CHEESY PIZZA PARATHA

Pizza paratha is very popular in kids. When they listen the name of Pizza they become excited, always ready to eat pizza. But daily eating same thing is not possible as well as not good for health. Keeping this in mind I have done the fusion of two recipes that is pizza and paratha. They simply love this paratha, where paratha is stuffed with lots of veggies with cheese and some Italian Pizza seasonings. This paratha is though shallow fried but packed with  nutrients. Adding veggies make the paratha healthy too. This is easy to make pizza paratha is kid’s favourite as it’s tastes quite like pizza and mom’s delight as it is made with whole wheat flour and stuffed with veggies. This recipe is easy, quick and best option for kids tiffin box or for brunch.  So let’s make pizza  paratha and tell me how yummy, healthy and delicious is this.

INGREDIENTS:

For outer cover of paratha:

2 Cups Whole Wheat Flour

½ teaspoon Salt 

1 teaspoon Oil

For Stuffing:

1 Medium Sized Onion, chopped finely

1 Cup Chopped Bell Peppers [all coloured peppers]

1 Cup Boiled Corn Kernels [ optional]

2 tablespoon Black Olives [I don’t have, so not used]

¾ Cup Mozzarella Cheese

¼ Cup Processed Cheese

Salt as needed

2 tablespoon Pizza and Pasta Sauce

½ teaspoon Black Pepper Powder

½ teaspoon Chilli Flakes

 ½ teaspoon Italian Seasoning

Oil for roasting/ shallow frying the parathas

METHOD:

For making Paratha dough:

STEP 1 – Put whole wheat flour in a bowl, add salt and oil in it.

STEP 2- Mix well and add water in it. Knead  the dough till it becomes soft, pliable and smooth in texture like regular paratha dough.

STEP 3 – Add few drops of oil on the dough and smoothen the dough little bit more. Cover it and keep it aside for 10-15 minutes.

For making Stuffing:

STEP 1 – Heat oil in a non-stick pan.

Add all the chopped veggies in it.

Saute for about 2-3 minutes only so that they don’t lose the crunch.

STEP 2 – Now switch off the flame and remove the veggies in another bowl.

Add Mozzarella cheese, processed cheese, salt, black pepper powder, Italian seasoning

and combine to mix well. Keep it aside.

How to proceed:

STEP 1 – Uncover the dough and knead again with little oil. Divide the dough in equal portions. 

STEP 2 – Now take one ball from the dough, dust a little flour on the rolling platform

and  roll the ball in a 6 “ chapatti.

STEP 3 – Spread some pizza and pasta sauce over it.

STEP 4 - Spread the stuffing only in half portion of chapatti/ disc.

STEP 5 – Now sprinkle some chilli flakes as Italian seasoning.

STEP 6 – Close the chapatti with the other half and press the edges gently.

STEP 7 – Seal it tightly by pressing the edges gently with the help of fork.

STEP 8 – Semi-circular pizza paratha is ready.

STEP 9 – Heat a pan on low flame.

Roast the paratha from both sides.

STEP 10 – When done, spread little oil/ butter and fry the paratha from both side till crispy and golden brown. While frying press the paratha gently with the spatula especially the edges.

STEP 11 – Remove from heat. Likewise make all the parathas and serve them hot.

Serve the parathas hot with tomato ketchup and enjoy.

FRESH CREAM AND COCONUT MODAK

Coconut Laddoo is the most easiest Indian sweet dish, made with coconut, condensed milk. But here I made some variations and made modak with fresh cream and coconut. This recipe is very easy, quick and delicious too. Try to make these modak in your own kitchen and get the round of applause from your family and friends. Your kids are definitely gonna love these modak and believe me, you can shape them like laddoo or cylindrical shape like bullets and make them at any time in just few minutes. So let’s start making cream and coconut modak recipe.  

INGREDIENTS:

1 Cup Fresh Cream / Malai

1 Cup Powder Sugar

Fine Coconut Powder as required

Few Saffron Strands soaked in 1 tablespoon warm milk

2 tablespoon Cononut Powder for coating

METHOD:

STEP 1 – Heat a non-stick pan over a low heat. Add cream in it and allow it to boil.

STEP 2 – Stir it at short intervals. After that add sugar in it.

