Eggless Pancakes

Pancakes have been part of my meals for quite some time now. I love them specially with lots of honey for a dessert. 

Good thing about pancakes is that you have variety of options for the base and flavor. So, you can experiment with the ingredients and the flavors according to your taste. 

Normally base material is all-purpose flour(maida), because it is airy and light. It makes your pancakes extra fluffy. But, we all know that all-purpose flour is not healthy. So you may choose your favorite wheat/multi-grain flour instead.
For flavor I am using cinnamon powder. 

For the recipe, I am using Maida. But process is same for any other flour you choose.

Eggless Pancake

 Recipe:

Ingredients:

1. Maida (all-purpose flour) : 2 cups
2. Sugar: 5 tablespoon (or to your taste)
3. Butter
4. Baking powder: 1 teaspoon
5. Cinnamon powder: 1 teaspoon
6. Milk : 1/2 ltr

Steps:

• Take maida in large bowl
• Add sugar in it. Sugar is optional. You may also keep it low if you like it healthier.
• Add baking powder
• Add 2 tablespoon of molten butter. Butter adds to the taste and makes it soft.
• Add cinnamon powder 
• Shift them well together
• Now add 2 cups of milk and shift it to make a even paste
• Add more milk and shift to avoid formation of lumps. We need a thick batter.
• You may use a blender. This would make the batter more airy
• Now heat a non-stick pan and apply a thin layer of butter once heated. 
• Pour a spoonful of batter in the center of the pan slowly. Just pour it, do not spread. 
• Keep the flame low and cook it for around 1 minute or until it starts turning brown
• Flip the pancake to cook the other side
• Your pan cake is ready. 
• Serve it hot with honey and/or powdered sugar

Eggless Pancakes

Homemade Veg Patty Burger

I am not entirely sure why all the kids are crazy about burgers. But they are. For grownups like us, it could be brand influence. But for a two year old it must be something else.
Probably it's the shape, or the way we hold it with both hands to eat it. But in the end it is a favorite junk food for the kids. 

Today we are going to prepare some yummy veg burgers at home:

Veg Burger

Recipe:

Ingredients:

1. Burger Bun - 4
2. Lettuce Leaves 
3. Sliced Onion Rings  
4. Slices Tomato
5. Mayonnaise White (veg) -  5 tablespoon
6. Tomato sauce - 2 tablespoon
7. Chili sauce - 2 tablespoon
8. Potatoes - 3 medium
9. Green Peas - 100 gms
10. Chili Powder - 1/2 teaspoon
11. Cumin Powder - 1/2 teaspoon
12. Black pepper Powder - 1/2 teaspoon
13. Salt
14. Poha - 1 cup
15. Bread Crumbs - 1 cup
16. Corn flour - 4 tablespoon
17. Maida (white flour) - 2 tablespoon
18. Garam Masala - 1 teaspoon
19. Cooking oil

Preparing dough for Patties:

First of all we will prepare the mix for burger patties:

• Boil 3 potatoes and green peas. 
• Put boiled potatoes and peas in a large bowl
• Add cumin powder, chili powder and black pepper powder
• Add salt to your taste
• Mash them all together in a dough
• Take poha in a bowl, wash it and drain the water
• Mix this poha in the dough we had prepared above and leave it for 5 minutes.

Prepare the batter:

• Take 2 tablespoon of Maida (white flour) and 4 tablespoon of corn flour on a large bowl 
• Add Garam Masala 
• Add salt to your taste
• Add some water and mix well to prepare a thick batter

Frying the patties:

• Make circular bun size patties 
• Dip it into the batter
• Now take it out of the batter and dip it into the bread crumbs. Bread crumbs would stick onto the batter and give the texture we see on patties. 
• Heat your favorite cooking oil in a kadhai and deep fry the patties till they are golden brown. 
• Take the patties out. 

