Breakfast Challenge Day 07, Egg Mayo Open Toast…..and we are done!

So it’s the end of the self assigned breakfast challenge which I put myself through in an attempt to end this feud that me and my first were going through.

Combatting tears and tantrums over breakfast had me over the edge every single day. At the end of the week though, I realized that my baby is growing up. I need to give him room for decision making. Not just at breakfast but even at day to day choices. The power of choice can be truly empowering in a good constructive way. I suppose I had to go through this exercise to realize that.

Moving on, hopefully him and me can reach midway to make our lives easier.

Here’s what he wanted to end his week with. It’s his absolute favorite item and he can have it for breakfast, lunch, dinner or even a snack!

IMG_8602.JPG

Ingredients:

  • 1 Egg, soft boiled (3 to 4mins)
  • 1 Tbsp, Mayo
  • Salt to taste
  • Jaggery to taste
  • Mustard powder to taste
  • Pepper to taste
  • A slice of multigrain bread
  • Finely chopped spring onion and peppers or choice of topping
  • Drizzle of Olive oil (optional)

Method:

  • Mix everything together and top off warm toast with the egg mayo mix. Garnish with the chopped onions and peppers.

OR

  • Make grilled sandwich with the egg mayo as sandwich stuffing. Either way it’s delicious!

Serve warm.

I hope you’ve enjoyed reading through our breakfast challenge.

Thank you for reading!

Breakfast Challenge Day 06, Multigrain Dosa

IMG_8556

Dosa is a staple at our house. The fridge is always stocked with Idli/Dosa batter and it’s just so convenient to whip up idlis, dosas, uttapams and appams and what not!

Dosa is a savory Indian pancake roasted on a pan to a crisp if that’s how you like it. A crisp ghee roast is our all time favorite.

So traditionally, dosa batter is made at home with (uncooked) boiled rice and urad daal soaked overnight and then ground to a fine batter allowing it time to ferment and rise. However, I believe it does require a lot of practice to get it absolutely right which is why I prefer just buying it off the stores and then I’ll add raagi (finger millet) flour or assured flours to it to increase its nutritional value. For this I did the same.

IMG_8557

  • On a hot pan, spread the batter with the help of a deep scooped ladle.
  • Sprinkle chopped spring onions and veggies of your choice
  • Dust the top with some chaat masala (optional)
  • Cook on a slow flame until golden brown and crisp

Serve warm with molaga podi (chutney powder that’s douce in sesame oil), coconut chutney or even a yoghurt dip tastes delicious.

IMG_8559

Thank you for reading!

Stay tuned for our last day tomorrow, Egg mayo sandwich.