Sneha's Recipe

Czech Lívance -Eggless Yeasted Pancakes#EatTheWorld

In: Breakfast, Czech Republic, Dessert

In Czech, these yeasted pancakes are called Lívance, and they represent a favorite sweet dessert. They are addictive!
Traditional Czech pancakes are round small sized patties made of semi-liquid batter, leavened with yeast. The pancakes are fried in a pan with little butter, finally garnished with fruit, a scoop of sour cream, or just rolled in powdered sugar. They are served as a dessert/sweet dish.

I have made this eggless and they are so soft fluffy, spongy and delicious. These are too good, my hubby enjoyed the pancakes with Mango Cream Dip.

Makes : 16 Mini Pancakes
Ingredients
1½+ - Cup Lukewarm Milk
1 Teaspoon Instant Yeast
1½ Cups All Purpose Flour
2 Tablespoons Granulated Sugar
2 Eggs - optional - I did not add - See Notes
¼ Teaspoon Salt
Butter or Desi Ghee/ Oil) - for frying

For The Mango Cream Dip
1 Mango - Alphonso or Kesar
2 Cubes Cream Cheese
½ Cup Non Diary Whipping Cream
Method
For The Mango Cream Dip

Remove the skin and chop the mango. In a small blender jar add the cream cheese, mango and whipping cream. Blend till smooth. Remove in a bowl.

Refrigerate to chill till we are ready to serve with the pancakes.

For The Pancakes

In a small saucepan, heat a cup of milk until it is just lukewarm. Add sugar and yeast, then stir. Leave the mixture in a warm place until the yeast activates and foam with bubbles appears on the surface.

Pour the remaining lukewarm milk into a large bowl and add granulated sugar, flour and salt. Now add the activated yeast mixture. Using a mixer with a whisk attachment, briefly whisk until everything is well combined. The result should be a thin, semi-liquid batter. Place the bowl with the batter in a warm area to rise until it doubles in volume.

Heat a non-stick frying pan over medium low flame and brush the pan with butter or desi ghee. Take ¼ cup of the risen batter and pour it into the pan. Cook the Lívance for about a minute on one side and then 30 seconds on the other. Once cooked, transfer them to a plate.
Carefully wipe the pan with a paper towel after each batch to remove any blackened bits of butter/desi ghee.

Coat the pancakes in cinnamon sugar. Prepare coating mixture by combining icing sugar and cinnamon powder in a large bowl. Thoroughly coat the warm pancakes with the cinnamon sugar.

I served them with Mango Cream Dip and this was perfect combo with the Livance. Do try these!!
My Notes
If you are using eggs then use ½ cup less milk.

Labels: Eat the World , Pancakes,International Cuisine, Czech Republic, Yeasted, Eggless, Breakfast, Dessert, Mango, Dip

Check out all the wonderful Czech Republic recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Czech Republic.

A Day in the Life on the Farm: Bohemian Beef Noodle Soup
Culinary Cam: Zelňačka (Czech Sauerkraut Soup)
Amy's Cooking Adventures: Česnečka (Czech Garlic & Potato Soup)
Sneha's Recipe: Czech Lívance -Eggless Yeasted Pancakes
Palatable Pastime: Summery Czech Cucumber Salad

4 comments

Gulachi Sanjyachya Polya With Whole Wheat Flour#BreadBakers

In: Bread Bakers, Breads, Breakfast

These are good for travelling stay's well for 2 -3 days. Festival sweet for Ganapati or Dassehra puja. This is a famous Maharastrian recipe.
1 Cup = 200 Ml
Ingredients
For Stuffing
1 Cup fine Semolina
1 Teaspoon Desi Ghee
¾ cup Grated Jaggery - I used organic Jaggery
A Pinch of Salt
1½ Cup Water
1 Teaspoon Cardamom Powder
For The Outer Covering
A Pinch of Salt
2 Cups Whole Wheat Flour
1 Tablespoon Oil
Water as required to make a dough

Method

In sauce pan add 1½ cup water on medium high flame let is come to a boil, add the jaggery and stir till it melts. Strain this mixture and then pour this into the same pan again. Bring this to a boil.