Prepare Burger Mayonnaise:

• Take white mayonnaise in a bowl
• Add tomato sauce and red chili sauce into it
• Mix them well.

This is my burger mayonnaise. You may simply chose your favorite burger mayonnaise from market. They are available in a variety of different flavors. 

Dress up the Burger:

• Slice the burger bun into two parts through the horizontal plane
• Spread some mayonnaise on the burger base 
• Put some fresh lettuce on the  on top of it 
• Now put fried patty on top of lettuce. 
• Spread some mayonnaise on the patties. 
• Put tomatos and onions on top of it 
• Spread some mayonnaise inside the other half of bun and put it on top of tomatoes and onion rings
• You can be as generous as you like with green salad and add cheese slices if you like. 
• You burger is ready now. 
• Serve it with fries and salads.

Gobi ke Kofte / Cauliflower Kofta

Kofta is one of the items you can expect in every North Indian restaurant's menu. The ingredients vary and so the name as well, e.g. Gobi ke Kofte, Paneer ke Kofte, Palak-Paneer ke Kofte, Veg Kofta, Kathal ke Kofte etc.
I am putting here the recipe for Gobi ke Kofte which I prepared last night. The process remains more or less same for others.

Gobi ke Kofte

Recipe:
There are two steps in this recipe. In Step 1, we prepare the kofta and in step 2, we prepare the gravy (curry).

Step 1: Prepare kofta

Ingredients:

1. Gobi (Cauliflower) : 1 medium size (grated)
2. Aaloo (Potatoes) : 3 medium size (boiled and mashed)
3. Paneer (Cottage Cheese) : 100 gms (mashed)
4. Salt: to your taste
5. Oil 
6. Besan (Gram flour) : 3 table spoon
7. Corn Flour : 2 table spoon
8. Spices:
1. Dhania (coriander) powder : 1 teaspoon
2. Jira (Cumin) powder: 1 teaspoon
3. Kali Mirch (Black Pepper) Powder: 1/2 teaspoon
4. Lal Mirch (Red Chili) powder: 1/2 teaspoon
5. Garam Masala: 1 teaspoon
6. Ginger garlic paste: 2 teaspoon 

For the spices you can simply replace first 5 with any of your favorite chicken masala mix. My personal favorite is Everest Chicken Masala. It has all the right ingredients for a wonderful taste. 

Steps to prepare Kofta: 

• Take grated Gobi, mashed potatoes and paneer in a bowl 
• Add Salt and all the spices listed above
• Add besan and corn flour  (this make the mix sticky and allow you to roll them into balls)
• Mash them all together. 
• Now hand roll them into kofta balls (like meatballs) of your preferred size.  Keep is smaller (like a ping-pong ball). 
• Heat your favorite cooking oil in a kadhai. We are going to deep fry the kofta, so take enough oil.
• Once the oil is heated put the kofta balls into the oil and fry them on low-to-medium flame until they turn brown. Keep the flame a little lower to allow cooking of kofta up to the centre.
• Take them out and put them on a tissue paper. The paper would soak the extra oil. 

The Kofta balls are ready now. 

Step 2: Prepare Kofta Curry:
In this step we will prepare the curry (gravy) for Kofta:

Ingredients:

1. Chicken Masala (Everest): 1 Teaspoon
2. Dhania(Coriander) Powder: 1/2 Teaspoon
3. Jira (Cumin) Powder: 1/2 teaspoon
4. Aamchoor (Mango Powder) : 1 teasooon
5. Red Chili (Kashmiri Mirch) powder: 1 teaspoon
6. Kali Mirch (Black Pepper) powder: 1/2 teaspoon
7. Green chili : 1 or 2 according to your taste 
8. Salt : According to your taste
9. Cooking oil: 3 tablespoon
10. Onion: 2 big (grated/ground finely)
11. Onion : 1 medium (Finely chopped)
12. Fresh Tomatos (or Puree): 3 Medium (Grated/ground finely)
13. Fresh Ginger: 2 inches (finely crushed)
14. Fresh Garlic : 10 cloves (finely crushed)
15. Fresh Coriander Leaves (Finely chopped)
16. Kasoori Methi Leaves(dried)
17. Hing (Compounded Asafoetida) : 1 teaspoon

