Cashew cheese Croquettes & Doubledecker Paratha

 #sweetnspicyaromas

#tiffinrecipes #schoolkidstiffinideas #cashewcheesecroquettes #doubledeckerparatha A question which every mother has to face is what to give in lunch box for school the next day .

If your child is fussy and gets bored with regular lunch then here is the answer .

For the next few days I will be uploading videos showing Tiffin recipes for school kids .

Nowadays most of the schools have 2 breaks one short break and 1 lunch break so I will be showing 2 recipes in each video .

These recipes are tasty yummy and healthy too .

I am sure your kids will enjoy eating their Lunch in School when you try out these recipes .

This will make both you and your child equally happy . These recipes can also me made for breakfast or as One Meal Dish for Dinner . Hope you will like this Kids School Tiffin Series .

Makke ki roti ( maize flour rotis )

 

Ingredients 

2 cups – maize flour ( makke ka ataa )

½ tsp – ajwain ( carom seeds )

1 cup - Water

Salt

Ghee

Method 

 

Heat water in a pan and add little ghee to it .

When the water starts boiling add maize flour and ajwain and mix properly with a flat spoon .

Switch off the gas and cover the pan with a lid .

When the mixture cools down a bit but is still warm knead a soft yet firm dough adding very little water only if needed .

Make lemon sized balls and roll the rotis on the rolling board .

The rotis should be medium sized and not very thin .

Heat a tawa and cook the roti on both the sides applying ghee .

Serve hot with sarson kaa saag .

 

Sugarcane juice Bhakari ( Usachya rasachi bhakri )

 Ingredients -

2 cups - sugarcane juice 

2 cups - rice flour 

half cup - grated jaggery 

1/4 tsp - cardamom powder 

pinch of salt 

Method - 

Heat the sugar cane juice in a vessel along with grated jaggery and bring it to boil . 

Add salt , cardamom powder and rice flour to boiling juice . 

Stir everything nicely and cook for 2/3 minutes on low flame covered with a lid . 

Switch off the gas and let the mixture cool down . 

Now knead the mixture and make a smooth yet firm dough . 

Cover the dough with a wet muslin cloth and keep aside for 15 minutes . 

Now roll the bhakris and cook on tawa on both sides . 

Serve hot with ghee . 

Navalkol palyacha paratha - ( Kholrabi leaves paratha )

Known as Navalkol in hindi and marathi and as Kholrabi in english is a type of turnip . It can be cooked in various ways .

Navalkol sabji tastes very delicious . 

Navalkol slices smeared with selected spices and shallow fried also taste very yummy . 

The leaves of this turnip can also be cooked as sabji . 

But most of the people who don't like leafy vegetables much tend to throw these leaves which are actually very rich in vitamins and minerals . 

So today I tried making parathas of these leaves instead of sabji which turned out very tasty . 

Even kids will enjoy these parathas in their tiffins .

Ingredients - 

2 cups - navalkol leaves ( washed and chopped fine ) 

2 /3 cups - wheat flour 

1 tbsp - ginger chilly paste 

1 tsp - cumin coriander powder 

1tsp - amchur ( dry mango powder ) 

1/2 tsp - turmeric powder 

1 tbsp oil 

salt as per taste . 

Method - 

In a vessel take the chopped leaves . 

Add to it all the masalas , salt and mix well . 

Now add the wheat flour and knead a soft yet firm dough . 

Add water while kneading only if needed as the water in leaves is usually enough for kneading . 

Keep aside for 10 minutes . 

Roll medium sized parathas thick or thin as per your liking . 

Serve hot smeared with ghee and with pickle and curd . 

These parathas can even be gived to kids and adults in tifiin . 

Bajrichi bhakri

Cereals like bajri , nachni and jowar have less starch in them and hence cannot be easily rolled out into rotis.

But they are rich in iron, calcium and hence need to be regularly added to our diet. Its better to have such bhakries atleast twice a week it not daily .

 I have made these bhakris in a similar way we make rice bhakris i.e by steaming the flour in hot water.

