Drumstick leaves pan cakes

 

Nothing beats a lazy weekend morning, and now top it up with a healthy breakfast!

In Assamese food, rice flour plays an integral role. I remember Ma making rice flour pan cakes, and me enjoying them with ketchup or some nice chutney. So, today, I decided to make rice flour pan cakes for a lazy Saturday morning. But, I made them with drumstick leaves. Yes drumstick leaves; these leaves have immense health benefits. They are good for the immune system and also for diabetic patients.

This is a simple and hearty recipe. The measures given below make 4-5 pan cakes.

Ingredients:

• 2 cups rice flour,
• 1/2 cup drumstick leave, removed from stem and washed. These can be chopped or just torned by hand,
• 1/2 teaspoon baking powder,
• salt and pepper,
• Around a cup of water for making the batter,
• Oil for making the pan cakes

Method:

• Mix all dry ingredients and season with salt and pepper,
• Slowly mix in water, to make a pourable consistency batter; the batter should be almost liquidy,
• Heat 2 teaspoon oil in a pan, and pour around half cup of batter. Now swirl the pan to spread the batter; do not make it a very thin layer. Sprinkle some oil on top, and let it cook for 2-3 minutes on medium to high heat. Turn the pan cake and for 2-3 minutes on the other side.
• Take off pan, and your crispy golden gluten-free pan cakes are ready!
• Enjoy with some ketchup or green chutney.

 

 

Eggless Tutti Frutti Cake

I am crazy about baking, even though I end up creating disasters some times. During, Navratras however, I find it a bit difficult to think of eggless recipes that I can bake in a jiffy. It’s a Sunday today, and I was wondering since morning that I really should bake something; but what!

As I was craving madly for some soft and spongy cake, I decided to treat myself to a homemade tutti frutti cake, made without eggs!

This recipe is simple, and takes, literally 35-40 minutes of prep and cooking time. I have used a regular length bread tin for this recipe.

Ingredients:

• ¾ cup plain yogurt;
• ½ cup and 1 tablespoon melted unsalted butter;
• 1 cup all-purpose flour;
• ½ cup castor sugar (you can increase it by 1-2 tablespoon; I like medium sweetness);
• 1 and 1/3 teaspoon baking powder;
• ½ teaspoon soda bicarbonate;
• A pinch of salt;
• 30-40 grams tutti frutti, mixed with 2 teaspoon all-purpose flour;
• 2-3 drops of mixed fruit flavour and 1-2 drops of orange color (both optional).

Method:

• Whisk yogurt well, for 3-4 minutes;
• Add melted butter and sugar into the yogurt, and whisk well for another 1-2 minutes; at this stage, you can add flavouring agent and food color;
• Mix together flour, raising agents and salt, and sift twice;
• Now mix the dry and wet ingredients together, and mix until well combined;
• Preheat your oven at 180 degree Celsius, and line the cake tin with greased parchment paper;
• Before pouring the mixture into the tin, add the tutti frutti and mix lightly. Tip: Mixing the tutti frutti with dry flour, makes it lighter; meaning all the frutti bits will spread evenly throughout the cake and won’t settle at the bottom.
• Bake for 25-27 minutes, at 180 degree Celsius;

Let it cool at room temp., and enjoy!

Vegetarian Pesto Pasta

When you come back from a long office day, do you feel like, “o god, no more planning and cooking!”? Well, I feel like this most of the days. But, let me tell you one thing, A QUICK TASTY DINNER IS POSSIBLE!

Here is my recipe for a quick dinner menu — vegetarian pesto sauce pasta. Pesto sauce has a beautiful texture, a nutty flavor and it already includes all the seasoning and flavoring needed. Just add some garlic bread on the side, and some wine, and you are ready to host a beautiful dinner for your special one.

This recipe serves 2-3 people.

Ingredients:

• Around 100 grams spaghetti;
• 1 cup diced broccoli and carrot;
• 3 tablespoon pesto sauce (I have used store-bought; its easily available and quite handy);
• 1-2 tablespoon olive oil;
• 2 cloves of crushed and diced garlic;
• Salt and pepper.