On medium low flame heat a pan add a teaspoon ghee and roast semolina till it starts to release an aroma, add a pinch of salt.

Pour the strained jaggery water and stir continuously till there are no lumps . Cover with lid and let it cook for 5 minutes or till the water gets absorbed in semolina(do not cook it too long or else the jaggery will harden and you will not be able to roll the polya). Switch off the flame. Add cardamom powder and stir nicely.

Cool and then knead this well till forms a soft ball and keep aside.

Divide into 6 equal round balls.
Let's make dough for the outer covering

Sift wheat flour in a large bowl. Heat a tablespoon of oil on medium high flame. Pour this hot oil into flour, with a spoon mix it well. Add little water at a time and knead dough to medium soft consistency. Keep this covered for 20 minutes. Then divide it into 6 equal balls.

Take one dough ball and flatten it with your finger to make small round dish. Fill a semolina ball in the center and cover it tightly to make ball.

Close all the edges and cover stuffing ball with the dough.
Dust this ball with some wheat flour, and lightly flatten it, roll it gently with rolling pin.

Keep turning the chapatti, so that it doesn't stick to the work surface. The hand should be light while rolling, if you use too much pressure it with start to break and the filling will ooze out while baking.

Here it's perfect.

Heat a griddle/ tawa, when it just warm, place the roti on it

Cook till golden spots are seen on one side and it starts to puff up.

Drizzle a teaspoon of desi ghee and flip it with a spatula and let it cook till golden brown.

Now drizzle a teaspoon or more of desi ghee, on and around it while it's baking. This will give nice ghee taste and flavor to Sanjyachi Poli.

Here it's perfectly baked, soft like cotton..lushlushit (लुसलूशीत) !!

Like wise make the rest of the Sanjyachya Ploya!!

Serve hot!!

We had with a hot cup of tea.
Labels: Maharastrian Cuisine, Jaggery, Wheat Flour, Fine Semolina, Sugar Free, Cardamom Powder, Stuffed Flatbreads, Breads, Breakfast, Sweets & Desserts, Festival Sweets, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers 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.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Indian Breads.

Butter Naan from Passion Kneaded
Cheese and Garlic Naan from Karen's Kitchen Stories
Gujarati-style Savory Pancakes from Food Lust People Love
Gulachi Sanjyachya Polya With Whole Wheat Flour from Sneha's Recipe
Instant Appam from A Messy Kitchen
Sourdough Khamiri Roti| from Zesty South Indian Kitchen
Litti Choka from Cook with Renu
Magical Avocado Paratha from A Day in the Life on the Farm

6 comments

Pesto Pasta Muffins#SundayFunday

In: Baked, Breakfast, Mozzarella Cheese

Had 2 cups of leftover pesto pasta, made muffins for breakfast the next morning, These are delicious and easy to bake for breakfast and a perfect way to use leftover pasta.

Makes 8 Muffins
Ingredients
2 Cups Leftover Pesto Pasta
2 Eggs
1 Cheese Slice - cut into tiny pieces
1/3 Cup Grated Mozzarella Cheese
Method

In a bowl beat the eggs lightly, mix rest of the ingredients with a spoon. Pour into slicion molds and bake at 180°C in a preheated oven for 18 - 20 minutes.

Serve with tomato ketchup. Enjoy!!
Labels: Mozzarella Cheese,Sunday Funday, Pasta, Pesto Sauce, Muffins, Baked, Breakfast, Sunday Funday

For Sunday Funday we are sharing Muffin Recipes.

