Sesame and Jaggery-A Sweet Stuffed Paratha(Indian Flat Bread))

English: Gurh, Jaggery (Photo credit: Wikipedia)

This sweet paratha is crispy and has the goodness of sesame seeds and jaggery.It is also called Gul Poli in many parts of India.This is also a traditional recipe and is usually prepared during the festival of Makar Sankranti.
Ingredients :
For the Dough
Whole wheat flour-1 cup
All purpose flour-1/2 cup
Oil-2 teaspoons
Salt-1/2 teaspoon
Warm water-for kneading the dough
Ghee-1 teaspoon

For the Stuffing
Grated jaggery-1/2 cup
Sesame seeds-1/4 cup
Green cardamom-2
Poppy seeds-2 teaspoons
Gram flour-5 tablespoons
Milk-1or 2 teaspoons

Method
-Take a big vessel and add all the ingredients for making the dough together except water and mix well
-Slowly add warm water and knead to make a nice soft dough.keep this dough covered in a cling foil for 15-20 minutes.
-Take another pan dry roast the sesame seeds,poppy seeds and gram flour separately and let it cool.
-Add the gardamoms and grind the sesame seeds and poppy seeds coarsely.
-Take a plate and put the grated jaggery,gram flour and sesame seeds and add 1 or teaspoons of milk and mix it properly and make round balls from this mixture.
-Divide the dough into 3-4 medium size balls and gently press and flatten each ball.
-Press the sides of the flattened ball and add a small ball of the jagger and sesame seeds mixture and cover it with the dough and gently roll with your hands.
-Take a roll pin and dust some wheat flour on the ball and make medium size parathas.
-Heat a flat pan and cook one paratha at a time and smear ghee when both sides are properly cooked.
-Serve the hot and sweet parathas with plain yogurt.

Sugarfree Almond Phirni(Rice Pudding)

This is a popular Indian dessert.It's made from ground rice paste.I have used sugar free powder to make this phirni.You can also substitute kewra essence with a generous pinch of saffron.
Ingredients
Long grain rice-3 table spoons
Milk-4 cups
Sugar free-1.5 teaspoon
Blanched pista and almonds-5-6
Kewra essence-1/2 teaspoon
Crushed Cardamons-2

Method
-Soak the rice in water for 2-3 hours.
-Make a fine paste with the soaked rice.
-Heat a big pot and boil 4 cups of milk on slow flame.
-As the milk begins to boil,add the sugar.
-Add little cold milk or water to the rice paste and mix it well.
-Slowly add the rice paste to the boiling milk and keep stirring constantly.
-Now add the crushed cardamon and keep stirring till the rice is properly cooked.
-Add the sugar free powder and turn off the flame and add the kewra essence.
-Allow the phirni to cool and garnish it with blanched almonds and pista.
-Serve chilled.

Potatoes in Mustard Paste

Potatoes in mustard paste is a simple and delicious recipe which tastes best with steamed rice and Dalma.I have used fresh mustard paste to make this recipe.
Ingredients
Potatoes-3
Salt to taste
Turmeric powder-1/2 tespoon
Vegetable oil/Mustard oil-5-6 table spoons


For the Mustard Paste
Mustard seeds-2 teaspoons
Cumin seeds-1 teaspoon
Garlic cloves-5-6
Green chilli-1(Optional)

Method
-Wash the potatoes and cut them into thin slices.You need not peel the potato skin.
-Make a smooth paste with the ingredients for mustard paste.
-Take a big container and add sliced potatoes,salt,turmeric powder and the mustard paste and mix well and keep aside for atleast 15-20 minutes.
-Heat 5-6 table spoons of oil in a pan and fry the potatoes in batch of 5-6.Do not over crowd the pan.
-Serve hot with plain steamed rice and the very healthy Dalma.

