Hey Hey long time no read here! Sorry about that. This blog that started it all gets least attention from me but let’s change it, Shall we? I am really embarrassed looking at the last post which is dated October 2017 it’s really really been long but so much has changed since then. I changed cities, changed my lifestyle even more and now changing habits and notions which serve no purpose in life anymore. If you follow me on Instagram you already know how life has generally been but I’ll share my personal growth story in coming days let me start afresh by sharing a very simple, very effortlessly healthy & good looking recipe.
I don’t follow a gluten free diet I love my parathas and rotis very dearly and my stomach is good friends with whole wheat so it doesn’t create any problems for me. It’s only in last three four years that I have started exploring other grains and millets in my regular diet and I love the taste and i love how versatile they can be! One of my favourite thing to make for breakfast is crepes. Call it crepes/chilla/dosa/poora whatever it is easy af! You can use any flour you could use any filling – any veggies, any fruits, any spread like hummus/pesto/etc or just drizzle good raw honey. It’s one of those versatile base that will take anything!
I have just moved into a new home and we had a casual house warming party I made some Jowar tortilla for DIY tacos and since I had some extra Jowar flour I used it this morning to make crepes with it.
*Notes for Ayurveda enthusiasts*
Since Baby pumpkins are in season it’s the best time to consume them. According to Ayurveda, ripe pumpkins can reduce Pitta and also help balance Vata (much needed for this monsoon season). Although pumpkins are somewhat cooling, this quality is reduced when it’s cooked especially with ghee.
Arugula has bitter properties so it helps reduce Kapha. Its peppery flavour adds a lot of flavour to any dish but during the monsoon season try to be watchful of any worms in the bunch. Wash the leaves with vinegar-baking soda water.
Here’s the recipe. Hope you like it.
With pumpkin arugula and goat cheese
For the Crepes:
1 cup Jowar flour (substitute with any flour)
2 tbsp of Milk (substitute with coconut milk/almond milk)
1 tsp raw sugar
½ tsp of Salt
Ghee to cook
Water to thin the batter
For the pan grilled pumpkin:
¼ kg Pumpkin
2 cloves of garlic
1 tsp smoked paprika
Salt to taste
Handful of Arugula (rocket leaves)
2 tbsp Goat cheese, crumbled
Optionally, Sriracha or any hot sauce to drizzle
You need to:
Mix the Jowar flour along with the salt, sugar, milk and water. Prepare the batter to a thin consistency. Heat a non stick pan with one teaspoon ghee. Once the pan is hot enough, add a ladle full of the crepe batter and tilt & shift the pan to spread the batter in a thin layer. Let the crepe get cooked evenly from the sides. Check for doneness by lifting the crepe using silicone/wooden spatula. Flip and cook on the other side. Repeat until the batter is finished. You’d get around 5-6 thin crepes in this quantity.
Meanwhile, cut the pumpkin into thin slices. Heat little ghee in a grill pan. Place the pumpkin slices in a single layer. Cover and cook on medium flame for 6-8 minutes. Grate the garlic over it and season with salt & smoked paprika and turn them over. Cook for another 5-6 minutes. Check the doneness by inserting a knife.
To assemble the crepes, place the crepes on a plate, place the grilled pumpkin over it, throw on some fresh hand torn arugula and crumble little goat cheese over it. Additionally, you could drizzle some sriracha sauce over it. Fold and serve.
- Keep the Rocket leaves in ice cold water to keep them crunchy and crisp.
- You could also roast the pumpkins in the oven at 180 C for 20-30 min but pan roasting is quicker.
Happy cooking <3