Pecan Praline Crusted Avocado Buttermilk Pancakes

Light and tender buttermilk pancakes with mashed avocado and a light, crisp pecan praline crust. You will never go back to plain pancakes again!





Crisp top!!!

This is the pancake of your dreams folks!


Pancakes are generally a big hit in every home. Can there be even one person out there who does not love a hot fluffy buttermilk pancake? I wish to believe not!

Let us first chat about the pancake part…It is my slightly tweaked version of Almond Peach Pancakes with Maple Bourbon Browned Butter. I replaced butter with mashed avocado and got a touch healthier! Avocado gives a light shade of green to the pancakes, but does not affect the taste in any way. So, don’t worry about feeding these to your pickiest eaters:) Buttermilk makes these pancakes light and tender. A great and healthy pancake recipe even if you wish to leave out the pecan praline part.


Praline is a candy like confection made with nuts and sugar. Cream / butter is added to make a creamy fudge version. A mixture of ground pecan and brown sugar is sprinkle on one side of the pancake which caramelizes when cooked, forming a wonderful crisp crust!

To make pancakes—-

—grind pecans and brown sugar for the pecan praline topping and set aside

—whisk all dry and wet ingredients separately and then stir to combine

—make pancakes as usual but after pouring batter in the hot pan, sprinkle a scant tablespoon measure ground pecan mixture on top of each pancake (press gently with the back of spoon to help adhere to the batter). Cook pancakes until both sides are deep golden.


– Pecan praline side will brown much faster (due to the brown sugar). So, cook the non-pecan side a bit longer before turning (medium heat works well)


Pecan Praline Crusted Avocado Buttermilk Pancakes


1/2 cup pecans

1/4 cup packed golden brown sugar, divided

1 cup all purpose flour

1 cup almond flour, fine ground

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup mashed avocado, about 1/2 an avocado

2 large eggs, lightly beaten

1 cup buttermilk

room temperature butter or coconut oil for making pancakes


Grind pecans and 2 tablespoons packed brown sugar in a mini food processor until coarsely ground. Set aside.

Whisk together flour, almond four, remaining 2 tablespoons packed brown sugar, baking powder, baking soda and salt in a large bowl.

Whisk together mashed avocado, eggs and buttermilk in another medium bowl, add to the dry ingredients and whisk until just mixed, do not over mix.

Preheat a griddle or a large non-stick saute pan over medium heat. Spread some butter (or coconut oil if using) all over the pan, pour 1/4 cup batter , spacing pancakes few inches apart. Sprinkle a scant tablespoon pecan sugar on top of each pancake, pressing gently with the back of a spoon to adhere to the batter.

Cook pancakes in medium heat, flip pancakes over when the bottom is deep golden brown and bubbles form on the top. Cook until the other side is  golden brown and cooked through, about 4 minutes in total (refer notes). Remove pancakes onto a platter and repeat with remaining batter.

Serve hot with maple syrup

Makes 11 pancakes

Crispy Kale Rava Dosa with Asian Sweet Potato Masala

Quick and easy traditional rava dosa with healthy kale and served with sweet and spicy Asian sweet potato masala.


Not your everyday dosa folks!


For all those who are not familiar with dosas, they are very thin crepes made with a fermented batter by grinding rice and lentils together.The batter is ground for a long time in a wet grinder and then allowed to ferment overnight. It is a long process indeed!

Dosas are generally eaten for breakfast with chutney and sambar. A popular variant is served with spicy mashed potatoes rolled inside them and are called MASALA DOSA, where masala refers to the spicy potato masala.


For those of us who simply don’t have the time or a wet grinder to make the dosa batter, rava dosa comes to the rescue. They are an almost instant dosa made with rava, rice flour, all purpose flour and some seasonings, then cooked generally with minced onion. They are wonderfully crisp and should be enjoyed hot. The main difference in making a rava dosa is the method of cooking. Traditional dosa batter is poured on a hot pan and spread around with a ladle to make a thin crepe. But, a rava dosa is evenly poured around on a hot pan to make a thin and even crepe. It CANNOT be spread like the traditional dosa.

Rava or sooji is the Indian version of semolina and is used to make dosa, idly, halwa and upma. Rava is a  must have in every Indian pantry. It can be found in all Indian grocery stores and online.


Now, switching over to the sweet potato masala,

Asian or Japanese sweet potatoes have a white flesh and pink skin. They are just as sweet (may be a touch more) as the American sweet potato but a little firmer. They can found in abundance this time of the year in all farmers markets, Asian grocery stores and well stocked super markets.


