Bringing Imagination to your Cooking…!!!


Spiced Mango Pancakes….

Spiced Mango Pancakes..


K loves mangoes…. Just the way I love crabs.. :D. You give him a couple of mangoes & I won’t feel his presence around.. He gets lost in his own world.. We suddenly have loads of Mangoes at home.. Thanks to a friends farmhouse & K’s cousin who brought us some from a friends orchard. All seem to be ripening at the same time almost… !! Such lovely sweet mangoes cannot go a waste can they??!? Had to come up with ways to eat them in as many ways as possible..!

Spiced Mango Pancakes..

Instead of the usual milkshake or cut fruit with muesli or corn flakes, Pancakes seemed to be good alternative.. Been a while since we had pancakes for breakfast..! So ended up fixing some mango pancakes for breakfast..! K’s face lit up with the very sound of mango pancakes.. He loves bacon & pancakes for breakfast the American way :D.. Every time I read this combo on a menu card, I always found I quite strange, until I tried in & really liked it, a shame that I had not given this wonderful combo a shot earlier..!! Sigh..! I used the salted butter to make-do with the saltiness from the Bacon..

Yes, I know I’m on a diet & watching my calorie intake..!!! I try to make one good meal for K so that he does not have to suffer due to my diet. They smelled so heavenly that I just could not say no to them.. Just indulged in one small pancake & had my cup of green tea with it.. ! I just know how my mind tempts me, by giving me these awesome creative ideas about food just when I should not be thinking about such indulgent food..! 


You see mangoes everywhere in the market. Even alphonso’s have gotten cheaper now, a carton/dozen for just 300/- which is a steal compared to buying them for 900/- for a dozen in the beginning of the season. Look at the yellow-golden pancakes screaming out at you from the pictures…! Don’t you think this recipe is worth giving a shot??!??

Ingredients: (Serves 2)       Preparation Time: 20 mins
Mango pulp – from one medium-sized mango, use any sweet variety of mango
Flour – 3/4 cup
Castor sugar – 2 tbsp, use more if the mango isn’t sweet enough
Ground Cinnamon – 1/4 tsp + more to drizzle
Salt – 1/8 tsp
Baking powder – 1 tsp
Egg – 1
Cooking oil – 1 tbsp
Milk – 3/4 cup
Salted butter – 1 tbsp for frying
Mango cubes to serve

Sift Flour, salt & baking powder together into a measuring mug. I usually use a mug since it is easier to pour the batter on to the frypan. Add the sugar & give the ingredients a good whisk. If you like to you can add about 1/4 tsp of cinnamon here to the dry ingredients as well. I like cinnamon a lot, so I added cinnamon while preparing the batter as well. :) You can skip adding cinnamon here if you find it very overpowering.

Puree the mango pulp along with 1/2 cup of the milk, so that it is easier to puree the mango pulp. Now add the cooking oil & the egg & whisk well. If the wet ingredients seem to be too thick adjust by adding 1/4 cup of remaining milk, till a smooth runny consistency is achieved. (Remember haven’t added the dry ingredients yet so it is going to get thicker). Add the wet ingredients to the dry & fold till the dry ingredients are incorporated well. Make sure the batter is just the right consistency.


Heat your non-stick pancake pan. Set heat to low. Grease the pan with some salted butter & allow it to melt. Pour enough batter required to make a pancake on to the pan. Add some butter around the pancake & cover the pan & let the pancake cook for a couple of minutes. Remember do not increase the heat from low. Open the lid, the top of the pancake should have also cooked, else cover & cook for another minute. Do not let the underside burn. Spread some butter on top, turn the pancake upside down for about a minute. Take the pancake off heat.

Garnish with some fresh-cut mango pulp cubes with a sprinkle of ground cinnamon. I did not have any fresh whipped cream with me.

Serving Suggestions:
Serve the pancakes with the garnish mentioned along with some fresh whipped cream if you have some. :) Else you can serve this with some syrup & crispy bacon the American way..!!! Or serve it with some Vanilla ice-cream as a dessert.. :))

Spiced Mango Pancakes..


Dig in.. indulge!  We can all die another day.. :)

Ambuli/Raw Mango Pachhodi or rather an instant raw mango pickle…

Ambuli Pachhodi...

