Bread Pizza

Ingredients:

Bread slices                   -4
Onion                           -1/4 cup finely sliced
Mixed Peppers                  -1/4 cup finely sliced
Green Beans                      -2 tblspoon finely chopped
Sweet Corn kernels           -1/4 cup
Mozzarella cheese           -1 cup Grated
Pizza sauce                   -2 tblspoon
Italian seasoning           -1 tsp
Butter                                -1 tblspoon

Method:

Preheat oven to 200 deg C.
Now take the Bread slices and Spread a coat of butter and the Pizza sauce.
Sprinkle the italian seasoning on to it.
Sprinkle the veggies and cheese on top of it.
Do the same procedure for all bread slices,
Now place the slices on to the baking tray and bake them. You can also use the grill rack to bake them.
Bake for 7-9 minutes or until the cheese turns golden in colour and crisp too.
Cut them into half and serve with the choice of condiments.
Bread Pizza is ready and I'm sure your kids will enjoy this.

Besan Chilla Rolls

Ingredients:

For Chilla: (Serves 5-6)
Besan (gram flour)                    -1 cup
Ajwain (Carom Seeds)              -1 tblspoon
Asafetida                                    -1 pinch
Fresh coriander leaves               -1 tblspoon, finely chopped
Green Chilli                               -1 tblspoon, finely chopped
Salt                                             -to taste

For Filling:
Onion  (Red)                               -1 medium thinly sliced
Cabbage                                      -1/4 cup thinly sliced
Mixed Peppers                            -1/2 cup thinly sliced
Green Beans                                -1/4 cup, finely chopped
Fresh coriander leaves                -1 tblspoon, finely chopped
Green Chilli                                -1/2 tblspoon, finely chopped
Cumin seeds                             -1/4 tspoon
Asafetida                                     -1 pinch
Salt                                             -to taste
Oil                                           -2 tblspoon


Method:

Combine besan, salt, Ajwain, Asafetida, Coriander, and green chilli with enough water to make a batter for Chilla and set aside.
Now heat 1 tablespoon of oil in a pan or kadahi over medium heat, add cumin and asafetida and let it splutter. Now add onion and cook until lightly browned, salt and add other veggies and cook until tender.
Now add green chilli and fresh coriander mix well and take t out in a plate/bowl and let it cool down a bit.

Heat a non-stick Tawa over medium heat, add 1/2 ladle full of the batter and spread it like dosa, cook it on both the sides by adding oil.










Now transfer it the plate, put 2 tblspoon of filling onto it, roll it and serve with different chutneys.

These Chilla rolls make brilliant breakfast, evening snack or could be a starter for your Dinner parties.

Kulcha

Ingredients:

Maida/ all purpose flour/ plain flour         -1 cup
Milk                                                                  -1/2 cup (plus as needed)
Curd                                                          -2 tblsp
Baking powder                                          -1/4 tsp
Cooking soda                                                  -1/4 tsp
Sugar                                                          -1 tsp
Salt                                                                  -1/2 tsp (or as needed)
Coriander leaves                                          -As required (Fresh finely chopped or dried)
Mint leaves                                                      -As required (Fresh finely chopped or dried)
Green Chilies                                                   -1 (Fresh finely chopped)
Onion                                                               -2 tbspoon (Fresh finely chopped or dry fried onion)
Oil                                                                  -As required
Butter                                                          -As required

Method:

Mix flour, baking powder, baking soda and sieve it for even mixing.
In a mixing bowl, put the flour and make a dent in the middle.
Now add sugar, salt, curd and milk.
Mix together to make a dough and knead for a minute. Keep aside covered properly to rest for an hour.
After an hour knead it well again to make the dough smooth.
Divide into 4 equal balls. Roll with generous dusting over the Kitchen countertop or rolling plate.
When its half rolled, add few drops of oil and spread it.
Again roll to a thin kulcha. Adding oil at the bottom makes it easy to spread without shrinking.
Do not worry about the shape. Take the rolled kulcha in ur hand and sprinkle chopped coriander leaves.
Again keep the kulcha on chopped leaves and roll gently over to make sure the coriander sticks to it very well.
Heat a tawa/skittle and now spread little water on the top of rolled kulcha. Take the kulcha carefully and put it over the hot tawa in such a way that the water brushed side is down first. Cook it covered in medium flame.
When you open the cover from Tawa and you see bubbles on the top side of Kulcha, flip it on the tawa itself and cook .
Now apply some oil on the brown side of Kulcha. You can either cook it by flipping it on Tawa or put it over direct flame with seasoned side down. Wait till brown spot appears. remove it from the heat and brush it with butter.
Now let the Kulcha cool down on a wire rack or basket to avoid the soggy bottom of Kulcha.
Now repeat the same steps with other toppings like chilli, onion and mint.
Kulchas are ready and you can serve them with Chole, Chutney or any north Indian curry.

