Raspberry Ginger Rosemary Mocktail

Introduction: Embracing the Mocktail Era

In the realm of mixology, this Raspberry Ginger Rosemary Mocktail isn’t just a mere alternative to its alcoholic counterparts; it’s a star in its own right. This mocktail, with its harmonious blend of zesty lemon, tangy raspberries, and the aromatic duo of ginger and rosemary, stands tall as a primary choice for any occasion. And for those who prefer an alcoholic twist, a splash of your favorite spirit can seamlessly transform this drink.

The Importance of Stellar Mocktail Recipes

In a world where mocktails are often relegated to the status of overly sweet, uninspired fruit juice mixes, there’s a pressing need for high-quality, imaginative mocktail recipes. Here’s why:

• For the Flavor Aficionados : Many people seek drinks that tantalize their taste buds with complexity and a kick, minus the intoxicating effects of alcohol. Great mocktail recipes cater to those who appreciate nuanced flavors without compromising their clarity of mind.
• Mindful Drinking : For individuals who aim to moderate their alcohol intake during a night out, having a well-crafted mocktail provides a delightful way to pace themselves without feeling left out of the social drinking scene.
• Inclusive Celebrations : Pregnant women or others who abstain from alcohol for health reasons often find themselves limited to bland beverage options. Inventive mocktails offer them the opportunity to enjoy a special drink that’s both safe and exciting.
• Health-Conscious Choices : For those mindful of their health and well-being, mocktails provide a way to enjoy a social drink without the negative health impacts of alcohol.

These reasons highlight the growing demand for mocktails that are not just afterthoughts but are celebrated as main features in their own right.

Mixologist Tips: Mastering the Cocktail Shaker and Jigger

Using a Cocktail Shaker:

• Always fill your shaker with ice first to chill the drink as you mix.
• Pour in the liquid ingredients over the ice.
• Secure the lid and shake vigorously for about 10-15 seconds.
• Strain into a glass to avoid ice shards in your drink.

Using a Jigger:

• Use the larger end for measurements of 1.5 to 2 oz and the smaller end for 0.5 to 1 oz.
• Fill the jigger to the brim for an accurate measure.
• Pour steadily to avoid spillage.

Ingredients and Substitutes

For the Mocktail:

• Fresh raspberries: 1/2 cup (about 120 ml) crushes with a cocktail muddler
• Lemon juice: 2 oz (60 ml)
• Ice: as needed (LOTS)
• Sugar (for the rim): 1 tablespoon (15 g)
• Maple Syrup: 1 oz (30 ml)
• Non-alcoholic (NA) Rum: 2 oz (60 ml) – Substitute with water if preferred
• Sparkling water

For the Ginger Rosemary Syrup:

• Fresh ginger, peeled and minced: 1 inch (2.5 cm) piece
• A sprig of rosemary
• Sugar: 1/4 cup (50 g)
• Water: 1/2 cup (120 ml)

Note: Feel free to adjust the sugar level based on your preference, and if you’re substituting NA Rum with water, maintain the balance of flavors by possibly adding a bit more lemon juice or syrup.

Crafting the Ginger Rosemary Syrup

1. Combine water and sugar in a saucepan over medium heat.
2. Add sliced ginger and rosemary sprig.
3. Bring to a simmer, then lower the heat and let it infuse for 15 minutes.
4. Strain and cool the syrup.

Assembling the Mocktail

1. Rim your glass with sugar for an added texture and sweetness.
2. In the shaker, muddle a few raspberries.
3. Add lemon juice, the ginger rosemary syrup, maple syrup and NA Rum (or water).
4. Shake well and strain into the rimmed glass filled with ice. Top with sparkling water or club soda.
5. Garnish with fresh raspberries and a sprig of rosemary.

Cheers to a drink that proudly stands as the main event, be it in its non-alcoholic glory or with an alcoholic twist! Enjoy your Raspberry Ginger Rosemary Mocktail as a testament to the versatility and charm of modern mixology.

You can watch me make it on my Instagram page : https://www.instagram.com/beextravegant/

Cheers!

