Poodas or savory pancakes are our go to breakfast after long walks. They are easy to put together and very healthy. A Pooda is basically a mix of flours, spices and water. When I was younger, mum used to make these with besan/chick pea flour, onion and green chilly. However I out-lived my love for them and had stopped eating them for good 10 years. Recently my mother in law made the most soft and delicious poodas with wheat flour. Since then there is no looking back, I am hooked with flours like bajra [pearl millet], ragi [finger millet], jowar [white millet], singhada [chestnut].
So here is one of the versions of many that we make now 🙂
You shall need: [Serves 4]
1/2 cup Wheat flour
200 gms steamed and mashed sprouts- I used moong sprouts. Put them in a cooker with 1/4 cup water and it shall becomes soft in 2 whistles. Mash using a spoon or fork.]
1/2 cup Bajra Flour
1/4 cup Rice flour
2 green chillies- chopped fine
Red chilly powder
1/8 cup chopped corriander
Non stick pan
Mix the flours, corriander and spices.
Add 1.2 cup water and mix, now add the sprouts mash.
Add more water and mix.
The batter should be of a pouring consistency.
Heat a pan, add few drops of oil.
Pour a ladleful of the batter on the pan and spread evenly.
Cook it well on a medium heat.
Once the lower part darkens, flip gently and continue cooking.
All these food shows on TV show some version of crusts being used on different ingredients. What has been stopping people to use different things to make the crust – other than Bread crumbs.
To be fair this was not the first thought that came to me :P. I was out of bread crumbs and was too lazy to make fresh one. So I googled “Crust without breadcrumbs”; all the results were telling me was “How to make breadcrumbs”. So I thought lets atleast read a recipe and then decide how to tweak it.
First thought for the base came to me was salted peanuts. Second thought was blanched almonds. Third was rolled oats – coarsely chopped. And I promise the final one was Wheat/oat bran. So I used the bran for this recipe because there was a box that was just lying around :P. I have been using this bran in chapatis and parathas but since husband didnt really like it, I use it only for mine.
Let us get to making this gorgeous paneer. 🙂
You shall need: [ serves 1]
75 gms paneer [2 chunks/slices of the size that you like]
4 tbsp oat bran
3 tbsp chopped fresh herbs [ I used corriander, Basil and mint]
1/2 tsp Salt
1/4 tsp red chilly flakes
1/4 tsp lemon juice
1/4 cup milk
Shallow non stick pan
Two small plates/shallow bowls
Mix the bran, herbs, lemon juice, flakes and salt in one plate.
Pour the milk in another plate.
Cut the paneer in the slab of the size that you like.
Dip the paneer in milk, on both side.
Move it to the bran herb mix.
Cover it generously and press some mix on it lightly ,as well.
Heat the pan on a medium low heat until it is nice and hot.
Add few drops of oil. Once it is hot enough, lower the paneer in the pan and let it stand there for a few min. Do not move it to check.
Once you can see brown edges, add a few drops of oil on the uncooked side and flip it gently.
Press it gently to make sure the crust cooks well on the other side as well.
Transfer on serving dish and serve with a lemon.
I ate it with a methi roti and added a tsp of cheese spread on it, turning the paneer and roti into a burrito-ish.
Next time I will like to add a few nuts to the bran as well.
In case you do not have fresh herbs, go ahead and use the dried ones- but fresh ones are more preferred. 🙂
Adding more oil is not necessary, trust me. Your pan needs to be good, though.
Adding a few drops of milk on the crust [while adding the crust on top of the paneer] will make sure it sticks well.
So you are sitting in the living room and staring at the gorgeous stuff that people that people click with their magical little boxes called camera. While you can sit there and feel about you not having the patience to do the same or you can work your magic in creating something you are proud of you.
I am of the latter kind. While I feel terrible at times for not paying enough attention to these details like presentation and story telling. So is it the ingredient that keeps me going, YES. I am a loyalist when it comes to food habits. I have always been a fan of the broken wheat/bulgur. My healthy eating days are here to stay so I have been giving this gorgeous ingredient a spin of all kinds.
