Brown poha ( brown beaten rice) pancakes recipe

This may not be a typical pancake recipe; frankly speaking this has been made to make my daughter consume eggs. Yea she finds it difficult to consume eggs in any form. Sometimes I feel I should stop serving her eggs.  But still, yet another attempt. So this time I added poha and I was delighted to see her happily eating and hence this post.

I use brown poha in our diet and for this pancake I powdered the poha and sieved it. Mixed it with few eggs and milk and served it with honey, can’t wait to share the recipe.

Ingredients

Eggs ( I use small country eggs) – 3 no.s

Milk- ¾ cup

Water - ½ cup 

Sugar and salt - as required

Vanilla essence – a drop (optional)

Poha – ½ cup- finely powdered and sieved

Method

Mix in all the ingredients and leave it in a bowl, it will look watery but leave it for 20 minutes  to see the poha absorbing the liquid and batter turning out to be a thicker pancake batter.

Heat up your cast iron skillet and add a little butter/ghee and pour a ladle full of batter, once you see once side brown, flip it and remove from the skillet.

Serve it with any jam/syrup, I served with honey

Makhana chikki | Puffed lotus seed brittles recipe

It’s been few months that I have introduced makhana in our diet; it’s a very light and healthy snack which is mostly consumed during fasting days in various parts of our country. Today tried making brittles or chikki with makhana. Usually chikkis are made using sugar syrup or jaggery syrup. I used palm jaggery syrup for making chikkis. Was a little apprehensive about my experiment though the result was good. The consistency of the sweet syrup is very important to have good crunchy chikkis.

Alright let me get into the recipe 

Ingredients

Makhana/ puffed lotus seeds - 3 cups

Palm jaggery syrup - 1 cup

Cardamom powder - a pinch

Method

Take a kadai/wok and dry roast the makhana until it turns crisp and crunchy.

In the kadai/wok pour in the jaggery syrup and stir until it becomes thick, ideally when u feel its thick enough drop the syrup in a bowl of water  and it will turn solid which is the correct consistency of the syrup.

Once you get that consistency remove the kadai from the flame and mix in the roasted makhanas and mix well. Remove the contents and place on a greased plate. If possible spread it even and give it a shape. Else leave it and once it gets dried remove the chikkis from the plate and break it coarsely into pieces. 

Once cooled store in an airtight jar.

Notes: I melt 500 gms of palm jaggery in one cup of water, strain and use. Have used one cup of the strained liquid for this recipe.

You may use any other jaggery or sugar for the recipe.