Banana & Raisin Pancakes

There is a joy in cooking for kids. And the joy infact multiplies when you have kids cook alongwith you. The sheer enthusiasm in them to help out and contribute is infectious. It can range from something as menial as getting the utensils or sifting flour, they are up and about and for me personally cooking with my two boys is the biggest stressbuster. One of these Sundays, we decided to make banana & raisin pancakes and though I knew it would be an amazing Sunday, I'm sure the thought of 3 boys in the kitchen had already made my better half dismiss this as a day off and prepare for a day spent in cleaning the mess we would create. Yes, there was a mess, but most of it was on our clothes and our faces, with some flour flying around and the different syrups and sauces they wanted to pour on their pancakes in the end and some of those sauces finding their way to their aprons. Truthfully, we love to see the look on her face after we are finished. After all these years, she still hasn't figured out that boys will be boys no matter how old they get. 

Banana Pancakes
(Makes 10 pancakes)

Ingredients:
Bananas, mashed - 2
Bananas, cut into rounds - 2
Raisins,soaked - 1/2 Cup
All-Purpose Flour - 125 gms.
Eggs - 1
Milk - 245 gms.
Sugar - 15 gms
Baking Powder - 2 Tsp.
Salt - 1/4 Tsp.
Oil - 20 gms.

Method:
1. Combine all the dry ingredients (Flour, baking powder, salt, sugar) in a bowl.
2. In a separate bowl mix all wet ingredients except the bananas that have been cut into rounds.
3. Sift the dry mixture into the banana mixture and whisk lightly to form a batter. Add in the raisins and give it a light whisk to mix evenly.
4. Heat a lightly oil pan or griddle.
5. Pour a ladle of the batter onto the pan. Allow to cook on one side and then flip them over.
6. Cook on both sides till they are golden brown.
7. Serve hot with chopped bananas, whipped cream and maple syrup. (Or a combination of sauces, like chocolate sauce and strawberry sauce).

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Strawberry Pancakes

It was a Sunday well spent catering to the needs of my little ones. My better half was out on work and I was Daddy Day Care for the day. Right from cooking breakfast to a lava cake for dessert and some games in between, the day just flew.  Pancakes it was going to be and after much thinking Strawberry Pancakes it was ( the box in the fridge had a lot to play in the decision making). 

They are extremely easy to make and if you are willing to play with various toppings like strawberry sauce, maple syrup, chocolate sauce, some sprinkles they are going to be a show stealer for the little ones.

Strawberry Pancakes

Makes - 8 Pancakes (3-in diameter)

Ingredients

Flour, All-purpose - 150 gm
Sugar - 2 Tblsp
Baking Powder - 2 Tsp
Egg - 1
Milk - 1 Cup (240 ml)
Salt - 1/2 tsp
Vanilla Essence - 1 Tsp
Strawberries, chopped - 2 Cups
Strawberries, sliced - 2 (For garnish)
Maple Syrup - For topping
Butter, melted - 1 Tblsp
Butter - for making pancakes and topping

Method:
The Batter:
1. Sift together flour, sugar, baking powder and salt.
2. In a separate bowl, whisk together the eggs, milk and vanilla essence.
3. Mix the wet ingredients into the dry ingredients. Add in the melted butter.
4. Whisk the batter well to ensure there are no lumps and it is smooth and thick.
5. Fold in the chopped strawberries.

Making the Pancakes:
1. Heat a non-stick skillet/griddle. Add in a tsp of butter and rotate to coat the skillet/griddle.
2. Spoon the batter onto the skillet/griddle (1/4 of a cup).
3. Cook till pancakes start to turn bubbly on top and appear set. (2-3 minutes)
4. Flip them around with a spatula and cook on other side for 2 minutes.
5. Remove to a plate. Repeat again with another spoonful till all batter is used up or you have made the number you require.
NOTE : Keep buttering the skillet as necessary.
Keep pancakes warm as you remove them by either storing them in a casserole or a warm cloth.
6. Serve warm with softened butter and maple syrup on top.

