Raw Banana & Peas Stuffed Paratha

Know What you Eat: Thinking of a stuffed paratha to put in a breakfast/dinner plate today?? Try this one, wholesome healthy, nutritious and filling start to the day wholewheat raw banana and peas paratha.. Parathas(flatbreads) like such generally stuffed with variety of stuffings like Paneer, Potatoes, Lentils, Radish, Spinach or any other combination of vegetables mixed with spices are so versatile that they can be perfect for Lunch, Brunch or Dinner, whether served with a curry, chutney, ketchup or even plain Yogurt! Raw Banana is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.as compared to POTATOES.

Raw Banana & Peas Paratha Recipe: 

Makes 6-8 Parathas| Stuffed Flat Bread

Ingredients:
For the dough:

• 3 C Wholewheat flour
• 1 Tbsp canola oil
• 1 tsp salt , and water to knead a dough

For stuffing: 

• 3 Raw Cooking Banana, boiled & mashed 
• 1 C Peas, boiled & coarsely mashed
• 1 Tbsp coriander, finely chopped
• 3 Green Chillies, finely chopped
• 1/2" Ginger,finley chopped
• 1 Tbsp Dry Mango powder (Amchur powder)
• 2 tsp Garam masala powder
• 1/4 tsp sugar (optional)
• Ghee (clarified butter) or Oil for applying on both sides of paratha.
• ** Salt to taste**

  Method:

• Mix together salt, flour & oil, then add enough water to make a stiff dough, keep it aside for atleast 15 min.
• Mix together all the ingredients in a wide bowl.
• Divide the dough in small balls. Then roll out each ball into a not too thin disc or a chapati on a floured board.
• Spread the above prepared mixture on one round flatbread(roti) and cover with another round roti.
• Seal the edges nicely, sprinkle a little dry flour on top, then roll out the paratha as thinly and as roundly as you can, being careful not to break it.
• Grease a smoking tava or a griddle with ghee and place the paratha over it, keep a watch turnover when its little golden brown in color, apply ghee on the top and turn over.
• Press gently and spread some ghee over this side too. Keep turning untill parathas turn golden brown or done.
• Serve it hot with green coriander chutney, ketchup, achar or "evergreen" a bowl of seasoned yogurt.

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Wholewheat Roti | Chapati

Know What You Eat: Basic Roti flour begins with whole wheat flour or whole millet flour and slightly warm water. Beyond the basic two ingredients the possibilities are endless. It is very common to add ghee or oil to make the dough softer and more malleable, and any variety of herbs and spices may also be added for flavor. As a traditional Indian flatbread, the humble Roti | Chapati makes the perfect accompaniment to richly spiced curries and fiery relishes. In Indian cuisine, Chapatis are often served in place of rice or naan bread, and they are a pleasing alternative to tortillas. They are also traditionally made with whole-wheat flour, so they are a good source of fiber. Roti | Chapatis are surprisingly simple and economical to make, with just a few ingredients and a quick cooking time, so it is easy to create an authentic, tasty Indian classic in just a few minutes.

Ingredients: 2 C Whole Wheat Flour 1 Tbsp Cooking Oil | Ghee Few Pinches of Salt (optional) Warm Water - (just above room temperature and enough to knead soft pliable dough) Method: Mix the above ingredients with enough warm water to make a soft and pliable dough. Add the ghee or oil and continue to knead until the dough becomes elastic, which should take about five to eight minutes Let dough relax for about 15 -20 mins. Divide dough into 8 small sized golf balls. Roll out each ball into a flat circle. Preheat a griddle, cast iron skillet or tawa over high heat. Roll the dough out into thin rounds that are about 6 inches in diameter and ¼-inch thick or less. Place the dough on the dry griddle one round a a time, gently spinning it with your fingers or spatula to prevent sticking and ensure even cooking. Turn the Roti| Chapati when brown spots begin to appear. Each side should take between one and five minutes to begin browning, depending upon the heat under your cooking surface. Wrap the Roti | Chapatis individually in foil or a towel to keep them warm and fresh until you are ready to serve them.

