Pancakes with Multigrain Flour and buttermilk

Today I have a healthy and nutritious multigrain pancakes. I recently borrowed this 'Good to the Grain: Baking with Whole grain flours' cookbook from the library. I was hoping to find a bread recipe for this month's Breadbakers 'Breads with Ancient grains' theme. Unfortunately most of the recipes in this book had whole wheat flour in them.

But I did find a few recipes that looked very good and these pancakes made with Multigrain flour is one of them. There is a master recipe for multigrain flour mix that can be made in large quantity and kept in the pantry along with your other flours. It can be used in place of or along with other flours in any of your baking recipes.

Read more »

Mor Kuzhambu and Potato Curry

Buffet on Table: Week 1 -- Combos from Countries

Day 1: Mor Kuzhanbu & Potato Curry

We are starting our Mega marathon today and it's going to be a very very interesting September with lots of delicious International and Indian dishes. Theme for the first week is Combo dishes from different countries.
My first stop is in India, Tamil Nadu in particular. Ever since I saw this combo of mor kuzhambu with aloo/ potato curry in Sandhya's blog, I wanted to try it too. But since the husband is a yogurt-phobic, I was waiting for the right opportunity to make these dishes. Finally I made them while he was travelling and enjoyed all by myself :-)

My mom makes majjiga pulusu too but the method is slightly different from the Tamil Nadu version. Even with my very limited Tamil knowledge, I think even mor kuzhambu literally means majjiga (buttermilk), pulusu (stew). Correct me if I'm wrong my dear Tamil friends :-)

Read more »

Dhokli nu Shaak (Gujarati dish for ICC)

For this month's 'Indian Food Challenge', Valli gave us a fairly easy dish to make. It is a delicious yogurt based gravy that has besan cakes dunked in it. The minute I saw her announcement, I mentally made a note to make it, but slowly time flew right by and then this morning I saw Valli's email that her ICC post is up. It was only then I realized that I almost forgot about the event.

Thankfully I had all the ingredients on hand and my husband is travelling, so I can have a field day with yogurt based dishes :-) (did you see my Shrikand recipe from two days ago).
Besan cakes used in this dish are very similar to an Andhra dish called Besan chikki. My MIL sautes the besan before adding the water and making the cakes and the gravy is tamarind based and not buttermilk based.

Read more »

Chocolate Buttermilk Cupcakes

Bake-a-thon 2014: Day 7

Bake of the Day: Chocolate Buttermilk Cupcakes

Did you know that today is 'National Cupcake Day'. I planned to post another dish today, but then I saw that today is National Cupcake day on my daughter's school calender and I didn't want to miss this opportunity to celebrate the delicious cupcakes.

I had buttermilk in the fridge and wanted to make something with it. A quick search on King Arthur Flour site landed me on this Peppermint Fudge Cupcakes recipe. We are not big mint fans, so I skipped it and so these are just regular chocolate cupcakes with some quick vanilla icing.

Read more »

Punjabi Kadhi Pakora

Blogging Marathon# 45: Week 2/ Day 2
Theme: North Indian Side dishes
Dish: Punjabi Kadhi Pakora

For the second day of BM# 45 under 'North Indian side dishes', I made Punjabi Kadhi Pakora. Kadhi is the North Indian version of South Indian Majjiga pulusu (in Telugu) or Mor kuzhambu (in Tamil). The flavors are slightly different, but essentially it is a buttermilk based dish that is thickened with besan/ chickpea flour or ground chana/ chickpeas.

Read more »

Mor Rasam (Buttermilk Rasam)

This is one recipe that I have been wanting to make for quite some time now. When my yogurt-phobic husband is around, I usually stay away from yogurt based recipes. But when he's traveling, I go all out making my favorite foods.

 

On one such occasion when my husband was away, I made this mor rasam. Adding dal to with buttermilk to make rasam is new to me.It turned out delicious -- goes perfect with some steamed rice. Recipe is from Chandra Padmanabhan's Dakshin.

