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Easy Stovetop Granola Recipe

Granola is a type of breakfast cereal which contains grains, nuts, seeds and dried fruits. An easy and quick granola recipe made on stovetop is handy for your busy and lazy days. In this blogpost I will share how to prepare granola on stovetop at your home. I will also share the detailed tips and tricks and answer many questions commonly asked while making granola.



When you get up late in the morning and totally puzzled what to have for breakfast, at that moment of time, the box of granola kept on your kitchen counter top saves your day. Granola has become morning companion in almost every household especially if  you are a working professional (who works in the morning shift! most of us) or if you are mother of a school going kid or if you stay in a hostel!

While talking about hostel I remember my hostel days in Kolkata and Chennai. In Chennai we had  food service along with boarding so never worried about food. But in Kolkata it was a private paying guest which provided only accommodation and we had our kitchen. We used to really busy with our study, college and tuition so hardly we used to get time make our own meals. We used to order lunch and dinner from a 'dabbawalla', but breakfast was a problem.  Back then breakfast cereals have just entered Indian market and gaining popularity. So that was an easy option for us but there was no variety at that point of time so I was bored with the same thing everyday. Wish muesli or granola would have been there at that point of time. Only few years ago I came to know about muesli and granola and not only me even my husband (who hates age old breakfast cereals like cornflakes) both liked the taste and it was very handy for our busy days. But many of you may not the difference between granola and muesli.

Granola in Airtight Container


What's the difference between granola and muesli?

Muesli and Granola both are great breakfast options and can be either served with milk or yogurt. Muesli is an uncooked breakfast cereal which contains different types of grains (oats and mostly in the form of flakes like corn flakes, wheat flakes, rice flakes etc), nuts, seeds and dried fruits. On the other hand, granola is a cooked (baked) cereal which consists of grains, nuts, seeds, dried fruits with added sweeteners and oils for binding them together. As granola has binding agents, here oats stick together in clusters whereas muesli is a loose type of mixture.

How to use granola?

 This is a common question people often ask that how to eat granola or how do I use granola. Here I am sharing various ways to eat granola:

1. Breakfast: Granola is a great breakfast option. You can add yogurt or milk to it and top it with fresh fruits like banana, apple, kiwi, etc and have it for breakfast which is the most popular way to eat granola.



2. Granola Bars: Have you heard of granola bars? These are really great to have as snacks. It gives instant energy and perfect for kids when they come home after playing.

3. Smoothies: If you love smoothies, you can top your smoothies with a fistful of granola and this will make your smoothies more tasty and filling.

4. Salads: You can also add granola to your salad bowls and it will give you an extra crunch!

5. Desserts:  Summers are for popsicles! Isn't it? You can add granola to your popsicles too. Apart from that, you can add it your breakfast muffins or to your truffles or add an extra layer in your parfait!

Basically, granola is pretty flexible! You can add granola to anything and everything and enjoy your meal. If you do not like any of the options, you can simply munch them (the way I do it sometimes😁)


If you are looking for some easy breakfast options, click here: Breakfast Ideas

What are the ingredients you need to prepare granola at home?

As I mentioned earlier, the granola contains grains, varieties of nuts, seeds, dried fruits, sweetener, and oil or butter. Predominantly, oats is used in granola and sometimes wheat flakes, barley flakes, cornflakes, etc are also used as grains. You can use any nuts or mixed nuts of your choice. People normally use almonds, walnuts, pecans, etc in their granola. There are varieties of dry fruits including golden & black raisins, berries (blueberries, cranberries, raspberries, etc), dried kiwi, etc or any dried fruits of your choice can be added to granola. Similarly, different types of seeds including pumpkin seeds, sunflower seeds, melon seeds, etc can be part of your granola. Any sweetener especially honey and maple syrup is used in granola. Butter or oil is also used while cooking granola. Apart from the above ingredients many add certain fun ingredients including chocochips, M&M etc to make their granola more interesting. Many add sea salt or spice like cinnamon to add a different taste to their granola.



