Advertisement

HindustanTimes Fri,11 Jul 2014

Dough it yourself

Debasmita Ghosh , Hindustan Times   August 23, 2013
First Published: 16:15 IST(23/8/2013) | Last Updated: 16:25 IST(23/8/2013)

Did you know that there’s more you can do with batter than just make regular dosas or cakes? “Make a cheesy batter for a layered lasagne, or a creamy batter to toss up some crêpes, or a moonglette with some good ol’ moong dal,” says chef Vinod of Table A6 restaurant.

Here’s how you can give regular batter a fun twist. Follow these recipes that require simple and easily available ingredients. Get set to pep up your daily bites.

Advertisement

Lusty Lasagne
Ingredients: 
* 800 gm pumpkin (1 cm-thick slices) 
* 1 and 1/2 tbsp olive oil
* 1 brown onion 
* 2 garlic cloves (crushed) 
* 1 capsicum 
* 2 zucchini 
* 1 eggplant 
* 200 gm button mushrooms (thickly sliced) 
* 400 gm tomatoes with oregano and basil 
* 80 gm baby spinach

For the batter: 
* 30 gm butter 
* 2 tbsp plain flour 
* 2 cups reduced-fat milk 
* 1 cup reduced-fat grated mozzarella cheese 
* 125 gm lasagne pasta sheets

Method: For the batter, melt the butter in a saucepan until it foams. Add flour. Cook, stirring with a wooden spoon for a minute. Remove from heat. Gradually add milk, stirring to prevent lumps from forming. Return pan to heat. Cook until sauce thickens. Remove pan from heat. Stir in half the cheese. Keep aside.

Preheat oven to 180°C/160°C. Line a baking tray with baking paper. Arrange pumpkin, in a single layer. Drizzle with 2 tsp oil. Bake until tender (20 minutes). Keep aside.
Heat remaining oil in a heavy-based frying pan over medium heat. Add onion, garlic, capsicum, zucchini, eggplant and mushroom. Cook, stirring, till eggplant is just tender. Stir in tomato. Bring to a boil. Reduce heat to low. Simmer until sauce has thickened. Remove from heat. Stir in spinach. Cover and set aside for 2 minutes. Season with salt and pepper. Lightly grease a one-finger deep square baking dish. Spoon half the onion mixture into it. Arrange half the pumpkin over it. Place half the lasagne sheets over pumpkin, breaking sheets to fit. Repeat layers. Spoon sauce over top. Sprinkle with remaining cheese. Bake for 40 minutes. Let it settle for 10 minutes before eating.

By food consultant Vaibhav Verma, Bubbleteas

Munchy Moonglette
Ingredients: 
* 1 cup of moong dal (soaked for five hours before preparing) 
* 1/2 tbsp of cumin powder 
* 1 tbsp of ginger-chilli paste 
* salt to taste 
* 1 tbsp of olive oil 
* 1 cup grated cheese

Method: Drain the moong dal and grind it in a processor until a thick, non-lumpy mix is formed. Add the remaining ingredients to the mixture and mix well. Now, heat oil in a flat non-stick pan and spread the dough evenly using the back of a serving spoon. Pour the mixture evenly on the surface of the pan. Turn the dal pancake over, and make sure it is slightly brown from both the sides. Spread out 2 tbsp cheese and fold it into half on the pan itself. Leave for about 15 seconds and take it out on a plate. It’s a great breakfast option as moong dal has very low fat content, and is rich in Vitamin A, B, C, E as well as calcium, iron, potassium and fibre.

By chef Vinod, Table A6

Mushroom crêpes 
Ingredients: 
* 10 gm black olives 
* 10 gm butter 
* 20 gm coriander 
* 25 ml cream 
* 25 gm grated cheese 
* 1 gm white pepper 
* salt to taste 
* a few cherry tomatoes

For the batter:  
* 200 gm flour 
*  100 gm corn flour 
* 200 ml milk

For the filling:  
* 1 onion (chopped) 
* garlic (crushed) 
* 1 cup mushrooms 
* readymade salsa mix 
* 1/2 tsp salt and white pepper

Method: Make batter with the flour, corn flour and milk. Pour the batter and cook both sides. Keep aside. To make the mushroom filling, sauté onion garlic and mushroom, add salsa mix, salt and pepper. Now, stuff this inside the crepes and roll. To make the sauce, pour butter in the pan, add cream, cheese, salt, white pepper and coriander. Pour the sauce on the top, and garnish with cheese and olives.

By food consultant Vaibhav Verma, Bubbleteas


Beer Batter Fish
Ingredients:
* 2 quarts vegetable oil for frying 
* 8 (4 ounce) fillets cod fish
* 1 cup flour 
* 2 tbsp garlic powder 
* 2 tbsp paprika 
* 2 tsp salt 
* 2 tsp ground black pepper 
* 1 egg beaten 
* 1 can of beer

Method: Heat oil in a deep fryer. Rinse fish, pat dry and season with salt and pepper. Combine flour, garlic powder, paprika, 2 tsp salt and 2 tsp pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped. Dip fish fillets into this batter and fry until both sides are golden brown. Drain on paper towels, and enjoy it with ketchup.

This deep-fried item might be a little sinful to indulge in, but cod fish that’s rich in Vitamin B6, Omega3 and anti-inflammatory properties, can’t be an entirely unhealthy choice either. 

By food expert Nikita Khattar, Bora Bora

Advertisement
Copyright © 2014 HT Media Limited. All Rights Reserved