This is an easy recipe which shows how to prepare Instant Idli batter at home using Sooji/Rava ( Semolina/Cream of Wheat) and yogurt. You can then prepare these crepes instead of vegetable idlis to enjoy as a snack, for breakfast or for the road.
1 cup Sooji/ Cream of wheat
1 cup yogurt
1/2 to 1 cup water
Spices as per your taste. 1 tsp Salt/ 1 tsp red chilli pwd ( or for milder version- Paprika)/ 1 tsp dry mint powder (Pudina powder)
1 -2 cup of veggies of your choice. I add: Peppers, onions, carrots and spinach. Mushroom is a good one to add. My mom adds tomatoes which I am not too found of them in this batter.
Prepare the batter with Yogurt, sooji and water. Add veggies. Add spices and then cook for 5 mins on a skillet with a little bit of oil. Enjoy with tomato chutney.
This is a super simple protein rich pancakes recipe which are not only healthy but taste good too. I make these plain for the kids and load them up/ make them a bit spicy for myself ( Check my spicy lentil pancakes recipe.) You can enjoy them with any chutney of your choice but my kids like them with Dahi 🙂
1-2 cups of Mixed Dal/Lentils
Water for soaking the lentils and grinding them to make a coarse paste
Salt/Asafoetida/roasted cumin powder/paprika to add into the batter
desi ghee/oil/butter for cooking batter on a skillet.
Here is a great recipe for stuffed poori that is perfect for weekend brunch. Pair it with Aloo Curry and you have a fantastic lunch ready.
Oil for frying
For Stuffing: 1/2 cup moong dal
Salt per taste ( 1 tsp suggested)
1/2 tsp paprika
2-3 tbsp oil
( water as required)
1 cup whole wheat flour
1 cup all purpose flour
2 tbsp ghee and Water to knead the dough
Pinch of salt
Prepare the dough by mixing dough ingredients. Let dough stand for 30 mins.
Prepare the stuffing by grinding pre soaked moong daal. Fry it in a pan with hot oil and spices until it dries out and turns a shade darker.
When ready to make the poori, heat oil for deep frying in a pot. Take small golf ball size dough portion. Flatten it out with a rolling pin. Fill it with stuffing and close it. Flatten it out again and fry in hot oil.
With Holi and Shivratri being around the corner and onset of spring, everyone wants to celebrate and have good time with friends and family. Here is a must have recipe for your festival menu which can be prepared in advance.
For the shell
2 cups of flour
(I prefer using 1 cup all purpose and 1 cup whole wheat. You can use either of the two. Usually its prepared with all purpose flour)
2-4 tbsp of Desi Ghee ( Clarified Butter)
Water to knead the dough
Pinch of salt
2-3 tbsp ghee/butter or oil
1 cup of Unsweetned shredded coconut
1 cup dry fruit (chopped)
1/2 to 1 cup of sugar
1/3 cup sesame seeds
1/2 tsp nutmeg
Oil is also required for deep frying the Kachoris
Prepare the dough by mixing ghee, flour, water and pinch of salt. Set the dough aside for 30 mins.
Prepare the stuffing by frying coconut, dry fruits and other ingredients in a wok along with sugar. Let the stuffing cool down.
Roll out small portions of dough and fill them with stuffing. Close the Kachoris and deep fry until both sides are golden.
Enjoy with cup of Tea or coffee
We Punjabis surely love Parathas and here is one amazing recipe for delicious Punjabi Paneer Paranthas which you can enjoy with pickle or Raita.
Dough to make Parathas. It’s just combination of whole wheat flour and water and here’s how you prepare it: Dough Recipe
Oil/ghee or Butter to cook Paranthas
Grated Ginger- 1- 2 tbsp
Small piece of onion – finely chopped
1-2 green chillies ( Deseed them if you want the parathas less spicy)
5-6 Stalks of Cilantro (Finely chopped)
Grated Paneer (or crumbled) – 200 gms
1/2 tsp Salt
1/2 tsp cumin powder
1/4 tsp Ajwain (carom seeds)
1/2 tsp paprika
and any other spices you like
Method: Prepare the stuffing by mixing all the ingredients. Stuff it in small portion of dough and flatten it out with rolling pin ( using a little bit of dry flour), Once the dough is flattened out and thin..cook on a hot skillet with tons of butter/ghee or oil until both sides have brown marks.. Enjoy with pickle, yogurt, chutney or with cup of hot Chai.