Why should you prepare granola at home?

You might say granola is readily available in any super market or departmental store so why should I prepare Granola at home. My answer to this question is the homemade tastes the best! Also you can customize the ingredients as per your choice which will not be possible for the store bought granola. You can also adjust the sweetener when you are making at your own kitchen. Do you agree with me now ?


What is special in Stovetop Granola Recipe?

Most of the granola recipes available in the internet calls for baking. However, many of the Indian household does not have oven till date as Indian recipes mostly done on stovetop. So they should not deprived from the taste of homemade granola.

Now let's learn how to make stovetop granola at home. I am sharing the easiest stovetop granola recipe which you can prepare at your home without an oven.

Preparation time: 10 minutes
Cooking time: 20 mins

Easy Stovetop Granola Recipe

Ingredients
Rolled Oats - 2 cups
Sunflower seeds - 2 tablespoon
Dry Fruit Mix - 2/3 cup (golden & black raisins, cranberries)
Almonds - 10 to 15
Honey - 1/4 cup
Butter - 3 tablespoon

Procedure
1. Dry roast the almonds and finely slice them.
2. Now melt butter and add the melted butter with honey in a bowl.
3. Also dry roast rolled oats and sunflower seeds until the colour changes slightly.
4. Next add honey-butter mixture into it and coat the oats mixture nicely.
5. Cook the mixture for 2 to 3 minutes under low flame. The colour of the mixture will turn into golden brown.
6. Switch off the gas and allow the mixture to cool.
7. Now the granola mixture becomes chunky so break the chunks using your fingers.
8. Next add the chopped almond and dry fruits in the granola mixture and store it in a air tight container. Easy homemade stovetop granola mixture is ready.

Granola in a bowl
Stovetop Granola
If you like this recipe and prepared at your home, do share the picture with me (email: jhumu.here@gmail.com). You can also tag me in your social media and share this post as much as possible.

Bengali Misti Goja or মিষ্টি গজা

Misti goja is a popular sweet from Bengal. Goja is made of flour, deep fried and soaked in sugar syrup. Festival of lights (Deepavali) has already kick started with today's Dhanteras.


I believe you have cleaned your home, decked all the corners of your home with your favourite decors, completed shopping gifts and decided your dress and accessories to match them. Enjoy the festival to the fullest whatever you prefer them by keeping all your grief aside. Diwali or Deepavali is all about good things, celebrates good over evil. The festival of light is incomplete without good food. It's a tradition to prepare snacks and sweets to celebrate the occasion. Different types of savoury snacks including Nimki, Triangular Nimki, Methi Mathri, Elo Jhelo, Sukhi Kachori  are prepared during this festival.

In olden days, women of the house used to start the preparations a week or 10 days ahead of the festival and used make all the sweets and snacks in bulk and stored into containers. As I told last year too, during Diwali we Bengalis celebrate Kali Puja. Now I am out of Bengal for more than a decade and observed the significance of the festival of lights and it's rituals. I observed during Diwali the sweet items are either made of nuts and dry fruits or khoya or deep fried.



Blogging has given me the opportunity to know my country (India) very well. Earlier the knowledge was confined only to certain regions including vastly about where I have born and grown up and visited to the states for studies or work or where I am residing now. Rest of India prepares snack during Diwali whereas we (Bengalis) mostly prepare them during Durga Puja especially for Vijaya Dashami. West Bengal is a warehouse of sweets (I think everyone would agree to this) and they are freshly made in shops and not heavy on your pocket too. So mostly Bengali households completely depend on sweet shops for their regular or festive needs of sweets. This scene was different in 60's, 70's or even in 80's when our grandmas used to prepare most of the delicacies at home. Off late the scenario started changing when sweet shops ruled over the sweet buds of Bengali nuclear family. Let's go to the recipe details now.

