Friday, 31 January 2014

Masala Chai (tea) Granola Bars

Hello readers,

Mother, Mum, Mom , Mummy or Ma..........has one more name and that could only be a Worrier ! Since she come to know that she is going to be a mother, she starts to worry till her last breath she never stops. It applies to every mother in this world and I am no different !who worries a lot for my kids.

I worry about my kids all the time, their health, welfare and wellbeing . At twenty and eighteen now hardly little any longer, still my heart always worry about their little things.  I clearly remember while they both started school and how our life got in new routine, new experiences and new challenges ! How anxious the whole family was for new adventure ! Always started a new school year covered in prayer and that routine has never changed though kids has started University.

Still continuing in prayers by giving them sense of security,love and care also cooking homemade healthy snacks for their school breaks time. It was my way of being with them during the school time and make sure that they have some healthy snack. I knew that there might come a day that they wouldn't necessarily appreciate healthy bites while they see unhealthy snack in other kids hands, but still I made them and packed for them even while they went to high school, I wanted them to know at this point that even though they are growing up and becoming young adults they would remain forever my little angles :)

I did not hear many praises about my healthy snacks while they both were young, although they were eating it, but since they grown more and developed healthy eating tastes, both appreciate and reminds me to prepare those dishes or snacks again and again. With joy I prepare them, and my daughter takes with her for her breaks between her university lectures. Those moments are priceless for me !

I firmly believe that healthy diet and healthy snacks are essential for anyone, but for growing kids it is a must. Healthy snacking on nutritious food  can keep your energy levels high and the mind stays alert. and sharp.

I used to and still prepare many healthy snacks or treats for my kids and one of them was Granola Bars, they are filling, wholesome and boosts you with energy and packed with health benefits. I found out recipe for this bars from one of the health magazine many moons ago, since then I been making and every few years I make a change in the recipe with new ingredients but the aim is always to keep them healthy as possible .

These spicy flavoured home made granola bars far better than store bought, make them in advance so you can grab and go all week without worrying about hunger pangs or if you're a mummy be worry free for few minutes and enjoy a slice with a good masala chai, not only tastes great but lot less expensive when you make them at home.

So hey sweet mums, prepare these yummy and healthy bars for your kids no matter how young or old they are, they may resist at home to take with them but trust me they really appreciate your effort while they are away from you and boast about your cooking efforts to others :)

You will need :-
  • 200 g multigrain flakes or rolled oats
  • 150 g dried apricot
  • 150 ml  brewed black masala tea ( if you don't have tea masala use 1 tsp. of cinnamon and nutmeg powder )
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 110 ml good quality honey
  • 60 g raisins, dried cranberries and gojji berries ( any )
  • 60 g mixed nuts ( I used cashews, walnuts and almonds )
  • 40 g mixed seeds ( flaxseed, sunflower , pumpkin and chia )
  • 25 g  dried coconut flakes ( can use desiccated coconut too ) 
Method :-
Preheat the oven to gas mark 4-5 and grease the small square baking tray or pan. ( mine is
Place apricots and masala chai in a saucepan , bring it to boil and simmer for 8-10 minutes. There won't be much liquid left. Let it cool slightly.
Transfer into the food processor along with honey and process till you get smooth apricot puree.
Remove the mixture with spatula into another bowl and add all the other remaining ingredients.
Stir till everything combines properly, the mixture should be moist.
Pour the mixture into baking tray, press firmly and bake at least 25-30 minutes or lightly browned the edges.
Let it cool completely, then cut into equal pieces with a sharp knife.
Wrap in a parchment paper with little love note from you for your little angles to make a quick grab a go snack :)

Note :- Place tea bag and chai masala with water in a saucepan and brew for few minutes. Remove tea bag , masala chai ready.

Happy Cooking :)

Tuesday, 28 January 2014

Beetroot Kheer / Payasam / Milkshake - 28th January Potluck Party, Cyber Style !

Hello readers,

“Breathe properly. Stay curious. And eat your beets.”
Tom Robbins, Jitterbug Perfume

Honestly speaking, if I wasn't a member of Potluck Party, Cyber Style group and not enjoying, I wouldn't have prepared and enjoyed Beetroot Kheer ! That's the sheer joy of this challenge, you try and enjoy many dishes and appreciate others effort which you never thought about it.

