Eggless Pancakes Recipe With Wheat Flour

Its been years since i shared an international recipe in my blog.I badly wanted to post a recipe this week.After searching so many recipes,i settled down with this eggless pancakes.I have never thought making pancakes at home is so easy and simple.As i have not tasted pancakes so far,i din’t have any idea about its softness & texture.My friends in abroad had told me,its like our South Indian thick dosa/Uttapam.But after i made this eggless pancakes on my own following this recipe,i was amazed to see my golden,fluffy & soft pancakes.I was very happy and proud that i made a popular(American) international breakfast recipe at home perfectly and that too in my first attempt.Basically pancakes are done using plain flour/Maida.Here i have used our regular chapathi atta/wheat flour and made small changes in the actual recipe to suit our taste.And I am completely happy with the results.Actually I halved the original recipe & tried it.So this quantity serves only one person.Just follow this recipe & once u get it right,u can double the same.
Friends,do try this not so sweet,soft,fluffy n healthy eggless pancakes recipe with wheat flour for your breakfast.Enjoy topping it with any pancake syrup like maple syrup,caramel sauce,honey or just choco chips.Tastes yummmm..!! Very soon i will share my favourite savoury pancakes recipe.
Note:Please adjust the quantity of sugar if u like your pancakes to be sweet.Never skip baking powder which is the magic ingredient here.Just follow this recipe with my tips to achieve the best results.All the very best for beginners .

Eggless wheat flour pancakes recipe

Eggless pancake recipe using wheat flour - Easy,simply,fluffy and soft !

Cuisine: International

Category: Breakfast

Yields: 3 nos

Prep time: 12 Minutes

Cook time: 3 Minutes

Total time: 15 Minutes

INGREDIENTS

Wheat flour/Atta - 1/2 cup ( I used aashirvaad) Baking powder -1 tsp ( use fresh powders for best result) Cinnamon powder - 1/2 tsp Salt - a pinch Sugar - 1/2 tbsp Water - 1 tbsp Milk - 1/2 cup ( boiled, at room temp) Cooking oil - 1/2 tbsp ( use odourless oil) Melted Butter - 1 tbsp Vanilla essence - 1/2 tsp

METHOD

Take a bowl and mix all the dry ingredients( wheat flour,cinnamon powder,baking powder,salt & sugar)Now add the wet ingredients namely oil,water,melted butter,vanilla essence and milk. Mix with a whisk gently.Do not over beat it.The consistency of batter would be thick at the same time it should be pourable as shown in the picture.Adjust the quantity of milk based on the flour u use.But add 1-2 tbsp extra and definitely not more than that. After mixing the batter,rest it for 10 minutes which is very important. The baking powder will react with other ingredients and gives you a fluffy pancake. Heat a dosa pan. I used non-stick pan here.Iron griddle works the best.Make sure the pan is not over heated.To check the right temperature of the pan,just sprinkle few drops of water & if the water sizzles slightly,pan is just right. Never let the pan smoke.Heat of the pan is very very important to get nice colored,uniformly cooked pancakes.If your pan is over heated,u will not be able to make round pancakes.Shape won’t be proper.Also the color of pancakes turn dark brown.  In case if the pan is over heated,switch off the flame for sometime & then make pancakes.It will come out well.Also u should cook the pancakes only in low to medium flame. Grease the pan with butter and simmer the flame completely.Then pour the batter.Spread the batter lightly with a back of ladle but the pancake should be thick enough.So do it carefully. Keep the flame low & cook one side till u see bubbles all over the pancake.Now flip it.U will see the golden colored top.Cook the other side for few seconds and remove in a plate. Serve it with butter & syrup/Honey ! Enjoy !

Note

Adjust the quantity of milk based on the atta u use.I used aashirvaad here. You can replace atta with maida/all purpose flour.But i guess u won’t do,hehe.. Do not use baking powder more than the mentioned quantity.If u use more baking powder,pancake may taste bitter. Do not get confused with baking powder & baking soda.Use only baking powder. If u have frozen butter,first melt it in a pan and then add to the batter. Do not make the batter thin or spread it well.Pancakes are supposed to be thick.So spread the batter lightly and cook in low flame for best results. Adding cinnamon powder & vanilla essence is for flavor.So don’t avoid it.Add more sugar for sweet tasting pancakes.

Try this American breakfast at home.Kids would love it !

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Veg Burger Recipe | Mc Donald’s Style Veggie Burger Patty Recipe

Don’t you get tempted to try if you come across a recipe titled “Mc Donald’s style Veg Burger Recipe” ??. I know many of your answers would be YES!. Yeah, I too tried Veg burger for the first time in my kitchen after getting very much tempted by watching this video. In that video, he had shared the recipe of Mc Donald’s style McVeggie burger patty recipe with easily available ingredients in all our pantries and moreover it was Eggless! I just made few changes in the ingredients & method as per my convenience.

