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Lockdown Recipes

In News
First up:
1. Banana Pancakes (serves 1, so scale up as needed)
From what I can see is that I am seeing, everyone's got some bananas lying around ripening faster than we can eat them!
Here's what you need:
  1. 1 ripe banana
  2. 1 egg
  3. ¼ cup yoghurt
  4. 1 tsp vanilla extract
  5. ½ cup oat flour (you can grind oats in a mixer, or simply use regular flour)
  6. 1 tsp baking powder
  7. A pinch of salt
  8. A pinch of cinnamon
  • Mash the banana with a fork, then blend with the egg, yoghurt, and vanilla extract.
  • In a separate bowl, whisk together the oat flour, baking powder, salt and cinnamon.
  • Add the wet ingredients to the dry, folding until just combined. Be careful not to overmix!
  • Melt butter over medium heat in a frying pan and ladle in half the batter. Cook, undisturbed, for a few minutes, then flip and finish cooking the other side.
  • Serve hot, with more sliced bananas, honey or maple syrup, jam, or just a dusting of sugar and lemon juice!

2. Coconut Smoothie

  1. 1 frozen banana
  2. 1 cup coconut milk
  3. 1/2 c water
  4. A few tablespoons millet cereal, if you have it
  • Mix all the ingredients together in a blender until combined. You can also add any other fruits you have lying around – we like to use melons, pineapple, or any kind of berry. You can also add cocoa for a chocolate version, and feel free to mix in seeds like pumpkin, flax, or chia!


3. Jowar Khichdi

  1. 2 cups jowar, soaked overnight/for 12 hours
  2. 2 cups chopped veggies – peas, pumpkin, potatoes, gourd, cauliflower, corn, whatever combination you want and have around!
  3. 3 cloves garlic, minced
  4. 2” piece ginger, minced
  5. 2 tomatoes
  6. Green chillies, to taste
  7. 1 tsp cumin seeds
  8. 1 tsp coriander seeds
  9. 1 tsp fennel seeds
  10. Hing, a pinch
  • Sauté the onions, garlic and ginger in a little ghee until fragrant.
  • Add the tomatoes, green chillies, cumin, coriander, fennel and hing and sauté another few minutes.
  • Add the remaining vegetables and stir to incorporate.
  • Add the jowar and 4 cups water.
  • Add a pinch of salt (not the full amount you would generally use!) and a pinch of sugar, then cover the pot and cook until the grains are cooked and water is absorbed.

With – or instead – of the jowar, you can also use moong dal, akkha masoor, split peas or green lentils. You can also cook the entire thing in a pressure cooker for about 1 whistle; I did mine in a lidded pot over the stove, which took about 20 minutes.

Serve hot with curd, kachumber, pickle or onions, and of course, an extra dollop of ghee!

Bon appetit!

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