Aehobakjeon (Korean Zucchini Pancakes) with Sesame Dipping Sauce

Aehobakjeon  (Korean Zucchini Pancakes) with Sesame Dipping Sauce

Zucchini !

The moment I say the word my family runs in the other direction. 

Don’t ask me why,must be one of my experiments has put them off. ☺

When I said that I am making pancakes the girls were enthusiastic. In fact even yesterday they kept asking me when I am making pancakes. The trouble is they had holidays and they kept friend hopping so I made them without them around. Much to their irritation.  Maybe next Saturday I will make them for their evening snack.

Where did I get the recipe? From Mir's place, my friend with whom  am paired for BM pairs.

Meanwhile hubby and I enjoyed these pancakes. Even the maid was very happy with the flavour and kept asking me how I made the dosa.

The substitute here is chilli powder in place of gochugaru and the rice wine vinegar I used wine vinegar .

Aehobakjeon  (Korean Zucchini Pancakes) with Sesame Dipping Sauce

Aehobakjeon  (Korean Zucchini Pancakes)

Recipe Source: The Schizo Chef
Yield: 14  pancakes
Ingredients:

• 2 zucchinis,grated 
• 1 tsp salt
• 2 eggs
• 2 cups water
• 2 cups all purpose flour
• 1 tblspn  ginger,grated
• 2 cloves garlic,finely chopped 
• 3/4 -1 tsp gochugaru (Korean red chile powder), according to taste

 Sesame Dipping Sauce

Sesame Dipping Sauce

 Ingredients:

• 2 tblspns soy sauce
• 2 tblspns rice wine vinegar
• 2 1/2 tsps sugar
• 1 tsp sesame oil
• 1 tsp fish sauce
• 1 tblspn toasted sesame seeds

 Method:

• Combine all sauce ingredients in a bowl and whisk well.
• In a large bowl, beat eggs. Add salt, ginger, gochugara, flour and water. Beat to make a smooth batter.
• Add zucchini’s and mix to combine.
• Lightly oil a skillet. Place 1/3 cup of batter in the skillet for each pancake.
• Fry until golden brown on both sides.

 What else do we have?

 Well come back tomorrow to see that…

 Meanwhile today you can check my other friends 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Cheese Toast

Cheese Toast

Most morning Monday mornings I find myself in a fix.

What to pack for the kid for snack?

Actually I should be better prepared but most of the times I am not. Maybe because half my Sunday is spent in trying to play catch… catch up with pending jobs, from washing to marketing, on the move.

Where is the time to get down to planning, even if I have I have planned the girls have some requests.

Okay let’s quit no more excuses I am clueless… call it Monday morning blues, whatever…

Monday mornings I generally pack Cheese Toast for the girls and their father and grandfather are very happy to have them too. So come Mondays you will see Cheese Toast on the breakfast table.

So let’s get down to making Cheese Toasts which I make with eyes that are barely open. Between my many visits to wash my eyes open breakfast and Tiffin box is ready in time. Ahhh what an achievement!

Why this syndrome of “barely open eyes” catches up with me on Saturday and Monday mornings only I don’t know but I am thankful to Cheese Toast!

To make a Cheese Toast you will need ideally a toaster, a sandwich toaster either electric or gas friendly. In case you do not  have both, do not despair use the non-stick tava/skillet and a heavy object to weigh down the other slice of bread. Works fine!!

Cheese Toast

For 1 sandwich

Ingredients:

• 2 slices of brown bread
• 1 slice of cheese
• 1 tsp of tomato ketchup( optional)
• Some ghee for the toaster

Method:

• Apply the ghee to the toaster.
• On  bread slice lay the cheese slice.
• Apply the tomato sauce and close the sandwich with the second slice.
• Cook till browned on both the sides till browned.
• Serve.
• Tastes best hot with a cup of tea or coffee.

Cheese Toast

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Linking to PJ's event "Say Cheese" for Srivalli's Kid’s delight.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Savoury Oats

Savoury Oats

Oats the daily breakfast for many is something that I have Indianized to suit our tastes.

This is the version that I make often and let me make it clear the girls do not eat it at all but we love it.

I had posted this version long ago now I have improvised on it for Blogging Marathon #45.

Ingredients:

• 1 cup oats
• 2 cups water
• 1 tsp ginger garlic paste
• ½ tsp sambhar masala
• ½ tsp black salt
• ¼ cup boiled corn or vegetables of your choice
• 1 green chilli, chopped fine
• Salt to taste
• Dhania/ coriander leaves  to garnish
• Spring onion greens,to garnish

Savoury Oats

Method:

• Mix the water, ginger garlic, masala, salts, and vegetables and bring to rolling boil.
• Add the oats and green chilli.
• Mix well and switch off.
• Serve hot garnished with coriander leaves.

