Potato , Soya Bean Cutlets !

A friend told this recipe and we tried this yesterday !

Ingredients

Potatos - 2 , boiled and grated
Soya Nuggets - 8
chopped Coriander leaves - 1 tsp
Coriander powder - 0.5 tsp
Garam Masala - 0.5 tsp
Salt , red chilli powder to taste


Steps

1. Wash Soya Nuggets and soak them in boiling water for 2-3 minutes. Squeeze and drain all the water amd mash them.
2. Mix all the ingredients and make small patties. you can make them round or oval.
3. Keep them in freezer for 10 minutes.
4. Shallow fry or deep fry them (I shallow fried)

Serve them with tomato ketchup. You can also use them as filling in burgers or bread.

Quick corn snacks

A very very simple & quite healthy recipe for evening snacks of toddlers and kids. I know you might already know this or a variant of this but still I am writing for people like me who discovered it quite recently :-)

Ingredients :

Potato : 1 small
Frozen Sweet corn : 1 tbsp
Frozen Peas : 1 tbsp
Butter : 1/2 tsp
Roasted and crushed cumin seeds : 1 pinch
Salt to taste

Optional :

Chat Masala
Black Pepper

Steps :

1. Cut potatos in small chunks.
2. Mix protatoes, corn, peas, butter and water in a microwave bowl.
3. Microwave for 3 minutes.
4. Add salt and roasted cumin seeds.

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.

Mashed and Roasted Potatoes

It was of the first few semi-solids that I started with Anirudh. And he simply loved it and still does. Its a nice filling snack which his Dad also loves.

1. Boil potatoes
2. Mash them.
3. Add salt to taste
4. Add grated cheese if you want.
5. Spread it on nonstick tawa and pat it flat. Keep the fire to low.
6. Use little butter for a good taste.
7. When slightly brown, flip it and roast on the other side.

Ta-da! Its ready! You can roast it as per liking. Those who prefer it slightly more browner/crisper, roast it longer.