Apple Pancakes – Guest Post from Chitra

Its time for a breakfast recipe, today we have Chitra from Chitra Healthy Kitchen.  Since we both started blogging in almost the same time, Chitra and her space is very familiar to me ever since the beginning. Chitra is a good friend of mine, she always stops by and leave her encouraging words. Chitra’s recipes perfectly fits her blog title. I admire the way she tells the healthy aspects of ingredients in her intro for each post.  Knowing Chitra is a mom I appoached her for toddler friendly recipe and she instantly agreed to give me one. I was happy when I saw pancake recipe from C,  my son loves pancake and I have a new way to give him apple.

Over to Chitra,

When V (Vidya) approached me for ‘toddler recipe’ was over whelmed. I tried to give my best as per possible for guest post. I delayed to share my recipe however V waited patiently and allowed me to take my own time.

V is my blogger friend and been interacting with her since I started my blogging journey. She encouraged me with her feedback for each of my recipe and can’t thank enough for that. Look forward to her support in future too.

Traditionally modern food, name of the blog itself is so attractive. So one can expect all such traditional recipes with all possible twists. I got to know lot many traditional recipes from her home town.

I wish Vidya a great success in every step of her journey personally and professionally.

Thanks V for the oppourtunity. Since kids love apple and chocolate thought of combining them to make this recipe.

Facebook: https://www.facebook.com/DrChDietFood

Pinterest: https://www.pinterest.com/ChitraJagadish/

Apple ring pancakes drizzled with chocolate

About:

For an adorable twist on the usual pancake recipe, whip up these delicious apple ring pancakes. Slice fresh apples — any variety will work.  The taste? Well it’s a bit donut-ty (yes really, try it!), it’s soft and pillowy. They cook just like regular pancakes, and the apples soften slightly, so when you take your first bite, the apple is slightly crisp but oh so warm and juicy. There’s the perfect amount of sweetness.

These were drizzled with chocolate syrup as kids love chocolates and sliced almonds, pistachio. These are also great for a dessert if you wanted to serve them with ice cream.

Preparation time-10 minutes

Cooking time- 5 minutes per batch

Ingredients:

• Apples-4
• Oil- for toasting

For the batter:

• Gram flour/besan-3/4cup
• Corn starch-3-4tbsp
• Any milk of choice-1/2 to 3/4cup (or more as required for the batter)
• yogurt-1/2cup
• Salt-a pinch
• Baking powder-1/4tsp
• Vanilla essence-2tsp
• Honey/maple syrup-2-3tbsp

Topping:

• Cooking chocolate-100gms
• Chopped nuts/sprinkler

Procedure:

For the batter:

• In a large bowl combine besan flour, corn starch, salt, baking powder and set aside.
• In other bowl whisk yogurt, milk, vanilla essence until frothy.
• Now stir in yogurt mixture to the flour mixture until a smooth batter obtained(add extra milk/yogurt if required)

Preparing apples:

• Wash the apples thoroughly- pat dry and Slice the into slices which are 1/2 inch thick.
• Using a circle cookie cutters remove centre of the apple –the core and seeds.
• Brush some lemon juice and set aside on a paper towels to dry.

For cooking apple rings:

• Heat a non-stick pan/skillet on a medium heat, spray the griddle and then Dip each apple rings in the batter and rub to fully cover it.
• 
• Transfer to the pre-heated griddle and cook as you would do a regular pancakes.
• Flip and cook on the other side and continue to cook for 1-2minutes.

• Repeat with all the apple slices and serve with some honey/nuts

OR

For topping:

• Melt chocolate in a double boiler/microwave and drizzle over panckes.
• Top with some chopped nuts/sprinkler and serve.

Note:

• Batter has to be thick enough to coat the apples.

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Zucchini Thogayal

I have a happy news to share with you all. My 25 recipes under the title “Paarampariya Muriyal Naveena Samyal (Traditionally Modern) got published in a magazine called Sneghidi, as a supplement 🙂 I thought I will tell this note with one of the recipes I gave them.

