Category Archives: Breakfast

Recipe – Ramdana Cutlets / Moraiyo (Samo) Cutlet / Rajgira Dana Cutlet

Aviary Photo_131508491196618622

Prep Time: 25 minutes

Cook Time: 20 Minutes

Serves: 6-8 cutlets

Ingredients

  • Ramdana / Samo seeds / Rajgira dana: 1 cup
  • Water: ½ cup
  • Boiled Potato: 2 medium sized, peeled and mashed
  • Peanuts: 1 tablespoon
  • Rock salt / salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: 1 Teaspoon, finely chopped
  • Green chili: 1 Teaspoon, finely chopped
  • Coriander leaves: 1 tablespoon, chopped
  • Lemon Juice: a few drops
  • Oil: ½ tablespoon to roast and as required to fry the cutlets
  • Mustard seeds: ½ teaspoon

Method

  • Dry roast the peanuts and grind it coarsely. Keep aside.
  • Heat ½ tablespoon oil in a pan.
  • Add mustard seeds. After 30 seconds, add green chili and ginger. Saute for 1 minute.
  • Add the Ramdana / Samo seeds / Rajgira dana. Roast for 3 minutes.
  • Add salt, black pepper powder, lemon juice and water. Mix well and cover for 3 minutes.
  • Turn off the heat.
  • Transfer it to a bowl.
  • Wait for 10 minutes or till it comes to room temperature.
  • Add boiled potato, grinded peanuts and coriander leaves. Mix well using spatula or hand. Knead a smooth dough with this mix. If required use more boiled potato to knead.
  • Divide the dough to 6 equal portions, roll each portion into ball then flatten those using your both hand palms.

    Heat a non-sticky tawa or pan.

  • Spread 1/2 tablespoon oil all over the tawa. Let it heat for 1 minute.
  • Place the flat cutlets on the tawa. Sprinkle 1 teaspoon oil op top of each cutlets. Cook for 3-4 minutes.
  • Flip all the cutlets, spread little oil on all the cutlets and cook again for 2-3 minutes.
  • Cook flipping both sides until brown and crispy.
  • Take them on a kitchen napkin.
  • Serve hot.
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Recipe – Mango Poori

Aviary Photo_131505849106566848

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 12 Puris

Ingredients

  • Whole wheat flour (aata): 1 cup
  • Plain flour (Maida): 1/2 Cup
  • Water: As required
  • Ripe Mango Pulp: 1/2 cup
  • Sugar: ¼ 1 Tablespoon or to taste
  • Carrom seeds (Ajwain): ½ Teaspoon (optional)
  • Oil: 1 teaspoon and as required to fry the puris

Method

  • Mix sugar and ajwain with the flour. Toss well.
  • Using mango pulp knead a hard dough. Use water if required. (If the dough is soft, it would absorb more oil while frying).
  • Add 1 teaspoon oil to the dough and knead again.
  • Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Divide the dough into 12 equal portions. Roll each portion into ball.
  • Take a ball, grease with little oil and roll into 3-4-inch diameter circle.
  • Heat oil for deep fry.
  • In medium heat, add the puri in the oil, press the puri very gently using a slotted spatula and flip it once it puffs up or after 30 seconds. Fry both sides until light golden brown. Oil should be enough to cover the puffed puri.
  • Fry all the puris one by one or 2-3 at a time. Drain the excess oil and take them out on a kitchen napkin.
  • Serve hot.

Cook’s Note

 

Recipe – Blueberry and Strawberry Muffins

Aviary Photo_131498038845915593

Prep Time: 10 minutes

Cook time: 25 mins

Serves: 12 muffins

Ingredients

  • All Purpose flour or Plain Flour (Maida): 1 ½ cup + 1 teaspoon
  • Fresh Blueberry: 1/2 cup
  • Fresh Strawberry: 1/2 cup, trimmed and chopped into small pieces
  • Powdered Sugar: ½ cup
  • Baking powder: 2 teaspoons
  • Baking Soda: 1 teaspoon
  • Vanilla essence: 1/2 teaspoon
  • Salt: ½ teaspoon
  • Oil: 1/4 cup
  • White Vinegar / lemon juice: 1 tablespoon
  • Milk: 1 cup

Method

  • Preheat the oven to 375-degree F or 190-degree C
  • Wash the berries and pat them dry using a cotton cloth or napkin. Chop the strawberry into small pieces.
  • In a bowl add the berries and sprinkle 1 teaspoon flour. Gently coat the flour on berries all around nicely. If we do not do so, berries would come down to the bottom while baking.
  • Sieve, all the dry ingredients, flour, sugar, baking powder, baking soda, salt in to a bowl. Mix well and keep aside.
  • Whisk milk and vinegar. Add Oil and mix again.
  • Now add the dry mix slowly in to the milk-oil liquid. Mix gently. You do not have to blend or beat the batter. Mixing gently would be enough. Just check that there are no lumps or air pocket.
  • Add the coated berries and vanilla essence. Fold gently and evenly.
  • Line a muffin tray with muffin liner and fill 3/4 of each muffin cup.
  • Bake for 25 minutes or until a tooth pick inserted comes out clean.
  • Take out all the muffins and sprinkle some powdered sugar.
  • You may decorate it with whipped cream.

Cook’s Note

  • You may use soy milk or rice milk for a vegan berry muffin recipe.

