May 07, 2016

Black Forest Coffee Recipe

This drink was an absolute success. You can probably tell what you're in for by looking at the ingredients. I'm glad to report that it's even better than it sounds. The mocha flavor of coffee mixed with whipped cream marries the flavor of chocolate covered cherries. I loved it as an indulgent treat with breakfast. It would also work as the perfect ending to an evening meal. I hope you will enjoy this special treat, its good both with cherry juice and with the cherry liquer...please feel free to use your favourite cherry liquer in this drink.

TOTAL TIME : 20mins
PREP: 5 MINS
COOK: 15 MINS

Ingredients:

6 oz Fresh brewed coffee

2 tb Chocolate syrup

1 tb Maraschino cherry juice

Whipped cream

Shaved chocolate/chips

Maraschino cherries

Directions:

1. Make fresh, hot, strong coffee and keep warm until ready to mix.

2. Place a medium size pot on low and add the chocolate syrup and chocolate milk, stir and keep warm, until needed.

3. With a hand blender mix the heavy cream, cherry liquer and white sugar until it is smooth, thick and creamy.

4. Add the coffee and cherry liquer to the chocolate milk and stir gently.
Pour coffee into a large mug and garnish with the cherry flavored whipped cream, bittersweet chocolate shaving and top with the cherry cluster.

May 07, 2016

Canadian Coffee | How to Make Canadian Coffee

by varsha, in Side Dish

Learn How to Make Canadian Coffee. Delicious! Hearty enough for a lumberjack! The maple syrup and whipped cream is amazing!!!!

SERVINGS: 4

Ingredients:

¼ c Maple syrup; pure

½ c Rye whiskey

3 c Coffee; hot, black, double strength Topping:

¾ c Whipping cream

4 ts Maple syrup; pure

How To:

Topping: Whip cream with maple syrup just up until soft mounds; set aside. Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.

May 06, 2016

Tamarind Chutney / Puli Chutney / Travel Chutney

by varsha, in Recipes

This tamarind chutney or travel chutney as we call it with soft uttapam / idli is our staple travel breakfast menu.Mostly when we plan our travel by road we start early morning so amma used to roast all the items nigth itself and refrigerate it, so morning when the idli is steaming, she would just grind the chutney and get ready for packing.This is one of most favorite chutney that I ask amma to make it often.The urad dal flavour along with the slight tanginess of tamarind is perfect to go with idli / utapam.I wanted to post it as I am going to post a travel menu idea with this chutney later today.

My cousin sis got me this cute blue serving dish and I coudlnt wait to start using it for my pictures :)

Tamarind Urad Dal Chtuney

Preparation Time:10 minutes | Cooking Time : 30 mins | Makes:8 small adais
Recipe Category: Sidedish

Coconut - 1/2 cup
Whole Urad Dal - 3 tbsp
Dry Red Chilli - 1
Mustard Seeds - 1 tsp
Tamarind - 1 tsp
Salt - to taste
Water - as needed

Method:

Heat oil in a pan - add mustard seeds let it splutter then add urad dal and roast till golden.
Then add coconut and start roasting.Roast till it becomes dry and slightly golden.
When it starts to brown add red chilli and tamarind roast for 2mins and switch off.Transfer to a mixer add little water.
Grind it to a coarse paste add required salt and water again and grind again to smooth chutney consistency.

Serve hot with idli, dosa or uttapam
Tamarind Urad Dal Chtuney

My Notes:

Roast the dal just till golden.
Do not add more tamarind.
Roasting coconut is the key to increase more shelf life.Do not brown it too much the taste will change.
Adding gingelly oil(nallennai) while tempering gives good flavour.
You can add an extra red chilli if you prefer spicy chutney.
Do not add more water, this chutney should be thickish ideal for travel.
This chutney keeps well for atleast 4-6 hrs in room temperature.