I replaced corn meal with powdered corn flakes just like my KFC style Veg Strips and I used crushed garlic instead of garlic powder. The result was awesome!! The Patty was super crispy outside and soft inside. I also tried grilling in my convection oven instead of deep frying and it came out pretty well. You can also opt for shallow frying if you are calorie conscious.What ever be the method of cooking, patties taste great.

This recipe is really a keeper and I am planning to make it for my daughter’s birthday party too. Sendhil loved it a lot and I guess he won’t take me to Mc Donald’s anymore as I started making it at home regularly. Soon I will try to share my daughter’s most favourite KFC Potato krisper/Aloo burger recipe which would be more of our Indian style. 

Friends, do try this easy burger recipe using store bought burger buns and mayonnaise & let me know how it turned out for you. Procedure may seem a bit lengthy as I made bread crumbs and corn meal on my own. If you have them readymade in hand, making this burger would be really easy !!

Mc Donald’s Veggie burger recipe

Veg burger with homemade burger patty recipe – Mc Donald's style !

Cuisine: International

Category: Snacks

Serves: 4 

Prep time: 60 Minutes

Cook time: 10 Minutes

Total time: 70 Minutes

INGREDIENTS

For arranging burger Fresh Burger buns - 4 nos Lettuce leaves - few Shredded celery - as needed ( I used cabbage) mayonnaise - as needed Sliced tomato - 4 slices Cheese slice – 4 nos ( optional, I din't use) For burger patty Boiled potatoes - 3nos ( medium) Cooked peas - 1/4 cup Carrot - 1 no ( finely chopped) Onion - 1 no ( finely chopped) Garlic crushed – 4 nos Thick poha/Aval – 1/2 cup ( soak in water for 20 minutes) Maida / All purpose flour - 1.5 tbsp Salt & water – as needed Spice powder recipe Chilli flakes  or paprika – 1/2 tsp Amchoor powder –1/2 tsp Turmeric powder – 1/8 tsp Pepper powder – 1 tsp Salt – as needed Parsley – 1/4 tsp For batter Maida - 1/2 cup Corn flour – 1/4 cup Corn meal OR powdered corn flakes - 1/4 cup Oil – 1 tbsp  Water - as needed Bread crumbs - 1 cup  ( to coat)

HOW TO MAKE VEG BURGER - METHOD

Finely powder the cornflakes in a mixer and keep in a bowl. Mix all the powders given under “ Spice powder” and set aside. ( If you are using raw corn flakes, microwave it in high power for 1.5 minutes & then powder it) Wash and soak poha in hot water for 20 minutes. Then crush & squeeze it with your hands very well. It will become a dough like thing. Keep it covered & set aside. Pressure cook potatoes, peel the skin, mash it well. Cook the peas and keep it ready. Chop the carrots and keep it in hot water till use. Chop onions. In a kadai, heat oil and saute onions, crushed garlic cloves till onion turns transparent. Now add the carrot and saute till its soft. Add some salt to quicken the cooking process. Lastly add the mashed potato and cooked peas. Add little water & let the carrot cook for some time. After carrots are cooked & water is absorbed, add the spice powder mix. Adjust salt. Mix well & Mash it with the back of ladle.  Finally add the soaked & squeezed poha and maida. Mix well. Poha & maida acts as a binding agent here. So mash it really well and make the entire mixture to a thick dough. Switch off the flame & let it cool. After the mixture is cooled down, wrap it in a polythene sheet like a cylinder as shown in the picture. Cover the edges using a rubber band. Refrigerate it for 30 minutes to 1 hour. After 30 minutes, remove the patty dough and roll it tightly. Cut it into roundels. Refer picture below. The size of the patty should be the size of burger. Roll the patty on the kitchen counter or a plate to bring uniform thickness and to make a perfect round. In the mean time, prepare the batter & bread crumbs. To prepare bread crumbs, remove the corners i.e brown part of the bread and powder it in a mixie. Set aside in  a plate. Homemade instant bread crumbs is ready. For the batter, mix all the ingredients given under “ for batter” and add little water to make a thick dosa batter consistency. Keep it ready. Now dip the patty and in maida batter. Again dip in bread crumbs. Repeat the same once again. Yes, you have to coat it twice to get a super crispy exterior. Now heat oil to deep fry and check the temperature by dropping a pinch of batter. If it comes up, simmer the flame completely and drop the patty. If the heat of the oil is high, patty will burn. So take care. Cook only in low flame till they turn golden brown in both the sides. Flip it whenever needed. Deep fry, remove & drain in a tissue. Repeat the same procedure and keep all the patties ready. For arranging the burger : Take the burger bun and slit into two roundels. Toast in dosa pan by drizzling oil or butter. Take one portion of the bun and apply mayonnaise using a spoon. Wash and chop lettuce & celery. Place some of them on the bun.Now keep the patty. Above the patty keep some lettuce leaves, tomato slice & cheese slice. Cover it with another portion of toasted bun.( I applied mayonnaise on both the portions of bun as we love it that way) Adjust the quantity of mayonnaise as per your taste.You can also keep some onion rings, tomato slices & cheese slices if you like. Serve immediately with ketchup !! Enjoy it to the core !!