After moving abroad, I started eating Zucchini. Usually I add it in dishes like pasta, panang curry etc. One lazy day I wanted to do some quick rice accompaniment and when I was searching in my fridge Zucchini pulled my attention. Inspired from Ridge Gourd ( Peerkangai) thogayal, this is a version using Zucchini.

Ingredients

Zucchini  – 2, peeled and cut into small cubes

Urad dal – 1 tbsp + 1 tsp

Mustard seeds – 1/8 tsp

Red chilli – 2 (Adjust according to your taste)

Tamrind – 1/2 tbsp, without seed

Asofetida – generous pinch

Salt – as needed

Oil – 1 tsp

To temper:

Mustard seeds – 1/4 tsp

Curry leaves – 1 sprig

Urad dal – 1/2 tsp

Coconut oil -1/2 tsp

Method:

• Add oil in a heavy bottomed pan; add the zucchini with a pinch of salt and sauté until they turn soft and tender. Add mustard seeds, dry red chillies and urad dal and continue cooking for 2-3 minutes until urad dal changes color

•  Transfer the content to a plate and let them cool

• Grind the cooled mixture along with tamarind, required salt and little water; into a smooth texture. Add water according to the desired consistency
• Add oil to the pan, when the oil becomes hot, add mustard seeds, urad dal and curry leaves. Allow it to crackle and add it to the zucchini thogayal. Serve the Zucchini Thogayal along with a rice and ghee/idli/dosai/uthappam

Notes:

• Zucchini and urad dal can be cooked separately
• Coconut can be added if desired

Banana Wheat Pancake ( Banana Gothumai Dosai)

As I have mentioned in my earlier post,  In recent times Pancakes has become one of the common breakfast. Though I generally prepare Whole Wheat Pancake for my son, in the mission of adding some fruits  into his diet tried Pancakes with banana Checkout my other pancakes Eggless Pancake Strawberry Whole Wheat Pancake Cornmeal Pancake

Banana Pancake:

Preparation Time : 5 mins | Resting Time : 10 mins | Cooking Time : 15 mins | Serves : 2

Recipe Category: Breakfast

Ingredients:

Dry Ingredients

Wheat Flour – 1 cup

Cinnamon powder – 1/4 tsp

Baking powder – 2 tsp

Honey/White Sugar/Brown Sugar – 2 tbsp (Adjust according to your taste, I used brown sugar)

Salt – 1/4 tsp

Wet Ingredients:

Banana –  1 (1/2 cup mashed)

Egg – 1

Milk – 1 cup + 4 tbsp (I used 2% milk)

Vanilla extract – 1/4 tsp

Olive oil/butter – 1 tbsp + 1 tsp (for the batter)

Butter –  1 tbsp (Unsalted,  Melted at room temperature)

Method:

• In a bowl add all the dry Ingredients; mix well and Set aside
• In a separate bowl beat the eggs well; add milk banana puree, melted butter and vanilla extract; whisk well
• Add the dry ingredients to the wet ingredients and stir gently.  Set batter aside for 10 minutes

• Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake

• When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
• Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

My Notes:

• For eggless version add 2 bananas instead of one
• If you are resting the batter for a long time drizzle some tbsp of milk to reach the desired consistency
• All purpose flour can be used instead of whole wheat
• Cardamom powder can be added for flavoring

Cornmeal Pancake

Pancake is hubby’s favorite weekend breakfast.  I had already Posted Eggless Pancake and Eggless Whole Wheat Strawberry pancake. Had yellow cornmeal in pantry so tried pancake with yellow corn meal and whole wheat. It is healthy and yummy breakfast for adults and kids. My toddler loved this pancake.

On a different note, TraditionallyModernFood is in Sulekha:-) I was excited when sulekha approached me to post recipes in indiapulse.Sulekha.com.

