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Basic Whole Grain Pancakes 

You can easily half this recipe, if desired.3 cups of whole wheat pastry flour1 cup of coconut milk tonic (I used the one with just water added)1 cup of water (or another cup of coconut milk tonic for a richer result)1/4 cup of apple cider vinegarGently combine the above ingredients and cover. Leave out on the counter top overnight, up to 24 hours.

When ready to make, add to the batter:

4 eggs, lightly beaten3 teaspoons baking powder1 teaspoon baking soda (you may want to sift the baking soda and baking powder if lumpy)1 teaspoon salt1/4 cup of coconut oil, gently melted in the pan you plan to use to make your pancakes in.Stir until well combined, adding water to thin down the batter, if needed.

Over med-high heat, melt some coconut oil in a large saucepan. When a few sprinkles of water in the pan sputter,

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your pan is ready. Using a small ladle, or a measuring cup, pour about 1/4 cup of batter into the pan. If your pan is large enough, do three separate pancakes at the same time. Cook until the bottom is lightly browned and the top is full of bubbles, and turn over. Cook the other side until browned, and the pancake is cooked all the way through. You may need to adjust the heat as you continue to make your pancakes. Remove your pancakes and keep in the oven at 200 degrees on a cookie sheet while you make the rest of the pancakes.

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Amaranth with Cream, Maple Syrup, Coconut and Apricots

The maple sweetened coconut flakes is a mixture of 1/4 cup maple syrup and 2 cups of unsweetened coconut flakes. Stir the two ingredients in a bowl, spread on a baking sheet, and bake at 300ºF for about 8 minutes until toasted. Store in an airtight container for up to 2 weeks.

Ingredients

1 cup amaranth 1/2 teaspoon lemon juice

Toppings: Maple Syrup Heavy Cream Maple sweetened coconut flakes Dried apricots, chopped Walnuts, chopped

Instructions

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The night before stir together amaranth, lemon juice and 1 cup of water in a small bowl. Leave at room temperature overnight.

The following morning bring 1 1/2 cups of water to boil in a medium sauce pan. Add amaranth, stir, and lower to medium heat. Simmer amaranth for about 15-18 minutes until tender. Spoon amaranth into bowls and top with maple syrup, cream, coconut, apricots, and walnuts.

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Cost Analysis1 1/2 cups of organic cooked black beans .353 eggs, .991/4 cup of organic onion .81/4 organic red pepper, .501 garlic clove and cumin, .102 teaspoons to 1 tablespoon ghee .15

Average Total Amount per Filling: $2.17, 4 small servings, $.54 per servingCost per homemade tortilla: $.20, cost for sprouted Ezekiel tortilla $.50

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Total cost per burrito: With homemade wrap: $.74, with sprouted tortilla $1.04Our addition: Organic avocado- .25 cents per quarter (this brings it with the homemade tortilla to $.99 per burrito).Scrambled Egg and Black Bean Burrito Filling Makes enough for 4 medium sized burritosI am not sharing my sourdough tortilla recipe today, but it’s similar in a lot of ways to this recipe. As I was sharing this with my three year old, I made it quite mild. But you could easily add a bit more spice to this filling by adding just a bit of something like red pepper or cayenne pepper. Even better, you could  serve this with a salsa, sour cream, or hot sauce. Oh, and the black beans discolors the eggs. If that bothers you, cook the eggs separate.

2 teaspoons ghee, butter, coconut oil, or olive oil1/4 cup of chopped onion1/4 red pepper, chopped1 small clove of garlic1/4-1/2 teaspoon cumin1 1/2 cups of cooked black beans3 eggs, lightly whisked

1-In a small saucepan, heat the ghee until. Add the onion and red pepper and lightly salt. Cook until the onion and red pepper are very soft and sweet. If they start to brown, turn

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down the heat. You want to mostly soften, not brown. Add the garlic and cumin and cook for another minute.

2-Add the black beans (you can add a bit more ghee or oil if needed), and cook until heated through. Then add the eggs. Scramble the eggs with the rest of the ingredients. I like to use a fork for this task. Salt to taste, and it’s done!

Post to Pinterest Spiced Apple Muffins Makes Ten Muffins

The first time I made these I used a scant 1/2 of a cup of apples. It didn’t have enough apple flavor, nor was it moist enough. The second time I made it, I went a little overboard and used a heaping full cup of apples. The taste was great and it was really moist, but it was almost a little too moist and it got stuck on the muffin papers. For that reason, I am suggesting the middle ground, 3/4 cup.

