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Blueberry Lemon Dutch Baby Pancake #BreadBakers


For this month's Bread Bakers hosted by Wendy of A Day in the Life on the Farm, the theme is pancakes. I chose to make Dutch baby pancake with blueberries and lemon. Dutch baby pancake, also called the German Pancake is made with eggs, flour, sugar and milk, and baked in a cast iron pan. I have used an 8 inch cast iron skillet but if you don't have one use a oven safe container. These Dutch pancakes is puffed up when you take it out of the oven but soon falls down. Dust with sugar and serve with cream or jam.




Ingredients

2 tablespoon unsalted butter
2 large eggs
1/2 cup milk
2 tablespoon granulated sugar
2 teaspoon vanilla essence
Zest and juice from 1/2 lemon
1/2 cup blueberry
1/2 cup all-purpose flour
1/2 teaspoon all spice
Powdered sugar, for serving
Blueberry, for serving

Method:

1. Preheat your oven to 220 C | 425 F.

2. In a large mixing bowl add eggs, milk, sugar, vanilla, lemon juice and whisk well.

3. Then add lemon zest, flour, all spice, salt and combine to form a smooth batter. Fold in the blueberries.

4. Add the butter to a cast iron pan and place in the oven for 3-5 minutes or until butter is melted.

5. Pour the pancake batter into the pan and bake for 20 minutes or until golden and puffed.

6. Sprinkle the powdered sugar and top with the blueberries. Serve immediately.



Notes and Tips:
If using frozen blueberries no need o thaw them. Add directly to the batter.
Instead of all spice, you can add cinnamon only.

BreadBakers
#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 foodlustpeoplelove@gmail.com.

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Mango Rava Kesari | Mango Semolina Pudding | Mango Sheera


When I got the first box of mangoes couple of weeks back I was planning to make few dishes out of them to share here. I whipped up this delicious tropical smoothie with these mangoes and pineapple. I wanted to try some desserts but we couldn't resist ourselves so we gobbled up the remaining mangoes!! The second box of mangoes were not that great tasting - it was fibrous and less sweet - so I had to drop my plans to make dessert. During the holidays, I got couple of sweet Honey Gold mangoes and I made this kesari/sheera with it.

Rava kesari is any easy and quick Indian sweet made with semolina, sugar, ghee, cashews and raisins. And kesari is my pick when I have guests at home because it's such a straightforward recipe that can't go wrong much. Adding fruits to the traditional  kesari takes the simple sweet to another level. My favorite is pineapple rava kesari which I will share soon. 

For the mango rava kesari, I cooked the pureed mango for few minutes to get a more intense fruity mango flavor in the kesari and added some chopped mango cubes at the end. The pureed mango gives a nice yellow color, so you don't need to add any artificial food color. When mangoes are in season, do try this delicious mango kesari.

Ingredients:

1/4 cup ghee
10 cashewnuts, chopped
5-6 raisins
1/2 cup rava semolina
1 cup mango puree / 1 medium-size mango
1 cup sugar
1/4 teaspoon cardamom powder
1/3 cup chopped mango
1 tablespoon sliced pistachios

Method:

1. Scoop out the mango pulp from the mango and blend to a smooth puree in a blender.

2. In a pan, add 2 teaspoon ghee and fry the cashewnuts till golden. Set aside. Add the raisins and fry till it plumps. Set aside.

3. In the same pan add 1 tablespoon ghee and add semolina. Fry in medium heat until the semolina is roasted well without changing color. Set aside.

4. In the same pan add 1 tsp ghee and cook the mango puree for about 5-8 minutes. Add 1 1/2 cup water and bring to boil.

5. Once the water boil turn down the heat to low and add the semolina gradually, stirring constantly to avoid lumps.

6. Once the semolina is cooked add the sugar, cardamom powder and mix well. Add half of the remaining ghee in between.

7. When the kesari starts to leave side of the pan, add the ghee, chopped mangoes, cashewnuts, raisins, pistachios and mix well.


Notes and Tips
  • Choose mangoes that are ripe and sweet.
  • You can also use tinned mango pulp instead of fresh mango puree. You will have to adjust the amount of sugar as tinned pulp is sweetened.
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Potato Mint Tomato Curry


The base of of most of our daily curries we make for roti/chapathi is the same - the simple and humble onion-tomato with regular Indian spices like coriander powder, chilli powder and garam masala. Even though the vegetables in these curries are different each day, sometimes we get bored of these curries as they still taste almost same! Some days I experiment by tweaking the ingredients to give a different flavour. Today's recipe is about one such experiment which has now become a family favorite.

Potato tomato curry or Aloo Tamatar is an easy curry that we all make often to serve with roti or poori.  Instead of using the regular Indian spices, I used curry powder and pepper powder which added a different taste to the curry. The addition of mint gives a freshness and nice flavor to the curry. Coconut milk powder is optional, but it gives a slight sweetness and balances the flavors. This is a one pot dish that takes less than 30 minutes to cook. This curry goes well with roti, poori, jeera rice (cumin rice) or pulao.

POTATO MINT TOMATO CURRY RECIPE

Ingredients:

1 tablespoon oil
1 teaspoon cumin seeds / jeera
1/4 teaspoon fennel seeds / sombu
1/4 tsp asafoetida / hing
2 tsp ginger garlic paste
1 medium onion, finely chopped
3 medium tomato, chopped
3 green chillies, slit
20 mint leaves, finely chopped
1/4 teaspoon turmeric powder
2 large potato, chopped into large cubes
1 1/2 teaspoon curry powder
1/4 teaspoon black pepper
1 tablespoon coconut milk powder (optional)
Salt to taste

Method:

1. Heat a pressure cooker and add oil. When oil is hot, add cumin seeds, fennel seeds, asafoetida and let it sizzle.

2. Add the ginger-garlic paste and fry for a minute. Then add onion and fry till the onions turn golden brown.

3. Add the tomato, green chillies, mint leaves, turmeric powder and cook till the tomatoes are soft and mushy.

4. Now add the potatoes, curry powder, black pepper, salt , 1 1/2 cup water and combine. Cover and pressure cook for 2 whistles.

5. Add the coconut milk powder and cook for another 1-2 minutes. Remove from heat and add the coriander leaves.

Serve hot with roti/poori or pulao.


Notes and Tips
  • Curry powder gives a unique flavor to the curry. If you do not have curry powder, substitute with 1 teaspoon coriander powder and 1/2 teaspoon garam masala.
  • Coconut milk powder enhances the flavour of the overall curry, but if you don't have coconut milk or powder you can skip it.
  • Reduce the amount of spices and chillies for a milder curry.
  • You can also make the curry in a kadai or pan. Add boiled potatoes to the onion-tomato mixture and water as required.
  • If you want thick curry or if curry is watery, mash some of the potatoes and cook for few more minutes.
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