CORN AND CARROT POHE

Hello everyone

Before marriage I was not a very big admirer of poha. As in our family,only my youngest brother loves it, so mom used to make it rarely. But after marriage found that hubby is die hard fan of pohe. He can have it everyday in breakfast without getting bore. But as per my interest I started making twist and turns in basic recipe of poha . And now I too love to have it any time but still not everyday😜. Today I planned to prepare poha for breakfast but peas were finished. But I was not in mood of preparing anything else so gave my twist and added some sweet corn and carrots. Viola It too was so yummy and delicious to resist. Though it was not planned to share its recipe here in my blog , so didn't clicked stepwise pics, but be sure to get elaborated stepwise recipe. As it's so simple and easy to prepare that  first timer can also prepare perfectly.

Recipe is given below. Hope you all will like it and do share your experience with me here.

CORN AND CARROT POHE

Serves: 2-3

Time : 20 mins

Ingredients 

1 cup flattened rice ( pohe) thick ones

1/2 cup sweet corn kernels ( you can also use peas)

1/2 carrot, grated

2 medium onions, thinly sliced 

1/2 tsp ginger garlic paste 

2-3 green chilies, finely chopped ( as per taste)

1 medium tomato, finely chopped 

1/4 tsp cumin seeds

1/4 tsp mustard seeds

1/4 tsp turmeric powder

1/4 tsp black pepper powder

1/4 tsp chaat masala powder ( optional)

2 tbsp green coriander leaves, finely chopped 

Salt to taste

Oil

Handful of roasted peanuts or any savory mixture, for garnishing 

Method:

First of all wash flattened rice ( pohe)  and drain all the water. Keep it aside for later use.

Now heat some oil in a wok , add mustard seeds and cumin seeds. Let them crackle then add onion and chilies. Saute till onions get transparent. 

Now add ginger garlic paste and saute for a minute. Add corn and carrot followed by turmeric powder and some salt. Saute for a minute and cover to cook for 2-3 minutes. 

Now add chopped tomatoes and again cover to cook till tomatoes get mushy. Add coriander leaves and mix well. Now add flattened rice ( pohe), black pepper powder , chaat masala and salt . 

Mix well and saute for 2-3 minutes. Serve in individual bowls and garnish with some peanuts or mixture. 

Your delicious breakfast is ready to serve hot with a cup of tea or coffee.

** You can also add some other veggies too, like capsicum, beans, peas, potatoes etc. keep changing ingredients and enjoy new flavor every time.

** You can increase quantity of onions as per your taste. As I like too many onions in my poha, it leads to poha' taste to another level.

You can prepare it for morning breakfast or for evening snacks. It's not only yummy but filling too.

Hope you all will love to try this simple yet delicious breakfast and don't forget to share your experience with me. Please pour your valuable comments and suggestions here, they meant a lot...

Happy cooking....

EGGLESS PATTERNED BANANA SWISS ROLL WITH NUTELLA FILLING

Hello everyone

Being a sweet tooth fellow I used to experiment with different dish dishes in different ways. I had a banana lying on my dining table for long and got over ripe, no one is now going to even touch it. So thought to make cake out out it but making cake with only one banana in hands seems lil funny. Again idea struck to give a try to Swiss roll with banana. So here is my version of patterned banana Swiss roll with Nutella filling. It's turned out so soft and moist that got vanished in seconds. 

Do try this eggless version of Swiss roll and don't forget to tell me your experience.

Stepwise recipe is given below.

EGGLESS PATTERNED BANANA SWISS ROLL WITH NUTELLA FILLING

Serves: 2-3

Time: 20 mins ( leaving refrigerating time)

Ingredients 

1/2 cup all purpose flour / chapatti flour 

1 big over ripe banana

2 tbsp yogurt mixed with 1/2 tbsp water

2 tbsp oil

1/2 tsp baking powder

1/4 tsp baking soda

1 pinch of salt

1 tbsp sugar ( you can use more)

1/2 tsp vanilla essence

Few drops edible red colour

Method:

First of all add salt and baking powder in flour and mix well. Keep aside for later use. Now add baking soda to yogurt mix and give a quick stir. Keep aside.