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Wholewheat Ajwain Paratha

Know What you Eat: Wholewheat Ajwain Carom seed paratha/roti is a great way to incorporate these popular aromatic spice/herb in authentic Asian Indian cooking. These seeds are sometimes consumed raw with a glass of water to get rid of stomach ache because of indigestion, but when it comes to kids, I will try all my homemade resource first than landing on over the counter medicines.....as its bagged with tons of medicinal properties like its said to prevents bad breath, reduces toothache, beneficial for a sore throat, provides relief from bronchitis as well as asthma, helps get rid of indigestion, prevents flatulence, and enhances appetite to name a few whether served with a curry, chutney, ketchup or even plain Yogurt!

Ingredients:
2 C Wholewheat flour
1 Tbsp canola oil

2 Tbsp Ajwain seeds, crushed roughly
1 tsp salt , and water to knead a dough

Ghee / Oil to apply both sides of paratha

Method:
1.. Mix together all the ingredients, then add enough water to make a stiff dough, keep it aside for atleast 15 min.
2..  Divide the dough in small balls. Then roll out each ball into a not too thin disc or a chapati on a floured board.
3.. Grease a smoking tava or a griddle with ghee and place the paratha over it, keep a watch turnover when its little golden brown in color, apply ghee on the top and turn over.
4.. Press gently and spread some ghee over this side too. Keep turning untill parathas turn golden brown or done

5.. Serve it hot with green coriander chutney, ketchup, achar or "evergreen" a bowl of seasoned yogurt.

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Cabbage Onion Paneer Stuffed Paratha - Stuffed FlatBread

Know What you Eat: Thinking of a stuffed paratha to put in a breakfast/dinner plate today?? Try this one, wholesome healthy, nutritious and filling start to the day wholewheat cabbage onion paneer paratha.. Parathas(flatbreads) like such generally stuffed with variety of stuffings like Paneer, Potatoes, Lentils, Radish, Spinach or any other combination of vegetables mixed with spices are so versatile that they can be perfect for Lunch, Brunch or Dinner, whether served with a curry, chutney, ketchup or even plain Yogurt!

 

Cabbage Onion Paneer Paratha Recipe: 

Makes 8-10 Parathas

Ingredients:

For the dough:

3 C Wholewheat flour
1 Tbsp canola oil
1 tsp salt , and water to knead a dough

For stuffing:
 2 C Cabbage, finely grated
1/2 C Paneer(cottage cheese),grated (optional)
1/2 C Scallions/Onions, finely chopped
1 Tbsp coriander, finely chopped
1 Tbsp Mintleaves, finely chopped
3 Green Chillies, finely chopped
1/2" Ginger,finley chopped
1 Tbsp Dry Mango powder (Amchur powder)
2 tsp Garam masala powder
1/4 tsp sugar (optional)
Ghee (clarified butter) or Oil for applying on both sides of paratha.
** Salt to taste**
 

Method:
1.. Mix together salt, flour & oil, then add enough water to make a stiff dough, keep it aside for atleast 15 min.
2.. Mix together all the ingredients in a wide bowl.
3.. Divide the dough in small balls. Then roll out each ball into a not too thin disc or a chapati on a floured board.
4.. Spread the above prepared mixture on one round flatbread(roti) and cover with another round roti.
5.. Seal the edges nicely, sprinkle a little dry flour on top, then roll out the paratha as thinly and as roundly as you can, being careful not to break it.
6.. Grease a smoking tava or a griddle with ghee and place the paratha over it, keep a watch turnover when its little golden brown in color, apply ghee on the top and turn over.
7.. Press gently and spread some ghee over this side too. Keep turning untill parathas turn golden brown or done.
8.. Sprinkle some chat masala if you have handy with some grated paneer/cabbage as seen in picture.
9.. Serve it hot with green coriander chutney, ketchup, achar or "evergreen" a bowl of seasoned yogurt.

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Tuver Ni Dal Dhokli (Wheat Flat Bread Strips in Lentil Soup)

Know What You Eat: Love your Heart ???? Eat..Lentils!!! as they are an excellent source of molybdenum and folate. They are a very good source of dietary fiber and manganese and a good source of iron, protein, phosphorus, copper, thiamin and potassium.