All that I can remember when I eat this is secretly stashing my lunch-bag packed for school with some raw mangoes that fell from our Mango tree during the season. We had two lovely, huge Mango trees at home. “HAD” Sad but true, one very close to the gate & it fell one nasty stormy night blocking the road in front of out house & we lost electricity as it brought down the electricity pole along with it. We had to sit in darkness for almost for a couple of days till the power lines were restored. Sadly the other one had to be cut down 4-5 yrs after the first one fell because of old age.

Ambuli/Raw Mango Pachhodi or rather an instant raw mango pickle

I went to school with a bunch of other kids on an auto-rickshaw. Singing, eating & chattering all the way. Was so much of fun. We were a bunch belonging to different classes. I lived like 10 km away from school. But thoroughly enjoyed jumping into the auto rickshaw & having a ball. :) Yes, coming back to my stash of raw mangoes in the lunch bag, as few of my classmates went home for lunch I would hand it over to them & ask them to mix it up with the required ingredients to prepare this or just ask them to chop it up into wedges & pack some salt & red chilli powder & pack it back to class. Afternoon sessions were then fun… the box with the raw mangoes & the masala were passed around carefully during class & we would devour all of it till we licked our fingers clean. I was allowed to eat this only once in a while as an overdose can make you sick.. Oh such fun days those were, first the secret picking from the ground since mum wouldn’t approve eating too much of it, she would let me carry some approvingly maybe once a fortnight, but then the girls in class would demand for some almost every couple of days :)).

Ambuli/Raw Mango Pachhodi...

This is something that takes me down memory lane.. such warm & fond memories :))) This is easily available in small carts in and around Mangalore & small towns around Mangalore when it is the mango season. It is a very popular snack loved by people from all age groups. Many refer to this recipe as an instant mango pickle. It tastes just like a pickle because it has all the similar flavours other than excess oil & salt.

Ingredients: (Serves 2)        Preparation Time: 5 mins
Raw Mango – Use the variety you like, I always preferred my home-grown variety but now I usually use Totapuri variety.
Tip: Use a variety that isn’t too sour. Raw mangoes which are just beginning to ripen also taste good as they add a lovely sweetness to the sour & the hot recipe.
Asafoetida – a pinch
Red chilli powder – 1/2 tsp, adjust according to you taste
Turmeric powder – a pinch
Sambar powder – 1/2 tsp
Coconut oil – 1 tsp, adds an authentic touch, if you can’t consume coconut oil then add some extra virgin olive oil
Salt to taste

You can grate or finely chop the raw mangoes. Throw away the kernel & the fibrous covering around the kernel. Throw the chopped or grated raw mango into a bowl, add all the spice powders, asafoetida, salt & oil. Give contents of the bowl a good mix. Dig in to the bowl to check & adjust the salt & spice. That is it your done.. :)

If you have some patience, cover the bowl & let the raw mango pieces absorb the salt & other flavours.

Serving Suggestions:
Serve as is, as a side or as a snack.

Ambuli Pachhodi...

LemonChilli Pasta with courgette…..

LemonChilli Pasta with courgette....

This is the simplest pasta that I fixed for lunch today… Super quick & the best part about it is that you can have it hot or cold.. the way you want it… that’s because there is no sauce as such.. I was bored or preparing white/tomato sauce for the pasta… So just a wee bit extra olive oil than usual infused with garlic, red chilli & lemon juice makes this pasta so refreshing & yummy..  parsley adds its lovely freshness to this pasta.. To summarise I should say my tummy was happy… that’s what we care about when we eat a meal.. don’t we??

LemonChilli Pasta with courgette...

K carried this for his lunchbox.. I’m sure he will love it.. If you don’t have courgette try replacing it with some peppers cut in the similar way… I would suggest red/yellow not green..

This is a perfect meal to fix on those days when you for sure don’t have to cook your usual meal at home & want to pass on picking a take away… This is for those who like an extra lemony zing in their food..

LemonChilli Pasta with courgette...

