PANCAKE RECIPE FOR BREAKFAST

PANCAKE RECIPE

PANCAKE RECIPE FOR BREAKFAST
This is really great recipe It is fast, simple and you usually have the ingredients on hand.Fluffy pancakes make the best breakfast, especially when there's plenty of butter and syrup. Make it extra special with berries and whipped cream if you like sweet flavour or if you want another taste then you can add mashed potatoes, spring onion and grated cheese .But for beginners can try this pancake very easily.

INGREDIENTS:-

* 1 Cup All purpose flour

*1/2 cup Milk

*1tsp Sugar

*1 tsp oil

*1/8 tsp Salt

*1 tsp Baking powder
*1 tsp vanilla essance

METHOD:- How to make pancake

* Mix all the ingredients together with no lumps. The consistency of the batter should be running when poured but not watery. 

* Pour the batter on the low-med heat of flat tawa. While pouring the batter on tawa, it will spread slowly by itself.

* Let it cook until the batter forms bubbled holes on the top. 

* When it starts drying from the top. Flip it and cook for a minute. 

* Enjoy with butter or maple syrup or honey. 

Tip:-

If the pancake breaks, your consistency of ingredients is not correct.

BROKEN WHEAT( DALIYA) UPMA

BROKEN WHEAT (DALIYA) UPMA

BROKEN WHEAT (DALIYA) UPMA

UPMA is Maharashtrian indian dish .It is very popular as light dish in breakfast. But today we would make BROKEN WHEAT(DALIYA) UPMA. Let us start for preparation to make UPMA.

Preparation Time  - 10 mins       Cooking time - 15 mins         For people - 2

INGREDIENTS: -

* Broken wheat (Daliya) -150 gm =1 cup,

* Oil -2 Tbs,

* Peanut -50 gm,

* Curry leaves- 4-5

* Rai seeds -1 small spoon,

* Ginger - 1 inch piece (grated),

*Green chilli cut into small piece

*Green peas -1/2 bowl

* Carrot-1/4 bowl (cut in to small size like peas),

* Ghee- 1tbs,

* Green coriander (chopped)1tbs,

* Coconut(grated) 1tbs

* Salt to taste,

HOW TO MAKE BROKEN WHEAT UPMA 

METHOD: -

* Heat a pan and put ghee into it,

* Add Mustard seeds ,when it splutter put ginger,green chilli & curry leaves then add peanut.

* Now add peas ,salt & carrot & Shute it till come out soft,after that mix BROKEN WHEAT(DALIYA) & roast for few minutes on medium flame,

* Put water about 2 cup and mix it well,

* Cover lid and let it cook 7 to 10 minutes, then stir it and again cover for five minutes if little water is required then add in it to make upma

* In last add 1/2 tsp ghee more to make it tempting,

* Garnish with grated coconut & green coriander leaves,

* Serve it hot.

NOTE: -

You can add onion depending on your choice. Thanks for reading my recipe.If u like my recipe ,share your comments in comment box that would help me for better descriptions.

RAJMA (KIDNEY BEANS)

RAJMA (KIDNEY BEANS) CURRY

Rajma Masala is a popular North Indian-Punjabi vegetarian side dish consisting of kidney beans in a thick gravy with Indian spices and usually served with rice and roti. It taste delicious, healthy and one of the comfort food in India. I always use the small Kashmiri Rajma which takes the gravy on to a higher notch with its creamy and thick texture. Let us see HOW TO MAKE RAJMA

INGREDIENTS:-

* 1 and 1/2 cup Rajma soaked in 4 cups water at overnight
* Salt to taste
* 3 Medium sized tomatoes roughly chopped and prepare puree in mixer
* Coriander powder -1 tbsp
* Kashmiri mirch powder -1/2 tbsp
* Garam masala -1/2 tsp
* Cumin seeds -1/2 tsp
* Roasted cumin powder -1/4 tsp
* Ghee/ clarified butter -1 and 1/2 tbsp
* Asafoetida -2 pinch
* Ginger garlic paste - 1/3tbsp

