Fluffy Yummy Banana Pancakes#SundayFunday

These pancakes were really yummy! Perfectly fluffy and delicious, has a perfect amount of banana and sweetness.
I made exactly 6 large pancakes (about the size of a saucer each) and I could only eat about two. You do have to make sure you cook it long enough on the second side when you make them this large.
You can also switch out half of the flour for whole wheat for an extra healthy option. I made these for Sunday Brunch and we loved them.

Ingredients
For The Wet Ingredients
1 Cup Milk
1 Large Egg - lightly beaten
2 Tablespoons Melted Butter - I used salted
1 Teaspoon Vanilla Extract 
For The Dry Ingredients
1½ Cups All Purpose flour
3 Tablespoons Brown Sugar
1 Tablespoon Baking powder
¼ Teaspoon Salt
1 Cup Mashed Bananas
For The Topping
Maple Syrup
Mini Chocolate Chips

Method 
To Make the Batter
In a blender jar, blend together the wet ingredients along with the banana and pulse it 2 or three times.
In a larger bowl, combine the dry ingredients and mix it well. Add the wet ingredients to the dry and fold together gently until just combined (do not over mix the batter).
Heat a nonstick skillet over medium heat. Heat a teaspoon of butter. Add pancake batter ½ cup per pancake in the center (do not spread this batter). Cover with a lid and cook until bubbles form on top when the top is cooked then flip . Cook for another minute or two or until golden brown.
Serve with maple syrup and chocolate chips to your pancake stack. Devour ...Enjoy!!
Labels : Breakfast, Brunch, Pancake, Banana, Sunday Funday, American, International Cuisine, Egg
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.
Sunday Funday: " Pancakes Galore" 

