Sooji and Besan Dhokla | Healthy breakfast recipe

Hi Friends, sharing the recipe for these scrumptious and yummy dhoklas. These are made by my mother in law. They taste awesome and serve as a healthy and filling breakfast option. Over to the recipe without much ado.

 Ingredients:

1 cup Suji

1 tbspn gram flour (besan)

2 tbspn oil + 1 tsp for tadka

1 tsp Salt

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp sugar

1/2 tsp Lemon Juice

1 sachet of eno

1 tsp mustard seeds

1tsp seasame seeds

8_10 curry leaves

2 Green chillies slit

curd 4 tspn

Method:

First take the curd in a bowl. To this add water approx. 1 cup .Beat it well so that there are no lumps.To this add Suji ,besan salt ,red chilli powder , turmeric powder ,oil sugar , lemon juice and mix all very well.Mix it very well so that there are no lumps.

Next put the enough sachet and give it a quick mix. Smear the thali with oil and pour the above mixture

Put the thali in the vessel or the pressure cooker without the whistle

Steam for 15-20 minutes

To check insert a fork .If it comes out clean means it's done

Take it out and cool completely

Garnish:

Heat the oil ,add the mustard seeds . Let it splutter than put the curry leaves, seasame seeds and the green chillies. Spread this on the dhokla

Cut the prepared dhokla in square pieces and garnish with red chilli powder and coriander leaves

Serve it with mint coriander chutney

Sewai / Vermicili Upma | Breakfast recipe

Ingredients needed

   Vermicelli - 2 cups (I used bambino Semiya)
   Onion -1
   tomato - 1
   Ginger - 1 inch piece finely chopped
   Green chilli -1-2 finely chopped or slit

   Vegetables of your choice
   Beans -4
   Carrot -1
   Fresh or frozen Peas - handful


   For the seasoning

   Oil -3-4 tsp
   Mustard -1 tsp
   Urad dal - 1 tsp
   Hing/Asafoetida - a generous pinch
   Red Chilli - 2
   Curry leaves - littlePreparation

Method:

Thinly slice or finely chop onions and tomato. Chop all the vegetables finely.

Roast vermicelli in a tsp of ghee until light golden brown. If you are using ready made roasted semiya or roasted vermicelli then you can skip this step.
Heat oil, add mustard seeds, when mustard splutters, add hing, urad dal , red chillies and curry leaves. When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent. Add tomato let it cook for a minute. Then add finely chopped vegetables and saute until half cooked.
Add water and salt needed. When water starts boiling, add the roasted vermicelli.Cover and cook on low flames stirring occasionally until it is done.
Serve hot with any chutney or pickle.

Tips for beginners
To check for salt, taste the water, if it is a little salty, then the salt added is right. Once you add semiya it will be perfect.
Usually it is 2 cups of water for 1 cup of Vermicelli, if you are using thick ones. For thin fine semiya, use less water, approximately 1 cup of water for 1 cup of semiya.

Dahi ke sholey - bread recipe

INGREDIENTS 

8 bread slices 
oil for deep frying 

for stuffing: 
½ cup hung curd/hung yogurt 
1 finely chopped onions 
½ green bell pepper 
2 tbsp chopped veggies of your choice 
⅓ tsp pepper powder 
salt as required 

for Maida paste(gum) 
1 tbsp maida 
1 tbsp water 

INSTRUCTIONS 
Make hung curd in a bowl and then add the chopped veggies, onion and mix everything well. Add the Pepper powder and salt, mix well. 
Take bread slices, trim the edges and then flatten it using the rolling pin. 
Mix maida with water, make the a thick paste and use this as a gum to seal the edges of the rolls. Now keep a tbsp of stuffing in a corner of the bread and brush the maida paste around the corners and then roll the bread. Seal the edges tightly. Do this for remaining bread also. 
fried bread rolls Heat the oil and fry the bread rolls in medium to low flame, carefully. Once it turns golden brown take it out. You can slice it while serving. Serve hot Dahi ke Sholay as a snack with Chat chutneys. 
for stuffing, you can add corn or your favourite veggie, but chop them finely and add them. 

Bread and paneer discs

Made and enjoyed this yummy appetizer with friends in Sydney.  It was loved by all :)

Recipe source:
www.cookingoodfood.com/2014/11/baked-double-decker-cheese-rings-500th.html?m=1

Moong Sprout Usal | Steamed moong sprout salad - healthy breakfast

Hi friends
I am sharing the moong sprout salad. . This is one of my favorite dishes  as a kid, ofcourse by mom :) just loved having this as breakfast or even as side dish with chapati for lunch or dinner!

