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Basic Whole Grain Pancakes

You can easily half this recipe, if desired.
3 cups of whole wheat pastry flour
1 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 vinegar
Gently 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 beaten
3 teaspoons baking powder
1 teaspoon baking soda (you may want to sift the baking soda and
baking powder if lumpy)
1 teaspoon salt
1/4 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, 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
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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.
















3

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 300F 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
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
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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 Analysis
1 1/2 cups of organic cooked black beans .35
3 eggs, .99
1/4 cup of organic onion .8
1/4 organic red pepper, .50
1 garlic clove and cumin, .10
2 teaspoons to 1 tablespoon ghee .15
Average Total Amount per Filling: $2.17, 4 small servings, $.54 per
serving
Cost per homemade tortilla: $.20, cost for sprouted Ezekiel tortilla
$.50
Total cost per burrito: With homemade wrap: $.74, with sprouted
tortilla $1.04
Our 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 burritos
I am not sharing my sourdough tortilla recipe today, but its similar
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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 oil
1/4 cup of chopped onion
1/4 red pepper, chopped
1 small clove of garlic
1/4-1/2 teaspoon cumin
1 1/2 cups of cooked black beans
3 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 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 its done!
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6

Spiced Apple Muffins Makes Ten Muffins
The first time I made these I used a scant 1/2 of a cup of apples.
It didnt 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 powder
1/2 teaspoon medium grind sea salt (if you use fine, use 1/4
teaspoon)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 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 (dont get it hot,
otherwise it could cook your eggs prematurely).
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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 or
vinegar and baking soda in place of the baking powder.











8

Soya Chunks curry recipe

Prep Time: 10 mins | Cook time: 25 mins | Serves: 2
Ingredients
Soya chunks/nuggets 1 cup
Onion(large in size),chopped 1
Tomato,chopped 2
Green chillies 2
Ginger garlic paste 1 tsp
Turmeric 1/8 tsp
Sambar powder 2 levelled
tsp
Curry leaves/coriander
leaves
as needed
Salt As needed
To temper

Oil 1-2 tblsp
Cinnamon/pattai 1 small piece
Cloves/Krambu 2
Fennel seeds/soambu 1 tsp


+

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Method
1. Pressure cook the soya chunks with 2 cups of water and a
tsp of salt,just for a whistle. (If you dont 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 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.

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3. Add the soya chunks and mix well. Fry for 4 minutes till
the masala blends well with the soya chunks. Serve as
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
Ingredients
Paneer 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
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Kasoori methi 1 tsp
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
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Black pepper
whole
1 tsp

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.
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Add the kasoori methi by crushing it in between your 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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Ingredients
Paneer(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
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Salt as needed(1/4-1/2
tsp)

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)

Method
1. 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.
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2. Cube the onion,capsicum,slit the green chillies and crush
the garlic flakes roughly.Heat a wide pan with 2 tsp oil and 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.

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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.

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








21

Protein Pulao
Ingredients

120 gms rice (chawal)
20 gms hara vatana (dried green peas)
20 gms rajma (kidney beans)
20 gms soyabeans
40 gms carrot
2 large sized onions
3 medium sized tomatoes
salt to taste
4 tbsp oil
few curry leaves (kadi patta)
Grind to paste:
1/2 " piece of ginger (adrak)
4 green chillies
1 pod of garlic (lehsun)
1/2 bunch of coriander (dhania) leaves
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1/2 " piece of cinnamon (dalchini)
1 tsp caraway seeds (shahjeera)
1/2 tsp turmeric powder (haldi)
Method

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.
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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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