Additionally we use a variety of spices (whole) as foran (if you don't know foran simply follow the process and you would know)

Ingredients for Foran:

1. Jira (Cumin Seeds): 1 teaspoon
2. Badi Elaichi (Black Cardamom): 1 
3. Chhoti Elaichi (Cardamom) : 3 
4. Dalchini ( Cinnamon) : 1 inch
5. Laung (Clove) : 5 
6. Kali Mirch (Black Pepper) : 10 
7. Chakra phool (Star Anise) : 1
8. Javitri (Mace) :  Half flower
9. Shah Jeera  (Black Cumins) : 1 pinch
10. Tez Patta (Bay Leaf) : 1 

Cook the Curry:
We will now prepare the curry. The magic lies in frying the spices and tomato-onion base. So, have some patience.

1. Take your favorite cooking oil in a kadhai and heat it on medium flame.
2. Once heated drop the chopped green chilies in oil (you may use red chilies if you prefer)
3. Then add all the ingredients of foran. Within a few seconds you would see them turning brown and smell the aroma. 
4. Add fresh and crushed Ginger-Garlic before the foran starts burning. (Avoid using processed ginger garlic pastes. Fresh crushed ones taste a lot better)
5. Add hing.
6. When ginger-garlic starts turning brown add chopped onions. Keep turning the mix untill the onions turn brownish. 
7. Add ground onions and tomatoes.
8. Add salt to your taste.
9. Now add the spices:
1. Chicken masala 
2. Dhaniya powder
3. Jira Powder
4. Kali Mirch Powder and
5. Mango Powder
10. Stir fry the mix on medium flame for 7-10 minutes. Turn on regular and quick intervals to keep it from burning. 
11. The mix would start looking evenly brown and turn aromatic.
12. Pour water now and stir to mix the fried ingredients evenly. 
13. Once the gravy starts boiling, add the fried Kofta balls (in Step 1 above) in it. 
14. Cook for 2 mins on medium flame. 
15. At this point you may add fresh cream (4-5 tablespoon) in the gravy. This will turn it into Malai Kofta. But of course if you are planning to make Malai Kofta then you would have to tone down the spices. A Malai Kofta with white gravy is usually not spicy. 
16. I am skipping the above step to keep the gravy red/brown and spicy, the way I prefer.
17. Turn off the burner. 
18. Garnish the gravy with fresh copped coriander and kasoori methi leaves (dried).

Your spicy mouth watering Gobi Kofta Curry is ready to serve. Enjoy it with pulav or chapati.

Gatte / Besan ki Sabji Masaledar my Style

Besan Gatte ki Sabji is well known Rajasthani vegetarian curry. Most of vegetarians (and some non-vegetarians as well 😛) in India must have tasted it at one point or another. This is a one preparation that is integral to all Rajasthani Thalis.

But personally I find the Rajasthani recipe to be a bit low in spices for my taste. So, here I am not going to repeat the well covered Rajasthani Recipe. But rather would share my husband's recipe which is my favorite. Though, I must warn you about the spices he is using. If you cant handle strong Indian Garam Masala, then it's not for you.

Besan Gatte Ki Sabji

There are multiple steps and stages in this preparation. So, I will share ingredients with each step.

Prepare Besan ke Gatte:

The first task at hand is preparing gatte of besan. 

