Saturday, December 20, 2014

Mango pancakes (eggless)

For the pancake:
1 cup plain flour
1 can coconut milk
4-5 strands of saffron
Pinch of turmeric
3 tbsp sugar

1 mango - sliced length wise
1 cup thickend cream

1) Mix all the ingredients for the pancake. 
2) Heat up a pan on low-medium heat. When hot enough, pour a ladleful of pan cake batter and gently spread into a circle using circular motions. Do not make it too thin
3) For soft pancakes, cover and cook for 2 minutes. If you prefer crispy, do not cover but flip and cook the other side after 2 minutes.
4) Take a pancake in a plate, place 2 mango slices in the centre. Fold the exposed side of the pancake to the left on the mango. Fold the exposed right side of the pancake on top.
5) Drizzle with cream 


Tip: If the mangoes are not sweet enough, you may mix sugar with the cream

Saturday, December 13, 2014

Avocado Pani Puri

1 avocado - slightly raw, finely chopped
3 bulbs of spring onion, finely chopped
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp red chili powder

Click here for Pani and Date-Tamarind chutney recipe
I used store bought puris :)

1) Mix all the ingredients to make the avocado stuffing
2) Take 6 puris, lightly tap at the centre of one side to create an opening.
3) Stuff with avocado, add a tsp of chutney (to taste), add 2-3 tbsp of pani (to taste) and enjoy! :)


Saturday, December 6, 2014


250 g unsalted butter

1) Take butter in a saucepan and bring it to boil on high heat
2) Reduce heat to medium and boil until it becomes clear (about 10-15 minutes). Keep aside and wait for it to cool.
3) Take an air tight glass container to store the ghee. Fit its mouth with a muslin cloth and pour the ghee into the container - sieving through the muslin cloth. Discard the contents in the muslin cloth.
4) Cover the glass container and store it in a cool and dry place. It should last for about 3-4 months.