Eggless Banana-Ricotta Whole Wheat Pancakes ~ Day 167

Light and fluffy pancakes made with rich and creamy ricotta cheese.  Mashed banana adds a natural sweetness to these delicious pancakes, while the lime zest gives a hint of citrusy flavor.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Yields: 10 pancakes 

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Ingredients:

• Whole wheat flour - 2 cups
• Sugar - 3 tbsp
• Baking powder - 2 and 1/2 tsp
• Baking soda - 1/2 tsp
• Salt - a pinch
• Lime zest - 1 tsp
• Milk - 1 and 1/2 to 2  cups
• Ricotta cheese - 3/4 cup
• Ripe banana - 1, mashed
• Vanilla extract - 1 tsp
• Fresh fruits and nuts

Method:

1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and lime zest. 
2. In another mixing bowl, whisk together the milk, ricotta cheese, mashed banana, and vanilla extract.
3. Make a well in the flour mixture and pour the ricotta mixture.  Gently stir to form a lumpy batter. Do not over mix.  
4. Heat a cast iron griddle over medium-high.  Pour 1/4 cup of batter onto the pan and cook until bubbles form on top, about 2 minutes, over medium-low heat.  Flip the pancake cook for a minute or until golden brown.
5. Repeat the process with the rest of the batter. 
6. Serve the pancakes immediately drizzled with pure maple syrup and fresh fruits and nuts. 

Mor Kali ~ Day 139

Mor (Buttermilk) kali (thick porridge) is an authentic and traditional dish of Southern India.  Rice flour and buttermilk are the main ingredients for this humble and delicious dish.  Adding  mor milagi (chilies soaked in buttermilk and sundried) is highly recommended when making this mor kali.  It gives a slight heat to the dish and can be eaten as is and no need for any side dish or accompaniment.

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Preparation time: 2 minutes

Cooking time: 10 minutes

Serves: 2

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Ingredients:

• Rice flour - 1 cup
• Kefir / Buttermilk - 1 cup
• Salt - to taste
• Water - 1/4 cup ( if the batter is too thick after mixing with buttermilk)
• Sesame oil - 2 tbsp or more
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Mor milagai (preserved dry chili) or Dried red chilies - 3
• Asafoetida - a generous pinch
• Curry leaves - few, torn

Method:

1. In a mixing bowl, whisk together the flour, buttermilk, and salt without any lumps.  If the batter is too thick add 1/4 cup of water to thin it out.  Set it aside.
2. Heat oil in a deep skillet / kadai.  Splutter mustard seeds.  Add urad dal and fry until golden brown. Add the  mor milagai or red chillies, curry leaves, and asafoetida.  Saute on low heat until the chillies/ mor milagai turns brown.
3. Pour in the batter and cook, while stirring constantly, until the mixture becomes thick and starts to leave the sides and no longer sticky to the touch.   Drizzle 1 tbsp oil and mix well.  Remove from the heat.
4. Serve immediately or spread on a greased plate and cut into squares and serve.

Wheat and Spelt Flour Dosai / Dosa ~ Day 135

A simple and healthy dosai which can be made instantly.  These delicious and filling dosais are a perfect choice for breakfast or anytime snacking.

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Preparation time: 5 minutes

Cooking time: 15 minutes

Yields: 12 dosais

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Ingredients:

• Wheat flour - 1 cup (I used multigrain atta)
• Spelt flour - 1 cup
• Cumin seeds - 2 tsp
• Salt - to taste
• Water - 6 cup
• Oil - 2 tsp + more for frying 
• Mustard seeds -1 tsp
• Green chilies - 4,finely chopped
• Ginger - 2 tbsp, finely minced
• Asafoetida -  a pinch
• Curry leaves - few, finely chopped
• Fresh coriander leaves / Cilantro - 1 tbsp, finely chopped

Method:

1. In a large mixing bowl, combine the flours, cumin seeds, and salt.
2. Heat oil 2 tsp oil in a small skillet.  Splutter mustard seeds and add the green chilies, ginger, curry leaves, and asafoetida.  Saute for 15 seconds.
3. Add the tempering to the flour mixture along with fresh coriander.  Add water little at a time and whisk to make a thin batter.  The batter should be of a pouring consistency.  
4. Heat a cast iron griddle on medium high.  Once the griddle is hot enough, take a ladle full of batter and pour from the inside edges towards the center.  Fill the gaps with more batter.  Spoon some oil around edges of the dosa. 
5. Once the dosai is cooked and the edges turn brown,  flip to the other side and cook until done. Transfer it to a plate and repeat the process with the rest of the batter.
6. Serve hot with your choice of chutney or milagai podi (spicy lentil powder).

