Categories
Breakfast Breakfast ideas Maggie Noodles recipe

EASY TO COOK BREAKFAST RECIPE – CHOWMEIN+NOODLES

Breakfast is the most important meal of a day. Since it’s the first meal of our day, we should keep in mind about the amount of consumption as well as nutrients we are taking.

This CHOW-OODLES is one of our family favourite. My mother and father love to eat Chowmein more and me and my sister are huge fan of Noodles. So keeping in mind about each of our preferences, this recipe together with loads of veggies is just perfect for us.

Here I have used Beans, capsicum and carrots. If wish you can use cauliflower, cabbage shreds, Potatoes as well. You can add any veggies of your choice. Also this is a no Onion, no garlic recipe. I haven’t used any chilli since we are not a chilli fan. But addition of chilli flakes will make this happy bowl more yummy.

  • Cuisine – Indian
  • Course – Breakfast/ Tiffin
  • Prep time -15 minutes
  • Cooking time -20 minutes
  • Author Tina

INGREDIENTS

  • 2 Packet Maggie Noodles
  • 2 Packet Chowmein
  • 1 Tsp Black Pepper Powder
  • 1 Tsp Black Salt
  • Beans(8-10 pieces)
  • Carrot (2 medium size)
  • Capsicum (1 large).
  • Soya Oil to Cook

RECIPE STEPS

  1. Soak Chowmein in hot water for 5 minutes.
  2. Take it out from the water and set aside.
  3. Boil Maggie Noodles in water for 5 minutes.
  4. Also drain the water and set aside.
  5. Put this in a bowl. Add cold water. Immediately take it out. (This step helps in reducing stickiness).
  6. Cut veggies into thin slices.
  7. Pour oil in pan.
  8. Put the veggies for frying.
  9. Add 1 tsp Black Pepper Powder, 1 Tsp Black Salt.
  10. As veggies soften after frying for few minutes, add 1 Packet Maggie Masala.
  11. Add the Noodles- Chowmein.
  12. Mix everything carefully.
  13. Sprinkle another packet of Maggie Masala and finish cooking.

Serve with tomato ketchup.

Categories
Breakfast Breakfast ideas Paratha recipe

PARATHA STUFFED WITH LEFTOVER CHOLE | PARATHA RECIPE | BREAKFAST RECIPE

A delicious Paratha Recipe cooked with leftover chole. It is one of those easy to cook recipe that you can cook with any leftover Dal or curry.

It happens many time, when we have leftover Dal or curry in our refrigerator and nobody wants to eat it anymore. This recipe is to make those leftover Dal/curry attractive, thus making it delectable.

Paratha is the easiest and quickest dish that can be cooked with this.

  • Cuisine – Indian
  • Course – Main Course
  • Prep time -10 minutes
  • Cooking time -10 minutes
  • Author – Tina

HOW TO COOK PARATHA STUFFED WITH LEFTOVER CHOLE

INGREDIENTS

  • Leftover chole
  • Dough
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Salt
  • Hing (Pinch)
  • Oil

PROCEDURE

  1. Take the leftover chole. Add salt, Garam Masala Powder, hing.
  2. Put oil in pan. Add the masala mixed leftover chole. Saute for few minutes.
  3. Transfer to a plate. Let it cool.
  4. Put it in a blender and make a paste.
  5. Make small balls from the dough.
  6. Stuff each of these ball with teaspoon of stuffing.
  7. Roll Paratha.
  8. Fry them in oil.
  9. Serve hot with curd or Achar.
Categories
Breakfast Breakfast ideas Paratha recipe

ONION PARATHA RECIPE | PYAAZ KA PARATHA RECIPE | BREAKFAST RECIPE

A simple every day Breakfast Recipe that tastes wonderful even without any side dish. It is very easy to cook and uses every day ingredients.

Instead of stuffing with onions, I have cured this recipe with a twist.

So, let’s give a break to regular Parathas and indulge in this crunchy Onion parathas. It tastes fabulous.