Raspberry Ginger Rosemary Mocktail: A Standalone Sensation

Ingredients1x2x3x

For the Mocktail:

• 1/2 cup about 120 ml Fresh raspberries
• 2 oz 60 ml Lemon juice
• Ice: as needed
• 1 tablespoon 15 ml Sugar (for the rim)
• 2 oz 60 ml Non-alcoholic (NA) Rum – Substitute with water if preferred
• 1 oz 30 ml Maple or Agave syrup
• 4 oz or 60 ml Sparkling water or Club soda

For the Ginger Rosemary Syrup:

• 1 inch 2.5 cm piece Fresh ginger, peeled and sliced
• A sprig of rosemary
• 1/2 cup 120 ml Sugar
• 1/2 cup 120 ml Water

Instructions

Crafting the Ginger Rosemary Syrup:

• Combine water and sugar in a saucepan over medium heat.
• Add sliced ginger and rosemary sprig.
• Bring to a simmer, then lower the heat and let it infuse for 15 minutes.
• Strain and cool the syrup.

Assembling the Mocktail:

• Rim your glass with sugar for an added texture and sweetness.
• In the shaker, muddle a few raspberries.
• Add lemon juice, 2 oz (60 ml) ginger rosemary syrup, and NA Rum (or water).
• Shake well and strain into the rimmed glass filled with ice. Top with sparkling water or club soda.
• Garnish with fresh raspberries and a sprig of rosemary.

Notes

Nutrition

If you’re looking for a delicious restaurant style chana masala recipe, look no further! This quick and simple Indian dish is a must-try. It’s packed with protein, fiber, and bold flavors. Make this chana masala with basic pantry ingredients like chickpeas, tomatoes, onions, garlic, and a few essential spices. This tasty dish comes together in just about 30 minutes, making it perfect for a busy weeknight or a cozy weekend meal. The dish is commonly enjoyed with rice or Indian breads such as naan or roti . If you want a quick and easy chickpea recipe then check out my Easy Chana Masala recipe.

What is Chana Masala?

The key ingredients used in traditional chana masala include chickpeas, onions, tomatoes, ginger, garlic, and a blend of spices such as cumin, coriander, turmeric, garam masala, and chili powder.

In this recipe, we will be using soaked and cooked chickpeas. The other ingredients used in this recipe include onion, garlic, tomatoes, fresh ginger, and a combination of ground cumin, coriander, turmeric, dry mango powder, garam masala, and chili powder.

If you don’t want to go through the process of soaking and pressure cooking or a more convenient and time-efficient option, canned chickpeas can be used, eliminating the need for soaking and cooking from scratch. Using canned chickpeas provides an easy alternative for those looking to prepare the dish quickly without the additional steps of cooking dried chickpeas.

Ingredient and substitute list

Ingredients

• Dry chickpeas
• Cooking oil
• Cardamom pods
• Bay leaf
• Cinnamon stick (optional)
• Onions
• Green chilis
• Chopped Garlic
• Chopped Ginger
• Whole tomatoes with juice
• Salt
• Fresh cilantro or coriander
• Water (to soak)

Ground Spices:

• Ground turmeric
• Kashmiri red chili powder
• Ground coriander
• Ground cumin
• Garam masala
• Amchur (dried mango powder)

Final Temper:

• Oil
• Whole cumin seeds
• Fresh ginger
• Green chilis

Garnish:

• Freshly squeezed lemon juice
• Fresh coriander/cilantro leaves
• Plant-based cream
• Fried sliced onions (optional)

Substitutes

1. Dry Chickpeas: Substitute with canned chickpeas (ensure they are drained and rinsed)

2. Cooking Oil: Substitute with vegetable oil, olive oil, or any plant-based oil of choice.

3. Cardamom Pods, Bay Leaf: Substitute cardamom pods and bay leaf with ground cardamom and bay leaf powder.

4. Tomatoes: Substitute canned diced or crushed tomatoes without juice with fresh tomato puree. Use fresh tomatoes, finely chopped, as an alternative.

5. Ground Cumin: Substitute with a pinch of caraway seeds.

6. Amchur (Dried Mango Powder): Substitute with tamarind paste, lemon juice, or chaat masala for tanginess.

7. Plant-Based Cream: I used soy cream but you can use coconut cream, almond cream, or any other plant-based cream alternatives available to you.

How To Make Chana Masala

Instructions

• Rinse dried chickpeas to remove dust and dirt. Soak them in 4 cups (1L) of water overnight or for at least 8 hours.

• Add them to a pressure cooker or instant pot with 2 cups (500 ml) water.Pressure cook for 15-20 minutes. For an instant pot, cook for about 20 minutes on high pressure. Allow the pressure to release naturally.

