#RahylKaDabba this week

#RahylKaDabba

I mentioned earlier in a post that I share my son’s dabba pictures on Instagram every week. Today, I shared quite a few recipes and videos on Instagram, so thought of making a blog post too. I don’t share detailed recipe with measurements as of now.. But try my best to explain in a simple way. Please feel free to ask any questions if you have. Sharing pictures of this week dabbas and recipes below. 5 days, 5 dabbas 😄

1. Chocolate strawberry pancake, caramelized banana topped with grated soaked almonds

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2. Sautéed mushroom, caramelized banana rolled in roasted peanuts powder

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3. Peanut cutlet, orange

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4. Sautéed spinach corn with grated paneer, orange

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5. Roasted murmure, papaya

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For Peanut tikki:
Boiled potato
Lots of coarsely grinded roasted peanuts
Coriander leaves
Lemon juice
Salt to taste
Jeera/cumin seeds

Method:

Mash the potatoes and add all the ingredients to it. Mix nicely, shapes them and fry in ghee or oil.

* I have not deep fried the cutlets. Just used little ghee to shallow fry in a tawa.

* I added lots of finely chopped green chillies to our portion.

For Chocolate pancake:

1/2 cup wholewheat flour
1/2 tsp baking powder
1/2 cup water or milk (I used half water, half milk)
1 tbsp of melted butter or ghee
1 tbsp cocoa powder
1 tbsp sugar (increase as per taste)
A few drops of vanilla essence (optional)

Method:

Mix everything together and make pancakes. Make small size pancakes like I have made as big ones might break while flipping or use appe pan.

I topped the pancakes with chopped strawberries while cooking them as Rahyl was asking for strawberry pancakes.

Check out this video to see how I caramelize banana.

Try it out and let me know. Share the pictures with me on my Facebook page. You can also follow me on Instagram for a lot more recipes and snack box ideas for little ones 🙂

 

Indori Poha

After a long time.. Yes.. I hear these words a lot these days  😀 I was away, not only from blogging, but from social media as well. I received a lot messages from a lot of people asking if I am doing good. Thanks a lot to each and everyone for checking in on me. I am doing really good and everything is fine at my end. Its just that I took a break from blogging and once you take a break, getting back gets really difficult. Its late night and I am here, creating a new post with a hope that I will continue blogging from now on. More than blogging, I missed clicking pictures for my blog. Though I have not been creating new dishes in my kitchen these days but literally feel like clicking the regular food. And there was no better way to make a come back with this humble poha.

I am sure everyone loves poha and has a different way of making them. Poha is a very common breakfast at my place, hmmm, we have it atleast once or twice a week. I prepare this on weekdays basically and there is no specific recipe that I follow. I prepare poha as per the ingredients available. My mom makes poha which is loaded with veggies, without any tadka or masala and is basically sweet. My sister, my brother and everyone I know loves poha made by my mom. My husband is yet to try poha made by her and I am sure he will not like it as he doesn’t have a sweet tooth. So I never follow my moms recipe while making poha.

Coming back to this indori poha, I first heard about it from my friend cum neighbor. Her husband is from Indore and she makes poha the way her husband likes. Though she is not very good at making indori poha, she mentioned that the poha is sweet and is flavored with fennel seeds. My husband dislikes any savory items which has added sugar in it so I was hesitant to try it. I checked a few recipes online and prepared it a few days back for the first time. To my surprise, the poha turned out awesome. My husband loved it to the core. This khatta, meetha, teekha Indori poha is our favourite now. Give it a try and I am sure you will love it too. I made it today also and really thought of updating the recipe on my blog because it is that good. You need to garnish the poha before serving with raw onions and sev. Indori sev is also quite famous but I didn’t have it so used normal haldiram bhujia as topping.

Ingredients:

2 cups Poha
1 Tsp Mustard seeds (raai)
1 Tsp Fennel Seeds (Saunf), slightly crushed
1/4 Tsp Jeera
3/4 Tsp Turmeric powder (Haldi)
1 Tsp Grated ginger
1 Big Onion, chopped
2 to 3 Green chilies, chopped
1/4 Cup Peas ( I used frozen peas but this is totally optional)
1 to 2 Tbsp Sugar
2 Tbsp lemon juice
2 Tbsp Oil
Salt to taste

For garnishing:
Chopped onions
Sev (I use Haldiram bhujia)
Coriander leaves

Method:

Wash the poha, drain all the water and keep aside till they are soft. We don’t want the poha to be mushy so be careful while washing it.

In a pan, heat oil. Add mustard seeds and Jeera. Let them crackcle. Add onions, green chillies, ginger. Mix, add salt, turmeric powder and fennel seeds (make sure to crush the fennels seeds a little before adding). Keep the flame low, let the onion turn soft. Now add sugar, mix and add lemon juice. Immediately, add soaked poha. Very gently mix everything together. Keep the flame low and cover the pan. Cook for 2 to 3 minutes. Switch off the flame. Done!!

Don’t forget to garnish with some chopped onions, coriander leaves and some sev before serving.

** You can’t skip using lemon juice, sugar and chilies in this recipe but can adjust it as per your taste **

 

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