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Strawberry Nutella Crepes #BreadBakers

For this month's Bread Baker's Mayuri of Mayuri's Jikoni suggested pancakes from around the world as the theme. I was surprised to learn about so many different variety of pancakes from different countries. There were quite a few I want to try but for today I chose to make French crepes.

Today being Valentine's day, I felt strawberries and nutella would make an apt filling for these delicious crepes. I followed Julia Child's basic crepes recipe, which I found in this site. I spread some nutella generously on the lacy sweet crepes and stopped with sliced strawberries. Need I say more?? Let's jump into the recipe now.


1 cup all-purpose flour
1 cup cold milk
2 eggs
1 tsp sugar
1 tsp vanilla extract
1/4 tsp salt
2 tbsp melted butter


1. Combine the eggs, milk, vanilla extract and butter in a large bowl. Whisk the flour, sugar and salt.

2. Add to the milk mixture and whisk until well combined. Batter should be smooth and lump-free.

3. Cover the batter with cling wrap and refrigerate the batter up to 2 hours.

4. Heat a frying pan over medium heat and add about 1/4 tsp butter and brush the butter on the frying pan.

5. Pour 1/4 cup batter into the centre of the pan and swirl the pan so that the batter form a circle.

6. Cook for about 30 seconds to 1 minute or until the edges start to turn slightly brown.

7. Using a spatula, flip the crepe and cook the other side.


If you find the batter is too thick, adjust by adding little milk or water.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

Check out the Pancakes from different parts of the world that our fellow Bread Bakers have baked this month:


Baked Garlic Parmesan Zucchini Fries

Few weeks back while browsing through Facebook, I saw this video of zucchini fries from Tasty. The fries looked so appetizing and it was baked, not deep fried! I couldn't wait for the weekend to try my hands at making these zucchini fries. Saturday came and I was all set with my ingredients. To be frank, I was not expecting the fries to be crunchy, but they were super crunchy and delicious!!

I baked the fries again next weekend adding more flavor this time. I used dried garlic bits, Italian seasoning mix and chilli flakes. When you take the fries out from oven, it will be slightly sticking to the pan. The key is to leave the fries in the baking sheet for 5 minutes, before transferring to a serving dish. I couldn't wait for the photo session to get over to attack these fries!! Enjoy them as such or serve with mayonnaise, chilli or tomato sauce. Do try these crispy baked zucchini fries and make sure to bake a big batch as these are too addictive!!!


{ Baked garlic parmesan zucchini fries }
Serves 2


3 tbsp all-purpose flour
1 egg
1 tbsp milk
2 medium zucchini
½ cup panko breadcrumbs
¼ cup grated Parmesan
2 tsp Italian seasoning / mixed herbs
1 tsp garlic powder / dried garlic
½ tsp red chilli flakes
Salt and pepper to taste


1. Preheat oven to 200 C | 400 F. Line a baking sheet with aluminium foil and lightly grease with oil. 

2. Trim the ends of zucchini and cut them into ½ inch strips.

3. In a shallow bowl, beat the egg and milk. In another bowl, combine the panko breadcrumbs, Parmesan, garlic, Italian seasoning, salt and pepper.

4. Dredge the zucchini strips in flour, dip in the egg-milk mixture and dredge in the panko mixture making sure it's well coated.

5. Place on the prepared baking sheet. Lightly spray with oil and bake for 25-30 minutes or until golden and crisp.

South Indian Style Five Bean Curry

We love all kinds of legumes in any form - be it a curry, pulao or a simple sundal. Beans, pulses and lentils are a great source of carbohydrates, protein and fiber and an ideal meat substitute for vegetarians and vegans. Legumes are an inexpensive source of protein, with a low amount of calories and keeps you fuller longer which in turn prevents any unnecessary snacking! They are cholesterol-free and contain no saturated fat.

