Category: Recipe

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Fluffy Buttermilk Pancakes with Stewed Cinnamon Apples

I take breakfast very seriously. This is my favorite meal and I need a good start to the day. If you ask my family, what I specialize in, it would definitely be breakfast.

When it comes to pancakes, nothing beats Buttermilk Pancakes. Though classic American pancakes are made with milk but the secret ingredient to best, fluffy, moist & tender pancakes is buttermilk. Buttermilk when combined with baking soda and powder gives pancakes a nice lift making them fluffy and thick. Also, I love the slight tang it adds to the pancakes balancing the sweetness so well. 

These pancakes are good enough on their own but nothing compared to how wonderful they are when piled on gooey caramely stewed apples. This is what I call breakfast any time of the year! Mmmmm… time to dig in!

Recipe: makes approx 12 pancakes

Ingredients for pancakes: 

  • Flour: 2 cups (you can use All Purpose Flour, Wholewheat flour or a mix of both)
  • Buttermilk: 2 cups 
  • Eggs: 2 large, separated 
  • Vanilla extract: 1 tsp
  • Baking soda: 1 tsp
  • Baking powder: 1 tsp  
  • Oil for cooking
  • Salt: 1/4th tsp
  • Castor sugar: 2 tbsps
  • Unsalted Butter: 2 tbsps (melted and cooled)

For Apple Stew:

  • 2 large Apples (any apples will do)
  • 2 tbsps Unsalted Butter
  • 1/4th cup Brown Sugar or Jaggery powder
  • 1/2 tsp Cinnamon powder
  • 3 tbsps Maple Syrup
  • A pinch of Nutmeg
  • 1 cup Water

Instructions for Pancakes: 

  • In a large bowl sieve flour, baking powder, baking soda, cinnamon and salt. Mix all the dry ingredients. Set aside.
  • In a separate large bowl, add egg yolks & half the sugar. Whisk till sugar combines. Now add butter, buttermilk & vanilla extract. Mix till everything incorporates well.
  • Add dry ingredients to wet ingredients in batches gently mixing each time. The batter at this stage will be thick & lumpy. Set aside
  • Now add the remaining sugar to egg whites and whip them till you get soft peaks. Do not go for stiff peaks. Soft peak is what we are looking at.
  • Very gently combine egg whites to the rest of the batter in 2 batches. Cut and fold gently. Do not over mix the batter or the pancakes will be flat. Use a light hand while mixing. Few flour streaks in the batter are absolutely fine.
  • Heat a non-stick skillet or a cast iron pan on a medium to low heat. Brush it with any non-fragrant oil. Allow the skillet to preheat for 3 to 4 minutes before adding the batter.
  • Scoop 1/3rd cup of the pancake batter into the pan. Allow it to cook till edges begin to appear cooked and top sets with bubbles forming on top. Using a spatula, flip the pancake and continue to cook the other side for 2 more minutes or until pancake is golden brown.
  • Repeat until all the batter is used. Keeping brushing the pan between each batch of pancakes.

For Apple stew:

  • Finely chop apples. Heat a pan to a medium heat.
  • Add butter and allow it to melt. Tip in apples, brown sugar or jaggery powder (I used jaggery powder), maple syrup, cinnamon powder, nutmeg & water. Give it a good mix. Increase the heat and bring it to a boil.
  • Once boiled, lower the heat, cover and cook apples for 10 minutes or till they become tender & mushy. If you want a thicker stew, mix 1/2 tsp of cornflour in 2 tbsps of cold water & add when the apples are perfectly cooked. Cook for 1 more minute after adding the cornflour.
  • When your pancakes are ready, serve it with warm apple stew topping and enjoy that perfect cozy breakfast.

Notes:

  1. Make sure you don’t over mix the batter. We don’t want to lose that whole fluffiness factor.
  2. Measuring your pancakes out into the pan is the best way to ensure you get uniform size of pancakes and they will take the same time to cook.
  3. You can store the topping for 3-5 days in the refrigerator. The leftover topping can be used for oatmeal, served with Greek yogurt or vanilla ice cream, can be used to make apple muffins.
  4. If you don’t have buttermilk on hand, then you can substitute buttermilk with 2 cups of milk mixed with a tsp of apple cider vinegar and kept aside for 5 minutes or till milk starts showing signs of curdling.
  5. If you are using wholewheat flour for this recipe, you might have to increase the amount of buttermilk. I would suggest you to slowly add more buttermilk till you get a thick but runny batter consistency.
  6. If the apples you are using have soft or mealy texture, it may take less time to cook. In that case reduce the water to 1/2 a cup at first. In case you need to add more water, gradually add a little.
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Homemade Traditional Coconut Ladoos- Make the juiciest ladoos with this recipe

In Indian tradition, Coconut ladoos or Nariyal ladoos are offered to God or deities during Hindu festivals. Eating homemade sweets that are traditionally prepared, especially during festivals, is a way to bring families together. Sweets prepared at home in the traditional way are wholesome and nourishing that are not going to affect your health or weight.

