Borar Jhaal

Indian families find any excuse to get together over food. Cooking up something delicious to share is all a part of the get together. This is what Indian life is all about.....Cooking, being with family and friends, chatting, celebrating with food, eating and enjoying a good healthy life on the whole...

This is a great combination of Bora and spice paste. It is typically Bengali. The paste of mustard and poppy seeds used in a dish is quite common in Bengal and Bengali's like to use it in every other dish.

The first thing you need to do is, soak a cup of Matar Dal  overnight and grind to a coarse paste.

Beat the paste well with hand to make it fluffy.

Chop an onion, half an inch of ginger and 2 green chilly's finely and mix.

Grind 4 tbsp of Poppy seeds with 2 tbsp of mustard seeds and 2 green chilly's to a smooth paste using little water. Mix Salt and Sugar as per taste and 1/4 tsp of turmeric powder to the paste .

Next, you need to put some oil to heat up. And then add the lentil paste little by little to make the Bora's. Fry all in Batches, till golden and remove.

Now add a pinch of Nigella seeds in the remaining oil and let them splutter.

Whole spices are added first in oil to bring out their flavours.

Add the slit Green Chilly's next.

Almost immediately add the spice paste mixed in some water and let it come to a boil.

 Add the Bora's and mix 1/2 a cup of water to make a gravy and let the water come to a boil and gravy thicken.There is not too much gravy in this dish.

Enjoy with hot Rice.....Bengali Style.

It's a beautiful dish and I think you should try it at least once.

Chaalkumror Ghonto

Chaal kumro can be prepared in a number of ways....Daal Diye Ghonto, Chechki Bhaja, Sukto, Narkel diye Ghonto, Aar Maach er Matha diye Chaal kumro, Chingri Diye Chaal kumro, Ilish Maach Diye Chaal kumro etc.
This preparation is very light but delicious.

Bhaja Muger Daal Diye Chaal Kumror Ghonto :

Small Wax Gourd..........................................................500 grams
Bhaja Munger daal.........................................................100 grams
Refined oil......................................................................2 tbsp
Pure Desi Ghee..............................................................2 tbsp
Cumin seeds (Sada Jeere)...............................................a pinch
Green Chilly,Chopped.....................................................4
Salt.................................................................................as per taste
Sugar..............................................................................1 tsp
Bengali Five Spice Mix(Paanch Phoron)..........................2 tbsp

This is How I  Prepare The Dish :

Dry roast the Five Spice Mix (Paanch Phoron) and powder. Keep Aside.
Peel and finely chop the Wax Gourd .
Dry roast the Mung Daal(Yellow Lentil) and then wash the lentil.
Heat the Refined Oil and 1 tbsp ghee in a wok  and add the cumin . Let the seeds crackle.
Add the daal and gourd ,1/4 cup water. Put a lid, cover and cook till soft.
In a Pressure Cooker, put the roasted lentil with the chopped  gourd and pressure cook till soft. It should
 not be too mushy. Two whistles should be enough.
Heat the oil and ghee together in a wok. Add the cumin seeds and let it crackle. Add the soft gourd and daal. Add the Green Chilly, Salt and Sugar as per your taste.
Dry up the preparation and put the flame off.
Ghee goes in next and sprinkle the roasted and powdered Paanch Phoron on top.
The dish is ready to be served.
Serve with hot Rice.

Aloo r Parotha

Aloo Paratha is a stuffed Paratha which is a favourite breakfast in the Northern states of India. It is usually served with curd/ yogurt and pickle. Its the most popular paratha among all stuffed ones made.

Google says Aloo Paratha is a shallow fried Indian bread stuffed with a potato mix.

Ingredients :

Refined Flour (Maida)...................................................2 cups

Potato (Aloo).................................................................2 large size

Salt...............................................................................as per taste

Sugar.............................................................................1 tsp

Spice Mix (Bhaja Masala)...............................................as required

Mango Powder (Aamchur powder).................................1 tsp

Fresh Green Coriander (Dhonepata)................................4 tbsp

Green Chilly (Kancha Lanka)......................................... 2-3
Refined Oil (Sada Tel)....................................................as required

To make My style Aloo Stuffing :

Boil the potatoes and peel. While still hot mash very well and mix salt, sugar, spice mix, very finely chopped green chilly, fresh green coriander and mango powder.