Recipe source: tarla dalal
Ingredients

1 cup Moong Sprout
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup chopped onions
1 cup chopped tomatoes
1/2 tsp turmeric powder (haldi)
salt to taste

For The Garnish1/4 cup finely chopped onions
2 tbsp finely chopped coriander (dhania)

For Servinglemon wedges

Method

1. Heat the oil in a pressure cooker and add the cumin seeds and asafoetida.
2. When the cumin seeds crackle, add the onions and sauté on a medium flame for 1 minute.
3. Add the tomatoes and cook on a medium flame for 2 minutes, while stirring occasionally.
4. Add the moong sprouts, turmeric powder, salt and 1½ cups of water, mix well and pressure cook for 3 whistles.
5. Allow the steam to escape before opening the lid.
6. Garnish with onions and coriander and serve hot with lemon wedges

Microwave Rawa Idli | Steamed semolina and curd dumplings | Breakfast recipe

Hi friends

Sharing a traditional, yummy, all time favorite breakfast recipe! We love this cooked on gas steamer or microwave. Sharing the microwave preparation steps with you. This is my entry for Valli's Kids delight event, which I am guest hosting this month for the theme healthy breakfast recipes for kids.

Ingredients

For The Batter

1 cup semolina (rava)

1/4 cup curds (dahi)

1 cup water

salt to taste

3/4 tsp unflavoured fruit salt

oil for greasing

Method 

For the batter

Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.

Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on high for 1 minute. Grease the idli moulds using little oil.

Add the fruit salt to the batter and mix well.

Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on high for 7 minutes.

Repeat with the remaining batter to make more idlis.

Serve hot with coconut chutney and sambhar.

Sending this to Srivalli's Kids delight event hosted by me this month.

Healthy masala oats |Kids Breakfast recipe| Weight loss and Diabetic friendly recipe

Are you on a perpetual  weight loss mission like me? Do you wanna feed healthy breakfast to kids (and everyone)? Having high Cholesterol and Diabetes running in the family?

If you said yes to any of the above, then Masala oats is your go to recipe . Oats is low in GI (Glycemic Index) which means it is great for those who have diabetes. A great filling breakfast/ dinner with oats is said to reduce bad cholesterol  improve digestion and control blood pressure. It keeps you feeling fuller for long and reduces craving to eat more, helping in the weight loss plan.

We are not a big fan of sweet and hence the sweet oats porridge does not score well in our family. But I love preparing this masala oats which satisfies the spice parameter, healthy parameter and taste too J

I am hosting a event at my blog for sharing the healthy breakfast recipes that you would be making for kids. This is one my contribution for the event.

Here we go to the recipe without much ado..

 

Ingredients:

Oats (quick oats, I used quaker oats) - 4 tbsp
Water - 1 cup
Vegetables - 1/2 cup (carrots, beans, peas)
Curd - 1 tbsp (Optional)
Onion - 1 medium, chopped
Sambar powder/garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
oil - 2 tsp

 Method:

In a non stick pan dry roast oats for a minute until you get a fragrant smell. Remove the oats. In the same pan heat oil add onions and sauté until transparent  Add the chopped vegetables and salt sauté until it gets half cooked in medium to low flame.

you can also add other veggies like chopped beetroot, potatoes, peas or cabbage. You can also add few mint leaves to add some extra punch.

Add turmeric powder, sambar powder and curd, mix well. Now add boiling water let it simmer for a minute. Add the oats and mix well. Garnish with chopped cilantro and Serve hot.

Sending this to Srivalli's Kids delight event hosted by me this month.

Zucchini Pancake/chilla | Healthy Breakfast recipe

Sharing a yummy breakfast recipe with you today. This is full of protein with the goodness of egg and zucchini. You can skip the eggs and add some curd for a vegetarian version. These pancakes are quite filling too and sure to be a hit with children! 