Bringing to you a popular Indian snack called Bread Rolls which is flavourful and easy to make. Do give it a try and let us know your experience.
For the stuffing: 3-4 boiled potatoes
1/2 small onion chopped
1/3 cup chopped cilantro
2 tbsp grated ginger
Salt per taste
1 tsp red chilli powder
1 tsp garam masala
1 tbsp amchur- Mango Powder
1/2 tsp ajwain ( Carom seeds)
Oil for frying
Loaf of bread
water for dipping slices
– Prepare the stuffing by combining stuffing ingredients
– Remove the end portions of the slices. Dip each slice in water to just make it wet. Remove the excess water
– Fill the slice of bread with potatoes. Close and seal. Once all rolls are ready.
– Heat some oil in a pot. Deep fry rolls. Soak out the excess oil by putting them on paper towel.
Serve with chutney of your choice.
This is a tasty loaf with lots of flavour. I prepared it with whole wheat flour rather than just all purpose and it came out very good 🙂 I will be enjoying this on Christmas morning with my family. What will you be eating Christmas morning?
2 cup of Dates
2 Cups of Water
2 tbsp butter
1 to 2 cups of sugar. I used approximately 1.5 cup and it was fine.
3 cups of flour ( I used whole Wheat flour – 2 cups and 1 cup of all purpose flour)
2 tsp baking soda
1-2 tsp cinnamon
1/2 tsp nutmeg
100 gm Pecans
Add dates, water, sugar and butter in a saucepan and bring to boil. Add these wet ingredients into dry ingredients ( which includes flour, spices, baking soda). Add egg. Add Pecans and gently mix everything together. Bake at 350 F for 40-45 mins. Serve with a cup of Chai latte.
Hello guys, here is a recipe for Punjabi style eggless tawa Kulcha (Indian flatbread) which my mom often makes when all our family gets together during the holidays. She makes a big batch of dough which lasts easily 3-5 days in the refrigerator and Kulchas can also be cooked (in advance) if expecting company and stored in the fridge for upto 5 days..although nothing beats fresh homemade Kulcha with a bowl of tasty curry.
Ingredients and Method
6 cup flour ( we use combination of 4 cups whole wheat flour and 2 cups of all purpose flour).
2 tbsp melted butter
1 cup plain homemade yogurt ( Dahi) / Greek yogurt
1/2 tbsp yogurt ( dissolve it in 1 to 1/2 cup of luke warm water and let stand for 10 mins)
1/2 tsp salt
extra water to knead the dough
– Begin by pouring flours into a bowl.
– Add butter, yogurt and add yeast (dissolve yeast in water and let stand for 10 mins) before adding in
– Add salt in the flour
– Gradually add more water as required to make smooth dough. Let dough stand for 4 hours (covered with a wet – (not dripping with water though) kitchen cloth). Place it in a warm place like instead oven or above fridge or one of the kitchen cupboards.
– After 4 hours, take small golf size dough balls, roll them out with rolling pin (using little bit of flour) and cook on a hot griddle/skillet until light brown spots appear on both sides.
Serve with a curry of your choice.
There are several ways to make Naan and at home you can cook it in three distinct ways. Once you’ve prepared the naan dough (recipe below), you can make it :
– In the oven ( I love to turn the oven on at the highest temp i.e. 550 C during winters or I prefer this method when I am making Naan for a large group) Remember if you are using thismethod, your baking sheet needs to be hot when you put flattened out dough onto it. Each side of dough needs 2-3 mins. Once naan is ready, pat some butter on top and serve right away.
– Cook it on a tawa/griddle/skillet on a stove top (my favourite way since Naan’s always come out soft and fluffy) . I like to make a big batch of dough this way and then our whole family enjoys the naan with curry foir several days. When you want to reheat the naan (just sprinkle few drops of water on top and microwave it) It is also good to be used as a base for a pizza.
