Eggless Banana Pancakes

          Last week I bought some bananas, the three of us ate some but then, as usual, there was some left which was overripe. Most of the time, this ends up in the garbage, but this time I had so many left and I had to do something with it. Initially I thought of making some appams, but then after eating so much sweets for Diwali, didn't feel like doing it and then decided on making these pancakes. I tried to make it as healthy as possible, used whole wheat flour and replaced eggs with yogurt and used oil instead of butter. The pancakes came out very good, but the best part is, I served them, slathered with some chunky peanut butter, the slight salty taste from the peanut butter took the pancakes to another level..

Need To Have

• Whole Wheat Flour - 1 cup
• Yogurt/ Curd - 1/2 cup
• Milk - 3/4 cup
• Mashed Banana - 1/2 cup
• Water - 1/4 cup
• Brown Sugar - 2 tablespoons
• Baking Powder - 1 teaspoon
• Baking Soda - 1/2 teaspoon
• Vanilla Extract - 1 teaspoon
• Pinch of salt

Method

          Take the flour, sugar, baking powder and baking soda and salt in a bowl. To this, add the mashed bananas, yogurt, vanilla extract and mix it well.

          Now add the milk and water, little by little and mix it to make a thick batter.

          Heat a small pan, grease with some oil, keep the heat on low medium, add the batter, it'll spread by itself. Cover and cook, till you see the top has settled down well and is not wet and wobbly and is easy to flip over. Flip it and cook the other side till you get light brown spots. Remove and while it's still warm, apply some peanut butter and enjoy.

Note
Only after I started, I noted that I had only multigrain flour (wheat+oats+maize+soy+chana), but still I made the pancakes. They turned out very dense, so I added the baking soda, this made the pancakes lighter.
If you use all purpose flour or regular wheat flour, try without adding the baking soda.
If you don't like peanut butter, then serve it with some honey or maple syrup.
You can use some cinnamon powder in the batter, but I left that out, since I didn't know how well cinnamon flavor would go with peanut butter.
I got 8 pancakes from the above quantity.

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Muttakos Adai, Cabbage Adai

          Adai is a family favorite, it's not only tasty but also very nutritious. I usually make the regular Paruppu Adai just with rice and dal batter mixed with onions and coconut or the Vazhaipoo Adai with the same batter mixed with chopped banana flower. This time, I made the adai with chopped cabbage and also slightly changed the flavor of the batter with ginger and cumin seeds instead of fennel seeds. Cabbage gave a different taste and flavor, and we enjoyed the adais with some tomato chutney..

Need To Have

• Idli Rice - 1/3 cup
• Tuvar Dal + Chana Dal - 1/3 cup
• Dried Red Chillies - 5
• Chopped Ginger - 1 tablespoon
• Cumin Seeds - 2 teaspoons
• Asafoetida - 1/2 teaspoon
• Chopped Cabbage - 2 cups
• Grated Coconut - 2 tablespoons
• Curry Leaves - 20
• Salt to taste

Method

          Soak the rice and tuvar dal ( split pigeon peas ) and chana dal ( bengal gram ) for at least 2 to 3 hours.

          Grind the rice with the red chillies, remove, now grind the tuvar dal and chana dal along with ginger and cumin seeds, remove and add it to the ground rice.

          Then add the grated coconut, chopped cabbage, chopped curry leaves, asafoetida and salt and mix it well to make a thick batter.

           Now pour some batter on a hot skillet and spread it as thinly as possible. Adding some oil, cook it on both sides to golden brown. Remove and serve it hot with some chutney.

Note
You can make the adai even more healthy, by adding brown rice or ragi instead of the idli rice.
While making the adais, when you flip the adai the first time, press it all over with the spoon, this makes the adai smooth and you'll get nice light brown spots on the bottom side.

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Aval Upma, Poha Upma

          It's been a week since I checked on my blog, had been on a trip to Coorg and came back only on Saturday. It was a different kind of a vacation, very relaxed and peaceful, saw for the first time, a coffee estate, learnt a little more about what goes into that morning cup of coffee. We also visited Talakaveri, the place of origin of the river Kaveri, a holy pilgrimage for the Hindus. We also got to taste a little bit of the local Kodava cuisine, Coorg food, I would be trying out some of the dishes and posting them here later. Now coming to today's post, it's the simple aval upma or poha, this is one upma that my daughter likes and I have been trying out different versions of this simple and humble upma. I have already posted one, Pepper And Jeera Aval, and today it's going to be another one, here we are flavoring the rice flakes/ aval/ poha with lemon, ginger and green chillies. It's such a simple dish, can be put together in under 20 minutes and makes a good breakfast or an after school snack..

