January 28, 2015

Kale, Broccoli and paneer Sandwich

Was alone to eat and was bored of cooking something for me. Had bread at hand but bored of bread or the same old type of sandwiches so decided to experiment with this. I had Kale (Which I had never tasted before), Broccoli and some paneer at home. So thought of making a sandwich. Now generally sandwiches have lettuce but I thought of adding Kale as the leaves looked a lot crunchier. Had earlier made a paratha of Broccoli and paneer, I added that as the stuffing minus the masala's used for paratha's. Also instead of butter, I added my homemade Almond Hazelnut butter(Recipe to be posted soon). It had the crunch of the butter and kale. Kale was crunchier but not as sweeter as lettuce. The paneer Broccoli mixture complemented Kale. So here goes the recipe:






Ingredients



  • 5-6 fresh Kale leaves washed and pat dried
  • 5-6 florets (Small size) of Broccoli washed
  • 1/4 cup of crushed Home made paneer
  • Almond Hazelnut Butter (Recipe to be posted soon)
  • Black pepper powder to taste
  • Chat Masala to taste
  • Salt to taste
  • 2 Slices of Brown Bread

Note: 

The stuffing mixture will make around 1 and a half sandwich, but I did not wanted to add more bread so just made 1 sandwich

Preparation


  1. Chop the Broccoli very finely and mash the paneer nicely so that there are no lumps.



  2. Mix the chopped Broccoli and paneer.
  3. Spread Almond Butter on the slices of bread on one side.
  4. Now on the same side where the butter is applied, spread half of the kale leaves.

  5. Next spread the Broccoli and paneer mixture (Now its a little more stuffing, but I did not wanted to add more bread so just made 1 sandwich)

  6. Sprinkle salt, black pepper and chat masala on it.

  7. Cover it again with kale leaves and then lastly the bread slice.

  8. Yummy sandwich is ready. Serve it with tomato ketchup.



Other ways to include Broccoli in your diet, 




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January 26, 2015

Broccoli and Paneer Paratha

Broccoli is a common vegetable here, but difficult to feed it to your child or even elders. So I thought of experimenting this in paratha. I chopped the broccoli very finely and combined it with the paneer, as I did not wanted only broccoli and also to make a ball like stuffing. When I was clicking a photo of the paratha, with broccoli on top of it, my son said I do not want to eat the green thing. I said ok. But when he eat the paratha, he could not figure it out. And even my husband ...hehe....when he finished half I asked what is the green thing, He could not guess. Eureka so got a way to make my family eat another monster vegetable...haha...yes monster......So here goes the recipe...........



Ingredients

  • 1/2 Cup finely chopped Brocolli
  • 1/2 Cup fresh cruumbled paneer
  • ½ teaspoon Cumin (Jeera) seeds
  • 1/2 teaspoon Garam Masala Powder
  • 1-2 finely chopped green chillies (Optional)
  • Salt as per taste
  • Chapati/Roti Dough
  • Ghee for shallow frying the Paratha’s.

Preparation

  1. Chop the broccolli very finely and mash the paneer nicely so that there are no lumps.




  2. Mix all the ingredients together just before you are ready to make the paratha's. (Do this just before or else brocolli will release water when mixed with salt)


  3. Take a lemon size ball of dough and roll it around 2-3 inch diameter.
  4. Apply a little ghee (just dip your finger and apply it). Take a little mixture of brocolli and panner (around 1-1.5 tablespoon) and seal the dough from all sides.
  5. Roll into a ball, and then lightly press & stretch between your palms so that the mixture is evenly mixed. Dip it into dry whole wheat flour.
  6. Now roll the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required add dry whole wheat flour in between.

  7. Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame.
  8. Flip it after a 40-50 seconds.
  9. Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
  10. Then apply a little ghee and cook for a min. Turn apply ghee and again cook.
  11. Continue cooking on both sides until the paratha is nicely cooked on both sides.
  12. Serve it hot as is or accompany it with dahi/yogurt or pickle. I enjoyed it as is.
  13. This paratha's freeze well and comes in handy in one of those days when you do not want to cook or unable to cook. Check out on how to store paratha's in freezer by clicking here


Tip:

My mother’s tip on making nice and fluffy chappati’s or paratha’s.

