17 Mar



I had bought cornmeal wanting to make a polenta cake but somehow ended up making all these other cornmeal recipes like the polenta idli, makai ki roti, cornbread and this beautiful looking and irresistable cornmeal orange pancakes. If you are a cornmeal lover like me, you would surely love this otherwise you would  find these pancakes slightly gritty, since i used the coarse variety cornmeal, which adds a wonderful crunchy texture while the orange provides a zesty citrus finish.


I’ve been a little obsessed with pancakes lately. Being a south indian , eating a sweet thing for breakfast is still new to us so whenever we make pancakes or porridge , i add not more than 1 tsp of honey and omit the sugar altogether. Although we south indian have a huge amount of sugar in our recipes and cuisines, eating it early morning , is not our cup of tea. So feel free to add more sugar or sweetners accordingly to your taste buds. This has been sitting in my drafts since past two months like soo many of my recipes. I never thought cooking and trying out a new recipe is the easiest part of foodblogging, and editing, photography and posting is the hardest part. Even though iam posting two recipes in a single post….many old posts are sleeping in my drafts folder ….. and are yet to see the daylight.



MAKES - 10-12
cooking time - 10-15 mnts


  • 1 1/4 cups wheat flour
  • 3/4 cup cornmeal
  • 1 tbls sugar
  • 1 1/2 tsp baking soda
  •  pinch of salt
  • 2 eggs
  • 1 cup fresh orange juice
  • zest of 1 full orange
  • 2tsp vegetable oil
  • oil to cook the pancakes
  • honey or syrup




  1.  Wash a large or medium sezed orange and wipe it dry. Getly take out the zest with the help of a peeler and cut it further inti thin pieces and keep aside.
  2. Take the juice and keep aside.
  3. Heat a large non-stick skillet over medium heat .
  4. In a large bowl, combine wheat flour, cornmeal, sugar, baking soda and salt.
  5. In a medium bowl, beat the egg, then whisk in the vegetable oil and orange juice. Add to the flour mixture and mix until just combined.
  6. Drop a heaping 1/4 cup onto the skillet and cook until the edges are set and the bottom is slightly golden brown. Turn and cook the other side until golden. Repeat with remaining batter.
  7. Stack all the pancakes onto a plate and drizzle some raw honey  or your fav syrup all over the top.Take a big bite and enjoy all the sweetness.

polenta pancakes


Making pasta is easy, a go- to recipes for a quick breakfast… lunch or if unexpected guests happen to come, add some chiken or minced meat to it…..or if you are planning for a picnic. Everyone loves the verstality about it. Most of my neighbours in our building are working women . No wonder with their busy life , they cook pasta at least 4-5 times in a week. Though we dont have it soo much, we have them occasionally. Try to use whole grain pasta instead of white pasta to make it healthier!

pasta with chiken franks

For the first time i have added chiken franks with pasta, and it came out very good. We hardly buy frozen foods, my hubby is totally against it. The most we have is french fries and the meat and chiken is a big no no. But when i once tasted chiken franks fry from my neighbours it tasted very good. I finished all the plate and the next time we visited carrefour we bought this smoked chiken franks from al-kabeer ( a trusted halal-brand). Be careful while buying international meat products, if you are a muslim. Most are not halal.

cooking time 15-20 mnts
serves 4


  • 1 packet chiken franks
  • 1 packet pasta
  • 4 tsp – olive oil
  • 1 big onion
  • 2 tomatoes
  • 2 cloves garlic
  • 1 tsp garam masala
  • salt
  • fresh pepper
  • mint for garnish

making pasta


  1. The process remains quite similar to any regular pasta, except for the few additional elements. Start by taking a little olive oil in a pan, tossing in the chopped chiken franks. Sprinkle little salt and pepper powder and fry for 3-4 mnts and keep aside.
  2. Heat pasta in boiling water, add 1 tsp oil and cook for 10 minutes till the pasta is fully cooked. Drain and keep aside.
  3. Add the remaining oil in the pan and add crushed garlic and finely cut onions and frying it for a minute.
  4. Once the onions turn a little translucent or slight brown, add the pureed tomatoes  and fry on high flame for a minute or two.
  5.  Let the mixture simmer for about 2-3 minutes, before adding salt, garam masala and fresh black pepper .
  6. Turn off the heat and add the spicy sausages, coating it well in the sauce. Now serve this simple pasta with a garnish of fresh mint leaves. Serve hot.
    Buon Appetito!

farafelle pasta

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… 



  1. Liz March 18, 2014 at 5:59 am #

    You know I’ve never made pancakes with cornmeal and orange juice but they look very nice and I would really love to try them. Thanks for sharing, i’ve bookmarked. Have a nice week!

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