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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Apricot Chutney

Every year I wait for the short window of time when fresh juicy apricots start appearing on fruit stalls, and when they arrive I pick up as many as I can like a greedy kid wanting them all to himself. The season for fresh apricots is so short that you blink and you've missed it and then you wait for another year. Some may argue on why worry when the dried varieties are there in stores all year around, but my friend, a fresh juicy apricot is a thing of joy and the dried variety will always remain a distant cousin. The variety of dishes both sweet and savory that you can do with Apricots are endless and no matter what you try, I can vouch that you will not be disappointed.

The summers are here and so are the Apricots. I have already made a few trips to my fruit and vegetable vendor to pick up this juicy fruit and turn it mouth watering delicacies. This time, I bring you a simple recipe for an Indian Chutney (Relish) made with Apricots. I must warn you though, that this is only the beginning, very soon you will see more posts, but till then try this chutney out and till my next post enjoy the fruit as is. 

Apricot Chutney

(Serves 8)

Ingredients:

Fresh Apricots, skinned, pitted and quartered - 200 gms

(To skin apricots, heat water in a large bottomed pan and drop in the apricots, as the water start to boil. Count till 7 and remove and put in an ice bath. The skin will peel easily now.) 

Onion, finely chopped - 1

Olive Oil - 2 Tblsp

Sugar, granulated - 57 gm

Honey - 58 gm

Raisins - 1/4 Cup

Cider Vinegar - 1/4 Cup

Red Chili Powder - 1 Tsp.

Method:

1. Heat olive oil in a large saucepan.

2. Add onions and saute till they turn translucent (4-5 minutes on low flame).

3. Add in the apricots and mix well. Cook for a minute.

4. Add in the granulated sugar and mix well. Cook for a couple of minutes.

5. Add in the honey and cider vinegar. Mix well.

6. Add in the raisins and red chili powder. Cook over medium heat for 20 minutes stirring, until the relish has thickened.

7. Take off flame and allow to cool.

8. Serve at room temperature or store in an air tight container ( in the refrigerator). It will stay for almost a week.

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Oat Bran Squares & Cookies

Known by different names worldwide, cookies are a favorite with all ages, especially kids. Most English speaking countries except North America knows them as biscuits. In Spain they are known as galletas, and Kels in Germany. They stay well and a great snack on the move or over tea.

Finding myself home alone one day and in the mood to bake something I glanced upon some of my old recipe books that I have collected and saved up since my college days. Coincidentally, I opened up one of the handouts which my baking instructors had given about cookies. Armed with a few recipes and the motivation to bake some healthy cookies that I could use as an alternative to my late night junk food munching, I set about baking some oat bran cookies. My first lot was a traditional cookie. For the second lot, I poured the dough into a well greased mold cut it into squares and put it in the oven.

In my previous posts, I have already written about the health benefits of oat bran. These cookies have also resulted in me getting off the habit of munching junk food while watching late night TV and reaching for a healthy alternative. I think granola bars are up on my must try list now.

Oat Bran Cookies (or Squares)

Ingredients:

Refined flour - 2 Cups
Oat bran - 1/2 Cup
Baking Soda - 1 Tsp
Salt - 1/2 Tsp

Brown sugar - 3/4 Cup

Granulated sugar - 3/4 Cup

Butter, softened at room temperature - 1/2 Cup

Eggs - 2
Vanilla Essence - 1 Tsp

Chopped walnuts - 1/4 Cup

Raisins - 1/4 Cup

Method:

Note: To make squares, drop the dough in a rectangular or square baking dish and cut into squares with a bread knife. bake as usual.

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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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The joys of baking - Chocolate Chip & Fruit Tea Cake

My better half discovered the joys of baking a few months back and has not looked back since then. At first it was my signature weekly banana bread that got passed on to her, and I must admit it tasted better when she baked. Then came the other breads and cakes. The cheesecakes (I still feel deeply my cheesecakes are the primary reason she married me) will come sooner or later ...I'm waiting.

Chocolate Chip & Fruit Tea Cake



Ingredients:

Refined Flour - 225 gm
Brown Sugar, ground - 100 gm
Unsalted Butter - 175 gm
Eggs - 4
Baking Powder - 1 Tsp
Chocolate Chips - 175 gm
Raisins, soaked in hot water - 100 gm
Walnuts - 50 gm

Method:

1. Sift the flour and baking powder. Keep aside.
2. Cream butter and sugar until soft, light & fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Add in the flour & baking powder.
5. Stir in chocolate chips, raisins and walnuts.
6. Pour into a greased & floured cake tin.
7. Bake at 180 Deg. Celsius for 40 minutes to 50 minutes.
8. Cool for 10 minutes in the tin.
9. Turn out on a wire rack carefully and allow it to cool completely.
10. Cut into thin slices and serve.

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