May 05, 2016

Aam papad recipe

by varsha, in Recipes

Preparation time for aam papad-30 minutes
Drying time-2-3 days
serving-5

Ingredients for aam papad-

Mango pulp (any ripe mango)-500 gm
Sugar-100 gm
Cardamom powder(elaichi)-1/3 tsp
Ghee/oil-2 tsp

Method-

Add mango pulp in a blending jar and blend it into smooth paste.
Pour the paste in a cooking pan, add sugar and mix it.
Heat a pan, add mango paste and cook it for 18-20 minutes on low-medium flame, keep stirring in between.
Add cardamom powder and mix it, turn off the flame.
Grease a plate with ghee and gently pour the mixture in it, spread it evenly.
Keep it under the sunlight for 2-3 days, once it is dried properly, cut it into pieces.
Aam papad is ready to eat (store it in air tight container and consume it within 3 weeks).

May 05, 2016

Vegetable Jalfrezi Recipe - Easy Veg Mushroom Jalfrezi

by varsha, in Recipes

Jalfrezi is an Indian version of Chinese stir fry with vegetables and spices.I made this Vegetable Jalfrezi when I had veggies each of only little in hand, so thought to make a combined vegetable curry and hence this jalfrezi was an apt choice.This is perfect to stuff with kathi rolls.

Other Jalfrezi Recipes:
Paneer Babycorn Jalfrezi
Paneer Jalfrezi

Veg Mushroom Jalfrezi Recipe

Preparation Time:15 mins | Cooking Time : 20 mins | Serves:2
Recipe Category: Sidedish | Recipe Cuisine: North indian

Baby Corn - 1/2 cup(cut into thin long strips)
Mushroom - 1/2 cup(cut into thin long strips)
Big Onion - 1 small sized cut lengthwise
Capsicum - 1/3 cup((cut into thin long strips)
Tomato Sauce - 1 tbsp
Tomato puree* - from 2 medium sized tomatoes
Ginger Garlic paste - 1 tsp(optional)
Red Chilli powder - 1 tsp
Garam Masala powder - 1/4 tsp
Garam Masala powder - 1/2 tsp
Water - 1/2 to 3/4 cup
Salt - to taste
Kasoori Methi - 1/2 tsp crushed
Coriander Leaves - 1 tbsp finely chopped

To temper:

Oil - 2 tsp
Jeera - 1/4 tsp
*Note : No need to blanch tomatoes, just puree 2 raw tomatoes

Method:

Chop tomatoes roughly and puree it,Set aside.Chop all the veggies lengthwise and keep it ready.
In a pan add onions fry till transparent, then add mushrooms saute for a minute then add carrot and baby corn.
Add capsicum,saute for a minute.Cook for few mins until the veggies are sauted but still crisp,Remove from pan and Set aside.In a pan heat oil - add jeera let it crackle then add tomato puree.
Add red chilli powder and garam masala powders mix well.Let it cook in low flame till raw smell of tomatoes leave.It will start to thicken.
At this stage add the vegetables,add little water and cook covered for few mins.
Finally add paneer, give a mix and let it cook for 2mins for the masalas to blend well.Add tomato sauce.Then garnish with coriander leaves,kasoori methi , stir once and switch off.

Serve hot / warm with roti or pulao or rice.

Vegetable Jalfrezi Recipe

My Notes:

The vegetables need to be crunchy so don't over cook.
As my tomato sauce was slightly sweet, I didn't add any sugar.You can add a pinch of sugar while adding tomato sauce for a sweet tangy taste.
You can make thin phulkas and stuff it with jalfrezi and roll it like frankie.
You can add carrots or any other veggie of your choice.Or add chicken pieces too.
Adjust quantity of water according to the consistency of the curry.

