- 1 ripe banana
- 1 egg
- ¼ cup yoghurt
- 1 tsp vanilla extract
- ½ cup oat flour (you can grind oats in a mixer, or simply use regular flour)
- 1 tsp baking powder
- A pinch of salt
- 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 frozen banana
- 1 cup coconut milk
- 1/2 c water
- 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
- 2 cups jowar, soaked overnight/for 12 hours
- 2 cups chopped veggies – peas, pumpkin, potatoes, gourd, cauliflower, corn, whatever combination you want and have around!
- 3 cloves garlic, minced
- 2” piece ginger, minced
- 2 tomatoes
- Green chillies, to taste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 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!