Foodie Workz

This is yet another attempt to try something different with the pumpkin/squash.  I prepared these parathas with some butternut squash one of my favorites in the squash group.  This again goes to my own event "Cooking For Kids - Pumpkin/Squash" started off by  Kalyani . 2 cups flour 1 cup of cubed squash 1/2 handful of cauliflower stalk coriander leaves plus stalk handful 1 tsp coriander powder 1/2 tsp cumin powder 3 big garlic cloves 1 to 2 tsp chopped green chillies 1/4 tsp red chilli powder 1/4 tsp amchur powder 1/4 tsp turmeric 1/4 tsp ajwain seeds salt to taste Process all the vegetables, salt and the spices together.  Leave this aside for few minutes.  Add the flour, a couple of tablespoons of oil and process it further till it comes together like a ball.  There is no need to add water. Divide the dough into equal portions and roll it out into thin circles.  Cook the parathas on both sides without oil on...

I am in the habit of mixing in grated vegetables while preparing chapathi dough as it not only healthy but also lets anything go unwasted.  However, I have never thought of using cucumbers in rotis until I happened to watch it on a cooking show on a local Indian channel.  And these turned out to be really good!! 1 cup wheat flour 1/2 cup  chopped cucumber(tender ones with not much seeds inside) 1/2 cup chopped onions(I used spring onions) 1 tsp cumin powder 1/2 tsp paprika 1/8-1/4 tsp chilli powder 1/2 tsp grated ginger 1 long chilli 1 tblsp oil 1/2 tsp salt or to taste 1/8 tsp turmeric powder half a handful of coriander leaves Mix all the chopped vegetables, ginger, chillies and coriander in a bowl.  Now add the powders and salt to it.  Wait for a few minutes before adding the flour.  Knead well along with the oil.  It is not necessary to add water to the dough.  The vegetables will let out water enough to form a dough. ...

Peas and paneer combination in these parathas make it really enjoyable than the plain peas parathas.  I usually add potatoes but today used these low fat paneer for a change. 1.5 cups wheat flour 1.5 cup green peas thawed 4 oz paneer few coriander leaves 1-2 green chilies 1 tsp paprika 1/2 tsp ajwain 1 tsp garam masala salt to taste small handful of spring onion leaves(great flavor because of these) Process the peas along with spring onions and all the spices and salt.  Saute this in little oil for a few minutes.  Add the finely crumbled paneer to this mixture. Let it cool. Divide the filling into equal sized balls and make the same number with the dough as well. Roll out the dough into a small circle, place the filling, cover and roll out into a bigger circle making sure not to tear.  Cook the paratha on a hot tawa both sides and then with some oil again till brown spots appear. Served this parathas with some Mooli Muthia Kadhi f...

Of late, we are seeing a growing need to switch to more healthier options in our diet especially the breakfast that being the first meal of the day.  However, it is treat to have sumptuous dishes once in a while for breakfast like the traditional aloo parathas .  This becomes a winner with the addition of some mint leaves especially the ones that come from your very own garden.  We harvested two grocery bag full of mint leaves that were  waiting to be used.  I first tried this mint and coriander rice using double the amount of mint to coriander.  Unfotunately, I do not have a click of the rice.   I will have to post this if I get to make it again.  Next thing I made were these parathas which turned out to be tasty and flavorful.  I decided to add the leaves raw without sauteing.  But you can saute them if you wish to after processing it.  As the mint was not sauteed there was a nice freshness and a little crunch inside  the...

