PoP PoP (Summer Pancake Sandwich)

Pop Pop📣! Isn’t it sound a bit funny? This is an interesting one, with a story from where my mom named the recipe as Pop Pop. During childhood days, almost every child develops a craze towards street food. Finally, the mothers at home struggle to present in front of their children something that tastes similar to that, to divert them from roadside food. The vendor that visited our street every evening with the sound POP POP, was as tempting as his food! So ultimately mom has innovated a yummy pancake sandwich and named this tempting sound Pop Pop. Indeed, this pancake sandwich is a pack of nutrition and tasty too.

       

       Ingredients:

       

       Preparation of rice pancakes:

•  Rice flour: 2 cups
•   Baking soda: ¼ tsp
•  Water as required for a thick batter
•   Salt to taste

       Preparation of salad:

•  Radish: 1medium size (grated)
•  Knol khol: 1medium size (grated)
•  Carrot: 1(grated)
•  Green Cabbage: 1cup grated
•  Purple Cabbage: ½ cup grated
•  Ginger: 1inch grated
•  Curd: 300gm
•  Jaggery: 3 tbsp
•  Chaat masala: 1 Tsp
•  Cumin powder: 1 Tsp
•  Salt to taste

            

    

Method:

•  Mix all the ingredients for rice pancakes and make a thick batter.
•  Heat a pan and pour half a cup of the batter on it, flatten it in a medium-sized pancake. Cover it to cook for a few minutes.
• Similarly, make 10 pancakes of the same size. Wipe the pan with little oil if the batter sticks to the pan.
• Now, blanch all the grated salad items together and keep aside.
• Take a bowl, beat the curd to smooth, add jaggery, chaat masala, cumin powder, and salt.
• Mix well the blanched salad with the curd mixture.
• Now, to serve, take a plate, place a pancake, spread a layer of the salad curd mixture on top of it and again cover it with another pancake on top.
• Likewise, for every serving, prepare this pancake sandwich on a plate.
• Pour sweet curd on top and garnish it with fruits.

Spicy Radish Chicken Curry

      Now, this is one of my most favorites! Chicken is almost favorite amongst the non-vegetarians but when it comes to curry then only reminds me of mom made chicken curry. This finger licking mom’s recipe cooked with veggies and spices drives me home, no matter whatever restaurants I come across. Spicy Radish Chicken Curry can be replaced with any other vegetables you like to, the taste will be great! The aroma of this spicy curry retains when you sauté the ingredients step by step and cover the lid after every stir. Here I am sharing the recipe with details.

         Ingredients: 

• Chicken: 2 kg
• Potato: 1 kg (cut into 4pcs each)
• Radish: 6 – 7 no. (cut into 4pcs each)
• Onion: 4 no. (2 chopped & 2 paste)
• Garlic: 20 pods (paste)
• Ginger: 2 inches (paste)
• Tomato: 5 (paste)
• Turmeric: 2 ½  tbsp
• Meat masala: 2 ½ tsp
• Mustard oil: 6 tbs  
• Refined oil: 2 tbsp
• Kashmiri chili powder: ½  tsp
• Black pepper powder: ½  tsp
• Clove: ½  tsp powdered
• Cardamom: ½  tsp crushed
• Cinnamon: ½ tsp powder
• Salt to taste
• Warm water as required for  the curry

         Methods:

• Boil the potatoes adding salt and a pinch of turmeric.
• Make a mixture of ginger- garlic paste, turmeric, meat masala, Kashmiri chili, black pepper, clove, cinnamon, cardamom and salt to taste.
• Add a cup of water and mix well.
• Now heat a pan and add mustard oil. Then add refined oil.
• Add the chopped onion and stir till golden.
• Pour the chicken pieces and sauté for 5 minutes in low flame.
• Add the masala mixture, stir and cover the pan.
• Add a cup of water and onion paste into it. Stir and cover.
• After 6- 7 minutes open the lid and add radish to it. Stir and cover.
• After 5 minutes, add the tomato paste and cook.
• Then add the boiled potatoes along with its stock.
•  Now cook in low flame till the chicken is tender.
• Add water as required for the curry.
• Garnish with coriander and serve with rice or paranthas.