Tried these some time back and i am glad it was liked by all. Health bhi taste bhi..happy me  :)

This is my entry for Blogging marathon 50 - one ingredient -three dishes - chse Zucchini as my ingredient

Ingredients:
1/2 Cup Wheat flour
1/2 cup APF/rice flour
1 Zucchini (peeled and grated about 1 cup)
1 small Onion(finely chopped about 1/4 cup)
1/4 tsp Dry mint leaves
Coriander leaves handful
2 Eggs
a small pinch of Baking powder
Salt to taste
1/2 tsp Cumin powder
Oil as needed

Method:
Mix all the ingredients adding water as needed to make a thick batter. Heat a non stick pan / griddle and pour a ladle full of batter to make a small thick pancake.Spoon a little oil and fry both sides until done. Serve hot with ketchup or chil sauce.

Baked veggie and bread savory muffins

Hi Peeps

Sharing a recipe on  my bog after almost 2 months..no i didnt stop cooking! Its just that my vagarious mind was in a mood to post all the itty bitty crafts that i did with my little one..hope you enjoyed the :)

Today sharing with you a yummy recipe which instantly became our family favorite! I desperately wanted to try this when I saw the recipe here and got a chance to make this during christmas holidays. So happy that DH and little miss loved it! yeppi..taste bhi health bhi 

These savory muffins can be had as breakfast or evening snack, Makes an excellent snack or kids lunch box. The only catch for me was to get it out of the tin or the muffin liners, I am sure it will come out easily when cooled, but both the times that I made this, we did not have the patience to let it cool! :) This is definitely a must try recipe.

Ingredients:

brown bread, chopped – 1 cup (i took 3 slices)

egg – 2

black pepper powder – 1 tsp

butter – 1 tbsp

shredded cheese – ½ cup

salt as per taste

finely chopped vegetables – ½ cup (tomato, bell pepper, carrot, onion)

Method:

Preheat oven to 400°F/200°C.

Combine chopped bread, egg, pepper powder, and salt in a large bowl.

Whisk well, and add butter to it. Mix well till butter melts.Add all the vegetables and cheese to it, and mix well. Insert muffin liners into the muffin baking tray.Evenly distribute the batter into muffin pan. Spread some cheese on top. Bake for 20 minutes, or until golden brown. Allow them to cool before eating. We could not wait for it to cool and finished it off within minutes!

This is my entry for Blogging Marathon #50, Week 1, Day 1, with the theme Colorful dishes for kidswhich also happens to be the theme Varada of Varada's Kitchen is hosting as a part of Srivalli's Kids Delight series.

Nayana's event: Event announcement ~ Lets cook for Mothersday

Bread besan toasties

Ingredients:

finely chopped onions, tomatoes, ginger, green chilies and coriander leaves

4 bread slices

oil for shallow frying

1 cup besan/chickpea flour

turmeric powder, red chili powder, asafoetida and salt

Method:

In a bowl or small pan, take finely chopped onions, tomatoes, ginger, green chilies and coriander leaves. everything has to be finely chopped. otherwise its difficult to manage medium pieces of onions and tomatoes while frying the toast. Add besan/gram flour, turmeric powder, red chili powder, asafoetida and salt.add water.whisk to a medium consistency batter.

there should be no lumps in the batter. avoid make thin batter. in case the batter makes thin, add a few tablespoons of besan and whisk again.Heat 1 tbsp oil for frying in a tava or frying pan.

Dip the bread slice in the batter. with your hands, coat the bread slice evenly with the batter. also place the chopped onions & tomatoes on the bread slices with your hands. don’t keep the bread too long in the batter as then the slice breaks. Place the batter coated bread slices on the tava.
When the base is cooked and browned, flip and fry the other side. Flip and fry a couple of times to get even browning and cooking. fry the remaining bread slices in the same way. you can add more oil if required while frying the remaining batch. Remove and serve the besan toasts immediately, plain or with tomato ketchup or coriander chutney.

Lets check out what my fellow marathoners have cooked today for BM# 47.

Stuffed Broccoli and Paneer parathe | Kids lunch box recipe

For the day two Bogging marathon - car snacks theme sharing this yummy and healthy parathas. Tried the combination of broccoli and paneer for the first time..we just loved it..too good. Do try this out..enjoy these with yoghurt dip or with pickle.  These make an awesome picnic food while the family is on the go!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.
Recipe source:  Here

Ingredients:

For Stuffing
1 large broccoli flower and stalk grated
200gms cottage cheese grated
4 garlic pods grated
1-1/2 inch piece ginger grated
8-9 green chillies finely chopped
4-5 tbsp. coriander finely chopped
2 tbsp. coriander pwd
1/2 tsp. garam masala
salt to taste

For the dough
3-1/2 cups whole wheat flour
3 tsp. carom seeds
salt to taste

Method
Heat a tea spoon of oil in a non stick pan and sauté the broccoli with a pinch of salt on high flame and let the water disappear. Cool this and all the other ingredients for stuffing.
Knead a firm dough using the ingredients under the heading dough. Take two ping pong sized dough balls and roll them into a circle of 3 inches.Place double the volume of ping pong ball on one circle and seal it using another circle and roll it into a paratha. Roast it using oil on a griddle.
Serve hot with a dollop of fresh butter along with pickle and curds.

