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.
- 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
- 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.
I do not have a lot of experience in eggless baking. Once I tried baking an eggless banana cake, by following a recipe, and it turned out so bad that I had to throw the whole thing away. But, for these muffins, I thought why don’t I invent my own recipe and try out my luck!
So, here you are, a simple and very easy recipe for eggless muffins made with mishti doi. This recipe makes four medium sized muffins; you can increase the ingredients accordingly for a larger serving.
- One small mishti doi packet equivalent 85 gram; I used the Mother Dairy Mishti Doi small packet;
- ½ cup all-purpose flour;
- 2 tablespoon melted butter;
- 1/3 teaspoon baking powder;
- ¼ teaspoon soda bi-carbonate;
- A pinch of salt;
- Vanilla essence;
- A few white chocolate chips;
- I haven’t added any sugar, as the doi already has sugar. However, if you want you can adjust the sweetness with 1-2 tablespoon of powdered sugar.
- Beat the doi with a whisk till it’s soft.
- Now add butter and beat again.
- Add all the remaining ingredients and mix with a whisk. The whole whisking process will take hardly five minutes.
- Now line four muffin cups and pour adequate amount in each cup. Sprinkle chocolate chips on top.
- Bake these at 180 degree Celsius for 10-12 minutes.
You can decorate these with colourful sprinkles or enjoy as is!
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Welcoming summer with this easy to make creamsicle! Yesterday, I found some nice looking mangoes at the market; although am not a fan of this fruit (I prefer melons), I thought why don’t I try a cold desert cum breakfast cum snack recipe with it. And there you are easy creamsicles that can be stored for 3-4 days.
I made 3 creamsicles with this recipe.
- One medium sized mango;
- One cup of Danone strawberry yogurt (I use Danone as it is not too sweet, just right);
- 1-2 tablespoon of milk;
- Popsicle moulds;
- Puree mango and keep aside.
- Beat the yogurt with a fork or a small egg whisk, add 2 tablespoon of milk to make it slightly liquidy.
- Now add in the puree into the yogurt, gently fold.
- Pour adequate amounts into your moulds and put in the freezer for 6-7 hours or overnight.
- To unmould, boil some water and pour into a glass. Now immerse each Popsicle mould into the glass for 40-50 seconds, and then pull out.
Enjoy this as a desert or snack!
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Some dishes have the potential to not only lift your health up but also lift your spirit. They are healthy, colourful and not to mention flavourful. Couscous is one such food that can be made into a beautiful salad that instantly lifts your mood, and of course your appetite. I love couscous, because I can make both vegetarian and non-vegetarian dishes out of it; its versatile and very light. Overall, it’s a “happy food”. So, today, I am sharing my go to recipe, whenever I feel like making something simple and yet tasty. This recipe makes for two good portion servings. I am using instant couscous, which requires only boiled water. Ingredients:
- 2/3 cup of instant couscous,
- ¼ cup of boiling hot water.
- Mixed vegetables:
- ½ cup zucchini chopped,
- 1/3 cup each of cucumber and tomato chopped; remove the seeds from the tomato,
- 1 cup of red pepper chopped,
- 1 cup of paneer chopped,
- 2 tablespoon orange juice,
- 2 teaspoon lemon juice,
- ½ teaspoon each of chilli powder, cumin powder, salt and pepper,
- 2 tablespoon olive oil.
- Boil the water with a pinch of salt and a few drops of olive oil,
- Pour this on the instant couscous; cover and keep aside. You can also follow the instructions written on the back of the couscous packet to prepare it.
- Lightly sauté red bell pepper, paneer cubes and zucchini in little oil, separately in that order. Lightly season with salt and pepper.
- In a bowl, mix the dressing ingredients.
- Now fluff the couscous with a fork and mix in with the dressing.
- Add all the vegetables and mix with a fork.
- Check for seasoning and adjust accordingly.
- Garnish with chopped coriander.
Your healthy couscous salad is ready. Enjoy this recipe as breakfast or a hearty meal for dinner. Here, I am serving this salad with green chana (choliya) tikkis (click here to go to the recipe for this). Stay tuned for many more healthy food.
I have been looking for English muffins everywhere to make egg benedicts. However, so far, my search has not resulted in any discovery of these beauties! So, I decided to try making some at home. The recipe to make these muffins is an easily available one; but the challenge I faced was that I needed to use a griddle to bake these buns. And, well, I don’t have any griddle.
Therefore, I used a normal wide bottomed frying pan with a lid, and cooked these on my gas stove; and voilà, they came out awesome! I can’t believe how easy these are to make. And they can be stored refrigerated for 2-3 days; when you want to make anything, just heat them up for a few seconds.
I just couldn’t wait till tomorrow morning to make any breakfast with these buns; so, I made mini easy to assemble burgers, which can be enjoyed as evening snacks or as breakfast!
Here it is, the easy mini burgers with home-made English muffins.
For the muffins: I checked online and found that the following recipe has been used by many; so, you can also directly click on these links and go to the recipes.
The only exception with mine is that I used a frying pan to make these. And my recipe makes six small to medium sized buns.
- 3 cups all-purpose flour.
- ½ cup each of milk and water.
- 2 teaspoon sugar.
- ½ teaspoon salt.
- ½ packet of unflavoured yeast (around 4 grams).
- 2 tablespoon vegetable oil.
For the burger:
- Mushroom, spinach, onion, chicken lyoner or any vegetables of your choice.
To make the muffins:
- Boil the milk and take off from heat.
- Add sugar to milk and stir to mix completely; and keep aside to cool.
- Take water in a microwave safe bowl and heat it for 20 seconds (DO NOT heat the water too much, otherwise, it will kill the yeasts and buns won’t rise up). Now add the yeast to it, stir lightly and keep aside for at least 10 minutes.
- In a bowl, take 1 cup of flour, salt, vegetable oil and add the lukewarm milk and the yeast mixture. Stir and mix well.
- Now add the remaining flour to make it a dough. Keep kneading (you may require a little bit more or less flour to make the dough).
- You will end up with very soft and smooth dough, which will NOT stick to your fingers. Grease an airtight container and keep the dough there to rise. I kept mine for an hour.
- After an hour or 1.5 hours, punch out the air from the risen dough and knead again with little flour.
- Cut the dough in two halves and roll out, keeping around half an inch thickness.
- Take a cookie cutter or metal glass to cut round shapes (make them as big or small as you prefer).
- Lightly dust a plate with corn flour and place the cut out dough shapes on it; also dust the top of the buns and cover. Keep covered for half an hour and let them rise again.
- Now heat a wide bottomed frying pan (mine is the Futura non stick one, which has a thick bottom) for around 2 minutes on low to medium heat.
- Place three buns (keep a gap between buns, as they will expand), lower the flame and cover.
- Check after 3 minutes, whether they are getting cooked or not. Turn side after 4-5 minutes of cooking on one side and cook for a total of 10-12 minutes.
- English muffins are ready! Use these to make egg benedicts or enjoy with your favourite jam!
To make the stuffing for the burger:
- Lightly sauté each of the above ingredients, each one separately, with little salt and pepper.
- Now cut the buns in half, lightly butter one half and arrange your stuffing.
Enjoy you English muffin mini burger snack!
Stay tuned for many more easy recipes.