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Zucchini is a vegetables which originates in America and belongs to the squash family.  It is used in many cuisines but not much famous in Indian cuisine. This low calorie vegetable is highly fibrous and full of nutrients.  Zucchini is high in Folate,  Potassium, and Provitamin A. It is a easy substitute for carbohydrates.

I have tried to use zucchini in parathas, seeing its nutritious values because kids just refuse to eat it raw or in any other form. Added garlic and green onion for a mouthwatering flavour and taking this paratha to just another level.

So lets see how Green Onion and Zucchini parathas are made:-

INGREDIENTS:

  1. 1pc Zucchini( Medium sized)
  2. 1 Onion
  3. 2-3 Spring Onion Stalks
  4. 6-7 Garlic cloves
  5. 2 Carrots
  6. 1 Green chilly
  7. 1 Cup Gram Flour
  8. 2 cup Whole Wheat Flour
  9. 1 Teaspoon Ajwain
  10. 1/2 Teaspoon Red chilly Powder
  11. 1 Teaspoon Cumin Powder
  12. 1/2 Teaspoon Coriander Powder
  13. Salt to taste
  14. 1 Tablespoon Oil

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

  • In a grinder, grind Garlic, Green Onion, Carrots, Green Chilly, Onion, and Zucchini
  • Add Gram Flour, Ajwain, Red Chilli powder, coriander powder, Cumin powder and salt
  • Pulse it until everything gets mixed
  • Add Whole Wheat Flour and blend it all together until everything combines
  • Take it out on a flat surface and dust flour and knead it until smooth
  • Apply oil and keep it in a air tight container in fridge
  • When required take it out and roll into equal sized balls
  • Flatten each ball into round parathas and cook both sides with ghee or clarified butter
  • Serve hot with Curd, Pickle or Tea.

 

Watch video on how to make this Green Onion and Zucchini Dough:-

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 260.2 Calories from Fat 34.2
% Daily Value*
Total Fat 3.8g 6%
Saturated Fat 0.3g 2%
Trans Fat 2.2g
Cholesterol 0.0mg 0%
Sodium 72.9mg 3%
Total Carbohydrate 48.9g 16%
Dietary Fiber 8.5g 34%
Sugars 3.2g
Protein 11.1g 22%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Lemon drizzle cake is super easy and super moist cake from British cuisine. This cake is light and most favourite of Brits. Best as Breakfast, snacks, High tea or just desserts. The drizzle icing too is easy to make and i have added black Sesame seeds as a new texture and twist to the drizzle.

INGREDIENTS:

  1. 1 Cup Fresh Cream
  2. 1 Cup Curd
  3. 1 1/4 Sugar granulated
  4. 1/2 Teaspoon Soda bi Carbonate
  5. 1 Teaspoon Baking Powder
  6. 2 Cups Maida / All Purpose Flour
  7. 3-4 Drops of Lemon Essence
  8. 2 Teaspoon Lemon Zest
  9. 1 1/2 Tablespoon Lemon juice
  10. A Pinch of Turmeric
  11. A Pinch of Salt

FOR DRIZZLE ICING

  1. 8 Teaspoon Powdered Sugar
  2. 2 Teaspoon Lemon Juice
  3. 2 Teaspoon Water
  4. 1 Tablespoon Black Sesame seeds
  5. Few Glazed Cherries and Mint Leaves

PREPARATION TIME: 90 Minutes

HOW TO PREPARE:

  • In a bowl take fresh cream, curd and sugar, beat till frothy and fluffy
  • Add Maida, Baking powder, Salt, Soda bi-Carb and few drops of lemon essence
  • Fold the mixture well to get a smooth batter
  • Add Lemon Zest, Lemon Juice and pinch of Turmeric to get slight yellow color
  • Mix well to get a smooth batter, it should not be too thick
  • Pour in a greased loaf tin or in cupcake moulds and bake
  • Bake for 40 minutes at 180 degrees or till top turns golden and leaves sides
  • For Drizzle – In a bowl take powdered sugar, add lemon juice and water
  • Mix well till it forms a milky thick batter or
  • It forms a coat in the back of the spoon and doesn’t drip
  • Add Toasted Sesame seeds to drizzle and apply it on the cake
  • Garnish with Glazed cherries and fresh mint leaves

Chicken in any form is the flagship Indian dish which speaks volume of the rich heritage of Indian cuisine and it is loved in all parts of the country. Today in “Jai Ki Rasoi Se” made a very simple and easy dish called “Grilled Chicken Salami”. This dish goes well when served with any green chutney.

