Mango Pancakes

Marvelous Mangoes

Mangoes is one such fantastic fruits that I would love for break fast ,lunch and dinner.Just a week before we started for India,Mr.Health nut got this big box of sweet ripe mangoes.7 days and a box of mangoes to devour,we were literally including them in 3 meals of the day.


Mango mellowness intensified in every layer,the pancakes charmingly capture the essence of mangoes,that can certainly bring cheer to the breakfast table.

Recipe: Mango Pancakes with Mango syrup
Makes 6-8 pancakes
Ingredients
1 cup whole wheat flour(fine ground)
1 teaspoon baking powder(alum free)
1/8 teaspoon of baking soda
1 cup mango puree
1/2 teaspoon cinnamon
1 cup skimmed milk
1 Organic egg
1 tablespoon Organic butter,melted

Method
Sift together the flour, baking powder,cinnamon and salt in a large mixing bowl.In another bowl,whisk egg along with milk and mango puree . Mix both wet and dry mixtures.
Heat non stick pan on medium flame. Grease it lightly with oil . Ladle about 3 tablespoon of the batter onto pan for each pancake. Cook until the top is bubbly and bottom is light brown, flip, and continue cooking for about 30 seconds.Repeat the same for the rest of the batter.serve with mango syrup.
Mango Syrup
Bring 1 cup of Mango puree and 1 cup of water to a slow boil with 2 tablespoon of light brown sugar or 1 tablespoon of Agave nectar.Now stir in a teaspoon of Organic corn starch in a 2 teaspoon of water and pour it in the cooking mango mixture while stirring constantly.Cook for a minute and turn off the heat.Serve the syrup with pancakes .

Gingerbread Pancakes with Pomegranate Syrup

Fresh Ginger is an essential ingredient in almost all of my everyday savory dishes.As fabulous as its health benefits are ,ginger is superb in variety of cooking,even in desserts.Gingerbread Cookies with hint of fresh ginger are adored favorites.
These fascinating pancakes with peppery and lemony flavors of fresh ginger and drizzle of light pomegranate syrup,would make any breakfast a treat.Ideally served with pure maple syrup,is also perfect with the pomegranate syrup.Besides ginger,the molasses is the next unique component in these pancakes.

Molasses,the healthy Sweetener


A byproduct of sugar processing,the molasses is rich in iron and calcium ,its another healthy sweetener that works fantastically in baked goodies.Substitute molasses for sugar. One cup of molasses equals 3/4 cup of sugar.



Adapted from Kevin's Original recipe
Makes about 6-8 medium pancakes

Ingredients:
1 cup whole wheat flour(fine ground)
1 teaspoon baking powder(alum free)
1/8 teaspoon of baking soda
1 teaspoon fresh grated ginger
1/2 teaspoon cinnamon
1 cup skimmed milk
1 Organic egg
2 tablespoon molasses
1 tablespoon Organic butter,melted

Method
Sift together the flour, baking powder,cinnamon and salt in a large mixing bowl.In another bowl,whisk egg along with milk ,molasses,brown sugar and ginger . Mix both wet and dry mixtures.
Heat non stick pan on medium flame. Grease it lightly with oil . Ladle about 3 tablespoon of the batter onto pan for each pancake. Cook until the top is bubbly and bottom is dark brown, flip, and continue cooking for about 30 seconds.Repeat the same for the rest of the batter.serve with pure maple syrup or light Pomegranate syrup.


Light Pomegranate Syrup
Bring 2 cups of good quality pomegranate juice to a slow boil with 2 tablespoon of light brown sugar or 1 tablespoon of Agave nectar.Now stir in a teaspoon of Organic corn starch in a 2 teaspoon of water and pour it in the cooking pomegranate mixture while stirring constantly.Cook for a minute and turn off the heat.Serve the syrup with pancakes .