• Once the pressure is released, check the chickpeas for softness. If not tender, pressure cook for another 5-10 minutes until done.

Making the Sauce:

• Heat a large skillet and pour oil. When hot, add bay leaf, cardamom and red onions.

• Sauté until fragrant, then add green chili. Sauté until onions are caramelized (about 10 minutes). Add minced ginger and garlic paste, and sauté for a minute to remove the raw smell.

• Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Sauté until spices are aromatic (about 2 minutes).
• Then add in the tomato and cook for another 3-4 minutes until you see the oil separate on the surface. Cover with a lid while it’s cooking.

• For a creamy sauce, cool the mixture, discard bay leaf and cinnamon, and blend this sauce until smooth in a food processor. Add a few tablespoons of mashed cooked chickpeas if desired.

• Add the sauce to the pan and the cooked chickpeas (or canned ones). Mix well and adjust salt and garam masala. Cover and simmer for 10-15 minutes.

Tempering:

• In a small pan, heat oil. Add cumin seeds, let them sizzle, then add julienned ginger. Stir until ginger turns golden brown on medium heat. Add slit green chili peppers and fry until they turn whitish on the surface.

• Pour the tempering over the chana masala, cover it, and let it sit for about 5 minutes for flavors to infuse.

Garnish:

1. Garnish Chana Masala with fresh coriander/fresh cilantro leaves, lemon juice, and plant based cream (if using).

• Enjoy Chana Masala with rotis, poori, or fresh basmati rice.

Pro-tip

Pro Tips for Chana/Chickpea Curry:

1. Tender Chickpeas with Baking Powder/Soda: Enhance tenderness by adding a small amount of baking powder or baking soda to the chickpeas. Marinate or add directly to the curry for extra flavor.
2. Preparation: Have all ingredients, especially spices, prepared and within reach before starting. The recipe moves quickly after browning the onions.
3. Quick Deglazing: Keep water nearby to deglaze the pan if onions, spices, or tomatoes stick to the bottom. This ensures a smooth and flavorful curry.
4. Crushing Chickpeas for Texture: Achieve a restaurant-like finish by slightly crushing the chickpeas with a wooden spoon or spatula. This not only thickens the curry but also adds a delicious texture.

Serving Suggestions

For a traditional pairing, serve it with basmati rice. Alternatively, any type of bread, such as naan, roti, or paratha, complements the dish well, especially if the chana masala is on the drier side.

Consider making some homemade poori to serve alongside the chana masala.

Whole Wheat Puri Recipe:

1. In a bowl, mix whole wheat flour and salt. Add water gradually to form a smooth dough.
2. Divide the dough into small balls and roll them out into circles.
3. Heat oil in a pan. Fry the puris until golden and puffed up.
4. Serve hot puris alongside the vegan chana masala.

Storing and Freezing

1. Refrigeration: Chana Masala can be stored in the refrigerator for one to two days, allowing for leftovers to be enjoyed the next day.
2. Freezing: If you have more than you can eat in a couple of days, Chana Masala can also be frozen for up to two months, ensuring that it stays fresh for future meals.
3. Reheating: When you’re ready to enjoy your stored or frozen Chana Masala, simply reheat it in the microwave or on a stovetop over medium-high heat until it’s heated through. This way, you can enjoy the same great taste and flavours as when it was freshly made.
4. Important Note: However, it’s important to note that once you’ve frozen and thawed Chana Masala, it should not be refrozen, as the curry will lose its texture and turn to mush. So be sure to thaw and use only the amount you plan to eat.

Check out my other Chickpea recipes:

1. Vegan Tuna Sandwich (Chickpea based)
2. Kerala Kadala Curry (Brown Chickpea recipe)
3. Besan ka Chila (Chickpea flour pancake)
4. Easy Chana Masala (an easier version)

Chana Masala – Indian Chickpea Curry

Ingredients1x2x3x

• 2 tablespoons of cooking oil
• 3 cardamom pods
• 2 small bay leaf
• 1 inch cinnamon stick optional
• 1 large onion or 2 small onions chopped
• 2 green chilis sliced
• 4-5 cloves garlic minced
• 1 inch ginger minced
• 30 oz Whole tomato with juice 3 large tomatoes chopped

