Thursday, 28 February 2013

Strawberry Pancakes with Stewed Strawberries

Make hay when the sun shines and gorge on strawberries when strawberries are in season, that is the dictum I am following these days. So I made strawberry pancakes and served them with stewed strawberries the other day. I have adapted the recipe from a recipe I saw in the Good Food magazine.


For the Pancakes

1 packed cup of refined flour,
1 pinch of powdered cinnamon,
1 ¼ tsp baking powder,
1 ½ tbsp castor sugar,
1 egg,
1 tsp lemon juice,
1 cup milk,
¼ tsp salt,
4-5 sliced strawberries,
Salted butter as required

For the Stewed Strawberries

100 ml grape juice,
1 tsp vanilla extract,
1 ½ tbsp castor sugar,
200 grams hulled and quartered strawberries


To Make the Stewed Strawberries

Add all the ingredients in a pan and heat it through. When it comes to a boil, lower the heat and add the strawberries, let it simmer for about 2 minutes. Turn off the heat and keep covered till it comes to room temperature.

To Make the Pancakes

Sift the flour, cinnamon powder, baking powder and salt together. Add the castor sugar and lemon juice. Beat the egg and add half the egg into the flour mixture, mix it well. Add milk bit by bit to make into a batter of thick pouring consistency. Fold in the sliced strawberries.

Heat a non-stick pan and add a little salted butter. Use spoonfuls of the batter to make 2 small pancakes. After about 2 minutes you will notice bubbles forming on the surface, now flip the pancakes and cook on the other side for another 2 minutes. Make all the pancakes in this manner.

Serve them with the stewed strawberries.

Wednesday, 27 February 2013

Aloo Soya Methi Matar

I simply love this simple sabzi and I remember telling my husband once that if ever I am angry with him, he can make this for me and my anger will fizzle off :-). But I am sure he has forgotten this...

It is a great hit with many of my friends too, it comes out really nice if you use mustard oil and also if you can make it with new potatoes.

Many might think the ‘soya’ in the recipe title refers to soya nuggets, but it is not so. This ‘soya’ refers to dill leaves or ‘shepu’ as it is called in Marathi, but it is called ‘soya’ at my inlaws place and I have now got used to calling it so. Here is the recipe.


4 packed cups of chopped fenugreek leaves,
1 to 1½  packed cup of chopped dill leaves,
4 -5 small potatoes,
2 cups of fresh green peas,
4-5 chopped green chillies of to taste,
2 halved red chillies,
Salt to taste,
2 tbsp mustard oil


Ensure the greens are well washed, you don’t want a gritty sabzi.

Peel and chop the potatoes into big chunks.

Heat mustard oil till it is smoking in a large pan. Drop in the halved red chillies. When they start to blacken, add all the other ingredients. Mix well and cover with a lid. Cook till the potato and peas are done. Then bhuno it till the greens darken in colour. Serve with rotis or rice and dal. It also tastes good just with plain rice.

Tuesday, 26 February 2013

Lahori Aloo

The hubby is asked to avoid non vegetarian food, hence the focus nowadays at home is on vegetarian food, though he is not abstaining totally! So I find myself making some elaborate ‘not so everyday’ vegetarian recipes every other day. This dish uses the humble potato for a festive kind of a dish. Here is how it is made...


7-8 small potatoes (You can also use baby potatoes or chunked large potatoes),
1 large onion,
12-15 almonds,
1 ¼ tsp cumin seeds,
1 ¼ tsp garlic paste,
1 ¼ tsp ginger paste,
100 ml well beaten curds,
½ tsp red chilli powder,
¼ tsp garam masala powder,
Salt to taste,
6-7 raisins,
Coriander leaves for garnishing,
Oil as required


Peel and halve the potatoes. Slice the onion. Deep fry the potatoes in oil till done and keep aside. In the same oil fry the sliced onion till brown, drain and grind to a fine paste with the almonds.

Soak raisins and keep aside.

Heat about a tablespoon of oil and fry the raisins and keep the fried raisins aside. In the same oil add the cumin seeds, when they crackle add the ginger and garlic pastes and fry for a minute.