Now mash banana with a fork. Add vanilla essence, sugar and oil. Mix well till sugar is dissolved.

Now take 1/2-1/2 tsp of yogurt mix and banana mix in a separate bowl. Add 1 tbsp of flour mix and red colour, stir  to make a lumpless smooth batter. If needed , add few drops of water to get nice smooth batter. 

Transfer this to a piping bag and make desired pattern on a rectangular/square baking tray lined with butter paper. Keep it in freezer for atleast 6 mins and maximum 10 mins.

** You can make pattern on only half the tray as only this will be visible. I had extra batter in hand so made on full tray.

** Don't decrease the freezing time otherwise pattern will not be so clean. I removed earlier that's why my pattern got smudged a little.

Now take the patterned tray out . Now add yogurt mix in banana mix followed by flour. Mix everything together to get smooth lumpless batter. If needed add some water to get nice cake like batter.

Now pour this batter on patterned baking tray. Spread it evenly and tap to release any bubble trapped.

Now bake for 8-10 mins at 180 degree C in a preheated oven. 

** Always keep checking for doneness by tapping on its top. If it feels spongy and non sticky then it's done. Over baked rolls get cracks while rolling.

Remove from oven and carefully invert on a kitchen towel dusted with powdered sugar to avoid sticking.

Now reinvent it carefully on dusted towel to get patterned side downwards.

Roll it carefully along will towel and make a log. Refrigerate for 1/2 - 1 hr.

Now open the roll carefully and spread Nutella all over it. Again roll to make log. 

Now cut in desired thickness roll and enjoy these beauties with family and friends.

** You can make any filling of your choice like cream, jam, hung curd etc.

These are not only yummy but also an eye treat for everyone. 

Do try this easy yet super tempting eggless delight and don't forget to share how's it turned out for you.

Please pour your valuable comments and suggestions here, they meant a lot....

Happy cooking....

CHATKA PANEER

Hello everyone

Are you wondering over its name? No use of doing that as this wonder name is given by my 10 yrs old daughter , who is die hard fan of paneer dishes. According to her it is yummy chatakhedaar dish , so deserve this kind of name. As I didn't tasted it yet due to my fast today but my lil fussy eater too confirmed the authenticity of his elder sis's statement and finished his lunch in no time 😁😁. This made me confident enough to share this recipe with you all.

Stepwise recipe is given below, hope you will also love it as my kids do.

CHATKA PANEER

Serves: 4-5

Time : 30 mins

Ingredients 

2 cup cottage cheese ( paneer) , cubed

2 big onions, cubed

1 medium capscicum, cubed

1 big onion, thinly sliced 

1 tbsp ginger garlic paste 

2-3 green chilies, slitted 

1 medium tomato, chopped

1/4 cup tomato puree ( I used store bought)

1 tbsp kitchen King masala

2 tsp coriander powder

2 tsp Kashmiri red chilli powder

1/2 tsp turmeric powder 

1/2 tsp garam masala powder

1/2 tsp cumin seeds

1 cup milk

2 tsp kasoori methi, crushed between palms.

Salt to taste

Oil

Method:

Heat some oil in a wok, add cumin seeds. Let it crackle then add slitted chilies and sliced onions. Saute till onions become nice golden. Now add ginger garlic paste and saute for a minute.

 Add chopped tomatoes , little salt and all dry spice powders except garam masala. Saute till tomatoes are mushy.Now add pureed tomato and again Saute till it starts leaving oil.

 Now add cubed capsicum and onions. Saute for 2-3 minutes then cover and cook till onions get transparent. 

Add milk and cook it stirring constantly till it boils. Add water as per your choice of gravy consistency, add salt and let it boil again. 

Now add paneer cubes and let it simmer for 3-4 mins. Finally add kasoori methi and garam masala. Again simmer for 1 min and switch off the flame. 

