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MULTIGRAIN POTATO PANCAKES

 

Hola from my part of the world!!!!!

It’s been a week since I shared a new recipe.Hmm.. been busy at work.I have many recipes yet to be shared with all wonderful people who encourage me. Today’s theme is PANCAKES and I will sharing an easy and yummy recipe which will be loved by everyone!!!

pancake (or hotcakegriddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.Most of the recipes have eggs. I was inspired by Korean Potato Pancakes also known as Gamja-jeon. I have done some variation to suit our tastebuds. My boys just went gaga over these yummy pancakes. It is filling and perfect for breakfast too. I don’t have a sweet tooth so chose to make a savoury Pancake for this week’s theme.

My Contribution for 117th #Foodiemonday #Bloghop theme #PANCAKES is this yummy Multigrain Potato Pancake.

Recipe for Multigrain Potato Pancake:

Ingredients:

For Pancakes:

2 Medium Size Potatoes peeled and grated

1 Tbsp Multigrain Powder (A mix of quinoa, greengram, flaxseeds and bajra)

1/4 Tsp Potato Starch

Salt to Taste

1/4 Cup finely Chopped Spring Onions

1 Green Chilli finely Chopped

For the Sauce:

2 Tbsp Soya Sauce

1 Tsp finely chopped white Onion

1 Tsp finely chopped Spring Onions

1/4 Tsp Sesame (Roasted slightly)

Add Chilli to adjust your Spice levels

4 Tbsp Oil(1 tsp oil for each pancake)

Method:

Take a wide bottom bowl. Mix all the ingredients of Pancake. Heat a skillet. Add oil. Then spread the potato mixture as per your desired thickness. Once the bottom turns golden brown flip the side and cook until the other side also turns golden brown.Once done remove and transfer the pancake to a plate.Repeat the process for the balance potato mixture.

For the Sauce:

Mix all the ingredients for the sauce and serve with hot pancakes.

Enjoy!!!!!!!!!

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MASALA SPAGHETTI OMELETTE (FUSION RECIPE)

 

Hello!!!!!

Hope you are all doing good. I have been unable to post lately as i have been on rest and recovering from a toe injury. I miss posting and interacting with all of you lately.I will bounce back to normal soon with your blessings and best wishes.

Our Challenge for this this week was a fusion recipe. I am unable to cook an elaborate menu.I did not want to miss this challenge. So my contribution for #116th #Foodiemonday #Bloghop theme #Fusionfiesta is Masala Spaghetti Omelette.This was a healthy and wholesome breakfast for my boys.An Indo-Italian Fusion that was a perfect hit.

A very simple recipe that can be made when you are short of time.

Recipe for Masala Speghetti Omelette:

Ingredients:

2 Eggs

1/4 cup finely chopped Green Bell Pepper

1 Small Onion finely chopped

1 Small tomato finely chopped or sliced

1/2 Red chilli finely chopped(optional)

Salt to Taste

A generous pinch of Red Chilli Powder

A generous pinch of Coarse Black pepper powder

A generous Pinch of Chana Masala / Garam Masala

1/2 Cup Cooked Spaghetti

1/4 Tsp Jeera / Cumin

1/4 Tsp Olive Oil

Method:

Beat the eggs in a bowl. Add all the finely chopped onions,bell pepper,tomatoes,fresh chilli,salt,pepper powder,chana masala,chilli powder,jeera and mix well.

Heat a Pan. Pour oil and spread it on the pan. Now pour the egg mixture ,add spaghetti and cook on low flame. Once the bottom is done flip the side. Once both the sides are done switch off the flame.

Serve hot . I washed it down with a hot cup of Masala Chai.

Bliss!!!!!!!!! Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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SAMVAT KE CHAWAL KA DHOKLA /BARNYARD MILLET STEAMED CAKES

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Hello !!!!!!!!!

Today’s Post is all about Millets. Millets are mostly cultivated in Asia and Africa. They have gained a lot of popularity these days. There are different types of Millets. Millets are gluten free and an exceptional source of Nutrients to gluten intolerant people. There are many types of Millets. Today I am sharing a recipe using Barnyard Millet.

Barnyard Millets are Low in Calories , Rich in Fiber, Low in Glycemic Index , Gluten free and also rich source of Iron. I am sharing a simple Dhokla recipe that is made using Barnyard Millet. This is my contribution for 108th #Foodiemonday #Bloghop theme #Millets.