Remove the pan from direct heat and pour in the curds. Mix well and return to heat and stir fry till the oil appears on top. Next add the chilli powder and fry for a minute. Now add the almond and onion paste and fry again till oil appears on the top. Add salt at this stage and a cup and half of water and let the entire mixture boil. When it boils, lower the heat and let it simmer for 5 minutes. Add the fried potatoes and bring to a boil again. Lower the heat and sprinkle garam masala powder. Mix well and cover with a tight fitting lid and cook for another 5-6 minutes.

Pour into a serving dish and serve garnished with fried raisins and chopped coriander leaves. Goes well with any Indian bread.

Monday, 25 February 2013

Pakodi Kadhi

My friend’s mother would make lovely pakodi kadhi and the recipe I follow is inspired by what I have devoured at her house. I have lost touch with this friend and have not been able to find her on Facebook too :-(. Sharing this recipe here in the hope I will reconnect with her some day.

This recipe is generally made with pyaaz ki pakodi but I made it solely to use up the extra palak pakodi I had from the day before. However in the recipe here I am including pyaaz pakodi.


For the kadhi

3 cups of curd,
2 cups of water,
2 tbsps of gram flour or besan,
Salt to taste,
½ tsp of sugar,
1 tsp turmeric powder,
½ tsp ginger paste,
1 tbsp oil,
½ tsp mustard seeds,
¼ tsp fenugreek seeds,
½ tsp cumin seeds,
A pinch of asafoetida,
1 tsp red chilli powder

For the pakodi

1 cup besan flour,
½ tsp coriander seeds,
½ tsp ajwain,
1 medium sized onion,
1-2 green chillies,
Salt to taste,
Oil for deep frying


Mix all the pakodi ingredients except the oil well. Add about ½ cup of water and mix till well mixed. Heat oil till it is hot, drop small amounts of the mixture in the hot oil to form pakodis. Fry till they are golden brown in colour. Drain and keep aside.

Mix the curd, water and besan to make a homogenous liquid. Also add the turmeric powder, salt, sugar and ginger paste. Mix well.

Chop the onion finely. Heat oil and add the mustard seeds, fenugreek seeds and cumin seeds. Once they splutter add the asafoetida and chopped onions. Fry till it turns pink in colour and add the chilli powder. Immediately add the curd mixture and cook stirring continuously on a low flame. When it is heated through add the pakodis and switch off the heat. During this process it is important to not allow the mixture to boil over, or it will split. Serve with plain rice.

Friday, 22 February 2013

Baingan Bharta – Punjabi Style

Baingan Bharta is a dish I had heard about but never had as it being a Punjabi dish, it was never made in my house. I also had no clue how it was made, I only knew how it was not made, courtesy the movie Qayamat se Qayamat Tak. There is a scene in the movie where Juhi Chawla is cooking while Aamir Khan is out collecting firewood. She actually puts small quartered brinjals in water to cook it and then there is a conversation around it. That is how I had an initial introduction to the making of this dish J.

Now of course thanks to many Punjabi friends and colleagues, I know how to dish this out.


1 big purple brinjal,
1 medium sized onion,
2 large tomatoes,
1 cup boiled peas,
2 tbsps oil plus a little more for smearing the brinjal,
4 green chillies,
1 ½ tsp powdered coriander seeds,
1 ½ tsp powdered red chillies,
½ tsp turmeric powder,
½ tsp amchoor,
1 tsp sugar,
Salt to taste,
Chopped coriander leaves


Make longitudinal slits on the brinjal and smear some oil. Bake it in an oven at 200oC for about 40-45 minutes. Peel and mash well. Sprinkle salt.

Chop the onion coarsely and chop the tomatoes and green chillies finely.

Heat the oil and add the onions, fry till translucent. Next add the green chillies and tomatoes and cook till it turns into a homogenous mixture.

Now add all the powdered spices and sugar. Saute for a minute. Then add the mashed brinjal and mix well. Fold in the boiled peas and cook for a few more minutes. Add some water if required to get a thick consistency. Turn off the heat and serve hot garnished with coriander leaves. Goes well with phulkas and parathas.