Bread poha cutlet | Bread and beaten rice fritters

Hi friends. .for the last week of bm 46 I am sharing this easy cutlet for breakfast on the go! .This dish is very simple with few everyday ingredients which makes it more easier and handy .you can pack it for the kids or whole family for munching in the car. No one can resist these crispy cutlets for sure...

method :
1 cup poha (beatened rice flakes, medium or thin variety )
2 boiled potatoes  OR 3-4 bread slices ( i used bread )
1-2 finely chopped green chillies
2 tbsp finely chopped onions
1/4 cup besan ( gram flour )
2 tsps red chilli pwd ( pls adjust to ur taste )
salt to taste
lemon juice to taste
handful of chopped cilantro
oil for deep frying
method :

Wash poha under cold running water ,strain and keep it aside for 10-15 mins.Meanwhile,chop onions ,green chillies and cilantro finely.Crumple and mash the poha with your hands,add mashed boiled potato ,besan ,chillies,ilantro,salt,red chilli pwd and lemon juice.If adding bread slices instead of potatoes,then just dip them in water and squeeze them completely and mash it with your hands .Mix everything together and make walnut size balls out of it and give desired shapes.Deep fry in hot oil on medium heat till golden brown in colour.Serve hot with ketchup or green corriander chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46. 

Savory french toast

Ingredients: 

2 tbsp of milk, 

salt, 

1 tsp finely chopped green chilli/cayenne/red chilli flakes

1 egg 

pinch of turmeric

1/4th cup finely chopped onion

1 clove of minced garlic 

cilantro

Bread

Oil/Butter

Preparation:

Whisk together in a bowl milk, salt,finely chopped green chilli/cayenne/red chilli flakes, egg and a pinch of turmeric. Add finely chopped onion,  minced garlic and cilantro. Mix well.

Heat a pan with 1/2 tsp of oil on medium-heat.

Meanwhile, cut each bread (white or wheat) into 2 triangles. Dip the bread in the egg mixture for a 30-45 seconds.

Gently transfer the egg-soaked-bread onto the pan. Spoon some onion mixture on the top if you want to.

Cook until golden brown on both side.

Serve with some ketchup or just as-is and sip hot tea on-side.. :-)

Lets check out what my fellow marathoners have cooked today for BM# 45.

Besan Paare and a book review

My family and other animals- Five stars all the way for this one. This is a wonderful account of a 10-year old boy's childhood years on the greek island of Corfu after his family moves there from England in the 1930s. The boy is a rabid naturalist, and is always collecting poisonous, slithering, leggy, and/or hostile creatures home (much to his family's dismay) to study and keep as pets. I could not help laughing out loud in the train while reading it, sometimes trying to suppress my laughter and getting suspicious looks from fellow passengers! wisely consider your reading spot! Howling of laughter in public places might cause you troubles, but the best part - you won't care a bit and will always consider it worthy!

 It captures the culture of the period on the Greek island of Corfu. It contains animals with unique personalities. Colorful characters abound in the form of the family's driver, Spiro, the tutor, Kralefsky, and numerous friends. This family has to be one of the first dysfunctional families to be chronicled. Though I enjoyed Gerald's explorations and fascinating descriptions of nature and its creatures I loved reading about the hilarious family dynamics. The asthmatic guest and his horse-blanket, Margo kissing a pair of mummified feet or the incident with mommy-the-scorpion. I'm not a big nature person, and while this book is written by a future zoologist it doesn't seem to matter. The story is much more than a catalog of a boys adventures on Corfu, but rather a story of a very real family (just didn’t understand their source of income, since none of them seem to be working as such..and they spending quiet leisurely on the party’s and  changing the villas..)

Sometimes it's pretty hard to tell them apart... my family and the animals, that is. I don't know why my brothers and sisters complain so much. With snakes in the bath and scorpions on the lunch table, our house, on the island of Corfu, is a bit like a circus.