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Indian Breakfast Classic - Chickpea flour pancakes

Childhood memories often revolve around mum's cooking and apart from delicious lunch and dinner fares, lazy sunday breakfasts had their own charm. Apart from butter soaked aloo paranthas, pancakes were a much sought after item. They are called by different names, like Chilla or Puda, and their base can be either semolina, bengal gram flour or moong dal, they have one thing in common - they are all tasty.

Thankfully, my better half makes chillas every now and then and it was but natural that this breakfast classic get a mention on this blog. If you haven't tried it out, please do.

Chilla - Chickpea flour pancakes
Ingredients:
Chickpea flour (Besan) - 250 gm
Semolina (Sooji) - 2 Tblsp (My better half adds this as this lends crispness to the finished product)
Green Chillies, finely chopped - 2
Carum Seeds (Ajwain) - 1 Tsp
Asafoetida (Hing) - A Pinch
Red Chili Powder - 1/2 Tsp.
Green Coriander, finely chopped - 1 Tblsp.
Water - 1 Cup
Oil - For frying

Method:
1. Place the chickpea flour in a bowl.
2. Add water to make a smooth batter (coating consistency). Whisk it to ensure there are no lumps.
3. Add in the carum seeds, asafoetida, red chili powder and green coriander to the batter. Whisk again to mix.
4. Take a flat bottomed skillet or flat pan/tawa and add some oil (a tsp.).
5. Once the pan is hot, pour a spoonful of the batter in the center and spread it in a circular form using the back of the ladle (start from the inside and continue working to the outside in circular motions of the hand, ensuring it does not remain thick in the center and is even).
6. Cook for 2-3 minutes on each side.
7. Remove the cooked chilla in a plate. Clean the pan/tawa of any particles.
8. Add in another teaspoon of oil and proceed to make another chilla. Continue till done.
9. Serve hot with mint chutney, pickle or your favorite ketchup.

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Orange banana bread

So how many times have you ordered bananas because your kids loved them and then watched as they started to rot. Sounds familiar. Happens at my home everytime. And then you make Banana bread to ensure they do not go wasted. The kids love it too, right. But not when it becomes a weekly or biweekly affair. Atleast not in my house. They are like some evolving species that ensures they test my skills and patience to try out something new in order to utilize the bananas. That is where the Orange banana bread comes in. An attempt to get something new in front of them. They love it, but I know I will have to start thinking for another variation to the banana bread in the coming few weeks. Till then, enjoy what you have.

Orange Banana Bread

Ingredients:

Bananas, mashed : 3 No.
All purpose flour : 2 Cups
Baking Soda: 3/4 Tsp
Butter : 1/4 Cup
Castor Sugar : 1/2 Cup
Light brown sugar : 1/2 Cup
Eggs : 2
Orange rind, grated : 1 Tblsp
Orange Juice : 3 Tblsp
Salt : 1/2 Tsp


Method:
1. Sift together flour, baking soda and salt in a bowl. Keep aside.
2. Cream together the butter and the sugar (both white and brown) until well blended.
3. Add in the eggs, one at a time, and continue to whisk.
4. Add in the mashed bananas, orange rind and juice. Blend well.
5. Add in the flour mixture. Mix until just moist.
6. Spoon the batter into a greased loaf pan.
7. Bake at 180 degrees celsius (350 Fahrenheit) for 50 minutes or until done.
8. Cool on a wire rack.

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Mocha Muffins

I have been travelling for the last 7 days (which explains this silence) and I miss the cooking part when I'm on the road. However, the last thing I baked before I left were some good old Mocha Muffins. The whole idea with me baking muffins centres around my kids loving them and me aiming to put atleast a dozen different muffin recipes on this blog. They are easy to bake if you follow simple instructions. Personally, they are also a good 'pick up and eat on way to office' stuff.

