STUFFED VEGETABLE OMLETTE

U need:
Chick pea flour( besan): 2 cups
rava: 2 tablsp
minced green chillies: 2 tsp
finely cut coriander leaves: 2 tsp
baking powder: 1 tsp
salt to taste
sugar: 1/4 tsp

Filling:
Finely cut capsicum: 1/2 cup
finely cut onions: 2 tablsp
grated ginger: 1 tsp
red chilli powder: 1/2 tsp
tomato puree: 1/4 cup
garam masala : 1/4 tsp
coriander leaves( cut fine): 3 tablsp
grated cheese: 3 tsp
butter to make the omlette
oil: 2 tablsp

Method:
1. In a bowl mix together besan,green chillies, coriander leaves,salt,baking powder,sugar,rava, and make a smooth semi thick batter using 3/4 cup water.Beat well.Add 1 tablsp oil.Cover and set aside.

2.Heat oil in a kadai.When hot add grated ginger and diced onions.Saute. Now add red chilli powder,tomato puree,pinch salt and saute further. Add the diced capsicum and garam masala. Add the coriander leaves and let the mix thicken to a paste.Transfer this to a bowl.

Heat a shallow frying pan.Grease well with 1 tsp butter.Take a ladleful of the batter,pour into the pan and swirl to a semi thin pancake.After an min flip to the other side and and cook using a little butter. Flip back,spread 2 tsp of the filling,sprinkle some grated cheese and fold on half of the pancake over the other.

3. Serve hot with buttered toast and french fries.

Note: To make the filling more nutritious u can use grated carrots, soya granules soaked in water and squeezed , mix of coloured capsicums.
Bon Apetite!!!!!!!!!

CARROT AND PANEER PARATHAS

U need:

Wheat flour : 2 cups
Oats: 1/4 cup
grated carrots: 1cup
grated paneer: 1 cup
minced green chillies: 2 tsp
grated ginger: 1 tsp
finely chopped coriander leaves: 2 tsp
ajwain: 1 tsp ( oregano)
salt to taste
ghee/oil to cook the parathas
Method:

1. In a bowl make a smooth but pliable dough with the wheat flour,oats,pinch salt and required amount of warm water.Cover and set aside.
2. In another bowl mix in the grated carrots, grated paneer,ajwain, grated ginger,minced green chillies,salt,coriander leaves and mix well.
3. Take a medium sized roll from the dough and form a cup.Put 2 tsp of the carrot-paneer mix and seal the dough with a little water. Roll into a slightly thick circles using some dusted wheat flour.
4.Heat a shallow frying pan(tava) and shallow fry the parathas using a little ghee or oil till the parathas are golden brown.
5. Serve hot with curd and punjabi pickle.

Note: Stuffed parathas are staple breakfast dishes in Northern India as they are scrumptious,delicious and filling.
        Use of oats increases the fiber intake. 

VEGETARIAN CHEESE WAFFLE

U need:
Maida( plain flour): 1 cup
Oats: 1/4 cup
grated cheese: 1/4 cup
yogurt(beaten);1/4 cup
salt to taste
sugar: 1/2 tsp
pepper powder: 1/2 tsp
butter(melted) 2 tablsp
baking powder: 1/2 tsp

Method:
In a bowl sift together baking powder,flour,salt. Add the oats,sugar,pepper and blend well

Slowly add the beaten curd stirring all the while till no lumps are there.If need a little bit more curd can be added as the  waffle batter has to be smooth and little thin.Add grated cheese. Beat in the  butter and beat well.

Heat the waffle iron,brush with butter and pour some of the waffle mix,spreading evenly. Cover and cook for 5 mins.
Remove and serve warm as an accompaniment to cornflakes or fried eggs.

Note: For those who don't have waffle iron,make the batter semi thick,beat well and pour ladleful on warm tava or shallow frying pan,add a little butter,cook on both sides till done.

A wonderful breakfast dish to be enjoyed eating warm.
Bon Apetite!!!!!!!!!