Tuesday, September 17, 2019

Easy Eggless Crepes Recipe

A crepe is a type of thin pancake served with fruit compote, fresh fruits, whipped cream or chocolate spread (Nutella). It can have either sweet or savoury filling but generally the former version is more popular amongst people.

I had my first crepe in Paris on our Europe trip and was completely swooned by it. Since then I tried it at many places and restaurants but none could match it. From here, began my quest to find a perfect recipe to reminiscence that perfect melt in the mouth crepe I had in Paris.

As I searched for authentic crepe recipe, I found out that the original recipe uses eggs. Owing to the fact that we are a family of vegetarians and don't eat eggs, I had the challenge of replacing the egg such that the softness and thinness of the crepe is not compromised. After few failed attempts, I have discovered this easy eggless crepe recipe using which anyone can make crepe in minutes. 

The crepes are quite similar to pancakes with only difference that they are quite thin and delicate. I have earlier shared the recipe for Eggless Wholewheat Pancakes recipe which you can check by clicking here. The crepes take lesser time to cook, however you just need a little practice in spreading them. 
In this eggless crepe recipe, the ingredients used are easily available at home. By mixing the exact proportions as given below in the recipe, I am sure you will also be able to nail the recipe. The batter for the crepes should neither be too thick or runny. The trick is to check the back of spoon after dipping it in the batter. If it 'just' coats it then the consistency is perfect otherwise something is wrong with the batter. You will understand it better with the images I have shared with the steps below.

Serve these delicious, soft and warm crepes with any fresh fruit, jam, fruit compote along with a dollop of whipped cream, nutella or a scoop of ice cream. This recipe is an absolute delight for your Sunday mornings or brunch. I had it these crepes first time with banana and nutella combination so I used the same for presentation purpose. Feel free to experiment with as many combinations you like. For example, if you are not a big fan of Nutella you can replace it with peanut or almond butter. Bananas and peanut butter make an excellent combination together. You can even try these with savoury fillings.

Hope you would like this simple yet easy eggless crepe recipe. I would love to listen to your feedback as it really encourages and helps me in improvising. You can even like our Facebook page for regular updates :) .

List of Ingredients: (Makes 8 pieces)

  • All Purpose Flour (Maida)-1 cup
  • Milk-1&1/4 cup  (at room temperature)
  • Unsalted Melted Butter - 1tbsp
  • Vanilla Essence-1/2 tsp
  • Salt-1/2 tsp
  • Sugar- 1 tsp
  • Baking Powder- 1tsp
  • Canola Oil/Melted butter-1tbsp (for cooking)

For Filling: 
  • Nutella / Jam / Fruit Compote- 2 tbsp  
  • Banana - 2 (You can use any other fruit of your choice)


Steps To Prepare:


Step1:
Take all the dry ingredients APF or maida, salt, sugar and baking powder in a mixing bowl. Mix well.
Step2:
Add milk, vanilla essence and melted butter to the above dry mix. Whisk it well till you get a smooth batter. You can use a hand whisker or even a blender for the same.

The consistency of the batter should be such that it covers the back of spoon as shown below.

Keep this batter aside for at least an hour. I generally make these crepes for breakfast, so I prepare the batter a night before and keep it in fridge.

Step3:
Heat a non stick pan and spray/spread some oil over it. You can even use melted butter (roughly 1.5 tsp) but I find it easier to cook these crepes in oil. The pan should not be too hot otherwise the batter will stick to it and not spread evenly. Take a ladle full of batter, lift the pan from flame, pour the batter over it and spread it while rotating your wrist. As the batter is thin, it will spread by itself. You can use measuring cup instead of ladle for equally sized crepes.
Increase the flame to medium high. When the crepe batter seems to be cooked from top, try to lift the edges using a knife or spatula. If the edges are cooked and there is no more wet batter, using the same spatula swiftly turn the crepe. We don't want to cook the crepe for too long as it will make them crisp and not too soft.
Let it cook for 5 seconds from other side and then transfer it on a plate.
Repeat this step for other crepes as well. Brushing oil or butter for every crepe is not necessary. However if you feel the pan has become a bit dry use a bit of it to grease it.

