photo 3

Indian Inspired Oatmeal w/ Fresh Fruit

Breakfast | January 20, 2015 | By

photo 3I’ve heard people say that less is more, but no sweet thing, sometimes (most of the time) more, is more, and it’s that simple. This dogma is something that I admire/crave in Indian and other more ethnic foodstuff. Another thing that I believe in is that the further varied your palate the more intriguing your personality*. These set of beliefs inspire most of what happens in my kitchen.

Now that summer is here I find myself with, too much time, little money, an upbeat love life, and Valentine’s day is around the corner. I’m a romantic, so I have the need to impress. Breakfast is the traditional, “Here’s how much I love you” performance along with red, delicate props and a stuffed animal as the co-star. Here’s something to execute it with a bang, pair this with some wholegrain toast & OJ to ensure romantic enthrallment.

 

Fresh Fruit w/ Indian Inspired Oatmeal.

  • 7 Tbspn Flour
  • 5 Tbspn Water
  • 1 Egg
  • 1 Mango
  • 1 Red Apple
  • 1 Lime
  • ¼ Melon
  • 1 Banana
  • 2 cups Milk
  • 1 Tspn Anis
  • 5-7 Cloves
  • 2 Tspn Fresh Ginger
  • 1 Tspn Grated Nutmeg
  • 1 Tspn Cinnamon (or 1-2 sticks)
  • 1 Tspn Vanilla Extract
  • 1 Tspn Sesame Oil
  • 2 Tspn Coconut Oil
  • ½ Tspn Paprika
  • ½ Tspn Tumeric Powder
  • ½ Cup Vegetable Oil to fry
  • 1 ¼ cup Natural Flavored Oatmeal

 

   The first thing you’ll want to do is prepare the batter for the bananas. Separate the egg yolk from the white in 2 different bowls. Mix the egg yolk with the flour and mix the water in little by little until you get a really thick paste (add more water if needed). Cover both the egg whites and batter with plastic wrap to place in fridge.

  Next, get the spices you can in cheesecloth or a tea strainer, or just let them all loose and separate at the end. Heat the spices up with the milk and let it simmer for 20+ minutes.

photo 2  photo 3

  
 Now cut the fruit. The mango should go in large lily pad like slices, and the apple can be de-cored previously and doesn’t necessarily have to be peeled so long as it’s clean be sure to squeeze some lime juice over it at the end. The banana should be cut at an angle to make the slices look longer and make sure they’re all even. If you have a melon baller, take out little balls of melon from your ¼ of a melon. If not, cut even, square pieces. A good tip is to place all the fruit (except the banana) in the freezer, so it stays refreshing.photo 5      photo 1

 

   Get the egg white out of the fridge and start beating it until stiff peaks form. Start to heat up the oil in a frying pan. Fold the egg whites into the batter until you can’t see white strains anymore.photo 2

 

   Lightly flour the banana slices and cover them in the batter. Once the oil is hot, place the bananas in and cook until golden brown on one side, then flip. Let them drain on some paper towel.photo 3    photo 4

 

   Make the oatmeal! Mix the oatmeal with the milk (don’t forget to filter out any spices) and cook until the desired consistency, then serve.

 

Begin decorating; place the mango slices first, on a border begin to align the apples, stacking them on another. Rest a few fried banana slices on the edge of the bowl. Throw the melon balls sporadically over the mango slices.

photo 2

 

   Drip the sesame and coconut oil over the whole thing then sprinkle on one side, the paprika, and the other side, the turmeric. If you wait a little before serving, the turmeric will turn the coconut oil a bright green, adding more color to your finished plate.photo 4

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>