Palak Paratha

Palak Paratha

  3:09 AM    Soniya

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Ingredients: To make 6 spinach parathas.

1.     whole wheat flour -2 cups.
2.     Fresh spinach(spinach) leaves - 2 cups.
3.     Rice flour(optional) - 2 tbsp.
4.     oil or melted butter - 2 tbsp.
5.     salt - 1/2 teaspoon.
6.     Cumin powder - 1/2 tsp.
7.     Coriander Powder - 1/2 tsp.
8.     red chilli powder(optional) - 1/4 tsp.
9.     water for forming dough.
10.     oil for basting.

Cooking Method

    Chop finely spinach leaves.
    In a bowl, add flour, salt,chopped methi leaves, cumin, coriander, chili powder, oil or butter. Mix well.
    Add water little by little and from dough. Knead well, Cover and leave aside for 20-30 minutes.
    Knead again and then make 6 round balls.
    Take each ball, dip in dry flour. Sprinkle a little flour on the board. Place the dough ball on it and roll out into a thick round.
    Heat girdle. Put the round on it. Cook for 5-8 seconds. turn again. baste with a little oil. Cook on both the sides adding a little oil. Both the sides should have brown spots on them.
    Take off the fire.

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Paneer and Sweet Corn -Veg Sabzi

Paneer and Sweet Corn -Veg Sabzi

  3:08 AM    Soniya

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Paneer and Sweet Corn -Veg Sabzi

Ingredients

• Oil 1 tablespoon
• Cumin seeds 1 teaspoon
• Onion ,sliced 1 medium
• Cottage cheese (paneer),200 grams
• ginger garlic paste 1tablespoon
• Spring onions with greens,chopped 4-5
• Tomato,sliced 1 medium
• Cumin powder 1 teaspoon
• Coriander powder 2 teaspoons
• Red chilli powder 1 teaspoon
• Salt to taste
• Garam masala powder 1/2 teaspoon
• shahi Paneer masala powder1/2 teaspoon
• Sweet Corn,boiled 1 cup
• Coriander leaves to Garnish

Method of Preparation
Heat oil in a non-stick pan and add cumin seeds.Add ginger garlic paste Once it start to change colour, add onions and chopped spring onion
and saute till the onions are some what brown.

Add tomatoes and saute till they become soft. Add cumin powder, coriander powder, red chilli powder and salt and mix well.

Add corn and half a cup of water. Cover and cook till the mixture is heated thoroughly. Add cottage cheese and garam masala powder and shahi paneer
masala and mix well. Add spring onion greens and mix well. Switch off the heat.

Serve hot.

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Apple Smoothie with yogurt

Apple Smoothie with yogurt

  12:04 PM    Soniya

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Apple Smoothie with Yogurt

Ingredients
1 1/2 cups chilled , peeled and roughly chopped apples
5 tbsp strawberry crush
4 tbsp chilled fresh yogurt (dahi)

For The Topping
4 tbsp crushed ice

Method

1.     Combine the curds, strawberry crush, vanilla ice-cream and apples and blend in a juicer till the             mixture is smooth and frothy.
2.     Pour equal quantities of the smoothie into 2 individual glasses.
3.     Serve immediately topped with 2 tbsp of crushed ice in each glass.

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Delicious Nutricious Flaxseed recipes

Delicious Nutricious Flaxseed recipes

  4:22 AM    Soniya

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OatMeal Flaxseed Recipe
2 cups  Oats
1 banana(sliced into thin discs)(You can add any other fruit like strawberry etc )
4 tbsp(heaped) ground flaxseed
2 tbsp each of chopped walnuts,raisins/figs,dates
1 tbsp mini choclate chips

Cook oats in water for 5 min.while they are cooking, whip banana with handled mixer.stir in ground flaxseed.then add the whipped mixture to the cooked oats.Mix well.Top with walnuts,raisins/figs,dates,and chocolate chips

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Sabudana parantha(sabudana thalipeeth)

Sabudana parantha(sabudana thalipeeth)

  12:19 PM    Soniya

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Ingredients

• 2 cups  sabudana (wash well and drain water. Leave for 5 to 6 hours)
• 1 boiled potato( meshed)
• 2-3 green chillis (finely chopped)
• 1/2 cup coriander leaves (finely chopped)
• Curry leaves
• 2 tbsp peanut powder (dry roast and powder coarsely)
• oil or butter to fry
• salt to taste
• little oil to make dough

Method

1. Wash sabudana (sago) in running water till powdery substance is washed away. Drain water completely and leave covered for 5 to 6 hours or preferably overnight.
2. In a kadhai, dry roast peanuts and powder them coarsely with peel to retain their nutritive value.
3. Mesh  potato nicely..
4. Add potato, salt to taste, finely chopped green chillis,curry leaves, coriander leaves, peanut powder and 1 tsp sugar and knead to a soft dough.
5. you can add oil to prevent dough from sticking to your hands.
6. Take a cricket ball sized dough and flatten it into a chapatti on a tava using your finger tips or you can use wooden rolling board(`chakla) and keep polythene over it and then flatten it,turn that parantha in your palm and put it on tava. 
7. Add oil and cook on medium heat.
8. Turn over and cook both sides till thalipeeth is golden brown.
9. Serve hot with coriander chutney or lemon pickle.

New frosted cookies recipe

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