Notes:

• I always use Quaker oats but last time I brought Suffola oats and they needed more water.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Savoury Corn Fitters from New Zealand

Savoury Corn Fitters

Now that school has reopened I have a problem what do I give in the kiddos tiffin box?

To add to my woes she does not have a breakfast, barely gulps down a small cup of milk. 

 She comes home for lunch but she wants something delicious in her tiffin box. Her idea of delicious and mine are mine are poles apart.

 The day I give something she does not want we end up having the tiffin uneaten but loaded with excuses like I had to go to the staff room as I am the CR etc.

About this time I was researching recipes for this trip around the world. I fell for the simplicity of these delicious corn fritters. It also what doctor ordered an egg…

Sorry those who do not eat eggs replace it with 1 tblspn of egg replacer or 1/3 cup of cream.

The original recipe has cheese and ham included but I did not add as I did not have time to grate the cheese and ham I do not do. Please feel free to use them if you like it.

Also the original recipe used flour or maida, APF I replaced it with oats. Another thing she refuses to eat.

The whole thing went down well with tomato sauce. Infact she ate one of the fitters before she left for school… Ahhhhhhh relief!!

Savoury Corn Fitters

Savoury Corn Fitters

Cuisine: Kiwi Cuisine

Recipe Source:Kiwi Faves 

Ingredients:

• ¼ cup red capsicum/pepper, chopped
• ¼ cup yellow capsicum, chopped
• 1 medium onion, chopped fine
• 1 ½ cup oats
• ¼ cup spring onion chopped
• Salt and pepper
• 1 eggs
• 1 can cream style sweet corn,1 tin
• ½ tsp baking powder
• rice bran oil for frying

Method:

• In a large bowl mix together the capsicum, spring onion, onion, salt and pepper mix well.
• Add the sweet corn, mix well.
• Add the oats and give it a nice good stir. Check the seasoning.
• Add the egg/ egg replacer, baking powder. Mix well.
• If you feel the batter is dry add a tblspn or two of water. The batter should be of dropping consistency.
• The original instructions said “Heat 2 tblspn of oil in a non- stick pan add a tableful of batter in the hot oil.”  I did that but then  preferred the method of adding the ladleful of batter  on the hot pan and then adding oil to the sides of the batter, much like how we add oil to a dosa but of course I need a little more oil than the dosa needs. And I did that from the second batch that I made on the same pan. Suit yourself.
• Fry till golden on both sides.
• Serve them with tomato sauce.

Notes: 

• I used the circular cookied dough cutter that i kept on the tava/ skillet and added the batter in it to get the perfect sized round shaped.

Savoury Corn Fitters

An InLinkz Link-up

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Mallige Idlis/ Jasmine Idlis

When I was researching idlis the other day (I know that sounds strange but I can be that many times) on Wikipedia, for the first time I read about Mallige Idlis! Now in case you do not know Kannada then Mallige is jasmine and this is what I had in mind.

Courtesy Google 

Flower in idlis? What? This was my reaction!

So I searched the net and landed here.

The recipe I read compelled me to try these idlis.

I made a total of 40 idlis from the measures below, the pictures I have here are what I did on the first day but I wish I had the time to click the pictures of the idlis I made the next day! They were awesome, soft and so light not to mention delicious!

So what are you waiting for get your ingredients out to make these yum yum yum idlis!

Mallige Idli/ Jasmine Idlis

Recipe Source: Savi Ruchi

Ingredients:

• 1 cup urid dal / split black lentils, dehusked
• 1 cup beaten rice /poha /avalakki
• 2 cups rice (I used sona masuri)
• 1/4 cup curd should not be very sour
• salt to taste

Method:

• Soak the urid dal and the rice at least 3-4 hours.
• Soak the poha at least 2 hours before grinding.
• After it is soaked, make a fine paste of urid dal.
• Grind the rice into a coarse paste then half way through add the soaked poha and grind. It should be rough paste. Use minimum water.
• Add the curds (see notes below) and mix the two pastes.  Your batter must be a little thicker than normal idli batter.
• Let it ferment overnight.
• Next day add salt and mix the batter well.
• Make the idlis as usual. That is grease the idli moulds and steam them, that means do not use the vent, in the pressure cooker for 20 minutes.
•  In the case of this idli use a big tablespoon full of batter only. They fluff up so much!