  • Cuisine – Indian
  • Course – Main Course
  • Prep time -20 minutes
  • Cooking time -10 minutes

HOW THE COOK ONION PARATHA

INGREDIENTS

  • 2 medium size Onion
  • 4-6 Garlic Cloves
  • 1 Tsp Black Salt
  • 1 Tsp Black Pepper Powder
  • Turmeric Powder (pinch)
  • Dough

PROCEDURE

  1. Sprinkle 1-2 tsp Flour over already set Dough ( If wish can prepare dough previous night, it speeds up schedule).
  2. Then make small balls from the dough.
  3. Chop the onion, garlic cloves into fine pieces. Add the spices. Toss everything.
  4. Roll Paratha.
  5. Drizzle oil in pan.
  6. Put the Paratha.
  7. Smear one side with egg mixture.
  8. Gently flip.
  9. Cook till both side gets cooked.
  10. Serve hot
Categories
Bengali dish Breakfast Breakfast ideas Paratha recipe

TOMATO PARATHA | HOW TO COOK TAMATAR KA PARATHA | INDIAN BREAKFAST RECIPE

Tamatar Ka Paratha is an Indian style flatbread which is flavoured with some spices and freshly pureed tomatoes. These Parathas taste so delicious that one can have them even without anything. The unique flavour of tomatoes makes it so tempting that there is no need for any curry or achar.

Me and my sister is a huge fan of Parathas. So my mother often cooks Parathas for Breakfast. But this Paratha is my surprise for her.

TAMATAR KA PARATHA RECIPE

INGREDIENTS

  • 2 Cup Whole Wheat Flour
  • 2 Large Tomato
  • 1/2 inch Ginger slice
  • 1 Red Chilli
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Carom Seeds

HOW TO COOK TAMATAR KA PARATHA

  1. Take a bowl. Put the whole wheat flour.
  2. Add the spices.
  3. Make puree of tomato, ginger slice and chilli.
  4. Pour the puree slowly in bowl and start kneading.
  5. Don’t add water. Use more tomato if needed.
  6. Knead the dough (Neither too soft not too hard).
  7. Make small -medium size balls.
  8. Dust the rolling board and pin with four.
  9. Roll Parathas.
  10. Fry them in oil.
  11. Serve hot.
Categories
Breakfast Breakfast ideas Paratha recipe

SATTU KA PARATHA | HOW TO COOK SATTU KA PARATHA | BREAKFAST RECIPE

Sattu Ka Paratha – a family member of Indian breads, is very popular in Bihar region of India. This is a very easy to cook Breakfast Recipe, also ideal for lunch or dinner. It can be paired with curd or Achar or any curry.

Sattu – the ubiquitous but not so famous has been there since always. From a travel food to the staple meal of the revolutionary armies, to the plates in contemporary dining , Sattu even has played a role in making of first Horlicks in India.

Sattu is full of fibre and essential nutrients like protein, thus making it a healthy dish.

  • Cuisine – Indian
  • Course – Main Course
  • Prep time -30 minutes
  • Cooking time -10 minutes

INGREDIENTS

  • 2 Cup Whole Wheat Flour
  • 1 Cup Sattu
  • Salt to taste
  • 1/2 tsp Nigella Seeds
  • Soya Oil

HOW TO COOK SATTU KA PARATHA

Take a bowl. Put the whole wheat flour and salt to taste. Knead a soft dough by adding lukewarm water. Rest it for 30 minutes. Make medium size balls from the dough.

Take Sattu in another bowl. Add salt to taste and 1/2 tsp Nigella Seeds. Knead it. Make small balls from the dough.

Now take whole wheat flour balls. Stuff each with the Sattu ball.

Wrap it into a ball again.

Roll Paratha.

Pour mustard oil in pan.

Put the Paratha for frying.

Flip in between to fry both sides.

Serve with curd or chutney.

Categories
Bengali dish

SADA ALUR TORKARI | ALOO CHOCHORI | BENGALI POTATO CURRY RECIPE

Luchi with Alur Torkari goes hand in hand. This heavenly combination holds a special position in our heart. Any celebration is incomplete without a happy bowl of Alur Torkari served right with Phulko Luchi.

This delicious recipe is very easy to cook. Now the name Sada Alur Torkari comes from the colour of the curry. Since there is no turmeric powder, neither any red chilli powder, this curry looks bit white in colour.

HOW TO COOK BENGALI STYLE ALUR TORKARI ( BENGALI STYLE POTATO STEW)

INGREDIENTS

  • 5 Medium Size Potato
  • Salt and sugar to taste
  • Mustard Oil to Cook
  • 1 Tsp Nigella Seeds
  • 1 Tsp Indian Five Spice
  • 1 Tomato
  • 2 Dry Red Chilli

PREPARATION TIPS

Cut the potatoes into cubes. Boil them before cooking. Not only it fastens the cooking, but also boils the potatoes evenly.