Step4:
Apply some Nutella or jam on insides of crepe. Place some slices for fresh fruit like banana and fold it in four folds (like a handkerchief).Enjoy these warm and soft crepes in breakfast with a cup of hot coffee or cocoa.

Saturday, July 6, 2019

Moong Dal Idli (No Rice - No fermentation)

Moong Dal Idli is a delicious Gluten free Idli recipe made using only yellow moong dal or "Peeled-Split-Green Gram Dal". It is an instant recipe which does not require any fermentation and can be made with easily available ingredients at home.

I discovered this recipe accidentally when I was grinding Moong Dal for making Lentil Dosa. Instead of making Dosa, I thought of making idlis with it just the way we make Instant Rava Idli. I kept the batter little bit on thicker side and added Eno(Fruit Salt) to it. I steamed it in regular Idli stand & voila!! The Moong Dal Idlis came out soft & fluffy. In fact if one does not look too carefully while eating it, he/she may confuse it with Rava Idli.

Moong Dal Idli recipe shared here is 100% Gluten free, protein packed and does not even use rice.  It does not require any fermentation also. It is a perfect healthy breakfast recipe which is quick to make & does not require long preparation time. The best part of it is "Zero oil recipe" and if you are looking for low fat filling recipes, this is an ideal one. You can have it with coconut chutney or any other chutney/dip of your choice.

Moong Dal Idli
Recently I have switched to Tata Sampann Lentils & am quite impressed by their quality. I have tried this recipe using Moong dal sold in general retail store and then with Tata Sampann brand Moong Dal. You can definitely sense the difference in the aroma & taste between the two. As per the claims on their packets, the lentils are unpolished and have high protein content. These Tata Sampann lentils are easily available on Amazon pantry these days.


One of the main things to take care while preparing the batter is to look for its consistency. It should neither be too thin or thick, otherwise Idlis will not be fluffy. Ginger paste, green chillies and  fresh coriander leaves have been used for flavouring and adding a zing to the recipe. If you are making it for kids feel free to skip green chillies. These Idlis are also a good option for giving in kids tiffin as this will make them eat lentils and they wont even get to know. Earlier I had shared recipe of Navratan Rava Idli which was also appreciated by many readers.

Hope you will like this soft and delicious Moong Dal Idli recipe. I would be glad to hear your feedback or you can even share the pics after trying out this recipe. For regular updates, check out or facebook page @KuchPakRahaHai.



List of Ingredients: (Makes 10-12 pieces)

  • Yellow Moong Dal (Peeled & Split Green Gram)-1 cup
  • Water-1/2 cup
  • Green Chillies-2
  • Ginger Paste- 1 tsp
  • Eno powder - 1 tsp
  • Ghee/ Cooking Oil- 1btsp
  • Salt- To taste
  • Coriander Leaves-1/4 cup

Steps To Prepare:


Step1:
Soak Moong Dal for 2-3 hours. I generally soak it a night before for making idlis in morning.
Step2:
Add soaked moong dal in a grinder or food processor. Add water little by little to form smooth batter. The batter should not be too watery nor too thick.
I have used here Wonderchef Nutri-Blend Mixer Grinder for grinding dal.

Step3:
Transfer the batter in a mixing bowl and add salt, chopped green chillies, coriander leaves and ginger paste.You can save some coriander leaves for garnishing which is totally optional. 
Mix once again for 2-3 minutes more using hand whisker . We are whisking again at this step as we want to aerate the batter as much as possible. Keep it aside.
Step4:
Keep the water in steamer to boil (in which you are going to steam Idli). In the meantime, let us proceed to next step. Brush some oil/Ghee on curves of idli plate. This is necessary so that Idlis don't stick to the plate.
I have put some coriander leaves too on the idli plate too but this step is totally optional & instead you can add all the coriander leaves in the batter.
Step5:
Add eno to the Idli batter which we kept aside in step3. Please note that we will add eno only when we are about to make Idlis. 