Mocha Muffins

Ingredients:
Refined flour - 1 3/4 Cup
Granulated sugar - 3/4 Cup
Cocoa - 2 Tblsp
Instant coffee powder - 2 Tsp
Baking powder - 2 1/2 Tsp
Salt - 1/2 Tsp
Milk - 1 Cup
Unslated butter, melted - 1/2 Cup
Egg, beaten - 1 No.
Vanilla essence - 1 Tsp
For topping -
1 tblsp powdered sugar mixed with 1/2 tsp cocoa

Method:
1. Heat oven to 375*F (190*C). Sift together flour, sugar, cocoa, coffee, baking powder and salt in a large bowl. Mix well and set aside.
2. In another bowl, combine milk, butter, egg, and vanilla essence. Whisk until well blended.
3. Pour the wet mixture into the dry mixture and stir until moistened.
4. Fill into greased and floured muffin tins (only three-fourths full). NOTE - Makes a dozen muffins.
5. Sprinkle the topping mixture of sugar & cocoa over top.
6. Bake for 15-18 minutes at 375 deg F (190 deg Celsius).

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Apple Muffins

Baking muffins every alternate weekend is something of a ritual at our household now. So much that my younger one who turns two next month calls all cakes as muffins ( or maapin in his lingo).
I tried baking apple muffins a long time back this year and met with disastrous results. The fault was entirely mine. I had gone against the one rule I follow in the kitchen- When cooking follow instinct, when baking follow instructions. I let my instinct take over and was left with something that resembled a crumble than a muffin. That explained my jitters when I set about baking apple muffins this time. This easy to follow recipe ensured success and the aroma of the freshly baked muffins made it into a hit. The first lot of 12 are over and I'm about to make another fresh batch for my muffin crazed sons.

Apple Muffins

Ingredients:

Flour - 2 Cups
Baking powder - 2 Tsp
Sugar - 1/2 Cup
Nutmeg, freshly ground - 1/4 Tsp
Cinnamon powder - 1/2 Tsp
Salt - 1/2 Tsp
Milk - 1 Cup
Egg - 1
Butter, melted - 1/4 Cup
Apple, cored, peeled and coarsely chopped - 1 Cup

Method:
1. Mix all the dry ingredients (Flour, sugar, spices, baking powder,salt) in a big bowl and whisk.
2. Mix all the wet ingredients (egg, Milk, butter) in a separate bowl. Whisk well.
3. Add the chopped apple and wet ingredients to the dry ingredients.
4. Stir to combine. Spoon into muffin molds.
5. Bake at 220 deg. Celsius for 20-25 minutes.

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Oat Bran Muffins

Cooking at home is a great stressbuster and relaxation technique for many. Cooking with your kids is a great way to bond with them. Not only are you spending time together but are also creating something new. It is also very educational for your kids. They feel a part of something important and learn new things. It also personally, solves a big problem for me. My kids are very fussy and choosy eaters. When they help me in the kitchen, they want to try out their creation (that's the important part ...the kids made it, not you ).
Last weekend was one such bonding time for me with my kids and what better than baking. Baking is a great way to teach them counting, measuring, time and so on. We baked muffins ...and that too Oat Bran muffins. I found this great recipe on Joyofbaking and since I had oat bran in the kitchen, we decided to give it a try.
Bran is the hard outer layer of grain and is rich in nutrition. Oat bran is the edible, outermost layer of the oat kernel. They are rich in B complex vitamins, protein, minerals & a heart healthy soluble fiber. They are known to lower cholesterol levels by as much as 25% over 1-3 months when taken regularly. The muffins made with oat bran are easy to make and taste delicious.

Oat Bran Muffins

Ingredients:

Whole wheat flour - 1 Cup
Oat bran - 1 Cup
Brown sugar - 1/3 Cup
Baking powder - 1.5 Tsp
Baking soda - 1/2 Tsp
Salt - 1/4 Tsp
Cinnamon powder - 1/2 Tsp
1 large egg
Honey - 60 ml
Vanilla essence- 1 Tsp
Refined oil - 2 Tblsp
Milk - 300 ml
Raisins - 1/2 Cup

Method:

Cool on a wire rack.

