Posts Tagged eggs

multi-grain pancakes….figured out…

Recently I bought these  4 packs of 10 grain cereal, with an honest attempt to incorporate healthy grains in my diet to keep me filled longer in the day.. but after I had them as cereal for a couple of days, and I kinda tend to loose interest in them, not sure why.  Hence I started to find ways to incorporate these grains in other things I cook like for eg., bread.. which turned out not too bad, and the recipe that I have posted here.

What else I can do with multi-grain,  I can make some multi-grain english muffins, add a few in granola… etc…  And this morning when I was just getting ready to make my usual waffles, I got this idea to cook some multi-grain cereal and add them to the waffle mix…. The result was a failure, looks like the ratio of grain cereal: flour was not exactly right, and the waffle-maker made some not so good waffles, that stuck to both the sides and it just tore apart into two.  I decided as this is my first attempt, and waffle iron is too much of a complicated  for it… hence decided make them into pancakes… the result was  j u s t   d e l i c i o u s…

For now, lets stick to the original measurements intended for waffles, but resulted in pancakes 🙂

Prep it:

1) Cook in a microwave about 1/2 cup of 10-grain cereal with 1 cup of water for 4 minutes approximately, stirring for every one minute, for a even cooking.
2) Your usual pan cake mix about 1.5 cups ( I used Aunt Jemina’s Whole wheat pancake mix)
3) 2 eggs
4) 2 tbsp of salt
Mix items 1 -4  in a wide bowl, the mixture will be thick cos of the grain cereal, but it should still pourable.

Make it:

1) Heat up a wide griddle, oiled/ buttered mildly, I just oiled for the first batch, and not for the rest.
Pour about 1 laddle of pancake mix, dont spread.
2) Cover and let it cook in medium heat for about 1 minute, flip them over, and let it cook for 30 secs.
3) Remove let it cool in a wide platter.

My pan could hold 3 at a time. Try not to pour them too closely, they will run a little and may touch the sides, but its okay.. you can separate them later.

Enjoy with butter and syrup and why not freeze a few for later….


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Egg fry and yellow rice

If you often love to eat spicy stuff, south indian food is definitely the one..and ever wonder how they make these yellow colored spiced rice in indian restaurants…. yeah? i have a quick recipe.  The yellow colored flavored rice we’re talking about is called ‘lemon rice’ especially made in south-india famous to last through some hot temperatures due the sourness in lemon.

I love my lemon rice either with egg fry or potato fry, but today its time to use up the left over eggs.

To make this spicy egg fry, chop finely 1 white onion + 1/2 red bell pepper. In a wide pan, add 2 tbps of oil, fry the onion and bell pepper for 3 minutes, add the eggs + salt + black pepper and scramble the eggs into 1″ inch pieces for 5 mins approximately to get the eggs fully cooked.

Lemon rice is pretty quick thing… if you have a day old rice that is good, if not, make some fresh white rice with 1:2 rice:water ratio, which will yield not too sticky rice. Let it cool on a plate for 10 minutes.

Now to prepare for the rice, split about 4 red chillies + mustard + jeera seeds + 1 tsp of pepper corns, + 1/5 cup of lemon juice.

In a wide mouthed pan, add the mustard and jeera seeds to the 2 tbps of heated oil, once the mustard seeds splutter, split and add the red chillies and let it brown for 10 secs, now add the lemon juice + 1/4 tsp of turmeric powder, switch off the heat and add the lemon juice + salt to taste and mix in the cooked rice into the lemon juice mixture.

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