TB3

RICE FLOUR PANCAKES (SAVOURY PANCAKES)

Welcome back to my blog post. Today I am sharing a delicious and nutritious rice flour pancakes recipe that can be eaten for breakfast / lunch or as a snack. I am sure your family and friends will love it. This month i joined another wonderful group called Shhh Cooking Secretly . Getting to know and interact with many wonderful bloggers.
 Members of this group give their partners two secret ingredients according to the theme decided and prepare a dish. This month the theme was Pancakes and was given by Archana. I am paired with Mayuri Patel who gave me two secret ingredients Rice Flour and Turmeric and i gave her Moth and salt. We made delicious pancakes with our respective secret ingredients. My family likes Savory Pancakes compared to the sweet ones. Check out this delicious Gujarati pancake

Recipe for Rice Flour Pancakes:

What are the Ingredients?

  • 2 Cups Rice Flour
  • 1/4 Tsp Haldi / Turmeric
  • 1.5 Cups Roasted Moong dal Flour
  • 3 Green chillies Finely Chopped
  • 1 Cup of finely chopped Fresh Coriander
  • 2 Tsp Ajwain / Carom Seeds
  • 1.5 Tsp Jeera / Cumin
  • 2″ Ginger Finely Chopped
  • 2 Tbsp Coconut Cream
  • 1/2 Tsp Red Chilli Powder
  • Salt to Taste
  • Generous Pinch of Asafoetida /Hing
  • Oil

How to prepare the pancakes?

Take a wide bottom bowl. Add all the ingredients except oil. Mix well. Add water slowly to make a thick batter.Allow it to rest for 10 minutes. Heat a Griddle. Pour the batter on to the griddle and spread it just like how you make dosa. It should be slightly thick. Do not spread it to make it too thin. Pancakes are ready to be flipped when you see plenty of bubbles coming through the surface and the edges . Flip it and cook on the other side as well. Once done transfer the pancake on to a plate. Serve these delicious savoury pancakes with Coconut chutney or onion chutney or any chutney of your choice. I sprinkled some Flaxseed and curry leaves chutney powder .  I served these delicious and nutritious pancakes with Onion chutney. It was absolutely lipsmacking. https://preethicuisine.com/multigrain-potato-pancakes/ https://preethicuisine.com/stuffed-mango-pancakes/ https://preethicuisine.com/chocochip-pancakes/ https://preethicuisine.com/mixed-vegetable-and-cheese-pancakes/ https://preethicuisine.com/flourless-pancakes/
TB3

LAUKI KI CHUTNEY/ BOTTLEGOURD CHUTNEY

Today we are all moving towards sustainable living with minimizing food waste. Today my recipe is a zero waste recipe. I don’t like to waste food. I buy what is required .Trying to move towards absolutely zero waste living.We can all vouch for it .Lauki ki Chutney or Bottle gourd chutney is so versatile that it can used as a chutney , dip, mixed with rice. Absolutely delicious and lipsmacking recipe.
My humble contribution for 235th #Foodiemonday #Bloghop theme #BestFromWaste is this delicious Lauki ki Chutney that can be made in a jiffy.This theme was suggested by Archana who is an amazing blogger and has a lovely collection of recipes on her blog
https://themadscientistskitchen.com/ . Do check her space . I have tried some of her recipes like Sweet Potato Halwa and Kathyawadi Garlic chutney. They were absolutely mind blowing. Have bookmarked some more recipes from her blog.

Recipe for Lauki ki Chutney

What are the Ingredients for this recipe?

  • 1 Medium Size Lauki / Bottle Gourd chopped into cubes
  • 2 Tbsp Sesame Seeds
  • 5 Green Chillies
  • Salt to Taste
  • 1/2 Lemon size Tamrind
  • Handful of fresh Coriander
  • 1/2 Tsp Ginger Paste
  • 1/2 Tsp Garlic Paste
  • 1/4 Tsp Red Chilli Powder
  • 1/2 Tsp Jeera
  • 1 Tsp Urad dal
  • 1/4 Tsp Hing/ Asafoetida
  • 1/2 Tsp Oil

For Seasoning:

  • 1/2 Tsp Mustard seeds
  • 1/2 Tsp Urad dal
  • 1/4 Tsp Hing / Asafoetida
  • 1/4 Tsp Oil
  • 8-10 curry leaves

How to make this chutney?

