SPINACH AVOCADO PANEER FRANKIE ROLLS

Hello everyone

Serving nutritious, healthy cum delicious food to their family is every homemakers dream. And this dream becomes more challenging when you have fussy eaters at your home, just like mine. My younger one demand more attention , when I have to prepare lunch box for him. He is too picky to like regular meals, so I have to invent new forms of daily meals to lure him. Today I added some spinach and avocado to kids lunch box in some innovative way without telling them. Who doesn't know the nutritional values of green leafy veggies and avocado too, which our kids totally deny. Generally kids are fond of paneer dishes, so I took advantage of this weakness of them and added some more nutrition in my way. Even in the chapatti, which I made to roll in these paneer , is also kneaded using left over lentil curry to add up some more protein. Hope you will find it more interesting way to feed your child some more nutrients without more fuss. 

Recipe is given below, do try and see your kids having healthy snacks in delicious way.

SPINACH AVOCADO PANEER FRANKIE ROLLS

Serves: 5-6

Time: 30 mins 

Ingredients 

For filling:

1 1/2 cup cottage cheese ( paneer), cubed

1 cup mixed veggies , thinly sliced (colored capsicum, carrots and spring onion)

1 big onion, thinly sliced

1 cup spinach , roughly chopped 

1 avocado pulp

2-3 green chilies

1/4 cup milk

1/2 tsp ginger garlic paste

1/4 tsp cumin powder

1/4 tsp black pepper powder 

1/4 tsp chaat masala powder

Salt to taste

Oil

For rolls:

5-6 tortilla wraps/ round parathas/ khubus ( I used parathas made of dough kneaded with left over dal)

Some salad

Sauce of your choice

Method:

First of all make smooth paste of spinach, avocado pulp, green chilies and milk. Keep aside for later use. 

Heat some oil in a wok and add sliced onions. Let it cook till transparent, add ginger garlic paste and saute for a minute. Now add sliced mixed veggies and saute for 3-4 minutes and cover to cook for another 3-4 minutes. Now add cumin powder, black pepper powder and salt. Saute for 2 minutes then add prepared puree of avocado and spinach. Cook for 4-5 minutes and add chaat masala powder. Add paneer cubes and saute for 2 mins. Adjust salt and our filling is ready. 

Now either prepare round paratha or take ready made wraps and put required amount of above filling , topped with some salad and sauce. Roll it to give cylindrical shape and wrap in an aluminum foil if giving in lunch box , to retain its shape and softness.

 Or cut it in desired size and serve hot with any sauce or as it it. 

*You can add other vegetables too as per your choice and availability.

* Paneer can also be replaced with any other veggie option or meat products as per your choice.

It is very delicious cum healthy breakfast/ tiffin snacks provides maximum nutrition in one go, and is very easy to prepare too.

 You can also prepare it for dinner too as it is a complete meal and filling too.

Hope you all will definitely give it a try and don't forget to share your experience with me. 

Happy cooking....

MIX VEGGIES STUFFED NO YEAST INSTANT KULCHA

Hello everyone

Who don't like kulchas, whether stuffed or plain , these are one of the favorite breakfast in North Indian houses. But it is a bit different from regular parathas as it's more softer and fluffier than those. That's why kids prefer it over parathas.Though my younger one is very picky eater so to feed him different veggies I have to exercise my mind ,a lot. This time I thought to make these kulchas with lots of veggies as stuffing and viola it was a hit, as my lil pie finished his lunch box. You can prepare it with any filling of your choice and even plain too. Generally kulchas are made with yeast but here I made instant version without yeast, that can be prepared in jiffy too. As in the morning we don't have enough time for proofing of yeast dough so this will be a savior for you and equally yummy and fluffy too. 

Recipe is given below , hope you all will love to try it. 

MIX VEGGIES STUFFED NO YEAST INSTANT KULCHA

Serves: 4-5

Time: 30-35 mins

Ingredients 

For dough:

2 1/2 cup all purpose flour/ chapatti flour

1 cup thick yogurt ( curd)

1/2 tsp baking soda

1/4 tsp salt

1 tbsp oil

For stuffing:

2-3 medium potatoes, boiled and mashed

1-2 medium carrots, grated or very finely chopped

3/4 cup mixed colored capsicum, very finely chopped

3/4 cup beans, very finely chopped

1/2 cup green peas, crushed lightly

1/2 cup sweet corns , crushed lightly

3/4 cup cottage cheese( paneer), crumbled 

2 medium onions, finely chopped

2-3 green chilies, finely chopped

1/2 tsp ginger garlic paste

1/4 tsp cumin powder

1/4 tsp garam masala powder

1/4 tsp black pepper powder

1/4+ tsp chaat masala powder

1/4 tsp mustard seeds

2 tbsp green coriander leaves, finely chopped 

Salt to taste

Oil

Butter/ ghee for cooking kulcha

Method: 

For dough:

First of all mix all dough ingredients together except yogurt. Now using yogurt knead a soft dough. It may be little sticky but don't worry after resting it will become easy to handle. If needed use little water to get nice soft dough. Don't knead too much just 2-3 minute of kneading is enough . Now cover it and keep it to rest for atleast 10 mins.

For stuffing:

Heat little oil in a wok ,add mustard seeds and let it crackle. Now add chopped onions and green chilies. Fry till transparent then add ginger garlic paste and saute for 2 mins. Now add carrots, capsicum, beans, corns and peas with little salt. Now saute for 3-4 mins and then cover to cook for 4-5 mins. Now add all dry spice powders except chaat masala and saute for 4-5 mins or till you get all spices nicely cooked. Now add mashed potatoes and saute for 2-3 mins. Add crumbled paneer, coriander leaves, chaat masala and adjust salt. Saute for 2 mins and your filling is ready. Let it cool a little . Best to prepare filling prior and keep in fridge before using. 

For kulcha:

Take a big lemon size of dough and flatten it a little using your fingers. Now place 2 tbsp of filling in it and seal it like we do while making parathas. Now roll it in nice thick round shape using rolling pin. Now  apply some water on one side of it and place on a preheated tawa with water damped side facing down. It will stick to tawa nicely. 

Now cook it on medium flame till you see it's upper side getting nice dry and bubbles on it. 

Now flip it and apply some butter or ghee all over it as we do with paratha. 

Cook till it get nice golden patches on it. Keep flipping in between to get both sides cooked evenly. 

Similarly make all kulchas. 

Your soft, fluffy and delicious kulchas are ready to serve with any chutney or side dish of your choice. 

You can serve it for breakfast, dinner or even in lunch box too. 

You can also prepare it plain and serve with any side dish of your choice. 

*Stuffing can also be done according to your choice and availability.

* You can also add cabbage, cauliflower, spinach etc.

* Adjust spices as per your taste buds.

This is so yummy to resist. Hope you and your family will definitely love this delicious treat , so make it and do share your experience with me too. 

Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

DESIGNER VEGGIE RAWA MINI IDLIS

Hello everyone

Every mom have tension of what to give in her kids tiffin so that they will finish without nakhre. And the problem worsen when your kid is a fussy eater like mine. My daughter used to finish her tiffin most of the time but my lil one always have excuses for leaving his snacks. So I always have to try new things for him, which can attract him to eat. Today I made rawa idli with lots of veggies in it but in different attractive shapes. I have many silicon molds, that came as a savior for me. This dish is not unknown to maximum of you but still sharing mine version to help those moms, who are looking for interesting , healthy and quick tiffin ideas for their fussy eaters.

Recipe is given below , hope you all will try it.

DESIGNER VEGGIE RAWA MINI IDLIS

Serves: 3-4

Time: 20 mins( leaving resting time)

Ingredients 

1 cup semolina ( rawa or sooji)

1/2 cup yogurt ( curd)

Water as per need

1/4 tsp salt

1/2 cup finely chopped veggies (grated carrots, capsicum, spring onion)

1 green chili, finely chopped ( optional)

1 tbsp green coriander leaves, finely chopped

Baking soda or eno

Method:

First of all mix semolina, yogurt, salt and required water to make a lump less idli batter. Let it rest for 1 hr or overnight at any cool place , if planning to prepare early morning.

* But never keep in refrigerator other wise semolina will not absorb liquid.

* for quick result use hot water to make batter and let it sit for 1/2 an hour.

If after soaking,you find your batter thicker than regular idli batter then add little water at a time and correct the consistency. Now add all veggies, coriander leaves and chilies. Mix well, your batter is ready to be used. 

Now separate required batter in another bowl, which can be used to fill your mold at a time. Now add two pinches of baking soda or half tea spoon eno powder to separated batter. Give a quick stir you will see nice frothy batter , don't over mix the batter otherwise all the air bubbles formed ,will vanish and result in hard idli. 

