Golden , Extra Fluffy Pancakes !!

 

 

Thinking of having a wonderful breakfast or some evening/midnight snack ? Pancakes !!! pancakes ...pancakes mmm yumm yummm

 

Ingredients:
All - purpose - flour - 1 cup
baking powder - 2 tbsp
Sugar - 3 tbsp
salt - 1 pinch
Egg - 1
milk - 1 cup
vanilla essence - a few drops. (optional)

 

Method :

 

Add the egg to a bowl and give it a good beating. Good enough to make some bubbles appear. Then add in some sugar and salt and mix well. Add the milk and essence. Now , slowly add the flour and baking powder and mix well.

If you want to adjust the consistency , you can reduce or increase the milk amount. But this measurement will be perfect.
Let it rest for 30 mins.
Heat a pan, grease with butter, add one full spoon onto pan. Let it spread on its own. Wait till bubbles appear on the top.
Now, its time to flip over.. Flip and let it cook for a minute. The pancake will fluff up..
Serve hot and maple syrup, honey or jam :))!! Top it with blueberries, strawberries, banana , etc and Enjoy with lots and lots of Maple Syrup

Tips:

• Making the consistency watery will make the pancake very thin and hard. Thicker the consistency,softer and fluffier the pancakes !!
• Once the batter is ready, let it rest for atleast 30 minutes. It helps !!

Do share comments !!!



Banana Crepes with Coconut Sauce !!

One of my most favourite and easy to make snack or desert !! Its so yummy and delicious..

Here's what you ll need to prepare..

Ingredients:

For the Crepe batter:

All-purpose flour (maida) - 1/4 cup

milk - 1/4 cup

sugar - 1/4 cup

egg - 1

salt - 1 pinch

butter - 2 tbsp

For the sauce:

Banana - 1 diced

coconut milk - 1/2 cup

jaggery - 2 to 3 tbsp

nutmeg - 1 pinch

Method:

For the crepe: Mix all the ingredients for the crepe batter except butter and give a good beating. And keep aside for a few mins.

In a pan, spread 1 tbsp butter, add 1 full spoon batter and spread it throughout the pan. Let it cook for a min. Then flip it over and transfer to plate immediately.

For the sauce: Add butter in the same pan, add the diced banana's and saute. Add the jaggery, coconut milk and nutmeg and stir for a few secs. And turn off flame.

NOTE: It need not cook for more than a few secs..

Add the filling to the crepe and fold it.. Garnish with extra sauce, chocolate syrup and powdered sugar.. Enjoy the yummyness!!!

Samba Puttu

Ingredients:

Samba/ Chemba Puttu Flour - 2 cups

Salt - 1 tbsp
Water - as required

Shredded coconut - as required

Sugar - as required

For Puttu:

• Wet the flour with water,add salt and keep aside for 5 mins.
• In Puttu Kolal, add 2 hand full flour, then 1 hand full coconut, repeat the same till you reach the end of the puttu (kolal )vessel.
• Place it on top of the pressure cooker, and steam it.
• Puttu will be ready in 5 to 10 mins.
• Transfer to plate, add sugar and enjoy with Green gram dhal ( cooked and sugar added) and papad.

Tips:

1. If you dont have a puttu kolal/ vessel, spread the puttu flour with the shredded coconut on a tray and steam it by placing inside the cooker.
2. Pressure cook the green gram dhal in cooker, and use the pressure outside to steam to Puttu... All in one !!! ..
3. Follow the same steps for 'White Puttu' as well..

Good for an ideal breakfast !!! Tastes Yummy yummy .... Enjoy

Dahi/Curd Vada

For Vada:

Urud Dhal - 1 cup

Moongh Dhal - 1/4 cup (optional)

Salt - to taste

Curd - as required

Chat masala - 1 pinch

chilli powder - 1 pinch

Coriander leaves - to garnish

Boondhi - to garnish ( optional)

For Curd Vada:

• Vada: Soak the urud dhal + moongh dhal overnight or for 6 hours. Then grind it into a fine paste. Add salt and keep aside.
• Heat oil in a pan, take small amount of batter in hand or plastic cover, make a small hole in the centre ( like a doughnut) and deep fry it in oil. Remove once golden brown, squeeze excess oil and soak it in water with salt added to it for 10 mins. Squeeze extra water and keep aside.
• Take required curd in a bowl, add salt, chat masala, chilli powder and mix well to make it creamy.
• Place the vada's in a serving dish, pour the curd layering the vada's fully and garnish with chat masala, chilli powder, coriander leaves, boondhi (optional)

Enjoy Curd Vada ...

Tips:

1. Use slightly sour curd for Curd Vada..
2. Well, if you dont get to make the doughnut hole at the centre, forget it. I dont get it either. The taste is all that matters. You ll get it over time..

Sweet Poli

Those were the days when i used to go to Tnagar Sri Krishna Sweets just to have sweet poli.... Now that I'm too far away from Home town... i missed sweet poli a lot... But not anymore ..:) i did nt know it was this easy and can be made at no time at Home ...!!!!...Its very easy, delicious and quenching..that i sometimes have them for breakfast or even lunch...

I'm extremely sorry for the photo quality and quantity ...coz, the minute the poli comes hot out of the pan....it gets over within 5 mins... I had to literally hide these two pieces to click a snap of it... And what you see in the snap happened to be my share :(( Just two left... I could nt wait any longer to relish my share of the precious and delicious poli.

Here's your chance to enjoy it too....Dont miss it..Try it out and enjoy.

