Whole Wheat Banana Pancakes

I've had two bananas that were on their way to the garbage and I really wanted to salvage them.I researched my trusty friend the internet and found the William Sonoma banana pancake recipe, I switched some of the ingredients to make it my own healthy version and the verdict was 50-50!

My 6 year old is not a fan of bananas,so I thought I would sneak these pancakes in,he took two bites and asked me if I had added bananas in it!!! My two year old ate them loving every bite of it,so if you love bananas this one is a keeper!

These subtle flavored banana pancakes go really well with maple syrup.

 

Ingredients :

• 1 & 1/2 cups whole wheat flour ( I used the stone ground whole wheat flour)
• 2 tablespoons coconut sugar (or sugar or honey)
• 3 tablespoons of melted butter or coconut oil
• 2& 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 small, ripe banana, peeled
• 1 & 1/4 cups Vanilla Coconut  milk (or milk of your choice)
• 1 tablespoon white vinegar
• 2 eggs
• 1/2 teaspoon vanilla extract
• Maple syrup for serving 
• Sliced banana for garnishing

Method :

1. Add the tablespoon of vinegar to your milk and set aside and let it "sour".
2. In a bowl add your dry ingredients whole wheat flour,coconut sugar,baking powder and salt and mix them with a fork till they are well incorporated.
3. In another bowl mash the bananas with a fork,add the soured milk,eggs and vanilla extract and stir till they are well blended.
4. Add your melted butter to this mixture and blend it.
5. Add the wet mixture to the dry ingredients until it forms a batter.(add more milk if you find your batter to be too thick)
6. Heat your pancake pan on medium heat and spoon in 1/4 cupful of the batter.
7. Lower the heat to medium low (these pancakes brown really fast,I burnt my first)
8. When the tiny holes start to form,carefully slide the spatula and turn them over and cook them till they are golden brown on both sides. 
9. Enjoy these pancakes with a dollop of butter and maple syrup or honey!

Whole Wheat Pumpkin Pancakes.

Happy Halloween Everyone! I see pumpkins everywhere,our weekend was spent decorating pumpkins and I have already been dreaming of pumpkin pie.I researched the internet for everything pumpkin related and I loved the idea of making pumpkin pancakes for the kids.I alerted few of the ingredients from the original recipe and I had two very happy kids! This is a perfect fall breakfast.

Ingredients :

• 1 cup Vanilla flavored coconut milk ( or milk of your choice)
• 1/2 cup Organic Pumpkin Puree
• 1 Egg
• 1 Tablespoon Coconut Oil ( or oil of your choice)
• 1 Tablespoon Vinegar
• 1 Cup Whole Wheat Flour
• 1 and half Tablespoons of brown sugar
• 1 Teaspoon Baking powder
• 1/2 Teaspoon Baking soda
• 1/4 Teaspoon All spice powder
• 1/2 Teaspoon Cinnamon Powder(for a milder cinnamon flavor-1/4 teaspoon)
• A pinch of Nutmeg
• 1/4 Teaspoon Salt

Method :

1. In a bowl mix the coconut milk,pumpkin puree,egg,oil and vinegar.
2. In another bowl,combine all the dry ingredients,the whole wheat flour,brown sugar,baking soda,baking powder,salt,all spice powder,cinnamon powder and salt.
3. Combine the wet and dry ingredients together to form a batter. ( if you feel your batter is too thick,add a little more milk)
4. Heat a lightly oiled pan over medium heat. 
5. Scoop 1/4 cup of batter onto your heated pan and once you see bubbles forming,flip the pancake and cook to a golden brown color on both sides.
   
   
   Tip :
   

   • I didn't add vanilla essence,since I was using vanilla flavored coconut milk,if you use plain milk,you can add 1/4 teaspoon of vanilla flavor.

Parathas (Whole Wheat Indian Flatbread)

A Paratha is a flat bread that originated in India.Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough.Paratha can be round,square or triangular in shape. (source wikipedia).

Paratha is a traditional breakfast flatbread and usually eaten with spiced potatoes.It can be eaten with many other different side dishes too.The kids love to eat their parathas with sunny side up eggs,thats exactly what we did today and they were ecstatic! Parathas are not limited to being a breakfast dish,it can be consumed for lunch,dinner or even a snack.We paired our Parathas with left over mince(ground meat) and vegetables, for dinner and the combination of the two was delicious!

Ingredients :- 

• 2 cups Whole Wheat Flour
• 1 cup Warm water
• 2 Tablespoons of Oil
• Salt to taste

Method :

• Use a wide kneading bowl and mix the flour and salt.
• Use half the water and start mixing the dough and water.
• Add the oil to this mixture.
• Keep adding the water and knead to form a smooth dough ball.
• Cover and keep aside for 10-20 minutes.
• You can make lemon sized balls of the dough and set aside.
• Dust the wooden board and the rolling pin.

