BEETROOT ALOO PARATHA


Healthy Colourful breakfast,with an excellent

taste paired with coriander sweet and sour

chutney ,and cheese sauce.

Kids will love it !

To the recipe now

INGREDIENTS

For the dough

3 cups wheat flour

1 beetroot pureed

2 tbsp oil

2 tbsp curd

1 tsp salt

METHOD

•Mix all the ingredients to a soft dough .

•Apply oil on the dough,and set aside till you

prepare the filling.


For the filling

INGREDIENTS

4 potatoes boiled and peeled

1 tsp amchur powder ( dry mango powder)

1-2 tsp red chilli paste

1 tsp cummin seed powder

1/2 tsp garam masala powder

Salt to taste

METHOD

•Mix all the ingredients well and divide into

portions according to the dough.

If you get 10 portions from the dough you

made ,divide the potato mix into 10 portions

•Roll out the dough

•Keep a portion of potato filling .

•Seal the sides and roll slightly with enough

flour to prevent sticking.

•Cook on a flat griddle smearing with a little

ghee/oil, on both sides.

•Serve with mint or coriander chutney !

SOUFFLE PANCAKES


Soufflé pancakes are wonderful for breakfast

or as a snack . Kids will love it more if you try

making with different moulds.

You could try many fruit and vegetable

variations with the same recipe ,or add while

serving .

Today I will be giving the basic vanilla recipe

and a cheesy one .So two recipes in today’s post

a savoury and a sweet one .

To the recipe now

Vanilla soufflé

INGREDIENTS

1/2 cup flour

4 tblsp. sugar ( to your taste)

1 tblsp oil / melted butter ( room temperature)

2 tblsp milk

3 egg yolks

4 egg whites

a pinch of cream of tartar /1 tsp.white vinegar

1 tsp vanilla essence

a pinch of salt

METHOD

Beat egg whites stiff,with cream of tartar and

sugar.Sugar should be added gradually.

Mix the rest of the ingredients,(add flour last).

Fold in beaten egg whites lightly.

Heat a flat bottomed pan . Smear butter or oil

( do not pour oil).

Place spoonfuls ( ice cream scoop / piping bag).

If you want , you could top with another scoop

to get a taller effect. Once you see the bottom

nice and golden , flip over carefully,Cover and

cook on the other side . Remove from fire.

I used my individual pan cake mould. There

seems to be many moulds in the market today ,

so go ahead and try enticing your kids with

their favourite shapes!

CHEESE SOUFFLÉ

INGREDIENTS

It is the same ingredients as vanilla excluding

sugar and including you favourite cheese ( 1/2

cup) and a little pepper /chilli flakes.

You can add a sprinkle of veggies if you like.

The method is the same .

Please try both recipes on medium heat .

Do try with other flavours too.A fruit

topping,chocolate, caramel,or honey topping

will be a lip smacking breakfast!

Do post in your suggestions and comments!

GREEN PEAS IDDLI


Breakfast should contain lot of protein to

keep you lively throughout the day .

Green peas contain heart healthy minerals,and

should be included in the form soup,salads,in

rices, vegetables ,pastries,cutlets whatever way

your family likes.

Today, I’m bringing you an iddli recipe with

green peas.

Looking at the photo I have uploaded you will

observe, there are 2 Colors of iddli .

3 iddlis are darker and the lighter ones are

mixed with left over iddli batter ( trial).

Both were very soft and tasty .So do try both

Iddlis and send in your comments.

INGREDIENTS

1 cup fresh green peas

1 cup roasted rawa/semolina

1/2 cup curd

2-3 green chillies

1/4 coconut grated

1/2 tsp cummin seeds

Salt to taste

1/4 tsp.soda bicarbonate

METHOD

Grind the coconut,green chillies,cummin,green

peas to a coarse paste.

Mix the rest of the ingredients,and set aside for

20-30 minutes.

After 30 minutes pour into iddli moulds,and

steam for 7-10 minutes or till done.

With remaining iddli batter.

The above mixture mixed with basic iddli

mix. (2:1 ratio)

FRITTATA ( LEEKS ‘N’ CILANTRO)


Frittata originated from the Italian cuisine , is an egg based dish ,like an omelette or a

crustless quiche.

This is not folded like an omelette , it is fried in a pan , flipped over carefully with a plate

and served like a pizza.

You can serve with sauces if you like . I topped with a tangy chilli sauce.This can be

served with any of your favourite sauces too.

You can make this for breakfast or dinner within minutes.

INGREDIENTS

1 cup wheat flour

1/2 tsp baking powder

1 egg

1/2 of all 3 coloured capsicums chopped (yellow,green,red)

1 cup coriander leaves/ spinach leaves

1 big leeks chopped fine

1 tsp chilli paste

1/2 tsp pepper powder

1/2 cup Parmesan/ cheddar/mozzarella cheese grated

1/2 cup milk

Salt to taste

1 tblsp butter to sauté the capsicum and leeks

Oil for frying

METHOD

Beat the egg with salt, and add to the flour.

Mix in milk and water to make a thick ( pancake batter).

Saute the capsicum and leeks lightly and add to the batter.

Add the remaining ingredients and mix well .

Pour a little oil into a pan , add the batter .

Cover and cook on a low flame till cooked on one side.

