PANEER LABABDAR KATHI ROLLS/FRANKIE
Kathi roll is an Indian street food, originated from Kolkata, where Indian roti/chapati/ flatbreads are filled with veggies, chicken, mutton etc along with some chutneys and salad.
As Paneer is loved by all, and for a change other than potato tikki filling, I opted for this. These wraps have stuffing of paneer, which is sautéed in spicy masala. The mouth watering spicy masala of paneer wrapped in chapati or paratha is a treat to taste buds at anytime anywhere.
This recipe is fairly simple and the good part is that it’s quite easy. Traditionally the tortilla for kathi roll is made my mixing all purpose flour or whole wheat flour, but to make it healthier, you can use 100% whole wheat flour, or can use 50 : 50 ratio.
You can get whole wheat tortillas from store or make it at home. Or you can use your leftover chapatis/Roti’s. Just place them in the fridge if not using the same day, next day warm it on griddle and you are sorted.
It is a healthy, nutritious and quick recipe that you can easily prepare at home. Perfect for kids tiffin too! Serve thus along with some fresh salad and you are sorted.
Preparation time : 15 minutes
Cook Time : 20 minutes
INGREDIENTS : To make Tortillas/roti
1 cup Maida
Or 1/2 cup maida & 1/2 cup whole wheat flour
Salt to taste
3/4 cup Water (approx)
1 teaspoon Oil to finish up the dough
Assemble all the ingredients and knead a soft pliable dough. Make equal size balls out of the dough. Dust it with dry dough. Using a rolling pin, roll it like a big circle. Heat a griddle/tawa.
When tawa is hot, transfer the rolled out roti onto the hot tawa. Flip and cook until evenly cooked and brown from both the sides.
Fully cooked and puffed up Tortillas/ roti is ready. Take it off the flame and apply ghee. Place it in a container and cover. Repeat the process with rest of the dough.
To make Paneer & Mushroom lababdar
200 gms paneer
1 pack of mushrooms
3-4 tbsp oil
1 tsp Cumin seeds ,
2 bay leaves,
1.5 tsp crushed ginger garlic
1 medium size onion chopped,
2 medium size tomato chopped
Salt, turmeric, red chilly powder, cinnamon to taste
1.5 tbsp kitchen king masala
Grounded 1/4 cup of almond, cashew, poppy seed powder
1 medium size onion
2 medium sized tomatoes
1 small sized green capsicum
1 tsp Kasuri methi crushed
2 tsp Fresh cream
Add cumin, cloves, ginger garlic paste, bay leaves to oil
Add chopped onions and cook it well until it turns translucent.
Once onions are done nicely, add chooped mushrooms. Saute nicely for a while. Add finely chopped tomato, turmeric powder, red chilly powder, kitchen king powder and add 1 tsp garam masala, salt to taste, cinnamon powder, grounded cashew, almond, poppy seed powder and cook it really well until it starts oozing out the oil
Once all these are cooked really well, add onion, tomato, green bell pepper that was cut in big pieces and paneer at this step….after adding the paneer..stir very gently else paneer will break or scramble….
Let it cook well but do not cover the pan at this time….once done you can add lil of dried fenugreek, chopped cilantro/coriander leaves and fresh cream to it.
ASSEMBLING KATHI ROLLS
You will need :
Peeled, washed and cut onions
Pre cooked Rotis/wraps/Tortilla
Let’s start assembling them.
Spread green & red chutney on the wrap/roti.
Place lettuce in the center.
Spread spoonful of paneer mushroom lababdar over lettuce leaf.
Add some onion.
Generously spread some more green chutney on top. As per one’s taste add lemon juice or chaat masala on top.
Start folding the roti.
Secure the edges with a toothpick.
Or wrap the kathi roll in wax paper.
Warm kathi rolls are ready.
Serve hot with potato fingers.
Rajgira/Amranth grain Fruit Tart (No Bake)
The Navratri festival is celebrated for nine days twice a year. The Chaitra Navratri during the months of March-April and the Sharad Navratri during September-October. Though fasts/vrat is observed during both occasions.
With the onset of Navratri, the season changes from winter to summer and hence our immunity and digestion takes a dive as well. As per Ayurveda, one should avoid eating non-vegetarian, onion, garlic as they are considered “tamsik” during this period and they plummet our immunity!
So, we fast and worship for cleansing and purification not just for our body but for our mind and soul too for maintaining well-being, harmony and perfect balance.
Since breads form a crucial part of a regular Indian diet, a few food items like buckwheat(kuttu), singhada and sabutdana go into the making of variety of flours, which could easily fill in the space created by the absence of millet and grain based breads.
Another ingredient that attains great importance during Navratris and has now become one of the newest superfoods is ramdana, popularly known as Amaranth/Rajgira. It’s gluten free, low on glycemic load, enriched with antioxidants and essential vitamins and minerals. Popular for its laddoos and chikki, this goes into some of the most mouth-watering preparations tailor-made for the fasting lot.
