Vegan Pavlova with Praline Cream from New Zealand

Because my sweet tooth knows no bounds, because sugar in all its versatile glory never fails to lure me, because I’m forever on a quest to bake the day away, sometime last year, I indulged in a little project….. The One Sweet World Project. The desire was to usher sweetness that suffuses every corner of this beautiful world. The goal was to learn, immerse and finally, devour. Owing to distractions(delicious ones, I’ll admit), the plan endured a halt. However, perhaps 2018 will see the light of day.

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The ‘Stop to Smell the Roses’ Cake

Not that a chocolate or an orange flavoured cake doesn’t entice me substantially, but that winter morning demanded a distraction from the familiar. I was fortunate Sumayya Usmani’s ‘Mountain Berries and Dessert Spices’ had sailed from it’s confines of the store and landed amid the cozy comforts of my living room. The author is driven by authenticity and her recipes are brimming with tradition. She paints the book with dishes showcasing the magic of rose petals, cardamom, berries, pistachios and other produce native to her homeland.

Continue reading “The ‘Stop to Smell the Roses’ Cake”

Matcha Raspberry Pancakes – Eggfree

Ever since the time my grandma visited the States & learnt the art of making pancakes, they have been adored and coveted for at home. Although stores in Bangalore didn’t carry Maple Syrup at the time, she cleverly substituted it with a warm homemade sugar syrup and slowly but surely we discovered the indulgences of a sweet breakfast. Few things rival sweet wafts of simmering sugar & sizzling skillets and they’re just the remedy to ward off sleep on lazy weekend mornings.

IMG_2180They make their presence fairly often at home too and the only change I indulge in is I substituting whole wheat flour with all purpose flour owing to it’s high fibre content.
The pancakes that I’m sharing with you today, are enriched by the addition of Matcha/green tea powder. Apart from imparting an earthy flavour, they rank high on the health-foods list since they’re known to be packed with antioxidants.Tons of tart raspberries go into these pancakes as well and if I’m being honest, a pancake without berries ( in any form) is somewhat bizarre to me. To score some extra health points, I even topped them up with some overnight soaked chia seeds. They’re soft, moist, warm & addictive to say the least.
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The recipe I’ve shared makes two pancakes but just double/triple the measurements to make more.
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It would be wrong to post a pancake recipe without a mention of good ol’ IHOP. When the husband & me were in the US, midnight hunger pangs were always satiated by the delicious pancakes at IHOP. With a myriad of flavours like blueberry, chocolate, white chocolate-raspberry & strawberry banana, all stacked to perfection & dripping with  golden sticky syrup, any day is Sunday! This is where my love for pancakes grew so intense, I had to put a stop on it what with all the calorie gain and everything.
( P S. Imagine my surprise when I realised they have franchises here in Canada too)

I do hope you like & try these delicious pancakes and make your Sundays a little more magical!
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RECIPE FOR EGGLESS MATCHA RASPBERRY PANCAKES (Makes 2 pancakes)
INGREDIENTS
1/2 cup whole wheat flour
1/2 tsp sugar
1 tsp baking powder
1/2 tbsp oil
1/2 tsp vanilla essence
1/2 cup milk
1/2 tbsp water
1 tbsp melted butter
100 gms fresh raspberries
1 tsp Matcha powder
METHOD

1. In a medium sized bowl, whisk together the dry ingredients: Whole wheat flour, sugar, baking powder and Matcha powder.
2. Add in the wet ingredients: Oil, vanilla essence, milk, water and mix very gently. If some lumps are there don’t worry about it but make sure to not overmix.
3. Let the batter rest for 5 minutes. Then add the melted butter.
4. Meanwhile, heat a non stick tava/skillet over the stove in medium heat. Spread some melted butter on top and spoon a big ladleful of batter on the tava. Top with lots of raspberries.
5. After 2-3 minutes, flip the pancake (ensuring it has achieved a nice golden brown) and cook again for a few minutes.
6. Top with more raspberries & powdered sugar.