* Green chilli - 2 to 3

* Mango powder - 1tsp

METHOD :-

1. In a pressure cooker put the soaked Rajma along with water. Add salt and cook on high flame till 1 whistle.
2. After one whistle turn down the flame to low, and let the Rajma cook for 15 minutes.
3. Switch off the flame. And wait for pressure to go off. In the meanwhile make a smooth paste of tomato, green chilli and ginger in mixer jar.
4. For tempering, heat ghee in a wok/ pan .
5. Add cumin seeds and let it splutter, then add asafoetida.
6. Add tomato paste and mix.
7. Add the seasoning ingredients i.e salt, chilli powder, coriander powder, cumin powder and Garam masala.
8. Mix everything well, and cover the pan with lid, and let the spices and  tomato paste cook till  oil leaves from the edges. The is will take approx. 2-3 minutes.
9. Once done, add the boiled Rajma and mix well
10. Now let the Rajma cook with the tampering on low flame for 8-10 minutes. If you feel the gravy is thick as per your desired consistency, you can add more water.

11. Serve with  hot steamed rice, jeera rice .

NOTE:-

If you like onions then chop onion finely and add it before mixing tomatoes paste. Cook till it gets lightly golden brown. Now add all spices and follow the above steps now to make RAJMA.

YOUR SUGGESTIONS ARE ALWAY WELCOME

SAMBAR (SOUTH INDIAN RECIPE)

SAMBAR (SOUTH INDIAN RECIPE)

SAMBAR is spicy, sweet and unique flavoured south indian curry of lentil and mix vegetables that is best combination goes for DOSA,VADA, IDLI and RICE. I would like to say thatmany vegetables can be used like radish, eggplant drumstick ladyfinger in this sambar asper choice but we would only bottle guard,french beans and carrot.one more thing you can use ready made sambar powder that is available in the market. But in my opinion fresh home made sambar powder gives a great flavoured sambar.Whatever you like depending on your own choice. Let us see how to make sambar at home.

INGREDIENTS:-

* 1 Cup - Pigeon pea lentil (arhar dal)Toor

* 1 cup - Ridge gourd/bottle gourd(chopped)

* 1/2 cup - French beans chopped

*1/2 cup - Carrot chopped

* 2 Large - Tomato(chopped and make puree in mixer)

* 2 Tbsp - Tamarind paste

* 1 Tbsp jaggery (roughly chopped)

* Salt as per taste

* 2 Tsp - Sambar Powder (see recipe) here

* 2 Tsp - Turmeric powder

* 1 Tsp - red chili powder

* 3 - 4 Cups of water

FOR TEMPERING:-

* 1 Tsp- Mustard seeds 

* 6 - Curry leaves

* 2 Tbsp - Ghee

* 2 - Dry red chilies

* A pinch of asafoetida

METHOD:- 1.  Clean, wash and soak dal in water for 15 - 20 minutes.  2. While dal is soaked, wash and chop the vegetables for the sambar.  3. Transfer dal to pressure cooker with chopped vegetable, tomato puree, turmeric powder, red chili powder, salt and 2 cups of water.  4. Cook dal in  the pressure cooker for 2 - 3 whistles on medium to high flame. The dal should become soft and mushy.  5. Turn off the heat and release the steam from the pressure cooker.  6.Open the lid of pressure cooker and  stir well  7. Remove the lid of pressure cooker and add the sambar powder, tamarind paste, jaggery.  8. Stir to combine well if the consistency of sambar is thick, then add more water. 9. Let it simmer for 10-12 minutes on a low flame stirring regularly in between so that the dal does not stick to the bottom.  10. Meanwhile prepare tempering in a small pan and heat ghee over medium heat.  11. Add mustard seeds once they crackle add red chilies, asafoetida and curry leaves. 12. Pour the whole tempering in the sambar. Close with a lid so that the flavors infuse for about 5-6 minutes. Serve hot with Idli, Dosa or Rice. NOTE:- I didn't use onion and garlic, but if you use then add at the time of tempering . Fry till the garlic turns a light brown and the onion turn translucent. Pour the whole tempering in the steaming hot sambar. Close with a lid so that the flavors infuse for about 5-6 minutes.