Notes:

• The actual instructions were,”If the weather is cool, add the curd to the mixture and allow it to ferment overnight.  If the weather is hot/humid add the curd, one hour before preparing the idlis.” I added the curd in the night itself as I did not fancy waking up one hour early just to mix the curd!

Other idlis you may be interested in are 

• Idli/ Steamed Rice Cakes.
•  Butter idli 
• Mixed Daal Idli 
•  Jowar Rava Idli 
•  Spicy Corn and Cabbage Rava Idli
• Khushboo Idli

The basic idli can be magically transformed! How? 

•  Hot Cross Idli
•  idli chilli
•  Old wine new bottle

Linking to Come join us for breakfast.

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Khushboo Idli

Khushboo Idli

As a part of the Blogging Marathon groups we chat plus there are various recipes discussed, well you cannot be a foodie without that can you?

 In one such chats there were various idlis discussed. One of the  idlis discussed was was Khushboo Idli!  Now Khushboo means a pleasant smell in Hindi, so at the back of my mind I kept wondering what an aroma it must be having.

So imagine my surprise when I was told that the idli was named after Khushboo, the actress!! She was and is so famous is something that I was not aware of. Well my GK in the subject of movies is has always been questionable. J

Masala Dosa

Can you imagine the shock you get when you discover that the basic everyday breakfast items are not on your blog?

Well I am still reeling under the shock of the discovery!

So here is my basic dosa batter. Not the instant kind but what is generally in the fridge for use in case of an emergency.

Basically I love dosa so I am more partial to dosa batter so this container is a tiny bit bigger than the idli batter and given the fact that these batters do not reside in the fridge together anyone notices the difference.

Idli/ Steamed Rice Cakes

 Idli/ Steamed Rice Cakes

I do not believe it. I have no basic idli recipe on my blog?

 The variation is regular idli, yes but the humble everyday idli has no place? 

How has that been possible?

Well let’s have breakfast. Being from Dharwad, a small town in Northern Karnataka where food is the centre of the Universe we shall have breakfast. 

Breakfast in Dharwad never varies, Upit, Avalaki or Poha not the KandaPoha or Batata Poha like we have in Maharashtra but the full bodied Hachid Avalaki, Dosa, idli or Chapatti, bhakri!  At the most we will have poori!!

Paneer Tikka Kathi Roll – SNC April Challenge for Southern Team

Paneer Tikka Kathi Roll

I am just in time to post for SNC this time.  For some time I thought I will not be in the blogging world as my site has crashed and just when I think it’s up and about it’s back down in a heap. So I am presently back here to post my current escapades in the food world.

Do check out my virtual travel around the India this month. It’s been a hectic trip round the cuisines of India.

Right now I am however posting a delicious snack and meal item in my place as Rotis in the morning are generally not acceptable. However you can serve them for breakfast. They are very filling and are originally intended as such.

ThanksMinnie   and Divya we loved it.

Paneer Tikka Kathi Roll – SNC April Challenge for Southern Team

Recipe Author: Minnie@thelady8home

Cuisine: Indian

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 12 pieces

Ingredients:

For the paneer:

• 2 cups paneer cut into two inches cube
• 1 cup chopped green peppers
• 1 large onion cut into quarters
• 1 large tomato cubed small
• 1 tsp kasoori methi
• ½ cup coriander leaves (optional)
• 4 tbsp oil

Masala for grinding:

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 green cardamoms
• 2 cloves
• 1 dry red chilli
• 1 2″ stick cinnamon

For marinating:

• 1 tsp gram flour (besan)
• 1 tsp red chilli powder
• 1 tsp chat masala powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp black pepper powder
• ½ cup yogurt whipped

For the Roti:

• Atta
• Salt and oil
• ½ cup coriander leaves or spinach leaves (I used coriander leaves)

For setting up the Kati roll:

Roti

The paneer filling

Kuchumber

Foil

Method:

Initial preparations:

• Mix the atta, salt and a little oil with water make a soft but pliable dough.
• Cover and set aside.
• Marinate the paneer with all the marinating spices and yogurt, cover and keep aside for 15 minutes to an hour.
• Make the kachumber.
• Meanwhile roast and coarsely grind the masala for grinding.

To make the Kachumber:

 Ingredients:

• ½ cup carrots, juliennes
• 1 cup cucumber, juliennes
• 1 large tomato, sliced in long thin stripes
• ¼ cup onions sliced very fine
• 2 tbsp coriander leaves, finely chopped
• 1-2 green chillies, chopped fine (optional)
• 3 tbsp lemon juice 
• ¼ tsp black salt
• ¼ tsp sugar

Method:

• Mix all the vegetables together.
• Drizzle lemon juice, and sprinkle salt and sugar.
• Mix well.
• Add coriander leaves and green chillies.
•  Using a fork, mix it one more time and serve.

