Monday, March 27, 2017

Pumpkin Pancakes are moist and warm with the added spices and these are fluffy. Perfect for autumn season as you get more pumpkin during harvest, and also for Halloween party or Thanksgiving. You could make it with tinned pumpkin puree too. But i prefer preparing it fresh and use it with in a week.

These pumpkin pancakes turns more healthy if it is prepared with whole wheat flour, honey and with coconut oil. These are quick to make and easy to make healthy breakfast prepared in minutes. Could be served as a after school snack for kids too.
Pumpkin pancakes recipe

Whole wheat flour| All purpose flour- 2 cup
Baking powder- 2 tablespoons
Cinnamon powder- 1/2 teaspoon
Nutmeg- 1/4 teaspoon (optional)
Salt- 1/4 teaspoon
Milk- 1 and 1/2 cups
Pumpkin Puree- 3/4 cup
Sugar| Honey- 3-4 tablespoons
Vanilla extract- 1 teaspoon
Butter| coconut oil-2+2 tablespoons

Cream Cheese Topping:
Cream Cheese- 1/2 cup
Sugar- 1-2 teaspoons
Milk- 3 tablespoons
Pecan| Walnuts- 2-3 tablespoons, for extra crunchy topping

Pumpkin pancakes recipe


To make Pumpkin Puree:
  • Peel the pumpkin and cut them into cubes. Add the pumpkin inside the pan and pour enough water to immerse; allow to cook till soft.
  • Drain the water and allow to cool. Once it reaches room temperature add this inside a blender jar and make it as a fine puree.
To make Pan cake:
  • Mix the dry ingredients flour, baking powder, cinnamon, nutmeg and salt together in a medium mixing bowl.
  • In a separate bowl, whisk the rest of the ingredients together milk, pumpkin puree, egg, sugar| honey, vanilla and butter until combined. 
  • Pour the wet ingredients into the dry, and stir until blended. 
  • Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
  • If necessary, lightly oil the cooking surface with additional oil or cooking spray.
  • Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you'll know it's ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
  • Repeat the process with the remaining batter, adding more oil as needed. 
  • Top it with Honey (or) cream cheese frosting and add some pecans (or) walnuts for extra crunch.
To make Cream Cheese Topping:
  • In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth.
  • Fill this in a piping bag or drop directly using a spoon.

Pumpkin pancakes image

Pumpkin pancakes picture

thanks giving pancakes

Pumpkin Halloween pancakes

how to make pumpkin pancakes

Wednesday, March 15, 2017

Masala French Toast is a twist to the normal french toast. French toast is a sweet version but this is an entirely different variant and is the spicy Indian version on the bread toast. This is quite a quick fix and easy to make, tasty and a flavourful breakfast or brunch. Could be prepared within seconds for any gate crashing guest or could be prepared as an after-school snack.

Tasty filling snack or breakfast prepared without much effort. It does not require any skill to prepare this yummy toast. You could add some grated veggies or cheese to make it more healthier way.
Masala French Toast

French toast| Eggy Bread i have already shared the recipe in my blog. And another variation of that is Banana French Toast with cinnamon flavour.

Spicy French Toast Recipe

Masala bread recipe

Bread slices- 6-8 slices
Eggs- 4
Milk- 1/2 cup
Turmeric powder- 1/4 teaspoon
Ginger garlic paste- 1/2 teaspoon
Pepper powder- 1/4 teaspoon
Coriander leaves, finely chopped- 3 tablespoons
Green chillies, finely chopped-1-2
Salt- to taste

  • Remove the brown edges of the bread  and cut it into triangular shapes; set aside.
  • In a deep wide bowl break the eggs and add the milk, turmeric powder, ginger garlic paste, pepper powder, coriander leaves, green chillies and salt.
  • Beat well with a whisk or a spoon.
  • Heat the flat pan or griddle and grease the pan with oil.
  • Take the bread slices and dip one by one inside the egg batter and keep on top of the hot pan.
  • Cook the toast on medium flame.
  • Now drizzle little oil if necessary and cook till the bread cook till golden colour on the bottom side.
  • Now flip it and cook the other side till golden.
  • Remove from the pan and serve hot.
  • You could add some chopped onion, capsicum also on the egg batter.
  • Once cook once side flip it and add some cheese if you wish.
  • Serve with green chutney or ketchup.
  • You could skip eggs and use all purpose flour if you are a vegetarian.
  • You could use some red chilli powder instead of green chillies.
  • You could use cumin seeds or powder for extra flavour.
Breakfast in bed image

