Weekends are quite another story. It all depends on my mood. (OK, OK, it depends on when I wake up.) I, at times, end up making a very elaborate breakfast, and at others, I want to make something quick so I don't spend all day in the kitchen. (Despite my love for cooking, despite the fact that I run a food blog that has over 250 recipes, I hate standing in the kitchen for too long. And I am about the laziest person you'll ever meet/come across.)
So, are you all ready to impress me? Are you all ready to help me out on a stressed out morning? Are you ready to show me that making breakfast can be quick and fun. If you are, then you should be participating in this month's Weekend Breakfast Blogging. WBB is an event that started almost 2 years ago. The brainchild of Nandita of Saffron Trail, this event to popularize breakfast has been hopping all over the blogosphere, staying a month each at the blogs of the guest hosts, and has finally arrived at The Singing Chef this month.
The rules of this event are simple.
1. Please me with a real quick breakfast number.
Isn't that fun? OK, wait, here are some real rules:
1. Your breakfast should be ready in 15 minutes or less.
2. The dish can't be something like "buttered toast" or idli/dosa made from batter in the fridge. This means that you can use things from your pantry, but the dish needs to be whipped up then and there. A spread for bread is a good idea, doing something to your idli/dosa batter before making it is great, and a rava idli is something I will definitely accept. Working with leftovers is fine, as is making smoothies. (You do get the drift, don't you?)
3. Send me an email at firstname.lastname@example.org with your name, entry, picture of your dish and permalink to the post with the subject WBB#23. Please link back to this announcement in your post. You can use the logo in your posts.
4. Deadline for sending in entries is June 30th. The 2nd anniversary roundup will be done by the 1st weekend of July.
Here's a very quick breakfast number from my kitchen. The quintessential konkani doddak. It uses stuff that is almost always present in my pantry.
1 cup Wheat Flour
2 tbsp Cream of Wheat (Rava/Sooji)
2 tbsp Coconut, scraped
1 tsp Green Chilli Paste
1/4 cup Coriander, chopped
Salt to taste
Oil for frying
For the tempering:
1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Cumin Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves
Prepare the tempering in a small kadhai and transfer the contents to a mixing bowl. Add the remaining ingredients except the oil and mix well using a little water. (The batter should not be too watery. just a little thicker than
Spread the dough onto a hot griddle and pour a few drops of oil on all sides. Make a slit in the centre using the spatula and pour a few drops into this slit. (This helps the oil reach the centre and aids in crispening that portion.)Turn over and allow the other side to crispen as well.
This can be served with any chutney or podi. I usually have this with Pitti Chitni or Pitle, but this time, I had it with the "Sesamum Chutney" that Nandita sent over in a lovely package. So get going all of you. Send me your amazing breakfast numbers and send them to me quickly!