May 05, 2016

Best Homemade Chicken and Vegetable Soup Recipe Easy, Simple & Quick

by varsha, in Starter/Snacks

When chicken is slowly simmered in broth it becomes soft and is very easy to chew, which makes it an incredibly healthy and hearty meal for young children .
This particular soup isn’t anything fancy, but I can’t seem to get enough of it.
Featuring flavorful vegetables, fresh herbs and organic chicken, it’s about as straight-forward as soup gets.Feel free to use any seasonal vegetables and herbs you have on hand– it’s a great way to get rid of anything that’s starting to wilt in your fridge! I’d recommend making a big batch over the weekend, and storing the extras for a quick evening meal during the week.
For those of you who would rather avoid chicken, try using cubed squash or sweet potatoes instead!

makes 4-6 servings

Ingredients:

1 tablespoon butter, or coconut oil
1/2 a yellow onion, chopped
2 large carrots, chopped (about 1 cup)
3 celery stalks, chopped (about 1 cup)
2 garlic cloves, minced
1 cup fresh green beans, chopped into 1-inch pieces
4 sprigs of fresh thyme
1 pound organic chicken breasts, cut into 1-inch chunks
5-6 cups of water, as needed to cover
1 1/2 teaspoons fine sea salt, plus more to taste
black pepper

Directions:

1. In a large stockpot, melt the butter over medium heat and gently saute the onion, garlic and chicken for about 5 minutes, until the onion is tender.

2. Add the carrots, celery and green beans, thyme leaves, and enough water to just cover the vegetables (about 5-6 cups).

3. Bring the water to a boil, then reduce heat and allow to simmer for 20 minutes.

Season with salt and pepper to taste, and serve piping hot!

May 05, 2016

Veggie Omelette Recipes Healthy

by varsha, in Starter/Snacks

Colorful veggies add to the crunch and the appeal of this easy-to-prepare omelet. Not only are they gluten-free ingredients, but they will also improve your family’s overall health ." I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices." This satisfying entrée for one is good for any meal, from breakfast to dinner. Serve with fruit salad.Just a base to jump off of really, I use just mushrooms, green pepper, and green onions because they are all chopped and ready to go when I am at work, you can add chopped tomato too. This is kind if a omelette/frittata.

SERVES 2

Ingredients:

1 ⁄ 2 cup thinly sliced mushrooms
1 ⁄ 4 cup chopped green pepper
1 ⁄ 4 cup chopped onion
1 tablespoon diced pimiento
3 eggs, yolks and whites separated
2 tablespoons mayonnaise
1 ⁄ 4 teaspoon salt
1 ⁄ 8 teaspoon pepper

Directions:

1. Combine mushrooms, green pepper, onion, and pimiento in a 1-quart casserole.

2. cover loosely with heavy-duty plastic wrap and microwave on high for 3–3 1⁄2 minutes or until vegetables are tender.

3. Drain and set aside. In a large bowl, beat egg whites until stiff peaks form. Combine egg yolks, mayonnaise, salt, and pepper; beat well.

4.Gently fold egg whites into egg yolk mixture. Coat a 9" glass pie plate or quiche pan with 1 ⁄ 2 teaspoon oil. Pour egg mixture into pie plate, spreading evenly.

5. Microwave at medium (50 percent power) for 8–10 1 ⁄ 2 minutes or until center is almost set, giving pie plate a half-turn after 5 minutes. Spread vegetable mixture over half of omelet. Loosen omelet with spatula and fold in half. Slide the omelet onto a warm serving platter.

May 05, 2016

Banana Yogurt Smoothie Recipes Healthy For Kids

by varsha, in Recipes For Kids

"This smoothie is healthy, delicious, and filling. Use peanut butter in place of almond butter if you don't have the almond butter." A sneaky spoonful or two of flaxseeds is enough to help this morning smoothie make you feel like a star. Its healthy for kids. Agave nectar or honey can be used to sweeten this to your taste. Use different flavored yogurts to make different flavored milkshakes. Blending up crushed ice in the milkshake creates a thicker shake .