Note: 

• You can use other vegetables and fruits like avocados, pomegranates etc

 To make the roti:

• Roll out a roti about 4 inches diameter and place the coriander leaves in between.
• Starting from one side, start folding in the sides, overlapping them over the previous fold.
• Once the folds are closed, roll it into a ball.
• Roll out the roti using a rolling pin. It should be roughly 8 inches in diameter.
• Cook on a tava or griddle.

For cooking the paneer:

• Heat oil in a skillet and fry the roast and ground spices
• Add green peppers and sauté for a minute
• Add marinated paneer and stir until it’s nicely coated with the spices.
• Let the paneer pieces fry for 5 minutes. Stir them gently every once in a while, making sure they don’t stick to the pan.
• Now add kasoori methi, onions and tomatoes.
• Let it cook until the tomatoes soften and the onions look translucent.

 To assemble:

• Place a roti
• Fill with 1 tbsp kuchumber
• Fill the 1 heaped tbsp paneer
• Roll and wrap in foil/butter paper
• Serve whole or cut in half with ketchup.

Note:

• You can make all of these overnight.
•  To assemble next day, heat a tsp oil in pan, and heat the roti on both sides.
• Heat paneer separately in microwave or skillet.
• Place paneer and kuchumber in the roti, roll and serve.
•  You can make the rolls in plain roti.

  Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Chettinadu Style Masala Dosa~Indian State Tamil Nadu

Chettinadu Style Masala Dosa~Indian State Tamil Nadu

Tamil Nadu literally The Land of Tamils or Tamil Country) is one of the 28 states of India. Its capital is Chennai (formerly known as Madras), the largest city. Tamil Nadu is a land most known for its monumental ancient Hindu temples and classical form of dance Bharata Natyam. 

Tamil cuisine is typical of south Indian cuisine, in that rice and rice-derived dishes forms the major portion of a diet (see rice and curry). There are regional sub-varieties namely Chettinadu, Kongunadu, Madurai, Tirunelveli varieties etc. Traditionally, food is served on a banana leaf instead of a plate and eaten with the right hand.

Rice is the staple food of Tamils and is typically eaten mixed with coconut chutney sambhar  (with or without ghee), vegetarian or non-vegetarian kulambu, rasam, curd and buttermilk. This is accompanied with various vegetarian and/or non-vegetarian dishes like kootu, aviyal, poriyal, appalam, varuval, peratal, kothsu, varieties of pickles and chicken, mutton, or fish fry.

Breakfast and snack items include dosai, Adai, idly, vadai, pongal, appam (aappam), paniyaram, puttu, nuppumavu (uppuma), santhakai (a sort of noodles), idiyappam and uthappam. These items are eaten along with sambar, varieties of chatni and podi. Traditionally prepared filter coffee is unique in taste and popular all over the state.

The Chettinad region is famous for its spicy non-vegetarian cuisine, while Ambur  and Dindigul are known for their Biryani. Sweet items that are native to Tamil Nadu are Athirasam, Chakkarai Pongal (prepared during Pongal) and Kuli Paniyaram. The city of Thirunelveli is renowned for its unique sweetmeat, Thirunelveli Halwa, while Palani (pazhani) is known for its Panchamirtham. (Courtesy: Wikipedia)

Savoury Pittha~Indian State Jharkhand

Savoury Pittha ~Indian State Jharkhand

Lets visit Jharkhand today in the Blogging Marathon of Indian States!!

Jarkhand being a tribal dominated state nature plays a large part in the lives of the people. Branches of sacred trees are brought and ceremonially planted and worshipped in the courtyards.

Jarkhand cuisine is vegetarian as well as non vegetarian. Traditional Jharkhand dishes are not available at restaurants, as they have not been commercialised. Prepared exclusively in tribal regions, this cuisine uses oil and spices infrequently, except for pickle production and special occasions.

Baiganee Chop, a snack made of brinjal slices or egg plant, is popular in Jharkhand. Thekua is a sweet dish made of sugar, wheat, flour and chopped coconuts.  Hadia, which is made out of paddy rice, is a refreshing drink. A wide variety of recipes are prepared with different types of rice in Jharkhand which include recipes like Dhuska, Pittha and different kinds of Rotis prepared with rice.