Surti Undhiyu#PotluckParty

Undhiyu /Oondhiya is a classic Gujarati vegetable, which is prepared from fresh winter veggies. This recipe is from the city of Surat and hence also called Surti undhiyu. 
This recipe for Surti Undhiyu has long been overdue which is also one of our favorite winter veggie dishes, here I have a simple method which you can easily make it. I have broken this process in three parts which is not stressing one out in making this delicious dish. This has a perfect balance of sweet, tangy and right balance of spice, try it and you will love it too.
To make things even simpler I made the besan/gram flour dumplings (muthiya) a day before, steamed, fried what was required for the recipe and refrigerated, remaining I, freezed.
These muthiyas can be enjoyed as a snack too, when I fried them we couldn't stop enjoying them. To make this dish a lot of oil is used and makes it tasty, please do not try to reduce the oil the first time you make this dish, which is base and give that original taste to the dish.
Undhiyu literally means upside down, a method in which vegetables and tubers are cooked in a green chutney in an earthen pot, once ready, it’s turned upside down on a platter, the name Undhiyu (Undhu in Gujarati means upside down).
Ingredients
5 Baby Eggplant - slit in into cross but intact with the head on
100 Grams Suran/Yam - cut into pieces
3 Medium Potatoes - cut into cubes
1 Raw Bananas - peeled and cut into 4 pieces
100 Grams Purple Yam /Khand - cut into pieces
200 Grams Lilva Beans/Pigeon Peas/Fresh Tur
100 Grams Surati Broad Beans/Surati/Vaal Papdi
100 Grams Valor Papdi
1 Large Sweet Potato - cut into thick roundels
100 Grams Shelled Fresh Green Gram
100 Grams Shelled Fresh Green Peas
2 Green Tomatoes - chopped
For The Undhiyu Masala
2 Cups Packed Chopped Coriander Leaves
3/4 Cup Fresh Grated Coconut
10 Fresh Green Garlic - finely chop white& green separately
Salt to taste
2 Tablespoons Sugar
A Juice Two Big Limes
2 Tablespoons Roasted Groundnut's Powder
1 Tablespoon Ajwain/Carom Seeds
2 Tablespoon Sesame Seeds
¼ Teaspoon Turmeric Powder
¼ Teaspoon Asafoetida
1Tablespoons Garlic Paste
2 Tablespoons Ginger Chilly Paste*see notes
¼ Teaspoon Garam Masala
2 Tablespoons Sugar powder
1¼ Teaspoon Heaped Salt
2 Tablespoons Groundnut Oil
1 Tablespoon Coriander Powder
1 Teaspoon Heaped Cumin Powder
½ Teaspoon Gujarati Masala - Homemade - optional
For The Tadka
½ to ¾ Cup Oil
1 Tablespoons Heaped White Sesame Seeds
1 Tablespoons Ajwain/Carom seeds
½ Teaspoon Asafoetida/Hing
For The Muthiya
2 Cups Besan/Gram Flour
1 Tablespoon Semolina/Rava/Sooji
½  Cup Packed Methi Leaves/Fenugreek -chopped
2 Tablespoons Wheat Flour
1 Teaspoon Baking Powder
Salt to taste
1 Tablespoon Sugar
A Juice of One Lime
2 Tablespoon Yogurt
2 Tablespoons Groundnut Oil
¼ Cup Chopped Coriander leaves
1 Tablespoon Heaped Ginger Green Chili Paste
Method
For The Muthiyas
Mix all the ingredients together. I didn’t use water but used whey from the yoghurt to make a smooth dough. Do not add water if necessary add more oil ( oil makes the muthiyas soft and tasty). Oil your hands and knead to a stiff dough. 
Make oblong or round dumplings(whatever shape you prefer) and let them sit for about 5 minutes. 
I boiled a liter of water in a large pot and when the water comes to a rolling boil add the muthiyas in batches and drop them into the boiling water. They will surface when cooked, fish them out with a slotted spoon and keep them a side, like wise cook all the muthiyas. 
Remove these into a colander and let them drain and cool completely. You can fry, then all directly, I prefer, not to fry them, this since you can fry them whenever needed ( if you freeze them raw i.e. without boiling them then the leafy veggies will release water and they will be soggy and the color of the veggies will change). Arrange them in a large tray in a single layer when cooled and freeze them till they harden , I kept them overnight. Once frozen store them in a airtight container, they will never stick to each other. Whenever required fry them and enjoy or use them in any vegetable, these taste so good.
Heat lots of groundnut oil in a deep frying pan/kadai and deep fry the muthiyas on medium high flame till golden brown.
In a large bowl, assemble all the ingredients for the Undhiyu Masala, mix all of it very well. Taste to make sure it tastes right - it should be a perfect blend of salt, sugar and lime (khatto meetho thikko as they say in Gujarati). 
Now fill the brinjals with this masala. Keep them aside.
These are all the veggies to be fried.
In the same oil that the muthiyas were fried, fry all the veggies one by one and the stuffed brinjals too. These should be half cooked. Remove and keep them aside. .

Now to Make the Surti Undhiyu
In a big bowl add all the bean, piegon peas, green gram, peas etc., in lots of water. When ready to used drain all the water.
In a pressure cooker heat 4 tablespoons oil( the oil used in this dish is in which we fried the muthiyas and veggies, use the same oil since all the flavor of the muthiyas and vegges is present in the same). Add the white part of the chopped garlic, 1 teaspoon of ajwain and ¼ teaspoon each asafoetida, turmeric powder, salt and a tablespoon heaped of the undhiyu masala and give it a good stir till it release a nice aroma.

Then add all the drained bean, peas, green gram, chopped green tomato. mix all of these well in the oil then add 2 tablespoons of the undhiyu masala, 350 Ml water and close the cooker with the lid and take one whistle on high flame, then switch off the flame. When the cooker is completely cooled open the lid.