Cornmeal Pancakes

Ingredients

Dry Ingredients:

Yellow Cornmeal – 3/4 cup

Whole Wheat – 3/4 cup

Baking Powder – 1 tbsp + 1/2 tbsp

Sugar – 3 tbsp (I used brown sugar) Adjust sugar according to your sweetness

Salt – 1/8 tsp

Wet Ingredients:

Milk – 1 cup + 3 tbsp

Egg – 1

Vanilla – 1 tsp + 1/2 tsp

Butter –  2 tbsp + 1tsp, melted

Method:

• In a bowl add all the dry Ingredients; mix well and Set aside
• In a separate bowl beat the eggs well; add milk and vanilla extract, and whisk well

• Add the dry ingredients to the wet ingredients and stir gently. Pour melted butter (microwaved for 15 secs) and stir once. Set batter aside for 10 minutes

• Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake

• When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
• Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

Notes:

• All purpose flour can be used instead of wheat
• Any extracts like almond, butterscotch etc. Can be used for flavour
• Cinnamon powder can be added
• Oil can be used instead of butter
• Use 1 tbsp of flax seed powder/ 1 chia seed with 3 tbsp of water to replace egg. 1/2 cup of mashed banana/ 3 tbsp of Peanut Butter /1/4 cup of unsweetned Apple sauce can also be used to replace egg

Rava Kichadi – Pressure Cooker Method

I love upma varieties, and even if I am having Upma daily I wont regret. Instead of cooking in pan I generally cook Rava kichadi in Cooker as its lump free and easy to cook.

Rava Kichadi – Pressure Cooker Method

Preparation Time: 10 mins | Cooking Time: 25 mins | Serves : 3

Ingredients:

Sooji /Rava –  1 cup, roasted

Onion – 1, thinely sliced

Tomato – 1, finely chopped

Carrot – 1, small cubes

Beans – 4, cored and chopped

Frozen/Fresh peas – 3 tbsp

Frozen/Fresh corn – 3 tbsp

Green chilli – 1, slit

Ginger garlic paste – 1/2 tsp

Turmeric powder – 1/8 tsp

Garam masala – 1/2 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Water – 2  cups

Cardamom pods – 1

Cinnamon – 1/8 stick

Cloves – 1

Bay leaf – 1

Fennel seeds powder – 1/8 tsp

Star Ansie – 1

Salt – as needed

Oil – 1 tbsp

Ghee – 1/2 tsp

Curry leaves and Coriander leaves  – few

Method:

• Boil 2 cups of water in a kettle or in stove and keep aside
• Add oil to the pressure cooker and when the oil is hot add clove, bay leaf, Star Ansie, cardamom pod, cinnamon and fennel seed powder; cook for 30 secs.
• Add onion, green chilli and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they became mushy
• Add carrot, beans, corn and peas; sauté till vegetables are half cooked. Add garam masala ,turmeric powder, cumin powder, coriander powder and cook for a minute

• Add the roasted rava and sauté for a minute. Add hot water, salt and ghee; close the pressure cooker, cook till the steam comes well and switch off (like we cook Idli). Open the cooker after the pressure relases

• Add coriander leaves and serve with any chutney

Notes:

• Instead of pressure cooker method Can also cook the kichadi in pan
• Potato, cauliflower or any other veggies of your choice can be added

kadala Curry

Recently my Amma told she prepared Appam and coconut milk for breakfast, after hearing that I was so tempted to eat Appam. I soaked rice for the batter and for side dish I prepared kadala curry. Coconut creates magic in food and I love coconut flavor. I have posted few coconut based recipes like Thengai Podi, Thenga Aracha Kuzhambu, Thaala kuzhambu, Paal kozhukattai, Arisi Thengai Payasam, Sweet Kozhukattai,  Vegetable Stew  etc.

Kadala Curry Recipe

Preparation Time : 15 mins | Cooking Time : 30 Mins |   Serves : 4

Ingredients:

Brown Kondaikadalai/Kala channa – 1 cup

Onion – 1, big finely choped

Tomato – 1, finely chopped

Ginger garlic paste – 1 tsp

Turmeric powder – 1/8 tsp

Garam Masala – 1 tsp

Salt – as neededneeded

For Masala

Grated coconut – 1/3 cup

Chopped onion – 1 tbsp

Coriander Seeds- 1 tbsp

Red chilli – 4 – 5 (Adjust according to your spice level)

To temper:

