Wholewheat flour eggless pancakes - healthy recipe

When we were newly married, my hubby used to make impromptu demands for something sweet post dinner. Let me tell you, he isn't the types who you can please with cakes and mithai stored in fridge. He is very picky about food, which has been a blessing in disguise for me. For, had it not been his tantrums, I wouldn't have focussed so much on getting my dishes right.

Well, coming to pancakes. Pancakes in my life reinforce the saying "practice makes a man woman perfect!"I love pancakes so much that I can prepare them anytime of the day. These wholewheat pancakes in particular are my hubby's favourite. Each time he would demand for them post dinner, my MIL and I would give him dirty looks but eventually, he would have his way!

Now my son too loves them. I am posting the basic recipe here. You can add mashed banana, nuts etc as per your choice.

The saunf and jaggery are very good for digestion and wholewheat flour too is easy on the tummy!

Ingredients (Makes 3-4 pancakes)

Wholewheat flour - 2tbsp

Jaggery - 1 1/2 tbsp or to taste

Water - 1 Cup or as required

Fennel Seeds/Saunf - 2tsp

Oil - 1tbsp

Method

1. Dissolve jaggery in water. 

2. In a bowl, take flour. 

3. Slowly add the jaggery water and mix well to form a slightly thick batter. The batter is slightly thicker than the pancake batter else the pancakes will stick on the tawa.

4. Add the saunf and mix well. 

5. Heat a tawa and grease well with oil.

6. Pour the batter in circular motion. 

7. Pour oil from sides. Flip only when one side is cooked well and cook from the other side as well.

8. Serve hot. You can sprinkle some castor sugar or honey or syrup on top but I didn't as my son loves these pancakes just like that. 

Few Tips and tricks

1. I am used to preparing this on an iron tawa however, if you are a beginner, I suggest play safe with non stick pan.

2. Many a times my pancake used to stubbornly stick to the tawa despite the temperature being right. I then discovered that excess sugar led to this. So, ensure the sugar quantity is not too much.

3. The key to a good pancake on iron tawa is the right temperature. Too much or too less can lead to a broken pancake. Heat the tawa adequately before pouring the batter and then reduce the flame to medium. Then once one side is done, flip and cook on medium to low flame. 

4. You can add mashed banana, nuts, cardamom powder and many other variations as per your choice. 

Sabudana Kheer

/span> While moms may go to any length and breadth to make their children happy, they end up ignoring themselves. Whenever we are fasting together, my mom in law prepares a lavish fare as she knows I'm a foodie. But when she is fasting alone, she makes excuse that she is fasting strict and will break her fast next morning. 

I guess when parents get old, we children need to become their parents. It's a kind of role reversal. One can't ignore one's health.

So, when MIL was taking a nap, I soaked sabudana chupke se 

And prepared Sabudana Kheer for her in the evening.

Do I have to tell how happy she was?

Small joys of life! :)

Ingredients

Milk - 1/2 litre

Sugar - 1tbsp (I have shown the spoon used in pics)

Sago/Sabudana - 1/2 Cup Soaked for 5-6 hours

Fox Seeds/Makhana - A handful, roasted

Green Cardamom/Elaichi Powder - 2tsp

Chopped Nuts - For garnishing (Optional. I haven't used nuts as I prefer the kheer without them)

Method 

1. In a heavy bottomed pan, boil the milk. I have used a kadai here for a very weird reason. At weddings, I notice Halwais with their kadai full of milk, which they serve with Jalebis! Also, I had just prepared carrot kheer for my son in the kadai so you may notice some red carrot strands in my kheer!

2. Once the milk boils, reduce the flame and add the soaked Sabudana, stirring continuously.

3. Grind the roasted Makhana in mixie to a coarse powder. Just one small blend will give you the desired result. 

4. Add the makhana powder and elaichi powder to the milk and mix well.

5. Once the kheer begins to boil (this time at low flame) and begins to reduce, add the sugar and mix well.

6. Mix well and cook on medium flame for another 3-4 minutes, stirring continuously and tadaaa! The kheer is ready!

Trust me, there cannot be an easier way to earn brownie points from your fasting mom or mom in law!

Happy Navratra!

5 minute Papad in gravy

Why on earth would someone want to eat a subzi made of Papad? This was my first reaction when I came to know Papad too can be used to prepare a main course dish! I have always loved my Papads super fresh and super crunchy and the thought of making them into a soggy dish with gravy prevented me from even giving this dish a try.