Method:

• Sauté the garlic in 1 tablespoon olive oil till lightly colored;
• Now add diced vegetables and cook for 5-6 minutes on medium heat. Season with salt and pepper, keep aside.
• Boil a large pot of water and add 2 tablespoon salt.
• Once the water starts boiling, add your spaghetti and cook for 7-8 minutes, or as per instructions. Before draining, save 2 ladle full of pasta water (and DO NOT rinse pasta in cold water, until and unless you are preparing for a salad).
• In a pan, take 1 tablespoon olive oil, and stir in the pesto sauce. Cook for 20-30 seconds, and add the sautéed vegetables. Adjust the seasoning, I add chili flakes at this stage to make it little bit spicier.
• Add in the reserved pasta water, and now add the drained pasta. Give it a stir, and its done.

Serve with some Parmesan on top and an extra drizzle of olive oil.

Brown rice pulao

Many people don’t like brown rice (me included shhh!). But brown rice has many health benefits, which we can’t find in white rice. It has high fibre and is rich in essential minerals. And of course, it’s a boon to weight-watchers who can’t live without their daily doses of rice, like me 😛 .

Today’s brown rice pulao recipe is simple and delicious with goodness of vegetables. This recipe serves 2-3 people.

Ingredients:

• 1 cup brown rice, soaked for 2 hours. Rinse and drain well;
• 2 cups of assorted vegetables of your choice. I used green pepper, tomato and sweet corn;
• 2 green chilies, slit;
• 1 medium onion sliced;
• ½ teaspoon cumin powder;
• 1/3 teaspoon garam masala;
• 2 whole cardamoms;
• Salt and pepper;
• 2 tablespoon vegetable oil.

Method:

• Heat oil and add the cardamoms.
• Now add onions and fry till they are lightly brown.
• Add rice to the onions and cook for 6-8 minutes on medium heat. Do not leave the rice unattended, as it may stick to the pan.
• Now add all your vegetables and cook for 2-3 minutes.
• Add all the spices, including salt and pepper and cook for a minute or two.
• Take a microwave safe dish, and pour the rice into it. Even out the rice with a spatula.
• Now pour just enough water to cover the surface of the rice layer. Remember the rice was already soaked for hours.
• Microwave the pulao for 15-17 minutes, and your brown rice pulao is ready. If you do not want to microwave it, then add around 2 cups of water to the pan and cook your rice till its done.

Serve it with some raita and fresh salad.

Stay tuned for many other healthy recipes.

Pineapple cake with lemon glaze

How many of you like the idea of giving personalized gifts to your loved ones. I love giving personalized gifts. White there are many options to choose from, home-cooked goodies are my favourite gift items. A nice, healthy, home-baked cake is something that everyone will love for a gift.

Unfortunately, in this busy schedule, few of us get time to make, or even think of such gifts, and we end up buying sugar-laden sweets, pastries and muffins from stores. To solve this problem, I am presenting a very simple and yet extremely delicious pineapple cake that you can make in jiffy. This cake will not only win your loved ones’ hearts, it will also make you a pro-baker 😀

So, let’s start. This recipe makes an 8-inch long tea-cake.

Ingredients:

• 1 cup all purpose flour;
• ½ cup vegetable oil;
• ½ cup powdered or icing sugar;
• 2 eggs;
• 3 slices of canned pineapple or ½ cup chunky pineapple puree;
• 1/3 teaspoon baking powder;
• A pinch of soda bicarbonate;
• A pinch of salt;
• Pineapple flavour 2-3 drops;
• Yellow food colour (optional).

For the glaze:

• ½ cup icing sugar, sieved;
• 1 tablespoon lemon juice.