All about Goja

There are different types of goja available. They are different shapes and sizes, hence the way of preparations are also different. However, one thing is common in all types of goja i.e. each of them has layers in it. Today I am sharing the recipe of Bengal special Misti Goja. Have you ever visited a fair in Bengal's village? If yes, then you know those fairs are incomplete with the presence of jalebi, omriti, Bonde or Sweet Boondi and Goja.



This is made using all purpose flour or maida. You need very few ingredients to prepare goja. Prepare a rough (not smooth like luchi or poori) dough using maida, ghee, baking soda and drizzles of water. Then create the layers of goja which is the actual trick of the recipe. The goja has several layers inside it just like the puff pastry sheets and making of goja is also same like puff pastry. Today we are exposed to global cuisine and amazed to see the layers in puff pastry and learned it. If we see our own Indian cuisine we find similar kind of techniques have been used here too. Similarly, the use of ghee in goja reminds me the use of butter in every layer of puff pastry sheets. I am not aware about the origin of goja (I mean when the people of Bengal started making it) just to understand whether it was the impact of European colonialism. More you make layers in goja, it becomes flaky and crisp while you fry and ensures the proper absorption of sugar syrup.

Goja served in stoneware

After making the layers the dough is spread in rectangular manner with a half or quarter inch of thickness. Later it was cut using knife to make pieces and deep fried in oil. Frying of goja is also tricky. Avoid heating the oil too much before you add the goja in them. When your oil start bubbling at the bottom, add the gojas and maintain low heat while you fry. Slow heat will allow to open up the layers you had created in the dough, so have patience. Avoid overcrowding your wok and slowly fry all the sides till they are golden in colour. Take out one batch and allow them to cool before adding them into sugar syrup. In the meanwhile add another batch for frying. One more important point to remember when you are adding the gojas into sugar syrup it should not be hot instead it should be warm or room temperature. Allow them to soak for 15 to 20 minutes and later take them out from syrup and serve.

The shelf life of Goja is more than any sweet prepared using chena (cottage cheese) or milk. Deep frying for longer time and soaking in sugar syrup (not thin syrup) reduce the chance of getting spoiled.

Here is the step by step recipe along with pictures  of misti goja.

Preparation Time: 10 minutes
Cooking Time: 1 hr 15 mins
Yields: 10 to 12 (depending on the size and thickness)


Bengali Misti Goja or মিষ্টি গজা

Ingredients

Maida/All Purpose Flour - 1 cup
Baking Soda - 1/4 teaspoon
Ghee - 1/4 cup
Refined Oil - 3 cups, deep frying
Water as required

For Sugar syrup

Sugar - 1 cup
Water - 1 cup water

Procedure

Sugar Syrup

Take one cup sugar and one cup water in a pan and boil it until dissolves. The sugar syrup should not be too thin or thick so boil it for few minutes. Once done, switch off the gas and keep it aside.

Steps of making Bengali Misti Goja

1. Take 1 cup of flour in a bowl and add pinch of baking soda and mix well.

2. Next add ghee into the mixture and mix it well with your palm until the mixture appears crumb like texture.

3. Now add water using a teaspoon little by little as the dough has to be hard in texture and it will have cracks unlike the smooth dough of Poori.

4. Next take the dough on a flat kitchen platform and spread it in circle shape by tapping with your fingers.
5. Now take a knife and cut the circle into half circle and further make halves of the half circles.

6. At present, you have four pieces of dough and stack them on each other so again it formed dough ball.

See the layers it has formed already

7. Now repeat step 4 to 6 for 4 to 5 times. This will create the layers inside goja.
8. After repeating those steps now spread the dough ball in a square shape with a 1/2 or quarter inch thickness and cut it into square or rectangular pieces.