Cooking Chickpeas/chana

• 1 1/2 cup dry chickpeas (about 300 g) 2 1/2 cans: 15 oz, drained and rinsed
• 1 teaspoon salt or to taste
• 4 cups water divided to pressure cook and more for the sauce

Ground Spices

• 1/4 teaspoon ground turmeric
• 2 teaspoon Kashmiri red chili powder
• 2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon Garam masala
• 1 teaspoon Amchur dried mango powder, optional

Final tempering

• 1 tablespoon oil
• 1 teaspoon whole cumin seeds
• 1/2 inch ginger julienned
• 2 green chilis slit lengthwise

Garnish

• 1 tablespoon freshly squeezed lemon juice
• Fresh coriander/Cilantro leaves chopped
• 1-2 tablespoons Plant-based cream

Instructions

Cook the Chickpeas

• Rinse dried chickpeas to remove dust and dirt. Soak them in 4 cups (1L) of water overnight or for at least 8 hours.
• Drain the water and rinse well.
• Add the chickpeas to a pressure cooker or instant pot with 2 cups (500 ml) water and pressure cook for 15-20 minutes. If using an instant pot, cook for about 20 minutes on high pressure. Let the pressure release naturally.
• Once the pressure is released, check the chickpeas for softness. If your chickpeas are not tender when you squeeze then pressure cook for another 5-10 minutes until done.

Making the Sauce

• Heat a large skillet and pour oil. When the oil turns hot (a bit and not smoking hot because that would burn your whole spices), add the whole spices – cardamoms, bay leaf, and cinnamon (if using).
• When they turn fragrant and sizzle a little, add the onions and green chili. Sauté until the onions are caramelized (takes about 10 minutes).
• Add minced ginger and garlic paste and saute for a minute so the raw smell leaves.
• Add the tomatoes and salt and let it cook covered until you see the oil separate from the top.
• Stir in red chili powder, turmeric, garam masala, coriander powder, and cumin powder. Sauté until the spices don’t smell raw anymore and start to smell delicious, about 3 minutes.
• Then add in the tomato and cook for another 3-4 minutes until you see the oil separate on the surface. Cover with a lid while it’s cooking.
• You can skip this step but if you want a creamy smooth sauce, let this sauce cool, and discard the bay leaf and cinnamon stick. Add to a blender jar and process until smooth. You might have to add more water to help the blending. I also like to blend in a few tablespoons of cooked chickpeas with the onion tomato sauce.
• Add this creamy sauce to the pan along with the cooked chickpeas (or canned chickpeas).
• Mix well and taste it for salt and garam masala. Add more if required.
• Cover and simmer for 10-15 minutes. Finally, add amchur powder if using and turn off the heat

Tempering

• In a small pan add the oil and let it become hot.
• Drop the cumin seeds and let them sizzle for a few seconds and then add the julienned ginger. Let the ginger get golden brown from all sides.
• Keep stirring for that to happen. Then, add the slit green chili peppers and fry the chilis till they turn kind of whitish on the surface.
• Pour this immediately on top of the chana masala and cover. Let it sit for about 5 minutes for the flavors to infuse.

Garnish

• Garnish Chana masala with fresh coriander/cilantro leaves, lemon juice, and some cream (if using).
• Serve with rotis, naan, or fresh basmati rice

Looking for a delicious and nutritious high-protein breakfast? Try this savory quinoa crepe recipe packed with lentils for a satisfying meal. This is a balanced and more nutritious version of a regular dosa!

Why Quinoa Lentil Crepes/Dosas?

Quinoa lentil crepes/dosas are an excellent option for a nutritious and protein-packed breakfast. These are perfect for those following a gluten-free diet. Both quinoa and lentils are high in protein. In addition to being protein-packed, quinoa and red lentils are also rich in essential nutrients such as iron, magnesium, and fiber, which are important for overall health.

The high fiber content also helps in promoting gut health and aids in digestion. Quinoa and red lentils are also known for their health benefits. These include their ability to regulate blood sugar levels and reduce the risk of heart disease.

These crepes are incredibly versatile and can be topped or filled with a variety of ingredients. Some examples are vegetables, herbs, and sauces, making them a customizable option for any palate. Whether enjoyed sweet or savory, quinoa lentil crepes/dosas are a delicious and nutritious choice for any meal.

Why is Quinoa Good For You?

