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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Garlic Rasam without dal | Poondu Rasam Recipe-Rasam Varieties

I learnt this garlic rasam recipe / poondu rasam from my MIL. We usually make this as pepper rasam/ milagu rasam for sore throat & cough problem by adding more pepper. Its a good remedy for cold. I follow the same recipe and make it as garlic rasam by adding more garlic cloves and red chillies instead of pepper. As this recipe is without tomato & dal, it can be done in few minutes. Try this rasam recipe, you will love it. Its my favourite rasam recipe & I can have a plateful of rice mixed with this hot rasam & papad as side. It tastes delish !

Garlic rasam/Poondu rasam recipe

Garlic rasam recipe - Poondu rasam for rice !

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Tamarind - Small gooseberry size Salt & water - as needed Turmeric powder - a pinch To grind Pepper corns - 1/2 tsp Red chillies - 2 nos ( use 1 for less spice) Garlic - 8 cloves ( with skin) To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE GARLIC RASAM - METHOD

Soak tamarind in 1/2 cup HOT water for 10 minutes. Take all the ingredients given under “ to grind”. First grind the pepper corns along with red chilli. Lastly add the garlic cloves with skin and grind them coarsely. Remove it. In a kadai, heat ghee, splutter mustard seeds & jeera. Add curry leaves. Add one pinched red chilli and add the tamarind extract using 1.5 cups of water, turmeric powder and salt. Allow it to boil till raw smell of  tamarind goes off. Add the ground powder and 1/4 cup of water.  As soon as the water comes to a roll boil, switch off the flame & add coriander leaves. Serve it with hot rice and ghee. Enjoy !

Note

You can make this rasam as pepper rasam by adding more pepper corns. For this recipe, you can add 1 tbsp of pepper. You should just crush the garlic coarsely and not a fine paste. For variations, you can do the tempering in ghee at the end and switch off the flame.

Enjoy this flavourful rasam with hot rice and papad !

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Paneer Cutlet Recipe - Paneer Cutlet Without Potato

Paneer cutlet without potato using Instant Poha mix from Mother's recipe is my second entry for Mother’s Recipe Innovative Cooking Challenge Contest. I used their Instant Poha Mix/Aval upma mix for making this cutlet recipe and it turned out awesome. Actually speaking, I wanted to try Paneer cutlet Recipe without Aloo/Potato for a long time.I am so happy i was able to achieve it with the help of this poha mix. Like potato, poha (rice flakes) is also one of the best binding agents for cutlet. As I have followed this in my Mc Donald’s burger recipe, I tried this cutlet recipe using Instant Poha mix very confidently. As I expected, the result was great! My daughter and My better half loved it to the core.With crispy exterior and soft interior, it was just perfect. As the poha mix had all the seasoning ingredients, it made my job simple. I just cooked the mix adding spice powders, mashed paneer and made these cutlets quickly and easily. Its an yummy evening snack recipe for kids and that too without potatoes. Thanks to Mother’s Recipe for giving this opportunity to Indian Food Bloggers and make us think different and innovative through this Challenge. Here I have deep fried the cutlets.You can go for shallow frying in a pan and make it as a low calorie snack.You can also opt for baking and make it even more healthy without oil. I have discussed baking method too. For variations, you can add boiled corn kernels and mixed vegetables too.Ok, lets see how to make this paneer cutlet recipe using Instant Poha Mix.
Check out my first entry for this contest : Eggless Milk Powder Cake recipe using Instant Payasam Mix.

Click on this links to know more about Mother’s Recipe products.

http://mothersrecipe.com/

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Paneer Cutlet Recipe

Paneer Cutlet Recipe without using Potato

Cuisine: Indian

Category: Snack

Serves: 10 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml Mother's Recipe Instant Poha Mix - 200 gms( 1 packet - Poha- rice flakes ) Or Plain Poha  Water - 400 ml Grated paneer – 3/4 cup ( Cottage cheese, around 100gms) Big onion - 1 no Ginger-Garlic Paste-1 tsp Red chilli powder - 1 tsp Dhania powder - 1/2 tsp Garam masala powder -1/2 tsp Aamchoor powder –1/4 tsp Turmeric powder - 1/8 tsp Maida-1 tbsp Salt - as needed Mint & coriander leaves - 2 tbsp ( each,finely chopped) Cooking oil - to fry To coat the cutlets Corn flour - 1/4 cup Water - as needed to make thick batter Bread crumbs & Powdered corn flakes( only for baking ) - 1 cup or as needed