Leftover Dal Palak Poori / Lentil and Spinach poori ~ Day 112

This is a perfect breakfast or lunchbox recipe for fuzzy kids who refuse to eat dal and spinach.  I made these pooris with a mildly spiced, leftover keerai masiyal (mashed spinach and dal).   You can make rotis or parathas with the same dough as well.

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Preparation time: 5 minutes

Cooking time: 20 minutes

Yields: 25 pooris

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Ingredients:

• Leftover dal palak or dal - 1 cup
• Wheat flour - 2 to 2 and 1/2 cups
• Salt - to taste, for the flour
• Oil - 2 tbsp
• Oil - for frying
• More flour for dusting

Method:

1. Combine dal and flour with enough salt for the flour.  Knead into a smooth and tight dough.  If the dough sticks to the fingers, add more flour and knead.  Coat the dough with 2 tbsp of oil and cover.
2. Heat oil in a deep pan.  Take a golf ball size dough, dust it with flour and roll into small discs. Make 8 to 10  discs at a time and place it on a parchment paper.  Do not stack the pooris.
3. Slide the rolled puri one at a time into the hot oil.  With a slotted spoon, gently press the poori and splash hot oil over as it puffs up.  Turn it over and fry until golden brown on both sides.
4. Drain on paper towel.  Repeat the process with the rest of the discs and dough.
5. Serve hot with your favorite subzi or curry.

Peanut Butter Protein Smoothie ~ Day 106

Two minutes is all you need to make this creamy, super healthy, super nutritious smoothie.   This luscious, protein-packed smoothie tastes like dessert and is perfect for a quick breakfast or snack.

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Ingredients: 

• Natural peanut butter - 2 tbsp
• Chocolate or vanilla Protein powder - 1 scoop
• Banana - 1
• Avacado - 1/2
• Any kind of milk (almond, soy, coconut or 1%) or water - 1 cup
• Ice cubes - 3 or 4

Method:

1. Add all the ingredients in a blender and blend until smooth.  Add more water or milk, if needed.
2. Pour into your favorite glass and enjoy!

Semiya (Vermicelli) Oats Idli ~ Day 105

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Preparation time: 10 minutes

Cooking time: 10 minutes

Yields: 12 Idlis

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Ingredients:

• Semiya (Vermicelli) - 1 cup
• Quick Oats - 1 cup ( I used Trader Joes's Organic Multigrain Hot Cereal, which contains rye, barley, oats, and wheat)
• Yogurt / Kefir / Buttermilk - 1 to 1 and 1/2 cups
• Ghee / Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Chana dal - 2 tsp
• Urad dal - 1 tsp
• Asafoetida - a pinch
• Green chilies - 2, finely chopped
• Ginger - 2 tsp, finely chopped
• Curry leaves - few, finely chopped
• Green pepper - 1/2, finely chopped
• Grated carrot - 1/2 cup
• Coriander leaves / Cilantro - 1/4 cup, finely chopped
• Baking soda or Eno fruit salt - 1 tsp
• Salt - to taste

Method:

1. Heat 2 tsp ghee in a large skillet.  Add the semiya / vermicelli and roast until light golden brown.
2. Transfer it to a bowl and in the same skillet, roast the oats for 30 seconds.
3. Soak the semiya in 1 cup of yogurt or buttermilk for 10 minutes.  After soaking, add the oats and mix well.
4. Heat the rest of the ghee in a skillet.  Splutter mustard seeds.  Add chana dal, urad dal, and asafoetida.  Fry until golden brown.  Add green chilies, ginger, and chopped veggies.  Saute for a minute.  Remove and let it slightly. Prepare the steamer and grease the idli plates.
5. Add the veggies to the soaked vermicelli oats mixture along with 1/2 cup of buttermilk.  Add cilantro, salt, and the baking soda or Eno fruit salt.
6. Mix well and immediately fill the idly plates.  Steam cook for 8 to 10 minutes.
7. Serve hot with your choice of chutney or milagai podi (spicy dal powder).