MALAI KOFTA FOR SPECIAL DAY(SIDE DISH)

MALAI KOFTA

MALAI KOFTA is prepared in various way like Malai kofta in spinach (Palak) gravy,in white creamy gravy. Kofta is also made by stuffing or adding potato ,you can make as per your choice.

On special occasion ,when we make MALAI KOFTA every one like it even they don’t feel hungry.This recipe is very easy & simple to make. Come and start to make MALAI KOFTA

FOR MALAI KOFTA

• Paneer - ½ cup (100 grams) grate
• Corn flour  or refined flour- 1/3 cup (40 grams)
• Baking Powder - 1 tsp
• Salt - ½ tsp
• Black pepper - ¼ tsp
• Oil - to fry kofta

FOR GRAVY FOR MALAI KOFTA

• Chironji - 50gm
• Fresh grated coconut - 2 tbsp
• Poppy seeds - 50 gm
• Cumin seeds - 1 tsp
• Coriander seeds - 2tsp
• Green coriander -2-3 tbsp finely chopped
• Ginger (grated) - 1’’ piece
• Green chillies - 3 - 4 finely chopped

• Oil - 2tbsp for tadka
• Salt as per taste
• Cream for garnishing 
• Tomato - 4 or puree approximately 2tbsp

TO PREPARE FOR MALAI KOFTA:-

• Place all ingredient for malai kofta (above written) in a bowl except oil
• Mix all ingredients properly and make a soft dough
• Take little amount of mixture from this dough and make round ball like a lemon size. Now keep these ready balls in a plate

METHOD OF MAKING KOFTA:-

• Heat oil in a wok (Kadahi).
• Make sure oil should be medium heat
• Place 3 - 4 paneer balls in Kadahi and fry until they get brown colour. Fry all paneer balls like the same

• TO MAKE GRAVY FOR MALAI KOFTA:-
• In the beginning when we start to make kofta we would soak all ingredients (for gravy) in water for 1/2 hour except oil oil,tomato,cream and salt
• First of all make tomato puree and keep aside
• Now make fine paste of all soaked ingredients
• Pre heat a pan and heat oil and add paste in the pan
• Cook until oil start to separate from paste. Now put tomato puree in paste and let it cook until oil leaves all sides of wok
• When it starts boiling, add 1or 1/2 cup water
• Stir continuously until the gravy starts boil, add salt & cream. Cook for 2 minutes
• Now gravy is ready, Add paneer kofta in gravy 2 minutes before serving . 
• Garnish with little cream and coriander leaves at the top of recipe
• Serve it with Naan, Paratha, puri or chapati

Note:-

1. If you like onion  then you can add chopped onion with all ingredients to make paste
2. Paneer kofta always added 2 minutes before serving

Your valuable comments are always welcome

P.S.  The image in the blog are for representational purpose only

WHEAT FLOUR DOSA OR UTTAPAM

WHEAT FLOUR DOSA OR UTTAPAM

This wheat flour dosa is very easy and simple to make. Let us see which ingredients are required and method to make

INGREDIENTS:-

• 2 cups - Wheat flour
• ½ cup - Rice flour
• Pinch of asafoetida
• Salt to taste
• 1 tbsp - Finely chopped green chillis
• 1 tbsp - Chopped coriander leaves.
• ½ tsp-  Cumin seeds.
•  Water to make the batter.

METHOD:-

1 First take the flour in a  big bowl, add all the ingredients one by one .

2  Add enough water to make a batter which should be slightly thinner than normal dosa batter but not runny.

3. Use a whisk to blend all ingredients and the flours to get a smooth lump free batter. 

4.Heat a non stick pan, let it get heated well, then take a big ladle of the batter and make quick swirls, don’t keep spreading it slowly as lumps will form or will get disconnected.

5.This batter is unlike regular batter where you can afford to make swirls slowly and try to make as thin as possible. 

6.The gluten in the flours will get sticky on the hot pan and you will not be able to make smooth swirls. 

7. Do a bit of practice , but you will get delicious , mildly spiced dosas.

8.Served hot with chutneys, sambar or Chutney powder.