9. Heat oil in a wok and add few rectangular pieces in the oil and slowly fry them till they are golden from all sides.


10. Now take them out from the oil and allow to cool for sometime before adding them to the sugar syrup.

11. Allow to soak them in sugar syrup for 15 to 20 minutes and take them out and serve.


If you have tried any recipe from my blog, do share pictures and tag me in social media Motions and Emotions Facebook, Instagram of Motions and Emotions or you can also send the pictures via email to jhumu.here@gmail.com

Wishing all my readers and well-wishers a very Happy and Prosperous Deepavali!

Dry Fruits Ladoo or Dates & Nuts Ladoo or Energy Balls

Wish you all Happy Deepavali / Diwali! May God fulfill all your wishes and keep you healthy & Prosperous..
Image Courtesy: Shutterstock.com
When we are talking about Diwali how can we forget about sweets? So today I am sharing a recipe of ladoo which is different from normal sweets. I am sharing the recipe of Dry Fruit Ladoo  on this auspicious occasion. You can call it Dates & Nuts Ladoo.  They are also known as Energy Balls as the ingredients present in this ball gives you instant energy. As you are going through the post and each line gives you a different name of a same dish. This is also known as no-cook dates and dry fruit truffles.


 Here we are not going to use any sweetener like sugar or jaggery or any other artificial sweetener. The ingredients of the ladoo itself will contribute their own sweetness to this ladoo. So you can say the dry fruit ladoo has natural sweetness. This is also known as energy balls because it has lots of dry fruits and nuts which can give you instant energy when you are feeling low or when you need some calorie. I have used dates, dried figs, prunes, raisins, cashews, walnuts and almonds. If you want you can add pistachios, black raisins or apricots etc. Not only in festive occasions, you can just make them over weekends and enjoy throughout your busy weekdays. Working women can carry them to office and instead of eating fried food or cream biscuits you can have a ladoo (just like our cartoon character Chota Bheem :P) to get energy.

What are the ingredients I can use in Dry Fruit and Nuts Ladoo?

There is no restriction what you can add or what you can't in your dry fruit ladoos. Add your preferred choice of nuts and dry fruits. However, dates is a must have ingredient for this ladoo as it will help in binding and plays a role of sweetener. You can add dried figs, apricot, raisins, prunes, dried berries, etc as dry fruits. Earlier availability of certain dry fruits were rare and difficult. Now you can easily procure any of your favourite dry fruits and nuts via e-commerce websites sitting at your home. Similarly, you can use your preferred nuts including cashews, pistachio, walnut, almond, pecan, etc in your energy balls.

Apart from dry fruits and nuts, what are the other ingredients I can use in Dates and Nuts Ladoo?

 There are plenty of ingredients you can add in your dates and nuts ladoo other than dry fruits and nuts. You may add sunflower seeds, melon seeds, sesame seeds, and dry coconuts. Also, you can give a nice coat of poppy seeds to your ladoo.

What is the shelf life of Dates and Nuts Ladoo?

You can store the energy balls in a dry container for 5 to 6 days in room temperature. If you keep it in the refrigerator for longer days.

Preparation time: 15 mins
Cooking time: 20 mins
Yields: 6 to 8

Dry Fruit Ladoo / Dates & Nuts Ladoo / Energy Balls

Ingredients

Dates - 1/2 cup, Deseeded & Chopped
Dry Figs - 5 to 6 nos, chopped
Prunes - 5 to 6 nos, chopped
Raisins - 2 tablespoon
Cashew Nuts - 12 to 15 nos
Walnuts - 8 to 10 nos
Almonds - 12 to 15 nos

Procedure

1. Dry roast all the nuts together and make coarse powder in a dry grinder.
2. Take chopped dates, figs, prunes and raisins in a grinder for one or two pulse. Take out the mixture in a bowl.


3. Now add that coarse nuts powder into this mixture and mix well evenly.
4. Next step is to shape them like round ladoos using your palm. If you want you can roll these balls into dry roasted poppy seeds or desiccated coconut. I kept them as it is. Store them in dry container for 5 to 6 days.