When bajra, nachni and jowar flour is steamed like this it helps in formation of gluten which makes them sticky and helps in rolling the rotis easily.

Ingredients :

4 cups ........................Bajri flour
4 cups ......................water
1 tbsp........................ghee
salt



Method :

Heat the water with salt and 1 tbsp ghee.

When it starts boiling add the flour and immediately start stirring it.

All the flour should be properly mixed with water.

Cover the pan with lid for 2 to 3 minutes.

Then again stir it nicely and put off the gas.

After about 1/2 an hour knead the dough when the mixture is still warm.

Make balls and roll like chapatis .

Roast them on tawa and serve with ghee or butter along with any dish of your choice.


Note :

If the mixture becomes cold it will be difficult to knead the dough and also wont be able to roll the rotis , they will start breaking due to dryness.

Methi Thepla

Methi  ( fenugreek leaves ) is a rich source of  iron and calcium. It also fulfills our need of fibre . Methi is usually consumed by Indian women after delivery . It is a bitter yet aromatic herb which has a very distinct flavor and enhances taste of dishes. Growing children are benefited a lot if they consume methi often .Methi Theplas are nothing but Parathas made with methi leaves. They make an excellent breakfast option .  You can make you meal nutritious as well as tasty with these easy theplas....

Ingredients : 

1 bunch.................methi leaves ( fenugreel leaves )
3 to 4  cups ............wheat flour
2 tbsp....................besan ( chick pea flour )
4 tbsp....................chilly garlic paste
2 tbsp....................cumin - coriander powder
1 cup.....................sour buttermilk
salt

Method :


Pick only the  methi leaves and upper tender stalks discarding the remaining part .

Wash the leaves thoroughly and chop them finely.

Mix everything and form a firm dough.

You may adjust the flour and water as per required.

Make big lemon sized balls of the dough.

Roll each ball into a medium disc shape.

Roast on tawa on medium flame till cooked on both sides.

While roasting apply ghee on both sides.

Serve with any accompaniment of you choice.

Sheermal - Persian Flat Bread ( We Knead To Bake )

Its that time of the month once again when we the members of we-knead-to-bake  post recipe
of some interesting bread suggested by aparna .

Last few months I missed this opportunity but now again I am back with this lovely soft and fluffy bread.This month our challenge was to make this soft Persian flat bread called Sheermal.

This velvetty bread is super soft with sweet milky taste. Though it tastes excellent with a side dish I preferred to eat it all by itself. The milk, ghee and saffron together lend a very aromatic touch to this bread. This was our dinner yesterday with chole and pickle.

Ingredients :


2 tsp .................sugar
1 tsp ..................dry active yeast
1/4 cup .............water ( lukewarm)
1........................egg
2 1/2 cups..........maida
1 tsp .................salt
4 tbsp...............ghee
5 to 6 tbsp.........milk
1/4 tsp...............rose essence
1/8 tsp.............saffron ( soaked in 1 tbsp milk )

Method :


Mix sugar , yeast and lukewarm water in a bowl and keep aside for 10 minutes.

When the mixture becomes frothy add maida.

Add egg, salt and mix it lightly with finger tips.

Add ghee gradually and continue mixing till you get a bread crumbs like texture.

Add rose essence and milk gradually and knead to get a soft elastic dough.

Apply ghee on dough and keep it in greased bowl.

Wrap the bowl and keep it for 1 hour for the dough to rise.

After 1 hour punch the dough , knead it and again keep it aside for 15 - 20 minutes.

Now knead it and make 4 to 5 balls from this dough.

Flatten with with your palms .

Brush the top with some saffron milk.

Bake at 180 degrees in a preheated oven.

Apply ghee and serve hot with any side dish.

Amritsari Kulcha - Punjabi Special

Any food lover will completely agree that India has a mindblowing variety of breads ( rotis). Parathas, Kulchas, Naan, Roomali roti, Kerela Parotta , Rajasthani Bati and the list goes on and on . Indian breads are very nutririous and can be easily converted to full meal . Today's post Amritsari Kulcha stuffed with aloo is one such dish. These stuffed kulchas are very filling and can just be had with dahi ( curds ) and achar ( pickle) or you can serve them with any side dish of your choice.

