Alle Belle (Sweet Goan Pancakes)

Alle Belle (Goan Coconut Pancakes)

After a terrible day at school all i wanted to do was go home and sleep. Not only was I angry with my teacher for shouting in class at me, but also my friends... All the way home in the bus i made sure i dint speak a word to any of my friends. I thought friends were meant to support you in both good and bad times...Hmmmm....

It was a rather hot day, just like how it is right now peak summer.. the heat and the fact that i wasn't talking to any of my friends in the bus was literally getting to me. Bus rides were usually fun but not on that particular day.



Mixture of Coconut jaggery & fresh coconut



Got off the bus, i knew something was missing.. its the good byes from my friends tho we get off at the same stop. Dragged myself home not wanting to eat or talk to anybody, which would not happen once I reach home thanks to my mum. She would ask all sorts of questions, even though it was almost the same story everyday...I rang the bell (Trinnggg) and thank god my brother opened the door.

No questions!great, now I'll just freshen up and sleep. During that time my little brother was so busy digging in my school bag (wonder what he is digging for??!!) And there comes out a question " Dint you get me any chocolate from school??



Fold the coconut jaggery mixture in the pancake

 Yeah like i own a chocolate factory!! NO !!  I did not get you any chocolates... its like how hard i tried not to converse with anybody it was not happening. Well, during that process of explaining to 'Mr.Little'...a sweet note caught my attention.
Aah! mom was making something in the kitchen.So I rushed in to have a look at whats cooking. For a moment the smell just mesmerised me (all anger and sleep just seem to have disappeared) the moment i saw my all time favorite coconut pancakes aka Alle belle were in the making.


A very famous goan sweet dish, mom would make them occasionally... looks like as if she could read my mind and knew exactly what i needed (yeah apart from the sleep, which vanished)





Alle Belle is a delicious soft & melt in the mouth sweet Goan pancake. It is far by simple to prepare.
All I wanted to do was Hug my mom and i did just that. At around 4pm, its the usual tea time..its Alle belle time and there's a knock on the door. To my surprise it were my friends whom mum had invited ( now isn't my mum a Darling)... Being Angry and not talking to my friends would not last long, i knew that...

      Today as I make these pancakes not only do I miss the good old memories but miss my mum alot not to forget my troublesome friends (Loll))




Alle Belle

 Ingredients:

250gms maida

2 eggs lightly beaten

Salt to taste

Water as required for the batter

Oil/Ghee/Butter for coating the pan for each pancake

For the Filling:

Mix together the below mentioned ingredients and keep aside to fill the pancakes

1 fresh coconut (scraped)

3 Goan Palm jaggery (grated or broken into fine pieces)

4 Cardamom (powdered)


How to make the Pancake Batter:


In a large bowl sift maida along with Salt.


Add the beaten eggs & water to prepare a sufficiently thin batter. The batter should be of dropping consistency like a dosa batter which can spread easily.You can use a small or a larger pan depending what size pancakes you would like to prepare.


Heat the pan till hot and add/brush just enough oil to coat the pan. Do not add to much oil. the pancakes should not be soaking in oil at all.


Pour a ladle of the batter and immediately roll the pan along with the batter. Make sure it coats the pan evenly and sufficiently thick. If the coat is too thin then the pancake will break.


Cook only on one side for about a minute or try and lift with a spatula. If it tends to lift easily then it is done. Overturn the pan to flip the pancake on to the plate. Prepare all the pancakes with the batter in this way.


How to Fill the Pancakes:


Place the pancake on the plate and add a spoonful of coconut jaggery mixture in the centre and fold both the sides inward so that it overlaps, make sure the filling is well covered. Fill all pancakes this way and gently place on a serving platter.


Tea Time cannot get better then Alle Belle... the traditional goan way!!

Mini Lasagnas

Mini Lasagnas

Recently went for a kids parties.... what a fuss and not to forget the mess kids make while eating. The moment kids saw lasagnas everybody wanted it but after 3 bites...mama enough... i dont want anymore! does that sound familiar...pretty much it does..

Kids want to have something quick and delicious.So i thought of experimenting a little with my muffin tray and Lasagna.

you could ask your kids to help you with the filling. Dont bother about the mess, but its amazing what great cooks little kiddies can be.....

Mini lasagnas walk the line between growing up and staying a kid. They let me fancy bitty things, to enjoy lasagna without the hassle of a full pan. They also let me make a meal as nourishing and satisfying as my Mama would have. Mini but mature.



Mini Lasagnas
recipe slightly adapted from Hungry Girl
(makes 12)
 
1kg ground chicken
 
1/2 teaspoon salt, divided
 
1/2  teaspoon pepper
 
1 cup finely chopped onion
 
½ cup finely chopped mushrooms
 
2 cloves garlic, minced
 
14.5 oz can crushed tomatoes, or tomato sauce
 
1 tablespoon dried oregano, divided
 
1 tsp dried basil
 
1 ½ cups part ricotta cheese
 
24 small square wonton wrappers (or Samosa pastry)
 
1 1/2 cups shredded mozzarella cheese


                                  Preheat oven to 350 degrees F or 180 degrees Celcius. Heat a large skillet over medium heat. Add the chicken, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the chicken is cooked through. Add the garlic and stir constantly for 30 seconds.
 
 
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
 
 
In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
 
 
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton/samosa wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
 
 
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
 
 
Gently press another wonton/samosa wrapper on top of the mozzarella layer.
 
 
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
 
 
Bake for 10 minutes, or until the cheese has melted.
 
 
Let the cups cool, remove them from the pan, and serve!


Bon Apetite!!