We gathered with a bunch of friends yesterday afternoon. All of us have kids more or less the same age and have pretty much known each other when the eldest monkeys were still little cherubs. As our families have grown/work has gotten busier we do not get together as much as we would like to but each time we manage to get the whole junta together, we have a blast being cheeky, funny, emotional and just creating a ruckus, and more often than not the adults are noisier than the kids (the place where we went out for dinner last night had to send a staff member over asking us to turn down the volume ;)). In such happy moments I cannot help but recall my early days in Hong Kong when we moved here in 2011. The only soul I knew at that time was my husband who would be at work all day. Coming from India, surrounded by friends and family and working 6 days a week, here I was, a complete social being now engulfed by loneliness. Forget friends, I could not even speak to the security guards in the building because they did not know English! It was not easy. Six years down the line, we still know only a handful of people whom we can call friends but I am so grateful for them. And every time I sit surrounded by these lovely souls I say a silent than you to the Almighty for taking care of me and bringing such lovely people into my life.
Continuing on with the jackfruit goodness, here I have one more delicious and healthy treat for you-jackfruit pancakes! When I was working in Goa, my colleague would bring me these yummy jackfruit cakes(Pansache Dhonas) from home and I would selfishly eat them all. This pancake recipe is inspired by that scrumptious cake. Almost no prep required, they make a wonderful and filling breakfast. Try it out and do remember to share how you liked it!
- Idli rice (presoaked overnight)- 1 cup
- Jackfruit arils (deseeded)- 1 cup(approximately 8-10 pieces)
- Cardamom or cinnamon powder (as per preferred flavor)- ½ teaspoon
- Dry fruits (raisins, chopped almonds and cashews)- 2 tablespoons. This is optional but I added them as my kids love “surprise bites” in their pancakes. You could also add chocolate chips
- Baking soda- 1 pinch
- Butter or ghee- 2 tablespoons
- Blend the rice and jackfruit pulp in a high-speed blender, scraping sides intermittently until a smooth consistency is achieved. You would need to add 2-4 tablespoons water so as to achieve a pancake (or idli) batter consistency
- Heat a non-stick pan and add half-teaspoon ghee or butter. Reduce the heat to medium once the ghee melts and add 2 tablespoons of batter, rotating the pan to evenly spread it. Make sure to not add too much batter, as rice pancakes tend to remain uncooked on the inside if too thick. Keep the heat to medium-low and cover. Flip the pancake over after 2-3 minutes and cover again so as to cook the other side too.
- Serve hot with some honey/maple syrup and fresh fruits or even eggs on the side
Calories (per pancake)- 88 Nutrition- Vitamin A/Vitamin C/ Vitamin B complex/Fiber/Flavonoids/Potassium/Magnesium/Manganese/Iron It does wonders for your- Hair/Gut/Eyes/Mood and Energy/Skin/Blood/Immunity/ This is “My 8am Meal”