Bengaluru Breakfast Dosa Masala

Bengaluru Breakfast Dosa Masala

It was the middle of the night when I arrived in Bengaluru (Bangalore), India, after traveling for more than 22 hours. A day earlier, I had started at Boston’s Logan Airport to JFK, then to Paris Charles de Gaulle, where I joined up with two colleagues for the rest of the way to Bengaluru. Between lack of sleep, strange airplane food, and the time zones, it was an experience walking out of the airport. It was after 1 am. In the US, you would have been alone with just the other passengers disembarking from your flight and a handful of airport workers, but not in Bengaluru. It was alive as though it was 1 in the afternoon. People everywhere. We were glad to see our driver awaiting us with a sign. As I climbed into the car, I wondered what kind of experiences awaited me. I was looking forward to the food such as Dosa Masala.

 

Traffic

 

Dosa masala

 

When people say driving in India is chaos, they are not kidding. At first, it seems like chaos, but once you observe closely, it is a coordinated dance of pedestrians, cows, tuk-tuks, cars, mopeds, motorcycles, buses, and trucks of every form. Everyone, for the most part, knew their role in this dance. Traffic moved slow. Horns blowing as if they were using a code to communicate. There is a hierarchy based on size. Surprisedly not many accidents and they were minor especially since Bengaluru the capital and largest city of the southern Indian state of Karnataka with a population of more than 8 million. Let’s just say being a passenger was an adventure and I was glad I was in a big SUV.

Ganesh

 

Dosa masala

 

 

As the car made its way to the hotel, the streets were packed with people. It was a festival for Ganesh Chaturthi which celebrates Ganesha as the God of New Beginnings and the Remover of Obstacles. It was so wonderful to be in India during this festival as The festival is marked with the installation of Ganesha’s clay murtis which are devotional representations of a Ganesha in homes and publicly on elaborate pandals or temporary stages. Along with murtis, flowers are very important. Bengaluru is know for its flower markets and the flower sellers are all along the roads. It is such a beautiful sight to see.

Vivanta

 

Dosa Masala

 

I arrived at my home away from home for the next week, the Vivanta Bengaluru, Whitefield around 2 am. While I got into my bed around 2:30 or 3 am, I set my alarm for 6:30. I wanted to get on India time as soon as possible as I was in India for work and I need to be on my game. I chose the hotel was the closest to my office and it has good reviews. It did not disappoint. Vivanta is an Indian hotel group so most of the guests were Indian with a few of us Americans or Europeans. I can’t say enough about the wonderful customer service. I have never been so well cared for from the front desk to the spa to the restaurants. Everything was done to such a high standard.

An Indian Breakfast

 

Dosa masala

 

I quickly got use to the breakfast buffet and milk tea (and as an aside, in India, if you ask for tea you get tea with milk adding your own amount of sugar and must ask for tea without milk).

 

 

Dosa Masala with Sambar and Coconut Chutney

 

I lost count after 40 regarding the different items they had. I was overwhelmed in a good way. I kept my choices safe with bread and pastries, but I kept eyeing what Indians had on their plates. And on the last morning, I asked one of the lovely servers to bring me a typically Indian breakfast. He brought me Dosa Masala. Dosa Masala is a typical breakfast is served in India, mostly in southern India.

Dosa Masala

The Dosa Masala was delicious. So flavorful and filling. When I returned home, I wanted to share with my guys not only through photos, but through food. I decided to make Dosa Masala for them for a dinner.

I searched the Internet for recipes and found a couple that I printed to take me to my nearest Indian grocery store. As I picked up my ingredients which took the interest of the shopkeeper. I couldn’t find something so I asked. We started talking and I let her know what I was making. Her reaction was “why? We have mixes and batters for that. Nobody does it from scratch.” Music to my ears as the dish from start to finish involved a lot. You have the crepe, potato filling, sambar, and coconut chutney.

