Wednesday, August 14, 2013

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.

Monday, February 18, 2013

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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