CHILLI POTATO RECIEPE | HOW TO MAKE CHILLI POTATO | CHILLI ALOO RECIEPE

Chilli Aloo is an excellent Indo-Chinese dishes in Golden fried potatoes tossed with bell peppers, onions and the exotic sauce adds remarkable taste and flavour to the dish.

Everything about this starter is peppy – from the potato fingers to the sauce. Unlike many recipes, which derive the flavour mainly from the sauce and seasonings, here the potatoes perked up with garlic and chilli powder, even before deep-frying, to make sure that the flavour seeps in right to the core. The crisp potato fingers are then tossed with more garlic, spices, sauces and of course, honey, to make mouth-watering Honey Chilli Potatoes. This sweet and spicy treat can be served as a starter or as an accompaniment for noodles or fried rice.

Ingredients To Make Chilli Potato

• 3 medium Potato

• 2 tablespoons corn starch or corn flour

• ¼ teaspoon red chilli powder

• Salt to taste

• Oil for frying

For making chilli potato

• 2 teaspoon Oil

• 1 tablespoon garlic

• 1 tablespoon spring onion white chopped

• 1 medium onion sliced

• 1 small capsicum

• 1 green chilli

• 1 teaspoon soya sauce

• 1½ teaspoon Tomato ketchup

• ½ teaspoon red chilli powder

• ½ teaspoon Vinegar

• Salt as needed

• 1 tablespoon Spring onion greens

Instructions To Make Chilli Potato

-Wash and peel the skin from potatoes. Slice them into wedges in the same way as we do for french fries. Soak them in cold water for 30 minutes.

-After 30 minutes, drain the excess water from potatoes, and wipe them well with a kitchen towel to remove all the moisture from the potato pieces.

-In a bowl, add corn flour, pepper powder, salt and mix well. Add the drained and wiped potato pieces to this bowl, and toss gently so that the mixture gets coated on the potatoes.

-Heat oil in a pan. When the oil is hot enough, add the potato pieces in batches and fry them on medium flame till they become golden brown colour.

-Remove the potato pieces using a slotted spoon and transfer them to a kitchen tissue or an absorbent paper to remove excess oil. Keep them aside.

To make chilli potato

-Heat 1½ - 2 teaspoons of oil in a pan.

-When the oil is hot enough, add finely chopped garlic, slit green chilli, and saute well till the raw smell goes off.

-Add spring onion white, thinly sliced onion, and saute again on high flame till onion turns transparent.

-Add tomato ketchup, soya sauce, red chilli powder, sugar, vinegar and salt.

-Take care while adding salt, as salt is contained in the sauce. Add few tablespoons of water to the pan and mix well. Stir well until it reaches a saucy consistency.

-Add sliced capsicum, and stir well until it gets cooked.

-Add the fried potato pieces, and mix well so that the sauce gets coated well on the potato pieces.

-Finally, add  chopped spring onion greens. Turn off the flame

-Serve chilli potato as a starter or as a side dish with fried rice.

MCDONALD’S McAloo Tikki Burger

MCDONALD’S McAloo Tikki Burger

If you are wondering why you have never heard of this burger before, thats because McDonalds serves localized burger in different countries based on regional flavors. MCAlooTikkis (Where aloo means potatoes) is a popular burger in India. Aloo tikki being a famous snack and a street food in India, Mcdonalds has created a fusion in a perfect east meets west style and ever since this item has surged in popularity among India crowd, one reason being, majority of Indians are vegetarians. So this reciepe is purely vegetarian. The slight tangy flavor will send your tastebuds craving for more.

We all understand that fast food is not a good option and its growing concerns of health. So here is an easy homemade version of the famous crispy aloo tikki burger or the Mcveggie burger. This recipe uses a portion of vegetables and potatoes and the outer crisp coating will remind you of the famous burger. This is ideally served with tomato mayo instead of the regular mayo. There are vegetarian mayo available with no eggs in it.

So let's get started the recipe of Mcdonalds burger.

