Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Sunday, 2 December 2012

Palak Paratha (Indian Spinach Bread)


3 cups whole-wheat flour
2 cups of palak puree (recipe in step 1)
1 tsp coriander powder
2 garlic pods
1 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
Salt as per taste
Ghee (clarified butter) to pan-fry the parathas

  1.  Wash Palak under running water and let it dry. Blanch the Palak leaves in a non stick pan and grind the Palak along with 2 garlic pods into a fine paste in your food processor.
  2. Add the coriander powder, cumin powder, red chilli powder, turmeric powder, salt as per taste to the whole-wheat flour.  Add the palak puree and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
  3. Divide the flour in equal size balls and make thick rotis (parathas)
  4. Take a non stick tawa, put the paratha on it for frying. Add ghee on both sides of the paratha and fry till the parathas are cooked well from both the sides.
  5. Serve with pickle or curds.

Tuesday, 11 September 2012

Cabbage and Carrot Coleslaw

2 medium size carrots - skin removed and finely grated
1 small cabbage (green, red)- finely shredded
1/2 medium size onion finely chopped into julienne
4-5 garlic finely chopped
thick curd 1 cup
Mayonnaise 1/2 cup
Mustard sauce 1/4 cup
cheese spread 1/2 cup
tomato sauce/ketchup 2 tbs
salt as per taste
pepper as per taste
1 tbs sugar

  1.  In a large bowl whisk together thick curd, mayonnaise, mustard sauce, cheese spread, tomato sauce/ketchup, salt, pepper and sugar.  
  2. Add cabbage, carrots, garlic, onions and toss gently and combine all the ingredients well. Chill for 4-5 hrs before serving.

    **Serve with white sandwich bread- Spread the coleslaw between the bread slices and enjoy coleslaw sandwiches!!

Monday, 3 September 2012

Grilled Paneer sandwich

A very healthy option when you want to skip lunch /dinner.The Sandwich can be served with a green chutney or a ketchup. Perfect option to give your kiddo in the tiffin too!

150 gms paneer (cottage cheese) grated/mashed
1 onion - finely chopped
1 small capsicum
boiled corn kernels (optional) 1/2 cup
1 small green chilli or red chilli powder (use any one of the option)
Salt as per taste
1 tsp oil to saute the vegetables 
bread slices (use brown bread for healthier option)
Amul butter- to put on bread slice

  1.  Heat oil in a non stick pan and add onions and green chillies. Saute for sometime till onions turn transparent. In case you are using red chilli powder, do not add it just now.
  2. Add capsicum, saute for a minute. Add paneer (cottage cheese), corn kernels and red chilli powder and salt.  This is your stuffing for the sandwich.
  3. Put off the gas. See to it that there is no water in this stuffing. If there is excess water remove the water from the stuffing.
  4. Butter the bread slices on one side. Add the stuffing and toast the bread in the sandwich toaster.
  5. Serve with ketchup or green chutney

Thursday, 26 July 2012

Sabudana Khichadi

Sabudana Khichadi is enjoyed in the major towns of Maharashtra like Mumbai, Pune. it is available as street food and is widely enjoyed by everyone throughout the year. It is the dish of choice when somebody is observing a fast. 

2 cup sabudana (Sago, Tapioca)
1 1/2 cup roasted peanuts powder
1 tbs jeera seeds
1 boiled potato
1/2 lemon juice
1 tbs sugar
salt as per taste
4 green chillies (cut into pieces)
coriander leaves for garnish
2 tbs clarified butter (homemade ghee)

  1. Dry roast the peanuts till they turn brown in colour. Remove the skin from the peanuts and coarsely ground the peanuts in a food processor.
  2. Soak the sabudana for at least 6-8 hours. (2 cups of sabudana soak in 8 cups of water) Once the sabudana is soft, drain all the excess water and let it rest for sometime. Add sugar, salt, peanuts powder to the sabudana and mix well. Keep aside.
  3. Heat ghee in a non stick pot. Add jeera, green chillies and boiled potato. Let it splutter. Add the sabudana mixer to the pot and mix well. Put the lid on and let it steam for a while. Add lemon juice. Garnish with coriander leaves.
Sabudana khichadi is also eaten with curds.