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Spinach Green Onion Paratha

Palak Hari Pyaz ke Paratha stuffed with Paneer Onion Bhurji | Spinach Green Onion Paratha-Indian Flat Bread stuff with Cottage Cheese Onion stuffing

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Spinach and Green Onion Paratha stuffed with Paneer Onion mixture. The perfect stuffed Indian Flat Bread made with fresh Spinach, Green Onions and stuffed with sautéed Onions and Paneer (cottage cheese) lightly flavored. These parathas are so delicious and healthy …packed with Iron,Vitamin K and Calcium.  The perfect meal to enjoy anytime, any day with your favorite pickle, yogurt or a side dish of your favorite subzi.

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As I say, summer time is the best. Nothing beats freshly grown vegetables and nothing taste better than garden fresh vegetables. This year we’ve planted red onions and white onions, but onions do take a longer time to grow. As we all may know that the greens from the onions are edible and super delicious when added into any dish. We have a neighbor that loves to garden and he also grows many different vegetables, but his biggest harvest is onions. This year he had also planted spinach (palak) and as a nice neighbor he always shares with us and that’s how I ended up with triple the amount of spinach.

This is when I got inspired to make a dish combined with spinach and green onion also known as scallions. These greens are packed with many different health benefits as per research and that’s why I love to incorporate them into my dishes.These parathas were a creation of my own, cause I wanted to make this dish a bit more interesting and filling. I decided to make a simple but delicious paneer bhurji to fill inside the parathas to boost up the flavor. I love paneer, but I also know a lot of people don’t like it ….why I don’t understand? 🙂 No worries paneer can be substituted with tofu or if your completely not into vegetarian food then stuff it with your favorite meat.

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This time around flavors or spiciness was not a problem, I wasn’t cooking for little ones ….this was made purely for me and my dear husband. Yes! we have become empty nesters for about a week now, our little ones are enjoying sleepover with their cousins for the last two weeks of summer vacations. 🙁  very lonely and missing them, but no worries soon their smiling faces will be back and life hearing “mummy” one million times a day will resume. Can’t wait! 🙂 🙂

Paneer Bhurji is a very popular dish made in North India, and is enjoyed with roti. I’ve made a sandwich out of paneer bhurji called “Paneer Bhurji Sandwich”, there is actually no set ingredients for this dish, it’s lightly flavored with your choice of vegetables and mixed up with paneer (cottage cheese) or can be substituted with tofu. My Spinach Green Onion Parathas are slightly different because I flavored the parathas in a Gujarati style and prepared the stuffing in a more North Indian style but slightly on the lighter side to combine the two flavors.

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Spinach Green Onion Paratha stuffed with Paneer Bhurji is a great breakfast, lunch or dinner idea. I made these for dinner and serve them with a dry Aloo Palak subzi- Dry Potato Spinach curry  and sweet mango pickle called Gori keri and a tall glass of Salty Lassi. The choice is yours ….no set rules enjoy it any way you like it.

So, lets start preparing these awesome and delicious “Spinach Green Onion Paratha stuffed with Paneer Bhurji”  🙂

 

Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 7-8

Spinach Green Onion Paratha stuff with Paneer Onion Bhurji

Scrumptious, delicious and healthy garden fresh "Spinach Green Onion stuffed Paneer Bhuji Paratha

Ingredients

    Dough
  • 1 1/2 cup - Whole Wheat Atta
  • 2 cups- Fresh Spinach; washed and finely chopped
  • 1 cup- Fresh Green Onions; washed and finely chopped
  • 1 1/2 tsp. - Ajwain (Carom Seeds)
  • 1 tbsp. - Garlic Powder
  • 1 tbsp. – Sugar
  • 1 tsp. – Red Chili Powder
  • 1 tsp. – Turmeric Powder (haldi)
  • 2 tbsp. – Oil
  • Salt to taste
  • Water as needed
    Paneer Bhurji Stuffing
  • 1 medium Red Onion - finely chopped
  • 1 cup - Springs of Green Onion - finely chopped
  • 2 cloves garlic – grated
  • 2 Green Chilies – finely chopped
  • 1 tsp. - Ginger - grated
  • 1 1/2 cups - Crumbled Paneer (chhena)
  • 1 tbsp. - Oil
  • 1/2 tsp. - Cumin Seeds (jeera)
  • 1 tsp. Red Chili powder
  • ½. – Red Chili Flakes
  • 1 tbsp. – Paratha Masala
  • Pinch of asafetida - Hing
  • Salt to taste
  • Oil 3 tbsp. + to roast the parathas

