Did you know that there’s more you can do with batters than that regular dosa or cake? “Make a cheesy batter for a layered lasagne, or a creamy batter to toss up some crepes or pancakes, or a moonglette with some good ol’ moong dal,” says chef Vinod of Table A6 restaurant. In the last part of our breakfast series, we bring to you quick batter recipes made with easily available kitchen ingredients. So get set to pep up your daily bites.
Ingredients: 800gm pumpkin (1cm-thick slices), 1 and 1/2 tbsp olive oil, 1 brown onion, 2 garlic cloves (crushed), 1 capsicum, 2 zucchini (sliced), 1 eggplant, 200gm button mushrooms (thickly sliced), 400gm tomatoes with oregano and basil, 80gm baby spinach
For batter: 30gm butter, 2 tbsp plain flour, 2 cups reduced-fat milk, 1 cup reduced-fat grated mozzarella cheese, 125gm lasagne pasta sheets
Method: To make the batter, melt butter in a saucepan until foaming. 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, stirring, for five minutes or until sauce boils and thickens. Remove pan from heat. Stir in half the cheese. Set aside. Preheat oven to 180°C/160°C. Line a baking tray with baking paper. Arrange pumpkin, in a single layer. Drizzle with 2tsp oil. Bake for 20 minutes or until tender. Set 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 the boil. Reduce heat to low. Simmer until sauce has thickened. Remove from heat. Stir in spinach. Cover. 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
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 2tbsp 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
Ingredients: 1 tbsp baking powder, a pinch of salt, 1tbsp white sugar, 2 large eggs (beaten), 30 gm butter (melted and cooled), 300 ml milk, 225 gm plain flour, butter for frying
Method: Make a well in the flour, add baking powder, salt and sugar, beat in the eggs, melted butter and milk, and mix with your hands. Now in a blender, process it to a smooth consistency. Heat a non-stick pan. With a shallow bottomed laddle, pour a layer of this batter over the pan. When the upper side of the pancake is blistering and bubbling it’s time to cook the second side. You can relish this pancake like this itself or add some more flavours by folding in jam, marmalade, cheese or butter. Easy to make, you can even store this batter in the fridge for up to three days and toss up pancakes whenever you wish.
By food Consultant Rohit Kapoor, Pizzeria Rossa
Ingredients: 10gm black olives, 10gm butter, 20gm coriander, 25ml cream, 25gm grated cheese, 1gm white pepper, salt to taste, a few cherry tomatoes; For the batter: 200gm flour, 100gm corn flour, 200ml milk; For the filling: 1 onion (chopped), garlic (crushed), and 1 cup mushroom, readymade salsa mix, 1/2tsp salt and white pepper
Method: Make batter with the flour, corn flour, and milk. Heat a non stick pan, pour the batter and cook both sides, keep aside. To make the mushroom filling, sauté onion garlic and mushroom in one tsp oil, add salsa mix and season with 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. These very filling crepes can be enjoyed with toasted bread.
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, 2tsp salt, and 2tsp 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 the fish until both sides are golden brown. Drain on paper towels, and you can enjoy it with ketchup. This deep-fried item is probably a li’l sinful to indulge in but cod fish that’s rich in Omega3, Vitamin B6 and anti-inflammatory properties, can’t be a completely unhealthy choice either.
By food expert Nikita Khattar, Bora Bora