Today I'm sharing a delicious spicy five bean curry which can served with roti/phulka and rice. This South Indian style curry takes about 45 minutes. You can add any choice of beans, I used red kidney beans, chickpeas, lima beans, butter beans and black eyed beans. Canned beans also works and save a bit of time too! The main spice that imparts flavor to the curry is the South Indian staple - sambar powder. We love the curry to have that extra kick of spice, so please adjust the chillies if you prefer less spice. I served with rice, boiled eggs and cucumber. Off to the recipe now!


{ South Indian style mixed bean curry}
Serves 4-5


2 cups cooked mixed beans
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds / jeera
½ tsp fennel seeds / saunf / perumjeeragam
¼ tsp asafoetida / hing
1 sprig curry leaves
6 cloves garlic, minced
½ inch ginger, minced
3 green chillies, finely chopped
2 large onion, finely chopped
½ cup tomato puree
¼ tsp turmeric powder
2 tsp red chilly flakes
2 tsp sambar powder
½ tsp black pepper powder
¼ tsp fenugreek powder / vendhaya podi
Salt to taste
¼ cup thin coconut milk
1 tsp lemon juice
¼ cup chopped coriander leaves


1. In a large pan or kadai, heat oil. Add mustard seeds and once it pops add cumin seeds, fennel seeds, asafoetida and fry till golden.

2. Add the curry leaves, garlic, ginger, onion and fry till the onion starts getting golden.

3. Add the tomato puree, turmeric powder, red chilly flakes, sambar powder, pepper powder and fenugreek powder. Cover and cook for 10 minutes stirring in between.

4. Add 1 cup water, salt and cover and cook again for 10-12 minutes or till the gravy has thickened stirring in between.

5. Add the beans, coconut milk, 1 cup water, adjust the salt and mix well. Cover and cook for another 10 minutes.

6. Remove from heat and add the lemon juice and coriander leaves.

Notes and Tips
  • Please adjust chillies according to your spice preference.
  • You can add any beans of your choice.

Chocolate Banana Flax Almond Meal Muffins #BreadBakers

Wish you all a very happy and fun filled New Year! I know I have been missing from the blog for sometime and keep saying I will be regular, but life got little busy and blogging took a back-step. With things settled down, I hope to blog regularly 😊 I'm starting this New Year with a healthy muffin recipe which I baked as part of the Bread Bakers. Our host Pavani of Cook's Hideout asked us to bake a healthy bread with or without yeast which can be using whole grains, no sugar, gluten-free etc.

I found this delicious and healthy muffin recipe in Ambitious Kitchen. This muffin is made with almond meal and flax seed meal and the good thing is there is no sugar, no butter and just 1 tablespoon of oil. I did little tweak and added some cacao powder and maple syrup as my bananas were not that sweet. The muffins were less sweeter, but the chocolate chunks added that extra sweetness. I used dark chocolate bar, but you can use one with less cocoa. Whether you are following a healthy diet or not, try these moist and soft muffins. I'm sure you and even kids will love it!


{ Almond meal and flaxseed meal muffins with banana and chocolate }
Makes 10 muffins


1 3/4 cup almond meal
1/4 cup flaxseed meal
1 tbsp cacao powder
1 tsp baking soda
1/8 tsp salt
2 medium ripe bananas, mashed
1 egg
1 tbsp olive oil
1 tbsp white vinegar
1 tsp vanilla extract
4 tbsp pure maple syrup
2 tbsp milk milk
70 gram dark chocolate bar, roughly chopped


1. Preheat the oven to 180 C | 350 F. Line a muffin pan with paper liners.

2. In a mixing bowl, add almond meal, flax, flaxseed meal, cacao powder, baking soda and salt and whisk well.

3. In a large mixing bowl, beat the egg and add mashed banana, maple syrup, oil, vinegar and milk. Mix until smooth and creamy.

4. Add the almond meal mixture and mix until just combine. Fold in the dark chocolate chunks, leaving few aside to sprinkle on top.