METHOD

Take the paneer & grate it using a fine grater or mash/crumble it well using your hands.Set aside. Heat oil in a kadai and saute the finely chopped onions.Add the g&g paste and saute till its raw smell leaves completely. Now add 2 cups( 400 ml) of water with little salt( the mix had salt in it.So use less) and allow it to boil.When it comes to boil,add the poha mix ( Rice flakes mix).Mix well & cover cook it for 8-10 minutes in medium flame.Mix it once in the middle.Poha will be cooked well & becomes mushy.All the water will be absorbed. If you are not using poha mix, you can add plain poha soaked in water for 20 minutes. Now add the grated paneer & mix well.Add turmeric powder,red chilli pwd,dhania pwd,garam masala powder & amchoor powder.Mix well,add maida,mix well.Let the mixture become a whole mass like dough.Switch off the flame.Lastly add the finely chopped coriander and mint leaves.Mix well.Check for salt.Squeeze in little lemon juice and allow the cutlet mixture to cool down. In the mean time,take the corn flour,add water and make a slightly thin like dosa batter.Take the bread crumbs in a plate.( For homemade bread crumbs,just powder the brown part of bread and use as such.I did this way) Take a medium orange sized ball from the cutlet mixture and pat it.Dip it in corn flour batter & then in bread crumbs.Do this twice to get a super crispy exterior. Heat oil to deep fry or shallow fry and drop the cutlets.Fry them till golden brown by flipping it whenever needed.Remove & drain it in a tissue.Serve with ketchup/tomato sauce. For baking,make the cutlet mixture as mentioned above.Dip it in corn flour batter,then in powdered corn flakes & finally in bread crumbs.Repeat it twice.Now preheat the oven in 200c and bake the cutlets in 200c,convection mode for 10-15 minutes in one side.Flip it and again bake them for another 10-15 minutes.Remove & serve hot. Enjoy ! To use plain poha/Aval/Rice flakes, take 1 cup of poha ( thick rice flakes),wash & soak it for 20 minutes till it turns soft.Add cumin seeds while sauting onions & proceed as mentioned above.

Enjoy this yummy paneer cutlets with Tea !

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Eggless Milk Powder Cake Recipe Using Vermicelli Payasam Mix-Mother’s Recipe Contest

Mother’s Recipe products are well known to you all.They have a wide range of Instant mixes,Pickles,Papads & ready to use paste varieties.But i am a big fan of their pickles & payasam mix.Recently they had announced an “Innovative Recipes”cooking contest for Indian Food Bloggers and sent me a gift hamper containing their assorted products.Please see the picture below for the products i received from them.As soon as i got the products,even before clicking,i opened the pickle & tasted it.So you can find that pack open in the picture .As per the contest rules,i should try n share a recipe that has to be something different and innovative using their products.So i used their Vermicelli payasam mix & made this eggless cake today.As the mix had powdered sugar,Milk powder & cardamom,making this cake was easier to me.It came out very well,soft n spongy too.I have not used egg,condensed milk,butter or even curd.Just milk and oil does the magic here.Its a low cal version too.Now i realized,by just using a payasam mix,we can make super soft cakes too.Thanks to Mother’s Recipe for giving me this opportunity & to make me think innovatively.Friends, don’t forget to try this cake if u have Mother’s Recipe Semiya Payasam Mix in hand.Its a great tea time snack for your kids & you as well !!
Check out these links to get a fair idea about Mother’s Recipes Products if you are new to it !
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Lets see how to make this yummy eggless milk powder cake recipe

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Vada Pav Recipe-Mumbai Batata Vada With Garlic Chutney Recipe

Vada pav needs no introduction. As you all know, its a very famous street food which was born in Mumbai, Maharashtra. Here in Bangalore, I have tasted vada pav only in Goli outlets. Recently I went to Goli with my school moms friends just for a kitty party. There were nearly 7 varieties of vada pav. We ordered one each in all the varieties, we shared & relished it. Everything had its own taste & flavor.

I loved masala vada pav more than all.

In Goli, they use readymade frozen batata vada & the moment we order, they just deep fry the vadas in oil using an electronic fryer for 6 minutes at 180c and serve us really hot. The one I tasted in Goli tempted me to try at today.  As my daughter is a very big fan of pav recipes, she told me to make & keep it ready for her evening snacks after she is back from the school. 

For this recipe, I watched the making of vada pav in you tube videos & browsed through few websites too. Believe me, it came out awesome! I made Batata vada, Sukha (Lehsun)/dry garlic chutney, Green chutney and everything came out really well. I was very happy with the outcome. Now I can make yummy vada pav at home easily for my family & guests as well. But still I wish to taste the original Vada pav from Mumbai fast food corners at least once in my life time.

Vada Pav Recipe

Vada pav recipe - Batata vada with dry garlic chutney & Green chutney.

