Tag: Breakfast and Snacks

Ingredients:

For The Dough:
1 cup wheat flour
1/2 Tbsp.. oil
salt to taste

½ cup curd
water as required

1 Tbsp.. gram flour

For Stuffing:

3 cups spinach, chopped
½ Tbsp.. oil
salt to taste

¼ Tbsp.. turmeric powder

¼ Tbsp.. red chilli powder

¼ Tbsp.. coriander powder

¼ Tbsp. dry mango powder

¼ Tbsp. cumin seeds

¼ Tbsp. mustard seeds

¼ Tbsp. asafoetida

Method:

Stuffing:

In a pan heat 1Tbsp. oil, add asafoetida , cumin seeds and mustard seeds, let it splutter. Then add the chopped spinach. Stir on medium flame. Add turmeric powder, red chilli powder , coriander powder, dry mango powder and salt to taste. Mix well. Let it cool.

Kneading the dough:

Combine all the dry ingredients of dough making in a deep bowl , add curd and knead into a soft dough using little water. Set aside for 20 minutes.

Rolling and stuffing the paratha:

Roll out the paratha dough into a 3 inch diameter disc, place the spinach stuffing mixture in the centre and bring the edges of the paratha together and pinch to seal it.

Dust the paratha on dry flour and roll to make a large circle, ensuring that the filling does not come out. Stuff and roll the remaining portions of the paratha dough and spinach stuffing mixture the similar way. Once done, cook the paratha using oil till it turns golden brown in colour from both the sides.Serve hot with low-fat curd and pickle of your choice.

Ingredients for the stuffing:

1 medium to large radish (mooli)

½ Tbsp. red chilli powder 

½ Tbsp. Spice mix (garam masala powder)

¼ Tbsp.. cumin seeds(roasted)

¼ Tbsp.. fennel seeds (roasted)

¼ Tbsp.. turmeric powder

Salt to taste

Cooking oil/ Clarified butter for frying

For making dough:

2 cups whole wheat flour

1 to 2 teaspoons oil 

Water as required for kneading

½ cup curd

Salt to taste

Method:

Kneading dough for paratha:

In a bowl, take whole wheat flour. Make a well in the center. Add salt, oil and about half of the water. Bring the mixture together and knead into a smooth soft dough.

Cover and keep the dough aside for 15 – 20 minutes.

Mooli stuffing:

Grate the mooli (radish) and keep aside for 15-20 minutes and later squeeze the water from it. In a pan heat 1Tbsp. oil, add cumin seeds and fennel seeds, let it splutter. Then add the grated mooli.Stir on medium flame. Add turmeric powder, red chilli powder and salt to taste. Mix well. Let it cool.

Rolling and stuffing mooli paratha:

Take a medium ball dough. Roll and flatten it. Dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter. Place the mooli stuffing in the center, keeping about 2 to 2.5 inches space from the sides. Take the edge and start pleating as well as bringing the pleats in the center.Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out. 

Don’t use too much stuffing as in that case the parathas can break while rolling.

In the meantime, heat the tava (griddle). Roll the dough into the size of a paratha or roti. Care should be taken while rolling the dough as the paratha may break.

Fry the paratha on a hot tava using oil. The paratha should become golden and crisp from both sides. Make sure that the paratha edges are fried well. You can use spatula to press them. Use liberal amount of oil to fry the parathas. Well fried paratha will have some brown spots and might puff up little.

Serve the paratha hot with butter/makhan or curd or the pickle of your choice.

Ingredients:

For aloo paratha stuffing:

3 to 4 medium potatoes, boiled and grated

1 to 2 green chilies, chopped finely

½ Tbsp. spice mix (garam masala)

¼ Tbsp.  dry mango powder

1 Tbsp. Roasted Cumin and Fennel seeds

1 Tbsp.  finely chopped coriander leaves

salt to taste

Oil or clarified butter , as required for roasting parathas

For aloo paratha dough:

2 cups whole wheat flour 

1 to 2 teaspoons oil 

Water as required for kneading

½ cup curd

Salt to taste

2Tbsp. gram flour

Method

Making stuffing for aloo paratha:

First, boil the potatoes and peel them. Grate the potatoes in a grater. There should be no lumps or small pieces in it. Now add the chopped green chilies, garam masala powder, dry mango powder, roasted cumin and fennel seeds , add salt and mix well.

Kneading dough for aloo paratha:

In another bowl take whole wheat flour (atta), gram flour and make a well in the center, add salt, oil, curd and about half of the water, bring the mixture together and knead into a smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.

Rolling and stuffing aloo paratha:

Take a medium ball dough, roll and flatten it, dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter. Place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides, take the edge and start pleating as well as bringing the pleats in the center. Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling may come out. 

Press the pleats from center, sprinkle some flour and roll the aloo paratha to about the same size as that of a chapati or roti.

Making aloo paratha:

On a hot tava (griddle or skillet), place the rolled paratha, when the base is partly cooked, flip the paratha. Spread some oil on the partly cooked part. Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha. Spread some oil on this side too. a well-made and well roasted paratha will puff up. Flip again once or twice till both the sides of paratha are cooked properly. You should see crisp brown spots on the paratha. 