Ingredients
1. Boneless Chicken – 250 Grams
2. Green Coriander (Hara Dhaniya) – ½ Bunch
3. Mint (Pudina) – ½ Bunch
4. Green Chillies (Hari Mirch) – 2 to 3
5. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
6. Cumin Powder (Jeera Powder) – 1 Tea Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
9. Oil – As Per Requirement
10. Salt According to Taste

Preparation
1. In mixer grinder add boneless chicken, green coriander, mint, green chillies, ginger garlic paste, cumin, coriander & whole spice powder. Season it with salt according to taste. Make a fine paste and keep it aside

2. Take an aluminum foil, apply water on your hands to make role with chicken paste and place it on the foil

3. Rap the role in the form of a chocolate

4. Boil 2 liters of water in a vessel. When it comes to boiling point add the rapped chicken roles and cook for 10 minutes

5. Remove the rapped roles and allow them to get it cool by placing them in a refrigerator

6. Remove the aluminum foil from the roles and cut it into ½ inch slices

7. Heat oil in a grill pan, once the oil is hot place sliced chicken salami and grill them both side till they get light gold brown

8. This dish is ready to be serve with any green chutney

Tahini, is a Chutney or a dip or a sauce made from toasted white sesame seeds. Tahini is  used and made mostly in Eastern Mediterranean, the Caucasus, Middle East, and parts of North Africa. Now Word wide famous for it tangy and sharp taste, is being loved by all. This recipe is light and easy, best for lunch and dinner ideas. Recipes with chicken and tahini are yum as the food combination is a deadly one.

INGREDIENTS:
  1. 1 Chicken Breast
  2. 8 Bread Slices
  3. 1 Onion
  4. 1/2 Capsicum
  5. 1/2 Cup Hung Curd
  6. 3 Teaspoon Tahini paste
  7. 2 Teaspoon Mayonnaise
  8. 2 Teaspoon Black Sesame Seeds
  9. Salt to taste
  10. Black pepper to taste

FOR TAHINI PASTE:

  1. 1/2 Cup White Sesame Seeds
  2. 3-4 Garlic Cloves
  3. 1 Teaspoon Lemon Juice
  4. 1 Teaspoon Olive Oil
  5. Salt to taste

PREPARATION TIME:  15 Minutes

HOW TO PREPARE:

  • In a pan Boil Chicken Breast piece in water till its cooked
  • Don’t drain and throw the water as it can be used for soup or as chicken stock
  • Slice the Onion and Chop the Capsicum, keep aside
  • We’ll make Tahini Paste first –
  • In a dry pan roast the white sesame seeds till its light golden
  • Put the seeds in a grinder and grind it to a crumb texture
  • Add Olive oil and salt and give it a grind again
  • Add Lemon juice and garlic cloves and grind it to a smooth, creamy and runny paste
  • In a bowl pull apart and shred the chicken breast
  • Add Sliced Onions and Chopped Capsicum to chicken
  • Sprinkle Salt, Black pepper and Black Sesame seeds to chicken and mix it well
  • Add Hung Curd, Mayonnaise and Tahini to Chicken and give it a good mix
  • Spread this chicken mix on one slice of bread and cover it with another slice
  • Put the Sandwich in sandwich maker and let it grill away
  • Once brown and golden take out and serve hot!

When people looking to escape the busy city for a few hours to enjoy simple, unpretentious and wholesome food the favourite place that first come to mind is “DHABA”. Today in “Jai Ki Rasoi Se” made a simple and delicious vegetarian dish called “Aloo Chana Malai in Dhaba Style”. This goes well when served along with Roti, Naan, Phulka or Paratha

Ingredient
1. 250 gm Roughly Chopped Potatoes (Kate Aloo)
2. 100 gm Black Chickpeas (Kala Chana)
3. 1 Cup Onion Paste (Pyaz Ka Paste)
4. 1 Cup Tomato Puree (Tamator Ka Paste)
5. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. 1/2 Bunch Finley Chopped Mint Leaves (Barik Kata Pudina)
7. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Ka Paste)
8. 5-6 Slit Green Chilies (Kati Hari Mirch)
9. 1 Tablespoon Red Chili Powder (Laal Mirch Powder)
10. 1 Teaspoon Turmeric Powder (Haldi Powder)
11. 2-3 Tablespoon Fresh Cream (Malai)
12. 1 Teaspoon Caraway Seeds (Shahi Jeera)
13. Oil – As Per Requirement
14. Salt According to Taste

