Monday, 22 May 2017

Zucchini-Cheese Pancakes / Savoury Pancake Recipe

Pancakes are always quick-fix for morning breakfast and kids preferred to have them. Even I prefer pancakes once a week in my breakfast or brunch. But the better-half doesn't like it so we avoid it on a weekly basis and include this once in a month or sometimes when he is on tour. Normally we are used to with the sweet pancakes however today I am sharing a recipe of savoury pancake.


People who do not prefer to eat too much sweet and avoid eating pancakes for this reason now they can try this savoury pancake recipe. Since I entered into this virtual world I have started experimenting more on varieties of food items. I picked up Zucchini as I read it  is a very good source of protein, vitamin and minerals. So I decided to include in our diet and thought of including in pancakes and while searching I landed to this page. Zucchini Cheese pancake is a very good breakfast, brunch or snack option for kids as well as adults. I loved the taste of this savoury pancake. Next time I will try some other recipe with zucchini. I added cheese here to make it more kid's friendly but you can avoid it.


Zucchini-Cheese Pancakes / Savoury Pancake Recipe

Ingredients

Zucchini - 1 medium, grated
All purpose flour - 1 cup
Cheddar Cheese - 1/2 cup, grated
Eggs - 2
Onion - 1 medium, chopped
Black pepper - 1 teaspoon
Butter - 3 to 4 tablespoon
Salt to taste

Procedure

1. Grate zucchini and place it in a colander. Sprinkle some salt and leave it for 10 minutes to drain off the excess moisture.
2.Squeeze zucchini and place them in a mixing bowl.
3. Now add flour, chopped onion, salt and pepper into it.
4. Add grated cheese and mix well.
5. Beat two eggs in another bowl and add it to the  mixture. Mix them well.
6. Heat a non-stick pan and grease it with butter.
7. Now take a scoop full of batter and flatten on the pan to make pancake. 
8. Cook till the side is golden in colour and turn the other size to cook till golden. 
9. Repeat the process for the remaining batter and serve hot by adding a dollop of butter on top.




Friday, 19 May 2017

Mango Milkshake

I was going through yesterday's newspaper where it was mentioned pre-monsoon showers have already started and monsoon is coming on time. We, Bangloreans are experienced rains in the month of May which has started already. But other places of India is still feeling the impact of Summer heat wave. Even few days back Bangalore was too hot and it feels good when your better-half enters the kitchen on weekend and come out with the chilled glass of Mango Milkshake.


I think there are very few people in our country who does not relish mangoes. So our family is not an exception. He bought mangoes in bulk but before the vacation (yes I am on vacation :)) I was loaded with projects and could not find time to use those ripe mangoes. So he announced a day before that he is going to make a delicious mango milkshake next day. He often announces but sometimes he forgets to execute :P...But our daughter did a good follow up job so next day I relished the glassful of mango milkshake. In between I did another job, I told once the shake is ready call me I will pour and garnish them and click pics so that I can post them here as I knew my blog does not have the recipe of mango milkshake. I give the credit of mango milkshake recipe to my dear husband. Thank you Avijit!

Mango Milkshake

Ingredients

Ripe Mango - chopped, 2 cups
Milk - 11/2 to 2 cups, chilled
Sugar - 2 to 3 tablespoon

Procedure

1. Take the chopped mangoes in a blender and make a smooth puree.
2. Add the milk and sugar in the blender and blend once again.
3. Pour in the glass and serve chill.

Tips: If you are not using chilled milk after preparing keep the milkshake in refrigerator for 1 hour and serve it chilled/


Wednesday, 17 May 2017

Epigamia - Be Healthier with Greek Yogurt ~ Product Review


Who doesn't like to receive gifts??
Recently I received these colorful packs from Epigamia which made me really happy! This is a perfect gift to a food-blogger during Summer. Thank you Epigamia.

Normally you get varieties of flavoured yogurt in market however, Epigamia has brought unique range of Greek yogurts. Their product range has some popular and unique flavours including Alphonso Mango, Strawberry, Blueberry, Honey Banana, Vanilla Beans, Natural and Green apple.



Epigamia Greek Yogurts are special as they are

  • made from purest cow's milk
  • great for weight loss or muscle gain
  • good source of calcium
  • low fat, low carbs
  • 100% vegetarian
  • all milk protein
  • probiotics help digestion and lower bad cholesterol





I loved all the flavours of Greek yogurt from Epigamia whereas our little one picked up her favourite strawberry flavour. What I loved about Epigamia products that each flavour contains original fruit pulp which gives you the exact taste of the fruit in the yogurt. They don't use preservatives or colors or synthetic flavours.

They have another exciting product which is Snack pack for your choti bukh. We feel hungry in between our big meals, in this condition you can't concentrate on your work. Epigamia has come up with an unique solution with their Snackpack which will satisfy your sudden hunger strikes. Following are the snackpack ranges:

  • Jalapeno Greek Yogurt with Barley puffs
  • Strawberry Greek Yogurt with Chunky Granola
  • Cream & Onion Greek Yogurt with Barley Puffs
  • Mango Greek Yogurt with Chunky Granola

This flavours are unique, aren't they?

If someone doesn't have a sweet tooth, no issues they can try Jalapeno Greek Yogurt or Cream & Onion Greek Yogurt with Barley Puffs.


Greek yogurt is widely used to prepare different types of dips. The texture of the Epigamia product is so creamy and rich I could not resist myself to prepare a yogurt garlic dip. Here is the recipe of yogurt garlic dip.

Yogurt Garlic Sauce / Yogurt Garlic Dip

Ingredients

Greek Yogurt - 1 cup
Salt to taste
Garlic Cloves - 4 to 5
Black peppercorn - 4 to 5
Black Salt - 1/4 teaspoon
Mint Leaves for garnishing

Procedure

1.Take garlic cloves and black peppercorns in a mortar and pestle and crush well.
2. Now take Greek yogurt in a bowl and add crushed garlic, peppercorn, salt, black salt and mix well.
3. Serve the dip garnishing with mint leaves.