Malpua / Instant Malpua / Atte Ka Malpua

Malpua is an Indian pancake which is a delicious item for dessert. Unlike other pancakes, it is deep fried and later soaked in sugar syrup. Malpuas are especially served during festival seasons like in Holi, Diwali,etc. Malpua recipe is also varries in different part of India. I have tried a recipe which is quite simpler.



One part of my childhood memories has carefully secured the taste of malpuas made by my paternal grandmother. As I have mentioned many time she was an ace cook and her recipes were so delightful and tasty. I remember the taste of bananas in her malpuas. I was a kid of 7 to 8 years so hardly I was bothered about the recipe then and more concentrated on eating good foods. I remember my paternal grandfather's house in Bolpur where my grandparents lived. The kitchen was not in the house but adjacent to the house along with dining area without a table. She was good in stitching as well and used to make mats for sitting using jute pieces with cross-stich with wool. My job was to make the sitting arrangement by laying the mats on the floor of dinning and she would make the food and serve immediately from the next door kitchen. Flour and milk added to the mashed banana along with fennel seeds and deep fried. As the ladleful of batter starts getting fried, the sweet smell of banana and fennel spreads all over increasing the appetite. After it was soaked and come to my plate then I would go to silent mode and concentrate on my sweet treat.





Though malpuas were especially made during festivals but I remember whenever there was leftover sugar syrup malpua was made at home to use the leftover syrup. Earlier it was not available at shops and slowly it was a rare affair at home considering everyone's health as it is deep fried and soaked in sugar syrup. Now each sweet shops (in Bengal) has a dedicated tray for malpua. So whenever you wish you can have it but the taste of malpuas from shops is unmatchable with the homemade ones. I always prefer freshly prepared hot malpuas. Here I am sharing a simple recipe of malpua (no it's not my grandma's recipe) which I saw in a TV show long ago and stick to it whenever I have a craving of malpuas.


Here I am sharing some of the details related to malpua.



In West Bengal, malpua is called as Malpoa. This popular Indian pancake, malpua is prepared in different states of India and known in different names. It is also popular in two of our neighbouring states Bihar and Odisha. Malpua is called as Amalu in Odisha and Pua in Bihar. As it has varieties of names, the preparations are also different but the taste is divine across all the regions.


Different ingredients were added to prepare malpua at different regions. Some places add fruits like banana, coconut in malpua. Mawa or khoya is also added in some malpua recipe. There is also chanar (cottage cheese) malpua  and kheerer (reduced milk with sugar) malpua.  

How do I serve malpua?

Malpua is commonly served as dessert. It tastes good when served fresh and warm. If you are planning to serve malpua for your home party, you always prepare them ahead of time and warm it in microwave and serve when your guests arrive. 

Malpua in a white plate topped with rabri



Many people serve malpua topped with Rabri and let me tell you it tastes divine. When you are serving malpua with rabri I would recommend to serve it chilled. 

Few tips to prepare Malpua


1. Consistency of the batter plays an important role in the preparation of malpua. While making the batter of malpua, make sure there is no lump in the batter hence stir continuously to avoid any lumps of flour when you add milk in the batter.

2. Heat the oil to the boiling temperature and then reduce the flame. Now slowly add a ladleful of batter  into the oil and fry both sides until golden brown. Avoid high heat as it will burn the outer-side and inside will remain uncooked. 

3. Avoid over-crowding your wok or pan as the malpuas have a tendency to get stuck on the edges and later lose the shape. 

4.  Sugar syrup should be warm when you are adding the fried malpua for soaking. 

5.  Adjust the consistency of batter by adding milk when it's too thick and adding flour when it's too thin. The batter should be free-flowing neither too thick nor too thin.
Preparation time: 5 mins
Cooking time: 1 hr
Yields - 7 to 8 nos


Malpua 

How to make Malpoa at home? 

