PANCAKE PIZZA (Valentine Day -Special)

(For the Pancake batter)

Flour: 1 Cup
Milk: 1 Cup
One beaten Egg
Baking Powder : 1/2 tsp
(For the Pizza filling)
Grated Cheese : 2 tbsp
Flour 1 tbsp
Milk 2 tbsp
Corn kernels (boiled)
Onion ( chopped, 2 tbsp)
Capsicum (chopped, 2 tbsp)
Carrot (chopped, 2 tbsp)
Black Pepeer Powder
Chilly Flakes
Grated Cheese and Tomato, Onion and Capsicum ( Cut into rings for topping)
Tomato Ketchup (2 tsp)
Salt & Sugar
Butter 2tsp


First take the flour, egg, milk and baking powder in a bowl and sift them together to have a smooth and pouring consistency. Refrigerate for 1/2 an hour.
 Now for the filling dry fry the flour in a nonstick pan and keep aside. Fry the onion , carrot and capsicum in butter for 2-3 minutes.  Add the boiled corn kernels. Mix the dry fried flour with milk and grated cheese and add the mixture into the corn and stir-fried vegetable mixture. add a little salt, sugar , black pepeer and red chilly flakes. Mix thoroughly and keep aside.

Now heat a small nonstick pan . Grease with a little refined oil or butter and pour 1/3 cup pancake batter . Spread it and turn it when one side is completelt cooked.Make 4 such pancakes.

Finally place a pancake and spread some filling. Then place another pancake followed by some filling and finally end up with the 4th one.
Garnish with tomato ketchup, capsicum, onoin and tomato rings and also with some grated cheese. Cut the wedges with a sharp pizza cutter, keeping the pieces joined in place.

 [This recipe has been dapted and simplified from a similar recipe found in Nita Mehta's Vegetarian Dishes.]
Heat in a microwave or in a pre heated  OTG for a few seconds till the cheese melts and serve hot.
If you can cut the capsicum and red tomatoes in the shape of a HEART then I am sure that your VALENTINE would be suitably impressed!!!

Broccoli Soup

• Broccoli Forets : 1 cup (cut into small pcs)
• Milk : 1 cup
• Butter : 1tsp
• Onion :  One medium size ( grated )
• Garlic : crushed ( 2 tsp0
• Red Chilly Flakes ( 1 tsp)
• Black Peeper Powder
• Corn flour : (2 tsp)
• Salt & Sugar
• Fresh Cream (optional)

• Cook the broccoli florets in  2 cups of water by adding a little salt
• Heat butter and fry onion and garlic together 
• Add this to the broccoli broth 
• Stir the whole mixture with the help of a bar blendar
• Add a little sugar 
• Finally add milk and cornflour and stir thoroughly to make it smooth
• Boil for another five minutes
• Sprinkle red chilly flakes and black pepeer powder
• Add a little fresh cream 
• Place a blanched broccoli on top of the soup
• Serve hot with garlic bread

Broccoli, Sweet corn & Green peas Salad

• Broccoli : cut into florets with its stem (2 cups)
• Sweet corn : boiled (1/2 cup)
• Green peas : boiled (1/2 cup)
• Grated Cheese : 2 tbsp
• { Lemon juice (2tsp), Crushed Garlic (2 tsp), Red Chilly Flakes (1tsp), White Vinegar (1tsp) } for Salad Dressing 
• Sesame seed 2 tsp (roasted )

• Blanch the Broccoli Forets by keeping into boiling water for just 2-3 minutes by adding a pinch of salt to retain the brilliant green colour.
• Strain the water and keep the florets in cold water for another 2 minutes.
• Take a salad bowl arrange broccoli, boiled green peas and sweet corn together
• Now make the salad dressing  in a separate bowl by adding lemon juice, crushed garlic, white vinegar and red chilly flakes together and mixing them  thoroughly with a spoon . Add a little salt and sugar.
• Pour the salad dressing into the salad bowl and mix them thoroughly
• Sprinkle grated cheese and roasted sesame seeds from top
• You can refrigerate the salad  and serve when necessary.

