Banana Wheat germ pancakes

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BM # 73: Week 4, Day 1
Theme : Ingredient swap
Recipe: wheat germ pancakes with banana

Last month we had a mini blogger meet at Pavani’s place. It was a perfect timing since Valli had an interesting theme for February – Ingredients swap. So instead of mailing each other, we were able to exchange it when we met. All of us had about 3-4 ingredients to share and picked whatever we fancied from the lot. I ended up picking all three ingredients from Pavani.

My own (ingredient) shopping for the event was a hurried one. Its in my blood to postpone things to the last possible minute and you can’t question habits ingrained that deep. I realized much later that I had a lot more interesting ingredients right in my pantry itself. Well, may be for the next meet, I will be a little more smarter and shop my own pantry before rushing to the store.

I picked wheat germ from the lot for the first post and made a banana based wheat germ pancake. Its the first time I am using my tripod, so I was able to get some hands free maple syrup shot. Its an entirely different thing whether the pictures are good or not. Whats more important is the fact that I used the tripod ( last year’s birthday gift ) before my next birthday. So hurrah for that!

In my enthusiasm to get a good picture, I ended up pouring too much syrup and making my son very happy as a result. Eating pancakes drenched with syrup is a happy sacrifice from his end for my little space on the web :-). Read on for the recipe.

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Recipe adapted from: Prevention RD

Ingredients:

  • 1 cup wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup wheat germ
  • 3 tablespoon sugar
  • 1 tablespoon baking powder
  • pinch salt
  • 1 banana
  • 2 eggs
  • 2 tablespoons oil
  • 1 teaspoon vanilla extract
  • about 1/2 cup milk

Method:

  1. Whisk the dry ingredients in a bowl.
  2. Blend the banana, eggs, oil, vanilla. Add to the dry ingredients. Mix in enough milk to get the batter to the consistency of cake batter.
  3. Heat a pan. Pour 1/4 cup of the batter. Let the pancakes cook on a medium heat until the bubbles subside, flip carefully and let the top side cook as well. Take off the pan when golden brown. Serve with syrup.

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Multi grain orange pancakes

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We are cereal for breakfast kind of people and we like it that way. Earlier, I used to make pancakes for my son’s lunch box at least once a week. On those days, me and my husband would have it for breakfast with syrup. Its been quite a while since I made pancakes. But I don’t think I will wait that long to make it again. 

These pancakes are easy to make. There is a hint of orange and cardamom now and then. Next time I might try to add some juice also to increase the flavor. The recipe is adapted from Pam Anderson’s  The Perfect recipe for losing weight and eating right. I have already tried the basic pancake recipe before, now I am planning to give the different flavor options a try.

This recipe goes to this week’s Cooking from Cook Book Challenge. Please follow the link to know more about the event.

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Recipe adapted from: The Perfect recipe for losing weight and eating right

Ingredients:

  • 2/3 cup all purpose flour
  • 2/3 cup whole wheat flour
  • 1/3 cup old fashioned oats
  • 5 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon ground cardamom
  • 1 1/2 cups butter milk
  • 1/2 cup milk
  • 2 eggs
  • 2 tablespoons oil
  • 1 teaspoon  vanilla

Method:

  1. Mix all the dry ingredients from flour to ground cardamom in a big bowl.
  2. Microwave milk and buttermilk for about 30 seconds to stop it from being really cold. If you are using them at room temperature, you can skip this.
  3. Whisk the eggs with oil and vanilla. Add it to the milk and buttermilk.
  4. Pour wet ingredients into the dry flour mix. Use a whisk to mix everything until you don’t see any dry lumps.
  5. Heat a skillet and brush it lightly with oil. Add 3 tablespoons or even 1/4 cup batter and let it cook, about 2-3 minutes. Flip it and cook until it turns golden brown. Cook in batches or one at a time. Serve with syrup.

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Sorry about too many pictures in the post, I know that most of them look alike. Yet I seem to be incapable to restricting it to just three. I am trying to curb my enthusiasm, so please bear with me. I promise, I will improve.

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Peanut butter smoothie

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BM # 72; Week 4, Day 1
Theme : So many smoothies, so little time
Dish: Mango smoothie bowl

While me and my son like smoothies in a bowl, my husband likes it direct from a glass.The man likes it fuss free, but I love to fuss over it and ‘dress it up’. Anytime I am serving him smoothies, I pour it straight out of a blender to a cup or glass. Its easier for him to keep sipping while working or taking a call.

