Chocolate Pancakes

These Chocolate Pancakes are perfect for a calorie laden breakfast on Sunday, or as a dessert.

This recipe serves 4.

Ingredients:

1 cup flour

½ cup sugar

1 egg

¾ cup milk

½ cup butter

2 teaspoons butter

½ cup cocoa powder

2 tsp. Baking powder

1 tsp vanilla essence

Directions:

Sift together all dry ingredients.

 Whip egg, butter, sugar and vanilla essence. Gradually add dry and wet ingredients alternately. Batter should be dropping consistency. 

Put two teaspoons butter in a hot frying pan on the stove. Drop two – three dollops of batter, shape it into small round pancakes, and flip over when done on one side. Serve with ice cream and chocolate sauce if so desired.

 

The Chocolate Pancakes can be served as a dessert with vanilla ice cream and chocolate sauce.

Chicken and Egg Curry

Which came first? The chicken or the egg ..or both?

This Chicken and Egg Curry is my attempt to make a party dish from a humble chicken curry.

This recipe serves 6. 
Ingredients for Marinade:

1cup dahi (yoghurt)

1 generous tablespoon of ginger garlic paste

              *hint : as lazy as i am i never use ready made ginger garlic paste, once a month I take ginger and garlic in equal quantities , make a paste in the mixer and freeze it.

1 teaspoon chilli powder

½ teaspoon haldi

1 tablespoon garam masala

 *hint: every family has a secret garam masala recipe. I get mine from my mom and she does all the hardwork of buying all the fresh ingredients and getting them ground. Alternately any commercial meat masala will also do.

Directions:

Take one chicken cut into medium pieces (or curry cut) mix it with all the above ingredients and set a side.

Ingredients for gravy:

4 Onions

3 Tomatoes

½ cup Cashew Pieces (Kaju Tukda)

2 teaspoons ghee

Directions:

Slice 4 onions and 3 tomatoes. Fry Onions in the ghee till pink, add tomatoes and fry. Let it cool down, put in the mixer along with the Cashew Pieces. Grind till you get a smooth paste.

Ingredients for Tadka:

5-6 peppercorns

1 inch cinnamon

4 cardamoms

1 bay leaf

2 tablespoons ghee

1 teaspoon oil

Directions:

Put the oil in a large flat bottom pan, heat it, then put the ghee in it so it does not burn, then add the above dry masala ingredients into it for tadka. Once the masala starts popping add the marinated chicken and fry for 3 minutes. Then add 2 cups of hot water. Cover and cook for 10 minutes.
Meanwhile boil 3 eggs for about 5 minutes and keep aside.

Add the gravy paste to the chicken. Mix well, put a few strands of saffron in curry. Slice 2-3 green chillies and finely chopped coriander on top and reduce the flame and cook for 15 minutes. Slice the boiled eggs in half and add to the gravy before serving. Garnish with little chopped coriander and kaju pieces.

 

So here it is. The Chicken and Egg curry that will be an asset to any party menu.

Tiffin Rolls

Date : 24th October 2014

Dear Diary,
                 Lets take our first baby steps together with this simple recipe.

Simple Paneer Tikka rolls for the morning Tiffin.

Most of the preparation can be done at night, Took all of 10 minutes to slice up tomatoes and onions and roll the roti.. Before my Zumba class.

This recipe serves 4Ingredients

4 Fulka(Rotis). (make and keep in fridge)

¼ kg Paneer

1 1/2 tsp. Chat Masala.

Juice of ½ Lemon

1 Onion

1 Tomato

2tsp. Tomato Puree

Directions

Cut Paneer into squares and lightly grill in frying pan and add tomato puree and 1 tsp.Chat Masala (keep aside ½ tsp). This can also be done in the night and put into the refrigerator).

 Slice tomato remove the seedy part. Slice onions.Toss Tomatoes and Onions with juice of ½ lemon and 1/2tsp. Chat Masala.

Lightly heat the Rotis/Fulka on Tava( Griddle) and butter them lightly, put a little of the Tomato and onion slices , about 1/3 onto the Roti. Place 3-4 pieces of Paneer on top and roll. Put tooth picks on either end and cut into two.

 

hope you liked my Simple  Paneer Tikka Rolls recipe.