Vegetable Pulao (version 2)

I have told many times that I love all rice varieties such as pulao, biryani, fried rice etc. So I make different kinds of rice often by adding different flavours. I have already posted a version of Vegetable Pulao, which looks so white as there are no masala added. This is another version which is very flavourful and the secret behind it is addition of Fennel seeds. This gives the pulao a fresh feeling and a nice aroma. I have also added different veggies this time such as potato and bell pepper, which I usually don't add in pulao. You can add any type of veggies you prefer. As usual its a pressure cooker version and simple to make. Try adding fennel seeds if you haven't while making pulao, you will surely love it :)

You need...

1 cup Basmati Rice

1 Onion small chopped

1 cup mixed Vegetables ( Carrots, Capsicum, Potato)

Whole Spices : 1" pc Cinnamon, 2 Cloves, 2 Cardamom pods, 1 Star Anise

3/4 to 1 tsp Fennel seeds

1 tbsp Ghee

3/4 tsp Chilli powder

1/2 tsp Garam masala

1/4 tsp Turmeric powder

1/2 tsp Ginger- Garlic paste

1.5 cup Water

Kasoori methi (optional)

Salt

To prepare...

Wash the rice several times under cold water and soak in some water for 30 minutes.

Heat ghee in pressure cooker. Fry the Whole Spices as listed until it leaves a nice aroma.  

Splutter the fennel seeds. Add onions and ginger-garlic paste, saute until they are transparent. 

Now add the vegetable and fry for about 2-3 minutes. Add chilli powder, garam masala, turmeric powder , salt and mix. 

Finally add rice and kasoori methi saute for a minute. Add water and give a stir. Pressure cook for 2-3 whistles.

Serve hot with any raita or side dish.

Homemade Freshly Baked Masala Bread

Freshly baked bread out from the oven is such a wonderful sight. The flavour and aroma of the freshly baked bread is really divine. I have used a basic and simple white bread recipe here. Then I have added some flavour to it by adding the fresh mint and coriander leaves along with some chopped red onions. The green chillies gave a spicy flavour and made the bread more tasty. You can adjust all the masala ingredients according to your taste or add something new such as cumin, sesame seeds etc. I served it with some Mint chutney which was a wonderful combo. This bread is excellent for brunch or as well as snack. It was very soft and delicious. I would be definitely trying out a whole wheat version soon. Let's move on to the recipe now...

You need...

1.5 cup All Purpose Flour

2 tsp active dry Yeast

1 tbsp Sugar

3/4 tsp Salt

1 tbsp Vegetable Oil

1/2 cup warm Milk (approx)

1/4 cup warm Water

1/4 cup finely chopped Red Onion

a handful of Coriander leaves finely chopped

a handful of Mint leaves finely chopped

3-4 Curry Leaves finely chopped

3-4 Green chillies finely chopped

To prepare...

Dissolve yeast and sugar in water. Leave for 5-10 minutes until frothy.

Combine flour and salt. Add onion, green chillies, coriander, curry and mint leaves. Remember to squeeze out any water before adding them and mix in the flour.

Now add the yeast solution to the flour and mix.  Knead the dough by adding milk little by little. Finally add the oil, knead well , make a smooth ball. The dough will be very sticky. Place it in a greased bowl, cover with a damp cloth and leave it in warm place for 30-40 minutes or until it gets doubled.

After the first rise

Grease generously a loaf pan (5*9). Once the dough is doubled, gently punch it. Make a log shape out of the dough and place it in the loaf pan. Punch the dough and shape it inside the pan. 

Cover the pan with a damp cloth and leave in a warm place for another 30 - 40 minutes. The dough will rise again.

After second rise

Preheat the oven to 375F. Bake for about 30-35 minutes or until the bread gets browned on the top.

Cool in the pan for about 10 minutes. 

Gently invert the pan and take the bread out.  Let it cool completely before you slice. Enjoy the bread with Mint chutney  or with some ketchup!

Notes:

* You can use whole wheat flour instead of all purpose flour for a healthier version.

* You can also add some finely chopped ginger, toasted cumin, sesame seeds etc.

* The rising time of the dough might depend on the climatic conditions.

* It's better to use a non stick loaf pan so that bread will come out quickly.
* Brush with milk or egg before baking for a glazing on the top if you desire.

Banana Paniyaram | Banana Sweet Bonda

It's a pleasure to let you all know that Good Food has crossed 1 lakh hits and I realized it today :). I would like to thank all my blogger friends and readers who drop at my space. I appreciate the feedbacks  from my blogger and non blogger friends through mails and comments after trying out my recipes. I am so happy that you take time to let me know the feedback. Thank you for your kind words about the healthy and simple recipes I share :)

Today's recipe is a common snack in most of our households. Whenever there are overripe bananas, our mothers and grandmothers used to quickly prepare this snack rt. These bondas are always deep fried, but I made them in paniyaram or aebleskiver pan with so much less oil. You can either use all purpose flour or wheat flour. These are really soft, yummy and they are so quick to prepare. Hope you guys try this guilt free version !