One of our most repeated smoothies is the basic peanut butter banana smoothie. I almost always add some source of chocolate as well, some cocoa powder, hot cocoa packet or nutella. But today I didn’t…today I took it back to the basics.

Smoothies are filling by themselves but after about an hour or so, my stomach starts crying for food again. That hunger pang stopped when I started adding some peanut butter  also to it. A tablespoon or two can go a long way to keeping the hunger in check till lunch. The calories maybe higher, but hey..it stops you from reaching out for that packet of cookies.

So here is a simple smoothie which can be modified in so many ways to fit your mood and your pantry contents.

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Ingredients:

  • 1 tablespoon peanut butter
  • honey as needed
  • 1 banana, peeled and chopped
  • 2/3 cup milk

Method:

  1. Blend everything together. Pour into a glass or bowl. Use toppings of your choice. I added some granola, banana slices and strawberry.

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Strawberry jam

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BM # 70
Week 2, Day 1
Theme :Fruit based Recipes

This post is a little rusted, its been sitting in the drafts for almost an year. I wasn’t (and still am not) sure how to click inside my not so well lit kitchen without over exposing the shots. The light situation isn’t great – you either have the sun coming in directly or its dimly lit. Diffuser doesn’t help much and stepping into the balcony is not much of an option because of the weather. But worry not, I will find my way through. By that I mean I am planning to keep a jacket in the kitchen than figure out a way to work with the light!

Anyways, let’s get ready for the holidays with some bright red strawberry jam. Its adapted slightly from Aparna’s space. The jam hardly lasted a few weeks. When it was almost over, I remember adding  milk to the bottle and shaking it vigorously with the lid on to make some instant milkshake. The recipe seemed simple enough for me to try and I was glad I did!

Read on for the pictorial. This post goes to Blogging Marathon# 70 .  Check out this page to see posts from other participating bloggers.

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Add 5 cups strawberries cut in halves with 2 cups sugar. Mix and refrigerate overnight. The sugar needs to be adjusted depending on the tartness of strawberries. You can add more, if needed, when cooking the jam.

The next morning, you will find a lot of liquid from the strawberries and sugar. Add this to a thick bottomed wide pan tall enough to allow the sugar to froth. Finely chop one apple and tip it in as well.

Bring it to a boil and cook (medium to low heat) until the liquid evaporates and it reaches a jam consistency. About 15 minutes or so, keep stirring in between. Mash a little to break a lumpy jam. We like it with fruit chunks, so didn’t mash a lot.

To check whether the jam is done, do the “plate test”. Bottle the hot jam in sterilized bottles. I got about 2 bottles of 500 gm jars.

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Microwave Apple Oatmeal

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If banana went inside the oatmeal yesterday, today it was apple’s turn. The method of preparation is also different, but the concept is the same. Usually people take about 1/3 (or sometimes 1/2) cup per person and cook it in about 1 cup of liquid. The amount of liquid is something we have to adjust depending on the consistency we want, the kind of oats used and also on the cooking duration.

When cooking with fruits like apple, which is harder than a banana, you need to cook the fruit a little bit first. I like them softer in my oatmeal. Microwave cooking can sometimes end up being rubbery, but luckily that wasn’t the case. I had this oatmeal almost 2 hours after cooking and yet it wasn’t rubbery or dry. You will, of course, have to adjust the liquid in case it turns out too dry.

So, without further ado, lets get the microwave on!

This post goes to Blogging Marathon# 70. Check out this page to see posts from other participating bloggers.

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Ingredients:

  • 1/2 apple, chopped fine (about 1/3 cup)
  • 1/3 cup oats
  • 1/2 cup water
  • 1/2 cup milk
  • honey or sweetener of your choice
  • Topping : 1/2 teaspoon peanut butter, a dash of cinnamon and a little granola

Method:

  1. Soak oats in 1/2 cup milk. Set aside.Start chopping apples finely. Set some aside for the topping.
  2. In a microwave proof bowl, add the finely chopped apples and the water. Cook for 2-3 minutes until the apples are a little soft.
  3. Now add the soaked oats. Mix well. If its too dry, add a dash of milk.
  4. Cook for 3-4 minutes, but be sure to keep an eye on it as the milk might boil over. I had to pause the microwave multiple times and stir the oatmeal to prevent overflow.
  5. Once cooked, let it rest for a few minutes before stirring in the honey. Top with the apple pieces set aside and whatever else you prefer.