Ragi Malt (Sweetened Finger Millet Porridge) ~ Day 103

Ragi or finger millet is one of the most healthy and nutritious cereals.  Finger millet is rich in calcium, iron, protein, fiber, and other minerals and also gluten-free.  Start your day with this simple, healthy, and easy to make delicious porridge.  

  

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Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 2

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Ingredients:

• Ragi / Finger millet Flour - 1/4 cup
• Jaggery, Palm sugar (Panam Kalkandu) or Regular sugar - 2 to 4 tbsp
• Milk - 3/4 cup
• Water - 1 cup
• Cardamom powder - a pinch
• Dry ginger powder - 1/4 tsp (optional)
• Chopped nuts - for garnishing

Method:

1. If using jaggery or palm sugar, melt in 1/4 cup of hot water and strain.  Keep it aside.
2. Bring 1 cup of water to a boil in a saucepan.  Add the ragi flour and whisk without any lumps.
3. Add the jaggery / palm sugar syrup or regular sugar.  Cook over low heat for a minute, whisking constantly.
4. Add milk, cardamom powder, and the dry ginger powder.  Mix well and cook for 2 minutes, whisking constantly.
5. Serve warm, topped with chopped nuts.

Saamai Pidi (Upma) Kozhukattai / Savory Little Millet Dumplings ~ Day 99

This is a healthy, quick and delicious snack to make and is one of my favorite comfort food.  Little millet is available in Indian stores and it is called  Indian Sawa Millet.  Below is a picture of the Upvas brand that I used.

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Preparation time: 5 minutes

Cooking time: 25 minutes

Yields: 25 Kozhukattais (Dumplings)

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Ingredients:

• Little millet / Saamai - 3/4 cup
• Cream of rice - 1/2 cup
• Water - 3 cups
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Green chilies - 4, finely chopped
• Ginger - 1 tbsp, chopped
• Asafoetida - 1/4 tsp
• Grated coconut or coconut pieces - 2 tbsp
• Curry leaves - few,  finely chopped

Method:

1. Heat oil in a deep pan and splutter mustard seeds.  Add urad dal and asafoetida, fry until golden brown.  Add the green chilies, ginger and curry leaves.  Saute for 10 seconds.
2. Add 3 cups of water along with the salt and coconut.  Bring it to a boil.  Add the millet.  
3. Cook over medium heat, stirring constantly until the millet absorbs 75 % of the water.  Now add the cream of rice and cook until all the water is absorbed and the mixture is dry.  Let it cool to the touch.
4. Prepare a steamer.  Take a lemon sized millet mixture and make a dumpling out of it by pressing between your palm.  Place the dumplings in the steamer and steam cook for 10 minutes.
5. Serve with coconut chutney or by itself.

Eggless Banana Coconut Muffins with Chia Seeds ~ Day 97

Have some over-ripe bananas sitting on the counter top?  Transform them into this moist and delicious coconut flavored muffins.   They are so easy to bake and are perfect for on the go breakfast.

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Preparation time: 10 minutes

Cooking time: 20 to 25 minutes

Yields: 12 muffins

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Ingredients:

• All purpose flour  - 1 and 1/2 cups (I used Trader Joe's Multigrain Baking Mix)
• Organic unsweetened coconut flakes - 1/2 cup + 2 tbsp for topping
• Sugar - 1 cup
• Brown sugar - 2 tbsp
• Baking powder - 2 tsp (1 tsp if using baking mix)
• Baking soda - 1/2 tsp
• Flax seed powder - 1 tbsp
• Chia seeds -  2 tsp
• Salt - 1/4 tsp
• Milk - 3/4 cup
• Melted butter - 2 tbsp
• Ripe banana - 2, large, mashed
• Vanilla extract - 1 tsp
• Chopped Walnuts - 3/4 cup

Method:

1. Preheat oven to 350 degrees F.  Line a muffin tray with liners.
2. In a large mixing bowl, combine flour, coconut, sugar, brown sugar, baking powder, baking soda, flax powder, chia seeds, and salt.
3. Add milk, butter, vanilla extract, and the mashed banana.  Mix well.  Fold in the chopped walnuts into the batter.  
4. Fill the batter into the muffin cups, filling each about 3/4 full.  Top with extra coconut.
5. Bake for 20 to 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
6. Let muffins cool in the pan for 5 minutes, and then cool them on a wire rack.