Breakfast in bed picture

Masala spicy french toast recipe

Sunday, March 12, 2017

Pancakes come handy for making a quickie breakfast either everyday or on Sundays when we like to keep the cooking simple and do not like to spend more time in the kitchen. That way, I'd say pan cakes are a safe bet. These are fluffy pancakes with banana, I have earlier shared egg less versions too such as Strawberry pancakes, blueberry pancakes and plain fluffy pancakes. The hot griddle cakes are perfect for kids as an after-school snack. These are simple, quick to make and obviously tasty as well.
Banana pancake recipe
Author: Eliza Lincy
Category: Breakfast
Cuisine: American
Makes: 10 nos

Banana- 2
All purpose flour| Whole Wheat Flour- 2 cups
Baking powder- 3 teaspoons
Sugar- 2 tablespoons
Salt- pinch
Milk| Buttermilk- 1 and 1/2 cups
Vanilla extract- 2 teaspoons
Butter(melted)| Oil- 2 tablespoons+ for making pancakes

Banana pancakes recipe


  • Mash the banana in a deep big bowl using fork.
  • Now add the wet ingredients eggs, milk, melted butter|oil.(Add sugar if you use granulated sugar)
  • Beat well with a whisk or hand blender for two minutes.
  • Now take dry ingredients in  a strainer and add all purpose flour, baking powder and salt.
  • Sift on top of the wet ingredients and mix gently with a ladle without any lumps.
  • Ensure that the batter is semi thick as it should not be runny or too thick.
  • Allow the batter to rest for 10 minutes. If you are in a hurry you can make it immediately.
  • Heat the flat pan or griddle well and brush it with oil or butter.
  • Pour 1/4 cup of batter and do not spread the batter. Pour two to three pancakes depends on the availability of space on the griddle.
  • Cook on medium high flame till bubbles starts to appear on top. Now flip the pancakes with spatula and cook the other side till golden.
  • Likewise repeat the process till the batter finishes.
  • Top the pancakes with pancake syrup, honey, maple syrup or powdered sugar.
  • Alternatively you could drizzle nutella, chocolate syrup or caramel syrup.
  • Add some fruits of your choice like any berries or fresh banana slices with some cubes of butter.
  • Note: I use butter in batter and use oil for cooking. As the flavour of butter gives more flavour for the pancakes. You could use oil in batter and use butter for cooking too.
  • Adding eggs are optional in this recipe but the fluffiness is because of the eggs. \if you want to make it healthy then avoid using eggs.
  • You could use whole wheat flour instead of all purpose flour to make it healthy.
breakfast table with pancake

Pancake image

pancake with syrup

hot griddle cakes recipe

Thursday, January 12, 2017

Chena Varutharacha Curry| Chena Masala Curry| Chena Theeyal is a easy to prepare delicious Nadan curry which tickles your taste buds for sure. I love theeyal once my taste buds wants something really interesting to refresh my taste buds. This dish is from Kerala Cuisine prepared in a very traditional way.

Its quick to prepare flavourful curry good for digestion. You could prepare this for sadhya for festivals like Onam or even for day today lunch. Check out other Kerala Special Recipes here.

Chena Varutharacha Curry Recipe

Yam| Chena- 1/2 kg
Turmeric powder- pinch
Salt- to taste
Tamarind- small gooseberry size

To roast and grind:
Oil- 2 teaspoons
Coconut, grated- 1 cup
Jeera| cumin seeds- 1/2 teaspoon
Fennel seeds- 1/2 teaspoon
Pearl onion| small onion, roughly chopped- 8
Ginger- 1/2 inch
Garlic- 3 big cloves
Dry red chilli- 8-10 nos
Coriander seeds- 1 teaspoon
Peppercorns- 1/4 teaspoon
Curry leaves- 1 strand

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/4 teaspoon
Fenugreek seeds|methi seeds - 1/4 teaspoon
Dry red chillies- 2
Curry leaves- 2 strand