Many ask me what is a paniyaram pan whenever I put a paniyaram recipe...So I have put a click in the end, please take a look at it :)

You need...

3/4 cup Wheat flour

1 large ripe Banana

1/4 cup Sugar

1 tsp Cardamom powder

2 tbsp Coconut

1/4 tsp Baking powder

a pinch Salt

Water

To prepare...

Blend the banana, sugar and cardamom powder to form a puree.

Combine flour, salt, baking powder, coconut and banana puree.

Add water as required to form a thick batter with dropping consistency.

Heat a paniyaram or aebleskiver pan. Add few drops of oil in each hole.

Pour a small ladle of batter in each hole. Cover and cook for a minute or two until it gets brown.

Flip it and let it cook for another minute or so.

Serve them warm.

Notes:

* You can use all purpose flour or maida instead of wheat flour.

* Adjust sugar depending upon the ripeness of the banana.

* You can also deep fry them.

A Zebra Cake for His birthday :) (Eggless)

It was my husband's birthday yesterday and I made this beautiful cake for him. This is the first time I am trying out a Zebra cake and I am really happy that it turned out  great. Zebra cakes are just like marble cakes, but as the name suggests these cakes have stripes in them. Initially I had thought that its difficult to make these patterns, but they are simple once you try them. Make a simple cake batter, divide the batter into two. Mix cocoa in one batter. You have to keep on adding the vanilla and cocoa batter alternately to the centre of the pan. That's it...you can get these pretty patterns :)

The best part is that its eggless and butterless too. I have adapted my recipe from my friend Julie's Eggless Marble cake and Sum's Eggless Zebra Cake for making this cake. I wanted to take the pictures of making zebra patterns, but alas... I couldn't !! I had planned for a simple frosting also as it was a birthday cake, but my hubby dear was so happy with this striped beautiful cake and he said that frosting isn't necessary, its already so pretty :).  Hope you all will love this beautiful and delicious cake !

You need...

1.5 cups All Purpose Flour

1 cup thick Yoghurt

2 cups powdered Sugar (or 1 cup Sugar)

1 tsp Baking powder

1 tsp Baking soda

1.5 tsp Vanilla extract

2 tbsp Cocoa powder

1/2 cup Oil

a pinch Salt

approx 1/2 cup Milk

To prepare...

Grease a cake pan and keep ready. Sift the flour twice and keep aside. In a medium size bowl, add cocoa powder and about 3 tbsp milk, mix well without lumps and keep aside .

Take the yoghurt in a bowl. Add sugar and salt into the yoghurt, mix until it dissolves. Now add baking powder and soda, mix and leave it for 2-3 minutes. The yoghurt slightly bubbles and becomes frothy. Add oil and vanilla extract and mix gently. 

Now slowly add the flour little by little and fold it over. Do not mix vigorously. The cake batter is ready now and it will be very thick.

Take half of the batter and put into the cocoa mixture bowl. Mix gently and your cocoa cake batter is ready. So you have a vanilla batter and a cocoa batter now.

I found the batter very thick. So I added about 4 tbsp milk to the vanilla batter and 1 tbsp milk to the cocoa batter.( We have already added 3 tbsp milk while making the cocoa paste). The batter should be of medium consistency, not very thick and not very runny. If you put a little batter on a flat surface, it should spread slightly by itself.

Preheat the oven to 400F. Take the cake pan. Put 1 tbsp of vanilla batter at the centre of the pan. The batter will spread slightly.  Now add 1 tbsp of cocoa batter to the centre of the vanilla batter. Add the batter this way alternating the vanilla and cocoa batter until the batters get finished up. Remember that batter will spread itself and do not shake the pan. Keep putting the batter continuously without stopping.

Reduce the temperature of the oven to 350F. Bake for about 35-40 minutes or until toothpick inserted at the centre comes out clean. Once baked, leave it in the pan for 10-15 minutes. Remove gently from the pan and cool the cake completely.

Enjoy the beautiful cake :)

Have one more look before you go :) isn't it pretty ? 

Poha Paniyaram | Healthy Poha Vada

Poha paniyaram is a yummy snack which you can make super quick. The whole credit for this recipe goes to my dear hubby :) He gave me the recipe idea and suggested me to try in paniyaram pan which actually made these paniyarams or vadas very healthy and delicious. I have made these a few times now. For the regular paniyarams, you need the idli / dosa batter which takes a long process to make. But this can be prepared in a jiffy and when you are not quite sure of what snack to prepare quickly.  Serve them hot and I hope you all will love these...so please do try them !!

You need...

11/4 cup thick Poha

1/4 cup finely chopped Onion

1" pc Ginger finely chopped

3-4 Green chillies chopped

3-4 Curry Leaves chopped

2 tbsp grated Carrot (optional)

2 tbsp Coconut (optional)

1/4 cup Yoghurt

a few Coriander leaves finely chopped

Salt

To prepare...

