Dadpe Pohe - Traditional Marathi food

       In an effort to teach my kids to choose foods that have been around for generations and not to fall for the new food trends that are not tested for long time , made this many generations old recipe . It's perfect blend of carbs , protein, vegetables ,dairy and fat ( the terms our great... great... great grandmothers had never heard of ) makes it a complete food . It can be eaten as breakfast or snack and even as lunch/dinner .

Serves 4

Ingredients :

3 cups - Pohe - thin ( Flattened rice ) 
1 Onion - Finely chopped
1 cup grated coconut( I used frozen )
1/4 cup dry roasted peanuts
1/4 - 1/2 cup buttermilk
1/4 cup Cilantro - chopped
Salt and sugar to taste
Black salt ( optional )

Tempering :

2 TBsp Peanut oil
1 tsp Mustard seeds
a pinch of Asafoetida/hing
1/8 tsp Turmeric powder
6-8 Curry leaves

To proceed :

1) Dry roast pohe on medium low heat for couple of minutes . This is optional but it keeps the pohe crisp . Let it cool .
2) In a bowl mix all the ingredients except tempering and mix well . Keep it covered for 5 minutes .
3) Meanwhile heat oil and add the tempering ingredients in the order they are listed .
4) Mix well and serve .

Enjoy !!!

** Lemon juice can be used instead of buttermilk .**
**Cucumber , carrots can be added as well but the traditional recipe does not use any .**
** Chopped green chilies are generally used . I don't as my kids don't eat them .**

Stuffed Kulacha / Stuffed Indian Bread

What we need :

·         Maida /all purpose flour - 3 cup

·         Yogurt - 3 table spoon.

·         Baking soda - 1/3 tea spoon.

·         Baking powder - 1/2 tea spoon.

·         Sugar - 1 tea spoon.

·         Oil - 1 table spoon.

·         Salt - 3/4 tea spoon / to taste

·          

   To garnish : (optional) -

      

      Coarsely ground coriander seeds

      Chopped cilantro

      Red chili flakes

      Garam masala

Filling :

·         Potato -  4 big / 6 medium , boiled

·         Salt - 1/2 tea spoon (or according to the taste)

·         Green chilli - 1-2 (chopped)

·         Ginger - 1 inch long piece (grated)

·         Amchoor powder - 1/2 tea spoon.

·         Coriander powder - 1 tea spoon.

·         Red chilli powder - 1-2 pinch.

·         Garam masala - 1/4 tea spoon

·         Coriander leaves - 1 table spoon (chopped)

How to :

The kulcha dough:

1. In a mixing bowl take 1 cup whole wheat flour, 1 cup all-purpose flour, ¼ tsp baking soda, 1 tsp sugar, ¾ to 1 tsp salt or as required.
2. Add 2 tbsp curd/yogurt and 3 tsp oil.
3. With a spoon or with your hands lightly mix everything.
4. Add water. i added ⅔ cup water in parts. The amount of water to be added, depends on the quality of flours.
5. Mix and knead to a smooth soft dough. Cover the dough and keep aside for 2 hours.

The potato stuffing:

1. Meanwhile, steam or boil 4 to 5 potatoes (about 300 to 350 grams) till they are cooked through completely.
2. Peel and then mash the potatoes with a potato masher.
3. Add the chopped green chilies, ½ tsp red chili powder, ½ tsp dry mango powder, ¼ to ½ tsp garam masala powder and 2 tbsp chopped coriander leaves. 
4. Mix the spices and herbs with the mashed potatoes very well. Check the taste and add more of the salt, green chilies, dry mango powder if required.

Assembling kulchas:

1. Preheat the oven to the highest setting .  Heat the cookie sheet / pizza stone for 10 minutes .
2. Make medium sized balls from the kulcha dough.
3. Sprinkle flour on the rolling board and on the dough ball.
4. With a rolling pin, roll it into a diameter of 5 to 6 inches diameter.
5. Place the potato stuffing in the center .
6. Bring the edges together and join them at the center.
7. Gently roll to a large disc of about 7 to 8 inches in diameter.
8.  Sprinkle some ground coriander seeds and press them in well. Sprinkle some cilantro and chilli flakes,garam masala.