The recipe is my entry for Tried and Tasted,the featured blog of the month is Kevin's Closet cooking and the host is Hema of Salt 2 Taste

Wholesome Qatayef(Middle Eastern Stuffed Pan Cakes) with Orange Blossom syrup

The aromatic rose and orange-blossom essence impart the exotic hint of flavor, characteristic to Middle Eastern desserts.Qatayef is one such ambrosial dessert,prepared like pancakes,only richer with the nutty fruity(at times cheesy) stuffing and soaking sweet in orange blossom syrup.These are also referred as "Ramadan pancakes" for it a popular delicacy in the middle east during the fasting season.
I fiddle with the original recipe(as in the book Arab Table) ,to make it suitable for breakfast or brunch or snack with whole grains,flax seed meal and light on sweetness.And baked them instead of frying for the sake of my waistline.
The Orange blossom water is exclusively sold in most middle eastern stores,can also be purchased online.The essence is suitable for flavoring the salads and smoothies. For this recipe if you can't hunt for the Orange blossom water,then the more common rose water can be used instead.
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(Makes about 12 medium pancakes)
Ingredients
For pancakes
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup fine semolina(sooji rava)
1 tablespoon Flax seed meal(optional)
1 teaspoon active dry yeast
1/2 teaspoon sugar
1 1/2 cups warm water
1/4 teaspoon salt
2 tablespoon vegetable oil

For the Dry Fruit and Nut Filling
1 cup nut (walnuts,roasted almonds,pistachios)coarsely chopped
1 cup dry fruits(figs,dates,cherries ,cranberries or raisins),chopped
1 teaspoon ground cinnamon
1 tablespoon orange blossom water(or rose water)

For Orange Blossom Syrup
(makes a light syrup)
1 1/2 cup water
1/4 cup brown sugar
2 tablespoon Orange blossom water(or rose water).

Method
Prepare the batter
Combine the yeast, sugar and warm water in a mixing bowl. Add the flours ,semolina, and salt. Mix thoroughly to make a smooth batter.Cover and allow to rise for an hour.

Filling and Syrup
Mix all the ingredients of the filling and set aside.
To make the syrup,bring the water and sugar to a boil.Simmer until reduced to 1 cup,mix in the orange blossom water.Turn off the heat.

Make and bake or fry the pancakes
Heat a non-stick pan over medium heat.Add a little water in the batter if needed.Grease pan with little oil,using a ladle pour the batter ,spread if need for a nice rounded pancakes. Do not flip the pancakes,allow to cook until the the bubbles have formed and the surface of the pancake is dry.Remove them on to a plate and arrange in a single layer. Finish making pancakes with rest of the batter.

To stuff the pancakes ,hold them bubbled side up,make a pocket(see the images).Place about a tablespoon of filling in each.Just pinch all over the edges to close them.Repeat same with rest of the pancakes.

To Bake
Preheat oven to 350F(180C).Arrange the stuffed pancakes on a baking sheet.Bake for about 10-15 minutes,until lightly crisp.
Shallow fry(Not preferable ,increases the fat calories in the pancakes)
In a big non-stick pan,add 2 tablespoon of vegetable oil and fry the pancakes ,about a minute on each side.

After baking or frying them,pour the syrup immediately all over the pancakes.Serve warm with fresh fruit,sprinkle with orange zest and grated nuts .

These fragrant pancakes are off to Heart of the Matter,featuring flowers this month,hosted by Lucullian Delights

Beet full meal ideas- Series 1: Beet Oatmeal,Beet Pancakes,Beet Parathas and Beet Pasta

How often do you eat beets?I bought this bunch of beets after I don't know how many months.Often times we avoid beets because of the mess it creates or out of ideas to use them in our daily meals.What ever might be the reason,think again,this gorgeous vegetable of the Mediterranean origin is considered a powerhouse of nutrition from root to its leaves.Raw beet juice is said to be good for treating some form of cancers.The good source of folate can prevent birth defects in pregnant women.The leaves are next only to spinach in its nutrition.
Not very practical to eat them raw,but there are numerous ways to incorporate this wonder veggie in your daily meals.In the Series 1 are the recipes with Beet Puree,which are sure to change your perspective about cooking with beets.

