Power ingredients in a parantha

Tags

besan, breads, breakfast, fengureek, Friday Feast, gram flour, indian, methi, palak, ragi, recipe, soya, soya flour, spinach, whole wheat

I absolutely heart one pot or rather one dish meals… yes I love cooking and there are times when I have made a 5-course meal for many people but there are times when I dont want to do anything and make one item which will be a complete balance meal… pulaos, khichdis, pastas are the usual that come to mind when we talk about one dish meal but what about paranthas? There are so many things we can do to a parantha and come up with a yummy and fully balanced meal in itself.

Couple of weeks back in such a frame of mind… I made this…. it tasted absolutely divine and with a bowl of curd and some salad.. a meal in itself couldnt have been healthier

What I used

• 1 cup whole wheat flour
• 1/2 cup ragi flour
• 1/2 soya flour
• 1/2 gram flour
• 1 bunch methi leaves pureed
• 1 bunch spinach leaves chopped finely
• 1 small onion chopped finely
• 1 tsp oil for kneading
• 1/2 tsp ajwain
• 1/2 cup curd (sigh how i missed it when i typed it first)
• salt and chilli powder (u can also use green chillies, I avoided because of ojas)

How I made

• Mix together all ingredients and knead to make a soft chapati dough
• Take a ball to make paranthas… roll into a chapathi size and then spread oil on top and roll in it a spiral
• Roll again and u will get enough lachas in the parantha 🙂 u can ofcourse make paranthas as u choose 🙂 and enjoy a power packed meal

Wheat and ragi provide the cereals, gram flour and soya the pulses and hence the protien… methi and spinach the veggies and that too green veggies… some curd added to the doufh and then a little curd to eat along for dairy products and its as balanced as it can get.

Ok swaram promise this is the last one and then in the weekend I will be quiet no posts 😉

Give your Day a kickstart

Tags

besan, breakfast, dhokla, Friday Feast, gramflour, methi, oats, peas, recipe, spinach, sprouts

I personally think (and its proven as well) that breakfast is the most important meal of the day. A good healthy and nutritious breakfast, half the problems are solved 🙂 So this Friday let me focus on some yummy and nutritious breakfasts… yeah yeah u got it right, I am posting multiple recipes here. There are so many recipes I want to post and so little Fridays 😉

Sprouts Dhokla

Sprouts is a food whose goodness has been emphasized on this blog too often 😉 I love sprouts in any form and the fact that they are yummilicous too adds to it. Also sprouts have a distinct flavor that suddenly gives any dish a pep up. I saw this sprouts dhokla recipe in one of the magazines (I think Food lovers) long long back and since then I have been making this at home quite often. Easy, yummy, healthy and low cal…. Can we ask for anything else ?

Ingredients

• 100 gm gram flour
• 200 gm sprouted bean sprouts, pureed
• 1 cup curd blended
• 1 tsp green chilli paste
• salt to taste
• 1 tsp eno fruit salt
• 1/2 tsp turmeric powder
• 1 tsp oil
• juice of 1 lemon
• for the tempering
  • 1 tsp mustard seeds
  • 2 tsp oil
  • 3-4 green chillies slit vertically
  • coriander and curry leaves for garnish

Method

• In a bowl mix gram flour, curd, pureed sprouts and water to form a smooth batter of thick consistency. Add salt, mix and set aside for 4 hours covered with a lid (I left it overnight)
• Add the green chilli paste (the original recipe also asks for ginger paste which I skipped I really dont know why), turmeric to the batter and mix well
• Keep the steamer or cooker ready on the burner and grease ur steaming dish (I have a lovely dhokla maker at home… basically its a stack of three steel plates which go in the cooker, just like idly plates… so helpful)
• Mix eno, oil and lemon juice. Add the mixture to the batter and mix well
• Pour in the steaming dish and steam for about 10-12 mins or till done. Cool completely before taking out and cut in big cubes
• For the tempering, heat the oil in a small pan. Add mustard seeds, when they splutter add the curry leaves and green chillies.
• Fry for a minute and pour over the dhokla, garnish with coriander and serve with green chutney

