Pan Cake with Maple Syrup

Pan cake

Ingredients

Baking powder -1 tsp

Egg -2

Whole wheat flour - 200 grams

Sugar - 2 tbsp(powder)

Salt as required

Butter milk - 1 1/2 cup

Method of preparation

Beat egg. In a deep bowl add wheat flour, salt, sugar power,

butter milk and eggs. Gently mix. Now add butter milk. Mix 

everything and make a thick batter. Leave it for 20 minutes.

In a heated pan add butter and place one ladleful of batter. In

medium flame cook both sides till golden brown. Serve with 

maple syrup.

For variation chop and add a handful of cranberry/banana/ choco chips

Stuffed Bitter gourd

One of the most loved and disliked vegetable. Bitter gourd.  Its bitter and no matter what ever masala we add and cook a small amount of bitterness will be there in this vegetable.  I got very small variety of bitter gourd(Pavakkai) I  stuffed it with a very simple masala and shallow fry.

Stuffed Bitter Gourd 

Ingredients

Bitter gourd - 1/2 kg

potato - 1

onion - 1

mango - a small piece

ginger a small piece

green chilly - 2

coriander powder - 1 tsp

hing a little

jeera powder - 1 tsp

red chilly powder - 1/2 tsp

salt as required

Method of Preparation

wash slit and de seed bitter gourd. Peel and finely chop onion, potato, ginger and chilly. Pour a litter oil in a heated pan fry onion, ginger and chilly till onion is translucent add potato and allow it to cook till soft in low flame. Now add other dry masala like jeera, coriander and red chilli powder. Add chopped mango and sauté for another few more minutes. Adjust salt. Off the stove. Carefully stuff this masala into bitter gourd. Use a thin thread to tie each bitter gourd. In a tawa add a little oil place the stuffed bitter gourd and allow it to shallow fry in slow fire. 

Note : To save fuel I have placed the bitter gourd bowl in microwave for about 8 minutes by pouring 2 tbsp oil before placing them on heated tawa. Which ultimately saved a lot of time in making stuffed bitter gourd.

Whole wheat burger stuffed with potato tikki

An Indo western fusion. I am sure children would love this combination.

Whole wheat burger stuffed with potato tikki

Ingredients

Whole wheat burger buns - 2
Potato -1
Lettuce leaves a few
Cucumber - a few pieces
Onion - 1
Onion two thin slices
Jeera powder a pinch
Coriander powder a pinch
Red chilli powder a pinch
Ajwain a little
Saunf a little
Cheese slice - 2
Mayonnaise a little
Crushed pepper - 1/4 tsp

For the potato tikki

Boiled potato - 1 mashed.
Jeera powder, coriander powder, red chilli powder,  ajwain, saunf, - a pinch of each
Mix all the above ingredients add a little salt. Make a soft potato mash. Make small balls. Flatten and in a tawa roast in low flame till golden brown.

Method of preparation

Wash and tear lettuce leaves. Slit whole wheat bun. Spread lettuce leaves place sliced tomato and onion. Place one potato tikki, one cheese slice a dash of mayonnaise. Sprinkle a little crushed pepper. Serve with tomoto ketchup/sweet and sour chilli sauce.

Garlic toast and mixed vegetables soup

A simple supper menu for Sunday. French bread toast with mixed vegetables soup.

Ingredients

French bread - 1
Butter - 1 tbsp
Garlic - 6 to 7 pod

Method of preparation

Peel and chop garlic. In a hand mixer blend butter and chopped garlic. Cut even pieces of French bread. Apply butter garlic paste. Toast till golden brown in roti tawa. Serve hot with freshly prepared soup.


