Savory Buckwheat pancake(kuttu cheela)

Buckwheat or kuttu is a gluten free grain which is full of blockbuster nutrients like protein, iron and zinc. In India, it is often served during days of fasting as it is not made from wheat but is more like a millet. Buckwheat pancake is a quick and easy recipe. Here I have added grated bottle gourd to the buckwheat flour to make it a more nutritious and filling meal.

What you need:

1 cup buckwheat flour

1/2 cup grated bottle gourd (lauki)

1 tbsp finely chopped cilantro

1-2 green chillies finely chopped (optional)

1 lemon juiced

Salt as per taste

How to make:

  1. Take buckwheat flour in a bowl. Now add all the other ingredients to the flour.

2. Add water to make a batter of pouring consistency. It should not be very thick. Mix well.

3. Heat a nonstick pan or tawa and pour the batter in circular motion on it. Gently spread it like a pancake.

4. Drizzle oil or ghee over the edges and also a few drops over the cheela. Cook on low to medium flame till the edges start turning brown. Then flip the cheela to cook on the other side for about a minute.

5. Serve warm with raita or chutney.

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Poha salad

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This is a quick, easy and nutritious recipe which needs no cooking.  Using rice flakes and healthy vegetables, this dish can be eaten any time in the day as a meal in itself.  

What you need:

1 cup poha (beaten rice flakes) washed and drained

1 small Onion finely chopped

1 cucumber finely chopped

1 small tomato finely chopped

1 green bell pepper finely chopped

1/4 cup chopped cilantro/coriander leaves

2 tbsp roasted peanuts

1 tbsp lemon juice

salt and pepper to taste

2 tbsp Aloo sev and/or  2 tbsp Pomegranate seeds are optional

How to make:

  1.  Wash and drain the poha and set aside in a bowl.
  2.   Finely chop all the vegetables and add to the poha.

img_8848 3.   Now throw in the peanuts, cilantro and lemon juice.  Add salt and pepper.

img_88494.  Toss well and sprinkle with some aloo sev (optional) and/or pomegranate seeds.

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Chia Fruit Parfait

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Chia fruit parfait is a great way to start your morning,  as it is filled with the goodness of fruits, yogurt, honey and walnuts!   Chia seeds are a superfood  containing omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.  This  delicious and simple to make fruit parfait can also be a sweet way to end your meal if you need a dessert!

What you need:

4 tbsp yogurt

1 tbsp honey

1 tsp chia seeds

1/4 cup walnuts chopped

1/4 cup chopped dates

1 cup chopped fruits of your choice

How to make:

  1.  In a bowl mix the yogurt, honey and the chia seeds well.
  2. Take fruits of your choice and chop them into small pieces.  I used kiwi, apple, banana and pomegranate.

3.  In a serving glass or a bowl start layering the fruits first.  Next put a layer of the yogurt mixture.  Now add a layer of fruits again followed by a layer of the yogurt mixture.  Finally top the yogurt layer with chopped dates and walnuts.

4.  Serve chilled!

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Pomegranate Almond Chia Pudding

 

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Start the day with a nutritional powerhouse of a breakfast! Simple to make and packed with nutrients is the pomegranate chia pudding with honey. This simple breakfast/dessert/snack recipe is loaded with antioxidants, fiber, omega 3, iron, magnesium, zinc, calcium and other vitamins. This no-cook, gluten free  chia pudding is filling and delicious and can also be topped with any fruit of your choice!

What you need:

1 cup unsweetened almond milk

1/4 cup chia seeds

honey to taste

few drops of vanilla essence

pomegranate seeds to decorate

slivered almonds to decorate

How to make:

1. Stir together almond milk and Chia seeds. Keep covered in refrigerated overnight.

2. Stir in honey and vanilla to the chia pudding.

3. Garnish with pomengranate seeds and slivered almonds. Enjoy!

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Healthy & Delicious Banana Pancakes

 

Nothing quite hits the spot like eating pancakes for breakfast. Recently, I’ve been exercising a lot and didn’t want to undo my  hard work by indulging in my favorite breakfast food. Luckily, I found a solution to my cravings that is much healthier and just as delicious. As a bonus, it requires only a few ingredients and is extremely easy to make.