Ingredients


Milk - 400 ml (approx)

Whole wheat flour/Atta - 4 to 5 tablespoon
Semolina / Suji - 1/2 tablespoon
Fennel seeds - 1 teaspoon
Black Pepper corn - crushed, 1/2 teaspoon (optional)

Refined oil for frying (2 to 3 cups)

Sugar Syrup 


Sugar - 1 cup

Water - 11/2 cup
Saffron strands - a pinch



Procedure


Making of Sugar Syrup


Take 11/2 cup of water in a pan and add 1 cup sugar and heat little to dissolve the sugar. Check the consistency of sugar syrup. If required add more sugar to make one thread consistency syrup. Add a pinch of saffron to give a nice color into it.


Making Malpuas


1. Boil the milk till it reduces to almost half of its quantity. Allow it to cool. You can do this step previous day and store the milk in the refrigerator and bring it to room temperature while you are making the malpuas. 

2. Take whole wheat flour in a bowl and also add semolina.
3. Now add the reduced milk into it to make a smooth consistent mixture. The batter should be lump-free. 
4. Now heat oil in pan and pour a ladle full of batter to form pan cake. Fry both the sides until it takes brown color. 
5.When both the sides are done, take it out and immerse in sugar syrup, wait for ten to fifteen minutes and serve it. 





If you are making malpuas using this easy recipe with minimal ingredients don't forget to share with me. 


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Bread Rolls with Stuffed Potato

Bread roll or stuffed bread roll is a popular snacks in India. Normally, bread is stuffed with potato filling and deep fried till golden brown. We often have leftover breads at home and we don't prefer to have it in the form of sandwich or toast, so this is a good way to use the leftover breads to prepare this bread roll. 


bread rolls are served with tea


Bread rolls I had first time in my college life. One of my hostel mate prepared and we all relished it. That time I had very limited knowledge about cooking. I have seen my friend how quickly she prepared the stuffing and later the bread rolls. I still remember the taste. Normally, whenever there is leftover bread I prepare bread pakora. But this time I decided to prepare this delicious bread roll with stuffed potato.  You might think what is so special about this simple bread rolls. Let me tell you, it has the magic on its outer coating which is made of bread. The outer coating of bread gives it a crispy yet light feeling. Inside it is our favourite (read everyone's favourite) potato filling. 

Before we hop on to the recipe let's learn more about bread roll.

What is bread roll or stuffed bread roll?

Bread roll or more specifically stuffed bread roll is a popular Indian snack item. Sliced bread is stuffed with spicy potato filling and deep fried in oil till golden brown and crisp and serve it with ketchup or green coriander chutney. 

What are the different stuffing options for bread roll?

Normally, the bread rolls are stuffed with a savoury potato filling; however, you can stuff anything of your choice starting from paneer, soya granules, mushroom, mixed vegetables (including beetroot, carrot, green peas, beans etc.). Also there are nonvegetarian options of chicken keema, basa or bhetki fish, mutton mince, prawns etc. You will relish the bread roll with any stuffing of your choice. These are the savoury options of stuffing if someone has sweet tooth can make sondesh or khoya stuffed bread roll too. 

This time I had done potato stuffing, I have a plan of making paneer bread rolls, soya bread rolls even chicken bread rolls. You can stuff anything of your choice. 


Bread roll served with tea


Instead of deep frying in oil, can I use air-fryer to cook the bread roll?

Normally, the bread roll is deep fried in oil however, you can also use air-fryer to cook the bread roll and this is a healthier option than frying. You can also bake the bread rolls in oven.


How to serve bread rolls?

Bread rolls are best served as snacks or started with green chutney or tomato ketchup. It can also be served with any other dip for example: cream cheese or mayonnaise. You can also serve it with evening tea or coffee.
Bread roll is a very good party starter and snacks. You can prepare them in beforehand and later you can fry when your guests arrive. You can even fry them and keep it to save time and later just heat up in microoven and serve to your guests.


How to prepare Bhaja Masla?

Here is the quickest way to prepare bhaja masla and its really handy. Take cumin powder, coriander powder, garam masala powder and black pepper powder in 2:2:1:1 ratio and dry roast it till the colour changes to dark brown. Allow it to cool and store in a air-tight container for future use.