Coconut   Oil – 2 tsp

Cumin seeds – 1/4 tsp

Asofetida/ Hing – a pinch

Curry leaves- few

Method:

• Soak channa overnight or atleast for 5-6 hours. Add 2 cups of water and pressure cook channa for 3 whistles. Wait till the pressure releases naturally and strain the channa, keeping the water for gravy

• Dry roast Coriander seeds, onion, red chilli and coconut on medium flame till aroma comes (for a minute). Grind it to a smooth paste with 2 -3 tbsp of water

• Add oil in a pan, when the oil is hot add cumin seeds, curry leaves and cook. Add onion and ginger garlic paste; saute until the raw smells goes off. Add tomatoes and cook until tomatoes become mushy

• Add turmeric powder, garam masala and salt; cook for a minute. Add the cooked channa, ground masala paste and 2 cup of channa cooked water and continue cooking. Cook for 10 minutes  and switch off

My Notes:

• Instead of grinding red chilli and coraimder seeds in masala for the kadala curry, chilli powder and coriander powder can be used
• Adjust water according to the consistency you want the gravy. If gravy becomes watery,mash some channa add them and boil for 2-3 minutes
• Coconut oil gives nice taste to the gravy. If you want to reduce the amount, cook the gravy with olive/sunflower oil and add a drop of coconut oil before switching off

Sutta Kathirikai Chutney

I am among the few who love brinjal. I have already posted some brinjal recipes like Brinjal Rice, Enna Kathirkai Kuzhambu and Stuffed Brinjal. Usually in India, Sutta Kathirikai Thogayal is prepared by roasting brinjal directly in flame. Here i dont have gas stove since its electric, i always go for Oven/Microwave method.  Whether its taken as a side dish for breakfast or rice accompaniment its tastes yummy.

Ingredients:

Brinjal – 1 (Big size)

Sesame Oil – 1/2 tbsp

Red chilly – 4 (Adjust according to your taste)

Urad dal – 1 tbsp

Mustard seeds – 1/4 tsp

Tamarind – gooseberry size

Asofetida/Hing – a pinch

Salt  – as needed

Water – as needed

To temper:

Sesame oil – 1 tsp

Curry leaves –  few

Mustard seeds – 1/4 tsp

Urad dal –  1/2 tsp

Method:

• Cut the brinjals into big chunks and transfer them to a bowl. add oil and mix well. Microwave the brinjals for 4 – 10 minutes till the skin shrinks (Depends on the oven temperature, mine is 700 watt and it took 7 minutes. Keep an eye after 5 minutes)

• After they are cooled the skin will come out easily and the brinjals would have cooked. Remove the skin and set aside
• In a pan dry roast urad dal, mustard seeds and red chilli till the dal is golden brown and add to the plate containing brinjal

• Grind brinjal, urad dal, red chili along with tamrind, salt, hing with little water
• Add oil to the pan and when the oil is hot add mustard, urad dal and curry leaves and let it splutter. Add the temper to the thogayal
• Instead of big brinjal few leftover small brinjal can also used
• Instead of microwave oven brinjals can also be cooked directlyin stove top or oven (450 degree broil for 25 minutes turning side in between)
• Adjust the water according to consistency you want if its side dish for breakfast add more water if its rice accompaniment add less water

Checkout Charanya’s space for middle eastern version of brinjal chutney

Aval Pidi Kozhukattai

Kozhukattai is a traditional recipe prepared with broken rice.  Previously i have posted a Kozhukattai recipe  with cracked wheat and oats.  Couple of days ago tried with flattened rice and liked the taste. It tasted similar to the traditional Kozhukattai prepared with Rice

Aval Pidi kozhukattai:

Preparation Time : 5  mins | Standing time : 5 mins | Cooking Time : 25 mins | Serves : 4

Recipe Category: Breakfast

Ingredients:

Flattened Rice/Aval  – 2 cup

Scraped Coconut – ¼ cup

Salt – as needed

Curd – 1 tbsp (Optional)

Water – 2 cups + 3 tbsp

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Red Chilli – 3

Green Chilli – 1 (Adjust according to your taste)

Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Curry leaves – 1 sprig

Asafoetida – a generous pinch

Method

• Pulse the Aval coarsely in a blender and Transfer to a plate
• Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, red chilli, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water, coconut and salt. Bring to boil. Once the water starts boiling add curd and  pulsed Aval

 

• Stir till all the moisture evaporates and Aval is half cooked. Sprinkle some water if required. Switch off the heat

• Form kozhukattai with it when they are not too hot to handle

• Steam them in a steamer or idly stand for 8 to 10 minutes.

