Monthly Archives: August 2013

Spicy Oats Pancakes

39-Oats pancakesSpicy Oats Pancakes

I was looking for something to go with leftover vegetables and I thought of making these easy but very tasty pancakes.
Preparation time  10 minutes
Cooking time    20 minutes

Serves 4
Ingredients
1 cup oats flour (or ground Quaker oats)
2 tablespoons semolina ground or corn flour
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon garam masala powder
¼ teaspoon turmeric powder
¼ teaspoon chili powder
1 cup mixed chopped vegetables like spinach, red peppers, onion, and green chili
Juice of 1 lemon
Salt
Water to make the batter
Method
1)    Mix all the dry ingredients in a mixing bowl.
2)    Add the vegetables.
3)    Add about 1 cup of water to make a loose batter of pouring consistency.
4)    Set aside for 10 minutes. Add the lemon juice.
5)    Heat a non stick skillet and pour the batter in the center.
6)    Spread the batter and let it cook till it browns at the edge.
7)    Flip the pancake to cook the other side till it browns.

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Kale is king!

Kale

Kale is King!
Kale, broccoli’s leafier cousin, is no longer relegated to being a side dish at dinner. This versatile cruciferous vegetable can also be worked into your breakfast or lunch for a nutrition boost.
Health benefits of kale cannot be undermined.
Though greens in general are nutritious foods, kale stands a head above the rest. Not only is it one of your best sources of beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer, heart disease, and certain age-related chronic diseases, it also provides other important nutrients.

Two types are popular: curly, which is bright green and tastes a little tart, and dinosaur (also known as black, lacinato or Tuscan), which is darker, with flat leaves and a nutty taste. All types of kale can be eaten raw.

“We buy more kale than any of the other related greens combined,” says James Parker, a buyer for Whole Foods Market. As further proof of its popularity, Web searches for kale recipes have nearly quadrupled in the past two years, according to Google Trends.

To know more about why kale is called a superfood, see the links below:

http://home.howstuffworks.com/kale3.htm

I love Kale!

Kale juice2 with Madhavi                                                                     I love Kale!
Since I heard Kale is a powerhouse of nutrients, I have become a big fan of kale. You can do a lot with it like using it in salads or main dishes. Its tasty just sautéed with ginger and soya sauce. But the best way to consume it in quantity on a regular basis is to make kale juice. Mix the kale leaves with fruits like bananas, apples, berries or any other fruits you have at home, add some water and blenderize to a pulp. You do need a powerful blender.
Take half a bunch of kale and with other fruits thrown in, you will get 2 glasses of the juice.
Cheers! Enjoy its benefits!

Toasting seeds,spices and nuts

photo 54-Toasting seedsPhoto 55-toasting cumin seedsWhole seeds and spices (like mustard seeds, sesame seeds and cumin seeds) can be toasted by placing them in a dry skillet over medium heat and stirring continuously to stop them from burning. The seeds are done when they start to pop or become fragrant. Most seeds will take a few minutes to toast so they should not be left unattended as they will burn easily.
The best way to toast raw nuts is to place them on a rimmed baking sheet in an oven at 350 degrees for 5 to 8 minutes. Pine nuts will take about 5 minutes, almonds will take about 10 minutes and larger nuts will take up to 15 minutes. Again, do not leave them unattended as they can go from perfectly toasted to irretrievably burnt in a minute or two.
Once they are done, remove them from the heat and keep them in a heat-proof dish at room temperature