More snacks ideas
Kolkata style Alur Chop
Rajma tikki/ Kidney Beans Patties
Oats Tikki

Preparation time: 20 minutes
Cooking time: 40 minutes
Serving:  4 to 6


Bread Rolls with Stuffed Potato 

Ingredients (4 to 6 numbers)

For stuffing

Potato - boiled, 3 medium size
Onion - chopped, 1 medium size
Green peas - 1/2 cup
Green Chilli - chopped, 1/2 teaspoon
Bhaja Masla - 1 teaspoon
Salt to taste
Turmeric powder - 1 teaspoon
Roasted cumin powder - 11/2 teaspoon
Chaat Masala -1/2 to 1 teaspoon
Cumin seeds - 1 teaspoon
Black salt to sprinkle on top

For Rolls

White bread - 4 to 6 nos
Milk - 1/2 cup

Refine oil for frying

Procedure


Stuffing

1. Mash the boiled potato and keep aside.
2. Now heat oil in a pan and add cumin seeds.
3. Once they start crackling add onions for frying. After 3 to 4 minutes add chopped green chilli, green peas, turmeric powder, roasted cumin powder, chaat masala, bhaja masla, and salt.
4. Mix them well and add mashed potato. Mix all the spices together with mashed potato If required add little water, and when the mixture becomes dry switch off the gas and allow it for cooling.


Steps to prepare the roll

1.  In the mean time, remove the brown crust of bread from all four sides.
2. Now take milk in a bowl and dip the bread in milk  lightly and gently. Immediately remove it and squeeze out the milk by keeping it one palm and pressing with other palm.
3. After that place a spoon full of stuffing at the middle of the bread and roll it using your hands and keep it on a plate. Do not forget to join all the edges, otherwise the stuffing will come out while frying.
4. Allow the bread to absorb milk however, it should not absorb too much water. Likewise make the other bread rolls. Keep them in a plate for 20 minutes to half an hour. After that, deep fry the bread rolls, sprinkle black salt on top and serve with tomato ketchup.

PS: Instead of milk you can also use water, however I have experienced better outcome with milk.



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Pepper Mushroom / Mushroom Kalimirch

Pepper Mushroom is an easy yet tasty dish for the mushroom lovers. Normally, in restaurants they prepare pepper mushroom with the addition of green capsicum. As we all know mushroom and capsicum pair good with each other. However, I never knew mushroom and red bell pepper pair even better than them unless I prepared pepper mushroom along with red bell pepper. Red bell pepper has lot of vitamain C and adds a tangy flavour to the dish. If you have not tried this pair, next time when you buy mushroom don't forget to get red bell pepper! 



Mushroom bellpepper with blackpepper

Before hoping to the easy recipe of pepper mushroom or mushroom pepper fry let's learn more about mushrooms here.

Why should you eat mushrooms? 
Or
What are the health benefits of mushrooms?

Mushroom has several health benefits. Though technically mushroom is not a part of plant, but it is called as vegetable. Mushroom belongs to the fungi group and rich with the goodness of several nutrients. Mushrooms are good antioxidants which helps to get rid of free radicals in the body which are harmful for the body. Mushroom contains a mineral called Selenium which helps in liver enzyme function and also prevents inflammation. Mushroom has vitamin D and folate and they play important role in our metabolism

They are loaded with fibre, hence mushroom is good for diabetic persons. It also helps to regulate the blood pressure as it contains potassium and vitamin C. 

Basically, mushrooms are loaded with nutrients and hence you should include them in your diet.

How long it takes to cook pepper mushroom or mushroom pepper fry?

You can cook pepper mushroom under 30 minutes. This is an easy preparation and with available ingredients in your pantry.



How can I serve pepper mushroom ?

