Quiet house this morning with everybody out of town or taking a long walk. Perfect for take my time making breakfast and recording the recipe simultaneously. Today's recipe is great for brunch parties-- something different and ready within 15 minutes.
Breakfast Zucchini Chutney
Accompany with Garbanzo Beans Crepes for a delicious savory breakfast.
Ingredients
•6 Zucchini
•1 Medium Onion
•2 Cups Tomato Sauce
•1 Teaspoon Cumin Seeds
•1 Teaspoon Cayenne/Chilli Powder (add more if you like it spicier)
•½ Teaspoon Turmeric Powder
•1 Tablespoon Grapeseed (or any cooking) Oil
•Salt as per taste
•Optional: Cilantro and Green Onions for garnish..
Preparation
1.Cut zucchini and onion into rough squares. Since it gets pureed in the end, you can chop these up really
fast into rough cubes.
2.In a skillet, in medium heat, with 1 tablespoon oil, add onions, stir fry a few minutes and add cumin seeds
and let sit till cumin sputters within a minute.
3.Add Zucchini cubes, and and turmeric, salt and chilli/cayenne powder on the top. Stir to mix with the
nions. Add half a cup water to facilitate process and prevent burning.
4.Cover with lid and let cook about 5-7 minutes, add tomato sauce and cook another 5 minutes.
5.Puree in blender, not completely smooth but just a little chunky, like a relish. Add salt if needed.
6.Add cut cilantro and green onions for garnish.
Cool facts
The combination of onions and tomatoes adds a creamy flavor. You can use spinach (cook only 1 minute only
with the sauce) or cabbage instead of zucchini. This recipe also employs the “Stealth Healthy Eating”
technique. Using seasonal variations, my mother got us to eat healthy vegetables even for breakfast without us
even realizing it, since we thought we were just eating a chutney!
Garbanzo Beans Crepes
Breakfast Zucchini Chutney
Accompany with Garbanzo Beans Crepes for a delicious savory breakfast.
•6 Zucchini
•1 Medium Onion
•2 Cups Tomato Sauce
•1 Teaspoon Cumin Seeds
•1 Teaspoon Cayenne/Chilli Powder (add more if you like it spicier)
•½ Teaspoon Turmeric Powder
•1 Tablespoon Grapeseed (or any cooking) Oil
•Salt as per taste
•Optional: Cilantro and Green Onions for garnish..
Preparation
1.Cut zucchini and onion into rough squares. Since it gets pureed in the end, you can chop these up really
fast into rough cubes.
2.In a skillet, in medium heat, with 1 tablespoon oil, add onions, stir fry a few minutes and add cumin seeds
and let sit till cumin sputters within a minute.
3.Add Zucchini cubes, and and turmeric, salt and chilli/cayenne powder on the top. Stir to mix with the
nions. Add half a cup water to facilitate process and prevent burning.
4.Cover with lid and let cook about 5-7 minutes, add tomato sauce and cook another 5 minutes.
5.Puree in blender, not completely smooth but just a little chunky, like a relish. Add salt if needed.
6.Add cut cilantro and green onions for garnish.
Cool facts
The combination of onions and tomatoes adds a creamy flavor. You can use spinach (cook only 1 minute only
with the sauce) or cabbage instead of zucchini. This recipe also employs the “Stealth Healthy Eating”
technique. Using seasonal variations, my mother got us to eat healthy vegetables even for breakfast without us
even realizing it, since we thought we were just eating a chutney!
Garbanzo Beans Crepes
Serve with Breakfast Zucchini Chutney for a delicious savory breakfast.
Ingredients
•3 cups Garbanzo Beans (Chick Pea) powder
•2 cup water
•Any dry herbs
•Salt as per taste
•Grapeseed (or any cooking oil) Oil
Preparation
1.Make a batter with the garbanzo beans powder, herbs, salt and water, with the same consistency as a pancake batter.
2.Heat a skillet, add about half a teaspoon of oil, and pour batter with a ladle into the pan. Let it automatically evolve into a round shape. The batter should crackle a little when you add to pan, a sign the pan is hot enough.
3.Cook on one side for about 2 minutes on low flame with a lid on top of the pan, and then flip the crepe over to cook another 1 minute on the other side. The crepe should come off easily for flipping. For this, the skilled should be hot enough, and oiled enough, and the crepe cooked enough on the first side that it separates easily from the pan.
Cool Facts
Nothing like cooking these on an iron skillet! When it gets to the right temperature, you can churn these out quickly to feed all those hungry mouths (most of all, mine), and you get iron into your diet as you cook! I would always use a cooking oil that does not burn quickly under high heat.
Enjoy!
Great job!
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