Pancakes: Eggless!!

This is the easiest, tastiest and the best pancake recipe ever!!! Thanks to a dear friend for sharing this one with me! Most eggless pancake recipes call for buttermilk and I am didn't want to a) buy it or b) look for a substitute. This recipe is simply perfect for me!

All Purpose/Plain flour: 1 cup
Sugar: 1 tsp
Salt: a pinch
Cinnamon: 1/2 tsp
Baking Powder: 1.5 tsp
Baking Soda: 1/2 tsp
Milk: 1 cup
Oil/Melted Butter: 2 tbsp
Vanilla Extract: 1 tsp

• Mix together the dry ingredients. The best thing to do is to sieve them together.
• In a separate bowl/jug mix together the milk, oil and vanilla.
• Pour this into the flour mix and stir to combine. Please be kind to the batter and don't whisk it to within an inch of its life! Lumps are OK. Gentle stirring will do fine!
• Now heat a pan, spray it with oil and pour a ladleful of batter onto the pan. When you see bubbles on top, flip them and cook for a minute more. Do not squish them down like you do with Dosa!! 
• Remove them to a plate, butter them, drizzle some honey/maple syrup and top with fruits if you'd like to. Makes a perfect Sunday breakfast! 

[The above measurement gives me about 6 medium pancakes. ]

Tawa Chole or Chickpea Stirfry

Making chole the traditional way is usually a long, drawn out process. Today, I was short on time and had some store bought naans handy and made this easy but yummy chickpea dish!

Chickpeas/Chole (cooked): 2 cups
Salt: To Taste
Chana masala (store bought) : 2 tablespoons
Garam Masala: 1 tablespoon
Coriander Powder:  1/2 tsp
Cumin Powder: 1/2 tsp
Paprika/hot chilli powder: 1/2 tsp
Pomegranate seed powder (optional) : 1 tsp 
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Ginger, Julienned/cut into thin strips: 1 inch piece
Green Chilli, sliced thin : 1 (optional)
Tomato, chopped: 1 medium

Corriander leaves: to garnish
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Ghee/clarified butter: 4 tablespoons ( I used only about 2, but 4 would be ideal!!)
Ajwain/Carom seeds: 1 tsp (optional)

• If using canned chickpeas, drain and rinse the peas. Remove all excess water and place it in a bowl. 
• To this, add all the powders listed in the first part and mix well to combine.
• You will need 2 pans for this. In a larger pan, place the chickpeas and in a smaller one, heat the ghee until it almost smokes. 
• While the ghee is heating, add the chilli, tomato, ginger to the chole and mix. 
• When the ghee starts smoking, add the ajwain (if using) and pour it immediately to the chole.
• Mix well, and let the chole cook in the ghee and spices for about 4-5 minutes. 
• Garnish with corriander leaves when done, and serve it hot with naans/rotis/pita.

How easy what that? 

The most addictive Granola!!!

I love Granola and hate the ones we get in the store! I set about attempting to make my own, and this is the best version I have had so far!

Rolled Oats (NOT instant/quick cooking) : 3 cups [I used Scott's Porage]
Chopped Almonds: 1/2 cup
Chopped Hazelnuts: 1/3 cup
Cinnamon Powder: 1/2 tsp
Almond Essence: 1/2 tsp
Vanilla Extract: 1/2 tsp
Oil: 1/4 cup
Maple Syrup: 1/3 Cup (get good quality American ones if you can!)
Brown Sugar : 1/4 - 1/2 cup (depending on sweetness required.)
Coconut: 2-3 tablespoons (optional)
Raisins/Cranberries/Dried Cherries/Dates: Any mix of your choice: 1/2 cup (optional) save it for the last

-Pre-heat your oven to 165
-Grease and line a baking sheet with greaseproof paper.
-In a big bowl, mix all the dry ingredients except the dried fruits.
-In a saucepan, mix the maplesyrup, sugar, oil and heat until the sugar is dissolved. Takes about 3 mins.
-Mix this liquid with the oat mixture and stir well to combine.
-The mix will be clumpy and heavy. This is how we want it.
-Stir to coat the oats evenly.
-Spread this onto the baking sheet and level it.
-Bake it for 30-35 mins, stirring and mixing every 5-10 minutes.
-at about 25 minutes, add the dried fruit (if using) and bake.
-Cool, store in an airtight can and it lasts for upto a month!

Indian-ish Pasta!

I have an issue with buying pasta sauces. I need half a bottle, the other half stays in the fridge and I forget about it! The next time I pull it out, it is all mouldy and gone. I would go out and get another one and the story repeats itself! This time I had no sauce at hand and it was too cold to go out and get it. So here goes:

Pasta : 1 Cup (preferably, penne or fusili)
Onions: 2 medium sliced
Garlic: 3-4 pods, crushed and chopped
Jeera: 1/2 tsp
Olive Oil: 2-3 tbsp
Carrot, shredded: 1 (check recipe for a tip)
Capsicum: shredded: 1/2
Tomato: 1 large
Tomato Puree: 1-1.5 tsp
Jeera powder: 1tsp
Corriander powder: 1tsp
Chilli Powder: 1/2 tsp (fix it to your desired spice level)
Turmeric powder: 1/2 tsp
Corriander leaves: To garnish
Chilli, Tomato pesto: 1 tbsp (OPTIONAL)

- Boil the pasta, drain and keep it aside.
-To shred the carrot, peel them. Put the carrot down on a chopping board and continue peeling into strips. Don't worry about uniform size. Finally, put the strips together and shred as thin as you can. Takes no more than 2 minutes.
-Heat oil, crackle jeera, add garlic and onions and saute until brown.
-Now add the veggies and masala until the carrots are soft and tender. About 3-4 minutes.
- Add the sliced tomato and cook until soft.
-Now mix in the puree and cook for a minute or so.
-Adjust salt and add the pasta and stir well to combine and garnish with corriander.
-I prefer adding the Chilli, tomato pesto because it adds a nutty flavour and makes it richer!