Ingredients For Making MCDONALD’S McAloo Tikki Burger

For Burger Patti:

Diced Carrot

Green peas

Diced Green pepper

Diced Beans

1 tbsp Butter

Finely chopped Onion

2 medium size boiled, peeled and smashes Potatoes

Garlic powder

1/4 tsp Turmeric powder

2 pinches of Black pepper powder

1/2 tsp Paprika / Red chili powder

1/2 tsp Parsley

1/2 tsp Mixed herbs / Italian seasoning

Salt to taste

1/2 cup thick Poha

For Veggie burger coating:

1/2 cup Maida

1 tsp Corn flour

2 tsp Corn meal / Corn flour

Salt to taste

1 tsp Oil

1/2 cup Ice cold water

For Burger Buns:

Burger Buns

Butter

For Frying Patti:

Breadcrumbs

Oil for frying

For Making Burger:

Cheese slice

Sliced Lettuce leaves

Eggless Mayonnaise

Sliced Tomatoes (Optional)

Sliced Onion (Optional)

Method  For Making MCDONALD’S McAloo Tikki Burger

For Burger Patti:

Heat up some water in a pan.

When water comes to boil, add diced carrot, green peas, diced green pepper and diced beans.

Boil the veggies for just about a minute and nit more than that. Do not overcook the vegetables.

You can also microwave the veggies by adding water for just about a minute.

Turn off the gas and pour them out into a strainer. Drain out all excess water and keep them aside.

Heat up a pan. Add butter.

When butter melts, add finely chopped onion. Saute the onion for just about 3-4 minutes.

Just make the onion soft and do not caramelize it.

Add boiled veggies and saute them for about 3-4 more minutes. Turn off the gas.

Add boiled, peeled and mashed potatoes.

Do not cook the potatoes completely. Cook until they are 90% cooked.

If you care cooking potatoes in pressure cooker, then cook them on medium high heat until 2 whistles.

Add garlic powder, turmeric powder, black pepper powder, 1/2 tsp paprika/red chili powder, parsley, Italian seasoning / mixed herbs and salt. Mix well.

Take poha, wash it 2-3 times under water.

Drain all excess water, cover and let it rest for about 10 minutes.

Take the soaked poha and mash it into vegetable mixture.

Poha will give nice binding and crunch to patti.

Mix poha and veggi mixture really good and make it into a dough.

Take a clear wrap and put the patti mixture into the wrap.

Shape the mixture into a round log cover with wrap, twist the edges.

Transfer the mixture log into freezer for just about 20 minutes.

For Veggie burger coating:

Take maida into a bowl.

Add corn four, corn meal, salt and oil.

Add ice cold water and make batter of medium thick consistency.

It should be neither too thick nor too thin.

This batter in enough for just 3 patties.

For Burger Buns:

Heat up a pan/skillet

Take burger buns and cut them into half.

Spread some butter and slightly toast the buns from one side on a skillet.

Toast them and keep aside.

For frying Patti:

Remove the patti mixture from the wrap and cut it into patties.

Press the patti well and make sure it fits into the burger bun.

Give it nice and round shape.

Take the batter and mix again.

Put the patti into the batter and coat it with batter from all sides really good.

Dip the patti into breadcrumbs and coat it from all the sides really good.

After coating it well with breadcrumbs keep it into a dish.

Heat up oil in a pan. When oil is enough hot, take the patti into a strainer and drop it into oil carefully.

Fry it until it gets deep golden color from both sides.

After a few minutes, flip over and fry from another side as well.

Take it out, drain the excess oil and put it on tissue paper.

For Making Burger:

Take one toasted bun. Put fried patti on it, add cheese slice.

Take another part of the bun spread some eggless mayonnaise on it.

Add some sliced lettuce leaves, sliced tomato (Optional).

You can also add slices onion.

Flip it over the cheese slice and veg burger is ready.

Recipe Notes:-
To freeze: Line a sheet or a plate with plastic foil and place the coated patty on the sheet, keeping enough space so that they don't touch. Once it hardens in an hour or two, remove and place it in freezer bags or freezer boxes. When ready to use, thaw in the refrigerator (If you transfer the burger from the freezer to the refrigerator at night, it should be ready for frying by morning). Alternately you can place in the counter to thaw for 30 minutes to an hour or thaw in the microwave for few seconds.

