Bircher Muesli

  

Bircher Muesli

Preparation Time : 20 minutes

Ingredients : 

Green Apple - 1 grated coarsely

Yogurt (curd) - 2 cups

Oat - 1/2 cup

Banana - 1 small (cut int

Raisins - 1 table spoon

Method :

Grate apple coarsely, peel and cut banana into small pieces. Mix oat, curd, grated apple, banana pieces and raisins in a bowl and chill it in the refrigerator for at least 1 hour to set .

NB: Can add honey according to your taste

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Zucchini Bread Pancakes

makes about 10 pancakes

• 2 large eggs (Optional )
• 3 tbsp olive oil
• 2 tbsp brown sugar
• 1/4 cup + 2 tbsp buttermilk
• 1/2 tsp vanilla extract
• 2 heaping cups shredded zucchini
• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/4 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• Pinch nutmeg
• Butter or oil, for coating skillet

In a large bowl, combine eggs ( If you take eggs )  olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini. In another bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into wet, mixing until just combined.

Heat a large skillet over medium heat. Coat the pan lightly with butter or oil. Pour the batter into the pan and cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden. Repeat with remaining batter. Serve smothered in butter and maple syrup.

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Kadai Paneer

Kadai Paneer

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Ingredients :

• Cottage Cheese (paneer) - 500 gms (cut into 1 inches cubes)
• Cooking Oil - 3 table spoon
• Bay Leaves - 2
• Cloves - 2
• Cinnamon - 1 stick( 2 inches piece)
• Green Chilies - 2 (chopped)
• Coriander Seeds - 1 table spoon (crushed)
• Onion , Sliced - 1 medium size
• Coriander Leaves, chopped - 2 table spoon
• Ginger paste - 2 table spoon
• Garlic Paste - 2 table spoon
• Tomato, chopped - 5 (medium size)
• Coriander Powder - 1 tea spoon
• Red Chilly Powder - 1/2 tea spoon 
• Salt - to taste

Method :

Heat oil in a kadai , add bay leaves, cloves, cinnamon stick , chopped green chilies, crushed corriander seeds . Add chopped onion and saute for on low heat for 1/2 minutes, add ginger and garlic paste saute for a minute. Add chopped tomatoes, coriander powder and red chilly powder. Cook on high heat till oil separates from kadai. Add paneer, salt and 1/2 cup of water. Cover and cook for 5 minutes on low heat . Garnish with coriander leaves, serve hot.

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Kashmiri Dam Aloo

Kashmiri Dam Aloo

Preparation Time : 15 - 20 minutes

Cooking time : 30 minutes

Ingredients :

• Potatoes(peeled) 18-20 small
• Oil for deep-frying
• Kashmiri red chillies(ground) - 5-6
• Yogurt - 2 cups
• Green cardamom powder - 1/2 teaspoon
• Dry ginger powder (soonth) - 1 teaspoon
• Fennel seed (saunf) powder - 2 tablespoons
• Mustard oil - 1/4 cup
• Clove powder - a generous pinch
• Asafoetida  - a pinch
• Salt to taste
• Roasted cumin powder - 1/2 teaspoon
• Garam masala powder - 1/2 teaspoon

Method :
Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside. Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the mustard oil in a pan. Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. Stir in the yogurt mixture and bring the mixtuer to a boil. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. Serve hot, garnished with roasted cumin powder and garam masala powder. 

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