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Stovetop Banana Oatmeal

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So finally, here I am – in case you have missed me. My mini break turned into a major vacation last time. Truth be told, it feels like I am taking baby steps again in blogging. A little like you are in a party in the virtual world after being on your own for a really long time. Thankfully, the party I am in is Blogging Marathon party. It has all my close friends, so the level of comfort is pretty high.

As you know, Valli comes up with interesting themes for BM. My theme this week is to prepare a single breakfast dish using three different cooking methods. When I decided on theme, my plan was to prepare the whole grain muffins. Unfortunately, I don’t have silicon muffin pans that I can use in cooker or MW, so I had to scrap that plan. So the oats for muffins got used up as Oatmeal. So Day 1 is Oatmeal – banana flavor, stove top cooking method. Read on for the recipe.

This post goes to Blogging Marathon# 70. Check out this page to see posts from other participating bloggers.

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Blogging Marathon theme : Same breakfast prepared using different methods.

Ingredients:

  • 1/3 cup oats
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 thinly sliced banana
  • sweetener – honey/sugar/maple syrup, per taste
  • Few banana slices for decoration

Method:

  1. Add everything except honey to a thick vessel.
  2. Once the water starts heating up, stir or whisk continuously for a creamy textured oatmeal for about 3-5 minutes.
  3. Take off the heat, pour it into a bowl. Serve with some sliced bananas and honey drizzled on top.

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Tortilla egg wrap

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The best way to start a day is to start it simple. Especially if you are like me and not a morning person at all, you need to keep things at an elementary level till you get out of the zombie mode. So on some weekends, instead of doing something elaborate, I take out the tawa, some eggs, a pack of tortillas or ready-made chapatis and get to work. It sometimes makes its way into my son’s lunch box as well.

The good thing about my family is that they are with me when I keep breakfast minimal. A roll with a dash of sriracha is preferred over an idli-sambar-chutney combo. Since my husband has never read a single post in this place, he cannot contradict me :D.

This recipe is an improvisation of bread omelette. It’s from a friend and made it directly to my cookbook. I call it  my ‘try these recipes to keep your life lazy’ book.

Enjoy the recipe as it goes to the Cooking from Cookbook Challenge. Please check out this page for more details about the event.

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Break an egg and let it cook until set. Season with salt and pepper.

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Add a tortilla on top. I press a little bit so that the egg yolks break. Let it cook for a few moments.

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Flip over and cook the other side of the tortilla as well.

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Add some sriracha sauce or hot sauce of your choice. Fold the sides to the middle. Serve with ketchup.

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Chilli idli

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Leftover idlis are a rarity at my place. How will I have leftovers when I hardly make idlis at home?!! With just three of us at home, making dosa turns out to be an easier choice than hauling out the idli plates and waiting 15 minutes for the process to get over. So without doubt, dosa is a winner at my place.

But when I was in Chennai, idlis were regular. Just to make these chili idlis. People usually make these with leftover idls, but I used to make fresh idlis just so that I can pack for the kid’s lunchbox. These do have a bit of veggies on them, but not enough to be called a wholesome dish.

This was another recipe from my close friend there. I used to prepare this a lot when I moved to US also, more for memories than for the actual food. Like I always say, nostalgia is the best flavor for food. The one featured here is coming out of its drafts after a long time. The pictures take me to another era, one of the best in terms of memories for me.

Enjoy!

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Pictorial:

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Heat oil in a pan and saute one small diced onion.  Once its cooked a bit, add one teaspoon of ginger-garlic paste and cook for a minute or two.

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Dice half of a medium capsicum, add and mix well.

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Add in one small diced tomato and cook for a minute or two.

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Add 1 teaspoon tomato ketch up, 1 teaspoon soy sauce, 1/2 teaspoon chili powder and salt. Mix and cook until tomatoes are mashed a bit.

Whisk 1 teaspoon corn flour to 1/4 cup water until no lumps remain. Add that mix to the onion tomato mix and cook for a further minute or two.  I forgot to take a picture of this step.

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Add 3-4 diced idlis and mix well. You can use podi idli also. Cook until it all comes together and taste test to adjust seasonings. Take off the heat and serve as such or with ketch up on the side.