Ingredients:

1. Besan (Black Gram Flour) : 300 gms
2. Chicken Masala (Everest) : 1/2 Teaspoon
3. Red Chilli (Kashmiri Mirch) powder: 1/2 Teaspoon
4. Fresh Green Chilies: 2 (fine chopped)
5. Salt : 1/2 teaspoon (or to you taste)
6. Mustard Oil : 2 teaspoon

Follow these steps:

• Take the besan and all the ingredients above in a serving bowl and mix them well. 
• Use some water to knead it into a dough like you do for chapati. (But remember unlike wheat flour besan does not absorb water that much. So, use very little water  to start with and add more water as when needed.
• Your dough should look like this now

• Now roll them into cylindrical shapes like sausages

• Now take some water into a pot and put it to boil.
• Once the water starts boiling dip the besan rolls into it and keep boiling on medium flame for about 5 minutes.
• Soon the besan rolls would start floating. It shows that besan is ready and you can take them out of the water. 
• Keep the water aside. We can use it for gravy.
• Now chop the besan rolls into pieces as shown in pic below:

• Now take a kadhai (wok) and heat 2 teaspoonful of your favorite cooking oil (I preferand always use Mustard oil) 
• Put the besan pieces into it and stir fry it for 5 minutes or until the pieces are slightly crispy and brownish. 
• Take fried pieces out of kadhai and keep them aside

Now its time to move to the next step which is preparing curry:

Curry Time:

Ingredients:

Freshly crushed Ginger and Garic

1. Chicken Masala (Everest): 1 Teaspoon
2. Dhania(Coriander) Powder: 1/2 Teaspoon
3. Jira (Cumin) Powder: 1/2 teaspoon
4. Aamchoor (Mango Powder) : 1 teasooon
5. Red Chili (Kashmiri Mirch) powder: 1 teaspoon
6. Kali Mirch (Black Pepper) powder: 1/2 teaspoon
7. Green chili : 1 or 2 according to your taste 
8. Salt : According to your taste
9. Cooking oil: 3 tablespoon
10. Onion: 2 big (ground finely)
11. Onion : 1 medium (Finely chopped)
12. Tomatos: 3 Medium (ground finely)
13. Fresh Ginger: 2 inches (finely crushed)
14. Fresh Garlic : 10 cloves (finely crushed)
15. Fresh Coriander Leaves (Finely chopped)
16. Kasoori Methi Leaves(dried)
17. Hing (Compounded Asafoetida) : 1 teaspoon

Additionally we use a variety of spices (whole) as foran (if you don't know foran simply follow the process and you would know)

Ingredients for Foran:

1. Jira (Cumin Seeds): 1 teaspoon
2. Badi Elaichi (Black Cardamom): 1 
3. Chhoti Elaichi (Cardamom) : 3 
4. Dalchini ( Cinnamon) : 1 inch
5. Laung (Clove) : 5 
6. Kali Mirch (Black Pepper) : 10 
7. Chakra phool (Star Anise) : 1
8. Javitri (Mace) :  Half flower
9. Shah Jeera  (Black Cumins) : 1 pinch
10. Panch Foran (optional) is a mix of 5 whole spices 

Garam Masale

Cook the Curry:
We will now prepare the curry. The magic lies in frying the spices and tomato-onion base. So, have some patience.

1. Take your favorite cooking oil in a kadhai and heat it on medium flame.
2. Once heated drop the chopped green chilies in oil (you may use red chilies if you prefer)
3. Then add all the ingredients of foran. Within a few seconds you would see them turning brown and smell the aroma. 
4. Add fresh and crushed Ginger-Garlic before the foran starts burning. (Avoid using processed ginger garlic pastes. Fresh crushed ones taste a lot better)
5. Add hing.
6. When ginger-garlic starts turning brown add chopped onions. Keep turning the mix untill the onions turn brownish. 
7. Add ground onions and tomatoes.
8. Add salt to your taste.
9. Now add the spices:
1. Chicken masala 
2. Dhaniya powder
3. Jira Powder
4. Kali Mirch Powder and
5. Mango Powder
10. Stir fry the mix on medium flame for 7-10 minutes. Turn on regular and quick intervals to keep it from burning. 
11. The mix would start looking evenly brown and turn aromatic.
12. Pour water now and stir to mix the fried ingredients evenly. The water you had boiled the besan in earlier can be used here. 
13. Once the gravy starts boiling, drop fried besan gatte in it and keep cooking on medium flame for 5 minutes.
14. Adjust thickness of gravy with additional water. I recommend medium thickness if you are planning to eat with roti/chapati (bread) and a bit thinner to enjoy with rice.
15. You may turn off the flame now.
16. Sprinkle some fresh coriander leaves and kasoori methi leaves(dried) to further enhance the taste.