 

 

Dosa Masala

 

While I could have made everything from scratch, but I decided to do as Indians do. I picked up a readymade dosa batter (and a dry mix) which will be thinned with water to made the crepe. For the sambar, there was a spice mix where you added water and boil then add frozen Indian vegetables. For the coconut chutney, I got frozen individual portions, but it is available in a bottled.

 

Dosa Masala

 

For the potato mixture, that had to be done by scratch. That was OK as it made the whole dish more manageable. That’s the recipe I’m going to share with you from the New York Times which included a recipe for the dosa.

 

Bengaluru Breakfast Dosa Masala Potato Filling

Ingredients

  • 3 tablespoons ghee or vegetable oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 small dried hot red peppers
  • 1 medium onion, diced
  • ½ teaspoon salt
  • ½ teaspoon turmeric
  • Pinch of asafetida
  • 1 tablespoon grated ginger
  • 6 to 8 curry leaves
  • 4 garlic cloves, minced
  • 2 small green chiles, finely chopped
  • 1½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
  • ½ cup roughly chopped cilantro, leaves and tender stems

Preparation

  • 1. Put oil in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes.
  • 2. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
  • 3. Add potatoes and ½ cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon.
  • 4. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
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Vegan Baked Chocolate Donuts

Vegan Baked Chocolate Donuts

There are things you miss when you are moving towards a plant-based lifestyle. Donuts are one of them as most baked good are made with animal-based products. That’s where Vegan Baked Chocolate Donuts comes into the picture.

This is a super easy recipe for baked donuts. Now while these are baked and plant-based, it doesn’t mean this is low calorie. There is sugar and oil so it is a treat not an every day food as though it is super tasty and I could eat it daily.  My son who is a diehard Dunkn’ guy gave a big thumbs up. He said these were as good as their glazed chocolate donuts.

It is great that there are many substitutions you can use to bake plant-based now. You could use a flax egg for this recipe; however, I like using unsweetened applesauce. For one egg, use 1/4 cup of unsweetened applesauce. Plant milk such as oat milk can be used instead of milk. I recommend using good quality natural cocoa powder which helps the batter to rise.

For more plant-based dessert recipes like Vegan baked chocolate donuts, check these recipes out.

 

 

Vegan Baked Chocolate Donuts

Ingredients

  • For the donuts
  • 1 cup flour
  • 1/2 cup sugar
  • 1/4 cup natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsweetened applesauce or (1 large egg)
  • 6 tablespoons sour cream
  • 1/4 cup plant-based milk
  • 1/4 cup vegetable oil
  • For the glaze
  • 1 1/2 cups powdered sugar
  • 1/4 cup plant-based milk
  • 1 teaspoon vanilla

Preparation

  • Donuts
  • 1. Preheat oven to 375 degrees.
  • 2. Combine the flour, sugar, cocoa powder, baking soda, and salt.
  • 3. In a small bowl, beat together the vanilla, apple sauce, plant-based sour cream, plant-based milk, and oil.
  • 4. Stir the wet ingredients into the dry until just combined.
  • 5. Spoon in a greased donut pan.
  • 6. Bake for 8 minutes.
  • 7. Let the donuts cool in the pan before glazing.
  • Glaze
  • 1. Whisk together the powdered sugar, plant-based milk, and vanilla until smooth.
  • 2. Dunk the donuts in the glaze to fully coat and place on a wire rack with parchment paper underneath to set, about 5 minutes.
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Vegan Peach Muffins

Vegan Peach Muffins

Vegan Peach Muffins is what happens when I made an impulse buy of a flat of “seconds” peaches. Unfortunately, a few were bruised and the whole lot started turning quickly. I was going to make a rustic peach tart, but decided to do something different like muffins. Vegan, With Bisquick.

 

Bisquick is Vegan.

 

Peach muffins mix

 

 

I didn’t realize that Bisquick was vegan. Crazy, right? That’s good news. Not all varieties of Bisquick are vegan so make sure you check. I used Bisquick Original or as the box says, “pancake and baking mix.”

 

Vegan or Not.