IDLI RECIEPE | HOW TO MAKE SOFT AND SPONGY IDLI RECIEPE

If you will go in the south, there are only a handful of dishes that you will come across. However, it doesn’t mean that there are fewer dishes there. There are a few dishes that are more popular than the others and one of them is Idli. It is known as one of the most popular dish of the South Indian cuisine and is best enjoyed with a mouth-watering sambhar and coconut chutney. Some people also like to have tomato-garlic chutney with plain idli, which is orange in colour as it gives the dish more taste and flavour. Traditionally, idli is prepared using soaked basmati rice, urad dal and fenugreek seeds. However, these days you can easily find idlis made of semolina, which is a little difficult to digest. Here’s an easy recipe of plain-old idli which requires very basic ingredients and can be prepared very easily. It is suggested to have idli in breakfast and brunch, though you can have it anytime. The nutrition content of idli is very high and it is said to be low in calories. Those, who are looking to lose weight, can try this easy yet quick recipe.

INGREDIENTS TO MAKE IDLI

1 cup Parboiled Rice (idli-dosa rice or short-grain rice)

1 cup Basmati Rice (or any rice)

1/2 cup Whole Urad Dal (skinned) or split Urad Dal

1/4 cup Poha (flattened rice / aval)

1/2 tablespoon Fenugreek Seeds (methi)

Salt to taste

Oil for greasing

INSTRUCTIONS TO MAKE IDLI

1.Rinse urad dal and fenugreek seeds in water for 2-3 times.

2.Soak urad dal, fenugreek seeds and poha (flattened rice) together in 1-cup water for 4-5 hours. (Dal’s size and volume would increase to almost double after soaking.)

3.Rinse both parboiled and basmati rice together in water for 3-4 times. (Place both types of rice in a large bowl and fill it with water till ¾th height. Rub rice grains between your fingers; this will make water turn cloudy. Drain the water and repeat the process for 3-4 times to rinse them properly.) Soak them together in 2-cups of water for around 4-5 hours.

4.Drain excess water from soaked urad dal and reserve it to use in grinding process in next step. Transfer drained dal and fenugreek seeds into large jar of mixer grinder or wet grinder.

5.Add 1/2 cup water (preserved in step-4) and grind until smooth texture. Gradually add more water (as needed) and grind until smooth and fluffy texture. To grind 1/2 cup urad dal, you would need approx. 1½ cup water. The amount of water required greatly depends on the quality of urad dal; so add water gradually and only as required. Ground dal mixture should have light and fluffy texture as shown in photo and it should not be very thin or very thick.

6.Transfer it into a large container.

7.Drain excess water from rice. Add drained rice in the same mixer-grinder or wet grinder jar.

8.Add water in small quantities as needed (approx. 1/2 cup total) and grind until slightly coarse texture.

9.Transfer ground rice mixture to the same container in which urad dal mixture is stored.

10.Add salt and mix it well. Batter should not be very thick or very thin. Idlis will turn hard if batter is too thick, and idlis will turn flat if batter is too thin. Cover it with a plate and keep it in warm place (at room temperature in summer, and in warm place in winter) for 8-10 hours. If you are living in cold place, place the batter in oven and keep the oven light on.

11.Size and volume of batter would increase as it ferments.

12.Stir the fermented batter with a clean ladle or a large spoon. You should see the tiny air bubbles in the batter as shown in the photo. These tiny air bubbles are critical to make idlis soft and spongy.

13.Check batter for salt and if required, add more salt and stir. Pour 1-2 glass water in the steamer and place it on the stove to heat over medium flame. Grease idli moulds with oil and pour batter over it.

14.Place moulds in the steamer. Cover steamer with a lid and steam the idlis for 10 minutes over medium flame. Check whether idlis are cooked or not by inserting a knife or a toothpick in the center of idli take it out. If it comes out clean, it means idli is cooked; if it doesn’t, then idli is not cooked yet; steam it for 3-4 minutes more and check again.

15.Remove idli moulds from the steamer and let them cool for few minutes. Remove idlis with a wet spoon; this will help you remove it easily from the mould.

16.Transfer them to a plate or in a casserole and cover with a lid to keep them hot. Serve hot with sambar and coconut chutney in the breakfast.

Tip: The type of rice used plays a major role in getting soft idlis. Idli rice sold exclusively for idlis is the best.

Medu vada | how to make medu vada at home

A traditional favorite breakfast and snack of south India, non-other than the classic Medu Vada. Very popular all over India, and is relished by all. Small ring shaped dumplings made with flavorful urad dal batter, deep fried until golden. Crispy from outside and super fluffy from the inside. The flavor is insane when served with sambar and coconut chutney. Sheer delight to start off your day.

INGREDIENTS FOR MAKING MEDU VADA

• 2 cups urad dal (husked & split black gram)

• 1 teaspoon cumin seeds

• 1 teaspoon black peppercorns, whole or crushed (optional)

• 1 or 2 sprig curry leaves, chopped

• 1 medium onion, finely chopped (optional)

• 1 or 2 green chilies, chopped

• 1 tablespoon finely chopped ginger

• ⅓ cup chopped coconut pieces, optional

• few sprigs of coriander leaves, chopped (optional)

• salt to taste

• oil for deep frying

• some water if needed to grind the batter

INSTRUCTIONS FOR MAKING MEDU VADA

soak the urad dal for 4 hours or overnight.

grind the soaked dal to a smooth batter with little water if required.

if the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour to it. otherwise also you could add some semolina to the batter.

add the spices, herbs, onions and salt. mix well.

take a bowl of water. apply some water from the bowl on both your hands. take some batter in your right hand from the bowl. give it a round shape.

with your thumb make a hole in the center. you can also use banana leaves or zip lock bags to give the medu vada its doughnut shape.

making medu vada

In a kadai heat oil. keep the flame to medium.

once the oil becomes hot, slid the vada into the hot oil.

once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.

fry them till crisp and golden. the oil should be not very hot, but medium hot. you want the vadas to be cooked from inside. very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside. less hot oil will make the medu vada to absorb too much oil. even if the batter is thin then also the medu vadas will absorb too much oil.

fry all the medu vada this way till they become evenly browned and crisp.

drain them on kitchen tissue to remove excess oil.

serve the medu vada, hot or warm with sambar and coconut chutney.

Notes:

• Soak the urad dal for maximum for 6 hours, if it’s less, then the medu vada will turn out tough.

• Use as little water as possible while grinding.

• Dipping your hands in water is essential; it helps in shaping the vada.

• Do not fry on high heat they will give you the colour but inside will be raw. And do not fry on low heat they will absorb lot of oil.

MASALA DOSA RECIEPE | HOW TO MAKE SOUTH INDIAN STYLE MASALA DOSA

Masala Dosa Recipe is a very popular dosa recipe in all of the dosa varieties. This dosa is made by spreading a potato mixture or aloo masala as a dosa topping.

This is the most preferred dosa all across south india.

Dosa are usually in the form of pancakes and one of the common Indian breakfast recipes usually made by using the batter of rice and urad dal.

It does take a while to make this dosa as we need to keep the batter ready and this south indian masala dosa requires to make potato masala topping for the dosa.

It is a delicious breakfast recipe and a healthy one too and is mostly eaten by south indians with sambar or chutney. The south indian masala dosa needs a lot of patience and is definitely not an instant breakfast.

I love to try out various dosa varieties and with time would love to update different kinds of dosa recipes. The basic method of dosa making is always the same but, to it we can add different spreads as per our preference and relish its flavor.

Masala dosa is called with that name as we usually add potato masala as the topping to it where the potatoes are boiled, peeled and mashed and a masala is made with flavorful tempering.

Let me take you into insights of making this wonderful dosa recipe.

To the plain dosa, if masala that  is potato filling is added then it becomes masala dosa. If the batter is made perfectly then the dosa comes out very crispy and also gives an amazing golden or brown color if methi(fenugreek seeds) or chana dal is added.

