Eggless pancakes recipe (Easy, soft and fluffy)

Two weeks back I happened to taste Hot cakes from Mc Donald's. It was the first time I ever tasted a pancake. I doubted it had egg in it, since Aj dint eat, I had to eat some. So some how had two out of three. Though I dint loved it, I liked the soft, spongy and fluffy texture of it. But after few days, I got craving to have pancakes and searched for eggless pancakes recipe. And found one here. Simple and easy enough recipe to try, with simple ingredients available. So here is the recipe for you all. Make an international breakfast and impress your family. This is mainly kid’s favourite. Do try for your kids when they come back hungry from school, they will enjoy for sure! And if you are just like me, ever never tasted a pancake before, this is just our dosa, but with some differences in taste and texture, do not hesitate to try! This recipe works well with wheat flour as well…

Eggless Pancakes recipe

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Recipe Cuisine: Continental  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 15 mins    |  Makes: 6

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Ingredients

All purpose flour/ plain flour(Maida) - 1 cup

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Milk - 1 cup

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Brown or white sugar - 1 tblsp

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Salt - 1/2 tsp

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Oil - 1 tblsp

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Baking powder - 1 tblsp

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Butter and honey - For topping

 

Method

1. Mix flour,baking powder, salt and sugar with the whisk. Add milk along with oil and mix gently. Set aside for 10 minutes.
2. After 10 minutes again give it a mix and heat an iron skillet (dosa pan) until it gets hot. Switch off the stove and leave it for 5 minutes. Again switch on the flame and put it in medium flame. Grease with butter and pour one big laddle full of batter carefully. Do not spread.
3. Wait until bubbles pop over the pancakes and the colour changes and flip carefully. Cook the other side for a minute and transfer to serving plate.

Notes

• Iron skillet (Iron dosa pan) works best to get golden brown colour and even cooking.
• If you want you can cover and cook after flipping, this makes it even more soft and locks the moisture.
• If you heat the pan really hot and make the pancake immediately, the pancakes turn dark brown in colour. That’s why I have heated the pan and switched off for a while to bring the temperature medium. ( I saw this in a video in you tube)
• If the pan is too hot, the pancakes will have edges like flower. that is it wont be a perfect circle. So make sure to keep the heat medium.
• Use a big ladle, so that for all the pancakes, you use only one and so all of them would be on same size.
• You can use whole wheat flour as well, but experiment with the milk volume as it may take more.
• You can add cinnamon or vanilla essence to make it more flavorful.
• You can make this same with non diary milk and make it VEGAN.

Serve hot with generous butter topped and honey or your favorite sauces like caramel, butterscotch or even maple syrup. Smells divinely and stays soft even after cool down. Soft, spongy, fluffy to handle, you would love it!

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SPICY GARLIC RICE RECIPE

    
   This is a very simple rice recipe perfect for using your leftover rice. Not that you can make it with the fresh cooked rice. This recipe is from a TV show I think. My MIL told the recipe over phone and asked to try it out, even she insisted to blog it here…:) So I had some leftover rice and tried this recipe today. The coconut and coconut oil used to temper adds a great flavour to this rice other than the flavor of garlic.

Garlic rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 3

Ingredients

Cooked rice - 2 cups

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Garlic (small variety) - 6-7 flakes

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Coconut, grated - 2 tblsp

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Red chillies - 8

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Salt - 1 tsp to 1 & 1/4 tsp

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To temper

Coconut oil - 1 tblsp

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Mustard - 1 tsp

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Urad dal - 2 tsp

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Jeera - 1 tsp

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Curry leaves - 1 sprig

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Method

1. Cook rice and separate the grains. Peel garlic and fry it with few drops of oil along with red chillies until chillies get roasted.

2. Dry roast coconut in the same kadai and cool down all the ingredients, transfer to the mixer.

3. Grind it coarsely and add it to the rice. Season with the items given under ‘To temper’ table in a kadai.

4. Add it to the rice , add salt and mix well.

Notes

• If you use big variety garlic, reduce to 3.
• Adjust salt as per your need.
• You need mouth freshener after eating this rice

Serve hot with vadams/ poriyals/ kootu/ any thayir pachadi also perfect as accompaniment for this rice. I had with maami’s vengaya vadam :)

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SEPPANKIZHANGU VARUVAL RECIPE (CRISPY ARBI FRY)

    
   I am sure all of us has a crave for deep fried stuffs sometimes. Seppankizhangu/ colocasia/ arbi is one perfect veggie to do varuval. It tastes divinely as accompaniment in a “full meals”. Usually I make it in tawa, but this time tried deep frying. Came out very nice. Ofcourse it should come out delicious, what do you mean? Is there any deep fried eatable not delicious? . I like the curry we make with this, even like it if we add it in mor kuzhambu.

