Pancake

A perfect breakfst choice for weekends.

Course                     Breakfast
Difficulty                 Easy
Yield                        16 numbers
Cooking Time          30 minutes
Preparation Time     05 minutes
Total Time               35 minutes

INGREDIENTS

1. Eggs                      2
2. Milk                      1 3/4 cup
3. Vanilla Essence     1 teaspoon
4. Self raising flour   2 cups
5. Caster Sugar         1/3 cup
6. Butter for frying and serving
7. Maple Syrup to serve

STEPS

1. Whisk eggs, milk and vanilla together in a jug. 
2. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.
3. Heat a large non-stick frying pan over medium heat. Grease pan with butter or spray with cooking oil. 
4. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. 
5. Turn and cook for a further 1-2 minutes or until cooked through. 
6. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, greasing pan with butter or cooking oil between batches.
7. Serve with maple syrup and extra butter.

Notes-

1. Instead of self-raising flour, you can use 2 cups all-purpose flour with 1 tablespoon baking powder.

Paneer Parantha

Course                      Breakfast
Cuisine                     Indian
Yield                         4 numbers
Cooking Time          10 minutes
Preparation Time     5 minutes
Total Time               15 minutes

INGREDIENTS-

1. 1 cup grated/crumbled paneer
2. Finely chopped ginger
3. 1 Finely chopped Green Chilly
4. Fresh Dhaniya/Coriander
5. Salt to taste
6. 1/2 tsp Red Chilli Powder
7. 1/2 tsp Garam masala
8. 1/4 tsp Amchoor
9. 1/4 tsp Ajwain

STEPS

1. Grate or crumble the paneer and add the spices, coriander, green chilly and ginger.
2. Mix well and make the stuffing.
3. Prepare a dough with wheat flour and water. 
4. Divide the dough and stuffing into 4-5 potions.
5. Take a dough ball and roll into a small circle. Keep one portion of prepared stuffing and close from all the sides. Seal in the center and press slightly.
6. Roll into a thick circle.
7. Place it on a hot tawa or griddle.
8. Cook well from both sides and use ghee for frying.
9. Serve hot with butter and curd.

Notes- 

      How to make wheat flour dough?

1. Take 1 cup wheat flour in a mixing bowl and add ¾ cup water. 
2. Mix well slowly and knead to a smooth dough. The dough should be soft and non sticky. 
3. Set the dough aside for 10-15 minutes.

Gobhi Parantha

Course                      Breakfast
Cuisine                     Indian
Yield                         4 numbers
Cooking Time          10 minutes
Preparation Time     5 minutes
Total Time               15 minutes

INGREDIENTS-

1. 1/2 gobhi
2. Finely chopped ginger
3. 1 Finely chopped Green Chilly
4. Fresh Dhaniya/Coriander
5. Salt to taste
6. 1/2 tsp Red Chilli Powder
7. 1/2 tsp Garam masala
8. 1/4 tsp Amchoor
9. 1/4 tsp Ajwain

STEPS

1. Grate the gobhi and add the spices, coriander, green chilly and ginger.
2. Mix well and make the stuffing.
3. Prepare a dough with wheat flour and water. 
4. Divide the dough and stuffing into 4-5 potions.
5. Take a dough ball and roll into a small circle. Keep one portion of prepared stuffing and close from all the sides. Seal in the center and press slightly.
6. Roll into a thick circle.
7. Place it on a hot tawa or griddle.
8. Cook well from both sides and use ghee for frying.
9. Serve hot with butter and curd.

Notes- 

      How to make wheat flour dough?

1. Take 1 cup wheat flour in a mixing bowl and add ¾ cup water. 
2. Mix well slowly and knead to a smooth dough. The dough should be soft and non sticky. 
3. Set the dough aside for 10-15 minutes.