It is not to be added well in advance. After adding Eno the batter will become really light & fluffy.
Step6:
Pour Idli batter on Idli Plate curves using a ladle or large spoon. You can place some coriander leaves on top of it too (optional).
Step7:
The water must have boiled by now. Place the Idli stand inside the steamer, close the lid and steam for 8-10 minutes.
Step8:
After 8 minutes, check the centre of Idlis with a knife or fork. If it comes out clean the idlis are ready else steam for another 2 minutes.
Step9:
Keep the Idlis to cool down for 2-3 minutes.After that with the help of a knife, free the edges of idli and lift it from the stand. It will come out easily.
Enjoy these soft, fluffy & flavourful Idlis with Coconut chutney or Fresh Coriander chutney.

Thursday, June 13, 2019

Bottlegourd fritters / Lauki ke Kofte

Bottlegourd Fritters is a gluten free delicious snack recipe made using bottlegourd and chickpea flour. The fritters can also be served as a main dish by combining it with a rich silky tomato gravy, often referred as "Ghiya Ke Kofte".

Bottlegourd is known by many other names like "Ghiya", "Lauki" and "Kaddu" etc. It is interesting and sometimes funny that how the same vegetable is known by different names across various regions. Till now, I had lived mostly in North India where bottlegourd is referred as "Ghiya" or "Lauki" in Hindi. After shifting to Hyderabad, I went for grocery shopping and also bought bottlegourd along with other veggies. While I was coming out of the store I noticed "Kaddu" in bill, which means "Pumpkin" in northern region of India. I went back to the billing counter & tried explaining to them that I have not bought pumpkin and there is some mistake in the bill. The guy on the billing counter (who appeared quite confident) picked out bottlegourd from my shopping bag, saying(in slight South India accent) "Madam, Kaddu liya to hai aapne" (Madam see you have bought bottlegourd). That day I got to know that bottlegourd is also known as "Kaddu" in Hyderabad :) .

Bottlegourd due to its high water content and low calories is often recommended in weight loss diet.  Some people even have its juice everyday. It consists of vitamins, essential minerals, sodium & potassium etc. In this recipe by combining it with chickpea flour, its nutritional value is further enhanced. Through this recipe I have tried to make it in a healthier way by air frying it. The fritters come out to be soft and flavourful, perfect to be enjoyed with fresh coriander chutney or any dip of your choice.

There are two variations discussed below. The first one is to have these as Fritters which you can have as snacks/starters and the second way  is to combine it with a gravy to turn it into a main dish. I have explained AIR FRYER method for making these fritters or kofte but you can even deep fry them. The recipe is GLUTEN FREE and also a great option for giving in kids tiffin as mid day snack.

The recipe for gravy is discussed after the recipe of kofte/fritters. For more AIRFRYER recipes, click here.

Hope you would like this simple yet delightful Ghiya Kofte or Bottlegourd Fritters recipe. I would love to hear your feedback or you can also share your pics with us on kuchpakrahahai@gmail.com.

List of Ingredients:


  • Bottlegourd / Ghiya / Lauki - 500 grams
  • Chickpea flour / Besan - 1/2 cup
  • Green Chillies-2
  • Carom Seeds / Ajwain-  1 tsp
  • Red Chilli Powder-1/2 tsp
  • Mango Powder / Amchoor-1/2 tsp (optional)
  • Salt- To Taste
  • Ghee / Cooking Oil-1+1/2 tbsp

For Gravy (If making it as main dish):
  • Medium Sized Tomatoes-4 (roughly 300 grams)
  • Ghee / Cooking Oil- 1 &1/2 tbsp
  • Green Chillies-1
  • Cumin seeds / Jeera-1 tsp
  • Asafoetida / Heeng- A pinch
  • Ginger paste-1 tsp
  • Red Chilli powder-1/2 tsp
  • Turmeric Powder / Haldi - 1/2 tsp
  • Coriander Powder-1 tsp
  • Sugar-1/4 tsp
  • Salt- To taste
  • Cream / Malai-3 tbsp
  • Water-3/4 cup
  • Chopped coriander leaves-2 tbsp (Garnishing)


Steps To Prepare:


