This week we are being treated to a lovely dish by the lovely Shruti from Cooking with SJ. Shruti is one of those lovely people we meet on our blogs, always supportive and joyful; she prepares and shares tasty, fabulous looking dishes, as well as making amazing eggless cakes; her decorating skills are stunning! Her cakes are works of art 🙂
So, what would you feed me, Shruti?
I have made so many virtual friends ever since I started blogging 5 years back… And specially when I switched to wordpress 🙂 Elaine is one of those lovely foodie-buddies. Well, despite me inviting co-bloggers over my space to do a guest-post, this is the 2nd one that I’m doing for someone else 🙂
Let me introduce myself a bit… I’m Shruti aka SJ of Cooking with SJ 🙂 I better describe myself as a home-chef, food-blogger and of course, a vegetarian baker!!! Now… I’m wanting to write so many things about Elaine but kinda stuck at my words. I have been following her space since last 2 years and must say, it’s as gorgeous as Elaine herself! Whenever I communicated with her through of comments or quick chats, I feel like I’m talking to someone who’s a master of flavors and healthy cooking!!! I have learnt a lot and yes, I’ll keep learning from you always 🙂
The dish which I have brought here is ‘Savory Pancakes’ which has got a pancake look with a healthy Indo-Chinese touch! To be honest, this is my 1st experiment with gluten-free flour and I must admit, it was not as tough as I imagined 🙂 Here is the recipe for you all to go through 🙂
1/2 cup Quinoa Flour
2-3 tbsp Rice Flour
1/4 cup Shredded Purple Cabbage
1/4 cup Grated Zucchini
2 tbsp Green Onions, chopped
2 tsp Soy Sauce
1/2 tsp Chilly Paste
Salt, to taste
Black Pepper Powder, to taste
STEPS TO FOLLOW:
1. Take all the ingredients (except veggies) in a big bowl and make a medium thick batter by adding water as required.
2. Add all the vegetables into it.
3. Mix everything well until well combined.
4. Heat a non-stick pan and pour a ladlefull batter onto it and spread it to make a small disk.
5. Drizzle some oil on top and roast on both the sides until crisp and golden in color.
6. Sprinkle chat masala on top and serve with Soy-Lemon Vinaigrette!
• To make a regular version, you can substitute quinoa flour with plain flour.
• You can add more seasonal veggies of your choice 🙂
• To make Soy-Lemon Vinaigrette:
Mix 2 tsp Soy Sauce, 1 tbsp Lemon Juice, 1/4 tsp Garlic Paste, 1 tsp Sugar, 2 tbsp Olive Oil, salt & pepper 🙂
I love these, Shruti, thank you so very much, and great tips for mixing them up. Thank you for taking part and your lovely words 🙂 xx