Quinoa is a highly nutritious grain that offers a plethora of health benefits. It contains all nine essential amino acids, making it a complete protein source. It’s an excellent choice for vegetarians and vegans. Additionally, it is rich in fiber, which supports digestive health and helps to keep you feeling full and satisfied.

Quinoa is also packed with antioxidants, which can help reduce the risk of chronic diseases and protect against cell damage. Furthermore, it is an excellent source of iron. Iron is essential for the production of healthy red blood cells and the prevention of anemia.

One of the most significant health benefits of quinoa is its impact on blood sugar levels. It has a low glycemic index, which means it is digested and absorbed more slowly. This leads to a more gradual and steady release of glucose into the bloodstream. This can help to regulate blood sugar levels and reduce the risk of type 2 diabetes.

In conclusion, quinoa is a powerhouse of nutrition, offering complete protein, fiber, antioxidants, iron, and no blood sugar spike. Incorporating quinoa into your diet can help support overall health and well-being.

What Is the Secret to Good Crepes/Pancakes?

The secret to making great savory pancakes lies in using the right ingredients and techniques. For a nutritious and flavorful option, I use a blend of quinoa, chana dal, urad dal, and oats in my batter. This not only adds a varied nutrition profile but also enhances the flavor.

The batter should be smooth and thin, with a pourable consistency. This can be achieved by slowly adding water to the dry ingredients and whisking until smooth. Letting the batter rest for at least 30 minutes also helps in achieving the desired texture.

I recommend serving the savory pancakes with a variety of accompaniments such as chutneys, dips, stews, and veggie fillings. This adds a depth of flavor and complements the savory aspect of the pancakes. Experiment with different variations and accompaniments to find what best suits your taste.

Instructions

Step 1 Soak the Quinoa, Lentils and Oats

Soaking quinoa, lentils, and oats in double the amount of water is an important step for several reasons. To begin, soaking these grains and legumes helps to remove any bitterness of quinoa, resulting in a more pleasant taste. Additionally, soaking can help to break down anti-nutrients such as phytic acid, which can interfere with the absorption of essential minerals like iron and zinc.

Furthermore, it can improve their nutritional profile by making the nutrients more readily available for absorption. This is particularly beneficial for those who may have difficulty digesting these foods, as soaking can help to increase their digestibility.

Finally, soaking can also lead to a smoother texture in the end result, whether it’s in a salad, soup, or any other dish. The grains and legumes will cook more evenly and have a better texture and taste.

Overall, soaking quinoa, lentils, and oats in double the amount of water is a simple but effective step that can enhance the taste, nutrition, and texture of these ingredients in various recipes.

Why You Should Soak Your Quinoa and Lentils

Soaking white quinoa, lentils, and oats for at least 4 hours before using them in crêpes is essential to achieve a smoother texture, remove bitterness, and enhance the nutritional profile of the dish.

Soaking these ingredients helps to break down the hard-to-digest outer layer of the grains and legumes, making them easier to digest and absorb the nutrients they contain. This process also helps to reduce the bitterness that can sometimes be present in quinoa and lentils, resulting in a milder and more pleasant flavor in the crêpes.

In addition to improving the texture and flavor, soaking also helps to increase the nutritional value of the ingredients, as it can increase the availability of certain nutrients, such as vitamins and minerals.

For those who prefer a longer shelf life for their ingredients, roasting the quinoa, lentils, and oats and then grinding them into a powder can be a great alternative. This powder can be stored for longer periods and mixed with water later when required. This makes it convenient for quick and easy crêpe preparation.

Overall, soaking quinoa, lentils, and oats is an important step in creating delicious, nutritious crêpes and is well worth the extra time and effort.

Step 2 Rinse and Drain the Quinoa and Lentil Mix

After soaking the lentils and dry quinoa blend, it is essential to rinse and drain the mixture before using it in the recipe. To do this, carefully pour the soaked mixture into a fine mesh sieve or strainer and rinse it thoroughly under running water. This will help remove any excess starch and impurities, ensuring that the batter is smooth and free from any unwanted particles.

Rinsing the soaked lentils and dry quinoa blend is a crucial step in the process, as it helps improve the texture and overall quality of the final dish. Once the mixture has been rinsed, allow it to drain completely in the sieve. Gently shake the sieve to remove any excess water, and then the soaked mixture is ready to be used in the recipe as a batter.