Step1:
Wash the bottle-gourd or Ghiya well. Peel it and cut it into 2 or three pieces. If the seeds are to big or thick, feel free to de-seed it.
Step2:
With the help of manual grater or food processor, grate the Ghiya into fine shreds. I have used a manual grater below as I find it quick & fuss free for smaller quantities of vegetable. You can check out its price or other specifications on Amazon by clicking here.
Step3:
Squeeze the excess water from bottlegourd shreds. You can do so in two ways. One way is to wrap it in a kitchen cloth & then twisting the cloth so that excess water is drained out. Second way is to press the shreds between the palm of your hands and squeeze the water from it. Please note we just want to remove the "Excess" water content without leaving the bottlegourd too dry. So be gentle while doing this step. You can use the leftover juice in kneading chapati dough or add to any of your vegetables or lentils while cooking.
Step4:
Add besan (or chickpea flour), green chillies, spices and salt to the shredded ghiya.
Gently knead the dough out of the mixture without putting too much pressure.
Step5:
Set the Air Fryer for preheating on 200 degree Celsius for 10 minutes. By the time our air fryer is preheating lets move to the next step.

Step6:
Rub some oil or ghee in your hands and start making balls out of the dough. The trick is to use single hand and not both hands as it put too much pressure. Just place the teaspoon of dough on your palms, press it lightly with your fingers to smoothen it and then gently shake your hands (while fingers folded) so that nice smooth ball is formed.
Step7:
(If you have applied ghee on your palms while making these balls then you can skip this step.)
Using the same method make other balls from the dough. Brush these with oil or ghee once again.
Step8:
Brush some oil on the grill of the air fryer also. This way the fritters don't stick to it. Place the bottlegourd fritters inside the basket.
Air fry them for 5 minutes at 200 degrees Celsius and 180 degrees for next 15 minutes . The time may vary 2-3 minutes more or less depending on the variety of bottle-gourd, the moisture in it or how much browning you want on these fritters. If you wish you can brush some more ghee/oil on these in the mid time of cooking.
Bottlegourd Fritters are ready!! You can enjoy them with ketchup/chutney or any of your favourite dips as snack or with Gravy as Main Dish. The recipe for gravy is discussed next.



Ghiya Kofte In Appe or Aebleskiver Pan


I tried this same recipe in Appe pan and it came out good in it also. You have to make Kofta Balls just the way explained in Airfryer method (Till step7). After that rub some oil inside Appe pan and keep it on low flame. When the pan is slightly hot, keep the kofta balls inside them. Let them cook on low flame for 2-3 minutes.
Once they are done from bottom, gently rotate it with the help of a knife so that other side is also cooked. Brushing additional oil or ghee is entirely your choice.
Keep rotating these koftas till it is completely golden brown from all sides. Have it as a snack or in gravy.

Ghiya (Lauki) Kofta Gravy


Step1:
Blend together tomatoes & green chillies to form a consistent thick puree. I am using Wonderchef Nutri-Blend Mixi  here which is quite handy for making smoothies & purees. You can check out its price & other specifications on Amazon by clicking here.
Step2:
Heat ghee or oil in a pan. Add cumin seeds (jeera), asafoetida (heeng), and ginger paste to it. Roast the spices for 10-15 seconds till the cumin seeds begin to swell & release its aroma.
Step3:
Add tomato & green chilli puree to it which we prepared in step1. Let it cook on medium flame while stirring it intermittently.
Step4:
When the puree starts to thicken up little bit, add red chilli , turmeric, coriander powder and sugar to it. Mix well.
Let the masala cook on low-medium flame till it releases its fat. Slow down the flame.
Step5:
Add 3/4 cup water to the mixture above and bring it to boil. Switch off the flame after this.
Step6:
Add cream to the gravy. You can use full fat or low fat cream or even malai here. Stir it well. The cream gives a richness & silkiness to the gravy. Add salt in the end and mix once again.
Step7:
Add the Ghiya or Lauki Koftas to the gravy just before serving. Garnish it with some freshly chopped coriander leaves.

Enjoy these soft & flavourful Lauki ke Kofte with Chapati or Naan.
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