BANANA PANCAKES

Prep Time :15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour  - 1 cup
Ripe banana  -  2
Almond powder  -   2 tbsp
Cardamom powder  -  1 tsp

Fennel  seeds - 1/2 tsp
Sugar  -  2 tbsp
Cinnamon  - 1 inch stick
Milk  -  1 cup
Clarified butter  -  4 tbsp

METHOD
Blend the ripe banana,Cinnamon and milk to make a smooth paste.
Add wheat flour in the banana paste and mix well.
Add almond powder,sugar ,cardamom powder and make a smooth batter..
Keep aside for fifteen mins
Heat clarified butter in a pan ,add one spoon batter  and spread it.
Drizzle one tsp clarified butter on it.
Flip it and cook both the sides.

Garnish with chocolate  syrup  and serve  hot.

DAHI FULKA

 

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
For fulka
Besan  -  1 cup
Salt  -  to taste
Oil  -  1/2 cup
Baking powder  - a pinch

For raita

Curd  - 1 bowl
Roasted cumin seeds powder  - 1 tsp
Salt - to taste

Black salt - 1 tsp
Sugar powder - 2 tbsp
Red chilly  powder  - 1/2  tsp
Coriander leaves - 1 tbsp

. METHOD

Take a bowl add besan and 1/4 cup of water and mix well.
Make a smooth batter with whisk,now add baking powder and  salt.
Heat oil in a pan and pour one tbsp batter in the hot oil
Deep fry all fulka in hot oil until golden n crispy.
Simmer after we dropped all the fulka and cook in medium flame until done.

Now fulka is ready

Take curd (plain yogurt) in a bowl
Add sugar, salt, black pepper powder and roasted cumin  seeds powder and beat until curd mixture becomes smooth and creamy.

Add the besan  fulka into the curd and mix well

Sprinkle red chilly powder  and roasted cumin seeds powder. 

RESTURANT STYLE CHICKEN

 

Prep Time : 10 mins
Cooking Time : 30 m ins
Serve : 4

INGREDIENTS
Chicken pieces - 1 kg
Chopped onion - 3
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Cinnamon - 1 inch stick
Green cardamom - 2 - 3
Black cardamom - 1
Cloves - 3 - 4
Whole black pepper - 3 - 4
Cumin seeds - 1 tsp
Mace  - 1 piece
Nutmeg powder - 1/2 tsp
Whole red chilly  - 4 - 5
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Tomato puree - 1/2 cup
Cashew nuts - 7 - 8
Fresh cream - 3 tbsp
Butter - 50 gms
Clarified butter - 1 tb sp
Oil - 1/2 cup
Salt - to taste

METHOD
Dry roast the whole red chilly and cashew nuts and once cooled to make a paste.
Heat oil in a pan,add chopped onion and fry until transparent.
Add chicken pieces and fry it on medium flame.
Now add cashew nuts and red chilly paste and make the paste of whole garam masala and add in the chicken.
Add turmeric powder , coriander powder and ginger garlic paste  and mix it well.
Now add tomato puree and mix well.
Add fresh cream and mix well.
Add one cup of water and salt and cook for ten mins in medium flame.
Turn off the flame.
Garnish with spring onion and green chilly.

SPRING ONION CHEESE PARATHA

 

Prep Time : 15 mins
Cooking Time 20 mins
Serve  : 2

INGREDIENTS
Wheat flour  -  1 cup
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Clarified butter  -  4 tbsp
For stuffing
Grated mozzarella cheese  -  1bowl
Finely chopped spring onion  - 1 bowl
Coriander leaves - 1 tbsp
Finely chopped green chilly - 2
Salt  -  to taste
Chilly flakes -  1 tbsp
Herbs - 1 tbsp


METHOD
Grate the mozzarella cheese  and finely chopped the spring onion and green chilly.
Take a bowl add spring onion,green chilly,coriander leaves ,salt chilly flakes and herbs and mix well.
Now stuffing is ready.
Take a bowl add wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well.
Make a soft dough with the help of water.
Keep aside for 30 mins.
Divide the dough into equal size balls.
Roll them with rolling pin.
Add 2 tbsp filling in the center of paratha and also stuff grated cheese and close it like a lifafa/envelope.
On a heated pan make spring onion and cheese paratha applying oil on both sides.
Serve hot with curd.