By following these steps to rinse and drain the soaked lentils and quinoa, you can ensure that the final dish is of the highest quality and free from any unwanted flavors or textures. Now, the mixture is ready to be incorporated into the recipe, adding a nutritious and delicious element to the dish.

Step 3 Blend the Ingredients

In a high-speed blender, combine all the listed ingredients and blend until a smooth consistency is achieved. Ensure that the mixture is well blended to create a silky and smooth batter.

For added taste, consider incorporating optional flavorings such as ginger, red chili peppers, sea salt, cumin, or turmeric. These ingredients will enhance the overall flavor profile of the batter.

Once the blending process is complete, you can pour the batter into a jar and store it in the fridge for future use. This will allow you to have the batter readily available whenever you need it, saving time and effort in the future.

By following these steps, you can create a versatile batter that can be used for a variety of dishes. The use of a high-speed blender ensures a consistent and well-blended mixture, while the addition of optional flavorings allows for customization to suit personal preferences.

Step 4 Cooking Your Gluten -Free Quinoa Crêpes/Dosa

Once you have your batter ready, it’s time to cook your gluten -free quinoa crêpes or dosa. Start by heating a flat frying pan over medium heat and adding a thin layer of coconut oil. Once the pan is hot, quickly pour the batter onto the pan and spread it out to form a thin layer.

Wait for bubbles to appear on the surface of the crêpe before carefully flipping it over to cook the other side. The first crêpe may not turn out perfect but don’t be discouraged. Practice makes perfect, and you’ll get the hang of it as you go.

Cook each crêpe for a few minutes on each side until they are lightly golden and crispy around the edges. Continue to add a thin layer of coconut oil to the pan before cooking each crêpe to ensure they don’t stick.

You can serve them with your favorite toppings or fillings. Enjoy these delicious and nutritious crêpes as a breakfast, snack, or even a light meal.

Topping and Serving Ideas

Some great topping ideas for quinoa pancakes include both Indian and continental options. For an Indian twist, you can try Coconut chutney , Onion tomato chutne , or Sambar . You can also serve it with a spiced potato filling . You can find the recipe here .

On the continental side, sliced avocado, cherry tomatoes, and peppery greens are delicious options. You can also add a dollop of hummus for an extra creamy touch.

For a more sweet and indulgent option, you can drizzle some whipped cream and maple syrup over the pancakes.

These toppings add a burst of flavor and texture to the quinoa pancakes, making them a versatile and satisfying meal. Whether you prefer the bold flavors of Indian chutneys or the freshness of avocado and tomatoes, there are endless possibilities for topping your quinoa pancakes to suit your taste preferences.

Variations

Instead of lentils and quinoa, alternative ingredients for the protein pancakes could include chickpeas, black beans, or shredded vegetables like zucchini or carrots for added texture and flavor. For added protein, you can use protein powder or hemp seeds.

If you want it to be sweet, you can add plant milk, vanilla, and granulated sugar. This will give the pancakes a hint of sweetness and a more traditional breakfast flavor. Optionally, mix-in cinnamon, nutmeg, or mashed bananas to enhance the sweetness and flavor profile.

Whether it’s a savory or sweet variation, the possibilities for customization are endless.

Can I make Quinoa Lentil Crepes Ahead of Time?

Absolutely! Here’s how you can prepare and freeze quinoa lentil crepes in advance:

1. Cook the crepes on a non-stick skillet, then allow them to cool completely.

2. Once cooled, stack the crepes with wax paper in between each one to prevent sticking.

3. Place the stacked crepes in a freezer-safe bag or airtight container, removing as much air as possible before sealing.

4. Store in the freezer for up to 3 months.

Benefits of making your pancakes and comparison to store-bought options:

Making your own pancakes allows you to control the quality of ingredients, such as using whole-grain flour or incorporating superfoods like quinoa. Additionally, you can customize the flavors and sweetness to your preference. Store-bought options often contain preservatives and additives and may lack the nutritional value of homemade pancakes. By making a double or triple batch and freezing the extras, you can save time and have a convenient, healthier breakfast option made with wholesome ingredients readily available.

Quinoa Batter Storage Tips

To properly store quinoa lentil batter transfer the batter into an airtight storage container. If you plan to use it within a few days, store it in the refrigerator. If you want to keep it for a longer period of time, you can store it in the freezer.

