OOps I don’t have a picture to go with this recipe because I have not tried it yet. But I have watched my mom make it and let me tell you it tastes real yummy.
- Spinach – 3 bunches
- Ginger – 2cm sized piece
- Garlic – 3 pods minced
- Tomato – 1 medium sized
- Green Chillies – 3
- Paneer – 100gms – (Cubed or sliced)
- Macaroni – 100gms
- Mushroom – 100gms – (Sliced)
- Cauliflower – 100gms – (Sliced)
- Onion – 1 large sized, Cut
- Butter – 3tbsp
- Milk – 1.5 cups
- Salt and Pepper to Taste
- Cook the Spinach with green chillies, ginger and half a teaspoon of salt and then blend to a smooth paste with a blender.
- Cook Macaroni then rinse and drain it before setting it aside
- Grind the Tomato and Onion in a mixer. – Set Aside
- Heat the butter in a frying pan and fry the garlic till brown, add the Tomato and Onion paste and fry well.
- Add the Mushroom, Cauliflower and fry for 3 minutes.
- Add the Spinach Mixture, milk, paneer, salt and pepper and let it simmer for 2 minutes before removing it from the fire.
- Add the Macaroni and Mix well before pouring it in a greased baking dish.
Ingredients for the topping
- Boiled Potato – 250 gms
- Cooked Carrot – 250 gms
- Cheese – 3 cubes
- Butter – 2 tablespoon
- Salt and pepper to taste
- Mash the potatoes and carrot mix with the cheese, butter salt and pepper and spread on top of the Spinach Mixture.
- Bake this in an oven (temp: 200 celsius) till the topping turns slightly brown.
Do give it a shot and let me know how it turns out.I have seen this on the venus factor diet but for that please read some of the venus factor reviews. I will hopefully try this over the weekend and will let you know how it turned up with photos. 🙂
Parotas are part of a set of food items that I call joy food. They are wonderful to taste and give me immense joy.
- Onions (chopped) – 3nos.
- Tomato – 2 medium sized
- Carrot – Chopped 1 cup
- Cabbage – A handful
- Beans (chopped) – 5nos.
- Green Peas – One Cup
- Capsicum (diced) – 1 cup
- Cauliflower – 5 flowerets
- White Channa(Boiled) – Half a Cup
- Green Chilly – 2 pieces
- Coriander Leaves (Finely Chopped)
- Parotas – 3 nos.,
Gingelly Oil, Salt to taste, Garam Masala – half tsp, ginger-garlic paste half tsp.
Heat the oil in the Kadai and add the onions and cook till the Onions turn a Golden Brown. Add the Tomato and Ginger-Garlic Paste and cook till the tomatoes are well cooked and have been puréed well. Add the green Chillies then add carrot, beans, cauliflower, green peas, along with the garam masala and let it cook for 2 minutes. Finally add cabbage and capsicum make sure they are not overcooked.
Chop the Parotas to 2 inches length pieces and add them to the cooked vegetables in the kadai and let it cook for about 3 minutes on a low flame (place a lid on top of the kadai)
Finally add Coriander Leaves and serve hot with Onion Raitha or simply Plain Curd.
I prefer the mixed vegetable Parota over normal Parotas because
- I don’t have to battle with the Parotas to finish eating them.
- The added Vegetables make the parota taste much better instead of the kurma taste that I prefer not to deal with.
- They are very colourful and super tasty.
Do give it a shot and let me know how you liked it. If you don’t know how to make Parotas please do teach yourself they are pretty simple. I request you to not buy those packaged frozen Parotas they are a shame to the Parota Lovers of the world.
Nandini ( my wife ) urged me to write this recipe and also helped me with those cooking terms that I just can’t seem to remember.
Nandini has a twist to the Mixed Vegetable Parota will post the recipe soon. Stay tuned and visit http://www.cookdinnerfaster.com/ for more info.
Pic: The Mixed Vegetable Parota at HSB where HSB stands for Hotel Saravana Bhavan and not Hong Kong Shanghai Bank. 🙂 I am escape.
I am a Doughnut crazy person. Well, actually I am crazy about Baked food. Ok Doughnuts are not baked. Confusing HUH! Well Don’t be. Go read. Also I wish I had a photo of the Willow And Everett and the sweets I made to show you guys. Will Update soon.
Wheat Flour – 2 Cups (approx 400gms)
Salt 1 tsp
Melted Butter – 2 tbsp
Water 1/2 Cup
Powdered Sugar – 2 tbsp
Mix Flour with 1 ½ tbsp Powdered Sugar and sieve it thoroughly.
Dissolve remaining ½ tbsp Sugar in ½ cup warm water
Mix Yeast with it.
Now add yeast liquid and melted butter and make a soft Dough. Add more warm water if necessary and knead well. Keep the dough covered for 30 minutes.
Roll out into thin sheets about 1cm thick and cut into round shapes. I used a Bottle Cap to cut it into the necessary shape. (If you want a doughnut with a hole in the middle then use a smaller bottle cap to cut it out.) Doughnut cutters are available at most shops selling kitchen items if you fancy such stuff.