Unlike commercial sweets, homemade sweets give you a complete control over what you are going to add. Celebrity nutritionist Rujuta Diwekar is of the belief that, if you go completely off sugar, then it can increase cravings and make you switch to artificial sweeteners-which come with their share of side effects and health risks.

Thus you can have homemade sweets prepared with natural and quality ingredients, used in right quantity. Portion control and moderation is the key to everything.

Coconut ladoos are traditional sweet balls made primarily with coconut and a sweetener like sugar and jaggery. They are flavoured with cardamom. Some prefer adding nuts like cashews and almonds to it as well. These are traditionally made with milk, ghee and fresh coconut. However, there are other variations that use condensed milk or milk powder to reduce the cooking time and fresh coconut is replaced with store-bought desiccated coconut.  

In this recipe, we will be making traditional coconut ladoos with fresh coconut, unprocessed sugar, milk and ghee.

They come out absolutely delicious, juicy and soft and they are so easy to make. These ladoos taste best with freshly prepared desiccated coconut at home instead of store-bought desiccated coconut. Preparing desiccated coconut at home is super easy and will hardly take you 10 minutes to prepare it.

Recipe

Prep time: 15 minutes Cook time: 30 minutes 
Serving: 10 ladoos

Ingredients: cup measurements 250 ml

  1. Homemade Desiccated Coconut: 2 cups + 2 tbsps (refer below)
  2. Full cream milk: 1 1/4th cup
  3. Sugar: 1/2 cup
  4. Cardamom powder: 1/4th tsp
  5. Nuts (optional, I didn’t add any)
  6. Kesar strands for garnishing
  7. Ghee: 2 tbsps

Method

  • Heat a heavy bottom wok. Put ghee and coconut in it and roast for a minute. Keep stirring continuously on lowest flame. 
  • Now add milk and sugar. Mix well. The mixture at this point will be watery. Keep stirring and cook on lowest flame till milk completely evaporates. It’ll take roughly 25 minutes. 
  • Once the mixture thickens and gets a crumbly texture, add cardamom powder and chopped nuts if using. Mix well. 
  • Allow it to cool for couple of minutes. Now shape them into small balls. 
  • Put remaining desiccated coconut on a plate. Roll the laddoo over it till it coats well. 
  • Garnish it with kesar strands. 
  • Refrigerate it for atleast an hour or overnight to set.

How to make desiccated coconut at home with fresh coconut

  1. Peel the brown husk from the coconut. Either grate or finely chop it and shred it in a blender. Heat a heavy bottom wok. Put the grated/shredded coconut in it and roast on lowest flame, stirring continuously till moisture from coconut evaporates. It’ll take you anywhere between 7 to 10 minutes. 
  2. It’s done when you will feel that it has really gone light while stirring and separates easily from each other.

Notes:

  1. Sweetener: You can use a sweetener of your choice. If you can’t find raw unprocessed sugar, you can make this with jaggery as well.
  2. Flavour: Traditionally cardamom powder is used to flavour coconut ladoos. However, if you don’t want to add it, you can skip it as well. In winter, you can flavour it be adding dry ginger powder or nutmeg.
  3. Choosing Coconut: Though this recipe tastes best with fresh desiccated coconut but if you can’t find fresh coconut, you can use store-bought desiccated coconut. Make sure the desiccated coconut is raw and not steamed or frozen.
  4. Vegan Version: For vegan version skip, ghee and milk and instead add coconut oil and coconut milk to this recipe.
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Hummus Veggie Sandwich: A Nutritious and Delicious Delight

There’s something incredibly satisfying about biting into a sandwich that’s not only packed with flavor but also brimming with nutrients. Enter the Hummus Veggie Sandwich, a perfect blend of creamy, flavorful hummus and a colorful medley of fresh vegetables. This sandwich is a fantastic option for a quick breakfast, a healthy snack, or even a light dinner.

Hummus, made from blended chickpeas, tahini, lemon juice, and garlic, is a staple in many kitchens for good reason. It’s rich in protein, fiber, and healthy fats, making it a nourishing choice for any meal. Its creamy texture and savory taste complement a variety of veggies, enhancing the overall flavor of the sandwich.

