Paneer - Raagi Paratha

One of the healthiest & tastiest paratha's, loaded with protein, calcium & iron.
This is my own creation to make up for my kids skipped meals.You can expect more variety of paratha's from now on. :-)

Ingredients:

• 1/2 Cup Wheat Flour
• 1/2 Cup Raagi Flour
• A pinch of salt
• A pinch of dry ginger powder
• 2 tbsp Ghee
• 4-5 tbsp milk (to knead)
• 5-6 tbsp Paneer (grated)
• 2 tbsp Carrot (grated)
• 1 tbsp finely chopped cilantro

Method:

• Mix all the ingredients in a bowl & add milk & knead to a soft dough.
• keep aside for 20 mts.
• make small balls & roll them out into roti's using a rolling pin.
• Cook the rolled out paratha on a hot griddle adding few drops of ghee until golden brown.
• These paratha's will remain soft. Perfect meal for kids.

Curd Poha

 

Ingredients:

• 1 Cup Thick Poha (pressed rice)
• 2 Cups Yogurt
• 3 tbsp Grated coconut (fresh)
• 4 Green chillies, chopped
• 1/2" Ginger, finely chopped
• Few Curry leaves
• Fresh Cilantro, finely chopped
• 1/4 Cup Pomegranate seeds
• 1/4 tsp Ajwain
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• Salt to taste
• 1 tsp Urad dal
• 1 tsp Oil

Method:

• Wash poha & soak with just enough water.Leave aside till poha becomes soft.
• Beat the yogurt well.When the poha is soft enough add the beaten yogurt, salt , grated coconut & mix well.
• Heat oil in a pan & add mustard seeds, cumin seeds.When they begin to crackle add the Ajwain , urad dal, ginger, chillies.
• When urad dal changes color add curry leaves.
• Pour this over the poha.Mix well.Add the pomegranate seeds, chopped cilantro & mix again.
• If poha absorbs the curd add some more before serving.
• Serve as is or with lemon pickle.

Tomato Soup

To me, tomato is the epitome of summer. Bright, fresh and succulent, produce like this are a handful of things I look forward to in a dessert summer.I’m happy when I’m snuggling with my hubby in a couch slurping a hot cuppa soup.Almost all our repertoires have a recipe for tomato soup. I have one too & here it is...

Ingredients:

• 4 Ripe tomatoes
• 2 bay leaves
• 1 clove garlic
• 1/2" ginger, crushed
• 6-8 mint leaves
• Salt & Pepper to taste
• 1/4 tsp Roasted Cumin powder

Method:

• Boil the tomatoes along with ginger,garlic,mint leaves & bay leaf for 20 mts.
• Fish out the bay leaf & blend tomatoes along with the garlic, ginger & mint when cool & strain well.
• Transfer this into a sauce pan & add salt.
• Bring to a boil & reduce , now add roasted cumin powder & pepper.
• Cook for 5 mts & remove.
• Serve hot sprinkled with pepper & bread croutons.

Ganji /Rice water Soup

Ingredients:

• 1 Cup Brown rice
• 5 Cups water
• few curry leaves
• 5-6 green chillies
• 1/4 tsp Black pepper powder
• Rock salt/Sedha namak to taste
• 1/2 tsp roasted cumin powder
• 1/2 tsp Dry ginger powder
• 3 tsp Chopped Onions
• Chopped Cilantro

Method:

• Wash rice & pressure cook with 5 cups of water.
• Drain the rice water & save the rice.
• Add rock salt, curry leaves, chillies, ginger powder, pepper powder, cumin powder & mix well.
• Bring to a boil, reduce heat & simmer it for about 20 mts.The rice water should be simmered down to 3 cups.
• Add onions, chopped cilantro & mix.Serve hot.

Lobia & Amaranthus Rice

Ingredients:

• 1 Cup lobia/Black eyed peas ( soaked overnight & cooked)
• 1 Cup Brown Basmathi rice, cooked
• 1 bunch Amaranthus leaves, chopped
• 1 Onion, sliced
• 2 tomatoes, finely chopped
• 2 cloves garlic, finely chopped
• 3 tbsp coconut, grated (fresh)
• 1 tsp Peppercorns
• 1/2 tsp Cumin
• 1/2 tsp Nutmeg (grated)
• Salt to taste
• 2 green chillies
• 1/2 tsp Turmeric powder
• 1" piece Ginger

Method:

• Make a smooth paste of coconut, cumin, nutmeg,ginger,peppercorns,chillies.
• Heat Oil in a pan & saute garlic & onion for 2 mts.
• Add tomatoes, turmeric powder & cook for 3 mts.
• Add the amaranthus leaves & cook till done.
• Add the ground paste , salt,precooked lobia & mix well.
• Add the rice & mix well.Cover & cook on medium heat for another 5-7 minutes & remove.
• Serve hot.