Fruits Paratha

Ingredients

Wheat flour:Soybean flour :: 4:1
Apple
Raisins
Milk
Salt a pinch
Ghee/oil
water

Get Cooking!

1. Peel, cut the apple into small pieces. Steam this (or nuke it in the microwave like I do usually ).
2. Grind the raisins and steamed apple to a paste. (you could soak the raisins in some water to soften them up)
3. Mix up the flour with milk, water, the fruits paste, some oil/ghee to a soft dough.
4. Roll out into parathas and cook them up.

Tips
Use imagination with the fruits. I have tried this with mashed bananas too.
I also added some honey/dates syrup to make the dough. Cardamom powder to the dough is also a welcome addition.

Sprouts Paratha

One more to try get the nutrition into a fussy kid!

Ingredients
Sprouts boiled, mashed
Potato boiled, peeled, mashed
Atta
Salt
Oil
Red chilli powder
Garam masala powder

Get Cooking!
1. Mix in all the ingredients and knead into a soft dough.
2. Roll out into parathas.
3. Cook on griddle on medium heat.

Tips
That was the lazy way of doing it. Else, one can cook the sprouts & potato into a curry and make the parathas with the stuffing. I added a bit of besan and soybean flour to the make the dough. One can add chopped onions, grated carrot, grated paneer, chopped tomatoes to the stuffing. Well, use one’s imagination

Sweet Paratha

Another in the line of parathas Trying out various combination and posting

Ingredients
Atta
Soybean flour a little
Sesame seeds
Honey
Oil/Ghee
Water
Milk
Salt a pinch (optional)

Get Cooking!
1. Knead the ingredients into a soft dough.
2. Roll out the parathas
3. Cook them on a griddle on medium heat.

Tips
I replaced honey with dates syrup. The sesame seeds can be slightly dry roasted to add to the flavour. Since this is for my son, I used ghee

Paratha – after a long hiatus ;)

These days I am trying to get healthy snacks packed in for my son. This is one of those that I tried and was a success as in the box came back empty with the claim that he has eaten everything!

Ingredients
Besan: Wheat Flour 1:4
Soybean flour a little
Carrots finely grated
Onion finely chopped
Salt
Oil
Chat / Garam masala
Red chilli powder
Ajwain seeds
Water
Milk

Get Cooking!
1. Knead the ingredients into a soft dough.
2. Roll out parathas
3. Cook them on a griddle on medium heat.

Tips
Besan would make the paratha crispy. Milk would make it soft. So do the needful as per taste

Tip on chapati making!

This is just a small tip…
Mix in soybean flour along with the wheat flour in the ratio 1:4. Along with some warm milk, a spoon or two of oil. When adding water, it is good if lukewarm water is used. This way the mixture becomes more nutritious and the taste, texture remain the same.The rotis are soft.

Sweet Corn- Spring Onion Roti

Makes around 8-10 rotis

Ingredients
Whole wheat flour 2 cups
Sweet corn 1 cup
Spring onions
Coriander leaves – a fistful
Green chillies 2-3
Ginger a small piece
Oil
Salt

Get Cooking!
1. Blend the spring onions, sweet corn, coriander leaves, green chillies and ginger to a smooth paste.
2. Make the roti dough by mixing the atta, salt, some oil and the paste with enough water.
3. Roll out the rotis and cook them on a tawa.
4. Serve hot with curd or some subji.

Tips
You could add some curd or milk for making the dough for the rotis which tend to make them softer.

Dahiwala Gobhi

This is a microwave recipe

Ingredients

500 gm cauliflower
1 tbsp ghee
2 tsp cumin seeds
a pinch of asafoetida
¼ cup yogurt
1 tbsp ginger-finely chopped
1 tbsp coriander seeds
2 tsp salt
½ tsp turmeric
¼ tsp garam masala
1 tbsp green chillies-chopped fine
2 tsp cumin seeds-roasted and powdered
2 tsp coriander leaves

Get Cooking!

1. Mix the ghee, cumin and asafoetida together and cook covered at Hi for 2 minutes.
2. Add ginger and yogurt, mix well so that no lumps remain. Cook covered at 70% for 2 minutes.
3. Add the coriander, salt, turmeric, garam masala and green chillies. Mix well and add in the cauliflower. Cook covered at 70% for 12 minutes, stirring once. You may cook it longer if you want it softer.
4. Serve hot with rice /roti, garnished with cumin powder and coriander leaves.

Dahi Alu

Time required 50 mins

Serves 4

Ingredients

250 g potatoes
250 g yogurt
150 ml water
1 tsp rock salt
1/2 tsp red chilli powder
2 tbsp ghee or oil
1/2 tsp cumin seeds
1 tsp finely chopped ginger
1 tsp finely chopped green chillies
1 tsp finely chopped coriander leaves

Get Cooking!

1. Boil the potatoes and peel them. Slightly press to mash them and dice them into small pieces. Set aside.
2. Add the salt, red chilli powder and water to the yogurt and beat it. Strain and set aside.
3. Heat the ghee in a pan and add the cumin seeds. When they crackle, add the chopped ginger and sauté for a minute.
4. Add the chopped green chillies, stir for a minute and add the diced potatoes. Gently toss for two to three minutes (potatoes may tend to stick to the pan, so keep stirring).
5. When potatoes are slightly stir fried, remove from heat and add the beaten yogurt mix.
6. Over a medium heat, bring this to boil, and then simmer to obtain a gravy-like consistency.
7. Remove from heat, pour into a serving bowl and garnish with chopped coriander. Serve hot with rice/roti.

Tips

A small variation – add raisins to the tadka. Use baby potatoes, boil, peel and poke them with a fork.

Rajma

Rajma is the Indian term for red kidney beans.

Ingredients

Rajma (red kidney beans) 1/4 kg
Ghee or Oil 4-5 tbsp
Red chilli powder 1 tsp
Coriander powder 2 tsp
Turmeric Powder 1/4 tsp
Tomatoes 5 or 6
Salt to taste
Garam masala powder
coriander leaves chopped
Onion 2
Garlic 10 cloves (I personally avoid garlic )

Get Cooking!

1. Grind the onions and garlic to a rough paste
2. Wash and soak the rajma in water for atleast 10 hours
3. Pressure cook the beans in the same water for about 20 minutes
4. In a kadai, add some ghee and oil, roast the onion-garlic paste
5. Add the turmeric powder, coriander powder, salt, chilli powder and mix well.
6. When the fat separates from the masala, add well chopped tomatoes.
7. Cook on a low flame until the tomatoes get cooked
8. Add the cooked beans with the water and cook for a further 10 minutes.
9. Garnish with coriander leaves and some garam masala powder and serve with rice or rotis.

Tips
If serving with rotis, reduce the amount of water.

Protein Paratha

Cooking Time 15 mins.
Preparation Time 10 mins.

Makes 6 parathas.

Ingredients

1/2 cup paneer, grated
2 spring onions, finely chopped
3/4 cup whole wheat flour
2 green chillies, finely chopped
salt to taste
pepper powder to taste
oil to cook

Get Cooking!

1. Combine all the ingredients and knead into a soft dough using water.
2. Divide into 6 equal parts.
3. Roll out each portion into a circle of 125 mm. (5″) diameter.
4. Cook each paratha on a griddle (tava), smearing a little oil, until both sides are golden brown.
5. Serve hot