centre.

Spicy Hash Browns

Hashed brown potatoes were a popular breakfast dish in New York City in the 1890’s and were served in the finest hotels. And how about serving them from your kitchen?


  • Potatoes, grated, 3.
  • Egg, 1 nos, beaten.
  • All-purpose flour, 4 tbsp.
  • Cheese, grated, 4 tbsp.
  • Coriander, chopped, 1 tbsp.
  • Red chili powder, ½ tsp.
  • Black pepper, ¼ tsp.
  • Onion, chopped, 1 whole.
  • Garlic, grated, 1tsp.
  • Salt, to taste.


  1. Rinse the grated potatoes in ice cold water, then strain and squeeze out all the excess water. Then transfer to a bowl.
  2. Add the rest of the ingredients and mix well with the help of a spoon.
  3. Take a non-stick pan, put one ladle full of the mixture on it. Spread and shape it as desired. Cook well from both sides, covering if necessary and reducing the heat, depending on the thickness.
  4. Your spicy hash browns are ready to be relished.


  • You can use cheese of your own choice. I have used mozzarella but you can use Parmesan as well.


Breakfast Platter #1

I’m trying to post regularly, yet again, and want to try documenting the stuff we do in the kitchen. It helps to have something to refer to.

It’s Saturday and this is breakfast in bed for the girls.

When we spend more time eating from a platter with multiple ingredients designed to be eaten together and to complement each other, we take more care in choosing what we put in the platter and then have to contemplate nearly every bite. This results in slower eating, more conversations, more time spent together, smaller portions and ultimately, greater satisfaction.

Indu is a small eater and the smaller platter is hers, though even this is stretching it a bit.

The eggs were slowly cooked so the whites wouldn’t crisp up, which none of us like, potatoes were boiled and then grilled with the tomatoes in a grill-pan, broccoli florets blanched, broccoli stem trimmed and the tender portion chopped, cucumber sliced and a spoonful of olives to go with the potatoes.

A spoonful of spicy spring onion jam spread on a burger bun brought in a burst of flavour and was the central point of the platter. Freshly squeezed and chilled orange juice to wash it all down.

Altogether, simple to put together, interactive and easy to eat, all altogether satisfying. We realised later there was no meat on the platter and that’s a good thing. We’re trying to reduce our consumption of meats and such meals help.


  • Broccoli, florets, blanched
  • Broccoli, stem, trimmed and chopped
  • Olives, bottled
  • Potatoes, boiled, sliced and grilled
  • Tomatoes, halved and grilled
  • Eggs, very slowly fried and drained
  • Cucumber, peeled, trimmed and sliced
  • Oranged, juiced, with pulp
  • Jam
    • 3 Spring onions, chopped
    • 1 tsp Garlic powder
    • 1 tbsp Balsamic reduction
    • 1 tbsp Olive oil
    • Salt and pepper
  • Burger bun halves


  • Jam: Put all jam ingredients in a pan and cook to a soft mush.
  • Assemble all ingredients and serve

What do your weekend breakfasts look like?