This month  Srivalli had suggested Amritsari Kulchas for our indian-cooking-challenge ( ICC ) and I was more than happy to make these lovely kulchas. I had already missed last few challenges and desparately wanted to make these kulchas.

Serve these hot kulchas with a dollop of butter and have a very satisfying meal.

Ingredients :



For the dough :

4 cups .............................wheat flour
1/2 cup............................curds
2 tsp..............................sugar
1 tsp................................baking powder
1 pinch ..........................baking soda
1/2 cup...........................milk
1 tbsp..............................ghee
salt

For the filling :

5 to 6 .............................boiled potatoes ( peeled and mashed)
2 tbsp.............................ginger chilly paste
1 tbsp.............................amchoor ( dry mango powder )
1 tbsp............................dhana jeera powder
1 tbsp...........................black sesame
1/ cup..........................chopped fresh coriander
salt
oil


Method :


Knead a smooth but firm dough with all ingredients given in dough with just enough milk.

Keep it aside covered with wet muslin cloth for atleast 1 hour.

In the mean while mash the boiled potatoes and add chopped coriander and ginger chilly paste .

Also add amchoor and dhana jeera powder and salt to taste.

Mix very well till everything is well combined.

Now make big lemon sized balls of the dough and make equal balls of the filling.

Roll the dough to the size of puri and keep the filling inside.






Cover with dough from all sides and roll it.

Sprinkle some black sesame on it and continue to roll a kulcha of 6 to 8 '' diameter.

Cook on a how tawa by smearing ghee  on both sides.







Serve with any side dish  of your choice or with some pickle and curd.

Capsicum and Onion Parathas

 When for the  sys-w-series-november event  Viji  revealed the ingredients as capsicum and onions for me I decided to make these capsicum onion parathas.

 Parathas or Indian breads are very important part of our meals . They are a rich source of protiens and carbohydrates. The parathas turned out simply delicious and adding potato mash made them soft and fluffy . 

This is also my entry for the  lets-brunch-on-sundays started by  priya and veena as these are  perfect to have for sunday brunch .








Ingredients :

2 capsicums.....................chopped very finely
2 onion...........................chopped finely
4 cups............................wheat flour
2 boiled potatoes..............peel the skin and mash well
1 tbsp..............................cumin coriander powder
1 tbsp..............................ginger garlic paste
1 tsp................................chilly paste
1 tsp................................turmeric powder
salt
ghee

Method :

Add all the ingredients except ghee and knead a firm dough with just enough water.

Once you make the dough don't keep it for long.

Due to the addition of onions the dough starts becoming soft and loose.

So immediately role into thick parathas and cook them on non stick pan.

While cooking apply ghee and cook on both sides till they are golden in colour.

Serve with pickle and raita.

linking it to :

 sys-w-series-november by Viji 

 health-diet-indian breads  @ accessiblediary  

 cooking with seeds - wheat  @ priyas-virundhu  












  

Gavsalli ( Wheat rotis stuffed with rice balls)

Today for the Srivalli's   Cooking from Cookbook Challenge (CCC)  I chose this recipe from a Marathi cookbook  " Draupadichi Thali " .

This paratha recipe is very versatile and though the original recipe calls for wheat flour and rice flour , I have successfully tried it with many other flours like Ragi, Bajra and Jowar in place of rice. The outer cover though should be of wheat only as it gives the needed elasticity to roll the paratha.

This way you can include these healthy cereals in your daily meals. This paratha though looks plain is very soft and goes very well with any veg or non veg gravy . It also tastes yummy with aamras or basundi.

Ingredients :

2 cups.....................wheat flour
2 cup......................rice flour
2 cup.......................water
salt
oil

Method :

Knead a soft but firm dough with the wheat flour, salt and water and keep aside.

Heat 2 cup water in a pan and let it come to boil.

Add to it little salt , 1 /2 tsp oil and the rice flour.