To make the spice mix,  dry roast 2 tbsp cumin seeds, 2 tbsp coriander seeds and 2 dry red chilly's together on low flame till golden and then grind to a fine powder.

The potato stuffing needs to be very smooth or else the stuffing will burst out of the paratha.

For The Dough :

Seive the flour with salt and then add 2-3 tbsp refined oil. With the help of water, knead to a very soft and
smooth dough. Cover with a damp kitchen towel and keep aside.

Divide the stuffing and the dough into equal parts and keep ready.                
 

Take a part of the dough and with your hand make a small bowl shape with the dough to put the filling in it.

Put the filling in the dough bowl. Close the bowl, cover the fillling fully and seal. Seal properly so that the stuffing does not come out.

Now take a rolling pin. Flatten the dough balls and roll out into a round paratha .

Heat a griddle/tawa, place the aloo filled paratha in it and cook both sides on low heat till golden then add 1 tbsp of oil and fry the paratha on one side.
When one side turns golden, turn it on the other side and spread oil and fry the side.
When both sides are golden remove and serve hot immediately .
I serve with a curry, curd, pickle and some cold juice / hot tea.

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Choto Mashi's Fruit Cake

A Cake that has fruits in it is a fruit cake !

Fruit Cake is a cake with chopped candied fruits with enough dough to bind them together  

Traditionally, Fruit Cakes have liqueurs or brandy in them and are heavy cakes that can stay for a long period but home baked ones are mostly alcohol free. Fruit Cakes can last for months if stored in airtight boxes. Fruit cake that Choto Mashi prepared was light in colour. It doesn't have the half cup caramel that's usually added to fruit cakes nor half cup of liqueur (Rum).

Line a cake tin with greased paper  and sprinkle some refined flour as well.

Ingredients :

Chopped candied Fruits...............................................1 cup

Refined flour...................................................................2 cups

Baking Powder..............................................................1 tsp

Sodi-bi -Carb.................................................................1 pinch

Salt...................................................................................1 pinch

Butter...............................................................................1/2 cup

Sugar...............................................................................1 cup

Milk...................................................................................1/2 cup

Eggs...................................................................................6

Vanilla Essence................................................................1 tsp

Nutmeg Powder.............................................................1/2 tsp

Coat the chopped candied fruits with refined flour.

Pre-heat the oven.

Sieve the flour,nutmeg powder, sodi-bi-carb and baking powder.

Separate the egg whites from the egg yellows. 

Beat the egg whites till they are fluffy and they peak. 

Beat the butter with powdered sugar till creamy.

Beat the egg yellows with vanilla essence.

Add the flour mix little by little with the egg yellow.

Next the egg white goes in. Mix slowly with a spatula

 and fold till the whole flour is incorporated.

Pour the mix into the cake tin. Bake at 280 degrees till done. 

Keep checking with a toothpick till it comes out clean.

Let the cake cool in the tin itself.

Keep on a wire rack to cool for half an hour. 

Remove and peel the paper and store.

Choto Mashi prepared and brought this cake for us when she was travelling to Bangalore
via Kolkata from Jamshedpur, Jharkhand.
Its a simple fruit cake prepared by her.
I am sure everybody prepares this cake at home.
Happy Baking....

Sada Bhendi

Ingredients :

Okra (Bhendi)..........................................................250 grams

Onion (Peyaj)............................................................2,large

Yogurt (Doi)..............................................................1/2 bowl (100grams)

Cumin Seeds..............................................................1pinch

Refined Oil.................................................................1/4 cup

Green Chilly's(Kancha Lanka).....................................4

Whole Red Chilly's dry(Sukno Lanka).........................2,slit

Salt.............................................................................as per taste

Garam Masala Powder................................................1/2 tsp

Sugar(Chini)...............................................................1 tbsp(Optional)

Lemon Juice................................................................1 tsp (Optional)

 Heat the Refined oil in a wok and when steaming hot fry the Okra on HIGH flame. Remember to cut the okra (Bhindi) in large pieces.