Recipe for SAMVAT KE CHAWAL KA DHOKLA /BARNYARD MILLET STEAMED CAKES:

Ingredients for Dhokla Batter:

1 Cup Barnyard Millets (Soaked for 5 hrs)

1/3 Cup Rava(soaked for 5 hrs)

1 Tsp Cumin / Jeera Roasted and crushed

Salt to Taste

1/4 Tsp Haldi / Turmeric

3 Tbsp Buttermilk

4-5 Tbsp Water

1 Tbsp Lemon Juice

1.5 Tsp Baking Powder

1 Tsp Sugar

1 Tsp Oil for greasing

For Tempering:

4 Green chillies chopped

15 Curry leaves roughly torn

1 Tsp Mustard seeds

2 Tsp Oil

Apinch of Hing / Asafoetida

Method:

Soak barnyard millet and rava for 5 hours. Drain the water and grind the millet and rava to get a fine paste.Ensure there are no grains. To this mixture add buttermilk, lemon juice,roasted and crushed Cumin,salt, haldi,sugar and baking soda. Mix all the ingredients and then add water as needed to get a nice lump free mixture. Blend it with  hand mixture to incorporate more air in the mixture.This will make the dhoklas light and fluffy. Transfer this mixture to a greased plate and steam it for 15 to 20 mins. You can insert a toothpick to check it is perfectly steamed.

Remove from the steamer and allow it to cool. In a wok add oil. Once the oil is hot add mustard seeds, curry leaves and chopped chillies and hing. Pour the tempering on the steamed cake /dhokla ,cut into desired shape and serve it with green chutney.

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Enjoy!!!!!!!!!!!!!!

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SAVOURY EGG MUFFINS

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Hello !!!!

I am back in action after 2 weeks of travelling. It was a memorable trip as i met one of my best friend and guide Alka Jena. She is a gem of a person. We never felt we were meeting for the first time. Memories to be cherished for ever.

Well i am back to my routine after a good break. Are you looking for breakfast ideas that is healthy and can be made in no time? Here is an idea. Today i am sharing a simple savoury egg muffins loaded with veggies and flavourful coriander chutney. A perfect breakfast for kids and adults too.

My contribution for 105th #Foodiemonday #Bloghop theme #Savourybakeddish is this healthy and yummy savoury egg muffins.

Recipe for Savoury Egg Muffins:

Ingredients:

3 Eggs

1 Onion finely chopped

1/2 Tomato finely chopped

2 Tsp Coriander chutney (coriander ,tamrind,ginger and salt ground together)

1/4 Bell Pepper finely chopped

1/4 Tsp Pepper powder

Salt to taste

Method:

Beat the eggs lightly in a white bowl.Add all the other ingredients and mix well.

Preheat the oven at 190C for about 10 mins. Pour the egg mixture into greased mini bunt pans and place these pans in the preheated oven. Bake them for about 20 mins.

Remove them from the Oven . Place it upside down on a plate  and the muffins slide easily .

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Serve it hot and enjoy this scrumptious breakfast!!!!!!!!!!!!!!!!

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PISANG GORENG / FRIED BANANA

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Pisang gorengfried banana in Indonesian/Malay) is a very popular snack made of banana or plantain, covered in batter and then deep fried and is  mostly found throughout Indonesia, Malaysia, Cambodia, Thailand ,Singapore,Brunei and  Philippines. In Indonesia and Malaysia, pisang goreng is often sold by street vendors. In the Philippines, it is called by different names as it has different variations. Most street vendors will then sell it as is.These days Restaurants that serve pisang goreng present it in many ways, such as with icing sugar dusted, cheese, jam, condensed milk, or chocolate. People in some parts of Malaysia even have it with Soy sauce.In Suriname this snack is also known as bakabana (meaning baked banana in the local language). Pisang raja is a popular kind of banana used for pisang goreng.

My family loves this popular snack. It hardly takes 20 mins to prepare this wonderful yummy snack with basic ingredients in the pantry. I like to have it with cinnamon powder sprinkled on it or with Vanilla Ice cream  and no other variations.

Our 94th #Foodiemonday #Bloghop theme is #Snacks and y contribution is this yummy Pisang Goreng from my part of the world.

Recipe for Pisang Goreng:

6 Bananas peeled and cut into 4 parts each

330 ML (1 Can)Ice cold Soda water

3/4 Cup Self raising  flour (Unbleached)

1/2 Cup Corn Flour

A pinch of Salt

2 tbsp to add to batter + Oil for frying

Method:

Take a wide bottom pan and heat the oil for frying.

In a wide bowl add all the flours, salt and 2 tbsp sizzling hot oil and mix well. Now pour the ice cold soda water slowly and mix well until you get a lump free thick paste.The paste should neither be too thick nor too thin. Dip the banana slices and deep fry until they turn golden brown.

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Serve hot these crispy Pisang goreng with a hint of Cinnamon powder sprinkled or Vanilla Ice cream.

Enjoy!!!!!!!!!!!!!

 

 

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MANGO YOGURT SMOOTHIE BOWL

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Hello !!!