Wash and clean the bottle gourd / Lauki. Do not peel or remove the pulp with seeds . Cut the ends and chop the bottle gourd into cubes . Use the ends to make compost.Dry Roast the sesame seeds and keep it aside. Take a wide bottom pan and heat oil. Add jeera and urad dal.Once they turn slighlty brown add the chopped lauki, green chilli and chopped coriander. Mix well and close the lid. Let it cook on medium flame for about 15 mins. Lauki will become soft. Now add salt, tamrind, red chilli powder, asafoetida and ginger and garlic paste. Mix well and let it cook for a minute. Switch off the flame. Allow it to cool completely. Grind all the ingredients along with roasted sesame seeds and make a smooth paste.Transfer all the contents to a bowl. Heat some oil in a small pan for the seasoning. Add mustard seeds , urad dal ,curry leaves and hing. Once it starts to splutter switch off the flame and garnish the chutney with this seasoning. Serve this delicious chutney with piping hot rice and ghee ,idli , dosa, paniyaram or use it as a dip or in sandwhich. You will crave for more.
https://preethicuisine.com/pointed-gourd-peel-chutney/ https://preethicuisine.com/kathiyawadi-lehsun-chutney-garlic-chutney/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/
TB3

FLAXSEED & CURRY LEAVES POWDER(MULTIPURPOSE USE)

Today I am sharing a versatile powder made of super food Flaxseed and curry leaves along with some other ingredients which can used as a chutney powder, add it to your stir fry veggies ,raita and dal too.I am sure you are interested to know the recipe. Just 15 minutes and this delicious powder is ready.

What is the Foodiemonday Theme?

My humble contribution for 234th theme for #Foodiemonday #Bloghop is #SuperNutsandSeeds is this humble Flaxseed and Curry leaves Power which has a multipurpose use. This week’s wonderful theme was suggested by our fellow blogger and a wonderful person Swaty who has a brilliant collection of recipes on her blog https://foodtrails25.com/ . I have bookmarked some of her recipes Aam aur Kabuli Chana ka achaar and Moradabadi Dal Chaat to name a few. Do check it out.

Recipe for Flaxseed and Curry Leaves Powder:

Ingredients:
  • 1 Cup Flax seeds
  • 1/2 Cup Chana Dal
  • 3/4 Cup Urad Dal
  • 15 Dry Red Chillies
  • 1 Tbsp White Sesame
  • 1/2 Tsp Methi dana / Fenugreek seeds
  • Salt to Taste
  • Tamrind (3/4th size of a lemon)
  • 1 Cup washed and cleaned Curry leaves
  • 1/2 Tsp Asafoetida / Hing
  • 1 Tsp Oil

What is the procedure to make this Flaxseed and Curry leaves Powder?

  • Heat oil in a wide bottom pan. Roast the red dry chillies and tamrind for a few seconds. Transfer it on to a plate and allow it to cool.
  • In the same pan gently roast all the other ingredients individually except the hing and salt.
  • Allow all the ingredients to completely cool down.
  • Grind it in a blender along with salt and hing to get a not so fine powder. Transfer it to an airtight container.
  • Stays good for a month.
Enjoy…………… Notes:
  • Use a dry spoon always.
  • Always keep it in a airtight container
  • You can add it to dry sabzis, dal, raita or serve as a condiment with Idli ,dosa and Paniyaram.
  • Sprinkle on Poha and Upma
https://preethicuisine.com/multipurpose-masala-powder/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/ https://preethicuisine.com/all-spice-powder-garam-masala/
TB3

MULTIGRAIN ROTI (QUICK BREAKFAST)