STEP BY STEP PREPARATION

  1. Pour mustard oil in pan.
  2. Temper the oil with 1 tsp Nigella Seeds, 1 Tsp Indian five spice and 2 dry red Chilli.
  3. Put the perboiled potato cubes. Start frying.
  4. Add salt and sugar to taste
  5. Chop the tomato into cubes. Put it in pan.
  6. Saute them.
  7. Add water as much needed.
  8. Lower the flame, cook till water absorbs the flavour of the masala.
  9. Serve hot.
Categories
Breakfast Breakfast ideas

ALOO SANDWICH RECIPE | ALOO SANDWICH ON TAWA | BREAKFAST RECIPE

A healthy Sandwich Recipe cooked with spiced potatoes. This recipe is very simple and can be cooked in just few minutes. It’s an ideal early morning Breakfast.

It’s hard to find a people who doesn’t like sandwich. Sandwiches are like our comfort food. In the rushing hours of morning easy sandwiches are what that saves us.

This sandwich can be cooked in tawa. So no worries about gadgets.

  • Course – Breakfast / Snack / Tiffin
  • Prep time -10 minutes
  • Cooking Time -15 minutes
  • Author Tina

INGREDIENTS

  • 10 Pieces Bread
  • 5 Large Potato
  • 1 Tsp Black Pepper Powder
  • Black Salt to taste
  • 1 Tsp Chaat Masala
  • 1/2 Cup Soya Oil

HOW TO COOK ALOO SANDWICH

  1. Peel the skin of potatoes. Cut them into cubes . Boil them. Take out on a plate. Add 1 tsp Black Pepper Powder, black Salt to taste. Start mashing.

2. As the filling becomes soft, add 1 tsp Chaat Masala Powder. Knead again. Make sure there are no lumps.

3. Make small balls out of the potato dough.

4.Take 2 breads. Spread them on the tawa.

5. Now take one potato ball. Smear them across one bread.

6. Cover this bread with the other bread.

7. Add 2-3 drops oil. Fry the toast golden brown.

8. Cut diagonally.

SERVE WITH KETCHUP OR CHUTNEY OF YOUR CHOICE.

Categories
Breakfast Breakfast ideas Roti, Paratha

GINGER GARLIC PARATHA | HOW TO COOK GINGER GARLIC PARATHA | PARATHA RECIPE

Parathas are most popular flatbreads from Indian cuisine. Mostly served with Chutney, pickle, curry or dal this delicious flatbread can be enjoyed for any meal during the day. This paratha is very easy to cook. Also just handful of ingredients are required to cook this tasty paratha which is healthy as well.

  • Course- Main Course
  • Cuisine – Indian
  • Prep time -10 minutes
  • Cooking time -15 minutes
  • Author Tina

INGREDIENTS

YIELDS-6 PIECES

  • 5 gm – Ginger
  • 6-8 Garlic Cloves
  • 1 Tsp Garam Masala Powder
  • 1 Tsp Salt
  • 1/2 Tsp Sugar
  • 2 Cup All Purpose Flour
  • 1 -2 Cup Soya Oil

HOW TO COOK GINGER GARLIC PARATHA (STEP BY STEP WITH PHOTOS)

Take a mortar and pestle. Cut the ginger into thin slices and put it in the mortar -pestle. Add the garlic cloves in the same. Make a paste of them.

Take a bowl. Add the flour. Add the paste. Add sugar, salt and garam masala powder.

Add 2-3 tsp Soya oil in the same.

Mix everything.

Add water and start kneading.

As the dough gets ready, cover it with a cloth and rest it for 10-15 minutes.

After 15 minutes, make small balls out of the dough.

Roll the balls into paratha shape.

Brush oil in pan. Fry the parathas one by one.

Serve them dal/curry/pickle of your choice.

Categories
Bengali dish Breakfast Breakfast ideas

BREAKFAST Curry IN 10 MINUTES | HOW TO COOK DELICIOUS HEALTHY BREAKFAST CURRY IN 10 MINUTES

Breakfast is the most important meal of the day.

As famous Nutritionist Adella Davis put it back in the 1960s:

“Eat breakfast like a King, lunch like a prince and dinner like a pauper”.

The most appealing benefit is that the breakfast jumpstarts your metabolism and thus helps you burn more calories throughout the day.

Eating a balanced breakfast helps restore our energy.

