Banana Pancake (Eggless)

INGREDIENTS

• 1/2 Cup Flour
• 2 Ripe Bananas, mashed
• 1/2 Cup Milk
• 1 Tbsp Sugar (or increase as per taste)
• A pinch of baking powder
• A pinch of salt
• 1 Tsp Fennel Seeds/Saunf (optional) 
• 1 Tsp Ghee or Refined Oil for greasing

METHOD

• Combine the flour, sugar, salt, fennel seeds (optional) and baking powder. Pour in the milk and whisk well.
• Mash the bananas well. Add to the milk and flour mix. Whisk well so as to mix all the ingredients well. Let it rest for around 15 minutes.
• After 15 minutes, heat a pan and grease it with oil. On a low flame, pour a ladle full of the batter. 
• Let it cook for a couple of minutes on low flame and then flip carefully to cook the other side as well. Cook until both sides turn golden brown.

Vegetable Couscous

Couscous - A popular alternative to rice and pasta.

Although a traditional food of North Africa, it is also quite the staple of of the Middle Eastern countries as well as Turkey. Hence, usually only in these regions couscous is available in their natural form.
The couscous found in the supermarkets of other countries are mostly pre-steamed, dried and ready-to-eat in about 5-10 minutes. All one needs to do is add slightly salted water and let the couscous absorb it and voila! couscous will be ready to devour :D .

Couscous is prepared from the hard part of the durum wheat which is the by-product of grinding at the millstone. Water is sprinkled on it and rolled to form small granules. Further, to prevent them from sticking to each other, dry flour is sprinkled and then strained through a sieve. Anything smaller than the accepted size of couscous, is again put through the same rigorous process till all the durum wheat has turned to proper sized granules of couscous.

Serves: 4
Prep Time : 10min
Cooking Time: 10min

INGREDIENTS

• 1 Cup Couscous
• 1.5 Cups Water
• 1 Medium Sized Onion, chopped
• 1 Small Carrot, chopped
• 3-4 French Beans, chopped
• 1/4 Cup Green Peas
• 1/4 Cup Corn
• Salt
• 1/4 Tsp Pepper, freshly crushed

METHOD

• Add about 1/4 tsp salt to the 1.5 cup water and boil it. When bubbles appear, switch off flame. Add the couscous to it. Cover and let it rest for 10 minutes. After ten minutes, the couscous will have doubled in size. Fluff with a fork.
• In another pan, heat about a tbsp of cooking oil. Add all the vegetables and stir-fry on a high flame for about 5 minutes. Switch off flame.
• Add the fluffed couscous and mix well. Sprinkle freshly ground pepper and serve it warm or at room temperature.

Quinoa Upma

What better way to kick start the day, than with a bowl of protein packed quinoa upma. Flavorful, healthy and a quick recipe.
Combine it with a side dish of chutney (coconut chutney, badam tomato chutney, chana dal chutney) and sambar or have it on it's own, either way it will not dissappoint ;) !

How to cook quinoa - Quinoa

INGREDIENTS

• 1Cup Cooked Quinoa
• 1 Medium Onion, sliced
• 1/2 Tspn Ginger, minced
• 1/2 Tspn Green Chilly, sliced 
• A pinch of Asafoetida
• A sprig of Curry Leaves
• 1/2 Tspn Panch Phootan
• 1/2 Tspn Urad Dal
• 1/2 Tspn Channa Dal
• 4-5 French Beans, chopped finely
• 1 Medium Carrot, chopped finely
• 1/4 Cup Green Peas
• 1 Tbspn Oil
• Salt, to taste

METHOD

• Cook the quinoa. Fluff and keep aside.
• Heat oil in a pan and add the panch phootan. As it begins to crackle, on a low flame ,add the channa dal and urad dal. 
• As they begin to brown, add the curry leaves, ginger, green chilly and asafoetida. Stir for about a minute.
• Add onion and chopped vegetables.Add salt. Cover and cook until the peas start to get wrinkly. Stir occasionally.
• Add the previously cooked quinoa. Mix well. Let it cook for another couple of minutes so as to mix uniformly. Switch off flame. Cover and let it rest for another 2 minutes before serving.
• Garnish with finely chopped coriander leaves and enjoy a hearty and healthy breakfast !!

