Tag Archives: delicious

Crepes!, with savory chick pea flour

In fishing out a recipe for a fushion crepe dish I had posted earlier, I realized I had never actually specified how to make the crepe batter. I want to rectify that now, especially since this batter uses chick pea flour and is nutritive-ly far superior to its French counterpart.

I had hesitated in providing that recipe because it was from a cook book. However, today, I was sans cook book due to an apartment repair job which required us to pack up all of our books from one wall. It is for a traditional Indian dish called “cheela”. 

So, I called my mom and promptly forgot most of what she told me. I did remember her saying that outside of the salt and pepper, all else was free to experimentation. So here are the results of my delicious experiment:

  • 1 cup chick pea flour (also called Besan, in indian stores)
  • 1/2 large onion, diced (I used yellow)
  • 1 medium green chili pepper (these are long and slim), chopped
  • at least 1 Tbls Fresh coriander (or more if you’d like)
  • 1/4 tsp Salt 
  • 1/4 tsp Black Pepper
  • 1/4 to 1/2 tsp red cayenne pepper


  • Garam Masala (1/4 to 1/2 tsp) (I only used this because I had it, not because its imperative to the dish)
  • ground coriander (1/2 tsp)
  • ground cumin (1/4 to 1/2 tsp)

Toss and mix all the ingredients in a bowl. Then, add water, starting with one cup of water. You want to make it about a pancake like consistency in the batter. If needed, add up to 1/4 cup more. Whisk together to create the batter for the crepes. Then follow the cooking instructions in my previous post–that post describes how proten-acious this crepe is and how it barely takes any oil to cook! I made up to 7 crepes using this recipe, could have possibly stretched it to 8, to feed 3 adults. Enjoy!

A side note on the amount of spices: Note, when I don’t have a specific measurement in mind for a basic spice such as salt or pepper, I basically sprinkle the salt over the surface of the other ingredients in a left to right manner until I have the surface at least lightly coated. In this case, because chick pea flour has a strong taste, I decided I was use just a pinch or dash more salt. Same with the black pepper. I sprinkled until the surface of the flour in my bowl was fully coated because I love black pepper. Otherwise, I added some ground cumin because I LOVE it and I used ground coriander because I didn’t have fresh.



Dieting Deliciously

Seeing the headline for this article in the NYT (i love you guys) made me realize how much dieting deliciously was at the root of the inspiration of this blog. So today I say, this blog is about: eating nutriously, affordably and de-liciously!

I have to read this more thoroughly to comment but at first glance, here are some thoughts:
* Yes to how much flavor there is out there: nuts, herbs, citrus juice or zest, dried fruits, spices!
* Its the succulence of earth’s natural bounty going into my body that gives me daily motivation.
* Calories–I completely agree with turning dieting around so its not a deprivation act. I find the simplest thing is to set a goal for a certain amount of calories. If you’re trying to lose weight, cut down the number of calories you can eat. I try not to go above 1200 if I can help it. and if i help myself to a muffin one day, it simply comes out of my calorie totals. I have gotten decent enough with counting calories now that i do it in my head and its a more general, rather than tedious, exercise.
* Desserts–small portions go a long way! They make bite size desserts at Whole Foods. Its a treat for $1.50 where I live. (Will try to take a picture soon).

This “diet” –hard learned along the way–has allowed me to keep off 12 pounds of weight loss. 🙂