 

Bisquick Vegan peach muffins

 

 

The nice thing about this recipe for these Vegan Peach Muffins is it is super simple and you can swap planted-based ingredients with animal-based ones not effecting the favor. I swapped the egg for a flax egg (1 tablespoon ground flax and 3 tablespoons water mixed together then let gel for 10 minutes). I used Miyoko’s Creamery European Style Cultured Vegan Butter Unsalted which is crafted for baking and unsweetened oak milk. The toughest part of the recipe is peeling the skins off the peaches, but it is well worth the effort.

If you like the Vegan Peach Muffins, then try my vegan banana bread which is huge family favorite.

 

Vegan Peach Muffins

15 minutes

25 minutes

40 minutes

12

1

Ingredients

  • 2-4 medium peaches, peeled and cut into small pieces
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 1 large egg or flax egg (1 tablespoon ground flax seed and 3 Ttblespoons water mixed)
  • 2 cups Bisquick Pancake and Baking Mix
  • 2/3 cups milk or oak milk
  • 2 tablespoon neutral oil
  • Plant-based or dairy butter
  • Topping:
  • 2 tablespoons, sugar
  • 1/4 teaspoon ground cinnamon

Preparation

  • 1. Preheat oven to 400 degrees F or 200 degrees C.
  • 2. Make flax egg in a medium bowl and let gel for 10 minutes.
  • 3. Peel and chop peaches.
  • 4. Combine peaches, cinnamon, and 2 tablespoons sugar in a small bowl setting aside.
  • 5. Place small pads of butter In the bottom of each muffin cups and bake for 2-3 minutes.
  • 6. Make topping mixing sugar and cinnamon together.
  • 7. Add Bisquick baking mix, remaining sugar, milk, and oil, mixing just until blended. Site in the peaches.
  • 8. Spoon mixture into the muffin cups and sprinkle the sugar cinnamon mixture over the muffins.
  • 9. Bake 20 minutes or until golden brown.
  • 10. Cool for 5 minutes then remove from pan until a wire rack.
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Vegan Cherry-Chocolate Granola

Vegan Cherry-Chocolate Granola

While thumbing through the latest Forks Over Knives magazine for ideas, I came across easy oil-free granola and one, Vegan Cherry-Chocolate Granola, caught my eye. I love granola a lot and I do have a go-to recipe that my family loves. But I’m always looking for new recipes to mix it up. And who doesn’t enjoy chocolate in the morning? I know I do. Especially in the morning. OK, I enjoy chocolate anytime.

 

Vegan Cherry-Chocolate Granola

 

Chocolate-Cherry Granola Ingredients

 

With a whole food plant-based diet like what Forks Over Knives suggests, the ingredients are simple and fresh for this recipe. The granola is exactly that using old-fashioned oats, pitted dates, nuts, dried fruit, unsweetened cocoa powder, and flaxseed meal with some salt and vanilla extract. 

I like this granola. It is not overly sweet. I like that as it has flavor without overwhelming sweetness. You taste the chocolate, nuts, and dried cherries. Every bite is different. Serve with non-dairy yogurt or plant-based milk with some fresh fruit making it a great way to start off the day. And a cup of tea, of course. At least in our house, tea is how we start our day.

Looking for other breakfast option? Go here.

Cherry-Chocolate Granola

Ingredients

  • 1 cup pitted dates
  • 3 tablespoons flaxseed meal
  • 1 teaspoon sea salt
  • 3 cups thick-cut rolled oats
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup sliced almonds
  • 1/2 dried cherries

Preparation

  • 1. Preheat oven to 300F.
  • 2. Line large baking sheet with parchment paper.
  • 3. Place dates, flaxseed meal, vanilla, salt, and cocoa powder in a food processor.
  • 4. Pour 1 cup of boiling water over the top.
  • 5. Let stand for 15 minutes to soften the dates.
  • 6. Blend until smooth.
  • 7. Transfer blended date mixture to a large bowl containing oats and almonds
  • 8. Spread mixture on the baking sheet and place in oven.
  • 9. Bake 10 minutes and stir breaking up into pieces then bake another 10 minutes more. Bake another 10 minutes and turn off the oven allowing the granola cool.
  • 10. Stir dried fruit.
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Vegan Yogurt