Serves : 1-2

Ingredients:

  • 4 idlis, diced or podi idlis 
  • 1 onion, diced
  • 1 small tomato, diced
  • 1/2 of a medium capsicum/bell pepper, diced
  • 1 tablespoon tomato ketch up
  • 1 tablespoon soya sauce
  • 1/2 teaspoon chilli powder
  • salt
  • 1 teaspoon corn flour
  • 1/4 cup
  • 1 tablespoon oil

Method:

  1. Heat oil in a pan and saute one small diced onion.  Once its cooked a bit, add one teaspoon of ginger-garlic paste and cook for a minute or two.
  2. Dice half of a medium capsicum, add and mix well.
  3. Add in one small diced tomato and cook for a minute or two.
  4. Add 1 tablespoon tomato ketch up, 1 tablespoon soya sauce, 1/2 teaspoon chili powder and salt. Mix and cook until tomatoes are mashed a bit.
  5. Whisk 1 teaspoon corn flour to 1/4 cup water until no lumps remain. Add that mix to the onion tomato mix and cook for a further minute or two.
  6. Add two diced idlis and mix well. Cook until it all comes together and taste test to adjust seasonings. Take off the heat and serve as such or with ketch up on the side.

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Chia pudding

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Three days of detox recipes, that’s the theme for this week’s Blogging Marathon.

The idea behind the detox diets is that it flushes out toxins from our body. This is a little controversial as many medical professionals believe that the body can handle the toxin eradication by itself. I am with them for most of the part. But at the same time, good sensible eating never hurt anyone. The way I look at these diets is that they help in taking a break from your regular cooking, reset your palette a little bit towards eating healthier and if you loose some weight in the bargain, then why not?!

I didn’t follow any particular detox diet plan. These are three different recipes that I tried from the internet. I was browsing this page which had a lot of sensible eating detox recipes. That is how I landed in this chia pudding recipe. The best part is that this is overnight recipe, so a little mashing and mixing in the night and breakfast is ready for you in the morning! Read on for the pictorial.

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Recipe source : Oh She Glows

For one serving, mash a banana well. Add two tablespoons of chia seeds to the bowl.

Add about 3/4 cup milk of your choice. Mix well. Refrigerate overnight or for at least 2-3 hours for the seeds to bloom. Soak handful of raisins and some almonds. At the time of serving, drain, dice the nuts and sprinkle it on top of the pudding with a dash of ground cinnamon if desired.

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Hara samosa with roti

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“Honey, your breakfast is ready for clicking. Will serve it to you soon.” is a dialogue you will hear only at a food blogger’s place. Mothers usually go,”Please don’t touch the food before washing your hands.” And I go,”Please don’t touch the food before clicking is over.”

Well, the family gets used to these quirks over a period of time. Though I gotta say I dish it out to my man than to my kid. For sometime now, I have been planning so that the photo shoots are done before 3 pm. So for most part, it doesn’t interfere our lives much. But every now and then you will hear the “All it needs is a little camera love” statement.

Like this morning!

Yesterday’s leftover chapatis were given a wonderful makeover with some coriander chutney to spice it up. I made a batch without chilies for my son’s lunch box. Then I added the power packed green chilis and gave another round in the blender for the two of us. The chutney tends to be watery, so a little standing time is good for the water to separate. But I just scooped the chutney from the thicker side and it was fine.

The recipe is from Vaishali’s space. She has stepwise pictures to make this even more simpler than it sounds. This post goes to Blogging Marathon #64 under the theme wheat based recipes.

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Recipe source:  Ribbon’s to Pasta’s

Ingredients:

For grinding

  • 1 bunch coriander leaves, cleaned
  • 1 tomato, diced
  • 1″ piece ginger, peeled and diced
  • 1 clove of garlic, peeled
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 2 green chilies or per taste
  • salt

To serve:

  • 4 leftover chapatis/ tortillas
  • ghee/butter/oil for the pan

Method:

  1. Pulse everything from coriander to chilies together without adding any water.
  2. Take a chapati. Apply a thin and even layer of the ground chutney into it. Fold it into half. It will be a semi circle now. Apply some more chutney onto it. Fold again in half to get quarter of a circle shape.
  3. Heat this in a tawa with a little oil or ghee until its golden brown. Flip and cook both sides. Serve with ketchup or curd. Yum!!
  4. Apply chutney just before putting the samosa in the pan as the wet chutney might tear the folds if it sits for a long time.

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