In Breakfast Scene

Chapati with Aloo Tamatar ki Sabzi

HOW TO COOK ALOO TAMATAR KI SABZI

INGREDIENTS

  • 2 Potato
  • 1 Tomato
  • 1 Tsp Pepper Powder
  • 1 Tsp Cumin Seeds
  • Salt to taste
  • 2-3 Tsp Rice Bran Oil
Cuisine – Indian
Course – Breakfast
Prep time -5-6 minutes
Cooking time -7-8 Minutes
Servings -2
Author – Tina

1)To faster the cooking, chop the veggies in previous night. Cut potatoes and tomatoes previous night. Cut the tomato and potato into cubes.(Don’t wash them. Keep in a bowl covered with lid)

2)Next morning, wash the veggies.

3) Put the oil in pan. Temper the oil with cumin seeds.

4) Add the veggies. Add 1 tsp pepper powder and salt to taste. Add water.Cover with a lid and cook.

5) Take out the curry in a bowl and serve with roti.

Here the Chapati has been served with the curry and Curd( Homemade curd) .

It makes a delicious Breakfast thali which is healthy as well.

Categories
Breakfast Breakfast ideas Egg recipe

BASIC OMLETTE RECIPE | HOW TO COOK AN OMLETTE | OMLETTE RECIPE |

In cuisine,an omlette is a dish made from beaten eggs , fried with butter or oil in pan. Often, veggies like anchovies, lettuce, onion rings are used in the wrapping. But the basic version of Omlette that I have cooked today has no veggies and other things. It’s the basic version cooked with only salt and pepper powder.

INGREDIENTS

  • 2 Eggs
  • 1 Tsp Salt
  • 1 Tsp Black Pepper Powder
  • 2 Tsp Oil

1. Take two bowls. Break the eggs. Separate the egg white and yolk separately.

2. Whisk the egg white till it starts foaming. Slowly add the egg yolk. Whisk again.

3. Brush Oil in pan. Pour the egg. Fry both side.

Serve hot!!

See this is an easy recipe that can be cooked in just 10 minutes. But the whisking involves many minutes. More you can whisk, fluffier the omlette you will get. One single omlette is enough for breakfast.

Categories
Breakfast ideas Paratha recipe Roti, Paratha

MISSI ROTI RECIPE/ HOW TO COOK MISSI ROTI

Missi Roti is a very popular North Indian bread. This roti is a perfect mix of flavours mixed with gram flour. Also onion and garlic cloves are added to make this roti more tasty. I tried to cook this roti recipe for the first time. Addition of chickpea flour while cooking Missi Roti makes it unique in taste.

Rating: 5 out of 5.
  • Cuisine – Indian
  • Course – Main Course
  • Prep time -50 minutes
  • Cooking time – 15 minutes

INGREDIENTS

  • 1 Cup Whole Wheat Flour
  • 1 Cup Chickpea Flour
  • 1 onion
  • 4-6 Garlic Cloves
  • 1 Tsp Turmeric Powder
  • Salt and sugar to taste
  • Ghee

HOW TO COOK MISSI ROTI (STEP BY STEP WITH PHOTOS)

Take whole wheat flour and Chickpea Flourin a bowl. Add salt and sugar to taste. Add 1 tsp ajwain (optional).

Chop the onion and garlic cloves and put them in Bowl.

Add water slowly and start kneading the dough.

After kneading the dough,rest it for 20 minutes.

Make balls out of the dough.

Roll them into roti.

Brush ghee/oil in pan. Fry the roti.

Make sure to flip and fry both sides till the roti becomes golden in colour.

Categories
Breakfast Breakfast ideas Paratha recipe Veg recipes

GHUGNI STUFFED PARATHA | HOW TO COOK STUFFED PARATHA WITH LEFTOVER GHUGNI | PARATHA RECIPE

Parathas are very popular Indian breakfast. From simple paratha , rolled like a tube , that we enjoyed as our school tiffin to potato stuffed aloo paratha , we love each and every varieties of paratha. But this recipe of today is bit different. My mother surprised us by cooking this yummy stuffed paratha. Now comes the stuffing. Instead of using any veggies or cheese, my mother had cooked this recipe with leftover ghugni( matar curry, previously posted on my Blog). She has used the curry as filling and cooked Paratha.

Rating: 5 out of 5.

A paratha is a flatbread native to the Indian subcontinent.One of the delicious Indian breakfast has worldwide popularity. Mainly served with a bowl of curd, Parathas are often cherished with spicy dry curry. From potatoes to cauliflower, stuffed paratha also has special place in our menu.