Kids like the plain parathas as much as the stuffed parathas like aloo, cauliflower etc.  Instead of keeping it plain, I like to incorporate some vegetable as much as I can.  It is also the best way of using the leftover veggies in the refrigerator.  Here is what I did 2 cups wheat flour 2 tightly packed cups of baby spinach washed pinch of turmeric powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1/4 tsp chilli powder salt to taste 2 tsp oil or more if you prefer while kneading the dough Take everything in the food processor and run till the spinach is coarsely chopped.  Transfer this to a bowl and knead into a soft dough adding little water at a time.  Grease your hands in the end and knead the dough further for about 5 minutes.  Set aside the dough for an hour. Roll it out evenly and cook on a hot tawa.  Cook both sides without oil and cook further applying oil on both sides till brown spots appear.  Serve with raita ...

1 cup sprouted moth beans 1 medium potato boiled, peeled and coarsely mashed 1/2 cup of chopped frozen beans 1 medium carrot peeled and grated 1 tsp each of coriander and cumin powder 1/2 tsp garam masala powder 1/4 tsp chili powder salt to taste few sprigs of coriander leaves Cook the sprouts using very little water in the pressure cooker for 10 minutes if using the steam method or for two whistles.  Once the pressure is gone, remove and let it cool down.  Boil the potato as well along with the sprouts.  Peel and mash it up once it cools down and keep this aside. Take oil in a pan.  As soon as it becomes hot enough add the chopped beans first and saute it for a couple of minutes with a bit of salt.  Follow it with the grated carrot and cook covered on low heat for five minutes.  Once you are able to chop it up with the spatula, add the cooled sprouted moth to the vegetables.  Drain off  excess water if any before adding.  Add th...

Young and old there is nobody who does not like  Aloo Parathas.  However, I rarely make them for me and my husband(just for health reasons) while I make it quite often for my girls when they get back after school.  They prefer to have them fresh and warm from the pan.  Today, I just wanted to try a variation by adding some zucchini, carrots and a few spring onions desperately waiting to be consumed.  The white flesh of the zucchini  allows it to blend well with the potatoes and the kids do not even realize they are eating them.   1 medium size potato boiled, peeled and mashed 1/2 of a medium zucchini grated 1small carrot grated 1 green chili grated 1big clove of garlic grated 1/2 tsp of MDH brand stuffed paratha masala or garam masala 2 tbsp of chopped spring onions few sprigs of coriander leaves chopped pinch of turmeric salt to taste Take a spoon of oil and saute the chili and the garlic.  Add the carrots and let it cook with li...

I decided to make some pooris after a very long time and wanted to try out something different.  Hence, decided to use some oats and bajra flour.  In the past, I have made some masala green pooris by adding some spinach and spice to the dough while kneading.  For the first time, I added some mint leaves(the credit for the idea would however go to my cousin) just so I could use up some of the leaves from my garden. 1 cup wheat flour 1/4 cup bajra flour 1/4 cup quick oats flour salt to taste 2 handfuls of mint leaves 1/2 tsp ajwain seeds water little more than 1/2 cup Thoroughly rinse the mint leaves.  Take all the flour, ajwain and salt in a food processor and start running it.  Add the mint leaves and the water little at a time.  Run the machine till it comes together like a ball.  The consistency of the dough should be stiff so that you are able to roll it out without any flour for dredging. I was able to get 13 pooris from the above q...

5 big red radishes 1/2 cup barley flour 1 cup wheat flour 3/4 tsp 1/2 tsp red chilli powder 1/4 tsp turmeric powder 1 tsp coriander powder 1 tsp ajwain seeds 1-2 tbsp oil Oil for dredging Cut the red radish into quarters. I decided to use up some leftover barley flour from making the barley kheer. Throw in all the ingredients into the food processor and turn it on. Do not add any water. Soon it will all come together and begin to form a ball. Take it out and start kneading with your hands. I started off with the above quantity of flour but ended up using about another 1/2 cup flour. I also used some coriander stems while processing the flour. I try not to throw them away after trimming the leaves and use it in chutneys and rasams. Those of you who like it to be spicy can increase the quantity of the chilli powder and correspondingly the salt. Heat up a tawa and first cook one side and turn over.. Then smear oil and cook both sides till brown dots appear. We had these rotis with...