Cornmeal Adai (Pancake) With Kohlrabi (Knol-Khol) ~ Day 77

Baked Snickerdoodle Donuts (Eggless) ~ Day 59

These soft, delicious, cinnamon-sugar coated Snickerdoodle donuts are so easy to make and are incredibly addictive.  This is way healthier than the fried donuts.  My fussy tween gave a thumps up after trying it and that's a good thing.  You can get the donut pan from amazon or at a local Home Goods, TJ Maxx or Ross for Less Stores.  I got mine from TJ Maxx for $7.99.  

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 Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 12 donuts

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Recipe adopted and modified from: Bromabakery

Ingredients:

• All-purpose flour - 1 and 1/2 cups
• Light brown sugar - 1/3 cup
• Baking soda - 1/2 tsp
• Baking powder - 1/2 tsp
• Salt - 3/4 tsp
• Corn Starch - 2 tbsp plus 1 tbsp water mixed thoroughly (to replace 1 egg)
• or 
• Egg - 1
• Plain yogurt - 1/3 cup
• Vegetable oil - 1/4 cup
• Whole milk - 1/4 cup (I used 2% milk)
• Vanilla extract - 1 tsp
• Donut pan
• Ziplock bag

For the cinnamon sugar:

• Granulated sugar - 1/2 cup
• Ground cinnamon - 1/2 tbsp
• Butter - 1/4 cup, melted

Method:

1. Preheat oven to 350 degrees F.  Grease the donut pan and set it aside.
2. In a mixing bowl, combine the flour, brown sugar, baking soda, baking powder, and salt.
3. In a another mixing bowl, whisk together the corn starch mixture or egg (if using), yogurt, vegetable oil, milk, and vanilla extract.
4. Pour the wet mixture to the dry ingredients and mix until just combined.  The mixture will be thick.
5. Spoon the batter into a large ziplock bag and cut a 1/2 inch hole in the corner.  Pipe the batter into the donut molds, filling 3/4 of the mold.  Or simply spoon the batter directly into the mold.
6. Bake for 10 minutes.  Allow it cool in the pan for 5 minutes before dusting with cinnamon sugar.
7. To make the cinnamon sugar:
8. Combine sugar and ground cinnamon in a bowl.  Using a small brush, brush each donut with the melted butter on both sides.  Dip each side into the sugar mixture.
9. Enjoy!

Carrot Orange Sunrise Smoothie ~ Day 53

Start your morning with this thick, creamy, healthy, power packed and super nutritious smoothie and  boost your energy instantly.

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Preparation time: 10 minutes

Serves: 2 to 3

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Ingredients:

• Carrots - 2, large, peeled, chopped
• Oranges - 2, peeled, slices separated (I used Navel oranges)
• Frozen Mango chunks - 1/2 cup
• Pitted Dates - 6
• Ginger - a small piece
• Almond - 6
• Walnut - 6
• Almond Milk or Coconut milk - 1 cup or more
• Honey - 1 tbsp
• Nutmeg powder - 1/2 tsp
• Ice cubes

Method:

1. If you have one of the powerful blenders like Vitamix or Ninja, you can place all the ingredients at once and blend until smooth.
2. If you are using a regular blender, first chop the carrots, dates, almonds, ginger and walnuts.
3. Then add the remaining ingredients and blend until smooth.
4. Serve immediately.

Ragi (Finger Millet) Kuzhi Paniyaram ~ Day 26

On days, when my idli / dosai batter fail to ferment (which happens rarely), I keep the batter out fermenting for an extra day.  After the fermentation, the batter turns sour and it is perfect for making these paniyarams. I usually add some finely chopped green peppers and grated carrots to this and make it as masala paniyarams.  In this recipe, I added some sabudana which gives a spongy texture to the paniyaram, a tip that I read from a magazine.  