Need To Have

• Aval/ Poha - 2 cups
• Raw Peanuts - 3 tablespoons
• Onions - 2 medium, chopped
• Grated Ginger - 1 teaspoon
• Green Chillies - 2, chopped
• Turmeric Powder - 1/4 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Urad Dal - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Curry Leaves - 10
• Chopped Coriander Leaves - 2 tablespoons
• Lemon Juice - 1 tablespoon
• Sev - to garnish
• Salt to taste

Method

          Wash the poha a couple of times, drain and keep for about 10 minutes. In the meantime, heat some oil, add the peanuts and roast for 2 minutes, then add the urad dal and mustard seeds.

          When the mustard seeds start spluttering, add the asafoetida, followed by the onions, green chillies, ginger and curry leaves. Saute till the onions turn pink, then add the turmeric powder and salt and mix for a few seconds.

          Now reduce the heat, add the drained aval and mix it well till it's slightly warmed up. Finally add the lemon juice and the coriander leaves, mix once and remove. Serve it garnished with some sev.

Note
I have used aval that's neither too thin nor too thick, if you use a very thick one, then you have to soak it for some time, then drain and use, don't use the very thin variety, it'll become very mushy.
Sev is deep fried chickpea flour noodles that can be made at home or it's readily available in Indian stores. You can also use aloo bhujia (potato noodles), I have used that only, instead of plain sev and if it's spiced up and has chat masala in it, then leave out the lemon juice.
We like the upma texture to be a little soft, so I just leave a tablespoon or more of water with the aval when draining it, this water is absorbed by the aval and makes it softer.
You can also add some cooked potato pieces or green peas and also some grated fresh coconut for extra taste and flavor.

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Drumstick Curry, Murungakkai Pirattal, Curry

          Whenever I bought drumsticks/ murungakkai, the only dish that I made was a sambar with it. Especially, when we were in the US, where drumsticks was a rare thing at least where I stayed, I would never try any other dish, I didn't want to do something that didn't taste good and waste them. After coming to India, where you get this vegetable in abundance, there is even a drumstick tree in my parents' place, I could play around with it. I made a soup with it but I was not satisfied with the result, then I made this curry, this one is a sure winner, it had the perfect balance of spices. It tasted too good when mixed with some white rice and the drumsticks tasted very delicious in this curry, try this when you cook drumsticks the next time..

Need To Have

• Drumsticks/ Murungakkai - 4 medium ones, cut into 2" pieces
• Capsicum - 1/2, chopped finely
• Onions - 2 medium, chopped
• Tomato - 1 medium, chopped
• Red Chilly Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Grated Coconut - 1 tablespoon
• Fennel Seeds Powder - 1/2 teaspoon
• Curry Leaves - 10

Method

          Heat some oil, add the fennel seeds powder, when it starts sizzling, add the onions and saute till they turn translucent, then add the chopped capsicum pieces and saute for a minute.

          Now add the drumstick and saute for another minute, then add the red chilly, coriander and turmeric powders and mix for a few seconds. Then add some water, about 1 cup and salt, cover and cook on medium heat till the drumsticks are done.

          You can check whether the drumsticks are cooked, just press a piece, it should split into 3 pieces as shown in the picture. If it's done, increase the heat and let all the water to evaporate. Now add the tomatoes, keep mixing till the tomatoes break down and the mixture becomes dry again.

          Now, add the grated coconut and curry leaves, mix for another minute, remove and serve it with some hot rice.

Note
When buying drumsticks, pick fresh green ones, that are not too fat.
Don't leave out the capsicum, that gives a nice flavor and taste to the curry.
Choose a nice ripe tomato that has a little bit of sourness.

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Mushroom, Baby Corn And Basil Risotto

          I had bought this box of Arborio rice some time back, wanted to make risotto with it, but kept putting it off, I thought I'll taste risotto first at a restaurant and then do it. But I never got a chance to taste it and luckily this arborio rice has a good shelf life, and that particular day I had all the ingredients needed, mushroom, baby corn and basil, so finally I just browsed, went through many recipes and decided to make it. I didn't have any idea about how long the rice was going to take to cook or whether the family would like it or not, but at the end, it was a big hit at home. If you like cheese and Italian food, then try this at least once, you'll love it..

