Wheat flour pancake with egg filling

A simple and healthy pancake recipe with egg inside that will tantalize your tastebuds. This one egg filled pancake is enough to make you fill full. Made of wheat flour and added with goodness of seasonal vegetables and egg protien, can be included in your breakfast options. *See notes below.

Ingredients(2 servings):

For pancake:

• Wheat flour, 1 cup
• Bakng powder, 1/2 tsp
• Salt to taste
• Water, 2/3 cup
• Soybean oil/Olive oil, as required to make pancakes ( I used 3/4 tbsp oil per pancake)

For egg filling:

• 2 egg , one per pancake
• Capsicum, 1/2 of a whole and sliced
• Carrots, 1 medium , sliced thinly
• Onion, chopped, 1 medium
• Garlic cloves, 2, neatly chopped
• Scallion, chopped, 2 tbsp+ for garnishing
• Black pepper powder
• Salt to taste
• Soybean oil/Olive oil, 3 tbsp
• Lime juice, half of a lemon

Methods:

• Pancake:

Mix all the ingredients mentioned for pancake except oil and make a semi-thick batter. You can check the consistency in the way as shown in the 2nd picture- the batter you drop from above is getting absorbed in the batter kept in bowl and doesn't make any fold.

In a frying pan heat 3/4 tbsp oil and spread it all over the pancarefully. Make sure that the oil is hot enough. Drop 1 ladle of batter and spread the batter slowly using a spatula. While spreading the batter keep the spatula intact with the batter. Wait for 2 minutes and flip the pancake carefully for the other side to fry. 

You will see brown patches like this when both the sides are done.

*Keep the flame medium-low while making those pancakes

For the egg filling:

After you are done with the pancakes keep them aside and in a pan add 3 tbsp oil. Add all the vegetables, seasone them with salt as per your taste and give them a good toss for about 2 minutes, keep the flame medium. Add chopped onion and nicely chopped garlic. Saute.

Beat 2 eggs in a bowl, add 2 pinches of salt. Add into pan. Do not scramble them. Allow it to set with vegetables. This will take upto a minute.

As the eggs set with the vegetables flip to other side, cook for a minute and remove from flame.

 Divide the filling into two portions and set them in each pancake. Sprinkle some lime juice on the filling. Fold one side of the pancakes to the other side.

Serve hot.

Notes:-

• Instead of egg you can use paneer/tofu/boiled chicken/soybean

You may also like:

Cottage cheese aka paneer  sandwich

Muli Dal Paneer

One day when I opened my fridge found some leftover cottage cheese and a horse raddish, and was really confused how to utilize them. Then it suddenly struck in my mind to combine them with daland made this Muli Dal Paneer for dinner. The key ingredient of this recipe is Motor dal or Yellow split peas that is known to be a rich source of fibre and protien as well as minerals like phosphrus and potassium. This is tasty as well as health friendly.

Ingredients (4 servings):

• Yellow split peas( matar dal), 1 cup or 200 gm
• Cottage cheese or paneer, 150 gm
• Horse raddish, 1
• Coriander leaves, 1 handfull, chopped
• Onion, 1, sliced
• Garlic cloves, 4
• Ginger, 1"
• Coriander powder, 2 tsp
• Garam masala powder, 1 and 1/2 tsp
• Turmeric powder, 1 tsp
• Mango powder(Amchoor powder), 1 tsp
• Green chillies, 4-5
• Bay leaf, 1
• Whole dry red chilli, 1
• Green cardamom, 2
• Cinnamon, 1"
• Mustard oil, 4 tbsp ( you may use Soybean oil)
• Salt to taste 
• Sugar, 2 tsp

Methods:

In a cooker add 1 and 1/2 cup water and dal and pressure cook peas with 3 whistles.  Wait for the pressure inside to release.Then open the lid and mash dal a little using a manual hand blender or a spatula.

Slice raddish and shallow fry in oil till they turn soft. Seasone with a pinch of salt. Keep them aside.

Blend together garlic, ginger, turmeric powder, garam masala powder, coriander powder, mango popwder and keep them aside. In a pan hat oil and temper the oil with bay leaf, red chilli, cinnamon and cardamoms. Let them release flavour and then add sliced onion. Saute them for a minute and seasone them with a pinch of salt.  Now as they start turning light brown add blended spices and then again saute for 2-3 minutes. Add sugar and salt according to your taste. 

Add 4 tbsp water and let the spices release oil. Slice paneer and add. Toss them in spices. Now add precooked dal and green chillies and combine with spoces. cook untill it turns thick . Now discard bay leaf and remove from flame and combine chopped coriander leaves.

Serve hot with Roti or steamed rice.