Method:

• To make the pineapple puree, pulse the pineapple slices in your food processor. We do not want a fine paste, but want some very fine pineapple chunks. If you do not want to use canned pineapple, use fresh cut pineapple. The final puree will measure ½ cup.
• Sieve together all purpose flour, icing sugar, baking powder and soda bicarbonate; keep aside.
• In a bowl add vegetable oil and the 2 eggs, and whisk together till well-combined (about 2 minutes).
• Now add to the wet mixture, food colour and pineapple flavour.
• Incorporate the wet mixture into your dry mixture. Your batter will look little dry at this stage.
• Now add the pineapple puree into your cake batter and mix with a spatula. Your batter will be now of perfect consistency.
• Line a cake loaf tin, with parchment paper, and pour the mixture. Even out the top with your spatula.
• Bake this cake in a pre-heated oven, at 180 Celsius for 25 minutes.

You can enjoy your cake as is, or you can go ahead and glaze it. And what’s better than to decorate a pineapple cake with a tangy and fresh lemon glaze!

Let the cake sit till it cools down to room temperature. Make the lemon glaze by mixing the ingredients. Now gently spoon it over the cake and refrigerate it for 30 minutes and voila! Your awesomely yummy pineapple cake is ready.

Stay tuned for many easy recipe.

Mixed pasta in an easy veg sauce

Who doesn’t like pasta? I love all those yummy, rich sauces with chicken or seafish. But who knew the soybean keema can also take a pasta sauce to a whole new level!

Yes, as an experiment, I tried making minced soybean sauce, that turned out to be so yummy, that I will make it again and again. And what more, I even used a easy substitute for cheese used in the sauce!

So, friends you crave for pasta in the middle of the night, but you do not have fancy cheese or minced meat or cans of tomatoes. Fret not dearies, because I present you the most easy to make, with only a few ingredients, pasta that you will love and cherish.

This recipe makes for 3-4 people.

Ingredients:

• 2 cups of mixed pasta (I used a mix of penne, spirali and farfalle);
• 1 cup of soybean keema or minced soybean;
• 3 large tomatoes;
• 3 large cloves of garlic;
• 3 slices of brown bread;
• 2 tablespoon of cream;
• Olive oil, generous amount of chilli flakes and herbs of your choice;
• Salt and pepper.

Method:

• Grind the bread slices until fine, and bake them in a preheated oven at 180 degree Celsius for 10 minutes;
• Soak the soybean in boiling water. Drain and keep aside;
• Prepare the pasta as per instructions; reserve 1 cup of pasta boiling water, before draining. And never ever pour cold water in your pasta, if you are not making it for a salad;
• Purée tomatoes, along with garlic; keep aside;
• Now heat 2 tablespoon of olive oil, and add chilli flakes and herbs to the oil; you can also add garlic powder;
• Now add drained soybean and cook for 3-4 minutes; Add salt to taste;
• Add the tomato purée; cook for 3-4 minutes. At this time, you can add the reserved pasta water, if the sauce looks thick.
• Mix in the cream and freshly ground pepper powder, and cook for 2 minutes; Switch off the flame.
• Now add the pasta and mix well.

When serving, sprinkle a generous amount of baked bread crumbs, which resembles Parmesan, but tastes equally (almost) awesome!

Hope you enjoy this recipe; stay tuned for many more easy cooking recipes.

 

 

Kinnow or Mandarin bar

When we say refreshments in summer (in India), we mostly associate it with fruit flavored recipes, such as spicy lemonades or raw mango drinks. Today, I am sharing with you a summer-ready dessert that is so easy to make, that you will make it every time you want something tangy and sweet.

I have always struggled with desserts; sometimes I would put more sugar and sometimes no sugar, well sugar was the least of my problems. But with trial and error, you tend to improve. Now, I have the confidence to try and create new things, or at least inspired recipes. So, today’s recipe has been inspired by an Allrecipe entry on “The Best Lemon Bars.” However, mine has a small twist; I made these with kinnow juice (a type of mandarin hybrid), which makes these tangy and also sweet.

These recipe makes an eight inch diameter Kinnow bar cake.