 

Recipe – Sweet Potato Fries

Aviary Photo_131496437496919583

Prep Time: 15 minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients

  • Sweet Potato: 1, medium size
  • Melted butter / Oil: ½ Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Dried Oregano: ½ Teaspoon
  • Red chili powder: ¼ teaspoon

Method

  • Preheat the oven to 400-degree F or 200-degree C.
  • Trim the sweet potato edges and cut into finger size long pieces. Do not peel it.
  • Wash them and drain the water.
  • In a baking tray place a baking sheet.
  • Add the potato pieces, butter/oil, salt, black pepper powder, dried oregano, red chili powder and whisk well. All potato pieces should be evenly coated with the mix.
  • Cover the baking tray with an aluminum foil.
  • Prick 2-3 places on the aluminum foil using a knife or fork.
  • Bake for 15 minutes. Take out, remove the aluminum cover and bake again without cover for 10 minutes or till it gets cooked.
  • Serve.

Cook’s Note

  • You may cook the potatoes on cook top as well.
  • You may add finely chopped garlic pieces or garlic powder.
  • You may add grated cheese. Once potatoes are almost baked (80%), add cheese and bake again.

 

Recipe: Rajgira Dana ka Upma / Ramdana ka upma

Aviary Photo_131484225514812314

Prep Time: 2 minutes

Cook Time: 12 minutes

Serves: 2

Ingredients

  • Rajgira ka dana or Ramdana: 1 cup
  • Potato: 1 medium sized, peeled, washed and cut into small pieces
  • Ginger: 1/2 teaspoon, finely chopped or crushed or paste
  • Green chili: 1/2 teaspoon, finely chopped or crushed or paste
  • Cumin Seeds: 1/2 Teaspoon
  • Curry Leaves: 4-5
  • Upvas Salt or rock salt (sendha namak): 1 Teaspoon
  • Peanut: 1/4 Cup
  • Black Pepper Powder: 1/2 Teaspoon
  • lemon Juice: A few drops
  • Fresh Coriander Leaves: 1 Tablespoon
  • Water: 3 Cups

Method

  • Heat oil in a pan, add cumin seeds and when it changes color, add curry leaves, ginger and chili. Stir for 30 seconds.
  • Add potato and peanut. Sauté for 2 minutes in medium flame.
  • Add Rajgira dana, salt, black pepper. Mix well. Sauté for another 2 minutes in medium flame.
  • Add water. Mix and cover the pan with a lid for 7-8 minutes.
  • Turn off the heat. Add coriander leaves and lemon juice.
  • Serve hot.

Cook’s Note

  • Rajgira soaks more water very soon. So, if you leave the cooked upma for some time, it would become dry. Serve immediately or add more water.

 

 

Recipe – Sweet Potato Cutlet / Shakarkandi Aloo Tikki

Aviary Photo_131484221263442901

Prep Time: 30 minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Sweet potato (shakarkandi): 1, large
  • Potato: 2 medium sized
  • Rock salt / salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: ½ Teaspoon, crushed or paste
  • Green chili: ½ Teaspoon, crushed or paste
  • Coriander leaves: 1 tablespoon, chopped
  • Lemon Juice: a few drops
  • Oil: 2 tablespoons

Method

  • Cut the sweet potato into 4-5 pieces and each potato into 2 pieces. Place them in a pressure cooker with 5-6 cups of water. Cook till 3 whistles. Let the steam escape from the pressure cooker and open the lid, after 5-6 minutes. Take out both the potatoes.
  • Let it cool for 5-6 minutes, then peel and mash the potatoes in a bowl.
  • Add salt, black pepper powder, ginger, green chili, coriander leaves, lemon juice. Toss everything well.
  • Divide into 12 equal portions. Roll each portion into ball and flatten them using hand.
  • Heat a non-sticky tawa or pan.
  • Spread 1/2 tablespoon oil all over the tawa. Let it heat for 30 seconds.
  • Place the flat cutlets on the tawa as many as you can place on the tawa. Sprinkle 1 teaspoon oil on top of all the cutlets. Cook for 3-4 minutes.
  • Flip all the cutlets, spread little oil on all the cutlets and cook again for 2-3 minutes.
  • Cook flipping both sides until brown and crispy.
  • Take them on a kitchen napkin.
  • Serve hot.

Recipe – Bell Pepper Fritters / Capsicum Bhajji / Shimla mirch ke pakode / Capsicum Pakora

Aviary Photo_131483411185003051

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Capsicum / Bell Pepper (Shimla Mirch): 2 medium
  • Besan (Gram flour): ½ Cup
  • Rice Flour: ¼ cup
  • Water: ½ cup or as required
  • Salt: 1 ½ teaspoon or to taste
  • Ajwain (carrom seeds): ¼ teaspoon
  • Red chili powder: ½ teaspoon
  • Cooking oil: as required for frying

Method

  • Trim and cut the bell pepper into 1-inch square pieces and discard the seeds.
  • Mix besan, rice flour, salt, ajwain, red chili powder in a bowl. Add water and make a smooth thick batter.
  • Heat oil for deep fry.
  • Now dip each bell pepper piece into the besan batter and gently coat all around.
  • Deep fry them in hot oil until both sides are golden brown and crispy.
  • Take them out on a kitchen napkin.
  • Serve hot with green chutney or tomato sauce.