Badhakopir Dalna aka Cabbage Curry

Ingredients (6 servings):

• Cabbage,1, large, shredded
• Potao, 2, cut into small cubes
• Green peas, 2 handfull
• Green chillies, 4, slit from middle
• Ginger, 1"
• Coriander powder, 2 tsp
• Cumin powder, 1 and 1/2 tsp
• Garam masala powder, 2 tsp
• Turmeric powder, 1 and 1/2 tsp
• Salt to taste
• Sugar, 1 and 1/2 tsp
• Whole dry red chilli,1
• Bay leaf, 1
• Cinnamon, 1"
• Mustard oil

Methods:

Pressure cook shredded cabbage and if the whole cabbage doesn't fit in one cooker, cook them in batch. Never fill a cooker more than 2/3rd of it's capacity.You do not need to lock the lid. Just cover the cooker wth the lid.

Cube potatoes and shallow fry them. Keep them aside.
In a pan heat oil and temper with bay leaf, whole dry red chilli cinnamon stick, cardamoms and allow them to release flavour.
Blend ginger and all the powdered spices together, add into oil and saute for a minute. Add green chillies, salt to taste, sugar and green peas.
After a minute add steamed cabbage and cook untill the excess water is absorbed and the cabbage changes colour. This may take upto 5 minutes. Spread 1 tsp ghee to add in aroma, though it's optional. Remove form flame.

Serve with steamed rice, luchi, roti, paratha.

You may also try:

Fulkopir dalna

Ghugni

Lote macher torkari aka Bombay duck curry

This dish can be served soupy as well as a dry stuff. I like the 2nd one much . So just posting it! :)

Ingredients (4 servings):

• Bombay duck or lote mach, 500 gm
• Potato, 1 large, cut into small cubes (optional)
• Capsicum, 1/2 of a whole, cut into slices, (optional)
• Onion, 2 medium, chopped
• Ginger, 6 medium cloves
• Garlic, 1"
• Green chillies, 4, slit from middle
• Garam masala powder, 2 tsp
• Coriander powder, 2 tsp
• Cumin powder, 2 tsp3
• Turmeric powder, 1 tsp
• Kashmiri red chilli powder, 1 tsp (optional)
• Salt to taste
• Sugar, 1 tsp
• Chopped coriander leaves, 1 handfull
• Whole dry red chilli, 1
• Bay leaf, 1
• Mustard oil, 6 tbsp

Note- Potato and capsicum developes a better taste so they were added, but you can make the dish without them too. For adding a slight tangy flavour I sprinkled some lime juice at the end of the preparation.

Methods:

Discard head and tail of fishes and clean them well. Strain water from fish very well. Blend garlic, ginger coriander powder, cumin powder, garam masala powder, turmeric powder, red chilli powder togeter with 2 tbsp water. Marinate fish pieces with blended masala, salt, sugar and keep aside for 30 minutes, best keep them in refrigerator.

In a pan heat oil and temper with bay leaf, whole dry red chilli. Pont neuf potatoes and slice capsicum. Add them in oil and seasone with a pinch of salt, no need to fry them much at this stage, as they will turn soft later in rest of the cooking process. Add sliced onion and green chillies and saute everything for 2 minutes.

Now add marinated fish pieces, combine everything together and cover with a lid. Cook covered for 35-40 minutes on medium flame or until it absorbs excess water and form a sticky consistency. You do not need to add any water in this dish as the fish tends to release water itself. dd the end add chopped coriander leaves and combine. 

Serve with steamed rice, bread or roti.

Related Recipes:

Doi mach

Dhone tangrar jhal

Egg Tarka

Egg tarka is found in most of the street roti shops in Kolkata, it does not  necessarily to be a dhaba , but a simple roti shop also offer tarka sometimes.. When ordered for a plate of egg tarka they make that carefully on a large tawa( yes they do not use any kadhai or pan), where they saute there preboiled dal or green grams with onion,tomato and some selected Indian spices. I am an egglover so often give it try at home.

Ingredients:

• Green grams, 250 gm
• Eggs, 2
• Onion, 2
• Tomato, 1
• Garlic cloves, 4
• Ginger , 1"
• Green chillies, 4
• Whole dry red chilli, 1
• Bay leaf, 1
• Kashmiri red chilli powder, 1 tsp
• Turmeric powder, 2 tsp
• Coriander powder, 3 tsp
• Garam masala powder, 2 tsp
• Salt to taste
• Sugar, 2 tsp, to balance the acidity
• Mustard oil

Methods:

Soak dal overnight and then cook in pressure cook with 4 whistes and wait untill the pressure inside the cooker releases. Open the lid after 15 minutes and then mash the dal using a spatula or a non-electric hand blender. When you pressure cook dal add a cup of water.