Ingredients: (Serves 2)      Preparation Time: 10 mins
Pasta – 75 gms, I prefer Fusilli for this recipe,
Courgette – 1 medium-sized, cut into thin finger-shaped pieces, length same as that of the fusilli

Finger-shaped cut courgette...
Garlic – 2 large cloves, chopped finely
Dried Red Chilli – 2, medium-hot variety, deseeded & finely chopped, I used extra hot. :)
Lemon juice – 1 tbsp, freshly squeezed
Parsley – 1 tsbp, finely chopped
Olive Oil – 1.5 tbsp or more, based on your taste
Salt to taste

Bring a pot of water to a boil. Add a tsp of oil & salt to the water. Throw in the pasta when the water begins to bubble & cook it as per the packet instructions.

Meanwhile when the pasta is cooking, place a deep bottom fry pan to heat up. When hot, add the olive oil. Make sure heat is set to low. When the oil is hot, add the finely chopped garlic & the finely chopped red chilli. Sauté the garlic till it begins to change in colour. Squeeze/add in the lemon juice. Mix well. Now throw in the courgette fingers, add some salt to taste & toss them around till they loosen up.

Saute the courgette till it loosens up...

Remember all this time the heat should be set to low.

The pasta should be ready, drain away the water & add the cooked pasta. Mix them up well so that the olive oil coats up the pasta.

LemonChilli Pasta with courgette...

With the chopped parsley & add some freshly ground mixed Italian herbs if you wish to. Drizzle some extra virgin olive oil if the pasta seems dry.

Serving Suggestions:
Serve hot or cold, anyway you like… :)

LemonChilli Pasta with courgette....

If you like this recipe, then you may also like – Frankfurters & pasta tossed in a hot creamy capsicum sauce!Watercress flavoured Penne Pasta with PeasFried Halloumi Pasta SaladPasta infused in tomato and mozzarella.., etc.

Russian Salad…

Russian Salad....

I feel guilty everyday for not being around & posting a new recipe for you… Sigh… something comes up every time I plan on posting something new..

I had mentioned in my previous post about the cooking contest I have on Keli Paan. This is the recipe from Suman Menezes who was the winner of the first contest. Check out the KPCC page for the rules & the next recipe for the 3rd recipe will be up soon… If any of you are interested & want to join in please leave a shout in the comments section - KPCC Journal..

I’m a very salady person, so when Suman sent out this recipe, I was very excited.. I loved all the ingredients… But this entire month was a month called Shravan according to the Hindu calender, cooking & eating Non-veg is a strict No…. No, for those  who are religious & are following this.. hence loads of people opted out & did not participate this time..

Sibani is the winner of this challenge, KPCC 2… We are all waiting for her recipe for KPCC 3… I will update the KPCC Journal page as soon as Sibani sends in her recipe..

I modified the Suman’s recipe a little to suit my taste..

Russian Salad....

For  Suman’s original recipe check the KPCC Journal.

Ingredients: (Serves 2)      Preparation Time: 15 mins
Chicken Breast – 200 gms
Red Apple – 1 large, finely chopped with the skin on
Tinned Pineapple – 3-4 slices, chopped in a similar way like the apple, if you plan to use fresh pineapple, use 1/4 of a large pineapple & kindly note that you may need to add sugar if the pineapple is sour..
Sugar – a pinch, if required
Juice from the Pineapple tin – 1-2 tsp
White vinegar/Extra virgin Olive oil – 1/2 – 1 tsp
Note: Use only one of them, either Vinegar or olive oil
Freshly ground black peppercorns – as per taste
Mayonaise – 1/2 – 1 cup
Parsley (optional) – 1/2 tsp of finely chopped leaves, I used curly leaves Parsley
Salt to taste

Cook the chicken in some boiling water till done & drain & keep aside to cool. Once cooled, shred the chicken into smaller bite-sized pieces & keep aside.

While the chicken is getting cooked, you can use the time to chop the pineapple & apple.

In a salad bowl, mix the cut fruits along with pepper, olive oil/vinegar & salt to taste. Sprinkle the juice from the pineapple tin & mix. Add the shredded chicken & spoon in the mayonnaise till all the ingredients are lined with the mayonnaise. (I did not use 1 cup entirely, I added as required..) Check if you need to add sugar.

Cover the bowl with a lid or some cling film & chill it in the fridge for at least 30 mins.

Garnish with finely chopped parsley.

Russian Salad....

Serving Suggestions:
Serve chilled…

Russian Salad....

If you like this recipe, then you may also like - Homemade Olive Lemon Salad dressing…Broccoli & Bacon Salad..Fried Halloumi Pasta SaladEgg & Apple Salad etc.

