Lemon Pancakes - Eggless



BM #93 Week 1 Day 2 - 

 My little one is a citrus flavor freak. So to please her taste buds, I made these lemon flavored pancakes for breakfast and someone when to school with a smile on her face.

 With whole wheat flour, milk and lemon, these pancakes turned out super fluffy. I topped the pancakes with kiwis, chocolate chips and blackberries with a side of milk.

 I usually keep wheat flour-baking powder mix ready to make pancakes on demand. The only tedious job is zesting the lemon. But since I used just 1 lemon, I managed it in the rush hour. 

 Sometimes I add flax meal soaked in water but this time around, I skipped it. I use an electric griddle which can accommodate 8 pancakes in a single batch which makes the whole process so much faster.

 Ingredients - 

 Whole Wheat Flour 1/2 cup
Baking Powder 1/2 tsp
Baking Soda a pinch
Salt a pinch
Sugar 1 Tbsp (or adjust as needed)
Milk 1/2 cup (adjust depending on the flour)
Lemon Juice 1 Tbsp (juice of 1 lemon)
Lemon Zest 1 tsp (zest of 1 lemon)
Olive Oil 1 tsp
Chocolate Chips as needed (Optional)

Method Of Preparation -
Whisk together the flour, baking powder, baking soda,  meal, sugar and salt.

 In another bowl, mix milk, olive oil, lemon juice and lemon zest.

 Add in the flour mixture into the wet ingredients. Gently mix until well combined making sure the bubbles don't escape.

 On a hot griddle, pour ladleful of batter, sprinkle chocolate chips (if using) and flip when the bubbles start popping. Cook on both sides and remove.

 Stack the pancakes, top them with fruits of your choice, chocolate chips and drizzle some maple syrup or chocolate syrup. 


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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93.

Preparation Time 15 minutes
Makes 6-7

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Posted by Harini R on Thursday, October 4, 2018
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Urad Moong Oats Dosa - Vegan



BM #93 Week 1 Day 1 -

 Welcome back to the regular edition of BM. After a hectic month of A-Z Flatbreads and more, we are back to a relaxed pace posting 3 recipes per week.

 This week I have chosen to highlight some easy to fix breakfasts for a weekday rush hour.

 This instant dosa is a God send for me as I soak the ingredients the previous night. The next morning I use a high power blender to make a fine batter in a matter of seconds. Peanut chutney to the side and the breakfast is done.

 For the peanut chutney, either I pre roast the peanuts in the microwave or countertop oven and have them ready so that making the chutney is a  matter of a minute.

 Try it out and see if this works for you as well and let me know.

 Ingredients - 

 Urad Dal 1/2 cup
Moong Dal 1/2 cup
Rolled Oats 1/2 cup
Poha / Flattened Rice 1/2 cup
Fenugreek Seeds  1 tsp
Salt and Oil as needed

Method Of Preparation -
Wash and soak all the ingredients except salt and oil (of course!) in about 6-7 cups of water for about 3-4 hours (I soaked overnight).

 Drain the water and grind into a fine batter. Add salt and set aside for a few minutes.

 Heat a griddle and pour ladleful of batter, spread it thin into a circle, spray oil as needed and allow it to cook.

 Flip the dosa and cook for a few seconds and remove on to a plate.

 Continue for the rest of the batter or as needed. Refrigerate the batter for upto 3 days.

 Serve them hot with a chutney of your choice.


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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93..

Preparation Time 20 minutes
Makes 20-24 dosas approx

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Posted by Harini R on Wednesday, October 3, 2018
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A - Z Flatbreads and More - Sep 2018



In the process of re-learning the English alphabet, we, as a BM group covered hundreds of flatbreads this series and each one of them is a masterpiece in its own right.

 It has been a humbling experience to research and get creative with the difficult letters.  It was an eye opener all over again to note that different regions have similar breads with different names and sometimes connected to different traditions. 

 Thanks to Srivalli and the rest of the BM friends for making this event happen.

 It is imperative that we showcase all our hard work at one place for future reference. So go on and bookmark all the flatbreads which stole your heart.

 A for Achari Aloo Paratha. A pickle along with the typical mashed potato filling in a paratha has been a sensation at our place. Check it out.. #Megabm #BloggingMarathon #Vegan #IndianFlatbread

 A - Achari Aloo Paratha


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 Continuing with the ABC theme of Indian flatbreads, B for Boondi Paratha...The tiny gram flour cuties, mixed with spices stuffed in the paratha creates a medley of flavors.

 B - Boondi Paratha


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Today it is the letter C. C for Cheeni Ka Paratha #Megabm #BloggingMarathon #IndianFlatbread. A traditional paratha stuffed with ghee and sugar.

 C - Cheeni Ka Paratha


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Here is the next Indian flatbread in the ABC series, D for Dal Paratha. This is not the typical dal paratha made using leftover dal :) Whole moong dal is incorporated into the dough along with spices to make this super healthy paratha. Check it out...

