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.
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.
- 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.
- 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.
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.
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).
- 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!
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.
- 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.
- 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.
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!
Stay tuned for many more easy recipes.
When you feel like munching on something spicy and ooey gooey, you can for sure try this recipe!
Who doesn’t love potatoes? And cheese? Combine both and you get an awesome snack. Enjoy this with your favourite drink or with a cup of tea!
The following recipe makes around 6-7 cheesy bites.
- 1 large boiled potato,
- ½ cup grated Mozzarella cheese,
- 1/3 cup corn kernels chopped,
- 2-3 tablespoon corn flour,
- 1 tablespoon red chilli flakes,
- Salt and pepper,
- Bread crumbs for coating.
- Mash the potato and mix all ingredients except the cheese and bread crumbs.
- Adjust the corn flour amount to get an easily workable mixture.
- Now take around 1.5 tablespoon of the mixture in your hand, lightly flatten it and put 1 teaspoon of grated cheese inside. Fold and shape into round or oval.
- Coat with bread crumbs and shallow fry. You can deep fry also, in which case it will tastier!
Hope you enjoy this recipe. Stay tuned for many more easy to make dishes.
One of the many perks of being married into a Marwari family? You get to eat awesome vegetarian food that you have never heard of before. Being an Assamese, and spending most of my life in a small town in Assam, I hardly knew about Marwari cuisine. However, after my marriage, the food, including other North Indian dishes, was sort of a revelation! I never thought that vegetarian food can also be so so tasty and so many different varieties are possible.
For instance, consider the use of besan (gram flour); you can make the usual pakode (fritters) and kadhi (curd based curry) or make gatte, besan ki chapatti (gram flour Indian bread) and not to mention laddoos (sweet treats), the possibilities are endless. While in Assam, for us, besan meant only and only pakode!
In Marwari cuisine, “gatte ki subzi” (gram flour dumplings curry) is quite famous and also a very common dish. My mother-in-law showed me how to cook it and make awesome curd-based curries with it. However, one variation of this ingredient caught my imagination; and that was the dry fried version, made with small cut pieces of gatte, fried in oil flavoured with curry leaves and black mustard seeds. It was brilliantly flavourful. Inspired by that version, today, I am presenting my own variation of stir fried gatte.
I am a big fan of colourful food. Therefore, my variation is made with colourful vegetables.
This recipe serves 3-4.
To make gatte:
- 1 cup gram flour,
- 3 tablespoon oil (flavourless),
- A pinch of baking soda (soda bicarbonate),
- Salt according to taste (Around 1 teaspoon),
- ½ teaspoon each of carom seeds and nigella seeds,
- ½ teaspoon each of chilli powder and cumin powder,
- Water to knead the dough.
Vegetables for stir fry:
- ½ cup each of shredded cabbage and carrots (feel free to add your favourite veges),
- 2-3 garlic minced,
- ½ teaspoon green chilli chopped,
- 1 spring onion chopped,
- 1/3 teaspoon turmeric,
- Salt according to taste.
- Oil for frying.
Make the gatte:
- Mix all ingredients and knead.
- A sticky dough will form.
- Apply little oil on your palms, and roll the gatte dough in slim cigar shapes.
- Boil around 5-6 cups of water; drop the cigar shaped dumplings into the water.
- After 2-3 minutes, the dumplings will puff up and rise up.
- Keep boiling for 6-7 minutes more, and then drain and keep aside.
Stir fry vegetables:
- Heat oil and add garlic.
- Now add all the vegetables.
- Add turmeric and salt, and fry the vegetables for 3-4 minutes or till dry.
- Now chop the boiled gatte into small round pieces, and add to the vegetables.
- Mix carefully and fry on high flame for 3-4 minutes.
- Switch off the flame and its ready! You can squeeze some lemon juice to give it a tangy feel.
Hope you like this!
Stay tuned for many more easy recipes.
I have never met anyone in India who says, “I love Tofu!”. Most of my friends and family members stay away from this nutritious food, because it doesn’t taste like the normal paneer and has a distinctive tangy kind of aftertaste.
However, tofu is a very healthy food, especially for vegetarians, as its a good source of protein. Its gluten-free and also contains iron and calcium. Moreover, its a versatile food item, which can be made into Indian curries, Asian dumplings or any kind of stir fried starter. Today, I am sharing with you an easy, quick and extremely tasty starter option with tofu that will be a sure winner from your dinner menu. This sweet and spicy vegetarian starter is a pleasant departure from the usual dishes such as chilly paneer or tandoori veg kababs.
The following recipe serves 3-4 people.
- 150 gm tofu,
- ½ cup chopped fresh spinach,
- 3 tablespoon soy sauce,
- 2 tablespoon tomato ketchup,
- ¼ cup finely chopped onion,
- 2-3 tablespoon finely chopped green chillies,
- 2 tablespoon finely chopped garlic,
- ½ teaspoon brown sugar,
- Salt and pepper.
- Wash the tofu under running water, and cut in rectangular pieces.
- Sprinkle salt and pepper and keep aside for half an hour (be careful with the salt, as we will be adding soy sauce later).
- Now sauté the tofu pieces, in 1 tablespoon of oil, until lightly golden on both sides.
- Mix together soy sauce, tomato ketchup, onion, garlic, sugar, chillies and around ½ teaspoon pepper powder.
- Now pour this over the tofu in the pan and stir fry for 2-3 minutes on low flame. Remove from the pan and keep aside.
- In the same pan, add chopped spinach and fry for 2-3 minutes; the spinach will wilt.
- Mix spinach with the tofu and serve on a platter.
- Garnish with spring onions and green chillies, and voila, easy tofu starter is ready!
Hope you like this.
Stay tuned for many more easy and healthy recipes.
Whenever I bake a cake, that 30-40 minute wait required for the baking process, seems unbearable and exciting. Imagine, getting to witness the transformation of an odd looking semi-solid mixture into a beautiful, soft and fluffy goodness!
Some months back, I was telling a sweet friend, about the joy and happiness that I get from baking. She was so happy that she encouraged me to share my recipes with you all and also started this blog for me. So, today, this cake recipe is dedicated to that awesome friend, may she always remains a sweet, bubbly and beautiful girl. J
This cake has got a lot of goodness, as it is made with walnuts, and reduced amount of all-purpose flour. Its perfect for a tea-time snack, and really easy to decorate and present.
The following recipe makes for around 300 gm cake.
- 2 eggs,
- ½ cup vegetable oil,
- ½ cup icing sugar; save around 1 tablespoon for dusting later,
- 1 cup all-purpose flour,
- ½ cup ground walnut,
- ½ teaspoon baking powder,
- ½ teaspoon cinnamon powder,
- 3 tablespoon milk,
- 1 teaspoon instant coffee powder,
- A pinch of salt.
- Beat egg, oil and sugar, till mixed properly.
- Sift flour, baking powder and salt together. Now add the cinnamon powder and mix all dry ingredients together; keep aside.
- Warm the milk and add the coffee into it and mix well.
- Now gradually mix in the flour, then the ground walnut and the coffee mixture into the egg mixture, alternating the three ingredients.
- Mix all ingredients well. I have used an egg whisk for all the mixing.
- Now grease and line a six-inch baking tray and pour the mixture. Tap it to release any air bubble.
- Bake this in a pre-heated oven at 180 degree Celsius for 20 minutes, or till the time a skewer inserted into the middle comes out clean.
- Once the cake cools down, sprinkle icing sugar; you can also use various stencil designs to decorate your cake.
Enjoy this goodness with a cup of evening tea.
Stay tuned for many more simple recipes.