Jun 29 2010

Upgrade fest!

Published by mythili under Misc

upgraded both WP and MySQL successfully! w00t!

114 responses so far

May 01 2010

Pancakes with Nutella and Banana

Published by mythili under Banana,Pancake mix

Hello all,
Hope you are having a great weekend. Weather-wise this weekend is dull and dreary. I am planning on starting a crochet project.  It’s May and I am still crocheting. Sigh. Summer, where art thou?

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I come today with some Nutella and bananas.  And some Bob’s Red Mill. I love all their pancake mixes. I made some buttermilk pancakes today with Bob’s mix. With Nutella and sliced bananas the pancakes were divine!!  I put on a hot pot of Chamomile tea – a great accompaniment in this dreary weather. 

Recipe for Buttermilk pancakes with Nutella and bananas
Ingredients
  1. Pancake mix  – 1 cup
  2. Egg – 1 whole
  3. Olive Oil – 1 tbsp
  4. Chocolate chips – 1/2 cup (optional)
  5. Water – 3/4 cup
  6. Nutella (per taste)
  7. Banana – 1 per pancake
Procedure
  1. Beat egg and fold in the pancake mix along with chocolate chips, oil and water. Blend well.
  2. On a hot griddle add some butter and spoon the mix over it.
  3. When air pockets appear, flip and cook for another 10-15 seconds.
  4. Transfer the pancake to a plate, coat with Nutella and add sliced banana on top of it.

 

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Enjoy!

-Mythili

195 responses so far

Apr 16 2010

Recipes from other blogs- Chocolate Chip and Nut Muffins

Published by mythili under Bakes 'N Cakes,Chocolate,Pecans

The other day I saw Dhivi’s chocolate chip muffins and although I have my own version of CC and nut muffins, I found her photos so appetizing that I had to make them right away.  I made minor adjustments to the recipe. They turned out really beautiful in looks and it was a pleasure taking pictures of the muffins.

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Adjustments to CC and Nut Muffins featured in CIY
Ingredients
  1. Used bittersweet chocolate chips
  2. Used 1/2 cup sugar and 1/4 agave nectar
  3. The toppings are pecans + bittersweet chocolate chips + ground nutmeg
Procedure

Same as listed in the recipe

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I loved the combination of bittersweet chocolate and nutmeg. I didn’t have walnuts handy, so used pecans instead.

 

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-Mythili

467 responses so far

Apr 13 2010

Gunta Pongadaalu – Round Black gram and Rice pancakes

Published by mythili under Black gram,Brown rice

I am back again with another post. Yay! I have been craving for some pongadaalu since a few days. The taste of a well-cooked pongadam in peanut chutney.  I found some time late Sunday night to kick start the process (soaking, grinding, fermenting…) and made a few batches for dinner last night.

I have a wet grinder that I hardly use these days. I wanted to put it to use and that was the secondary objective :)

You will need a pan for making pongadaalu. I don’t have one from India but I bought a cast-iron aebleskiver pan in a local store here. You can find one on Amazon.

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This recipe is from my mom and I modified it a bit to suit my taste. I used brown rice instead of white rice. Let’s dig in. 

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Gunta Pongadaalu – Black gram and rice pancakes (round)
Ingredients
  1. Whole black gram (urad dal) – 1 cup
  2. Brown rice – 2 cups
  3. Onions, chopped – 1 cup
  4. Olive oil – 1/2 tbsp
  5. Green chilies broken into pieces – 4
  6. Cumin – 1 tbsp
  7. Chopped coriander/cilantro – 1/4 cup
  8. Salt to taste
Procedure
  1. Soak urad dal and rice for 12 hours (overnight)
  2. Grind them into a fine paste adding very little water. You need a good blender (ideally a wet grinder is the best) for doing this.
  3. Scrape the batter into a tight lidded vessel and store in a warm dark place for about 8 hours.
  4. After 8 hours (by now the batter should be fermented and should rise a bit) add about 1/2 cup of water to adjust the consistency (it should be similar to pancake batter). Add chopped onions, green chilies, cilantro, cumin and salt according to your taste. Keep aside.
  5. Heat the pongadaalu pan and add 2-3 drops of olive oil in to each of the ‘wells’
  6. Scoop some batter and cover the pan with a lid. Cook until the top layer is firm (about 5 mins on medium high heat)

     

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  7. After they are cooked on one side, the pongadaalu should be reversible easily.
  8. Reverse and cook for another 30 sec
  9. Serve hot with peanut chutney
 

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Ta-da!

42 responses so far

Apr 11 2010

Beetroot Rice and Roasted Asparagus

Published by mythili under Asparagus,Beetroot

Heya!

It feels so good to finally be able to blog. Life has been somewhat of a challenge the past few months. Doing my best trying to comprehend and moving on..

Anyhoo, it was a beautiful day today and I made beetroot rice for lunch. It was wonderful to cook in the warm kitchen. I had some fresh asparagus that I picked from the local market a few days back. Roasted them in olive oil and garlic to go with the beetroot rice.

Beetroot Rice
Ingredients
  1. Grated Beetroot – 1 cup
  2. Uncooked rice – 2 cups
  3. Onions, chopped – 1/2 cup
  4. Olive oil – 1/2 tbsp
  5. Green chilies broken into pieces – 4
  6. Coriander power – 2 tsp
  7. Black gram – 2 tbsp  (urad dal)
  8. Mustard and cumin – 2 tsp each
  9. Turmeric – 1/2 tsp
  10. Salt to taste
Procedure
  1. Cook the rice and keep aside
  2. In a pan heat the olive oil.  Once the oil is hot, add mustard, cumin, black gram and turmeric
  3. After about 30 seconds add the onions and sauté  2 mins
  4. Add shredded beetroot and coriander powder
  5. Add some water at this point to bring some moisture
  6. After about 5 mins, add salt to taste and rice and mix well
 

 

Beetroot rice and roasted asparagus

 
Cooking spring vegetables is always a pleasure. Nothing spells spring like asparagus :) What spring vegetables have you been cooking?
 
 
Asparagus
 
Roasted Asparagus
Ingredients
  1. Asparagus bunch (about 20 stalks)
  2. Olive oil – 2 tsp
  3. Garlic, minced – 2 tsp
Procedure
  1. Preheat oven to 375F (on bake)
  2. Trim the stalks, wash and pat dry the asparagus
  3. Line a baking sheet with foil and brush some olive oil
  4. Arrange the asparagus on the sheet and sprinkle the minced garlic
  5. Bake for about 12 mins and serve with the rice
 

Roasted asparagus

Enjoy the spring!

Take care,
Mythili

53 responses so far

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