Savoury Pancakes

Savoury Pancakes

Makes: 8 pancakes

Ingredients

1/4 cup chickpea/gram flour (besan) or all-purpose flour

2 Tbsp. rice flour

1 egg, beaten (optional for vegans)

3 Tbsp. plain yogurt (not fat-free)

1 small onion, chopped finely

1 medium tomato, chopped finely

1 green chilli, chopped finely

1 tsp, crushed kasuri methi (dried fenugreek leaves)

Salt to taste

1 Tbsp. vegetable oil

Method

1. Combine the first four ingredients and stir batter until smooth.
2. Add the rest of the ingredients except oil and set aside.
3. Heat a frying pan and add oil; wipe oil over surface of pan with a paper towel.
4. Pour 3 Tbsp. batter into pan, swirling to make a circular shape.
5. Cook until bubbles surface, flip over and cook until done.
6. Set pancake aside and wipe the pan with the paper towel that was used before.
7. Repeat this process until all the batter is used.
8. Serve with sweet chilli sauce.

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Pineapple Ambrosia

Pineapple Ambrosia

Any flavour of jello will do. The ambrosia pictured above used dark cherry jello. To cut down on the sugar, use one regular jello, one sugar-free jello and sugar-free Cool Whip.

Ingredients

   1 (14-16 oz.) can crushed pineapple

   2 pkgs. pineapple jello 

   2 cups boiling water

   2 cups cold water

   1 tub vanilla Cool Whip

   2 Tbsp. sour cream

   2 Tbsp. shredded sweetened coconut

   Maraschino cherries for garnishing

Method:.

1. Drain crushed pineapple and set juice aside.
2. Pour reserved pineapple juice into a measuring cup and add enough cold water to make 2 cups. 
3. Dissolve the two packages of jello in boiling water, add cold water and refrigerate until set.  
4. Using a fork, scramble jello, add all the remaining ingredients including the crushed pineapple.
5. Mix thoroughly and refrigerate for at least 2 hours, preferably overnight.
6. Serve in individual ramekins and top each with a maraschino cherry.