9. Gently place each kulcha on the hot baking stone. Bake kulchas for 5-6 minutes or till they turn golden brown on 500F temperature. 
10. Remove when done and apply some butter or ghee. 

Alternate method : 

1. Heat tawa / griddle on high flame.
2. On a hot tava or griddle, gently place the stuffed kulcha.
3. Flip over when one side is partly cooked. Spread some ghee or oil on this side. The amount of ghee or oil to be added, depends upon you. flip again and now spread some ghee or oil on this side.
4. Press the edges with a spatula to ensure that they are cooked.
5. Flip once or twice to ensure even roasting and cooking.
6. Brush ½ to 1 tsp of butter and spread it with a butter knife or spoon. Prepare all the kulchas with the above method .
7. After making each kulcha, wipe the tawa with a wet clean kitchen towel to get rid of the browned or burnt flour.

Thalipeeth - A Protein powerhouse

What we need :

2 cups Bhajani Flour ( recipe for the bhajani can be found here )
1 medium onion chopped
1 medium tomato chopped
Handful cilantro leaves chopped
Handful of crushed roasted peanuts ( optional )
2 tsp oil
1 tsp red chili powder
1/2 tsp haldi
a pinch of hing
salt to taste
oil for roasting

To serve :

Butter
Yogurt

To make the thalipeeth :

1) Mix all the ingredients except oil for roasting to form a soft dough and divide the dough in smaller portions .
2) Press and shape them in around 8" circle a cold pan . Alternately you can press them on a plastic sheet / foil .
3) Make holes in them to ensure proper roasting.
4) Add couple of oil drops in each hole .Cover and cook on medium heat for about 5 minutes or you hear the water from the steam sizzle in the pot .
5) Turn the thalipeeth and roast on the other side till well done .
6)Serve hot with freshly churned butter and yogurt .

Enjoy !!!

Magical Purple cauliflower soup

          The kiddos at Kane's Coop love colors . They were equally excited when I brought home the purple cauliflower from the farmer's market . Princess Pea had seen a poster in school nurse's office showing what colors we need to eat . And here is our favorite cauliflower soup with magic .

What we need :

1 medium head of purple cauliflower - chopped
1 medium onion - chopped
2 garlic cloves - chopped
2 tsp oil
2 bay leaves
4 pepper corns
4 cups vegetable stock / water
salt and pepper to taste
1 Tbsp lime juice for the "Magic"

To Proceed :

1) Heat oil in a deep pan .
2) Add bay leaves , pepper corns and garlic and sauté for a min .
3) Add chopped onions and sauté till the onions are translucent .
4) Add chopped cauliflower and coat well with oil .
5) Add vegetable stock or water and bring it to boil without cover .
6) Let it cook for 8-10 minutes or until the cauliflower is tender .
7) Add salt and pepper to taste .
8) Puree in your blender/food processor .
10) Serve hot .

To add magic :-

Squeeze lime juice in the soup  and see the magic . Watch the purple color change to bright pink .


Enjoy !!!

Zero oil microwave Dahi Vada

What we need :

For Vada :

1/4 cup moong dal
1/4 cup urad dal
2 green chilies
1" ginger
5-6 curry leaves
2 tbsp fresh coconut slices
1 tsp Eno fruit salt

For soaking the vada :

1 cup buttermilk / water
pinch of salt

Dahi for the vada :

3 cups yogurt
1 tsp chat masala
1 tsp cumin powder
1/2 tsp red chilli powder
salt and sugar to taste

Green Chutney :

2 cups of cilantro
1/2 cup mint leaves
3-4 green chilies
1/2 tsp cumin
1 slice of bread crust removed

Khajoor Imli Chutney :

1 cup dates
1/2 cup tamarind( Imli)
1/4 tsp red chili powder
1/4 tsp cumin powder
salt to taste

To Garnish  :
chopped cilantro
cumin powder
red chili powder
chat masala
Shev ( optional )

To Proceed :

Sweet /Khajoor Imli Chutney :

1) Boil the tamarind and Dates for 5 minutes . Let it cool .
2) Grind with remaining ingredients , stain and keep aside .