NOTE:-

You may add finely chopped onions or different kind of grated vegetables  too in to the batter.

Your comments are valuable for me

RICE IDLI (SOUTH INDIAN DISH)

RICE IDLI

RICE IDLI

To make soft idli batter should be perfect & for that ratio of ingredients should be correct quantity. I am posting this recipe whatever i know.

INGREDIENTS FOR IDLI BATTER

• Rice - 3 cups
• Urad dal without skin - 1/2 cup
• Fenugreek seeds - 1/2 tsp
• Water as needed

Idly rice is different from normal rice .It is pre boiled rice & looks shorter in size than ordinary rice that we use in eating

METHOD TO MAKE BATTER FOR IDLY:-

• Clean rice & urad dal and wash  thoroughly.
• Soak rice , urad dal & fenugreek in water separately for 4-5 hours at least or overnight
• First grind urad dal and fenugreek seeds using very little amount of water. To make smooth paste add 1/2 cup of water and grind it 4-5 minutes.Again add 1/2 cup of water more and use a spatula to wipe up dal .the batter should be light fluffy and have micro bubbles 
• Then grind rice coarsely using less water because it is easy to wash the grinder
• Mix both paste in a big bowl and put salt in it 
• Mix well by hand
• The consistency should be same as pakora batter
• Cover and keep aside in warm place minimum for 12 to 14 hours for fermenting 
• It will be fermented and raised ,the batter stands stiff like foam
• Batter for making idli is ready.You can store in refrigerator and can use it within 3 - 4 days.
• Grease the idly plate before pouring the batter
• After it get cooked for 8 -10 minutes  in steamer and let it sit for 2 minutes until idli comes out without sticking the plate 
•  This batter can also be used for dosa and uttapam

NOTE:-

• By grinding urad dal, You can judge the quality of urad dal
• If the first time You don’t get volume, the idly turns hard
• If the quality of urad dal is not good ,you can add soaked poha along with rice batter that would help to make soft  idly or can also add cooked rice while you grind rice 
• If you buy a good quality of urad dal ,it will give more volume only for 2-3 months. Old dal wouldn’t give more volume
• Cooking time of idly is differ depends upon the size of idly utensils 
• Don't stir the batter when you make idli
• Batter of idly shouldn’t too watery otherwise colour of idly wouldn’t white

AALOO KI SABJI( SIDE DISH) POTATO WITH GRAVY

AALOO KI SABJI

POTATO WITH GRAVY

ALOO KI SUBJI is best combination for Bedmi puri

PREPARATION TIME -15 MINS          COOK TIME - 15 MINS

INGREDIENTS:-

• Potato - 250gm 
• Tomatoes- 2 -3
• Green chillies - 2
• Ginger ` - 1’' piece
• Refined oil -  2 tbs
• Cumin seeds - 1/2 small tsp
• Turmeric - small1/4 tsp
• Coriander powder - 1small tsp
• Red chilli powder - less than small 1 tsp
• Kasuri methi  - 1/2 tsp
• Garam masala -less than 1/4 small tsp
• Green coriander leaves - Chopped & washed

METHOD:-

• Boil four potatoes and some crushed by hand
• Heat oil in a pan  and place cumin seeds and asafoetida 
• Let it splutter & then add tomato puree of two tomatoes
• Put salt, red chilli powder,turmeric powder,coriander and funnel powder
• Roast it till oil leaves all sides of tomato puree then add boiled potatoes pieces,mango powder & kasuri methi
• Cook it on low medium flame and let potato meld in tomato gravy. Mix garam masala 
• Switch off flame 
• Garnish with coriander leaves
• Serve it with Bedmi puri, PUFFY POORI Paratha, Kachori & Samosa & enjoy

NOTE:-

1. This is my tip that when you add potato in gravy add 2-3 piece of mango pickles to make it more tastier.

2. If you make this sabji  in kadahi cook for 15 minutes 

3. Kasuri methi is optional as you desire 

4. If you like onion  finely chopped and cook it after crackle cumin seeds then add tomato puree

Thanks for visiting my blog. Your feedback would help me to continue my best efforts towards my passion Cooking.

