mayurisjikoni

Buckwheat savoury pancakes#Bread Bakers Starting a healthy year   The Bread Bakers theme for January is Ancient Grains hosted by Robin Beck of  A Shaggy Dough Story . I'll be honest, had a slight idea about ancient grains but never actually paid much attention to it. I have used some of them not knowing that they are classed as ancient grains. My research began on the internet as to what really are ancient grains(heritage grains). All the grains we know are somewhat ancient as they have existed for years. However ancient grains are ones that have not changed over the last hundred years i.e have not been hybridized. They have not been modified over the years.Ancient grains have more robust texture thriving without much pesticides and fertilizers.Some of the most common ancient grains are quinoa, millet, spelt, teff, sorghum, farro(emmer), kamut(khorasan), chia, freekeh,amaranth, buckwheat,barley, wild rice. I realised that the Indian cuisine uses quite a few of these ancient gr...

Every two weeks ekadashi appears suddenly. Ideally, the ekadashi fasting should be done with minimal consumption of food, but invariably it lands up like a full fledged carbohydrate feast. Carbohydrates, because potatoes seem to be the main ingredient for any dish prepared. I would like to share this farari uttapam recipe with you.Yes, as you guessed the main ingredient is potato, but there are other more exciting ingredients. Don't wait for ekadashi. Just go ahead and try it out to serve as a snack. FARARI UTTAPAM 4 Servings Potato layer : 4 cups mashed potatoes 2 tsps lemon juice 1½ tsp salt 1 tsp coarse pepper powder 1 tsp ginger paste 1 tsp green chilli paste ½ tsp sugar 6 tbsps of arrowroot or cassava (mogo) flour Filling : 1 cup tiny cubes of paneer ½ cup coarse peanut powder ¼ cup fresh grated coconut ½ cup fresh chopped coriander 2 tbsps oil 1 tsp sesame seeds (tal) ½ tsp cumin seeds (jeera) ½ tsp chilli paste or 1 finely chopped ½ tsp ginger paste ½ tsp salt ½ tsp sugar 1 ...