Preheat the oven to 375 degrees. Prep the muffin tins. I suggest using muffin papers (baking cups), otherwise you can grease it.

Dry Ingredients: 1/2 cup of coconut flour

3/4 teaspoon baking powder1/2 teaspoon medium grind sea salt (if you use fine, use 1/4 teaspoon)

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1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves

In a medium size bowl combine the dry ingredient and briskly whisk until all lumps are removed.

Add: 1/3 cup of coconut oil

1/4 cup of honey Melt together on the stove top, just until melted (don’t

get it hot, otherwise it could cook your eggs prematurely).

And: 3 eggs lightly whisked. Whisk until everything is well combined, and then add: 3/4 cup of shredded apples (wash, and core the apples,

and then shred, peel and all)*see note above* Divide between ten muffin tins, and bake for about 25

minutes or until the tops are lightly browned and a toothpick comes out clean when poked in the middle of the muffin.

Allow to cool for a few minutes and take out of the muffin tins and serve!

*To make these Gaps Friendly, add a bit of lemon juice

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or vinegar and baking soda in place of the baking powder.

Soya Chunks curry recipe

Prep Time: 10 mins    |  Cook time: 25 mins    |  Serves: 2

IngredientsSoya chunks/nuggets 1 cup Onion(large in size),chopped 1 Tomato,chopped 2 Green chillies 2 Ginger garlic paste 1 tspTurmeric 1/8 tsp Sambar powder 2 levelled

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tsp Curry leaves/coriander leaves

as needed

Salt As neededTo temper

Oil 1-2 tblsp

Cinnamon/pattai 1 small piece

Cloves/Krambu 2

Fennel seeds/soambu 1 tsp

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Method1. Pressure cook the soya chunks with 2 cups of water and a tsp of salt,just for a whistle. (If you don’t want to pressure cook,just boil it in water for 5 mins with salt and add it and squeeze the water,do it twice to get rid of the soya smell) Drain the water and wash it in tap water once. (squeeze it if there is so much of water,I dint squeezed as it

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was well drained)

2. Heat a pan with oil and temper with the items given under ‘To temper’ table in order.Add curry leaves.Add the chopped onion,slit green chillies and fry till transparent. Add ginger garlic paste and fry for a minute in low flame. Add the chopped tomatoes and fry till mushy (add required salt).Add turmeric and sambar powder.Fry for a minute.

3. Add the soya chunks and mix well. Fry for 4 minutes till the masala blends well with the soya chunks. Serve as

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accompaniment for rice or with roti.

Notes I have used sambar powder(refer side bar),replace it with a red chilli powder and coriander powder. I have used whole spices,you can just omit it and just season with fennel and use garam masala powder,add along sambar powder. You can add lemon juice towards end if you like it more tangy.

     I had it wrapped in roti,had a hearty meal and the smell is still lingering … I am going to try and keep posted few other soya recipes in recent future…

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Paneer butter masala recipe

Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 4

IngredientsPaneer cubes 1 & 1/2 cup

Onion 1 large

Tomatao 1 large

Ginger garlic paste 1 tsp

Cashew nuts 5-8

Milk 1/2 cup

Cooking cream* 1/4 cup

Kasoori methi 1 tsp

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Red chilli powder 1 & 1/2 tsp

Coriander powder(I used

sambar powder)

1 tsp

Turmeric 1/8 tsp

Salt As needed

Butter 2 tsp

*You can use milk fully and omit cooking cream.

To temper

Oil 2 tsp

Elachi, clove Each one

Cinnamon 1 small piece

 Optional seasoning

Butter 1 tsp

Red chilli(dry) 1

Black pepper

whole

1 tsp

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 Method

1. Heat a pan and fry cubed onions until goldenin a tsp of butter. Grind it along with cubed tomatoes to a smooth paste.

2. Grind cashews with little milk or water to a smooth paste and set aside. Heat oil and temper with elachi, cinnamon and cloves. Add the ground onion tomato paste and give it a stir. Add red chilli powder,coriander powder, turmeric and ginger garlic paste. Mix well.