On that note Happy Navratri to you all.
Craving for something sweet while you fast? Indulge yourself with this special fruit tart.
Ingredients to make Rajgira/Amranth fruit tart
Rajgira/Amaranth popped 1 cup
Jaggery 3/4 cup
Hung Curd 1/2 cup
Honey 1 spoon
Lemon/orange zest 1/4 tsp
Seasonal fruits of your choice kiwis, strawberries, oranges etc.
Dry fruits to decorate
How to make Rajgira/Amranth fruit tart
In a pan put 3/4 cup jaggery with little water. Add 1 cup popped rajgira. Mix nicely and switch off the flame.
Grease the pie tin with melted butter/ghee
Spread jaggery & rajgira mix on to greased tin
Hang the curd for 3 hours. Let the excess water drain out. You hung curd is ready. Add 1 spoon honey to hung curd
Add 1/4tsp lemon/orange zest to hung curd.
Spread hung curd on to rajgira tart
Cut the fresh fruits and chop the dry fruits
Decorate the tart with fruits and dry fruits in attractive way.
Keep in the fridge for few hours.
While serving remove from the fridge and cut the tart into pieces.
Oats, dalia/broken wheat and Vegetables Muthiya
A very famous Gujarati Snack who needs no introduction. Here in this recipe I have given a healthy twist to regional receipe for best breakfast option. i have majorly used oats & dalia/broken wheat, with not only bottle gourd /dhoodhi but lots of other vegetables also.
This is a deliciously finger licking recipe to treat your family and friends. With such flavoursome ingredients, the dish tastes superb!
This tea-time treat is easy to make and the ingredients are most commonly found in Indian homes. While it is a dish best enjoyed fresh, you refrigerate the Muthia to make them last longer. What I love about this snack is that it is healthy, filling and delicious.You can pack this into Kiddo’s lunch box also. This is also a great way to get children to eat loads of Methi and other vegetables, which they otherwise wouldn’t want to eat. It tastes good even if it is cold.
So this is best snack to pack for picnic, take any Chutney with it, nd you will have healthy, yummy snack handy. It is obviously much better than having burger, pizza or chips.
Prep Time 10 min
Cook Time 25 min
Serves 4 people
Ingredients to make Oats, dalia/broken wheat and Vegetables Muthiya
- 1 and half 1/2 cups oats crushed
- 1/2 cup daliya/brokenWheat cooked
- 1/4th cup grated doodhi/bottle gourd
- 1/4th cup grated carrots
- 1/4 cup grated cabbage
- 2 spoons rawa/sooji dry roasted
- 1 big spoon besan/gram flour
- Half cup methi leaves chopped
- 1/2 tsp Cumin powder
- 1 tsp Ginger & green chilli paste
- Salt to taste
- 2 Tbsp Coriander leaves
- Haldi 1 tsp
- salt to taste haldi 1 tsp
- Hing a pinch
- 1tsp red chilli /Lal mirch powder
- 1 tsp Coriander/ Dhaniya powder
- Soda bi carb 1/2 tsp
- Lemon Juice 1 Spoon
- 2 spoon yogurt
- 1 spoon oil
- Tempering–1 tsp Mustard seeds
- 5-6 Curry Leaves
- 1 tsp Sesame seeds
- 2 Green Chillies ( length wise slit)
- 1 tbsp lemon juice
- pinch of asafoetida/hing
- 1 tbsp lemon juice
- Coriander leaves to garnish
- 2 tsp oil
How to make Oats, dalia/broken wheat and Vegetables Muthiya
- In a bowl mix everything together for muthia except salt, soda & lemon.
- Keep steamer ready to steam muthia rolls.
- Just before putting rolls in steamer mix in soda, lemon, and salt in the dough
- Mix everything nicely.
- Make cylindrical rolls.
- Grease the plate on which muthia rolls to be kept.
- Steam for 15 to 20 mins on medium flame.
- In between change the sides of muthia rolls to steam on both sides properly.
- Take out and after it cools cut into pieces.
- For tempering In a kadai take 2 spoons oil rai, seasme seeds, curry leaves, green chillies, hing
- Add muthiya pieces, saute nicely.
- Squeeze lemon over it while serving.
- Garnish wid corrinder and enjoy with hot cup of tea/Coffee
POHA ALU RAJ KACHORI
Raj Kachori is a delicious Chat from Rajasthan.This is a huge gol gappa sort of chat, that is filled in with delicious items in it. Essentially Rajasthani Raj-Kachori, is a stuffed katchori with potato and sprout filling and served with curd, chutney and sev. Apart from sprouts from Moong, chole, moth can also be used.
Raj kachori is a massive, puffed up, crisp snack that looks like a blown up gol gappa. It houses a variety of chaat ingredients, dripping all over the globe-like kachori.
The good thing about these kachoris is that, despite being fried foods, they are not as bad as they are made out to be. Use traditional oils or ghee, and you could eat them without having to worry too much. Of course, you should always keep portions in check, but remember kachoris keep you full till the evening, balancing the total calorie consumption of the day naturally.