When fried remove to a bowl.

Add the Dry chillies, green chilly's,a pinch of cumin seeds and then, thinly sliced onions in the same oil.

Fry the onions till they are translucent on Low flame. Do not allow them to brown.
                                                           
                                                      

Add the fried Bhindi  .

Beat the Yoghurt well and add to the wok. Also add Salt and Sugar.
Also add the Garam masala powder and cover with a lid. Let the vegetables cook on low heat. The dish is white in colour.
                                                     
If you want it a bit more sour, sprinkle a teaspoon of Lemon juice.  Mix.                                                                                                                           
                                                    
                                                           
                                                                                                                                                                                              

 This dish will have no gravy. Served with hot Chapati / Roti it tastes very 
delicious.

Khoyra Maach Bhaja

Maach (Fish) is the essential Bengali staple and in Kolkata we get a huge variety of big and small ones, fresh as well as dried in our Fish Markets in Bengal. Maach Bhaja literally means Fish Fry. Fish, whole or steaks is marinated with Turmeric and Salt and  then, deep fried in Mustard Oil to make Maach Bhaja . Its a simple procedure and requires only a couple of ingredients.

Tuck into a simple meal of Daal, Bhaat and crispy fried Maach Bhaja like me.....

  Easy Bengali Fish Fry..... Khoyra Maach Bhaja :

Ingredients :

Fresh Fish (Khoyra Maach)..........................................6 pieces
Turmeric Powder (Holud Guro).....................................2 tbsp
Salt (Noon)..................................................................2 tbsp
Red Chilly Powder (Lal Lanka Guro)............................1 tsp
Mustard Oil (Sorsher Tel).............................................4-6 tbsp





Clean the pieces well and coat with some salt and turmeric powder. Add red chilly powder if you want.

Keep aside to marinate for 10 minutes while you heat the oil to fry the fish.

Heat Mustard Oil till steaming hot. Add the coated Fish in hot oil and fry till golden on either side.
It takes two minutes per side.

I have taken Khoyra Maach but Rui or Kaatla is also done in the same method.

This is best enjoyed off the wok, crisp, hot and with some hot Bhaat-Daal.

Magur Maach Dalna

Magur Maach or Cat Fish is very commonly cooked all over India and as its full of Proteins, Potassium and Vitamins, its given to patients recovering from an illness. This is a simple recipe and does not have a soupy curry like Magur Maacher Jhol usually prepared in all Bengali Homes.

Preparation :

 It is advisable to buy a live fish and to get the fish cut from the market as its too slimy to handle and not at all easy to cut at home.    

Clean the fish well. Its a slimy variety and so use salt to scrub the fish pieces lightly to remove the slime.

Wash and pat dry. Coat with 1 tsp turmeric and salt. The hybrid variety is considered to be less tasty. Two middle size fish is what I bought and cut into three pieces each.

I cut the potatoes into eight equal size cubes. 

Make a Paste by grinding 2 tbsp Cumin Seeds, 1 inch ginger piece and two dry Red Chilly's (d'seeded) to a fine paste.

Grind 2  Cinnamon Bits, 2 Green Cardamoms and 2 Cloves to a fine paste. Keep aside

Method :

Heat 2 tbsp Mustard Oil in a Wok/Skillet and when smoking, carefully put the fish pieces in. It helps to put a lid while frying the fish. Keep the fried fish pieces aside.
In the same oil , add the bay leaves and cumin. When they splutter, add the potato pieces and stir fry till reddish . Then add the Ginger-Cumin-Chilly paste, 1/2 tsp Turmeric Powder, Salt to taste, 4 Green Chilly( slit ) and  stir fry well. If required add a dash of water to help . When the spices are well fried, add 1/2 a cup of water and let the potatoes soften. Cook on low flame. When the potato pieces are soft, add the fish pieces and cook till the water reduces. 
Serve with Rice.

