SEMOLINA PANCAKE

I am sure, like me, all moms spent some time in the morning, thinking what to give your family for breakfast that would be healthy as well as yummy. Specially the problem is with the kids who are never ready to eat bread-jam-butter everyday. But why do we blame only our kids, it is same with the adults too. But I have found out a nice solution to this common problem. I will share the recipe of pancake but with a twist.I have added some veggies in this pancake to make it healthier.

INGREDIENTS

Semolina-1 cup

Wheat/ Refined flour-3 tbsp (I prefer wheat flour)

Egg-1

Grated and parboiled carrot-1/2 cup

Capsicum-1 small chopped

Onion-1/2 finely chopped

Tomato-1 small

Grated ginger-1 tsp

Green chilli-1 finely chopped 

Coriander leaf-1 bunch

Salt as per taste

Sugar as per taste

Baking soda-1/2 tsp

Refined Oil-for shallow frying

METHOD

Take a bowl and mix all the above ingredients together to make the pancake batter. Now take a non-stick pan, sprinkle 1 tsp of oil in it. After the oil becomes hot, pour the pancake batter into the oil and shallow fry  the pancake. Flip it over, once the downward side is done properly. Serve hot with tomato ketchup.

TANGDI KABAB/ DRUMSTICK KEBAB

Kabab (Kebab in English) is a wide variety of skewered meals originated in the Middle East, and later on it is adopted by Balkans, other parts of Europe, as well as Central and South Asia. Kababs are now found worldwide. Today I am going to share a kabab, made with chicken drumsticks. There are so many recipes available for Tangdi (leg piece) Kabab. But this how I usually make Tangdi Kabab at home and trust me this recipe would really give you yummy and juicy kababs. 

INGREDIENTS

Chicken Drumsticks-3

Hung curd-1/2 cup

Ginger-garlic paste-3 tsp

Lemon juice-juice of 1 lime

Red chilly powder-1 tsp

Green chilly paste-1 tsp

Kasuri meethi (Dried fenugreek leaf)- 2 tsp

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Chaat masala-1 tsp

Tandori masala-2 tsp

Garam masala powder-1 tsp

Cornflour- 1 tsp

Mustard oil-2 tsp

METHOD

This recipe needs two marination. 

1st marination-Make deep slits in the chicken drumstick before marination. Then apply lemon juice and salt ; keep aside for 20 mins.

2nd marination-After 20 mins. discard the juices of 1st marination. Now take a small bowl and mix all the above ingredients together to make the marinade for the chicken. Marinate the chicken for about 3-4 hrs.

Now Pre-heat oven at 220 C for 10 mins. Then place the leg pieces in a baking tray covered with aluminium foil. Place the baking tray in the middle rack of the oven and roast it for 10 mins. Roast it for another 30 mins. at 200 C. Keep flipping and greasing the drumstick in between. 

POINTED GOURD CURRY/ POTOL POSTO (BENGALI STYLE)

Though the Pointed Gourd is full of health benefits (known to improve the Gastric health), this veggie is somewhat boring in its taste. We have to put in a little effort to make it tasty. So here is a typical Bengali style recipe that goes well with Steamed rice.

INGREDIENTS

Pointed gourd-250 gm (peeled and cut into 4 halves)

Potato-100 gm (cut into thick long slice)

Poppy seeds (Khus khus) paste-1 cup

Mustard seeds paste-1/4 cup (optional)

Salt as per taste

Sugar as per taste

Green chilly-2-4

Onion seeds (kalonji)-1 tsp

Mustard Oil/ Refined Oil-2 tbsp

METHOD

Take a wok, put oil (preferably mustard oil) in it. Add kalonji and slitted green chilly as tempering after the oil becomes smoking hot. Now put pointed gourd and potato one-by-one into the oil and fry for sometime. Add the seasonings as well. Add the poppy seeds and mustard seeds paste, and mix properly. Put little water, if required, and lid-cook till the veggies become soft. Sprinkle about 1/2 tsp of mustard oil before turning off the fire (this last step is totally optional).

KULFI

The scorching heat of summer makes us feel more thirsty and to quench our thirst, we tend towards having something which is cold and could give us some relief from this summer heat. So at this time of summer nothing could be better than a chilled and yummy kulfi. Kulfi is an Indian dessert made with concentrated milk, chopped nuts and saffron. It is usually flavored with green cardamom powder.

