S - Scrambled Tofu by Chef Anish Deshmukh

Hello Friends,
                      Today I wish to share with you a recipe of a well-known chef Anish Deshmukh. He blogs on https://anishdeshmukh.wordpress.com. He posts some really tantalizing recipes along with details and delicious photos.
 Today he shares a simple recipe of Scrambled Tofu as a contributor for my letter S Blogchatter A to Z Challenge 2020. It doesn't get easier as he has given precise measurements of the ingredients. Cook and serve with pride, definitely makes a scrumptious breakfast dish.

Ingredients	Quantity
Tofu (Grated)	70-80 gms
Oil	5 ml
Chopped onions	10 gms
chopped tomatoes	10 gms
chopped carrots	10 gms
chopped green peppers	10 gms
chopped green chilies	2 gms
chopped coriander	2 gms
Garam masala	1 Gms
Roasted Cumin powder	2 Gms
Salt	1 gm
White Pepper	1 gm
Bread slice	1 no.
Butter	30 gms
Preparation time	5 Mins
Cooking time	7-8 Mins

Method 1) Wash and grate the entire tofu, now keep aside and ready for the recipe.  2) Take a nonstick pan and add the oil in it, once its hot then ass chopped onions,  saute them for 1 minute on medium heat. 3) Add cumin powder and garam masala and saute further. Add a few drops of water if the masala is sticking to the pan. 4) Add Chopped Green chilies, Chopped carrots, chopped tomatoes and stir well. 5) Add Grated tofu and cook for a couple of minutes, stirring continuously.  6) Toast the bread slice meanwhile.  7) Add Seasoning and fresh coriander, check the seasoning and remove it from the heat. 8) Served scrambled tofu along with toasted bread and butter for the breakfast. Enjoy your Scrambled Tofu

R - Easy Rasgulla Recipe

Rasgulla is a traditional bengali sweet recipe. These soft spongy, and delicious sweets can be comfortably made at home. White heavenly balls loaded with sugary syrup can be rich and indulgent but totally worth it especially because you have made it at home.

Rasgullas are prepared by curdling the milk and then separating the curdled Chenna and then preparing the round balls. Later cooking it and dunking it in sugar syrup.

Ingredients

Half litre full fat  milk
1 cup of sugar
1/4 tsp cardamom powder
1/2 tsp kewra water
Juice of one lime
3 cups of water

Method

For the Chenna

1. Boil the  whole milk in a pan and keep stirring occasionally. 

2. Once the milk is boiled, add the juice of the  lime  and switch off the flame and stir it well.

3. Now strain the curdled milk over a strainer lined with a muslin cloth.

4.  Rinse the curdled cheema with cold water 2-3 times to remove the lemon taste.

5. Strain further to remove excess water.

6. Transfer the Cheena into a plate and knead for 3-5 minutes until you get soft dough without lumps.

7. Make small balls according to your choice and keep it aside.

For the Syrup 

8.  Take a heavy bottom pan. Add the 3 cups of water with one cup of sugar.

9.  Let the  sugar syrup boil,  now add the cardamom powder and Kewra water and stir well.

10.  Slowly add Cheena balls and boil them on a medium flame for 12 minutes. By this time Rasgullas have doubled in size.

11. Now  reduce the heat and again boil them for another 10 minutes.

12. Your Rasgullas are ready. Transfer them into a bowl and allow it to cool them completely.

13. Let the Rasgullas come on room temperature  and then keep in the fridge. Serve chilled.

Q - Easy Quinoa Vegetable Salad

Easy Quinoa Vegetable Salad

Are you guys tired of makIng meals yet? The regular dal, chawal, sabzi, roti then it's time to try something different.
So I made this really quick and easy Greek Quinoa Vegetable Salad.

INGREDIENTS

1 cup quinoa uncooked (I used tricolour quinoa)
2 cups water
1 red onion small
2 celery stalks
1 yellow bell pepper
1 cup cherry tomatoes
1/2 cup parsley
1/2 cup rocket leaves
1 cup cooked chickpeas
1/4 cup pomogranete

For the Dressing

1 tbsp olive oil
2 tbsp lemon juice
1 clove garlic finely chopped
pinch sea salt
pinch pepper

METHOD

1. First, we need to cook the Quinoa in a saucepan. Combine quinoa and water and bring to a boil, then reduce to simmer and cook quinoa for 10 to 12 minutes.

2.  Fluff it with a spatula and cover with a lid to rest.
3. Now chop the cherry tomatoes, onion, celery, and bell pepper into small chunks.

4. Also finely chop parsley and dill. Drain and rinse chickpeas.

5.  Take a  large mixing bowl combine quinoa with all the vegetables, herbs, chickpeas and rocket leaves.

6.  Prepare the vinaigrette in a small mixing bowl with olive oil, lemon juice, chopped garlic, sea salt, and pepper.

7. Whisk it all together.  Pour lemon vinaigrette over quinoa salad and garnish with pomegranate and serve.

P- A really easy Pancake Recipe

 Hello everyone,

So after trending Dalgona Coffee its time for pancakes to be cooked up in every home during Quarantine. Pancakes to be enjoyed and indulged with honey, cream and the fruit of your choice. Searched the net for a very easy Pancake recipe. My daughter Zenia helped me out and shared her recipe with me. This I wish to share this with you all.

It is fun to see those pancakes rise and fluff up. Make them for your family and enjoy them during breakfast time.

Are you all ready? Note down the ingredients and let's make the batter together.

