Vegetable Hash Browns

Vegetable Hash Browns

By  Chef Jasmine Dsouza
From   Namaste Breakfast

Prep: 30 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: British

Key Ingredients:

A healthier option for the traditional hash browns – these have sweet potatoes and vegetables

Ingredients

  • Sweet potatoes, boiled and peeled 250 gms
  • Green peas, boiled 100 gms
  • Sweet corn, boiled 100 gms
  • Medium green zucchini ½ + a few ribbons to garnish
  • Freshly ground black peppercorns to taste
  • Salt to taste
  • Whole wheat flour ½ cup
  • Skimmed milk ½ cup
  • Green chilli, chopped 1
  • Fresh coriander leaves, chopped ¼ cup
  • Oil to cook

Methods

  • Roughly slice the sweet potatoes and put into a mixing bowl. Mash them with a masher.
  • Add green peas and sweet corn. Grate the zucchini into the bowl, ground black peppercorns and salt and mix well.
  • Add wheat flour, milk and green chilli and mix well.
  • Heat a little oil in non-stick pan.
  • Add coriander leaves and mix well. Grease your hands and take small portions of the mixture into flat hash browns. Place the hash browns, a few at a time, in the hot pan and cook. When the underside is golden, flip the hash browns and cook the other side similarly.
  • Decorate the serving platter with a few zucchini ribbons. Keep the hash browns on it and serve hot with a bowl of tomato ketchup.

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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: British

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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Banana Sour Cream Pancakes

Banana Sour Cream Pancakes

By Chef Jasmine Dsouza
By Namaste Breakfast

Prep: 10 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: British

Key Ingredients:

  • Ripe bananas
  • Sour cream
  • Refined flour
  • Eggs
  • Butter
  • Castor sugar
  • Milk

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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Fruit Porridge

Fruit Porridge

By Chef Jasmine Dsouza
By Namaste Breakfast

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: British

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: British

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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