Apr 25, 2011

Palak Aloo Paratha (Spinach - Potato Flat Bread)















Ingredients


  • Palak or Spinach - 1 cup chopped
  • Whole wheat flour - 3 cup
  • All purpose flour - 1 tbsp
  • Potato - 2 large boiled
  • Salt - to taste
  • Turmeric powder - 1 tsp
  • Red crushed pepper - 1tbsp
  • Coriander powder - 1 tsp
  • Dry mango powder - 1 tsp
  • Ginger - Garlic paste - 1 tsp
  • Ajwain - 1tsp
  • water - as required


Method: 


  • chop palak if fresh or thaw frozen palak
  • make dough by mixing chopped spinach, pinch of salt, turmeric powder, whole wheat flour and ajwain

  • Leave the dough covered to set for 30 minutes
  • Make small balls out of the dough and and roll it a little
  • Place potato mixture on the rolled dough ball and seal the sides with your finger
  •  Sprinkle little dry flour on the rolling board and roll it gently with rolling pin into a circle
  • Put the rolled circle on a hot griddle kept on medium heat and roast the bread on both sides by applying little oil each side
  • Serve hot with curd or pickle.

Apr 12, 2011

Green Puri
















Ingredients:

• 1 cup Spinach chopped
1 cup Cilantro/ Coriander chopped 
1 tsp Ginger-Green Chilly Paste
• 2 cup Wheat Flour
• 1 cup All Purpose Flour • Salt to taste
• Oil for frying
• Warm water
Method:

Sieve the flour and mix it with salt in a larg mixing bowl.
Meanwhile grind the spinach & cilantro with a little water to form a thick paste.
Add ghee, Spinach-cilantro paste, garlic-green chili paste in the bowl, knead well along with the flour and salt to prepare a flexible dough.
Keep it under a wet cloth for about 10 minutes.
Prepare small balls from the dough.
Roll out thick pooris from these balls.
Deep-fry the pooris in hot oil.
Turn over when puffed. Fry other side till golden brown.
Green Pooris are ready to serve.

Apr 10, 2011

Egg less Blueberry Muffins















Ingredients:
  • 2 cups all-purpose flour or 1 cup whole wheat flour and 1 cup regular
  • 1 cup sugar
  • 4 tsp. baking powder
  • 1 cup milk
  • 3 Tbs. melted butter
  • 1 cup fresh blueberries

Method
  • Heat oven to 350. Line 12 muffin cups with paper liners.
  • Combine flour, sugar and baking powder in a medium-size bowl.
  • Stir in milk by hand and melted butter.
  •  Fold in blueberries.
  • Fill each cup 2/3 full.
  • Bake at 350 for 25 minutes.

Creamy Pasta















INGREDIENTS
  • 8 ounces whole-wheat penne pasta
  • 1/2 cup  carrot, peeled and cut into 3/4-inch pieces
  • 1/2 cup broccoli
  • 1 1/2 cups whole milk
  • 4 teaspoons  mustard powder or Dijon mustard 
  • 4 teaspoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons minced garlic
  • 2 teaspoons dried Italian seasoning
  • 2 teaspoons dried parsley
  • 1/2 tsp red crushed pepper
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons lemon juice
  • 1/2 cup grated cheddar cheese, divided

Method
  • Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions.
  • Add carrot and broccoli, continue cooking until the pasta and veggies are just tender, 3 minutes more. Drain and return to the pot.
  • Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.
  • Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute.
  • Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in Italian seasoning, parsley, red crushed pepper, lemon zest and juice.
  • Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes.
  •  Stir in 1/4 cup Cheddar cheese. Divide the pasta among 4 bowls and top with the remaining 1/4 cup cheese.



Apr 4, 2011

Spinach and Cheese Sandwich


 

 

 

 

 

 

Ingredients
  • White Bread 8-10 slice
  • 1/2 cup finely chopped spinach
  • 1/4 cup finely chopped spring onions (just the green bits, not the onion)
  •  roughly 2 tbsp crumbled paneer and a similar quantity of grated cheese
  • Sal & Pepper to taste
  • Olive oil 1 tsp

 Method
  • First the filling. Heat a tbsp of olive oil in a pan.
  • Add spinach and spring onions and cook, stirring constantly until the mixture dries.
  • Your spinach should be cooked by this time.
  • Add salt and black pepper, turn off the heat and mix in the crumbled paneer.
  • Spread on a white bread slice.
  • Sprinkle grated cheese, top with another slice and grill/toast until browned on both sides.