Breakfast This is hardly a recipe but then, there is some ingenuity that perhaps only a Gujarati can do. I know, I have read quite a few trolling comments for theplas being used in fusion recipes, but you know what? It works. It works for the quick moments of joy, where you need sustenance, filled with nutrition and bare minimal efforts. Theplas are something that tend to be omnipresent in most gujju-homes, so why not take that advantage? I like thepla or paratha as the vehicle here, as I try to avoid refined flour and yeast when possible. I stuff soft scrambled eggs with lot’s of spices, tomatoes and onions and of course green coriander. A layer of cream cheese and occasionally, chilli sauce spread on the thepla before the eggs go in. Easy, simple, delicious, packed with flavour! The Recipe Serves Ingredients Thepla 2 eggs, scrambled with salt and pepper finely diced tomatoes, onions, green chilies 1 tbsp cream cheese per thepla finely chopped coriander Instructions spread cream cheese on each thepla fill with scrambled eggs top with chopped coriander

Breakfast This is another recipe in collaboration with the boys at Organic Farmers Co. This recipe is as Indian as can be, and if you’ve been following me for a while, you will notice a lack of Indian recipes. I only share what I eat regularly, and make with true joy and love. Having been raised in different countries, my tastes are more inclined to other cuisines; besides, there are far better Indian books and blogs out there to follow for unique Indian recipes. However, I will lap up every morsel of good spicy curry (I love spicy food more than anyone in my family) and biryani. And every once in a while, I try to challenge myself, playing with Indian spices and dishes. A real healthy version of savoury pancakes made with quinoa flour, milk and Indian spices, and served with Indian chutneys and pickle, and you’re good all set for an easy-breezy breakfast. For an extra effort, hence mile, add in some grated carrots or beetroots, coriander… whatever you want. Options: can substitute milk with a dairy-free option like almond milk or soya milk. Photo Credits: Krishna Lalbhai The Recipe Serves 6 Ingredients 1/2 cup quinoa flour 3/4 cup milk 1/2 tsp baking powder 1/2 tsp salt 1 tsp ground cumin 1/2 tsp turmeric 1/4 tsp red chilli powder 1 tsp oil 1 beetroot, finely sliced 1 onion, finely diced 1 carrot, grated coriander chutney Instructions Whisk the quinoa flour with baking powder and all the spices. Then while whisking, slowly add the milk to get a smooth batter consistency. Heat a non-stick pan and spread oil with a silicon brush. Place two spoons of the batter in the pan. Sprinkle the beetroot, carrots and/or onions on top. Let the pancake cook for around 4 minutes on each side. Serve hot with chutney.