1.       Make a soft dough not too tight.

2.       It should be well kneaded.

3.       The first cooking on the first side should be hardly for a 40-50 secs.

4.       Cooking on the second side should be for a min or two until the brown spots appear.

5.       Then cook the chappati’s or paratha’s.

6.       Do not turn frequently

7.       Do not apply too much pressure.

8.       For any stuffed paratha, it is best to first stretch lightly the stuffed dough ball in your hand so that the mixture is spread out evenly.




Check out different types of Paratha's and Puri's by clicking here



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January 14, 2015

Til Gud and Sunflower Seeds Papdi

To make or not to make. Was feeling bad by seeing all the post and photos of Til gud and me not prepared anything. Suddenly made my mind to give it a try. I just had til and gud, so I just used them. Made it for the first time and in a hurry, but I am happy with the results. I also added a tablespoon of Sunflower seeds which I had at home and it added to the nutty flavour. It's done in 15 minutes flat from start to end. Also this is a guilt free recipe and a must during the winters. So here's Wishing everyone a very Happy Makar Sankranti and here goes the recipe: 







Ingredients

  • 1 Cup Til
  • 1 tablespoon of Sunflower Seeds (Optional - I just added as I had it)
  • 1 Cup Gud roughly chopped into small pieces (Jaggery)
  • 1.5-2 tablespoons of Ghee
  • Rolling pin for rolling
  • Plate/Baking paper/flat surface.

Note:

One needs to be quick in this recipe.


Preparation

  1. Grease a plate or a flat surface and keep it ready, or cut two grease proof paper/baking paper and keep it ready.
  2. Heat a kadai/Pan and dry roast the til. Just when it starts changing color remove it in a dish and keep it aside.
  3. In the same kadai. Add Ghee.
  4. Once the ghee is melted, add the gud and let it melt on low heat stirring constantly.
  5. Once the gud is melted add the til and sunflower seeds and mix all together.
  6. Once mixed, spread the mixture on it and let it cool for a min or two. Generally it gets cooled when one spreads it.
  7. I wanted my papdi to be thin, so I used grease proof paper/baking paper, added the mixture on to it. gave it a rough shape, then added another paper over it and rolled it using a rolling pin.
  8. Alternatively one can do it on a flat surface. Lightly grease it, then spread the mixture on it. Let it cool for a min and then roll using a rolling pin.
  9. I then immediately made square cuts on it ,and let it cool for 5 minutes or so.

  10. Then remove the pieces and once they are completely cooled store them in an airtight container.
  11. Healthy and delicious Til gud and Sunflower seeds papdi is ready. 






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January 13, 2015

Dosa

I simply love Dosa's. Crispy or soft, I just love them. Many a times or rather whenever I make it, I always relish the Dosa's with a cup of hot tea. Yup strange, but I think there might be many in the same boat, or may be not. But I like it.




Ingredients


  • Dosa Batter (For Dosa the batter should be a little thin)
  • Oil for greasing
  • Dosa Pan/Tawa
  • Tissue paper/Cut Potato (in half)

Preparation

  1. Heat a pan/Tawa.  It should be very hot.
  2. Add 2-3 drops of oil on the pan, and spread it evenly with the help of a Tissue paper or a cut potato.
  3. Just remove the pan from the gas. (Removing the pan from the gas helps in not sticking the batter on the pan and not creating lumps. One can avoid this method if required.)
  4. Now add a spoonful of batter (Depends on the thickness one requires). 
  5. Spread it in circles. Just go in one direction and spread it quickly as the pan is hot, the dosa will start cooking.
  6. Keep the dosa pan back to the gas and let it cook for a minute or two. 
  7. Drizzle some oil on the sides (Optional , but I like some oil)
  8. Turn and just cook for a couple of seconds. (Cooking on the other side is optional).
  9. Repeat Step 2 for making the 2nd Dosa.
  10. Hot and crispy Dosa's are ready. Serve with Chutney or Sambar or Tea :P
Note: The pan needs to be really hot to get crispy Dosa's.