– There is always an option to take out your good ol’ George Foreman grill especially if you are a student living in a dorm or out camping or travelling and crave this delicious Indian flatbread.
3 cups all purpose flour (feel free to use whole wheat flour or half of each kind for healthier version)
1 tsp salt
1 tsp sugar (and pinch more to add in yeast)
2 tbsp oil ( few drops more to pat on top of the dough)
1 tsp yeast ( to be dissolved in 1/4 cup lukewarm water and with pinch of sugar) Let this mixture stand for 10 mins and become frothy. It works like magic but smells really bad.
1/2 cup milk and to knead the dough you will also require 1/2 to 3/4 cup room temp water
1/2 tsp baking powder
In a bowl, combine flour with baking powder, sugar and salt. Add in egg and oil. Let yeast mixture get ready and then add it in the flour. Gradually add milk and water to form a soft pliable dough. Let dough stand for at least 4 hours. After about 2 hours, knead it once more. Dough will double in volume. Remember to cover the dough with a wet kitchen cloth or clean wet towel. Keep the dough in a warm place (like on top of the fridge or inside the oven) Once it’s done, you can refrigerate the dough (covered in an airtight container to make flatbread at a later date) Stays good for 3-5 days then starts to dry out. Now enjoy delicious homemade flatbread whenever you want.
At first glance Kapil Sharma seems like your average Indian boy from next door but this simple Punjabi boy from town of Amritsar has won hearts of millions of Indians from all over the world with his comedy. It won’t be wrong to say that ‘Kapil sharma’ is a world class standup comedian who knows what tickles and makes Indian crowds laugh. And like all Punjabi’s Kapil Sharma’s love affair with food is old and solid. He is very fond of Rajma chawal and his favourite dish is Aloo Parantha.
Kapil often refers to food and jokes about not having enough food to eat at his home in his show ‘Comedy Nights with Kapil’ on Colors TV. Recently he made a comment inorder to encourage Indian people to go out and vote: If you just eat pakodas/pakoras on April 10 (polling day), be ready to get stomach ache for next five years. Don’t just eat Pakodas but go out and vote. If he sees a fat person in his show, he makes fun of them by saying ‘Did you eat lot of Chole BhatureToday?’ and the audience loves his guts and teasing manner.
With two episodes of his stand-up comedy show per week and an impending feature film debut looming over his head, comic entertainer Kapil Sharma is currently going through the most hectic time of his life. And now he has a nutritionist accompanying him to all his shootings as he needs to lose weight (chickpea salad recipe to lose weight) for his movie project.
“My schedules are so jampacked that I just snatch sleep and eat food whenever I can. But I’ve decided health comes first. I’ve got a guy to control my food intake. The trouble is, he feeds me boiled vegetables for dinner.” “But then after that when I’m on my own, I end up cheating and snacking on bread and omelette while shooting. So I’m not losing as much weight as I’d like to,” he added. Snack like Kapil Sharma- Recipe for Masala Egg Toast
Fortunately, Kapil’s back problem has been taken care of. “I’ve been regularly working out and doing back exercises. So the back problem has gone. But nowadays I have a shoulder pain,” he said, adding that he is fighting a desperate battle with his schedules. “I need to create a bank of episodes for my show before I start shooting for my film from May 15. I can’t run back-and-forth from the film set to the shooting of the show. They’re two completely different disciplines, and I can’t allow them to clash.
“Stand-up comedy comes as naturally to me as breathing. But film acting is an entirely new experience for me. I’ve to give it my hundred percent,” said the comedian, who is set to make his film debut with a Yash Raj Films project. “The channel says the TRPs will suffer if we cut down the episodes. Luckily, for me I got an unexpected reprieve when the first schedule of my film Bank Chor was shifted from April to May. I am racing against time to create a bank of episodes, so I can complete one schedule of Bank Chor without any interruption,” he said.
All his fans are looking forward to his first movie debut ‘Bank Chor.’ All the best to our favourite Kapil Sharma. Hope he gets in better shape and reaches his fitness goals while still enjoying his favourite Indian foods. Kapil, you have managed to put a smile on our faces and hope that you will continue to do so in the future.
Learn how to make Aloo Parantha just the way all Punjabis (including Kapil Sharma) like to eat 🙂