Ingredients :

 Magur Maach.........................................................................................................500 grams

 Mustard Oil (Sorsher Tel).....................................................................................2-4 tbsp

 Potato ,cubed..........................................................................................................2,large size

 Mustard Oil............................................................................................................ .2 tbsp

TurmericPowder......................................................................................................1tsp    Salt..............................................................................................................................1 tsp 

 Ginger-Cumin-Chilly Paste(Ada- Jeere-Lanka Bata )......................................2 tbsp

 Garam Masala Paste...............................................................................................1 tsp

 Desi Ghee(Gawa Ghee)...........................................................................................1 tsp

 Bay Leaves (TejPatta).............................................................................................2

 Cumin Seeds(Sada Jeere)........................................................................................1pinch

 Fresh green Chilly's..................................................................................................4

Subho Nobo Borsho

I have been born and brought up else where, but can say with certainty that the city today is no longer what it used to be in the past. Since my childhood I have been taught that Calcutta is a much loved and respected city. This is the Cultural Capital of India. People appreciate art and culture as much as food.

The other day I stumbled onto a fantastic bit of news. City Center 1 and City Center 2, was hosting this fast food carnival. Treats from 11 classic fast food destinations came together under one roof in the "Kund ". Like me, some 80,000 Calcuttan's made it to City Center to enjoy a trip down the streets of Kolkata and to gorge on snacks from some of the well known food destinations around town. 

Bangali got to welcome Naboborsho in true Bengali style. My family and me, enjoyed an array of Bengali treats like Prawn Cutlet from Allens Kitchen and Fish fry from Aponjon, Rolls from Chacha's Hotel, Mutton Breast Cutlet from Aponjon, Brain chop from Mitra Cafe, Fish Chips From Aponjon. We enjoyed the fast food fest on Sunday and Monday. There's only one thing to be said to those Bengali's who missed the show this year.............Your Loss !!!

I

BhelPuri

Bhel Puri is an Indian fast food that I love very much, may be cause I spent some ten years growing up in Mumbai. Bhelpuri is a combination of many small items put together to make a delicious snack. Its mainly a street food of Mumbai, a city in the western part of India. People of the west love this snack and its made
 in other parts of India as well. We have two types of Bhel, as its popularly known, one is the dry variety which is prepared without the use of any wet sauces ,chatni  as its called in India. The second variety uses chatney and  is the wet variety of Bhelpuri. Bhel puri is the closest cousin of the Bengali Jhaal Muri !!

Ingredients :

Puffed Rice.......................................................2 cups

Potato (Boiled and cubed).................................1 large

Onion(Finely Chopped).....................................1 large

Tomato (Finely Chopped)..................................1 large

Coriander Leaves (Finely Chopped)...................2 tbsp

Green chilly (Finely Chopped).............................4

Raw Mango (Finely Chopped).............................2 tbsp

Green Chutney.....................................................2 tbsp

Red Chilly Chutney/paste.....................................1 tbsp(Optional)

Sweet Chutney ...................................................2 tbsp

Red Chilly Powder...............................................1 tsp

Chaat Masala Powder..........................................1/2 tsp

Lemon Juice.........................................................1 tsp

Salt .....................................................................as per taste

Sev (Zero number/very fine)..................................1/2 cup

Papdi (Broken)......................................................1/2 cup

Gathiya (Thin variety).............................................1/2 cup
Fresh Coconut (Chopped)......................................4 tbsp

Roasted Peanuts (Crushed)....................................4 tbsp

I prepared the chutneys first. To make  a Green Chutney grind 1/2 cup Fresh Coriander And 1/2 cup 

Mint Leaves with 2 green Chilly's and a small coin size bit of Tamarind and Salt to taste. Use as little water as possible to grind.Add salt and sugar as per taste. Keep Aside.

For the Tamarind-Date Chutney , chop the dates and take out the pulp of Tamarind.To take out pulp, in a pan put 1/2 a cup of water to boil and in the warm water add the tamarind .Squeeze out the pulp and strain. Now boil tamarind pulp, dates and sugar/jaggery to make a thick chutney. Don't forget to add a pinch of salt to balance the taste of the chutney. Keep aside.

