Quinoa Savory Pancakes

I know I cannot be so late in posting something for the Breakfast Club event I am hosting this month, but better late than never. I was planning to make some fruity pancakes, but thought why not something savory. After all my DH loves pancakes though he is not a big fan of sweet dishes. So decided to make it savory by adding onions, spinach and one of my recent discovery - Quinoa. I was quite

Grilled Pineapple Rings

I had wanted to make something for the Veggie/Fruit event for this month and was thinking really hard to make something with Pineapple. Pineapple smoothie was the first which came to my mind, until I came across this one. I saw this simple and beautiful pineapple rings recipe in my supermarket's spring special recipes magazine. Tried it this weekend and loved this new recipe absolutely.

Spiced Corn Cake/Corn Dhokla - Day 7, Blogging Marathon #4

Today is the last day of the 7 Day Marathon, tired of Sweet bakes, wanted to bake a spiced cake. Decided to make Corn Dhokla, i have tried the normal steam version, this time i wanted to try baking it. It came out good, but took about 45 minutes to get out of the Oven. My Hubby's Verdict, Baked Version tastes better than the traditional Steam-Cooked Dhokla.:)

Ingredients
1 Cup Corn (i used frozen)
1 cup Semolina/Sooji
2 Green Chillies
1 tsp ginger juliennes
1 sprig curry leaves
1/2 Cup Yoghurt

1 tsp Fruit Salt

1 tsp lemon juice

Salt to taste

Method

Preheat the oven to 170C. Grease the muffin pan. Blend Corn with Green chillies, ginger, curry leaves and yoghurt to a smooth batter. Transfer it to a bowl, add Semolina and mix well. Add Salt, at this stage.  Add fruit salt  and lemon juice and give a gentle stir. Fill the batter up to 3/4th of the Cup and Bake for 40-45 minutes. Cooking time, differs from oven to oven. Do the Skewer Test to confirm the done-ness of the dhokla. 

You can even try reducing the temperature to 150C and cook for some more time. This way, may be the top would also stay soft.  Let it cool a bit in the pan.Transfer it to a Serving Plate. Add a tadka of mustard seeds and hing.  Serve Warm with Mint chutney.

Check out my Blogging Marathoners doing Group 3 BM#4 along with me 
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me 
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli