Bread Chopsuey

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Promise is most given when the least is said.
~George Chapman

Have you ever made a promise? The everyday ones. A promise that you could have written in caps with a bold and font size 72.

This post is a part of the Valentine’s Day Special recipes. Valentine’s day is just 2 days away, and today is Promise Day. Earlier we talked about Paneer Pulao in Rice Cooker on Teddy Day, Chocolate Cake in Microwave on Chocolate Day and Bengali Style Matar Paneer on Propose Day.

When I googled for the word “Promise”, there were more than 9 million hits including some promise day sms, lyrics from a song by Ciara, a wiki page on promise and many many more. I clicked on one particular link showing the etymology of the word.

Have you ever thought of writing promise as “Promys”, am sure the primary school teacher would have come to you with a long stick in hand. But, that was how the word was spelt in 1400s when it first appeared in Middle England. Through the centuries the word evolved and is now spelled differently.

I made a promise to myself today. By next year am going to be a good baker. I had been an awful baker all this time; you can have a look at my baking disasters. Recently, I have made some improvement in my skills, but still pounds to bake before I perfect the art. J.

Today’s recipe is a simple and easy to prepare one. It is a healthy breakfast and an ideal way to start a day. This recipe is on its way to Srivalli’s Kids Delight – Wholesome Breakfast.

Serves 4
Preparation time 10min
Cooking time 10min

Ingredients:

  • Bread (Pau ruti): 4 pieces, cut into four squares
  • Hard Boiled egg (Sedho dim): 4, cut into quarters
  • Boiled potato (Sedho alu): 2 medium sizes, chopped coarsely
  • Coriander leaves (Dhane pata): 2-3 sprigs, chopped coarsely
  • Sunflower Oil (Sada tel) for deep frying
  • Bhujia for garnishing
  • Salt to taste
  • Lemon juice (Lebur rash): 2 tablespoon

Preparation:

  • Heat oil in a wok and fry the bread pieces. Fry till they are almost brown, take out and place over a kitchen paper to soak out the excess oil
  • In a large salad bowl put the fried bread pieces, boiled potato, chopped coriander leaves, lemon juice, salt and toss
  • Divide the tossed breads in four serving bowls, garnish with  the eggs and bhujia

Hot Tips– Its best to fry a little old bread pieces, fresh bread tends to crumble. I have cut the bread pieces into four. You can cut it with a cookie cutter in any shape of your choice.

Wish you a Happy Promise Day!

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Banana Pancake

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“In a big family the first child is kind of like the first pancake. If it’s not perfect, that’s okay, there are a lot more coming along. ” – Antonin Scalia

Continuing the series on Breakfast with Egg Recipes, we’ll talk about Pancake today, Banana Pancake to be precise. [Part 1 was Mughlai Paratha, Part 2 was French Toast and Part 3 was Scrambled Eggs].

What we call pancakes today might have originated more than two millennia ago. It wasn’t like the ones served at our dining table, but was a concoction (mixture) of milk, flour, eggs, and spices, and was called “Alita Dolcia” (Latin for “another sweet”) by the ancient Romans. They were probably prepared on flat rocks smeared with grease. The modern day pancakes were invented in Medieval Europe.

Banana Pancake

Banana Pancake

Pancake is also called: hotcakes, griddlecakes, or flapjacks in US and Canada; pannekoek in Afrikaans community; Apom Balik in Malay; Ban Chian Kuih in Chinese; chatamaari in Nepal; Blini in Russia.

There are numerous variations of Pancake prepared in different cuisines, based on changes in ingredients (flour, eggs and milk remain constant, rest vary) the cooking implements (flat rocks, hearths, griddles, microwave oven), the look and taste of the final product (thick or thin, spicy or sweet).

In India too, there are several variations of pancake – pitha (or pithy) in Bengal and Assam, Dosa in South, Meetha Pooda in Punjab.  We’ll prepare yet another variation, Banana Pancake, today. Get ready for a sweet sensation to the taste buds.

