Sara Dhanani

Archive for the ‘Breakfast/Brunch’ Category

Crunchy Granola

In Breakfast/Brunch on September 10, 2011 at 3:30 pm

I love granola that is lightly spiced and sweetened with lots of nuts and fruit. And this recipe fits the bill and is super simple. No reason to buy granola anymore, especially as this is tastes far better than any I’ve bought.

This recipe is adapted from here.

Crunchy Granola:


Five cups old fashioned oats

Two cups mixed nuts and seeds

One cup dried flaked unsweetened coconut

One cup dried fruit

One cup honey

Pinch of sea salt

One teaspoon cinnamon


Mix the oatmeal, nuts, fruit with the cinnamon and salt. Add the honey and combine well. Spread on a nonstick pan in a thin even layer. Bake at 350 for 5-7 minutes. It should be golden brown. I had to carefully stir mine, so as to get even roasting.

Serve with yogurt.

Risotto Rice Pudding

In Breakfast/Brunch, Dessert, Favorite Recipes on July 14, 2011 at 2:18 am

adapted from Joy the Baker.  

Risotto Rice Pudding with brown sugar

2 tablespoon unsalted butter

1/2 cup Arborio rice 4 cups milk ( whole milk)

1/4 cup brown sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

pinch allspice

pinch of cardamon

1 tablespoon pure vanilla extract

almonds for topping


In a medium saucepan heat 4 cups of milk.  Bring the milk to boil and then turn off the flame and let it rest. In another saucepan, melt the butter.  Add the rice grains and stir to coat.  Pour in enough hot milk to cover the rice.  Stir with a wooden spoon while keeping the flame over the lowest setting. Allow the rice to absorb all the milk before adding just enough again to cover the rice.  Repeat this process until all the milk is used up. (this takes a while- but it is so worth it!, enjoy a cup of tea, read, relax and let the milk and rice do its magic). When you add the last bit of milk, also incorporate the sugar, salt, spices and vanilla. I let it cook till it was the consistency of chunky soup as I grew up with Kheer that was of a thicker consistency. The pudding is a beautiful golden brown color. It’s absolutely divine!

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Whole Wheat Chocolate Chip Pancakes

In Breakfast/Brunch, Favorite Recipes on October 24, 2010 at 5:25 pm

Country Gourmet’s whole wheat pancakes

Total time: 25 minutes

Servings: Makes 8 to 10 pancakes

Note: Adapted from Country Gourmet in Sunnyvale, Calif.

1 cup (4.25 ounces) all-purpose flour

1 cup (4.5 ounces) whole wheat flour

2 tablespoons cornmeal

3/4 teaspoon salt

1 1/4 teaspoon cinnamon

1 tablespoon baking powder

1 teaspoon baking soda

1/2 cup egg whites (about 4 egg whites)

3 tablespoons honey

1 teaspoon vanilla

2 cups buttermilk

1/4 cup butter, melted

1. In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.

2. In a blender, purée the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.

3. Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.

4. Heat a griddle or large skillet over medium-low heat. Ladle 1/4th-cups of the batter to form each pancake. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.

Each of 10 pancakes: 185 calories; 6 grams protein; 29 grams carbohydrates; 2 grams fiber; 6 grams fat; 3 grams saturated fat; 14 mg. cholesterol; 8 grams sugar; 527 mg. sodium.