Green Chutney ::

Grind all the ingredients for the chutney and keep aside . My Vitamix grinds it without adding any water but you can add some to make it into a smooth chutney .

Dahi for the vada :

1) Whisk the yogurt  and add rest of the ingredients . Chill in the refrigerator till ready to use .

Vada :

1) Soak both the moong and urad dal in warm water for 1 hour atleast .
2) Grind into coarse paste along with rest of the ingredients except Eno fruit salt .
3) Add Eno fruit salt and mix well .
4) Add 1 Tbsp of the prepared batter each in four bowls .
5) Microwave high for 1 minute 10 seconds .
6) Let stand for a minute .
7) Soak the vadas in buttermilk for about 10 minutes .
8) Repeat with the rest of the batter .

Assembly :
1)Press the vadas gently in between the palms to  squeeze buttermilk out of them .
2) Place vada in a serving bowl .
3) Add prepared dahi/yogurt .
4) Garnish with green and sweet chutney and chopped cilantro .
5) Sprinkle some red chili powedr , cumin powder and chat masala if you like .
6) You can even garnish it with shev if you like .

Enjoy !!!

Meatless Lentil and bean meatloaf with mushroom gravy

       
                     Being in a place where there are very few Indians , challenges what to serve when friends come over . Kids many times are not willing to try anything new . On one such occasion , I decided to serve this meatless meatloaf and it was accepted very well . I made mushroom gravy to make it look authentic and served it with some mashed potatoes .

Ingredients :

For Meatloaf :

1 cup oats ( any kind )
1 onion ,chopped
1/2 cups chopped mixed vegetables , boiled and drained ( I used carrots, peas, peppers )
2 cups cooked and drained beans ( I used nine beans - kidney beans , chick peas , black eyed peas , moong , moth , pinto beans , whole udid , horse gram , and white peas  - soaked overnight and cooked)
1 cup cooked and drained mixed lentils ( toor , masoor )
1 tsp garlic paste
1 tsp Garam masala
1 packet readymade meatloaf spice packet
1 tsp salt

Mushroom Gravy :

1 cup chopped mushrooms
1 tbsp. butter
2 tbsp. whole wheat flour
1 cup milk
salt and pepper to taste

To Proceed :
Loaf:

1) Preheat the oven to 400 F.
2) Grease a loaf pan .
3) Pulse the oats in the food processor .
4) Add and pulse all the beans and lentils and vegetables.
5) The mixture should be grainy and almost pureed .
6) Add garlic paste , spices ,and salt .
7) Spoon the mixture in greased loaf pan and smooth the top .
8) Bake in preheated oven for 30-35 minutes .

Gravy :

1) Heat butter in a pan .
2) sauté mushrooms and keep aside .
3) Add whole wheat flour and roast till the raw smell goes away .
4) Add milk and stir to make sure there are no lumps .
5) Add salt ad pepper to taste .
6) Add mushrooms and mix well .
7) Boil till sauce is thick .


Serve the warm meatloaf with mushroom gravy . Enjoy !!



                   
          

Multi grain pasta cake

                      This is the longest unplanned school closing . The snow , way below freezing wind chills make it hard to get out of the house . Kids are tired of such a break and their boredom leads to constant " I am hungry " and " Give me something good to eat "state.  Here I come with another fusion recipe that is kid as well as mom pleasing . It's a savory cake that is packed with nutrition . The house was filled with an aroma that could not keep the kids away from it .