 D - Dal Paratha

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 One of the difficult letters to work with, check out this non-traditional twist to Peas Paratha in the form of Edamame Paratha..#Megabm #BloggingMarathon #Vegan #IndianFlatbread

 E - Edamame Paratha


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 Check out the next letter, F for Fried Naan. It is a cross between naan and bhatura. #Megabm #BloggingMarathon #Vegan #IndianFlatbread

 F - Fried Naan

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 Check out this Punjabi classic, G for Gobi Paratha.  Shredded Cauliflower along with spices stuffed in a paratha coming straight from a Punjabi kitchen. #Megabm #BloggingMarathon  #IndianFlatbread

 G - Gobi Paratha

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H for Healthy Green Paratha or Hara Bhara Paratha. It is a blend of greens and spices mixed into the dough to make this colorful paratha. #Megabm #BloggingMarathon  #IndianFlatbread

 H - Hara Bhara Paratha


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 Try this sweet, tangy and spicy paratha for the letter I in this series of Indian Flatbreads...#Megabm #BloggingMarathon  #IndianFlatbread

 I - Imli Ka Paratha


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 Check out this unique roti from the state of Odisha with an unusual cooking method of pre cooking the dough. J for Janta Roti . #Megabm #BloggingMarathon  #IndianFlatbread

 J - Janta Roti


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 For the 11th letter of the English alphabet, here is a rustic roti from the state of Rajasthan...#Megabm #BloggingMarathon  #IndianFlatbread

 K - Khoba Roti


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Next comes L for Luchi, a famous Bengali Puri but made with All Purpose Flour...#Megabm #BloggingMarathon #Vegan #IndianFlatbread

 L - Luchi


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 M for Mewa Kulcha. Here is a dessert kulcha on the lines of Puran Poli...The kulcha is stuffed with a blend of khoya and nuts along with a sweetener to make this a delightful treat. #Megabm #BloggingMarathon  #IndianFlatbread

 M - Mewa Kulcha


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 Here is a basic and everyday kind of paratha. N for Namak Ajwain Paratha...#Megabm #BloggingMarathon #Vegan #IndianFlatbread

 N - Namak Ajwain Paratha


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 O for Oats Puri in a baked Avatar...#Megabm #BloggingMarathon  #IndianFlatbread

 O - Oats Puri


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 One of the most popular street foods of Punjab, P for Paneer Kulcha. My Punjabi friend says that these paneer kulchas are served with a rich tomato gravy on the streets of Amritsar. #Megabm #BloggingMarathon  #IndianFlatbread

 P - Paneer Kulcha


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 Here is a gluten free and Vegan Roti starting with Q - Quinoa Roti...I am sure this is a boon for people who stay away from Gluten.

 Q - Quinoa Roti (Vegan and Gluten Free)



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 You will love these Bengali breakfast Kachoris known as RadhaBallabhi for the letter R...#Megabm #BloggingMarathon  #IndianFlatbread #Vegan

 R - Radha Vallabhi


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Here is a flaky paratha from the sindhi cuisine, S for Satpuro Phulko...There are many types of flaky parathas in Indian cuisine but each of them is unique in the way the layers are created.
#Megabm #BloggingMarathon  #IndianFlatbread #Vegan

 S - Satpuro Phulko


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T for Thalipeeth or Bhajaniche Thalipeeth is a traditional Maharashtrian flatbread where the flour is made ahead and stored. It is a combination of six different grains and legumes and is definitely a healthy one..#Megabm #BloggingMarathon  #IndianFlatbread #Vegan

 T - Thalipeeth


 ===========================

 This puran poli might be useful during the upcoming Navrathri season.  U for Upwas Puran Poli.#Megabm #BloggingMarathon  #IndianFlatbread #VratKaKhana

 U - Upwas Puran Poli

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 I am sure many Mangalorians can relate to the delectable Mangalore Buns. Check out the healthier version of those buns in the form of V for Vastad Rotti...#Megabm #BloggingMarathon  #IndianFlatbread

 V - Vastad Rotti


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 W for Warqi paratha from Awadh cuisine. It is a rich, flaky and layered paratha. Warq means layers, so the name. #Megabm #BloggingMarathon  #IndianFlatbread

 W - Warqi Paratha

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 For the pizza fans out there, here is an Indianized version of a stuffed pizza. X for Xtra Cheesy Paratha.. #Megabm #BloggingMarathon #IndianFlatbread

 X - Xtra Cheesy Paratha

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 A healthy twist on Ragi Roti with Red pumpkin and spices. Y for Yerra Gummadi Ragi Rotte. I have used the Telugu word Yerra Gummadi meaning Red Pumpkin to dodge the dificult letter problem. #Megabm #BloggingMarathon  #IndianFlatbread #Vegan

 Y - Yerra Gummadi Ragi Rotte

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 To end this journey of A-Z Indian flatbreads here is a saffron infused paratha which is fit for a Nawab...#Megabm #BloggingMarathon #IndianFlatbread

 Z - Zafrani Paratha







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Posted by Harini R on Tuesday, October 2, 2018
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Z - Zafrani Paratha



BM #92 Day 26 - 

 I hope the relearning of the English alphabet has been as much fun for all of you as it was for us. As we come to the last letter in this journey, I picked up a very flavorful and rich paratha fit for a Nawab.