But few days ago, while cleaning my fridge, I found a Papad packet that was taking its last breath. In the name of Masala Moong Dal Papads, all the packet was left with were crushed leftovers of what was once a nice round papad. Now I didn't want to throw it all in the dustbin. So, my wise kitchen guru mom in law suggested why not give the Papad ki subzi a try for today's lunch? 

I am glad I am a dutiful daughter in law who never ignores her mom in law's advise! Lol! The dish came out so well that I now plan to include it in my list of quick fixes when I am out of grocery or need to prepare a tasty curry in 5 minutes.

If you are still apprehensive, I suggest you give it a try. The papads melting in your mouth like malai soaked in the yum gravy will steal your heart!

Here's how I prepared the 5 Minute Papad in Spicy Sour gravy

Ingredients (Serves 2)

Moong Dal Papad - 2-3 No.

Onion - 1 large

Ginger - 1 small piece

Garlic - 3-4 pods

Green Chilly - 2 no./as per preference

Tomatoes - 2 medium, pureed

Curd - 2tbsp

Oil - 1tbsp 

Asafoetida/Hing - 1 tsp

Cumin Seeds/Jeera - 1tsp

Turmeric Powder/Haldi - 1 1/2 tsp

Coriander Powder/Dhaniya - 2tsp

Salt - to taste

Green Coriander leaves - Few, chopped for garnishing

Method

1. Crush the Papad with hands into rough mouthful pieces.

2. Dry roast the Papads into a kadai till they turn slightly brown. Remove and keep aside.

3. Prepare a paste of the onion, ginger, garlic and green chilly.

4. Heat oil in a kadai. I have used mustard oil however, you can use vegetable oil as well.

5. Add asafoetida, cumin seeds.

6. When the cumin seeds begin to crackle, add the onion-ginger-garlic-green chilly paste and saute on medium flame.

7. When the paste begins to turn golden in color, add turmeric paste, coriander powder and salt. Mix well.

8. Add the tomato puree and saute.

9. When the mixture starts leaving oil on sides, add just a spoonful of curd and mix well. Since I wanted to let the Papad cook in the curry I decided to add the curd in the end else it would have curdled.

10. Add the roasted, crushed Papads. Mix well.

11. Add some water and give the gravy a nice boil. 

12. Garnish with fresh green chopped coriander leaves. Turn off the flame and add the curd.

13. Serve hot with Chapati/Rice. I enjoyed the dish with Bajre Ki Roti and Cauliflower stuffed Makai Ka Parantha

Easy Eggless Carrot Omlette For Kids

I loved Omelettes as a kiddo. They were an answer to my midnight hunger pangs during exam time. However, last year, an hour spent in Mumbai traffic jam behind a crammed up Poultry truck prompted Mr. Hubby and I to give up eggs.

These days I am trying to introduce various flavours to my toddler son as I believe, introducing varied flavours to kids by the age of five develops them into less picky eaters. While I wanted him to relish a nice fluffy Omelette, I found a way out to do so the eggless way! The best part is one can also play hide and seek successfully with veggies and the little prankster will happily eat it all without any fuss!

Sounds like a relief to the moms na! So let's get started...

Ingredients (Makes 4 Omelettes)

Gramflour/Besan - 2 tbsp

Carrom Seeds/Ajwain/Ova - 2tsp

Asafoetida/Hing - a pinch

Coriander Powder/dhaniya - 1 1/2 tsp

Salt - to taste

Black Pepper Powder/Kali Mirch - 1tsp

Carrot - 1 small, finely chopped

Onion - 1 small, finely chopped

Green Coriander leaves - 1 tbsp, chopped

Water - For the batter

Refined Oil - To toast

Method

1. In a bowl, take gramflour. Add asafoetida, coriander powder, carrom seeds, black pepper powder and salt to taste. (Asafoetida and carrom seeds are excellent for digestion).

2. Add water and make a slightly thin batter. Remove any lump.

3. Add the chopped onions, chopped carrots and chopped coriander leaves and mix well. The batter will thicken a bit so adjust consistency to that of a dosa batter.

4. Heat an iron tawa/nonstick pan sufficiently. The way to a perfect Omlette is to have a sufficiently hot and greased pan. Personally, I am trying to do away with non stick cookware hence I stick to my good old iron tawa.

5. Using a round spoon, pour a spoonful of batter on a greased tawa and spread using circular movements.

6. Flip over the Omlette when one side is done and cook the other side as well. Cover and cook for 1-2 minutes till the Omlette turns crispy from one side.

7. Tasty and healthy eggless omlette is ready! Serve it with ketchup/green chutney or as my son prefers, just like that!