Last week I went for a media event in Powai. There was a cultural program in the evening sponsored by partner country Korea. The dinner was Korean and Indian cuisine. As I looked around for what I could eat, I found this Korean dish called ‘Pajeon’. My vegan friend told me that it was vegan and popularly known as scallion pancake. It tasted different and sounded healthy. I made a note of trying this out one weekend for saturday morning brunch.
The cultural program was entertaining with some traditional korean dances and an wards function. And ofcourse there was a performance of the Gangnum style. There were many other interesting appetizers too. There was tofu, seitan, cabbage rolls. There was a separate non vegetarian section but the vegetarian section was mostly dairy free. Looks like our nation is the one consuming the most dairy products. India is the largest producer of milk in the world and also of leather which is a byproduct of the diary industry. While surfing for good books to read, I noticed this one by the name “Whítewash- The disturbing truth about cow’s milk and your health”. It goes on my to read list now. Here is a picture of Powai lake as seen from the Hotel Renaissance. Isnt it breathtaking? A slice of Lonavala inside the Mumbai suburb!
Scallion (green onion) – 7-8 stalks
All purpose flour – 1 cup
Egg Replacer/ flax seed powder – 1 tsp
Salt and soy sauce to taste
– Chop the onion bulbs and keep it separately for making the dip. The dip can be made by adding to the chopped white onions soy sauce, tomato ketchup and some chilli sauce
– Chop the green shoots into 1 inch long pieces. Chop the middle portion and keep it separately
– Make a batter from the flour egg replacer, salt, soy sauce and enough water to make a runny batter. Add the chopped middle portion of the shoots.
– Arrange the green shoots on a non stick pan and carefully saute it in little oil keeping them parallel to eachother. There is no big deal to the shaping of pancake but thats how I ate it so tried to make it this way.
– Pour the batter on top of the green shoots and cook on both sides till crisp and lightly browned.
– I poured the remaining batter directly onto the pan and made some pancakes the way we make dosas. They came out pretty good too!