Chena Masala Curry recipe

  • Peel and chop the yam into medium sized cubes. In a pan add yam, turmeric powder and enough water to immerse the yam and close with a lid and switch on the flame. Once it is half done add the salt and cook till soft but not mushy.
  • Drain the excess water and keep aside.
  • Soak the tamarind in one cup of water.
  • Heat two teaspoon of oil in a pan and add the grated coconut, jeera, fennel seeds, pearl onion, ginger, garlic, dry red chillies, coriander seeds, peppercorns and curry leaves.
  • Roast the ingredients in medium flame to low flame till light golden brown colour. The deeper the colour the colour of the curry deepens.
  • Allow the masala to cool; now transfer these ingredients on a blender jar and dry grind as a fine powder. Now add little water and grind as a fine paste.
  • Heat oil in a deep pan and splutter the mustard seeds; now add the fenugreek seeds and fry till light golden brown colour.
  • Now break the chillies in to two pieces and add with some curry leaves and fry in the oil for a second. 
  • Now add the tamarind water, masala paste, cooked yam, some salt and water to dilute the curry according to the consistency you wish (a cup or more).
  • Close with a lid and allow to cook till the gravy thickens and the raw flavour of the tamarind leaves.
  • Note: Same way you could use bhendi, brinjal, ginger..etc to prepare this theeyal. Check out other Kerala Special Recipes here.

Yam varutharacha curry recipe

Chena Theeyal recipe

Kerala Nadan curries

Monday, January 9, 2017

All the Cucurbitaceous vegetables are good for health, as this veggies contains more than 90 precent water and negligible amount of fat content. We consume many vegetables like cucumber, pumpkin, bitter gourd, snake gourd, bottle gourd, ash gourd..etc for lunch as kootu| subzi with rice or with chapatis. Popular South Indian preparations with these veggies are kootu, pachadi, theeyal, poriyal or thoran.

Adding dal to this dish makes more nutritious and delicious. It is quite a simple dish but with full of flavours. You could use any dal of your choice like toor dal or moong dal but it is traditionally prepared with chana dal. My mom prepares with toor dal but the same way as i make she prepares this dish. This dish is perfect for summer day lunch with any pouring curry of your choice.

padavalanga kootu recipe

Snake Gourd, finely chopped- 1/2 big(2 cups)
Chana dal| kadala parippu- 1/4 cup
Turmeric powder- 1/4 teaspoon
Coriander powder- 1 teaspoon
Coconut, grated- 1/2 cup
Green chillies-2
Jeera- 1/2 teaspoon
Oil- 2 teaspoons
Mustard seeds- 1/4 teaspoon
Fennel seeds- 1/4 teaspoon
Curry leaves- 2 strands
Salt - to taste

pudalangai kootu recipe

  • Deseed and peel the snake gourd and wash it thoroughly and finely chop it into small cubes.
  • Pressure cook the chana dal with tumeric powder by using a cup of water; cook till 4 whistles.
  • Once the pressure releases add the coriander powder and some salt and allow to cook in that water. It should not go mushy but it has to cook soft.
  • In a blender jar add the grated coconut, green chillies, jeera and grind it as a coarse paste.
  • In a separate pan cook the snake gourd with salt and very little amount of water around 1/4 cup. Close the lid and cook till soft but not mushy.
  • Now add the cooked snake gourd in to the pressure cooker with the cooked dal. 
  • Now add the coconut paste too and allow to cook till the raw flavour of green chillies gone.
  • In a tadka pan heat some oil and add mustard seeds, fennel seeds and then curry leaves.
  • Now transfer the tempering on top of the kootu and mix well and switch off the gas.
snake gourd subzi recipe

Sunday, November 13, 2016

Grape Squash is a quick to make preserved fruit based syrup which could be diluted with water before consumption.This squash, could be used with other cocktail preparations too. Ona hot summer days it comes handy, when all you need to do is just dilute the syrup with water and drink. It is generally consumed with one part syrup with four to five parts water.

Here I have used red grapes of a bigger size variety to make this syrup. So the colour was not that deep. If you use black grapes you will get a much deeper colour. I have prepared squash during my under graduation days for the Home Science project. I made Pineapple Squash at that time and it tasted really yum. I forget about it for a while, and when preparing this recipe, it came to my mind that I have prepared this years before.

