Guacamole in a pancake

 Guacamole in pancake

Guacamole in a pancake

Main ingredient for Guacamole is avocado which is mixed with 

capsicum, tomato, chili, onion, garlic and ginger. There are many variations. We normally eat Guacamole with tortilla or bread.

Guacamole (see my recipe) can also be served in a pancake.

https://simplycookingandhealth.blogspot.com/2014/04/guacamole.html

                 

                                 Recipe summary 
                                           For
                         Guacamole in a pancake 

Preparation time : 15 minutes
Cooking time: 20 minutes

Serves : 4

Avocado

This is a recipe based on avocado. Avocado is mixed with capsicum, tomato, chili, onion, garlic and ginger.

Ingredients for 
Guacamole

Guacamole

 

Making the batter

1.  Mix 1 cup all-purpose flour with 1 cup water and 1/2 tsp salt in a bowl.

2. Break an egg into the mixture and mix well or blend in a blender

    for a thin crepe.

Guacamole in a pancake

3. Pour a spoonful of the mixture on a hot griddle.
    Flip it after one minute. Thereafter flip the pancake couple of    times until you see some black spots on both sides of the pancake.

4. Place a pancake on a plate. Put a lettuce leaf on the pancake. Sprinkle some cheese.

5. Add 3 table spoon of guacamole. and roll it.

Guacamole in a pancake is ready.                                                

                         

      Recipe follows in detail with pictures.

        

Preparation time : 15 minutes
Cooking time: 20 minutes
Serves : 4
                          

Pancake ingredients
1 cup all-purpose flour
1 cup water
1 egg
1/2 teaspoon salt

Other ingredients
1 cup guacamole
50 grams cheese of your choice
5 lettuce leaves

Guacamole ingredients mixed

Method

Mix all-purpose flour with water and salt in a bowl. Brake an egg into the mixture and mix well or blend in a blender.If necessary add water to get desired consistency. It is good to make the pancake thinner than the traditional pancake but slightly thicker than crepe. You add more water to make the pancake thinner.

Pancake mix

Pour a spoonful of the mixture on a hot griddle.

Griddle

Flip it after one minute. Thereafter flip the pancake couple of times until you see some black spots on both sides of the pancake.

Pancakes

Place a pancake on a plate. Put a lettuce leaf on the pancake. Sprinkle some cheese. Add 3 table spoon of guacamole. and roll it.

Pancake with lettuce and cheese

I hope you will try this easy recipe which will be loved by children.

Steamed couscous with rice flour and grated coconut (puttu)

Steamed couscous with grated coconut

Steamed couscous mixed with rice flour is easy to make, soft and tasty.You will not feel the taste of couscous. It will be like a wheat flour puttu. It is delicious and can be eaten with butter and sugar, fried egg, sambol or any curry.
                                  

                                   Recipe summary
                                             For
     Steamed couscous with rice flour and grated coconut (puttu)


Preparation time: 20 minutes
Cooking time:5 minutes
Serves: 6

Bag of rice  and box of couscous

1. In a medium size pan add 1,125 ml water, 125 ml Coconut milk 1 tsp salt.  

2. Bring to a boil. 

3. Switch off the fire.

4. Add 500 grams couscous stir well and let it rest for 5 minutes covered. It will be cooked durring the time.

5. Remove the cover and stir with a long chop stick.     Break lumps with your fingers.

Steamed couscous with 
grated coconut

6. Add 2 cups of rice flour and stir again with the long chop stick. You will notice larger crumbles forming.
Rice flour will nicely mix with couscous and change the texture of the couscous.

8. Add scrapped coconut and stir well again. The coconut will help to keep the crumbles separate  and prevent formation of lumps.
You will be left with crumbles of size similar to puttu.

9. Prepare a steamer. Sprinkle coconut at the bottom of the steamer

Sprinkle coconut at the 
bottom of the steamer.

10. Spoon the couscous mixture  into the steamer over the sprinkled coconut.



11. Steam for 4 to 5 minutes. When you get the smell from the steamer, the couscous is cooked..

Final stage of Steamed  couscous 

The couscous is ready. It can be served as a side dish or as a main meal.







Steamed couscous with rice flour and grated coconut (puttu)
  is ready.                                

                         
              Recipe follows in detail with pictures.  