Vegan Yogurt

I love yogurt, but it no longer loves me so I decided to make vegan yogurt. I know the grocery stores are filled with options today so why attempt to make my own? Two reasons. One is I can choose my own flavor combinations. The other reason is quantity as this recipe makes 4 servings which as far as I know you can’t buy big tubs of plant-based yogurt yet.

I guess there is a third as since I have all the ingredients handy always. So then why not? I like making food from scratch. I know what’s going into it and I can modify to my tastes.

 

 

Vegan Yogurt Made Easy

It is pretty easy to make. I’ve tried to make my own dairy yogurt before. It failed miserably on more than one occasion. So when I saw how easy the recipe was for making plant-based yogurt, I thought I’d try it.

Five ingredients: frozen fruit, extra firm tofu, cashews, maple syrup, and lemon juice. I used a frozen cherry berry blend, but you could use frozen peaches or mango. Or a combination. As I attempt to be plant-based, I use maple syrup, but you can use honey.

It is nice to have yogurt back into my breakfast routine as it was creamy. I will continue to refine this recipe as I wasn’t so sure of the texture of cashews.

Are you looking to top the vegan yogurt with something then try my granola recipe.

 

Homemade Vegan Yogurt

 

Vegan Yogurt

Ingredients

  • 2 Cups Frozen Mixed Berries (or frozen fruit of choice.)
  • 1/4-1/2 cup Cashews
  • 12-14 ounces Extra Firm Tofu
  • 1/4 Maple Syrup
  • 2 Tablespoon Fresh Lemon Juice

Preparation

  • 1. Put everything in a blender blending at high speed until very sBlend everything together on a high speed setting until very smooth about 5-7 minutes.
  • 2. Store in a container in the fridge for up to 5 days.
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Berry Chia Seed Jam

Berry Chia Seed Jam

Getting out of a Jam

 

Berry chia seed jam got me out of a sticky situation. Raise your hand if your overbuy fruit. Yup, raises hand. I do this all of the time. Especially when I go to BJ’s Wholesalers and the huge boxes of strawberries, raspberries, and blackberries lure me into buying them. I always promise myself I’ll eat all of that fruit. Promise broken and recently I was left with good fruit that going to go bad. And quickly.

 

 

What’s a girl to do? Make jam.

That’s what. The favors are fresh and bright. It is sweetened with pure maple syrup allowing for the berry flavors to come through. My neighbor says that it tastes of fruit not sugar. Adding the chia seeds gives it fiber. I know when I just eat a slice of bread with jam, I’m starving an hour later. This jam has some bulk in a good way.

Depending the size of your jars, you can make enough for the freezer or better yet share with friends and family.

Look for another recipe with the super chia seed? Try Chia Pudding.

 

 

Berry Chia Seed Jam

Ingredients

  • - 2 cups blackberries
  • - 2 cups raspberries
  • - 2 cups strawberries, sliced
  • - 1/2 cup maple syrup
  • - 1/4 cup chia seeds
  • - 6 cinnamon sticks

Preparation

  • 1. Combine half of the fruit and all of the maple syrup. Stirring frequently, bring nearly to a broil then reduce heat to medium-low.
  • 2. Simmer uncovered for about 5 minutes. Remove from heat.
  • 3. Mash lightly the mixture.
  • 4. Stir in remaining berries, chia seeds, and cinnamon sticks.
  • 5. Bring to a near boil then reduce heat.
  • 6. Simmer uncovered for about 10 minutes.
  • 7. Remove heat and discard the cinnamon.
  • 8. Ladle into jam jars, seal, and place in fridge or freezer.
  • 9. Store in refrigerator for 3 weeks or the freezer up to 6 months.
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