Corn Flakes Chivda

Day 30 of BM #56 - For the final day of this #BuffetOnTable, here are some snippets of our trip to the CN Tower, Toronto.

On our final day in Canada, we had plans to cover the CN tower in Toronto and an African Safari on our way back home. Later in the day, we realized that it was not a practical plan to cover both the places in a single day.

We convinced the kids we could visit the Safari at a later date as it was closer to the Border and was just about a couple of hours drive from home. The kids were a tad disappointed but they soon got carried away with the excitement of the view from the top of the tower.

Since we had purchased the entry tickets to CN tower online, we saved the waiting time there. But we still had to brave long queues to go to the top of the tower to have a thrilling experience.

We had some snacks to munch on and so the kids had a difficult time complaining about the long wait :). I wonder why I didn't carry this Chivda on that trip. Or maybe my friend got it but left it in the van!!


CN Tower

Anyway, the main attractions are

*An elevator which takes about 58 seconds from the ground level to the observation deck.

*At 346 meters, there is an outdoor protected observation section. But it is extremely windy 

*A glass floor in the Indoor Observation Level, on which we could sit/stand/lie down and view the streets from a height of around 342 meters.

*An Edgewalk at 356 meters, where the visitors would be tethered to an overhead rail system and they can walk on the roof of the main pod. This is more for the adventurous and not for us :)

View from the top of CN Tower
View from the top observation deck
And obviously tons of pictures were taken as I was the chief photographer. A few more pictures..


CN tower


Since the weather was very cooperative, the whole trip was a pleasant one. So that was how we recharged ourselves in 3 days!! 

Ingredients - 

Corn Flakes (hard ones meant to be fried) 2 cups
Peanuts 1/2 cup
Roasted Gram /Putana/Putnala Pappu 1/2 cup
Salt, Red Chili Powder, Turmeric, Amchur Powder as needed
Oil to deep fry
 
Method Of Preparation -

In a wok/kadai heat oil and fry the corn flakes until they puff up. Transfer them onto paper towels to absorb the excess oil.

Fry in batches until done. In the remaining oil fry the peanuts. 

In a wide bowl, mix the fried corn flakes, peanuts and roasted gram. Sprinkle salt, turmeric, red chili powder and amchur powder. 

Toss the mixture and serve it with coffee or tea. 

Store in an air tight container for up to a month.


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Preparation Time 30 min
Makes 4 cups

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Southern Style Hash Browns

Day 25 of BM #56 - 
Day 2 in Canada - 

As narrated yesterday, we drove to Canada in the idyllic countryside to reaach the Niagara Falls. There we experienced the beauty of the fireworks on a full moon night. We then drove to a hotel which was a waterfront property and had a fantastic view from the breakfast nook. 

A walk along the small bridge (as seen in the picture below) on a full moon night was breath taking to say the least!


Canada - Waterfront view

Talking of breakfast, they had an excellent array of breakfast options which we all enjoyed. Combine it with the beautiful view, pleasant weather, we had an excellent start for the day.

Off we went to the numerous rides/shows experiencing Nature in its glory and fury. Here are is a collage of some pictures before we take a look at another breakfast we had. I had posted earlier in the month the full spread of the breakfast tray.


Niagara Falls

Now, on to the recipe..

Ingredients - 

Potatoes 2 , scrubbed, washed and cubed
Butter 2 Tbsp
Salt, Pepper, Thyme, Onion Powder, Garlic Powder, Oregano and Red Chili Powder as needed

Southern Style Hash Browns

Method Of Preparation -

Cook the cubed potatoes al dente. (I cooked them in the microwave for 3-4 minutes.)

In a heated pan add the butter and saute the potatoes without using a spatula. Just toss them around until they turn a shade of brown.

Sprinkle all the spices as needed and serve warm and crisp.


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Preparation Time 20 min
Serves 2-3

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Day 24 BM #56 - 
The last three days of this #BuffetOnTable is Blogger's choice and I chose to write some articles about our recent trip to Canada. Day 1  
Background - Two mini vans, 3 families, loads of snacks, Sandwiches, Idlis, Yogurt Rice, Soft Drinks and Juices. 
Customs clearance, Border Crossing and Action...

Lush green fields surrounded us, seemingly endless, as we crossed the border. The sight of so many windmills towering over us was very exciting. Such scenery left us all in awe. 



As we neared the Niagara Falls, to our delight, we spotted a double rainbow. The weather was perfect - Not too hot, not too cold, with a gentle breeze. 

