Flat Bread Stuffed Potato (Aloo Paratha)

Ingredients......................

• Boiled Potato- 2
• Onion Chopped-1/2 cup
• Green Chili Chopped- 1
• Coriander Powder- 1 tbsp
• Red Chili Powder- 1/2 tbsp
• Garam Masala- 1/2 tbsp
• Coriander Leaves Chopped- 2 tbsp (Optional)
• Mango powder- 1/2 tbsp
• Salt to taste
• Wheat Flour- 200 gm
• Water- 1 bowl for making dough
• Vegetable Oil/ Butter- 5 tbsp

Method........................


Dough-----

1.Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.


2.Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.

3.Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

 
Filling-----------
 
1.Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
2.Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
3.After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4.Mix green chilies, coriander leaves, chopped onion, mango powder, garam masala powder, coriander powder and salt to the mashed potatoes.

 

 
Making Flat Bread-----------------
 
1.Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.

2.Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to

3.Make a ball. Proceed to make all six balls.
4.Let them settle for 3 to 4 minutes before rolling them.
5.Heat the Flat pan /tawa on medium high. Note: An iron flat pan/tawa works best. To check if the flat pan is hot enough, sprinkle a couple of drops of water on it.
6.If the water sizzles right away, the pan is ready.

7.To make it easier to roll the balls, first roll them in dry whole-wheat flour.
8.Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

9.Place the paratha over the pan. After a few seconds you will see the

10.paratha change color and puff in different places.

11.Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.

12.Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

 
13.Parathas can be served with tomato chutney, plain yogurt, any gravy/ subji, or spicy pickle.

Potato Aubergine Vege Puree

Ingredients...................

• Eggplant/Aubergine, cut into chunks- 1/2 cup
• large potato, cut inti chunks- 1/2 cup
• Tomato skin less and seed less- 1/2 
• 1 clove garlic, peeled
• Canned tomato sauce/Lemon Juice- optional
• Vegetable oil or butter- 1tbsp
• Salt little bit
• Asafetida- 1 pinch
• Water- 1Cup

Method........................

1. Heat the wok and put Butter or vegetable oil.
2. Add asafetida, garlic and add potato,aubergine chunks in butter.
3. Fry about 1 min then add tomato.  

4. Again fry about 1 min and add salt and lemon juice. 

5. Pour 1/2 cup water and cover with lid. 

6. After 5 min, mashed cooked vegetable with masher and make fine paste. 

7. Again pour 1/2 cup of water and wait 2 min.

8. Now You check  how much consistency for your baby will suit then you can add and less water.

9. Now Puree is ready to eat.

Chicken Kebab

 

Ingredients......................

1. Chicken fillets- 2
2. Whole Dry Red Chill-3
3. Black Pepper Seeds- 5to 9
4. Red Chili Powder-1 tbsp
5. Coriander Powder
6. Brown Cardamom- 2
7. Green cardamom- 2
8. Gram Dal- 150 gm
9. Cinnamon - 1inch
10. Nutmeg- 1inch
11. Cumin Seeds- 1/2tbsp
12. Clove- 4 to 5
13. Garlic- 2to3
14. Star Anise- 1 
15. Salt to taste
16. Grated Cottage Cheese for filling
17. Vegetable oil/butter- 3-4 tbsp for frying kabab
18. Lemon juice- 1tbsp
19. Water- 1cup

Method..........................

1. Firstly add 1 cup of water and cook the chicken with gram dal and all spices including salt in Pressure cooker

2. After 2-3 whistle, off the gas and leave to cool off.

3. Now transfer the material into the food processor and make a smooth paste. 
4. If the paste is not thick then you can reduce to heating up 3 to 5 min again.
5. Mix rest species (coriander powder,red chili powder and lemon juice) in the mixture.
6. This time to make a flat boll help with palm, if batter is more sticky then you can apply some drop of vegetable oil on your palm and then make a boll, its easy process to making flat bolls and fill grated cheese in center of kebab.
7. Heat the flat tawa/pan on midiam low heat and palace the kebab on it and put some vegetable oil or butter.

8. Roast about 1 to 2 min both sides
9. When the kabab turns golden brown colour both sides that means kabab is ready

10. Serve hot with green sour sauce/chatni 

Creamy Potato with Egg Yolk Soup

Egg yolks are a great source of protein. They also have some vitamin A and iron. It should be hard boiled for 9 to 12 months babies

Ingredients........................

• Peeled Boild Potato- 50gm
• Butter-1/2 tbsp
• Hard boild egg yolk-2
• Salt to taste
• Water-1/4 cup

Method............................

1. Mashed potatoes with egg yolk.

2. Heat butter in soup pot. Saute potatoes in oil for 5 minutes.
   Sprinkle little bit of salt
3. Saute 2 min. again and pour water.
4. Bring to a boil. Lower temperature. Cover and simmer for 1 min.
5. Now soup is ready to serve
   
   

Dried Peas Chaat (Matar Chaat)

This is a delicious yet easy snack to make, using from dry peas that are light brown in colour. They look almost like chickpeas. Normal dry peas are green in colour and called ‘matar’ in Hindi, a feminine term. This particular type of large dry peas are called 'matara' or 'matra', a masculine.