To prepare the Red Chilly Paste, soak 6-8 Large Red Kashmiri Chilly's in a bowl of warm water. Don't forget to discard the seeds before soaking. After soaking for fifteen minutes grind to a paste using some of the water the chilly's were soaked in. Make a thick paste.Keep aside.

To Assemble :

Chop the onion, tomato green chilly and fresh coriander leaves fine .

You have to break the Papdi's into bits and keep.

Cut the boiled potato into small cubes.
Chop the fresh coconut into tiny bits .

Take a Large Mixing Bowl. Now add the puffed Rice (Moori) to the Mixing Bowl and also the chopped items one by one. Add the spices to prepare the dry variety of Bhel Poori. Mix very well .Top with Sev. Serve . No Chutney is added .

To make the Wet Bhel Poori add the two Chutneys and also the Red Chilly Paste.
Please Note :  Bhel Poori has to be served and eaten immedietely or else the snack turns soggy.

To have crispy Bhel eat immedietely after preparing  .
I  like to serve in Paper Cones.
You can serve in bowls as well.

Maach Posto (Fish with Poppy Seed Paste )

To be absolutely honest, when I first started writing, I didn't think I would have the kind of time to pen down anything more than a few short recipes. I went through a few blogs and on reading I found that in most, Appearances and style count more than substance.

I started writing just the recipes so that the time constraint be managed but as I kept going about it, it turned into the most exhilarating experience and I felt as if I have been pursuing my hidden passion. I found out that I can actually write about my experiences. There are many moments in the past that one never forgets. A few years back before I started writing, I just wouldn't have thought anyone would bother reading. I suppose it's the heart that fills with love at the very mention of Indian food. I started deriving my ingredients from day-to-day happenings.

 Most Bengali men love fish and river fish it has to be, sea fish is a last choice. Meat is a Sunday treat in every Bengali home.  All week we have the same problem of monotony
with Rui and Katla and I keep scratching my head wondering what to make with these. Now you will say  what about Kaalia or Doi Maach  but I get bored cooking them too. 
So last week when Sarojda and Vandana boudi came to dinner I made a new dish which was a hit. Ingredients were simple but the taste exceptional, you will agree once you try making it. It will always be a hit cause it contains Posto and Poppy seed is every Bengali's favourite.

 Fry the fish pieces and make flakes of the fish. Remove the bones carefully. 
We will need 250 grams of Rui or Katla Maach.

Grind 4 tbsp Poppy Seeds  with 2 Green Chilly's. Finely chop 2 medium size onions,1 inch piece of Ginger and 2 flakes of Garlic. Grate 1 large Tomato.
Heat 4 tbsp Refined Oil and fry the fish pieces. Now, in the same oil add 1 pinch Nigella Seeds (Kalo Jeere) and then the onion- Ginger-Garlic and Green Chilly.
Cook sauteing all the time . Add the grated tomato and fry till oil separates. Add the fish flakes and keep sauteing. Add 1/2 Turmeric Powder,Salt as per taste , a pinch of sugar, 1/2 tsp Garam Masala Powder and 1/2 tsp pepper Powder. Keep Frying.
Add the Poppy Seed paste and sprinkle  some water, put a lid,cover and cook on low flame for a minute or two. Then remove the lid and mix.
When the mix dries and starts to leave the sides, its ready to serve.
This dish is a dry dish.

  

Maach Posto

Bengali Spicy Bitter Gourd (Bangali Aachari Korola)

On my recent visit to our family home where my in laws resided for a long long time, in an old trunk containing relics of the past, I found old photographs. The pictures were hazy with age. I also found an old Kantha that belonged to Baba, my late father in law when he was a toddler.

Baba's Kaatha

Remembered Aaroti Pishima's golpo (Story).

Pishima (Aunt) worked in Bengal Home Industries , kolkata, in the 60's. She had to look after the stores and meet a lot of foreign clients. Once, she said clients from Japan visited and kept looking for something absolutely elegant and different, someting that was new.....