Instructions

Dough Preparation
  • Take a mixing bowl, add flour and all ingredients for dough preparation except water; mix well. Using warm water make it into soft and smooth dough & cover it and keep it aside for about 10-15 minutes.
  • Stuffing Preparation
  • Heat oil in a kadai on medium heat, when oil is warm add in cumin seeds, wait for them to splutter, then add in asafetida (hing), finely chopped onions, garlic, green chili, and ginger sauté well until onion are slightly pinkish.
  • Add in all dry ingredients and give it a good mix. Sprinkle a few drops of water on the mixture to avoid spices from burning and let it cook for about minute.
  • Now add in green onion and paneer. Mix it all well and turn off heat. Empty mixture into another bowl and keep aside to cool down completely.
  • Paratha Preparation
  • Knead the resting dough, and then make 7-8 equal lemon size balls. Once the stuffing has completely cool down, do the same make 7-8 lemon size balls and keep aside.
  • On to a well-floured surface, take one dough ball and roll out to about 3" disc, keep one paneer ball on the center and seal them by bring all of the edges together and roll it all into a ball. On a floured surface start rolling to make a round 8" paratha.
  • Heat tawa/frying pan, fry the paratha on both sides until turns light golden brown, Spread oil all around and on top of the paratha while cooking.
  • Remove from tawa, Spinach Green Onion stuffed with Paneer Bhurji is ready to serve hot with some butter(makhan) on top and a choice of plain yogurt, chutney or pickle or subzi.
  • http://myfoodforthesoul.com/spinach-green-onion-paratha/

     

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    Cabbage Cucumber Grape Salad

    Cabbage Cucumber Grape Salad | Crispy Colorful Cabbage, Cucumber and Red Grape Tempered (Tadka) Salad

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    Ever think of a nice flavored tadka (tempered) salad. This Colorful Cabbage with Cucumber and Seedless Red Grapes nicely seasoned with a light olive oil mustard seed tadka (tempered). This is one of the most delicious, light, flavorful, crispy tempered salads that can be enjoyed as is or a side dish with any meal. It’s bursting with some nice spiciness from the green chilies, tanginess from the lime juice and a slight hint of mustard from the tempering.

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    This is my version of a nice Indian Summer Salad. There’s nothing better than a nice fresh crispy salad. Personally, I like to prepare my salads right before it time for lunch or dinner. This way it’s nice and fresh and all the flavors are taste-able. Cabbage Cucumber Grape Salad is super fast and healthy salad that can be prepared in a snap. Vegetables like cabbage, carrot, cucumber mixed with fruits like red seedless grapes and Pomegranate seeds is totally divine. The different flavors of vegetables and fruits combined and lightly seasoned is truly refreshing.

    I learn this recipe from my sister-n-law (my brother’s wife), we were at her house for dinner one night and right before dinner I saw her prepare this awesome looking salad. It looked super delicious, but as I watched her she started to prepare a tarka (tempering) and I thought is she preparing subzi or salad.? To my surprise this lightly tempered salad was out of this world. The nice spiciness mixed with some tanginess with hint of mustard flavors was unbelievable. We all enjoyed it so much that we actually started to eat it with roti ….just like a side order of subzi. 🙂

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    Cabbage Cucumber Grape Salad is not a warm salad like the traditional Gujarati Cabbage Sambharo. This salad requires no dehydration of  the cabbage and it does not require any preparations. The light tadka (tempering) adds a nice flavor from the Olive Oil and mustard seeds. Salads are one of my all time favorites during the summer times, some of the fresh vegetables that I use in my salads are right from my very own garden.

