Skip to main content
AVOCADO WAFFLES - A BREAKFAST TREAT

Avocado Waffles

BREAKFAST. We need breakfast daily. Not simply bread and toast all the time, or our favorite local prata, nasi lemak, chee cheong fun, etc. Once in a while make it special and different.

Lately I am experimenting with different types of whole grain and nutritive flours. I did the following breakfast on a Sunday morning which I know my family members will enjoy.

It is so simple once you have your ingredients on hand.

Avocados are always in my house, it is a staple for my daughter who eats it daily with one of her meals at least.

I told her I will make avocado pancakes the night before, but decided to do waffles instead.

At first I thought the buckwheat flour will not marry with the avocado well but I tell you, it happened to be a good combination. If you like buckwheat and avocado then please go ahead and make it because it gives a satisfying and fulfilling breakfast without the feeling of “Oh dear too much of a flour meal first thing in the morning”

The waffles were perfectly cooked, crisp on the outside and soft inside.

I gather this can be an all day breakfast meal if you include a piece of roast chicken or ham etc. Include a green salad and it becomes lunch or dinner.

That’s what I did with leftover batter. So enjoy a different kind of meal for a change, albeit a nutritious clean meal!

 

Avocado waffles

INGREDIENTS

1 cup self raising flour

1 cup buckwheat flour

1 tsp baking powder

1 tsp salt

2 cups milk

1/3 cup vegetable oil

2 eggs

2 avocados

 

METHOD

Put all the ingredients into a blender and blend to a batter . It is alright to have some lumpy avocado.

Heat a waffle iron, brush with butter.

Pour half a cup of batter into the waffle iron and cook till desired crispness or softness is reached.

Serve with maple syrup, strawberries or blueberries and sunny side eggs.

Notes:

You may replace oil with any other preferred oil or melted butter.

You may use half cup self raising flour and 1 ½ cups buckwheat flour.

As this is not a cake recipe, you don’t need to be exact in the measurements.

Please reduce the salt if desired.

Use ripe avocadoes if possible and if you use another 1 more avocado, you don’t need the eggs.

You can make pancakes if you do not have a waffle iron. Add half a cup of water to dilute the batter if necessary.

 

NUTRITIVE GOODNESS IN A MEAL

falafel 2

Falafel is all about goodness, made totally of chickpeas or garbanzo beans.

Love it because it is one of the tastiest vegetarian food. It can be a starter or it can be the main meal.

I ate this  many years ago in London for the first time  in one of the Middle Eastern Cafés which are just about everywhere in the London streets.   It was good. It reminded me of  snacks that I ate  as a child but not the “’dressed up’’  kind.

I began to have a liking for such food and I started exploring the making of it as well as eating in places where  middle eastern food is served.    Not that I have tried all but the tastiest was in Amsterdam near a palace.  Really couldn’t remember the name of the restaurant though.

Now coming back to the making – many make the mistake of boiling or steaming the  dried chickpeas.

Absolute NO!  The dried chickpeas needs to be soaked preferably overnight and blended with some ingredients.

Form into canelles or lime sized balls, then just  deep fry, no need for crumbing or egg washing!

I have made it very easy for you to follow my recipe. Easy and yet  not short cutting the taste that comes with it.

Here I am using mini chapatis to wrap  it, but of course you may use any other wraps such as pita bread or soft tacos that are available in the supermarkets now.  Try and you will not be disappointed and you will have an accomplishment of feeding your friends and family a nutritious and tasty meal.

Serve it with Hummus ( a middle- eastern  dip) or simply grated  cucumber with yoghurt – delicious!

falafel 1

(more…)

Vadai – nutritious street food

vadai 3 featured

This is a snack in most indian homes and regularly taken as part of a breakfast item.  It is also a common street food.  It is crisp on the outside and soft inside.

It is very nutritious even though it is deep fried.  Looking deceptively simple but one of the most difficult snacks  to do as the texture varies according to the method used and how the urad dhal is prepared.

I have seen my mum prepare this for us  on a regular basis. I can remember that she laboriously grinds the soaked dhal using a grinding stone.

But once the vadais are fried and put on the table, the vadais will vanish so quickly,   because they are so delicious to eat with a cup of your favourite hot beverage.  And I always get extra vadais as it seems urad dhal strengthens a growing female teenager!

Now in this present day – no way I want to do laborious work.  And I am not that hardworking too  (sorry!)

I have given a lazy version or maybe a short cut way to do it  – pl read my notes below.

There are many variations but these are  the most common recipes.  Some of the variations that I do are as follows:

  1. Add some chopped prawns in the batter and fry  as usual.
  2. Add some chopped French beans or long beans to give a crunch
  3. Add extra chopped onions
  4. Commonly added ingredient is chopped spinach which is  nutritious in protein, iron and vitamin C.

You can use a 3 cm ice cream scoop, drop it in oil and deep fry like cocktail bites. Serve it with a mixture of chilli and tomato sauce.  Insert a cocktail stick into each vadai and viola!, served this way, you bring the simple vadai to another level.  ( It becomes ‘’atas ”  in the local language ( A simple snack served grandly).

Urad Dhal
Urad dhal

(more…)

Bulgur Wheat Payasam

payasam 3

 

This is definitely one of my all-time quick payasams (payasam is creamy sweet porridge in the Tamil language). It is a go-to comfort food for me. It is very tasty, easy to make and needs very few ingredients. It is also versatile and you can add lots of dried fruits and nuts as well to make it a very nutritious food.

Bulgur wheat is a quick-cooking whole wheat grain which has been parboiled. It is nutritious and has a very pleasant nut-like flavour. This grain can be used as a substitute for rice, couscous or quinoa. Most middle eastern recipes use this wheat. One famous recipe is tabbouleh.

 

payasam 2
Bulgur wheat 

 

The recipe below serves 3 people or 4 small eaters.

I have given 2 methods of cooking, one on a normal stove and another for a faster method – the microwave. Both methods are very tasty. Try both methods and let me know which method you prefer!

 

payasam 4

(more…)