Ingredients (serves 4)

Colocasia / arbi/ seppankizhangu	15-18
Sambar powder	2 tsp heaped
Salt	1 tsp
Turmeric	1/4 tsp
Rice flour	2 tsp
Corn flour	1 tsp
Oil	For deep frying

 

Method

Wash and pressure cook seppankizhangu with 3/4 cup of water upto 2 - 3 whistles. Peel off the skin and slit into two. In a wide bowl/ plate, spread the kizhangu and sprinkle other ingredients except oil and mix. Deep fry in hot oil until both sides gets golden brown fried. Turn in between to make sure it gets cooked evenly. Drain in paper towels to get rid of excess oil.

  Serve hot as accompaniment for rice. Crispy out and soft inside varuval anyone?. I took a bite as I could not resist while clicking…

Notes

You can add fennel powder and crushed garlic along with the ingredients. You can make the same in tawa /dosa pan too. While pressure cooking the arbi/seppankizhangu, make sure you pressure cook just right, otherwise, fry wont turn good if its cooked mushy. If you are keeping along with rice, keep less water. This will prevent from over cooking of the veggie.

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DAL PALAK RECIPE (WITH MOONG DAL)

 
I make this Dal palak these days very often. Aj loves it. We tasted this kind of dal palak in which palak is pureed and cooked with dal in GRT grand at Chennai. Aj loved it very much. So I tried in my own way and got hooked up to this recipe. The one we had in the restaurant had more of palak than I am using, so more greener. So its your choice, if you want more greener, add more palak. You can double the quantity of palak for this given recipe. Now to the recipe instead of my boring stories. Kind of feeling low in blogging, so hang on with these simple recipes I post until my spirit level goes up :)

Dal palak recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner - sides
Prep Time: 15 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients

Moon dal/ paasi paruppu (or u can even use masoor dal) - 1/4 cup

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Palak leaves - 1 cup tightly packed

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Onion - 1

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Tomato - 1 large

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Ginger garlic paste - 3/4 tsp

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Garam masala powder - 3/4 tsp

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Green chilli - 5

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Sugar - 1/4 tsp

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Salt - As needed

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Ghee - 1 tsp

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Jeera/ cummin seeds -1 tsp

Method

1. Wash the palak and remove the stem. Tear the leaf and take out the thick stem in the middle too if possible to make sure it gets cooked easily. Fry in 1/2 tsp oil along with green chillies. Pressure cook moong dal upto 3 whisltes.

2. Fry the palak until it gets reduced in volume. Cool down and grind with little water.

3. Heat kadai and temper with ghee and jeera. Add finely chopped onions and fry till transparent. Add ginger garlic paste and fry until raw smell goes away. Add chopped tomatoes, salt and fry until tomatoes turn mushy.

4. Add the ground palak, sugar and garam masala. Fry for 2 minutes in medium flame. Add cooked, mashed dal.

5. Mix well, add 1 cup water and let it boil for 4-5 minutes or until you get thick consistency.

Notes

• You can also squeeze lemon before you serve the dal. In that case, be sure to add more spiciness (green chilli) to balance the
• You can replace ginger garlic paste in this recipe with either finely chopped ginger or garlic. In that case, add it immediately after jeera crackles.
• You can also add red chilli powder instead of green chillies. But the colour will be differing.

Top with ghee if desired and serve hot with steamed basmati rice and your choice of subzi. You can have it with roti as well.