You shall need: [Makes about 20 small balls]
1/2 cup broken wheat
3 cup water
1/4 cup chopped fresh corriander leaves
2 tbsp bajra/jowar/ragi/besan/while wheat flour [I used Bajra Flour]
Salt and red chilly powder
juice of half a lemon
Peniyaram pan/non stick pan
Wash the broken wheat 2-3 times.
Soak it in 1 cup water for 20-30 min.
Bring 2 cup water to a simmer and add the broken wheat [minus the soaking water]
Reduce the flame to medium and stir using a fork occasionally.
Once it cooks, it will be double in volume and the water will almost be gone. – say 12-15 min or so
Put the wheat in a strainer to get rid of extra moisture.
Cover the strainer with a tea towel. Stir it with fork a few times till this cools.
Move the wheat to a bowl once it is cool to touch.
Add the flour, salt, corriander, lemon juice and red chilly powder. Taste to adjust the spice.
Heat the pan and add a drop of oil in each slot.
Using a spoon, scoop the mix and make tiny balls of it.
Put these in the pan and let them brown well on all sides.
Vegetable stocks are super easy to put together. All you need is a little patience, veggies and flavor choice. I always make fresh stocks and not use the shop bought ones or cubes.
The quickest way is to use a pressure cooker and a more elaborate way shall be to make it in an open pot. Whichever way you choose, the most crucial element is to caramelize the vegetables in oil and spice profile of your choice.
Since I was using beets, I used some thyme, garlic,fennel seeds and bay leaf.
Here is all that you will need:
1 tbsp… flavour-less oil
2… small onions – Quartered
250 gms… bottle gourd – chopped
2… Medium size carrots
2… medium size beets- peeled and quartered
100 gms… snake gourd
5-6.. florets of cauliflower
5-6… florets of broccoli
1/2 … green apple
1 tsp… fennel seeds
1 tsp.. thyme
3 … cloves of garlic or 1 tsp roasted garlic
4.5 cups of water or enough to cover the vegetables and going an inch above them
A heavy base pan
Muslin cloth and colander
Heat oil in the pan. Add thyme, fennel, bay leaf, onion and garlic.
Once they change colour, add carrots, broccoli, cauliflower, gourds, apple and beets.
They will try to stick to the pan once they being caramelizing.
using the spoon move them often.
Add some salt to ensure the moisture escapes.
Once you see a nice char add water.
Bring it to the boil and reduce the heat to medium low.
Let it bubble for 1.5 hours.
Strain the stock using the colander and cloth.
The stock can stay up to 10 days in a refrigerator. Fill it in a clean dry jar and use later.
The husband and I are fasting for Navratri. I shall be keeping the fast till tomorrow aka saptami while he shall be keeping it will Navmi.
It has been a great opportunity to learn new stuff for the Vrat/fast. I could make sabudana perfectly, made kuttu pooris, aalu kuttu kadhi and dahi wale aalu etc. I saw this recipe on Nishamadhulika.com and wanted to give it a try.
Here is all that you shall need:
1 cup… Sabudana/Sago (Well soaked, drained and dried)
1 cup… Boiled and Mashed potato
1/2 cup… Kuttu/singhade ka aata (Buckwheat/waterchestnut flour)
2-3.. chopped green chillies
1 tsp.. Pepper
Sendha namak to taste (Rock Salt)
A plastic sheet to roll the thalipeeth
In a mixing bowl, tip in the potatoes, sabudana, green chillies, flour, salt and pepper and make a soft dough out of it.
You shall net need any water to bind this one.
Lay the plastic sheet flat on the surface and grease it with ghee/oil.
Heat the pan/griddle and put a little oil/ghee on it.
Carefully transfer the thalipeeth to the pan.
Using a wooden spoon with a round handle, make a hole in the center of the thalipeeth.
Put a little oil/ghee in the center and around the surface of the thalipeeth.
Cook until one side is nice and brown.
Flip it and cook for a few min.
Serve it hot with lots of love.
It can be eaten with curd/kadhi/aalu ki subzi etc.