MAKES 2 CUPS

1 banana

1 tablespoon lemon juice

8 ounces vanilla yogurt or nondairy yogurt such as So Delicious Coconut Milk Yogurt

1 cup milk or nondairy alternative such as almond milk

1 tablespoon ground flaxseeds

Directions:

Combine all ingredients in a blender until smooth.. Serve immediately.

May 05, 2016

Blueberry Apple Muffins Healthy Recipe

by varsha, in Recipes For Kids

Get the kids in the kitchen to make perfect blueberry muffins in just a few easy steps! Its very healthy recipe for kids. A muffin and a yogurt make a fun and yummy lunchtime meal. If you prefer not to use the gluten-free flours listed, try using 2 cups of Gluten-Free Bisquick in its place and leave out the xanthan gum, baking powder, and salt .

MAKES 12 MUFFINS:

1 cup + 2 tablespoons brown rice flour

1 cup + 2 tablespoons arrowroot starch or tapioca starch

1 ⁄ 2 teaspoon xanthan gum

1 tablespoon baking powder

1 ⁄ 2 teaspoon salt

1 ⁄ 2 teaspoon ground cinnamon

3 ⁄ 4 cup sugar

1 cup chunky applesauce

3 tablespoons melted coconut oil or light-tasting olive oil

3 ⁄ 4 cup milk or a nondairy alternative such as almond milk

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 cup blueberries

Directions:

1. Preheat oven to 350°F. Lightly oil a standard muffin pan or line with paper liners and spritz with nonstick cooking spray.

2. In a large bowl, combine brown rice flour, arrowroot starch, xanthan gum, baking powder, salt, cinnamon, and sugar.

3. Stir with a whisk. In a small bowl whisk together applesauce, oil, milk, lemon juice, and vanilla extract. Slowly mix dry ingredients into the wet.

4. Gently mix in blueberries. Make sure not to use any more than 1 cup of blueberries—if you have too many, the batter will not cook through.

5. Spoon batter into oiled pan. Bake 25–30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

May 05, 2016

Raw Banana Oats Tikki

by varsha, in Starter/Snacks

I have one of my favorite snack items to serve, the Tikkis. You may ask how on earth I decided these were suitable for Brunch ideas. Well, I mostly make some tikkis, serve with toasted bread or burger buns and I even go all the way to stuff in a cheese slice between these tikkis and bread. So there you got your filling dish for a late Brunch.

You may ask why the bread is not visible, the fact is Konda clicked it without the bread as I wasn't around when these were eaten. We enjoy making pan fried Tikkis with a various combination. Some stuffed tikkis bread sandwiches that were already done

Sending this to Priya Srinivasan who is hosting my Kid's Delight, themed on Brunch Ideas for Kids.

You could also serve these Rose Shaped Stuffed Rolls for Brunch.

Raw Banana Oats Tikki

Ingredients Needed:

Raw Banana - 1 big

Oats - 1 cup

Rava / Semolina - 1/2 cup

Red Chili powder - 1 tsp

Green Chilies - 2 nos

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Salt to taste

Oil - 2 tbsp

Coriander leaves handful

How to make the Tikkis

Roast the oats, Rava separately, allow to cool. Pulse the oats coarsely.

Steam the raw banana, cool and peel the skin. Take in a bowl and mash well.

To the mashed banana, add half of the oats powder, roasted Rava, salt, all the spice powders, coriander leaves, and chilis.

Mix everything well to form a firm dough. Now divide into small balls. Flatten into discs. Roll over the coarse oats powder.

Heat a nonstick pan, add oil. When hot cook the tikkis on both the sides.

Serve the tikkis with toasted bread on the side.

May 04, 2016

Canadian Cheddar Cheese Soup Recipe

by varsha, in Starter/Snacks

The Canadian Cheddar Cheese Soup at Canada’s Le Cellier restaurant in Epcot is like a meal, especially with a good piece of crusty bread.

TOTAL TIME:

Prep: 15 min.