Green Oat Cakes

or in simple language pan fried oat cutlets 😉

Oats is such a healthy grain. I simply love it (atleast in my mind I think I should love it 😉 ) but none in my house even touches the oats porridge however tasty I make it by adding fruits, dry fruits, anything… everyone refuses to touch it. 😦 So I am on the constant lookout of Oats recipes… and when I stumbled upon this one yes yes Nita Mehta’s book again (gosh I have fallen in love with her… her recipes always always work) I was delighted… and when I made it the MNO household was delighted too… the servings for 4 was polished off by 2.5 of us in 10 minutes 😀

Ingredients

• 1 cup oats – roasted in a kadhai for 5 minutes on low heat till golden
• 1/2 cup boiled peas
• 1 cup chopped spinach
• 1 green chilli – chopped
• 1 tbsp fresh coriander
• 1 tsp finely chopped ginger
• salt to taste
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 2 tsp lemon juic
• 1 tsp oil

Method

• Wash spinach and put in a kadhai. Cover and cook on low heat for 5 minutes
• Add 1 green chilli and chopped corainder. Add the roasted oats and mix well
• Put in a grinder and grind to a rough paste. Add all the other ingredients.
• Add 4-4 tbsp of water to make the mixture bind together.
• Add lemon juice to taste.
• Divide into 8-10 balls depending on what size u want. Flatten them a little. Pan fry in a non-stick pan in 1 tsp oil till golden brown. Serve hot with ketchup and salad.

And while we are at oats one of my favorite breakfasts.. oats dosa or crepe whatever u want to call it 😉

Oats Dosa

Ingredients

• 1 cup oats
• 1/4 semolina (sooji)
• 1/4 cup wheat flour (atta)
• 1/2 cup curd
• 2 cups water
• 1 green chilli chopped (or alternatively put a little red chilli powder)
• 1 bunch methi leaves chopped ( u can use any other vegie also if u like)
• handful of chopped coriander
• salt to taste
• oil/ghee/butter for making dosa

Method

• Mix all the ingredients together and set aside for half an hour
• Spread on the tava to make like dosa’s using oil, ghee, butter or if the non stick tava is nice than it will come with anything too
• cook both sides till golden brown and serve with chutney’s of ur choice

So what tell me what are your favorite breakfast recipes?

And on a side note one item has been ticked in my wishlist… I got a Canon SX 200IS yesterday and I have been supremely happy till now… hopefully u guys will get better food pics now, from such a long time the only camera I had was my cellphone one….

Gatte Ki Sabji

Tags

besan, Friday Feast, NaBloPoMo, recipe

When I posted Kadhi’s recipe, Goofy called me and said how much she loved it and how much she is in love with anything that has besan and the same goes for me… I love besan… and then I told her about this dish that I heart… typically a rajisthani dish which is pretty popular in Punjab too… So goofy here is the rec for u 🙂 GatteKi Sabji… another dish I love

Ingredients

for the gattas

• 1 cup besan
• 1/2 cup curd
• 1 tbsp dhaniya seeds
• 1 tsp suanf seeds
• 1 tsp ajwain
• 1 tbsp kasoori methi
• 1 small onion chopped
• salt and chilli powder to taste
• 4 cups water for steaming

for the gravy

• 2 medium sized onion grated
• puree of 2-3 tomatoes
• 1 tsp ginger paste (u can also add garlic paste if u want)
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp jeera seeds
• 2 tsp dhaniya powder
• salt and chilli powder to taste
• 1 tsp oil

Method

• Keep the water in a broad pan/kadai to boil
• Mix the rest of the ingredients together to form a very soft dough

• Mold in cylindrical shape

• put in the boiling water and let it cook for about 5-10 mins till they are done

• filter out the gattas and keep the water aside

• cut them into 1 inch pieces

• now heat 1 tsp oil in a kadai for the gravy
• add jeera seeds and heat till they crackle
• add onion & ginger paste and fry till golden brown

• add tomatoes and fry for another 5 mins
• add gattas and fry for another 2 mins

• add the water and let it simmer for 5 mins till desired gravy thickness is achieved

• serve hot with phulkas or rice

Edited to add : pics to illustrate the step by step recipe