INGREDIENTS TO MAKE DOSA

For Dosa Better

• 1 1/2 cups rice

• 1/2 cup urad dal

• salt to taste

• Oil

Masala Filling:

• 2 large potatoes

• 1 medium onion (chopped)

• 1/2 teaspoon yellow split peas

• 1/2 teaspoon mustard seed

• 1/2 teaspoon turmeric

• 1-2 green chili

• 1 tablespoon oil

• salt to taste

METHOD TO MAKE DOSA

Separately soak rice and urad dal at least 6 hour or overnight in  to water.

Grind the paste separately.

Mix together, add salt with water to make batter.

Leave in room temperature overnight.

Mix onion and chilies to the thin batter.

Heat pan or griddle with little ghee or oil.

Spread the mix on pan in circular motion to make thin Dosa.

Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

Heat oil. Add mustard seed, peas, onions and spice.

Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

Add potatoes and mix and cook some more.

Add filling inside dosa shell and roll. Serve hot with chutney.

Tips to make perfect Masala dosa

• The consistency of the batter is very important while making the dosa.  

• While making the masala dosa, make sure the tava is very hot.

• Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style masala dosa to spread easily in a circular motion.

• Cook the masala dosa on a medium slow flame to make it crispy.

Chutneys to be tried with dosa:

• Green chutney

• Onion tomato chutney

• Coconut chutney

• Peanut chutney

If you’ve tried this masala dosa Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

VEG BIRYANI RECIEPE | HOW TO MAKE VEGETABLE BIRYANI

Vegetable Biryani is one of the most famous traditional recipes made with some easily available ingredients. This irresistible delicacy makes for a perfect wholesome meal, made with rice, spices and veggies, biryani is often prepared for special occasion and festivals. It tastes best when served with Raita, Salad and Sweets. Synonymous with good food and celebrations. biryani is often served with shorba (gravy) and kebabs. It's a perfect party recipe that can also be made in a pressure cooker without layering. This biryani recipe is the traditional way of making biryani in a pot, sealed with dough and slow cooked. We suggest you to follow the authentic way of preparing this dish as it tastes even better and aromatic, when you prepare it in the traditional way. To make it interesting you can add your own twist to this recipe by adding flavours as per your palate preference. Also, to make it more aromatic add some saffron strings and some kewra water, this will make the biryani amazingly delicious.

INGREDIENTS TO MAKE VEGETABLE BIRYANI

500g basmati rice

2 tbsp ginger paste

4 cloves of garlic, mashed to a paste with a little salt

2 green chillies, finely sliced

2 tsp garam masala

1 tsp ground cumin

½ tsp turmeric

1 tsp chilli powder

200g whole-milk yoghurt/curd

2 tbsp lime or lemon juice

50g fresh coriander, finely chopped (optional)

300g cauliflower, separated into florets

2 carrots, cut into 2cm chunks

300g squash, cut into small cubes

10 green beans, cut into 2cm lengths

25g butter, melted

2 tbsp milk, warmed

Generous pinch of saffron

2 bay leaf

 2 green cardamoms

3 cloves

1 black cardamom 

1 inch cinnamon

2 single strands of mace

Few cashews, raisins and almonds

2 onions, finely sliced and dried in kitchen paper

vegetable oil, to fry

2 Tsp of rose water or kewra water.

Few sprigs of coriander or mint, to serve

METHOD TO MAKE VEG BIRYANI

1. pick and rinse basmati rice in running water till the water runs clear of starch. soak the rice in water for 30 minutes.

2. after 30 minutes drain the rice and keep aside.

3. when the rice is soaking prep the other ingredients. rinse, peel and chop the veggies.

4. now we need to cook the rice. for cooking rice, you can use any method – microwave, pressure cooking or cooking in a pot. for cooking rice in a pot, take a deep bottomed pan. add 5 cups water and heat the water on a high flame.

5. when the water becomes hot, add all the spices and ½ tsp salt – 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and 2 single strands of mace.

6. bring the water to a boil on a high flame.

7. then add the rice.