• In a pan heat oil and temper with bay leaf and whole dry red chilli. Slice onion and tomatoes and add into oil. Seasone with a pinch of salt. Slit green chillie and add. Saute them until the onions turn golden brown. 

• In a bowl break 2 eggs and add into oil. Mix the egg with spatula.

• Blend ginger, garlic coriander powder, turmeric powder, garam masala powder and 2 tbsp water together. Add into oil and saute for a minute. Add salt to taste and sugar. After a minute add 4 tbsp water and wai until oil seperates.

Now add precooked dal and cook until it turns thick. Mix chopped coriander leaves,1 chopped green chilli and removefrom flame.

Serve with roti, paratha.

Related Recipes:

Low fat tarka dal

Steamed Egg Noodles

Previously two recipes were posted on steamed egg, one was how to make it and the other one was schezwan steamed egg followed by the steamed egg preparation. And now this one which I made for lunch one day. For me I do not have any preference for lunch like I have to rely upon the daily rice and curry, but something that makes me full at the same time allowing me to enjoy the taste of food too. I enjoyed this preparation and so is sharing with you.

Ingredients (serves 2):

• Noodles, 100 gm ( I used low fat noodles, you can use pasta instead of noodles)
• Egg, 2
• Onion, 1 small
• Garlic cloves, roasted- Put garlic cloves on direct flame before feeling and keep for 30 secs, peel the outer skin )
• Chives, chopped, 4 tbsp
• Salt to taste
• Black pepper powder
• Extra virgin olive oil, 2 tbsp ( You may use soybean oil) 

Methods:

Cook noddles untill soft, strain water and keep aside. 

The best way to cook noodles is, In apan take 4 cups of water(for 100 gm noodles), when the water comes to boiling point add few drops of oil and also raw noodles, boil for 20 secs and remove from flame, Strain the water and instantly seperate them with a fork to prevent them sticking to each ther. This is how I get non-sticky noodles that doesn't stick to my pan.

Steam egg, click the link for recipe of steamed egg. In a pan heat oil, slice and add roasted garlic, chopped chives and a pinch of salt for seasoning. Square cut steamed eggs and saute in pan for a minute. Add noodles, salt to taste and blackpepper powder. Toss for 2 minutes. Turn off the flame, combine lime juice with noodles. Serve!!

Tips- Instead of steamed egg, you may add soybeans( if you prefer vegetarian food) or boiled and shredded chicken or scrumbled eggs.

Mutton Keema Masala

Last night I googled for some mutton keema recipes, and found this one. As soon as I saw this recipe just set up my mind to make it on this weekend. Brought the ingredients required for making this recipe and turned it into reality, using my own version, and found it as a perfect accompaniment for  my masala kulcha that was made for dinner.

This recipe serves 4 and all you need are-

• Mutton keema , i.e. minced goat meat, 250 gm
• Potato, 1 large, cubed ( You may omit potato, if you don't want them)
• Onion, 2 large
• Ginger, 1"
• Garlic cloves, 6
• Green chillies, 4
• Tomato, sliced, 1/2 of a whole tomato
• Capsicum, 1/2 of a whole capsicum
• Coriander powder, 3 tsp
• Garam masala powder, 2 tsp
• Kashmiri red chilli powder, 2 tsp
• Turmeric powder, 2 tsp
• Chopped coriander leaves, 1 handfull
• Mustard oil, 4 tbsp
• Milk, 1/2 cup
• Butter, 1 tbsp
• Cumin seeds, 1 tsp
• Whole dry red chilli, 2
• Bay leaf, 1
• Black Cardamom, 1
• Cinnamon stick , 1"
• Crushed peppercorns, 1 tbsp
• Salt to taste
• sugar, 2 tsp to balance the acidity of the dish

Methods:

This is a quick to make recipe as you can do all the stuff in a pressure cooker. In a pressure cooker heat oil and shallow fry cubed potatoes for 2 mins. They do not need to turn soft as they will be cooked later under pressure.

Shift them aside of the pan add temper the oil with bay leaf, cumin seeds, cinnamon, cardamom and whole dry red chillies.

Saute sliced onion and tomatoes for a minute, add a pinch of salt. After 2 mins add sliced capsicum. Saute tyhem for 30 secs. Blend ginger, garlic, garam masala powder, coriander powder. Add the blended spices, and slit green chillies in the pan. Saute for a 2 mins. Add 4 tbsp water, salt and sugar and wait till the oil oozes out.

Add minced meat and saute in spices for 3-4 mins. Then add milk and crushed peppercorns, mix well and close the lid. Cook with three whistles. After the pressure releases completely open the lid. If you find it too dry then add some more milk or water and cook until it turns out to be a fine gravy. Mix chopped coriander leaves and 1 chopped green chillies along with butter.

Serve with bread, paratha, naan, kulcha.