Tag Archives: nuts recipe

Eggless Quinoa Pancake / Nutty Quinoa Pancake / Quinoa Breakfast Recipes

Eggless Quinoa Pancake / Nutty Quinoa Pancake / Quinoa Breakfast Recipes

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.

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Eggless Quinoa Pancake / Eggless Nutty Quinoa 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.

CLICK HERE for more Breakfast recipes. Taking it to Fiesta Friday #175 hosted by Angie@thenovicegardener.

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…

Ingredients:

  • Quinoa – ½ cup (uncooked) or 1 cup (cooked)
  • Whole wheat flour – 1 cup
  • Honey or Maple syrup – 5 tbsp
  • Walnuts – 10 nos
  • Badam / Almonds – 10 nos
  • Baking powder – 1 ½ tsp
  • Milk – ½ cup
  • Coconut milk – ¾ cup
  • Light brown sugar or sugar – ½ cup (optional)
  • Salt – ¼ tsp
  • Butter – 4 tbsp.

Making of Eggless Nutty Quinoa Pancake –

Preparation:

  • Rinse the quinoa in water for 4 to 5 times, otherwise it would give slight bitterness to the dish.
  • Boil 3 cups of water, add the rinsed quinoa, cover and cook until the quinoa turns soft and fluffy. It would increase in size once its boiled.
  • Crush the walnuts and almonds/badam to a coarse powder and keep it aside.
  • In a mixing bowl, add 1 cup of boiled quinoa, wheat flour, a tbsp. of butter, baking powder, salt, pour in the honey, coconut milk and milk, mix it all together and make sure no lumps are formed.
  • Heat a pan, add ¼ tsp of butter, spread it all over the pan, pour a spoonful of batter, at the center of the pan and spread it gently to a small circle.
  • Drizzle butter along the sides and little over top of the pancake.
  • Cook only in medium flame, otherwise it would get burnt.
  • After it starts leaving the sides of the pan, gently flip the side and cook on both sides.
  • Again drizzle, ¼ tsp of butter along the sides of the pan.
  • Remove it from fire, once it cooked.

Serve it hot with Honey or Maple syrup or Palm jaggery syrup or Hershey’s chocolate syrup. I have served it with palm jaggery syrup, as I have not added sugar to it.

Sugar free Modak Recipe / Nutty Modakam recipe / How to make moadagam with nuts – Vinayagar chaturthi recipes

Sugar free Modak Recipe / Nutty Modakam recipe / How to make moadagam with nuts – Vinayagar chaturthi recipes

As vinayagar Chaturthi is on the way, thought of preparing something unique and healthy – mostly no sugar Modak and here evolved my Nutty Modak flavored with Honey and nuts. Let me share the recipe…

Want to know about Vinayagar Chaturthi – CLICK HERE and for Kolukattai recipes – CLICK HERE.

Taking it to Fiesta Friday #135 hosted by Angie@thenovicegarderner.

Ingredients:

  • Nuts (Cashew nuts, Almonds, Pistachios and Walnuts) – each 8 nos
  • Rice flour (store bought) – 1 cup
  • Salt to taste
  • Honey – 1 ½ tbsp.

Preparation:

  • Take all the nuts together in a blender and coarsely blend them.
  • Transfer it to bowl, pour in the honey and mix it well.
  • Take the rice flour in a bowl, pour in boiling water and mix it well with a spoon.
  • Knead the dough with your hands to ball.
  • Take a small portion of the dough, grease the modak mould, stuff the mould with the dough and make a hole with your index finger.
  • Stuff the filling in the hole and close the hole with dough.
  • Open the mould, gently take the modak.
  • Steam them, until they are cooked.

Serve hot or at room temperature.

Making of Nutty Modak –

Saffron Nuts Kulfi

Saffron Nuts Kulfi

Already I have shared a Paan Kulfi recipe and now it’s Saffron Nuts Kulfi. A healthy, easy, simple and heavenly coolant for summer. Also a favorite for everyone right from kids till the elders. Let me share the recipe…

For my other summer recipes, click here.

Ingredients:

  • Full Fat Milk – ½ litre
  • Corn flour – ¾ tbsp
  • Sugar – 4 tbsp
  • Saffron – few strands
  • Cashew nuts – 10 nos
  • Pistachios – 10 nos
  • Almonds / Badam – 15 nos
  • Saffron – few strands

Preparation:

  • Boil the milk in a sauce pan, once when it’s boiled, take a glass of milk and keep it aside.
  • Now add in the sugar and half the quantity of saffron strands, mix well until it dissolves, keep in low flame and the let the milk thicken.
  • Add in the corn flour to the mix in glass and mix it well, so that no lumps are formed.
  • Now pour this milk, corn flour mixture to the boiling milk, stir well until it thickens. Be sure no lumps are formed.
  • Remove the milk from fire when it thickens, leave it until it reaches room temperature.
  • Take all the nuts together in a blender and grind them to a fine paste by adding little boiled milk.
  • Pour in the nuts paste to the milk mixture, once when it reaches room temperature.
  • Whisk it well, so that it becomes soft and fluffy, sprinkle the leftover saffron strands, mix it well.
  • Pour it to the kulfi moulds and freeze it for atleast 7 to 8 hrs.
  • Remove the kulfi mould from the freezer, show the bottom and sides of the moulds in the running water or rest them in warm water atleast for 10 mins.
  • Now gently remove the kulfi by twisting and pulling the stick.
  • Garnish with finely chopped nuts and a strand of saffron.

Served chilled.