Archive for the ‘Fruits’ Category

Golden Temple(GT) Aata Pancakes!

I strongly believe “Necessity is the mother of invention”, otherwise why would I make pancakes and not rotis out of GT durum wheat flour?? For one thing, it does not turn out to be rotis, but something like a flattened bubble gum…eh! guess no one will prefer such a huge gum to chew on that too with some Indian dal and subji!!

I had some yummy homemade cranberry orange preserve , some leftover Kefir and an ultra-ripened banana…perfect to whip up some pancakes.

Ingredients

pancake batter

1 cup GT durum flour

a pinch of baking powder

5 pods of powdered cardamom

1.5 cups of kefir/buttermilk

1 banana cut to small pieces

1 egg (optional)

a pinch of salt

2 tbsp of  sugar (I used raw brown cane sugar)

Method

Mix everything together and leave it for 10-15 minutes.The batter should not be too runny and it should be more or less like a cake batter.Heat a griddle with few drops of oil and pour the pancake batter into a half inch thick circles. Cook it on both sides till lightly brown.

Serving options:

I served mine with some wildflower honey and some homemade cranberry preserve

Can be served with some sliced stawberries & maple syrup.

Goes wonderful with whipped cream too, if you do not mind the calories.

P.S Usually pancake recipe calls for milk or buttermilk, but I refrain from using milk and salt together in any recipe for the reasons mentioned here . Friends who are regular on cereals, take note whether it has salt in it or have your cereal with beaten yogurt or Kefir.

With cranberry jam, honey & frozen strawberries

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Spanish rice and beans

Made this for lunch today. It was a breeze to prepare this , delicious , somewhat similar to the Chipotle rice bowl.

There are three recipes here, the spanish rice, beans and the guacomole. I am listing the ingredients and recipe for each of them one by one

Spanish rice

Ingredients

Rice – 1 cup

Tomato puree – 1 cup

Water – 1 .5 cups

Oil – 1 tsp

salt and chilly powder to taste

Spring onions chopped to garnish

Method

Wash and drain the rice. Heat the oil in a wok and throw in the washed rice and saute for a few mins. Add the tomato puree , water, salt and chilly powder and cook till the rice is done. Garnish with green onions. If you like it more spicy, can add a couple of chopped green chillies.The rice has to have a little gooey texture.

Beans

Ingredients

Canned Pinto beans (Rajma soaked & cooked would work too)

Chopped green chillies – to taste

a medium onion chopped

Oil – 1 tsp

cumin seeds – 1 tsp

Garlic minced – 1 tsp

Salt and chilly powder to tasta

Method

Rinse out the canned beans and keep it aside. Follow the normal seasoning drill, heat oil, add the cumin seeds and allow it to splutter. Saute the onion to translucent, add the garlic and green chillies. Now add the washed beans , salt and chilly powder. Add a little water and allow it to come to boil.

Guacamole

Ingredients

Avacado – 1 ripe

Tomato – 1 chopped

lemon juice – 2 tbsp

Chipotle chillies/Jalapenos – 2

salt and pepper to taste

Method

If using chipotle chillies, cut them to halves and soak them in warm water for 10 mins. Squeeze out the bitter water and chop them fine. Scoop out the avacado pulp and mash fine. Add chopped tomatoes, lemon juice, chillies, salt & pepper and give it a good mix and guacamole dip is ready.

The chipotle chillies give a smoky flavour whereas Jalapenos give a sharp kick to the guacamole, so it is a personal choice.

Assembling the spanish rice

Spoon the spanish rice onto a plate with a generous amount of beans.Top it off with the guacamole , sour cream/whipped yogurt and some grated cheese. Dig in when it is warm 🙂

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