Divide the remaining prepared undhiyu masala into four parts.
In the fried veggies mix on part of the masala well and keep aside. I also filled 2 big non spicy green chillies with the masala ( just give a slit to the green chilly in the center and fill it with this masala).
In a large thick bottom pan ( in the same pan you will serve this ) add ½ to ¾ cup oil ( the same oil that the muthiyas and veggies were fried ) and let it get nice and hot. To that add all the tadka ingredients, stir until the oil gets aromatic, the mixture of sesame and carom gives an aroma. Frist add the boiled veggies and sprinkle on part of the masala on top, add the fried veggies which are also mixed with the masala, arrange them well, then arrange the muthiyas on top, then the brinjals and green chillies sprinkle ¼ teaspoon salt and then the remaining masala. Cover with a tight lid keep it on high flame for 5 -6 minutes. 
Then reduce the flame to low and let is cook for a good 40 to 45 minutes by end of the cooking s time, this should have divine aroma that is so typical of Gujarati homes and of a special meal that is being cooked.
Undhiyu should always sit for a while so the veggies marinate/marry in all the spices and the green chutney. Just before serving , sprinkle some fresh grated coconut and chopped coriander leaves on top.
We enjoyed this with Puris and a katori of yogurt!! 
This is a fantastic hearty get-your-fix-of-veggies dish... superb with its balance of spicy, sour, sweet and oh my goodness yumminess and finger licking ! Served a large bowl of this to my daughter's friends for them to enjoy for dinner.
My Notes
I ground 12 Big Long green chillies - that a not very spicy and 4 Inch big piece of Ginger and used this paste for the muthiyas and remaining for the masala.
The muthiya dough needs to be a firm one, so only add water if you need to, one small spoon at a time.
I freezed the extra muthiyas after frying them and they stayed good for a month. 
Labels: Potluck Party, Gujarat, Vegetarian, Mixed Vegetable, Main course, Sabzi 

Welcome to Potluck Party #2 (February 2022)

Marble Stuffed Coconut Pancakes -East Indian#SundayFunday

These stuffed and rolled sweet pancakes, is prepared with coconut, sugar and flour as the main ingredient. These are mainly made East Indian on pancake Tuesday, at must in every household. I made these with three different colors and gave a marble effect to the pancakes. They are soft, luscious and delicious, assure you, that, you can't stop at one.

Ingredients
For The Kesar Filling

1 Big Coconut - grated
1/3 Cup Cashew nuts chopped
¼ Cup Rasins
A pinch of Kesar color
2 - 3 Drops Kesar essence
¼ Teaspoon Cardamoms powder
½ Cup Granulated Sugar or adjust to your taste
1 Teaspoon Ghee
For The Pancake Batter
1½ Cups All Purpose Flour
2 Small Eggs
Water or Milk - as required to make a thin batter
¼ Teaspoon Vanilla essence

Method
For The 
Kesar Filling
Cook the grated coconut with sugar & color on low heat till the sugar melts. Add raisins, cashew nuts and cardamom powder. Cook till the coconut mixture is semi dry, there shouldn't be much moisture in it.
For The Batter
Beat the egg lightly. Mix the flour, milk or water to a fairly thin pouring consistency. 
Divide into 4 portions add the yellow color to one and the green color to the other, third one pink and rest white.
To Make The Pancakes
Take a 6" dia non stick pan. Smear it with oil and wipe it clean. Pour small spoons of different color batter's in the center and swirl the pan so that the batter covers it evenly, any excess batter take is out so that you get a thin pancake.
Cook for a minute or so and then turn it over on a board. (Repeat the process till all the batter is used).
Place  1 - 2 tablespoons of the filling. Fold the sides then roll up the pancake tight or u can even seal edges & roll.

Enjoy!!
My Notes
I have divided the batter into different colors and gradually added a small spoon of each while and swirling the pan.
Labels: Pancake, Stuffed, East Indian, Egg, Coconut, Marble, Sunday Funday, Sweets & Desserts, Festival Sweets

Sunday Funday

Mardis Gras & Fat Tuesday 

Roasted Cherry Tomatoes & Bell Pepper Soup#Soupswappers

This Italian roasted cherry tomatoes and red bell peppers soup reminds me that winter is in. I love the reddish orange color of this soup and it's the simplicity, a no-fuss cooking that makes it my favorite.

