Paneer Carrot Parantha

Ingredients :

Wheat Flour : 1 cup
Cottage Cheese(Paneer) : 100 gms
Carrot : 1 grated
Onion /green onion: 1 finechopped
Coriander leaves : handful , fine chopped
Chilli powder : as per taste
Coriander powder : 1 tsp
Garam Masala : 0.5 tsp
Salt : as per taste
Oil
Water

Steps
1. Mash paneer with hands
2. Knead all the ingredients like a roti dough.
3. Now roll out your parantha , like usual , and fry on a nonstick tava.

Tastes best with raita !

Variation : You can also use grated cheese for filling. I did but only for Aryan :D

Nutrition Pack Parathas

Ojas these days is in a state where he wants to eat everything on his own, so I am trying to innovate in foods which he can eat on his own... the top of the list is Paranthas... here is one I figured out and everyone loved

Ingredients
1.5 cup atta (use whole wheat or I used the pillsbury multi grain atta)
1/2 cup sweet corn kernel parboiled and crushed
1/2 onion chopped
1 bunch palak leaves chopped
1 bunch methi leaves chopped
1/2 tsp ajwain seeds
1 tsp oil
salt to taste
pinch of red chilli powder
some mozzarella cheese
u can add green chillies if kids are not eating

Method
1. Knead all ingredients apart from cheese together to make dough
2. With the dough roll out small chapathi and stuff with cheese
3.fold and roll again
4. fry both sides using oil/ghee or butter whatever ur child prefers

serve with curd

this is very good dish for the dieting people too, just avoid the cheese and fry without oil...

Cheese Parantha

This parantha is a favourite with Anirudh. And I guess it would be for all the kids who like cheese.

Ingredients:

1. A ball of roti dough.
2. 2-3 tbsp of ghee/oil/butter (I prefer to use ghee with Anirudh)
3. Cheese (I used regular cheddar from Brittania)

Steps:

1. Roll out the dough into a shape of a roti.
2. Spread 1 tsp of ghee over it.
3. Grate the cheese over it.
4. Fold it up.
5. Roll it out again.
6. Put it on the tawa (girdle) and make it like just any other parantha.
7. Once done, take it off and give to your hungry kid who will definitely love it!

Variations:

1. I have once made it with Gouda cheese too and it turned out as delicious as it was with cheddar.
2. You can make aloo-cheese parantha too by using a boiled aloo, mashed and mixed with grated cheese.
   

Mung Sprouts Parantha

This is one variant of using mung sprouts which I had to improvise as my hubby protested about having to eat mung salad which I love to make, where I steam the mung sprouts for short with a pinch of turmeric, add my simple home made chaat masala, chopped onion, tomatoes, diced cucumber, some fresh cilantro, if I have it at home, and lemon juice. But NO! It was too healthy for him. I guess you might know what I am talking about.

So, here is a creation which wasn't bad at all. I steamed the sprouts like I mentioned above and I made the paranthas with rape seed oil (mustard), which added to the flavour a lot. I just mixed the sprouts to the usual dough while preparing it with atta (whole wheat chapati flour).
All you need is the atta, salt, spices of choice, mung sprouts steamed with turmeric and salt for 3-5 minutes with little water, if required.
I could not make these paranthas puff up so much, because of the sprouts, but they still tasted really good. If you want to know exact preparation method, here are two links: one at about.com, the other at Indian Foods link.

It can be eaten with yoghurt raita, daal or any vegetable preparation.