Madgane – one of the quintessential Konkani Payasam/sweet-dish….


First things first, for all those who don’t know what Payasam is… let me explain.. It is a thick or a little runny sweet dish prepared in the Southern states of India; an integral part of a South Indian meal. It is traditionally served after a meal, on the banana leaf & is scooped out with your entire palm; wiped clean by your tongue, while the other hand is used to hold the ends of the banana leaf so that the payasam does not flow out of the leaf.. Oh, very messy indeed.. but very yummy..

There are loads of kinds of Payasams. Some are made by boiling rice/dal/semolina etc in milk or coconut milk with sugar/jaggery & then flavoured with saffron, cardamom etc & garnished with raisins, cashews, pistachios or almonds.

As we never had dessert after a meal in my house; for me Payasam is a sign of the festive period or a celebration. Madgane is the quintessential Konkani payasam which is made of Split bengal gram in coconut milk, sweetened with jaggery. In Konkani, all payasams  are referred to as Goddi..  The traditional Madgane recipe does not use jackfruit, but when the jackfruit season is on, you do tend to add a good amount of chopped jackfruit into the pot while preparing this & garnished with some cashews & raisins, finally flavoured with some powdered cardamom.

Madgane - one of the quintessential Konkani Payasam/sweet-dish...

When at home, I like to drink it out of a glass :) that’s the reason I have served it this way.. :) But it can’t beat the method of wiping your palm & fingers clean off some paysam scooped out of a banana leaf. If you have had a chance to eat it this way, you may know what I’m talking about.

I was leisurely scanning the Indian grocery store on one of our grocery shopping trips & my eyes fell on a can of jackfruit!!! I jumped with joy as I love the fruit & I so missed not eating it.. & there were flashes of all the things jackfruit is used for.. & what topped the list was Madgnae!! Madgane with oodles of jackfruit is one of my favourite payasams.. So i instantly picked up a can. Over the weekend we had a potluck party at home. I was busy with other chores so I promised all that there would be a yummy payasam from me for dessert & I ended up preparing this.. :)

Madgane - one of the quintessential Konkani Payasam/sweet-dish..

Ingredients: (Serves 3-4) Preparation Time: 20 mins
Split Bengal gram/Chana dal – 1 cup
Jaggery – as per taste
Coconut Milk – 300 ml, medium-thick
Jackfruit (optional) – 4-5 pockets, de-seeded & chopped finely, if you like to bite into them, then chop them into small pieces
Cashews – 8-10, chopped or use more if you wish
Raisins – 1 tbsp or use more if you wish, soak them in some water
Green Cardamom – 2 whole, finely powdered

Wash & soak the split bengal gram for 10-15 minutes before you start (This is to facilitate easy cooking of the dal). Transfer the soaked chana dal into a pressure cooker, cook with water enough to cover the dal 1 inch above its level. Pressure cook for 3 whistles. Remember you do not want the dal to get all mashed up. (Check on it once the pressure is off, if the dal is not cooked as required then pressure cook for another whistle).

Tip: I heat water using a kettle so that I can avoid the time taken for the water to come to a boil.

Meanwhile when you are waiting for the pressure to come off, of the pressure cooker, you can bring the coconut milk to a boil in a pot. Simmer & add the jaggery & mix well. Add the chopped jackfruit. Next add the chopped cashews & soaked raisins. Add the cooked dal & its water to the simmering coconut milk. Mix well. Check the sweetness level; adjust as per your taste. Increase the heat to medium. Let the payasam comes to a boil again, let the payasam bubble for a minute or two, turn off the heat.

Note: This payasam tends to thicken up as times passes by because of the dal in it. So add a dash of water when you re-heat leftovers & adjust the sweet levels accordingly.

Garnish with the powdered cardamom.

Glasses waiting to be poured in..

Mix well before you serve.

Serving Suggestions:
Serve hot as a dessert after a South-Indian meal. Else as dessert after any meal of your choice & drink it off a cup like I do or serve it in a bowl.

Madgane - one of the quintessential Konkani Payasam/sweet-dish...

If you like this recipe, then you may also like – Caramel CustardYogurt Filled Strawberry Pots!Muhallabia.. a Lebanese sweet dish….Lime n Lemon Cheesecake Pots etc.

Yogurt Filled Strawberry Pots!