Cook: 30 min.
MAKES: 8 servings

Ingredients:

3 cups milk
1 cup chicken broth
6 slices bacon, diced
1/4 cup finely diced red onion
1/4 cup finely diced celery
1/4 cup chopped scallion
3 Tablespoons all−purpose flour
2 cups shredded Canadian white cheddar cheese
1/2 teaspoon Tabasco sauce, or to taste
1/2 teaspoon Worcestershire sauce
12 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Snipped fresh chives or minced scallions for garnish

Directions:

1. In a 2−quart saucepan, heat the milk and the chicken broth over medium−low heat. Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.

2. Add the red onion, celery, and scallion and cook, stirring,
until the onion has softened, about 5 minutes.

3. Add the flour and cook, stirring constantly, for 3 minutes. Remove the Dutch oven from the heat, add the heated milk mixture, and whisk until well blended.

4. Return to the heat and cook, whisking constantly, until the mixture comes to a boil. Boil for 1 minute, or until thickened.

5. Remove the Dutch oven from the heat and stir in the cheese, Tabasco
sauce, salt, and pepper until the cheese is melted and the soup is
smooth. Serve the soup hot, garnished with chives.

May 04, 2016

Barbadian Cake, Barbados Recipes

by varsha, in Healthy Recipes

Enjoy this lovely pound cake cold with hot tea or a tall glass of milk. We loved the addition of maraschino cherries and wished we would have added more (we only added about 20 chopped cherries). A yummy cake

Ingredients:

1 1/2 cups white sugar
2 cups butter
4 1/2 teaspoons baking powder
3 cups all−purpose flour
4 eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups milk

Method:

1. Preheat oven to 400F. Lightly grease and flour one 9 or 10 inch bundt pan.

2. By hand, with a spatula, cream butter and sugar together until light and fluffy.

3. Add eggs all at once and beat well. Sift the flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy).

4. Add the remaining 1 cup of milk along with the vanilla and almond extracts. Pour batter into the prepared pan.

5. Bake at 400F for 1 hour. Reduce heat to 350F and continue baking for
15 minutes longer.

May 04, 2016

Cut mango pickle recipe | South Indian style

by varsha, in Recipes

Cut mango pickle – Manga oorugai in Tamilnadu style. I have few mango pickle recipes in the cook book I have. I thought last year itself I should make cut mango pickle, but last time too I ended up with mango thokku and vadu mango pickle. As it was there, I have not made it. This year, I made vadumango pickle very less, even before that made and finished mango thokku too Winking

. So right time to make cut mango pickle.I got 4 mangoes, but made pickle less with only 1 as this is the first time I am making this style pickle. When it turned out good, I made another batch later. Last year I wanted to make it in North Indian style cut mango pickle after Vj had it in Pune and wanted me to try as well. I thought first I will try this way, taste the NI pickle and try later. I made this last week itself, was about to post on Friday but some how could not post and ended up posting something else.
South-indian-mango-pickle

Cut mango pickle recipe

Recipe Cuisine: Indian | Recipe Category: Condiments
Prep Time: 20 minutes + 3 days standing time | Cook time: 0 mins | Makes: 1&1/2 cups

Ingredients

Mango – 1

Red chilli powder – 2 tbsp

Sesame oil – 2 tbsp

Salt – 2 tbsp

Mustard powder – 2 tsp

Fenugreek seeds Roasted, powdered – 1/2 tsp

Turmeric – 1/2 tsp

Asafoetida/ hing – 1/4 tsp

Method

Remove the top stalk part of the mango and divide and take out the seed leaving the hard shell part of the seed intact. Cut into strips and chop them as shown in the picture.
Clean and dry in sun for an hour or until there is not extra moisture.
In a preferably porcelain or glass container, mix all the ingredients except the mango, using a clean ladle.
Add mango and mix well. Keep it aside and I gave the pickle stir once everyday for 3-4 days. The pickle was dry when I mixed, later became oily. Still added one more tbsp of oil next day and mixed.