Lentils Give You Energy to Burn While Stabilizing Blood Sugar

In addition to its beneficial effects on the digestive system and the heart, soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, legumes like lentils can really help you balance blood sugar levels while providing steady, slow-burning energy.

Iron for Energy

In addition to providing slow burning complex carbohydrates, lentils can increase your energy by replenishing your iron stores. Particularly for menstruating women, who are more at risk for iron deficiency, boosting iron stores with lentils is a good idea--especially because, unlike red meat, another source of iron, lentils are not rich in fat and calories.

Ingredients:

For Dal:

1 C Tuver daal, (toor daal, yellow split lentils)

2 Tomatoes, Chopped

1 Tbsp groundnuts

Some Cashewnut

1 tsp Sesame Seeds

1 tsp Turmeric powder

1 tsp red chilli powder (adjust acc. to taste)

1 tbsp Garam masala,

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/2 tsp methi seeds

3-4 cloves , 1" cinnamon Stick

2 -3 Split Green Chillies

2 tsp Tamarind paste or Lemon Juice

1 Tbsp brown sugar,

2 Tbsp Cilantro, Chopped

Few Curry leaves

3-4 Tbsp of Ghee, (Clarified butter)

2 C Water to dilute daal

Salt To Taste,

For Dhokli:

1 C wheat flour,

1/2 tsp Turmeric powder

1 tsp Red chili powder

1/2 tsp asafetida , hing

1 tsp Ajawain

4-5 tsp.Oil

Water to knead dough

Method for Dal Dhokli:

1. Add wheat flour, salt, turmeric powder, ajwain, red chili powder, hing. Mix well. Add oil and knead the flour like roti dough. Keep aside for 10 mins. Meanwhile,

2. Wash toovar dal add one tomato, and pressure cook it for three whistles.

3. Cool and remove dal & blend it with a hand blender.

4. Heat ghee in a pot, add mustard seeds, cumin seeds, methi seeds, sesame seeds, cloves and cinnamon.

4. When they crackle add curry leaves, green chilies and a pinch of asafetida, & chopped one tomato. Now pour daal.

5. Add tamarind paste, brown sugar, cashew nuts, groundnuts, garam masala, red chili powder, turmeric powder, salt and mix well.

6. Add 2 cups water & bring the dal to boil.

7. Now with the dough we just prepared, divide it into 4-6 equal lemon size balls.

8. Roll out big rotis and cut them into diamond-shape pieces and add these pieces in boiling dal.

9. Boil for 10 minutes and remove from flame. Sprinkle cilantro leaves.

10. Serve the dal dhokli warm just as is..or with Roti's, Rice & Enjoy your hard work.

Notes:

Always add rolled & cut out roti pieces into boiling dal, otherwise they will stick to each other.

When reheat, leftover dal dhokli, always add hot water & then microwave it, or put it on the stove, as cold water would do the same as above.

Variation:

1. Different dals can be used to make dal dhokli, usually I use, toovar, green split moong dal, yellow moong daal.

2. Also you can add fenugreek leaves, spinach leaves, or cilantro leaves in the roti dough for a different taste & add health benefits.

3. You can also add vegetables like, carrot, potatoes, onions, beans etc for one whole meal dish.

Event Participation:

This dish goes to MLLA-13th helping guest hosted by Sunshinemom, event started by Susan.

Today I feel lousy but comfy. So this comfort dish goes to FIC Express your mood event hosted by Nithya Praveen, & Sunshine's mom.

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Vaghareli Rotli / Whole Wheat Flat bread Curry (Leftover Roti strips in yogurt sauce)

Vaghareli Roti, wholewheat flat bread strips in yogurt sauce, is one of the easiest quick fix for leftover roti's. We make roti, almost everyday, so I have to come up with some variation for the leftover roti, which is healthy yet easy to make.. It taste awesome, can also be accompanied with any side dish like, quick cabbage curry, bell pepper curry etc. Another variation to the same dish can be adding vegetables like carrot, peas, spinach, cabbage...etc would make a whole meal in itself. Enjoy !!