Rice & Roasted Gram's Snack

Ingredients

Rice flour                    -1 cup (I used store bought rice flour)
Roasted Chana powder   -1/4 cup
Ajwain                              -1 tsp
Asafoetida                    -a generous pinch
Oil                                    -1 tblspoon
Salt                                    -To your taste
Chili Powder                      -To your taste (Optional)


Method:

Powder the roasted chana in a grinder and sieve it.

Place all the ingredients in a mixing bowl, mix well.  Add water gradually and carefully to make a smooth dough.

Now Heat enough oil in a kadai to deep fry these Sev/Chakri/Murukku.
I make them with the Sev machine, which my mum lovingly bought for me.

I used the 3 hole/1 hole plate for this, you can use the star shaped ones as well.
Fill the machine 3/4th with the dough and squeeze it either directly over the hot oil or over a greased ladle and then carefully flip in the oil.
I made them first on ladle and then placed them in Karahi, as I'm not good with the hot oil. It also keeps the shape better.

Make sure oil is hot enough, to check drop a small piece of dough, it should come up immediately. If the oil is not hot enough these chakri will soak a lot of oil and will be very oily.
I fried 2 at a time. Cook both sides until golden in colour in medium flame. sizzling sound should stop and bubbles should be reduced.

After placing Chakri in oil flame should be turned to medium to ensure even cooking.
While flipping the Chakri in the oil be careful not to spill oil onto yourself.
Drain in paper towel and cool down before transferring to the airtight container.

Your Sev/Chakari/Murukku are ready to serve with Tea or Coffee. They proved to be good for gifting someone with Diwali sweets as well. Pack them in a cute looking box and gift them to your loved ones.

Note:
If, while pressing the dough, it breaks , pls sprinkle some water and smooth out the dough.
Check on the flame all the time as by the end of cooking, last batch can be turned dark brown as the oil will be very hot.

Power Punch Parantha

Ingredients:

Wheat Flour                                -2 cup (Makes 4 servings)
Water                                          -For dough kneading
Chana Daal                                 -1/2 cup par boiled
Paneer                                         -1/2 cup grated or crumbled
Soya granules                             -1/2 cup soaked and drained
black pepper powder                  -to taste
Salt                                             -to taste (For filling and Parantha Dough)
Coriander leaves                        -2 tbspoon finely chopped
Spring onions                             -2 tbspoon finely chopped (either part of it)
Ghee                                           -4 tbspoon (for 4 Paranthas)


Method:

Mix flour, water and a pinch of salt and knead it with water to a smooth and pliable dough. Keep it aside.
In a deep bowl, mix parboiled chana daal, Paneer, Soya granules, spring onion, coriander, salt, and black pepper powder. Mix it very well, as you see in the picture.

Now is the time to roll the paranthas.
Divide the dough into 4 equal parts.
Roll every part in a 3" circle and put 2 tbspoon of filling onto it, as in picture.

Now pinch the all sides of the circle, as in picture.

Now roll it again with rolling pin and make 5-6" Parantha.

Now heat a heavy bottom skillet on medium flame.
Put the rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You can see the golden-brown spots on it.
After a few seconds, spread half tbspoon of ghee over the paratha. Flip it again and lightly press to let it puff a bit. Keep Flipping it and pressing it until both sides are golden brown.
Repeat the same process with remaining filled balls. Cool the parathas on a wire rack / tray so they don’t get soggy.
Serve the Paranthas with Yogurt or Chutney (your taste). These Parathas can be given in Lunchbox as well with yogurt pot,  a drink and some salad.
I served it with strawberry yogurt and salad to my kids.