Savory Bread Pancake With Onion Chutney

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This weekend I prepared these pancakes from a recipe shared by one of our sweet blogger friends Kanthiji she is a amazing blogger very enthusiastic n loves to share her thoughts n recipes. When I saw this recipe I was really surprised we could use bread to make a uthappam (pancake). But after trying them out they tasted soooo good n never felt I had used bread. Thanks to Kanthiji for sharing this recipe, do visit her blog for more wonderful recipes.

I made onion chutney to have with this uthappam n the combination rocked

Ingredients for Bread Pancake

• 4 bread slices
• 1/3 cup semolina (upma rava)
• 1 cup curd
• 1 tsp ghee
• 1/2 tsp cumin seeds
• 1/2 tsp chilli flakes
• salt to taste
• 1/2 tsp oil to shallow fry per pancake

For Topping

• 1/2 cup chopped onion
• 1/2 cup chopped tomatoes
• 1/4 cup chopped cilantro
• a pinch of salt

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Cooking Procedure:

Heat ghee in a pan n roast the semolina for 2-3 min until it become light golden brown n keep aside

Discard the side the side crust of bread, n make small pieces of bread. Add the curd n semolina to it n 1 cup water n stir nicely n let it sit for 15 min.

In the meantime make the topping ready n mix them nicely n keep aside. After 15 min check the consistency of the batter it should be flowy, if required add little water.Add cumin seeds,chilli flakes n salt n mix nicely.

Heat the tawa or pan n spray some oil, pour 1/2 cup batter n add little topping n 1/2 tsp oil to the sides n cover it. Let it cook for 1 min then flip it and let it cook for another 1 min. Both sides should be golden brown. Serve hot with any chutney n pickle.

Onion Chutney

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Ingredients

• 1 cup diced onions
• 1 tbsp channa dal
• 2 tbsp peanuts
• 1/2 tsp cumin seeds
• 1 tsp coriander seeds
• 3 dry red chilli
• 1/4 tsp concentrated tamarind
• 2 tbsp oil
• salt to taste

For tempering

• 1 tsp oil
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• a pinch of hing
• 1 spring of curry leaves (8-10)

Cooking Procedure

Heat 1 tsp oil in a pan,add channa dal n peanuts n fry for a minute. Then add coriander seeds,cumin seeds n fry for 30 secs or till its color begins to change.Now add red chilli n fry for 30 sec then shift this mixture to plate n let it cool.After it cools grind it.

Heat 1 tbsp oil in the same pan n fry onions for 4-5 min till golden brown, then add salt n turmeric powder stir it a little then switch off the flame n let it cool.After it cools grind it with tamarind juice.Mix the above powder with this onion paste.

Now ready the tempering by heating a tsp of oil in a pan, add cumin and mustard seeds, once it splutter add hing and curry leaves and stir for 15 seconds then pour it onto the chutney.

I am sending these yummy dishes to

Any one can cook series:2,FB hosted by ayeesha

Bookmarked Recipe Every Tuesday hosted by Priya n Aipi

And also sending this Onion Chutney along with

Bell papper chutney

Peanut Chutney

Tomato onion chutney to

Jagruti's wonderful event Complete My Thali( CMT ) - Chutney

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Butternut Squash Pulusu (Stew)

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Normally pulusu(stew) is a authentic andhra dish of a vegetable like pumpkin,sweet potato or bottle gourd(loki) with tamarind based gravy n spices. It has a slight tangy n sweet flavor n excellant with rice.

This dish is cooked very often in andhra pradesh the southern state of india n people usually have this stew with rice that is served with a topping of ghee(clarified butter) and accompanied with plain toor dal(known as mudda pappu in telugu).

Ingredients:

• 3 cups diced butternut squash (1 inch chucks)
• 1 cup diced onions
• 1/2 cups diced tomatos
• 1/2 conentrated tamarind pulp in 1/2 cup warm water
• 3 tbsp sugar
• 1/4 tsp turmeric powder
• 2 tbsp rice flour
• salt to taste

For tempering

• 1 tsp oil
• 1/4 tsp mustard seeds
• 1/8 tsp fenugreek seeds
• 3 green chilli
• pinch of hing
• 1 spring curry leaves

Cooking Procedure

Wash n peel the butternut squash n cut them to large 1 inch chucks n keep aside

Dissolve 2 tbsp of rice flour in 1 cup water n keep aside.

Pressure cook the butternut squash,onion,turmeric with 3 cups water for one whistle n off the stove n let it cool.

Open the cooker n on medium flame add tomotoes, tamarind pulp,sugar n salt n let it cook till tomato becomes lightly soft,now add the rice flour water n check the consistency n can also add little water if required n cook for another 3 minutes.It will thicken slowly.

Prepare the tempering heat 1 tsp oil,then add mustard seeds, fenugreek seeds n hing once mustard start splutter add the curry leaves n green chillis n stir for 30 seconds n add this tempering to the cooker n let it boil for 1 minute.Your pulusu is ready.

I am sending this recipe to

Any one can cook series:2,FB hosted by ayeesha

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Tags: Butternut Squash, Stew,Easy Recipe

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WHITE CHOCOLATE & RASPBERRY CHEESECAKE FOR TWO

If you are looking for a special dessert for two, this is it. This recipe has several steps, but they are all very easy and the final product is totally delicious. What a way to top off a romantic meal!!

Preheat your oven to 325 and line a mini-loaf pan (6" x 3" x 2") with foil. The foil will help you lift the baked cheesecake out of the pan after it is chilled, so make the foil ends long enough to grab on to. Spray with vegetable spray and set aside.

Make the raspberry sauce: In a sauce pan, heat up 1 cup of raspberries (I used frozen) and ¼ cup of white sugar. Bring to a simmer and mash the berries as they cook. When berries are all soft, thicken with a slurry of 1 tablespoon corn starch mixed with 1 tablespoon water. Stir until berries are nice a thick. Press through fine mesh strainer. Set aside.

Crust: Mix ½ cup graham cracker crumbs, 1 tablespoon white sugar and 1 tablespoon melted butter. When thoroughly mixed together, press into the bottom of the foil lined mini-loaf pan. Set aside.

Filling: Melt ¼ cup of white chocolate chips with 1 tablespoon cream and set aside. In a bowl, with an electric mixer, cream 3 ounces of room temperature cream cheese and 2 tablespoons sugar. When thoroughly creamed, add 1 egg white, ½ teaspoon vanilla and 2 teaspoons all purpose flour (don't over beat). Stir in melted white chocolate chips.

Pour half of the batter onto the crumb crust and top with half of the berry mixture. Top with the second half of the batter then decorate the top with the rest of the berry mixture. *see note

Water bath: Place the mini-loaf pan (with cheesecake in it) inside of a larger pan (I used a 9" cake pan) and pour very hot water into the larger pan, making sure that the hot water comes half way up on the sides of the mini-loaf pan.

Bake in a 325 oven for 28 to 33 minutes (my oven takes 33 minutes). The cheesecake is done when you gently tap the side of the pan and the cheesecake sort of jiggles (kind of like jello).

Cool for 30 minutes in the pan, then chill for at least 3 hours. To serve, lift the cheesecake out of the mini-loaf pan (using the foil "handles") then cut it into two pieces.

NOTE: You don't have to strain the seeds out of the raspberries if you don't want to. To decorate the top of the cheesecake, I spooned small amounts of the berrys in a random pattern, then ran the tip of a toothpick through the berries to make a design.

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