When few of my followers wanted quinoa recipes, my friend who has quinoa most of the time, these made me give a try to quinoa. My friend always says that quinoa has loads of health benefits along with the weight loss fact, why not to give a try – “One Stone but Two Mangoes”. Here starts my first quinoa recipe – Eggless Quinoa Nutty Pancake.
Eggless Quinoa Nutty Pancake is a delicious, yum, healthy and most commonly suits everyone from kids till elders. I have infused nuts along with this pancake to get little crunchiness, a trick to make kids consume nuts. I have boiled the quinoa and used in the pancake, you can also save time by boiling it in your free time, following by refrigeration, so that it stays fresh for few days.
Eggless Quinoa Nutty Pancake is super soft, fluffy, made with whole wheat flour, infused with nuts and coconut milk for more taste. It is an perfect breakfast for school going kids, weight watchers, protein lovers and health conscious people. Let me share the recipe…
Already I have shared that I have been to the MASTER CHEF CLASS to PERSIAN Cooking with Chef Abhijit Saha hosted by Foodhall, 1 MG Road, Bangalore. We were taught 4 dishes, and my daughter went to help Chef for the 4th recipe – BAKLAVA with FIG & HONEY. Also every one of us had a baklava for taste, it was delicious and so we wanted to make it at home. My daughter prepared Baklava and I helped her. When most of us hear the name Baklava, we feel it would be very difficult to prepare, but Chef taught us as easy even a beginner could prepare it.
Baklava was delicious with the nuts as stuffing, honey drizzled over it and with crispy layers, and we all liked it to the core. I have tried this with Cherries as I was not able to get figs by the time we decided to prepare. Give a try, very simple, easy recipe…
For Syrup: Make syrup by boiling water, sugar and honey together. Remove from fire, when it comes to syrup consistency and keep it aside.
For Filling: Crush the nuts coarsely in a food processor and transfer it to a mixing bowl. Add in the cardamom powder and rose water. Pour in the required quantity of syrup, and mix all these together. Keep it aside.
Take a filo sheet, cut into halves (lengthwise), cover the filo sheets with damp cloth, else it would be dry and break into pieces.
Take a filo sheet, rub with melted butter, fold it and then again rub it with melted butter.
Divide the filling into 4 equal balls, roll it.
Now keep the rolled filling in the filo sheet and roll them gently. Refrigerate it for 30 mins.
Preheat the oven to 180 degree C.
Bake at 180 degree C for 5 to 6 mins or until you use golden brown spots on the Baklava
Serving: Place the Baklava on the serving plate, pour in the leftover syrup, and sprinkle pistachios with some cherries and a mint sprig.
Stay tuned for other recipes also…
Note: You can also bake without refrigerating, but sometimes it would become shapeless by unrolling itself while baking.