Banana Sour Cream Pancakes

Banana Sour Cream Pancakes

By  Chef Jasmine Dsouza
From   Namaste Breakfast

Prep: 10 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: Continental

Key Ingredients:

Soft pancakes topped with bananas make a wonderful comfort food

Ingredients

  • Ripe bananas as required
  • Sour cream 1 cup
  • Refined flour (maida) 210 gms
  • Baking powder 1 tsp
  • Salt 1 tsp
  • Eggs, broken 2
  • Butter 100 gms
  • Castor sugar 3 tbsps
  • Vanilla essence 1 tsp
  • Lemon juice 1 tbsp
  • Lemon zest, grated 1 tsp
  • Milk 190 mls
  • Butter for cooking
  • Maple syrup for drizzling
  • Raisins for sprinkling

Methods

  • Take refined flour in a sieve, add baking powder and salt and sift into a mixing bowl.
  • Take the eggs in another mixing bowl and beat them well with an electric hand blender.
  • Add sour cream, butter and castor sugar and continue to beat with the hand blender. Add vanilla essence, lemon juice and lemon zest and continue to beat with the hand blender.
  • Add the flour mixture and mix well. Add milk and mix well. Beat with the hand blender till the batter is smooth.
  • Heat a little butter in a non-stick pan, spread a ladle of batter and cook on medium heat.
  • Peel and finely dice the bananas. Once the underside is golden, spread some pieces on the pancake and flip it and cook the other side similarly.
  • Make more pancakes in the same way.
  • Keep them on serving plates, drizzle maple syrup over them, sprinkle some raisins and serve.

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Almost Egg Benedict

Almost Egg Benedict

By Chef Jasmine Dsouza
By Namaste Breakfast

Prep: 15 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: Continental

Key Ingredients:

  • Bread slices
  • Eggs
  • Parsley
  • Unsalted butter

Unlike the traditional egg benedict there is no bacon in this but it is really tasty all the same

Ingredients

  • Brown bread 4 slices
  • Eggs 4
  • Fresh parsley 4 sprigs
  • Hollandaise sauce
  • Egg yolks 4
  • Unsalted butter ½ cup
  • Red chilli powder 1 pinch
  • Salt to taste

Methods

  • Heat some water in a deep non-stick pan. Keep a bowl over it. When water in the pan begins to boil, put the egg yolks in the bowl and keep stirring with a spatula.
  • Add 1 tbsp butter at a time, and keep stirring till it the mixture is well blended.
  • Add salt and red chilli powder and mix well.
  • Keep a round cookie cutter on each bread slices and cut out roundels. Toast these roundels in a toaster. Arrange the toasts on a serving platter.
  • Heat some water in a tempering pan, when the water comes to a boil, break an egg and carefully lower it into the boiling water. Carefully lift the white portion of the egg with a fork and put it over the yolk till it is completely covered. Cook over medium heat till the egg is done.
  • Drain the water carefully, and gently slide the egg over a toast.
  • Cook the remaining eggs in the same way and put them over the remaining toast.
  • Drizzle some hollandaise sauce over each poached egg, garnish with a parsley sprig and serve immediately.

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Fruit Porridge

Fruit Porridge

By Chef Jasmine Dsouza
By Namaste Breakfast

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Continental

Key Ingredients:

  • Apple
  • Ripe bananas
  • Oats
  • Yogurt
  • Milk
  • Honey
  • Sunflower seeds
  • Strawberries

Porridge made tastier and healthier with fruits and seeds

Ingredients

  • Medium apple, cored, peeled and cubed 1
  • Ripe bananas, peeled and cubed 2
  • Strawberries 4 for garnishing
  • Oats 1 cup
  • Yogurt ¼ cup
  • Milk 1½ cups
  • Lemon zest, grated 1 tsp
  • Honey 8 tbsps
  • Sunflower seeds, toasted 4 tbsps

Methods

  • Put the apple cubes into the blender jar. Add half the bananas, lemon zest and a little water and blend into a smooth puree.
  • Pour this mixture into a non-stick pan, add yogurt, milk and 1 cup water and mix well. Bring the mixture to a boil and add the oats and mix well. Cook, stirring continuously, till the mixture thickens.
  • Add the remaining bananas and honey and mix everything together.
  • Transfer the porridge into a serving bowl, garnish with sunflower seeds and decorate with strawberries. Serve warm.