How to cook beets?
Stove Top Method
Rinse the beets under cold water.Transfer them to pot or pressure cooker,fill in water until all the beets are completely immersed.Cover and cook on medium heat,takes about 40-45 minutes in a pot and 20-25 minutes in a pressure cooker to be fork tender. Drain all the water,peel ,slice and serve in salads or soups .Or add 1/2 a cup of water and puree in a blender,can be used in gravies,baking breads,muffins or in parathas(flatbread) and pancakes.
Conventional Oven Method
Preheat Oven to 400F. Lay beets on a sheet lined with aluminum foil and coat with little olive oil and let bake for about 35-40 minutes until tender. Let cool for 10 minutes then peel and chop or slice.


Beet Pancakes with Pomegranate Syrup

Ingredients
1 1/4 cup Whole wheat flour
1 cup Reduced fat milk or soy milk
1/4 cup beet puree
1/4 cup dried cherries or raisins,chopped
2 tablespoons Olive oil
1 teaspoon of baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Makes about 15 pancakes.

For Pomegranate syrup
1 cup pomegranate juice
1 tablespoon sugar

Method
Make the syrup by reducing the juice with sugar until half its original quantity.

sift together the flour, baking powder,baking soda and salt in a large mixing bowl.Add in the puree,milk and combine well using a whisk until smooth free of lumps.
Heat non stick pan on medium flame. Grease it lightly with oil . Pour one ladle of batter drizzle about a little oil all over and wait for a minute before flipping and let it cook for another minute.Repeat the same for the rest of the batter.Stack the pancakes and drizzle the syrup and enjoy!



Beet Oatmeal

I usually serve this to my toddler,but really any body who loves to start the day with a bowl of oatmeal should try flavoring with beets,for added nutrition.

Ingredients
1 cup oats ,quick cooking or original
1 tablespoon Beet puree
1 1/2 cup water or Organic reduced fat milk or soy milk
1 teaspoon maple syrup(optional)
A handful of any preferred dry fruits and nuts.

Method
Bring the water or milk to boil in a small saucepan,add the oats,cook as per the package instructions.When cooked ,turn off the heat,mix in the beet puree and serve with a drizzle of honey and sprinkle of dry or fresh fruits and nuts.


Beet Parathas

I got this brilliant idea of adding beets in parathas from Dershana's recipe,a delightful nourishing variation for a family that eats parathas for 2 meals of the day.
Ingredients
2 cups Whole wheat flour
2 tablespoon Beet Pure
1 tablespoon milled flax seed
1 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt
1 cup water

Method
Prepare the dough:Add all the dry ingredients in mixing bowl,combine them. Make a well in the middle pour in the water ,beet puree and oil. Mix until the dough is smooth ,knead for couple of minutes and let rest for about 10minutes before rolling in to parathas.
Rolling and Roasting the Paratha:Divide the dough in to about 10-12 portions and roll in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin to roll them in to round parathas.See here for a pictorial paratha recipe.
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread little bit of oil and flip again after few seconds. For softer parathas use a spatula or a kitchen towel to lightly press and roll them around the pan. Parathas are ready to serve when slightly brown on both sides. A curry in a hurry is perfect with these parathas.


Beet Almond Lemon Pasta

How could I resist the pretty in pink pasta recipe of another Healthnut, Bharti.The zesty pasta became instant favorite of my boys.The elder one was a little reluctant,the big guy knows pink is meant to be for girls,but after having a bite quickly changed his mind in favor of this pink food.
I excluded dairy from the recipe and used almonds instead.

Ingredients
1/2 a pound Whole grain Penne pasta,use any kind
1/2 a medium onion,finely chopped
1 big clove garlic,minced
1/2 a cup Beet puree
1/4 cup roasted Almonds,coarsely ground or processed
2 tablespoon lemon juice,freshly squeezed
1 teaspoon lemon zest.
1/4 teaspoon black pepper or red chilly powder
3/4 teaspoon salt
1 tablespoon Extra Virgin Olive oil
2 tablespoon fresh herbs like cilantro or parsley,finely chopped.