Need To Have

• Arborio Rice - 1 cup
• Baby Bella Or Button Mushrooms - 16 oz, diced into big pieces
• Baby Corn - 8, chopped into 1/2" pieces
• Tomato - 1 medium, chopped, big pieces
• Onion - 2 small, chopped
• Basil Leaves - 1/2 cup chopped
• Cream Cheese - 2 tablespoons
• Parmesan Cheese - 2 tablespoon
• Black Pepper Powder - 1/2 teaspoon
• Cooking Butter - 1/2 tablespoon

Method

          Heat the butter, add the chopped onions and saute till they turn transparent, then add the baby corn and mushrooms and saute for 2 minutes.

          Now add the tomato and saute for a minute, then add the rice and mix. Add 2 cups of water, salt, cover and cook on low heat, checking at intervals. When the water is almost absorbed, add 1 cup more water, cover and cook. Again, when the water is almost absorbed, add one more cup of water and keep cooking, till the rice is done and there is very little water.

          At this stage, add the chopped basil and cream cheese and mix it nicely. Finally add the parmesan cheese and black pepper, mix it and remove. Leave it for 2 minutes and serve.

Note
Chop the basil leaves just before adding, it'll not turn dark green in color.
I have used Parmesan Powder, you can use fresh grated Parmesan.
Also you can use wild mushrooms instead of baby bella.
Add the salt sparingly, as the cheese would also be salty.
If you don't have cream cheese,use a little fresh cream in place, also remove the final dish, while it still has some liquid in it, as it'll become thicker as it cools a little.
If you can't find Arborio rice, use regular short grain rice or even basmati.

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Bread Upma

          Both my husband and daughter are not big fans of plain bread and jelly/ jam. They prefer savory sandwiches in the morning, I usually make the pesto sandwich or guacamole sandwich, or atleast some sandwich with something that's spicy between the slices. Apart from sandwiches, I also make this bread upma, especially when the bread is old. This is not only, easy to make, but also a tasty variation from the sandwiches or the regular upma that we make with semolina and vermicelli, a good breakfast or an evening snack for kids..

Need To Have

• Bread Slices - 8
• Fresh Green Peas - 1 cup
• Onions - 2 medium, chopped
• Tomatoes - 2 big, chopped
• Green Chillies - 2, chopped
• Grated Ginger - 2 teaspoons
• Tomato Sauce - 2 tablespoons
• Grated Coconut - 1 tablespoon
• Turmeric Powder - 1/4 teaspoon
• Garam Masala - 1/2 teaspoon
• Black Mustard Seeds - 1/2 teaspoon
• Cashew Pieces - 1 tablespoon
• Chopped Coriander - 2 tablespoons
• Sugar - 1/2 teaspoon
• Salt to taste

Method

          Microwave the fresh green peas with a little water and salt and keep. Apply some water on the bread slices and press it between your palms, then tear them into small pieces and keep.

          Heat some oil, add the mustard seeds, when it starts spluttering add the cashew pieces, roast till golden. Then add the chopped onions, green chillies and grated ginger, saute till the onions turn pink. Then add the tomatoes, saute for a minute.

          Now add the turmeric powder, sugar and salt, mix it till the tomatoes become mushy. Now add the tomato sauce, curry leaves, grated coconut and garam masala and mix it well. Now add the cooked peas and 2 tablespoons of water and mix it.

          Finally add the bread pieces, reduce the heat and mix it well till all the bread pieces are coated with tomato mixture, for about 2 to 3 minutes. Lastly garnish it with the chopped coriander and serve it warm.

Note
The size of bread slices vary, increase or decrease the amount of tomatoes accordingly, the upma should not be very dry, at the same time it should not become a mushy mess. If while adding the bread pieces, if  you feel it is more, then hold back some of the pieces, if it is less, then add an extra slice.
The upma tastes very good with the chopped chillies, but if you can't take the spiciness, then add 3 to 4 slit green chillies, instead of two chopped chillies.

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Date And Walnut Sandwich

          It's a known fact, dates and nuts go together very well, especially dates stuffed with almonds is very common. I wanted to try dates with walnuts and also I wanted to make a sandwich with it. To make a spreadable mix, I combined dates, walnuts and cream cheese together, and spread it on toasted bread slices, the result was delicious..

Need To Have

• Bread slices - 4
• Cream Cheese - 4 teaspoons
• Chopped Walnuts - 3 teaspoons
• Dates - 6, chopped finely
• Fresh Cream Or Milk - 1 tablespoon
• Honey - 2 teaspoons or to taste

Method

          Bring the cream cheese to room temperature, mix it with chopped nuts and dates using the fresh cream or milk to bring it together.

          Toast the bread slices on both sides, spread the date and mixture on one slice, drizzle a teaspoon or more of honey on top, cover with another slice of bread, slice and enjoy.

