Easy French Crepes

Crepes are a type of thin cooked pan cakes. Generally filled with cheese, ham, spinach, eggs or meat to make it savoury. Sweet versions can be served as a dessert. They can be filled with  jam, melted chocolate, yogurt, ice cream, nutella, bananas, berries, nuts, cinnamon etc. Topped with sugar, maple syrup, lemon juice, orange juice, whipped cream, fruit spreads, fruits...etc.

Here i have shared the basic sweet version of the crepe which i am serving with greek yogurt and blueberries and black berries and topped with icing sugar.

INGREDIENTS:

All purpose flour| Maida- 1cup

Sugar- 1 tablespoon

Salt- 1/4 teaspoon

Milk- 1 and 1/2 cups

Eggs-3

Butter| olive oil-3 tablespoons

PROCEDURE:

• In a blender jar add all purpose flour, sugar, salt, milk, eggs and butter.
• Blend till it becomes smooth frothy batter without any lumps.
• Allow the batter to sit for 15minutes at room temperature.
• Heat 12 inch nonstick pan and lightly coat with butter.
• Pour1/3 cup batter and swirl the pan to cover the skillet as a thin layer.
• Cook until the the underside of the crepes turn golden brown.
• Flip the crepe using a spatula and cook for a minute.
• Fill the crepes with the spread of your choice and fold or roll it.
• Dust it with icing sugar and serve with fresh fruits of your choice.

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Kumbakonam Kadappa| Thiruvarur Kadappa

Kumbakonam Kadappa or Thiruvarur Kadappa is a sidedish or curry served for Idli Dosa in Tamil Nadu. The taste lies between a Korma and a Stew. Flavourful and fulfilling tasty curry for breakfast or even for night dinner.

INGREDIENTS:
Potato-3
Moong Dal- 1/4 cup
Salt- to taste

To grind:
Coconut-1/2 cup
Fennel seeds- 1/2 teaspoon
Poppy seeds-1/2 teaspoon (optional )

To temper:
Oil-2 teaspoons
Mustard seeds-1/4 teaspoon
Curry leaves-1 strand
Cinnamon-3 small piece
Cloves-3
Onion- 1 large
Green chilies-4

 PROCEDURE:

• Pressure cook the potatoes for 3 to 4 whistles till soft.
• Once it cools down peel it and mash with hand or chop it in to medium sized pieces.
• Roast the moong dal for 2 minuets inside the pressure cooker and add a cup of water and pressure cook for 3 whistles till soft.
• Once the pressure releases open the lid and mash it with a ladle.
• Heat oil in a deep pan and splutter mustard seeds, add cinnamon and cloves.
• Add onion, green chilies and curry leaves.
• Add the cooked moong dal and cooked potato with enough salt and bring it to boil.
• Grind coconut with fennel seeds as a fine paste.
• Add this into the boiling curry and allow the curry to boil once again. Don’t overcook, once the curry starts to bubble check salt and put off the gas.

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Pumpkin Pancakes

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.

INGREDIENTS:
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

Egg-1

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

PROCEDURE:

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.

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Masala French Toast| Spicy French Toast| Masala Bread

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.

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.

INGREDIENTS:
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

PROCEDURE:

• 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.

Note: 

• 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.

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Banana Pancakes

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.

Author: Eliza Lincy
Category: Breakfast
Cuisine: American
Makes: 10 nos

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

PROCEDURE:

• 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.

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Elayappam| Nendran Ela Ada| Elai Kozhukattai

I made these elayappam together with my mom a couple of years before, in India during a vacation. That day we had power cut at home and with torch light I had clicked the step wise pictures, and therefore I hadn't posted the recipe. I did not get a chance to redo it  and post it till now. As Vinayaka chaturthi is nearing I thought of posting this recipe without any further delay. It is one of my childhood favourite dish. I love nendran banana, it has a unique taste and flavour. I love to consume as such, steamed or cooked as pazham pori or like this appam. Refer here for another Kerala special appam made in a similar way Chakka Ela Ada/ Jack Fruit Ilayappam

INGREDIENTS:
Rice Flour| Appam|Idiyappam Flour- 1 cup
Salt- to taste
water- 1/2 cup
Banana Leaf/ Vazhanayila/wax paper- 6 pieces

Filling:
Nendran/ Ethapazham, finely chopped-1 big
Sugar| powdered jaggery- 1/4 cup
Coconut, grated- 1/2 cup
Cardamom powder- 1/4 teaspoon
Salt- pinch

PROCEDURE:

• In a bowl add the chopped banana, sugar and mix well with spoon.
• Now add the grated coconut and cardamom powder with salt; mix well and keep aside. you can keep the sweetened banana and coconut together or keep them separate
• In another bowl add a cup of roasted rice flour/ appam powder and rolling hot water little by little till you get the chapathi dough consistency, or you could follow this procedure for making the dough.

• Then add little more water to make a pliable dough (thick clay clay form but should not stick in hands)for easy spreading.
• Grease your hands and divide the dough into small 4-5 lemon sized balls.
• Cut the banana leaf from midrib around 15-20 cm length and width.
• Spread the balls into round shape on the banana leaves as a thin layer. Dip the fingers in water and spread. If the the dough is thick you will end up with hard appam.

