Sorghum Pancake

  

 Fluffy, naturally sweet pancakes whipped up using sorghum flour, mashed bananas, and a hint of cinnamon. Drizzled with pure maple syrup or honey, this nutritious stack works wonderfully as a hearty, sweet weekend breakfast or late-night dessert.

Ingredients

Dry Mix

1 ½cups sorghum/ jowar flour 204 gm

2 tbsp granulated sugar

2 tsp baking pdr

½ tsp salt

Wet Mix

4 tbsp salted butter melted

1 cup buttermilk @ room temperature

1 tsp vanilla 

2 large eggs

½ cup water

 

Preparations

Whisk together the dry mix ingredients in a large mixing bowl and make a well in the center.  Place a nonstick skillet on a burner and preheat it over medium low heat while you continue to make the wet mix.

Combine all the wet mix ingredients in another mixing bowl and whisk until thoroughly combined.  It may look curdled or slightly chunky; that's normal.

Test the pan by flicking in a few drops of water.  If they immediately sizzle, the pan is ready.  Pour the wet mix into the well of the dry mix and whisk until well combined.  The batter should be easily pourable; if it is too thick, add ¼ cup of water and whisk it into the batter thoroughly.

Add batter to the pan approximately ¼ cup at a time.  Cook each pancake on one side until the bubbles that appear in the batter burst and stay open, then flip to cook on the other side until the pancake puffs up in the middle.  Repeat with the rest of the batter.  Note: the pan may start to get too hot as it continues to heat.  If pancakes are over-browning before they cook through, lower the heat slightly.

Remove cooked pancakes to a plate and cover to keep warm, or place in a warm oven until all pancakes are cooked.  Serve immediately.

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Rhubarb Crumb Cake

 Ingredients

1/4 cup unsalted butter at room temperature

1 cup sugar

1 tsp vanilla extract

1 large egg

2 cups all-purpose flour

1 tsp baking pdr

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

2 1/2 cups rhubarb diced

For the  topping:

 1/4 cup butter melted

1/2 cup flour

1/2 cup sugar 

 

Preparations

 Preheat the oven to 350 degrees F. Grease a 8×8 inch square baking pan.

Cream the butter and sugar in a large mixing bowl. Add the vanilla extract and egg and beat until combined.

In a small bowl, combine the flour with the baking powder, baking soda, and salt.

Using a rubber spatula, fold the flour mixture into the wet mixture, alternating with the buttermilk. Be careful not to over-stir. Some flour lumps will remain and that is okay. Stir in the rhubarb.

Spoon the batter into the greased baking pan.

To make the topping, combine all the ingredients and crumble with your fingers. Evenly sprinkle the  topping over the cake batter.

Bake the cake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool before cutting into squares. Serve with ice cream, whipped cream, or homemade vanilla sauce.

 

 

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Peanut Butter Cake

 Ingredients

 For the Cake:

 1 1/2cups all-purpose flour

 2 tsp baking powder

 1/2 tsp baking soda

 1/2 tsp salt

 1/3 cup coconut oil, at room temperature or oil of choice (I use coconut oil). Note: Oil yields a moister cake than butter

 1/3 cup natural unsweetened peanut butter

 1 cup brown sugar

 2 large eggs

1 cup buttermilk(can substitute 1 cup milk with 1 tablespoon white vinegar or lemon juice stirred into it. Let it sit for 5-10 minutes then use as recipe directs)

 1 tsp vanilla extract

 For the Frosting:

 1 cup natural unsweetened peanut butter (if using regular peanut butter which has lots of sugar in it, cut back a little on the brown sugar)

1/ 2cup unsalted butter, softened

3 cups powdered (confectioner's) sugar(can use less if preferred)

up to 1/2 cup heavy cream, at room temperature

 

Preparations

Preheat the oven to 350 degrees F.

In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.

In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.

Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.

Grease a 9X2 inch round baking pan. Pour the batter into the pan.

Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry). Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.

To Make the Frosting: In the meantime place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting.)

Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.