Now fill the mold immediately with required batter and either steam as regular idli for 8-10 minutes or microwave for 3- 4 minutes, depend on size of mold and microwave power. Let it rest for 2-3 minutes then demold. Similarly make all the idlis and serve with coconut chutney or any sauce of your choice.

Kids like this idli very much, and in this way you can feed them some veggies also. 

*  You can add any veggies of your choice.

* After adding soda or eno , use the batter immediately. That's why add soda or eno in batches of batter, when needed.

* For more soft idlis, use eno instead of baking soda. But baking soda also works well.

* If you are making idlis in microwave then keep a bowl with some water along with the idli mold, to get nice moist idlis.

* While using microwave, keep an eye on it as over doing may result in dry and hard idlis. Mine took maximum 3 minutes.

If you don't have silicon mold just use your regular mold and prepare these healthy and delicious tiffin snacks for your kids. 

Hope you all will like this easy , quick and kids friendly recipe and will definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking...

SOFT AND FLUFFY PAV ( FROM CHAPATTI FLOUR)

Hello everyone

Pav is one of the most common bread used in many delicious street foods in India,like  vada pav, pav bhaji , dabeli etc. Generally we purchase pav from market whenever plan to make any of these street foods at home. But have you ever tried baking your own pav at home? No , then try this simple recipe of perfectly soft and fluffy pav at home and I bet , you will never buy these from market from that day onwards. The aroma of freshly baked pav will enhance your craving for these foods. I also used chapatti flour to make these instead of apf , which makes it more eligible to try at home recipe. Chapatti flour has intermediate texture of apf and whole wheat flour, so I prefer it for all my baking experiments and results are always awesome. You can use any flour as per your preference and availability. Hope you will definitely give it a try and come up with your feedback too.

Stepwise recipe is given below, do try ☺️.

SOFT AND FLUFFY PAV ( FROM CHAPATTI FLOUR)

Serves: 3-4

Time: 40 mins ( excluding proofing and rising time)

Ingredients 

4 + 1/3 cup all purpose flour or chapatti flour

1 cup warm milk/ water

1/4 tsp yeast ( for quick rise use 2tsp)

3 tbsp sugar

1/2 cup Luke warm water+milk ( 50:50)

1 /2 tsp salt

2 tbsp oil or butter

Method: 

First of all add 1 tbsp sugar to 1/2 cup water+milk, now add yeast and stir gently. Keep it at warm place for 10-15 mins or till it become nice frothy.

Now take 4 cup flour , butter/ oil , salt, remaining sugar, milk and yeast mixture. Mix it to a sticky dough. 

Now knead the dough for 5-7 mins, if you find it more sticky even after kneading then add remaining flour , little at a time. Generally dough become less sticky after kneading some more. Now let it rest for 5-7 mins and then again knead for 4-5 mins. Till then your dough will become nice bouncy and non sticky. Now apply some oil all over the dough and cover it. Place the dough at some warm place like inside your oven or microwave. 

Let it rise for 4-6 hrs if you used 1/4 tsp yeast and 2-3 hrs if used 2 tsp yeast. It must become double  the initial volume, so give sufficient time to rise for perfect pav. 

**Rising time depend on weather too, if you are in colder place then better keep the dough in closed oven or microwave or in tightly tied plastic bag. For warmer places, you can keep on your counter top.

When it rose to double, punch the dough and knead for another 4-5 mins. 

Now cut the dough in equal size balls , nearly 16- 20 regular size pav will be prepared from this much dough. I made small , so got 32 pav. 

 Make nice round balls and place on a greased or butter paper lined baking tray. Arrange all balls at some distance as it will rise again and fill the gap itself. 

Now again cover the tray and place on a warm place for another 1/2-1 hr for second rise.

Give ample time for second rise too, it should almost rise to double for soft pav.

Now brush each pav with milk and bake for 15 mins at 200degree C in a preheated oven. If your pav is not enough golden after 15 mins then increase the temperature to 230 degree C and bake it for another 2-5 mins or till you get your desired color.

Now take it out from oven and brush it with butter to maintain its softness. Let it cool on a wire rack and then enjoy making your favorite street food with these homemade beauties.

** Kneading and resting and again kneading is very important step in gluten formation, so don't skip it to get perfect fluffy pav.

*you can also use water to knead your dough but using milk will enhance the flavour and aroma to many folds.

* For nice buttery flavour use butter instead of oil while kneading.