Yogurt Filled Strawberry Pots!

I read though for healthy tips.. While I was browsing through the website last evening.. I noticed this recipe to enjoy Strawberry’s.. I had strawberries in the fridge as it’s the season now.. ! Been feasting on them from the time the season was on.. ! :D

Fresh Strawberries...

I should say we ate the best strawberries ever when we were driving down to Cornwall last weekend.. there was slow moving traffic for a kilometre or so.. & I saw signboards on the side of the road that said.. “Buy fresh Strawberries handpicked straight from the farm..” & I had to buy some.. & then for another hour or so kept eating them.. :) They were the sweetest strawberries I had ever had..!

Anyway… this recipe can be enjoyed as a side during breakfast or as a dessert after a meal.. Fill the strawberry pots with your favourite yogurt or ice-cream.. sprinkle the top with corn flakes/nuts/raisins or any other topping of your choice & voila there you end up with something that looks pretty & tempting!

Tip: For you diet conscious people.. use fat-free greek yogurt.. flavour like Vanilla, coconut & banana go best.. but feel free to use any flavour you like…. & for those who don’t care about calories use full fat greek yogurt/slightly melted ice cream of your choice… Cool them if you wish to, before you serve them.

Yogurt Filled Strawberry Pots!

For those of you who have trouble making your kids eat fruits.. this maybe a good way.. Make it look pretty, i’m sure they will make their hands dirty! :D

Try one... :)

Ingredients: (Serves 2)    Preparation Time: 5-10 mins
Strawberries – 200 gms, larger the better, Sweeter the better too.. :)
Greek Yogurt/Thick yogurt/Ice-cream – 2 tbsp
Banana – 1/4 of a ripe banana
Tip: If you plan to use plain greek yogurt, you can add a few drops of vanilla essence & mash 1/4 of a banana into it; & stir in some sugar if required. You can add some honey instead of sugar too.
Toppings of your choice; I used some Wheatabix & almond flakes, raisins & cinnamon powder to sprinkle on top.

Mash up the banana in a bowl. Now add the yogurt to this & mix well.
Tip: To reduce the sugar added, I used very ripe banana’s.

Add sugar/honey if you used plain yogurt. Take each strawberry & de-core each of them carefully, as shown. Make sure you don’t end up puncturing the sides..

For the filling:
Option 1: Fill the strawberry pot with the banana+yogurt mixture. Chill if required.

Option 2: Else fill the pots with melted ice-cream of your choice. Place them in the chiller.

Top the filled strawberries with your choice of toppings… I added some wheat flakes from my pack of breakfast cereals, almond flakes & raisins.. finished it by sprinkling just a wee bit of cinnamon dust.. & we had them along with our breakfast.. :)

Yogurt Filled Strawberry Pots!

If you liked this recipe; you may also want to check out – Strawberry PancakesFresh Strawberry LassiBanana Cranberry Muffins….Banana Pancakes etc.

Messy Black forest fruits fresh cream cake

Messy Black forest fruits fresh cream cake....

Watching Russel Peters live.. was indeed an experience.. was so much fun.. we were about 10 of us who went in a group to watch the show.. This was my first time watching a live stand up comedy show.. It was brilliant.. had loads of fun.. Man! that man can really talk straight for 1.5 hrs without taking a sip of water in between..

It was one of our friends bday this weekend.. & he was here to watch Russel Peters show in Glasgow & spend his bday with us…Since K was home & I had help to bake this cake. Yes, my neck & arm are still recovering.. & I did not want to stress it out with all the mixing involved in cake baking..

This is a 2 layered cake… with some plain cream frosting & a forest fruits mix in between the 2 layers.. The cake was pretty dry when I cooled it.. I was worried… But then when the bday boy cut the cake.. it was perfect… It got soft & yummy from the juices soaked in from the fruits… First time I tried a layered fresh cream cake..

The cake...
I modified the black forest cake recipe to what I had in mind.. Click for  the original recipe.

Yes this cake does involve some patience if you are attempting to prepare a fresh cream cake for the first time.. but then its worth the efforts..! This is not very sweet.. perfect for those who do not like sweet things..!