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January 12, 2015

Zucchini, Carrot and Spring Onion Vegetable Sandwich

Zucchini or Courgette is a summer squash and is a vegetable and is generally lightly cooked and served as a savory dish or accompaniment.  Generally grilled , stuffed or one can even make a chocolate Zucchini bread or a simple Zucchini Banana bread. The list is endless. This time I simply added this as a filling in a sandwich along with spring onion and a little carrot, with some Italian herbs. This is completely nutritious but its taste is a little strong, as it has spring onion's and dried Italian herbs. One can simply omit the herbs if required. I liked it as it is very light on the tummy and made as a toasted sandwich. So here goes the recipe: 








Ingredients

  • 1/2 grated Zucchini (Grate it along with the skin)
  • 2-3 Spring onions chopped along with the green's. 
  • 1/4 cup of carrots grated.
  • 1/4 teaspoon dried Oregano (Can use fresh also)
  • 1/4 teaspoon dried  Parsley (Can use fresh also)
  • 1/4 teaspoon dried  Basil (Can use fresh also)
  • 1 tablespoon of Thick curd (or cream cheese)
  • salt to taste.
  • 6 Bread slices
  • Butter to toast the bread

Note: The herbs should be added very less or else it will overpower the taste.

Serving

Makes around 3 big sandwiches.

Preparation

  1. In a non stick pan, lightly toast the bread slices using butter on one side.
  2. Lightly crush all the dried herbs within your palm and mix it along with the vegetables, curd or cream cheese and salt. If using cheese, add less salt. Use the vegetable mixture immediately or else the vegetables will release water and the sandwiches will become soggy.
  3. Spread the vegetable mixture on the toasted side of 3 slices of bread.
  4. Cover or close with the other 3 slices, toasted side facing inside on the sandwich.
  5. Now again lightly toast the sandwich using butter on both the sides in a non-stick pan or in a sandwich maker.
  6. Yummy and healthy Vegetable toasted sandwich are ready. Serve it hot with Tomato Ketchup.




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Zucchini/Courgette Fritters (mini Pan Cakes)

Zucchini or Courgette is a summer squash and is a vegetable and is generally lightly cooked and served as a savory dish or accompaniment.  Generally grilled , stuffed or one can even make a chocolate Zucchini bread or a simple Zucchini Banana bread. The list is endless. I wanted to make something chatpata and as a side dish for lunch so came up with the idea of Fritters or mini pancakes. This can be served also during breakfast. I did not wanted to fry them so shallow fried them with barely a teaspoon of oil for 3 Fritters.  So here goes the recipe: 








Ingredients

  • 1/2 grated Zucchini (Grate it along with the skin)
  • 1 small onion grated
  • 1 garlic grated (Paste can be added)
  • 1/2 inch ginger grated  (Paste can be added)
  • 1/2 Cup of Rice Flour. 
  • 1/2 teaspoon of Garam Masala Powder
  • 1/2 teaspoon of Chat Masala Powder
  • Salt to taste

Preparation

  1. Mix all the ingredients and let it rest for 10-15 minutes. The water in the vegetables will be released, which will help all the ingredients to form a thick batter.
  2. Heat a non-stick pan or a skillet. Drizzle 1 teaspoon of oil. (One can deep fry and make bhajiya's)
  3. Take a spoonful of batter and spread it lightly around 1.5 inch to 2 inch in diameter. 
  4. I spread around 3 in a pan , it depends on the pan size and how you want to cook.
  5. Cook until lightly brown on one side and then turn and cook again.
  6. Yummy and healthy Zucchini Fritters / Pan Cakes are ready. Serve it with Tomato Ketchup.





