Whole wheat pancakes

I got a little tired with monotonous breakfasts, so I decided to try pancakes today. I decided not to use all purpose flour and that obviously made a huge difference! I think I was happy with the outcome though. I decided to use some of the strawberries that I bought on sale. Hubby wasn’t too enthralled about that so I made plain ones for him. I’m definitely going to play around with this recipe until I’m totally pleased with the end result. Here’s the recipe:

Ingredients:

Whole wheat flour (atta) 1.5 cups

Baking powder – 3.5 tsps

Salt – 1 tsp (I used 3/4 tsp for a low sodium alternative)

Sugar – 1 tbsp (next time I might try brown sugar)

Milk – 1 1/4 cups milk

Egg – 1 large

Butter – 3 tbsps, melted

Water – 1/2 – 3/4 cup (It will depend on how thick your batter is)

Method:

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

The batter will be thick. Add enough water to bring it to pancake batter consistency.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. If you want to add toppings like strawberries or blueberries do it before you flip it. Brown on both sides and serve hot with butter or syrup.  We had ours with pure maple syrup and it was yum! 🙂

I wanted to include a pic of the plain pancake, so here is a pic (it’s on the far left, it looked so plain compared to my colorful ones!) On a side note, I also need to spruce up my pictures. I’m using my point and shoot for all the pictures here. I should probably take lessons from hubby to take better pics. Also, I don’t have too many props to make them look nice 😛 and more often than not, it takes a lot of effort to take these pics because the husband is very keen on eating first! By the time we finish eating, there’s nothing left to take pics of 🙂

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Kala Channa (black chickpea) masala

This dry dish is a favorite with both hubby and me. It’s mouth-watering to even think about it, but only the way my mom makes it. I tried following her recipe but failed miserably. The failure was partly because my mom dictates recipes in approximates 😛 she can never give me exact measurements because she never measures ingredients herself! This is where watching and learning play an important role. I wish I had paid more attention while she cooked. Even though it wasn’t similar to mom’s kala channa masala, it was still tasty! We had it with besan roti. Here’s the recipe.

Ingredients:

1 cup kala channa (black chickpeas), soaked overnight

4-5 cloves

3-5 red chillies (2-3 for grinding and 2 for tempering)

1/2 tsp coriander seeds

1/2 tsp cumin seeds

1/2 tsp black peppercorns

1 tsp mustard seeds (1/2 tsp for tempering and 1/2 tsp for grinding)

1/2 tsp poppy seeds (khus khus)

2 large red onions, chopped

4-5 garlic cloves

4-5 tbspns grated coconut

1 tsp split husked black gram (urad dal)

1/2 tsp fenugreek seeds

Oil-1-2 tsp

Method:

Boil or pressure cook the soaked kala channa with cloves and 1/4th of the chopped onion. Make sure there isn’t too much water left in the cooker once it’s cooked.

Dry roast the red chillies, coriander and cumin seeds, pepper, mustard and poppy seeds until aromatic.

Grind it in a mixer or coffee grinder until it’s a fine powder. Once it’s powdered add 1/2 of the chopped onion and 2-3 garlic cloves to the mixture and continue to grind it to a fine paste.

Once it is a fine paste add the grated coconut and grind it coarsely. Remove the masala and keep it aside.

Heat oil in a thick bottomed pan. Once it’s hot, add mustard seeds and let them splutter. Add husked gram and the red chillies and 2 whole garlic cloves.

Once the urad dal is golden and the garlic is slightly brown, add the remaining 1/4 chopped onion to it and saute until it’s translucent.

Once the onion is translucent add the ground masala to it and fry it for about 2-3 mins on medium heat.

Add the boiled kala channa to it and mix well and let it cook on medium heat until some of the water has evaporated (approximately 3-5 minutes).

Enjoy!

Godhi (wheat flour) dosa

My experimentation with low-carb food continues! This week both hubby and I have been plagued by the common cold. It is totally annoying to deal with a stuffed nose and we crave hot food which means that cold cereal is out the window for breakfast. Today I made godhi dosa for breakfast. It’s not your typical dosa, but it’s pretty good for a fast hot breakfast because it does not require fermentation. Three cheers for quick cooking 🙂 I’m just sad that I have no pictures to share 😦 We ate all of them for breakfast!

Ingredients:

1 cup atta (whole wheat flour)

2 cups water

salt, pepper and chilli powder/cayenne pepper – to taste

Method:

Mix flour and water until there are no lumps. The batter should be of pancake batter consistency.

Season the batter with salt, pepper and chilli powder. You can also add some chopped onions (about 1/2 cup to 1 cup flour). I’m not too fond of them, so I left the onions out.

Leave the batter for about 10-15 minutes. Don’t keep it for too long or else the batter gets weird (for lack of a better word) and it’s not possible to spread the batter well.

Heat a nonstick pan on medium heat. Coat it with a little oil and spread the batter on the pan like a pancake.