Notes

To cut back on calories (and save yourself some work), bake the cake in a 9X13 cake pan as a sheet cake and make half the amount of frosting to go on top. Also, for a more moist and goopy version, prepare the sheet cake. In a small saucepan bring 1/4 cup honey, 1/4 cup brown sugar and 2 tablespoons of butter to a boil. Remove from heat. Poke some holes throughout the sheet cake and drizzle the honey glaze evenly over it. Allow to cool completely and then frost (remember, half the recipe amount for the frosting). Note, I haven’t actually tried this version, merely conceptualized it in my mind, but I think it would work ;) Note: For chocolate frosting, add a couple of tablespoons of good quality cocoa powder.*Variation: Add Nutella to the frosting*Another variation: Pour some chocolate ganache over it for ultra decadence!

 

 

 

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Matte Ke Aloo ( Potatoes in Buttermilk gravy)

 

Ingredients

1 litre mattha (buttermilk)

250 grams boiled potatoes

5-6 green chillies, slit

1 tsp grated ginger

1 tsp cumin seeds

1 bay leaf

1 black cardamom

4-5 whole black pepper

2 whole red chillies

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp black salt

Salt to taste

1 tbsp roasted kasturi methi

1 tbsp fresh coriander leaves, chopped

Directions

1. Cook The Whole Spices

Heat mustard oil in a pan and add cumin seeds along with the bay leaf, cardamom, pepper and other whole spices. Once they start crackling, add whole red chillies, grated ginger and slit green chillies. Cook them on a low flame for about 2 minutes.

2. Cook The Powdered Spices

In a small bowl, mix the powdered spices with 2-3 teaspoons of water to form a paste. Add this paste to the pan once the whole spices are ready. Cook on low flame and stir carefully to avoid burning. If needed, switch off the flame while stirring to prevent the spices from sticking.

3. Add The Potatoes

After 2 minutes, add the boiled and lightly mashed potatoes. Mix well with the masala, adding a little water so that the flavours coat the potatoes evenly.

4. Add The Buttermilk

Keep the flame low and slowly pour in the buttermilk, stirring continuously so it blends smoothly with the potato and spice mix. Cook gently on low flame until the colour of the curry changes.

5. Season And Finish

When the curry begins to boil, add both black salt and regular salt. Stir in roasted kasuri methi and fresh coriander leaves. Allow the curry to simmer for a few minutes until it reaches the desired consistency.

Health Benefits Of Mattha Aloo

Mattha Aloo is not only flavourful but also light and digestion friendly. Its buttermilk base makes it cooling, especially in the hot months.

• Probiotics: Buttermilk supports gut health.
• Low on oil: Compared to rich curries, it feels lighter.
• Balanced: Potatoes add fiber and energy without heaviness.

This balance of comfort and health is one reason why it is often chosen as a summer curry.

Serving Suggestions And Variations

Traditionally, Mattha Aloo is served with puri or paratha, but it is versatile enough to be paired with other staples.

• For lighter meals, serve it with steamed rice or rotis.
• For variation, a small amount of gram flour can be added to thicken the curry.
• To make it milder, reduce the number of chillies.

Whichever way it is cooked, the buttermilk base gives Mattha Aloo its unique, refreshing flavour.

Tips And Tricks For Mattha Aloo

There are two common methods of preparation:

• Method 1: Add buttermilk after tempering, then potatoes later.
• Method 2: Add potatoes first with spices, then stir in buttermilk.
• Both work well. You can try each to see which version you prefer.

Once you make Mattha Aloo, it is likely to become a regular feature on your table. Its tangy, spiced flavours and ease of cooking make it one of those recipes you will return to again and again.

 

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Cookie Salad

  

Ingredients

 2 (3.4 ounce) packages instant vanilla pudding mix

2 cups buttermilk

12 ounces frozen whipped topping  thawed

1 (20 ounce) can pineapple chunks, drained

2  (11 ounce) cans mandarin oranges, drained

½ (11.5 ounce) package fudge stripe cookies

 

Preparations

 

Gather the ingredients.  

