Palak Paratha

Ingredients:

Wheat flour - 1 cup
Spinach/Palak - 1/2 cup
Garlic - 1 pod
Chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Oil - 1 tbsp
Salt to taste
Luke warm water as required to make dough


Method:

1. Put spinach and garlic in a blender .Make a puree by adding 1/4 cup water.
2. Take a mixing bowl. Add wheat flour, spinach puree, chilly powder, turmeric powder, salt and oil and mix well.
3. Knead the mixture by adding water little by little and make a soft dough. Cover it and keep aside for about 15-20 minutes.
4. Make small balls with the dough and roll it into parathas.
5. Heat a tawa, transfer the parathas and cook till both sides turn golden brown. Drizzle little oil /ghee on both sides. Serve hot.

Vegetable fried rice

Ingredients:

Basmati rice - 1 cup
Water -  2 cups
Onion - 1/2 cup, finely sliced
Vegetables - 1 cup (I used carrot, beans, sweet corn, peas)
Green chillies - 1-2, cut length-wise
Ginger garlic paste - 1 tsp
Soya sauce - 1/2 tsp
Cashew - 10
Raisin - 15-20
Salt to taste
Ghee/ Oil - 3-4 tbsp

Method:

1. Wash and soak rice for about 15-20 min.
2. Take a heavy bottom pan and put a tbsp of ghee. Drain the rice and fry for a minute in the ghee. Add water and salt . Cook till the water is fully absorbed and rice is soft.
3. Take another heavy bottom pan. Put 1 tbsp of ghee and fry the cashew and raisins and keep aside.
4. In the same pan , add 1 tbsp of ghee. Add all the vegetables and fry till soft. It would be better to fry the carrots and beans first and then add sweet corn and peas. Keep aside these vegetables.
5. Bring the same pan back to heat and add another tbsp of ghee. Add the onions and fry till it turns golden brown .
6. Now add the fried veggies and fry for a minute. Then add soya sauce and salt and mix well.
7. Add the rice and mix well. Serve hot.

Banana Roast/Pazham Pori

Ingedients:

Ripe banana/ Ethapazham - 2
All purpose flour - 1/2 cup
Corn flour/ Rice flour - 1 tbsp
Turmeric powder - a pinch
Sugar - 1 tbsp
Salt - a pinch
Water - 3/4 cup
Oil for deep frying


Method:

1. Peel and slice the bananas. You can cut the banana into half and then slice it length wise into 2-3 pieces.
2. Make a thick batter with all purpose flour, corn/rice flour, turmeric powder, sugar and salt, adding water little by little.
3. Heat oil in a pan. Dip the banana slices in the batter and put it in the oil. Deep fry till it is golden brown. Drain excess oil and serve hot.


Note:

- Adding rice flour/ corn flour makes it crispy.
- Wheat flour can also be used instead of all- purpose flour.

Sabudana Upma

Ingredients:

Sabudana/Sago - 1 cup
Onion - 1/4 cup , chopped
Green chillies - 2 chopped
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Turmeric powder - 1 tsp
Salt to taste

Method:

1. Wash and soak sabudana for 5-6 hrs or overnight. Drain off all the excess water using a colander.
2. Heat a non stick pan, add oil and mustard seeds. When the mustard seeds crackle, add curry leaves and the chopped onion and green chillies. Fry for 3-4 minutes.
3. Next add sabudana, turmeric powder and salt and stir well.
4. Stir fry sabudana in medium heat for about 4-5 minutes till sabudana becomes translucent.
5.Serve hot.You can garnish it with lime juice and corainder leaves.

Dates Paratha

Ingredients:

Whole wheat flour - 1 cup
Dates - 1/4 cup (deseeded)
Milk - 1/4 cup
Oil/Ghee - 1 tbsp
Salt to taste

Method:

1. Heat milk and soak dates for about 10 min. Then grind it to a smooth paste.
2. In a large mixing bowl, add wheat flour, salt, oil and mix well.
3. Add the ground dates paste to it and knead it to a soft dough by slowly adding water.
4. Make small balls with the dough and roll it into chapathis.
5. Heat a tawa, transfer the parathas and cook till both sides turn golden brown. Drizzle little oil/ghee on both sides.
6. Serve hot.


Recipe source :My Style of recipes

Home made croutons

Ingredients:

Bread - 5-6 pieces, cut into 1 inch cubes
Olive oil - 1 tbsp
Salt to taste


Method:

1. Preheat oven to 375 F.
2. In a large mixing bowl, place the bread cubes and drizzle it with olive oil and salt. Toss until well mixed.
3. Spread the seasoned bread on to a baking sheet and bake until golden brown, for about 10- 15 min.
4. Store it in an air tight container.


Note:
- You can season the bread with pepper and  red chilli flakes.
- Use within 1 week or you can freeze it for 6 months.