By now you may know how often I make pancakes at home. And when they are so versatile like our parathas then why not? Anyways this I had made keeping in mind Pinktober. We women always find time for everyone, are always ready to adjust for everyone, are always on our toes to accommodate everyone but we side track ourselves and our needs. It is high time that we find some ‘me’ time.
I have so many friends who say they find some time to sit only after coming to office. I think it is in born nature or our upbringing that teaches us to keep our loved ones needs ahead of ours. But times are changing. We need to share responsibilities and take only as much as we can handle. We need to keep some time for our leisure and rest.
Coming to today’s recipe, it is a simple pancake but with the goodness of beetroot. This is by far my favorite pancake because it was so soft and the beetroot gave a distinct flavor.
Beetroot – 1 cup chopped
Flour – 1 cup
Sugar – 4 tblspn
Baking Powder -2 tsp
Milk – 1 cup
Salt – a pinch
Butter – 3 tblspn + extra while serving
Egg – 1
- Boil beetroot till tender and cooked. In a blender blend them till smooth.
- Melt butter in a pan.
- Take a bowl and add egg, sugar, milk and butter and beat till it is slightly fluffy.
- Add in flour, salt and baking powder. Add this to the egg mixture and mix so no lumps form.
- Add the beetroot puree and mix properly.
- Heat a tawa/griddle and once hot grease it with butter. (if using non-stick then no need)
- Pour a ladle full of batter on tawa and slightly spread in round form. (If you are unable to spread no worries)
- Cook on medium and when bubbles form on top flip the pancake to cook on other side.
- After a minute remove from griddle and repeat the same process to make more pancakes.
I served it up with a combination of salted curd/ yogurt spiced with roasted cumin.
Any festival is incomplete without dry fruits and nuts. You can have nuts as it is or use it in a dish like biryani or kheer. Many people don’t prefer having badam as it it. Even I don’t like to eat raw pasta unlike cashew. Hence, using it in a halwa is a great way to have badam.
Badam has numerous health benefits. Have you heard people saying ‘Badam kha’ meaning to say to increase your memory?
This is a yummy and healthy halwa that is apt for any occasion. So enjoy this treat this Diwali.
Recipe Source here
Badam/ Almonds – 2 cups
Sugar – 1.5 cups
Milk – 2 cups
Ghee – ¼ cup
Water – ½ cup
Cardamom/ Elaichi Powder – ¼ tsp
Saffron – a pinch (Optional)
- Soak badam in hot water for an hour. Then peel off the skin.
- Take the badam in blender and blend to a smooth paste by adding milk.
- Take sugar and water in non – stick pan till sugar dissolved.
- Add the badam paste and mix well.
- Keep stirring till it becomes thick for 10 minutes.
- Once it is thick add few strands of saffron.
- Add in little ghee and mix again.
- Keep mixing till it become thicker and starts leaving the sides of the pan.
- Add cardamom powder and add rest of the ghee and keep mixing.
- Keep mixing till it becomes thick and switch off the flame.
Serve after it has cooled down.
Diwali without sweets is not a diwali at all. Diwali without indulgence is not a diwali at all. I prefer food indulgence more than indulgence on crackers or expensive gifts. Gajar ka halwa is a very common but famous dessert that is prepared for celebration. In north usually this dessert is made during winter season. Hot gajar halwa in cold weather sounds divine. Also in north India the carrot you get is red, tall, slender and sweet. While the one that we get here is orange, short,thick ones with minimum sweetness.Hence for the carrot halwa prepared from orange ones needs extra sugar.
Recipe Source here
Grated Carrot – 1 kg
Condensed Milk – 2 tins (400 gms each)
Milk – 1 cup (don’t use skim)
Ghee – 1 cup
Powdered cardamom – 1/4 tsp
Sugar – 1 cup
Badam – 1/4 cup
Raisin – 1/4 cup
- In a thick bottomed pan, add grated carrots, condensed milk, sugar and sugar and cook on medium flame. Cook till the carrots are cooked and the milk has reduced and thickened.
- Add the ghee and cardamom powder and mix well till the carrots have become dark in color and milk has completely thickened.
- In a tadka pan, heat some ghee and fry the badam and raisins separately.
- Pour over the halwa and mix. Reserve some for garnishing if required.
- Serve once the halwa has cooled a little bit.
Enjoy your diwali.
This is a guest post by my colleague and very good friend Asha. If you are in my office and need to find me and I am not at my desk I am most probably near Asha’s desk. Not a day goes by when we don’t talk. We share lots of gossip, interests and advice. When I mentioned about Pinktober she made this recipe and and got in office.
This payasam is not only healthy but yummy too. It is made from flattened rice (poha/aval) and beetroot. When we run out of options to include beetroot we have many more coming up. Try this out yourself and get surprised.