Enjoy Now!

Smoked Spicy Buttermilk / Smoked Masala chaas

You must have seen some recipes which are tagged/prefixed Smoked. Many of you might have tried as well because you know what difference a hint of smoke makes in some of the preparations.
I think we like the smoked items because it draws us to our roots. For many millennia our ancestors and had been using wood or coal to cook. The smoke used to be part of the food they had been eating. Deep down our taste buds still remember and crave for that smokey flavor. No wonder people across the world love charcoal or wood grilled food. In India wood or charcoal tandoor is part of almost every north Indian restaurant.

So one day I tried to add this smokey flavor to the spicy buttermilk (chaas) I had prepared and I must tell you the result was heavenly.

In this post I  am going to share a simple trick you can use to smoke any dish you like in your own kitchen.
Here our base is Spicy Buttermilk (Masala Chaas) I have already prepared. Click on the pic below for its recipe.

Spicy Butter Milk / मसाला छाछ 

To create smoke you need Charcoal (wood or coconut shell) which you can order over Amazon.

If you are not able get your hand on a charcoal piece you can use cowdung cake (Gobar ke Uple), which is easily available in any Puja store in India, as a quick alternative. 

Now follow these steps:

1. Put your masala chaas in large enough pot such that chaas stays at least 3-4 inches below the brim.
2. Take a steel bowl light enough to able to float on the surface of buttermilk. 
3. Now take a coal piece ( or cow dung cake piece) and burn it over your gas stove until it starts glowing.
4. Put the charcoal piece in steel bowl and float it on buttermilk. 
5. Pour 1/4 teaspoon of desi ghee (butter) directly over the charcoal.
6. Immediately after that pour half teaspoon of whole cumin (jeera) seeds again directly over the charcoal.
7. Take a large piece of aluminium foil and seal the pot of buttermilk with the burning coal inside it.
8. Leave it sealed for 5 minutes. 
9. Your smoked buttermilk is ready to enjoy.

Watch this video for a live demo:

Spicy Buttermilk / Masala Chaas / मसाला छाछ

Buttermilk or Chaas is ideal cooling drink for summer. It has the goodness of curd which is wonderful for your guts.
With some basic spices you can turn your plain Buttermilk in Spicy Buttermilk which is way more tastier.
Sharing simple recipe:

Spicy Butter Milk / मसाला छाछ 

Ingredients:

1. Curd: 400 gms
2. Fresh Mint leaves
3. Fresh Ginger : one inch
4. Cumin Powder : 1 teaspoon
5. Black Pepper Powder
6. Salt
7. Green Chillies (Optional)
8. Chaat Masala
9. Water
10. Ice Cubes

Steps a Wonderful Chaas:

• Put a few fresh mint leaves and fresh Ginger in to the grinder and grind them
• Add Curd 
• Add cumin and black pepper powder (better if you lightly roast whole cumin and black pepper and coarse grind them)
• Add salt to taste ( you may add a little black salt if you like)
• Add water and some ice cubes to desired level
• Blend them all well
• You masala Chaas is ready
• Put it in your refrigerator to cool it. Alternatively you may add ice cubes before blending

Serving Ideas:

Serve it chilled in your favorite glass. Sprinkle some chaat masala on top.  

