Tuesday, June 30, 2009

Buckwheat pancakes

This is perfect to make on a lazy sunday. Drizzled with maple syrup and served with fresh fruits it makes a delicious breakfast.
I will be uploading a picture for it soon.

Serves 3-4.


- 1 1/4 cup whole wheat flour
- 3/4 cup buckwheat flour
- 1/3 cup milk powder ( I used non-fat)
- 1 Tsp. baking powder
- 4 Tbsp. honey
- 2 Tbsp. yoghurt
- 2 Tbsp. vegetable oil
- enough milk or water to make a runny batter consistency
- butter and maple syrup for topping


In a bowl combine flours, milk powder and baking powder. Gradually add the milk or water to make a runny batter. Beat well and make sure the batter has no lumps. Mix in the yoghurt, oil and honey.
Heat a flat non-stick skillet on medium heat. Pour about 1/2 cup of batter in the middle and cook till the top starts changing colour and dries up. Flip and cook till golden brown. Top with a small piece of batter and place the next pancake on top. Pour some maple syrup over it and serve.

Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Pasta salad with beetroot

In the last days it became very hot here, so I thought of making a chilled salad for lunch. This pasta salad is made with beetroot which adds a nice pink colour to the dressing.


- 1 lb penne pasta or any other pasta of your choice
- 2 cups beetroot, boiled, peeled and cubed
- ¾ cup frozen peas
- ½ cup frozen corn
- 1 chopped medium tomato
- ½ cup egg less mayonnaise
- Juice of ½ lemon
- ½ cup milk
- 1 Tbsp. olive oil
- ¼ Tsp. coarsely ground pepper
- 1 Tsp. curry powder
- Salt to taste
- Handful fresh basil leaves


Boil pasta according to package directions, drain and let cool.
In a bowl combine mayonnaise, milk, lemon juice, olive oil, black pepper, curry powder and salt and mix well.
Boil peas and corn with some water till tender. Then drain and add to the mayonnaise dressing. Add tomatoes, beetroot and pasta and mix everything well together. Garnish with the basil leaves. Refrigerate till chilled.

You can also sprinkle some grated Parmesan cheese over the salad.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

Rhubarb crumb cake

Since it is summer, what better way as to kick off this blog with a fruity cake. The sour-sweet taste of rhubarb reminds me of my childhood and when I came around it 2 days back at the grocery market, I could not resist to buy some. We hardly eat eggs so this cake is egg less.


For dough:
- 2 ½ cups flour ( I used unbleached white flour)
- 1 packet active dry yeast
- 1 cup milk
- ¾ cup sugar + 2 Tbsp. reserved
- a pinch salt
- ¾ cup butter or margarine
- 1 Tbsp. grated lemon zest

For topping:
- 3 lb rhubarb
- 1 ½ cups sugar
- 1/2 cup bread crumbs
- 1 Tsp. vanilla essence
- 1-2 Tbsp. grated lemon zest

For the crumbs:
- 1 cup melted butter
- 1 ¾ cups flour
- 1 cup sugar
- 2 Tsp. vanilla essence


For the dough mix milk and the reserved 2 Tbsp. sugar in a pot and heat till lukewarm. Take off from heat and mix in the yeast. Let it sit in a warm place for 10-15 minutes.
Sieve the flour in a bowl and mix with salt and lemon zest. With your fingers make a dell in the middle of the flour and sprinkle the butter in flakes on it. Also sprinkle the rest of the sugar over it. Pour the milk-yeast mixture in the dell and knead the dough with your hands to incorporate all the ingredients. Knead till the dough is smooth and make a ball. Cover the bowl and let rest for 30 minutes.
In the meantime peel the rhubarb and cut in about 1 inch size pieces. Rinse with water and let drain. Put the rhubarb in a bowl and sprinkle the sugar over it. Let soak for 30 minutes.
Check on your dough and knead it again for a minute. Cover again and let rest for 30 more minutes.
Preheat oven to 390 F/ 200 C.
Grease a baking sheet with butter and dust it slightly with flour. Then take the dough on a flour dusted surface and knead again well. Roll out and put on the baking sheet and make sure you spread it evenly. Cover the edges of the baking sheet as well. Sprinkle the bread crumbs over the dough.
Mix the lemon zest and vanilla essence in the rhubarb and spread the rhubarb evenly on the dough.
For the crumbs mix the melted butter with the flour, sugar and vanilla essence. Make sure the butter is not warmer than lukewarm. The mixture should be almost dry with enough moisture in it to form crumbs. Sprinkle evenly over the cake. Bake for 35-40 minutes. Let cool and cut into desired sizes.
Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.

My first post

This is it! The first post in my new blog. I will mainly post recipes here or blog about things related to food and lifestyle. I am a vegetarian from Europe and live in the US together with my husband from India. I simply love Indian desi food as well as European food. You will find recipes from both fields here. I am in no way a professional cook but like good homemade food and also to try out new things. In general I like to use organic ingredients in my cooking. I hope you enjoy the recipes I will be posting here. Feedback and comments are most welcome.

Text and photographs are copyright protected. Copyright © Masalaflavour.blogspot.com 2009 All rights reserved.
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Copyright policy

This blog is my attempt to share and chronicle experiences and recipes which I have learnt on my own through long hours in the kitchen or which were passed on to me from my family, in-laws and friends. All texts and photographs in this blog are mine unless otherwise noted and it is prohibited to copy or distribute them without my written permission. If you would like to use any content for non-commercial purposes ask first by contacting me at Masalaflavour@yahoo.com. Please respect that this blog and all its content is the result of hard work and that it is not allowed to violate any of its copyrights.
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