Ingredients :

Pasta :

3/4 cup Thalipeeth Bhajani ( homemade blend of mixed flours )
1/2 tsp  Turmeric powder
1/2 tsp Red chilli powder
1/2 tsp salt
1/2 cup water
water to cook pasta

Spicy Paneer and vegetable mix :

1 cup cubed Paneer
4-5 baby corns cut in roundels
1/2 cup mixed peppers , cubed
1/4 cup mushrooms ,cubed

Marinade :

3/4 cups Yogurt
1/2 tsp chilli powder
1/2 tsp cumin powder
1 tbsp. ginger-garlic paste
1/2 tsp ajwain/ carom seeds powder
1 tsp fennel seeds powder
1 tsp turmeric powder
1 tsp kasoori methi , crushed
1 tsp oil
juice of 1/4 lemon
2 tsp salt
1 tsp chaat masala

Sauce :

3 Tomatoes , deseeded and chopped
1 cup spinach , shredded
2 cups of heavy cream
5 Tbsp cornflour
a pinch of salt
1 cup grated cheese

To Proceed :

1) Preheat oven to 400 F .
2) Grease the pan you want to bake the cake in .

Pasta :

1) Using enough water knead a firm dough .
2) Roll it in 1/4" thick big roti .
3) Cut in diamond or vermicelli / spaghetti shape using a pizza cutter .
4) I cut it like vermicelli with the help of ruler and a pizza cutter .
5) Let it air dry for a few minutes , about 3-5 minutes.
6) Cook in boiling water for 4-5 minutes .
7) Strain and keep aside .


Spicy paneer and vegetable mix :

1) Mix all the ingredients of the marinade and add vegetables and paneer to it .
2) Let it marinate for 15-20 minutes .

Sauce :

1) Mix cream and corn flour in a deep bowl .
2) Add spinach, chopped tomatoes and spicy paneer and vegetable mix to it .
3) Add grated cheese to it .
4) Add pasta to it and toss very gently .
5) Add this to the greased pan and bake in the preheated oven for 35-40 minutes or the toothpick inserted in the center comes out clean .
6) Serve warm .

Enjoy !!!

*** You can substitute any kind of pasta in place of homemade one .***

Paneer Tikka Pizza

          Which kid does not like pizza ? And we are always craving for Indian flavors . So here is a beautiful pairing of Indian flavors with western food .

Ingredients :

Pizza dough :
3 1/2 cups Bread Flour
1 tsp honey
1 envelope instant dry yeast
2 tsp salt
2 tbsp. olive oil
1 1/2 cups warm water

Marinade :
3/4 cups Yogurt
1/2 tsp chilli powder
1/2 tsp cumin powder
1 tbsp. ginger-garlic paste
1/2 tsp ajwain/ carom seeds powder
1 tsp fennel seeds powder
1 tsp turmeric powder
1 tsp kasoori methi , crushed
1 tsp oil
juice of 1/4 lemon
2 tsp salt
1 tsp chaat masala

Toppings :

1-2 cups of cubed paneer
1/2 cup sliced green pepper
1/2 cup sliced baby corn
1/2 cup mushrooms
1 onion thinly sliced
2-4 cups of cheese

Sauce :

5-6 large tomatoes
2 bayleaves4 black pepper corns
1 small onion
1 tsp chopped garlic
1/2 green + red + orange pepper
3 tsp sugar
1/2 tsp oregano / pizza seasoning
2 tbsp. olive oil
1 tsp salt

To Proceed :

Pizza dough : This can be made in stand mixer / food processor or bread machine .

1) Combine bread flour , sugar , yeast and salt in a bowl .
2) Add water and oil and form a smooth but firm to touch dough .
3)  Grease a large bowl with some oil and add the dough , cover and let rise till it doubles in size , for about 1 hour.

Marinade and toppings :

Mix all the ingredients of the marinade and add all the toppings except cheese to it . Let it marinate for 1/2 - 1 hour .

Sauce :

1) Blanch the tomatoes in boiling water . Remove it's skin and chop finely .
2) Heat oil in the pan .
3) Add bay leaves and black pepper corns and sauté till the bay leaves change their color .
4) Add chopped onion , garlic and green pepper and sauté for 3-4 minutes .
5) Add chopped tomatoes and simmer it for 10-15 minutes .
6) Add sugar and salt and simmer for 2 more minutes .
7) Add oregano or pizza seasoning .
8) Cool for some time and grind into the consistency of your choice .
 