In the refrigerator, the batter will last for up to 4-5 days. Make sure to place it in the coldest part of the refrigerator, such as the back of a shelf, to ensure it stays fresh. When stored in the freezer, the batter can last for up to 3 months. Use a freezer-safe container and leave some space at the top as the batter will expand when frozen. Simply thaw it in the refrigerator, or take it out and let it come to room temperature on the counter. Give it a good stir before using.

By following these storage tips, you can enjoy your quinoa lentil batter at a moment’s notice without any worries about spoilage.

What to serve it with:

• Homemade Coconut Chutney – Easy South Indian Dip
• Onion Tomato Chutney
• Best Sambar Recipe – How to Make Sambar
• Idli Podi Recipe – Mini Podi Idli Recipe – Milagai Podi

Related Recipes:

• Adai Dosa – Lentil crepes
• Paniyaram Recipe (Kuzhi/Kuli Paniyaram or Paddu)

High Protein Quinoa Lentil Crepes – Dosa Variety

Ingredients1x2x3x

• 1 cup Quinoa
• ½ cup Rolled Oats
• ½ cup Chana dal or Split Chickpeas
• ½ cup Urad dal Split & skinned black gram
• 1½ teaspoon Salt or to taste
• 1 inch Ginger
• 3 Green chilies

Serve with:

• Coconut chutney , Onion tomato chutney or Sambar for serving

Instructions

• Wash quinoa, lentils and oats 3 to 4 times with water very well. Drain all the water. Now add about 3 cups of water to soak the quinoa and lentils.
• Cover the bowl and let them soak for about 4 hours or overnight. If you are in a hurry, soak them in hot water for 1-2 hours instead.
• Take all the soaked ingredients along with green chili, ginger, and salt into a blender.
• Blend it very well using about 2 cups of cold water(this could vary depending on the varieties of lentils and quinoa you use). Make it into thick melted ice-cream consistency.
• If you want paper-thin dosa, add 1 more cup of cold water. The consistency of the batter should not be too thick or runny, it should be free-flowing without any lumps.
• Let it rest for 1 hour. However, if you are on a time crunch, it is okay to use the batter right away. I have tried it and it works perfectly fine!
• Heat a well-seasoned cast-iron pan or nonstick griddle on medium heat.
• Once the pan is heated, lower the heat and spread a few drops of oil with a paper towel.
• Now pour one ladle full of batter in the center and immediately start spreading it in a circular motion into a thin crepe.
• Once you are done spreading the batter, increase the heat to medium-high. Optionally, add a drizzle of vegan butter or oil on the top to get a crispy crepe.
• Cook it until golden brown from the bottom and the edge of the crepe/dosa starts separating from the pan.
• Using a flat spatula remove the dosa from the outer edges, then gently fold the dosa and serve immediately with Coconut chutney or Onion chutney and sambar.
• Make all the dosas/crepes similarly.

Notes

Raspberry Ginger Rosemary Mocktail: A Standalone Sensation

Ingredients1x2x3x

For the Mocktail:

• 1/2 cup about 120 ml Fresh raspberries
• 2 oz 60 ml Lemon juice
• Ice: as needed
• 1 tablespoon 15 ml Sugar (for the rim)
• 2 oz 60 ml Non-alcoholic (NA) Rum - Substitute with water if preferred
• 1 oz 30 ml Maple or Agave syrup
• 4 oz or 60 ml Sparkling water or Club soda

For the Ginger Rosemary Syrup:

• 1 inch 2.5 cm piece Fresh ginger, peeled and sliced
• A sprig of rosemary
• 1/2 cup 120 ml Sugar
• 1/2 cup 120 ml Water

Instructions

Crafting the Ginger Rosemary Syrup:

• Combine water and sugar in a saucepan over medium heat.
• Add sliced ginger and rosemary sprig.
• Bring to a simmer, then lower the heat and let it infuse for 15 minutes.
• Strain and cool the syrup.

Assembling the Mocktail:

• Rim your glass with sugar for an added texture and sweetness.
• In the shaker, muddle a few raspberries.
• Add lemon juice, 2 oz (60 ml) ginger rosemary syrup, and NA Rum (or water).
• Shake well and strain into the rimmed glass filled with ice. Top with sparkling water or club soda.
• Garnish with fresh raspberries and a sprig of rosemary.

Notes

Nutrition