Broccoli Parathas. All the way from LA. :)

This was sent to me by my cousin Aarty in LA. She found the recipe online & modified it. Her husband & baby girl aren't fussy eaters, but like all things nice. A hit with them is worth us sharing. Spreading the joy. Also, do check her blog. Beautiful insights on a new mothers journey: 

http://aartypunjabi.wordpress.com/2013/12/07/what-is-the-deal-with-forgiveness/

Broccoli Paratha

I am always looking for ways to add greens in my toddlers diets. Since she loves paratha’s and I had a big bag of broccoli lying at home, I tried this recipe out. It was a success as both my 18 month old and the hubby loved it.

Ingriedients

 Brocolli – 2 crowns or 5 cups

 Corriander powder – 1 tsp

 Cumin powder – ½ tspn

 Dry Mango Powder (Aamchur) – ½ tspn

 Chaat masala – ½ tspn

 Green Chilli – ½ piece or to taste (Optional)

 Salt – To taste

 Oil – 1 tspn

Dough

Whole Whear flour -2.5 cups

Water – just enough to dough

Oil – 1 tspn

Procedure

For the Dough

Knead the flour with water to form a soft and pliable dough. Spread oil over the dough and store in an air tight container for 20 minutes or until ready to cook.

For the stuffing

Grate the broccoli  or finely chop it in the food processor.  

Chop green chilies very finely.

In a pan, heat oil, once oil is hot add the broccoli and green chillies if using any. Add the dry masalas. Adjust masalas accordingly to make sure that the taste of all the masalas are not overbearing the broccoli.  Adjust accordingly. Stir for 2-3 minutes and take it out to cool.

Easy cheese sandwich in eggs toast.

2 Eggs

3 slices bread

Cheese spread

Salt, chilly, pepper, mixed herbs. As per taste.

Oil to shallow fry

Beat the eggs with seasoning. Cut each slice of bread in half and spread the cheese on one side, to make a sandwich. Dip in the beaten egg, turning twice to coat the sandwich. Heat Oil in a flat pan. Cook the egg coated sandwiches on low flame till crisp and golden brown.

(Any cooked or cold meats can be added to the sandwich) 

Gavar Bhaaji (Cluster beans)

This is one of my favorite home cooked meals. Simple, easy, and delicious. 

500gms cluster beans. Chopped

2 tomatoes. Chopped

1 tsp ginger. Finely chopped 

1/2 tsp cumin

Pinch of Hing (asafoetida)

Salt, Red Chilly powder to taste

1/2 tsp each of turmeric powder & coriander powder

2 tbsp cooking oil

Heat oil in a non stick flat bottomed pan. Add the cumin & asafoetida & stir for half a minute. Add the tomatoes & cook till soft. Add the dry spices, stir, and add the cluster beans. Cook on low flame with half cup water. Cook till are soft. Serve hot with yellow dal & rotis. 

(Will be putting up some dal recipes in the near future)

Cheaters creamy mushroom & roasted peppers pasta

6-7 garlic pods, crushed

2 onions, chopped

3 tomatoes, blended

1 can cream of mushroom soup. Used Campbell here

1 yellow, 1 red pepper

Salt, paprika, mixed herbs, as per taste

2 cubes grated cheese. Used Amul cheese here

Parsley for garnish

250 gm pasta. Used Penne here. Boil till El Dante.

Half cup milk

Olive oil

Roast peppers on high flame gas. Cool in water, remove skin, chop & keep aside.

In a pan, heat oil, sauté the garlic & onions till the onions are white. Add tomato purée. Cook on medium heat till the tomatoes are thick & red. Add the dry seasoning & cook for another minute. Stir in the can of mushroom soup. Add the cheese & roasted peppers. Add the pasta. Mix adding the milk little by little. Garnish with parley & serve warm with bread.

Pot luck 3.0 by Insia aka http://mesmallfry.wordpress.com

So Miss Insia organised a great brunch pot luck at Miss Mehra's place. Super turn out. wish I had taken more pictures. Anyways I had the opportunity to make 4 of my signature dishes.So sharing 2 recipes today.
Made chicken kebabs, yogurt mint dip, white bean salad, & pan bagnat (stuffed baguette)

So here it is:

White Bean Salad:

100 gm white beans, soaked overnight
1 small chopped onion
1 chopped tomato
2 tsp extra virgin olive oil
Juice of 2 limes
1 tsp mixed herbs
1 dried red chilly, finely chopped
Salt to taste

Boil the beans with salt. In a bowl mix oil, lime juice, chilly, mixed herbs. Toss in the remaining ingredients & serve. As simple as that. :-)

Pan Bagnat
This is a recipe taught by one of the Chefs I worked with in Australia.

1 Baguette
2-3 cloves of garlic
1 each of red, yellow & green capsicum
2 tomatoes, sliced
1 cup shredded mozzarella cheese
10-15 basil leaves
1 cup extra virgin olive oil
Salt & pepper to taste

Cut the baguette horizontally & remove the center of the bread, leaving a thick crust. Rub the crust with the garlic cloves. Roast the 3 peppers on flame, cool & remove the skin. Chopp the peppers & mix it up, keeping it's juices.

pour the oil on both the sides of the bread. Layer the cheese on the bottom crust. top it with the peppers, then sliced tomatoes. Season with salt & pepper & top it with basil leaves. Cover it with the top crust & wrap the stuffed bread in cling wrap. Refrigerate overnight with some weight on it.
Cut the bread in 1 inch slices to serve.

Paneer / Chicken / Fish Tikkas

Paneer, chicken or white fish 500 gm cut in inch size cubes
2 capsicum sliced into bite size pieces
1 onion cut same as the capsicum
Marination:
100 gms hung curds
1 tsp chick pea flour
2 tsps tandoori masala
2 tsps ginger, garlic, chilly paste (preferably Kashmiri chilly)
2 tsp mix of coriander, turmeric, garam masala
Salt & red chilly powder
2 tsp kasoori methi, soaked in water.

Skewers or toothpick for serving.

Mix all the marination in a bowl. Assemble the tikkas sandwiched between a piece of onion & capsicum. Place in a tray & pour over the marination. Fish or paneer will require minimum 30 mins for it to be ready to cook. Chicken at least 2 hours in the refrigerator.
You can either grill it on a barbecue or on a nonstick pan over low heat.