Corn & Fenugreek Rolls...Apt accompaniment to my winter evenings!

Sunday evenings are relaxed. If its winter season then for sure after an afternoon nap, my husband and i curl up in a warm blanket in our living room and watch our favorite movie. My best time! 

So last Sunday had been a hectic affair. Too much of cooking happened in my kitchen and by the afternoon i was half dead.  I had already planned a simple dinner, a bowlful soup with some homemade garlic bread. Yes, so now you know what got me so tired. Sunday was all about baking. A fresh fruit cake (which will be coming in soon) and then a garlic bread. Aaaah! A yummy tummy weekend for me and P. 

I had made some food preparation for our evening movie time as well. Yes, Of course! I know, i am incorrigible. After so much whole day work, i couldn't resist making some snacks for the best time i look forward to spending with Mr.P.

Since long i wished to use fresh methi leaves in deep fried rolls. I had freshly bought produce from the market and before i could use it in my aloo-methi, i thought to innovate! So i caught hold of some frozen corns and paneer and just made a delicious roll, different yet delicious. A lightly spiced fried roll along with some curry leaves dip came out as an apt evening snacks for winters. Swathed in layers of quilts, my P and i simply loved them with ginger tea and lost the count of how much we ate. 

A Sunday full of baking activities, an evening with my love and a hearty light meal. Who says that only fancy stuff can be alluring. You need to have an eye for the best! Such a perfect Sunday, well spent with my two favorites, my P and kitchen lulled me to a contented peaceful sleep with no worries of Morning morning blues!

Ingredients:-

1 cup Fresh Fenugreek leaves (washed & very finely chopped)

3/4 cup Cottage cheese (crumbled)

1 cup sweet corn kernels

2-3 green chillies

1 tsp red chilli flakes

1 tsp minced ginger

1/4 tsp black pepper

1/2 tsp garam masala 

5 tbsp maize flour

2 tbsp rice flour

Oil to deep fry

Chaat masala to sprinkle

Steps to follow:-

1. Wash the fenugreek leaves and chop them very finely. 

2. Remove the excess water from the leaves by pressing the leaves in batches between your palms. Keep it aside.
3. Blanch the sweet corn kernels and strain it, to remove the excess water.

4. Whiz the sweet corn kernels roughly.

NOTE: You don't have to make a paste here. Just roughly blitz them.

5. Mix all the ingredients (except oil and chaat masala) and roll them into cylindrical shape.

NOTE: Only if you feel the mixture is dry, then add water drop wise else as per my recipe the water from the washed fenugreek leaves will suffice.

6. Heat oil in a pan for deep frying.
7. Deep fry until crisp and golden brown.
8. Transfer them on paper napkins to remove excess oil. 

9. Sprinkle some chaat masala and serve hot with tomato ketchup or any green chutney along with coffee or ginger tea.
 

Isn't this a simple yet a perfect evening snacks for those breezy winter evenings, when you sit down by your terrace and watch the sun go down and listen to chirping of the birds while they flock back to their nests, calling it a day!

Have a sumptuous snacker evening! 

Cheers.. :)

 

Vegetarian Shaami Kebab...a tryst with royalty!

I come from a city which is known for its culture, architectural heritage and sumptuous lip smacking Awadh cuisine. Oh yes! You named it right, i belong to Lucknow, fondly known as the ‘City of Nawabs’ or the ‘City of Tehzeeb’. 

It is no exaggeration to call the capital of Uttar Pradesh, one of the finest cities of  the country in terms of mannerisms and culture. The culture of Lucknow has a great feel and is an amalgamation of complete sophistication, warmth, manners (etiquette), courtesy and a fine taste in standard of living. Many cultural traits of the city have become the landmarks of ‘Tehzeeb’.
 

The heritage of Lucknow not only excels in culture but has shown a profound presence in dance, music, literature, Urdu poetry, drama and food. Lucknow's Awadh cuisine is world renowned and has a unique nawabi style attached to it. Some of the major highlights of the list being Kormas (gravies), Dum pukht Biryani and kebabs. Just looking at an elaborate layout of Lucknow cuisine will make your mouth water. The most famous of all dishes are the succulent Kebabs (pan fried meat balls) which Lucknow and its residents are proud of.