Normally, pepper mushroom is served as a vegetarian starter item. However, you can serve it as sides with main course including paratha or fried rice or jeera rice. Also you can prepare a good sandwich using this stir fry. Another way to serve pepper mushroom in the form of roti roll or wrap stuffing. Isn't it a great idea to use a single dish multiple ways. 

Pepper Mushroom my way

Coming back to the recipe, this is a dish I often prepare and I have created this mushroom pepper fry recipe according to our tastebuds. Normally, pepper fry recipes contains curry leaves, I have not added but if you wish you can add curry leaves as tadka in the beginning. Similarly, addition of sesame seeds is not a common practice when you are making pepper fry however, I have added sesame seeds to add crunch in every bite. This is purely optional so you can omit this too. 

Here is some more recipes of mushroom you might love them

Mushroom Butter Masala

Mushroom Matar Pulao

Achari Mushroom

Mushroom Biryani

Kadai Mushroom Dry

Mushroom and red bellpepper stir fry



Preparation time: 10 minutes

Cooking time: 20 minutes
Servings: 3


Pepper Mushroom/Mushroom Kalimirch

Ingredients

Button mushrooms - 200gms, quartered
Red Bell Pepper - 1 medium, cut into dice shaped

Onion - dice shaped, 1/2 cup
Pepper corns - 6 to 8, crushed
Black Pepper Powder - 1 teaspoon
Green Chilli - chopped, 1/2 teaspoon
Ginger - 1/2 inch,finely chopped
Salt to taste
Refined Oil - 2 tablespoon

Coriander Leaves - 1 tablespoon, chopped
Sesame Seeds - 1 teaspoon (Optional)

Procedure


1. Wash and clean the mushrooms and pat dry using your kitchen towels. Cut into halves if small in size, or if bigger in size  quartered them.

2. Heat oil in a pan and add crushed peppers and chopped, ginger and green chilli. Next goes red bell pepper pieces and onion petals.Cook them on high heat until the bell peppers are tender. Onion should not be burnt.

3. Next goes mushroom pieces in the pan. Once the mushroom started cooking, they release water and you have to cook on high flame until the water gets evaporated.

4. After that add salt and black pepper powder. Give a good stir to mix them. You can also toss them. Finally turn off the gas and garnish with chopped coriander leaves. You can also add sesame seeds on top. 




Eggless Banana Walnut Cake

Eggless Banana Walnut Cake is a healthy bake. Actually, I wanted to name this Eggless Butterless Sugarfree Wholewheat Banana Walnut Cake! Phew, then I thought it's better to call Eggless Banana Walnut Cake and readers will slowly come to know the goodness of the cake. Let me tell you this is a no maida, no butter, no sugar cake and it's eggless. Most of my cakes are with eggs, so readers often ask me for an eggless bake. While working on these cake, I decided to make it eggless. My blog already has banana cakes: Banana Loaf and Chocolate Banana Cake. So why again I am sharing a banana cake recipe. I love banana cakes and in future, I might share more varieties of banana cake.

Eggless loaf loaded with walnuts


My earlier banana loaf was also an eggless and butter less cake. However, this eggless banana walnut cake is healthier as I have not used all purpose flour instead, I have used wholewheat flour. If you are conscious about calorie intakes then this is a butter-free cake and you would love the texture of this cake. Though earlier I have tried eggless butter less cakes but never had the courage to try completely sugarfree cakes. Yes you read it correct! It's a sugar free cake and I have used jaggery as an alternative option for sweetness and I will try to bake more using jaggery. It gave a beautiful colour to my cake. Walnut is a superfood and you will love the crunch of the walnut in the bake.

Eggless Banana Walnut Cake slices are kept on wooden board


Before moving to the recipe of this decadent cake filled with good ness, let's learn the tips and tricks of baking this cake. How did plan for this cake and How did I executed my plan of baking this moist cake.

Easy Stovetop Granola Recipe

Granola is a type of breakfast cereal which contains grains, nuts, seeds and dried fruits. An easy and quick granola recipe made on stoveto...