Category Archives: Breakfast

Banana French Toast

French Toast, alo known as “eggy bread” is a classic breakfast or brunch dish.  Slices of bread are dipped in a milk and egg mixture, then browned in a hot skillet.  They are served with Maple Syrup and/or fresh berries.

Banana French Toast


  • 1 ripe banana
  • 3 eggs
  • 1 cup homo milk
  • 3 tbsp sugar
  • 8 slices French bread
  • 1/4 cup vegetable oil


  1. Mash the banana, add the eggs, milk and sugar and mix. (You can put everything in a blender or a food processor and blend it).
  2. Dip bread in egg mixture, turning to coat both sides evenly.
  3. Cook bread slices on a lightly greased griddle or a skillet on medium heat until browned on both sides about 2 minutes on each side.
  4. Serve with fresh fruit.



Kashmiri Paratha

When making any Paratha, they should be cooked properly, you should not taste the raw dough.

The tava or the griddle should be medium hot.  If you sprinkle water on the tava, the droplets should dance and disappear right away.

Brush it with enough oil or ghee when frying the parathas, so that the dough gets cooked well and you see crisp brown spots.  An ideally cooked paratha would be evenly fried, well cooked with golden or dark brown spots.  Use a spatula to press the paratha edges so that the edges are cooked properly.

I use the no name brand whole wheat flour.

Kashmiri Paratha


The Dough

  • 1                 cup whole wheat flour
  • 1                 tbsp oil
  • 3/4             cold water
  • 8               oz almonds
  • 4               oz desiccated coconut
  • 1/2            tsp  ground cinnamon
  • 1/2            tsp cardamom seeds
  • 1/2            tsp ground nutmeg
  • 2               tbsp sugar
  • 1               egg white
  • 1/4            cup oil or ghee for frying
For serving
  •                  almond butter
  •                  butter
  •                  condensed milk


Rub oil in the flour, and make a nice soft dough using enough water.

Let the dough rest for at least 20 minutes.

In a food processor grind the filling ingredients to a fine paste.

  1. Divide the dough into 5 balls.
  2. Roll 1 ball to about 5 inches
  3. Put the fill in the centre, take the edge and start pleating and bringing the pleats to the centre.Join the pleats together, the pleats have to be joined well otherwise there will be gaps while rolling and the filling will come out.
  4. Sprinkle some flour and roll the paratha to about 6 inches.
  5. Cook on a hot tava like a chapatti, when the bottom is partly cooked ( it will change the colour), flip the paratha.brush it with oil, flip it again, this time this side has to cook more.  Brush with oil and flip it again.
  6. Turn it again once on both sides.
  7. Serve it hot
  8. Spread ir with butter, almond butter or condensed milk.

Kashmiri Paratha

Kashmiri Paratha

Aloo Paratha

Aloo Paratha is a Popular breakfast of unleavened whole wheat bread stuffed with a spiced potato stuffing.  Aloo can be spiced to your taste and flavour.   Aloo Paratha is one of the most popular paratha from Punjab.  In Punjab the parathas are made with ghee and served with a dollop of butter.

Aloo Paratha












The Dough

  • 1                cup whole wheat flour
  • 1                tbsp oil
  •                   water as required for kneading
  • 4               medium sized potatoes, boiled and mashed
  • 1               jalepenio finely chopped
  • 2               tbsp green onions finely chopped
  • 1/4            tsp crushed black pepper
  • 1/4            tsp garam masala
  • 1/4            tsp crushed cumin
  • 1/4            tsp citric acid or
  •                  lemon juice to taste
  • 2               tbsp finely chopped cilantro
  • 1/2            tsp salt
  • 2               tbsp oil for cooking


Make the Dough.

  1. Rub the oil in the flour and make a soft dough using enough water.
  2. Let the dough rest for 20 minutes.
  1. Boil the potatoes and peel them.
  2. Mash the potatoes with a potato masher.
  3. Add the rest of the ingredients and mix well.  Potato mixture should be very smooth.
  4. Divide the dough into 5 balls.
  5. Roll 1 ball to about 5 inches.
  6. Make the potato mixture into the same size balls, flatten it a little.
  7. Put the filling in the centre, take the edge and start pleating and bringing the pleats to the centre.Join the pleats together, the pleats have to be joined well otherwise there will be gaps while rolling and the filling will come out.
  8. Sprinkle some flour and roll the paratha to about 6 inches.
  9. Cook on a hot tava like a chapatti, when the bottom is partly cooked ( it will change the colour), flip the paratha.brush it with oil, flip it again, this time this side has to cook more.  Brush with oil and flip it again.
  10. Turn it again once on both sides.
  11. Serve it hot.