8. just gently stir with a spoon or fork, after you add the rice. check the taste of water and it should taste slightly salty. if the water is not tasting slightly salty, then add some more salt.

9. do not reduce the flame and continue to cook the rice.

10. the rice has to be 75% or ¾ᵗʰ cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.

11. drain the rice in a colander. you can also rinse the rice gently with water so that the grains stop cooking.

MAKING VEGETABLE BIRYANI GRAVY

12. in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices – 1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon. sauté the garam masala till they crackle.

13. now add the sliced onions.

14. stir and sauté them on a low to medium flame.

15. onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.

16. when the onions are cooking, take fresh curd/yogurt in a bowl. beat the curd with a spoon or whisk till it becomes smooth.

17. sauté the onions till they become golden brown or caramelize.

18. then add the ginger-garlic paste and sliced green chillies. you can also finely chop the ginger-garlic and add.

19. sauté till the raw aroma of ginger-garlic goes away.

20. add the turmeric and red chili powder. stir and mix well.

21. next add the chopped veggies.

21. sauté for a minute or two.

22. add the beaten yogurt/dahi. stir.

23. then add ½ cup water.

24. season with salt. stir again.

25. pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook till the veggies are done. don’t overcook the vegetables. when the pressure settles down on its own, remove the lid and check the gravy. if the vegetables are not cooked well, then keep the cooker on the stove top and simmer the vegetable biryani gravy without the lid, till the vegetables are cooked. if there is too much water or stock in the gravy, then simmer till some water dries up. the veg biryani gravy should have a medium or slightly thick consistency and should not be watery.

26. add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. mix and stir. keep aside. do check the salt. add more if required.

27. when the veggies are cooking, warm 4 to 5 tbsp milk in a microwave or in a small pan on the stove top. add ¼ tsp of saffron strands. stir and keep aside.

LAYERING VEG BIRYANI

28. now in a thick bottomed pan, layer half of the gravy first.

29.then layer half of the rice.

30. sprinkle half of the chopped coriander, mint leaves and saffron milk.

31.layer the remaining gravy.

32. layer the remainder of the rice. sprinkle the remaining coriander, mint leaves, saffron milk on the top. sprinkle 2 Tsp of rose water or kewra water. you can make 2 layers or 4 layers like i have done. but do remember that rice should be the last layer.

TO DUM VEG BIRYANI

33. now seal and secure the pot with aluminium foil. then cover with a lid. you can also seal the handi with a moist cotton cloth and then cover with the lid.

34.take a tava/griddle and heat it on medium flame.

35.when the tawa become hot, then lower the flame. keep the sealed veg biryani handi on the tava. keep the flame to the lowest and cook for 25-30 minutes. you can also dum cook veg biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame

36.once done, give a standing time of 5 to 7 minutes and then serve.

37.while serving, make sure you equally serve the vegetables as well as rice.

The delicious hyderabadi veg biryani with your choice of raita, onion salad, mango pickle, roasted papad. other accompaniments for this biryani are mirchi ka salan and veg shorba gravy.

NOTES 
For baking veg biryani

you could also preheat the oven to 180 degree celsius and then bake the veg biryani in the oven for 20-25 minutes.

please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven.

you will have to assemble the vegetable biryani as mentioned above in the oven proof utensil and then bake it.

If you’ve tried this veg biryani Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

Best Vegetables Lasagna Reciepe

Vegetable Lasagna is what you make when you want to load up on veggies with something that’s filling, comforting and so moreish, you don’t even think twice about it being Meat Free!

This incredible Vegetarian Lasagna is made with a creamy ricotta and spinach filling as well as layers of roasted vegetables and a homemade tomato lasagna sauce. It’s one of my favourite fridge clean out recipes because it can be made with just about any roastable veggies!

Vegetable lasagna is sensational served fresh out of the oven, but it’s also one of those dishes that are terrific the next day. The flavour of those roasted veggies and that spinach ricotta layer develop overnight, and just a quick reheat in the microwave is all that’s required to bring it back to the original molten state.

So, dear readers. Have I convinced you to give this a go???Check out below..