Chicken-Lemon-Coriander Soup

• Boneless Chicken : (100 gms) thinly sliced, marinated with salt, black pepper and soya sauce
• Sweetcorn : (25gms) boiled and made into paste
• Garlic : finely chopped (1tsp)
• Ginger julienne (1tsp)
• Onion : finely chopped (2 tsp)
• Green chilly : finely chopped (1tsp)
• Fresh Coriander :( finely chopped,  1cup)
• Lemon juice ( 4tsp)
• Black pepper powder (2tsp)
• Butter : 1 tsp

• Heat butter and fry onion, garlic together 
• Add the marinated chicken and the sweetcorn paste into it
• Add 2 cups of water and bring it to boil.
• Add the ginger julienne, green chillies and coriander
• Finally add the lemon juice and sprinkle black pepper powder on top
• Serve hot "CHICKEN-LEMON-CORIANDER SOUP" with bread sticks/ garlic toast

(This recipe serves for two )

Chicken Stew

Chicken Pcs : 250 gms
                               Onion 1 medium size : chopped
                               Garlic 6 cloves : chopped
                               Ginger julien   :   1tsp
                               Cloves, Green Elachi, Cinnanmon : 2nos. each & crushed
                               Bayleaf : 1 no.
                               Whole black pepeercorn : 6 no.
                               Butter : 1tsp
                               Green Papia : 4 pcs
                               Potato : 2 (small)
                               Carrot and french beans :(Cut into pcs)
                               Flour :1 tsp
                              Oil :2 tsp
                              Salt, Black pepeer powder and a little sugar
                              Turmeric Powder (optional)

•  Heat 2tsp mustard oil in a  pressure cooker 
• Add crushed clove, cinnamon,  elaichi and black pepeercorn  
• Then garlic, onion and the vegetables & fry them together
• Add ginger and the chicken pieces
• Add salt and a little sugar 
• Saute' for 5 minutes
• Add a little water and then bayleaf 
• Sprinkle a little turmeric powder (optional)
• Cook under pressure for 2 mins
• Now heat butter and fry flour in it.
• then add the flour into the stewed chicken and stir to mix it uniformly. 
• Heat for 2 mins
• Sprinkle  black pepeer powder and serve hot with steamed rice.

Peas Kachoori with Natun Alur Dom!

Ingredients:

• Green Peas : shelled and mashed in a mixie without adding water
• Ginger and Green Chilly Paste
• Salt & Sugar
• Hing (Asafoetida)
• Kalonjee (Kalojeera)
• Flour (Maida)
• Ajwain
• Refined oil
  

Procedure:

Heat a nonstick pan and grease it with 1/2 tsp oil. Pour the greenpeas paste, salt, sugar a pinch of asafoetida and dry the mixture on high flame till it does not stick to your finger. Finally add the ginger-greenchilly paste. Flatten the mixture on a large serving dish and put inside the refrigerator. Take out the mixture after 2 hrs and make small balls from it. This is the kachuri-stuffing.
Mean while knead the flour with ajwain, salt, a pinch of asafoetida and refined oil along with water to make a soft dough. Make small balls from the dough. Put the small green stuff inside the flour ball and roll it like a puri. Deep fry the kachuris.

Serve hot with alurdom.

 

SINGARA PITHE

Ingredients

• Maida
  
• Refined Oil for frying and 2tbsp for the dough
  
• Ghee 2tbsp
  
• Baking Powder 1/2 tsp
• Coconut (grated)
• Khejurer Gur

Procedure

Knead the maida with ghee, 2tbsp refined oil and baking powder to make a tight dough. Cover it with a soft wet cloth for 1/2 an hour. Meanwhile make the filling of the samosa(singara) by heating khejurer Gur and coconut together till no syrupy liquid is left. Let it cool.
Cut the dough into small balls (normal size of a puri(luchi) ) and flatten each ball like a puri and cut into two equal halves. Then fold each of the semi-circular puri in a triangular way and fill it up with the coconut stuff. Deep fry the samosas in refined oil.
Serve hot with NALEN GUR.