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Preparation time: 5 minutes

Cook time: 30 minutes

Yield: 25 to 30 Paniyarams

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Ingredients:

• Leftover Idli or Dosai batter - 2 cups
• Ragi / Finger millet flour - 1/2 cup
• Sabudana / Sago / Tapioca - 1/4 cup, soaked for 2 hours and drained
• Onion - 1, finely chopped
• Green chillies - 4, finely chopped
• Ginger - 2 tbsp, finely chopped
• Curry leaves - few, chopped
• Salt - to taste
• Oil - for frying
• Aebleskiver Pan  -  for making paniyarams

Method:

1. Whisk together Idli / Dosai batter, ragi flour and sabudana.
2. Add chopped onion, green chillies, ginger, curry leaves and salt.  Mix well.
3. Heat Aebleskiver pan / kuzhi paniyaram pan with 1/2 tsp oil in each cavity.
4. Fill the cavities with the prepared batter. Cook over medium heat for 2 minutes or until golden brown.
5. Flip the paniyaram with a fork or a skewer.  Cook for another 2 minutes.  
6. Remove when both side are cooked completely.
7. Serve hot with spicy tomato chutney or chutney of your choice.

Orange - Raisin Scones with Maple Glaze ~ Day 17

These buttery, soft, orange flavored scones are extremely easy to make.  It takes only 25 minutes from start to finish.  Sweet flavors, like raisin and orange blossom water combined with the intense orange zest and a maple syrup glaze are what make these scones so delicious and irresistible.

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 Preparation time: 10 minutes

Cook time: 15 minutes

Yield: 8 Scones

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Recipe adapted and modified from: Sugardishme

Ingredients:

• All-purpose flour - 1 1/2 cup
• Granulated sugar - 1/8 cup
• Baking powder - 1/2 tbsp
• Salt - 1/2 tsp
• Orange zest - 1/2 tbsp
• Raisins - 1/2 cup
• Cold butter - 1/4 cup (half stick), cut into small pieces and keep it in the fridge until used
• Buttermilk - 1/2 cup (I used homemade yogurt for buttermilk)
• Orange blossom water - 1 tbsp (optional)
• Milk - 2 tbsp, for brushing the scones before baking

For the glaze:

• Powdered sugar - 1/3 cup
• Milk - 1/2 tbsp
• Orange juice - 1/2 tbsp
• Pure maple syrup - 1 tbsp

Method:

1. Preheat oven to 400 F.  Line a baking tray with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.
3. Add raisins and mix well to coat.  Add the butter to the flour and mix with your fingers until it forms a coarse crumble.
4. Pour the buttermilk and orange blossom water (if using) and mix gently to incorporate using a spatula or a wooden spoon.  Do not over mix.  
5. Place the mixture on a lightly floured surface and press it down to 3/4 inch round thickness.
6. Divide the dough into 8 equal triangles using a pizza cutter.  Cut it just like you would slice a pizza.
7. Place the scones on the baking tray.  Brush with milk and bake for 15 minutes or until the bottom of the scones turn light brown.  Remove and let it cool.
8. Prepare the glaze by mixing together the ingredients for the glaze until smooth.
9. Drizzle the glaze over scones.  Enjoy with coffee or tea.

Sabudana (Sago) Khichdi / Spiced Tapioca ~ Day 15

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Preparation time: 5 minutes

Soaking time: 3 - 8 hours

Cook time: 5 minutes

Serves: 4

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Ingredients:

• Sabudana / Tapioca - 2 cups
• Potato - 1, medium, boiled and cut into cubes
• Peanuts - 3/4 cup
• Green chili - 3, finely chopped
• Cumin seeds - 2 tsp
• Ginger -  1 inch piece, grated
• Turmeric powder - 1/8 tsp or a pinch
• Asafoetida - a pinch
• Kala namak / Black salt - 1 tsp
• Lemon juice - from 1 lemon
• Curry leaves - 5
• Coriander leaves - 1/4 cup, finely chopped
• Salt - to taste
• Oil - 2 tbsp

Method:

1. Using a colander, wash the sabudana well.  Using a colander will help remove all the powdery sabudana while washing.  Soak in enough water for 3-4 hours.  If you are going to make the khichdi for breakfast, soak it overnight. After soaking, drain the sabudana completely.
2. Dry roast the peanuts and make a coarse powder.  Keep it aside.
3. Heat oil in a skillet, and add cumin seeds.  When it starts spluttering, add asafoetida, green chillies, grated ginger, turmeric powder and curry leaves.  Saute for 15 seconds.  
4. Add the potatoes and saute gently.  Add the drained sabudana, peanut powder, salt and black salt. Mix thoroughly to coat.
5. Sprinkle 2 tbsp water, cover and cook for 8-10 minutes over low heat.  Turn the kichidi once in a while.  When all the sabudana / tapioca pearls turn translucent, remove from the heat.
6. Add the lemon juice and coriander leaves and toss well.
7. Serve hot with mint yogurt raita.

Eggless Strawberry Banana Muffins

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Preparation time: 10 minutes

Cook time: 25 minutes

Yield: 12 muffins

Recipe adapted and modified from: Melaniemakes.com

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Ingredients:
All purpose flour - 1 1/2 cups
Sugar - 2/3 cup
Butter - 6 tbsp, melted
Flax seed powder - 1 tbsp
Cold water - 3 tbsp
Plain yogurt - 1/3 cup
Baking soda - 3/4 tsp
Cinnamon - 1/2 tsp
Salt - 1/4 tsp
Vanilla extract - 1 tsp
Bananas - 2
Strawberries - 1 cup, diced

Method:

1. Preheat oven to 350 degrees F.  Line muffin tray with liners.
2. In a small bowl, mix flax powder with 3 tbsp water and set it aside for 5 minutes.
3. Combine sugar and flax mixture in a large bowl. Mix well using a hand mixer.  Mix butter, yogurt and vanilla.
4. Mash the bananas with fork and add it to the sugar mixture.  Combine well.
5. In a separate bowl, whisk together flour, baking soda, cinnamon and salt.  Add strawberries to flour mixture and toss to coat.
6. Add flour mixture to sugar mixture and mix until just combined.
7. Using an ice cream scoop, fill muffin cups 2/3 full.
8. Bake for 20-25 minutes, until golden brown, or until a toothpick inserted in the middle comes out clean.
9. Cool 2 minutes in the tray before removing to a wire rack to cool completely.

Bread Upma

I made this bread upma using the left over Pan Siciliano bread (refer to my previous post) that I baked for the baking group. You can use any bread that you have in hand.  Slightly stale bread works better.  It is simple, yet very comforting dish and super easy to make.  Try using different spices that suit your palate.
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Preparation time: 10 minutes

Cook time: 5 minutes

Serves: 2-3

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Ingredients:
Any kind of Bread Slices - 10, cut into cubes with the crust
Onion - 1, medium, finely chopped
Tomato - 2, chopped
Green chilies - 2, chopped
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Cumin seeds - 1/2 tsp
Sambar powder - 1 tbsp
Black pepper powder - 1/2 tsp
Red chili powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Fennel powder - 1/2 tsp (optional)
Lemon Juice - 1 tbsp or to taste
Salt - to taste
Oil - 2 tbsp
Ghee / Clarified butter - 2 tbsp
Curry leaves - few
Fresh coriander / Cilantro - for garnishing

Method:

1. Heat ghee in a skillet and toss the bread slices.  Roast until golden brown.  Alternatively you can also use the oven to toast the bread.  Toss the bread cubes with ghee and place it in a baking sheet and bake in a 350F. oven until golden brown.
2. Heat 2 tbsp oil in a pan and splutter mustard seeds.  Add urad dal and cumin seeds.  Fry until golden brown.
3. Add the chopped onion, green chilies and curry leaves.  Saute until translucent.  Add the chopped tomatoes and cook for a minute.
4. Add Sambar powder, black pepper, red chili powder, turmeric powder and fennel powder(if using).
5. Saute for 30 seconds.
6. Add the roasted bread slices and salt.  Mix thoroughly.  Sprinkle about 2 tbsp water and cover.
7. Let it cook for a minutes on a low flame.  Remove from heat and add the lemon juice and cilantro. Mix gently and serve hot.

