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

Spinach Corn Gravy (Zero Oil/Butter)

Spinach corn gravy is something I regularly cook, but for a change tried without using Oil/ butter, and I am surprised with the outcome. Hubby couldn’t believe I didn’t use oil! Infact he ate some extra gravy appreciating the taste:-)  I have to thank my Co-bloggers for inspiring me to try Oil free cooking.  For Tofu Butter Masala I had cooked onion and tomato before grinding. I remember I didn’t taste raw smell, so I followed similar procedure and prepared this gravy. No after taste (raw smell).

Spinach Corn Gravy

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

Recipe Category: Side dish

Ingredients:

Spinach –  2 cups

Frozen Corn – 1 cup

Onion – 1 big

Cashew – 7

Ginger garlic paste – 1/2 tsp

Garam Masala powder – 1 tsp

Green Chilli – 1 ( Adjust according to your spice level)

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Salt – as needed

Sugar –  generous pinch

Method:

• Boil onion and cashew in hot water till the raw smell in onion goes off. Strain the water. When it comes to room temperature, blend them into fine paste without adding water

• Rinse the spinach well in water. Boil water with pinch of sugar and salt. Add the spinach to the boiling water. Cook and switch off the flame, after 3-5 mins drain and quickly pour cold water over the spinach. Transfer them into a blender and make fine paste, with green chilli

• Heat the non stick pan/heavy bottomed/andoized pan in medium heat and add ginger garlic paste and 1 tsp of water.  Sauté till the water is absorbed and raw smell goes off. If water evaporated before raw smell goes spinkle some more water

• Add Onion and cashew puree and cook for 3-4 minutes  keep stirring occasionally

•  Add spinach puree, garam masala, coriander powder, cumin powder and allow it to cook for 2-3 mins

• Add corn and combine well and cook for 2-3 minutes

My Notes:

• I have used frozen corn so I didn’t steam them. If you are using fresh corn, steam them before adding
• Add water if you think the gravy is too thick
• Sugar helps to retain the green color in spinach
• Green peas, tofu/ paneer can also be added
• Can add milk/fresh cream/coconut milk to the gravy
• Whole spices (bay leaf, cinnamon, cardamom etc) can be added
• This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis
• Butter can be added for flavour
• Tomatoes can be added while cooking onion