Amy

Amy’s Cooking Adventures

Sunday Funday

Muffins

Blueberry Muffins by Amy's Cooking Adventures
Blueberry Muffins, Eggfree by Mayuri's Jikoni
Parmesan Herb Muffins by A Day in the Life on the Farm
Pesto Pasta Muffins by Sneha's Recipe

3 comments

Besan Almond Ladoo#Alphabet Challenge

In: Almond Meal, Alphabet Challenge, Besan

These ladoo's are my hubby's favorite, he simply loves them. I have already posted a recipe of the these ladoo's , but, this is with almond meal, it has a nutty taste.
Ingredients
¾ Cup Ghee
2 Cups Chickpea Flour/Besan
½ Cup Ground Almonds/Almond meal
½ - ¾ Cup Caster sugar
½ Teaspoon Cardamom powder

Method

Heat the ghee. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smell fragrant, about 10 to 15 minutes. The mixture should be pasty, not powdery. Remove the mixture from the heat and cool slightly. Add the ground almonds, caster sugar and ground cardamom to the pan and mix thoroughly. Taste for sugar, add according to the sweetness you require. While the mixture is warm, shape it into balls.

Store the ladoo's in an airtight container and they can be eaten immediately, but taste better after several hours.
Labels: Almond Meal, Besan, Diwali Faral, Festival Sweets, Maharashtra, Sugar, Ladoo, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "L"

Karen’s Kitchen Stories: Lychee Martini

A Messy Kitchen: Lemongrass Chicken and Asparagus

Food Lust People Love: Lobster Butter

Culinary Cam: Enamored with Culinary Lavender: From Sips to Sweets

Jolene’s Recipe Journal: Lemon Pudding Cookies

Magical Ingredients: Lentil Lasagna Dip

Mayuri’s Jikoni: Lobia Paneer Salad

A Day in the Life on the Farm: Preserved Lemons

Sneha’s Recipe: Besan Almond Ladoo

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chickpea Salad with Lemony Swiss Chard Pesto

Palatable Pastime: Tahdig Lubia Polo

8 comments

Stuffed Chicken Drumsticks In Saucy Tomato Gravy#SundayFunday

In: Chicken, Chicken Drumsticks, Indian

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are low carb & simply yum... delicious. Try it and you'll love these.
De boning the drumsticks is the only tricky task rest all it so easy to make.

Ingredients

5 Chicken Drumsticks - These drumstick should be large
For the filling
200 Grams Cottage Cheese or Ricotta Cheese
1 Teaspoon Red Chilly powder
1 Teaspoon Finely Chopped Ginger
2 Green chilies - finely chopped
1 Teaspoon Finely Chopped Garlic
3 Tablespoons Coriander Leaves - finely chopped
½ Teaspoon Salt or to taste
Dry Roast these ingredients and pound them coarsely
½ Teaspoon Cumin seeds
½ Teaspoon Heaped Coriander seeds
¼ Teaspoon Ajwain / Carom Seeds
For the Sauce
2 Tablespoons Oil
1 Green chilies - slit and de seeded
1/2 Teaspoon Red chilly powder
A Juice of half a Lemon
3 Big loves Garlic - finely chopped
½ Cup Tomato Puree
½ Teaspoon Salt or to taste
Method

De bone chicken from the drumsticks like you make for wings

then cut the bone( keep only the bottom part of the bone)

Make a pocket.

Now lightly roast the carom seeds, cumin, coriander seeds together and coarsely pound them.

In another bowl mix cottage cheese, pounded spices ,chilly powder ,green chilies, coriander leaves , garlic, ginger and salt very well.

Stuffing is ready.

Fill this cheese mixture inside chicken drumsticks by pressing it right till the bottom

seal them with two tooth picks or stitch them ( I stitched them).

Heat oil in a pan and fry garlic till it starts to turn pink, add the slit green chilly, stuffed chicken and saute on high flame for 3 minutes

turning them till they turn pink to white.

Add the 1 cup water, tomato puree, chilly powder, salt and lemon juice, cover, cook for on high flame for 5 minutes. Open and turn the sides, cover again and cook for 10 to 12 minutes on medium low flame till the drumsticks are cooked.