3. Meanwhile, keep the paneer cubes immersed in hot water. Fry for  4-5 minutes in medium flame or until the raw smell goes off. The onion tomato mixture should be thick now. Add the kasoori methi by crushing it in between your

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palms.

4. Add the ground cashew and mix well. Fry for another 2 minutes. Add oil if needed. When it becomes shiny, add required milk or water slowly while you stir. Add salt.

5. When your desired consistency reaches, add paneer drained from water and the cooking cream. Keep the flame in low and dont let the gravy boil. Just mix in low flae for 2 minutes and switch off the flame.

Notes

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You can add milk fully to make it gravy without adding any water. This way you get thicker and more creamier gravy. The colour mainly is because of this. If you add water, then the gravy may not be orange and will be more red.

Also the cashews give a thick texture, mild coloured gravy and also prevents milk/ cream from curding.

Add 1/2 tsp of pepper powder if you want more spicy.

You can omit red chilli powder and add 5 green chillies while you fry onion. This also tastes great.

If you dont have ginger garlic paste, then you can add 4 cloves of garlic and a piece of ginger while you fry onion and grind it along.

Butter can be omitted and made with oil alone, but remember this is butter paneer masala ;)

     Garnish with coriander leaves finely chopped or season with the red chillies and whole pepper corns in butter. Serve hot with roti/ naan or any flat breads or mild pulavs.

Chilli Paneer Dry recipe

Prep Time: 10 mins    |  Cook time: 15 mins    |  Serves: 2

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IngredientsPaneer(cubed) 200 gms / 1 & 1/2

cup

Capsicum 1 no.

Onion 1 no.

Green chilli 4-5 nos.

Soy sauce 1-2 tsp

Chilli sauce/tomato

sauce

1 tblsp

Lemon juice 1 –2 tsp

Pepper

powder(black)

1/2 tsp

Garlic flakes 5-6 nos.

Ajinomoto

(optional)

1/4 tsp

Chopped coriander 4-5 tblsp

Salt as needed(1/4-1/2

tsp)

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Batter for frying Paneer cubes:

Oil As needed for deep

frying

Maida/all purpose

flour

1 & 1/2 tblsp

Corn flour 1 & 1/2 tblsp

Cooking soda a small pinch

Salt As needed (1/2 tsp)

Method1. Make a thick batter of maida and corn flour with salt,the batter consistency should be enough to coat the paneer smoothly.Deep fry the paneer cubes by dipping them in this batter ,drain in paper towel.

2. Cube the onion,capsicum,slit the green chillies and crush the garlic flakes roughly.Heat a wide pan with 2 tsp oil and

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add the crushed garlic,green chillies,give a fry.Add the onion and fry till transparent.

3. And then add the capsicum. Give a stir in high flame.Reduce flame and add the sauces,pepper salt and mix well.

4. Add the deep fried paneer cubes and mix in the lemon juice and mix well until everything blends evenly.Lastly add the coriander leaves and transfer to the serving dish.

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Notes Pepper and garlic are the two things I love in this. Goes well with fried rice or can have as starter.Eat hot! If you want to avoid deep frying,just fry the paneer cubes alone in the pan until it turns golden brown here and there and proceed with the recipe.

 Technorati Tags: Chilli paneer,paneer dishes,Indo-Chinese

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Protein PulaoIngredients

120 gms rice (chawal)20 gms hara vatana (dried green peas)20 gms rajma (kidney beans)20 gms soyabeans40 gms carrot2 large sized onions3 medium sized tomatoessalt to taste4 tbsp oilfew curry leaves (kadi patta)Grind to paste: 1/2 " piece of ginger (adrak)4 green chillies1 pod of garlic (lehsun)1/2 bunch of coriander (dhania) leaves2 cloves (laung / lavang)2 cardamoms (elaichi)1/2 " piece of cinnamon (dalchini)1 tsp caraway seeds (shahjeera)1/2 tsp turmeric powder (haldi)Method 

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1. Soak peas, rajmah and soya separately for 2 hours.2. Wash rice and drain.3. Chop onion.4. In a tick bottomed kadai, heat oil--fry onion. (medium flame.)

after 3 or 4 minutes add tomatoes, ground masala, turmeric powder. stir well.

5. Add rice, soaked pulses, salt, curry leaves. remove all to a pressure cooker, add enough water. mix well. pressure cook for 7 minutes.

6. Serve hot with achar, pappad and any kind of raitha.

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