This was such a delightful book. I can only recommend it to all my friends out there. (the fact that I decided to write a review for it, coz I am too lazy to do it normally and just enjoy reading books ;))

What better to read a interesting book and munching your fav snack with a cuppa tea..coming to todays recipe ..

You will need :-

250 g chickpea flour or besan

250 g plain flour or chapatti flour

50 g fine semolina

100 ml oil

Salt to taste

2-3 tsp red chilli powder ( you can adjust to your liking )

2 tsp sesame seeds

2 tsp ajwain ( carom seeds )

Oil to fry para

Masala powder to sprinkle on crackers

Red chilli powder 1 tsp.

Dry mango powder 1/2 tsp. ( Amchoor Powder )

Garam masala 1/2 tsp.

Chaat masala 1 tsp.

Anardaana powder 1/2 tsp. ( pomegranate powder )

Method :-

Mix all the masala powder ( to sprinkle ) in one bowl and leave it aside.

Mix chickpea flour, plain flour, semolina, 100 ml oil, salt, sesame seeds, ajawain seeds and red chilli powder in a bowl.

Combine everything and make a stiff pliable dough. ( like a puri dough )

Cover with wet cloth and leave it 10-15 minutes.

Divide dough into 4-5 equal parts.

Make a ball from each part of the dough and roll into a circle on a flat surface with rolling pin about 1/2 " thick .

Prick the circle with fork so para doesn't fluff up.

Cut each of the rolled dough into half with pizza cutter or knife. ( if you feel like whatever shape you desire you can 

give like square or diamond but I preffered long sheets )

Heat oil in a heavy bottom kadai , fry the paras on a medium to low heat until brown.

Remove it from the hot oil. 

Sprinkle masala powder which prepared earlier and let it cool to room temperature they will go crispy.

Enjoy !

Lets check out what my fellow marathoners have cooked today for BM# 45.

Hawaiian beauty | Green moong sprout chilla | Kids Lunch Box Ideas

Hi Peeps..hope you are having a good weekend. We have  a long weekend here coinciding with hubby's bday..

I am also super excited to be part of the blogging marathon which is such a enthusiastic event in food blogging world! This being my first participation..I am nervous and happy both :)

I chose the easiest category - kids recipes. Though the category is easy but it is no easy task to feed a fussy eater..I am the witness to that..sometimes feel so sad and sometimes at my nerve's end. Sometimes when the little one displays a clean plate..then I feel like I have won an Olympic gold medal! I am sure this would be the case for most mum's out there. 

In one such pursuit of happiness, this is my humble attempt to entice my princess to gobble the beautiful Hawaiian lady! 

I made the face with the green moong sprout batter. The hair using lettuce. It has a big flower bow made of chilla. The eyes using carrot and cherry. Mouth made of carrot. The little one was excited to see what mumma was doing, had a go at the chilla..but there is a long way to go before I sleep! 

Do let me know how you liked it. do share the pics if you try this :) 

Recipe source : Tarla Dalal

Ingredients

1 1/2 cup sprouted moong (whole green gram)

1/2 cup besan (Bengal gram flour)

2 tbsp chopped coriander (dhania)

1 tbsp chopped green chillies

1/2 inch piece of ginger

2-3 cloves garlic

few curry leaves

pinch of turmeric

salt to taste

oil for making chillas

Method 

Grind sprouts, green chilli, curry leaves, ginger, garlic and coriander leaves into smooth paste.

Add besan and mix well.Add salt, turmeric and water to make smooth batter.

Heat nonstick pan and grease with some oil. Take a portion of the batter (abt 1/2 cup).

Put in the pan making a round chilla. Put some oil around the chilla.When one side is almost brown and gets easily removed from the pan, turn over the other side.

Cook for 2 to 3 mins. Turn it back you can put grated cheese on one side. Let the cheese melt for a min and then fold and remove the chilla from pan . (I did not add cheese for this version of mine)

Serve hot with ketchup or green chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43
Sending this to Srivalli's Kids delight event,hosted by Harini with the theme - Healthy snacks.