Preparation

  • Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
  • Heat oil in a nonstick pan or kadai. Once the oil is hot add caraway seeds and allow them to splutter
  • Add ginger garlic paste and cook till the moisture from the paste gets evaporated
  • Now add onion paste and cook till it gets light brown
  • At this add roughly chopped potatoes & soaked black chickpeas and mix them. Season it will salt according to taste.
  • Cover and cook for 5 minutes or till potatoes & black chickpeas become soft
  • Now add dry ingridents like turmeric and red chilli powder. Mix and cook till oil get seperated from them
  • Add tomato puree & ½ glass water and mix them. Cover and cook for another 5 minutes or till oil get separated from it
  • Add finely chopped green coriander & mint leave and slit green chill. Mix and cook it for another one minute
  • Finely add cream and mix it. Cook for another one minute
  • The dish is ready to be served with any Indian bread

A muffin is an individual-sized, baked bakery product. It can refer to cupcake-like quick bread. Using same technique and Dosa Batter in “Jai Ki Rasoi Se” given a different avatar and made “Baked Cheese Uttapam Muffins”. These are served with coconut chutney

Ingredients
1. 2 Cups Dosa Batter
2. 50 gm Grated Cheese
3. 1 Tablespoon Finely Chopped Green Coriander (Barik Ka Hara Dhaniya)
4. 1 Medium Size Finely Chopped Onion (Barik Kati Pyaz)
5. 1 Medium Size Finely Chopped Capsicum (Barik Ki Shimla Mirch)
6. 1 Medium Size Finely Chopped Tomato (Barik Kata Tamator)
7. 2-3 Finely Chopped Green Chillies (Barik Kati Hari Mirch)
8. 1 Teaspoon Red Chilli Powder (Lal Mirch Powder)
9. Salt – As per Taste
10. Oil to grease the molds – As per Requirement

Preparation:
1. Pre heat the oven at 180 degree for 10 minutes Take silicon molds, grease them with oil and pore dosa batter

2. Add finely chopped onion, tomato, capsicum green chillies & green coriander. Season with red chilli powder and salt according to taste. Finely add grated cheese

3. Place the molds in the baking tray. Add water in the baking tray at ½ inch level

4. Place the tray in the oven and bake it for 20 minutes at 180 degree

5. Remove baked muffins from mold in a serving plate and serve them with coconut chutney

Bambino has been synonymous to vermicelli and sphere of pasta products. These ultra-thin noodles are made of wheat semolina. They can be used in so many delicious ways. Such as Sweet Kheer, Savory Upma, or toss it with boiled vegetables for a wholesome Pulao. Today in Jai Ki Rasoi Se given a different avatar and made “Bambino Vermicelli in Schezwan Fried Rice Style”

Ingredients
1. Bambino Vermicelli – 250 Grams
2. Finely Chopped Garlic (Barik Kata Lasoon) – 1 Table Spoon
3. Finely Chopped Beans (Barik Kati Beans) – 50 Grams
4. Finely Chopped Carrot (Barik Kati Gajar) – 50 Grams
5. Black Pepper Powder (Kali Mirch Powder) – 1 Tea Spoon
6. Dry Red Chillies (Sukhi Lal Mirch) – 5 to 6
7. Soya Sauce – 1 Table Spoon
8. Schezwan Sauce – 1 ½ Table Spoon
9. Oil – As Per Requirement
10. Salt According to Taste

Preparation
1. Boil water in a vessel by adding 1 table spoon oil and salt according to taste.

2. When it comes to boiling add bambino vermicelli and cook till they become soft

3. Immediately drain out the water from the boiled vermicelli and keep aside

4. Heat oil in non stick pan or kadai. Once the oil is hot add finely chopped garlic and dry red chillies. Cook till garlic become light brown

5. Now add finely chopped beans and carrot. Mix all the ingredients and cook for 2 to 3 minutes or till they become soft

6. Add black pepper powder, soya & Schezwan sauce and season with salt according to taste. Mix all and cook for another 2 minutes.