Notes

Usually, for this pickle, salt and red chilli powder are equal in quantity.
I keep my pickle in the fridge, but if you want to keep at room temperature, make sure to add more oil and store in an airtight glass bottle, where oil should form a top layer to cover the pickle. This will preserve the pickle from getting spoiled.
The pickle was nice from the next day itself for us, so we started eating from the very next day. But 3-4 days best to keep for letting all the spices and flavours get along well together.
Always make sure to dry the mango well before pickling. Also use clean containers, clean spoons.
Sesame oil is good next to olive oil, so be generous while adding. Eat the pickle in moderated if you are worried about salt and oil.
Fenugreek seeds = Methi seeds = Vendhayam

As people say mango pickle can go with anything and everything, for me it’s always thayir sadam – curd rice only. Tongue

keywords: Recipes, Healthy Recipes, Kids Recipes

May 04, 2016

Coconut Tres Leches (Dairy-Free, Gluten-Free)

by varsha, in Recipes

Coconut Tres Leches Cake (paleo, gluten-free and dairy-free) by Ashley of MyHeartBeets.com

With Cinco de Mayo just a couple days away, my mind has been on all things Mexican food. When it comes to Mexican desserts, Tres Leches takes the cake.

Seriously though, tres leches is without a doubt one of the best Mexican desserts that I’ve ever had. Imagine: a dense cake soaked with sweet, sweet milk and then topped with sweet cream. Does it get any better?
Yes, yes it does.
My gluten-free and dairy-free coconut tres leches is (in my totally not-so-humble opinion) better than it’s dairy-filled counterpart. Okay, that’s a bold statement. It is different because of the ingredients I use, but honestly – I like it better and so does my non-gluten-free husband, Roby. Oh and tres leches just so happens to be one of his favorite desserts.
Coconut Tres Leches Cake (paleo, gluten-free and dairy-free) by Ashley of MyHeartBeets.com

For my tres leches (three milks) cake I use coconut milk, condensed coconut cream AND coconut whipped cream – which makes for one extremely decadent cake. While this gluten-free tres leches is very sweet, it’s not cloying. The coconut whipped cream is lightly sweetened and complements the cake. It’s light, but also rich. It’s basically awesome.
Coconut Tres Leches Cake (paleo, gluten-free and dairy-free) by Ashley of MyHeartBeets.com

mmmm, see how the condensed coconut cream seeps into the cake?

This is not a nut-free recipe but for those of you with nut allergies, try making one of my coconut flour cakes (plain or chocolate) and using that as a base. I’m really tempted to try this with my chocolate coconut flour cake – yummm choco tres leches!
Happy Cinco de Mayo, friends!
Coconut Tres Leches Cake (paleo, gluten-free and dairy-free) by Ashley of MyHeartBeets.com

Coconut Tres Leches (Dairy-Free, Gluten-Free)

Author: Ashley Thomas

Ingredients

Cake:

½ cup coconut flour
½ cup almond flour
¼ cup tapioca flour
½ teaspoon baking soda
½ cup coconut milk
½ cup melted ghee or grassfed butter
¼ cup maple syrup
1 teaspoon vanilla extract
4 eggs

Later:

1 can coconut milk
¼ cup maple syrup

Whipped Coconut Cream

1 can coconut cream
Maple Syrup, to taste

Optional Topping

Coconut Flakes

Instructions

Preheat oven to 350F.
Mix the dry cake ingredients together in a large bowl using a hand mixer. Add the wet ingredients to the bowl and mix until well combined.
Pour into an 8x8 greased, parchment-lined dish.
Bake at 350F for 30 minutes.
Meanwhile, make the condensed coconut milk by bringing the coconut milk to a boil. Then, add the maple syrup and reduce to a simmer for 30 minutes or until the mixture thickens. Keep a close eye on this so it doesn’t boil over!
Once the cake is done, allow it to cool on a wire rack, then poke the top of the cake with a fork or wooden skewer. Make a lot of holes!
Slowly pour the condensed coconut mixture over the cake (take your time with this) so that the milk soaks into the holes in the cake.
Refrigerate the cake for at least 30 minutes before serving.
Spread coconut whipped cream on top if desired.