My today's post is a vegetarian version of the succulent and much celebrated Shaami Kebabs from Lucknawi Cuisine and is undoubtedly a show stopper in all the parties and get together at my place. The kebabs are rich in protein, flavorsome, loaded with spices and some of curd and melt in mouth delights, which makes this an apt introduction to all my readers to Swad-e-Awadh journey.

Ingredients:-

1 Cup Whole Bengal Gram (Kala chana)

4-5 cloves

2 Black cardamoms (seeds removed and crushed in mortar and pestle)

1 tbsp ginger garlic paste (roughly pounded in mortar and pestle)

1 inch cinnamon stick

3 tbsp curd (no hung curd needed here but then curd to be used must be stiff and should have no excess water. I used Mother Dairy curd)

1 tbsp of very finely chopped garlic 

1 tbsp of very finely chopped ginger

1/4 cup very finely chopped onions

2 tbsp of very finely chopped green chillies

2 tsp Garam Masala

Salt

Ghee for shallow frying on tava/griddle (You could use oil instead as well)

Steps to follow:-

1. Soak whole bengal gram overnight along with cloves, cinnamon stick and black cardamom crushed seeds

2. Next day, add the ginger garlic paste, garam masala, salt and pressure cook them with minimum water just to ensure that the lentils get boiled well but there is not too much water after pressure cooking.

3. Turn off the gas stove after 3-4 whistles. Let the pressure release on its own.

NOTE: Once you open the pressure cooker lid ensure that there is not much water. Boil in open till some water evaporates. Too much water will make the kebab dough watery.

4. Once the lentils are done, blitz them in a blender in batches along with the curd.

NOTE: Do not make its paste. Keep it a bit grainy as it will gives a good texture to the kebabs.

5. Transfer the lentil-curd mixture to vessel.

NOTE: If at this stage, you see the mixture to be runny, then heat a pan, simmer the gas and saute the mixture by constantly stirring it so that the additional water gets removed.

6. Add finely chopped onions, garlic, ginger and green chillies and some garam masala if needed still.

7. Mix all the ingredients well.

8. Now heat a pan and melt some ghee and swirl the pan so that the ghee spread across the pan.

9. Spoon out a mixture and place it on the tava/griddle.

NOTE: Do not overcrowd the griddle. You could put 4 at a time if using a bigger griddle else two at time. This will ease out the process of flipping the kebabs on the tava.

10. While the kebabs are getting cooked, keep the flame low-medium. Fluctuating in between the two as needed.

11. Add half teaspoon of melted ghee on the kebabs and flip them. Now let another side roast for sometime.

12. Once both the sides are done and well browned, transfer them to a platter and serve with mint chutney and sliced onions.

Tangy Potato Nests

Busy weekday calls for simple dinners at my home. So i keep my dinners light and easy to cook types. So did this make you think that the dinners in my house are boring??? No way!! That can never be the case coz my husband and i crave to eat something good once we are back home from work, to assuage our office traumas! :P :P 

So even though the dinner is simple and easy, there has to be variety when it comes to taste. Hubby dear is extremely difficult to please when it comes to food. For past two days he had been telling me to prepare some chaat at home and i kept declining the offer thinking, it requires so much of preparation. Just when i was thinking over his chaat proposal and looking for something less extensive and elaborated for a weekday, i was struck with this recipe of potato nests. Trust me, initially it was just a random thought and further contemplation made me draft the complete recipe. 

Yesterday, i decided to surprise my darling hubby with a stylish new twist to the traditional chaat. Oh yes! I am the innovation queen and for me its a big NO NO to follow a recipe as it is. A twist is my signature style to any dish. So before hubby was back home, i began with the preparation. Easy peasy steps and easily available ingredients made my tasks a cakewalk!

20 minutes of kitchen work and all was set and served :) My Mr.Tripathi entered the home sniffing around, enjoying the aromas and looked happy conjecturing that wifey had made something special for him. He knows me too well! Mr. Husband was right! His eyes gleamed at the site of the pretty little nests that were waiting to get devoured. First bite and his eyes said it all. He looked spell bound and later confessed that he overate BIG TIME!! :) No wonder, he always blames me for his cute little bloated tummy :P Nevertheless, for me that growing belly is a sign of happiness and contentment!

So here's how you make a contemporary chaat or a tangy starter!