Serves 2
Ingredients 

8- 10 Cherry Tomatoes
1 Large Red Bell Pepper
2 Cloves Garlic cloves – crushed lightly
1 Teaspoon Olive oil
Sea salt to taste
¼ Teaspoon Lemon Pepper Seasoning
3 Cups Vegetable Stock
Crispy Fried Basil leaves – to garnish

Method 
Pre-heat oven at 200°C.
Wash and pat dry ,garlic, tomatoes and pepper. Place them in a foil tray, in a single layer and drizzle ½ teaspoon olive oil . Bake for 30 to 35 minutes, or until the tomatoes break into juice and the bell pepper is charred.
Cool and blend in a mixer to smooth consistency. Remove in a sauce pan, add 3 cups of vegetable stock to thin and bring this to a boil. Add the seasoning of salt and lemon pepper. Taste, the soup, it should smooth and not too thick.
Serve as it is with a few drops of extra virgin olive oil on top, or with fried basil. Enjoy this delicious soup with any crusty bread.
Labels: Soup, Red Bell Pepper, Cherry Tomatoes, Oven Roasted, Garlic, Serves Two, Soup Swappers, Healthy, Appetizer, Main course, Dairy Free, Gluten free, Nut Free, Vegan, Italian, International Cuisine
Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group, today we are making Chilly Soups to celebrate National Chili Day.  

A Day in the Life on the Farm: Chicken Chile Verde 
Karen’s Kitchen Stories: Instant Pot Spicy Turkey Chili 
Magical Ingredients: Garbanzo Chili Verde
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Turkey, Stout, & Sweet Potato Cincinnati Chili 
Our Good Life: Six Can Chili

Khuboni/Khube Curry - East Indian#FishFriday

With various types of seashells found along the sea coast, most of them are eaten as food. The type of shells that I cooked is the small sea snails/ sea shells, we East Indians call them khuba/khube which are also known as pin shells since a pin is used to remove the flesh from the shell. These shells are got from the rocks in the sea, they generally cling to these rocks and usually found in the market during the monsoons. My sister in law got these for me, I have eaten these after many years. I love these khubas. 
They are delicious to eat but tiresome to clean, they take a lot of time to clean. When I make this curry, I first enjoy eating the rice or hand bread/Appas, then clean all the khubas. Try this recipe and you will enjoy it.
How to clean shells and prepare for cooking.
Immerse the shells in a big pot water for 10 to 15 minutes to let the sand settle down. I put a pinch of potassium permanganate in the water, so that all dirt is removed completely, this is optional.
Now lift the khubas and immerse them in another pot of of water and like wise wash them well a three to four times in fresh water. When the water is clean and clear the khubas are ready to use, then transfer them into a big vessel.

Ingredients
Grind To Fine Paste

4 Dried Red Chillies
½ Teaspoon Cumin seeds
A Pinch Turmeric powder
1/3 Cup Fresh Grated Coconut
4 Whole Black Peppercorns
1 Teaspoon Tamarind
6 Cloves Garlic
Salt to taste
Other Ingredients
50 Khubas
1 Teaspoon Oil - optional

Method
Soak the chillies in hot water till they soften. 
Grind all the given ingredients to fine paste. 
Mix the oil and grounded paste well. Wash the mixer jar with water, add enough water to make thick consistency gravy. Add salt to taste. 
Boil this till it comes to a boil. Cover with a lid and low flame let it simmer for 7 minutes. Taste for salt and sourness, add if necessary. Add the Khubas and bring it to a boil. Reduce the flame to low and cook it for 8 to 10 minutes. Switch off the flame. 
Enjoy eating this with steamed rice or Hand Breads. 
To clean them take a safety pin, flip open the covering and pull out the snail from the shell. Enjoy, this is super delicious!!

Labels: East Indian, Khubas , Pin Shells, Fish Friday, Seafood/Fish, Main Course, Curry, Healthy

Sustainable Seafood #FishFridayFoodies Event: February 18, 2022 Hosted by Camilla  of Culinary Adventures with Camilla