5. Scoop the muffins batter into the paper cups and sprinkle the remaining chocolate chunks.

6. Bake for 20-23 minutes or until toothpick comes out clean. Cool on a wire rack.

Notes and Tips
  • Cacao powder is optional. You can substitute with cocoa powder.
  • Maple syrup is optional. My bananas were not that sweet so I added maple syrup.
  • Original recipe calls for apple cider vinegar.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

Breads with Natural Sweeteners


Moru Keerai | Spinach in Coconut Yogurt Gravy

I'm "finally" back after a long gap!!! Things have been pretty crazy past few weeks and blogging took a back seat. The festival season is over and I hope all of you enjoyed eating the snack & sweets. Today I'm posting an almost forgotten recipe of Tamil Brahmins, passed on by m mother-in-law.

Moru keerai is simple and healthy dish made with spinach in a coconut and yogurt gravy. Palak is the most easily available green here so I have used that, but you can use other greens like arai keerai, mulai keerai etc. Apart from chopping the spinach fine, this dish comes together really quickly. Serve with rice and any thoran/mezhukkupuratti of your choice.


{ Spinach in a coconut and yogurt gravy}
Serves 2-3


3 cups finely chopped spinach
3/4 cup sour curd/yogurt
Salt to taste

To grind:
1/2 tsp oil
1/3 cup grated coconut
1/4 tsp fenugreek seeds / vendhayam / methi seeds
1/2 tsp cumin seeds / jeera
3-4 dry red chillies

To temper:
1 tsp oil
1 tsp mustard seeds
1 dry red chilly, broken
1 tsp split urad dal


1. In a small pan, heat 1/2 tsp oil and fry the red chillies and fenugreek seeds.

2. Grind with coconut, cumin seeds to a smooth paste.

3. In a kadai add the chopped spinach, 1/4 cup water and cook till the spinach is wilted.

4. Add the ground coconut paste, salt and cook for another 3-4 minutes.

5. Whisk the curd well and add to the spinach. Cook till the curd starts to froth. Remove from heat.

6. In a small pan, heat oil and add mustard seeds, red chilly and urad dal. Once dal turns golden, pour into the curry.

Notes and Tips
  • Adjust the number of red chillies according to your spice preference,
  • I used palak here, you can use other variety of greens.
  • If your yogurt/curd is not sour, add little tamarind while cooking the greens.

Mushroom Peas Curry | Dhingri Matar

It's been a while since I posted a new recipe on the blog. Every time I sit to draft the post, something comes up and then I keep postponing it. So finally here I'm today with a new post.

Dhingri matar is a semi-gravy rich and delicious curry with mushrooms and green peas cooked in a thick spicy tomato gravy. It can be served with jeera rice, roti/phulka or any pulao. This mushroom peas curry can be prepared in 30 minutes. Do try this and let me know how you like it.


{ Mushroom and green peas in a spicy tomato gravy }
Serves 3


1 tbsp oil
½ tsp cumin seeds / jeera
1/8 tsp fennel seeds / saunf
1 big onion, chopped
1 tsp ginger-garlic paste
½ cup tomato puree
¼ tsp turmeric powder
½ tsp red chilly powder
1 tsp coriander powder
¼ tsp crushed black pepper
10-12 button mushrooms, quartered
½ cup green peas
8 cashewnuts, powdered
¼ tsp garam masala
Salt to taste
Coriander leaves to garnish


1. In a kadai, heat oil and add cumin and fennel seeds. Once it sizzles, add onions and saute till they turn golden.

2. Then add ginger-garlic paste and fry for 2-3 minutes or until raw smell goes.

3. Add the tomato puree and fry for 2 minutes. Then add turmeric powder, red chilly powder, coriander powder, crushed black pepper and fry for a minute.

4. Cover and cook for 5- minutes or till the tomatoes and spices have cooked well.

5. Add the mushrooms and saute for 2 minutes. Then add the green peas, powdered cashews, ½ cup water, salt and mix well.

6. Cover and cook in medium heat until the mushrooms have cooked, about 4-5 minutes. Mushrooms will leave water, so there is no need to add more water.

7. Once the mushrooms have cooked, add garam masala and coriander leaves. Remove from heat

Notes and Tips
  • If using fresh green peas, cook them first and add to the curry.
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