Breakfast platter

BM #116 : Week 2, Day 4
Theme : Platters

Arranging platters for this week had been fun. I never realized it before that toast and pancakes can be served in a much better manner than what we were doing. We just bring a jar of peanut butter or maple syrup to the table and serve ourselves and that was it. But when we had this platter, all the choices were right in front of us…so we had each pancake with a different topping. Nutella and strawberries pair well. So does banana and peanut butter. I didn’t add bananas to the platter even though I had it at home.

My son loves overnight chia seeds. It’s very handy to have especially when is back from his classes and needs something quick and filling. For this platter, I left the sweetener out since there was so many to choose from. Overnight oats are also easy to make and again, for this platter, you can add peanut butter or jam or both or Nutella to flavor it if you prefer.

Even though this is a breakfast platter, we had it as an early dinner. I know…pancakes for dinner!! I had some leftover hot chocolate pancakes that I used up for one of the pancakes. The second one was a banana and oats based pancake from the King Arthur Flour Whole grain book. Both recipes are keepers i might try the hot chocolate ones later during Christmastime.

Scroll down for pictures and the recipes.

The breakfast platter has

  1. Hot cocoa pancakes
  2. Apples
  3. Blueberries
  4. Overnight chia seeds
  5. Oranges
  6. Bread
  7. Oats banana pancakes
  8. Strawberries
  9. Overnight oats with chia seeds
  10. Walnuts and almonds
  11. Chocolate chips
  12. Butter
  13. Maple syrup
  14. Strawberry jam
  15. Peanut butter
  16. Nutella

Overnight chia seeds:

Add 1/4 cup chia seeds with 1 cup milk of your choice. I have used coconut milk here. Cover with a lid and Refrigerate overnight. Use any of the options above for sweetener and toppings at the time of breakfast. My son had it with maple syrup and strawberries. I prefer liquid sweetener like maple syrup, honey or agave. It’s easier to mix it in than sugar as everything will be cold.

Overnight oats with chia seeds :

Mix 3 tablespoons oats, 1 teaspoon chia seeds, 3/4 cup milk in a container. Cover and refrigeration overnight. Next morning add plain or flavored yogurt to bring it to the texture you prefer. At breakfast time, mix in the sweetener of your choice and top with whatever you like from the spread.

Banana Oats pancake:

  • In a mixing bowl, mash 3 small ripe bananas. Add two tablespoons melted butter or oil, 1 tablespoon lemon juice and 1 tablespoon of sugar. Stir in 2 eggs.
  • In a different bowl, whisk 1 cup oat flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt. Stir in the mashed banana mix. If the mix is too dry, add water in tablespoons until you get a pancake batter consistency.
  • Wait for ten minutes and prepare pancakes. Serve with any of the toppings from above.

Hot cocoa pancakes:

  • Whisk together 1.5 cups of flour, 4 packets of Swiss miss hot chocolate packets and 2 teaspoons baking powder in a mixing bowl.
  • In a separate bowl, mix 1 cup milk, 2 eggs, 1 teaspoon vanilla extract, 2 tablespoons melted and cooled butter or oil.
  • Mix dry and wet ingredients together. Add a few more tablespoons of milk, if needed to bring it to the pancake batter consistency.
  • Prepare pancakes with the batter and serve with syrup or Nutella or anything of your choice.

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Aloo Gobi paratha

BM #114 : Week 2, Day 3
Theme : Brighten Your Breakfast

Parathas for breakfast is a favorite of mine. Most of the times , we end up eating dinner leftovers than prepare fresh in the morning. By leftovers, I mean cooking extra so that you have some for the next morning. Aloo paratha is the most favored at home, but gobi (cauliflower) paratha comes a close second. For a variety, a combination of aloo and gobi works well too. A simple pickle and yogurt would do as a side dish instead of making a curry to serve this.

Parathas taste really good when you add a good amount of ghee while making it. I remember my brother’s cook going through almost a whole big bottle of ghee while making a big batch of parathas. You can definitely reduce the amount to your preference, but there is no question that it tastes way better with lots of ghee :D.

Read on for the recipe.

