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.

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.

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.

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.