Typically, these pancakes are supposed to be spread as thin as you possibly can so that they crisp up. This was my first time with them so I didn’t manage to get all of them as thin as I’d have liked, but they were really tasty, so I won’t complain. Also, they are supposed to be round, and clearly mine weren’t. But that is something I need to try and perfect in the next attempts. These were really good with some coconut chutney.
Savory Oats Pancakes
Recipe from: Bring On The Chef In You
1 cup oats
1/4 cup rice flour
1/4 cup semolina
1 tsp cumin seeds
1 onion, finely chopped
1 small onion, kept whole
1/2 tsp crushed black pepper corns
1 green chilly, chopped fine
Salt, to taste
Enough water to make a runny batter
Oil for frying and to saute the onion
Heat a non stick pan and dry roast the oats till it turns slightly brown.
Cool and powder it in a dry grinder.
In a pan, heat a little oil maybe about a tsp. and saute the chopped onion and green chilly till the onions soften and turn slightly pinkish and keep aside.
Take the whole onion and leaving the skin on, cut it flat at the base so that it can stand. Make sure the broader part of the onion forms the base. Pierce a fork into the opposite end. This will now be used to smear the pan with oil. This lessens the amount of oil used to fry the pancakes.
In a bowl, place the powdered oats, rice flour, semolina, cumin seeds, the sauteed onions, the crushed pepper and salt and mix it up. Add enough water to make a runny batter.
Place some oil (a couple of tbsps) in a small bowl. Heat a non stick pan and using the whole onion on a fork, dip it into the bowl of oil and smear the pan with the oil. For the first pancake, make sure you smear the pan well so that the batter doesn’t stick to the pan.
Pour a ladle of batter onto the pan and swirl the pan around to make sure you have a thin layer of batter on the pan. You can use the back of a spoon to help you do this if you’d like. You have to work fast while doing this. Initially you will notice a lot of holes in the pancake while pouring the batter, but swirling the pan should help this a little.
Once a few bubbles appear on the pancake, cover and let it fry. When done one one side, flip over and cook on the other side. When it has cooked to a crisp pancake, take off the pan and serve hot with some chutney.
For the crust –
1 cup all purpose flour
1 1/2 tbsp semolina
3 tbsp oil
1/4 tsp carom seeds
1/2 tsp salt, or to taste
1/4 cup water
In a mixing bowl, mix the flour, semolina, oil, carom seeds and salt. Make sure the oil is well incorporated in the dough.
Using the water knead the ingredients to a smooth, pliable yet firm dough. Knead for about 5 minutes.
Cover with a damp cloth and set aside for about half an hour.
For the filling –
4 large potatoes, boiled, peeled, cut into small cubes (about 2 cups)
1/2 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp cumin seeds
1/4 tsp fennel seeds
1 green chilly, chopped finely
2 tsp coriander powder
1 tsp garam masala powder
2 tsp amchur powder
Salt to taste
2 tbsp oil
A pinch of asafoetida
1 tbsp fresh coriander leaves, chopped
Oil for deep frying
Heat the 2 tbsp oil in a pan. Add the asafoetida, cumin and fennel seeds and let them sputter. Make sure it doesn’t burn.
Add the green chillies and stir for about a minute.
Add the turmeric and coriander powders and salt and stir well for a couple of minutes.
Add the potatoes, stir well and cook for about 5 minutes.
Add the red chilly powder, garam masala and amchur. Mix thoroughly and add the coriander leaves.
Stir well and remove from the heat and let the mixture come to room temperature.
To make the samosas –
Keep a small bowl of water at room temperature at hand.
Divide the dough into 6-7 portions slightly larger than the size of a golf ball.
Roll each portion into a disc and cut into half. This will give you two semicircles.
Working with one semicircle at a time, moisten the straight edge and bring opposite ends together to form a cone, making sure you press the edges firmly to seal them.
Spoon some of the filling into the cone taking care not to over fill.
Moisten the rounded edge and close the cone and press the edges of the dough together sealing it well.
Continue till you’ve made all the samosas.
Heat oil in a wok for deep frying. You can test the temperature of the oil by placing a small ball of dough in the oil. It should sit at the bottom for a few seconds and then float to the top. If it doesn’t float to the top, the oil isn’t hot enough. If it rises to the top instantly, the oil is too hot.