Makes 6-8 parathas, depending on the size


  • 2 cups whole wheat flour / atta
  • Salt as needed
  • Water to make a dough
  • 1 tablespoon oil/ ghee, optional

For the Filling :

  • 1 teaspoon oil
  • 1 medium onion, chopped
  • 2 teaspoon ginger garlic paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon aamchur / dry mango powder
  • 2 cups finely chopped cauliflower
  • 2 medium potatoes, boiled and mashed
  • Salt as needed
  • 1-2 teaspoon Ghee/ butter per paratha for brushing the pan


  1. Add salt as need to the flour. Make a dough by adding water in steps (1/4 cup full at a time) to the wheat flour. Knead until you get a soft and smooth dough. Set aside to rest.
  2. To prepare the filling, heat oil in a pan. Add chopped onions and sauté until it turns pink. Add ginger- garlic paste, followed by the spice powders. Mix everything well.
  3. Now add the finely chopped cauliflower florets. Add salt and mix everything well and let it cook.
  4. Once the cauliflower is cooked completely, add the boiled and mashed potatoes. Mix well and let it cook for a couple of minutes. Taste test and adjust seasonings. Remove from heat and let it cool a little.
  5. Make parathas using a small lime sized ball of the filling. Please watch this video or this post for stepwise pictures.
  6. Cook the rolled parathas in a heated tawa. Add some ghee to the pan and on top the parathas too while cooking it. Remove from the pan and serve hot with pickle and plain yogurt.

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Ebelskivers – Danish pancakes

BM #114 : Week 2, Day 2
Theme : Brighten Your Breakfast

I had completely forgotten about ebelskivers I used to make for my son’s lunchbox until I saw this picture in my photo archives. There was a point of time when I used to make these regularly, especially the ones filled with jam inside. The biggest plus is that it doesn’t need a side dish since it has jam inside, thus making it perfect for the lunch box.

I usually use pancake batter to make ebelskivers and in this particular instance, I remember that I was half way through making pancakes and suddenly decided to make some ebelskivers too.

The internet tells me that this Danish delicacy is served as a dessert or a snack or a breakfast snack or even a holiday treat, but at my place, this is mostly a breakfast treat. Usually a weekend brunch.

Instead of filling it with jam, you can add some Nutella or even some chocolate chips. That would ensure a chocolate treat for you :-).

Read on for the recipe. The batter is a pancake batter recipe from All Recipes.


  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 egg, at room temperature
  • 1 1/4 cups milk, at room temperature
  • 3 tablespoons melted butter
  • Jam of your choice
  • Butter/ghee for brushing the pan


  1. Mix the dry ingredients in a pan. Whisk well.
  2. Beat the egg well in another bowl, add the melted butter and the milk. Mix well. It’s important that the milk is at room temperature, else the butter will solidify.
  3. Combine the dry and wet ingredients, mix until smooth. The batter is ready.
  4. Heat an aebelskiver pan or paniyaram pan. Once the pan is hot, add a little butter/ghee into each of the “wells” in the pan.
  5. Using a tablespoon, carefully add the batter into each mold, filling it half way through. Add a spoon of jam on top of the batter and fill it rest of the way with the batter.
  6. Wait for the bottom to cook completely, slowly using two spoons or forks or skewers, flip it so that the top can cook as well.
  7. Remove from pan and repeat with the rest of the batter.

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BM #114 : Week 2, Day 1
Theme : Brighten Your Breakfast

Shakshuka is a breakfast dish from Middle East and North Africa. It’s eggs served with a tomato based sauce cooked with peppers and onions. This is an easy dish to prepare. You can add veggies of your choice and serve this dish for a quick lunch or dinner too. The regular spices that goes with this dish is paprika, chili powder and cumin.

There are many variations to this dish. You can add cooked polenta or tofu for a vegan/egg free version. I didn’t have enough fresh tomatoes to make a puree for this, so I used some readymade marinara sauce that I already had. I added some dried herbs to it and now it’s an Italian version Shakshuka :-). We had this as our brunch, so I served this with toasted bread and some avocados. This is a stovetop recipe, but it can be made in Instant pot as well. I would be trying that next.

Read on for the recipe.


  • 1 tablespoon olive oil
  • 1 medium onion, chopped finely
  • 1 medium red pepper, chopped finely
  • 3 cloves garlic cloves, minced
  • 1 cup spinach, roughly chopped
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder, or per taste
  • 2 teaspoons dried herbs (Italian seasoning)
  • 2 cups marinara sauce or puréed tomatoes
  • 1/4 cup water, optional
  • 6 eggs
  • salt as needed


  1. Heat oil in a wide pan. Sauté onions, pepper and garlic. Once onion turns pink, add the spinach in and couple for a couple of minutes until it wilts.
  2. Add paprika, chili powder, cumin, salt and dried herbs. Add marinara sauce or puréed tomatoes and water. Let it come to a slow boil and cook for about 7-8 minutes until it’s not runny anymore.
  3. Crack one egg into a small bowl. With the ladle, make a small hole in the curry and carefully add the egg. Repeat with the rest of the eggs.
  4. Let the eggs cook until they are done. Covering the pan would help it cook faster. Remove from heat once the eggs are cooked to your preference. Serve with bread slices and some avocado.

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