Now, let us get to the process….

to make sweet potato masala—-

—-splutter mustard and cumin seeds in oil

—-saute onion, jalapeno, curry leaves and ginger

—-add sweet potatoes, turmeric and water, cook until tender

—mash lightly and stir in cilantro

dosa2 featuredosa10

to make kale rava dosa—-

—-stir together all batter ingredients and set aside for 30 minutes (batter will be very watery)

—-sprinkle chopped kale in a hot greased pan, (whisk batter before making each dosa) slowly pour 1/2 cup batter all over pan to make a 10-inch circle. Pour 1/2 tablespoon oil all over the dosa, cook until golden and crisp and turn over cook again.

Serve hot with sweet potato masala!


-before making each dosa, pour 1/2 teaspoon oil in the hot pan and spread around with a paper towel

-whisk or stir batter before making each dosa

-The pan needs to be moderately hot throughout. If the pan is very hot then the dosas will brown faster before getting crisp. If the pan is not  hot enough then the dosas might not get the lacey texture.

-dosas are wonderfully crisp and delicious when hot.

-regular sweet potatoes can be substituted for Asian sweet potatoes


Crispy Kale Rava Dosa with Asian Sweet Potato Masala


Asian sweet potato masala

3 tablepoons vegetable oil

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1 medium red onion, finely chopped

1 jalapeno pepper, thinly sliced

10 curry leaves (optional)

2 teaspoons chopped ginger

2 Asian sweet potatoes, 1 1/2 pounds, peel and chop into 1/2-inch thick cubes

1/2 teaspoon turmeric powder

1 teaspoon salt

1 cup water

1/2 cup chopped cilantro

Kale rava dosa

1/2 cup coarse rava or sooji or semolina

1/2 cup rice flour

1/4 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon cumin seeds

3 cups water

2 cups chopped kale (approximately)

5 tablepoons vegetable oil (approximately)


To make Asian sweet potato masala,

Heat vegetable oil in medium non-stick pan. Add mustard and cumin seeds, let splutter. Add onion, jalapeno, curry leaves and ginger, saute until onions gets translucent. Add sweet potatoes, turmeric powder, salt and water, cover pan, and cook over medium heat until potatoes are fork tender.

Uncover and let any remaining water dry. Take pan off heat, mash coarsely with a potato masher and stir in cilantro.

To make kale rava dosa,

Whisk together rava, rice flour, all purpose flour, salt, sugar, cumin seeds and water together in a medium bowl. Let stand at rom temperature for 30 minutes before making dosas.

Heat a large non-stick skillet over medium-high heat. Add about 1/2 teaspoon oil and spread all around with a folded paper towel. Evenly sprinkle about 1/4 cup chopped kale all over the pan. (Whisk batter before making each dosa) Slowly pour 1/2 cup batter evenly over the kale to make about 10-inch thin dosa (it is very traditional for rava dosa to have small holes all over). Fill in any large holes with batter. Pour about 1/2 tablespoon oil evenly over the dosa. Let dosa cook over medium-high heat for about 3-4 minutes, until light brown and crisp on the bottom. Turn dosa over and continue to cook for additional 1-2 minutes.

Serve hot with sweet potato masala and/or sambar.

Repeat process to make remaining dosas (refer notes). You might need to stir in a touch more water if the batter gets thicker for the last couple of dosas.

Makes 6 x 10-inch dosas



Butter Chicken Inspired Roasted Tomato Soup

Creamy, spicy and easy roasted tomato soup with all the flavors of all time favorite butter chicken!


Butter chicken needs no introduction! It is one of the most popular Indian dishes around the world. Cooked tandoori chicken is cubed and added to a creamy tomato based sauce and is eaten with naans piled high to mop up all that yumminess.


A warm bowl of soup is the most comforting during these chilly days. But, I prefer my soup S-P-I-C-Y!!! Surprised… may be not. A spicy bowl of hot soup just warms you inside and out! You don’t have to slave over a stove top like cooking a traditional butter chicken. I have taken all those flavors and roasted them in the oven and just blended together. Couldn’t get any more simpler.


Let us get started—-

—-toss tomatoes, onion, ginger, garlic, melted butter and spices together and bake

—-cool and blend everything (scrape every bit out of the pan) along with some stock, honey, salt and heavy cream

—-Serve at room temperature or heat and serve hot


Butter Chicken Inspired Roasted Tomato Soup


5 medium roma tomatoes, halved

2 tablespoons unsalted butter, melted

1/4 teaspoon turmeric powder

1/2 teaspoon cayenne pepper powder

2 teaspoons coriander powder

1/4 teaspoon cumin seeds

2 garlic cloves, peeled

1 teaspoon chopped ginger

1/2 small red onion, cut into big chunks

1 x 14.5 ounce can chicken stock

3 tablepoons heavy cream

1 tablespoon honey

1 teaspoon salt

additional heavy cream, for topping soup (optional)

thinly sliced jalapeno or Thai chili peppers, for garnish (optional)


Preheat oven to 425 degrees F. Have a 9-inch cast iron pan or any other oven safe skillet ready.