Your delicious chatakhedaar paneer gravy is ready to be served with roti/poori/paratha/naan or rice/pulao. In each combo it tastes delicious.

** you can increase quantity of chilli as per your taste to make it more or less hot. I kept it medium hot.

If you have unannounced guests and want to serve something delicious yet fussfree and quick the go for it, you will never regret.

Hope you all will love to try this super yum paneer gravy recipe and don't forget to share your experience with me. 

Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

EGGLESS KIWI CAKE

Hello everyone

Cakes....this name brings water in mouth of every sweet tooth fellow like me. Though I am not a huge fan of too much calorie laden, ganache or cream laden cakes , so used to bake simple naked caked to hog on , with different flavours. Today I saw three kiwis sitting in my fridge and as they are little sour to eat as it is, so I thought why not to bake some cake out of it . And viola it turned out so distinctly yummy that you can't stop at only one slice. Little tangy and crispness of its seeds lead this cake to another level. This is really so easy to bake with handful of ingredients and is super delicious to eat. 

Step wise recipe is given below, do try and don't forget to tell me how's it turned out for you.

EGGLESS KIWI CAKE

Serves: 4-5

Time: 45 mins

Ingredients 

1 1/2 cup all purpose flour/ chapatti flour

3 kiwis peeled ( two pureed, one round sliced )

1/4 cup water

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 cup sugar

1/2 cup oil

1 tsp vanilla essence 

3 tbsp yogurt mixed with 1 tbsp water

1 pinch of salt

Few drops of edible green colour ( optional)

Method: 

First of all add flour, baking powder and salt together and mix well. Keep aside for later use.

Now add baking soda in yogurt mix and give a quick stir. Let it rest for 5-10 min or till it become nice frothy.

Grease and dust a bundt pan. Arrange kiwi slices in the base as per your choice. Keep aside for later use.

Add sugar, water, oil, vanilla essence and food colour together. Stir till sugar is dissolved. Now add yogurt and give a quick stir, don't over mix.

Now add dry ingredients in wet ingredients in two or three batches and keep folding to get a nice lumpless batter. 

If it looks too dry , you can add some more water to get idli type consistency batter. Don't over mix after adding wet and dry ingredients together, just cut and fold to get perfect batter. 

Pour into baking pan and tap to release any air bubble trapped into batter.

Bake it at 180 degree C in a preheated oven for 30-35 minutes or till knife or skewer inserted in its middle , comes out clean.

Remove from oven and let it sit for 10-15 minutes then invert on a wire rack, to cool completely.

Your super yum beautiful kiwi cake is ready to relish on.

* you can increase or decrease sugar as per your taste.

* If not having bundt pan then use any baking pan of your choice.

Not only its taste but also its look will tempt you to try this simple yet droolicious cake.

Perfect for evening tea / kids tiffin/ picnic snacks or whenever you want a slice of cake without much guilt.

Hope you will definitely try this tempting cake and do share your experience with me. Please pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....

AWADHI VEGETABLE BIRYANI

Hello everyone 

Biryani is a tempting treat for all who love rice dishes. Even I am too fond of biryani , especially veg version. This time thought to try something different , so tried Awadhi biryani. It is not as spicy as hyderabadi biryani yet so tempting to lure any biryani lover.Though my way of cooking don't call for too much oil or butter hence this one is also one of the low calorie biryani compared to regular ones. This is also simple to cook and don't need any special utensil or technique, even then you can get quiet authentic taste. Step wise recipe is given below hope you all will definitely give it a try.

Recipe adopted from Pankaj Bhadouria.