INGREDIENTS

Full cream milk-2-1/2 cup

Condensed milk-1/2 cup

Milk powder-1/4 cup

Green cardamom (elachi) powder-1/2 tsp

Finely chopped almonds and pistachio-1/2 cup

METHOD I

Mix all the ingredients together except the nuts and the elachi powder. Bring the mixture to boil and then shimmer it for about 20 mins or till the milk thickens. Now add the chopped nuts and the elachi powder, and keep it aside for cooling. Once the kulfi mixture reaches room temperature, pour this into kulfi moulds and refrigerate it for at least 8-9 hrs in freezer.

METHOD II

Boil Full fat milk (250 ml) till it starts thickening. Then add 1/2 cup sugar (or as per taste), and stir well to dissolve the sugar. Now add cornflour (2tsp) mixed with water (1 tsp). Put 1/2 cup khoya and chopped nuts. A few strands of Kesar (Saffron) could be added to the milk to make Kesar/ Saffron Kulfi. Turn off the flame and put cardamom powder (1/2 tsp) and bring the kulfi mixture to room temperature. Now pour this mixture into kulfi mould and refrigerate it for 8-9 hrs.

CHICKEN SANDWICH

INGREDIENTS

Boneless Chicken-100 gms (boiled with crushed peppercorn, garlic cloves, ginger and salt) and shredded

Chopped Cucumber-1/2 cup

Chopped Onion-1/2 cup

Chopped Tomato-1/2 cup

Shredded Cabbage-1/4 cup

Mayonnaise-3 tbsp

Mixed herbs-2 tsp

Pepper powder-1 tsp

Chilly Flakes-1/2 tsp

Salt as per taste

Butter-for applying on breads

METHOD

To make the stuffing for the sandwiches, first take a medium sized bowl and put all the ingredients in it, and mix properly. Put the filling inside the bread slices and brush butter on the outer sides of the bread (side that touches the sandwich grill plates), and grill till the sandwich become golden brown in color.

CORN PULAO (PILAF)

Here is another healthy and tasty recipe of Pulao or Pilaf made with American sweet corn. 

INGREDIENTS

Steamed Basmati Rice-2 cups

Chopped Onion-1 medium size

Ginger-1-inch, finely chopped

Garlic-3 cloves (chopped)

Bayleaf-1

Garam masala (whole)- 3 green cardamom, 1-inch stick cinnamon, 3 cloves

Clarified Butter/ Ghee-2 tsp (amount can be increased/ decreased)

Refined Oil-2 tsp

Green chilly-1

Dry red chilly-1

Cumin seeds-1 tsp

Coriander seeds-1 tsp

Boiled corns-1 cup

Salt and sugar- as per taste

Coriander leaf-1 bunch

METHOD

Take a wok, put refined oil in it and temper it with cumin seeds, coriander seeds, bayleaf, garam masala, slitted green chilly and dry red chilly. Now add the chopped ginger and garlic, and saute a little. Put the chopped onion and fry till the onion becomes pinkish in color. Now put the boiled corn, add on the seasonings as well. Mix all the spices properly. Put the boiled rice into it and sprinkle ghee from above. Mix the whole thing nicely and with gentle hands. Sprinkle chopped coriander leaf. Now the Corn Pulao/ Pilaf is ready to be served.

MEETHI MUSHROOM

Most of us are aware of the health benefits of mushroom. It is a great source of important minerals like iron, zinc, potassium, as well as vitamin D. Not only that mushrooms are low in carbohydrates, calories, and sodium.  It is also cholesterol and fat free. People who are vegetarian, should include mushroom in their diet for its high nutritive value. Mushroom is used in the world of cuisine to make variety of dishes. Now for an Indian style recipe all you need:

INGREDIENTS

Button Mushroom-250 gm (cut into pieces)

Green peas-1 cup

Capsicum-2 diced

Onion-1 big size finely chopped and 1/2 onion diced

Ginger-garlic paste-2 tsp

Coriander powder-2 tsp

Tomato puree-1cup

Salt as per taste

Sugar as per taste

Red chilly powder-1 tsp

Turmeric powder-1 tsp

Garam masal (whole)-2 green cardamom, 1 stick of cinnamon, 2-3 cloves

Refined oil-2 tbsp

Dried Fenugreek leaf (Kasuri meethi)-3 tsp

METHODS

Blanch mushroom and green peas separately, and keep aside. Take oil in a pan, and add the garam masala.  Wait till this start spluttering. Then add the chopped onion and saute for a while. Add the ginger-garlic paste and fry for some more time.Now put the capsicum followed by mushroom pieces, and cook till the water dries up. Add coriander powder, chilly powder, turmeric powder and all the other seasonings. Add little water so that the spices wont get burnt. Now put the green peas along with the tomato puree and continue cooking till the raw smell of tomatoes fades off. Add enough water to make the gravy. Cook till it reaches the right consistency. Sprinkle kasuri meethi for a wonderful flavor.