Step 1-Take the lemon sized ball of dough and flatten it out on the wooden board,dust the dough with a little flour and start rolling it out into a medium sized circle.
Step 2-Coat the circle with a drop of oil and fold the circle to form a half circle.
Step 3-Coat the half circle with a drop of oil and fold it to form a small triangle.
Step 4 -Shows the small triangle.
Step 5- Start rolling out the triangle with your rolling pin,and dusting the dough with flour to prevent it from sticking to the wooden board,till you get a medium sized triangle.
Step 6- Heat your iron skillet( or your frying pan) and fry the paratha on meduim till its golden brown in color,applying a drop of oil as needed.

Serve hot and Enjoy!

Idli (Steamed Rice Cake)

Idli is a steamed rice cake and a traditional South Indian breakfast.I made my Idlis with left over fermented dosa batter. Idli is usually served with sambhar,coconut chutney and other side dishes.

Ingredients:

• 3 cups Dosa/Idli Rice (uncooked,raw rice)- 24 oz
• 1 cup Urad Dhal (spilt black gram)- 8 oz
• 1/2 teaspoon Methi seeds (fenugreek seeds)
• 2-3 tablespoons of cooked white rice 
• 2 tablespoons of beaten rice or poha (optional)
• Salt to taste

Method :

1. Wash and soak the dosa rice, urad dhal and fengreek seeds in plenty of water for 5 hours ( or overnight)
2. Drain all the water that the rice and dhal was soaking in overnight.
3. Grind the mixture to a fine paste using little water.
4. While grinding the mixture add 2-3 tablespoons of cooked white rice and salt to taste.
5. The consistency of the batter should be such that it thickly coats a spoon dipped in it. 
6. Keep the Idli batter aside in a warm, dark spot, covered with a muslin cloth, for 8-10 hours (if its the thick of winter,then it will take longer to ferment)
7. After this fermentation (your batter would have doubled,thats how you know that your batter has fermented).
8. Do not stir the batter (for fluffy Idlis,scoop the fermented batter from the side)
   
9. Place enough water in the steamer,and bring the water to a boil.
10. Grease each idli holder on the idli stand.
11. Pour batter into them ( 1/2 or 3/4th full) 

12.Steam the Idlis for 12 minutes.
13.Carefully remove the idli stand from the steamer and let it cool
14.Take a spoon and slowly slide the idlis from the stand and enjoy!

Step 1 - Fermented Batter
Step 2 - Batter filled 3/4th in the Idli stand
Step 3 - Steamed Idli ( after 12 minutes of steaming)

Tip :

• You can add active dry yeast if you want your Idli batter to ferment quickly.If you are adding yeast,the batter will ferment quicker than the natural fermentation process.(I follow the instructions on the bottle,which is stir 2 and 1/4 teaspoons active dry yeast into 1/4 cup warm water (100-110 degree F).To proof (foam) yeast,stir in 1 teaspoon sugar,let stand for 10 minutes.If mixture doubles in volume,yeast is active)
• You can also add 2 tablespoons of Beaten rice,while grinding the batter.

Dosa ( Rice Pancake)

Dosa is a fermented pancake made from rice and black lentils.This dish is popular in South India as well as other countries like Sri Lanka,Malaysia and Singapore (source Wikipedia)

This is a common breakfast dish and our absolute favorite.It it usually eaten with coconut chutney,sambar and potatoes,although can be combined with any combination of your choice.My kids like their dosa with honey and ghee.My husband likes his with chutney powder and ghee,so this humble pancake can be dunked in many different side dishes!

My two year old was being unusually picky about dinner(this can be eaten for dinner too!),although when she heard that I was making dosas she was at the dinning table faster than the speed of light.

Ingredients:

• 3 cups Dosa Rice (uncooked,raw rice)-24 oz
• 1 cup Urad Dhal (spilt black gram)-8oz
• 1/2 teaspoon Methi seeds (fenugreek seeds)
• 2-3 tablespoons of cooked white rice 
• 2 tablespoons of beaten rice or poha (optional)
• Salt to taste

Method :

1. Wash and soak the dosa rice, urad dhal and fengreek seeds in plenty of water for 5-8 hours (or overnight)
2. Drain all the water that the rice and dhal was soaking in overnight.
3. Grind the mixture to a fine paste using little water.
4. While grinding the mixture add 2-3 tablespoons of cooked white rice and salt to taste.
5. The consistency of the batter should be such that it thickly coats a spoon.
6. Keep the Dosa batter aside in a warm, dark spot, covered with a muslin cloth, for 6-8 hours (if its the thick of winter,then it will take longer to ferment.In winter you can set your oven to 250 degrees F,once it has heated turn the heat off and leave the batter in the heated oven)
7. After this fermentation (your batter would have doubled,thats how you know that your batter has fermented).
8. Give the batter a quick stir (add a little water if the batter is too thick)
9. Add a little oil on the dosa pan. Take a paper towel rub the paper towel all over the surface of the pan to grease.(or you can cut an onion in half and you can use the onion to grease the pan)The correct amount of oil is such that it is barely visible on the pan. 
10. Now turn on the heat/ flame at medium heat.
11. Gently pour one ladle of  this batter onto the center of the pan and move the ladle in concentric circles.
12. Cook the dosa on a medium heat until it is a light golden brown.
13. Remove carefully with a flat spatula and fold the dosa in half.
14. Serve the dosa with your favorite side dish.