Fara(Phara)~Indian State Chhattisgarh

Fara(Phara)~Chhattisgarh Cuisine

Today we see Chhattisgarh on our Blogging Marathon journey round India, a state in Central India.

There are  beliefs that Chhattisgarh takes its name from the 36 pillars of Chhatishgarhin Devi temple (chhattis means "36" and garh means "fort")  or that it  is the corrupted form of Chedisgarh which means Raj or "Empire of the Chedis" (Kalchuri Dynasty).

The states northern and southern parts of the state are hilly, while the central part is a fertile plain. The central part of the state lies in the fertile upper basin of the Mahanadi River and its tributaries. This area has extensive rice cultivation. The rivers make The State of Chhattisgarh is known as the rice bowl of Central India and has a rich tradition of food culture.

Most of the traditional and tribal foods are made of rice and rice flour, curd and a variety of green leafy vegetables like lal bhaaji, chowlai bhaji, chech bhaji, kaanda bhaji, kochai patta, kohda and bohar bhaji.

Badi and Bijori are optional food categories; gulgula (bobra), bidiya, dhoodh fara, bafauli, kusli, balooshahi and khurmi fall in sweet categories.

Some famous breakfast dishes made out of rice & rice flour include fara/muthiya (rice rolls in white sauce), angakar roti, chousera roti (rice puri's),etc. One of the common meal had during the scorching summer is Bore Baasi (literally means dipped rice from last cooked meal) which mainly consists of cooked rice dipped water/dahi/buttermilk. It is mostly accompanied by pickle and raw onion. It helps maintain the water levels in the body, keeping it cool and hydrated during the hot and arid summer days.

The tribal and village population enjoys delicacy brew made of small, creamy white fruit of a local tree called Mahuwa.

Peas Caulifower and Paneer Pull Apart ~Knead to Bake

Bread baking is a skill  and I hit panic buttons, due to the fact that yeast and I are not so good friends.

 So when Aparna said she is starting a group that is baking 12 breads down the year I thought I will tag along. Hopefully I will make friends with yeast finally. 

This is the February challenge and I am very late posting it but then I went to Ahemadabad for "The Blogging Marathon #25 Meet" and so was delayed.  Had a rocking time there but now I realize that I have not done tons and tons of work here. So will keep posting now hopefully regularly.

Misal Pav ~~SNC Challenge #3

In my family misal is greeted with groans, especially when I make it. For I make it like a usal. I just could not imagine how else to make it one wants more masala, other lesser the only people who enjoyed it was my FIL and I.

Recently we went on a holiday to Pawankhind, in Amba valley, it was beautiful. The breakfast on day 2 was misal and everyone dug it. Now I was mystified for to me it tasted like how I made usal.

So when I saw the challenge for NSC by Meena of Random Ramblings  I was a bit apprehensive. But then I read the recipe and realized it different. So I followed the recipe to sorry cannot say to the T. Made a few minor changes just to suit our taste buds.

Read on dears but first I would like to thank Meena the Chef for this month also I have basically copied and pasted her recipe word to word and Divya the brains behind the outfit. For we enjoyed misal!!

Jowari Muddi

My father used to have a lot of touring duties. Every time he went on tour the rest of us i.e. my mom, sister, brother and I used to insist of one dinner of "Muddi"!

Amma used to make "Muddi" generally out of" Jowar" flour as Jowar was something we consumed on a regular basis. You must have heard of Ragi Muddi  this is my mom's innovation out what she had and her wish that we eat healthy but something easy to make.

So the other day I decided to make it for breakfast. Since I was sure hubby dear would not eat I made only a little for my FIL and me.

My S-I-S asked me if I made it like "Ambil" which is with buttermilk. This never did occur to me I made it like "Pithla/Zunka".

May be next time……….

Cheese Stuffed Rajma Cutlets

When I buy some ingredients for my pantry I get carried away. I know that there are some things that we read family will not eat but still I buy it, hoping that at least this time they will eat.  

I end up losing each time, one such ingredient is rajma or kidney beans. Not only they refuse to eat it not even consider it as a healthy option. Why I do not know but they just don’t like it. So last time I stuck the soaked & boiled rajma in the freezer and was wondering what to do with them.

Peanut, Coconut & Onion Chutney

Making dosa for breakfast is nowadays out of question.

 I am invariably late so the dosa have to be made by hubs, maid also is in a hurry and they get on each other’s nerves. So to avoid the associated problems I have started making dosas in the evening for dinner. They are eaten hot and the kids also are around plus I can take care of their thin and thick dosa orders.