Eggless Wholewheat Banana Pancakes | Eggless Pancakes Recipes

Pancakes are quick to make as they do not need any fermentation and also they can be prepared instantly. Pancakes are usually make with egg but it can be prepared without eggs easily. One can serve the pancakes with toppings of their choice. My favorite toppings are warm maple syrup, whipped cream,vanilla sauce and berries and sometimes I like to eat them with Nutella or Chocolate sauce. They are so versatile that once you get the basic recipe correct you can play with the flavors and create your own style of pancakes. One can add various fruits like bananas, apples,berries etc to the pancake batter and prepare different fruit version of the pancakes.

For Vegetarians it is usually a challenge in other countries to find good veg fare , hence I always end up having heavy breakfast in the breakfast Buffet. I do not mind eggs in my bakes,pancakes or waffles but somehow I do not like the omelettes or french toasts and I am not a bread person too.Hence I always end up picking up a bowl of cereal or porridge, pancakes or waffles(I do not mind Eggs in them) with various toppings and fruits with juice and coffee which actually keeps me full for longer hours.

Coming to today's post, I often make these Eggless Wholewheat Banana Pancakes and for me these taste exactly like the Banana Appam as the ingredients are almost same. In this pancake recipe, wheat flour works well and is almost a guilt free recipe especially when you make it for kids.Try them for your kids for evening snack or breakfast, they will love it for sure.

If you want more banana based recipes, check out here:

• Mangalore Buns | Deep fried Banana Buns
• Eggless Chocolate Banana Bread-low fat version
• Eggless Oatmeal Banana Muffins
• Eggless Wholewheat Banana Muffins
• Banana Bread

Eggless Wholewheat Banana Pancakes Recipe:
Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 15 mins | Total time: 20 mins

Cuisine: International | Category: Breakfast

Ingredients:

1 cup(120 gms) Wholewheat flour(or All purpose flour)

2 medium ripened Bananas, mashed

1-1.25 cups Milk( 1 cup = 240 ml)

1.5 tbsp fine Sugar( or Jaggery powder)

1 tbsp Oil (or melted Butter)

2 tsp Baking powder

1/4 tsp Cinnamon powder

1/4 tsp Salt

Oil/Butter ,to fry

Method:

• Mash the bananas and keep it aside.

• In a wide bowl add wheat flour, sugar,salt, baking powder, cinnamon powder, oil(or melted butter) and mix it nicely using a whisk.

• Make a well in the center of the wheat flour mixture add 1 cup of milk and mashed banana and mix it until it is mixed.Add more milk if necessary until you get a thick consistency of the batter which can be pourable.Do not over mix the batter,else the pancakes will not be fluffy. Leave this batter aside for 10-15 mins.

• Heat the dosa pan until it is hot and add few drops of oil and spread it nicely using a kitchen tissue.Make sure that the pan is hot(but not over heated).

• Mix the batter once and take a medium sized ladle and pour a ladle full of batter and allow it spread on its own(Do not spread). You can prepare 3-4 pancakes at a time depending on the size of your pan.Pour oil from the edges.

• Once you see the formation of bubbles/holes on the pancakes and also the edges turn slight brown turn them gently to the other side and let them cook again for a minute and remove them and stack them on a plate.

• Sprinkle few drops of water on the pan and wipe it with the tissue and proceed again to make the pancakes. This ensures that the pan does not become over heated,else you will not see evenly browned pancakes, it will result in white patches on the pancake.

Serve the pancakes with a generous drizzle of Maple Syrup or Honey, Butter(or Whipped Cream)or with a Sauce of your choice like Strawberry Coulis, Mixed Berry Coulis,Butterscotch Sauce,Chocolate Sauce, Nutella or Vanilla Sauce.You can serve with sliced bananas or fruits/berries of your choice.

Enjoy the soft and fluffy Pancakes !!