Ingredients: For Hummus:

  • 1 cup boiled Chickpeas
  • 2-3 cloves of Garlic
  • 2 tablespoons Olive oil
  • 1 tablespoon Sesame Seeds (Tahini)
  • 1/2 teaspoon Salt

For the Sandwich:

  • Hummus (prepared from the above ingredients)
  • 4 slices of Bread
  • 1/2 Cucumber, thinly sliced
  • 1/2 Onion, thinly sliced
  • 1 Tomato, thinly sliced

Instructions:

In a food processor or blender, add the boiled Chickpeas, garlic, olive oil, sesame seeds, and salt.

Blend the ingredients until you get a smooth and creamy consistency. If the mixture is too thick, you can add a little water or more olive oil to achieve the desired texture. Taste the Hummus and adjust the salt or other seasonings to your preference.

Take two slices of bread and spread a generous amount of Hummus on each slice. Place the thinly sliced cucumber, onion, and tomato on one slice of bread, creating a layer of fresh veggies.

If you prefer a warm and toasty sandwich, you can grill it in a pan or sandwich press. Heat a non-stick pan or sandwich press over medium heat. Place the assembled sandwich on the hot pan or press and cook for a few minutes on each side until the bread turns golden brown and crispy.

Once the sandwich is ready, remove it from the pan or press (if you grilled it). Cut the sandwich in half or quarters, if desired, and serve immediately. You can enjoy the Hummus sandwich as it is, or pair it with a side salad or your favorite dipping sauce.

This Hummus sandwich is not only delicious but also packed with nutrients, making it a healthy and satisfying meal option for any time of the day. Enjoy your tasty and nutritious creation!

Whether you’re packing it for lunch, serving it at a picnic, or enjoying it as a quick dinner at home, this sandwich is sure to satisfy. It’s easy to make, highly customizable, and perfect for meal prep. Plus, it’s a fantastic way to enjoy a variety of fresh, nutrient-dense vegetables in one tasty package.

Give this Hummus Veggie Sandwich a try, and discover a new favorite that’s as healthy as it is delicious. Your taste buds and your body will thank you!

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How to make Almond Milk at Home

While I love the convenience of store-bought almond milk but once you get the taste of your homemade version, it’s hard to go back to store-bought milk. It’s creamier and nuttier than commercial almond milk and of course without thickeners, artificial flavors, stabilizers and no shelf life extending additives.

Almond milk is a nutritious, nut-based dairy alternative and has become popular over the years. It’s dairy and lactose free. Hence, making it a good option for those avoiding dairy or are lactose intolerant.

Including almond milk in an overall healthy and balanced diet certainly has its upsides. Almond is a fabulous source of vitamin E, a nutrient that has antioxidants properties. Since it is low in calories, it can also support your weight management goals. 1 cup of almond milk has only around 40 calories. It also contains heart-healthy poly- and monounsaturated fats and is also free from saturated fat, trans fats and dietary cholesterol.

While homemade almond milk is a great source of nutrients, it is not a good source of protein and calcium but don’t let it stop you. There are plenty of other plant base sources of calcium and protein which you can include in your diet.

Homemade almond milk allows you to control the amount of sweetness and infuse flavors as well as play around with the thickness. It’s amazingly simple- just soak, blend and strain and it is super versatile. You can use this milk for making coffee, add it to your cereals, blend it to smoothies, use it in your favorite baked goods. Once you have it in hands, there are million ways to use it.

How to make Almond Milk

Ingredients: makes 800 ml thick Almond milk

  • 1 cup raw Almond
  • 3 sticky Dates
  • 1/2 tsp Vanilla extract
  • 3 cups of filtered Water

Instructions

  • Soak almonds overnight or for at least 7-8 hours. Now most recipes call for soaking almonds in hot water for an hour or 2. But soaking it for long increases bioavailability of the nutrients and makes milk easy to digest. Also, it makes almond easier to blend resulting in creamier milk.
  • Drain the water. The almonds should be nice and plump. Add soaked almonds in a blender. (Do not peel the skin. Skin contains several antioxidants and prebiotics)
  • Also add de-seeded sticky dates and vanilla extract.
  • Add filtered water and then blend till it is smooth & creamy. Do it for 1 or 2 minutes. The timing will depend on how powerful your blender is.
  • Take a clean muslin cloth and set it over a large bowl. Add almond milk. Use your hands to squeeze and press as much liquid out as possible. This is thick creamy milk.
  • If you want it thin, which I like, put the almond residue back in blender. Add 1.5 cups of water and strain again. This will be thin and less creamy.