Pishima said, we were cracking our heads thinking of what would please our Japanese clients all day but nothing in the large store of ours pleased them. I went home and I looked into my stuff, trying to find something....anything at all , that would please our clients ....

As I looked high and low, in an old trunk under the bed I found a Kantha. In Bengali language a "Kantha" is a blanket made of cotton cloth, hand quilted with cotton thread. Simple running stitch is used to embroider the kantha and to make it beautiful. Often, new and old pieces of cloth were stitched together.
It was a unique piece but worn out with time. Still, I took it along the next day to the store to show it to the Japanese. We showed them scarfs,  purses, bags but they didn't seem interested. Then, I took out my old kantha. They were very fascinated with the piece and thought it was a piece of art!!
The Japanese gave a large order of Kantha quilts which Pishima got made from the women in villages.

My Achari korola was a hit with both Baba n Aaroti Pishima. Here's how I prepare it....
Its nothing like the Achari Karela North Indians love.

Bangali Aachari Korola

Chop the Bitter Gourd into fine slices. For this preparation I take around 250 grams of 
Korola and immerse the thin slices in a bowl of water. Will need a tomato, medium size. Grate the tomato.
Also chop 1 large size onion very fine.
Grind 4 tbsp of Yellow mustard to fine paste. You can use black mustard seeds instead of white if you like strong flavours.
I grind 2 tbsp of poppy seeds and 2 green chilly's along with the yellow mustard seeds but you can just grind Mustard seeds with 2 green chill's.

Heat 2-3 tbsp White Refined oil  in a wok and add 2 dry red Chilly's. Add 1/4 tsp 
Bengali  Five Spice mix  (Paanch Phoron).

P.S......If you want to prepare Paanch Phoron at home it can easily be done. 
             In a bowl mix the same quantity of Fenugreek seeds (Methi Dana), 
            Onion Seeds (Kalo Jeere), Cumin Seeds (Sada Jeere), Fennel Seeds (Mouri)
              and Wild Celery (Radhuni) to make Bengali Paanch Phoron.


Next, add the finely chopped onion and saute very well till transparent.  Add the grated Tomato and cook till the tomato is cooked and raw smell vanishes. Then add the finely sliced Korola.  Mix. Saute well.  Add 1/2 tsp Turmeric Powder, Salt to taste, 1/4 Tsp Dry Mango Powder(Aamchur Powder) and 1/2 tsp Red Chilly Powder. Saute for 1/2 a minute to mix all up with the bitter gourd pieces.  Put a lid, reduce the flame and cook covered on low flame The veggies will let out water and cook in its own juices.

After 3 minutes , remove the lid and mix in the mustard- poppy seed-green chilly paste.
Put the lid back and cook covered on low flame for another minute. 
Remove  cover and mix. The dish is ready. Serve with Rice or Roti

Kaancha Aamer Ombol

On a hot summer morning ,there is nothing as refreshing as Kaancha Aamer Ombol with Bhaat and Dal .
Every Bengali family is having Aam ( Mango) in various forms in these hot summer months , be it Pora Aamer Sorbot (Roasted Raw Mango Drink or Tok Dal(Lentils with RawMango) or Kaancha Aamer Ombol.

Ingredients :

Raw Mango..................................................................3

Mustard Seeds or Paanch Phoron.................................1/2 tsp

Dry Red Chillies............................................................1

Sugar............................................................................100grams

Refined Oil....................................................................1 tbsp

Turmeric Powder...........................................................1/4 tsp

Salt...............................................................................One pinch 

Method : 

Peel the mangoes and dip them in a bowl of water. Chop the mangoes into long pieces. Dipping the pieces

 in water  and changing the water reduces the sour taste of the mango.

Heat a tablespoon of of Refined Oil and when hot , add 1 red chilly broken into two halves and a pinch of Black Mustard Seeds or if you like Paanch Phoron. Paanch Phoron is Bengali five spice mix .

When it splutters add the mango pieces. Add a pinch of salt and turmeric powder and mix.

