Bourbon Biscuit Cake

           This is an amazing steamed eggless cake made of Bourbon biscuits. A very easy and a simple recipe for unexpected guests. It requires very few ingredients and the garnishing can be done according to individual preference. So do give it a try and surprise your loved ones.

• 1 cup ground Bourbon biscuit 
• 1/2 cup milk or as required
• 1 tsp. eno fruit salt
• few cherries

           Mix the milk to the ground biscuit and make a batter of pouring consistency. Meanwhile, pour some water in a pressure cooker, place a stand and bring it to a boil.

         Just before steaming, add eno fruit salt to the batter and mix well. Pour the batter immediately into a greased cake tin / container. Tap it well.

         Gently place the container over the stand in the cooker and close the lid. Do not put the weight. 

          Steam for 20 minutes on a low flame. When done, switch off the flame and let it cool for a while. Place it on a wire rack and cool it further.

          Then demould it and cut into desired shapes. Garnish with cherries and enjoy as a tea-time snack or when desired.        

Pomfret in Coconut Milk

          A light fish gravy in my style with my favourite fish - pomfret that goes absolutely well with plain steamed rice. This yummy, easy and simple recipe is cooked in coconut milk for a creamy consistency. So do give it a try and I bet you will love it. Serve, garnished with coriander leaves. 

• 2 pomfret, each cut into 2-3 pieces
• 1 tsp. lime juice
• 1 onion
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 cup thick coconut milk
• 1/2 cup water
• 1 tsp. coriander leaves, chopped

          Grind the onion, ginger, garlic and green chilies into a paste. Keep aside. Marinate the fish pieces with lime juice and a pinch of salt for 10 minutes.

          Heat oil in a pan and temper with mustard seeds and curry leaves. After it stops spluttering, add the ground paste, turmeric powder and coriander powder.

          Saute till the oil separates. Then add the coconut milk, water and salt. Bring it to a boil and drop in the fish pieces.

          Cover and simmer on a low flame for 5-6 minutes. When done, switch off the flame and serve, garnished with coriander leaves.

Chickpeas & Millets Tikki

         These yummy and healthy tikkis made of black chickpeas and mixed millets are worth a try any day, especially during monsoon. They are just perfect as a tea-time snack or as appetizers to be enjoyed with any green / tamarind chutney or tomato sauce. 

          They can also be served inside burgers along with onion, lettuce, cucumber, tomato and cheese for a wholesome meal or brunch anytime of the day. Besides, they can also be made into a roll / Frankie or packed for a lunch box meal. 

• 1/2 cup boiled black chickpeas (makes 8-10)
• 1/4 cup mixed millets, dry roasted & powdered
• 1 tsp. corn flour
• 2 tbsp. fried onion
• 1-2 green chilies, finely chopped
• 1/2" ginger, finely chopped
• salt to taste
• 1/2 tsp. garam masala powder
• 2 tbsp. mint leaves, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. oil
• 1 tsp. lime juice
• oil to shallow fry

          In a bowl, combine all the ingredients (except oil) and shape into tikkis. Refrigerate for 30 minutes.

         Heat some oil in a tawa and fry them in batches till golden in colour on both sides. 

         Drain on a kitchen towel and serve with tomato sauce, green chutney or tamarind chutney.

Buttermilk & Beetroot Pancakes

          A weekend treat for the kids, these light and healthy pancakes made of whole wheat flour and buttermilk will be loved by them and will be devoured in no time. Adding some beetroot powder / puree is purely optional and can be skipped. Serve these pancakes, drizzled with some rabdi / syrup or stuffed with your favorite fruits. Any leftover pancakes can be  reheated for breakfast during the week.

• 1 cup whole wheat flour (makes 12 pancakes)
• 2-3 tbsp. sugar, powdered
• pinch of salt
• 1 tsp. beetroot powder / puree
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• 1 egg
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• buttermilk as required
• oil to shallow fry
• sliced banana, chopped pistachio, tutti frutti or rabri / syrup to garnish

           In a bowl, combine all the ingredients(except the garnishing) and whisk into a smooth batter of pouring consistency. Keep it aside for 10 minutes.

           Heat 1 tsp. oil in a pan and pour a ladleful of the batter. Spread it around and cook till one side is done. Flip it over and cook the other side too. Transfer to a serving plate.

          Make similar pancakes with the remaining batter and serve, garnished with banana, chopped pistachios and tutti frutti. It can also be served, drizzled with some rabdi / syrup or stuffed with your favorite fruits.

Amritsari Chole

          This is a traditional Punjabi style chole that is so yummy with full of flavours. Tea bags are used in this recipe to get a rich dark coloured gravy. It is a great comfort food that is just perfect for a lazy weekend breakfast. 

          Paired with some green chilies and a dash of lime, this wholesome side dish can be enjoyed with any type of India bread like naan, kulcha, tandoori roti, poori, paratha, bhatura or just plain chapati. So get going and dish out this amazing restaurant style Amritsari chole curry for your loved ones.

          

• 1 cup white chickpeas (kabuli chana)
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1/2 tsp. peppercorns
• 1-2 bay leaves
• 1/2 tsp. carom seeds (ajwain)
• 1-2 tea bags
• 1 onion, sliced
• 3-4 garlic, sliced
• 1/2 tsp. baking soda
• salt to taste
• 2 tbsp. ghee
• 1 tbsp. oil
• 1 tbsp. chana masala
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp amchur powder
• 1/2 cup tomato puree
• 1 tbsp. tomato paste
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. ginger julienne
• 2 green chilies, slit
• coriander leaves, extra ginger julienne and slit green chilies to garnish

          In a muslin cloth, tie cinnamon, cardamoms, cloves, pepper and bay leaves into a potli. 

          Pressure cook the soaked chana in 2 cups water, onion, garlic, carom seeds, tea bags, baking soda, salt and the spice potli for 4-5 whistles. 

           Open the lid when it cools down. Discard the spice potli and the tea bags. 

           Heat ghee and oil in a pan. Add all the dry spices and saute for a few seconds. Then add the tomato puree and tomato paste. Saute till the oil separates.

           Add the boiled chickpeas, ginger julienne, slit green chilies and kasuri methi. Mix everything well and simmer till it turns slightly thick. Switch off the flame.

          Garnish with coriander leaves, ginger julienne and green chilies. Serve as a side dish with naan, kulcha, tandoori roti, poori, bhatura, paratha or just plain chapati.