There are two types of dried peas- yellow and green. In this recipe I shall use Green Dried Peas.

Ingredients......................

• 
  
  2 Bowl pre-soaked (dried whole peas)
• 
  
  A pinch of asafoetida
• 
  
  Tamarind chutney
• Plain Curd with mix sugar-150gm
• 
  
  2 Potatoes (boiled, peeled and chopped)
• green chili chopped-1
• 
  
  1 large onion (finely chopped), optional
• 
  
  1 tomato (chopped)
• Ginger grated- 1tbsp
• 
  
  Lemon juice
• 
  
  Salt to taste
• 
  
  Red chilies powder-1 tbsp
• 
  
  Garam masala powder- 1 tbsp
• 
  
  Black salt (kala namak)- 1/2 tbsp
• 
  
  Ground roasted cumin (jeera)- 1 tbsp
• 
  
  Mango Powder- 2 tbsp
• 
  
  Some Chips Packets for flackes
• Corriander Leaves 

Method........................

1. 
   
   Wash and soak peas overnight.

2. After soaking peas will turn double size like ...........

 3.      Place in a pressure cooker with enough water to cover plus half an inch above. Cook in a               pressure cooker under full pressure for 15-20 minutes. at this time you can add tomatoes(optional) and asafoetida powder and salt, If you do not have a pressure cooker, boil briskly until soft.

3. Allow the cooker to cool down before opening, check that peas are soft. If not, cook some more.

4. Add chili powder, roast cumin powder , mango powder (amchoor), chopped potatoes and a little water if they look too dry.

6. Place portions in individual plates, garnish with coriander leaves, ginger, chopped green chillies, ginger and red onions and a wedge of lemon in each plate. Spoon a little Tamarind Chutney and Sweet Curd over it. If you do not have tamarind chutney, squeeze a little fresh lemon juice, after that crushed some potato chips.

Bread Pizza

Ingredients.................

• 2 Bread Slices
• 
  
  1 Capsicum (sliced)
• 
  
  1 Tomato (sliced)
• 
  
  4 Mushrooms (sliced)
• 
  
  1 Green chili (chopped)
• 
  
  Crushed chili flakes (optional)
• 
  
  1 tbsp Butter 
• 
  
  4 tbs Cheddar cheese..........http://www.mysupermarket.co.uk/Images/ExternalImages/ProductsDetailed/25/120425.jpg
• 
  
  1 pinch Salt 
• 
  
  2 tbsp Pizza Sauce/ Tomato Ketchup

 Method........................

1. Firstly take a bread slice and spread capsicum, tomatoes and mushroom on it.

2. Sprinkle some salt and crushed Chili flakes on the top.
3. Now its time to spread cheddar cheese on it.

4.   Grill the bread in an oven or over tawa for 3-4 minutes low heat, or till the bread is crispy and the cheese melts

5.    Cover the lid 3-4 min.
6.    Bread Pizza is ready to savor. Serve it with tomato ketchup.

Whipping Cream Sandwich (Malai Sandwich)

Ingredients....................

• Whipping Cream -2tbsp
• Chopped Onion- 4 tbsp
• Chopped Capsicum- 2 tbsp
• Chopped Green Chili-2
• Bread Slice- 2
• Chopped Tomatoes- 4tbsp
• Salt to taste

Method.................

• First cut the tomato, onion and chillis into small pieces.
• Mix the salt, tomato, onion, chillis with cream.

• Spread it on one slice.

• Cover it with other slice

• Heat the flat pan & put some butter or ghee on tava & roast the sandwich
• Serve it hot

Scrambled Eggs with Vegetables - Egg Bhurji

Ingredints..............

• Vegetable oil-4 tbsp
• Raw Egg-2
• Chopped Onion-1/2 bowl
• Chopped green chili-1
• Chopped Bellpepper-1/2 bowl
• Chopped Carrot- 4tbsp
• Chopped Tomatoes-1.2 bowl
• Turmeric Powder-1/2 tbsp
• Salt to taste
• Corriander Leaves

Method.................

1. Heat 2 tbsps vegetable oil in a vessel, add finely chopped onions and chopped green chillis and saute for 3 mts.
2. Add few tbsps of finely chopped mixed vegetables (bell peppers, tomatoes and carrots) and a pinch of turmeric pwd.
3. Saute further for another 3 mts.
4. Break eggs into the vessel and combine with the rest of the mixture.
5. Place lid and cook on low flame for 3-4 mts.
6. Remove lid and combine again.
7. Scramble the mixture for another 3-4 mts.
8. Season with salt and garnish with coriander leaves.

Baked Beans and Bulls Eye

I can not emphasize enough the importance of eating breakfast every morning. Its wise not to skip breakfast as it breaks the overnight fasting period, replenishes the body’s supply of glucose, providing essential nutrients to keep our energy levels up through the day.

Ingredients.....................

• Chopped Onion -1Bowl
• Chili Pwder-1/2 tbsp
• Black Pepper Powder-1/2 tbsp
• Backed Beans- 1 Bowl--http://www.dooyoo.co.uk/food/sainsbury-s-baked-beans-in-tomato-sauce/
• Vegetable Oil -4 tbsp
• Raw Eggs -2
• Salt to taste
• Corriander Leaves

Method................

1. Heat a tbsp of vegetable oil in a vessel
2. Add finely chopped onions (small onion) and saute for 3 min, add chilli pwd or pepper pwd and combine.
3. Add half a cup of baked beans and combine.
4. Cook on low for 3 mts.
5. Sprinkle coriander leaves and keep aside.
6. Heat a tbsp of vegetable oil on a non-stick flat pan, break two eggs over the flat pan and let it cook for 2 mts.
7. Flip it over and cook for another mt.
8. Season with salt and pepper, remove onto a serving  plate.
   place the cooked baked beans over the bulls eye and serve with toasted whole wheat bread.
9. Our family relishes the combination of baked beans, bulls eye with toasted whole wheat bread.

Boiled Egg Open Sandwich

I cannot emphasize enough the importance of eating breakfast every morning. Its wise not to skip breakfast as it breaks the overnight fasting period, replenishes the body’s supply of glucose, providing essential nutrients to keep our energy levels up through the day.

Ingredients........................

• Boil Egg -1
• Tomatoe Slices-4
• Mayonnaise-2tsp
• Cucumber Chopped -3tps
• Brown bread/White Bread Slice -2
• Low Fat Butter-1tsp
• Lettuce Leaf-2
• Salt to taste
• Black Pepper Crused-1/2 tsp

Method.......................

Boil an egg, peel and slice. Finely chop cucumber and combine with mayonnaise and keep aside. Take a thick brown bread slice, spread low fat butter, place a lettuce leaf, spread the cucumber-mayonnaise mixture, place tomato slices and finally place the sliced eggs on the top. Sprinkle salt and pepper to taste. Serve.

Vegetable Sandwich

This is Mumbai’s famous street food fare. Makes for a filling breakfast or brunch or evening snack. You can have it toasted or just plain without toasting

Ingredients......................

• Butter-2tsp
• Bread Slice-2
• Boiled Potato slices-4
• Cucumber Slices-4
• Tomato Slices-2
• Onion Slices-2
• Capsicum Round-2-3
• Black Pepper Powder-1/2 tsp
• Cheese Slices-Optional
• Salt to taste
• Green Sauce/Chatni-Optional

Method........................

Butter two slices. Liberally apply green chutney on the unbuttered sides of both the bread slices. On one of the slices, start layering with boiled potato slices, cucumber slices, tomato slices, onion slices and capsicum rounds. Sprinkle salt and black pepper pwd on top. Layer with a cheese slice (optional). Top with the bread slice and toast till golden brown. Serve warm with tomato ketchup

Homemade Popcorn

Ingredients...............

• Popcorn seeds
• Vegetable oil/ Salted Butter
• Salt

Method.......................

1. Turn your gas/stove on high, and Wait for it to heat up while you prepare the popcorn.

2. Find a medium sized pot, cover the bottom of the pot, so there is a layer of oil on the bottomand add some salt that time.

3. Wait for 5 min, then quickly add enough popcorn seeds, so that you cant see the bottom.

4. Quickly put on the top/lid and hold it down.
5. When the popcorn starts popping, turn the stove down between medium and high temperature.

6.When pot is 3/4 full turn off stove
7.Sit down, turn on the TV, and enjoy!

Coffee and Walnut Cake

Rushil is my son. It was his 1st B'day on 1st July,2010. On this occasion, I made a Coffee & Walnut cake for him.

Ingredients....................

For cake

• 
  
  3 eggs
• 
  
  225 gm. self raising flour
• 
  
  225 gm Unsalted butter
• 
  
  225 gm caster sugar
• 
  
  1 tsp- baking powder
• 
  
  50 ml- black strong coffee
• 
  
  70gm walnut

For Butter Cream Topping

• 
  
  125gm Unsalted butter
• 
  
  200gm Icing sugar
• 
  
  50ml strong Coffee
• 
  
  12 Walnut Halves

Preparation.....................

• 
  
  Pre-heat the oven  180 C / 350 F
• 
  
  In a bowl, beat the butter and sugar together until very light and pale.
• 
  
  Add the eggs  to the butter and sugar mixture, beating well to completely incorporate each egg.
  
  
  Add the coffee to the mixture and stir well
• 
  
  Add the flour, baking powder and walnuts and stir well to completely combine

• 
  
  Spoon the cake mixture into two lined and greased 8in cake tin
• 
  
  Transfer to the oven  to bake 20-30 min until a skewer inserted into the center of the cake comes out clean and the cake is golden brown.
• 
  
  Remove the cake from the oven and leave to cool on a wire rack
• 
  
  For the butter cream topping, beat the butter and icing sugar together in a small bowl until pale and light
• 
  
  Add the coffee  and mix well
• 
  
  Spread the butter cream over the top of each cake, then place one cake on top of other cake
• 
  
  Decorate the top on the cake with the walnut halves and serve in generous slice