Notes:

1. You can use All purpose flour instead of wheat flour in the recipe or 50:50 ratio of both. If you use all purpose flour 1 cup of milk would be enough, if you use wheat flour increase the milk until you get the required consistency.
2. Cinnamon powder can be replaced with Vanilla essence or Cardamom powder for Banana pancakes.
3. For a VEGAN version use non dairy milk or water and use oil instead of butter in the recipe.
4. Sugar can be replaced with Cane sugar or Jaggery powder for healthy version.
5. It is important to maintain the temperature of the pan , it should be not very hot and should be only on medium heat to get evenly browned pancakes. If the pan is very hot the shapes of the pancakes will be distorted and also they turn in dark color.
6. The consistency of the batter should be thick but should be pourable. DO NOT SPREAD the pancakes on the pan, you need to pour the batter and leave it spread by itself.
7. Always use same amount of batter to get same sized pancakes.
8. Do not over mix the batter,else the pancakes will become tough.
9. You can avoid Bananas in the recipe and make plain eggless pancakes. You can add berries of your choice to your pancakes or you can even add grated apples instead of mashed bananas in the recipe.
10. You can add chocolate chips to the batter if you like.

Technorati Tags: eggless wholewheat banana pancakes recipe, eggless banana pancakes, wholewheat banana pancakes, kid friendly recipes, kids lunch box recipes, healthy cooking for kids

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Carrot Chutney Recipe | Easy Chutney Recipes for Idli Dosa

I have realized that its been a long time that I have posted any Chutney recipe in my blog. Various chutney varieties can be prepared as a side dish for Idli/ dosa. While most of the times we end up making Coconut Chutney or Tomato chutney as they are the most popular accompaniments with Idli and Dosa.One can be bit creative to prepare various varieties of chutnies which include different vegetables.

In Andhra ,you name any vegetable you can find a chutney recipe with it. I would say that it is the land of Pacchadis but most of them are prepared as an accompaniment for Rice.It is mainly the consistency of chutney which differs for breakfast and rice - the chutney for breakfast is smooth and liquidy compared to the pacchadi for rice which is coarse and thick.There are few varieties which can be prepared as common for breakfast as well as the Rice.Today's recipe - Carrot Pacchadi is one example.One can prepare it coarse to serve it with rice and prepare it smooth to serve with Idli and dosa varieties.

There are various versions of carrot chutney you find on internet - few with onion,onion-tomato,coconut or just carrot based version.  The addition of coconut not only adds a texture but also elevates the taste of the chutney, it balances the sweetness of carrot and garlic adds a nice flavor.Try this chutney recipe , I am sure you will this chutney and a good alternative for the usual chutney.

Check out other Chutney recipes for Idli,Dosa in my blog:

• Capsicum(Green) Chutney, Peanut Chutney
• Coconut Chutney (with Ginger)
• Hotel Style Coconut Chutney , Red Coconut Chutney
• Mint-Coriander flavored Coconut Chutney
• Mango Ginger ( Mamidi Allam) Chutney
• Onion Chutney- ver 1, Onion Chutney (with dry coconut)
• Raw Onion Chutney(Pacchi Ulli Karam)
• Tomato Chutney, Tomato-Onion Chutney
• Tomato Kothimeera Pacchadi

Carrot Chutney Recipe:

Serves 3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: South India | Category: Accompaniments/Chutney

Ingredients:

1 large Carrot, grated(measure 1 cup)

1/3 cup grated fresh Coconut

3 Red chilies.guntur spicy variety

2 small Garlic pods

1.5 tbsp Chana dal

1 tsp Tamarind pulp

Salt to taste

1 tsp Oil

to temper:

5-6 Curry leaves

1/4 tsp Asafoetida

1 tsp Urad dal

1/2 tsp Mustard seeds

1 tsp Ghee/Oil

Method:

• Heat oil and fry chana dal and red chilies until they turn golden brown and then add garlic pods and fry and remove them with a slotted spoon and let them cool.

• Add grated carrot in the remaining oil and fry until the raw smell goes away, say for 5 mins.If you are using dry tamarind add it to the hot carrot mixture itself,it will soften.Let the carrot mixture cool down completely.

• Grind the roasted chana dal, red chillies and garlic to a powder and then add grated carrot mixture(with tamarind), grated fresh coconut, salt and grind to a smooth chutney using required amount of water.

• In a small tempering pan heat ghee(or oil) and crackle mustard seeds and then add urad dal and fry until it turns red and add curry leaves and asafoetida and then add the hot tempering to the chutney and mix well and cover it.