Sweet and Sour Mango Sandwich

        Whether it is evening or morning tea time, a craving for something tasty snacks is quite obvious. My daughter every time takes her veggies cooked in different ways. Surely, like every mom, feeding a fussy eater is not less than a challenge and moreover, a wholesome and healthy snack is a must for their growth. So, here I am sharing one smart mom’s recipe which kids will enjoy and definitely mothers will be satisfied to feed their children.

       

       Sweet and Sour Mango Sandwich

       

       Ingredients:

       Bread- 14 slices

       Onion (grated) - 2 no.

       Radish (grated)-1no.

       Raw mango (grated)-1no.  

       Potato (grated) -1no.

       Turmeric- 1tsp

       Salt to taste

       Chilli powder- 1tsp (optional)

       Cumin powder- 2tsp

       Sugar- 1tsp

       Gram flour- 250 gm

       Egg - 2 no.

       Water- as required

       Refined oil- 8 tbsp

      Method:

• Heat the bread slices and keep aside
•  Roast the gram flour to remove the raw smell and keep aside
•  Now heat a pan with 1tbsp of oil
•   Put all the  grated ingredients into the pan
•  Give salt, turmeric, chili powder, a tsp of cumin powder and sugar.
•  Stir and sauté it
•   Cook the mixture for 4-5 minutes and remove it from flame
•   Now pour the roasted gram flour in a bowl.
•   Add salt, a tsp of cumin powder and beat the eggs into it
•   Add water to the batter to get a thick consistency
•    Sandwich the cooked mixture in between two bread slices.
•   Continue with the other slices of bread similarly
•    Now dip the sandwiches in the batter and fry it in a pan till golden.
•   Slice it into a triangular shape and serve it with tomato sauce.

Fermented Bamboo Shoot Fish Curry

Bamboo shoot is one of the age-old parts of many delicacies, especially in the northeastern region of our country. Fish curry made with fermented bamboo shoot is one of the Assamese cuisines. This fermented bamboo shoot gives a tangy taste and appetizing aroma to the curry. It's been my all-time favorite dish which my mom loves to cook whenever we have a  family gathering at home.

Fermented Bamboo Shoot Fish Curry

Fermented Bamboo Shoot

Here I am sharing the recipe which you would love to prepare for your guests.

Ingredient:

• Fish                                                         - 4 pcs
• Fermented bamboo shoot                       - 5 tbsp    
• Garlic paste                                             - 1tsp
• Ginger paste                                            - 1tsp
• Garlic pods                                              - 5
• Cinnamon                                                - 1 inch  grounded
• Cardamom                                               - 2 pods grounded
• Cumin powder                                         - 1tsp
• Garam masala                                          - 1tsp
• Kashmiri chili powder                             - 1tsp
• Onion paste                                              - 2
• Mustard oil                                               - 5 tbsp
• Chilli                                                        - 2 grounded
• Turmeric                                                   - 1 tsp
• Salt to taste 
  

Preparation of fish fry:

• Fish
• Turmeric 
• Salt 
• Oil to fry

Mix the turmeric and salt with fish and keep it aside. Heat a pan and pour oil into it. Fry the fish pieces till it turns golden.

Method :

• Heat a pan and pour 2tbsp oil into it. Saute the fermented bamboo shoot along with half a tsp of garlic and ginger each. Add a pinch of salt and turmeric to it. Stir well. Once it reduces its water, transfer it to a bowl and keep aside.
• Now heat the remaining oil in the pan and add ground garlic into it. Saute till it turns golden brown in medium flame.
• Add the onion paste to the pan. Stir and close the lid for 2 minutes in medium flame.
• Now stir the mixture till it gets the oily texture.
• Meantime take a bowl, add garlic paste, ginger paste, cumin powder, garam masala, turmeric, grounded chili, Kashmiri chili, cinnamon, cardamom and salt to taste. Pour a cup of water and mix the ingredients well.
• Pour this mixture into the pan and stir. Let the gravy cook till it releases its water from it.
• Now add the fermented bamboo shoot to the pan. Add required amount of water for the gravy.
• Close the lid of the pan and bring it to a boil. Cook for a few minutes and then add the fried fish to it.
• Stir the fish once and add two cups of water to it. Let the curry boil for a few minutes and then remove the pan from the flame.
• Serve hot with plain rice.