Aloo ParathaAloo Paratha

Serving suggestion.

Serve with yoghurt and, green chutney.

White Spot Butterhorns

When I came to Canada, Whitespot was a popular family restaurant with a car Service.  Butter horns were a popular breakfast item.

This is a recipe I saved from the “Vancouver Sun”  in the early 1980s.

Whitespot Butterhorns


  • 1/4             cup warm water
  • 3                 tbsp. dry yeast
  • 1/4             cup shortening
  • 1/4             tsp vanilla
  • 1/4             tsp lemon juice
  • 1/2             cup sugar
  • 3                 eggs
  • 1 1/2         cups milk(2%)
  • 6                 cups flour
  • 3/4             lb butter
  • 1                 egg beaten
  • 1                 cup icing sugar
  • 1 1/2         tsp melted butter
  •                    small quantity of milk to make a smooth glaze
  • 1 1/2         cups flaked walnuts


  1. Combine water and yeast, beating until dissolved, and set aside.  This will seem like far too much yeast; the recipe handles it well.
  2. Combine shortening, vanilla, lemon juice, sugar, 3 eggs, milk, and yeast mixture.  Beat with mixer on medium speed until well combined but some shortening lumps remain.
  3. Fold flour into above mixture by hand until thoroughly mixed.  If too sticky, dust with flour, being careful not to overwork.
  4. Soften butter slightly and set aside.  Place dough on a floured table and roll into enabling shape 1/4” thick.  Place softened butter in centre third of the dough.  Fold one unbuttered section of dough over buttered section, then fold remaining section on top.  Leave for 10 minutes.
  5. Roll again 1/4 inch thick (dusting table with flour if sticky), and fold dough into three sections.  Leave for 10 minutes.
  6. Repeat this procedure once again and after the last fold refrigerate and rest dough for 30 minutes.
  7. Roll dough into an oblong shape 1/4 inch thick and brush with beaten egg.  Starting at the far end roll dough (jelly roll fashion) toward you.  Cut into 1/2 inch pieces and place in lightly-greased baking sheet.
  8. Cover with a clean damp cloth and let rise until at least double in size.
  9. Bake in a preheated 400 degree oven for 10 minutes or until golden brown.
  10. Cool them completely.
  11. Top them with glaze.* made with sugar, melted butter and milk mixed together in a small bowl.
  12. Sprinkle tops with flaked walnuts.


In a small bowl mix sugar, butter and milk.

Breakfast Sandwich

Serves 15

                                                               Omelet Sandwich

omellete Food Pictures June 022



  • 2                large onion2               


  • 2                jalapeños
  • 18              eggs
  • 1                tsp salt
  • 1/2            cup finely chopped cilantro
  • 30             slices of bread
  • 1/4            cup butter


  1. Heat the oven to 400 degrees.
  2. Peel and finely chop the onions and the jalapeños.
  3. In a large bowl break and beat the eggs.  Add the onions, jalapenos, salt, and cilantro.  Mix everything together.  Pour this in a greased 1” deep baking tray.  Bake for 15 minutes.
  4. Cut the omelet in 3in x 5in pieces(15 pieces).
  5. Butter the bread slices.  Put one slice of omelet on the bread, and  cover it with other slice of bread.
  6. Cut it in half and serve.


Dhokla (also spelt Dhokra or Dokra)) is a vegetarian dish that originated in the state of Gujarat in India.  It can be served for breakfast, or as a side dish,a main course or a teatime snack.  It can be served hot, cold, or at room temperature.  It is made with fermented batter made of gram flour(chickpeas)  rice and yoghurt.  The main ingredient is rice.

Dhokla is a savory cake that is steamed.

My mum used to make dhoklas for breakfast. Any left over,  we would have at teatime.  A hot garlic chutney is served with it.

Somebody came up with instant dhokla which are easier to make and you do not ferment it overnight.  Instant dhoklas are made with Sooji (wheatlets) or cornmeal.  I make it with sooji, If you are  allergic to wheat, use cornmeal.

Sooji is also known as Semolina or wheatlets

1.Semolina is the coarse, purified wheat middling’s of durum wheat used in making pasta  and also used for breakfast cereals  and puddings.  Semolina is also used to designate coarse middling  from other varieties of wheat, and from other grains such as rice and corn.