Serve it with hot Idli/Dosa/Paniyaram/Uthappam. You can even serve it with chapathi or use as a spread on toast.

Notes:

1. You can use urad dal instead of chana dal.But I prefer to use chana dal for breakfast chutney varieties.
2. If you want to skip coconut you can add onion by frying it in oil along with carrot.But it tastes best with coconut.
3. Garlic adds a nice flavor to the chutney,do not skip it.
4. Adjust the spiciness of chutney according to your spice levels.
5. If you grind this chutney bit course using less water it can be served with Rice.For this.you can add a bit of cumin seeds while roasting chana dal before grinding.

Technorati Tags: carrot chutney, how to make carrot chutney, easy chutney recipes, easy chutney recipes for idli dosa, variety chutney recipes, south indian chutney recipes

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Indian style Choy Sum(Chye Sum) Stir Fry | Chinese Greens in Indian Cooking

I love to include lot of greens in my daily cooking and it is a real challenge to find Indian greens here in Singapore in the local markets unless one makes a trip to Little India or any Indian store. I have started using lot of Chinese greens like Chinese Spinach, round Spinach, Bok Choy, Red Spinach and Choy Sum on regular basis and get the usual Indian greens when we go to Little India.

Choy Sum is a Chinese green with tiny yellow flowers and also has thick stalks like the size of the Asaparagus, you will get a better idea when you the pictures of these greens in the recipe. Choy sum is usually cooked with soya sauce and garlic and is served as a side dish. Choy Sum was a very interesting find for me as it was suggested by my helper to try. I am really glad that I tried it and liked it too and it adapted the Indian flavors very nicely.It has a very mild pungency like mustard greens but even my 2 year old kiddo also had it with out any complaints, so it has become quite regular in my cooking now.

Check out other greens stir fry recipes in my blog:

• Dill-Dal Stir Fry/Sabasige Soppu Palya
• Lal Bhaji(lal math) Saag | Red Amaranth leaves stir fry
• Methi Bhaji | Fenugreek leaves Stir fry
• Talimpu Gongura | Noone Gongura
• Thotakura Pesarapappu Podi Kura/Amaranth-Moong dal Curry
• Thotakura(Amaranth leaves) Stir fry

Indian style Choy Sum Stir fry Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: South Indian | Category: Main Course(Side dish for Rice)

Ingredients:

1 big bunch of Choy Sum

1 Onion, finely chopped

3-4 Garlic pods, roughly chopped

2-3 Red chilies

1/2 tsp Fenugreek seeds

1 tbsp Oil

Salt to taste

Method:

• Wash and clean the choy sum and separate the greens from the stems and reserve the thick stems aside. Finely chop the greens along with flowers and tender stalks and keep it aside. Trim the thick stalks and peel the skin like how we do for carrots and finely chop the inner stalks and keep them aside.

• In a kadai heat oil and add fenugreek seeds and fry for half a minute.

• Add chopped garlic and red chilies and fry for another half minute.Now add chopped onions and fry until they become translucent.

• Now add chopped choy sum stalks and cook until they are half done, then add the chopped greens to it and add enough salt(add less salt as the greens take less salt) and cook for 8-10 mins until they are cooked by stirring it in between.

Serve it hot with Rice, Sambar/Dal and papad/fryums.

Notes:

1. You can skip garlic and onions in the recipe and add 2 tbsp grated fresh coconut at the end to the cooked greens. It tastes nice either ways.
2. You can make greens like amaranth leaves, red amaranth, tender radish greens following the same way, it tastes nice.

Technorati Tags: choy sum recipes, choy sum stir fry, chinese greens recipes, chinese greens in indian cooking.  stir fry recipes, south indian recipes, greens recipes

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Eggless Whole Wheat Banana Muffins Recipe | Eggless Banana Muffins Recipe

I have realised that I have not posted any cake or bake recipe in my blog from almost a very long time.But it did not mean that I have not baked anything, I have made several cakes and breads but somehow I was not very enthusiastic to click anything and post it here in my blog.Now,I am slowly getting back to my blogging routine and it is a good start for me to post a simple bake recipe too in my blog after a really long time.