HOW TO COOK GHUGNI STUFFED PARATHA (STEP BY STEP WITH PHOTOS)

Take one medium size tomato and cut into cubes. Fry them in pan.

Then add the ghugni. Cook them for few minutes.

Add salt and sugar to taste. Add 1 tsp Garam Masala Powder and 1 Tsp Pepper powder. Mix everything.

Put the curry in a grinder and make a smooth paste. (Optional step)

Cook this paste in pan for few minutes .(optional)

Take out the paste on a plate and let it cool.

Take 1 cup maida in a plate. Add water as much needed and knead the dough. Rest it for few minutes.

Make small balls out of the dough. Put 1 Tsp of the stuffing in the ball. Roll them to Paratha.

Fry them in oil.

Serve hot with curd.

Rating: 5 out of 5.

RECIPE CARD FOR GHUGNI STUFFED PARATHA

  • Cuisine – Indian
  • Course- Main Course
  • Author Tina
  • Prep time -30 minutes
  • Cooking time -15 minutes
  • Servings -4

INGREDIENTS

1 Bowl Ghugni
1 Tsp Garam Masala Powder
1 Tsp Pepper Powder
Salt and sugar to taste
1 Cup All purpose flour
Oil
Take 1 medium size tomato and cut into cubes. Put it in oil for frying.( Optional).
Add the ghugni. Cook for few minutes.
Add 1 Tsp Garam Masala powder and 1 Tsp Pepper Powder and salt and sugar to taste. Mix everything.
Put the mixture in grinder and make a smooth paste.(Optional)
Now again cook this paste in pan and cook for few minutes.(optional)
Take the paste on a plate and let it cool. Stuffing ready.
Take maida(all purpose flour) in a bowl. Add water as much needed and knead the dough. Let it rest for few minutes.
Make small balls out of the dough. Put 1 Tsp of the stuffing in the ball. Fold it again.
Roll paratha.
Put oil in pan. Fry the Paratha.
Serve with curd or chutney.
Categories
Bengali dish Breakfast Breakfast ideas Egg recipe SNACK IDEAS

EGG TOAST RECIPE | EGG BREAD TOAST RECIPE | BREAKFAST RECIPE

Egg Toast – or we call it French Toast in India is a popular Breakfast. This toast is eaten all across the world and is cooked in numerous ways. But Indian egg Toast is unique. It’s a super quick recipe and you can cook it in just 10 minutes. Even a Fifth grade , sixth grade student can cook this recipe. As I mentioned before, there are numerous ways to cook this, depending on your tastebud and your preference. I have cooked this in the simplest way. This healthy tasty dish is also ideal for tiffin box plan.

Rating: 1 out of 5.

HOW TO COOK EGG TOAST (STEP BY STEP WITH PHOTOS)

Take a bowl. Break two eggs and put it in bowl.. Chop 1 medium size onion and add it. Add 1 tsp Pepper powder and 1/2 tsp turmeric powder. Add 1 tsp Salt. Chop 1 green chilli and add it.Whisk everything.

Now take a Bread packet. Cut each bread into triangular shape.

Put the bread in egg batter. Coat both sides.

Add refined oil in pan. Put the egg coated bread for frying. Fry both sides. Serve hot.

RECIPE CARD FOR EGG TOAST

  • Course – Breakfast/ Brunch
  • Author Tina
  • Prep time -5-7 minutes
  • Cooking time -10 minutes
INGREDIENTS ( SERVINGS -4)
2 Eggs
10 pieces Bread
1 tsp Pepper powder
1/2 Turmeric powder
1 tsp Salt
1 Green Chilli
1 onion (medium size)
Refined oil
Take a bowl. Break two eggs and put it in the bowl. Add 1 tsp Pepper powder, 1 tsp Turmeric powder and 1 tsp Salt and chop the green chilli and add it. Whisk everything.
Cut Breads into triangular shape.
Put the Bread in egg batter. Coat both sides.
Put refined oil in pan. Fry the egg coated bread. Fry them till the breads become golden. Serve hot.
Categories
Bengali dish Potato recipe Veg recipes

KUMRO ALOO’R CHOKKA | HOW TO COOK BENGALI STYLE ALOO PUMPKIN KI SABZI | POTATO PUMPKIN CURRY RECIPE

Today’s recipe is a very common food in any Bengali household. This Kumro Aloo’r Chokka is a very common vegetarian curry that is often cooked in our house. In fact my Mom cooks this recipe on our weekly vegetarian day. This recipe is a no onion no garlic recipe. You can cook this vegetarian recipe with simple spices like cumin powder. Anyone can cook this recipe without much effort.