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What you need:

1 banana

2 eggs

2 tsp cinnamon powder

1 tbsp honey or agave nectar

Fruit (optional)

*Note: This makes about 3 pancakes. You can double the recipe if you want to make more.

How to make:

  1. Cut your banana into slices and place them in a bowl.Use a fork to mash up the pieces as much as you can.
  2. Next, add your eggs, cinnamon and honey. Mix everything until you reach a smooth consistency. 
  3. Using either olive oil or coconut oil,  heat your saucepan on low to medium heat. 
  4. Use a ladle to place the mixture on the saucepan. Keep adding the mixture to the middle to create a bigger pancake. Flip the mixture once one side is done.
  5. Once the pancake is done, serve with fruit and drizzle with honey or maple syrup. You won’t be able to tell the difference! Enjoy 🙂

~ Ria

Savory cup cakes

 

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Rains have finally hit Delhi and the weather has suddenly improved!  This called for celebrating with a new recipe.  These delightfully flavorful and nutritious cupcakes are made from semolina (suji) and have lots of healthy veggies.  This is a super easy dish to make for breakfast or when you have guests over for high tea!

What you need:

1 cup semolina (suji/rava)

1 cup Yogurt

1/2 cup Water

1 small Onion finely chopped 

Ginger-1 inch piece grated

3/4 cup Peas

2 Carrot grated 

Green chili finely chopped 

1/2 tsp chili powder

1/4 tsp Turmeric powder

Salt to taste

2 tbsp Oil

1 tbsp Curry leaves

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

1/2 tsp Baking soda

1/2 tsp Baking powder

2 tbsp Sesame seeds

How to make:

1.  Preheat the oven to 350 degrees.

2.  Take a muffin tin and grease it.

3.  In a bowl mix semolina, yogurt, chili powder, turmeric powder, salt and all the vegetables including onion, ginger, green chili.  Add water to make a smooth batter.

4.  In a small pan, heat 2 tbsp oil ,add mustard seeds,when it starts crackling, add cumin seeds and curry leaves. Pour this oil in the semolina batter and mix well.

5.  Mix baking powder and baking soda into the batter and stir well.  Pour the batter into the muffin tin.  Garnish with sesame seeds and bake for 35-40 minutes.

6.  Serve hot with mint chutney or tomato ketchup.

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Recipe courtsey:  http://gorgeandserve.com/

 

 

Bread Uttapam (Pancake)

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It has been a long time since I have added a recipe to the blog.  Lots has been happening in my life in the last couple of months as I have relocated to New Delhi, India. Now that I have found my bearings here, I wanted to continue doing the things that I enjoy.  And of course, writing this blog is one of them.  I came across this easy version of a favorite South Indian recipe(courtsey: Manjula’s Kitchen).   Traditionally, making Uttapam can be a little time consuming.  But bread Uttapam turned out to be an instant and delicious dish.  

What you need:

  • 3 slices bread 
  • 3 tbsp coarse suji (semolina) 
  • 3 tbsp maida (all-purpose flour)   
  • 1/4 tbsp yogurt 
  • 1 tsp salt
  • 1/4 tsp cumin seeds (jeera) 
  • 1/4 cup Bell pepper finely chopped 
  • 1/4 cupTomatoes finely chopped 
  • 1 Green chili finely chopped 
  • 2 tsp Ginger finely shredded 
  • 2 tsp Cilantro finely chopped 
  • Approx. 1-1/2 tablespoon oil
  • 1/4 cup water

 

How to make:

1. Remove the edges (crust) of the bread and roughly cut into smaller pieces.  You can use your hands to do this.

2. In a blender add the bread, suji, maida, yoghurt and water.  Blend into a smooth paste.

3.  Pour the batter into a bowl.  Throw in the cumin seeds, bell pepper, tomatoes, ginger, chilli and cilantro.  Add the salt and mix well.  Batter should be thick but not runny.  Add more water if needed.

4.  Heat a skillet.  Spread two tablespoons of the batter in the shape of a pancake.

5.  Pour a tsp of oil around the uttapam (pancake).  Let it cook for a couple of minutes on medium to low heat.  Now flip it over and add another tsp of oil around the uttapam. Let it cook for another two minutes till the pancake is evenly brown on both sides.  Note:  do not cook on high heat as it will not cook thoroughly.

6.  Serve hot with a chutney of your choice!