The first thing that comes to my mind when I see over ripened bananas is to make Banana Bread or Banana Muffins as that is the best way to use those bananas which are over ripened. Also there are instances where I have ripened the bananas intentionally to make these Muffins and that is another story!! I have posted an Eggless Wholewheat Banana Muffins Recipe long back where I used oats, flaxseeds and dry fruits but today I am posting a very simple version of Eggless Wholewheat Banana Muffins Recipe which I have been following from a couple of years.It is very healthy as I am using Wheat flour instead of APF in the recipe.The good part is it is one bowl Muffin recipe that you do not need any mixer for it, just a bowl and hand whisker is all what you need to prepare these muffins. I have baked these muffins many times and it has come out prefect everytime.

Bananas not only add flavor to the muffin, it also makes the muffin moist with out eggs.I usually  divide the batter into two portions - I added chocolate chips for one portion for the kiddo and added a handful of chopped walnuts in the other portion for us. The nutty bite of walnuts in the banana muffin tastes out of the world, hence I recommend you to add walnuts if you are fond of it.

Check out other Muffins Recipes in my blog:

• Eggless Whole Wheat Banana Muffins
• Eggless Chunky Apple Streusel Muffins - both Egg/Eggless options
• Moist Chocolate Cupcakes with Cocoa Butter Frosting
• Vanilla Cupcakes with Butter Cream Icing

Eggless Whole Wheat Banana Muffins Recipe:

Yields: 12 muffins | Author: Prathibha

Prep time: 15 mins | Baking time: 30 mins | Total time: 45 mins

Cuisine: International | Category: Bakes-Cupcakes/Muffins

Ingredients:

1 cup Whole wheat flour(you can use APF/Maida too)

2 large or 3 medium ripen Bananas

1/2 cup Sugar

1/4 cup Oil

1/4 cup Milk

1/2 tsp Baking soda

1/2 tsp Baking powder

1 tbsp Lemon juice

1/2 tsp Vanilla Essence

a pinch of Salt

1/4 cup of chopped Walnuts or Chocolate Chips

Method:

• Preheat the oven at 180 deg C/ 356 deg F for 15 mins.
• Line the muffin tray or muffin moulds with muffin liners and grease them lightly with oil.

      

• Sieve whole wheat flour with baking powder,baking soda and salt into a bowl and mix it with a whisk and keep it aside.
• In another bowl add roughly chopped ripen banana and mash it nicely using a fork or you can even puree it in a mixie.

       

• Add sugar to the mashed banana mixture and mix it nicely.

       

• Add oil,lemon juice, milk and vanilla essence to the banana mixture and mix it with a whisk nicely until the oil is incorporated well in the mixture.

       

• Now add the wheat flour mixture to the wet ingredients and gently fold it using a spatula or mix it with a whisk gently.Do not over fold or whisk the mixture.The mixture will be very thick as shown in the picture.
• Add chopped walnuts or chocolate chips to it and mix it gently.

      

• Now the muffin batter is ready to be poured.Scoop out the mixture and fill the liners until they are 3/4th filled giving enough space for them to rise.
• Now place the muffin tray in the center of the oven with the top and bottom heating elements ON in your oven/OTG and bake them in preheated oven for 25-30 mins until the muffins are baked through perfection and pass through the tooth pick test.If you insert the tooth pick in the center of the muffin it should come out clean without any stickiness of the batter to it.Every Oven varies and hence keep an eye on oven after 25 mins and check if it is done.

       

• Let them cool for 10 mins and then remove the muffins from the tray and allow them to cool completely on a wire rack.

Serve them warm or at room temperature as a snack/breakfast with a cup of coffee.They can be stored under room temperature for 2-3 days and for  4-5 days if refrigerated.

Notes:

1. You can use all purpose flour instead of whole wheat flour or you can use 50:50 ratio of all purpose flour and wheat flour in the recipe.
2. I used Pillsbury Multigrain flour and has achieved good results too.
3. The muffin mixture is usually thick compared to the cake batter.If it is really thick that you can mix it you can add a tbsp of more milk to mix it.
4. Banana and walnut combination is the best and hence I recommend to use the walnuts in the recipe.I had added chocolate chips in half the batter for my son and chopped walnuts in half the batter for us.
5.  I had added the milk after adding the flour so that I can control the amount of liquid as every wheat flour is different in terms of absorption capacity.