To Proceed :

Preheat oven to 400 F .
Lightly grease the pan you want to bake your pizza in .
Assembly :

1) Roll the pizza dough as per your choice . Prick it with fork so that it does not puff .
2) Brush little oil on it .
3) Spread the sauce .
4) Add the toppings .
5) Add as much cheese as you like .
6) Bake in a pre heated oven for 12-14 minutes .

Indulge in this hot Indian flavored pizza while steaming hot !!

Vegetable shepards pie

                   On cold wintery nights I prefer warm one dish meals . This is an awesomely easy recipe and is ready in a jiffy . This is a very accomodating recipe so you can change everything according to your liking .

We need :

3-4 big potatoes
1/2 cup sour cream
2 tbsp butter
1/2 cup milk
1/2 cup cheese
1 tbsp oil
1 onion chopped
2 cups mixed vegetables ( i used 1/2 bag of frozen mixed vegetable , 1 bell pepper and 1/2 lb mushrooms ** Princess Pea tries new food only if she sees lots of mushrooms**)
1 1/2 tsp ginger-garlic- green chilli paste
1 tsp garam masala
salt to taste

To proceed :

1) Boil the potatoes.
2) Mash the potatoes with salt , 1 tbsp butter , sour cream , milk and cheese .
3) Heat remaining butter with oil in a pan .
4) Add onions and ginger garlic chilli paste and saute for couple of minutes .
5) Add vegetables and cook till they are half cooked .
6) Add salt and garam masala and cook for a min .
7) Keep aside .

To assemble :

1) Preheat the oven to 350 F .
2) Grease the rectangular pan .
3) Press half of the mashed potatoes on the bottom of the pan .
4) Spread the vegetables and top with rest of the potatoes .
5) Bake in a pre heated oven for 20 mins and then broil on high for 5 mins .
6) Serve warm .

Garden rotini in avocado sauce

         


                    Kane's Coop just loves avocados and pasta is always a hit with the kids . Diwali is approching and kids are busy with their practices in addition to regular activities . Pasta is a kind of meal I can count on when kiddos are tired . One of my friends was telling me how she would love pasta with some green sauce on red and green themed dinner for christmas and I knew what I was making for dinner tonight . Princess Pea loves beans so I try to add beans in every meal I make . I found a recipe on US Masala and tweaked it according to my family's taste . The sauce is smooth and creamy and goes well with any kind of pasta . I prefer Penne or Rotini or something that will hold more sauce than spaghetti .
      
Pasta :-
1 box of whole wheat garden rotini
*** you can use any pasta of your choice ***

Sauce :-
3 ripe avocadoes
1 cup spinach
1/2 cup cilantro
4 cloves of garlic
juice of 1/2 lemon
1/4 cup toasted walnuts
salt to taste
1/4 cup olive oil
1 can garbanzo beans/chickpeas/chhole

Pasta :-

Boil the pasta according to the directions on the box . Drain .Reserve 1/2  pasta water and keep aside .

Sauce :
1) Blend together avocados , spinach ,cilantro,garlic ,walnuts and half of the garbanzo beans to a smooth paste .
2) Use oil instead of water to make into a smooth paste .
Add salt and lemon juice and blend again .

Assembly :

Toss the pasta in prepared avocado sauce . Adjust the consistency by using reserved pasta water . Mix with rest of the garbanzo beans . Serve with garlic bread and soup .

Vegetable Pizza

                                        When I want kiddos to eat vegetables without fussing , only two dishes come to my mind . The good old Pav-Bhaji and Pizza . Pizza is always welcome at the parties , playdates and even mom's meetups .

               The pizza crust and sauce recipes are from The Complete Italian Cookbook by Tarla Dalal though I have tweaked them a little . I got this book about 10 yrs back and still love it .

