Father's day Pecan Pancakes

So, this was the father's day. And my babies wanted to make something for their dear father. And since Pecans are his fav and we had some at hand...My babies are growing up. With a little help, they made it by themselves and the end result topped with love was extravagant and super delicious. The recipe was found on cooking.nytimes.com website

And it became my fav recipe too. You should try it for yourself.

Father's Day Pecan Pancakes

Whole Wheat Pecan Pancakes

Ingredients

1. 1 cup whole wheat flour
2. 1 tablespoon almonds ground to powder/paste
3. 2 teaspoons baking powder
4. 1 teaspoon baking soda
5. 1/4 teaspoon salt
6. 2 eggs
7. 11/2 cup buttermilk (since I did not have butter milk, I used 3/4 cup plain yogurt and 3/4 cup water and churned them up to make butter milk)
8. 2 tablespoons canola oil
9. 1 teaspoon vanilla extract
10. 1/3 cup chopped pecans
11. Butter for cooking pancakes

Stir together wheat flour, almond powder, baking powder, baking soda and salt. In another bowl mix the eggs with the butter milk, oil and vanilla extract. Mix this into the flour mix and add the pecans and mix. Don't mix too much else the pancakes will become tough.

Heat a griddle and  add a little butter. Add 1/4-1/2 cup of batter and cook for 3-4 minutes or till you see bubbles. Flip the pancakes and cook for a minute with some butter. serve with maple syrup or whipped cream with cherry on top for your fav people

Coconut Vegetable Quinoa

The other day I was searching for a side dish for Shrimp Kabobs. My Hubby got these Jumbo Shrimp from costco and what is a better way than to make kabobs out of those Jumbo Shrimp. So the menu for dinner was Shrimp Kababs with Mushrooms, Tomatoes and Onions with Mediterranean rice and Potatoes and the Coconut Vegetable Quinoa. The dinner was a hit. My daughter just loved the Quinoa and so did I and here is the recipe.

Coconut Vegetable Quinoa (Quinoa with different vegetables in coconut milk)

Coconut Vegetable Quinoa

Ingredients:

1. 1 cup Quinoa
2. 1 cup fresh Broccoli chopped
3. 1/4 cup corn
4. 1 large carrot chopped
5. 1/4 cup black beans (optional)
6. 1 cup coconut milk
7. 1 cup chicken broth
8. Salt if needed
9. a pinch of freshly ground black pepper

Wash the quinoa under running water. In a pan bring the broth and coconut milk to a boil. Add the Quinoa and cook for 1/2 the time the cooking instructions say (mine said 12 min, so after 6 minutes...) add the vegetables and mix. Cover and continue cooking. Let stand for 10 minutes before serving. Enjoy

Sweet and Spicy Mushroom Fry

I can't believe I did not post this yet. This has become one of my favorite mushroom currys' from the time I made it a few months ago. It is super delicious, spicy and sweet and you could serve with rice and dal or with roti. So here you go

Sweet and Spicy Mushroom Fry (Mushrooms in spicy and sweet onion tomato paste)

Sweet and Spicy Mushroom Curry

Ingredients:

1. 12 oz Mushrooms sliced
2. 1 teaspoon each of cashew pieces and paneer (optional)
3. few curry leaves
4. 1 medium small onion 
5. 1/2 teaspoon  ginger garlic paste
6. 3/4-1 cup of tomato sauce or 1/2 cup tomato paste
7. 1/2 teaspoon each of salt, chilly powder, turmeric,
8. 3/4-1 teaspoon salt
9. 1 teaspoon nigella seeds (onion seeds, kalonji)
10. 2 tablespoons oil

In a pan heat the oil and add nagella seeds and fry for a minute. Add the onion paste and fry for 10 minutes. Add ginger garlic paste and fry for 2 minutes. Add tomato paste and mix well and cook with salt and other spices. Add sliced mushrooms and cashew and paneer if available and mix to combine. Cook for 10 more minutes. Add little water if needed. Garnish with cilantro and serve with Tomato Dal and rice or with Roti

Lamb in Biryani Gravy

One of my most popular recipes on this blog is Gravy for Biryani. It has the most peple visiting my blog.

Anyway, so today I made a lamb curry with this gravy and it is super delicious and I served it with pulao.

Lamb in Biryani Gravy (Lamb in gravy made of tomato and Coconut

Lamb in Biryani Gravy

Ingredients

1. 1 lb lamb cubed
2. 1 cup sliced onions
3. 2 medium tomatos cut into quarters
4. 1 tablespoons oil
5. 1 heaped teaspoon ginger garlic paste
6. 1 cup coconut milk

Ingredients for marinade

1. 1 teaspoon chili powder
2. 1/2-3/4 teaspoon salt
3. 1/2 teaspoon each of cumin powder/coriander powder, garam masala
4. 1/2 cup plain yogurt

Ingredients for paste

1. 2-3 tablespoons desiccated coconut
2. 1 teaspoon khus khus (poppy seeds)
3. 1 teaspoon broken cashew 

Marinnade the lamb cubes with all the ingredients in the marinade for a minimum of 15 minutes. After that add the yogurt and mix and let rest for atleast 15 minutes.

Dry roast the ingredients for paste and let them cool. Grind it to a smooth paste . (I used coffee grinder)

In a pressure cooker heat the oil and fry the onions till translucent. Add ginger-garlic paste and fry for a minute or two . Add tomato quarters, and marinated lamb and fry for a few minutes . Cook with 1/2 cup water for 3-4 whistles. Cut the heat and let the steam escape. Open the cooker and add the ground paste and the coconut milk. Bring to a boil. Simmer for 10 minutes. Garnish with cilantro and serve with Peas Pulao or just Pulao