Ingredients:-

For the Dough

1 cup flour (Maida)

2 tsp carrom seeds (Ajwain)

2 tbsp Oil

1 tbsp Dried fenugreek leaves (Kasuri Methi)

Warm water for kneading 

Salt as per taste

For the Potato Stuffing

4 big boiled potatoes (broken into small pieces by hand. Do not use knife here as the potatoes should have a rough broken look. You may choose to use a knife if needed)

2 tsp red chilli flakes (Kuti lal mirch)

2 tsp nigella seeds (kilonji)

1 tbsp roasted coriander seeds (sabut dhaniya)

3 tsp Fennel seeds (saunf)

3 small green chillies (finely chopped)

sprig of coriander leaves

4-5 tbsp chaat masala

1/2 tsp asafoetida (hing)

2 tbsp Oil for tempering 

Salt as per taste

Green Chutney

 
1 cup Coriander leaves
2 or 3 (If you like it to be spicier, you may add more) Green chillies
1/2 tsp Cumin seeds

1 small peeled onion
Salt to taste
Juice of 2 lemon (or adjust as per your taste)

Sonth (Tamarind Chutney)

 
2 cup tamarind pulp (soak dried tamarind overnight in water and then mash it next day and pass the fluid through a seive to get the pulp)
2 tbsp roasted cumin seeds powder
1 tsp red chili powder
1 cup sugar or as required - adjust as per your taste
rock salt or black salt as required
1/4 cup kishmish
Handful of ginger cut into julienne

Steps to follow:-

For the Dough

Combine all the ingredients and knead it to a stiff dough. Once done, let it rest for 15-20 mins while you prepare the stuffing.

For the Potato Stuffing

1. Heat oil in a pan.

2. Throw in asafoetida, green chillies and saute for 1 min

3. In a mortar and pestle, roughly pound the roasted coriander seeds and fennel seed 

NOTE: Do not make a powder. Just roughly ground them

4.  Now add nigella seeds, fennel seeds and coriander seeds and red chilli flakes.

3.  Let the spice splutter for a while and then add broken potatoes and saute them on medium-high flame.

NOTE: Since the potatoes need to be crisp and browned well, hence the medium-high flame recommended. Ensure, while the flame is high, you continuously toss the mixture else all will burn. 

6. Add salt and chaat masala 

NOTE: The mixture needs to be tangy, so you may increase or decrease the chaat masala according to the sourness required by you. 

7. Keep tossing on medium-high flame until the potatoes look crispy and well browned.

8. Once potato mixture is ready, sprinkle chopped coriander and transfer the mixture to a bowl and let it cool

Green Chutney

 
Blend all the ingredients mentioned for green chutney and squeeze in the lemon juice once all has blended well. 

Sonth or Tamarind Chutney

 
1. Place a wok on the gas stove and let it warm up.
2. Pour in the tamarind pulp in the wok and let it come to a boil.
3. Bring down the flame to medium and now add roasted cumin seeds powder, sugar, ginger julienne, red chilli powder and kishmish and salt as per taste.

NOTE: The tamarind pulp will reduce in quantity so add the spices accordingly

4. Stir continuously and would observe the mixture would start to thicken
5. When cooled, store the saunth chutney in an air-tight dry jar or container. refrigerate and serve the sonth chutney whenever required with chaat or snacks. 

Final assembling of potato nests

1. Make small balls of the dough and roll them into thin chapatis. (You don't have to cook them on a tava/griddle)

2. With the moulds open surface facing you, place the rolled chapatis onto the mould

3. Use your fingers to press the rolled chapati on the mould letting it take the shape of the utensil.

4. Press it hard and ensure there is no air passage anywhere.

5. Trim the excess dough from the rim of the moulds.

6. Prick the dough (stuck to the muffin mould) with a toothpick or fork everywhere

7. Heat oil in a wok and deep fry the nests in the oil.

NOTE: When you are deep frying, you have to add the muffin mould( which has the dough stuck to it still) into the oil. 

9. Once the top surface of the nest is cooked, flip the mould and it will automatically leave the dough and you can fish it out of the oil then.

10. Now fry the nests in the oil just like mathris with flame switching between medium and high.

11. One the nests are light brown in color, take them out of the oil and transfer to a kitchen towel.

12. Make the nests from the remaining dough following the above steps and let the nests cool for sometime before final assembly.