You can also press the paratha edges with a spatula or spoon, so that they are fried well. Serve the paratha with some extra butter on the side, along with mango pickle or yogurt.

(4 Serving –approx 24 dumplings) 

Ingredients: 

For Dumpling Sheet:- 

500g all purpose flour 

1 cup water (lukewarm),  

salt to taste 

For Filling:- 

350 gm spinach, blanched , minced  

200 gm corn kernel, blanched , minced  

1tsp finely chopped green chilies  

1 Tbsp. sesame oil 

1 Tbsp. garlic, minced 

1 Tbsp. ginger 

2 Tbsp. chopped onion  

1tsp soy sauce and green chili sauce 

1tsp rice wine vinegar (White Vinegar can be used) 

½ tsp of chopped fresh Dill 

1tsp roasted sesame 

Salt to taste 

Method :

First we need to make nice clean dough of flour by adding water and pinch of salt. Dough should not be very soft or very hard. Keep aside and rest it for 30 minutes. 

Now ready to make the filling for the dumpling, in a frying pan on medium heat ,  add oil and within a minute add chopped onions , garlic, ginger and chilies. Sauté on medium heat or two more minute . Now add minced corn kernel stir for a minute then add minced spinach , stir the mixture for a minutes now add soy sauce, vinegar and chili sauce. Mix well and stir/ toss for few minute  and just before taking it off heat, add finely chopped dill and roasted  sesame. Keep aside to cool down. 

Come back to dough, work on it for few minutes with your palm but do not go very hard on it. Divide the dough in to workable portion (tennis ball size), dust your workstation with flour and with use of rolling pin flatten the dough ball into a nice clean sheet, this needs lots of patience and  maneuvering of dough sheet . The sheet should not be very thin not it should be thick, so balanced thickness of sheet works well. With use of cookie cutter cut the dough sheet in circles ( 3 inch diameter ) In the mean time prepare your steamer.  

Preparing dumplings for steaming – take ½ Tbsp. of the filling , place it on the centre of dough circle , now by using your thumb and the forefinger slowly pull the side of the dough circle and press the both sides, repeat on the other sides. Your Dumping should look like square boat. Feel free to use your imagination , make as many sides you like, but make sure not to close the dumpling. Place the filled dumping in the steamer , in 10 minutes these should be done. To make sure its steamed properly, check if all the sides of the dumpling has become translucent. Garnish with roasted sesame seeds . 

Serve hot with soy chili sauce and chili oil.  

The best and easy to make breakfast, soft, fluffy and tasty, these eggless pan cakes are favorite of my kids. Just drizzle some maple syrup or honey to enhance the flavor and sweetness. You can add some blue berry or caramelized banana as toppings.

Ingredients:

4 servings (8 Pancakes)

2 cup plain or whole wheat flour

2 fully ripe bananas

1 cup Milk (skimmed )

¼ tsp cinnamon powder

1/8 tsp nutmeg (fresh grind)

4 tsps butter (unsalted) (2 for batter+ 4 tsps for cooking the pan cake)

2tsp baking powder

4 tsps sugar

½ tsp salt

4 slices of fresh pineapple

Method:

Shift flour, salt and baking powder , set aside. Mash the bananas , now add milk, cinnamon, nutmeg, melted butter (2 tsps) . Mix well till you get a good consistency . add flour ,keep mixing with a spoon or spatula .Make sure the batter has no lumps and of thick consistency.

Take a frying pan, grease it well with butter, heat the pan. Pour 1 ladle of batter in the centre of the pan . You do not need to spread the batter , make sure you are cooking on medium heat. Cover with the lid and cook for 2 minutes , pour some butter around the edges , when edges start leaving the pan , flip it and cook the other side as well. Repeat the process till you finish your batter. Now take a grill pan and on high heat pour one Tbsp. of butter spread the sliced pine apple neatly. Grill for a minute ,flip and you are done.

Garnish the pan cake with suggested toppings and drizzle honey or maple syrup just before you ready to serve. You may also add some berries and seeds on the sides.

Ingredients:

1 ripe avocado

1 onion, finely chopped

1 Jalapeno chili, finely chopped (you can use the canned Jalapeno)

1 garlic, finely chopped or crushed

½ Tbsp. black pepper powder 

1 Tbsp. chopped coriander leaves (cilantro)

½ Tbsp. lemon juice

Salt to Taste

Method:

Cut the avocado into half. remove the pit and scoop the ripe pulp.

mix it with the rest of the chopped Ingredients:, salt and lemon juice, mash the avocado whilst mixing. Serve the guacamole with toasted garlic bread or nachos.

Ingredients:

1 medium sized cucumber

1 cup fresh yogurt 

½ Tbsp. finely chopped green chilies

1 Tbsp. roasted cumin powder

Pinch of Rock salt, Black Salt and regular salt

½ tablespoon chopped mint leaves

Method

Rinse , peel and finely chop/grate the cucumber in a bowl, beat the curd till smooth.

add the grated cucumber to the curd. add roasted cumin powder, chopped green chillies and mint leaves along with salts ,mix well.