Skip to main content

...Ring in the New

Now that we have nursed our collective hangovers and (most likely) broken the resolutions, the new year can start with a bang.

2009 kicks off at Bombay Foodie with the very healthy breakfast of Bircher Muesli. A swiss creation, bircher is a one stop shop with oats, nuts, fruits all rolled into yogurt. Traditionally, uncooked rolled oats get soaked overnight in juice, and are then mixed with nuts and grated apples plus anything else you like but we take a slight departure from convention here.



To make this quick bircher featured above, take a handful of rolled oats and add just enough water to cover them. Microwave for 2 minutes and allow to cool. Fill 1/3rd of a glass or a bowl with yogurt. Add 1/2 tsp honey, the cooked oats and a handful of flaked almonds. Peel and finely chop an apple (actually, there's a catch. If you are making bircher muesli for one, you only need half an apple. And you can't store cut apples since they brown so I ate the other half of mine). Add the chopped apple to the mix and its pretty much ready to eat.

But we wait. For Bombay is full of strawberries right now. And how could I make this first breakfast of the year without a splash of color. So top it with some lovely chopped strawberries, and we are ready to dig in.

Have a fantastic 2009, everyone!

Comments

Sunshinemom said…
Hum bhi Mahabaleshwar se leke aaye the - aise hi kha gaye:)!! Great start!
Alka said…
Wht a healthy and colourful start ! Just tasted mango flavored yogurt yesterday and it was ok(my taste buds are not yet tweaked for that flavor of yogurt).But this colorful mix surely prompts me to give it another shot...and strawberries..oh they look so cute :-)
Nice idea....

Happy New Year!!!!.....
Curry Leaf said…
Wow,perfect start for healthy year.
Dibs said…
Great start for a New Year. Wish you a glorious year ahead!
G.Pavani said…
Hi simran...Happy New Year...
coming to ur doubt..boiled rice is parboiled rice onily...ur correct
good and healthy start on the first day of the year.. looks colorful...yum
Bharti said…
Love this stuff...Happy 2009 Simran.
Aparna said…
A very Happy New Year, Simran.
We rang out the old with a strawberry dessert! I'm planning to ring in the new year on my blog with it!!
Yes the strawberries have reached us too.:)
Anushruti said…
I love strawberries too...there are so many things you can do with them, but they are best devoured as they are....and the strawberries in mumbai also have a certain sweetness to them...don't they?
Biswajit said…
this looks so so great!

Popular posts from this blog

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…