STEP 3 – Mix the sugar totally in the cream. Here add the soaked saffron to the mixture. Cook till the sugar get melted compeletly.

STEP 4 – Then add desiccated coconut in it. Keep stirring and add the coconut till the mixture gets thickened. Add that much quantity of coconut that you can manage to roll. When it get thickened switch off the flame. Remove it in another plate and cool it.

STEP 5 – When it is warm, take small portion of the mixture and roll it and fill in the modak mould and shape them. [shape depends on your choice] Be fast here, you must roll them when it is warm only. [see notes]

STEP 7 – Then coat the ready modak in the desiccated coconut/ coconut powder .

STEP 8 – Garnish them with chopped almonds and pistachios. Your creamy coconut modaks are ready to serve.[optinal]

Serve them to your loved ones immediately or keep them in refrigerator for 1-2 hours and then serve. Both the way they taste awesome.

Hope you love the recipe.

NOTE: Don’t overcook the mixture. Manage to roll them when it is hot. Here I have used the cream which was removed from the milk. As it is easily available at home anytime.  

For any other occasion, you can roll them in your hands and make cylindrical, bullet shape rolls.

SWEET MODAK DEEP IN SUGAR SYRUP

Mawa stuffed modak has its own dry fruits stuffing which is melt in mouth. This is not a traditional recipe but my own innovation. I tried so many innovative Modak recipes this year during Ganapati Festival  as Modak are favourite Prasad of Ganapati Bappa and I am so happy that all came out so delicious and awesome. My family and friends get impressed with me.  Stuffed mawa modak are commonly made but here is the twist in my recipe. I fried those modak after stuffing with mawa and dry fruits. Then boiled them for 4-5 minutes in sugar syrup and they came out so well. I didn’t used sugar because I used sweetened mawa which I have prepared at home and afterwards they are soaked in sugar syrup, so no sugar. This recipe is easy but equally delicious sweet and goes well with festival sweetness. So do try this recipe and enjoy.

INGREDIENTS:

200 gms All Purpose Flour / Maida

150 gms Sweetened Mawa [see notes]

Oil for frying

400 gms Sugar [for sugar syrup]

1 tablespoon Mix Chopped Nuts

1 tablespoon Ghee for moyan

Warm Water for making dough

METHOD:

STEP 1 – Make a well in maida/ all purpose flour and add moyan in it.

STEP 2 – Mix it and add warm water and make a soft dough with it.

STEP 3 – Cover the dough for about 10 minutes.

STEP 4 – Add sugar and water in a bowl and cook it. Make a 1 string sugar syrup in  a bowl and keep it aside.

STEP 5 – Crush / grate a mawa and mix chopped nuts in it.

STEP 6 – Make equal portion with the dough. Take one small portion and roll it in 4 “ diameter.

STEP 7 – Put 1 tablespoon mawa mixture in the centre.

Close the sides, make small folds while closing 

and make beautiful looking modak.

STEP 8 – Repeat the same and make all the modak.

You can also use the modak moul for making modak. [see notes]

STEP 9 – Heat oil in a wide pan. Deep fry the modak till light golden brown.

STEP 10- Remove excess oil by keeping them on a tissue paper or kitchen towel.

STEP 11 – After frying all modak, put them in a sugar syrup and boil for 2-3 minutes.

STEP 12 – After cooling, remove from sugar syrup and serve.

NOTES: * For making modak in mould, first put some dough in it and press it to the sides.

             * Fill it with stuffing and then close it from the bottom.

It needs some practice.

PINK SCOOP CLASSIC

INGREDIENTS:

150ml Milk

10ml Sugar syrup

1 scoop Strawberry ice cream

20ml Basil seeds in Strawberry syrup

5ml Saffron in sugar syrup

To Garnish:

Strawberry crush as required

Saffron as required

METHOD:

STEP 1 – In a glass, take ice cubes.

STEP 2 – Pour milk, sugar syrup, a scoop of strawberry ice cream, basil seeds soaked in strawberry syrup and saffron soaked in sugar syrup.

STEP 3 – Garnish the drink with saffron and strawberry crush.

STEP 4 – Pink Scoop Classic is ready to serve.