Technorati Tags: eggless wholewheat banana muffins recipe, eggles muffins recipes, wholewheat banana muffins, wholewheat muffins, muffins recipes, healthy baking

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Sihi Kumbalakai Gojju | Sweet Pumpkin Curry | Pumpkin Gojju Recipe

My mom rarely used to prepare any pumpkin dish as she does not eat this vegetable.All she used to prepare with red pumpkin is Sambar, this gravy which pairs up beautifully with chapatis/plain rice flour rotis and also she prepares the fryums using the thick pumpkin skin.After I started cooking I have learnt various recipes with pumpkin like Simple Kaddu ki Sabzi, Pumpkin Yogurt Salad, Meethi Kaddu ki Sabzi . Red pumpkin is slightly sweeter in taste and this gravy is a perfect medley of sweet,sour and richness from the coconut gravy.

Gojju is a typical Karnataka dish which is mainly spicy,sour and slightly sweet gravy. There are various vegetable Gojju recipes and also a simple Tomato Gojju which pairs beautifully with rice or chapati.Kumbalakai Gojju is one of my favorite gojju and its tastes best with Uttha Rotti or Chapati, but one can serve it with rice or roti or dosa too,it tastes equally nice. I must say that this Pumpkin Gojju is my most favorite preparation with sweet pumpkin, you need to try to believe it.

Check out other Sweet Pumpkin recipes in my blog:

• Simple Kaddu ki Sabzi
• Pumpkin Yogurt Salad
• Meethi Kaddu ki Sabzi 
• Sweet Pumpkin Sambar

Sihi Kumbalakai Gojju Recipe:

Serves 3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: Karnataka | Category: Side dish for Rice/Rotis

Ingredients:

2 cups Yellow Pumpkin,cut into 1"cubes

1 medium Onion, roughly chopped

a small sprig of Curry leaves

1.5 tsp Tamarind pulp

1 tsp Jaggery

1/2 tsp Turmeric powder

a pinch of Asafoetida

1/2 tsp Mustard seeds

2 tbsp Oil

Salt to taste

to grind:

1/2 cup grated fresh/frozen Coconut

2 tbsp Fried gram(Putnala Pappu/Hurigadale)

2-3 Guntur Red chillies,spicy variety

2 Byadige Red chillies

1.5 tsp Coriander seeds

3/4 tsp Cumin seeds

1/2 tsp Oil

Method:

• Heat 1/2 tsp of oil and add coriander seeds,cumin seeds and red chillies(both the varieties) and fry them until they change the color.

• Grind the roasted ingredients with fresh grated coconut, fried gram to a smooth paste using enough water.
• Heat oil in a kadai and crackle mustard seeds.Add curry leaves and asafoetida and fry until they wilt.

• Add the chopped onions and fry until they turn pink and then add chopped pumpkin pieces and fry nicely until the oil coats all the pieces.

• Add salt and turmeric powder and mix nicely and add 1-2 tbsp water and cover it cook until the pumpkin is 80% done.

• Now add ground paste and fry for 2-3 mins until the mixture is bit dry.
• Add 3/4 cup water to it and cook until done.Add jaggery and tamarind pulp and cook for 2-3 mins.

Serve it hot with Rice/Roti/Chapati/Dosa/Uttha Rotti. I like it  more with Uttha Rotti and Chapati.

Notes:

1. The addition of jaggery enhances the taste of the pumpkin gojju and hence don't skip it.
2. This gravy turns very thick as it sits and hence add enough according to the consistency you need.
3. You can follow the same recipe and make Badanekayi(Eggplant) Gojju or Bendekayi (Ladiesfinger) Gojju by replacing the pumpkin with these vegetables.

Technorati Tags: pumpkin gojju recipe, karnataka recipes, south indian recipes, sweet pumpkin recipes, pumpkin gojju, sihi kumbalakai gojju, side dish for rice, side dish for rotis.

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