The setting in our mini-van ~  Chattering kids, Wonderful music, camera person and snacks :)

With such excitement, we drove for about 3 hours through the beautiful country side. Upon reaching the Niagara Falls, we promenaded along the falls, taking pictures from various points. We were told that there would be fireworks on Fridays and Sundays. That being a Friday, we were trying to locate a good place to relax and enjoy the fireworks.



A full moon night, beautiful weather, colorful surroundings, wonderful friends and fireworks. 



We then drove to our hotel which was about 45 min from there amidst a heavy downpour. We were lucky to miss the rain by a few minutes at the Falls. 

Upon reaching our waterfront hotel, we unloaded the Idlis, Peanut Chutney and Yogurt Rice along with some cucumber sandwiches and had a sumptuous dinner in our hotel room. Exhausted after a long day, we all crashed for the day making plans for Day 2. 


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Posted by Harini R on Monday, September 28, 2015

Congee - A Chinese Breakfast

Day 23 of BM #56 - 

Today will be the last of International Breakfast series in this series of #BuffetOnTable. 
Congee in Chinese, Kanji in Tamil, Ganji in Telugu, I see some similarities in the names, Do you too? Different versions of the same Rice starch based concoction.

I was very skeptical of this starchy soup when I made it. But after tasting it I had to change my opinion. The crunch of the peanuts was the highlight of this porridge/soup.

Recipe Source here
Ingredients - 

Rice 1/2 cup
Water 5-6 cups
Ginger, grated 1/2 tsp
Salt and Pepper as needed
Carrots, grated 1/2 cup
Green Beans, finely chopped 1/2 cup
Peas 1/4 cup
Lime/Lemon Juice as needed
Peanuts, Roasted and crushed as a topping 
Spring Onion, chopped as needed for a garnish


Congee - A Chinese Breakfast

Method Of Preparation -


In a pressure cooker, add the washed rice, water, ginger and salt.

After a couple hisses, remove from heat. After the pressure cooker is cool enough, blend the cooked rice into a smooth puree.

Boil the vegetables separately. Add the boiled vegetables to the congee. Sprinkle pepper and squeeze in the lime juice.



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Preparation Time 30 min
Serves 5-6

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Vegetarian Gyro Sandwich

Day 22 BM #56 - 

These sandwiches are traditionally Greek. This version was liked by my older one. These kind of open sandwiches are very popular in many European Countries.

Ingredients - 

Pita Bread 1 (I used a store bought Naan)
Lettuce, Onion and tomato as needed
Tzatziki Sauce 2-3 Tbsp
Tofu, Sauteed as needed

Method Of Preparation -


Warm the pita bread.

In one half of the bread, layer the veggies and the protein being used.

Pour the Tzatziki sauce, fold it like a taco and serve immediately. 


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Preparation Time 10 min
Serves 1

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Day 21 BM #56 - 

These pancakes are the latest favorite at our place. The kids and their friends are waiting for the next batch of these pancakes :).  Anyway, these are my version of the traditional Dutch Apple Pancakes. 

I found many versions where these pancakes were described as eggy, puffy and many were baked in a cast iron skillet. Apparently these pancakes are reserved for Sunday Breakfasts in many families. 



Recipe Source here
Ingredients - 

Tart Apple (Granny Smith), chopped into bite size 3/4 cup
Butter 1 Tbsp (divided use)
Flour (I used a mixture of all purpose flour and whole wheat flour) 1/4 cup
Cinnamon Powder
Nutmeg Powder
Brown Sugar 2 Tbsp
Honey 1 tsp (Optional)
Milk  1/2 cup
Banana 1 medium size



Method Of Preparation -

In a skillet, heat 1/2 tablespoon of butter and saute the chopped apple until they are brown all over.

Blend banana, milk, brown sugar, cinnamon powder, nutmeg 1/2 tablespoon of butter and flour into a smooth puree.

Grease a shallow baking pan, arrange the sauteed apples on the greased pan. Pour the batter evenly onto the apples.

Preheat the oven to 400°F.

Bake it for 15-17 minutes until it sets and browns evenly.

Remove and set aside for a few minutes. Serve warm.


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Preparation Time 15 minutes
Makes 8 X 3 (an inch high)

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Khobz Dyal Zraa

Day 20 BM #56 -

This Moroccan Bread is traditionally made with plain flour. But to make it a little healthier, I picked this recipe which uses mixed flours and is slightly dense in texture and wholesome too.

