Red Velvet Pancakes

Valentine's Day this year is on a Tuesday and it's a working day so the kids can't eat relaxed breakfast. So, I made these red Velvet pancakes for them over the weekend. Both of them loved it and pretty much said they love this variation compared to regular pancakes.
The recipe is super simple. I took my regular pancake batter and add cocoa powder and red food coloring. That's it, but the taste was just amazing.
Funny part is my maid stays away from any sweet dish but she got tempted by the color of the pancakes, so I made it for her breakfast and she loved it.

Preparation Time: 5 minutes
Cook Time: 3 minutes per pancake
Makes : 6 large pancakes

Ingredients:

Cold Milk : 3/4th cup
Vinegar: 2 tablespoons
All purpose flour: 1 cup
Sugar : 2 tablespoons
Baking powder: 1 teaspoon
Baking soda : 1/2 teaspoon
Salt : 1/2 teaspoon
Egg : 1 large
Melted unsalted butter : 2 tablespoons
Cocoa powder : 1 teaspoon
Red food coloring: 1/4 teaspoon
Powdered sugar : For serving

Method:

Combine milk and vinegar to make sour milk and let it sit for 5 minutes.
Add all dry ingredients in a bowl and mix.
Add egg and butter to the milk. Whisk them together and add this mixture to the dry ingredients.
Whisk well to make a smooth batter.
Add cocoa powder, red food coloring and whisk well.
Heat a frying pan or a griddle, grease it with butter or spray oil and pour batter on to the pan and cook until bubbles appear on the top.
Flip the pancake and cook for 1 minute or until is light brown on the other side.
Serve hot with some powdered sugar and syrup.

Tomato Basil Pasta

I'm trying to make simple one pot meals for Summer. This pasta dish is a filling and refreshing one. It takes 20 minutes to make this pasta. Kids loved the fresh flavors.
I made this dish with Veggie Fusilli Pasta but regular whole grain Penne or Fusilli can be used.

Preparation Time: 5 minutes
Cook Time: 20 minutes
Serves : 3-4

Ingredients:

Whole grain Penne or Fusilli pasta : 1 pound
Extra virgin olive oil : 3 tablespoons
Garlic cloves: 4 crushed
Onion : 1 large diced
Tomatoes: 3 large diced
Fresh basil : 2 sprigs
Water : 4 1/2 cups
Grated Parmesan cheese: 1/2 cup
Red chili flakes: 1 teaspoon
Salt : 1/2 teaspoon

Method :

Heat oil in a large saucepan and add garlic cloves. Sauté for 30 seconds.
Add Onion and sauté for 3-4 minutes until they turn translucent.
Add pasta, red chili flakes,tomatoes, basil, salt and water.
Bring it to a boil and simmer until no more liquid is left.
Turn off the stove and add cheese, mix well until it's melted.
Serve hot.

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Potato Corn Chowder

I made veg chowder before which is really creamy. Normally these thick and creamy Chowders are fall and winter favorites. Kids love chowders so I tried to go with a dish that is apt for Summer which is less creamy but still full of flavors.
I'm sending this dish to BM#73 under one pot meals category.

Preparation Time: 5 minutes
Cook Time: 20 minutes
Serves : 3-4

Ingredients:

Onion : 1 large diced
Potatoes: 3 large peeled and diced
Corn : 2 cups
Cumin seeds : 1 tablespoon
Butter : 1 tablespoon
Bay leaf : 1
Chicken or Vegetable stock : 3 cups
Milk : 1 cup
All purpose flour: 1 teaspoon
Shredded cheese : 1/2 cup
Fresh ground pepper: 2 teaspoons
Salt : 1/2 teaspoon

Method:

Heat butter in a medium saucepan and add onions. Sauté them for 3-4 minutes until they turn translucent.
Add cumin seeds, mix well and fry for 1 minute.
Add potatoes, bay leaf, stock and bring it to a boil.
Simmer, close lid and cook for 10 minutes until the potatoes are soft
Add corn and cook for 2-3 minutes.
Mix flour with milk and add the mixture to the chowder stirring constantly.
Cook for 1 minute and turn off the stove.
Add shredded cheese and stir until it's melted.
Add salt and black pepper, stir to mix.
Serve warm with toasted bread.
This can be served cold as well.


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Bean Salad

Summer is soon approaching and it's hard to prepare meals that take long time in the kitchen and also need less oily foods. One of our themes for BM# 73 is one pot meals for summer and it's perfect timing.
So, I made this bean salad for dinner, my daughter is not a big fan of beans but she loved this cool salad and said it's a keeper. Mission accomplished.....
This is a no cook salad but you can soak and cook your beans. (Let them cool off completely before making the salad if you cook the beans)

Preparation Time: 10 minutes
Serves : 2

Ingredients:

Red Kidney beans : 1 can or 1/2 cup soaked and cooked
Cannellini beans/white beans : 1 can (430 grams) or 1/2 cup soaked and cooked
Tomatoes: 2 diced
Olives : 2 tablespoons chopped
Canned Jalapeños: 2 tablespoons
Cilantro : 1 small bunch chopped
Extra virgin olive oil : 2 tablespoons
Fresh ground pepper: 1 teaspoon
Salt : 1/2 teaspoon
Shredded mozzarella: 3 tablespoons
Parmesan cheese : 2 teaspoons

Method:

Drain the beans and wash them thoroughly.
Take a large bowl and add all ingredients except cheeses and toss well.
Serve immediately topped with both cheeses.



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Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani is cooked on dum for the last few minutes, where initially meat and rice is cooked separate. Learned recently from hyderabadi locals to get the authentic taste. There are more variations to the hyderabadi Biryani but my family and friends loved this dish. The third ingredient I received through mail for ingredient swap was rice. So, took the opportunity to make Biryani.

Preparation Time: 15 minutes
Cook Time: 30 minutes for Mutton + 6 minutes for rice + 10 minutes for dum.
Total cook Time : 45 minutes
Serves : 5-6

Ingredients:

Mutton : 500 grams
Onions : 2 medium sliced and deep fried till light brown
Green chilies: 8-10 chopped
Lemons : 3
Cilantro/ coriander leaves: 1 bunch chopped
Mint /Pudina : 1 small bunch chopped
Yogurt /Curd : 1/2 cup
Ginger garlic paste: 2 tablespoons
Red chili powder: 2 teaspoons
Salt to taste (I added. 2 teaspoons)
Garam masala: 2 teaspoons
Orange food color : 6 drops
Saffron : 6-7 strands soaked in 2 tablespoons of warm milk.
Rice : 4 cups

Method:

Take green chilies, a pinch of salt and make a paste.
Take a large pan to make biryani and Add Washed and cleaned Mutton, green chili paste, ginger garlic paste, cilantro, mint, yogurt, turmeric, salt, red chili powder, Garam masala, lemon juice and mix well.
Add 3/4th of the deep fried onions and mix well.
Add 1/3rd cup of oil where the onions were fried and mix well.
Place the pan/vessel on the stove and start cooking on medium heat.
Wash and soak rice for 30 minutes.
Cook the meat for 30 minutes or until the meat is completely cooked stirring occasionally.
Heat 12 cups of water and bring them to a boil.
Add rice, salt  and cook for 6 minutes until it's done 80%. Drain the water.
Add the rice to the cooked Mutton gravy, add rest of the fried onions, saffron and food color.
Close lid and place a heavy object for dum. Cook on simmer for 10 minutes.
Let it rest for 10 minutes before opening the lid. Mix gently a little bit at a time and serve hot with raita and/or salna.

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