Note
Chop the nuts and dates as finely as possible, I have not done it so finely, hence it was difficult to spread.
Beat the cream cheese with the fresh cream, milk, then mix in the nuts and dates.
If you like, arrange a layer of sliced banana pieces, then drizzle with honey, bananas go very well with dates and walnuts.
The amount of cream cheese, dates, nuts and honey can be increased or decreased according to your taste.
Can also use maple syrup in the place of honey.

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Pesto, Cucumber And Tomato Sandwich

          While going through my blog, I noticed that it has very few sandwich recipes, in fact there is only one, have to add some more in the future. To start with, today's post is this Pesto, Cucumber And Tomato Sandwich that I made for breakfast, a couple of days back. I have used store bought basil pesto and reduced fat cheese slices, making the sandwich a little more healthier. This is not only very easy to make, but a very filling one too..

Need To Have

• Bread Slices
• Basil Pesto
• Tomato Slices
• Cucumber Slices
• Sundried Tomatoes In Olive Oil, chopped
• White Cheese Slices
• Pepper Powder

Method

          For a single sandwich, I have used three slices of bread. Toast two slices on one side only and the third one on both sides. Take one slice, the toasted side facing you, spread a little basil pesto, place a cheese slice on the top, followed by the tomato slices. Add a dash of black pepper and place the bread slice that is toasted on both sides.

          Now arrange the cucumber slices and then the sun-dried tomatoes. Then place the third slice on the top, with the side that is not toasted on the outside. Apply a little olive oil, and toast on both sides on a hot skillet, pressing it lightly on the top while toasting. Remove, slice it into half and serve it warm.

Note
I have not given measurements for any of the ingredients, use as many slices of tomatoes or cucumber, depending on the size of the bread slices,everything can be increased or decreased according to your taste.

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Eggless Jam Swirled Muffins

           I am not able to blog more frequently these days, in the middle of so many things, hopefully everything will settle down in a month's time. I didn't want to miss the challenge for the Eggless Baking group, somehow managed to do it. We had to do an eggless version of these Jam Swirled Muffins, I have used flax seed powder in the place of eggs, and used strawberry preserves for the jam. The muffins turned out superb, perfect for a light breakfast or an evening snack..

Need To Have

• All Purpose Flour - 1 cup
• Yogurt/ Curd - 1/3 cup
• Powdered Sugar - 1/3 cup
• Strawberry Preserves - 1/3 cup
• Flax Seed Powder - 1 tablespoon
• Oil - 1/4 cup
• Hot Water - 6 tablespoons
• Baking Powder - 1 teaspoon
• Baking Soda - 1/2 teaspoon
• Salt - 1/8 teaspoon
• Vanilla Extract - 1 teaspoon

Original Recipe here

Method

          Add the flax seed powder to 3 tablespoons of the hot water and leave it for 10 minutes, then beat it nicely. Then add the yogurt, oil, salt, vanilla extract and the remaining 3 tablespoons of hot water and mix well. Add the sugar and mix it nicely.

          Sift the flour with the baking powder and baking soda. Then add it to the wet ingredients and mix it lightly, finally add the strawberry preserves and just swirl it in very lightly.

          Pour it into greased muffin pans and bake it at 190 C for 25 minutes, cool and remove it.

Note
After pouring it in the muffin pans, I added 1/2 teaspoon of the strawberry preserve on the top and lightly mixed with a knife.
You can use any fruit jam or preserve of your choice.
I refrigerated the muffins, just warmed them in the microwave before serving, they tasted good.
I got 8 medium sized muffins.

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Spring Onion Parathas

          After the Spring Onion And Cabbage Kurma, these parathas is another dish I made using spring onions. They were really very flavorful, very easy to prepare and would pair very well with almost any side dish. These parathas are an excellent choice when you want to make something, a little different from the regular roti but not very time consuming..

Need To Have

• Whole Wheat flour - 1 cup
• Red Chilly Powder - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Roasted Cumin Powder - 1/4 teaspoon
• Black Pepper Powder - 1/2 teaspoon
• Chopped Spring Onions - 2 cups
• Salt - to taste

Method

          Heat some oil, add the spring onions and saute till all the liquid dries up.

          Make a soft dough with the flour, salt, chilly, turmeric, black pepper and roasted cumin powders and keep it aside for 15 to 30 minutes. Divide the dough into 6 portions.

          Take one ball of dough, roll out into a thin disc, spread a little bit of the spring onions, and press slightly with the rolling pin or with your hand.

          Heat a skillet, using a little oil, cook the rolled out parathas on both sides, till light brown spots appear.

Note
You can use the sauteed spring onions as a stuffing and then roll out, but it turns out a little messy.

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