Kale and Egg Muffins

Kale and Egg muffins

This is such an easy dish to put together that you can even involve kids in prepping. Its an easy grab and go breakfast for busy mornings as well. These taste excellent hot or cold. This is one of those recipes where you can sneak in some green veggies for the picky eaters. These were gone in no time when I served them for breakfast to my kids this morning, just don't forget to serve it with some ketch-up. Enjoy!

Ingredients:

Kale - 1/2 cup chopped
Eggs - 3
Parmesan cheese - 1/4 cup
Salt - to taste

This mixture makes 6 muffins.

Method

1. Preheat the oven to 350 F

2. Into a blender, crack open the eggs, add the chopped kale, parmesan cheese and salt. Parmesan cheese is quite salty, add the salt accordingly.  Let the blender run for 2-3 minutes.

3. Pour the mixture into a greased muffin tin. 

4. Bake these for 20 minutes  or until the eggs are cooked through.

Tasty Tips:

1. Kale is a super food, rich in anti-oxidants and packed with calcium and vitamins A, C and K. It is called 'queen of greens'. Unlike spinach, kale holds its texture and shape even after cooking.

2. For some reason if you don't like the taste of Kale, you can replace it with spinach as well.  You can also add, veggies of your choice.

2. You can make this dish by simply whisking all the ingredients in a bowl instead of blending. I used a blender, just to make sure the kale is properly pureed into the eggs so the kids can never know whats in there :-)

Gunta Pongadalu

Gunta Pongadalu is a famous South Indian breakfast/snack dish. The batter is nothing but the regular dosa batter with a few extra ingredients in it. Hope you enjoy it.


Ingredients

Rice - 2 cups
Split Black gram (urad dal) – 1 cup
Bengal gram (chana dal) – ¼ cup
Fenugreek seeds – ¼ teaspoon
Salt – to taste
Oil – 2 teaspoons + for cooking
Cumin Seeds – ¼ teaspoon
Curry leaves – 10 to 12 chopped
Onion – 1 large, finely chopped
Green chillies – 2 to 3

Method Soak the rice, urad dal and chana dal with fenugreek seeds in six cups of water for at least five hours. Drain and grind to a little coarser consistency in a blender, preferably in a wet grinder. Wet grinder helps in a better fermentation. Ensure that the batter is not too smooth.

Add salt, mix well and allow it to ferment overnight. The next day before making the pongadaalu, add mustard seeds, cumin seeds, curry leaves, onion and green chillies to the batter. Mix well.

The pan

Heat the pongadala tawa over medium heat and grease each dent with a little oil. Pour a ladle of batter in each dent, drizzle some oil and cook for four to five minutes till the lower side is done.

Turn them over using a spoon/wooden skewer and drizzle a little more oil and continue to cook for three to four minutes or until both the sides are evenly cooked. Prepare the rest similarly.

Serve hot with peanut chutney.