AWADHI VEGETABLE BIRYANI 

Serves: 4-5

Time: 1 hr

Ingredients 

1 1/2 cup cauliflower florets

2 medium potatoes, peeled and cubed

1/2 cup green peas

1 large carrot, chopped 

1/2 cup beans, cut in 1 inch pieces

1 big onion, sliced

1 tbsp ginger garlic paste

1 tsp black pepper powder 

3/4 cup thick yogurt ( curd), beaten

Salt to taste

Oil

1 tsp ghee

For veggie tempering:

1 tsp cumin seeds
1/2 tsp fennel seeds
4 green cardamom
4 cloves
1 inch cinnamon stick
1 inch piece mace

For rice:

3 cup basmati or biryani rice, soaked for at least 30 mins

water

1 tsp salt

1 star anise

1 black cardamom

4 green cardamom 

4 cloves

2 inches piece cinnamon 

2 bay leaves

1 inch piece mace

For layering:

1/4 cup milk

 Handful mint leaves

1 tsp Kewda essence or rose water

2 tsp ghee 

Few strands of saffron soaked in little milk or red and yellow edible colors 

1 big onion, thinly sliced and deep fried till golden brown 

Fried dry fruits ( almonds, cashew, raisins) for garnishing

Method:

Heat oil in a wok and fry onion till brown for layering .Fry dry fruits in the same oil and drain on a tissue paper. Keep aside for later use. 

Now add ghee and oil in same wok and add all veggie tempering spices and saute till aromatic, then add thinly sliced onions .

 Saute till nice golden, add ginger garlic paste and saute for 2 mins. 

Add all chopped veggies and saute for 3-4 mins. Now add salt and black pepper powder. Mix well and add beaten curd.

 Again mix well and cook stirring constantly till it start boiling. Now cover and let the veggies cook till done but still crunchy. 

Switch off the flame and veggies are ready for layering.

In the mean while start preparing rice too. Boil enough water in a heavy bottom vessel, add all whole spices and salt in it. Add drained rice. 

Let it cook till 80% done but not completely soft. Drain rice in a sieve or colander , may be some liquid will drain. You can use this in your veggies or for kneading dough.

* Don't overcook otherwise you will end up with veggie khichadi. Use water as per requirement, as different rice needs different quantity of water. I don't add too much water to drain but it should be enough to boil your rice till right consistency.

Now for layering, divide veggies and rice in two to three equal parts. Spread one layer of veggies then spread some of mint leaves all over it then sprinkle, red color or saffron strands soaked in milk. 

Now spread next part of rice on it evenly so that it cover whole veggies.Sprinkle 2 tbsp of milk on it, then sprinkle 1/2 tsp of Kewda or rose water ,spread half of fried or grilled brown onions and some of mint leaves on it. Similarly make another layer of veggies on it and rice layer. 

Finally pour 2 tsp ghee all over it. You can make 2-3 layers of each veggies and rice, as per your convenience and quantity. 

* Reserve some fried onions for garnishing while serving.

Finally cover it well with an aluminum foil so that it can be put on dum. You can also seal it with dough.

Now keep a tawa on low flame and put this biryani pot on it and dum it for 20-25 mins. 

Switch of the flame and let it rest for at least 10-15 mins so that all the flavours and aroma of spices and essences get infused in whole dish. 

Then open the lid and flip biryani with fork or skewer to get nice fluffy rice. Garnish with fried onions and dry fruits.

Your aromatic,easy, yummy and flavour full biryani is ready to be served with tomato onion raita.

* Always try to cook rice and veggies simultaneously so that you will get nice fluffy biryani. Never cook rice too early otherwise it may stick. If it's not possible to cook both at a time then first cook veggies then go to rice.

*** I accidentally added 2 tsp of white vinegar on rice while layering and believe me it doesn't smell or taste like vinegar after dum and gave much fluffier rice at the end. You can also try my this mistake and get much delicious outcome😁😁. 

* Never mix biryani with spatula, always use a fork or best to flip it by tossing.

* If you ran out of fresh mint leaves then can use crushed dry mint also.

It's a one pot meal that none of the biryani lover can refuse. Its aroma is sufficient to bring you to the dinning room. 

This can be a hit dish for any get together or family party. You need not to serve too many dishes with it only simple raita is enough to accompany it.

Hope you will definitely give it a try, it might be looking a long recipe but believe me it will not take your much effort and time . 

At last you will never regret for trying it, it's a must try recipe for all biryani lovers.

Please stop by and pour your valuable comments and suggestions here, they meant a lot to me.

Happy cooking....