Combine first 9 ingredients (tomatoes – onion) in the cast iron pan, toss well and bake for 30 minutes. Place pan on a wire rack to cool.

Add everything ( scrape every bit of spice from the pan) into a blender along with chicken stock, heavy cream, honey and salt. Blend until very smooth.

You can serve soup as is at room temperature or transfer the blended soup into a saucepan and bring to a gentle boil (over low-medium heat) and serve hot with a swirl of heavy cream and sliced peppers.

Makes 2-3 servings








Almond-Apple Whole Wheat Coffee Cake

Incredibly moist coffee cake made with good-for-you ingredients!

A scrumptious coffee cake with less guilt. Almond flour, whole wheat flour, cinnamon, coconut oil, apples, eggs and some sugar 🙂 bakes together into a wholesome goodness. Grated apples and coconut oil make this cake super moist. The batter might look thin after stirring in the grated apples, but it bakes just right. Also, the cake is made only in a food processor, keeping clean up to a minimum. So, what are you waiting for?





and healthy too (well sorta…)!


Do you have an addiction for coffee cakes like me? I would always prefer a slice of coffee cake over a frosted one. It tastes less sweet, so I don’t feel that guilty going for a second slice.

Check out Carrot-Parsnip Coffee cake with Walnut Streusel

Zucchini-Carrot-Oat Snack Cake

The cake comes together very easily in a food processor—

—process all dry ingredients to mix well and to grind the almond flour further

—transfer to a seperate bowl

—process eggs and sugar for 2 minutes

—add melted coconut oil and process for 1 minute

—add ground flour mixture and process for few seconds to combine

—add grated apples and pulse to combine

—pour into pan, bake, cool, slice and enjoy



-I used ultra fine almond flour from Costco

-It is important to process the eggs and sugar for 2 minutes, as this builds the structure for the cake (remember we are skipping the conventional creaming method)

-Grate the apples just before stirring into the batter to prevent browning


Almond-Apple Whole Wheat Coffee Cake


1 1/2 cups almond flour, ultra fine

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs

1 cup sugar

1/3 cup coconut oil, melted and cooled slightly

2 medium apples, cored and grated, about 1 – 1 1/2 cups

Confectioners sugar for dusting (optional)


Preheat oven to 350 degrees F. Spray an 8-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper. Set aside.

Combine first 6 ingredients in a food processor and process for 1 minute, until well combined. Transfer the ground mixture into a bowl and set aside.

Add eggs and sugar into the empty food processor and process for 2 minutes. Add coconut oil and process for an additional one minute.

Add the ground flour mixture and process for about 15 seconds, until mixed well.

Now, add the grated apple (along with any accumulated juices) and pulse the machine 5-7 times, until apple is thoroughly incorporated.

Pour into the prepared pan and bake for 45 minutes or until a toothpick inserted in the middle comes clean.

Place pan on a wire rack to cool completely.

If desired, dust the top with confectioners sugar before serving.

Makes 1 x 8-inch cake


Spinach and garbanzo bean Shakshuka

Quick, easy and healthy week night meal that comes together in about 30 minutes. Spinach, garbanzo beans and coconut milk adds a nutritious punch  to a traditional Shakshuka!

Shakshuka is a traditional breakfast dish of eggs poached in tomato sauce. It is middle eastern in origin and very popular in Israel. It is such an easy and simple dish for a weeknight although you can very well enjoy for a breakfast or brunch.

As all moms would agree, I always look for sneaky ways to get some leafy greens into the family’s diet. So, I added some healthy spinach (you can totally use kale as well), garbanzo beans and coconut milk is a totally unusual ingredient, but adds a touch of creaminess to the dish!


To make the Shakshuka—

—heat a large skillet with some olive oil

—saute red pepper flakes, onion and garlic

—cook crushed tomatoes, water, salt and sugar

—stir in coconut milk, spinach and garbanzo beans

—poach eggs



Spinach and garbanzo bean Shakshuka


1 x 28 ounce can whole peeled tomatoes

3 tablespoons extra virgin olive oil

1/2 teaspoon red pepper flakes

3/4 cup chopped onion

3 garlic cloves, thinly sliced

1 teaspoon salt

1/2 teaspoon sugar

1/2 cup water

1/4 cup canned coconut milk (optional)

1 x 14 ounce can garbanzo beans, drained and rinsed

2 medium handfuls baby spinach, chopped

5 eggs

crusty bread or naan for serving


Transfer tomatoes along with juices into a large bowl, crush well with hands and set aside.