Note

Use fresh burger buns for best taste. As per the actual recipe,u have to refrigerate the boiled potatoes for 6 hours. But I skipped that step. I have used corn flakes powder instead of corn meal here. U can add corn meal if u have in hand. I coated the patty twice in the batter & bread crumbs to make a crispy exterior. But make sure oil is in right temperature else patty will get burnt. You can make the patties instantly instead of refrigerating it for 30 minutes. In that case,take a ball of dough and pat it to bring the shape and proceed as given above. If you are planning to make this for parties, you can make the dough very well in advance and refrigerate it by tightly wrapping in sheet & keep it covered. This dough stays good for 2 days in refrigerator if  properly stored. Adjust the quantity of mayonnaise as per your taste.You can also add keep some onion rings,tomato slices & cheese slices if you like.

Try this veg burger recipe for your family. I am sure you won’t step into Mc D anymore !

Veg Burger – After a bite by me :P 

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Eggless Gingerbread Man Cookies With Royal Icing- Christmas Recipes

Eggless ginger bread men cookies & fruit cake are the ones that flash in my mind whenever I think about Christmas recipes. Last year I shared eggless fruit cake/Plum cake and this year I tried these ginger bread cookies with royal icing for the first time and I was completely happy with the results. I was looking for some gingerbread recipes without molasses and eggs and I found them here. 

As I have not seen or tasted these cookies, I passed some of these cookies to my friends who had already tasted them in abroad and got thumbs up from them. Raksha was very much excited to see a batch of cookies with royal icing and she herself started decorating them enthusiastically. Though I am not happy with the decoration I did, I was satisfied with the cookies. I hope I can make perfect icing in my next attempt.

 After baking these cookies, I am much more confident to try some more Christmas special cookies like snowball cookies,tutti frutti cookies and sugar cookies.I will try to share them in upcoming weeks. 

Friends, do try this cookie recipe even if you are a beginner or first timer. I am sure u will get it perfect. I got these cookie cutter from Institute of Baking and Cake art,Bangalore. Don’t worry if you don’t have a gingerbread man cookie cutter. You can try in any other shapes as you like. The best thing with this cookie is that the dough can be made well in advanced, refrigerate and make it for Christmas parties or get together. 

These cookies are considered as one of the special Christmas gifts too. So try these cookies, wrap them in a sheet and gift your nears & dears for this Christmas 2019 ! Enjoy. Check out my eggless tutti frutti cake recipe if interested !

Lets see how to make these awesome gingerbread man cookies recipe below.

Icing done by my daughter Raksha 

Eggless Gingerbread Men Cookies Recipe

Eggless gingerbread men cookie with royal icing

Cuisine: Indian

Category: Cookies

Serves: 30 nos

Prep time: 10 Minutes

Cook time: 12 Minutes

Total time: 22 Minutes

INGREDIENTS

1 cup = 240 ml All purpose flour/Maida - 2.5 cups Unsalted butter - 100 gms Powdered jaggery - 1/2 cup ( somewhat tightly packed) Honey – 1/2 cup Baking powder - 1 tsp Cooking soda/Baking soda - 1 tsp Dry ginger powder - 1 tbsp Cloves powder - 1/2 tsp ( i ground 15 cloves) Cinnamon powder - 1/2 tbsp Nutmeg powder - 1/2 tsp Black pepper powder - 1/2 tsp ( freshly ground) FOR ROYAL ICING Icing sugar – 1/2 cup Cornstarch/corn flour – 1.5 tsp ( I used corn flour) Lemon juice – 1/2-1 tsp A few drops of  food coloring Milk or water – 2 to 3 tsp