I was craving for some dessert this weekend. I had a few ingredients in my pantry and viola i came up with a yummy and healthy Smoothie bowl with the goodness of Mango , greek yogurt, honey and organic dried Mulberries.Yogurt is a staple at my place. An important part of our daily diet.

Yogurt is extremely versatile. You can dip it, spread it, freeze it, add fruit to it or eat it plain. Yogurt is often included on healthy food lists and for a good reason. Yogurt is highly nutritious and is an excellent source of protein, calcium and potassium. It provides numerous vitamins and minerals and is relatively low in calories. The difference between yogurt and Greek yogurt is that Greek yogurt is more creamier as it is strained thrice compared to the normal yogurt.

Here are some other ideas:

1.Make a breakfast parfait by layering yogurt, dry cereal or granola, and topping with your favorite fruit

2.Top waffles or pancakes with yogurt and sliced strawberries

3.Enjoy a mid-day snack by blending yogurt, fruit and juice to make a delicious smoothie

4.Dip raw vegetables in plain yogurt

5.Use yogurt for salad dressing and dips

6.Serve plain yogurt on quesadillas, tacos, soups and chili—as an alternative to sour cream

Today I am sharing a healthy recipe for Mango yogurt smoothie bowl which can be whipped up in just 5 mins and can satisfy your sweet cravings and hunger pangs.By adding some cornflakes or Museli you can serve it as breakfast too.

My Contribution for #92nd #Foodiemonday #Bloghop theme #YOGURT my contribution is this simple and yummy Mango Yogurt Smoothie bowl.

Recipe for Mango Yogurt Smoothie bowl:

Ingredients:

1 Ripe Mango Pureed

4 Tbsp Greek Yogurt

6 Physalis (Fresh fruit)

10 Raisins

6 Almonds grated

10 Organic dried Mulberries

2 Tsp Honey

Method:

Add Mango puree , Greek yogurt,honey and blend to get a smooth paste. Pour this mixture in a bowl . Garnish with raisins,grated almonds, organic dried mulberries ,Physalis and serve as a dessert.

Enjoy this healthy and yummy no fuss dessert at the comfort of your home.

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Spiced Poori studded with Nigella seeds / Kalonji ki Masala Poori

 

Hello from this part of the world!!!!!!!!!

Today I will sharing an easy and tasty recipe of our humble Poori with the goodness of Nigella seeds or Kalonji.Kalonji seeds has more than 100 components in it and has excellent healing properties.Since ages it is being used  as a medicine for treating headache, nasal congestion , skin diseases  and toothache. It is very powerful remedy for  curing  dry skin, psoriasis, dandruff and eczema . It is also being used as an internal treatment for digestive disorders, arthritis, weak immune systems and asthma.Kalonji has such wonderful benefits that we should incorporate in our daily diet as much as possible.

You must be wondering that i am sharing such a simple recipe which many know. Check out the recipe for the secret ingredient.

As a part of our 85th #Foodiemonday #Bloghop theme #Nigellaseeds my humble contribution is this Nigella seeds studded spicy poori.

Ingredients:

1 Cup =200 Gms

2 Cups APF (Unbleached)

1 Cup Bread Crumbs (Made from sprouted extra fine grain bread)

2 Tsp Aachari Masala

Salt to taste

1 Tbsp Nigella seeds / Kalonji

Oil for frying + 2Tbsp sizzling hot oil to mix the dough

1 Cup Water

Method:

Mix the first 5 dry  ingredients. Make a well in the centre.Heat 2 Tbsp oil and pour the hot sizzling hot oil in the well. Take a spoon and mix all the ingredients.Slowly add water (as required) to knead the dough. Cover it with a damp cloth and let it rest for 15 mins.

Heat the oil in a wide bottom pan for frying.Make small balls of the dough. Roll it into the thickness you like and once the oil is hot deep fry them untill both the sides are done.

Serve hot with simple greenpeas and tomato relish!!!!!!!!!!!!!!!!!!!

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

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WHOLESOME BREAKFAST BOWL

 

Breakfast is an important meal of the day. Sugar levels are low in the morning as there is a long gap after the last meal.Today I am sharing an easy and healthy recipe that can be whipped up within 10 mins.Tastes yum and also very nutritious with the goodness of oats crisps, berries,Muesli and milk I have skipped sugar and replaced with Honey.

Recipe for Wholesome Breakfast Bowl:

1 Cup = 120 ML

1 Cup Low Fat Milk

1 Cup Oats Crisps

10 Blueberries

10 Raspberries

2 Tsp Honey

1 Cup Muesli

Method:

Blend 5 Raspberries , 5 Blueberries,milk and honey together. Pour this mixture into a bowl. Garnish with Oats crisp, Muesli, raspberries and blue berries and enjoy the yummiest breakfast .

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There can be many variations.I will share more ideas soon.

Enjoy!!!!!!!!!!!!!!!!