Stir with a spoon so that the rice flour mixes with the hot water.





Cover the pan with a lid and switch off the gas.

After about half an hour knead this rice to form a soft ball.

Make 8 to 10 balls of the wheat dough and the same number of balls with the rice dough.




Now on a roller roll the wheat ball to the size of a small puri and keep the rice ball on it.






Cover the rice ball with the puri completely and now again roll into the shape of a  roti.





Cook it on a tawa on both side as you would normally do for a roti.





These gavsallis can be had with any gravy.




also linking it to :

 health-diet-indian breads  @ accessiblediary 

cooking with seeds - wheat  @ priyas-virundhu

wtml-nov @ sahasravantalu

Cantonese Scallion Pancakes

Last month for the  IFC (International Food Challenge )  we had to make some Chinese Cantonese dishes and I had made these beautiful pancakes along with Wonton Soup , Moon Cakes and Sweet n Sour Chicken.

This event is started by Saras and Shobana and I have already posted spiral-moon-cakes for this challenge.

 Theses pancakes are very simple to make and taste yummy. The addition of Spring onions makes them crispy and tasty. Serve it along with any sauce of your choice .

Ingredients : 


For the Pancakes :

2 cups .....................Wheat flour
3 to 4 tbsp.................oil
2 cups ........................spring onion green ( very finely minced)
salt

For the Sauce :

2 tbsp..............soy sauce
1 tbsp...............vinegar
pinch of .............red dry chilly flakes
1/2 tsp.............dry roasted sesame seeds
1/2 tsp...............sugar

Method :

For the Pancakes :

Make a soft dough with flour, salt , oil and hot water and knead it well.

Cover it with a warm towel and set it aside for 1/2 an hour.

Make 6 to 8 balls of the equal size and roll each ball into a thin circle.

Apply some oil and sprinkle some salt on the rolled circle.

Now spread the minced spring onion greens evenly on it and roll the pancake as in the picture.

Again roll it in spiral and press with your hands to flatten it.

Now finally roll the pan cake and cook the pancakes in a pan smeared with oil.

Cook on both sides applying oil.

For the Sauce :

Mix all the ingredients given under sauce .

Cut the pancakes into wedges and serve with the sauce.

Rajasthani Thali ( SNC - 10 )

I am writing this post after a very long time. Since last two month I am not posting regularly due to renovatioon work going on at home. Then my PC crashed which is still not functioning smoothing . Hopefully from today onwards I might be able to blog regularly. I am really missing all my blogging friends .

Coming to that I also missed a few challenges in the month of July and today finally got a chance to post this Rajasthani thali  given by our this month's host Manjula of desifiesta  for the  SNC challenge started by Divya Pramil of youtoocancook

I am a big fan of Rajasthani and Gujarati cuisine and though I don't particularly like thalis , I just can't resist a rajasthani or a gujarati thali. Daal baati churma with lahsun ki chutney being my favourite combo. So I was very excited to make baatis at home and they turned out so well that I will surely make them frequently at home.

 So when I heard that this month's SNC challenge was to prepare a full fledge rajasthani thali I was delighted. I made all the ten dishes given for the challenge and was truely happy and satisfied with the result. Thanks a lot Manjula for this lovely lovely challenge. And then was waiting with my fingers crossed for the PC to function properly. And here I am finally with the delicious spread. Hope you all will enjoy this treat fit for the  royals.....

I made :

1) Goond ke laddoo
2) Baati
3) Bajre ki roti
4 ) Makke ki roti
5 ) Gatte ki sabzi
6) Panchmel sabzi
7 ) Mung wadi curry
8) Mung daal
9 ) Kesar Malai Lassi
10 ) Boondi Chaas

 1 ) Goond ki ladoo :

Goond is an "edible gum" that is extracted from the bark of a tree. It is available in crystal form . Goond provides heat to our body and is usually had only in the winters. It is deep fried in ghee and then added to the dish it is being used in.  These delicious goond ladoos are a traditional winter delicacy which are usually had with a glass of warm milk for breakfast. 

