Divali is round the corner. I always take some time off from work for this festival, usually the two days preceding it. That gives us enough time to prepare a few of the traditional goodies. My offerings are tame compared to the quantities and variety my mother-in-law used to make. But it is also a smaller family now. With the son away at college it is just TH, the father-in-law, and I.
This time I have an additional two days, the weekend, starting tomorrow. I am hoping to translate this into more goodies; perhaps even try something new. Thankfully, none of us have any diet restrictions, not even my octogenarian father-in-law! I ordered the groceries today and my pantry is stocked. Much is on the cards – the usual namakpare, shankarpare, paparia, sev, chakli, ladoo, and karanji for the day of Lakshmi pooja. Like always, I am going to be making my own flour mix for chakli. I will also get milled the mix I prepared (last year!) for thali peeth – the mix of lentils and grains is waiting for the right amount of rice to be added before it can be ground. I am like that; not on top of all things in the kitchen.
I am going to start the Divali weekend by making a wholesome breakfast of multigrain waffles. You know what happens when come Christmas all the American food blogs explode with pictures of gorgeous-looking waffles. That friend of mine did the same a few years ago and didn’t hear the end of my lament. Of course, I could find waffles in Delhi if I tried hard enough but my theory is that unless you know better, the fancy eateries here try to fob off one thing in the name of something else altogether. Why else do you think I would make my own bagels or bake my own cheesecake?
My whining got to her and and soon I was the owner of a little waffle iron of my own! I had meant to post this recipe soon after but you know life happens and intentions don’t mean much unless… So much time has passed since that I cannot find my notes and so cannot share an exact recipe but I think it was based on this one.
Multigrain wholegrain waffles
equal amounts of the following wholegrain flours:
kuttu (if kuttu and buckwheat are the same well, then you know the proportion)
In a bowl combine all the dry ingredients. In another bowl whisk the eggs and the melted butter, and then mix in the buttermilk. Add the wet ingredients to the dry and mix well. Let rest for 5 minutes.
Heat the waffle iron. Pour a little of the waffle mixture (how much will depend on the size of the waffle iron). Follow manufacturer’s instructions for cooking. Remove the waffles from the pan when they are golden (not like the burnt ones on the picture!).
We ate these with honey and butter. Tomorrow I plan to serve them with some of the apple and orange marmalade I made earlier this month.
Before you go, I have a small bit of news to share. The last couple of years the posts here have been less frequent. I have used the excuse of work. Well, I have something to show for the work I do away from these pages. Thank you for reading!