Whole wheat pancakes

Ingredients

1 cup whole wheat flour

1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 cup milk
1 Tbsp lemon juice
1/2 Tbsp sugar
1 egg

2 Tbsp oil

1 Tbsp butter
Blueberries or any berries of choice
Maple syrup to drizzle on top

Recipe

Take cold milk in a cup and add lemon juice to it. Keep aside for 5 minutes.

Beat egg in a mixing bowl. 

Add milk and lemon juice mixture,sugar,oil to the egg and beat till everything blends.

Sift whole wheat flour,salt, baking soda and baking powder .Mix into the wet ingredients.

Mix with a spatula till everything just blends. Small lumps is fine in pancake batter.

Heat a pan on low. Brush some oil or butter on the pan

Pour a ladle full of batter into the pan.

after 30 seconds,try to lift the sides slowly using a wide spatula. 

Once the pancake is golden brown on the bottom side, flip it gently.

once the other side is also light brown,Use a toothpick and prick in the center to see if the pancake is cooked throughout.

Transfer to a plate.Drizzle maple syrup on top. Add some berries. Serve hot with a dollop of whipped cream or butter.

Masala dosa

Ingredients

For Dosa:

1 cup Urad Daal
3 cups Idli rice
1/2 tsp Fenugreek seeds
Salt to taste

For Potato Curry:

4 medium boiled potatoes
1 medium green chilli chopped finely
1 inch ginger grated
1 tsp urad daal
1 tsp chana daal
1 tsp cumin seeds
1 tsp mustard seeds
2 Tbsp oil
1 tsp Turmeric powder
1 medium onion sliced
1 sprig of curry leaves
salt to taste

Recipe

The batter:

Soak urad daal, Fenugreek seeds together in bowl of water and rice in another bowl for 4 hours. Grind them together into smooth paste, cover and leave it in a warm place to ferment(should double in volume) overnight. Once the batter ferments mix well and the batter should have the consistency as shown in the picture.

If the batter is too thick, add water. Finally add salt and mix well.Keep aside

The potato curry:

Take a pan and heat it up. 

Add oil,once the oil is warm, add the chana daal and fry till it changes color to light brown. Add urad daal,cumin seeds, mustard seeds. Once they Splutter, add curry leaves, ginger, green chilli, onion, and turmeric. Fry till the onions turn translucent. Add salt. Mash the potatoes and add it to the above mixture.Mix well. The potato curry should look something like in the picture.

The masala dosa:

Heat a lightly oiled griddle or frying pan.
Pour a ladle full of batter on the griddle and make a thin crepe.
Once the crepe has dried a bit, add oil all over the crepe and to the edges.
Once the crepe starts turning brown, remove it onto a plate.
Serve hot with the potato curry and chutney of your choice.

Gutti Vankaya(Stuffed Eggplant)

Ingredients

7-8 small Indian eggplants
2-3 tbsp oil
1 cup of Kura podi(Lentil spice mixture)
1/4 cup water
1/4 tsp of tamarind paste

Recipe

Wash and clean the eggplants.
Take an eggplant retain the green stem and make a cross cut on the opposite side.
Stuff the eggplant with the lentil spice mixture.
Heat a pan and add oil.
Add the stuffed eggplants into pan once the oil is hot.
Cover and cook on medium low heat.

Sprinkle water on to the pan if it looks like the eggplants are getting burnt and again cover and cook.
Repeat the above two steps till the eggplants are tender soft and completely cooked.
To know if the eggplants are cooked, press the area under the green stem on the eggplant with the back of a spoon.It should be soft to touch.
Take a bowl and add the tamarind paste and some water to make the consistency thin.
Sprinkle this tamarind water on to the cooked eggplants.
Serve hot with rice.

Anapakaya nuvvula podi kura(Bottle gourd with Sesame seeds powder curry)

Bottle gourd with sesame seed powder

Ingredients

1 medium size bottle gourd
1 cup of sesame seed powder(Recipe here)
1 tsp of chana daal
1 tsp of urad daal
1 tsp of mustard seeds
1 tsp of cumin seeds
1 dry red chilli
Pinch of hing
Sprig of curry leaves
2 Tbsps of oil(olive/canola/vegetable)
1 cup water to cook the bottle gourd

Recipe

Heat pan and add oil and warm it up.
Once oil is hot add chana daal, urad daal, asafoetida, mustard seeds, cumin seeds and fry till the color changes to light brown.
Add red chilli, curry leaves.
Add chopped bottle gourd 1/2 cup of water.
Cover it and cook till bottle gourd is completely cooked. It usually takes around 10-15 minutes on medium heat.
Keep an eye on bottle gourd and make sure to mix it couple of times in between.
Once bottle gourd is completely cooked add the sesame seed powder.
Mix well and serve with hot white rice.

Cabbage potato curry

Cabbage Potato Curry

Ingredients

1 small Cabbage chopped
1 big potato chopped into bite size pieces
2 table spoons of tomato paste
1 tea spoon red chilli powder
1/2 tea spoon turmeric powder
1 tea spoon of cumin powder
1/2 tea spoon of Garam masala
chopped coriander for garnishing
1/2 cup water
1 table spoon of olive oil/canola/vegetable etc.
salt to taste

Recipe

Heat up a pan.
Add oil of your preference to the pan and warm it up.
Add the chopped cabbage and potato pieces.
Saute for 2 minutes.
Take the tomato paste in a small cup. Add some water to it.This is to make it less dense and it is easier to mix in.
Saute for another 2 minutes.
Add the red chilli , turmeric , cumin powder,  and salt to taste. Mix well.
Saute for a minute.
Add the remaining water into it, mix well. Cover it and cook till the vegetables look done. Make sure to keep an eye on the curry so that it does not get burnt, the heat settings may vary.Add some more water if needed. It took me around 10 minutes on medium heat for the potatoes to get cooked.
Garnish with chopped cilantro.
Serve with hot rice or phulka.