Category Archives: Breakfast

Breakfast, Kids Special Menus

Beetroot Paneer Wrap

Beetroot Paneer Wrap

Ingredients
1 cup Paneer – Grated or Crumbled
1 Onion, finely chopped
1 Tomato, finely chopped
1 cup Fresh Methi (Fenugreek) leaves, chopped
1 tsp Garam Masala
1 tsp Pavbhaji Masala
1/2 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Mustard seeds
1/2 tsp Jeera seeds
Pinch of Asafoetida
Salt to taste
Fresh Coriander

For the Roti Wrap
1 cup Jowar Flour
1 cup Wheat Flour
1/4 cup Maida(optional)
1/2 tsp Oil
Tomato Sauce or Green Chutney
1/2 tsp Chat Masala
1 cup Beetroot, boiled and grated

Method
In a bowl mix the jowar flour, wheat flour, maida, salt and knead a dough. Make thin rotis from it. Heat oil in a pan. Add Mustard seeds, Jeera seeds, asafoetida. When it splutters, add chopped onion and saute till the onion turns golden brown. Add tomato, saute for another 2 to 3 mins. Now add chopped methi leaves, garam masala, pav bhaji masala, salt, saute. Last, add the crushed paneer and saute lightly. The delicious stuffing is ready.
Take the roti, spread tomato sauce or green chutney, chopped beetroot, sprinkle chat masala. Spread paneer bhurji, coriander leaves, now wrap the rolls tightly so that the stuffing does not come out. Roast this ready wrap by applying some butter or ghee for around 1 to 2 mins.

Breakfast, Kids Special Menus, Snacks

Bajra Apple Nankatai

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 Bajra Apple Nankatai
 
Ingredients
1 Cup Bajra Flour
1/2 Cup Wheat Flour
1/2 Cup Ghee
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 Cup Powder Sugar
1 tsp Cardamom Powder
1/4 Cup Grated Apple
Mixed Dry Fruits Powder
 
Method
Roast the Bajra Flour with little ghee. Dry roast the grated apple in the same kadai. Combine Ghee and Powdered Sugar in a bowl and whisk well till fluffy and white in color.
Add the flour and dry fruit powder, roasted apple, cardamom powder. Mix well to form soft dough. Divide the dough in small portions to make a round shaped Nankatai.
Place Nankatai on a baking tray and bake in preheated oven at 190 degrees for 20 to 25 minutes. Allow it to cool for 10 to 15 minutes.
 
Note
You can add Ragi Flour, Semolina too. For a different flavor try adding Rose or Orange syrup.
Breakfast, Main Course, Snacks

Radish Paratha

Radish Paratha

Ingredients

Wheat Flour Dough
½ cup Red Radish grated
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 pinch Asafoetida
½ tsp Cumin Seeds
Salt to taste
Coriander leaves for garnish

Method
For stuffing
Mix all the ingredients. Radish has natural water content, so you will require less water while kneading the dough. Add some wheat flour, make a proper stuffing so you can roll out a paratha.  Take a medium sized ball of dough on the rolling board dusted with wheat flour, roll the dough to make medium size paratha and put the stuffing on the paratha. Place another paratha and roll it again. Take care that they stick together. The parathas have to be rolled gently. Roast till both the sides of the paratha are golden brown. Apply ghee or oil on the paratha and serve hot.

Note

We need not boil or cook the radish. Using it directly retains its taste.