** Always check your yeast, if it's not getting frothy then discard it and use another yeast.

Water used to dissolve yeast must be Luke warm, neither cold nor hot other wise your yeast will not bloom.

* I don't like too much yeasty smell in my bread so used less yeast and gave more resting time. But if you want to prepare it in less time then use more yeast as suggested.

Keeping these points in mind, just try this recipe , you will never fail. 

Kids love this utterly butterly pav, so you can give this in their tiffin or in evening snacks. You can bake it in advance and serve different types of street foods on demand. 

Hope you will love to try your hands on this bread and please don't forget to share your experience with me. Your valuable comments and suggestions are precious to me, so keep pouring.

Happy cooking....

 

VEG VERMICELLI PULAO

Hello everyone 

As mother ,of every school going kids, I too have tension of what to give in tiffin daily. My kids are too fussy eater so I have to do extra mental work in planning menu for their tiffin. The thing ,one kid is loving is just hell to other 😰. But this is the dish both are loving ☺️ and I am feeling relaxed. 

 It's good option to replace Maggi as kids generally demand maggi for tiffin but we hesitate to give . My younger one calls it maggi and feels so happy that mamma is not denying at all😁. It's so easy and quick yet yummy recipe for kids lunch box and for elders too. It's light yet flavourful breakfast which everyone loves to relish on. I used to prepare it very often.

Recipe is given below, Hope you will like and try for sure. 

VEG VERMICELLI PULAO

Serves: 2-3

Time: 20-25 mins

Ingredients 

1 cup vermicelli 

1 carrot , grated

3/4 cup mixed veg ( beans, capsicum, corn, peas etc, as per availability)

2 green chilli, slitted 

1/2 tsp ginger garlic paste

1 big onion, thinly sliced 

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 pinch asafetida (heeng)

1/4 tsp turmeric powder 

1/4 tsp black pepper powder

1 tsp lime juice ( optional)

Salt to taste

oil

1 Handful roasted peanuts or any crunchy namkeen mixture (optional)

Method:

Boil nearly 4-5 cups of water in a deep pot then add 1/2 tsp oil some salt and vermicelli to it and boil for 2-3 mins. Strain it in a sieve and wash with normal water to avoid further cooking and becoming soggy. Heat oil in a nonstick wok, add heeng followed by mustard seeds and cumin seeds. Let it crackle then add chilli and onion. Fry till onion become transparent , then add ginger garlic paste and saute for a minute. Now add mix veggies and carrots, turmeric powder , black pepper powder and little salt. Saute for 5-6 mins and cover the lid in between to cook veggies properly . Then add strained vermicelli and mix well. Saute for 2 more mins , adjust salt and add lime juice, mix well and done. 

If you like little crunch then add some roasted peanuts or some crunchy namkeen mixture on top while serving . I like lots of crunch in my plate so must add these.

Never boil vermicelli for long other wise it will get soggy and will ruin your dish. As soon as you see it's getting transparent just strain and wash with normal water to avoid over cooking.

Also do boiling of vermicelli and cooking your veggies, side by side to avoid sticky vermicelli. 

Number of chilies can be increased or decreased as per taste, I kept it mildly hot for kids.

You can add any veggies of your choice to make it more yummy to your taste buds.

Your easy peasy breakfast cum tiffin snacks is ready to serve ....just enjoy it with a cup of tea.

Hope you will like and try it. Please let me know your feedback about this recipe by pouring your valuable comments and suggestions.

Happy cooking....

MIXED HERB BEETROOT OATS SAVORY BREAD

Hello everyone

Bread is a thing which connects us to everyone in this world. Wherever you go, you can find bread in different shapes, sizes, flavours, textures etc but the main thing is it's bread. Today I too have a simple bread recipe to share. It's too simple too prepare but with healthy touch of oats and beetroot. It's a must try for health conscious bakers who love to bake for them and their family, healthy stuffs. It's a perfect snacks for tea time or for kids tiffin. So give it a try at least once, you will definitely love it.

Stepwise recipe is given below , hope you all will must try this..

MIXED HERB BEETROOT OATS SAVORY BREAD 

Serves: 4-5

Time: 3:30 hrs 

Ingredients

3 1/2 cup all purpose flour/ whole wheat or chapatti flour( I used chapatti flour)

1/2 cup rolled oats 

3/4 cup grated beetroot 

1/3 cup thick yogurt ( curd), beaten

1/8 tsp baking soda 

1 tsp dry active yeast ( I used little less)

1/2 cup Luke warm water

2 tbsp sugar 

1 tsp salt 

1/4 tsp oregano

1/4 tsp thyme

1/4 tsp rosemary 

1/4 tsp chili flakes 

Oil to grease loaf pan and dough

1/2 cup warm water to knead dough

Method:

First of all add yeast in 1/2 cup Luke warm water and 1 tbsp sugar, mix them lightly and leave for 5-10 min or till it become nice frothy.