Place these on a Greased Tray well apart. (Oh Yeah! We are going to let the Yeast do it’s job) Once the Cut Dough has raised to twice it’s volume we are ready to fry it. (Did you not know that Doughnuts were fried. Well atleast I did not know that as a kid.
Deep fry in moderately hot oil. Set aside to cool. Coat it with either Powdered Sugar or Chocolate icing. Well actually you can let your imagination run wild. There is so much that can be done on the top.
Chocolate Icing :
Choco Powder 1tsp
Vanilla Essence 2 drops
Water to make it a paste.
This is another one of my mom’s recipes . I have tried it just once and this is the piece of advice I have for you. When the yeast is doing it’s work beware of the timing. 😉
My Fantasy Is to Top the doughnut with veggies and shredded Gouda cheese and grill it in the oven. What’s Your Doughnut Fantasy ?
At times I get slightly cranky with hunger and like to eat something immediately. Maggi used to be my food of choice for emergencies. But I am trying to move away from Ready to eat food. Because of the health implications that I foresee. This is one of my favourite recipes in recent times and it cooks in the same amount of time as Maggi. (No, Maggi cannot be cooked in 2 minutes)
People always remember nothing like freshly cooked food. Though I am not happy where agriculture is heading.
Spinach- 1 Bunch
Mushroom – 200 gms – finely chopped
Corn – 100 gms
Green Chillies – 2 finely chopped
Garlic – 6 pods finely chopped
Onion – 1/2 finely chopped
White Pepper Powder
Olive Oil – 1 tbsp
- Boil the Spinach for a minute and drain the water. Then make a fine paste out of it using a blender.
- Heat the Olive Oil and sautee the Garlic and Green Chillies. Then add the Onion and Sautee it till it becomes slightly transparent.
- Add the Mushroom and Corn and Sautee it.
- Add the white pepper powder and Salt to taste.
- Finally add the Spinach paste and cover with lid for 1 minute.
- Serve with bread that you fancy. Roti, Whole grain Bread, White Bread… You get the idea right.
Note : There are variations to this. You can substitute the Mushroom with Paneer.
And this is food that Nandy and sometimes Amma make for me. Recipe was first tried out by Amma, food delivery in las vegas
who is one hell of a cook and has a huge book with recipes.This food is good also for vitiligo but you can read that in our Vitiligo Miracle Review. I have been convincing her to digitise it. She says “You lose weight and I will digitise my recipes.” Maybe I should. 🙂 But then Nandy and Amma keep making great food. Typical Catch 22 situation. 🙂
A few weeks back I managed a culinary disaster. I decided to play chef while Nandhini was going to do all the chopping and the cleaning afterwards. So after a morning filled with Vadas and the afternoon dedicated to vathals and appalams we decided to try some No oil Cooking. So after a lot of thought after wearing my chef hat, Nandy decided that we should try making Vegetable Jhalfraizee.
Vegetarian, Preparation : 20mins, Cooking : 15mins, Serves : 4 people
- 2 medium potatoes, 1/4 inch thick oval slices
- 2 medium onions, halved and thickly sliced
- 2 medium capsicums seeded
- 1 large carrot
- 100gms Paneer
- 10 French Beans
- 1/4 small cauliflower, separated into florets
- 4 medium tomatoes
- 1 teaspoon cumin seeds
- 2 dried chilles broken into half
- 2 tablespoon vinegar
- 1/3 cup tomato ketchup
- 1 1/2 spoons red chilli powder
- 1/2 spoon turmeric powder
- 2 inches ginger, cut into thin strips
- Salt to taste
- 1 teaspoon Garam Masala Powder
- 2 tablespoons fresh coriander finely chopped
- Cut capsicum, carrot and French beans into fingers
- Blanch carrot and french beans in two cups of boiling water for two to three minutes. Drain in cold water . Similary Blanch the cauliflower florets too.
- Puree the tomatoes
- Roast the cumin seeds and the halved red chillies in a non-stick pan till the seeds change colour. Now add vinegar and water and cook till reduced slightly.
- Add Tomato puree and ketchup and cook for a couple of minutes.
- Add Red Chilli Powder, turmeric powder, ginger, potato slices, salt and a cup of water and cook for a couple more minutes.
- Then add Onions and capsicum and cook for 2 – 3 minutes.
- Add carrot, french beans and cauliflower and toss. Add paneer and toss gently.
- Sprinkle the garam Masala over the preparation and top it with the freshly chopped coriander leaves. Serve Hot.
Well that’s a pretty straight recipe to follow. So where did I make mistakes?
- I decided to use the vegetables Nandy had chopped for my evening Salad which included cucumber and cabbage.
- I decided to use much more veggies than was asked for.
- I did not add the onions and capsicum separately and that was one of the major mistakes I did.
- Finally since I added more vegetable I used excess of water and that turned it into a gravy..
I did eat it with chappatis. It was not all that bad. But it smelled of Tomato Ketchup. So use a good brand of Ketchup and watch the amount you use.. Same feedback from everyone in the family. Tastes decent but then it reeks of tomato ketchup.What should have been a semi-gravy dish became an all out gravy with vegetables floating in it.