I would have loved to have some soup to go with this bread, but due to lack of time, I served it with jam and Olive Oil dip.


Khobz Dyal Zraa

Recipe Source here
Ingredients - 

Whole Wheat Flour 1 cup
All Purpose Flour 1 cup
Salt 1 tsp
Olive Oil 1 Tbsp
Active Dry Yeast 1 Tbsp
Warm Water 3/4 cup (or as needed)
Sugar 1 tsp
Semolina 2 Tbsp (I didn't use)


Khobz Dyal Zraa

Method Of Preparation -

Proof the yeast in warm water with sugar. 

Whisk the flours, salt and the olive oil. Pour the frothed up yeast solution into the flour and knead into a soft dough.

Divide the dough into 5 equal portions and pat them into 1/4th inch discs. Place them on a greased baking tray. Cover with a moist towel.

Let them rise for about 90 minutes. Slash the tops of the bread

Preheat the oven to 350 °F. Remove the wet towel and bake for about 20 minutes.

Serve them warm with either Olive Oil or any jam of your choice.




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Preparation Time 10 min + Resting time 90 Min+ Baking Time 20 min
Makes 5

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Crunchy Puri with Milk

Day 19 BM #56 -

This is a delightful version of cereal from our childhood. I remember that my mom used to make (still makes it for my dad?) the crunchy puris for me and my dad. This is how we loved to have puris. My brother and mom always went with the traditional Puri-Sagu or Puri-Chole combinations.

When I made this and introduced our childhood 'cereal' to my kids, they fell in love with it instantly. Serve this way to the kids and check if they love this version. The puris can be made ahead of time and stored in air tight containers. 

I am surely going to make the baked version of the crunchy puri and have this for my breakfast :).


Crunchy Puri with Milk

Ingredients - 

Milk and Sugar as needed
For the Crunchy Puri - 
Wheat Flour 1 cup
Milk/Water as needed
Salt and Ajwain as needed
Oil to deep fry


Crunchy Puri with Milk

Method Of Preparation -
To make the Crunchy Puris - 
In a mixing bowl, add the flour, salt, ajwain and knead into a stiff dough adding as much milk/water as needed.

Cover and set aside the dough for about 30 minutes.

Heat oil in a kadai/wok.

The puris can be made in any shape and size as they would be crushed in milk eventually. 

Pinch a big lemon sized portion of the dough and roll into a paper thin disc. Poke with the fork tines all over. Using a pizza cutter, make small pieces of the disc and gently slide into the hot oil.

On a low heat, fry them until they are golden brown and crisp. Remove on to the paper towels to drain the excess oil.


Crunchy Puri

To make the crunchy puri with milk - 

In a bowl, add warm milk and sugar as needed. Crush the crunchy puris into bite sized pieces and add it to the bowl of milk. 

Let it sit for a few minutes if needed, to soften the crushed puris and enjoy!


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Preparation Time 40 min (less if the puris are made ahead)
Serves 2-3

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Canadian Breakfast

Day 18 BM #56 - 
The third week of this edition of BM(#BuffetOnTable) will see us blogging breakfast recipes from across the globe. 

In the summer vacation we made a brief trip to Canada with a couple friends and their families. It was so much fun to travel with friends.

I shall write more about the journey itself later in the month. But today it is all about the complimentary breakfast we had at the hotel we stayed. There was the usual fare of three different types of cereals, juices, toast, butter n jam, fruit, hash browns, eggs etc. But what interested my kids were these raisin bran muffins .

So I made these at home. The texture was different because those muffins used the Wheat bran instead of the bran flakes. But taste wise they came very close.

Canadian Breakfast

Recipe inspiration here
Ingredients - 

*Raisin Bran Cereal, coarsely crushed 1 1/2 cups
Wheat Flour 1/2 cup
All Purpose Flour 1/2 cup
Flax Seeds, powdered  1/2 Tbsp
Baking Powder 2 tsp
Salt 1/4 tsp
Cinnamon Powder 1 tsp
Nutmeg Powder 1/4 tsp
Brown Sugar 1/4 cup
Olive Oil 1/4 cup
Milk 1 cup

* I removed the raisins from the Raisin bran cereal and then crushed the flakes. I added the raisins to the flour.


Eggless Raisin Bran Muffins

Method Of Preparation -


In a mixing bowl, add the flours, crushed raisin bran, baking powder, salt, flax seed meal, cinnamon powder, nutmeg powder and the raisins from the cereal. Whisk well.