Preparation time:  5 mins

Cooking time: 8 mins

Serves: 2

Ingredients:

  • Flour (Maida): ½ cup
  • Banana (Kala): 1, mashed properly
  • Egg (Dim): 1
  • Milk (Dudh): ½ cup
  • Baking powder: ½ teaspoon
  • Sugar (Chini): 1 tablespoon
  • Butter/ Clarified butter (Makhan/ Ghee): 1 teaspoon
  • Cherry: 6 /7, chopped coarsely
  • Cinnamon powder (Dar chini guro): ¼ teaspoon (optional)
  • Vegetable oil (Sada tel): 6 teaspoon
  • Salt: ½ teaspoon

Preparation:

  • Take a large bowl, sift the flour in it, put in the other dry ingredients and mix
  • Add the mashed banana , milk, butter and chopped cherries, and whisk to make a smooth batter
  • Heat one and half teaspoon on oil on a pan and pour in one-fourth of the batter
  • Fry one side of the pan cake till it becomes golden brown, turn the other side and fry similarly
  • Fry three more pan cakes with the batter
Banana Pancake with toppings

Banana Pancake with toppings

Hot Tips: Banana pan cakes taste great with freshly sliced banana and honey or maple syrup. Along with mashed bananas, other soft fruits like mango, strawberries, blue berries can also be added to the batter. Fruitless pan cakes can also be made; it depends on what you want to put in.

Further Reading – Mango Nutella Pancake, Easy Pancake, Besan ka puda, Banana Pancake Trail

Nutrtion Count – 2 Banana Pancakes

Calories 240
Total fat 7 gms
Total Carbohydarte 41gms
Cholesterol 20mg
Dietary fibre 2gms
Sugar 9gms
Protein 5gm
Vitamin A 2% Vitamin C 8%
Calcium 8%
Iron 15%
Sending this to NTTC#5 event hosted by Sneh of Gel’s Kitchen and also to the event Heart of the Matter hosted by Michelle, this month’s theme being “Budget-Friendly Foods.” .

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French Toast

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“An Egg today is better than a Hen tomorrow.”
Benjamin Franklin (1706-1790)

Yesterday, we started the series Breakfast with Eggs Recipes. Today, we’ll present French Toast (Part 1 was Mughlai Paratha).

French toast is a very popular breakfast in the Western world, but with globalization, French toast has become a part of our cuisine too, albeit with some variations. A little research on the web revealed some interesting facts about the dish.

The French toast made in Europe and America contains milk along with eggs as one of the main ingredients for soaking the bread slices. They even use cinnamon, granulated sugar as addendum, and have it with Maple or any other syrup. Here’s a googly – French toast isn’t necessarily of French origin. It finds its earliest mention in a 4th century Roman cookbook – Apicius. Frying the day old stale bread solved the problem for unappetizing crunchy bread. The book, apparently, is arranged in a manner similar to modern cookbooks.

French Toast

French Toast

Preparation time: 5 mins

Cooking time: 5 mins

Serves: 2

Ingredients:

  • Milk bread (Pauruti): 4-6 slices
  • Eggs (Dim): 3
  • Onion (Peyaj): 1 medium size, chopped into small pieces
  • Green chili (Kacha Lanka): 2, finely chopped
  • Sunflower oil (Sada tel) for frying
  • Salt to taste

Preparation:

  • Cut the bread slices diagonally and keep aside
  • Break the eggs into a wide, shallow plate along with chopped onion, chilies and salt, beat well with a fork
  • Place the bread slices , one at a time, letting the egg to soak in, turn the slices around to soak the other side also
  • Heat oil in a pan and fry the egg soaked slices till golden brown on both sides
  • Serve hot with tomato sauce or green chutney

Hot tip: To reduce the calorie intake, you can use brown bread instead of milk bread.

Further reading – French toast, Wiki, Cheftalk, Baked French toast

French toast on way to NTTC#5 event hosted by Sneh of Gel’s Kitchen.

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