Punjabi Aaloo Parantha

Course                      Breakfast
Cuisine                     Indian
Yield                         4 numbers
Cooking Time          10 minutes
Preparation Time     5 minutes
Total Time               15 minutes

INGREDIENTS-

1. 2 big potatoes
2. Finely chopped Onion    1
3. 1 Finely chopped Green Chilly
4. Fresh Dhaniya/Coriander
5. Salt to taste
6. 1/2 tsp Red Chilli Powder
7. 1/2 tsp Garam masala
8. 1/4 tsp Amchoor

STEPS

1. Boil 2 large potatoes. Take the boiled potatoes and peel off the skin. Mash the potatoes very well.
2. Add the spices, coriander, green chilly and onion.
3. Mix well and make the stuffing.
4. Prepare a dough with wheat flour and water. 
5. Divide the dough and stuffing into 4-5 potions.
6. Take a dough ball and roll into a small circle. Keep one portion of prepared stuffing and close from all the sides. Seal in the center and press slightly.
7. Roll into a thick circle.
8. Place it on a hot tawa or griddle.
9. Cook well from both sides and use ghee for frying.
10. Serve hot with butter and curd.

Notes- 

      How to make wheat flour dough?

1. Take 1 cup wheat flour in a mixing bowl and add ¾ cup water. 
2. Mix well slowly and knead to a smooth dough. The dough should be soft and non sticky. 
3. Set the dough aside for 10-15 minutes.

Sooji Halwa

Course                      Dessert
Cuisine                     Indian
Cooking Time          20 minutes


INGREDIENTS

1. Sooji (Semolina)       1 cup 
2. Sugar                         3/4th cups
3. Water                         3 cups
4. Ghee                          1/2 cup
5. Assorted nuts             1/2 cup
6. Cardamom powder    1/2 tsp
7. Few strands of saffron

 STEPS

1. Heat ghee in a thick bottom pan or karahi. 
2. Add sooji to it and fry it until it starts changing color. 
3. When sooji has turned light golden brown in color, its time to add water. 
4. Add water slowly and keep stirring the sooji thoroughly so that it doesn’t form any lumps.
5. Now add sugar and cardamom powder and blend it all together and stir until the water is fully absorbed.
6. Garnish with the chopped nuts and saffron. Serve hot.

Besan halwa

Course                      Dessert
Cuisine                     Indian
Cooking Time          20 minutes


INGREDIENTS

1. Besan                         1 cup 
2. Sugar                         3/4th cups
3. Water                         2 cups
4. Ghee                          1/2 cup
5. Assorted nuts             1/2 cup
6. Cardamom powder    1/2 tsp
7. Few strands of saffron

 STEPS

1. Heat ghee in a thick bottom pan or karahi. 
2. Add besan to it and fry it until it starts changing color. 
3. When besan has turned light golden brown in color, its time to add water. 
4. Add water slowly and keep stirring the besan thoroughly so that it doesn’t form any lumps.
5.  Now add sugar and cardamom powder and blend it all together and stir until the water is fully absorbed.
6. Garnish with the chopped nuts and saffron. Serve hot.

Clear Chicken Soup with Vegetables

Piping hot clear chicken soup with the goodness of vegetables in rainy or winter season is surely going to make your day.

Course                            Soups & Stews
Yield                               2 servings
Cooking Time                10 minutes
Preparation Time           10 minutes
Total Time                     20 minutes

INGREDIENTS

•     1 Medium size onion
•     2 Finely chopped garlic cloves
•     Small piece of finely chopped ginger
•     1 Medium size carrot
•     8-10 French beans
•     Sweet corn half cup
•     Green capsicum half
•     Cabbage half cup
•     Boiled and shredded chicken half cup
•     Butter or olive oil 1 teaspoon
•     Salt to taste
•     Black pepper 1/8 teaspoon
•     Oregano (optional) 1/8 teaspoon
•     Cornflour 3 teaspoons
•     Water or vegetable stock/chicken stock 4 cups

STEPS

•     Heat butter/oil in a wok and add ginger, garlic and onion.
•     Saute for 2 mins and as soon as onion turns pink, add chopped carrot, beans and sweet corn.
•     Add 2 spoon water and cover with a lid. Let it simmer for 5-7 mins.
•     Then add Capsicum and cabbage and let it cook uncovered for 2 more mins.
•     Add salt, black pepper and oregano.
•     Add shredded chicken and mix well.
•     Add 3 cups of water/stock and let it come to a boil.
•     Mix cornflour with 1 cup water at room temperature. Add to the boiling soup and stir for a minute.
•     Garnish with finely chopped fresh coriander and serve the piping hot chicken soup.

