Spring Onion-Coriander Paratha

Winters can be hard on health.While most of us prefer staying indoors and sipping hot cup of tea and soups,it is also a good time to enjoy all the seasonal fresh green veggies, fruits and nuts.
Make sure you eat healthy this winter by including all the winter foods in your diet.
Today I'm going to share a paratha recipe with spring onions and fresh green coriander leaves.Serve this paratha for breakfast or lunch with a bowl of curd and some pickle.This is also another way to sneak veggies into your kid's tiffin.Pack them in their lunch box with some healthy salads and pickles.

Ingredients:
Spring onions-1 bunch ,finely chopped

Green coriander leaves-1/2 bunch,finely chopped
Whole wheat flour(Atta)-4 cups
Gram flour(Besan)-3 teaspoons
Lime juice-1 teaspoon
Chilli powder-1 teaspoon
Black pepper-1 teaspoon,crushed
Cumin seeds-1/4 teaspoon
Salt to taste
Oil/Ghee-2 teaspoons
Water-1.5 cups,to knead the dough

Method:
-Wash the spring onions well to remove all the dirt from it and finely chop it well along with the bulbs.
-Wash the coriander leaves and finely chop them.
-Take a large container and add all the above ingredients except water and mix well with hand.
-Slowly add little water and knead to make a nice soft dough.
-Let te dough rest for 15-20 minutes.
-Take a roll pin and small portion of the dough and dust some atta on it and roll to make a round chapati.
-Heat a pan and put the chapati  and cook till both sides are done properly.
-Smear a little oil or ghee on one side of the paratha and flip and add a little more oil on the other side too.
-Repeat this process with the rest of the dough.
-Serve hot with curd ,salad and pickle.

Spinach with Green Peas-Palak Mater

This spinach recipe is loaded with vitamins and iron and the taste of fresh green peas gives it a nice sweet taste.I have also used ginger and garlic which work as an immunity booster especially in winter.Use fresh green peas as they are readily available now.It is a simple and nutritious recipes which can be had with plain chapati or rice along with some dal and veggies.

Ingredients:
Spinach-3 bunches
Green peas-1/2 cup,shelled
Onion-1/2,finely chopped
Ginger-1/2 teaspoon,finely chopped
Garlic-3 cloves,crushed
Mustard seeds-1/4 teaspoons
Salt to taste
Oil-1 teaspoon
Cottage cheese(Paneer)-2 teaspoons,grated(for garnishing)

Method:
-Pluck the tender leaves from the spinach bunch and and wash them twice under running water.
-Finely chop the spinach leaves.
-Heat a pan and add oil to it.
-Add the mustard seeds and let it crackle.
-Add onions that have been finely chopped and stir them for 30 seconds and add the crushed garlic and finely chopped ginger to the pan.
-Saute this for about 2-3 minutes till the onions become a little translucent.
-Add the chopped spinach leaves and green peas and mix well.
-Cook on medium flame stirring intermittently.You need not add water as the spinach leaves release enough water which easily cooks the leaves.
-When the spinach and peas are cooked,turn off the flame and take it out on a plate.
-Garnish with grated cheese on top.

Beetroot-Chickpeas Stir Fry

This is a nutritious combination of chickpeas and beetroot is very good for kids.It is rich in iron and protein along with some essential vitamins.Beetroot is considered to liver-friendly and is also an immunity booster.I've added some whole spices which not only enhance the flavor of the dish but also add some health-enhancing benefits.
Serve it with salad and a bowl of fresh yogurt.

Ingredients:
Beetroot-3,medium sized
Carrot-1,medium sized
Chickpeas-1/4 cups
Cinnamon-1 big stick
Cloves-3
Black pepper-4-5
Mustard seeds-1/4 teaspoons
Curry leaves-4-5
Shredded Coconut-2 teaspoons,fresh
Salt to taste
Oil-2 teaspoons

Method:
-Soak the chickpeas overnight and boil them with a little salt in a pressure for 3 whistles.Allow it to cool.
-Wash the beetroots and carrots and peel them.
-Grate the beetroot and carrot or finely chop them.
-Heat oil in a pan and add mustard seeds.Let it crackle.
-Add the curry leaves and stir for 30 seconds.
-Now add the cinnamon,black pepper and cloves and add the grated beetroot first and stir for 2 minutes.
-Add the grated carrots and mix well.Cook till the vegetables are done.
-Add the boiled chickpeas and mix again.
-Turn the flame off and garnish with some fresh shredded coconut.

Bajra and aloo Roti-Gluten Free Indian Flat Bread

Bajra is the main kharif crop in Thar (Photo credit: Wikipedia)

Bajra also known as perl millet is very popular in Rajasthan.Bajra has a good amount of amino acids and is also high in protein.It is also rich in calcium and iron.
I have also added some boiled potatoes to make the rotis more tasty.Bajra rotis are eaten in the cold winter months.Serve it with some spicy curry and a bowl of yogurt.