Flip it after the underside of the dosa is brown and toasted. Take care not to burn it. Brown and cook both sides.

Serve with any kind of chutney.

Ragi(millet flour) dosa

I must be on a roll to be posting on two consecutive days, right?  🙂 I never know when that will end though, so here is another recipe I made for breakfast. I love dosa, but the regular dosas contain rice. Rice is something I am trying to avoid for the next few months. Because it’s so tempting to eat rice I have stopped buying it altogether!

I have adapted this recipe from my mom’s recipe. She uses whole millet or ragi, I was unable to find it in the Indian store and so I used ragi flour. It still turned out pretty good. And I say that not to comfort myself, but because the husband who is not particularly fond of dosa said he actually liked it (after I asked him if he liked it :P) The procedure is similar to rava dosa. I’ve heard that ragi flour doesn’t keep for very long, so it’s best not to buy it in huge quantities. Hubby also likes ragi porridge for breakfast in the morning, although I, personally, am not a huge fan. So I think this dosa is quite the compromise for both parties involved 😀

Ingredients:

Urad dal – 1/2 cup

Ginger – 1 inch piece

Chilli peppers – to taste (I used 2 serrano peppers)

Cilantro – 5-6 sprigs

Salt – to taste

Ragi flour – 1 cup

Water – as much as required

Oil or cooking spray – to apply on the skillet

Procedure:

Wash and soak the urad dal for at least 2 hours. I let it soak for about 6-7 hours.

After soaking it, grind it to a fine paste with the ginger and chilli pepper and let it rest untouched in a warm place for about 8 hours. If you are making this for breakfast it works well if you grind the dal at night and let it sit overnight in a warm place. Since the weather here in the U.S. is very different from India, I have found it difficult to ferment foodstuff. It’s helpful to leave the batter inside the oven. I’ve heard of some people who keep it in an oven that is turned to the ‘warm’ setting and then turned off before going to bed. I have personally never tried it (partly because I’m afraid I will forget to turn it off!), but even an oven that is turned off works just fine for me. It’s warmer in there than on the kitchen counter.

After 8 hours mix in the ragi flour, cilantro and salt. Mix in enough water to have a dropping consistency.

Heat the skillet to medium-high. Lightly apply oil to the skillet.

Spread the batter like a dosa or pancake. Once it has browned a little turn it over and let it cook for a minute or two. Take it off the skillet and serve hot with chutney of your choice. It goes well with both cilantro chutney or podi chutney. Hubby had it with garlic chutney. To each his/her own!

Whole wheat chocolate chip cookies

It’s been a while since I updated this blog, but I have good reason. For one, I was busy packing to move to DC. Secondly, I have found out in the past few weeks that I need to change my food habits. Due to my sluggish thyroid I need to eat low carb food and low GI food too. Since then I have been on the lookout for all kinds of food that my body can process well. This search has led me to look at various recipes online and in books. It also means that I cannot eat something I used to eat very often – rice. I have now started making rotis or chapatis (Indian unleavened whole-wheat bread) more often and we eat them with various meats and vegetables.

I have also tried to eat more fruit and go easy on dessert. It has worked for a few days, but then my sweet tooth got the better of me and I decided to bake something that would satisfy my craving and still not contain white flour. This is what I came up with – trust me, they are simply delish!! I made smaller cookies, so I could eat 1 or 2 and not feel guilty 🙂

Ingredients:

1/2 cup brown sugar

1/4 cup white sugar

1 stick or 1/2 cup butter, melted

1 egg

1/2 tbsp vanilla essence or extract

1/4 tsp baking soda

a pinch of salt

1 cup heaped whole wheat flour or chapati flour

1/4 cup walnuts cut into bite sized pieces

1 cup semi-sweet chocolate chips

Method:

Pre-heat the oven to 350 degrees F.

In a large bowl use a whip to cream together the melted butter , white sugar and brown sugar until smooth. Make sure the brown sugar is not hard or lumpy (you can nuke it in the microwave for a few seconds and crumble it before adding it in.)

Add in the egg and mix well.

Stir in the vanilla essence, baking soda and salt until well blended and then add in the walnuts. Add flour and chocolate chips last. Mix well enough to make a dough, but don’t over mix.

Bake in the oven for about 10-15 mins. (I didn’t have to bake them for more than 12 mins – each oven is different though so keep a watch after 10 mins.)

The dough was not of dropping consistency so I tried making them two ways. I took small golf sized balls and rolled them between my hands and then pressed them slightly into 1.5 inch circles to get some shape. They ended up looking like little cookies. For another batch I used a spoon to drop the dough onto the pan in little lumps. Both of them taste really good. They made about 25-30 small cookies. My sweet tooth is very excited at the moment. I have promised myself not to overeat though, especially after I have seen the weigh scale dip since I last stepped on it 🙂 Enjoy!!

P.S. Sorry about the pictures, it’s a real cloudy day here in Arlington, VA 😦