Rava Masala Idli

A perfect blend of health and taste. Slight twist to the regular idli makes it the choicest snack.

Course                      Breakfast
Cuisine                     Asian
Yield                         8 numbers
Cooking Time          10 minutes
Preparation Time     20 minutes
Total Time               30 minutes

INGREDIENTS

1. Rava (sooji/semolina)    1 cup 
2. Curd    1 1/2 cups 
3. Salt    to taste 
4. Black pepper    1/4 tsp 
5. Urad daal    1 tsp 
6. Chana daal    1 tsp 
7. Rai/mustard seeds    1 tsp 
8. Cashew nuts cut into small pieces    10 
9. Grated carrot    1 
10. Fresh green coriander    
11. Oil    1 tsp 
12. Fruit salt (Eno)    1 tsp

 STEPS

1. Mix rava, curd, salt and black pepper together and keep aside for 10 mins. 
2. In the mean time, add oil to the saucepan and add mustard seeds. When the seeds crackle, add urad daal and chana daal. 
3. Saute for 5 mins and then pour this tempering over the rava batter. 
4. Add carrot, coriander and cashews to the mix. 
5. Add fruit salt to the batter and mix well. 
6. Pour the spoonfuls of batter in greased idli mould and steam for 10 mins. 
7. Serve hot with coconut chutney. 

Notes-

1. Prick the idli with a toothpick and it should come out clean. If not, then steam for 5 more mins. 
2. Cook on medium flame.

Sprout Salad

Healthy and refreshing protien packed snack with goodness of sprouts and veggies.

Course                         Salad
Yield                            2 servings
Cooking Time             10 minutes
Preparation Time         10 minutes
Total Time                   20 minutes


INGREDIENTS

1. Onion    1
2. Carrot    1
3. Sweet corn    1/3 cup
4. Peas    1/3 cup
5. Sprouted Green gram (sabut moong dal)    1 cup
6. Green capsicum    1/2
7. Chopped cabbage    1/2 cup
8. Salt    to taste
9. Black pepper    1/4 teaspoon
10. Chat masala    1/4 teaspoon
11. Lemon juice    1 teaspoon
12. Fresh green coriander leaves   
13. Olive oil    1 teaspoon

STEPS

1. Heat olive oil in a sauce pan and add finely chopped onion.
2. As soon as the onions turns pink, add chopped carrot, peas, sweet corn and sprouts.
3. Add salt and 1/4th cup water and cover with a lid. Let it cook for 5 mins and then add chopped capsicum and cabbage.
4. After cooking it without lid for 5 mins, add black pepper and chat masala. Mix well.
5. Remove from heat and sprinkle lemon juice and chopped coriander.
6. Serve hot.

Notes-
How to make sprouts? 
Soak whole green gram overnight in water. Then strain the green gram and wrap in a wet clean cloth for 10-12 hours. You'll see beautiful sprouts coming out.

Sweet Seviyaan

A sweet delicacy made from vermicelli. No festival is complete without a touch of sweets and the celebration gets better if it's made by mom.

Course        Dessert
Cuisine       Indian
Yield         8 servings
Cooking Time  20 minutes
Total Time    20 minutes

INGREDIENTS-

Vermicelli 1 cup

Sugar 3/4th cup

Milk 2cups

Ghee 3 tbsp

Cashewnut 8-10 (sliced)

Raisin 10-12

Almonds 6-8

Pistachio 4 (break in half)

STEPS

• Take a flat pan and add 1/2 tbsp ghee. Roast the cashew nuts, raisins and almond.
• Remove and keep aside. In same pan, add the rest of the ghee and vermicelli.
• Roast the vermicelli till golden brown.
• Add the milk and bring to a boil.
• Let it simmer till the milk thickens.
• Add sugar and stir. Keep for 5 mins or till the required thickness is achieved.
• Take off the flame and transfer to a bowl. Top it with the dry fruit roasted earlier. Place 2 pistachio halves on top.
• Serve hot and enjoy!

Notes-

1. Can Add condensed milk after as a topping. OR may as well add while preparing. But make sure to reduce the amount of sugar if you do so.
2. Can cover the pan after adding milk. Will help cooking faster.