 Zafran means Saffron and so the flavor infusion was saffron in this paratha and I loved the way the layers were incorporated by the rolling of the dough in a unique pattern. Please refer to the pictures for more clarity.

 I shall publish another post to recap all the flatbreads which were showcased in this series. So watch out for that.

 Thanks to Srivalli and the rest of my BM friends who accompanied us in this journey.

 Recipe Inspiration here
Ingredients -

Wheat Flour 1 1/2 cups 
Salt 1/2 tsp 
Sugar 1 Tbsp or more as needed
Oil 1 tsp 
Yogurt 1/2 cup + more as needed
Milk 4 Tbsp + more for brushing
Saffron strands a generous pinch

Method Of Preparation -
Soak saffron strands in warm milk for about 30 minutes.

 In a mixing bowl, add wheat flour, salt, sugar, oil, half of the saffron milk leaving the strands in milk for topping/garnish.

 Knead well while adding yogurt to make a soft dough.

 Cover and set aside for 30 minutes.

 Make 6-7 portions of the dough.

 Roll each portion into a six inch thin disc using as much dusting flour as needed.

 From the center of the disc, make a cut to the edge of the disc.

 Make a carpet roll from one cut edge all the way around to reach the other cut edge. (Refer the pictures.)

Press down the flower shaped rolled disc and roll again using as much dusting flour as needed to a 5 inch disc.

 Brush the disc with the saffron milk with a few strands on it.

 Gently transfer the disc onto a heated griddle with the saffron milk side on top.

 Cook well and drizzle ghee/oil as needed on both sides and make sure both the sides are cooked well. Remove onto an insulated container and continue with the rest of the dough.

 Serve with a spicy accompaniment.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92




Preparation Time 30 minutes
Makes 6-7

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Posted by Harini R on Sunday, September 30, 2018
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Y - Yerra Gummadi Ragi Rotte



BM #92 Day 25 - 

 For the letter 'Y' I have chosen to highlight 'Yerra Gummadi'  which means 'Red Pumpkin in Telugu. This Roti is made with grated pumpkin, spices, Ragi flour and wheat flour. 

 I had something else planned for this letter but later on realized that I have not used Ragi flour in this series and that I felt was gross injustice to the healthy flour. So last minute change of plans made this roti happen. I am sure I will be making this nutritious roti often.

Ingredients - 

 Ragi Flour 1/2 cup
Wheat Flour 1/2 cup
Pumpkin, peeled and grated 3/4 cup
Coriander leaves, finely chopped 2 Tbsp
Salt, Red Chili Powder, Ajwain as needed
Warm Water 2-3 Tbsp (or as needed)

 Method Of Preparation -
In a mixing bowl, Add Ragi flour (for some reason I dry roasted the flour), wheat flour, grated pumpkin, chopped coriander leaves, salt, red chili powder, ajwain and mix well.

Since the pumpkin will release some moisture, take care not to add too much water to knead into a soft dough.

 Divide the dough into 5 equal portions, roll out into 5 inch thin discs using as much dry flour as needed for dusting.

 Gently transfer the rolled out disc onto a hot griddle.

 Flip it when there are bubbles visible. Spray some oil and cook on both sides until done.

 Remove onto an insulated container and continue with the rest of the dough.

 Serve with Yogurt for a filling meal.


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Preparation Time 30 minutes
Makes 5

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Posted by Harini R on Saturday, September 29, 2018
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X - Xtra Cheesy Paratha



BM #92 Day 24 -

 For the letter X, I have taken an exception and redefined the spelling of 'Extra' to accommodate the letter 'X'. Whatever the name / spelling might be, this cheesy paratha which was pizza like in taste was one of the popular parathas at home in this series.

 Two more letters to go to finish this series. Keep guessing as to what the flatbreads might be with the letters Y and Z.

 Ingredients - 

 Wheat Flour 1 1/2 cups
Salt 1/4 tsp 
Cooking Oil 1 tsp + more to shallow fry
Filling - 
Onion finely chopped 1/2 cup
Colored Peppers finely chopped 1/2 cup
Shredded Cheese as needed
Salt and Red Chili Powder

Method Of Preparation -
Knead the dough in a mixing bowl by adding wheat flour, salt, oil and water. Cover and set aside for 20-30 minutes.

 Pinch 6 equal portions of the dough. roll them out into 5 inch discs. Cover and set aside until ready to shallow fry.

 For the filling - In a bowl, add the chopped vegetables, sprinkle salt and red chili powder. Mix well and set aside.

To assemble the paratha - On a rolled disc, place the vegetable filling in the center. Top it with shredded cheese. Wet the edges and cover it with another rolled disc on top. Make sure there are no air pockets trapped before sealing the discs. Crimp the edges using a fork.

 Gently transfer this onto a hot griddle and cook on low flame so that all the filling and both the discs are evenly cooked.

 grease the Parathas as needed on both sides and cook evenly on both sides. Remove onto a serving plate and continue with the rest of the rolled discs.

 Serve as is or with Yogurt or Marinara sauce.


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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92




Preparation Time 30 minutes
Makes 3

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Posted by Harini R on Friday, September 28, 2018
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