Ingredients To Make Lasagna

• 2 teaspoons olive oil

• 8 ounces sliced mushrooms

• 1 zucchini or yellow summer squash, diced

• 1 sweet bell pepper (any color), seeded and diced

• 1 sweet onion, diced

• 1 tablespoon minced garlic

• 1 egg, beaten

• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)

• 2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)

• 16 ounces (2 cups) low-fat cottage cheese

• 2 ½ cups shredded mozzarella cheese, divided

• ½ cup grated Parmesan cheese, divided

• 24 ounces (2 ½ cups) store-bought (or homemade) marinara pasta sauce

• 9 Oven-Ready No-Boil lasagna noodles (I used organic whole wheat oven-ready noodles)

Instructions To Make Lasagna

• Preheat oven to 450F (230C). Spray a 9 x 13-inch baking dish with cooking spray and set aside.

• In a large skillet, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).

• While the veggies cook, use a separate bowl to stir together egg, parsley, basil, cottage cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.

• When the vegetables are done cooking, stir the marinara sauce into the skillet.

• Spread 1/4 of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles, 1/3 of the cottage cheese mixture, and another 1/4 of the sauce mixture.
  

• Repeat layers two more times. Finish with remaining 1 ¼ cups of mozzarella and ¼ cup of Parmesan cheese on top. Cover with foil sprayed with cooking spray.

• Bake for 40 minutes. Remove foil, and bake for another 10 minutes (or until heated through and cheese on top is browned). Let stand for a few minutes before slicing and serving.

If you’ve tried this Recipe of vegetables meat-lasangna then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

SIMPLE,EASY,QUICK,FLUFFY PANCAKES RECIEPE

SIMPLE. EASY. QUICK. FLUFFY. The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes…ever!

no fail weekend pancake recipe

Every single Sunday begins with pancakes… and ends with leftover pancakes from the morning. These are everything you want in a pancake. They’re soft and so fluffy… each mouthful melts in your mouth… you’ll be reaching for more than one. Stack. Possibly.

how to make the best fluffy pancakes

It all starts with the batter. Too thick and they will be gluggy and undercooked on the inside. Too runny, and the pancakes will spread out and won’t fluff up. I like to test the batter with my spoon or ladle, lifting it gently above the rim of the bowl. It has to be thick BUT able to run slowly and nicely off of the spoon. A couple of lumps is okay, but I do like to smooth out my batter as much as I can gently with a wire whisk.

INGREDIENTS TO MAKE PANCAKES

• 1 cup milk

• 1 large egg

• 2 tablespoons vegetable oil, plus more for cooking

• 1 cup all-purpose flour

• 2 tablespoons granulated sugar

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• Powdered sugar or maple syrup, for serving

• Vanilla extract.

INSTRUCTIONS TO MAKE PANCAKES

1.Combine the flour, sugar, baking powder and salt in a large bowl.

2.In a large measuring cup, combine the egg, milk, butter and vanilla extract.

3.Add the wet ingredients to the dry ingredients and gently fold them together until well combined, but still a little lumpy.

4.You don’t want to over mix them or they could end up less fluffy and tough. The batter should be relatively thick, but easily pourable.

5.Set the batter aside to rest while you heat the griddle, 5-10 minutes. Any remaining lumps with start to soften as the moisture soaks in. Gently stir again.

6. Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour batter onto the pan and let it spread out into a round pancake. I used about 3 tablespoons of batter per pancake.

7.Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.

8.Continue cooking with the remaining batter.

9. Serve pancakes with maple syrup or your choice of toppings

TIPS FOR THE PERFECT HOMEMADE PANCAKES:

– Be sure not to over mix your pancake batter so that you don’t get tough, dense pancakes. Lumps are ok.

– For a nice looking pancake, cook on a flat surface. A griddle is preferable.

– Don’t make your pancakes too large, or they’ll be difficult to flip.

– Your pancakes are ready to be flipped when you see plenty of bubbles coming through the surface and the edges are set.

– Mix ins make these even more fun – from sprinkles to fresh fruit!

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