Variations:

  1. You can choose sweetener of your choice as well. If you don’t want to use sticky dates, you can either go for maple syrup or honey to sweeten it.
  2. You can also simply go for unsweetened version of almond milk as well.
  3. Flavoring your almond milk is totally your choice. Either you can add vanilla extract like mentioned above or flavor it with cinnamon or raw cacao powder if you like chocolaty milk.
  4. You also try blending it with strawberries or blueberries if berry milk is your thing.

Notes:

  • You can use almond milk right away or refrigerate it in a clean airtight glass bottle for upto a week.
  • Do not throw away the almond residue. This can be added to cakes, cookies, smoothies, energy bites. You can also spread the almond residue on a baking tray and bake it in an oven at 180 C till moisture evaporates. Once cooled, grind it to a fine powder and you have your homemade almond meal ready.


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Protein Packed Millet Cutlets- Easy Vegetarian Recipe

Cutlets originally was derived from the French favourite cotelette, which evolved into ‘cutlet’ in English. It referred to a thin slice of meat, typically taken from the leg or rib section of the animal. This meat was often breaded and fried, creating a crispy and a flavorful dish. 

Cutlets have had quite a history. It came to English shores around 1700s. During those times, dishes with potatoes were considered a novelty. It was introduced in India by the Britishers around 1800s. Thanks to their love for French cooks. When the British came to Bengal, Lord William Amherst started cultivation of potatoes in India. Around those times, the colonial cooks mashed up boiled potatoes and mixed up minced meat to make the neat cutlet.

For the initial years, cutlet remained the privy of the British occupied spaces. Gradually, it made its way to commercial places which even included railway towns and mining colonies. It became so common that even leftover sabjis found its way into becoming a cutlet. 

Among several cutlet recipes, this is the one I enjoy the most because, first of all, it is a fuss free recipe, its healthy, gluten free, a flavor bomb and most importantly they are not deep fried. This can be served as an evening snack or in breakfast. Since it is not deep fried and are gluten free, they are also light on you stomach. These are especially great for all the picky little eaters. My little one gobbled them in no time. 🙂

These can also be stuffed inside toasted bread slices. Use your favourite dressing, top it with lettuce, tomato and onions and enjoy a wholesome meal.

Recipe: makes 6 cutlets

Ingredients 

  • 2, boiled Potatoes
  • 1/2 cup Indian Cottage Cheese or Paneer
  • 2 tbsps, finely chopped Onion
  • Handful of Mint Leaves and Coriander Leaves
  • 1 tbsp grated, Ginger
  • 3 tbsps, Millet flour (I used Finger Millet/Ragi Flour)
  • 1 tsp, Dhania or Coriander powder 
  • A pinch, Garam Masala
  • 1/4th tsp Red Chilli powder (optional)
  • 1/2 tsp, Jeera or Roasted Cumin powder
  • 1/2 tsp Amchoor or Raw Mango powder
  • Salt to taste
  • Oil/Ghee to cook

Instructions

  • Mash boiled potatoes in a bowl. To it add grated paneer/cottage cheese, onions, mint and coriander leaves and ginger. These herbs give an amazing flavor.
  • Now, add all the spices- coriander powder, cumin powder, red chilli powder, raw mango powder, garam masala and salt.
  • In a pan, add millet flour and roast on low flame till it is fragrant. It should take you roughly 2-3 minutes. Keep stirring continuously. Once the flour has roasted well, add it to the potato mixture.
  • Mix everything very well and form a soft dough. If it feels sticky, you can add more flour. Check for seasoning. Once ok, give it a desired shape. Keep aside
  • Heat a griddle or tawa on a medium heat. Add a tbsp of oil/ghee. When the oil is hot, gently place the cutlets on the griddle or tawa.
  • Fry them for 2-3 minutes each side till it gets golden brown on both sides. Do that on a low flame, so that it cooks well from inside.
  • Serve it with green chutney or ketchup.

Enjoy!!

Protein Content:

  • Paneer: 10 grams
  • Potatoes (Large): 5 grams
  • Millet (Ragi flour): 5 grams

Total Protein: 20 grams

Notes:

  • You can also use poha/flattened rice flour in place of millets. Just grind raw and dry poha to a powder and use it in place of ragi. Just make sure the poha powder is fine, otherwise the mixture will turn crumbly.
  • Quantity of flour may change depending on the kind of potatoes or the moisture level in your cooked potatoes.
  • You can also add vegetables of your choice here, like, shredded carrots, cabbage, boiled peas, spinach.