  • 1                    cup sooji
  • 2                    tablespoon Channa Flour
  • 5                    tablespoon Yoghourt
  • ½                   teaspoon Black Pepper (freshly ground)
  • ½                   teaspoon Cumin (freshly ground)
  • ½                   teaspoon Fenugreek Seeds
  • 1                    tsp sugar
  • 1                    tsp Citric Acid
  • ½                   tsp salt
  • ¼                   cup oil
  • ¼                   tsp ground ginger
  • ¼                   tsp ground garlic
  • ¼                   tsp ground jalapeno
  • ½                   tsp chopped fresh coriander leaves
  • ½                   cup warm water
  • 1 ½                tsp  rounded Baking Powder


  • In a large sauce pan pour about 2 inches of water and boil.  The water should be boiling when you put the dhokla in.  The saucepan should be about 10 inches wide.  Put a wok ring inside the saucepan, the dhokla dish should sit on this ring. 
  • Add  everything except Baking Powder and mix well.(The mixture should be running consistency like a cake). 
  • Add Baking Powder and mix well. 
  • Pour into a greased 8” sandwich tin.
  • sprinkle chilly  powder on it.
  • Steam for 20 min.

Serve with Garlic Chutney.

Omelette Roll

A dish consisting of beaten eggs cooked until set.  It can also be folded over with a filling inside.

Omelette  Roll is a chapatti rolled with an omelette.  It is breakfast on the go or lunch for the kids.  It is nutritious and easy to pack.

Omelettes are easy to make but are a little tricky.  You need practice to make it perfect.  Making a roll is the best place to start because if you break the omelette  nobody will know.

You can make your chapatti or buy it from Indian Grocery Stores.

Omelette Roll



  • 1                   egg
  • 1                   tbsp water
  • 1                   tsp finely chopped onion
  • 1/4                tsp finely chopped cilantro
  • 1/8                tsp salt
  • 1/2                tsp butter
  • 1 chapatti


  1. In a small bowl, combine  egg, water onions, cilantro and salt  and beat with a fork till everything is mixed together.
  2. Melt butter in a frying pan over medium heat, pour the egg batter and tilt the pan to spread it around.  When it starts to set, loosen it with a palette  knife, turn it over and cook on the other side for about 1 minutes.
  3. Place the omelet on the chapatti and roll it up.
  4. Wrap it in a napkin.


  • Sugar roll:            Spread butter on the chapati sprinkle with        sugar and roll it up.
  • Banana Roll:         Spread butter, sugar and a banana and roll it up.
  • Aloo Roll:             If you have  leftover Alo curry (Potato) use that and roll up the chapatti.

Naral vari Bharazi (Pigeon Peas in Coconut Sauce)


Fresh Green Pigeon Peas                  Seeds of the pigeon pea

Bharazi, also known as pigeon Peas, are high in protein and have a nutty flavor.  Pigeon peas are usually found dried, canned,frozen or ground for flour. They are easiest to find in  cans and will likely be in most large grocery stores or specialty Indian and Latin shops. Although there are many varieties of pigeon peas grown, store-bought varieties will usually come in green, white, or black colors.

Bharazi can be used in a lot of different dishes like a curry or on its own, cooked with rice, or in stews.

I like to use dried bharazi but you can use 2 cans or 1 lb frozen bharazi.

When I was growing up, naral vari bharazi was a  treat for us, as we could not always buy coconut.  Coconut is found on the coast and there they use a lot of coconut in their cooking.  Naral Vari bharazi is a breakfast dish and is also served for brunch.

You can also use 2 pkts cream coconut with 4 cups of water.



  • 1/2               lb dried Bharazi
  • 1                  small onion
  • 2                  small tomatoes
  • 2                  tbsp vegetable oil
  • 1/4               tsp cumin seeds
  • 2                  tbsp green masala
  • 1/4               tsp turmeric powder
  • 1                  tsp salt
  • 2                  cans coconut milk
  • 1                  cup water   
  • 1                  jalapeno
  • 2                  fresh lemon or
  • 1/4              tsp citric acid
  • 2                  tbsp chopped cilantro


  • Soak the dried bharazi in water and leave it overnight,  boil until tender, about half an hour.  Drain and rinse in cold water.
  • Thinly slice the onion and tomato.
  • In a saucepan heat the oil, add the cumin seeds and onions.  Saute the onions till they are transparent.
  • Add the tomatoes, green masala, turmeric powder, jalapeno and salt.  Stir and cook for a minute.
  • Add the coconut milk water and bharazi, when this starts to boil,turn the heat to medium and let it simmer for about 15 minutes.
  • Sprinkle chopped cilantro before serving.