My Notes:

• I have used Thin Flattened Rice and pulsed them fine grain, instead Thick flattened rice can also be used and pulsed to coarse texture

Sugarless Tomato Jam

Having a sweet tooth, I always prefer to have a little sugar in my plate while having breakfast. Seeing this, my mother in law used to prepare tomato jam exclusively for my breakfast purposes! I became so addictive to that and learnt the recipe from her. But seeing the sugar addition, I was alarmed, and so thought of trying Jam with honey instead of Sugar, like I did for Eggless Dry fruit and nut cake. My friend Lori was my inspiration in cooking with honey. We liked the taste of this jam, and I didn’t find any difference in taste between honey and sugar. This has now become my new way of preparing jam!

Ingredients:

Firm and ripe Tomatoes – 10

Water – 3 tbsp

Honey – 3/4 cup (Adjust according to your sweetness)

Cardamom powder – 1/8 tsp (Optional)

Method:

• Add  honey and water to the pan and cook for a minute.

• Add the tomato puree to the honey syrup and stir it occasionally, till it thickens

• Cook till moisture is completely observed. Tomato and water should not run separately. If the jam is taken in a spoon, it should flow as a paste

• Allow the jam to cool completely.  Store in an airtight container

 My Notes:

• Sugar (White/Brown) can also be used instead of honey. Add sugar and water in a pan and cook till sugar melts completely
• Jam stays good upto a month
• Can  also boil tomatoes and then blend that
• Agave nectar can be used instead of honey

Cracked Wheat Rava Idli

Sometimes, a dish becomes an accidental hit, and we start liking them to the level where it is included regularly in the menu. To me, Cracked Wheat Rava Idli is one such item. One day I felt like having Rava Idli and when I was about to start, I realized I didn’t have enough Rava at home. Cracked Wheat was in my sight. Though I have tried few recipe with cracked wheat, this instant idli is something which I did not even think about. Followed Rava Idli procedure, except that I used cracked wheat instead of rava. I was actually amazed by its texture and taste. Hubby and I liked this Idli more than Rava idli. It was spongy and tasty, and above all healthy:)

Cracked Wheat Rava Idli

Preparation  time : 10 mins | Standing time : 10 mins | Cooking time :10 mins | Serves: 3

Category : Breakfast

Ingredients:

Cracked Wheat/ Gothuma Rava – 1 cup

Thick Curd/ yogurt – 1/2 cup

Carrot – 1, I chopped in chopper you can even grate them

Water –  1/3 cup

Baking Soda/Eno salt – 1/2  tsp, heaped (I used baking soda)

Salt  – as needed

Mustard seeds – 1/4 tsp

Urad dhal – 1/2 tsp

Chana Dhal – 1/2 tsp

Cashew nuts – as required

Oil – 1/2 tsp + to grease

Method:

• Add oil to pan. Once the oil is hot, add mustard seeds, urad dal and chana dal. Let them splutter. Set aside. In the same pan, add remaining oil and cashew, and roast them till golden brown and set aside
• Add Cracked wheat to the pan and saute for a minute, and let it cool. Pulse them in a blender to fine grain (Since the one I had was big, I opted this way. You can skip this if the broken wheat you use is fine grain)

• Add yogurt, salt, carrot, tempered stuff and baking soda to the cracked wheat powder and mix well. Add water to get the desired idli batter consistency. Let them sit for 10 minutes.
• Set the idli steamer ready and grease the idli mould with oil. Pour ladle ful of batter to the idli mould and cook for 15 minutes or until done. Serve hot with any chutney/ podi/sambar

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