Aalo-Palak Parantha

This again is nothing too different. But may be I want to post it for myself as I keep forgetting my options for Aryan's food :-P


Ingredients

Spinach/Palak - 1 Bunch
Wheat Flour - 1 cup
Potato - 1 or 2 , boiled
Coriander leaves - (optional), washed and chopped
Onion - 1 small, fine chopped
Coriander powder - 1tsp
Mango Powder - 1 pinch
Garam Masala - 1/4 tsp
Chilli powder - 1/4 tsp (only for adults)
Salt to taste

Steps :

Dough
1. Wash and pressure cook palak for 2-3 whistles
2. Grind it into the paste
3. Mix the paste with the flour and add little salt.
4. Make the dough just as you make for chapatis. Use all the palak and the water that remains when you pressure cook.
(Extra water may be added)


Filling
1. Grate the potatos and mix onion and coriander leaves.
2. Mix all the masalas

Process
1. Take a small ball of the dough and roll it using a rolling pin.
2. Keep a handful of the filling and close the edges.
3. Roll the parantha
4. Make the paranth on the non-stick tava , using little oil.

Serve it with curd or just like that.

Just another way to feed them with the greens :-)

Broccoli Parantha with Raita

This is a healthy recipe for children and adults alike. It demands a bit of preparation in advance, otherwise it is easy.

Raita shown in the picture here is nothing but stirred yoghurt with some salt (kala namak) and roasted cumin powder (bhuna jeera). You can add chopped coriander leaves and fresh or dried mint leaves to it. Or make any of the endless variants you like.

Broccoli Parantha:
Dough:
Atta (chapati flour),
1/2 Broccoli cut into small pieces, or left over brokkoli sabzi (vegetable) from the day before(or even better brokkoli soup),
salt and Spices for the dough (e.g. ajwain, salt, chilli, dhania powder, fennel seed powder, etc.),
1 tsp. lemon/lime juice.

Filling:
2-3 large Boiled potatoes (boiled with skin and peeled-can be done a day before and kept in the fridge),
Spices for the filling (e.g., chilli, 1/2" ginger-grated, dhania powder, fennel seed powder, kala namak /black salt),
Coriander leaves (cilantro),
Mustard oil for frying/baking (very healthy - rich in unsaturated fatty acids, especially omega 3 fatty acids).

Steps:
1. Either use the leftover broccoli sabzi from the day before, or steam half a broccoli in half a cup of water till tender but still fresh green. Add lemon juice and puree it with a (hand-) mixer.
2. Knead a soft dough with the broccoli, salt and spices as per desire.
3. Mash potatoes with salt and spices. Add coriander leaves.
4. Roll out paranthas with the potato filling. Here is one link if you want to know how.
5. Fry them in mustard oil on a cast iron tawa (griddle).
6. Serve with Raita.

Tips:
1. Wash the cooked Broccoli with cold water to prevent it from cooking further and loosing its fresh green colour.
2. Cook potatoes in the skin (healthier) a day before. Can be done for the broccoli as well, just add some fresh lime/lemon juice to it. Store in the fridge.

Egg parantha

Whoever likes egg, it can be one yummy and easy to make dish. Its a favorite with all of us i.e me, hubby and Betu. Wile I was making it yesterday night, I thought I can post it here. So I quickly grabbed my phone and clicked pictures of it while I was at it. So here are the steps.

You need:

1. 1 Egg
2. Dough/Atta for one parantha
3. 2 tbsp Oil
4. Salt to taste
5. Red Chilli powder (optional)
6. Coriander leaves (optional)

1. Roll out a parantha and put little bit of oil/ghee between layers. I somehow always make the triangular shaped ones as it gives me good layers.

2. Put it on the tawa/girdle and let if cook on medium flame.

3. In a small bowl, break the egg, add salt to taste, red chilli powder if you like it and whip it for 10 seconds.

4. When one side is done, flip it and apply bit of oil/ghee to the side which is partially done.

5. Tenderly open the layer using the chimta/tongs till the end. But be careful that it should not tear the layer away completely from the base.

6. Pour the egg mixture in this open layer as shown in the pic.

7. Close the opened layer back over the egg mixture.
8. Slowly flip the parantha by holding it from the end you had opened the layer. If the egg mixture spills slightly don't worry. It will in fact taste better.
9. Pat it lightly with a ladle .
10. Flip it back once you feel it has cooked well from that side and let it cook little more from the other side.

Your yummy egg parantha is ready to be eaten. Enjoy it with cheese or tomato ketchup or pickle as per your liking.