Lady Finger Chutney

Ingredients 

Lady Finger Chutney
Lady Finger Chutney



4 to 5 Lady Fingers
2 to 3 Garlic pods
Curry Leaves
Coriander leaves chopped
Lemon Juice
2 green chillies (or you can add more as you like)
1 tsp Jeera
1 tsp Sugar
Salt to taste

Method

Chop the lady fingers and green chillies. In a mixer jar put garlic pods, cumin seeds, coriander leaves, lemon juice, salt, sugar, curry leaves, fried lady finger and green chillies and grind to a smooth paste.

You can add a seasoning of hing and mustard seeds heated in oil.

Onion Stuff Paratha

For Dough

Onion Stuff Paratha

2 Cups of Whole Wheat Flour
2 Tsp of Oil
Salt to Taste
A little Wheat flour for rolling
Oil/ Ghee

For the Stuffing

1 Cup Finely Chopped Onion
1 Tsp of Finely Chopped Green Chillies
½ Cup of Bread Crumbs
½ Cup of Chopped Capsicum
½ Cup finely chopped Coriander leaves
Salt to Taste

Method

Mix all the ingredients for the stuffing.
Roll the dough into a medium size circle and fill in the stuffing and seal the edges tightly. Roll again into a circle with a little flour.
Heat a non-stick griddle (tawa) and cook the paratha using ghee or oil until the paratha is golden brown.
Serve hot with raita or pickle.

Note

Instead of green chillies you can also use red chilli powder. Oats can also be used as a healthy stuffing. When it comes to kids, we can use grated cheese to give it that extra cheesy taste.

Moong Dal Patties

Ingredients

½ cup of Split yellow gram
½ cup of oats
½ cup of chopped onion
Finely chopped ginger and garlic (Optional)
2 to 3 finely chopped green chillies
1 tsp Chat Masala
¼ tsp Red Chilli Powder
½ cup of Coriander leaves
1 tbsp Curd
2 tsp oil
½ tsp sugar
Salt to taste

Method

  • Wash and soak Moong Dal in lots of water for about 2 hours.
  • Drain and cook with 1 cup of water until soft. Let the dal cool and then grind it to a coarse paste.
  • In a bowl, add rest of the ingredients and moong dal paste. Give this mixture the shape of patties.
  • Heat a non-stick pan with 1 tsp of oil and cook the patties on a medium flame till golden brown. We can also deep fry the patties.

Note

We can add methi (fenugreek) leaves or Palak (spinach) to enhance the taste and add to a balanced diet. This can be also used while preparing a burger.

Sunny Fizz

Sunny Fizz
Sunny Fizz

Ingredients
Orange Juice
Lemon Juice
Crushed Ice
10 to 15 basil leaves
10 to 15 mint leaves
Pepper Powder
Salt to taste
Sugar (We can use syrup, powdered or normal sugar as per availability)

Method

Crush the basil and mint leaves, add pepper powder and grind to paste. In a large glass, mix lemon juice, orange juice, crushed ice, crushed mint, basil and pepper paste. Add sugar and season with salt. Serve chilled.

Mac Puff

For the Dough

1 cup of Maida

1 Cup of Wheat Flour
2 Tsp of baking powder
2 tbsp of oil

For the Stuffing
1 Onion finely chopped
1 Capsicum finely chopped
1 Carrot finely chopped
½ cup boiled green peas
½ cup sweet corn
½ tsp sugar
½ tsp black pepper
¼ tsp dried oregano
¼ tsp chilli flakes
3 tbsp tomato or pizza sauce
1 cup Mozarella Cheese
Salt to Taste

Method

Sieve Maida and Wheat Flour. Add baking powder. Add cold water and knead the dough as you would do for a Puri.

For Stuffing

  • Heat oil in a pan, add chopped onions and fry until tender pink.
  • Add all the vegetables, pepper, oregano, chilli flakes, tomato sauce, salt and sugar and mix well.

Roll the dough into a large rectangle and apply ghee or oil on the sides and fold it. Repeat it once again. Cut it into small rectangles, put the stuffing in the center and seal like wraps.

Baking

Preheat oven at 300 degree Celsius. Brush the wraps gently with oil and bake for 30 to 45 minutes.

Note

We can also shallow fry this wrap.
Using leftover rotis to make this wrap is also one more option.