Serve with Mandhazi,  French bread or Rice



Mandazi (also spelled as maandazi or maandaazi, and also called mahamri or mamri ) is a form of fried bread that originated in Eastern Africa in the swahilli coastal areas of Kenya and Tanzania. It is still popular in the region, as it is convenient to make. It can be eaten with almost any food or dips or just as a snack by itself. You can freeze the leftover and heat it when needed.

Mandazi is similar to doughnuts, but has less sugar and  it has cardamom, so it does taste different.

Mandazi is either Triangle, round or oblong and when fried they are fluffy.

The locals in East Africa have this for breakfast. At 10.00a.m the venders come out in a cart to sell it. You can also get it in local Cafes.

We often have Mandazi and Bharazi(pigeon peas cooked in coconut milk) for brunch on a Sunday morning.

Makes 18


  • 3                   cups White Flour
  • 1                   cup Sugar
  • 8-10              seeds Cardamom seeds (crushed)
  • 1                   level dessert spoon Baking Powder
  • 2                   tbsp oil
  • 1                   cup yoghurt
  • 1/2                cup water


  1. In a bowl mix the first 4 ingredients.
  2. Rub in the oil.
  3. Add the yoghurt and  enough water to make a stiff dough.
  4. Cover the bowl with plastic and leave it for 5 hours or overnight.
  5. Divide the dough in 4 and roll out each to ¼ inch thick. Cut into rounds with a 3” cookie cutter or you can cut rolled out dough into 6 triangles.
  6. Deep fry in med hot oil till golden brown.(Your oil is hot, when you put the handle of the wooden spoon in and the oil  bubbles around the handle).
  7. Drain it on Paper towel.

Masala Paratha

Today I  invited a couple of friends for breakfast.  We will have Masala Paratha, Riata, Mango Chutney and Goor Kari(sweet mango pickle)   I am using wheat flour and Bajro flour(Millet flour ) Bajro is a very healthy flour.

The Paratha is an important part of a traditional Indian breakfast. It originated in North India and was then accepted in different parts of the Indian Subcontinent. Traditionally, people make it using ghee  (clarified butter) but nowadays some people use oil  for health reasons. Usually the paratha is eaten with chai and raita as part of a breakfast meal.You can also get stuffed paratha ,  which may be stuffed with potatoes, paneer (Indian cheese), onions, keema (ground meat), Lentils, or Spinach.  Foregoing  are a few examples.  You can also make sweet paratha, using almonds and coconut.

A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top; with chutney, with pickles and yogurt; or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha into the tea.

The paratha can be round, square or triangular.

Masala Paratha

Makes 10


  • 1 1/2                  cup whole wheat flour
  • 1 1/2                  cup Bajro (millet flour)
  • 1/2                     tsp salt
  • 1                        tbsp Sesame Seeds
  • 1/2                     tsp freshly crushed Cumin
  • 1/2                     tsp freshly crushed Black Pepper
  • 1/4                     tsp Turmeric Powder
  • 1/2                     tsp  crushed Jalapeno pepper
  • 1                        tbsp finely chopped Mint
  • 1                        tbsp finely chopped Cilantro
  • 1/4                     cup oil
  •                           Water
  • 1/4                     oil for frying.


  1. In a medium size bowl put the 2types of flour,salt, Sesame seeds, Cumin, Black Pepper, Turmeric  Powder, Jalapeno, Mint ,  Cilantro and oil.  Rub the oil till the mixture is like bread crumbs.  Pour the water and make a stiff dough.  Kneed the dough for 5 minutes.
  2. Divide the dough into 10 equal balls.  Make a nice round ball.  On a floured surface flatten the dough with your hand and then roll it to about 7 inches.
  3. Cook this on the stove in a preheated tava(tava is a flat Indian frying pan),  on a medium heat.    If you do not have a tava use a frying pan.
  4. Cook both sides for about half a minute on each side.(You will see bubbles forming).  Brush it with oil and turn it.  Brush oil on the other side, cook each side for about a min and put it on a paper  towel to drain the oil.

Serve it with, Riata, Mango Chutney, or Goor Kari and tea.