When the oil is heated right, deep fry the samosas till they turn golden brown on both sides, carefully flipping them over when one side is cooked.
Serve hot with tomato ketchup or some green chutney and some tamarind chutney.
Stay tuned for those recipes tomorrow.
UPDATE: You can now find the recipes for the Green Mint Chutney or Pudiney ki chutney and the Date and Tamarind Chutney or Imli ki Chutney here.
My husband’s sister got married last weekend and among the tonnes of things that needed to be done, here’s the bouquet I made for her.
Since this is now done with, we’re back to business as usual. Look out for some fun treats to come.
Psst… I’ve also been working on a few crafts that I’m eager to share with you in a few days.
This month, I decided to whip up something cool and refreshing and this Orange Julius is just that. It is simple to put together and I really liked the way it turned out. I know I’m going to make this a few times this summer to help beat the heat. Don’t be fooled by the simplicity of this drink, it tastes amazing. I’m glad to have this added to my summer coolers arsenal. I just cut down on the sugar in the recipe and was happy with the results. But feel free to change the sweetness of this drink to suit your liking.
1 cup orange juice
1/2 cup milk
1/2 cup ice
1 tbsp sugar
1/2 tsp vanilla extract
Blend all the ingredients together and serve chilled.
(A big “Thank you” to Amanda of Amanda’s Cooking for bringing so many wonderful people together month after month with this Club. Also, Suzanne of Thru Bugs on my Windshield – you are a rocking hostess! Thank you for all you do.)
Don’t forget to stop by and check for the other wonderful folks in Group B have posted this month.
So you’ve made your own Easter goodies and have some egg yolks left over. What do you do with them? This time around, I made some egg yolk cake. I added a tinge of lemon to the cake and made a lemon glaze to go over it. This isn’t the prettiest cake you’ve seen, but don’t let that fool you. This cake was so, so good. It had a lovely sponge and the tang of the lemon glaze was just perfect. Mind you, this has a powerful lemon punch. The citrus flavor is just perfect for these warm days. It just tastes so fresh. If you’re a lemon lover, please try this cake out, I can tell you, you won’t be disappointed. Just don’t do too many foolish things like I did. If you’re wondering what these were, well for starters check out what I got my hands on very recently.
Pretty, isn’t it? I was so excited that I was finally using it, that I forgot to grease it and here’s the outcome. Be warned, its not pretty, but in the spirit of keeping it real, you should see that there are a few baking disasters that I encounter along the way.
Have you had any baking disasters? Write in and tell me about it, it would be nice to know that I’m not the only one these things happen to. Also, please use superfine sugar or grind your granular sugar to a fine powder or you’ll have a cake dotted with granular sugar like I did. I don’t know why or how I ended up doing stuff like this. The only reason I can come up with is exhaustion. Note to self – Even though baking is therapeutic, avoid baking when you’re exhausted and the weather outside is blistering hot.
Anywho, inspite of all these crazy happenings, I am glad to report that this cake was a great one and I’m definitely going to make this again, minus all the disastrous details though. Thankfully, after using the bundt pan, I still had enough batter for a 6″ cake, that turned out fairly well.
Lemony Egg Yolk Cake
Adapted from: Cooks.com
8 egg yolks
1 1/2 cup sugar
3/4 cup boiling water
1/2 tsp salt
3 tsp baking powder
3 cups sifted all purpose flour
Juice of half a lemon
Rind of a lemon
Preheat the oven to 160ºC.
Beat the egg yolks till light.
Add the sugar gradually, beating well while adding.
Add the hot water gradually, beating continuously.
Add the juice and rind of the lemon.
Sift the flour, baking powder and salt and add it to the batter. Mix thoroughly till well incorporated.
Pour batter into a greased cake pan and bake for 45 minutes to an hour or until done.
For the Lemon Glaze –
2/3 cup of castor sugar
2 tbsp lemon juice
Stir this together and drizzle over cake when it is still hot.
As it cools, the glaze crystalizes in the yummiest possible way.
heat for exactly 7 minutes.
– If the marzipan turns too dry add a couple of drops of rose water and knead till it reaches desired consistency.
– If the marzipan is slightly moister than you’d like, knead with some icing sugar till it reaches the desired consistency.
– If the dough is too moist, put in back on the fire for a minute or so and stir. This step is usually not needed. I had to do this just once when using a different stovetop and the lowest flame was way to low than what you’d find on a regular stove top.