• Keep a tablespoon full of filling the banana and also the sweet coconut and lightly spread the filling on one side; close with the other side.

• Heat water inside the idli steamer and allow water to boil.
• Keep the ela ada evenly over the idli steamer or any steamer plate.
• Close with a lid and steam for about 10-15 minutes till the ada cooks properly.
• The rice flour cooks and the colour of the white shade changes and it starts to shine.
• If the ada cooks you can peel the banana leaf from the ada easily from both the sides.
• Note:You can make this outer covering from boiled rice too. If you are planning to do in parboiled rice, soak the rice for two hours and grind  as a thick paste by adding minimum water. Add some salt and spread on the leaf and follow the same instructions.
• Adjust the sugar and coconut level according to your taste.

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Broccoli Omelette| Broccoli Scrambled Eggs

Broccoli Egg Omelette- Omelette and scrambled eggs are generally meant for breakfast. But these are versatile with the addition of veggies you could make it healthier and tastier as well as be can served as a brunch. Call it a side cours for lunch as it pairs almost with rice and any curry. Omelette is an easy quick to make filling dish,  I have tried many a version of omelette at home. I have shared some of these recipes here. This is one of the healthiest omelette as it includes broccoli in it.

My son likes it a lot he calls this omelette a pizza as it is thick and I serve them pie-cut (triangular slices like a pizza slice) to him. Earlier I had made this omelette for him by fine chopping the broccoli so that he wont recognize it. This time it was done with medium sized pieces, he asked me very innocently "why did you put the pieces of tree in the omelette mom?" and he calls this omelette as tree pizza :-)

Check my other omelette recipes with veggies; Spinach Omelette, Mixed Vegetable Omelette, Spanish Omelette with potatoes.

Broccoli Omelette

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Author: Eliza Lincy
Cuisine: American
Category: Breakfast

Yields: 3

Ingredients

• Broccoli, chopped- 1/2 small sized head
  Eggs- 3
  Milk- 2 tablespoons (optional)
  Onion, chopped-1
  Pepper- big pinch
  Salt- to taste
  Oil- 2 teaspoons

Instructions

• Wash and finely chop the broccoli florets; cut the thick stem into small pieces so that it wont taste raw. Finely chop the onion and set aside.
• Heat oil in a nonstick pan and add the onion and broccoli together and saute for a minute or two with a pinch of salt just to half cook them. Cook according to the size of the broccoli pieces, the colour should not change while cooking.

• Beat the three eggs and milk together in a bowl using a fork or whisk with a pinch of salt and pepper.
• Spread the cooking broccoli and onion in to thin even layer.
• Pour the beaten eggs on top of the cooking broccoli and egg and spread evenly if necessary by swirling the pan or using a spatula.(drizzle oil if necessary, Add grated cheese if you wish to indulge ;-))
• Close with a lid and allow to cook for few minutes. Flip the egg using a ladle and allow to cook if necessary.
• I got a thick well cooked omelette even without turning the side of omelet as I cooked the omelette closed. 
• If you are using more than 3 eggs to make omelette at a time in a wide pan, just cook the omelette on stove top few minutes and cook inside a preheated oven till the top of the omelette get cooked.
• To make scrambled egg cook the broccoli and onion as mentioned above and add the beaten eggs and stir and cook the egg using a ladle. Do not over cook the eggs.Remove the eggs from stove before it starts to get brown colour.

Notes

• I have used here 20 cm pan to make this omelette. Use 20-22 cm pan to get a thick omelette which you could cut into pieces and serve which saves your time.
• You could make individual omelettes by beating the eggs separately and adding the cooked broccoli and onion mixture and season with pepper and salt and then cook even keeping the pan open.
• You could add grated cheese or chopped cottage cheese if you wish.

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Aamras

Aamras| Amras is a sweet side dish generally served with Pooris, and is prepared from fresh mango pulp. It is a very popular dessert in Rajasthan, Gujarat and Maharashtra. Traditionally the mango juice is squeezed with hand and blended with milk and consumed with chapatis or pooris. Here i have served the aamras with pooris as it is generally served like this. But you could pair this with chapatis or this could also be used as a dessert.

I have shared other mango recipes Mango Falooda, Mango milk shake, Mambazha Pulissery recipes in blog. Also i have shared the  tricks to make a perfectly Puffed Pooris. Do check, mix and match the combinations on before the mangoes totally vanish this season!

Aamras

Prep time

5 mins

Cook time

- mins

Total time

5 mins

Author: Eliza Lincy
Cuisine: Indian
Category: breakfast

Yields: 1 cup

Ingredients

• Mango- 1 large
  Sugar- 1 teaspoon
  Cardamom pods, crushed-2
  Saffron- pinch

Instructions

• Peel and chop the mango; crush the cardamom seeds. Add chopped mango, sugar, cardamom powder and saffron.
• Blend well to make a fine paste.

• If you feel the paste is thick, drizzle little milk or ghee and blend once and transfer on a bowl; garnish with more saffron thread and some pistachio if you like.
• Refrigerate till you use.
• Serve with Puffy Pooris

Notes

• Select less fibrous varieties like Alphonso, Sindooram, Badami..etc for this recipe.

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