Delicious sweet right at your kitchen ..you dont have to go to a sweet stall for this anymore ...:)))))))

For Sweet Poli:
Poornam:Boil channa-dal until half-cooked and drain the water.

Pat dry the dal and keep aside. Add jaggery, cardamom and grind.

Make it thick by heating in low heat for a little while. (Dont add water...the jaggery will have enough water to bring it to the right consistency. Right for it to be made into balls)

Make this into round balls.
Outer Layer :Add a pinch of turmeric and salt to All purpose flour (maida ) and knead it by adding a few tsp of sesame oil and keep aside for at least 10 mins.

Pat/Roll it on a plastic sheet or banana leaf into round flat shape.

Place a ball of poornam in the centre and cover it with the dough.
Pat it again, like a chapati. Heat a pan/griddle, put the poli and add a spoon of ghee around it.

Turn over until both sides are cooked well.

Tips:

1. Adding turmeric powder gives a nice yellow color to the poli....
2. Do not add extra water.
3. Adding grated coconut to the poornam enriches the taste more..
4. Eat or refrigerate within 2 to 3 days..

Fish Scrambles ...

Ingredients:

Boiled Fish Pieces - 10

Egg - 1

Chopped Onions - 1/2

Chilli powder - 1 tbsp

coriander powder - 3 tbsp

turmeric powder - 1/2 tbsp

Garam masala - 1/2 tbsp

Salt

Pepper - 1 tbsp

Oil

For Fish Scrambles:

• Heat Oil in a Pan, Add the onions, fry for 2 mins
• Add the cooked Fish pieces and stir well. Stir in such a way that the fishes break into small pieces.
• Add the masalas and stir again for 2 mins. Add lil water if you want.. or else not required.
• Add one egg to this mixture and stir well. Once the egg is mixed well, add the pepper and salt.
• Remove from heat. Garnish with Coriander Leaves.

Serve hot ....

Enjoy your Fish Scrambles ....with Steamed Rice and just by itself ...

Tips:

Add some spices, salt and masala's while cooking the fish. That adds more flavor.

Or use the fish from the leftover Fish Curry ( If you have them). Just for a Change ..!!!

French Fries

We were passing by McDonalds today, and was tempted to have french fries...But an inkling just came over my mind that, i can make fresh fries at home in a more healthy way... So here you go ... Ingredients:
Potato - 2
Salt - to taste
Pepper - to taste
water
oil

For French Fries:
Cut potato into vertically, evenly shaped. Soak in salt water for 10 mins
Remove the potato pieces from water and place in tissue paper to drain excess water..
Heat Oil in pan, fry the potatoes in oil, till golden brown.
Transfer to serving tray and garnish with salt and pepper..

Enjoy hot with ketchup...

Tips:
For Crispy french fries, dip the potatoes in rice flour before frying in oil...

Rava Idli

Ingredients:
Upma rava - 2 cups

Fine semia -1/2 cup. Broken coarsely (optional)

Curd - 1-1/2 cup (even old/sour curd is fine, in fact better!)

Green chillies -4 to 5. chopped

Carrot - 1 grated

Curry leaves - few

Cumin seeds (Jeera) - 1 tbsp

Mustard - 1/2 tbsp.

Urad dal - 1/2 tbsp

Freshly chopped coriander leaves - hand full.

if you have. (I dont :( 2-3 tsp fresh grated coconut ,

Oil/ghee - 2 tbsp

Salt -to taste

For Rava Idli:

• In a kadai/pressure pan heat oil/ghee.
• Add cumin ,urad dal, mustard and curry leaves.
• When mustard splutters, add the rava and keep on (low ) flame till rava is light brown and the aroma of rava is in the air .(If using semia, please roast that too -semia makes the idli lighter ).
• Switch off the flame.
• Add the chopped green chilly , coriander, salt to the rava mixture.
• When slightly cool, add the curd till you get a consistency of idli batter.
• Leave for 10-15 minutes. (The mixture will soak up the curd and become thicker.Add some curd again later) .
• Meanwhile grease the idli plates .
• Spoon the mixture into the plates, top each idli with some grated coconut and carrot (or you can mix the coconut and carrot into the rava-curd mixture for even ness).
• Steam as usual.

And enjoy your fermentation and fuss free rava idli :)

Spicy Ven Pongal

Was thinking what to make for breakfast today...Thought ill make pongal..Spicy Ven pongal.

There s what you ll need:

Ingredients:

Moongh Dhal : Rice = 1 : 2 ratio. So 1/4 cup Dhal + 3/4 cup rice.

Oil ~ Gingerly oil

Curry Leaves - few

Cumin Seeds ( jeera) - 1tbsp

Whole Pepper - 1 to 1 1/2 tbsp

Ginger - chopped pieces

Green Chilli - 3 to 4

Ghee ..- 2 tbsp

Salt - to taste

For Ven Pongal:

• Heat the cooker, Add oil + ghee, when hot, add cumin seeds, pepper, curry leaves, green chillies, chopped ginger, and fry for 2 mins.
• Add the washed dhal + rice to the cooker. Add water and salt.
• For 1 cup of dhal + rice, add 3 to 3 1/2 cups water. ( i.e., add a lil extra than adding for making rice)
• All set...close the cooker, add the weight and let it cook for 4 whistles.
• Pongal will be ready in just 10 mins.

Enjoy Spicy with Chutney or Sambar ...

Tips:

1. You can add onions or shallots to increase the taste...
2. If you dont have a cooker, you can also use a vessel with a lid and carry out the above steps.
3. Adding milk along with the water before cooking the pongal will add more flavor to the pongal.