    Every year I like to change-up the type of vegetables I grow, this year we planted low-acidic Jet Red Tomatoes,  English Slicing Cucumber, Indian White Radish (Mooli), Red Onions, White Onions, Surti Papri (beans), Green Bell Peppers and an assortment of different Green Chilies.

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    This salad is a bit different from the way my sister-n-law made it. I actually had bought a package of mixed Dole’s Brand Colorful Coleslaw Mix  which is a mix of Green Cabbage, Carrots and Red Cabbage. This is perfect when looking to make small portions of salad in different flavors and versions. I also bought some fresh seedless red grapes to bring out the sweetness in the salad.

    So with no further due, let me tell you how to make this awesome and completely healthy salad …… Cabbage Cucumber Grape Salad!

     

    Cabbage Cucumber Grape Salad

    Prep Time: 10 minutes

    Total Time: 10 minutes

    Serving Size: 3-4

    Cabbage Cucumber Grape Salad

    Indian Summer Salad- Nice and crispy, healthy tempered Cabbage Cucumber Red Grape Salad.

    Ingredients

    • 1/2 package of Dole's Colorful Coleslaw Mix
    • 1 medium - Cucumber - diced into small pieces
    • 15-20 - Red Seedless Grapes; washed and cut into half
    • 1/2 cup- Fresh Red Pomegranate Seeds
    • 1 tbsp.- Olive Oil
    • 1/2 tsp.- Black Mustard Seeds (Rai)
    • 1/2 tsp.- Green Chili Paste
    • 1/2 - Lime
    • Salt to taste

    Instructions

  • Into a large bowl combine colorful cabbage, green chili paste, red grapes, pomegranate seeds, salt to taste and squeeze juice of lime all over and mix.
  • Heat up Olive Oil, once nice and warm add in mustard seeds and let them splutter. Then pour tempering all cabbage mixture and give it a nice mix to combine everything together.
  • Serve immediately!
  • http://myfoodforthesoul.com/cabbage-cucumber-grape-salad/

     

    Hope you enjoyed this recipe, please be sure to leave me your valuable comments, feedback or thoughts. Also subscribe to get emails of all my latest recipes. Follow me on Facebook, Instagram, Twitter or Google+ and it’s only fair to share. 🙂

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    Double Decker Sandwich

    Double Decker Sandwich | Layered Sandwich with a nice Spicy Cilantro-Coriander Peanut Chutney

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    The ultimate layered vegetarian sandwich made with boiled potatoes, tomatoes, cucumber, loads of cheese and a super delicious Spicy Coriander (Cilantro) Peanut Chutney all layered into white rye bread and toasted till nice and golden brown. Truly, does sound divine right! Well it absolutely is, this sandwich loaded with tons of authentic flavors and scrumptious mouth-watering sandwich that is not to be missed.

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    I’ve made many different versions of sandwiches, but by far this is my favorite and not just mine, but also my families. Double Decker sandwich is the perfect lunch or dinner sandwich. It’s absolutely filling so it’s a perfect idea for a nice quick and easy dinner.

    A vegetarian sandwich is unconditional, any vegetable of your choice goes well and to top it off cheese makes it completely delicious. I had decided to give this sandwich a bit of a twist by making a special chutney, dip or spread whatever you want to call it. It’s a spicy coriander (cilantro) peanut chutney, this chutney absolutely changes the complete taste of the sandwich. Instead of using it has a spread I had drizzled it all over the vegetables in the sandwich and then grilled it on my Panini grill.

    Cheese is a weakness for me, I just love it and some of my all time favorites cheeses to have stocked up are Pepper Jack Monterey Jack with Jalapeño Peppers, Mild Cheddar, Swiss Cheese, Provolone and Colby Jack Ripen Cheese. They taste the best on any sandwich.