HOW TO MAKE GINGERBREAD MAN COOKIES - METHOD

In a wide bowl,take the powdered jaggery and butter in room temperature.Beat them using an electric beater till it turns creamy and fluffy. Now add the honey and again beat the mixture till they get combined well. In another bowl, take maida and all the powders. Mix well and sieve them. Set aside Add this sieved maida to the creamy butter mixture and fold them gently. Now use your hands and make a non-sticky dough. Knead the dough well ( do not beat it) in a lightly dusted surface. Use very little maida for dusting only if its needed ( I dint dust the surface.I just made a non-sticky dough and proceeded. My dough was just right for this measurement) Now wrap the cookie dough in a cling wrap or polythene sheet and refrigerate them for 30 minutes. After 30 minutes, remove the dough and make a small ball out of it. Dust the work surface with maida and roll the dough using a chapathi rolling pin. Make sure dough is not sticky. Roll it for 1/4 inch thickness. Make it thin. If you make it thick, cookie will become chewy. So roll it thin and uniform. Cut it with the cutter. Arrange the cookies in a greased baking tray. Preheat the oven at 180c in convection mode and bake at 180c in convection mode for 10-11 minutes till they turn light brown. Keep an eye after 8-9 minutes. Take the tray out and cool them completely by keeping them in racks. The cookies will seem a little soft when hot but they will become crispy once they have cooled completely. Store in an air tight box till you make decorations. Prepare the icing and proceed. For Royal Icing, sieve the corn flour & icing sugar. Add a tsp of lemon juice and a tsp of milk/water. Mix well to make a smooth paste. If the consistency is too thick, add a tsp of more milk and make a creamy paste. Divide the icing into small portions and add your preferable food colors. Fill the icing in a plastic bag or zip lock cover and do the icing. Decorate the cookies as per your wish.Initially icing seems to be thin but it will thicken as time proceeds. I felt the taste of icing was very similar to glucose ;) Wish you all merry Christmas and a very happy new year in advance !

Note

Make sure your cookie dough is non-sticky. Do not add more flour if you feel the dough is sticky. It makes the cookie chewy. U can also replace all these spices with “All spice Powder”. In that case, use 1-1.5 tsp of it. Roll the cookie dough uniformly thin else cookies may turn chewy and hard. After baking the cookies for 10 minutes, you may feel it soft to touch. But it will become hard and crispy once it cools down completely. First make one batch of cookies,check whether it has come out perfect after cooling down. Then make the remaining batches by adjusting the baking time.

Try these gingerbread man cookies for this Christmas and gift your near & dear ones !

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Vegetarian Nasi Goreng Recipe / Indonesian Fried Rice Recipe

Nasi goreng or Indonesian fried rice recipe is a popular rice dish in Indonesia, Singapore and Malaysia.It was in my try list for long time.I took this recipe from a magazine.I had already tried chinese style”Chilli garlic fried rice”which is a hit recipe in my blog.So i confidently tried this recipe too.This is a very simplified recipe and may not be the authentic one.I compared this recipe with some of the vegetarian nasi goreng recipes on net,modified it and prepared for sunday lunch along with tomato soup.We had a nice international lunch menu  at home. I used shallow fried tofu and spring onions as per the magazine recipe.For variations and make it more healthy,u can also add thinly sliced vegetables.Do try this recipe with ur variations this weekend.Have a happy meal.
It is often served with various sides like fresh vegetables such as lettuce, sliced cucumber, and sliced tomatoes. But i served it with plain tomato sauce.It tasted simply yummy !

Nasi goreng recipe

Vegetarian Nasi goreng / Indonesian Fried rice recipe

Cuisine: International

Category: Lunch

Serves: Serves2-3

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

INGREDIENTS

To pressure cook Basmati rice - 1/2 cup Water-3/4cup To grind Red chillies - 8 nos (I used kashmiri red chilli to get a nice color) Garlic cloves – 6 nos Small onions/Shallots - 3 nos To Shallow fry Tofu - 50 gms(cut into small cubes) To saute Gingely oil - 3 tbsp Small onions/Big onion - 10 nos/1 no(finely chopped)  Garlic cloves - 5 nos Soya sauce – 1/2 tsp Black pepper powder – 1/2 tsp Salt- as needed Spring onions – 2 tbsp (to garnish)

METHOD

Wash and soak the basmati rice for 30 minutes.Pressure cook it adding 3/4 cup of water and a drop of oil.Remove and spread in a plate.Rice should cool completely and should be fluffy. Grind all the ingredients to make a smooth paste. Chop the onions and garlic cloves finely.Cube cut tofu into small pieces and shallow fry in 2 tbsp of oil. Remove in a tissue and set aside. In a kadai,heat gingely oil and saute the onions,garlic cloves and the ground paste.Saute till the raw smell leaves completely. Now add the cooked rice,soya sauce and mix well.Finally add the shallow fried tofu pieces and toss well.Garnish with spring onions and serve hot ! NOTE U can use the combination of brown rice and regular rice to get the reddish brown colored rice. U can replace tofu by mixed vegetables.The original recipe called for deep frying tofu.But i shallow fried it.As i had cut the tofu into big pieces,i felt the masalas din’t infuse well inside tofu.So i feel , making small pieces would help.

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