Ingredients: (Serves 8 – 10) Preparation Time: 1.5 hrs
For the Cake:
All purpose flour – 235 gms
Sugar – 220 gms
Unsweetened cocoa – 85 gms
Baking Powder – 1.5 tsp
Baking Soda – 3/4 tsp
Salt – 3/4 tsp
Whole Milk – 250 ml
Vegetable Oil – 125 ml
Vanilla extract – 1 tbsp
Eggs – 3

For the Fruits filling:
Black Forest Fruits mix – 500 gms, pitted, I used a pack of frozen fruits..
Vanilla extract – 1 tsp
Sugar – 110 gms
Corn flour – 30 gms

Black forest fruits mix...

For the Messy frosting:
Double cream – 330 gms
Icing Sugar – 40 gms

Preheat oven to 175 degrees C. Grease and flour two 12 inch, round, cake pans..If you have waxed paper use them… I did not have any waxed paper.. so did not line the bottom of the cake tin with  it…

In a large mixing bowl sift & combine flour, 220 gms sugar, cocoa, baking powder, baking soda, and salt. Mix eggs, milk, oil, and 1 tbsp vanilla in another mixing bowl; beat until well blended. Add the wet ingredients to the dry & mix well till combined. Pour equal amounts of batter into prepared pans.

Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks for at least  10 minutes. Loosen edges, and remove to racks to cool completely.

Drain the forest fruits mix, reserving about 50 ml juice if present, else add 50 ml water if there is no juice present. Combine reserved juice/water, forest fruits mix, 110 gms sugar and corn flour in a saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.

The thickened cooked fruits mix... kept to cool..

Add double cream and Icing sugar in a blender jar. Beat to combine them at high-speed until stiff peaks form.

To assemble, place one cake layer on cake plate. Spread some of frosting on the top with 3/4 cup mix fruit topping. Top with second cake layer, frost side of cake. Add the rest of the frosting on the top layer and add rest of the fruit on top, spread it around as you like. If you want to, spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake.

Messy Black forest fruits fresh cream cake....

Banana Cranberry Muffins….

Banana Cranberry Muffins...

Today is an Indian festival called Ugadi in most South Indian states & Gudi Padwa in the state of Maharashtra. The word Ugadi is derived from Sanskrit & refers to the beginning of a new age, in other words it’s the New Year according to the Hindu Calendar & there is no fixed date that this is celebrated every year.. It changes based on the sun & the moon!

Banana Cranberry Muffins..

My right hand has been acting up from the past week hence preparing Indian sweet dishes was out of the question.. I’m sure any of you who has tried his/her hand at preparing an Indian sweet dish will agree with me.. So had to settle with making something much simpler…. since making these muffins have been on my mind from sometime now…luckily for me the banana’s I had saved up to make these muffins were perfectly ripe.. … the festival & the banana’s turning ripe fell into place…

Ingredients: (Makes 6 muffins) Preparation Time: 30 mins
All purpose flour – 150 gms
Castor sugar – 75 gms /brown if you prefer
Baking powder – 8 gms
Melted butter/sunflower oil – 50 gms/50 ml
Milk – 25 gms
Egg – 1, beaten lightly
Banana – 1, well-ripened
Dried cranberries – 50 gms
Bicarbonate of soda – 1.5 gms
Cup medium cake moulds – 6
Medium Muffin paper cases – 6

Some of the ingredients..

Pre-heat oven to 190 degree C. Sieve together the flour, sugar Bicarbonate of soda and baking powder. Mash the banana,the riper the better, as this adds more flavour. Lightly beat the egg, add to the melted butter, milk and mashed banana.

Add this to the dry ingredients and cranberries, and mix gently, just until all the ingredients are combined, and no flour is visible. Do not beat as this will end up making the muffins tough.

Add sliced banana pieces if you wish to..

Divide the batter to fit into 6 muffin cases, remember to grease your tin if you are not using cases, or they will stick. Fill each muffin case till 3/4.I added a sliced banana piece on the top of each muffin, you could too if you wish to or you can skip this. Bake for approximately 20 minutes or until they are well risen and firm to the touch.

Remove the tray from the oven, and let the baking tray stand for 5-10 minutes so that the muffins firm up, before moving them out on a cooling rack.

Let them cool on a cooling rack...

Eat warm or leave them to cool.

Banana Cranberry Muffins...

These muffins are yummy, soft & moist….they have a wonderful banana flavour to it. You can store them for a couple of days in airtight containers.

