Just getting back to normal routine after being pampered by my mum. Managed to keep my weight loss and I am officially under 70 now 🙂
Sanju (my fiance’) and I have been looking at apartments here and we are glad we found one. He will be moving there soon and I will join him in February after our wedding. The new unit is really cool with a beautiful kitchen 🙂 Can’t wait to start cooking there and the oven is for me and me only-So watch out the space for more baking recipes.
Back to recipe, Kale and Spinach crepes is one of the easiest and yummiest crepes I have made and Sanju who is EXTREMELY fussy about food loved it 🙂 So here you go with the recipe
For the crepes:
Kale and Spinach-1 handful each-blanced in hot water
Ginger-a small piece
Cumin seeds-a tsp
Buckwheat and Chickpea flour-1/2 cup each
Chili powder-a tsp/more to taste
Blend blanched Kale and Spinach, ginger and cumin seeds to a fine paste and add them to remaining ingredients, add needed water and make crepes 🙂
For the relish/chutney
Mustard seeds-1 tsp
Sambar powder-1-2 tsp depending on spice level
In a pan, add 1 tsp oil, onions, let them brown, add tomatoes and let it cool and add coconut and blend them into a very fine paste
In the same pan, add oil, mustard seeds, curry leaves (optional), blended paste and sambar powder and add 1/2 cup water, salt and let the paste boil until it reaches relish consistency (Source: My dearest mum)
Being brought up with Indian food, it is hard to not to add spices even in basic salads. I was craving for Dosas, which is a lentil-rice crepe, a usual South Indian breakfast across many homes. I have cut down rice completely, so it was hard to make one without it until I laid my eyes on organic buckwheat flour. My life hasn’t been the same since 🙂 If not smoothie for brekky, it is definitely a crepe. I usually make Spinach crepe. Time for change. I tried to do something more close to home.
I have these 5000+ recipes, I am trying to make them all vegan and healthy. This is one such recipe where there were loads of non-vegan ingredients that have been replaced. I also had a conversation with my trainer Cam who was talking about how gluten-free diet aids in weight loss for many people. I have to do more research in trying to make recipes gluten-free. Used buckwheat flour and chickpea flour. Best crepe I have ever had in my life 🙂
Green gram crepe with tomato chutney – Gluten free
Ingredients for Crepe
Green gram -2 cups
Brown rice- 1/2 cup
Ginger, no, of, chillies, curry leaves, salt-according to taste
Onion-1 finely chopped
Ingredients for Tomato Chutney
Coriander seeds-1 tsp
Tamarind- a very small piece
Hing/asafoetida -1/4 tsp (you get in in Indian/ Srilankan grocery)
Soak rice and green gram for 6 hours
Blend them together with the other ingredients except onions. It needn’t be watery crepe consistency, could be little denser.
Add onions and make crepes (could be bit denser than normal crepes)
Goes excellent with Tomato chutney
In a pan-add 1 tsp oil, cumin, hing, coriander seeds, roast them, add onion, garlic and ginger (no use of chopping them, cos you are gonna blend them all in), once onion turns brown, add tomatoes and cook until soft/tender. Remove from heat and once cool, blend them with tamarind to a fine chutney consistency
If oil is very less to fry onions, use water and salt to brown them.
Grind them together with water to a fine consistency. It is okay if it is not watery enough for crepe. You could add water when you make them
Make sure you let it ferment overnight on a table and in the morning take out needed quantity for crepe, add water and pour the batter over hot griddle, spray olive oil and make sure you cook both sides.
The softest crepe you would have ever eaten in your life 🙂