Mooli Paratha

High blood pressure, cancer, diabetes and asthma sure have one thing in common - a common enemy - Mr.Radish !!

Rich in fiber, folate, potassium and other nutrients, this root is certainly a must-include in one's diet. It's high vitamin C content further helps in keeping the skin young and rejuvenated. 

Munch on it as a snack or toss into your favorite salad. Make a curry out of it or the famous ... mooli ke paranthe !

Shred the radish and onion, finely. 

Squeeze out the moisture content. Do not discard this water. Use it for preparing the dough.

Prepare the dough. Cover and let it rest while making the stuffing.

Heat a pan and add oil, add the shredded radish and onion. Saute till moisture content evaporates.

Add in the salt, a pinch of turmeric, garam masala and chat powder. Mix well. Saute till all the dry spices are well mixed. Add finely chopped coriander. Switch off flame and let it cool. 

Pinch out small portions of the dough. Roll into small discs. Place small portions of the radish stuffing and close it to form a ball. Roll it out again, using flour for dusting.
Heat a griddle and place the rolled out mooli parantha. Flip and cook on both sides. Smear a little ghee or butter for that extra crispy roasted rich parantha taste.

INGREDIENTS

• 2-3 Medium Sized Mooli/ Radish, shredded
• 1 Medium Onion (optional), shredded
• 1 Tspn Chat Masala
• 1 Tspn Garam Masala
• 1 -2 Sprig Coriander Leaves
• 1.5 Cups Wheat Flour
• Salt, as per taste

METHOD

• Shred the radish and onion, finely.
• Heat a pan and add oil, add the shredded radish and onion. Saute till moisture content evaporates. Add in the salt, a pinch of turmeric, garam masala and chat powder. Mix well. Saute till all the dry spices are well mixed. Add finely chopped coriander. Switch off flame and let it cool.
• Meanwhile, prepare the dough by kneading the wheat flour with required amount of water. Cover and let it rest for around 5 minutes.
• Pinch out small portions of the dough. Roll into small discs. Place small portions of the radish stuffing and close it to form a ball. Roll it out again, using flour for dusting.
• Heat a griddle and place the rolled out mooli parantha. Flip and cook on both sides. Smear a little ghee or butter for that extra crispy roasted rich parantha taste.
• Serve hot, straight from the pan ;) .

Moong Dal Puri

Moong dal puri !! Ahh... The mere mention of which is capable enough to make one drool :D :D .

INGREDIENTS

• 2 Cups Wheat Flour/ Atta
• 3/4 Cup Moong Dal
• 1 Tbspn Curd
• 1/2 Tspn Carom Seeds/ Ajwain
• 1 Tspn Ginger paste
• 1-2 Green Chilly or as per taste
• 3-4 Sprigs of Coriander Leaves, chopped
• Salt, as per taste

 METHOD

• Wash and soak the Dal for about an hour.
• Blend the soaked dal with ginger and green chilly, to a fine paste.
• Add the dal paste to the wheat flour along with the rest of the ingredients. Knead to form a soft dough. Cover and let it rest for about 20 minutes.
• Pinch out small portions and roll out to make small disc shapes. Fry in hot oil. As the puri puff up, turn and let it cook on the other side as well. Fry till it turns golden brown.

Sattu Paratha

INGREDIENTS

For the Stuffing

• 1 Cup Sattu
• 2 Medium Onion, finely chopped
• 1 Tspn Ginger & Garlic, finely minced
• 1 Green Chilly
• 2-3 Spigs of Coriander, finely chopped
• 2 Tspn Mango/Garlic Pickle 
• 1/2 Tspn Cumin Seeds
• 1/2 Tspn Ajwain Seeds 
• Salt, as per taste

 For the Dough

• 1 and 1/2 Cup Wheat Flour 
• Salt, as per taste

• Ghee, for shallow fry (optional)

METHOD

• Combine all the stuffing ingredients well to form a sticking dough-like mix. Mash the pickle so that it mixes well. 
• Knead the whole wheat with water. Cover and let it rest for a few minutes.
• Pinch out medium sized balls of the whole wheat dough. Roll out into small discs. Place a small portion of the stuffing and close it so as to form a ball again. Roll it out into discs.
• Place on a hot tawa and let it cook on both sides. Flip occasionally. Smear ghee on both sides for an extra roasted taste.