Cooking time: 7- 10 mins

Serves : 2

Ingredients:

6 Leftover Roti (Whole Wheat flat bread)

1 C Yogurt, preferably sour

2 tsp Besan ( Bengal gram flour)

Water to dilute

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp garam masala powder

1/2 tsp coriander-cumin (dhana-jeeru )powder

lemon juice acc. to taste if yogurt is not sour

1 Tbsp Cilantro, Chopped

Salt to taste.

For tempering:

1 Tbsp Olive / Canola Oil

1/2 tsp Mustard Seeds

1/2 tsp Cumin Seeds

2 Slit Green Chillies

Few Chopped Curry Leaves

1/4 tsp Hing (Asafoetida)

Method:

1. Mix yogurt and besan (gram )flour & add approximate of 1 Cup of water to dilute this mixture, whisk it nice to avoid lumps.

2. Heat oil in a wok, add mustard seeds, as it spluters, add cumin seeds, curry leaves, asafoetida, then pour above yogurt + besan mixture to it, while constantly stir it.

3. Bring it to boil, add the rest of the ingredients, stir it, and now with your fingers tear apart the flat bread you made (leftover roti) into medium small pieces just like size of potato chips, and put it in this boiling yogurt sauce.

4. Once you add flat bread pieces into this sauce, stir it and put the flame off. Let it sit for a while, as these bread pieces will soak up all the sauce, leaving behind some gravy. Thats perfect consistency.

5. Its ready to serve hot, with some sprinkle of chopped cilantro.

Event Participation:
This simple comfort dish goes to WYF Light Meal, hosted by EC

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Vagharelo Rotlo ( Millet Flour Flat Bread Strips in Yogurt Sauce) & An Award

Know What You Eat:

Millet: It ranks sixth most important grain in the world. This nutrition packed, mildly flavoured millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates. Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium. Yes it is GLUTEN FREE.

Bajri Rotlo / Millet flour flat bread is one of my favourite Indian bread, as its very nutritious and one rotlo can be sufficient for a person eating 4-5 rotis...that saves time isnt it...lol....Not to forget Rotlo with Jaggery is a super high iron food for the anaemics. Many variations can be done using, millet, sorghum, corn, green moong flours, but to make it in a traditional way is a real challenge, (flatenning it between palms with a dough which lacks enough gluten "elasticity") and I was not

good at it..did tried it earlier, but the final product comes after playing around 10 - 15 mins..and thats a looottt of time for me to invest after making one flat bread...of course, I am talking about when I was "not good at it"..But my grandma passed a very good trick to make all of these in just a jiffy..The secret is add a bit of whole wheat flour, so you can actually roll it out with a rolling pin, and avoid frustrations in this hot summer standing in kitchen for hours with hot griddle..o0o00o..Thanks "Nani"(granny) that helped me very much. And Hey you know what...ever tried millet flour flat bread curry OR to be more precise.. Millet flour flat bread strips in yogurt sauce...sounds yummy, super-healthy, one meal dish, intersting ??? Try it you will definately like it. I usually make these bread in the morning, and cook it in the yogurt sauce in the evening...

How to make Bajri Na Rotla

Ingredients :

1 C Pearl Millet flour

1-2 Tbsp of Whole Wheat Flour ( do not add whole wheat flour if you desire a gluten free bread)

Ghee to spread over, once bread is done.

Water to knead dough

Salt to taste. (optional)

Method :

1. Sieve together flour and salt.,add a little water at a time, knead into a soft pliable dough,for atleast 2-3 minutes till it becomes smooth.

2. Take a pingpong ball sized lump of dough, form a ball and dust it in dry bajri (millet flour).

3. Roll one rotlo about 6 " in diameter on a rolling board, using adequate dry flour to dust as you roll.

4. Dust off excess dry flour & place it on warm iron / non-stick griddle.

5. Sprinkle a few drops water and brush to coat this bread evenly on the top, now flip and allow wetted side to cook till spots form.