Indian Dal-Dalma(Lentils with Vegetables)

Lentils are pack with protein and are very good for growing kids.This simple dal is inspired by the recipe Dalma from Odisha.It contains vegetables and is cooked in very little oil.Dalma tastes best when served hot with plain steamed rice.
Ingredients
Yellow Pigeon peas(Toor dal)-1/2 cup
Radish-1/2
Eggplant-1
Yellow Pumpkin-5- 6small cubes
Yam-3-4 small cubes
Drumsticks-2
French beans-3-4
Raw banana-1
Salt to taste
Turmeric powder-1/2 teaspoon
For Tempering
Oil/Ghee-2 teaspoons
Mustard seeds-1/4 teaspoon
Cumin seeds-1/4 teaspoon
Dried Red Chilli-2
Carom seeds-a pinch
Aniseed-a pinch
For the Powder
Cumin seeds-4 table spoons
Dry Red chillies-4-5
How to make the powder
-Dry roast the dried red chillies and cumin seeds and let it cool
-Coarsely grind in a pestle to make powder.
How to Cook the Dalma
-Soak the toor dal in 2-3 cups of water for atleast 1 hour.
-Cut all the vegetables into small or medium size.
-Take a pressure cooker and add the washed toor dal and the cut vegetables.
-Add salt and turmeric powder and 5 cups of water.
-Let it cook for 3-4 whistles.Allow it to cool.
-Heat oil/ghee in a pan and add mustard chilli,cumin seeds,red chilli and allow it to splutter.
-Now add the cooked vegetables and dal and cook for another4 -3minutes .
-Turn off the flame and add the roasted and  powdered cumin seeds and red chilli.
-Serve hot with plain steamed rice.

Besan Ki Roti with Spinach and Fenugreek(Indian Flat Bread)

This roti is basically made from gram flour.You can also make it with whole wheat flour and even multigrain flour.I have used fresh spinach and fenugreek leaves.This roti goes well with plain yogurt and pickle with some healthy salads.You can also serve it with fresh coriander chutney.Pack in in your kids lunch box or serve it for breakfast or dinner.
Ingredients
Gram flour(besan)-1/2 cups
Whole wheat flour-1 cup
 Onion -1/2
Ginger-1 small piece
Green chiiles-1,finely chopped
Sesame seeds-2 teaspoons
Carom seeds(ajwain) -1/4 teaspoon
Red chilli powder-1/2 teaspoon
Spinach leaves-a handful, finely chopped
Fenugreek leaves-a handful, finely chopped
Salt-1.5 teaspoon
Yogurt-2 tablespoons
Oil/Ghee-2 tablespoons
Water-1/4 cups,to knead the dough

Method
-Make a paste with onions and ginger.
-Take a big container and put all the above ingredients except oil and water and mix well.
-Add the ginger-onion paste and slowly add water and make a nice soft dough.
- Let the dough rest for 15-20 minutes.
-Take some whole wheat in a small bowl.
-Divide the dough into 3-4 small portions and make rounds and flatten each dough ball.
-Roll each flattened dough by dusting some whole wheat flour to make small round rotis.
-Heat a flat pan and put the rotis .Cook each roti by turning it on both sides.
-Make sure the rotis is cooked on both sides properly  before smearing oil or ghee.
-Smear a little oil or ghee and serve hot!
-Serve with green chutney or plain yogurt.
  
My Note-You can also add grated carrots to make it more healthy.

Fresh Homemade Chapati with Millets and whole Grains

 Multigrain food usually contains more than one grain.They may include whole grain ingredients like oats,cracked wheat,Finger millet (Ragi),soya flour or some other grains.

You can also add other millets like Pearl millet(Bajra) and Sorghum(jowar) according to the season.Like Finger millet during monsoon and other seasons while jowar is good to consume during summer and bajra in winter.These are neutral millets and are gluten free and have immense nutritional values.