Soak poha in water, maybe a little more than 1/2 cup water, for about 5 minutes. The poha should be completely wet. After 5 minutes, mash the poha with your hands thoroughly and mix well. 

Add rest of the ingredients and combine well. If necessary add a little water to help in mixing. You should get a dough like consistency and you should be able to make smooth balls out of it. So care should be taken not to add too much water.  Now make medium size balls out of it and keep aside.

Heat a paniyaram pan. Add few drops of oil in each hole. Place each poha ball in each hole. Cover and cook for 2 minutes until the bottom gets brown. Now slowly flip it and let it get brown. You can slowly rotate the poha ball so that sides also get slightly browned.

Poha paniyaram or vadas are ready. Serve hot with chutney or pickle or even sambhar.

Notes:
* You can deep fry them if you desire
* You can also do the tempering, saute the veggies slightly and then add with poha.

Aebleskiver or Danish Pancakes (with Nutella filling )

Aebleskiver are Danish pancakes which are small ball shaped. The batter for making the aebleskiver is similar to the American pancake batter, but they are prepared in a special pan called aebleskiver pan which is very similar to our south Indian paniyaram pan.  Hence these Danish pancakes are like small spheres rather than the usual round pancakes. The word Aebleskiver is a Danish word which means apple slice. So these pancakes are usually made with apple slices as filling inside.

I have referred the recipe here to make these traditional Danish pancake balls. I have used my paniyaram pan and I have used Nutella as filling. You can use fruits such as apple, banana or even jam, peanut butter etc can also be used as filling. They can be made as plain without any filling and can be served with some jam, maple syrup etc. These taste delicious with or without filling and sure kids would love them. My son love these cute pancake balls a lot, even the big kid..i mean my hubby is also a big fan of this yummy munchies, so I make them often :) :)

You need...

1 cup All Purpose Flour / Maida

2 tsp Baking powder

3 tbsp Sugar

1/4 tsp ground Cinnamon (optional)

1/4 tsp Salt

1 egg

3/4 cup Milk

2 tbsp Oil or Butter

Nutella

To prepare...

Combine flour, sugar, salt, baking powder and cinnamon in a bowl. 

Beat an egg and whisk with milk and oil. Add this to the flour mixture and mix well to form a batter, not too thick and not too thin.

Heat the aebleskiver or paniyaram pan. You can brush the holes slightly with butter. I have used cooking spray instead, sprayed a little oil over the holes. 

Now pour the batter to fill up half of each hole. Then quickly put less than a tsp of Nutella over the batter in each hole and finally put very little batter in each hole to cover the Nutella filling. You need to be quick as well as patient here. The batter might rise upto the top of the hole soon. So you need to add Nutella and batter to cover as soon as possible. 

Cover and cook for a minute until bottom gets browned. Then slowly flip to the other side and let it get brown. Your danish pancake balls are ready now. Serve hot.

Notes:
* You can use any kind of filling such as apple slices, banana slices, jam, peanut butter etc.
* They taste best when served hot.

Paneer Pasta in desi style !!

Paneer and Pasta sounds a unique and interesting combo rt? I was doubtful about how our very own Indian Paneer n Italian Pasta would taste together in this fusion recipe. It turned out very flavourful and delicious. I made this pasta in fully desi style. The whole garam masala and the kasoori methi makes it simply superb and flavourful. No store bought sauce is used, instead I have used fresh tomatoes here to make a basic simple sauce.  I have used only the paneer or cottage cheese here, but if you want you can add some cheese at the end. We all enjoyed this " ekdam desi style pasta " :)

You need...

1.5 cups Pasta

1 cup grated Paneer

1 Onion finely chopped

3-4 medium size Tomatoes

2 Garlic cloves finely chopped

Whole Masala: 1" pc Cinnamon, 2 Cloves, 1 Star Anise, 1 Cardamom pod

1 tsp Chilli powder

1 tsp Coriander powder

2 tsp Oil

Kasoori methi

Salt

Pepper

To prepare...

Cook pasta according to packet directions and keep aside. Blend the tomatoes to a puree and keep it ready.

Heat oil in a pan. Add everything mentioned as Whole Masala, saute for a minute until fragrant. Add the garlic and fry till light brown. Now add onion and saute until it changes light brown. 

Add the tomato puree and bring to a boil. Now add chilli powder, coriander powder and salt. Cook for a few minutes until sauce becomes slightly thick.

Add the pasta and paneer now. Combine everything well. Add salt and pepper if necessary. Now finally crush the kasoori methi between palms and add to the pasta. Mix everything well and your Paneer Pasta is ready. Serve hot.

Notes:

* You can add other vegetables like carrot, bell pepper etc.
* You can add some cheese, red chilli flakes in the end if you desire.