6. Invert on direct gas flame, using tongs to hold & roast it evenly till brown spots appear.

7. Serve hot with any desired vegetable dish or dal, I like it with Jaggery.

"Vagharelo Rotlo" / Flat bread Curry (Mighty Millet flour flat bread strips in yogurt sauce)

Ingredients:

4 Rotlo (millet flour flat bread)

1-1/2 C Yogurt

2 tsp Besan ( Bengal gram flour)

Water to dilute

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala powder

1 tsp coriander-cumin (dhana-jeeru )powder

lemon juice acc. to taste

Sugar / Jaggery acc. to taste.

1 Tbsp Cilantro, Chopped.

For tempering:

1 Tbsp Olive / Canola Oil

1/2 tsp Mustard Seeds

1/2 tsp Cumin Seeds

2 Slit Green Chillies

Few Chopped Curry Leaves

1/4 tsp Hing (Asafoetida)

Method:

1. Mix yogurt and besan (gram )flour & add approximate of 1-1/2 Cups of water to dilute this mixture, whisk it without forming any lumps.

2. Heat oil in a wok, add mustard seeds, as it spluters, add cumin seeds, curry leaves, asafoetida, then pour above yogurt + besan mixture to it, while constantly stir it.

3. Bring it to boil, add the rest of the ingredients, stir it, and now with your fingers tear apart the flat bread you made into medium small pieces just like size of potato chips, and put it in this boiling yogurt sauce.

4. Once you add flat bread pieces into this sauce, stir it and put the flame off. Let it sit for a while, as these bread pieces will soak up all the sauce, leaving behind some gravy. Thats perfect consistency.

5. Its ready to serve hot, with some sprinkle of chopped cilantro.

Its been such a pleasure to know, that our fellow blogger friends, like what we make and post here...and all the more better that they try to make it... i-Raw has passed this lovely award as she tried one of our recipes and she totally liked it..

Here's what she has to say.."One of my favorite things over at A2Z Vegetarian Cuisine, aside from the beautiful food, is the “Know what you Eat” section before each recipe. This blog is packed with nutrition information, mouthwatering photos, and is such a nice place to visit…go see for yourself. I want to pass it your way because I made Sadhana's delicious Stuffed eggplant curry and love it!!! Thank you again for your wonderful blog - Its truly fantastic addition to the foodies blogging world.

Thanks i-raw, we are truly honoured, and do remember that you gave the dish name as - "A2Z's Stuffed Eggplant Curry", We truly appreciate that gesture as well.

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Super Healthy Multigrain Roti / Chapati (Indian Flat Bread)

My grandma passed across this recipe to me, I tried it once, and looking at the health benefits,ever since I make all the roti, paratha, thepla, etc using this flour...This multigrain roti is very nutritious, and very good to have a control your weight as well as its not mere carbohydrates... I always bring 2 lbs bags of all the flours mix it well with these powdered sesame & ajwain (Carom) seeds, goes in an airtight container right in my refrigerator, stays good for months.. Adding ajwain & sesame seeds are effective remedy of disease like paralysis, weakness of limbs, pain in chest, liver disease, hiccup,dyspepsia, and malfunctioning of kidney.

Nutritional Contents:

Whole Wheat Flour: Whole wheat flour has good amouts of Protein, Fiber, Iron, B vitamins, Thiamin, Niacin, Magnesium, Phosphorus, Zinc.

Millet Flour: The natural alkalinity of millet flour makes it easily digestible, so it is very beneficial for people with ulcers and digestive problems. It is also believed
to be one of the least allergenic varieties of flour.

Sorghum Flour: Nutritionally, sorghum flour is similar to corn flour, but it has a higher concentration of protein. It is gluten-free so it is an excellent choice for people who are gluten intolerant.

Soy Flour: Flour ground from soybeans is very high in protein and low in carbohydrates. It can be added to wheat flour when making baked goods to boost the protein level.