PANCHAMRUT / KAYRAS

Panchamrut / kayras is sweet and tangy offering made to God during Puja[worship] . It is an indispensible part of every Pooja and as the name suggests, it is a mixture of 5 nectars. [panch-5, amruta- nectar]  This is typical variety of side dish in Maharashtrian and North Karnataka family. On any festival day it was a compulsory with chutney in early days. It tastes awesome because of its tangy as well as sweet taste.  There are a variety of recipes followed by various communities and today I present the version we make at home. I will try to post the other recipes for this dish as well.  You can make this with cucumber during summer season which gives a cooling effect and very refreshing. Its  divine taste will be still immortal in your taste buds. It is a simple accompaniment / chutney made with nuts and coconut. It is served along with daily meal as a side dish.

INGREDIENTS:

1 teaspoon Ghee/ Oil

½ teaspoon Mustard Seeds

½ teaspoon Cumin Seeds

A pinch of Asafoetida /Hing

A Sprig of Curry Leaves

1 Green Chilli

¼ Cup Coconut Slices

¼ Cup Roasted Peanuts

½ Cup Roasted Sesame Seeds

¼ Cup Tamarind Pulp

Water as needed

¼ Cup Jaggery

1 tablespoon Garam Masala

Salt as needed

METHOD:

STEP 1 – Blend peanuts and sesame seeds seperately in a chutney pot. Don’t grind peanuts and sesame seeds to a fine powder, you should feel the crunch of peanuts.

STEP 2 - Heat oil in a pan, crackle cumin-mustard seeds.

STEP 3 – Add a pinch of asafoetida, curry leaves, chopped green chillies and coconut slices. Saute well and fry them for few minutes.

STEP 4 – Add peanuts and sesame seeds in it. Mix well.

STEP 5 - Add tamarind pulp and water and adjust the consistency.

STEP 6 - Add jaggery and salt to taste.

Cook till jaggery melted completely. It takes about 6-7 minutes.

STEP 7 - Then switch off the flame and serve it.

Serve it as an side dish to your meal like achaar or chutney. 

VEGGIE FINGERS

Hii friends, today here I am with you with a very easy, simple, quick and delicious starter recipe which is known as Veggie Fingers. Mainly it is prepared from some vegetables like potato, cabbage, capsicum, carrot, onion and some sauce and other Indian spices. The mouth chicking veggie fingers are not just delicious but they are healthy too and good for kids short break tiffin. You can make them also for kids birthday party, kitty party or any get together. I made them specially for my daughters who are not fond  of veggies. But this way they had vegetables with joy. The best option when kids are craving for the outsourced snacks, This recipe is inspired by KFC’s veg strips and the result is awesome. They are tasty , crispy on the outer side and soft and full of flavours inside. My daughters loved them a lot and enjoyed with desi Pudina chutney as well as tomato ketchup. You can make everything well advanced and just deep fry them during serveing time. So just try this for your kids birthday party or for your kitty party as a starter dish. Or you can make them as an evening snack on a rainy day with a hot cup of tea or coffee. Your friends and family will love this snack thororughly. But just one thing, serve them hot to enjoy it’s full flavour, taste and crispiness. So here is the step-by-step picture recipe …enjoy cooking. 

INGREDIENTS:
½ Cup Corn Kernels

2 Medium Sized Potatoes, boiled and peeled

1 Carrot, boiled and mashed

½ Cup Green Peas, boiled and mashed

½ teaspoon Black Pepper Powder

1 teaspoon Amchur Powder

½ teaspoon Sugar

Salt as required

Bread Crumbs for binding as well as for coating as required

Oil for frying

For corn flour paste:

1 tablespoon Corn Flour

Water

METHOD:

STEP 1 – Boil the corn kernels with salt and haldi.

Remove water and half grind them in to mixer jar.

STEP 2 – Mix all the veggies and spices and mix together.

STEP 3 – Mix it well and form a dough. Divide the dough in equal portion.Take a small portion.

STEP 4 – Roll them and make cylindrical bullets with it.

STEP 5 – Now dip them into a corn paste and coat them well.

STEP 6 - Likewise make all the bullets and coat all of them with bread crumbs.

STEP 7 – Heat oil in a wide kadai on low flame.

STEP 8 – Deep fry the bullets till golden brown.

STEP 9 – Remove and keep them on a kitchen towel to drain excess oil from them.

After that serve them.

Serve the hot veggie fingers with tomato ketchup or green mint chutney or your favourite dip and enjoy.