Preparation time: 20 minutes
Cooking time:5 minutes
Serves: 6

Ingredients
Main
500  grams couscous (one packet)
2 cups white rice flour

1,125 ml water
125 ml Coconut milk
150 grams shredded coconut
1 tsp salt

Method
In a medium size pan add water, salt and coconut milk. Bring to a boil. Switch off the fire.

Add the couscous stir well and let it rest for 5 minutes covered.

Remove the cover and stir with a long chop stick. Break lumps with your fingers.

Couscous after being cooked in water

Add the rice flour and stir again with the long chop stick. You will notice larger crumbles forming.
Rice flour will nicely mix with couscous and change the texture of the couscous.

Rice flour is added to cooked couscous

Couscous after mixed with rice flour

Add scrapped coconut and stir well again. The coconut will help to keep the crumbles separate  and prevent formation of lumps.
You will be left with crumbles of size similar to puttu.

Grated coconut is added

Prepare a steamer. Sprinkle coconut at the bottom of the steamer
Spoon the couscous mixture  into the steamer over the sprinkled coconut.

Sprinkle coconut at the bottom of the steamer.

Steam for 4 to 5 minutes. When you get the smell from the steamer, the couscous is cooked..
The couscous is ready. It can be served as a side dish or as a main meal.

It can be served with curry.

Simple baby kai-lan stir-fry

     

                              

Simple baby kai-lan stir-fry

Baby kai-lan is a green with small leaves. It is a Chinese vegetable suitable for stir fry,in soups, with noodles. Today I am going to make stir fry in Indian style.

Baby kai-lan

                               Recipe summary

                                         For

                              Simple baby kai-lan stir-fry

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4

Baby kai-lan

1. Add ½  tsp turmeric powder to 75 grams minced coconut and leave aside.

2. In a large pan a heat 2 tbsp oil. When the oil is hot, reduce the heat to low and add ½ tsp cumin seeds, ½ tsp fennel seeds dry chili pieces from 1 dry chili and fry for 10 seconds. 

Simple baby kai-lan stir-fry

3. Then add 1 onion chopped  and fry for 10 minutes, stirring frequently.

4. Add 1 green chili, sliced thin,1 red chili, sliced thin, 4 garlic cloves, sliced, 5 grams ginger, grated and 5 curry leaves, chopped.Fry for 3 minutes, stirring frequently to ensure that they do not get burnt.

Ingredients

5. Add  250 grams chopped Kai-lan and fry for 5 minutes, stirring frequently.

6. Add coconut Fry for 3 minutes.

7. Add ½ tsp salt and ½ tsp pepper powder and stir.

Fry for 2 minutes.

Taste for seasoning and adjust.

The stir-fry is ready. It can be served as a side dish or served with rice.

Simple baby kai-lan stir-fry is ready.

    

Recipe follows in detail with pictures.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients

Main

250 grams kai-lan, chopped

Others

1 onion chopped

4 garlic cloves, sliced

5 grams ginger, grated

1 green chili, sliced thin

1 red chili, sliced thin

5 curry leaves, chopped

Ingredients for Simple baby kai-lan stir-fry

Seasoning

1 dry chili, broken into small pieces

Spices

½  tsp turmeric powder

½ tsp cumin

½ tsp fennel seeds

1/2 tsp pepper powder

75 grams minced coconut

2 tbsp vegetable oil

½ tsp salt

Preparation

Add turmeric powder to the minced coconut and mix well. This gives a nice golden colour to the minced coconut.

Method

In a large pan a heat 2 tbsp oil. When the oil is hot, reduce the heat to low and add cumin seeds, fennel seeds dry chili pieces and fry for 10 seconds. If the vapour from the dry chili irritates you add it after adding the onion or omit it.

Frying  cumin seeds, fennel seeds dry chili pieces

Then add onion and fry for 10 minutes, stirring frequently.

Adding onion

Add red and green chili pieces, garlic, ginger and curry leaves.

Add red and green chili pieces, garlic, ginger and curry leaves.

Fry for 3 minutes, stirring frequently to ensure that they do not get burnt.

Frying ingredients

Add Kai-lan and fry for 5 minutes, stirring frequently.

Adding kai-lan

Add coconut.

Adding coconut

Fry for 3 minutes.

Stir fry is ready

Add salt and pepper powder and stir.

Fry for 2 minutes.

Taste for seasoning and adjust.

The stir-fry is ready. It can be served as a side dish or served with rice.

Easy shredded red and green cabbage salad for seniors.