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

INGREDIENTS

For batata vada Boiled Big potato - 2 nos Green chillies - 2 nos ( finely chopped) Cumin seeds - 1/2 tsp Salt - as needed Coriander leaves - few Lemon juice - 1/2 tsp Ginger&Garlic paste - 1 tsp Turmeric powder - 1/4 tsp Hing/Asafetida - 1/8 tsp Cooking oil – 2 tsp Mustard seeds – 1/2 tsp Curry leaves - few For dry garlic chutney Dry coconut powder - 3 tbsp (Kobbari podi) Red chilli powder - 2 tsp Garlic cloves - 6 nos Salt - as needed For green chutney Coriander & Mint leaves - 1/2 cup Green chillies - 2 nos Lemon juice - 1/2 tsp Ginger - Small piece Garlic - 2 cloves For Batata Vada Batter Gram flour/Besan – 1 cup Rice flour – 1 tbsp Cooking soda – a pinch Salt – as needed Red chilli powder – 1 tsp Turmeric powder – 1/8 tsp Water – as needed ( to make bajji batter consistency) Pav buns – 6 nos Butter – as needed

METHOD

Wash & pressure cook potatoes. Peel the skin and mash it well. Set aside. Now take the mashed potatoes & add finely chopped green chillies, turmeric powder, salt, coriander leaves and G&G paste. Mix well.  Grind the ingredients given under “ Dry garlic chutney” to a powder adding required salt. Keep it ready in a bowl. Again grind the ingredients for “Green chutney” and keep aside. Now heat oil in a pan and splutter mustard seeds & curry leaves. Add the mashed potato mixture & mix well until everything comes together as a mass. Remove & let it cool. Then make golf sized balls and keep it ready. U can make it flat or round balls. Now prepare the bonda batter by mixing all the ingredients in a bowl. Mix well and dip the potato balls. Heat oil and put a pinch of batter for testing the heating point of oil. If the batter rises up immediately, heat is just right. Simmer the flame & drop the bonda in batches, cook them both the sides. Remove & drain the oil. While you deep fry the bondas, you may get some tail portions, collect them together, crush it using your hands and mix with dry garlic chutney. They are nothing but besan crumbs. But this step is completely optional. If you don’t want to follow this,just remove them and have it as such. It tastes super crispy. Take the pav buns and slit it like an open book using a knife. Now heat the dosa pan and add 2 tbsp of butter.Sprinkle some dry garlic chutney powder and place the pav buns over the chutney powder.Grease it well in the inner part. Take the roasted buns and sprinkle some more garlic chutney powder if needed. Then apply green chutney on one side of pav and place the batata vada. Cover it and serve immediately with fried green chillies on side. Enjoy !

Note

Add more chillies in potato mixture if you want more spicy vada. Some poeple add roasted & crushed peanuts & sesame seeds to dry garlic chutney. But its completely optional. U can also add a pinch of tamarind piece while grinding. This dry garlic & green chutney stays good for a week if refrigerated in an air tight box. Make sure u use fresh pav buns for best taste. I used Nilgiris brand pav buns here. Green chutney is optional here. In Goli, they din’t add green chutney for classic vada pav recipe. So its your choice.

Enjoy this mumbai style vada pav recipe with hot masala chai. Tastes heavenly !!

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Thinai Payasam Recipe/Foxtail Millet Kheer With Jaggery-Millet Recipes

Thinai arisi/Foxtail millet payasam in one of the easiest yet delicious recipe using millets.It tastes very similar to rice payasam/Arisi payasam.But one thing i should tell you is the yield.Just 1/4 cup of thinai/foxtail millet is enough to make payasam for 3 persons.Without knowing this,i made payasam with 1/2 cup of thinai and i got sooooo much i.e. nearly half of my big sized cooker.Now i am blinking how to empty it.So i just halved my quantity and shared the recipe here.This would be sufficient for 2-3 people.Ok,lets see how to prepare thinai arisi payasam recipe.
Check out my other millet recipes in this page.

Thinai arisi payasam/Foxtail millet kheer

Thinai arisi payasam/Foxtail millet kheer

Cuisine: Indian

Category: Sweet

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Thinai/Foxtail millet - 1/4 cup Grated jaggery - 1/2 cup Water - 1.5 cups Boiled milk - 1/2 cup Cardamom seeds - 2 nos Cloves - 1 no Mace - a small piece Edible camphor - a small pinch ( optional) Ghee – 1 tbsp + 1 tsp

METHOD

In a pressure cooker base,add a tsp of ghee.After its heated,add the thinai arisi and roast it well till u get a nice aroma & as u roast,thinai becomes non-sticky.Add the mentioned water and pressure cook in low flame for one or two whistles.Open the cooker & mash it well. In the mean time,grate the jaggery and add 1/4 cup of water to cover it. Let it melt.Strain the syrup and add it to the cooked & mashed thinai.Allow it to boil.Add some water if needed. After the raw smell of jaggery goes off,switch off the flame & add the crushed cardamom powder.Roast clove,cashews & mace.Powder the mace and add everything to the payasam.Mix well.Now add the boiled milk.Finally add a small pinch of edible camphor if needed.Garnish with roasted cashews and serve ! Enjoy !

Note

Generally 3 cups of water is enough to cook 1 cup of thinai.i.e ratio is 1:3.Here i used 1:6 ratio of thinai & water as i wanted the payasam to be thin. This payasam will tend to thicken as time proceeds.So keep some milk reserved. As i mentioned in my write-up,the yield of the payasam will be more.So adjust accordingly.

Make this thinai arisi payasam,offer God & enjoy.It tastes awesome !

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