You may consider garnishing it with some more mint leaves, coriander leaves and may be green chilling slices( if you like it hot)

It goes well with evening snacks like Poha Pakodas (follow the link for a tasty poha pakoda recipe).

Pakoda with Masala Chaas

Poha Pakoda / पोहा पकोड़ा

Pakoda is everyone's favorite. Now that Monsoon is knocking on the door, craving for pakoda is going to be at its peak.
So, lets try a new type of pakoda made of Poha/Chiwda (Flattened Rice/ Rice Flakes).

Poha Pakoda

 Ingredients:

1. Poha (Rice Flakes) : 100 grams
2. Onion: 2 medium size
3. Potatos: 2 medium size
4. Green Chillies: 2  (or as per your taste)
5. Fresh Coriander Leaves (Dhaniya Patta)  
6. Turmeric(Haldi) Powder: 1 teaspoon
7.  Garam Masala : 1/2 teaspoon
8. Besan (Gram Flour) : 3 tablespoon
9. Salt : According to taste
10. Mango Powder: 1/2 teaspoon
11. Red Chilli Powder: 1/2 teaspoon (or as per your taste)
12. Chat Masala
13. Cooking Oil

Preparing the Pakoda Mix:

• First of all boil the potatoes
• Soak Poha in water for 2 minutes
• Drain the water out of Poha
• In a large bowl put boiled potatoes and soaked poha
• Add finely chopped onions 
• Add finely chopped potatoes
• Add finely chopped green chillies
• Add finely chopped coriander leaves
• Add turmeric, garam masala, mango powder, red chilli powder
• Add Besan
• Add salt to your taste
• Mash them all together. Pakoda Mix would look like this now

Pakoda Mix

Frying the Pakoda:

• Prepare balls of the pakoda mix 
• Heat your favorite cooking oil in a kadhai. We are going to deep fry the pakoda. So there should be enough oil.
• Fry the balls on a low to medium flame until they are golden brown. 
• Take them out. You should place some tissue-papers on the plate before putting pakodas in it. This will soak out excess oil.
• Pakoda is ready.

Serving Ideas:
Sprinkle some chat-masala and serve them hot.
Pakodas go well with some kind of chutney (spicy and tangy) and something cool (or hot if you like Tea) to drink.
  

Mixed Fruit Custard / मिक्स्ड फ्रूट कस्टर्ड

Summer in India is the time to enjoy variety of tropical fruits. While many people find it boring to eat fruits directly, there are ways to make them more interesting and encourage their consumption.

Fresh Fruit Custard is one such preparation where there is virtually no restrictions on the amount or type of fruits you can mix. So be adventurous and generous. 

Mixed Fruit Custard 

Ingredients:

1. Custard Powder (easily available in market)
2. Mixed Fruits (as per your liking)
3. Milk toned/double toned 1/2 ltr.
4. Sugar (as per taste)

Custard powder is readily available in many flavors (Vanilla, strawberry, pineapple etc.). But I am using Vanilla flavor from "Frolic". The reason for using Vanilla is to have a base flavor which accommodates and accents the taste of other fruits added in it. 

Preparation: 2-3 servings

• Boil the Milk. You may add some water if you prefer your custard thin.  
• Take 1/2 cup of hot milk in bowl and add 2-3 tablespoons of custard powder and mix it well. Make sure there are no lumps in it. 
• Add the custard mix to the boiled milk while continuously stirring it to avoid lump formation. 
• Add sugar to your taste and bring the mix to boil. 
• Take it off the stove and let it cool to the room temperature.
• In the meantime cut/chop your favorite fruits (See pic above).
• Once the mix is at room temperature, put it in refrigerator (not in freezer) to further cool it down for a couple of hours.
• Your custard is ready now. Add fresh cut fruits and serve it chilled. 
• You may add nuts, cocoa powder etc. to garnish it if you like.  