Add 3- 4 cups of water. Put a lid ,cover and let the mango pieces soften. After some time, remove cover and check. Add the sugar and mix. Sugar will let out water and dissolve completely. Taste and add more sugar as per your taste . 

The consistency  is thin and taste is sweet and sour.

Take the pan off the flame and let the Ombol cool before serving.

Ombol is served with White Rice and Dal (Lentil).

Semolina cake (Suji-Doi Cake)

A simple cake ma used to make to put in our tiffin boxes. She prepared them way back in the sixties , then in  her simple round cake oven that had a big whole in the middle . We simply adored her ring shaped  basic cakes prepared with lots of love.

I saw this recipe on television and it bought back happy memories. Called ma up and it was so nice to refresh memories.

Ingredients:

FineSemolina( Rawa/Sooji)............................................2 cups
Butter(at room Temp).....................................................1/2 cup
Sugar...................................................................................1/4 cup
Eggs......................................................................................2
Yoghurt/Doi........................................................................1 cup
Vanilla Essence...................................................................1 tsp
Baking Soda........................................................................1/2 tsp
Baking Powder...................................................................1 tsp

Method :

Beat sugar and butter together till the butter turns white in colour. When butter turns white you will know its done. 

Grease a cake tin. Sprinkle flour all over the greased tin and discard excess flour.

Add eggs and vanilla essence and continue to whisk.

Add yoghurt slowly a little at a time and mix well with a egg beater till smooth.

Sieve together Semolina, Baking Powder, Baking Soda.

Add this to the youghurt and mix well.

Pour this mixture into the greased cake tin and bake for 25 minutes on convection mode at 180 degrees celcius.

When ready, leave to cool. When cool, demold, cut into pieces and serve.

Semolina PanCakes (Rawa Uttappam)

      This is instantly made breakfast and loved by all. It doesn't require any prior preparation and is very tasty like all other pancakes. It is a savory pancake made mostly in the south of India. I make it as we all love it  and mainly, cause it's instant and means less work ! !

Semolina and yogurt batter

Ingredients:

Semolina (Rawa/ Suji)..............................................1/2 cup

PlainYogurt (Dahi/ Doi).............................................1/2 cup

Refined Oil......................................................................as Required

Salt...................................................................................as per taste

Onion (Peyaj).................................................................1,medium size

Tomato............................................................................1,medium size

Ginger (Ada)..................................................................1 inch Piece

Green Chilly( Kaacha Lonka ).....................................4

Fresh Coriander Leaves............................................... 4-5 tbsp

This is how I do it.....


 Roast the semolina lightly and remove to a large Mixing Bowl. 

Finely Chop all the other ingredients and keep ready.


Make a batter by mixing  the roasted semolina and yogurt . Do not use  sweetened yogurt. Misti doi is not used for this breakfast dish.
The consistency of the batter should be that of a pancake batter. It should not be too thick or too thin but should be easy to spread on the non-stick griddle or non-stick pan. Mix salt as per taste.
Let the batter stand for at least 20 minutes before using it to make pan cakes.

Heat a non-stick griddle or a non-stick pan and pour a ladleful of batter and spread in a circular motion to make a round shaped Uttapam. Top with  the finely chopped onion-ginger-tomato-green chilly-fresh coriander mix. Spread it evenly on all sides. 
You can also add to the batter but it will make the batter heavy and if you are a first timer you will find it very difficult to handle. Now , other than these, you can also add grated carrots, sprouts  and mashed green peas. It makes delicious Uttapam. 

You can make large size Uttapam's or small ones.

Spread the batter and then add oil with a  tbsp.

Cover the Uttapam with a lid and cook on low heat on one side.  









Then carefully flip to the other side.Cook the other side in the same manner.

Prepare all Uttapams in the same manner and serve hot with coconut chutney or sambar dal or both. 

Note : Children who have Breakfast on a daily basis score higher on full scale, 
verbal and performace IQ tests, a study has claimed. University of Pennsylvania school of Nursing Researchers found that children who did not eat breakfast regularly had 5.58 points lower verbal, 2.50 points lower performance, and 4.6 points lower total IQ scores than children who ate breakfast.









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