Friday, May 13, 2016

Apple Oats Pancakes

This is a great alternative to flour pancakes and has a lot of flavor from the apples, cinnamon and vanilla.... While my son likes oats, my daughter is not a fan and if I'm careful to say Apple Pancakes (instead of Apple Oatmeal pancakes) she ends up enjoying these pancakes and I am happy knowing that she is eating something healthier than pancakes made with all purpose flour / maida.

The same batter can be thinned out a bit and also be used to make crepes quite easily. My trick for crepes is to use the non-stick aapam pan i have - perfect crepes each time.  My recipe is based on this  fabulous one, with a few modifications... 

What I like about this recipe (besides it being rather nutritious) is that putting all the ingredients in a blender means the batter is whipped up in no time.


APPLE OATMEAL PANCAKES

 

Ingredients:

Applesauce -- 1/2 cup (can go up to 1 cup if desired)
Old-Fashioned Oats  - 1 cup
Egg - 1 (can be substituted with 1 tbsp ground flax seeds - see note below)
Coconut oil - 1 tbsp (can use butter instead but we prefer the flavor of coconut oil)
Milk - half cup
Sugar/Maple Syrup - 2 to 3 tbsp (if when serving you are not going to use sweeteners this is good, else reduce)
Baking powder - 2 tsp
Vanilla extract - 1 tsp
Cinnamon powder - half tsp
Salt - 1/8 tsp
Chocolate chips - optional topping (my husband loves the chocolate chips sprinkled on this)
Coconut oil/Butter for cooking panckaes

Method:

1) In a blender, add the oats, cinnamon powder, salt, baking powder and blend for 30 seconds until the oats are fully powdered.

2) Next add the eggs, coconut oil, milk, vanilla, sugar or maple syrup and allow this to blend for another 45 seconds until you have a smooth batter.

3) Meanwhile heat a pan/griddle on medium low heat (about a 4 on a scale of 1 to 10) and when the pan is hot enough, brush some coconut oil or butter and pour batter to form small pancakes.

4) Sprinkle Chocolate chips if desired and cover the pancake. Once bubbles start to appear on the top, flip and cook the other side as well.

Serve plain (since it's sweet enough) or if you skipped the sugar - you can drizzle some maple syrup or chocolate syrup.

NOTE: If using Flax seeds as a substitute for egg. Ensure you add it to the oats in step 1 and grind it. Also you will have to increase the volume of milk or water by another half cup to 3/4 cup. Due to the texture of the flax seeds the batter tends to thicken as it stands. I have tried both versions and our family prefers the version with egg since it results in fluffier pancakes but flax seeds also work fairly well as long as the consistency is taken care of with additional liquid.



Wednesday, May 11, 2016

Kosha Dim - Bengali Egg Curry


Though we love my usual egg curry recipe, I was craving something new to try (and without coconut in it since I had made thai curry the previous day) and came across this recipe and the fiery color of the curry caught my eye. I followed this recipe with a few modifications and it resulted in a finger-licking gravy that was spicy and had a hint of sweetness going through it that helped deepen the flavor.

The important aspect is to cook on a low to medium flame for a longer time so the masala comes together really well and is smooth.It goes great with rice especially and also rotis. 

DIM KOSHA - Bengali Egg Curry



Ingredients:

Eggs, hard boiled - 4 to 6, peeled
Onion - 1 large, finely chopped
Tomato puree - 1/3 cup + 1 tbsp of tomato ketchup
Ginger - 3/4 inch piece, minced
Garlic - 2 to 3 cloves, minced
Green Chillies - 2, slit
Chilli powder - 1 tsp (or to taste) + a few shakes more to fry eggs
Turmeric powder - half tsp
Garam Masala or Egg Curry Masala - 3/4 tsp 
Sugar - half to 1 tsp
Salt - to taste 
Cumin seeds- half tsp
Mustard seeds - quarter tsp

Bay Leaf - 1, small
Oil - 2 tbsp + 1 tsp (traditionally mustard oil is used, but I didn't)

Method:
1) Hard boil eggs: Place eggs in a bowl of water (covered) and bring to a boil. Once water boils, switch off stove, cover and allow to rest for 20 minutes. Drain hot water and add cold water, leave for a few minutes before peeling. 

2) Score eggs on sides, Heat 1 tsp of oil in a medium hot pan and add salt, turmeric and a small sprinkle of chilli powder and gently place boiled eggs and fry for a few minutes till they take on a nice color. Keep stirring them so the skin doesn't get scorched to much  on one side. Set this aside 

3) Heat 2 tbsp oil and add the mustard, bay leaf and cumin seeds, follow with green chillies, onion, ginger, garlic and fry for a few minutes before adding salt, sugar and allow this to cook on a medium flame for about  8 to 10 minutes or so, until onions soften and start to caramelize a bit. 

4) Next add turmeric powder, tomato puree, chilli powder and garam masala/egg curry masala and stir and allow this to continue to cook on a medium or medium low flame until the masala is well cooked - you may have to stir frequently to avoid it from burning. Add about a cup or so of water and allow this to simmer for 20 minutes or so. 

5) Adjust water to desired thickness and slip in the eggs at this point and allow to cook for another 5 to 10 minutes before curry is ready.