Flattened Rice – 1 cup
Milk – 2 cups
Beetroot – 1 Grated
Sugar – 2 cups
Dry Fruits/ Nuts – 1/2 cup (Optional)
Ghee – 2 tblspn (Optional)
- In a thick bottomed pan add milk and bring to a boil.
- Add poha, grated beetroot and cook till the milk has become half the amount.
- Add sugar and mix well.
- In a pan add ghee and saute dry fruits and nuts.
- Add this to the payasam mix.
@Asha: Thank You dear for adorning my blog with this sweet and lovely recipe. Hoping to see you more in this space.
Diwali is here and every home is gearing up for the celebration. From the place I come from Diwali celebration would mean celebration of the full colony. Evening time all the kids would gather around and share the delicacies made at their home to other homes. You could hear the fire crackers even at 4 in the morning. There used to be pandals / stage where cultural programs would be held.
Now when I think of those old days I feel goosebumps. Those were treasured memories. Playing around without any worries in the world. Today’s recipe is murukku also known as chakli. It can be made with so many ingredients and is so versatile in taste. Teething kids specially love murukku because it soothes their gums.
Raw Rice Powder – 1/2 kg
Potatoes – 250 gms
Roasted cumin – 1/2 tsp
Black Sesame Seeds – 1 tsp
Chilly Powder – 1 tsp
Asafoestida – 1/4 tsp
Salt to taste
Oil to deep fry
- Boil potatoes till they are soft. You can either boil them in pressure cooker or open pan. The only risk with boiling potatoes in pressure cooker is that the water seeps in potato. You need to avoid that.
- Peel and mash the potatoes finely.
- Add raw rice, sesame, chilly powder, asafoetida, cumin and salt and prepare a soft dough.
- Heat oil for deep frying.
- Spoon the dough inside the murukku maker (sancha) and pipe it in round shapes or the shape you desire.
- Once nicely browned drain on tissue paper.
Tada it was that simple. Isn’t it? Enjoy this diwali with this simple murukku.
Hello There…… This is the era of Oats revolution. Everywhere there is oats. Everyone know it is healthy. For those who don’t like to adjust their palate away from the authentic recipes, they too are making way for oats. Hence, you see recipes adjusted and modified for oats. You find recipes where oats are either used as fillers or replacements. You find oats as star ingredients or as the secret one.
Here’s a quick recipe for a breakfast. As many of you may be aware of famous Kerala dish known as steamed rice cake with coconut shavings or puttu. It is usually made with rice. It also has variations like corn flour or ragi flour. This recipe is used from oats flour. It tastes very well with ripe banana or kadala curry or even chicken curry .
- Quick cooking oats – 1 cup
- Water as required
- Salt as required.
- Dry roast oats in a pan till nice aroma comes and you get the feeling that its nicely toasted. (careful not to burn it by constant stirring. This would take 3-4 minutes)
- Remove it to a place and let it cool.
- Place your palm on the puttu plate and pour little water. Start mixing it together with the oats.
- Pour more water as required and start mixing the oats flour such that to form a crumble like texture.
- Now your whole flour might be properly wet and you may see lumps.
- Take this in a blender and pulse it 2 times.
- Remove it to a plate. This is your puttu flour.
- In the puttu vessel, bring to a boil some water.
- In the puttu cylinder, add some grated coconut.
- Now add the oats crumble. After halfway through add little more coconut. Fill the cylinder with oats crumble till top. Again coconut.
- Steam for 5-8 minutes.
- Once done, remove the cylinder and aim it to a serving plate.
- Take a big ladle and using the back of the ladle push the puttu to the plate
Enjoy this healthy breakfast with bananas or the curry of your choice.
I love to see food pictures and most of the desserts are made from fresh strawberries. The beautiful ripe strawberry is a visual treat. But nearby my place there is no good vendor selling fresh ripe strawberry. So I purchased dried strawberry. Some we (me and my son) ate just like that. Rest I made a beautiful sauce.
If you are regular in my blog then you might know that I always struggle with syrup options for my pancake. Hence, Prepared this simple strawberry sauce and it tasted divine. I made it little thick so I can also use it as a spread in roti. I also have some other plans with this strawberry sauce which I will reveal later.
So here goes the super simple recipe. Another one for pinktober. And yes. Do have your annual check-up and stay healthy.
- Dried Strawberry – 1.5 cups
- Water – 2 cups
- Sugar – 0.5 cup
- Lemon Juice – 1 tblsp
- Take strawberries, water, sugar and lemon juice in a blender till smooth.
- Adjust the consistency of the syrup as you desire.
Enjoy this yumminess.