Ingredients :

1 1/4 cups........ whole wheat flour 
3 tbsp ...............goond (edible gum)
1/2 cup.............. sugar powder
1/2 tsp................ cardamom powder
1/4 cup ghee for frying goond + 4 tbsp for roasting wheat flour 

Method :

Deep fry the goond/edible gums  in hot ghee, one tablespoon at a time till the pieces puff up.
Heat the ghee in a pan, add wheat flour and roast it over a slow flame .

Stir continuously till  golden brown.

Add the powdered sugar, fried goond and cardamom powder to the roasted wheat flour and mix well.

Make round balls with your palms .


2 ) Dal Baati :

Dal Baati is the most popular item in Rajasthani cuisine. Lentil soup with baked whole wheat flaky round bread very tasty. Although traditional Baati is a baked dumpling of wheat flour , this recipe offers a variation by stuffing the Baati with mashed potatoes seasoned with spices and herbs..Any rajasthani is incomplete with dal baati .

Ingredients for Baati :

 1 1/2 cup wheat flour
 Salt to taste
 3 tbsp butter or ghee

Method : 

Mix all the ingredients n make a stiff dough . 

Divide in to equal portions and roll it . 

Bake in oven at 150 degree for 15 minutes till brown on both sides.

Fry them in ghee till golden brown. 

Serve with dal .

3 ) Bajiri Roti  :

Millet is so nutritious as it is gluten free. This tasty bread is Rajasthani in origin and goes well with almost any vegetarian or non-vegetarian dish. It is especially good with curries :)

Ingredients :

2 cups bajra atta/ millet flour

1 tsp salt

Warm water

1/2 cup ghee 

Method :

Knead together all the above items with little warm water at a time to make a soft dough.

Make lemon sized balls of this dough and roll them into thick small rotis.

Roast them on both sides on a  hot tawa .

Apply ghee on top.

4 ) Makki ki roti :

Ingredients :

1 cup Maize/Corn Flour
salt to taste
1 1/2 cup warm water
1 tablespoon of Ghee or butter spread over the roti.

Method :Make the rotil in same way as bajra rotis  .

Just replace the bajra flour with maize flour.

                                                               
                                                                    Gatte ki kadhi 

 5)  Gatte Ki kadhi :

"Gatte" are gram flour dumplings that are spiced up with dry spices and then steamed or boiled in water  and cut into small bite sized pieces. They are used  in making varitey of Rajasthani  dishes like subji, pulao etc. This dish is made using a yogurt based gravy and dry spice to  make an delicious gravy that will complement both rice and parathas. 

For The Gattas

3/4 cup....... besan 
1 tsp ..........chilli powder
1/8 tsp ........ajwain seeds (carom )
1 tbsp.......... curds 
2 tbsp ..........oil
salt 

For The Kadhi

2 cups.......... curds , beaten
1 tbsp........... besan 
4 to 6.......... curry leaves 
1 tsp............. cumin seeds 
1/2 tsp........... mustard seeds 
1/4 tsp............ asafoetida 
1/4 tsp ...........turmeric powder 
2 tsp ...............chilli powder
2 tbsp ..............ghee

2 tbsp................ chopped coriander leaves

salt



Method 

For the gattasCombine all the ingredients  and knead into a firm dough using  water.
Make 5 to 6 portions and  shape each portion into a  long cylindrical roll.
Boil enough water in a deep pan, add the gattas and cook for 7 to 8 minutes. 
Drain and cut the gattas into pieces . 
Keep them aside.


For the kadhiCombine the beaten curds, gram flour, ½ cup of water and curry leaves and whisk well .
Heat the oil in a pan and add the cumin seeds, mustard seeds,and  asafoetida
When they splutter  add the turmeric powder, chilli powder and saute.
Add the curd mixture, 1 cup of water and salt and bring to a boil.
Add the prepared gattas to the kadhi and bring to a boil. 
Garnish with chopped coriander leaves.