Preparation time: 10 mins

Cooking time: 15-20 mins

Yields approx. 12-14 Roti s

Ingredients:

1 C Whole Wheat flour

1/4 C Millet Flour

1/3 C Moong Flour

1/4 C Sorghum Flour

1 Tbsp Soyabean Flour

1 Tbsp sesame seeds (made into powder)

2 tsp Ajwain seeds (made into powder)

1 tsp Methi seeds (made into powder)

1/4 tsp salt Lukewarm water (Use as needed to make semi-soft dough)

5 tsp melted ghee (clear butter)

1/2 cup whole-wheat flour for rolling ( use more as needed)

Method:

1. Mix flours, salt and water together to make a semi-soft dough (towards stiff becos adding millet flour will automatically make dough softer so avoid adding more water)

2. Knead the dough on a lightly greased surface to make the dough smooth and pliable.

3. Set the dough aside and cover or atleast 10-15 mins

4. Divide the dough into 12 equal parts.

5. Make smooth ball and press flat between your palms. Take 1 ball; press it in dry flour from both sides.

6. Roll in to a 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with dry flour.

7. Heat the iron/nonstick skillet on medium high heat. & place the roti over skillet.

8. Let it cook for about 30 secs, once you see the roti has started puffing, flip it on the other side and let it cook.

9. Flip again after a few seconds, now with a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff.

10. The roti should have light golden-brown spots on both sides.

11. Butter the roti, and store it in a container with a paper towel, which will keep the rotis soft.

Goes best with Moong Dal With Spinach OR any dal/vegetable of your choice.

Event Participation:

My legume love affair twelfth helping event hosted by Annarasa.

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Ghau Ni Bhakri / Whole wheat flat bread

Know what you eat:

Whole wheat flour is more nutritious than refined white flour.It is a good source of calcium, iron, and other minerals like selenium.This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber.

Bhakri, is a thick flat bread, which is censurably rich in ghee/oil. Bhakri is made in more or less the same way, its just the amount of ghee/oil we add makes the bhakri more soft or hard , rather more flakier," my mom calls it biscuit jevi bhakri" but as we all are health conscious. So this is lighter version of the same.

This recipe is not too heavily loaded in oil/ghee.
Ingredients:

1 Cup whole wheat flour
1 Tbsp Soyabean flour
1 Tbsp ghee/ clarified butter/oil
2 tsp whole cumin seeds
Salt to taste.

Frying/Roasting:

Oil / Ghee for shallow frying.

Method:

1. Knead dough by mixing salt, oil, wheat & soyabean flour & ghee, and water, the dough should be firm/hard. Keep it aside for a while.

2. Roll into a disk little bigger than a puri about 4-5inches.

3. Roast on a hot griddle on a very low to med.flame. Spread some ghee on top. Use wooden tool or spatula to press the bhakri so it doesn't puff up.

4. Flip over and add some more ghee. Keep pressing till it becomes reddish brown on both sides.

Note:

1. Serve with vegetable curry of your choice / with milk as in breakfast.

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Methi Thepla/Paratha (Indian Flat Bread)

Methi Thepla (Fenugreek flat wheat bread)

Wheat flour nutritional info

Cooking Time: 15 min

Preparation Time: 15 min

Serves – Yields roughly 5to 6 Parathas

Ingredients:

1 cup (120 gms)wheat flour

1/4 cup gram flour

1 Tbsp canola oil for dough, 5 tsp oil for frying

1 cup washed, drained fenugreek leaves (methi)

1/2 cup coriander leaves

2 tsp sesame seeds

1 tsp fennel seeds

3 tsp lowfat yogurt (optional)

2 tsp red-chilli pwd

1 tsp turmeric pwd

1 tsp light-brown-sugar

Salt to taste

Water to mix the dough

Method:

1. 
   Mix together all the ingredients,then add enough water to make a stiff dough, keep it aside for atleast 15 mins.
2. Divide the dough in small balls. Then roll out each ball into a not too thin disc or a chapati on a floured board.
3. Grease a smoking tava or a griddle with oil and place the paratha over it, keep a watch ..turnover when its little golden brown in color, apply oil on the top and turn over.
4. Press gently and spread some oil over this side too.
5. Keep turning untill parathas turn golden brown or done.

Can be best served with sweet mango pickel, or ketchup

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Veggie Cheese Paratha - Lunch Box special

Good to Know: Cheese can be made with or without rennet which is an animal by product. Today more and more cheeses are made with “microbial enzymes” which are widely used in the industry because they are a consistent and inexpensive coagulant. The term “microbial enzyme” means it is a synthetically developed coagulant. The term “vegetable rennet” means it is derived from a vegetable source.