Mix pudding mix and buttermilk together in a large bowl; fold in whipped topping. Mix in pineapple chunks and mandarin oranges; cover and chill until ready to serve.  

Crush cookies and mix in just before serving. 

 

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Lentil & Roasted Vegetable Salad with Green Goddess Dressing

  

 Ingredients

4 cups broccoli florets (about 8 ounces)

2 cups trimmed and halved green beans (about 6 ounces)

1 tbsp extra-virgin olive oil

½ tsp salt, divided

½ tsp ground pepper, divided

2 ½ cups water

¾ cup French green lentils (see Tip)

½ cup chopped fresh herbs, such as parsley, tarragon and chives

⅓ cup mayonnaise

¼ cup buttermilk

1 tbsp lemon juice

1 ½ tsp white miso

1 small clove garlic, quartered

8 cups torn escarole or green leaf lettuce

2 cups thinly sliced kale

Preparations

Preheat oven to 400 degrees F.

Toss broccoli and green beans with oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.

Meanwhile, bring water and lentils to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 25 minutes. Rinse and drain well.

Combine herbs, mayonnaise, buttermilk, lemon juice, miso, garlic and the remaining 1/4 teaspoon each salt and pepper in a food processor or blender. Process until smooth.

Gently toss escarole (or lettuce) and kale with the roasted vegetables and lentils in a large bowl. Serve with the dressing.

Tips

To make ahead: Refrigerate cooked lentils (Step 3) and dressing (Step 4) separately for up to 3 days. Bring to room temperature before tossing with greens.

Tips: We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.

 

 

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Buttermilk Pancakes

  

 Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 tbsp sugar
• 2 large eggs lightly beaten
• 3 cups buttermilk
• 4 tbsp unsalted butter melted 

Preparations Preheat the griddle to 375 degrees Fahrenheit and spray it with nonstick cooking spray.

Whisk  all-purpose flour, baking powder, baking soda,  salt, and  granulated sugar together in a large bowl.

Add lightly beaten large eggs, buttermilk, and ¼ cup melted unsalted butter and mix until incorporated, but still slightly lumpy.

Add about ½ cup of batter to the hot griddle. Once the edges start to set and small bubbles form over the top of the pancake, about 2 minutes, flip it to the other side. Cook until golden brown on the bottom, about 2 more minutes.

Repeat with the remaining batter. Serve with maple syrup or  honey and fresh fruit. 

 

 

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South African Buttermilk Rusks

  

 Ingredients

• 500 grams of all purpose flour
• 180 grams sugar
• 4 tsp baking powder
• 45 grams / 5 Tbsp toasted milk powder
• ½ tsp salt
• 250 grams of salted butter
• 250 ml buttermilk
• 1 large egg
• 2 tsp vanilla extract

Instructions

• Preheat the oven to 180C/350F.
• In a large bowl add the dry ingredients and give it a good mix.
• In a jug melt the butter in the microwave, then add the buttermilk, egg and vanilla and give it a good whisk until combined.
• Add the wet ingredients to the dry ingredients and mix until all the flour is absorbed, and you have a thick dough.
• Press the dough into a lined 20cm x 20cm (8-inch x 8inch) square baking dish and smooth the surface.
• Bake for 35-40 minutes until golden brown on top and firm to the touch. The rusks will be baked when you insert a sharp knife into the middle and it comes out clean.
• Allow to cool in the pan for 10 minutes, then remove and cool on a baking rack.
• Once cool, cut the rusks into strips. 7 in one direction and then cut each of those strips into thirds. This will make 20 rusk fingers. Or cut them in whatever size you prefer.
• You can also roll the rusks into balls. Either 16 for large rusks or 28 for smaller. Your drying time will vary depending on how many pieces you cut.
• Place the cut rusks are a large baking sheet lined with baking paper.
• Bake in a fan-forced oven at 100C for 4 – 5 hours depending on how thick.
• If you don’t have a fan oven, leave them at around 80C for 5 hours. Check and turn every 1.5 hours. Keep going until they are completely dry in the middle.

Notes

Store rusks in an airtight container for up to a month. 

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