Gram Flour Crepes

Gram flour Crepes

Gram flour Crepes is a quick and easy to prepare breakfast recipe which doesn’t require any preparations, these goes well with the cup of tea or you can have these with chutney too. Adding chopped onions is optional but it give these crepes a crunchy texture. Now coming to the recipe, ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 2 minutes | Cooking Time : 10 mins | Serves :4
Recipe Category: Break fast | Recipe Cuisine: North Indian

Ingredients:

gram flour-1 cup
green chillies-2
coriander leaves-2tablespoon(chopped)
salt-to taste
garam masla powder-1/2 teaspoon
water-1 cup
oil -1 tablespoon(for shallow frying)

Method:

1. chop coriander leaves and green chillies
2. in a mixing bowl add gram flour, salt, coriander leaves , green chillies and garam masala powder, mix well
3. Make a batter of pouring consistency by gradually adding water in it.
4. Heat gridle and apply one teaspoon oil over it, spread it properly, pour a ladleful of batter over it, with the help of spoon, spread it in circular motion
   
5. pour few drops of oil on the side and top of the crepe, when batter starts firming, with the help of spatula turn it and cook it from another side for 2 minutes on low flame , till it is cooked properly and golden in color.
6. Serve immediately with a cup of tea

Notes:

For pouring consistency you can adjust the amount of water according to your requirement.
Crepes should be cooked on low flalme.

If looking for the similiar recipes please try methi ka cheela and tomato onion uttapam.

Tags:gram flour crepes ,how to make gram flour crepes,recipe of gram flour crepes,breakfast ideas,quick and easy recipes,

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Honey Banana Shake

Honey Banana Shake
By Sandhya Khattri

Prep Time: 5 minutes
Cook time: 0 seconds
RecipeYield2 servings
Honey Banana Shake is a healthy breakfast drink recipe, loaded with the richness of honey, banana & milk. A whole some drink that boasts your energy levels instantly.Ingredients required and instructions for the recipe are as follows.
Milk- 2 glasses
Bananas-4
Honey-1tablespoon
Ice cubes-1/2 tray
Instructions:

Peel bananas and chop them.
In a blending jar add banana pieces, milk, honey & ice cubes.
Blend till smooth.
Serve immediately.
Notes Prepare it just before serving as due to oxidization color of shake darkens after few minutes.
If you using hand blender don’t add ice cubes as hand blender’s motor is not strong enough to crush the ice, add ice cubes after preparing the shake.

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Microwave Pani Poori

Microwave Pani Poori
By Sandhya Khattri
May 24, 2013
Microwave Poori is a non fried , easy to prepare recipe of famous indian street food. I got this from local shop where wadis, papads and other MW snacks are available. You have to prepare fresh pani for it and pooris can be prepared within seconds, just before serving. Earlier I have to prepare fried pooris a day before planning for chaat, sometimes they become soggy and sometimes all of them were not puffed properly, but this version of pooris is prepared with ease. Ingredients required and detailed instructions for the recipe are as follows:
Prep Time: 10 minutes
Cook time: 30 seconds
Serves: 2
Ingredients
Pooris-12-15
For pani
Mint leaves - 1/2 cup
green chillies-2
raw mango-1
roasted cumin powder- 1 teaspoon
salt- to taste
everest pani poori masala-1 teaspoon
soaked boondi- 2 teaspoon
For stuffing
boiled chick peas- 1 tablespoon
crushed pooris-2
cumin powder-1/2 teaspoon
Instructions
Grind mint leaves, rawmango and green chillies together make a fine puree.Take one teaspoon of puree in another bowl, dilute the remaining puree with one glass of chilled water, strain it.

Add roasted cumin powder, everest pani poori masala a salt to it, mix well, adjust the spices according to your taste, finally add soaked boondi to it. If you like you can add some ice cubes to it.Place pooris on the turntable of microwave, Micro high them for 30 seconds, after 5-6 seconds pooris will start puffing up, within 30 seconds they will be firm and crisp, remove at once.

Mash chick peas, add one teaspoon mint and mango paste to it, sprinkle some salt and cumin powder over it. Take 2 pooris crush them and mix well with chick peas.Take 1/2 teaspoon of chick peas mixture fill it in a poori, repeat the same with all pooris, now fill each poori with paani and enjoy.
Notes: you can substitute raw mango with tamarind or lemon juice.These pooris are salty in taste, adjust salt accordingly in stuffing.
you can substitute chickpeas with boiled potatoes and sprouted moong.