13. Arrange the nests on a platter and add potato mixture till the level of rim.

14. Put some green chutney and sonth on top and serve.

Butter Garlic Mushrooms

Its fun when you have many people under one roof staying together, laughing on a joke, caring for each other worries and of-course dining together. I can never think beyond food!! :P :P

Well, Trust me its one helluva time!! I have a huge family from my in laws side and its a mad house when all of us are together. Its insane. Busy work schedule seldom allows us to party with our family but whenever their is bandwidth, we squeeze in time for our crazy one! Two things which always tops the list of family discussions are jokes and food! Oh Yes, we are a bunch of foodies :)

My weekdays are quite boring in the sense nothing much exciting about weekday apart from my cooking and time spent with hubby dear! ;) Well, otherwise its just another busy day with a huge mundane to-do list. Well, yesterday was a bit different. Definitely different in all good ways. :)

Yesterday, while coming back from work, i got a call from one of my relatives, that they would be dropping by for sometime. Smile, was my first reaction! Wow..super exciting weekday..coming ahead. I love it when i have guests in my house. I wish to do all that is possible in that time frame. Spend as much time with them as i can and cook loads and loads of exciting food for them.

So while coming back, i quickly picked up some mushrooms from a local grocery store not knowing what to cook. Rushed back home and hunted for my recipe diary and flipped through the pages frantically for something exciting. I bumped into a simple yet delicious recipe of Butter Garlic Mushrooms and decided to make those for the starters along with some chilled mint mojitos. 

Put on my apron and got cracking. They were simple to make and by the time my lovely guests arrived they partially done! I was happy and contented that even though a busy weekday yet my guests left from our place with smiles on their face and a happy contented filled tummy. They were in awe of the mushrooms which were loaded with butter and garlicky flavor and the dash of thyme gave it a perfect kick! Aaahh..ummmm...yummmm..were the after effects of this amazing appetizer.

So if you are in a jiffy and yet feel the urge to quench your cravings, this is a perfect snacker or appetizer which will leave you in surprise. Its incredibly easy yet flavorsome. 

Ingredients:-

100 gms button mushrooms
1 tbsp butter (at room temperature) (Brand Used: Amul) 

4 tsp minced garlic

3 tsp crushed thyme (You could use fresh thyme if available. Here dry thyme has been used which is readily available in any grocery stores. Brand Used: Urban Flavors)

3 tbsp red chilli flakes

3 tbsp bread crumbs

Salt to taste

Oil for frying

Steps to follow:-

1. Heat water in a vessel and blanch mushrooms for 2-3 mins in boiling water and then thoroughly wash the under cold running water and then strain them.
2. Pat the blanched mushrooms with dry cloth and ensure all the excess water gets absorbed.

3. Now heat oil in a frying pan and one by one deep fry the mushrooms.

NOTE: You have to very lightly brown them ensuring they are not overcooked. Just a very light brownish color on the skin and they are done!

4. Take a bowl and add butter to it.
5. Add minced garlic, crushed thyme, red chilli flakes and salt. Mix all the ingredients well.

6. Prick the fried mushrooms with a tooth pick at several places and dip it in the garlic-butter marinade

7. Now leave it for an hour so that all the spices are well absorbed in the mushrooms

8. Pre-heat the oven at 200 degree Celsius for 15 mins

9. Post an hour, sprinkle bread crumbs on the mushrooms and give a light toss.

10. Transfer the mushrooms to an aluminium tray and bake for 15 mins or until you see them turning crisp and brown

10. Once done, transfer them to a serving platter along with a cheesy dip.

Peas Croquettes

Whether it be a long winter break or the festivities during the cold months, the winter season is a great time. Its last week of October and winter is just round the corner. So soon we will be digging into our lofts and beds for warm winter wear. The cold months of the year are so much fun. Foggy mornings, days without Sun and gloomy evenings..I per say don't really enjoy winters much coz they make me a bit lazy but still i have a few reasons to look forward to them. Cladded with heavy woolens, i always wish to tuck myself inside a warm cozy blanket! Lethargy seeps into my system..totally!

One of the reasons why i look forward to Winters is the variety of flowers available all around. Oh yes! i love flowers..they make me smile...they seem to spread happiness with their vibrant colors..without a miss, i bring flowers at my home and meticulously arrange them in my vases and place them in the corners of my living room. They give me such a high! 