You need :

Dough :

2 cups whole wheat flour
2 tsp yeast
1 tsp honey
2 tbsp oil
1 tsp salt

      
For the sauce :

6 medium tomatoes
2 bay leaves
4-6 peppercorns
1 small onion diced
1/2 green pepper ,chopped
1 tsp garlic , grated
2 tbsp tomato puree
1/4 cup tomato ketchup
1 tsp sugar
2 tbsp oil
1/2 tsp oregano or pizza seasoning
salt to taste

Toppings :
vegetables of your choice
Cheese

**you can add any meat to make it a non vegetarian pizza .

To proceed :

Dough :

1) Combine all the ingredients except oil and knead into a soft dough using enough warm water until smooth and elastic .( The amount of water differs with different brand pf wheat flour )
2) Add oil and knead again .
3) Cover the dough with wet cloth for 15-20 minutes or till it doubles in volume .
4) Knead lightly to remove trapped air .
5) Divide the dough in two equal parts .
5 ) Roll and stretch into a pizza dish .

Sauce :

1) Blanch ,peel and chop the tomatoes .
2) Heat oil in a pan .
3) Add bay leaves and peppercorns and saute for a minute .
4) Add the onion ,garlic and green pepper and cook for couple of minutes .
5) Add chopped tomatoes and simmer for 12-15 minutes .
6) Add tomato puree ,ketchup ,sugar and salt and let it simmer for another couple of minutes .
7) Let it cool down a little and grind well in a blender .
8) Return to the stove and finish off the sauce with oregano or pizza seasoning .


Assembly :

1) Preheat the oven to 400 F.
2) Spread the pizza sauce on rolled pizza crust .
3) Add the toppings .
4) Add cheese .
5) Bake in a preheated oven for 18-20 minutes .

Serve hot .

Naanwich

                    As moms ,we want our kids to eat healthy balanced meal that will keep them full and satisfied .  we want it to be balanced too . But kids have very little time to eat at school not because they have less time for lunch but in Princess Pea's words,"the recess comes really early ,mom.." this keeps me busy with trying to make one dish ,easy to handle meals . After one party I had some leftover store bought naans .The kiddos eat any kind of sandwich as long as it's homemade .So I came up with this Naanwich and kiddos absolutely loved it .They keep asking for it again and again and I make it over and over again . The filling are endless. I make them with vegetables and egg but even meat would go well too .

We need :-

Store bought naan
Lettuce
Spinach
Avocado
Boiled potato
Tomato
Cucumber
boiled egg
Cheese ( any kind you like )
Hummus
Butter/Ghee

          Cut the Naan lengthwise so it will be almost symmetrical . Spread hummus on both sides .Layer all the toppings you like .Cover with Cheese .Brush little butter or ghee on both sides .Heat on a hot griddle / counter top grill ,panini maker or even in the oven till the cheese is melted . Serve hot , warm or even cold .

       
                    
    



    

Tomato Basil Pizza on Cauliflower crust

                         

                                    Hello dear ones...It's long weekend and both Mr.AJ and I are down with flu . I know it's not a great long weekend at Kane's Coop . When kids are home,they are always hungry . We had plans for the long weekend but had to cancel them . Here in the US ,you have to cook your own food even if you are not well . I wanted to make something that would be filling and healthy too . Who else could I turn to seek help at such time ...no other than Pinterest . I have a friend whose entire family is allergic to all possible things .She had challenged me to come up with a pizza for her . And there it was....Gluten free pizza...
         
                                   It may sound strange but the pizza crust is made from cauliflower .  I had homegrown tomatoes and basil .I was really low on cheese but guess what ..the kiddos did not even notice it...yay...This is a super fast recipe . It takes less than 30 minute from start to finsh ... Isn't is great to make it on a busy day ...

What we need :
 
A small head of cauliflower , grated
1 Egg beaten
2 Garlic cloves , grated
1 tsp pizza seasoning
1/2 cup pizza sauce
2 tomatoes ,sliced
handful of Basil leaves
1cup of grated mozzarella cheese (I did not have grated cheese so I used the deli slices )

Add ins :- Bell peppers ,olives ,mushrooms , pineapple or anything you like on your pizza..