Ingredients:

For the base:

• 1/3 cup melted butter;
• 1 cup all-purpose flour;
• 1/2 cup icing or powdered sugar;

For the top:

• 3 eggs at room temperature;
• 1 cup icing or powdered sugar;
• 1/3 cup all-purpose flour;
• 1/3 cup juice of kinnow and lemon (in 3:1 ratio); you can replace kinnow with orange juice. If you are using only lemon, then reduce the amount to 1/2 cup and increase the amount of sugar.
• A few drops of orange food color (optional).

Method:

• Mix the ingredients for the base, with a spatula, and spread it on cake tin or pie tin.
• Preheat your oven at 170 degree Celsius.
• Bake the base for 20 minutes or till you see browning at the edges.
• Remove and let it cool slightly. The base won’t be crusty or hard, it will be soft, but not liquidy.
• Now whisk the eggs and add all ingredients into it. Mix well; you will have liquidy mixture.
• Pour this on the baked base and bake again at 170 degree Celsius for 20-23 minutes. Use a toothpick to check if the center is fully cooked.
• Remove and let it cool completely. If possible keep it refrigerated for 3-4 hours before making slices. Sprinkle some icing sugar on top before serving.

And, it is best served chilled!

Enjoy this awesome refreshing recipe and share your experience with me!

 

Butter garlic prawn

A quick and easy starter can be such a lifesaver for any party organizer. I just love different kababs and salads as starters. A seafood starter, however, has a different charm to it, don’t you think? Today, I am presenting a very easy to make prawn starter that is sure to win many hearts at your party or at a simple family dinner.

This recipe serves 3-4 portions.

Ingredient:

• 10-12 large prawns, cleaned and de-veined;
• 3 tablespoon butter;
• 2 tablespoon finely chopped garlic;
• 2 tablespoon finely chopped onion;
• ½ teaspoon each of turmeric and red chilli powder;
• Salt and pepper;
• 1-2 teaspoon lemon juice;
• Lemon wedges and spring onion for garnishing.

Method:

• Marinate the prawns in a pinch of salt, turmeric, chilli powder, ½ teaspoon lemon juice, and keep aside for half an hour.
• Heat butter and sauté the garlic and onions together, till half-way cooked.
• Now add the prawns and sauté. Adjust for seasoning at this stage.
• Sprinkle pepper powder and switch off the flame.
• Drizzle 1 teaspoon of lemon juice on top and garnish with spring onions.

Hope you enjoy this simple recipe.

Stay tuned for many more easy recipes.

Pan seared Mackerel with sesame seeds seasoning

I love all kinds of fish, big or small. Although, for me nothing beats a crispy fried (in mustard oil) rohu piece, I love experimenting with flavours added as marinade to fishes. Today, I am sharing sesame seeds flavoured Mackerel fried recipe. This seasoning can be used for other medium sized fish as well. It gives a nutty and spicy flavour; and what more, drizzling olive oil while serving it enhances the taste even more.

It is quite an easy recipe, with time required mostly for the marinating process. Hope you guys give it a try!

Ingredients:

• 2 mackerel, cleaned and washed. Make slits at a regular interval.
• 3 tablespoon sesame seeds, soaked in water 3-4 hours,
• 2 tablespoon ginger – garlic paste,
• 3 tablespoon chopped coriander,
• 1 tablespoon chopped green chillies,
• Few whole black peppers,
• Salt and pepper,
• Olive oil for frying and also drizzling on top,
• Lemon juice.

Method:

• Make paste with sesame seeds, ginger-garlic, coriander, whole peppers, green chillies and salt.
• Marinate the fishes in the above paste for at least half an hour. Try to add the paste into the slits and also the cleaned insides.
• Now drizzle olive oil on a pan, and fry the fishes on medium heat. Fry for around 7-8 minutes on each side.
• Serve with a generous drizzle of olive oil, a few drops of freshly squeezed lemon juice and pepper powder.

Stay tuned for many more tried and tested recipes.