The second being the plethora of calorie filled food we all gorge on. I don't bother about those extra calories in my meal. Cold winters and a bowl of hot gulab jamuns..worth it! worth it! Ohhh..i cant wait to grab some now! Its just a matter of few months and i enjoy to the fullest. Winters bring along with it a wide range of vegetables and you can do soo much with it. Phew! Its insane. Stuff it and make parathas or deep fried delicacies. Love them in whichever they are made. I truly live to eat. :D After all Life is meant to be lived once and i wish to live it to the fullest. I hate to regret later for anything which i missed.

Warm sunny days and cold nights are the apt time to feast with your family. Barbecue parties are so much fun. A sunny day with mild winter breeze, aromas from the barbecue grill and gossips with friends is my perfect idea of a winter Sunday. So my today's share is a perfect starter for a winter affair!

Peas or matar (as known to Indians) is available during winters and for sure its a delightful veggies for many of us. I love it in any form, be it just a Peas Pulao in Lunch or mildly tempered peas with ginger and chilly for breakfast. They are delicious. Truly appetizing. So today, i bring forth a delectable dish made out of peas which is not only different but is loaded with flavors and trust this is a right snacks or starter for those Sunday BBQ feast or the one of those evening when you have surprise guests. Quick to make if all ingredients are handy. Even those who don't relish peas otherwise will dote on this new avatar of peas.

Ingredients:-

1 cup grean peas (I used frozen ones, you could use fresh ones as well)

½ cup soaked soya granules (soak them for 30 mins)

1 cup mashed potatoes

2 finely chopped green chillies

2 tsp grated ginger

Handful of chopped fresh coriander leaves

1 tsp cumin powder

2 tsp coriander powder (freshly roasted coriander seeds roughly ground it in mortal & pestle)

1/4 tsp black pepper powder

1/2 tsp garam masala

1/3 cup bread crumbs

3-4 tbsp flour (maida)

2 tbsp kasuri methi

3-4 tsp red chilli flakes

Salt to taste

Oil for frying

Chaat Masala

Steps to follow:-

1. If using fresh peas, then blanch them with little salt and when soft drain and spread on a kitchen towel to remove all excess water.

2. If using frozen, then blanching is not needed as they are already blanched before being frozen.

3. Transfer the peas to a mixing bowl and add finely chopped green chillies, chopped coriander and grated ginger and thoroughly mash them.

4. Now drain the water from the soya granules and ensure there is no excess water.

5. Now add the soya granules to the peas mixture and mix well.

6. Add mashed potatoes and ensure everything gets together well.

7. Then add the cumin powder, salt to taste, roughly ground coriander powder, black pepper powder, garam masala, kasuri methi & red chilli flakes and mix well to incorporate everything together.

NOTE: You can alter the measurements for red chillies, green chillies, black pepper powder based on the level of spiciness required & your choice of taste. The existing measurements mentioned will give mildly spicy croquettes.

8. Then add the bread crumbs and flour (maida) and mix it well.

9. Now moisten your palm with bit of oil and make roundels.

10. Place a wok on the gas stove and add oil to it for frying.

11. One by one add the croquettes to the oil and deep fry and monitor the flame by alternating between low and medium.

12. Flip the croquettes when one side is golden and sieve them out when cooked well from both the sides.

12. Sprinkle chaat masala on these croquettes and serve hot with your favorite tomato ketchup or any dip/chutney of your choice.

Variation:-

1. Switch your oven to bake mode and preheat the for 20 mins at 170 degree celcius

2. Place a parchment paper on the cookie tray and lay the croquettes onto them and brush them with a tsp of oil on both sides.

3. Bake in two batches for 10-15 minutes, turning every time until both sides are well cooked and appear goldenish brown in color.

Corn & Spinach Canapes...a burst of flavors!

Morning rush at my house is crazy! Believe me that's the hour of the day when i am busiest and literally hopping from one area to another...Maddening it is! 

Hmm..guess by know you would have assumed that there would be kids around who create such a ruckus! ha ha ha..Trust me, there are just two of us in my home, my dearie husband and me...ofcourse! Still a havoc...is what you would be wondering now!!!??? Just lots of work, all of which i want to do by myself. I know, i know, i am bit finicky!

So, my day starts early and is followed by a few rigorous rounds of Surya Namaskar & then i a peaceful meditation which completely de-stresses me. Aahh! Keeps me sane even in times of utter commotion.