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    Being a vegetarian I’ve found that many fast food joints,sandwich stores or restaurants really don’t indulge into making creative and interesting vegetarian sandwiches. It seems like it’s always the same old vegetable sandwich with some tomatoes, cucumbers and lettuce with cheese or a frozen veggie patty that is warmed up in the microwave and stuff into the sandwich. This is absolutely not fun or tasty! Tasty vegetarian sandwiches don’t always have to be boring and that’s why I think that the best sandwiches can be made right at home just the way you like it with your own choice of topping. 🙂

    My son is a picky eater, I find that veggies is one thing that is difficult for him to accept. He will eat it ….but surely takes his time. So, for me this was a challenge but I wasn’t going to give up so I decided to make wraps and sandwiches with veggies but in such a way that he wouldn’t even know that I had vegetables in his sandwich. Mashed vegetables with cheese and light flavoring it was a super hit. He now enjoys sandwiches with vegetables and chutney but has to have loads of cheese.

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    Be sure to try it out and let me know what you think. I’d love to hear from you, leave me you comments, feedback and be sure to follow me for some more great recipes.

     

    Double Decker Sandwich

    Prep Time: 25 minutes

    Cook Time: 5 minutes

    Total Time: 30 minutes

    Serving Size: 2

    Double Decker Sandwich- the ultimate vegetarian sandwich made with a spicy cilantro peanut chutney

    Ingredients

      Cilantro (Coriander) Peanut Chutney
    • Half stalk of Coriander/Cilantro (about 2 cups) cut off root parts only leave stems and leaves
    • ½ cup – skinned peanuts
    • 2 - Green Chilly
    • 2-3 garlic cloves peeled (optional)
    • 1 tsp. of lemon/lime juice
    • Salt to taste
      Sandwich
    • Sandwich
    • 4 slices Rye Bread (white or whole wheat)
    • 1 medium Potato – Boiled/peeled and thinly sliced
    • 1 Tomato - thinly sliced in round rings
    • ½ Cucumber - thinly sliced in round circles
    • 1 medium Red Onion - thinly sliced in rings
    • 2 slices - Pepper Jack Monterey Jack with Jalapeño Peppers
    • 2 slices - Mild Cheddar Cheese
    • 2 slices - Colby Jack Ripen Cheese
    • 2 slices - Swiss cheese
    • Salt to taste

    Instructions

    Prepare Cilantro (Coriander) Peanut Chutney
  • Make sure to wash coriander properly and can be roughly chopped.
  • In a blender/grinder with a little bit of water place all the ingredients and grind till a smooth consistency.
  • At this point check and do a taste test and adjust the salt and lemon juice to your liking.
  • Store the chutney an airtight container and keep refrigerated if consuming for a later time.
  • Sandwich Preperation
  • Take 2 slices of bread; spread butter/margarine on both slices. Once side of bread place 2 slices of cheese (use two different flavors) on top place a couple slices of boiled potatoes, then drizzle some cilantro chutney all over. Now place slices of tomato, than few cucumber and few slices of red onion rings. Sprinkle salt and pepper to your liking. Drizzle some more cilantro chutney all over. Place the other 2 slices of cheese on top and cover with bread slice with butter/margarine on it.
  • Place sandwich on sandwich toaster/Panini grill. Toast until nice golden brown.
  • Serve nice and warm with ketchup or your favorite sauce.
  • http://myfoodforthesoul.com/double-decker-sandwich/

     

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    Kiwi Berry Banana Smoothie

    Kiwi Berry Banana Smoothie | A Tropical Paradise Smoothie

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    Kiwi Berry Banana Smoothie, a nice mix of strawberries, blueberries, raspberries and blackberries blended together with ripe bananas and kiwis with the added touch of a spoon full of honey to create the perfect tropical paradise. This smoothie has also an added touch of Organic Vegan Protein Powder to help balance out our daily protein intake. All natural flavors of fruits and added touch of honey with a splash of tangerine lemonade is a guaranteed super satisfier for the healthy tummy. 🙂

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    I love to travel, but unfortunately it’s not always possible. So, I say no worries and that’s when I decide to bring the Tropical Paradise to me in my very own back yard. There’s nothing better than the Tropical Paradise feeling. On a nice sunny hot summer day, turn the back yard into your very own paradise resort, turn up the music, put on your nice summer attire, bring out all the tropical fruits, invite some of your close friends and family members and prepare this super-duper delicious Kiwi Berry Banana Smoothie.