1) Grate the cauliflower with a grater or food processor .If grating it in food processor ,we need to be careful not to puree it .We should process it till it looks grainy . Cook in a microwave for 8-9 minutes stirring halfway through .There is no need to add any water in this . the moisture in cauliflower helps in cooking it .
2)While the cauliflower is cookng,preheat the oven to 450 degrees .
3)Grease the cookie sheet with non stick cooking spray or oil .
4) When the cauliflower is cooked try to get as much as water out of it by squeezing it with the paper towel .
5) Add beaten egg , grated garlic , and pizza seasoning to it . Mix well .
6) Press it down on the greased cookie sheet to make a round pizza ...about 10"diameter..
7) Lightly brush with oil oil and bake for 15 minutes .
8) Spread the pizza sauce ,toppings and cheese on the crust .
9) Broil it on high for 3-4 minutes or untill the cheese melts .
10) Let it cool for 5 minutes and serve hot .

                    So dear ones , enjoy your long weekend while I rest and recover ....

Brocflowpper Paratha / Broccoli , cauliflower ,Bell Pepper Paratha

 

 

 

                                            Paratha is a staple when it comes to a lunch box . No messy hands , no leftover sabzi.. Like most of the moms I also want to hide most of the vegetables in kiddo's food . While packing in the lunch box , I cut the paratha like a pizza in small 8 pieces so the kiddos can pick one piece at a time and dip in yougurt or ketchup .

 

 

What we need :-

 

Cover :

3 cups wheat flour

salt to taste

1/2 tsp oil

 

Filling :

 

1/2 cup grated cauliflower

1/2 cup grated broccoli

1 medium green pepper finely chopped

1 tsp ginger paste

1/2 tsp garlic paste

1-2 green chillies finely chopped

1/4 tsp turmeric powder

1/2 tsp aamchur(raw mango)powder

1tsp garam masala powder

salt to taste

 

Butter or ghee optional to apply while cooking

 

To proceed :

 

1) Make a soft dough woth the wheat flour and keep aside covered for 10 min .

2) Mix all the ingredients of the filling .

3) Take two lemon sized dough balls and roll into about 6"circles .

4) Spread enough filling on one of them and cover with the other .

5) seal the ends very well .

6 ) Roll out the paratha to desired thickness .

7) Cook on a hot griddle till tiny brown spots appear on each side .

8) Add little butter or ghee to finish cooking .

 

              Serve hot with raita ,ketchup or have it as is . This stays soft even after getting cold and goes really well in the lunch box .

 

 

 

 

 

 

Brocoli,caulifloer and green pepper paratha /Brocoli cauliflower,green pepper stuffed indian bread

                                  As the school is approching in less than three weeks I am already gearing myself up for the busy mornings . Like every mom ,I want to sneak vegetables in every meal . Everyone in this household loves parathas . On a visit to a friend in New Jearsey ,they have ordered paratha from a special paratha place . Their menu had almost 100 varieties of parathas . This inspired me to make this one .

What we need :-

3 cups hole wheat flour

1/2 tsp salt

water as needed to make soft dough

2 cups grated brocoli

2 cups grated cauliflower

1 green pepper finely chopped

1 1/2 tsp ginger paste

3/4 tsp garlic paste

1 tsp garam masala powder

Salt to taste

2 Tbsp cilatro finelly chopped

Ghee or butter to fry (optional )

How we proceed :-

1. Make a soft dough using as much water needed .

2. Keep aside for 30 mins

3. Mix grated cauliflower,brocoli and chopped pepper .

4. Add ginger -garlic paste , garam masala ,cilantro and salt .

5. Take two lime sized dough balls and roll them in a 6-8 inch diameter .

6. Put 2-3 tbsp of stuffing on one circle .

7. Cover with another circle .

8. Roll into 8-9 inch diameter .

9.Fry on a hot gridle with little ghee .

10. Serve hot .

                    These parathas taste eqully good even after they are cooled down completely . Add yogurt and pickle to go with these in the lunch box .