Patra Chickpeas Poha

Recipe –

Ingredients –

Poha – 2 cup

Onion (chopped) -1

Green chilies (chopped)- 2

Patra pakoras – 8

Boiled chickpeas – ½ cup

Red chili powder – 2 tsp

Salt – According to taste 

Turmeric powder – 1 tsp

Curry leaves – 1 string

Mustard seeds – 1 tsp

Coriander leaves for garnishing

Oil – 1 tbsp

Recipe- 

In a bowl soak poha in water , after 10 min drain the water and keep it in strainer.

Make small pieces of fried patra pakoras.

Put a pan on flame, adding oil , mustard seeds, curry leaves . Let them crackle.

Fry onions till light brown color, add turmeric powder in it.

Add poha, chickpeas, green chilies, red chili powder, salt.

Mix all the ingredients and cook it nicely at medium flame.

Take it out in a bowl, garnish with coriander leaves.

Your Patra Chickpeas Poha is ready.

Enjoy Cooking…

By – Rida Khan

Food Innovator 

By – Rida Khan 

Food Innovator 

India 

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Toasted Oats Cake

Recipe –

Ingredients –

Oats – 2 cup

Semolina – 1 cup

Red chili powder – 2 tsp

Salt – According to your taste

Turmeric powder – 1 tsp

Roasted Cumin powder – 1 tsp

Oil – 1 tbsp

Water – 2 ½ cup

Coriander leaves ( chopped ) – 7 strings

Mustard seeds – 1 tsp

Method –

In a bowl mix oats, semolina, red chili powder, salt, turmeric powder , roasted cumin powder , oil, water.

Keep the batter for 5 min by covering it with plate .

In a cake mould pour the batter .

Preheat oven and toast it for 35min at 250’C.

As soon as it is prepared, take out from the oven and let it cool down. Place the cake on a plate.

Now put pan on flame adding 1 tsp oil with mustard seeds and coriander seeds prepare it’s garnishing at slow flame.

Pour the garnish on the cake and cut it’s pieces.

Your Toasted Oats Cake is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Palak Pakora Sabudana Khichdi

Recipe

Ingredients –

Palak Pakora – 7

Sabudana ( sago ) – 1 cup ( Soak it in water for 5 hours )

Red chili powder – 2 tsp

Salt – According to taste

Turmeric powder – 1 tsp

Roasted cumin powder – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 2 strings

Green chili – 1 ( chopped)

Oil – 1 tbsp

Onion – 1 ( chopped)

Coriander leaves  (chopped)  for garnishing.

Water – 1 cup

Method –

Make medium size pieces of palak pakoras with your hands and keep them in a bowl.

Strain sabudana and keep it in strainer for 10 min.

Put a non stick pan on flame adding oil with mustard seeds, curry leaves , turmeric powder and let them crackle.

Fry onion till light golden brown color now add sabudana, red chili powder, salt, palak pakora pieces , roasted cumin powder, green chili,  water . Cook till it start leaving the pan.

Take it out in a bowl and garnish with coriander leaves.

Your Palak Pakora Sabudana Khichdi is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Khagina Paratha

Recipe :-

Ingredients –

Eggs – 2

Onions – 3 ( Chopped )

Red chili powder – 1 tsp

Tomatoes – 3 ( Chopped)

Salt – 1 tsp

Oil – 1 tbsp

Curry leaves – 5

To make paratha –

Wheat flour – 1 cup

Water – 1 cup

Oil – 1 tsp

Salt – 1 tsp

Method :-

In a bowl beat eggs nicely and keep aside.

Put pan on flame adding oil & curry leaves let them crackle. Add onions and fry till light golden brown color.

Add beaten eggs, salt, red chili powder, tomatoes . Continue to stir the eggs swiftly, for another 5-7 minutes, until they are at the point of setting and resemble a soft custard. Make sure to keep scraping the bottom and sides of the pan.

Cook till oil start leaving the pan.

Take it out in a bowl, garnish with coriander leaves and let it cool down.

In a bowl knead a dough by mixing wheat flour, salt , water and oil.

Make small balls , take one ball and with the help of rolling pin on a rolling board make a round shape small flat tortilla.

Spread oil on the tortilla, now take one spoon of khagina and put in the middle of tortilla, now again make a ball of it and spread some dry flour on the rolling board with the help of rolling pin make a medium size paratha .

On a non stick tawa  roast  paratha from both the sides and brush some oil on it to make it light golden color.

Serve it with any chutney or pickle .

Your Khagina Paratha is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Corn Papdi Poha

Recipe –

Ingredients :-

Corn Papdi ( Use corn papdi which get fry ) – 1 cup

Onion ( Chopped ) – 1

Curry leaves – 5

Mustard seeds – 1 tsp

Turmeric powder – 1 tsp

Red chili powder – 1 tsp

Green Chilies ( Chopped) – 1

Salt – According to taste

Oil – 1 tbsp

Coriander leaves  for garnishing

Boiled chickpeas  ( Optional ) – ½ cup

Method :-

Soak corn papdi in water for 20 min before cooking.

Put a pan on flame adding oil, mustard seeds, curry leaves let them crackle. Fry onions in that oil till light golden brown color.

If you are using boiled chickpeas also than fry them with onions.

Strain corn papdi with the help of colander.

Add corn papdi, red chili powder, salt , turmeric powder, green chilies .

Mix them well, cover it with lid and cook at medium flame for 10 min.

After it is nicely cooked, take it out in a bowl and garnish with coriander leaves.

Your Corn Papdi poha is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Multigrain Oats Pancake

Recipe :-

Ingredients –

Multigrain flour – 1 cup

Oats – ½ cup

Turmeric powder – 1 tsp

Salt – 1 tsp

Red chili powder – 1 tsp

Water – 1 cup

Oil

Method :-

In a bowl make a smooth paste by mixing multigrain flour, oats , turmeric powder , salt , red chili powder , water.

Put a non stick pan on flame , brush oil on it and pour batter of pancake with the help of a spoon.

Roast from both side till light golden brown color.

Take it out in a plate and serve with sauce or pickle.

Your Multigrain Oats Pancake is ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India

Rogani Pocket Size Roti ( Tortillas)

Rogani roti is made up of milk to make it soft. I have innovated rogani roti in small size with different flavors as a snacks for Iftar in the holy month of Ramadan.

Recipe :-

Ingredients :-

Wheat flour – 1 cup

Salt – 1 tsp

Milk – 1 cup

Oil – 1 tbsp

Flavors :-

Nigella seeds – 1 tsp

Coconut powder – 1 tbsp

Grated Jaggery – ½ tsp

Zaatar spice powder – 1 tsp

Method :-

In  a bowl knead soft dough by adding salt, milk and oil .

Now divide your dough in 3 parts and make balls of it.

First dough put stuffing of nigella seeds and make a little thick big  tortilla with the help of rolling pin.

Cut the tortilla with the cookie cutter in round shape and keep aside.

Take another dough ball , stuff it with coconut powder and jaggery. Make little thick big tortilla , with the help of rolling pin.

Cut the tortilla with the cookie cutter in round shape and keep aside.

Take last dough ball , stuff it with zaatar spice powder . Make little thick big tortilla , with the help of rolling pin.

Cut the tortilla with the cookie cutter in round shape and keep aside.

Now put non stick flat pan on flame roast these tortillas by brushing little oil on it till light golden brown color.

Your Rogani Pocket Size Roti ( Tortillas) are ready.

Enjoy Cooking…

By :- Rida Khan

Food Innovator

India