Mango Smoothie / मैंगो स्मूथी

Summer is at its peak and so is our thirst. So, let's learn one more way to consume Mangoes as a fresh summer drink.
Today we are going to prepare Mango Smoothie. It has the taste of fresh mangoes coupled with goodness of curd which makes it a perfect summer drink.

Mango Smoothie

Ingredients: (for 2 glasses)

1. Mangoes : 2 
2. Almond (Badam) : 5 Soaked
3. Curd : 1 cup
4. Honey : 4 Tablespoon
5. Ice Cubes
   

Preparation:

• Soak the almonds in water for 2 hours.
• Chop Fresh Mangoes 
• Add mangoes, curd, almonds, honey and ice cubes in a mixer jar.
• Mix it till its smooth
• Pour it in your favorite glasses and serve it chilled
• You may garnish it with fresh mint leaves or tutti-fruity etc.

Tasty Paneer Roll / Paneer Frankie / Cottage Cheese Frankie / टेस्टी पनीर रोल

Everyone loves frankies/rolls, and my daughter is no exception. These are ideal for a quick byte in the evening for all age groups.

Roll or Frankie ?!!
I am using the term Roll and Frankie interchangeably because in my opinion both are same. They differ only slightly in filling preparation and the material used for chapati. That is primarily due to the origin. Rolls or say Kathi Rolls originated at Kolkata while Fankies originated at Mumbai. Rolls traditionally have Kathi Kebabs for fillings while Frankies have Tawa masala preparation of assorted vegetables.

Today we will learn how a make tasty and healthy paneer(cottage cheese) roll/frankie at home.

Paneer Roll

Ingredients:

1. Paneer (Cottage Cheese) : 200 gm. (Use malai paneer for better taste)
2. Curd (Dahi) :  1 cup 
3. Coriander Powder : 1 teaspoon
4. Cumin Powder: 1 teaspoon
5. Black pepper powder: 1/2 teaspoon
6. Turmeric powder: 1 teaspoon
7. Kashmiri Chilli Powder: 1/2 teaspoon
8. Garam Masala: 1/2 teaspoon
9. Salt : 1/2 teaspoon 
10. Cooking Oil: 2 tablespoon 
11. Chat Masala 
12. Mango Powder: 1 teaspoon
13. Lemon Juice: 1 lemon
14. Onion : 2 (Fine sliced)
15. Tomato : 2 (fine chopped)
16. Green Chillies: To your taste
17. Wheat Flour
18. Tomato Ketchup

Prepare Paneer Marinate:

• Put paneer cubes in a bowl
• Add curd 
• Add Turmeric powder, Cumin powder, Coriander Powder, Black Peeper powder, Kashmiri chilli powder, Garam masala, Salt and Mango powder
• Mix them gently and leave the mix to marinate for 30 minutes

Prepare filling:

• Take a pan and heat 2 tablespoon oil in it
• Add marinated paneer mix and fry it on medium flame for 5 minutes or until the spices become golden brown and fragrant
• Keep it aside

Prepare Salad for Filling:

• Take finely chopped onion in a bowl
• Add finely chopped tomatoes in it
• Add finely chopped green chillies(optional) in it  
• Add 2 tablespoon lemon juice 
• Add 1/2 teaspoon chat masala 
• Optionally you may add Cabbage, beetroot, carrot, Salad leaves etc. 

Rolling the Roll:

Since we are talking about healthy preparation we will use chapaties made of wheat flour (Aata, not the finely ground and bleached one called maida).

• Prepare a regular chapati
• Spread tomato ketchup or your favorite sauce/mayo on the chapati
• Layer it with Salad 
• Add fried paneer on it 
• Roll the chapati with the fillings inside and wrap it in a foil as shown in the pic above
• Your Frankie/Roll is ready to serve

Stuffed Tomato / Bharwa Tamatar / भरवा टमाटर

This one happens to be one of the favorite preparations from my mom's kitchen I have always liked. This time when I visited her place I took the recipe to try it on my own and I am proud to have reproduced the taste.

