Chilla / Indian pancake

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This is a good recipe to have for early morning breakfast. Can prepare this recipe a night b4, so that morning you can just add it to the griddle and its ready to serve hot with a cup of tea or coffee. Its quite full filling and satisfying dish to have early morning.

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Chilla/Indian pancake recipe: With demand I have a vegetarian recipe that I came across a month ago, one of the dietician suggested this recipe as a morning breakfast. It looks vague, but when eaten, you have spices exploding in your mouth. It's simple, preparation can be done a night ahead. Serve hot with your fav beverage in morning or evening snack time. Mix 1cup of gram flour + 2 chopped Chillies + 1 chopped onion +1 tbsp of cilantro + 1tsp of red chilli powder + 1tsp of tumeric powder + 1tsp of cumin seeds +half chopped Tomatoe +salt to taste (slide 2). Mix all teh ingredients, by adding water slowly in the mixture (consistency is shown in slide 3) Heat the frying pan to medium low heat, add in 1tbsp of oil and add in a laddle of batter on the pan, spread the batter by using the back of the laddle. It should be flat like a pancake(slide 4). Cover it with lid, once it bubbles on the top, flip it to the other side. Roast it again by adding oil if required. Cook it until done and have brown spots on the chilla. Make sure to keep the temperature intact, so that the chilla don't burn or remain uncooked (slide 5). Serve hot with chutney or tomato sauce.

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Ingredients:

Gram flour = 1 cup

Onion = 1 cup chopped

Chilly = 2 green chilly chopped

Cummin seeds = 1 tsp

Tomatoes = half chopped tomatoe

Cilantro = 3 tbsp chopped

Red chilly powder = 1 tbsp

Corriander Cummin powder = 1/2 tbsp

Tumeric powder = 1 tsp

salt to taste

Water = 1 and half cup (depending on the consistency)

Method:

  1. Add in the gram flour in the bowl and later on add in all the ingredients, except for water. mix all together. now add in water slowly, stir the mixture constantly. make the mixture is not so thick nor to thin.
  1. 2.Take a flat pan, add in 1 tbsp of oil, add in the batter with a ladder and try to flatten in with the back of the ladder, try to it spread evenly. Once you see the bubbles on top of the chilla, flip the chilla and roast it on the other side on a slow flame. Making sure that there are brown spots and the chilla is completely cooked. Serve hot.

Kadai Chicken

This recipe has strong flavors of corriander and cummin, that gives an amazing taste to this dish. a sure hit whenever you have guest coming over, as its easy to make and taste great. Can eat it with rice or roti or bread.

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Kadai chicken/pan fried chicken: This recipe has strong flavours of corriander and cummin, that gives an amazing taste with roti and rice. A sure hit to cook when inviting guest over. 1st STEP is to Marinate 500gms of chicken with 1tbsp of gi ger garlic paste and salt to taste. 2nd step is to dry roast 2tsp of corriander + 2tsp of cummin Seeds + 1tsp of Peper corns. Once roasted, grind them to fine powder (slide 2). 3rd step is to take 3tbsp of oil, add in 2 bat leaves+ 2chopped onions + 2slit green chillies. Fry until golden brown. Add in 1tbsp of gi ger garlic paste. Add in salt, to help sweat the onions too. Now add in the powdered spices (slide 3) + 1tbsp of chilli 🌶 powder + 1tbsp of corriander and cummin powder + 1tsp of tumeric powder + 1tbsp of garam masala powder. Add in the chicken and saute for 5 mins on low flame, until the chicken gets a nice colour and the masala is cooked and aromatic (slide 4). 4th step is to add in 2tbsp of tomato puree(for the nice red colour) and 1 balanced blended tomato. Cover and cook for 5mins. Now remove the lid, simmer and saute occasionally until the the chicken gravy is dry and does not stick at the bottom of the pan (slide 5). The consistency of the gravy is your choice. I like it to be thick and dry to eat with my soft chapati or paratha.

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Ingredients:

Chicken = marinate 500gms with 1tbsp ginger garlic paste

Bay leaf = 2 leaves

Green chillies = 2 spilt spicy chilly

onions = 1 cup chopped

Ginger Garlic paste = 1 tbsp

Red chilli powder = 1 tbsp

Corriander n cummin powder = 1/2 tbsp

Tumeric powder = 1 tsp

Tomatoes = 1 cup blanched and pureed

Tomato puree = half a cup (for additional color and flavour)

Capsicum = 1/2 cup cubed

Blended ingredients:

Dry roast 2tbsp of corriander seeds + 1 tbsp of cummin seeds + 1 tsp of pepper corns = blend them to fine powder

Method:

  1. Take 3 tbsp of oil in a pan. Add in the bay leaves, green chilly and onions. Fry the onions until golden brown. (I add in salt at this stage to let the onions sweat and it helps in caramelize the onions)
  2. Add in ginger garlic paste, saute for a minute. Add in the blended ingredients and also the red chilly, cummin corriander, tumeric powder. Saute until its aromatic. (if the ingredients stick to the bottom of the pan, can add in 1tbsp of water).
  3. Add in the marinated chicken. Stir until all the chicken pieces are coated with all the masalas/ingredients. Cook the chicken for almost 7 to 8 mins.
  4. Add in the tomatoes and the tomatoes puree. Stir and simmer. Add in capsicum and saute until almost all of the water is evaporated and the oil floats on the top of the gravy. Serve with your favorite bread or rice.