TO MAKE OUTER LAYER
4 Potatoes boiled and mashed
1 cup thick poha soaked and drained
5 tsp Maida
Bread crumbs of 5 slices
Salt to taste
1 tsp blck pepper powder
1/2 tsp Haldi
In a bowl take boiled and mashed potatoes. Add soaked and drained poha. Add maida. Add breadcrumbs.
Add salt, pepper powder and haldi.
Knead into a medium hard dough.
Divide dough in equal portions and cover with cloth to rest.
Grease ur palms and knead the dough nicely once again to smoothen it.
Roll the round discs like poori shape. Keep it little thick while rolling from all over.
Roll all pooris and keep aside.
Filling of raj kachori
TO MAKE FILLING
50 gms Paneer
Grated coconut 1/2
Adrak mirchi paste 1 tbsp
2 tsp kishmish
Salt to taste
1 tsp sugar
Juice of 1 lemon
Hara Dhaniya/ coriander leaves
Mix above mentioned ingredients in a bowl and test the taste.
Your filling is ready.
Take one round disc/poori. Make a deep well. Fill in coconut masala. Gently pull all edges together to make big kachori.
Deep fry all ready kachoris first on medium flame and then on slow flame. Fry on both sides till it turns golden brown. Drain and keep it on absorbent tissue paper.
Serve with green dhaina pudina chutney and imli ki khatti meethi chutney.
Garnish with sev, pomegranate seeds and hara dhania.
Pour meetha dahi/sweetened curds over it. Recipe courtesy Kumud Kundal.
FRUITY AND NUTTY STICKS
It can quite often be extremely challenging to find a snack that is not filled with junk. This simple treat idea with few fruits on sticks and coated with chocolate and nuts, will definately makes your kiddo asking for more.
These fruity sticks place a fun and simple twist on your favorite summer treat. Just place Strawberries, Pineapple and Banana on a stick. Then add on some chocolate dipping and nuts! Voila!! You have a fun summer time treat.
Prep Time 5 Minutes
Chilling Time 10 minutes
2 Bananas small chopped into thick rounds
Cored Pineapple pieces(small) 6
3 Strawberries cut into half
1 kiwi cut into 4 pieces
Half of green apple chopped into pieces
1 cup melted Chocolate
1/4 cup Chopped Peanuts
6 icecream Sticks Method:
Cut strawberries in half.
For each strawberry half, cut an equal size piece of banana and pineapple.
Cut kiwi into half first and cut the half into equal size pieces.
Cut green apple into half first and then cut that into 2 equal size pieces.
Now assemble the fruits on ice cream sticks.
Place pineapple on first, then banana, kiwi or green apple and lastly strawberry.
Place in freezer for 10 minutes.
Melt chocolate by heating in microwave for 30 seconds, stirring and repeating until melted and smooth.
Line a tray with parchment paper to place fruits dipped in chocolate.
Put chopped nuts in small plate to use for dipping.
Dip cold fruit in chocolate, then into nuts, then place on prepared tray.
Keep this tray back in fridge for few minutes.
Enjoy the healthy fruity snack.
Idea courtesy from blog : Ourfamilyofseven
Khandvi is a very popular delicacy from Gujarat. It’s made with gram flour/ Besan and buttermilk. Sometimes it’s tricky to get the right consistency by cooking it in traditional style. Here the full proof method to cook it in microwave(normal mode) in just 7 minutes.
I am so happy with the results and it doesn’t compromise on taste too. Soft and melt in the mouth…. i bet you won’t stop eating it.
My word of caution make it fresh and in small batches, as this has a short shelf life. Don’t use it after 5 to 6 hours of making. Make it and consume it.
Khandvi in microwave in 7 minutes
1cup besan/chickpea flour
2 cups water
3/4 tsp haldi/turmeric 1 tsp hing/asafoetida
Salt to taste
Method of preparation
Put all these ingredients in mixer jar and grind it to proper paste without any lumps then take a microwave safe glass bowl and pour the mixer in that bowl and put it in the microwave for 2 min…..
Take it out stir it for 30 sec with whisk or spoon….. Put again in the microwave for 1.5 min and stir again…..
Again put for 1.5 min and then stir…. Again for 1 min and stir and then finally for one more min and then give a final stir…… Batter is ready. Microwave at max temp and the total time taken is almost 7 min however if u feel ur batter is little thin you can microwave it for 1 more minute.
Now spread the batter on aluminum foil with spatula or broad knife, as thin as you can. fold it in khandvi style … Pour tadka and fresh coriander & grated coconut and khandvi ready 😊
2tsp white til
8-10 curry leaves
1-2 green chillies
2-3 tbs oil
Handful of fresh coriander leaves. Grated coconut
Take oil in a pan add oil and once hot add rai, til then switch off the gas then add curry leaves and green chillies.
Garnish with grated coconut and fresh coriander leaves.