Once i am through with my exercise regime, my real work begins!..Phew! Prepare breakfast, get the lunch ready, pack the tiffins, get the house cleaned, see off my husband and finally leave for my work.

Lunch is usually simple affair for which i do some basic preparations an evening before. But i dread breakfasts coz i am never able to think differently for this meal of the day, perhaps, the hectic schedule and my panic stricken state being the reason, which doesn't let me think beyond the regular stuff. Poha, parathas, sabudana khichdi, chilla or cornflakes with a fruit bowl or sprouts are usual. Yet nothing exciting!

My husband is an avid food enthusiast yet has never complained about mundane breakfasts served to him. Was it just a guilty wife's confession or my husband never really had any concerns. Well, i am absolutely clueless till date. Nevertheless, my take is on the former, so that i constantly aim for something new. 

Little did i know that today morning was the day of a miracle. I stumbled into some frozen corns and 6-7 slices of bread. Looked around in my fridge a bit further and caught hold of a pack of cream. Strange, but i knew all had been done. I just happen to utter to myself, 'Viola!! Wonderful, i'll try some corn canapes today' ..unaware of the recipe, just concocted by me a seconds ago, i was confident enough that i would be able to conquer a delicious experiment. So just followed my gut feeling & i nailed it!

He was astounded with the pleasure & joy at the sight of my invention. Needless to say, he gorged on them and finished all in no time. What a feeling it was!! A victorious wife in me just smiled with contentment and happily saw dearie hubby off at the building elevator...

So if you feel to impress your some loved one, bang on, NOW is the time! Win all the hearts with this sumptuous creamy corny-spinachy dish.

Moral of my story: Just follow your heart and you will succeed!

Ingredients:-

5 - 6 slices of bread (preferably white bread) 

100 gms sweet corn

5 tbsp heavy cream (I used Amul one)

1 tbsp finely chopped green chillies

1/4 cup chopped Spinach

1/2 cup chopped onions

1 tbsp butter

1-1/2 tbsp chipotle sauce (available in grocery stores)

2 tsp honey
1 tsp grated ginger

Seasonings required - 

Oregano, Garlic bread herb seasoning , red chilli flakes (From the brand Urban Flavors)

black pepper and salt (as per taste)

Steps to Follow:-

1. Microwave the corns with some water in a microwave safe bowl for 3 mins (at 100% power)

2. Once they are soft & supple, and strain them, ensuring all the water is drained.

3. Transfer the corns to a microwave safe bowl and throw in the following - chopped onions, green chillies, butter, heavy cream, chipotle sauce, grated ginger, chopped spinach

4. Throw in the spices for flavor as per your taste (I added more quantity of red chilli flakes as i like it to be HOT!)

5. Thoroughly whisk the misture once or twice and microwave again for 3 mins

6. Now add honey and give whisk one more time.

7. Cut the bread slices into squares with the help of a cookie cutter.

NOTE: You could play around with the shape of the canapes. Instead of squares, you could simply remove the edges of the slice and cut into two triangles. That would work too or may be have roundels!! Just need to be creative!

7. Pre-heat the oven at 150 degree celcius for 15 mins

8. Line an aluminium tray and brush it with slight oil.

9. Place the square shaped bread on the tray and now top mixture on the bread and spread it well. 

9. Bake for 10-15 mins, till you see the crust browning.

10. Garnish each canape with some coriander 

NOTE: 

1. You have to roast/grill the roundels only on one side. Do not flip them.

2. To check the doneness of the roundels, you may touch them and see if they appear crispy and crunchy.

3. When they are ready, arrange them on a platter and serve hot! Not necessarily with a dip coz its already spicy and sweet.

Variation:-

1. Incase you do not have a oven at home

2. Heat a pan/tava/griddle on the gas stove and spread some butter and let it melt.

12. Once the pan is hot, carefully arrange the canapes on the pan (Do not overcrowd)

13. Ensure the flame is on medium else all will burn. 

14. Let the canapes toast on the pan for a sometime while you regulate the flame from low to medium as needed.

Corn is high in Vitamic C and Spinach has good amount of Iron, so this forms a sumptuous and indeed a wholesome and appetizing breakfast. You could accompany these yummy finger food with your choice of mocktail and you will be transported with pleasure!!