    It’s not always about the tropical fruits, it’s the flavors and taste that bring out the true tropical desire in smoothies. This special smoothie Kiwi Berry Banana is not just delicious it’s super healthy. I’ve added in a special ingredient called Organic Vegan Protein Powder . Being a complete vegetarian I find that me and my family sometimes lack protein in our everyday food diet. So to substitute that missing protein I add a little bit of the Organic Vegan Protein Powder to our smoothies to balance things out. I’ve noticed that every protein powder has different effect on our bodies, so it’s always wise to read the label and always to start off with small portions of protein powder and alternate days. **This is just from my own personal experiences** 🙂

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    This once again is a super easy and quick smoothie to prepare early morning or for a great afternoon snack. Fresh or frozen fruits work perfect, I have used frozen berries, which I had originally bought fresh from our farmers market and froze them. Ripe spotty bananas and nice soft ripe kiwis. I’ve also added in a spoon full of honey to balance out the sweetness, cup full of Tropicana Lemonade with tangerine and the secret ingredient Organic Vegan Protein Powder. 

    Be sure to check out many more delish smoothies that can be prepared super quick and super easy and taste awesome: Spinach Kiwi Fruit SmoothiePineapple Pear Avocado and Orange Juice SmoothieMango Pineapple Smoothie and for more click here – Smoothies & Drinks.

     

    Kiwi Berry Banana Smoothie

    Prep Time: 10 minutes

    Total Time: 10 minutes

    Serving Size: 2-3

    Kiwi Berry Banana Smoothie

    Super quick and easy healthy Kiwi Berry Banana Smoothie

    Ingredients

    • 2 cups - fresh or frozen mixed berries
    • 2 - Ripe Kiwis - peeled and cut into chunks
    • 2 - Ripe Bananas - peeled
    • 1 tbsp. - Honey
    • 1 cup - Tropicana Lemonade with Tangerine ( Orange juice also works great)
    • 1 tbsp. - Organic Vegan Protein Powder (optional)
    • 1 cup - water/ice

    Instructions

  • Place all ingredients into blender and blend for 5-6 minutes till a nice smooth consistency has been reached.
  • Pour into desired glass and serve chilled.
  • http://myfoodforthesoul.com/kiwi-berry-banana-smoothie/

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    Mast Mumbai Tawa Pulao

    Mast Mumbai Tawa Pulao | Popular Mumbai Street food | Rice infused with Pav Bhaji flavors and Vegetables

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    Mumbai also known as “Bombay”, well-known for its fabulous outstanding delicious street food. It’s close to impossible to leave Mumbai without trying out street food prepared daily by millions of hawkers. In Mumbai food stalls are found anywhere and every where with the best tasting food to enjoy for breakfast, lunch or dinner. Mast Mumbai Tawa Pulao is just one of those dishes that is close to impossible to avoid, it’s completely infused with the flavors of another exceptional popular well-known dish Pav Bhaji.

    This dish is traditionally made on a huge tawa, which is used by many street food vendors especially pav bhaji specialist. But, I’ve made this dish in my heavy bottom non-stick wok (kadhia) and the results are the same. This recipe also works well with leftover bhaji or rice. Simply mix all together and adjust spices to your liking and serve hot! 🙂

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    Mast Mumbai Tawa Pulao is a complete meal on its own. It’s made just like Pav Bhaji, but excluding the Pav (buns) and substituting it with rice and vegetables that don’t need to be pre-cooked or mashed, just cut into big chunks. Pav Bhaji is one of my all time favorite dishes, its super simple to make and the taste is superb. Mast Mumbai Tawa Pulao is just the same another superb dish that can be whipped up in no time.

    Mumbai is a fast city so street food also needs to be prepared pretty fast! People on the go want food fast, ready but tasty and that’s exactly what this dish is all about. Onion and tomatoes sautéed in butter and oil till nice and soft, topped with ginger-garlic till raw aroma is gone, infused with different dry spices, then cooked with fresh vegetables and tossed into rice topped with freshly cut coriander leaves (cilantro) and green garlic.