Heat olive oil in large skillet. Add red pepper flakes when the oil is moderately hot and let sizzle. Add onions and garlic, suate for 3 minutes, until golden. Add crushed tomatoes, salt, sugar and water. Cover skillet, and let cook for 5-7 minutes over medium heat.

Uncover, stir in coconut milk, garbanzo beans and spinach. Break eggs into the sauce, spacing evenly.

Cover and let cook for 5-10 minutes, until eggs are cooked.

Serve hot with crusty bread / naan to mop up all the sauce

Serves 2-3



Sweet Potato Pie Baked Oatmeal

Simple baked oatmeal with sweet potatoes, cinnamon and nutmeg. Old fashioned oats, pecans, cooked sweet potato, eggs, milk and brown sugar come together to make delicious, easy and healthy breakfast.


If you are a regular visitor here then you could have probably guessed by now that I have a thing for sweet potatoes! Loaded with vitamins and minerals, sweet potatoes are one of the nutritionally dense foods that you can find in the entire produce department. Added bonus, they are naturally sweet!


Baking is probably the best and easiest method  to cook a sweet potato. Wash 1 or as many sweet potatoes as you like, place them on a foil lined baking sheet, prick each potato couple of times with a fork and bake in a preheated 400 degree oven for 45 minutes – one hour (depending on the size). Place sheet on a wire rack to cool completely. Peel off skin and mash with a potato masher. Mashed sweet potatoes can be made ahead and stored in the refrigerator (or even frozen).

The baked oatmeal comes together very quick. Stir all ingredients together and bake! The sugary finish adds a lovely, light crackly crust on top! YUM!


Love sweet potatoes? Check out

Cocoa glazed Nutella-Sweet Potato Rolls

Roasted Sweet Potato and Brussel Sprouts with Maple Tahini Dressing

Sweet potato-Almond Gluten Free Chocolate Chip Cookies


-the sweetness in the recipe is just perfect! But, if you wish to have your oatmeal on the sweeter side then you can use 2 tablespoons additional brown sugar

-Make sure the oven rack is in the middle of the oven or 8-inches from the heat element.


Sweet Potato Pie Baked Oatmeal


2 large eggs, lightly beaten

2 cups milk

1 cup mashed cooked sweet potato

1/4 cup + 2 tablepoons packed golden brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 1/4 cups old fashion oats, divided

1/2 chopped toasted pecans, optional

2 tablepoons turbinado sugar


Preheat oven to 350 degrees F. Place the baking rack in the middle of the oven. Grease a

8 x 8 inch square baking pan with non-stick cooking spray and set aside.

Whisk eggs, milk, sweet potato puree, brown sugar, cinnamon, nutmeg and salt until thoroughly combined. Stir in 2 cups oats and pecans (if using).

Evenly pour batter into the prepared pan, sprinkle remaining 1/4 cup oats on top followed by the turbinado sugar.

Bake for 30 minutes (do not remove pan from oven), switch oven to broil and continue to cook for 6-10 minutes, until the top is golden brown.

Place pan on a wire rack to cool completely and then cut into 16 squares.

Makes 16 squares

Oven-Fried Kale Paneer

Crispy and crunchy kale chips and soft pillowy paneer with Indian spices!








Kale chips took over the internet by storm about a year ago! When hearty kale leaves coated lightly with oil and baked gets transformed into a crispy and crunchy snack that we can enjoy with no guilt!

Paneer gets incredible soft when baked, so baking paneer along with kale makes for a great contradiction in textures and adding spices to that equation… a party in your mouth!


The dish is best enjoyed when hot from the oven. While kale maintains it’s crispiness, paneer tends to gets firmer when cool. So, if you want to enjoy the leftovers later that day, then microwave only paneer for few seconds until hot.

It is absolutely important for kale to be dry! So, wash kale and leave it to air dry for sometime or use your trusty salad spinner.

Also, place kale and paneer in a single layer, so it would crisp evenly.


Oven-Fried Kale Paneer


1 medium bunch kale

1 x 14-ounce block paneer

Spice mixture

1 tablespoon coriander seeds, crush lightly

1 teaspoon red pepper flakes

1/2 teaspoon turmeric powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder

1/2 teaspoon salt

1/2 teaspoon sugar


Preheat oven to 350 degrees F. Spray two baking sheets with non stick cooking spray and set aside.

Wash kale and dry very well. It is absolutely important that there is no moisture left behind. Trim off the centre rib from kale and rip off into 3-4 inch pieces.

Cut paneer into 3/4-inch slices and cut each in half.

Place kale and paneer in the prepared baking sheet in a single layer (not overlapping), evenly sprinkle with spice mixture and then a coating of non-stick cooking spray.

Bake one sheet at a time for 15-20 minutes or until kale is crisp.

Serve hot.

To make spice mixture, 

Stir all ingredients evenly in a small bowl.

Makes 4-6 servings