Banana Cranberry Muffins...

Banana Pancakes

Banana Pancakes...

Oh before I start, a friend of mine had an extra memory card that I could use.. :) I’m so thrilled. There was a delay with the delivery, for the card that I ordered.. I’m still waiting for the new card to be delivered.. meanwhile.. I have one to use.. :D

You may say another pancake recipe from a person who does not like sweet things..??!!??? Well yes, I seem to have fallen in love with Pancakes for the moment.. Plus there were some ripe banana’s which I did not want to waste. So there.. I added mashed banana’s to the pancake batter,…

Banana Pancakes...

I reading through how pancakes came into being from Wiki & I see the Greeks were the one who first made something similar to pancakes & had them for breakfast. There are varieties of pancakes, they differ with the region. In India the dosa is similar to a pancake but then its savoury not sweet.

Pancakes are served with a wide variety of toppings or fillings like jam,syrups, cream, fruits etc. I need to try my hands at making crepe’s sometime soon.. :) May end up liking that as well.. :)

Sorry did not end up clicking more pics for this recipe.. hunger was driving me up the wall… :( I dunno if this applies here.. but I was pretty impatient.. they say food photographers need to start clicking pics only when they are fed well.. but this was breakfast.. the first meal of the day.. so excuses.. :D

Ingredients: (Serves 2 – makes 8 pancakes)       Preparation Time: 15-20 mins
All purpose flour – 3/4 cup
Sugar – 2 tbsp
Baking powder – 1 tsp
Egg – 1, lightly beaten
Banana – 1, the riper the banana is the better
Milk – 1/2 cup
Vanilla essence – 1/2 tsp
Butter or oil for frying
Cooking oil – 1 tbsp
Salt – 1/8 tsp

In a mixing bowl, sift flour, sugar, baking powder and salt. In another bowl, mix the beaten egg, mashed banana, milk, cooking oil and vanilla essence. Add the wet ingredients to the flour mixture, and fold until blended.

Heat a fry pan/pancake pan. Set it to medium heat. Lightly grease the pan with some butter/oil, and pour the batter on the pan. Roughly about 1/3 cup measuring cup for each pancake. Cook pancakes until bubbles form on top Slowly lift the side to check if the pancake edges has begun to turn brown, if yes then flip the pancakes to cook through.

Tip: 1. Remember to add the batter only when the pan is hot, else it will take longer for the bubbles to form on the top & the underside will begin to burn.
2. Do not add too much butter on the pan before you add the batter because the underside will burn too quickly. I added butter from the sides once I added the batter.

Serving Suggestions:
Pour some golden syrup or any syrup of your choice.

Banana Pancakes...

Enjoy with some cut banana’s on the side if you wish to.

If you liked this recipe,  you may also like - Strawberry Pancakes, Flaked almond & Dark Choco chip muffins, Olive & Basil bread etc.

Pineapple & Blueberry Yogurt Smoothie

Pineapple & Blueberry yogurt smoothie...

A sad thing happened this morning. I was done clicking pics for this recipe & while I was transferring the pics to my laptop… boom.. my memory card just gave up.. luckily I had 3-4 photos which managed to get copied on to my hard disk. ;) But the sad part now is till my new card arrives I cannot click pictures.. & post new recipe’s.. boohoo.. feel so tied up… I will have to make do with my reserve collection..

Pineapple & Blueberry yogurt smoothie...

Its spring & summer in many parts of the world.. what healthier ways to fight the summers than including some yummy smoothies in your diet.. Hence here you go.. a simple yet yummy smoothie…

Tip: I did not add sugar as the fruits were sweet enough & the honey added a little sweet too. If you have sour tasting pineapple & blueberries then do add some..

Ingredients: (Serves 1) Preparation Time: 5 mins
Pineapple – 3 inch slices, skin removed
Plain Yogurt – 3 tbsp
Blueberries – 15 – 20
Honey – 1 tsp

In a blender add all the ingredients & blend well.

Serving Suggestions:
Fridge it & serve chilled or serve with some ice cubes.

Pineapple & Blueberry yogurt smoothie...

If you like this.. you may also want to try – Tangy, herbed fruit punchFresh Strawberry Lassi, more coming soon.. :)


Get every new post delivered to your Inbox.

Join 393 other followers