Oats & Whole Wheat Cookies

A delightfully healthy yet yummy combination of the everyday whole wheat and oats - oats cookies !!
Snack away without a pang of guilt ;) ...

Take equal portions of oats and whole wheat.

Combine the oats, whole wheat, powdered sugar ,baking soda and a pinch of salt.
Add the butter (should be at room temperature) and vanilla essence. Add a tbspn of flax seed (for the health conscious :D ). Mix well.

Add a few tbspns of milk till a hard mixture is formed. Do not knead. Simply fold to combine well.

Take small portions of the dough and make small balls. Press lightly with your palms and flatten into small discs.
Place the now flattened discs on few sesame seeds and press lightly. Turn and place on a greased baking tray.

... or a few flax seeds!

... or some sprinkles for the kid in you ;) . 

... or cut out rectangle shapes !!

Bake in a preheated oven of 180C, for 20minutes or till the cookies start turning golden brown.

INGREDIENTS

• 1 Cup Oats
• 1 Cup Whole Wheat
• 1/2 Cup Butter
• 1/4 Tspn Vanilla Essence (optional) 
• 1/4 Cup Sugar (powdered), or adjust as per taste
• A pinch of Baking Soda
• 4 Tbspn Chilled Milk, adjust as per requirement
• A pinch of Salt
• Flax Seed (optional)
• Sesame Seed (optional)

METHOD

• Combine the oats, whole wheat, salt, powdered sugar and baking soda.
• Add the butter (should be at room temperature) and vanilla essence. Add a tbspn of flax seed (for the health conscious :D ). Mix well. 
• Add a few tbspns of milk till a hard mixture is formed. Do not knead. Simply fold to combine well.
• Take small portions of the dough and make small balls. Press lightly with your palms and flatten into small discs. 
• Place the now flattened discs on few flaxseeds/ sesame seeds/ chocolate sprinkles and press lightly. Turn and place on a greased baking tray.
• Bake in a preheated oven of 180C for 20minutes or till the cookies start turning golden brown. Flip and repeat.
• Once they are cool, store in an airtight container. Relish with a glass of milk, as and when you feel !!

Cabbage Paratha

This paratha ... that paratha ... and now cabbage paratha :D !!

INGREDIENTS

• 1 Cup Whole Wheat Atta
• 1.5 Cups Cabbage, shredded
• 1 Medium Onion, minced
• 3-4 Sprigs Coriande Leaves, chopped finely
• 1 Tspn Garam Masala
• 1/2 Tspn Cumin Seeds
• 1/2 Tspn Ajwain/ Carom Seeds
• 1-2 Green Chilly, chopped finely
• 1 Tspn Red Chilly Powder or as per taste (optional)
• Salt, as per taste

METHOD

• Combine all the ingredients in a container and mix well. Add water little by little (as per requirement) and make a dough. 
• Pinch out small balls and roll into discs. Place on a hot tawa on medium flame. Let one side cook partially and then flip. Smear a little ghee on the partially cooked sides and let them cook on low flame, till small dark spots appear indicating tat it's 'done'.
• Serve hot !!

Cheese Spinach Corn Sandwich

Not being a very big fan of restaurant food, meals at my place usually spring out from our kitchen.
The peeling, chopping, sauteing followed by all the emanating flavors, tingle up the olfactory nerves which in turn set the taste buds drooling. Ahh! The process itself acts like an appetizer :D - till the table is set and food is served :D !

It was one of those days when due to unavoidable circumstances the day goes by and in comes lunch/dinner hour... and what follows is - Mr.Tummy takes complete control !
After a day spent in packing followed by an hour's drive, I found myself hungry and parched at the airport. Over an hour left for check-in, I decided to grab a breath before boarding. Lugging my suitcase, I reached over to the nearest coffee shop in sight - the famous Coffee Cafe Day or better known as CCD.