Ingredients

2 cups refined flour ( Maida)
¼ cup of white sugar
½ tsp of salt
1 tsp baking powder
½ tsp of baking soda
2 large eggs
2 cups of buttermilk
¼ cup of melted unsalted butter
1 cup of fresh Rasberries/blueberries/bananas
Maple syrup/Honey for garnish

Method

1. Take a large bowl; sift the flour, sugar, salt, baking powder, and baking soda together. 

2. Take another bowl. Crack the eggs and beat them with buttermilk and melted butter. 

3. Now add the sifted flour to the egg mixture with a spatula, to make a thick, lumpy batter with no big lumps. 

4. Heat some butter in a nonstick pan, over medium heat. Now add half a Ladle of batter into the hot skillet. Make a nice small donut size circle. Cook it for 40-60 seconds. The pancake will rise and tiny air bubbles will be seen in the pancake.

5.  When the bubbles are seen on the pancake and the edges begin to brown, turn it on the other side and cook it. Keep it for 2 minutes till it cooks through.

6. Continue making the pancakes the same way.

7. Now serve it hot, with fresh fruit of your choice ( rasberries, strawberries, banana) maple syrup or whipped cream.

O - How to cook an easy Oats Upma for Breakfast.

Vegetable Oats Upma for breakfast

Have you tried to make a Vegetable Oats Upma for morning breakfast? It is light on the tummy, easy to cook and delicious to eat. It is the best option if you are looking for a healthy breakfast to start your day. It's really quick and simple to prepare. This healthy upma made with quick-cooking oats and vegetables. 

The recipe and preparation as simple and similar to the regular rava upma made in most households. I have used instant oats which makes it easy to cook. It did taste like upma as it had all the other ingredients needed. 

 Ingredients 

2 cups quick-cooking rolled oats
2 tbsp oil/ghee
1 tsp mustard seeds
1 tsp urad dal (split black lentils)
5 to 6 curry leaves (Kadi Patta)
2 green chilies,
1 small finely chopped onions
1/4 cup finely chopped carrot
1/4 cup green peas
1 tsp sugar
1/2 juice from a lemon
Salt to taste

 Method

1. Dry roast one cup of oats on a slow flame for two minutes and then keep aside.

2.  Heat around 2 tbsp of ghee or oil in a pan. Once it is hot, add the mustard seeds and let them crackle.

3. Once they crackle, add 1 tsp of urad dal. Saute till light golden. 

4. Now add the finely chopped chilies and curry leaves and wait for one minute. 



5. Now add the chopped onion, and saute till the onions start to sweat. 

6. Now add the boiled green peas and finely chopped carrots and sauté for 1 more minute. 

7. After this add one glass of water and salt and let it come to a boil. 

8. Lower the heat to medium and add the roasted oats to the water, mix well and let the oats cook. 

9. When the water is almost dry, add 1/2 tsp sugar and a little lemon juice and mix well. Garnish with coriander leaves and serve hot for breakfast.

N - Easiest Nan Khatai Recipe

Hello Friends, 


Nan Khatai is one recipe I had first learned way back in my school days.
I vividly remember my home science teacher Mrs. Singh explaining and mixing the cookie dough while demonstrating the recipe.


These cookies are made in different ways. Some make it with eggs, while others do an eggless version of the same. cookies are made in so many different ways. It can be made with either maida or gram flour.
They are very easy and can be made from start to finish under 30 minutes. I hope you like my recipe and will try this out. Do let me know how it turns out.

Ingredients

2 cups Refined flour (maida)
1 cup Castor Sugar
1 cup of oil
1 tsp Nutmeg powder
A few nuts

Instructions

1. Sift the flour, sugar, and nutmeg together through a sieve.  Do this twice.

2. Transfer the mixture in a bowl and add oil now and mix it into a dough.

3. Divide it into equal balls. Flatten it to make a round cookie shape.

4.Make an X shape on each nan Khatai and place a nut on the top. You can use almonds or Cashews on the top.

5. Preheat the oven at 200 ° Celsius.

6. Grease the baking tray with oil and place the ban khatais on the tray keeping an one-inch gap. As the cookies will swell in shape after baking.

7. Now bake the nan khatais for 15 t0 18 minutes at 180° Celcius.

8. After baking, let the nan  khatai cool down before taking them off the tray

9. Add the milk only if the mixture seems dry.

My School time Recipe Book

M - Easy Medu Vada Recipe BlogchatterA2Z

Some south Indian dishes are very popular all over India but also in the rest of the world.

Some dishes like  Idli, dosa, and  Medu Vada to name a few.  A Medu Vada is a deep-fried donut-shaped fritter that is eaten as a snack or breakfast dish.  It is eaten with hot Sambar and fresh coconut chutney on the side. 

There is a minimum 4 hours soaking period before the actual preparation of the medu Vada.

Ingredients

1 1/2 cups urad daal
1 piece of grated ginger
5  peppercorns
2  finely chopped green chilies
1 sprig of curry leaves
Salt to taste
Oil for frying

Method

1.  Wash the urad daal and soak the Urad dal for 4 to 6 hours. Add enough water over the dal for it to soak.

2. Now drain the water, add the green chilies, ginger, black peppercorns and curry leaves to the dal.

3. Now grind it to paste in the mixer, just by adding little water.

4. The paste should resemble a thick batter. Now add the salt and mix well.

5. Heat oil in a Kadai.

6. Grease your hands with oil. Take one spoonful of paste on your palm. Shape it into a circle. Poke a hole in it.

7. Now slide each Vada in hot oil. Fry till golden brown in color.

8. Remove them from oil and drain on paper towels.

9. Now serve hot sambhar or freshly made coconut chutney.