Method
Cook the pasta as per the package instructions.

Heat the oil on medium heat,add the onions,saute for 3-4 minutes until lightly brown,add the garlic ,saute another minute.Add the almonds,beet puree,salt and the pepper,stir in 2 tablespoons of water allow the mixture to warm up ,then mix in the cooked pasta.Finally add in the herbs,lemon juice and the zest ,combine well and serve.


This pink series of foods are off to Food In Colors,a food event started by talented Sunshinemom.Hosting the pretty pink is Priya of Priya's Easy n Tasty Recipes

Sweet Potatoes Blueberry pancakes,a probe into another Super food.

Don't assume this crooked vegetable is just another ordinary cousin of potato family and its sweetness is no good for diabetic diet.Quite the contrary the anti-oxidant rich sweet potatoes have been listed as one of the top healthy foods. A deeper study in to its nutrients reveals that unlike potatoes,these sweeter potatoes have low glycemic index ,release glucose slowly into the bloodstream helping avoid sudden rise in blood sugar levels ,which is important in managing diabetes.
Not just for diabetics,sweet potatoes should also become a more frequent part of our regular diet to prevent against cancers and heart disease.Also the good source of dietary fiber will help you stay regular and will keep you fuller longer.And for those of you on diet resolutions,the sweet potatoes with complex carbohydrates are a wise choice for the carb intake.
For someone like me who spends hours gazing at the computer ,its gotta be the richness in Vitamin A(beta-carotene) that made me fall for it.Vitamin A is essential for overall eye health,sweet potatoes even beat carrots in its concentration of vitamins.
I'm working on preparing a set of recipes with this wonder vegetable.Sweet potato pancakes is easy and delicious to begin with.Using baked and mashed sweet potatoes these pancakes were snap to prepare,topped with tart blueberries these were instant hit for breakfast.

How to cook the Sweet potatoes?

The roasting\baking method seemed effortless,line your baking sheet with aluminum foil for easier clean up.
To Bake
Preheat oven to 375F.Lay on a baking sheet and bake for about 40-50 minutes depending on the size of the potatoes.To check if done,use a fork and if it feels soft all the way to the center,then its time to get them out.cool for few minutes,peel and mash.
To boil
Depending on the size boil for about 30-35 minutes.
To Microwave
Wrap the sweet potato in a good quality plastic wrap,set the microwave on Bake potato setting,about 5-6 minutes for 1 medium sweet potato.

Recipe

Ingredients
1 1/4 cup Whole wheat flour
1 cup Reduced fat milk
1 cup sweet potatoes ,mashed
3/4 cup Blueberries,fresh or frozen
1 large Organic egg(or 1 1/2 teaspoon of egg replacer powder)
1 tablespoon canola oil
1 teaspoon of baking powder(optional,I didn't add in mine)
1/4 teaspoon baking soda
1/4 teaspoon salt

Makes about 15 pancakes.
Method

Baked or boil sweet potatoes just like above.Peel,mash or process in a blender until pureed.Let cool completely before making the pancake batter.
sift together the flour, baking powder,baking soda and salt in a large mixing bowl.In another bowl,whisk egg along with milk and pureed potatoes . Mix both wet and dry mixtures.
Heat non stick pan on medium flame. Grease it lightly with oil . Pour one ladle of batter and ,I you like the pancakes thinner like me,spread a little by lifting and slightly tilting your pan around. drop about 4-6 blueberries around the pancake,drizzle about a teaspoon of oil all over and wait for a minute before flipping and let it cook for another minute.Repeat the same for the rest of the batter.


Serve warm with drizzle of Honey ,Date Syrup or Maple Syrup.


Sweet potato blueberry pancakes are my entry for Weekend Herb Blogging started by Kalyn,now managed by Haalo of Cooking (Almost) Everything At Least Once and hosted this week by Marija of Palachinka