BREAD ROLL COATED VERMICELLI (BREAKFAST) SNACKS

BREAD ROLL COATED VERMICELLI

BREAKFAST  SNACKS

Bread roll Coated vermicelli  is new & favourite snack for everyone . Mostly people like it as brunch at breakfast time. Let us try to make BREAD ROLL COATED VERMICELLI

INGREDIENTS :-

* 1/2 bowl cooked mix vegetable , cauliflower, capsicum, french bean,carrot

* peas or sprouts depending on your choice

* 5-6 slices of white bread or brown bread or multigrain bread
* 2 medium sized potatoes non sticky

* 300 gm paneer (cottage cheese)

* 1/2 tsp dry mango powder

*1/2 tsp crushed black pepper

*  *1/4 tsp red chilli powder

* 1 green chilli, finely chopped
* 1/4 tsp garam masala powder
*1/4 tsp cumin powder
*1/2 tsp chaat masala

*1/ 4 tsp carom seeds

*1/4 fennel seeds

*1'' grated ginger
2 to 3 tsp chopped coriander leaves
salt as required

* 3/4 cup plain flour (maida)

*  vermicelli For coating

* Oil for frying

* Tomato ketchup to serve

INSTRUCTIONS:-

* Boil the potatoes.
* When they are still warm, peel and mash them .Mix all vegetables,peas or sprouts with cottage cheese and keep aside.
* Add the mango powder, crushed black pepper, red chili powder, chopped green chilies, coriander leaves, garam masala powder, cumin powder and chaat masala powder carom seeds,funnel seeds,ginger and salt.

* Mix the whole filing well.

* First of all cut the all sides of bread

* Make small to medium rolls of the filling depending on the size of the bread and how many you are going to use.

* Take a slice of bread and dampen it with water,

squeeze the water from the bread.

* place the filling in the middle of the bread.

* Roll the bread and close the edges so as to get an even outer cover

make all bread rolls this way and keep aside. 

* Mix the plain flour very well in 11/2 teacups of water. Put some salt & black pepper

 

* Dip the cutlets in this paste and roll into vermicelli 

* Heat oil and fry these bread roll coated with vermicelli  till they become crisp and golden in colour on medium flame.

* Drain the bread rolls coated vermicelli on kitchen paper tissues to remove excess oil.

* Serve the bread rolls coated with vermicell with tomato sauce or green chutney

Note :-

Please share your lovely comments. Awaiting for your feedback

RADISH LEAVES PARATHA (MULI KE PATAON KA PARATHA)

RADISH LEAVES PARATHA

MULI KE PATAON KA PARATHA

RADISH is english version of MULI that is available in many different colour. It is used in salads, & vegetables.Its leaves is also used in vegetables and paratha Today we make MULI KE PATAON (Leaves) ka paratha. Let us start

INGREDIENTS:-

• Radish with green leaves :- 2
• Salt - 1/2tsp
• Carom seeds - 1/4 tsp
• Ginger grated - 1/2” piece
• Green chilli finely chopped
• Mango powder - less than small 1/4 tsp

METHOD :-

• Separate Radish leaves & finely chop
• Wash thoroughly in water & keep aside in strainer till all water drain out
• Now place radish leaves in a bowl & mix all spices very well
• Make a dough of wheat flour with the help of water .Cover & keep aside for fifteen minutes
• After that take a dough like lemon size & roll it by rolling pin 
• Now take a little mixture and fill in the rolling chapati 
• Pick all sides of chapati and close
• Again roll it 6’’diameter and cook both sides by apply oil
• Now serve hot with chutney

NOTE:-

You try & share your comments 

COCONUT MAWA & PETHA LADOO

COCONUT MAWA & PETHA LADOO

Coconut ladoo is very easy & simple sweet dish. Let us try to make COCONUT MAWA & PETHA LADOO

INGREDIENTS :-

* KOYA - 250 gm

* Coconut powder - 125 +125gm 

* Sweet Petha grated - 250gm

* Cardamom powder

Method :-

* Roast khoya on low midium flame when oil leaves around the sides switch off the flame.

