SPROUT USAL PAV

U need:
Sprouts(moong,mixed): 2 cups( semi boiled)
Pav bun: 4
Butter to toast the pav bun
Oil: 2 tablsp
ginger grated: 2 tsp
green chilli minced: 2 tsp
pav bhaji masala: 1 tsp (optional)
lime juice: 2 tsp
coriander leaves: 2 tsp
Mustard seeds: 1/2 tsp

Grind together:
coconut scraping: 1/4 cup
green chillies: 1
curry leaves: 1 tsp.

Method:
1. Heat oil in a frying pan. Add mustard seeds.When they sputter add the grated ginger and minced green chillies.Saute on medium heat.Add the ground paste and continue stirring.Add the pav bhaji masala and salt to taste.

2.Drain the water from the cooked sprouts and add the sprouts to the cooking paste.Stir well and continue cooking for 6 to 8 mins.Add lemon juice and coriander leaves. Transfer to a cooking bowl.

3.Toast the pav buns on a tava using some butter.Serve these buns with the sprout usal curry.


Note: This usal tastes great with fresh plain bread slices too.A healthy breakfast dish,you can omit the pav bhaji masala if you don't want too much masala taste.

The liquid from the cooked sprouts can be used to make chappati dough or add to any dal gravy.

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!!!!!!!!!

MOON DAL SHEERA

U need:
Yellow moong dal: 3/4 cup
warm milk: 3/4 cup
warm water 1/2 cup
sugar: 1 cup
unsweetened khoa: 1/4 cup
ghee: 3 tablsp+ 1 tablsp
strands of saffron soaked in 2 tablsp warm milk
almond slivers: 2 tablsp
cardamom powder: 1/2 tsp.


Method:


1. Soak moong dal in warm water for 4 hours.


2. Drain water and grind to a coarse paste .Sprinkle a little water while grinding if needed.


3.Melt ghee in a non stick pan


4. Add the ground paste and start stirring the paste in the ghee continuously till the paste turns golden brown. Add the khoa when the paste starts to change colour.Continue cooking till the khoa is well blended into the moong paste


5. Add the warm milk ,and warm water ,cook continuously till the milk and water is absorbed. 


4. Add sugar and 1 tablsp ghee and cook till the sugar gets absorbed into sheera continue stirring till the ghee seperates and the sheera starts to leave the sides of the pan.


5. Add saffron milk,cardamom powder.Stir well.Garnish with almond slivers.


6. Serve warm .


Note : this sheera is a little time consuming to make but the end product is mouth watering and delicious.


            The paste should be cooked on medium and low heat only.


            Sugar can be added more if needed.


BON APETITE!!!!!!!!

TENDER COCONUT KHEER

U need:
Full cream milk: 1 litre
creamy flesh of tender coconut: 2 cups
condensed milk: 1/4 tin
sugar: 2 tablsp( optional)
cashew: 1sp


Method:
 Soak the cashews in 1 tablsp milk for 10 mins
1. In a deep bottomed pan boil milk till it is reduced to 3/4.
2. Chop the tender coconut to tiny pieces,keep 2 tsp aside and add the the rest to the cooking milk.Continue stirring till the milk reduces further.( 10 to 15 mins)
3. Add the sugar(optional) and the condensed milk,stirring gently, continue this method( 7 mins)
4. Grind the soaked cashews along with the milk and add this paste to the kheer.Give a quick stir for another 5 mins.Transfer the kheer to a serving bowl.
5.Cool the kheer and keep in the fridge . Just before serving garnish the kheer with the tender coconut pieces kept aside.


Note: This kheer can be served either warm or cold,but tastes best when served cold.
           Always cook the kheer on medium heat or the milk can burn .After adding condensed milk continue stirring otherwise the kheer can stick to the bottom of the pan.
          The sweetness in this kheer should be a little less in order to enjoy the flavour of the tender coconut. 


BON APETITIE!!!!!!!!!!!!!

SAGO KHEER

U need:
Sago: 1/2 cup
Jaggery: 1 cup ( Powdered)
Coconut milk(thick): 1 cup
milk: 1/2 cup
ghee: 2 tablsp + 2 tsp
coconut slivers: 1 tsp
cardamom powder: 1/2 tsp
cashews and kismis: 2 tsp
water: 1 and 1/2 cup
nutmeg powder: 1/2 tsp
Method:
1. Heat 2 tablsp ghee in a pan and fry the sago till it swells. 
2.Meanwhile in another vessel boil water.Once the water starts boiling add to the fried sago and continue to cook till the sago is well cooked.( As the sago starts to cook the water will be whitish in colour,continue cooking till the whitish colour disappears).
2.As the sago gradually becomes translucent add the milk and continue cooking.
3. Add the powdered jaggery and stir further.
4. Now gently add the coconut milk and simmer for just 2 mins. Add the cardamom and nutmeg powders.Switch off the gas.Cool the kheer.
5. Heat 2 tsp ghee and fry the cashews and kismis and add to the kheer.Garnish with coconut slivers.Serve.

Note: Kishmish: small sultanas
        Jaggery can be added more according to individual taste.
        The same kheer can be made with milk and sugar instead of jaggery.Omit coconut milk and coconut slivers.Can use condensed milk for further taste. Cooking method same.


Bon Appetite!!!!!!!!!!!!