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January 5, 2015

Grilled Peppers stuffed with Cauliflower and Cheese

A different way of eating Peppers and Cauliflower, Loaded with proteins. We generally make peppers stuffed with potato but here the filling is of Cauliflower and cheese instead of potato. Also not a drop of oil. It is grilled. Grilling gives the peppers and cauliflower a unique taste. The cheese along with ground black pepper, give it a good flavor. Have got this recipe from the book, The Vegetarian Low-Carb Diet cook book. I have added much less cheese as the original recipe says and have used yellow and green peppers instead of just the green peppers as per the original recipe. So here goes the recipe:






Ingredients

  • 1 green/yellow/red Peppers (Capsicum). (I used half of yellow and half of green).
  • 1/2 cup of small cauliflower florets.
  • 3-4 tablespoon of cheddar cheese grated (I used approximately)
  • Salt as per taste. (very little is required as cheese contains salt)
  • Freshly ground black pepper (Kali mirch).

Preparation

  1. Pre-Heat the oven at around 180 deg celcius on grill mode.
  2. Halve the peppers, cutting through the stems. Remove the inner white part and seeds. I removed the stem, you can keep it.

  3. Place on a oven safe dish in grill mode shiny side up, and grill for about 10-15 minutes or until tender.



  4. In the mean time cook the cauliflower in boiling water for 4-5 minutes, or simply microwave it for 4-5 minutes, until tender. 
  5. Drain and mix with half of the cheese and some salt and black pepper.
  6. Fill each pepper with the cauliflower cheese mixture, dividing equally.

  7. Sprinkle the remaining cheese on top and grill again in oven for about 10 minutes, or until the cheese is melting, bubbling and golden brown. 
  8. Serve hot.









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    January 3, 2015

    Medu Vada

    So after a long gap I am back. Had made this earlier but could not find enough time to write it. So here goes the recipe which I tried to master as this is one of my husband's favourite and even mine. Medu vada dipped in hot sambhar along with chutney and my mouth has already started watering. A south Indian delicacy but now a favorite of everyone. I have also taken input's from Padhuskitchen.com, from where I have added the rice and chana dal and learnt that it just needs to be soaked for a few hours and not overnight. 

    If you do not make hole's in the center and fry as round balls they become dahi vada. But I do not add rice and chana dal for that. That is my mom's recipe which I will post soon. So here goes the recipe:




    Ingredients

    • 1 Cup Urad Dal 
    • 1/8th cup Semolina (Optional - I add this sometimes , If I feel the quantity is less, or if the batter is a little on the liquid side. Also adding this makes it more crunchier.)
    • 1 tablespoon of rice
    • 1/2 tablespoon of chana dal
    • 1 tablespoon of Jeera (Cumin seeds) 
    • 2-3 Green chillies (or as per taste)
    • Salt as per taste
    • Oil for frying. 

    Preparation

    1. Soak the Urad dal along with rice and chana Dal for about 1 hour and then refrigerate it for another 1 hour. (Refrigerating helps to make it crunchy)
    2. Remove all the water. Now grind the urad dal along with Jeera and Green Chillies and try to make a smooth paste. Do not water. If required just add 1-2 teaspoon of water at a time. But it is better if it is not added.
    3. Keep the oil to heat in a kadai or a wok.
    4. Meanwhile, in a bowl, add the Urad dal paste , add salt and mix. Give it a nice mix for about 3-4 minutes so that the urad dal incorporates air. Test the batter by dipping a small ball in water. The ball should come up and float.
    5. Keep a bowl full of water by your side to dip your fingers.
    6. Once the oil is heated, (Should not be too hot or else the vada will not be cooked). For every vada, dip your fingers in water, gently shirk the excess water, take a small ball size batter and make a hole in the center with your thumb and dip it in hot oil. Again immerse hand in water and repeat the process.
    7. Start with small size as making hole in the center and dipping in oil takes practice.
    8. Let the vada's first cook for 1-2 minutes. Do not touch it with a spoon or the batter sticks to the spoon. 
    9. Always cook on medium flame. Do not add the vadas in very hot oil as this might just turn the outside crust brown without cooking from inside.
    10. Fry on both sides until golden brown.
    11. Yummy Vada's are ready. Serve it with  sambhar and chutney.




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