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5 TASTE UTHAPPAM RECIPE | SOUTH INDIAN BREAKFAST RECIPES

   

    I came to know this idea only few years back when Vj ordered “7  Taste Uthappam” at Saravana bhavan in Chennai. I vaguely remember what were the toppings. Now last month, when Mama mami came  here, we used to watch “Anjaraipetti” series telecasted here in the local channel. They showed a Tanjore Hotel which serves this 5-taste Uthappam. I got really tempted to try at home. This could be a perfect snack/ breakfast for your kid. Especially if they are picky eater, this could be appealing for their eyes and sure tempting enough to eat. Not that we grown ups should not enjoy. Once in a while it can be a treat for us too.
   My mom makes awesome onion uthappams that I can never forget in my life and just keep remembering those days when my mom used to make the uthappams in kadai and I used to sit just next to the stove, on the counter top (my dining area) and enjoy the hot uthappams. The uthappams made in kadai has a wonderful unique taste than the one we make in dosa pan. Now my laziness, I never make in kadai. But I make in Iron dosa pan for Vj and eat one (diet conscious hehe)when I make for him. In this 5 taste uthappam, the topping can be purely your choice, it is up to your imagination and creativity. Please refer this post for making the idli dosa batter. There is no specific recipe or specific quantity for this recipe. Just to put up an idea .
I always make onion uthappam with small onions just like we get in Murugan idli shop. Its Vj’s favourite.

Ingredients

Idli dosa batter

Carrot, grated

Small onion(shallots), sliced thinly

Tomato, deseeded and chopped finely

Idli podi

Coriander leaves

Ghee / oil

 

Method

Grate carrot finely, slice the small onions, clean coriander leaves and chop it roughly, deseed the tomato and chop finely. Keep the ingredients ready. Heat dosa pan and grease it with oil/ghee. Pour mini (half laddle) uthappams. It should be thick. No need to spread the batter unless it is too thick. Top with your favourite. Cook in low to medium flame to get golden crust. Drizzle some oil/ghee over the toppings and around the dosa. Flip once the bottom turns golden and cook in low to medium flame for a minute or 2 or until golden in colour. Drizzle oil when ever desired.

          Enjoy hot with tiffin sambar and other choices of your chutneys. Yummy and aren't they cute?

Notes

Always cook in medium flame to get a perfect golden crusted uthappams. Ghee gives a great taste to the uthappams, especially to podi and onion uthappams. You can also use large onion for making the onion uthappams. But for this mini uthappam, its would be cute if we use this small onion. Do suggest your topping ideas in comment section. :)

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PANEER FRIED RICE RECIPE | EASY PANEER RECIPES

One of my blog readers requested for paneer fried rice recipe similar to the one they serve in saravana bhavan. Sadly I have never tasted that. I wanted to taste once and then post the recipe, but we rarely go there now a days and never got a chance to taste. So I had no idea how they make, but thought of making paneer fried rice on my own. I just made it like the regular fried rice without much veggies and with scrambled paneer. And the out come is a big hit! Aj and Vj both ate silently and finished quickly, which means its very delicious. Do try this easy recipe for your lunch box or to surprise your guests. They will be sure taking time to guess the ingredients.

Paneer fried rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    |  Serves: 3

Ingredients

Basmati rice	1 & 1/2 cup
Paneer cubes	1 & 1/2 cup
Carrot	1
Capsicum	1
Spring onion	1 bunch (5 sprigs)
Pepper	1 tsp
Sugar	3/4 tsp
Salt	As needed
Olive oil	2-3 tblsp

 

Method

1. Soak basmati rice for an hour and cook it with water ratio 1 : 1 & 1/2 for 3 whistles. Cool and separate the grains. Keep a side. Boil water and keep the panner immersed for 10 minutes. Then drain from water and crumble it roughly. 
2. Chop carrot and capsicum finely. Chop the white part of spring onion and green part separately. Heat oil in a pan and add the spring onion. Fry for a minute.
3. Add carrot and fry for a minute, add sugar while you fry, then add capsicum and fry for another minute. Always fry in high flame. You can toss to get a smoky flavour that comes when it catches fire while tossing. If you are not comfortable, no need to do that,just fry in high flame. Add pepper and give a quick stir.Add paneer crumbles lastly. 
4. Mix well and add the green part of the spring onion and required salt. Mix well.
5. Now add the cooked rice and mix properly until everything gets mixed well and rice gets heated well.

Notes

• You can keep the rice in fridge to maintain the shape of the rice without breaking it.
• Add veggies of your choice along. Or even you can make it plain without veggies.
• You can add some sauces like chilli, tomato and soy sauces while you add pepper. Add 1 tsp each.
• You can add finely cut cubes of paneer too. The crumbling part is up to your wish, like you can crumble finely or roughly too. Depends on which texture you want.

Serve hot with any masala gravy. We had with Aloo bhindi masala and it was yummy! perfect lunch :)

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