Grape Squash recipe

Grape is a fruiting berry eaten as fresh (table grapes- large, seedless fruit with thin skin)or used for wine making (smaller, usually seeded, and have thick skins), juice, jam, jelly, raisins, vinegar, grape seed oil..etc. The colour of the grape fruit varies from crimson, black, dark blue, yellow, green, orange, and pink.

Red Grapes Image

Grapes- 1 Kg
Sugar- 1 and 1/2 cups
Water- 1 and 1/2 cups
Lemon juice- 1 small
Water|Soda and Ice cubes- to dilute and serve

  • Remove the stem and wash the grapes thoroughly.
  • Add the sugar and water and turn on the heat.
  • Allow to boil the mixture till the grapes become soft and the colour of the syrup becomes red for about 20-30 minutes.
  • Now squeeze the lemon juice and mix well and switch off the flame.
  • Once the mixture cools down, transfer the ingredients to a blender jar and blitz twice (do not crush the seeds)
  • Pass through a sieve and collect the syrup by pressing the pulp well. If you store in room temp add 1/2 teaspoon of sodium benzoate|sorbate instead of lemon.
  • For small quantity you can refrigerate and use it. Dilute with water and add ice cubes and consume whenever you wish.

Thursday, October 27, 2016

Coffee is a brewed drink prepared from roasted coffee beans. The taste and aroma of the coffee is beyond words. I am a coffee lover the aroma just mesmerize me whenever i get the flavour. I stop and enjoy the flavour of coffee whenever i cross a coffee chop. Even i smell the brewed coffee grounds before i discard it. I like my coffee slightly bitter and mildly sweetened. Creating great coffee is an art that takes time and skill to perfect.

People are always in a hurry. For many office goers, waiting five minutes for coffee to brew is too long. We are currently experiencing a new wave of innovation as the electronics is catching up with coffee machines. There are fully automated, push button espresso machines which grind and make a fresh shot or cup in one touch.

They do a better job than poorly trained people, but not as good as the best trained baristas. The current espresso-making technique was developed in Italy, where espresso is cheap and regarded as the equivalent of take-out coffee.
Espresso making using french press
Espresso as we know it is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods. Espresso is also the base for other drinks such as a caffè latte, cappuccino, etc.,

Espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee, contrary to a common belief.

The French press, is a cylinder-shaped beaker in glass, with a plunger. The piston of the plunger is of mesh, allowing fluid to flow through it but not coffee grounds.

French Press image or coffee plunger

The French press, also called the cafetiere (or) coffee press (or) coffee plunger.

french press, coffee plunger image

Coffee brewing in general is in three steps: wet, dissipate & diffuse
The first step is wetting, it is fully saturating the coffee grounds.
The second step, dissipation, is all about dissolving the solids that will make up the coffee-part of our beverage with our solvent, hot water.
The final step diffusion, is the movement of that coffee-water concentrate out of the grounds into the liquid.

ingredients to make espresso

  • Measure and grind the coffee seeds to medium coarse texture; make sure you use very dark beans or espresso beans for the process. Ideally the proportion is between 60-75 grams of coffee seeds for a liter of water.
coffee beans and powdered coffee image

  • Get water to boil around 195 degrees in a kettle on the stove. Rinse the french press with boiling hot water and discard it.
  • Now add the freshly ground coffee powder.
espresso making steps

  • Pour about half of your hot water evenly over the grounds. This step is called the bloom. Give the coffee and water mix with a spoon if desired and wait for 30 seconds.(i skip this step quite often and pour the whole lot of water and allow to steep)
steps in espresso making

  • Now pour the remaining half of your hot water over the coffee. Place the lid on your French press with the plunger pulled all the way up.
coffee blooming process

  • Allow to steep and brew for a good 4 to 6 minutes to get the most out of the unique qualities of the French press. If you prefer your espresso stronger, let it steep for longer.
  • Once the brewing is done, plunge gently. If you find the plunger getting tight, back it up an inch or two and resume plunging slowly but steadily. You're done!
coffee plunger espresso making

  • Transfer the mix right after plunging. Viola espresso brewing made simple.
  • Add sweetener if desired and serve!!!
  • Or else add milk and milk foam to make caffè latte, cappuccino..etc and enjoy the creamy coffee delicacies!!!
coffee making

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