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Kaddu Ki Sabzi | Pumpkin Stir Fry

Kaddu Ki Sabzi | Pumpking Stir Fry
By Sandhya Khattri
May 18, 2013

Kaddu or pumpkin is a good source of vitamin A . A very light vegetable with lots of water content in it, it is easy to cook it in summer season. In Uttar Pradesh kaddu poori is a famous festive dish. I like to use it in kofta curry, halwa and a base for pav bhaji. Ingredients required and detailed instructions of the recipe are as follows:.
Prep Time: 5 Minutes
Cook time: 10minutes
Serves: 4
Ingredients
Kaddu- 500 gm
tomatoes-3
green chillies-2
oil-1 tablespoon
salt to taste
coriander powder-1 tablespoon
cumin seeds-1 teaspoon
turmuric powder-1/2 teaspoon
fenugreek seeds 1/2 teaspoon
fennel seeds-1 teaspoon
black mustard seeds-1/2 teaspoon
red chillipowder 1/2 teaspoon
Instructions
Remove the pulp and seeds of pumpkin need not to peel.
chop into small pieces
heat oil in a pan or kadhai, add fenugreek seeds as they start crackle, add mustard seeds, cumin seeds, saunf and green chillies to it, roast them for a minute add pumpkin pieces, salt and turmuric powder mix well, on a high flame with lid uncovered, pumpkin has a lot of water content in it so it will not stick to pan.
cook for 6-7 minutes or till pumpkin is soft and tender. don't mash it, add red chilli powder, corainder powder and chopped tomatoes mix well. cover the lid and cook for 2-3 minutes in medium flame, so that tomatoes are cooked properly. check if there is water in it, cook on a high flame with lid uncovered so that water is evaporated, don't let it too dry.
serve hot with poori or chapati.
Notes: for a sweet taste in pumpkin add two teaspoon of grated jaggery or gur in it, mix well just before switching off the flame.
Tomatoes and jaggery combination gives sweet and sour taste to kaddu.

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Aloo Parwal | Pointed Gourd Potatoes Stir- Fry

Aloo Parwal | Pointed Gourd Potatoes Stir-Fry
By Sandhya Khattri
April 29, 2013

Aloo Parwal is very famous North Indain Recipe prepared in summer season. It is an easy recipe usually served as a side dish with main course. Ingredients required and detailed instructions for the recipe are as below.
Prep Time: 5 Minutes
Cook time: 10minutes
Serves: 4
Ingredients
parwal or pointed gourd-200gms
aloo or potatoes-2 big
green chillies-2
oil-1 tablespoon
salt to taste
coriander powder-1 tablespoon
cumin seeds-1 teaspoon
turmuric powder-1/4 teaspoon
subzi masala-1 teaspoon(any brand I use Ashok)
garam masala powder-1/4 teaspoon
amchur powder-1/2 teaspoon

Instructions

• Peel potatoes and chop them in small pieces.
• cut parwal in small pieces(need not to peel).
• chop greeen chillies.
• heat oil in a pan or kadhai, add green chillies and cumin seeds, as they crackle add chopped aloo parwal roast them on high flame till potatoes start turning pinkish in color, stir continously.add salt and turmuric powder mix well, simmer the flame and cover the lid cook for 4-5 minutes or till potatoes are soft and cooked.
• finally add the remaining spices, roast on a high flame stirring continously for only 1 to 1 & 1/2 minute.

serve hot as a side dish.
sending it to jagruti's event:

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KHOYA MATAR

Khoya matar ki sabzi is very popular dish in North India, in this festive season it is almost cooked at every house. Very easy to prepare and this dish is a no onion garlic dish hence comes under the category of  Jain or Satvik recipes. Traditionally   in this recipe, first tomatoes and spices are roasted than khoya is to be add and roasted. In this process the color of the dish comes out nice, but  I found it difficult whether khoya is properly roasted or not, if not dish will taste slightly sweet,  thus to avoid this I have made a slight variation in steps, first roast khoya properly, remove it from pan and then follow the rest of recipe. This also prevents over cooking of tomatoes and spices too.

Khoya – ½ cup
Peas – 1 and ½ cup
Dalchini or Cinnamon stick- 1” piece
Cloves-3-4
Green cardamom- 2-3
Pepper corns – 8 to 10
Red chilli powder – ½ teaspoon
bay leaves-2
Coriander powder- 1 tablespoon
Turmeric – optional
Tomatoes- 3-4
Green chillies- 2
Salt- to taste
Oil – 1 tablespoon
Garam masala powder: ¼ teaspoon
Green coriander –few leaves for garnishing
Cashewnuts- for garnishing
Step by Step instructions to make khoya matar

Dry roast dalchini, cloves, cardamom and peppercorns on tawa , let them cool and grind them with the help of water making a thick paste of it.
Grind tomatoes, ginger and green chillies.
Heat non stick or normal kadhai add khoya to it, and stirring continuously roast till golden brown in color remove it from kadhai.
Heat oil in the same kadhai or pan, add bayleaves and red chilli powder as it cooks , add tomato paste and grinded spices powder, coriander powder and salt, roast till oil separates.
Add khoya and peas mix well, simmer the flame roast for another 3-4 minutes, as khoya is already cooked you need to worry about roasting.
Add ½ cup of water, and allow the gravy to boil on high flame, as it starts boiling, simmer the flame, cover the lid and cook till peas are tender and gravy is thicken.
Adjust the consistency of gravy, finally sprinkle garam masala powder over it,  garnish it with green coriander leaves and cashewnuts.
Notes: You can also add paneer cubes to it.
If khoya is already roasted this dish will be ready to serve within 10 minutes.

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