Rating: 1 out of 5.

STEP BY STEP COOKING WITH PHOTOS

Take pumpkin and chop into cubes. In a similar way, cut potatoes and parwals. Wash them thoroughly and set aside. Now soak black chickpeas in water overnight. Next morning drain out the water and dry roast the chickpeas.

Now set the chickpeas aside. Put 2-3 tsp mustard oil in pan. Temper the oil with paanchforon (Indian five spice).

Add the vegetables in pan i.e potato cubes, parwal cubes, pumpkin cubes. Add salt and turmeric powder and cover with a lid.

Then add the roasted black chickpeas.

Add 1 tsp cumin powder,1/2 tsp turmeric powder and salt and sugar.

Mix everything and add water as much needed. Cook in low flame for few minutes. Ready to serve.

RECIPE CARD FOR ALOO KUMROR CHOKKA

Cuisine – Indian/ Bengali

Course – Main Course

Author – Tina

Prep time -15 minutes Cooking time -15 minutes Total time -30 minutes

INGREDIENTS

1 tsp Paanchforon (Indian five spice)

200 GM Pumpkin

2 medium size Potatoes

2-3 Parwals

1 cup Black chickpeas

1 tsp Turmeric powder

1 tsp Cumin powder

Salt and sugar to taste

Mustard oil

HOW TO COOK BENGALI STYLE ALOO KUMROR CHOKKA

Chop pumpkin, potatoes and parwals. Wash them thoroughly and set aside.

Soak black chickpeas in water overnight. Drain out the water next morning and dry roast the chickpeas.

Put mustard oil in pan. Temper the oil with paanchforon.

Add all the veggies. Add salt and 1/2 tsp turmeric powder and cover with a lid.

Put the black chickpeas in pan. Add the spices- cumin powder, 1/2 tsp turmeric powder and salt and sugar in the pan.

Mix everything and add water as much needed. Cook for few minutes in low flame.

Transfer to a bowl and serve.

Categories
Breakfast Breakfast ideas Veg recipes

BANANA PANCAKE- HOW TO COOK HEALTHY BANANA PANCAKE WITH 2 INGREDIENTS

These Banana Pancakes have been cooked with just 2 ingredients. It is a no milk no egg recipe. You can cook this recipe in just 10 minutes. Have you ever cooked this recipe?

Banana Pancake is a pancake dish cooked using bananas and pancake batter. Bananas can be mashed and sliced after which they are added to the batter. Whisk the batter , cook on a tawa and serve hot.

Banana Pancakes can be topped with any ingredient based on choice like pancake syrup, maple syrup, honey , butter , whipped cream.

Tips

Since it’s a no milk no egg recipe, it’s a good choice for elderly people, as it is easy to digest.

NUTRITION FACTS

Bananas are a good source of several vitamins and minerals.

CHECK THE DELICIOUS RECIPE WITH STEP BY STEP INSTRUCTIONS

STEP BY STEP COOKING WITH PHOTOS

Take a banana. Take off the skin and mash it in a bowl.

Put 2 cup of whole wheat in the same bowl. Sprinkle fennel seeds (optional) on it.

Add few pieces of raisin(optional)

Add 1 cup sugar.

Now add hot water slowly to make a smooth batter. The batter shouldn’t be too runny neither too thick.

Put batter on tawa.Sprinkle refined oil on tawa before. Fry them gently.

Serve hot with a dollop of honey.

RECIPE CARD FOR BANANA PANCAKE (NO EGG NO MILK)

Prep time -5 minutes Cooking time -5 minutes Total time -10 minutes

Author Tina

INGREDIENT

1 Banana

2 cup whole wheat flour

1 tsp raisin(optional)

1 tsp fennel seeds (optional)

1 cup sugar

Warm water (based on requirement)

2-4 tsp refined oil

HOW TO COOK HEALTHY BANANA PANCAKE

Take the banana, peel off the skin and mash it.

Add the flour and raisin and fennel seeds.

Add warm water slowly and make the batter.

Put the batter on tawa. Flip it to cook both sides.

Serve hot with dollop of honey or Syrup of your choice.