Welcome to my new post this week. Here i am Sharing a very delicious and nutritious breakfast recipe for Multigrain Roti. It is loaded with goodness of multigrains and Bottle gourd. What is breakfast? Breakfast is the first meal of the day .It refers to breaking fast after the previous night meal. It is very important meal of the day. You need to eat right to have the right energy levels that will keep you active and alert the whole day. Breakfast ranges from porridge to traditional dishes like idli dosa to name a few.Traditional breakfast varies from country to country.Do not skip breakfast. What is the theme for foodiemonday this week? The theme for 233rd #Foodiemonday #Bloghop theme #NutriBrekkie was suggested by our fellow blogger Sujata roy who blogs at
https://batterupwithsujata.com/ . She is a baking queen and has some amazing healthy bakes on her blog. I want to try her cakes and Olive Jalapeno Savory bread. I love her traditional bengali recipes too. Do check her space. Interested to know the Recipe for Multigrain Roti? Ingredients for this recipe:
  • 2 Medium Size Onions
  • 1 Small Bottle Gourd grated
  • 2 Green Chillies Finely Chopped
  • 1 Cup Sprouted Ragi Flour
  • 2 Cups Multigrain Flour (Refer Notes)
  • 1/2 Cup Whole Wheat Flour
  • Salt to taste
  • 1 Tsp Cumin / Jeera
  • 1.5 Tsp Kashmiri Red Chilli Powder
  • 1/4 Tsp Hing / Asafoetida
  • 1/2 Cup Finely Chopped fresh Coriander
  • 1/4 Cup finely chopped Curry leaves
  • 1/2 Tsp Pepper Powder
Method to prepare these multigrain Rotis:
Finely chop the onions and grate the bottle gourd. Transfer them to a wide bottom bowl.
Add Multigrain flour.
Add all the other ingredients .Slowly add water to make it into a dough. It will be like the dough you make for akki rotti.
Take a iron tawa. Grease it with oil. Take a small dough and flatten it with your palm as shown in the picture. It will take about 10-15 minutes to cook. Cook on both the sides. Once done serve it with Palm Jaggery , Chutney Powder and Ghee or with any chutney of your choice.
Enjoy!!!!!!!!!!!!!!!!!!!!!! Notes: Multigrain flour is home made .It consists of jowar, green gram ,almond,oats, quinoa, flax seeds,wheat and bajra. All dry roasted individually and ground into coarse powder. This is made by my Mom . https://preethicuisine.com/khara-bhath-masala-bhath/ https://preethicuisine.com/ragi-kanji/ https://preethicuisine.com/oats-and-alond-meal-vegetable-idli/
TB3

KONGANADU KADANJA PACHAI PAYARU

This week my post is about Konganadu Kadanja Pachai Payaru or Green Gram curry . This a nutritious and delicious recipe.Green gram is rich in fiber and also a good source of Protein for Vegetarians. This is mostly used in the both Savory and sweet dishes across Indian and South Asian Sub -Continent. You can even Sprout them and add them to salads and Sabzi or even curries.

Kongu Nadu is a region comprising the western part of Tamil Nadu. Rice is predominently eaten here. As it is also native to an arid area, the cuisine includes cereals like jowar , bajra , ragi , and different kinds of pulses and sesame .Today’s recipe is a delicious and healthy Green Moong curry that I have prepared in Pressure Cooker. It is very Simple and comes in Handy when we don’t have enough time to cook.

My humble contribution to #212 th #Foodiemonday #Bloghop theme #MoongMagic is this humble Konganadu Kadanja Pachai Payaru / Green Moong Curry.This week the theme was suggested by our Co Blogger Swaty who is an amazing blogger and has a fabulous collection of recipes on her blog https://foodtrails25.com/ . Do visit her blog to check it out. I have bookmarked her Bharwan Karela and Bajra Methi Poori recipe . There are many more recipes to try too.

Recipe for Konganadu Kadanja Pachai Payaru :

Ingredients:

  • 250 Gms Green Gram / Whole Moong soaked overnight or for min 1 hour
  • 3 Onions Finely Chopped
  • 2 Green Chillies Slit
  • 1 Tsp Jeera / Cumin
  • 6 Garlic Cloves
  • 2 Sprigs of Curry Leaves
  • 1.5 Tbsp Gingelly Oil
  • Salt to Taste
  • 1 Tsp Kashmiri Chilli Powder

Method:

Place the cooker on the stove and turn on the heat. Add 1 Tbsp Gingelly Oil. Add jeera , finely chopped onions ,garlic (keep some chopped onions and garlic aside for garnish). Once they turn slightly brown throw in some curry leaves and slit green chillies.Mix well. Strain the soaked Green gram. Add the green gram . Add 6 Cups of water (160 ml cup). Close the pressure cooker and cook upto 4-5 whistles. Allow it to cool completely.

Remove the lid and mash the nicely cooked green gram. Add water and bring to boil if needed to adjust the consistency.

Heat the balance oil. Add balance chopped onion and Garlic and red chilli powder. Garnish this on the Green Gram curry and serve hot with Rice or Phulkas.

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

https://preethicuisine.com/achari-matar-masala-green-peas-curry/

https://preethicuisine.com/shahi-tendli-masala-royal-ivy-gourd-curry/

https://preethicuisine.com/veppam-poo-konda-kadalai-kuzhambu-curry/