Thursday, July 18, 2013

Black Forest Pancakes {Egg-free} – a guest post for Yummly

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Past couple of weeks have zoomed past. A lot happening. Our much awaited vacation time in India has finally arrived. Shopping, packing, 3 flights spanning  across 2 continents, 2 very tired kids and even more tired parents.  We have finally landed in India and currently enjoying all the attention and pampering showered by our family and friends. 

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On a complete different note, I am very excited to share one of my recipes on Yummly blog today. My idea of a luxury breakfast that would also pass as a dessert. Black forest pancakes - A treat for chocolate lovers. I made these, few weeks ago taking full advantage of a fresh batch of cherries that I bought. Do hop over to Yummly to check out the recipe.

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Tuesday, July 2, 2013

Easy Veggie Summer Tortilla Wraps with spicy Chickpeas and Feta

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Eating outside amidst nature is one of the pleasures of summer. With days getting longer and temperatures soaring high, picnics are on the rise. My little boy enjoys eating outside and insists that we do that everyday! We mimic a picnic in our balcony at times when we cannot go out. He is a big fan of sandwiches and wraps and they make a perfect accompaniment to our impromptu picnics. Throw in some cheese and he can eat it every single day.
These wraps can be made in a jiffy and make great a portable meal. The spice levels can be adjusted to suit your tolerance and make an ideal snack for kids too.

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Easy Veggie Summer Tortilla Wraps with Spicy Chickpeas and feta

Yield - Makes 4 wraps

Things you need -

4 flour or corn Tortilla wraps
100 gms chickpeas, soaked overnight and boiled or use canned ones
2 medium sized tomatoes, deseeded and chopped
1-2 cloves of garlic, minced fine
1 tsp chilli powder (adjust as per liking)
1 tsp cumin seeds
salt, as per taste ( remember feta is quite salty)
a pinch of sugar
1-2 tsp vegetable oil
100 gms feta, crumbled
half cup or 100 gms thick yoghurt
handful mint leaves, chopped
chilli flakes or chilli powder for garnish
1 spring onion, chopped
5-6 pitted olives, chopped, optional
a big handful of shredded lettuce
coriander leaves for garnish

How its done -

1. Heat the oil in a pan. Add cumin seeds. Once they start to splutter add garlic and cook for a minute. Add tomatoes, chilli powder and cook until mushy.
2. Add chickpeas, salt and sugar and cook for 2-5 minutes. The mixture needs to be dry with minimum moisture. Take off from heat, allow it to cool and keep aside.
3. Meanwhile whisk the crumbled feta, yoghurt and mint together in a bowl to form a smooth mixture. Garnish with chilli powder or chilli flakes if you can handle the heat.
4. Heat up a griddle or a non stick pan and warm the tortilla slightly for a minute. Allow them to cool down.
5. Place the tortilla on a board or plate and evenly spread a spoonful of feta-yoghurt-mint mixture. Now top with the chickpeas, spring onions, lettuce, olives if  using and some coriander leaves. Fold or roll the tortilla, secure with a string or napkin.
6. Stays crisp up to 2 hours. After that, the wraps might get soggy, but still tastes great though!