                                                                 Panchmel Sabzi

6) Panchmel ki subzi :

Panchmel is a district in gujarat bordering rajasthan. But the word "panchmel" has been commonly used to denote a combination of five ingredients. A judicious mix of five vegetables - gavarfali, chawli, capsicum, cucumber and beans -constitute the panchmel of this delicious curry. Tossed in aromatic spices, this dry vegetable preparation tastes fantastic when served with rotis or bhajiri ki roti . My mom usually makes this delicious curry as a part her menu while we have guests at home.

Ingredients

3/4 cup ................cluster beans /gavarfali , chopped
3/4 cup ................long beans /chawli , chopped
3/4 cup ................capsicum , chopped
3/4 cup .................cucumber , cubed
3/4 cup................ french beans , chopped
1........................ medium tomato
1 tsp .....................cumin seeds /jeera
1/2 tsp .....................mustard seeds
1 tsp .....................chilli powder
1/4 tsp....................turmeric powder (haldi)
2 tsp....................... coriander (dhania) powder
2 tbsp .....................oil 
salt 


Method :

Heat the oil in a non-stick pan, add the cumin seeds,  let them splutter.

Add the gavar, chawli, capsicum, cucumber, beans and saute .

Add  tomato and salt, half cook the veggies  . 

Now add turmeric, red chilli , dhania and cumin pd and mix well .

 Don't over cook as it may loose its taste. 

                                                       Moong wadi curry

7)  Dhana Moong wadi curry :

Moong Wadis or Mangodis are tiny sun-dried lentil nuggets obviously made out of Moong Dal.  This is an delicious curry and easy to make even if you have wadi available at your place. If you don't have any veggies left in your fridge this is an perfect curry which you can make and have with any Indian breads .

Ingredients 

1cup............moong wadi

2 cups..........chopped coriander leaves

1/4 tsp.........turmeric pd

1 tsp............chilly pd

1 1/2 tsp.......dhana jeera pd

1/2 tsp..........cumin seeds

3 tbsp...........oil

salt

Method   :

In the pan, add the cumin seeds, all the spice pd and add 1/2 cup water and then the wadis.

Add salt and cook till the wadi's are well cooked

Add extra water if needed.

When the curry is a little thick turn off the stove and add the coriander leaves.

Cover this and keep it for 10 mins . 

                            

                                                                         Moong Daal

 8 ) Moong Daal : 

Ingredients

1/2 cup...............green gram dal 
1/4 tsp............... cumin
 1/4 tsp............ Asafoetida
1/4th tsp............ turmeric
 1 tbsp ginger + garlic + green chillies paste 
1/4 tsp Garam Masala.Salt

Method : 

 Pressure cook the Moong Dal.

 Heat oil in a pan , add cumin, red chilli pd , asafoetida , turmeric and gnger garlic green chillies paste.

 Saute for 10 seconds and add the cooked dal and about 1/2 cup water . 

Add Garam Masala . Let it cook in low flame for about 10 minutes .

                                                                   Kesar Malai Lassi

 9 ) Kesar Malai Lassi  :

Lassi are an delicious and rich drink served at the end of meal :) A specialty of Jodhpur and Rajasthan in India.Healthy, easy, rich and delicious drink to end with . I am sure this lassi will satisfy all your  sweet cravings anytime :)

Ingredients

1 tsp................Saffron (soaked in warm milk for 5 mins )

1 cup.............. Milk

1/2 cup ............fresh  cream 

3½ tbsp .............Sugar 

50 ml water 

pinch of salt

Method : 

Put all ingredients in a blender and blend till smooth and the sugar dissolves.

Pour in a tall glass.

Serve chilled. 

                                                                   Boondi Chaas 

10 ) Matta / Boondi  chaas :

This is an traditional rajasthani drink served with the other accompaniments in the thali .

Ingredients

1 cup.............. Yogurt

1 1/2 ...............cup water

1/4 cup .............boondi

1/2 tsp.................cumin pd

1/4tsp ................ red chilli pd 

salt to taste

Method :

 In a blender add all the ingredients excluding boondi blend till smooth and frothy.

Then add boondi to the chaas .

Serve chilled.