 

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Avarekalu Akki Puri / Hyacinth Bean Puri

 

Winters season has started in many parts of the world.Winter in India starts  from November  to February. The year’s coldest months are December and January, when temperatures fall.The days are short and the nights are longer.We all love to stay cosy and warm during this season.Weekends are the best as we can pamper ourselves with yummy foods and piping hot Tea / Coffee while we enjoy the cold weather. The part of the world I stay has a humid climate and we hardly have so called winters here.

This week for our 71st #Foodiemonday #Bloghop theme #Wintervegetables my contribution is Avarekalu Akki Puri /Hyacinth bean Puri .One of the yummy dish i have had.

In Karnataka, the hyacinth bean is made into curry , added to upma  and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used in a variety of dishes.Avarekai Festival is celebrated in Bangalore with a wide varieties of dishes made using Avarekai / Hyacinth Beans.One should definitely attned this festival just to know more about this Bean.

 

Recipe for Avarekalu Akki Puri / Hyacinth Bean Puri:

Ingredients:

2 Cups Rice flour

1 Cup boiled hyacinth beans /Avarekalu
1 Tsp chilli powder
1/4 Tsp Hing
Salt to taste

2 Tsp Flax seeds roasted and powdered

Oil for frying

2 Tbsp Sizzling hot oil for the dough.

Method:

Pressure cook Hyacinth beans with some salt upto 2 whistles.

Mix all the dry ingredients above and add the boiled beans to it. Add 2Tbsp  of sizzling hot oil  to the mix. Add salt to taste and slowly add water as required to form a soft dough. Make small balls of the dough.Take a foil and spread it.Smear some oil on it and pat the dough to form a round shape.

Deep fry in oil. Poori are ready and can be served with coconut or peanut chutney.

I love to have them with Peanut Chutney.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!

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Sago Uttappam with Spicy Onion Chutney

Breakfast is most important meal of the day. The word literally refers to breaking the fasting period of the prior night.Breakfast vary widely from place to place, but mostly include a carbohydrate-rich food such as grains or cereals, fruit, vegetables, a protein-rich food such as eggs, meat or fish, and a beverage such as tea, coffee, milk, or fruit juice. Coffee, milk, tea, juice, breakfast cereals, pancakes, waffles, sausages, French toast, bacon, sweetened breads, fresh fruits, vegetables, eggs, baked beans, muffins, crumpets and toast with butter, margarine, jam or marmalade are common examples of Western breakfast foods, though a large range of preparations and ingredients are associated with breakfast.Even in India the breakfast varies from state to state. Many people skip breakfast which affects their health. Having a healthy breakfast lowers the risk of cardiovascular diseases and also metabolic disorders.The Sugar levels are usually low in the morning hence breakfast is a mandatory for everyone.

On weekdays our breakfast is mostly bread , cereals ,dosa or idli.Weekends we have an elaborate breakfast.My kids want to have something different every week.

My Contribution for our 69th #Foodiemonday #Bloghop  theme #Southindianbreakfast is Sago Uttappam with Spicy Onion Chutney. South Indian breakfast is so versatile and loved by many.

Recipe for Sago Uttappam with Spicy Onion Chutney:

Ingredients for Onion Chutney:

3 Medium Size Onions chopped

1 Tsp Kashmiri Chilli Powder

1/4 Tsp Hing/ Asafoetida

1/2 Tsp Channa dal

1/2 Tsp Urad dal

1/2 Tsp Mustard

1/2 Lemon Size Tamrind

Salt to taste

Method:

Heat a pan. Add 3 Tsp oil. Once the oil is hot add channa dal, urad dal and hing.Once the dals turn slightly brown add the chopped onions. Once the onions are slightly browned add chilli powder and tamrind. Mix well and roast on medium flame for 5 mins. Allw the mixture to cool . Then grind the mixture to make a fine paste. In the same wok heat a tsp of oil. Add mustard seeds and a pinch of hing along with few curry leaves. Once the mustard seeds splatter switch off the flame and garnish this over the  chutney.

Ingredients for Sago Dosa:

300 ML Idli Batter(Recipe for Idli batter has been posted earlierTri Colour Idli (Made in Microwave))

Handful of Sago (Soaked in 3/4 cup water for 10 mins)

Salt to Taste

Method :

Sago is to be soaked in water for 10 mins. Once done boil the sago in the same water till they become transparent. Once done switch off the stove. Add this mixture to the Idli batter along with salt to taste.

Heat the iron griddle.Rub few drops of oil .Once the griddle is hot pour a cup of batter and lightly spread in circular shape.Add a few drops of oil and cover it . You can see the holes on the top.Once done serve hot with spicy onion chutney. Uttappam has to be slightly thicker than the normal dosa.

Enjoy this yummy and simple Uttapam with Onion Chutney!!!!!!!!!!!!!!!

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