Come, join us for Breakfast hosted by Valli

South Indian Cuisine - Adai Dosa

I came across this version of dosa recently and fell in love with it! This was introduced to me by a dear friend Preethi who was our neighbour in our old apt in melb. She told me this tastes great with jaggery and ghee..it was a strange combination for me, but it really did taste amazing with this.
Adai dosa is considered to be the most nutritious among all dosas as it has the goodness of lentils along with rice. Lentils are a good source of protein and dietary fiber. These are quiet filling too.
Though I still like the normal dosa, but this being healthier take a special place in my kitchen now :) My daughter (1 year old) liked it too! I was trying to give small pieces in her mouth but she wanted to hold it in her hand and relish it slowly on her own :)
This dosa does not need any fermenting unlike the normal dosa. It is a all season dish and I can be relished hot with the rain pouring out of the window..


Here comes the recipe without much ado..


Ingredients:


To grind:
Rice - 1 cup
Urad dal - 1/4 cup
Chana dal - 1/4 cup
Toor dal - 1/4 cup
Green gram/moong - 1/4 cup
Fenugreek seeds - 1/2 tsp
Green chillies - 3 or 4 ( I added 2 for keeping it less spicy for baby)
Ginger - 1 inch piece
Jeera/Cumin seeds - 1 tsp
Fennel seeds - 1.5 tsp

To mix after grinding:
Salt
Water
Pepper powder - 1/2 tsp or more (optional)
Onion - 1, finely chopped
Oil - 1 tsp

Turmeric powder - a generous pinch
Hing - a generous pinch
Red Chilli powder - 1 tsp
Coriander leaves- 2 tbsp finely chopped
Curry leaves - 1 small handful


Method:

Wash and clean the rice and the 4 dals and soak in water along with ,fenugreek seeds for a minimum of 4 hours. If you are planning to make it for breakfast, soak overnight. Grind it together with green chillies, ginger, cumin and fennel seeds to a coarse paste. Add salt, turmeric powder, hing mix well and set aside.
Add onion, garlic, salt,coriander leaves, curry leaves and enough water and mix well.  Add little water to make it to slightly running consistency slightly thicker than the dosa batter.
Heat the dosa tawa and grease it with a little oil, take one laddle full and spread the batter as we do for dosa. Drizzle little oil and once it is cooked turn to other side and cook till golden brown.


Serve it with sambhar and potato mix or if your taste buds agree, you can relish it with jaggery/brown sugar and a dollop of ghee(for that you should make the dosa a little thick) :)


Linking this to the following events:

Bookmarked recipes , Kids Delight - Wholesome

Healthy food for healthy kids event by Nithubala of Nithu's Kichen, guest hosted by Pari of Foodelicious

Broccoli Parathe

Had prepared this on 15th august morning and was lucky to catch a glimpse of Indian Independence celebration on melbourne skies from our kitchen backyard! I knew independence day is celebrated in counsulate and some offices here, but didnt expect the tricolor hot air balloons to adorn the skies in the wee hours of morning. (hope i had a dslr to catch the colors!! on my wishlist for long)

"Me jahan rahoo..me kahi bhi rahoo, teri yaad saath hai" Love india with all its problems, imperfections... hope the good Samaritans like Anna would be able to remove the layer of dirth which has covered our country... at least to some extent along with support from all sections of society. The beautiful, incredible India is waiting to bloom again with young vigor and old traditions.Looking at the humongous support which the mission lokpal bill got, it is definitely clear that the people of India are waiting to get the freedom again..freedom from all the vices of the society. Strong leadership and proper guidance with public interest in mind is the call of the hour. The ray of hope is still there to make the country a better place for our children.

"Hum honge kamyab ek din. Jai Hind"

Like most Indian kitchen, Broccoli is not a very regular veggie in our kitchen. For my MIL it is "hari gobi"(green cauliflower) with not so appealing a taste! With very few takers in the form of salad(including me ;)), I was thinking how can I make everyone have this healthy veggie. Then one of my hubby's friends visited us. She suggested this recipe, I quickly made a note of it. then I had to try it!! The parathas came out well and tastes best when served right from the stove!!

ingredients:

1 cup wheat flour/aatta ( regular chapati dough )

3/4 cup grated broccoli

salt to taste

1tsp red chilli powder

1tsp garam masala

finely chopped green chillies (optional)

ginger garlic paste (optional)

1 tbsp ghee

method :

Knead the above ingredients except ghee into dough. Take a lemon size ball of dough. Roll it out and roast on the hot girdle applying ghee on both sides.

Serve hot with any side dish or pickle.

Sending this to Tickling Palates's Scrumptious Breakfast and Taste of Pearl City's Any One can cook

Let’s Cook ~ Scrumptious Breakfasts