Gingerbread waffles

Gingerbread Waffles step by step instructions:

Since childhood waffles have attracted me a lot; the main reason being the design of the waffles; and till I am so much in love with them.
There are many things which can be made from waffle maker, and I always keep trying to make a new recipe. Check out my “Besan Palak Waffle Bites”. I am sure you will like them even.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Whole Wheat Flour: 1 cup
Flax seeds: 1 tbsp (ground)
Baking powder: 1 tsp
Baking soda: ¼ tsp
Salt: ¼ tsp
Cinnamon powder: ½ tsp
Dried Ginger powder (Saunth): 1 tsp
Brown sugar: ¼ cup
Milk: 1 ¼ cup (Lukewarm)
Vinegar: 1 tbsp
Cooking oil: 1 ½ tbsp

Method:
1. Grease and preheat the waffle iron.
2. Mix together whole wheat flour, flax seeds, baking powder, baking soda, salt, cinnamon powder, dried ginger powder, and brown sugar.

3. Add milk, vinegar, and cooking oil to the mixture and mix well. Make sure no lumps remain. Do not over mix the mixture.

4. When the waffle iron is hot pour in the mixture and let cook as per the instruction manual. Mine took around 6-7 minutes.

5. Open the waffle iron and carefully remove the waffles from it.

6. Similarly, make waffles from the remaining batter.
7. Serve hot with honey and powdered sugar.
8. Yummy ‘Gingerbread Waffles’ are ready!

Tips:
1. Check the instruction manual of your waffle maker to get the perfect waffles.
2. The quantity of sugar can be adjusted as per one’s taste. The quantity of sugar which I have used is medium i.e. neither too sweet not too plain.
3. Instead of whole wheat flour, you can use all-purpose flour (maida).
4. If you don’t have a waffle-maker, you can prepare them as pancakes on a pan. Heat a pan and pour the batter into the pan and cook over a medium heat until bubbles start forming on the surface. Once you see bubble flip and cook for a minute or two more. Gingerbread pancakes are ready.

See you soon with a new recipe till then Happy Cooking!!!

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Sooji aur Lauki ki Idli

Sooji aur Lauki ki Idli step by step instructions:

Idlis are wonderful to be had as breakfast, snacks, lunch or dinner. Idlis made from sooji (rawa) are very quick to make and tasty to eat. I added lauki (bottle gourd/doodhi) to make it healthier.

Do try this recipe and share your feedback!

Check out my rice idli and sambar recipes.

Let us start cooking!!!

Ingredients:
Sooji (rawa/semolina): 2 cups (350 gms)
Curd: 1 cup (200 gms)
Lauki (doodhi/bottle gourd): 7 inch piece (230 gms, peeled and grated)
Water: 1 ¾ cups
Eno: 1 tbsp (for 13 idlis)
Salt as per taste
For tadka:
Oil: 1 tbsp
Mustard seeds: ½ tsp.
Cumin seeds: ½ tsp.
Urad dal: 1 tsp.
Red chili powder: ½ tsp.
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Curry leaves: 3-4
Asafetida: a small piece (equal to the grain of urad dal)

Method:
1. In a bowl mix together sooji and curd.

2. Add grated lauki and water. Mix well.

3. In a small pan heat oil. Add asafetida and mustard seeds and let the seeds crackle.
4. Add cumin seeds and urad dal and fry for a few seconds.

5. Add curry leaves, red chili powder, coriander powder, and turmeric powder. Mix well.

6. Immediately pour this mixture over the batter prepared. Mix well.

7. Keep the batter aside for at least 1-2 hours.
8. Heat an idli steamer.
9. Grease the idli moulds.
10. Take half the batter and add eno to it. Mix well. You will see that the batter has become frothy and fluffy.

11. Pour the batter into the greased idli molds.

12. Keep the molds in the steamer and let cook for 10-12 minutes or until the idlis are done.

13. Serve hot with chutneys, sambhar, etc.
14. Yummy and healthy “Sooji aur Lauki ki Idli” is ready!

Tips:
1. Always add eno to the batter when you are ready to cook it. Don’t keep the eno batter uncooked. The effect of eno goes off if the batter is left as such for some time and the idlis won’t be fluffy and soft.
2. Ginger can also be added as per one’s taste.
3. Be careful while adding water as lauki tends to release water.

See you soon with a new recipe till then Happy Cooking!!!

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Paneer Methi Kofta in White Gravy

Paneer Methi Kofta in White Gravy step by step instructions:

Paneer (cottage cheese) with methi (fenugreek leaves) is a wonderful combination. And the white gravy gives an awesome taste to the kofta. The white gravy is made from cashews, onion, and curd. It is a very simple yet delicious veggie and can be prepared quickly.
It is a party attraction veggie which will surely win loads of praises.

Let us start cooking!!!

Ingredients:
For the Kofta
Cottage cheese (Paneer): ¾ cup (165 gms, crumbled)
Fenugreek leaves (Methi): ½ cup (60 gms, finely chopped and blanched)
Asafoetida: a pinch
Turmeric powder: ¼ tsp.
Coriander powder: 1 tsp.
Red chili powder: ¼ tsp.
Dried mango powder (Amchoor): ½ tsp.
Sugar: ½ tsp.
Salt as per taste
For the gravy:
Onion: 1 medium (sliced)
Cashew nuts (Kaju): 6-7
Ghee: 1 tbsp.
Coriander seeds: 1 tbsp.
Dried Red chili: 1
Water: ¼ cup
Milk: ¼ cup
Salt as per taste
Coriander leaves: 1 tbsp. (finely chopped)

Method:
For the kofta:
1. Mix together all the ingredients under “for the kofta”. Mix well and make small balls.

2. Heat an appam pan and put some oil. Keep the koftas inside it and let cook covered. Flip after some time and cook the other side.

3. Take out the koftas on a plate.

For the gravy:
1. Heat ghee in a pan.
2. Roast cashew nuts. Add onions and fry until translucent. Switch off the flame.

3. Let the mixture cool. Then grind into a smooth paste with the help of 1-2 tbsp of water.

4. Dry roast coriander seeds and red chili.

5. Crush them in a mortar pestle.

6. Heat a kadai. Add the onion cashew nuts paste. Cook for about a minute.

7. Add curd and stir continuously until a boil comes.

8. Now add the crushed coriander seeds and red chili powder, and salt. Mix well.

9. Add water and milk. Stir and cook for about 5 minutes.
10.Add the koftas in the gravy, garnish with coriander leaves and serve immediately with roti, paratha, etc.

11. Yummy “Paneer Methi Kofta in White Gravy” is ready!

Tips:
1. Add the koftas to the gravy just before serving otherwise the koftas will turn up very soggy.
2. The thickness of the gravy can be adjusted as per one’s choice.

See you soon with a new recipe till then Happy Cooking!!!

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