For more recipes with millets please check the following links:

Bajra(Pearl millet) Roti

https://mamasview.blogspot.com/2012/11/bajra-and-aloo-roti-gluten-free-indian.html

https://mamasview.blogspot.com/2013/03/bajra-lauki-paratha-indian-flat-bread.html

To make this very healthy chapati, i purchase the whole grains and make fresh flour from them at home.You can take small quantities of each of the whole grain and make a flour and store it in an air tight container for atleast a week.This flour is fresh as it is home-made and is much better than the multigrain flours available at the super markets.It also provides the essential benefits of a multigrain food as the grains in the food are all whole grains.I have also added sesame seeds and grated carrots to make it more nutritious.

 
Tip
Whenever you buy multigrain foods from the supermarkets,make sure the product contains the 'whole' grains.Check the food labels and buy multigrain products with whole grains only.

Ingredients
 Millet flour(Ragi)-1/4 cups
Oats flour-1/4 cups
Soya flour-1/4 cups
Whole wheat flour-1/2 cups
Grated carrot-1
Finely chopped onions-1/2
Finely chopped garlic-2 teaspoons
Finely chopped green chillies-1
Red chilli powder-1/4 teaspoon
Sesame seeds-4 teaspoons
water-to make dough
Salt -1 teaspoon
Oil/Ghee-2 teaspoons
Method
-Take a pan and dry roast the oats for 4-5 minutes and crush it in blender to make a fine powder.
-Similarly,dry roast the millet and make a powder from it too.
-I have used soya nuggets to make the soya flour.You can also use soya flour available in the market.
-Take a big vessel and add all the ingredients and only 1 teaspoon oil and mix them well with your hands.
-Take another pan and warm 6 table spoons of water.
-Add the warm water to the flour mix slowly and gently knead to make a nice soft dough.
-Let the dough rest for 15 minutes.
-Divide the dough into 4-5 portions by making small balls and press the ball and make it flat.
-Dust whole wheat flour and roll to make  round chapatis.
-Heat a flat pan and cook the chapatis.
- Turn them to cook on both sides.
-You can add oil or ghee.
-Serve hot with plain yogurt or green dhania chutney.

 My Notes
You can also make nice crispy crackers from this dough.Add little water to the flour mix and knead a tight and dry dough for making crackers.Roll the dough by dusting flour using a roll pin and cut it into thin strips using a knife.You can cook it on a flat pan or even bake it.

Nutritious Vegetable-Pulses Curry

This recipe contains some of the important rich in vitamin A and other minerals and some protein rich pulses.You can serve it with rice or chapati.It also makes an excellent lunch box recipe.
Ingredients
Chickpeas-3 teaspoons(soaked and boiled)
Horse gram-3 tablespoons(soaked and boiled)
Bengal gram-2 tablespoons(soaked and boiled)
Drumsticks-1
Eggplant-1 medium
Potato-1 medium
Radish-1/2
Pumpkin(yellow) -6-7 pieces,diced
Tomatoes-1 big,diced
 For the Paste
Onions-1/2
Garlic-5-6 cloves
Ginger-small piece
For Tempering
Cumin seeds-2 teaspoon
Mustard seeds-1/4 teaspoon
Dried red chillies-2
Fenugreek seeds-a pinch
Turmeric-1/2 teaspoon
Bay Leaves-2
Salt to taste
Vegetable oil-3 teaspoons
Method
 -Soak the pulses over night or atleast for 8-10 hours in water.
-Dry roast 1 teaspoon of cumin seeds and 1 dry red chilli and grind it coarsely using a pestle.
-Make a paste with ginger,garlic and onions.
-Chop the vegetables into medium or small pieces.
-In a pressure cooker add all the vegetables and pulses except tomatoes and add 1/2 teaspoon of turmeric,salt and 2 bay leaves and pressure cook till 2 whistles.
-Drain the water from the vegetables and allow it to cool.
-Heat oil in a pan and add the spices for tempering.
-When the spices begin to splutter add the onion-ginger-garlic paste and saute for 2-3 minutes.
-Now add the diced tomatoes and cook for another 4-5 minutes.
-Add salt,turmeric,and the boiled  pulses and vegetables and mix well.
-Cook for 2-3 minutes and sprinkle the roasted red chilli-cumin powder on top.