TOMATO PARATHAS

My family loves chapatti and parathas more than rice. I try to make it even more special adding some hidden veggies or greens  to taste a bit different than a usual one. So here is one special parathas from Tomatoes. A very healthy variation to the usual parathas. Its spicy, tangy and flavourful.

INGREDIENTS.

2 Cup Wheat flour.

2 Medium Size Tomatoes.(ripe)

1 tbsp Red chilly pd (kashmiri pd)

1 tsp Grated Ginger.

1/2 Jeera pd.

1/2 tsp Ajwain.

1 tsp Ghee.

1 tsp Oil.

Salt to taste.

Water as needed.

METHOD.

Heat oil in a kadai. Add roughly chopped tomato followed by salt and stir till it becomes mushy. Add red chilly powder, jeera pd and mix well. Keep it aside. Now take a big vessel, Drop in wheat flour, grated ginger, tomato mixture, ajwain, ghee and knead it a soft dough adding adequate amount of water. Then divide the dough into small balls and roll out little thicker parathas. Heat pan, drizzle some oil or ghee and cook these parathas on both the sides.

Enjoy!!

PINEAPPLE PANNACOTTA

I always loved Pannacotta. The very first I tried was with mangoes which was a super hit. Herez the link i tried. Click here

Using the same procedure I tried with pineapple which was equally tasty and flavourful. The freshness of pineapple was just outstanding.

INGREDIENT FOR PINEAPPLE MIXTURE.

1 Cup Fresh Pineapple juice( hommade )

2 tbsp Sugar.

1 tsp Lime juice.

Yellow colour ( optional )

3 tbsp Agar Agar

METHOD.

Take the pineapple juice and gently boil on a low flame. Add rest of the ingredients and keep it aside to rest. Sidely prepare agar agar mixture as mentioned in the link posted above and mix with the pineapple mixture and refrigerate.

The bottom layer of milk cream ingredients are same just like the one I made for mango pannacotta.

Enjoy!!

PANEER CHILLY

It is one of the best finger licking paneer dish made from the chunks of deep fried marinated paneer mixed with capsicum and onion sauteed in Chinese sauces. That can be served a s starters or as an accompaniment. More than gravy, I just love the dry version when it is flavoured with roasted garlic. Its totally yum.

INGREDIENTS FOR BATTER.

2 Tbsp Maida.

2 Tbsp Cornflour.

1 Tsp Soya sauce.

Pinch of Cooking soda.

Water as needed.

Salt to taste.

OTHER INGREDIENTS.

3/4 Cup Cubed Paneer.

1/4 Cup Diced Capsicum or Bellpeppers.

1/4 Cup Diced Onions.

2 Tbsp Chopped Garlic.

1 Tbsp Chopped Ginger.

1 Tsp Pepper pd.

1 Tbsp Soya sauce. ( if its dark one, reduce the quantity )

1/2 Tbsp Chilly tomato sauce.

1 Tbsp Cornflour mixed in water.

Pinch of Sugar.

Salt to taste.

Oil for deep fry.

Green part of spring onion.

METHOD

Combine all the ingredients given above for making batter adding water. Batter should be thick enough to coat the paneer cubes easily. Dip the cubed paneer and deep fry in hot oil till both the sides become slight brown. Drain on absorbent paper and keep aside.

Heat oil in a pan. Fry chopped garlic and ginger followed by onions, capsicum adding a pinch of salt. Make sure the veggies are not over cooked. Add all the sauce,  pepper pd, sugar and cornflour paste. Bring them to boil. Drop in the fried paneer and mix well. Garnish with greens of spring onions and serve hot hot :)

Enjoy!!

SOYA POPCORNS

These are cute little crunchy, moist and delicious soya popcorn's. Its tastes just like chicken popcorn's we get it in KFC :) I am so much in love with this so do my little one. It tastes fab when it is dipped with mayonnaise.You can also try with normal ketchup or with barbecue sauce. I pretty much think these bites are perfect for any occasion or get together or on a kids party.

INGREDIENTS

1 Cup Cooked Soya chunks

1 tsp Garlic powder.

1 tsp Pepper powder.

1 tsp Paprika (optional)

1 Egg.

Cornflour for dusting.

Breadcrumbs for coating

Oil for deep fry.

Salt to taste.

METHOD

Beat the egg in a bowl adding a pinch of salt and keep it a side.

Place the cooked soya chunks into a bowl. Marinate them with garlic pd, pepper pd, paprika and salt. Meanwhile heat oil in a kadai.

Dip the marinated pieces into cornflour, then to the egg mixture being sure they are fully covered and finally roll them in breadcrumbs.

Drop those into hot oil carefully one by one and fry till golden brown.

Serve hot with ur fav dip.

Enjoy!!

MASALA OMELET

These masala omelets are super delicious and easy to make. It contains lots of proteins and vitamins. A very healthy filling dish for school going kids. You can add extra ingredients like grated cheese, mushrooms, palak, corns to make it much more tastier or ur kids favourite veggies in it. It can also be served with whole wheat bread and that can be a perfect breakfast :)

INGREDIENTS.

2 Eggs

10 Small pearl Onions.

2 tsp Chopped Tomato.

1 tsp Chopped Ginger.

1 Small Green chilly

1 tsp Coriander leaves.

1 tsp Palak leaves. (optional)

1 tsp Milk.

Salt to taste.

Butter as needed.

METHOD.

In a bowl, beat eggs with milk and salt. Keep it aside.

Heat butter and add ginger, green chilly and onions. Once its half fried, throw in tomatoes and green leaves. Remove from flame and mix them with egg mixture.

Heat a non stick pan. Add butter then add a big spoonful of egg mixture into the pan and cook for 2 min or until the eggs began to set on the bottom of the pan.Once its set slowly flip and cook on the other side. When the cooking is done, place it on plates and serve immediately with grated cheese on top or as it is :)

Enjoy!!

GARLIC PRAWNS

Prawns are all time favourites. This is the simple and quick sidedish with less spice and lots an lots of garlic flavours. Its a treat for garlic lovers and specially kids would prefer having this because of less spice.

INGREDIENTS

1/2 kg Prawns.

1 tbsp Butter.

2 tbsp Chopped Garlic.

1/2 tsp Crushed Pepper.

Salt to taste.

Coriander leaves.

METHOD.

De vein prawns. Wash and clean prawns under water 2 times adding vinegar and path them dry on tissues . Heat butter and add garlic. Fry till it becomes roasted. Add prawns, salt and pepper and fry. Once its done, place them on a plate and garnish with coriander leaves.

Enjoy!!