This is a shredded cabbage and carrot salad with thousand island dressing which can be eaten easily by seniors. Even though it is shredded it will be crunchy.

Easy shredded red and green cabbage salad for seniors.

                                     Recipe summary 
                                              For
     Easy shredded  Red and  green cabbage salad for seniors

Preparation time: 30 minutes
Cooking time: 0

Serves: 4

Easy shredded Red and green
cabbage salad for seniors 

1. Cut 150 grams red and 150 grams green cabbages and 100 grams carrot into small pieces. Shred them in a food processor separately and set aside.


2. Dice green bell pepper. 

3. Cut 1 onion finely. 

Red and green cabbage salad

4. Mix all the vegetables and onion. Add ½ teaspoon salt  ½ teaspoon pepper and thousand island dressing to your taste.


Spread on Romaine lettuce leaves.


The salad is ready. This is a mild salad.

Easy shredded Red and green cabbage salad with carrot is ready.

                                                                                  

Recipe follows in detail with pictures.

                     

                                   
Preparation time: 30 minutes
Cooking time: 0
Serves: 4

Ingredients
Main
150 grams Medium red cabbage
150 grams green (white) cabbage
100 grams carrot
50 grams green bell pepper
Others
1 onion

Romaine lettuce

½ teaspoon salt
½ teaspoon pepper
Thousand island salad dressing
or
Salad dressing of your choice

Preparation
Cut red and green cabbages and carrot into small pieces . Shred them in a food processor and keep them separately. Cut onion finely. Dice green bell pepper.

Method
Mix all the vegetables and onion. Add salt  pepper and thousand island dressing
The salad is ready. This is a mild salad.

Red and green cabbage salad

Spicy Pumpkin soup with moringa leaves, sweet corn and silken tofu

Pumpkin soup with moringa leaves,sweet corn and silken tofu.

Pumpkin and sweet corn are ideal combination for a vegetarian soup together with highly nutritious moringa leaves.

Moringa, sweet corn and  pumpkin

                                              Recipe summary 

                                                            For

          Spicy Pumpkin soup with moringa leaves, sweet corn 

                                         and silken tofu

Preparation time: 20 minutes

Cooking time: 30 minutes

 Serves: 3

1. 150 grams onion, coarsely chopped and 4 cloves garlic, sliced and fry for 5 minutes.  1. In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low and add

             Spicy pumpkin soup with    
       moringa leaves,Sweet
 corn and silken tofu

2.  Add ½ tsp cumin seeds and fry for one minute. 

3. Add 150 grams sweet corn kernels and 150 gram big pumpkin pieces and fry for 5 minutes. 

4. Add ½ cup vegetable stock and 500 ml water. Bring to the boil in high heat.

Ingredients

5. Add 100 grams silken tofu. Reduce the heat to medium and simmer for 10 minutes.  

6. Add 90 grams moringa leaves,1 tsp salt, ½ tsp crushed pepper and cumin powder. Cook for 5 minutes.               

Pumpkin soup with moringa leaves,sweet corn and silken tofu is ready.

                      

                     Recipe follows in detail with pictures.

Preparation time: 20 minutes

Cooking time: 30 minutes

 Serves: 3

Ingredients

Main

150 grams pumpkin, cut into big pieces

150 grams corn on the cob, kernel removed

90 grams moringa leaves

100 grams silken tofu

Others

150 grams onion, coarsely chopped

4 cloves garlic, sliced

1 tsp salt

2 tbsp vegetable oil

½ cup vegetable stock

500 ml water

Spices

½ tsp crushed pepper and cumin powder

½ tsp cumin seeds

Ingredients for Spicy Pumpkin soup with moringa leaves, sweet corn and silken tofu

Method

In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low and add

onion and garlic and fry for 5 minutes.

Frying onion and garlic

 Add cumin seeds and fry for one minute.

Frying with cumin

 Add sweet corn kernels and pumpkin pieces and fry for 5 minutes. 

Add sweet corn kernels and pumpkin pieces

Add stock and water. Bring to the boil in high heat.

Add stock and water.

 Add silken tofu. 

Add silken tofu.

Reduce the heat to medium and simmer for 10 minutes.  

Add salt, moringa leaves.

Add moringa leaves.

 Add cumin and pepper powder and  and cook for 5 minutes.

Add cumin and pepper powder

The soup is ready.

Spicy Pumpkin soup with moringa leaves, sweet corn and silken tofu