Tag Archives: walnut 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.

Apple Zucchini Muffin

Apple Zucchini Muffin

Planned for some bake and finally decided to go on with Apple and Zucchini, as I had few of those pieces at home. The muffin was soft, yummy and flavorful – as I have used cinnamon and nutmeg powder for flavoring. Let me share the recipe…

Ingredients:

  • Grated Apple – 1 cup
  • Grated Zucchini – 1 cup
  • Cinnamon powder – 1 tsp
  • Nutmeg powder – ½ tsp
  • Baking powder – 1 ½ tsp
  • All-purpose flour – 2 cups
  • Melted Butter – ¾  cup
  • Ground Walnut – ½ cup
  • Eggs – 2 nos
  • Sugar – 1 cup
  • Salt a pinch

Click here for video recipe –

Preparation:

  • Take a wide mouth bowl, break in the eggs, add sugar and beat them until the sugar dissolves and the egg becomes fluffy.
  • Pour in the melted butter and beat them all together.
  • Add in the grated apple, zucchini and mix well.
  • Add the cinnamon and nutmeg powder, mix them well.
  • Add the ground walnut, grated zucchini, grated apple and mix them well.
  • Add a pinch of salt, baking powder and mix them well.
  • Add the all-purpose flour little by little and fold them all together gently.
  • Preheat the microwave to 180 degree C and spoon in half the cup of the batter to the moulds and bake them at 180 degree C for 5 mins.
  • Insert a tooth pick in the center of the muffin, gently pull the toothpick and it should come out clean – Muffin done.

Serve Apple Zucchini Muffin with a cup of milk.

For more snack recipes – CLICK HERE.

Akhrot Kaju Sheera/Walnut Cashew Sheera

Akhrot Kaju Sheera/Walnut Cashew Sheera

As of Maha Shivratri, I want to try out some new dish as offering to God. Thought of preparing a sweet and spicy dish, and took out Akhrot Kaju Sheera as a sweet dish.

Akhrot Kaju Sheera is cashew nuts and walnuts. Walnuts are coarsely powdered and cashew nuts are broken into small pieces, for some graininess and crunchy texture. Let us move on to the recipe…

Akhrot Kaju Sheera

Akhrot Kaju Sheera

Ingredients:

  • Walnuts – 1 cup (300 gm)
  • Cashew nuts – ¼ cup (15 to 20 pieces)
  • Ghee – 1 ½ tsp
  • Sugar – ½ cup
  • Dry Ginger powder – ½ tsp

Preparation:

  • Take 1 cup of sugar with ½ cup of water, keep in medium flame, stir until the sugar dissolves and wait until the sugar comes to syrup consistency (1 thread consistency).
  • Remove from the fire, leave it aside and allow it to reach room temperature.
  • Take the walnuts in a blender and grind them to a coarse powder, spread it in a plate, break the lumps and let it come to room temperature.
  • Broke the cashew nuts into small pieces and keep it aside.
  • Heat 2 tsp of ghee/clarified butter in a non-stick kadai, add in the cashew nuts and fry until they golden brown and remove them from the kadai and keep it aside.
  • Add in the coarsely powdered walnuts and fry them until the aroma comes out or until it turns golden brown in color.
  • Pour in the sugar syrup and start stirring continuously by adding a tsp of ghee/clarified butter every now and then.
  • Sprinkle the Dry ginger powder and continue stirring.
  • Keep on stirring until the aroma comes out and add in the roasted cashew nuts and keep on stirring until the sheera oozes out the ghee/clarified butter.
  • Transfer it to a greased tray.

Garnish them with roasted cashew nuts and serve immediately.