Eggless, Orange Flavored Berry Pancakes and Banana Sandwich

Here are 'not so sweet' whole wheat, orange flavored, berry pancakes that both kids and adults can enjoy.



Ingredients for 6 pancakes:
1 cup wheat flour
About 1.5 cup orange juice (at room temperature)
1/2 cup dried berries, roughly chopped
1/2 tsp salt
1/2 tsp baking powder
1 tsp sugar (optional)
Oil / ghee / melted butter to drizzle

The cooking part:
Mix the flour, salt, sugar and baking powder. Gradually add the juice and whisk to form a lump free batter. Then gently combine the berries.
Heat a griddle or a shallow pan. Pour 1/4 cup batter and spread gently into a 4 - 5 inches circle. Drizzle a few drops of oil around the edges. Let it cook on low flame, covered. Cooking on low flame is important. When it appears cooked, flip the pancake and cook for about 30 seconds or a little more when the other side too browns a little bit.
Repeat the same with the remaining batter.

Simple, Whole Wheat Bread - Banana Sandwich:
This is a family favorite and I prefer banana slices with toasted bread as a breakfast when I am feeling lazy. Any nut butter would be a healthy addition if serving kids.



I am sending these over to Priya who is hosting Sharmi's 'Cooking with Kids' event this month, with the theme Whole wheat with fruits.

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Simple Sunday Meals - Dosas & Smoothie

This Sunday's wholesome lunch was cumin - ginger flavored spicy cucumber dosas with a rich, mango - berry - nut smoothie.

Cumin - Ginger flavored Cucumber Dosas:
Southekayi rottis were the inspiration for these dosas. The following ingredients are just to give an idea. The proportion of flours, vegetable and the flavors in the following recipe can be changed according to one's taste.

Ingredients:
1 cup whole wheat flour
1 cup rice flour
1 cup grated cucumber
1 Tbsp cumin seeds
A small ginger piece
2 green chilies
Salt to taste
A pinch of asafoetida powder
1 Tbsp minced cilantro
Oil to make dosas

Making Dosas:
* Grind ginger and chilies into a paste, if serving kids. Or finely mince chilies and grate the ginger piece.
* Mix the flours, cucumber, cumin seeds, asafoetida powder, salt, green chili - ginger paste, cilantro in a bowl. Add water and form a thin, lump free batter as you do for rava dosa or godhuma dosa.
*  Heat a griddle or a shallow pan. Sprinkle a few drops of water on the hot pan to test whether the griddle is ready. If the water sizzles, it is. Take a ladle full of batter and pour it from a little height on to the griddle. Start pouring the batter from outside circle of the griddle. The batter is sticky and so spreading it with the back of the ladle as traditional dosas should be avoided. It will spread on it's own and fill any gaps in the middle with dosa batter. Pour about half a tsp of oil around the edges of dosa and let it cook on medium flame. When the dosa turns browner (the side closer to the griddle), flip it and again pour another 1/2 tsp oil around the edges and let it cook for a minute and remove it.
Repeat the same with the remaining batter.
Serve dosas with chutney.

Mango - Berry - Nut Smoothie:

Ingredients to serve 4:
1 mango (sans the skin and seed)
1/4 cup dried berries (I had used a blend of raspberries, strawberries, raisins, cranberries, blueberries and cherries)
10 cashews + 10 almonds
Sweetener of your choice
Yogurt or yogurt + milk to blend the ingredients

Mix everything and process in a blender for a rich, yummy smoothie. Add ice cubes if serving on a hot day. Garnish with nuts and some dried berries if you wish.



Cucumber dosas go to Priya's Cooking with Seeds - Cumin seeds hosted @ Sara's Corner this month.
And the smoothie goes to
Divya's 'Show me your Smoothie' and Niloufer's Twenty - 20 cooking event.

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