Whipped coconut cream:

Place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk.
Place the cream and maple syrup into a bowl and whip with a hand-mixer until fluffy. If you have a stand mixer, you can also use that to whip the cream until fluffy.
Place the whipped cream in the fridge until you’re ready to frost the cake.

Optional Topping

Bake the coconut flakes at 350F for 2-3 minutes or until lightly toasted.

Keywords: Recipes, My Heart Beets

May 04, 2016

Pizza Paratha | How to make Stuffed Pizza Paratha

by varsha, in Recipes

For the second day of thinking about Brunch Ideas for Kids for Week 1 of BM#64, I felt nothing meets the nod more than these Pizza Parathas. This is your typical fusion dish that one ends up making having kids at home. They end up demanding always for interesting dishes. Nothing of the regular ever interests them and you have to be constantly on your toes to think of something interesting.

With my kids especially, anything that is C interests them, in no pressing order it is cheese, chocolate, cakes. Depending on which one was given more, their choice changes. So the Cheese topped Pizzas are their favorite too! So when I was thinking of what else would interest my kids on a Saturday brunch, I felt these Pizza parathas will be a classic one.

I have a chapati based pizza done long back with leftover chapatis, this time, I wanted to do something different with paneer. The idea was inspired by this and I used my own to suit my kids' taste. You can do different shapes like calzones, I used two layers to stuff and making these parathas.

Sending this to Priya Srinivasan who is hosting my Kid's Delight, themed on Brunch Ideas for Kids.

Another Brunch Idea you can use is these Spicy Twisted Buns

Stuffed Pizza Paratha

Ingredients Needed:

For the outer dough

Wheat flour - 1 cup
All purpose flour - 1/4 cup
Salt to taste
Butter - 1 tbsp
Water to knead

For the stuffing

Paneer cubes - 1 cup
Onions - 1 big
Capsicum - 1/4 cup
Red chili flakes - 1 tsp
Salt to taste
Olive oil

Other Ingredients

Italian Seasoning - 1 tsp
Pizza Sauce as required
Cheese grated - 1 cup ( I used Cheddar and Mozzarella cheese)
Oil for cooking the parathas

How to make the Pizza Paratha

For the dough

Take all the ingredients listed and knead to a soft dough. Let it rest for 15 mins.

For the Stuffing

Grate cheese and keep it aside.

In a nonstick pan, heat olive oil, saute the onions and capsicum till done. Add salt and red chili flakes, adjust seasoning.

Let it cool and then mix in the grated cheese.

To make the Pizza Paratha.

Divide the dough into equal balls, dust and roll out as you do with regular parathas

Spread the pizza sauce in the center, top it with the stuffings, season with Italian seasoning.

Roll out another ball into a smaller diameter, now place this one exactly covering the stuffing. Seal the ends with fork pressed down, and you can twist the ends to ensure it is sealed firmly.

Heat a nonstick pan, grease with oil. Cook these stuffed pizza paratha on both sides.

Serve sliced to smaller bites with sauce or as such!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

from Spice your Life

Ingredients:

Directions:

Ingredients:

How To:

Tamarind Urad Dal Chtuney

Method:

My Notes:

Ingredients for aam papad-

Method-

Veg Mushroom Jalfrezi Recipe

To temper:

Method:

My Notes:

Ingredients:

Directions:

SERVES 2

Ingredients:

Directions:

MAKES 2 CUPS

Directions:

MAKES 12 MUFFINS:

Directions:

Ingredients Needed:

How to make the Tikkis

TOTAL TIME:

Ingredients:

Directions:

Ingredients:

Method:

Cut mango pickle recipe

Ingredients

Method

Notes

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