Combine all dry herbs, salt,oats, remaining sugar and baking soda in flour and mix well.

 Now mix all dry and wet ingredients together , knead for 5 mins and let it rest for 7-8 mins. Again knead for another 2-3 mins to get nice soft dough. This may be little sticky due to beetroot and no oil. But don't worry, your dough is reedy This resting and kneading process is important to produce gluten in dough , so don't skip it.

Knead the dough by pulling and stretching it instead of applying too much pressure on your dough.

Grease the dough with oil and keep it covered at warm place to rise, at least 1- 2 hr or till it doubles in volume, depend on weather. 

When it become double in volume then punch the dough and again knead for 4-5 mins .

Now flatten it on a plain surface dusted with dry flour and by rolling give it shape of a loaf and seal its edges by pinching. 

Now place it in a greased and dusted loaf pan and brush some oil on it.

Again keep it covered at a warm place for second rise, for at least 45 mins to 1 hr or until your dough again rise to double.Now brush its top with milk.

Now bake it in a preheated oven at 190 degree C for 35 -40 mins or till its top become nice brown and on tapping you can hear hollow sound. 

If you see your loaf is browning very fast then cover it loosely with an aluminum foil.

Now brush it with some butter and let it cool completely on a wire rack before slicing, to get nice clean slices.

Your bread is ready to be served with a cup of tea, enjoy these easy yet delicious bread slices. You can also give it in your kids tiffin , either apply butter on it or make sandwiches. In every way these will win your heart.

As I didn't use any oil in this bread so it is little chewy yet soft and porous. This chewiness adds to its flavor but if you want crumbly texture then can add 2 tbsp oil to your dough.

You can use any herbs too and also any other loaf pan to get your desirable shape and flavour. But then baking time may change so after 30 mins keep an eye on it. Mine took exactly 40 mins😊.

While kneading If you find your dough is too sticky to handle then can sprinkle some flour on it , 1 tbsp at a time ,but the quantity given will be sufficient for a soft dough. Adding too much flour can result in dense bread. After kneading it well for 7-8 mins, it will become easy to handle it self.

So enjoy these baked delicacies and pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

SPICY CHATPATA CORN FRY

Hello everyone

Some times we don't feel like prepare a huge spread of breakfast or lunch box dishes yet want to have some thing to add zing to your taste buds and at the same time filling too. There are times when we feel lazy or not well to cook then this is one savior recipe , that can be prepared in no time and without much fuss. If you have sweet corns in your stock then you can prepare it in many different ways to serve as a filling breakfast to delectable lunch box. It's healthy too , as full of fibers and other goodness.

Recipe is given below, do try and let me know how's it turned out for you 😊.

SPICY CHATPATA CORN FRY

Serves: 3-4

Time: 20 mins

Ingredients 

2 cup sweet corn ( I used frozen) if using fresh sweet corn then boil it.

2-3 medium onions, thinly sliced

2-3 green chilies, finely chopped 

1/2 tsp ginger garlic paste

1/4 tsp cumin seeds

1/4 tsp asafetida ( heeng)

1/4 + tsp black pepper powder ( as per taste)

1/4 tsp chaat masala powder

Salt to taste

1/2 tsp lime juice( optional)

1/4 cup green coriander leaves, finely chopped 

Oil

Method:

Heat oil in a wok, add asafetida and cumin seeds. Let it crackle then add onions and chilies. Add little salt to fasten cooking. 

When onions become little golden then add ginger garlic paste and saute for a minute. 

Now add corns , black pepper , chaat masala and salt. Let it fry for 4-5 mins or till any extra water in wok is evaporated. 

Now add chopped coriander leaves , mix well and switch off the flame. 

If you like tanginess then add 1/2 tsp lime juice at the end and mix well. Your super delicious spicy chatpata corn fry is ready to be served. 

Either serve it with a cup of tea or pack in lunch box. This delicious snacks is ready to fight your hunger   In a healthy way.

Adjust chilies and spices as per your taste.

Hope you will like this super easy yet scrumptious dish and will definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....