Crunchy Cakes!

Savory Chickpea Flour & Coleslaw Mix Pancakes

Savory Chickpea Flour & Coleslaw Mix Mini Pancakes

Thunderstorms and Raibows kinda week here in NYC. The Bambaiya in me keeps craving Pakodas & Chai. I gave into the chai but it’s going to take a lot more than thunderstorms to get me to eat a plate full of deep fried grease. Something like PMS maybe but I’ll deal with that when I have to.

So here’s my super healthy version of savory pancakes that taste pretty much like ur rainy day pakodas but won’t interrupt that summer body in the making!

Ingredients

  • 1+1/2 cup Garbanzo bean flour (besan)
  • 1 cup water
  • 1 tbsp yogurt
  • 1/2 cup coleslaw mix
  • 1 small tomato, chopped
  • 1/2 cup cilantro, chopped
  • 1 tsp cumin powder
  • 1 tbsp paprika powder
  • 1/2 tsp turmeric powder
  • Salt + Himalayan sea salt to taste
  • 1 tsp cayenne pepper (optional)
  • 1 Jalapeño, chopped (optional but highly recommended if you can deal with the heat)

Preparation

  1. Mix all of the ingredients in a bowl.
  2. It should be pancake like consistency.
  3. Heat a non stick pan on medium flame. I used cooking spray on a mini pancake pan but you can easily make these on a regular non stick pan with canola oil or any other oil of your choice.
  4. Pour tiny portions of batter and cook for about 2-3 minutes on each side. Think silver dollar Pancakes.
  5. Serve with mint chutney/ tomato ketchup.

Pro tip from Master “budding” chef Karm (that’s what he’s been calling himself): Spread some pizza sauce on each pancake. Sprinkle some Pecorino/Manchego cheese on top. (I have to admit it was next level stuff)

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The Savory Shot

Spiced Red Lentils & carrot soup with grilled blue cheese fingers

Spiced Red Lentils & Carrot Soup with Grilled Blue Cheese Fingers

In my opinion (I do have way too many) there are 3 different kinds of Soup people in this world.

1. The Broth people: How any human being doesn’t need a meal 10 minutes after having a bowl of brothy soup is beyond me. But hey, that’s just my opinion.

2. The Chunky Soup people: Oh and call it Soup all you want, that’s a whole entire meal and you know it.

3. The Thick Soup people: It’s Purée. Call it Purée. I belong to this category but I’ll be honest and call it Purée. Just own it.

Know any more Soup people kinds? I’d love to hear all about them.

But for now here’s my new Spiced Red Lentils & Carrot Soup recipe and it’s made instantly in the Instant Pot. I decided to serve it in a shot glass with some Grilled Blue Cheese fingers but feel free to have it your way. Quick, easy, and pretty appetizers are my favorite kind. This ones quite healthy too because there’s no cream or butter. Sure you can add some if you’re into that but I can guarantee you won’t be needing any. I recommend you eat this meal clean but that’s again, just my opinion.

Ingredients (soup)

  • 1 tbsp olive oil
  • 2-3 cloves garlic
  • 1 inch piece of ginger
  • 1 large carrot, peeled and cut into big chunks
  • 1/2 cup red lentils (masoor dal), washed & soaked
  • 2 cups water + extra to adjust the consistency.
  • Salt
  • Pepper (freshly ground is better)
  • 1-2 tsp Himalayan sea salt
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tbsp paprika
  • 1 tbsp cinnamon sugar

Preparation

  1. Set the Instant Pot on Sauté mode. Heat the oil. Add all the ingredients in order and mix.
  2. Close the lid and seal.
  3. Set on soup mode for 8 minutes.
  4. Let the pressure release naturally.
  5. Blend once slightly cool and adjust the consistency & seasoning.

Ingredients (grilled blue cheese fingers)

  • Whole grain bread slices
  • Crumbled blue cheese
  • Olive oil

Preparation

  1. Sandwich a healthy amount of crumbled blue cheese in between 2 slices of bread
  2. Drizzle some olive oil on a hot frying pan.
  3. Grill the sandwich on low to medium heat for an even golden brown color.
  4. Drizzle some olive oil on the top slice before flipping it over. Takes about 2 minutes on each side.
  5. Let it rest on the chopping board for a couple minutes before cutting them into appropriately half inch sized fingers.
  6. Serve with hot soup, shot glasses optional of course!