* Now add 125gm coconut powder, grated sweet petha & cardamom powder

* Mix very well & make ladoo from this mixture

* Place 125gm coconut powder in a plate for coating all ladoo

* Coat these ladoo & garnish with half cut almonds

Note :- No need to add sugar because grated sweet petha is enough .If u want more sweet ,u can add as per your choice

KHICHADI WITH MIX VEGETABLE

KHICHDI WITH MIX VEGETABLE

It is said that Khichdi is very digestive food for patient but when we make in different way, every people like it. Main ingredients of khichdi is rice & split moong dal .When we include all vegetable in khichadi , its taste increase double.Let us start to make MIX VEGETABLE KHICHDI

INGREDIENTS :-

* Rice - 1cup

* Split moong dal - 2cup

* All vegetables like carrot,cabbage, french beans, cauliflower, peas, capsicum chopped in small pieces 

* Oil - 1and1/2 tbs

* Cumin seeds less than small1/4 tsp, 

* Mustard seeds less than small1/4 tsp

* Carom seeds less than small1/4 tsp

* Asafoetida - 1 pinch

* Salt to taste

* Turmeric powder - small 1 tsp

* Red Chilli powder - 1/2 tsp

* Coriander powder - 1+1/2tsp

* Ginger + Coconut grated - 1+1 tbs

PREPARATION:-

*Wash rice, split moong dal & all vegetables in water  Keep aside

METHOD:-

1. Heat oil in pressure cooker and put cumin seeds, carom seed, mustard seeds,then add asafoetida

2. When it crackles , place rice, split moong dal & all vegetables

3. Add salt, red cilli powder, coriander powder, grated ginger & coconut .Mix it well

4. cover the lid & let the 1whistle come

5. Now on medium flame let the second whistle come

6. Turn off the flame & wait until the lid open itself

7. MIX VEGETABLE KHICHDI IS READY

8. Serve it with deshi ghee, pickles or papad as u like

NOTE:-

Vegetable can be less or more as u wish .

Share your comments

GARLIC KHEER

GARLIC KHEER

Never heard about GARLIC KHEER. It is new one recipe for some people therefore i am sharing this very easy & simple recipe. 
This garlic kheer is very traditional and bengali recipe that in ancient time Hakim, Vaidhy (Aurvedic doctor) prefer it in treatment of heart problem, blood pressure and also dissolving the cholesterol. It should be avoid in summer season but you can easily use this GARLIC KHEER in winter and rainy season if your system is not very hot. Let us start to prepare Garlic kheer

INGREDIENTS:-

• Milk – 2 liter  (full cream)
• Garlic pods (thick & peeled) – 500 grams
• Ghee – 1 tbsp
• Cashew nuts – 10 (Cut each Cashew into 6-7 pieces).
• Raisins (Kismis) – 25-30 Cleaned
• Sugar – 80-100 grams (less then ½ cup)
• Cardamom – 4-5 (Peel and ground).
• Almonds – 4 (chopped into thin stripes)

How to cook Garlic kheer

* Put milk for boiling in a thick-bottomed pot.

* Peel the skin from the garlic cloves, wash it in alum water for 2 - 3 times

* Add ghee and when ghee melts add garlic and milk Stir constantly and you can also boil  2 - 3 times in water with vinegar. Basically it's smell removes and taste would be very good.

* When the milk starts boiling,  Cook it on low heat. Keep stirring every 3-4 minutes. Cook the Kheer until the garlic and milk are mixed well with each other and acquire a thick consistency. Add sugar to the Kheer and let it cook for 3-4 minutes.

* Add cashew nuts & raisins.

* Consistency of garlic kheer should be like milk rabdi. The Garlic Kheer is ready. Turn off the gas, add the cardamoms to the kheer and mix well. Take out the kheer into a serving bowl and garnish it with the almond stripes. Mouth drooling garlic kheer is ready. Serve it warm or cold after your dinner as a sweet dish.

Suggestion:-

Garlic kheer can also be prepared in condensed milk. If using condensed milk then avoid adding sugar or add in very little quantity.

Add any dry fruits ar per your preference or taste.

You can also watch the recipe video GARLIC KHEER

NOTE :-

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