In another bowl, mix brown sugar, oil and milk until the sugar dissolves.

Add it to the flour mixture and gently fold the mixture until well combined.

Preheat the oven to 400 °F.

Line the muffin pan with liners.

Fill the muffin cups with the batter. Bake in the center rack of the oven for about 15 min or until the tester comes out clean.



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Preparation Time 15 min + Baking time 15 min
Makes 8 

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Tzatziki Sauce

Day 17 BM #56 - 

For the last day of posting these simple and delightful condiments, check out this yogurt sauce(Raitha) which the Greeks serve with Gyro Sandwiches (Recipe soon).

To me Raitha is an accompaniment with Pulao, Biryani and the like or even eaten as such. But this sauce apparently goes with Sandwiches. My older one certified that it sure tastes awesome with the Gyro sandwiches. So here we go..

Recipe Inspiration here
Ingredients - 

Greek Yogurt 1 cup
Cucumber, peeled and finely chopped 1 cup
Salt and Pepper as needed
Lime/Lemon Juice 2 tsp
Dill and Mint finely chopped 1 teaspoon each (I used the dried herbs)
Garlic, grated 1/2 tsp (I didn't add)


Tzatziki Sauce

Method Of Preparation -


Salt the cucumbers and let them rest for a few minutes. Squeeze out the water from the cucumbers.

In a different bowl, whisk the yogurt, pepper, lime juice, dill, mint and garlic.

Add in the cucumbers and refrigerate for an hour for the flavors to blend in.

The Greeks serve it with Gyro Sandwiches.



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Preparation Time 10 min + Resting time 1 hr
Makes 1 1/2 cups approx

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Peanut Thecha

Day 16 BM #56 - 

As part of the Maharashtrian Thali, I had made this condiment to add some zest to an already comforting meal.

We make Peanut Powder with red chilies. But adding green chilies brought out a unique taste to this thecha, more like a dry peanut chutney :).

Ingredients - 

Peanuts 1/4 cup
Sesame Seeds 1 Tbsp
Dry Coconut Powder 2 Tbsp
Green Chilies 2-3
Garlic 2-3 cloves
Salt as needed


Peanut Thecha

Method Of Preparation -


In a heated pan, roast the peanuts, sesame seeds, chopped green chilies, garlic separately.

Grind all of them coarsely adding as much salt as needed.

Serve it with rice and Dal.

It stays fresh for a couple of days in the refrigerator.



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Preparation Time 10 min
Makes approx 1/2 cup

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Celery Avocado Guacamole

Day 15 BM #56 - 

Guacamole is a dip which we love in anything and everything. We love it on burgers, as a spread on breads, as a dressing on salads etc.

So when I found another version of guacamole having another of our favorite vegetable, celery, I had to make it and we all loved it with tortilla chips.
Celery Avocado Guacamole

Recipe Source here
Ingredients - 

Avocados, seeded and chopped 1 1/2 cups (1 1/2 big avocados)
Celery, chopped 1/2 cup (2 medium sized stalks)
Garlic, grated 1 tsp
Lime Juice 2 Tbsp or as needed
Salt and Jalapenos, chopped as needed
Red Onion and Cilantro chopped for garnish


Celery Avocado Guacamole

Method Of Preparation -


Blend chopped avocados, celery, lime juice, salt, jalapenos, garlic into a coarse mixture.

Garnish with chopped onion and cilantro. 

Serve with Tortilla chips or as a spread as needed.


Celery Avocado Guacamole



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Preparation Time 10 min
Makes 1 1/2 cups

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No Mayo Ranch Dressing

Day 14 BM #56 -

For today, let us check out a no nonsense, healthy home made ranch dressing. 
My older one is very fond of salads but the dressing puts her off because of the over powering smell of vinegar in there. This ranch was perfect for her and all of us enjoyed our share of salad.

I guess this qualifies to be part of the American cuisine.

Recipe Inspiration here
Ingredients - 

Yogurt 3/4 cup
Dill, dried 1 tsp
Salt, Pepper, Onion Powder, Garlic Powder as needed
Parmesan Cheese 3 Tbsp
Olive Oil 2 Tbsp


No Mayo Ranch Dressing

Method Of Preparation -


Blend all the ingredients until the oil is incorporated.

Serve immediately on a choice of salad or store in an air tight container in the refrigerator.



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Preparation Time 5 min
Makes 3/4 cup

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