Read more »

Cheddar Cheese Soda Bread

Today I have a savory and cheesy bread that gets done in about an hour and goes well with soups. It has been a little chilly for the past few days and I decided to make some soup and a quick bread for dinner. When I found this recipe on King Arthur flour’s site, I thought it would go perfectly with my red lentil and tomato soup. 

If you are wondering what is the difference between soda bread and regular bread (like I did when I saw the recipe), soda breads utilize the reaction between baking soda and buttermilk to leavening instead of yeast. 

Read more »

Buckwheat Pancakes

I bought a bag of Buckwheat a while back, after using it once, it got safely stacked away in the back of the refrigerator. With the new house and the moving it took me quite sometime to find it again. So finally it got to see the light of day (not the whole bag, but at least some portion of it) in these pancakes.

Recipe is from Wholegrains Baking by King Arthur flour. Pancakes turned out soft and delicious; addition of molasses made them look darker and burnt but they were just perfect. I froze the leftover pancakes wrapping 2-3 per pack in foil and placed in a freezer safe zip-lock bag; microwaved for a minute or toasted until thawed would make them perfect for a weekday breakfast.

Ingredients:
Buckwheat flour – 1 cup
All Purpose flour – ¾ cup
Baking powder – 2tsp
Baking soda - 1tsp
Egg – 1, large
Buttermilk – 2 cups
Molasses – 2tbsp
Butter – 1tbsp, melted
Salt – ½ tsp

Method:

• In a large bowl, whisk the flours, baking soda & salt.
• In a measuring cup, add buttermilk and melted butter.
  
• Whisk egg with molasses in a small bowl.
  
• Form a well in the center of the dry ingredients and add all the wet ingredients. Stir the batter swiftly with a few strokes, just until the dry ingredients are thoroughly moistened.
  
• Heat a non-stick or cast iron griddle on medium heat. Add 1tsp oil and wipe the griddle with a paper towel so that the whole griddle is nicely greased. Pour about ¼ cup of batter and cook until bubbles form, about 2-3 minutes. Gently flip over and cook the other side for another 1 minute.
  
• Serve with maple syrup or any fruit compote.

These pancakes are quite filling and make a great weekend breakfast. Want to make them for your Dad tomorrow for Father's Day?? Happy Father's day to all Dads. Have fun & Enjoy!!!

Whole-wheat Pancakes

I have always used regular whole wheat flour and I was wondering why my pancakes and other baked goodies were a little dense and tasted too healthy. Until I bought this white whole-wheat flour, which planet was I on all these days?? I guess I was spending too much time in the baby food aisle that I completely missed the baking aisle. But as they say, it is better late than never and I’m so happy that I ran out of my old ww flour.

This recipe is from Vegetarian Bible by Sarah Brown.

Ingredients:

Whole-wheat Pastry flour – 1¼ cups

Whole-wheat flour – ½ cup (Skip WW pastry flour and use 1¾ cups ww-flour)

Wheat Germ – 2tbsp

Baking powder – 1tsp

Baking Soda – 2tsp

Salt – ½tsp

Eggs – 2, well beaten

Butter – 2tbsp, melted

Buttermilk – 1¼ cups

Vanilla extract – 2tsp

Method:

• Whisk all the dry ingredients in a mixing bowl.
• Whisk all the wet ingredients in a small bowl.
• Stir wet ingredients into dry ingredients and mix until everything is well incorporated. Do not overmix.
• Heat a nonstick skillet on medium flame; add 1 tbsp oil and wipe of with a paper towel. Pour about ¼ cup batter and cook till bubbles form on the top; about 1-2 minutes. Flip and cook for another 1 minute.
  
• Serve warm with maple syrup and fruit.

This is my entry to Mansi's Bread Baking Day: Quick Breads event. BBD is the brainchild of Zorra @ Kochtopf.