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Going Bananas over Banana Bread

Last night in between breaks watching the Mumbai Indians post their third successive loss, I noticed a few bananas in the fruit basket, resting away peacefully, without a worry of being devoured. Infact they had been resting there for some time now…a few days only, but they were now very ripe and just the right to being mashed away into some banana bread.

Banana bread is a type of quick bread that uses baking powder as a leavening agent rather than yeast. Thus, it is also more of a cake. Also, unlike most breads where you end up making a dough and rest it, here you end up making a batter. All the more reason, of it being more of a cake.

The first banana bread was probably baked in America in early 1930’s and since then its popularity has only spread. It is now a staple of many breakfast cafes’ around the world and has so many variations right from Chocolate added to it, to nuts and other added fruits too.

I experimented with an easy recipe and wanted to have a banana bread which is less denser than what you find in the US or UK, and of a much softer, spongy cake like consistency (in other words, the kind my son loves).

Banana Bread

Ingredients

3 very ripe bananas
1/4 cup butter, melted
2 cup sugar
1 ½ cups refined flour
¼ teaspoon salt
1 Egg, beaten
1 teaspoon baking soda
1 Tsp Cinnamon powder
1 Tsp Vanilla Essence
20 gms, Raisins, soaked in 30 ml Rum

Method

1. Mash the bananas in a bowl.

2. Add all the remaining ingredients and mix well with a wooden spoon.

3. Preheat oven to 250°F.

4. Bake in a buttered loaf pan for 25 to 30 minutes (or until a toothpick stuck into the bread comes out clean)

5. Slice and serve.

Note : Quick breads are breads that use chemicals leavening agents, rather than yeast. Yeast requires some time to rise, and also the correct temperature, time etc., whereas Baking powder don’t require all the time, hence, the name.

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Stuffin myself with Muffin

Breakfast is the most important meal of the day. Enough has been said and written about it. It provides the body with the right fuel to keep us going through the day. And as said, “Well begun is half done”.

The weekend happened to be a long one, with the Ugadi festival (Telugu New Year ) on Monday and it was just the break I needed to get away from the maddening workplace. Since this was an unwinding and catching movies weekend, there was to be no golf and come Monday the skies opened up and rain gods again poured down.

The weather was perfect for some good food, and I had been contemplating making some muffins for a long time. Today was just the day to go ahead and have them ready for breakfast.

I had this good recipe from cooks.com which I had tried out in the past and felt the need to make some adjustments. Firstly, it was for strawberry muffins and I wanted to make some chocolate ones, secondly, the sugar quantity prescribed in the recipe was extremely low. The muffins per that came out, so to say, bland. So I made my own adjustments and made the chocolate muffins …it surely was a good breakfast :)

For the original recipe you can visit the cooks.com site and have a look at that one too. Just remember my words on the sugar part.

Chocolate Muffins

Ingredients:

2 1/4 cup sifted refined flour
2 cup powdered sugar
3 tsp. baking powder

5 tsp cocoa powder

½ tsp Eno (optional)
1/2 tsp. salt
2 eggs
3/4 cup oil
3/4 cup milk
1 tsp. vanilla essence

1 tsp chocolate syrup (Hershey’s)
1 chopped chocolate

Method:

1. Stir together flour, sugar, baking powder, cocoa powder, eno and salt.

2. Beat eggs. Blend in oil, vanilla essence, milk & chocolate syrup.

3. Add the liquid to dry ingredients. Stir quickly just until moistened.

4. Fold in the chocolate chips.

5. Spoon into well greased muffin tins.

6. Bake at 220 degrees for 25 minutes or until done.

7. Remove to wire rack. Serve.

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