Cooking Time: 15 min
Preparation Time: 15 min
Serves – Yields roughly 4 to 5 Parathas

Ingredients

For the flour

Whole Wheat Flour - 1 Cup
Cooked white beans - 1 cup
Water
Salt to taste
Oil – 1 tsp

Stuffing

Oil – 1 tsp
Chopped Onion – 1 cup
Chopped Cabbage – 1 cup
Rennet less Cheese – 1/2 Cup
Chopped cilantro - 1 table spoon
Salt – ½ tsp(the cheese will be having sodium, so add little salt to the vegetables)
Turmeric Powder – ½ tsp
Spice – cayenne pepper (optional)

For Cooking

Oil or Ghee – 5 tsps

One has to think really hard for lunch box menus as this it has to be balanced one to have an entree from all the food groups, kid pleaser and easy to eat. Well try this out.

Method:

1) Add salt and puree white beans without any lumps adding as little water as required. Use this puree and knead the dough, if required add some more water to make a stiff dough. Add a teaspoon of oil on top of dough and knead it, so that it will be easier to handle.
2) Heat a teaspoon of oil and add onion, cabbage, salt, turmeric powder, cayenne pepper (optional) and stir fry for a 3-4 minutes and switch of the stove.
3) Now add the chopped cilantro and cheese and mix them thoroughly..
4) Take a small ball of dough and make a round chapati.
5) Put the vegetable cheese mixture in the center and close the chapati and make it into a shape of a half circle.
6) Apply little bit of water or milk to the edges and stick the chapati.
7) Heat an iron griddle and once it is hot place grease with ½ tsp oil and place the chapati
8) Press it gently with a ladle so that the edges get cooked and once it is cooked on one side, apply ½ tsp oil on the uncooked side and gently turn it and place the uncooked side on the griddle.
9) Press it gently and remove from heat once cooked.
10) Wrap it with a paper towel and pack it in the lunch box so that the paratha doesn’t get soggy before eating it.

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Gobi Cauliflower Paneer Paratha

Tired of eating the same old gobi paratha, well its never old when it comes to gobi, but try this new exciting "paneer gobi paratha" something even more heathly for kids, as they say paneer and kids goes together..dont you think too? Well lets talk less and put this easy new paratha on the dinner plate today.

Ingredients:

For the dough:

3 cups wheat flour

1 Tbsp canola oil

1 tsp salt , and water to knead a dough

For stuffing:

1-1/2 cup finely grated cauliflower

1 cup grated paneer

1 Tbsp ghee (clarified butter) or Oil for applying on both sides of paratha.

1 cup chopped coriander leaves

1/2 cup chopped mint leaves

3 chopped green chilies

1-1/2" chopped ginger

1 Tbsp mango powder (Amchur powder)

2 tsp garam masala powder

1/2 tsp sugar

** Salt to taste**

Method:

• Mix together salt flour & oil, then add enough water to make a stiff dough, keep it aside for atleast 15 mins, meanwhile, on the other side in a microwave or a kadhai (pot), pour in little oil, now Mix together the rest of the ingredients except paneer and cook till it becomes soft, once the mixture is cold add grated paneer.
• Divide the dough in small balls.
• Then roll out each ball into a not too thin disc or a chapati on a floured board.
• Spread the above prepared cauliflower mixture on one round chapati and cover with another round chapati. Seal the edges nicely, sprinkle a little dry flour on top, then roll out the paratha as thinly and as roundly as you can, being careful not to break it.
• Grease a smoking tava or a griddle with ghee and place the paratha over it, keep a watch turnover when its little golden brown in color, apply ghee on the top and turn over.
• Press gently and spread some ghee over this side too.
• Keep turning untill parathas turn golden brown or done.
• Sprinkle some chat masala if you have handy with some grated paneer as seen in picture.
• Serve it hot with green coriander chutney, ketchup, achar or "evergreen" a bowl of seasoned yogurt.

Very Easy to make, try it and let us know, we welcome your comments

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