Category Archives: Breakfast
Mangoes are in season and what could be more fun that mango themed brunch for Mother’s Day? Mango and pistachio filled crepes, Green Mango Panha, salt and paprika sprinkled raw mangoes and mango panna cotta! A little sweet, a little bit savory. Something filling and something crunchy.
If mom’s in your family are mango lovers, mango and pistachio filled crepes will make their day! These are easy to make, with mostly pantry staples. Replace the mango with any other fruit (berries, pineapple or peaches!) to customize it to mom’s taste. Almonds could easily replace pistachios if that’s what you have on hand. It’s a very versatile recipe.
Healthy and fruity it brightened our morning. Even Varun loved them – though I suppose kids can eat anything with honey.
Note On Buttermilk – If you don’t have buttermilk on hand, use milk with 1 tablespoon white wine vinegar to clabber the milk. Set aside for 10 minutes and you have buttermilk. Else use yogurt and water in 1: 3 proportion. For this recipe use 1/2 cup yogurt and 1 1/2 cup water. Mix well and then use as indicated in recipe.
Mango Pistachio Filled Whole Wheat Crepes Recipe
For the Filling
- 1 cup Mango Pulp ( Fresh or Canned)
- 1 tablespoon candied ginger minced (optional)
- 1/3 rd cup pistachios roughly chopped
For the crepes
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- Pinch of salt
- 1 egg separated
- 2 tablespoons butter
- 1/2 teaspoon vanilla
- 1 1/2 cups Butter milk
- 1 tablespoon pistachios finely chopped
- 1 tablespoon coconut flakes (optional)
1. Make the filling by mix mango pulp with candied ginger and cooking it in microwave for 3 – 4 minutes till slightly thickened. Set aside to cool in a bowl. Keep the pistachios chopped in another bowl.
2. Sift and mix all dry ingredients: flour, baking powder and soda, salt and sugar.
3. Cream the egg yolk in the butter for a minute. Add vanilla and buttermilk and whisk again for 10 seconds.
4. In a separate bowl, whisk the egg white. Make an effort to do this as it will result in light crepe. If you are in a rush or don’t want to use an extra bowl, feel free to whisk the entire egg in step #3.above.
5. Add the flour mix to the butter milk – egg mixture and stir. You may have small lumps which is fine. Now add the egg whites and with a light hand stir them in the batter.
6. Heat 1 teaspoon oil in a flat non stick skillet. Once the skillet is heated through, ladle a serving spoon size batter in the center of the pan and immediately spread it using circular motion with the back of the spoon. Just like making a dosa.
7. Reduce the flame to medium high. Flip after it is cooked / browned on edges – about a minute. Cook on other side for 30 seconds.
Flip back. Fill the crepe by spooning mango pulp in the center. Sprinkle pistachios. Carefully fold or roll the crepe. Remove from pan and set aside in a serving dish.
Repeat for the entire batter.
8. Garnish with coconut flakes and pistachios. Serve Warm with some fresh mango slices and honey.
I recently joined The Daring Kitchen, an online community where everyone month a new challenging recipe or technique is posted and enthusiasts around the world recreate it and post their results.
I was too late for their March 2013 Cheese Making Challenge, but I decided to try it out regardless. There were a few recipes shared on true cheeses like Mozzarella and Goat cheese. But as I didn’t have necessary ingredients on hand, I decided to go with a soft cheese recipe for Labneh. Labneh is a soft breakfast cheese made from yogurt. Besides being yogurt based, it actually needs no other ingredients and is a recipe ( if I can call hanging a yogurt to drain the whey a recipe) that works on its own.
Hanging the yogurt to remove its moisture is a typical first step in making Srikhand – a very traditional Maharashtrian desert. I remember days when my mom used to do this to create a very dry curd base called – chakka and then mix it with sugar, saffron or mango pulp to make Srikhand and Amrakhand. A creamy desert loved by kids and adults alike!
Using labneh, I wanted to make a modern version of this traditional Indian desert. So instead of a sweet nutty desert, I served it as a light breakfast parfait complete with saffron and pistachios.
Pairing the crunchy watermelons chunks with the soft creamy labneh is an exotic way to start your day. Top it with a dollop of orange marmalade and honey for a touch of sweetness, while pistachios elevated the crunch factor. I surprised Vipul with these on a weekday morning by serving them in wine goblets as they allowed for a generous serving. Varun was excited by the colorful watermelon while I loved the crunchiness of pistachios and watermelon against the creamy labneh. I would love to try this with mangoes in summer. Though I think any fruit would work just as well -strawberries, blueberries, peaches!
A perfect start to any day where you want to feel like you are on vacation even though tons of work awaits you. Bliss in a glass when stresses abound. Try it. Am sure it will help you escape your daily work realities!
Watermelon Labneh Parfait Recipe
- 32 Oz container of full fat yogurt
- 1 generous pinch – Saffron strands
- Watermelon chunks – 1 cup
- 2 tablespoon marmalade or honey
- 1/4 cup pistachios -coarsely chopped
1. Take a clean white non terry cloth ( muslin or large men’s cotton handkerchief) and place yogurt in it. Tie it into a bundle. Place it in a colander with a bowl underneath to collect the whey. Let this drain in the refrigerator for a few hours to overnight to drain.
2. Squeeze excess whey out of the yogurt before opening the yogurt bundle. Whisk the strained yogurt labneh with saffron to make it smooth and creamy.
3. In serving glasses, layer watermelon, labneh and pistachios. Drizzle some honey on top or scoop in orange marmalade. Top with pistachios.
Chill for a couple of hours to overnight. Serve chilled.