Flip to the other side with the help of a plate.Return to pan and cook on the other side .

Serve with sauce .

Variations :Paneer , prawns,chicken, minced meat , mix of your favourite veggies can be made into your choice of frittata.

Tip: Instead of adding grated cheese ,you could make cheese sauce / white sauce for a creamy flavour and add to the batter.

Anyway , try your innovations too,and post in your comments and suggestions!

EGG ‘N’ KALE BRUSCHETTA


A quick breakfast or a snack and a tasty one is everyone’s relief and delight ,especially

during wild summer mornings.When it is bread ,the toasted aroma stirs  up your taste

buds even more.This is one recipe which is easy,crunchy,healthy and tasty.

Vegans can opt for cottage cheese or paneer and substitute for egg.

Kale can be replaced with spinach or any of your favourite greens.

For the simply crunch recipe now…

INGREDIENTS

4-5 hard boiled eggs grated or mashed

2 leaves of kale cut fine

2 green chillies cut fine (you may use more if you like it hotter)

1 small onion chopped fine

1 tomato chopped fine

3 tblsp.butter (room temperature)

pepper and salt to taste

grated cheese to sprinkle on top (optional)

1 sliced loaf of bread(brown or white)

METHOD

Mix in the veggies and butter into the grated egg ,and mix well.

Add salt and pepper to taste.

Apply the paste on the bread and arrange on a baking tray.

If you are adding cheese ,you can sprinkle after arranging.

Bake in a hot oven (200 degrees) for 10 minutes.

Serve hot.

Note :Cut the bread into any shapes you like.

           You can make grilled sandwiches too.

 

 

 

 

ZUCCHINI AND CHEESE MUFFINS


Zucchini a low calorie vegetable ,which contains no saturated fats or cholesterol,rich in nutrients is good for those who are on the weight reduction process.Zucchini or courgette is to be included in the antioxidant list,having high source of potassium,thus helping in  reducing blood pressure and good for heart.To add to its benefits ,Folates which is good for pregnancy is also found in moderate amounts.The golden yellow type of zucchini  has antioxidants like carotenes,lutein…which remove harmful radicals from the body.I have only given you a dot of an explanation of the zucchini.Do find more about this vegetable and enjoy its benefits!

This is a very easy try for breakfast,one pot mix,and if you have a food processor its made at a click of a button!So now let’s get into the recipe

INGREDIENTS

1 yellow zucchini (100gm) (yellow ones retain color even after cooking)

1-2 eggs

1 cup milk

75-100 gm any cheese you like(even cottage cheese is fine)

1 tsp.pepper powder

1/4 tsp of thyme

1/2 capsicum chopped

3 cups flour sieved with 2tsps.baking powder

2-3 tblsp.olive oil

1/2 cup spring onions or 1 onion chopped

1 tsp.salt

METHOD

Grate the zucchini which the skin on .Beat eggs lightly and mix all the ingredients together and pour into greased muffin tins(do not use paper cups to line).Bake in a moderate oven(180 degrees) for 30-35 mins.

If using food processor,put the zucchini first and rest next and click on …Pour into muffin moulds and bake.

yellow-zucchini

 

 

 

BROWN CHICK PEAS WITH EGG


This is a very easy dish ,made without oil and tasty too.Good to serve at breakfast.

Can be eaten plain or with any type of bread or rotis.

Its mild on spice too.Good for those who love to diet.!

For the recipe.

Ingredients

1 cup chick pea sprouts / chick peas presoaked and cooked

2-3 eggs

1 green chilli finely chopped

1/4 cup curd

1 tsp.ginger garlic paste

a pinch of turmeric (optional)

3/4 tsp.pepper

1/2 tsp garam masala powder.

salt to taste

Method

Mash the boiled chick peas roughly.

Add the curd,ginger garlic paste,turmeric and cook on a slow fire  for 10 minutes.

Add the  rest of the ingredients including the eggs,and keep stirring till you get the

scrambled look.

Remove from  fire .

If you want to spice up more you could, with chillie flakes or chilli powder.

Very easy,Very quick,Very tasty!

img_0042

Horsegram sprouts dosai(pancakes)


Horsegram or kollu,is protein rich,fat burner,and a good source of heat and energy.Compared to other legumes it has the highest content of calcium.Good for arthritis,asthma, bronchitis.It is a tough grain which doesn’t cook easily if not presoaked. Here I’m using horse gram sprouts for a quick and easy preparation. Any lentil which is sprouted, and used will add to the nutrient,and I like to use sprouted gram. Now for the recipe
Ingredients
1 cup horsegram sprouts
1 cup raw rice soaked
2-3 tblsp black gram/ulundu
1/2 tsp cumminseeds
10-12 onions(small)
2 green chillies chopped
1 inch piece ginger
Few curry leaves chopped
1/2 tsp peppercorns
1/4 cup grated coconut (optional)
1 tsp salt.
Ghee or oil
http://calinskitchen.com
Method
Soak the rice and black gram for 20 minutes.Grind coarsely with the sprouts,cumminseeds,ginger,and peppercorns.Add salt.
Mix the cut onions,green chillies, curry leaves,coconut. Mix well and make like pancakes.
Serve with coconut chutney or any chutney of your choice.

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