Mixed vegetables soup

Potato - 1
Carrot - 3
Onion - 1
Tomato - 1
Ginger a small piece

Herbs and spices

Parsley-1 tsp
Coriander-1tsp
Thyme-1 tsp
Rosemary-1 tsp
Crushed pepper
Leeks chopped - 1 tsp
Salt as required
Method of preparation

Wash peel and chop all vegetables. In a heated pressure pan pour butter saute onion, potato, carrot, ginger and tomato. Add enough water and pressure cook for two whistle. Open and allow vegetables to reach normal temperature. Blend in mixer to a fine smooth paste. Add vegetable stock and mix well. Add a small spoonful of honey. Mix well.

Chop and add the herbs and spices. Bring to boil. Strain and adjust salt. Serve with hot garlic bread.

The best supper on a chilly winter night.

Quesadilla, Pita Bread and Brussels sprouts salad

Quesadilla

Leek  2 sticks

Tomatoes 5

Handful coriander

Pepper

Salt

Olive oil

Green chillies 2

Small onion 1

 Cheese 

Tortillas

Garlic cloves 3

Chop 2 tomatoes, chillies, coriander, onion and put in blender

Add 1 tbsp olive oil, pinch of salt, pinch of pepper, chop 1 clove garlic 

Blend everything to paste 

Cut tortillas in half and toast them till they're a little brown

On one half smear salsa and put chopped tomatoes and leak

Smear salsa on other half also and put cheese on it 

Put both halves together and microwave till cheese melts 

Cut into triangles and serve hot 

Note: The same salsa filling can be used for pita bread.

bread.

Pita bread

Brussels sprouts tossed in unsalted butter(brown butter)

Butter unsalted- 1 tbsp

Salt

Pepper pinch 

1 tbsp jeera/ cumin seeds

250 gm Brussels sprouts

Water 

Remove the leaves from eat sprout and leave the cores aside 

In a pot, put water. It should be about 3/4th of the pot 

Add in 2 tbsps of salt and let it boil

Drop in the leaves for blanching for about a minute until they're bright green

In a pan put in 1 tbsp unsalted butter, 1tbsp jeera seeds, pinch of salt & pepper let the butter mixture become light brown 

Drain the Brussels sprouts leaves and toss them into the butter and let it coat the leaves 

Serve warm

Mixed dhal (Four pulse)

Mixed dhal for Sunday lunch. 

Ingredients

Rajma, Green moong dhal, Channa dhal, Lobiya dhal - 1/2 cup each.

Tomato - 2

Rajma masala - 1 tbsp

Ghee - 1 tbsp

Kasuri methi 1 tsp

Method of preparation

Wash and soak all four dhals overnight. Add enough water add turmeric powder and salt. Pressure Cook till soft. Add a little water cook the tomato. Peel the skin. Make tomato puree. Add this to prepared mixed dhal. Allow it to cook in slow fire. Add rajma masala. In a small pan pour ghee add kasuri methi when aroma releases add to mixed dhal. Garnish with chopped coriander leaves. 
Serve hot with plain rice and bhindi sabji.

Lasagne with vegetables and cheese

Valentine's days special dinner.  The goodness of fresh vegetables and cheese and mild herbs. 

Lasagne with vegetables and cheese

Ingredients

Lasagne sheets 10
Zucchini 1
Carrot 2
Beans 10
Mushroom 20 no's.
Broccoli 1 cup florets
Herbs like oregano, thyme, parsley, rosemary, basil a pinch of each.
Pasta sauce 1 1/2 cup
Cheese 8 slices
Be careful with salt. If required add a little. As cheese and sauce is added with salt.

Method of Preparation

Wash peel and chop all vegetables.

In a large bowl of hot water boil lasagne sheets for about 7 minutes. Drain water spread the half of the sheets in baking tray. 

In a heated pan pour olive oil saute vegetables like beans and carrot at first followed by rest of the vegetables.  Once soft add pasta sauce. Let it cook for a while. Now spread the vegetables on top of the spread sheets. Cover it with left over lasagne sheets. 

Garnish with cheese slices. Spread the herbs and on a pre heated oven 215 degree bake for about 20 minutes. Remove, cut into square and serve hot.