Avalakki / Poha ~ Savory Flattened Rice Snack

Avalakki, also called poha (Aval in tamil)  is a breakfast dish from Karnataka.  It can also be served as a quick snack.  I first tasted Avalakki at my friend Rashmi's home and instantly it has become one my favorite snack.  Thank you Rashmi for this wonderful and simple recipe.

Preparation time: 5 minutes

Cook time: 10 minutes

Serves: 3

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Ingredients:
Thin Aval / Poha - 1 cup, white or brown ( I used brown poha)
Onion - 1, medium, finely chopped
Peanuts - 1/4 cup
Mustard seeds - 1/2 tsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Green chilies - 1, finely chopped
Asafoetida - a pinch
Red chili powder - 3/4 tsp
Turmeric powder - 1/2 tsp
Brown sugar - 2 tbsp
Shredded coconut - 1/4 cup
Salt - to taste
Curry leaves - few, finely chopped
Oil - 2 tbsp

Method:

1. Place poha in a large bowl.  Sprinkle little water and moisten the poha.  Make sure not the pour the water and make it mushy.  It has to retain the crispiness.
2. Heat oil in a skillet.  Add mustard seeds and let it splutter.
3. Add the peanuts, coriander and cumin seeds.  Fry for 2 minuted.
4. Add the chopped onion, green chili, asafoetida and curry leaves.  Fry until golden brown.
5. Remove from heat and add the turmeric and red chilie powder.
6. Add this mixture to poha along with brown sugar, coconut and salt.
7. Mix thoroughly with hand or spatula.  Give it a taste and adjust the seasoning accordingly.
8. Let it rest for 5 minutes before serving to absorb all the flavors.

Kale Adai / Mixed Lentils Pancake with Kale

Preparation time: 20 minutes (excluding soaking time)

Cook time: 5 to 7 minutes (for each adai)

Serves: 5 to 6

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Ingredients:
Brown Rice / White rice - 2 cups ( I used brown rice)
Tuvar dal / Pigeon peas - 3/4 cup
Channa dal / Yellow split peas - 3/4 cup
Urad dal / Skinned Black gram - 1/4 cup
Kale - 2 cups, washed, stems removed and chopped finely
Onions - 2, chopped (optional)
Red chilies - 4 or to taste
Green chilies - 2 or to taste
Ginger - 2 inch piece
Asafoetida - 1/2 tsp
Grated or sliced coconut - 1/4 cup (optional)
Curry leaves - 2 springs
Fresh coriander leaves - 3 springs
Salt - to taste
Oil - for cooking

Method:

1. Wash and soak rice and all the dals in enough water for 4 to 5 hours.
2. In a blender add red and green chilies, ginger, salt and asafoetida.  Add the soaked rice and dal mixture with enough water and grind into a coarse thick batter.  You may have to grind the batter in two batches.
3. Just before removing, add the curry and coriander leaves and pulse it to combine.
4. Transfer the batter into a large bowl and mix in the chopped kale, onion and coconut (if using).
5. Heat a cast iron skillet / griddle.  Place a ladle full of batter in the center of the skillet. Spread to form a round and thick pancake.  Make a hole in the center and drizzle oil all over the edges and in the center.
6. Cook on a medium high heat until bottom turns golden brown.  Flip the adai / pancake and cook until golden brown.
7. Serve hot with milakai podi / spicy dal powder and vellam / jaggery.

For a fat free version, make these protein packed adais in a waffle maker.

Almond Butter

Ingredients

Almonds - 2 - 3 cups, raw or roasted

Cinnamon Powder - 1/2 tsp

Sea Salt - a pinch

Method

Place almonds in the food processor with the "S" blade.

Turn the food processor on and let it run for a minute until it forms fine crumbs.

Add the cinnamon powder and salt.  Continue processing.

After 3-4 minutes of processing they turn clumpy and forms a ball.

Scrape the sides.

Process until they release oil and turn into thick paste.

Continue processing until you get a creamy and spreadable consistency.

It takes about 15 - 20 minutes to get to the creamy stage.

If you are using roasted almonds,  the butter will be dark brown in color.

I used raw almonds.

Store it in a airtight glass container and refrigerate.