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    I’ve made this dish several times and I’ve actually learned to make this dish watching Chef Harpal from the Sanjeev Kapoor Kitchen. It’s actually a copycat version, but it has some of my own added twist. This dish is very interesting, because not many people associate Pav Bhaji masala with rice, the combination is different, but trust me the taste is awesome.

    The best part of this recipe is that any choice of vegetables can be used, or paneer can be added if your one that has little ones that like paneer. Some add ketchup to get the tanginess in the dish, but I avoid it cause I prefer to use fresh lime juice and lots and lots of fresh diced tomatoes. Mast Mumbai Tawa Pulao taste great when eaten on its own, but it also compliments well with plain yogurt, cucumber raita or mint raita and your choice of papad (papadum).

     

    Mast Mumbai Tawa Pulao

    Prep Time: 20 minutes

    Cook Time: 30 minutes

    Total Time: 50 minutes

    Serving Size: 4-5

    Mast Mumbai Tawa Pulao

    Popular Mast Mumbai Tawa Pulao a complete delish meal to enjoy anytime anywhere!

    Ingredients

    • 1 ½ cups – Cooked Basmati Rice
    • 1 1/2 tbsp. - Oil
    • 1 tbsp. - Butter
    • 1 tsp.- cumin seed
    • ½ green capsicum diced into small cubes and de –seeded
    • ½ Red capsicum diced into small cubes and de –seeded
    • ½ cup-carrots diced into small cubes
    • ½ cup- green bean cut into small pieces
    • 2 medium sized potatoes peeled and cut into small cubes
    • ½ cup- green peas
    • 1 cup -cauliflower florets
    • ½ cup -water
    • 4 medium sized tomatoes
    • 1.5 tbsp.-ginger-garlic paste
    • ½ tbsps.-green chili paste
    • 2 onions finely chopped
    • 2 tbsps. - Pav bhaji masala MDH Pav Bhaji Masala or Everest Pav Bhaji Masala
    • 1 tbsp.-Kashmiri red chili powder or as required
    • 1 tsp.-red chili powder
    • A pinch of asafetida (hing)
    • 1 tsp.-turmeric powder
    • 1 tsp.-coriander powder
    • 1 tbsps.-Sugar
    • ½ cup-Fresh coriander leaves (cilantro)- finely chopped
    • 2 tbsp.- Fresh Green Garlic – finely chopped (optional)
    • Salt to taste

    Instructions

  • Take a heavy bottomed pan or tawa place on medium high heat. Add oil once hot add jeera (cumin) and asafetida sautéed for half a minute; add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.
  • Add chopped tomatoes and ginger-garlic and green chili paste. Keep stirring and allow them to cook for 5 minutes until tomatoes are cooked and mushy and raw aroma of ginger/garlic is gone.
  • Now add in all the dry masalas: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chili powder, coriander powder, sugar and salt to taste. Combine all the masala and add in 2 tbsp. of water to avoid masala from burning. Let it cook for about 2 minutes. Stirring in between
  • Add in all vegetables to the onion/tomato mixture and mix it will till combined. Add in ½ cup water, cover and let it cook for 10 minutes or until vegetables are tender and cooked. Continuously stirring in between.
  • **This optional if you’re a health conscious avoid it, but add in a few small pieces of butter at this point.
  • Squeeze some lime juice (half lime) and mix together well. Add in cooked rice, freshly chopped coriander and green garlic and lightly give it a nice mix to combine rice with bhaji mixture. Let it cook for another 5 minutes on low heat. do a taste test and adjust spices accordingly
  • Mast Mumbai Tawa Pulao is ready serve it up with your favorite raita and Papad (papadum)
  • Notes

    Use your choice of pav bhaji masala. ( I use Bharat brand which I brought from India) Some brands are easily found like MDH Pav Bhaji Masala or Everest Pav Bhaji Masala

    If your a real health conscious person then you can avoid the butter. But this recipe taste great with the butter.

    http://myfoodforthesoul.com/mast-mumbai-tawa-pulao/

     

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