Stuffed Tomatos/ Bharwan Tamater

Ingredients:

1. Tomatoes :  5 pieces (big size)
2. Potatoes: 5 medium size
3. Onion: 3 medium size
4. Fresh Ginger: 1 inch
5. Fresh garlic: 10 cloves (small) 
6. Green Chillies: 3 (or as per your taste)
7. Cumin powder: 1 teaspoon
8. Coriander power: 1 teaspoon
9. Turmeric powder: 1 teaspoon
10. Mango Powder: 1 tablespoon
11. Chilli Powder: 1 teaspoon (Red Kashmiri)
12. Kasuri Methi: 1 tablespoon
13. Black pepper powder: 1 teaspoon
14. Garam Masala: 1 teaspoon 
15. Cumin whole: 1 teaspoon
16. Fresh coriander leaves
17. Cooking oil of your choice
18. Salt

Preparing the ingredients:

• First of all cut the top of the tomatoes as shown in the pic and spoon out the inside and keep them in a separate bowl. This will create a cavity inside the tomatoes for the fillings. 
• Don't discard the cut pieces. We will use them later.

• Dice potatoes and onions into fine pieces
• Fine chop ginger and garlic and crush them
• Fine slice two chillies 

Prepare stuffing material:

• Heat a pan/kadhai
• Pour two tablespoon oil. Heat it.
• Add sliced chillies
• Add cumin seeds
• When the cumin seeds are brown and fragrant add diced onion. Fry it to golden brown.
• Add diced potatoes
• Add salt to your taste
• Fry the mix for 2-3 minutes
• Add the scooped out tomato seeds in to it 
• Fry on medium flame for 5 minutes
• Add cumin powder, coriander powder, black pepper powder, mango powder, turmeric powder, chilli powder and garam masala.
• Fry the mix with spices on medium flame until the spices turn brown and fragrant. 
• The mix is ready for stuffing.

It is time to stuff the tomatoes with the mix. Stuff them and use the cut tomato tops as caps to seal them. You may use a tooth-pick (wooden) to make sure the caps are sealed properly.

You should have some of the mix remaining. These will be used to prepare gravy.

  

Prepare the Gravy:

Use remaining mix to prepare gravy.

• Add water into the mix and bring it to boil.
• Now put stuffed tomatoes and cook it on medium flame with lid on for 10 minutes or until the tomatoes are tender 
• Add water if needed. But keep the gravy thick.
• Turn the stove off and sprinkle kasuri methi and fresh coriander leaves

It is ready to serve now.
Serve it with Chapati or Rice.

Mango Milk Shake in 5 minutes / मैंगो मिल्क शेक

Summer means mangos and a desire to keep yourself cool. What could be more healthy and thirst quenching than a mango milk shake prepared from your favorite mangos in your own kitchen?
So, let me give you a simple recipe for a quick mango milk shake.

Ingredients: (Serving size: 2 glasses)

1. Mangoes: 2 
2. Low fat milk: 500 ml (Boiled and cooled if you prefer)
3. Sugar powder: As per taste
4. Vanilla ice-cream: As much as you like 😄
5. Ice Cubes:  As needed
6. Tutti-Fruity

Steps to a tasty treat:

• Peel the mangoes and cut them into cubes.
• Put them into your favorite blender or mixer. 
• Add milk 
• Add sugar as required
• Add vanilla ice-cream to your satisfaction 
• Finally add ice cubes. Again to your satisfaction
• Fine blend the mix 

Serving Ideas:

• Put the bended mix into your favorite glasses  
• Add some extra mango chunks 
• Top it up with one more scoop of ice-cream
• Garnish it with tutti-fruity and its ready to serve

You may also add your favorite nuts (fine slices) and Red Cherry if you like.