7. Now add boiled bambino vermicelli and mix gently and cook for another 1 minute

8. Now the dish is ready to be served

Now you can rustle up exciting and tasty dishes with leftover food without even investing much time and effort. Today in “Jai Ki Rasoi Se” used yesterday’s Aloo Gobi Tamator Ki Sabzi made in dinner and made “Crispy Puri with Leftover Sabzi”. This dish can be served with curd or pickle

Ingredients
1. Wheat Flour (Gehoon Ka Aata) – 250 Cup
2. Leftover Curry (Bachi Hui Sabzi) – 1 Cup
3. Finely Chopped Green Chillies (Barik Kati Hari Mirch) – 1 Table Spoon
4. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
5. Finely Chopped Curry Leave (Barik Kata Curry Patta) – 15 to 20 Leaves
6. Finely Chopped Mint Leave (Barik Kata Pudina) – 10 to 15 Leaves
7. Chat Masala – 1 Table Spoon
8. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
9. Whole Spice Powder (Garam Masala) – 1 Tea Spoon
10. Lemon Juice (Nimbu Ka Ras) – 2 Table Spoon
11. Oil – ¼ Cup to add in the dough
12. Oil (Tel) for Frying – As per your requirement
13. Salt to taste

Preparation:
1. In a bowl add wheat flour, oil, finely chopped green coriander, mint & curry leaves, finely chopped green chillies, red chilli powder, chat masala, whole spice powder, lemon juice and salt according to taste. Mix all the ingredients

2. Add the leftover curry and by adding water as per requirement knead a tight dough. Rest the dough for 20 minutes

3. Divide the dough in equal portion. With the rolling pin make puri of medium size

4. Heat oil in a non-stick pan or kadai. Once the oil is hot add puri. Fry them till they turn golden brown.

5. The dish is ready to be served hot with curd, raita and pickle

INGREDIENTS:

  1. 2 Cups Atta/ Whole Wheat Flour
  2. 2 Beetroots
  3. 1 Onion
  4. 2 Green Chillies chopped
  5. 1 Teaspoon Salt
  6. 1 Teaspoon Red Chilly Powder/ Paprika
  7. 1/2 Teaspoon Jeera /Cumin Powder
  8. 1/2 Teaspoon Garam Masala
  9. 2 Teaspoon Ajwain/Carom Seeds
  10. 2 Tablespoon Oil
  11. 2 Tablespoon Ghee/ Clarified Butter
  12. Water as Required for Kneading

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • Peel the beetroot and grind it to make a thick paste
  • Take the Atta / flour in a big tray
  • Add salt, Jeera powder, garam masala and 1 teaspoon ghee to Atta
  • Sprinkle Red chilly powder and Ajwain / Carom Seeds
  • Pour the beetroot paste and chopped green chillies
  • Finely chop Onions and add that to flour as well
  • Knead the flour, add water or extra flour only if required
  • Keep the dough in a Cling sheet for 10-15 minutes to rest
  • Take a portion of atta and roll it round with a rolling pin till 6″ in diameter
  • Place it on tawa/griddle and cook both sides for 2 – 3 mins till brown spots appear
  • Then add ghee as required on both sides and cook again for 1 – 2 mins
  • Take it off from tava and serve hot
  • Serve parathas with pickle, plain yogurt, raita or simply with hot tea/Chai

Shakshuka is by far the most often cooked brunch meal at our home. There are some essential ingredients, but I make a whole lot of variations based on whatever I have at home – Italian inspired with sun dried tomatoes, spinach, and basil or Indian inspired with garam masala. This one even has beans in it because it is what I had at home – just have fun with it!

INGREDIENTS:

  1. 2 Tablespoons Olive Oil
  2. 1 Large Onion Sliced
  3. 1 Bell Pepper/ Capsicum Sliced
  4. 2-3 Garlic Cloves Crushed
  5. 1 Cup Tomato Puree/ Sauce
  6. 1 Teaspoon Cumin Powder
  7. 1 Teaspoon Dried Basil or Few Fresh Leaves Torn Into Smaller Pieces
  8. ½ Cup Crumbled Feta
  9. 6 Eggs
  10. 1 Cup Beans or Spinach (Optional)
  11. Salt, Pepper, Paprika to taste
  12. Chopped Cilantro and Mint

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

  • Heat oil in a heavy bottomed pan. Add onions and cook for 5 mins
  • Add garlic and peppers. Cook for another 5 mins
  • Add spinach and beans (optional). Cook for another couple mins
  • Now add the tomato puree and all the spices, salt, and pepper. Cook for a few mins. Add a pinch of sugar if you don’t like a tomatoey taste
  • Create holes in the curry and break an egg into each
  • Cover and cook for 10-15 mins or until the eggs are cooked
  • Top with the crumbled feta, cilantro, and mint