Wednesday, October 12, 2011
With so many incomplete projects ahead of me, I am trying to streamline the things that can be done right away. And it can be just said that making meals very interesting is not at the top priority right now. But still, food should be healthy and tasty. So the regular breakfast staple at our abode is making frequent entry as dinner these days.It is most liked by my finicky daughter Miss. R . Anything for her!
Here goes the recipe.
1 cup boiled and grinded spinach
(I usually make a big batch of boiled spinach. Boil spinach with few green chillies, Jeera and big elaichi, as per taste, and grind the mixture. I freeze this in small batches in ziploc and date it accordingly)
3 Tbsp Ricotta cheese
Chili powder as per taste
2 cups of atta(wheat flour)
oil for making parathas
salt as per taste
1 tsp chopped cilantro
1 tbsp finely chopped/crushed veggies of your choice(optional)
1 green chili
salt as per taste
Make a dough of all the ingredients. For filling, fluff of eggs just like it should be done for omelette.
For making the parathas now, roll out the parathas like normal chapati.A couple of them are needed for each paratha. Put the first paratha on griddle for roasting and at the same time put a tablespoon of egg mixture on it. It is bit tricky to keep the liquid egg on the flat paratha. A neat trick is to keep moving a small spoon for a little bit over the liquid egg till it gets a bit settled and then put the second chapati on top of the egg. Seal the edges and roast the paratha with some oil on both sides. Roast the paratha on medium flame and pressing along the edges. The result is flavourful, aromatic and nutritious paratha. Try it yourself.
Friday, August 12, 2011
I am lucky to have a backyard bursting with fruits and veggies this time of the year and I am getting dizzy just thinking about different things I can concoct with these. I have plums, figs, apple, apricot and pear trees. And then in my veggie patch, I get green chillies, tomatoes, squash, lima beans, eggplant, zucchini, cauliflower, okra and cucumbers. It is plenty of work with a first grader and a baby, but still trying here and there to try something new.We have a big apple tree(crabapple) and it gets infected very easily, so we tried to rescue few of these apples before it succumbs to infections. When I say few, it turned out to be atleast 100 or so. In a desperate measure, I could think of only turning them into pickle, jam was not much of an option as I do not have a sweet tooth.
I got the readymade achar masala from Indian grocery store. The outcome of apple pickle was quite refreshing and goes quite well with dal and chapati.
Apple 2lbs(cut and finely chopped)
lime juice 2tbsp
fennel seeds 1 tsp
Asafoetida(hing) according to taste
oil 5-6 tbsp
achar masala 3tbsp
salt, sugar as per taste
Mix the lime juice, salt and sugar with chopped apples. I have used crabapple, but Macintosh apples can be used as well.Just heat the oil. It should reach near it's smoking point, add asafoetida, fennel seeds, the readymade achar masala and put it soon on the mixed apples. The smell is heavenly after the mixture is mixed. I just made a big pot of plain mung khichadi just to enjoy this pickle. the lime juice and the fennel gives a nice tartiness and taste to the pickle.
I make this quick achar with firm young mango and also green chillies.
As I mentioned earlier, I get plenty of figs and I whipped a big batch of fig preserves, the recipe for which I'll posting next. Lucky me!!