Ingredients:
Bajra flour-2 cups
Wheat flour-1/4 cups
Potatoes-2 medium sized,boiled
Salt-1 teaspoon
Coriander leaves- teaspoons,chopped
Green chilli-1 teaspoon,chopped
Ajwain(Bishop's weed)-1/4 teaspoon
Ghee-2 teaspoon
Warm water-1/4 cup or as needed

Method:
-Boil the potatoes and allow it to cook.Peel the potatoes and mash them properly.
-Take a big bowl and add all the ingredients except oil.Add the mashed potatoes too.
-Do not add water now.Mash the mixture properly in the bowl and knead it by adding little water to make a little tight dough.
-Let the dough rest for 20-25 minutes.Cover the bowl with a lid.
-Heat a flat pan and take small portion of the dough and make medium sized balls.
-Wet your palm with little water and gently press the dough to make flat rounds.
-Carefully put the flattened dough on the pan and cook by flipping both sides.
-See that both sides are properly cooked as bajra takes a little time to cook.
-Smear little ghee and serve hot with yogurt and curry.

Pumpkin Stir Fry(Kaddu Ki Subzi)

Pumpkin is a low calorie vegetable which is high in antioxidants and vitamins A,C and E.Stir fried pumpkin is an interesting and easy to make recipe.I have used garlic and onions along with some spices to make it more nutritious.Pumpkin is a fruit readily available in the market year around and I think it should be included in kid's diet as a super-food.

Ingredients: 
Pumpkin-250 gms
Garlic-2-3 cloves,chopped and crushed
Onion-1 small,finely chopped
Dry Red chilli-1
Mustard seeds-1/4 teaspoon
Fenugreek seeds-4-5 seeds
Asafoetida-a generous pinch
Turmeric powder-1/4 teaspoon
Green coriander leaves-2 teaspoons
Salt to taste
Oil-2 teaspoons

Method:
-Wash and cut the pumpkin into small chunks.You can keep the skin if you want.
-Take a pan and heat oil and add the mustard seeds,chilli and asafoetida.
-Immediately add the chopped onions and stir fry for 2 minutes.
-Add the garlic and mix well.
-Put the cut pumpkin and cook for 2-3 minutes.
-Add the turmeric powder and salt and keep stirring.
-You can also add a little water if you want the pumpkin to be a little mushy.
-Cook till the pumpkin in properly done.

-Garnish with green coriander leaves.
-Serve hot with chapati or parathas.

Clear Spinach Soup-a Soup loaded with Iron!

We all know that spinach are rich in iron and vitamin K and B.Children and women can benefit immensely from this green leafy veggie.Try and make this easy soup at least 4-5 times a week to get all the nutritional benefits of spinach in your diet.Serve it as an appetizer with some soup sticks.

Ingredients:
Spinach-4 bunches
Tomatoes-1 medium size
Ginger-1 small piece
Kala namak-1/2 teaspoon(optional)
Salt -to taste
Lime juice-1.5 teaspoons
Cream-1/2 teaspoon(optional)
Water-2 cups
Strainer

Method:
-Wash the spinach under running water and pluck the leaves only.Dip the plucked leaves in a container filled wit water.Wash the leaves properly to make sure that all the dirt has been cleaned.
-Roughly chop the spinach leaves
-Wash the tomato and dice it.
-Take the ginger peel out and grate it.
-Boil the spinach,tomato and ginger with a pinch of salt and boil till the spinach is cooked.
-Add 2 more cups of water to this boiled veggies.
-In a mixer jar put all the above ingredients and blend to make a nice smooth puree.
-Take a strainer and place it on a container.Slowly pour the puree on the strainer and stir it with a spoon.
-Repeat this step till you are done with the entire puree in the mixer jar.
-Now heat a pan and pour the strained soup into this pan and heat it for 2-3 minutes.
-Turn the flame off and add lime juice and a little cream on top.
-Clear spinach soup is ready.Serve with some soup sticks.

Magic of Unhulled Sesame Seeds:Sesame Potatoes-Tilwale Alu

This simple combination of potatoes and unhulled sesame seeds makes the recipe tasty as well as nutritious.It's a good way of introducing sesame seeds in kid's diet.The nutty and crunchy tasting sesame seeds are a rich source of copper and manganese and also contain good amount of calcium,iron and other beneficial minerals.
Here's a small tip-Always buy unhulled sesame seeds because the mineral content in hulled and unhulled sesame seeds varies significantly.If you compare the calcium and iron content per 1 tbsp serving of both types of seeds,hulled sesame seeds has 5mg calcium and 0.51mg iron whereas the unhulled sesame seed contains 88mg calcium and 1.31 mg iron.

Ingredients:
Boiled Potatoes-3 medium sized
Sesame seeds-4-5 teaspoons
Ginger-1 small piece,grated
Green chillies-1,finely chopped
Kasuri methi-1 teaspoon
Cumin seeds-1/4 teaspoon
Coriander powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Salt to taste
Oil-2 teaspoons
Green coriander leaves-2 teaspoons,finely chopped

Method:
-Dice the boiled potatoes into medium cubes.
-Heat oil in a pan and let the cumin seeds splutter.Next add the green chillies,grated ginger and sesame seeds and mix well.
-Add the diced potatoes and stir for 2-3 minutes.
-Now add turmeric powder,coriander powder,kasuri methi and salt and cook for another 2 minutes.
-Sprinkle freshly chopped coriander leaves on top.
-Serve hot with puris,chapatis or parathas.