Settled in the outdoor seating area, for the first time since the past 10 hours, I took an extra long and relaxed whiff of fresh air. I was comfortable.
Within the next few minutes, I was served my order - Cold Coffee (hoping it would refresh) and a Spinach N Corn Cheese Sandwich ( hunger reliever, I hoped) . I sunk my fangs in, whilst advising my taste bulb to fuse off, for I had no expectation whatsoever.

For all I knew, it was surely my day, at least as far as this sandwich was concerned - it turned out to be amazing !! Maybe the relaxed ambience added to the taste, perhaps it was the hunger or could be the tiredness - whatever it was, it left my gustatory cells yearning for more.
I am certain, time permitting, who knows, probably I would be wolfing down a second one too :D.

And, the journey saw an impatient passenger, eager to get down, eager to get home and eager to make her own version of a healthy Spinach N Corn Cheese Sandwich !

INGREDIENTS

• 1 Bunch Spinach Leaves/ Palak
• 3 Tbspn Corn Kernels
• 1 Tbspn Garlic, minced
• 1 Medium Onion, minced
• A dash of Nutmeg
• Butter
• Bread Slices
• Salt, as per taste
• Cheese, Mozarella or Cheddar, as per requirement

METHOD

• Boil the corn kernels. Strain out the water and keep aside.
• Blanch the spinach, i.e. put the leaves in boiling water for about a minute and then transfer into cold water. Then strain out the water. Blend the leaves into a coarse puree.
• Heat butter in a pan. Add minced garlic and onion. Add salt and saute.
• As it starts browning, add the pureed spinach and mix well. Saute till almost 50% moisture is evaporated.
• Add the corn kernels. Mix well and saute till the mix is almost dry. Switch off flame.
• Spread butter on bread slices.
• Apply a thick layer of the spinach corn mix. Sprinkle cheese on top. Add a dash of nutmeg.
• Grill the slices for around a couple of minutes or till the cheese melts.
• Let it cool. And, now you can sink your pearly whites too.

Boil the corn kernels

Blanch the spinach

Heat butter in a pan. Add minced garlic and onion. Add salt and saute.

As it starts browning, add the pureed spinach and mix well.

As it starts browning, add the pureed spinach and mix well.

Spread butter on bread slices.

Apply a thick layer of the spinach corn mix. 

Sprinkle cheese on top. 

Add a dash of nutmeg.
Grill the slices for around a couple of minutes or till the cheese melts.

Chakuli Pitha

A typical festive morning in Odisha is sure to catch a glimpse of this crepe. Most of the times as an offering (bhog) to the deities before the family sits down for a meal of 'chakuli pitha'.
Made from a combination of lentils and rice, it sure makes a wholesome plate. Moreover, almost any and every curry goes well with it.

 

INGREDIENTS

• 1 Cup Urad Dal(skinless)
• 2 Cups Rice
• A few Methi/ Fenugreek seeds
• Salt, as per taste
• Oil for greasing tawa

METHOD

• Rinse the urad dal, rice and methi seeds well. Soak it for a couple of hours.
• Rinse well again and blend to a smooth paste. The final consistency should not be too thick nor too thin. Cover with a lid and let it rest for another 6 hours.
• Add salt and mix well. If required, add a little water to obtain right consistency.
• Heat a tawa. Grease it with oil.
• Take a ladle full of batter and pour in the center of the tawa. Move the ladle in concentric circles outwards so as to obtain a circular shape.
• Cook on high. The sides of the chakuli will start leaving the tawa soon. Insert a flat ladle under the chakuli and flip it so as to cook the other side. Lower the flame.
• And, chakuli pitha is ready :D !!

Tips :
Methi Seeds give fluffiness to the chakuli pitha.
Traditionally, a brinjal stalk or coconut stalk is used to grease oil on the tawa. It is dipped in oil and smeared on the tawa.

Soak urad dal (skinless), rice and methi seeds.

Blend o a smooth paste and let it rest for at least 6 hours. It should ferment and swell up.

Add water (if required only) and salt. Mix well.

Heat a tawa and grease with oil. Traditionally greased with a brinjal stalk dipped in oil.

Pour a ladle full of batter and move the ladle in outward concentric circles to obtain a circular shape.

Flip and cook both sides.

Relish !!