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Goan Coconut Pancakes

Goan Coconut Pancakes

By Chef Jasmine Dsouza
By Namaste Breakfast

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Continental

Key Ingredients:

  • Fresh coconut
  • Refined flour
  • Egg
  • Butter
  • Milk
  • Castor sugar
  • Cashewnuts

Pancakes stuffed with fresh coconut mixture

Ingredients

  • Fresh coconut, scraped 200 gms
  • Refined flour (maida) 1 cup
  • Salt to taste
  • Egg 1
  • Butter 2 tbsps
  • Milk 300 mls
  • Castor sugar 2 tbsps
  • Nutmeg (jaiphal) powder ¼ tsp
  • Cashewnuts, finely chopped ¼ cup
  • Oil to cook
  • Icing sugar 1 tbsp to garnish
  • Cocoa powder 1 tbsp to garnish
  • Honey 4 tbsps to garnish

Methods

  • Take refined flour in a mixing bowl, add salt and mix. Make a well in the center of the flour and add egg, butter and milk and whisk till the mixture becomes a smooth batter of pouring consistency.
  • To make the filling mix together coconut, castor sugar, nutmeg powder and cashewnuts in another mixing bowl.
  • Heat a little oil in a non-stick pan, pour 1 ladle of batter and spread it around by tilting the pan on all sides gently.
  • Cook for 2 minutes or till the underside of the crepe is cooked, flip the crepe and cook it on the other side as well. Transfer on a plate. Make more crepes in the same way.
  • Keep a crepe on the worktop, keep some filling in the center. Fold the crepe from both ends over the filling and secure the ends with a toothpick. Similarly fold all the crepes and keep them in a serving plate.
  • Dust some icing sugar and cocoa powder on top, drizzle honey and serve hot.

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Lychee and Ginger Salad

Lychee and Ginger Salad

By Chef Jasmine Dsouza
By Namaste Breakfast

Prep: 1 hour 30 minutes

Cook: 0 minutes

Method: Easy

Course: Snack

Type: Continental

Key Ingredients:

  • Canned lychee
  • Ginger
  • Oranges
  • Black grapes
  • Apple
  • Lychee syrup
  • Orange juice
  • Lemon juice
  • Lemon zest
  • Iceberg lettuce

Ginger adds a wonderful zing to this lychee and orange salad

Ingredients

  • Canned lychees 2 cups
  • Ginger, finely chopped 1 inch
  • Medium oranges, peeled, seeded and diced 2
  • Black grapes 200 gms
  • Medium apple, cored, peeled and diced 1
  • Lychee syrup or lychee crush 2 tbsps
  • Orange juice 2 tbsps
  • Lemon juice 1 tbsp
  • Lemon zest, grated 1 tbsp
  • Iceberg lettuce 12 leaves

Methods

  • Drain the lychees and retain the syrup in a bowl. Put the drained lychees in a mixing bowl.
  • Add oranges, black grapes, ginger and apple and mix everything together.
  • Mix together lychee syrup, orange juice, lemon juice and lemon zest in a small bowl to make the dressing
  • Line individual serving bowls with iceberg lettuce leaves and put a little of the fruit salad in each one of them. Spoon the dressing on top of the fruits and keep the bowls in the refrigerator to chill before serving.

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Masala Dal Vadai

Masala Dal Vadai

By Chef Jasmine Dsouza
By Namaste Breakfast

Prep: 2 hours 10 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Continental

Key Ingredients:

  • Split bengal gram
  • Onion
  • Rice flour

Crisp on the outside and soft inside, these vadai are really tasty

Ingredients

  • Split Bengal gram (chana dal), soaked for 2 hours 1 cup
  • Dried red chillies, crushed 3
  • Cloves 2
  • Cinnamon 1 inch
  • Medium onion, finely chopped 1
  • Ginger, finely chopped 1 tbsp
  • Garlic, finely chopped 1 tbsp
  • Fresh coriander leaves, finely chopped 2 tbsps
  • Fennel seeds (saunf) 1 tbsp
  • Salt to taste
  • Rice flour 2 tbsps
  • Oil to deep fry
  • Coconut chutney to serve

Methods

  • Drain split Bengal gram and put into a blender jar. Add red chillies, ginger, cloves and cinnamon and grind coarsely. Add very little water if necessary. Ensure the mixture is dry. Transfer into a mixing bowl.
  • Add onion, ginger, garlic, coriander leaves, fennel seeds, salt and rice flour and mix everything properly.
  • Heat sufficient oil in a kadai.
  • Make small dumplings of this batter, slide them into hot oil and deep-fry them till they are golden brown. Drain on absorbent paper.
  • Arrange the vadai on a serving plate and serve hot with a bowl of coconut chutney.

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