Tips :

• You can add active dry yeast if you want your dosa batter to ferment quickly.If you are adding yeast,the batter will ferment in 2 to 3 hours.
• I follow the instructions on the bottle,which is stir 2 and 1/4 teaspoons active dry yeast into 1/4 cup warm water (100-110 degree F).To proof (foam) yeast,stir in 1 teaspoon sugar,let stand for 10 minutes.If mixture doubles in volume,yeast is active.
• Once the yeast added batter ferments,make sure you do not let this batter sit out too long,otherwise it will sour.
• You can also add 2 tablespoons of Beaten rice while grinding this batter.

Coconut Milk Pancakes.

When your five year old tells you that these are the best pancakes he has ever had,you know that they are really good!! We love pancakes,and have dedicated Saturday mornings as pancake mornings,we like our pancakes with honey and a ton of fruit!

 

Ingredients:

3/4 cup Vanilla Coconut milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons honey 1 teaspoon baking powder

1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons coconut oil, melted cooking oil

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and coconut oil into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.(if you feel your batter is too thick,add a little more milk)
3. Heat a large skillet over medium heat, and coat with oil. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.
   
   Tip : I used Vanilla flavored coconut milk in my pancakes,you can use the plain coconut milk too.

Upma

Breakfast is the most important meal in our family and we try to get in a good wholesome breakfast and this one is a quick easy recipe,packed with a ton of flavor.

Upma

Ingredients:

• 1 cup Rava (Cream of wheat)
• 2 tablespoons of oil
• 5-6 curry leaves
• 1-2 green chillies slit lengthwise (adjust based on spice level)
• 1" piece of ginger finely chopped
• 1/2 tsp mustard seeds
• 1 tsp urad dhal
• 1/4 tsp turmeric powder
• 1/4 tsp chilli powder
• 2 medium-sized onions,finely chopped
• 1 medium tomato,finely chopped
• Salt to taste
• 2 and half cups of water
• Cilantro (2 tablespoon,finely chopped)

Preparation:

• Roast the rava in a pan on low heat till it turns golden in color.
• Stir frequently and do not allow it to brown. Once done,keep aside.
• Heat the oil in a pan and add the mustard seeds,when they start to splutter,add the curry leaves and green chillies,fry on low heat for a few seconds.
• Add the urad dhal and saute real quick,it browns very quickly
• Add the chopped onion and fry till translucent and soft.
• Add the chopped ginger and saute for another quick minute.      
• Add the chopped tomatoes and cook till its soft.
• Add the chopped cilantro leaves.
• Add the turmeric powder and chilli powder.
• In another pan bring 2 and half cups of water to a boil and add salt to it( taste the water and adjust the level of salt according to taste)
• Add the roasted semolina  to the onion and tomato mixture,mix well and add the boiling water to this mixture,give this mixture a stir)
• Cover the pan with a fitted lid.
• Simmer and cook till the Upma on low heat until it is cooked ( usually take 5 to 6 minutes.
• Once done,let this umpa sit for another minute.
• Add a tablespoon of ghee (optional,it tastes better with the ghee)
• Garnish with chopped cilantro.

Mangalore Buns.

I was introduced to Mangalore buns on our frequent trips to Mangalore and loved snacking on these delicious circles of fried dough. This recipe to me is the second perfect solution (banana bread being the first) to over ripe bananas, the one that no one wants to eat or look at in our case!!

 

My mom would make these growing up as an after school snack and sometimes we had these 
for breakfast  accompanied with coconut chutney. Traditionally Mangalore buns are eaten for
breakfast. Re-tasting these as an adult transported me back to my childhood  and fond memories of home cooked food.

Mangalore Buns

 Ingredients :-  

• 2 cups whole wheat flour 
• 1 overripe organic banana
• 4-5 tbsp raw organic honey
• 1/2 cup organic whole milk yogurt, beaten
• 1/4 tsp baking soda
• 1 tsp cumin seeds (optional)
• sea salt to taste
• 1 tsp oil
• Oil to deep fry

Method :-

1. Peel and mash bananas. 
2. Add yogurt, honey, salt, cumin and baking soda. (Mix well)
3. To make the dough I used the kitchen aid (this can be done the old fashioned way-by hand)
4. Gradually add flour till it forms a dough. 
5. You might need to add more flour if the dough is too 'sticky'.
6. Add a teaspoon of oil.
7. Cover and set aside overnight or for a minimum of 4-5 hours.
8.  Dust rolling pin and board with flour (the dough will be very sticky) and keep some handy to help with rolling.
9. Roll out circles of 3-4" diameter.( I used a saucer to cut out my perfect circles,you can use a cookie cutter)
10. Heat a pan with enough oil to deep fry. Gently slide in rolled out dough and fry on moderate heat till it puffs up. Turn over and fry on the other side. Remove and drain on absorbent paper.