This month it was my turn to cook Beetroot Kheer of Ramya. I must tell you by making this kheer she proved that if you want to enjoy yummy and delectable dessert, you don't need to dive in ocean of sugar, just choose right ingredient and voila ! Your sweet taste buds won't be disappointed.

Few ingredients, easy to prepare and vibrant Beetroot kheer  can be vanished in few minutes from your dinner table.

You will need :-
  • 1 cup boiled beet ( I cooked in very less water and did not remove any water from it, so vitamin and minerals were present in the beetroot )
  • 1 1/2 cup full fat milk
  • Sugar to taste ( I only needed 1tbsp )
  • 1 tsp. cardamom powder
Method :-
Grind boiled beet with 1/2 cup milk.
Boil 1 cup milk in heavy bottomed sauce pan and add the ground mixture.
Cook until raw milk leaves and add required sugar with cardamom powder.
Cook for a minute and switch off the flame.
Serve warm or cool.
Enjoy !

Note :- As kheer gets cooler the colour of it goes nice and more reddish. I took pictures as soon as it was prepared, so colour is light pink.

Happy Cooking :)

Monday, 20 January 2014

Multigrain Flour for Chapatti/Roti

Hello readers,

White flour chapatti, paratha in my kitchen? It's big NO from the family they say it feels like they are eating paper!

I've been grown up pretty unusual way when it came to food. We siblings were raised by very forward thinking parents in every aspect of our life. Lots of love, care and discipline from dad and mum didn't go unnoticed but Mum's simple and macrobiotic cooking wasn't popular when we were  kids, especially when you see other kids lunch boxes with fried and sugary foods.
Her principals was like this and now mine : Eat everything in moderation and take responsibility for your health !

Similar values I saw when I came to my in laws, simple and healthy food enjoyed by family every evening. Straightaway I got used to with healthy oils, low fat dairy products and wholemeal flours. Now that my family and me very much used to wholemeal flour in our everyday cooking, we can't imaging going back to white flour but ONLY to go forward !

In the UK we get a different type of chapatti flour, white, brown, medium brown and wholemeal, I buy wholemeal almost like ragi flour. Chapattis from wholemeal flour is almost brown colour, so filling and dense, maybe look wise it doesn't get fair points but health-wise certainly comes on top!

A few years back while I was shopping I noticed Multigrain Chapatti Atta from India in my local shop, I bought a small bag as it was on the promotional offer, I was totally disappointed when I saw the flour it was just plain flour mixed with various other flours. Took us so long to finish that small bag, but I thought of preparing multigrain flour at home with wholemeal flour.

Multigrain flour contains more than one grain, you can buy this flour from the shop but if you prepare at home so much control in your hands. Multigrain flour foods provide essential nutrition's and your food becomes LOW GI, grains such as millet, soya and chickpea flours are a significant source of protein.

If one wants to include complex carbohydrate food in your diet, start incorporating multigrain flour in your cooking. This flour can be used in various recipes. I buy various flours and mix them with wholemeal flour when I make chapatti. I use 3/4 wholemeal flour and 1/4 multigrain flour.

Recipes made with Multigrain flour

1. Multigrain Dudhi Thepla

2. Multigrain Butternut Squash Achari Thepla

You will need :-
  • 1/2 cup Soya flour
  • 1/2 cup chickpea flour
  • 1/2 cup Bajra flour ( millet )
  • 1/2 cup Juwar flour ( sorghum )
  • 1/2 cup Barley flour ( Jav )
Method :-
Mix all the flours.
Store in an airtight container.
Add a few tbsp. with wheat flour when you make chapatti or any other dish.

Happy Cooking :)
Linking it to Eat Nutritious, Feel fabulous challenge started by ME and Nivedita.

Monday, 13 January 2014

Mamra Ladoo/Laddu - Puffed Rice Balls coated in Jaggery - Makar Sankranti Special

Made n Enjoyed
Hello readers,

My mum and most of the ladies in our neighbourhood would get together and prepare Mamra ladoo  in India on the day before the festival of Makar Sankranti (14th January) . We kids eagerly wait the whole year for these ladoos as my mum would make them only during this festive season.

Along with all these delicacies Til (sesame) Fudge and Kachriyu ( crushed sesame sweet ) mamra ladoos does not require much cooking time. We siblings make frequent visits into the kitchen and gets impatient while mum prepares them, the aroma of roasting sesame or puffed rice, while ghee and jaggery warms up and fill the house with warm redolent aromas and other ingredients combined into, that just make us want to eat it there and then! Sadly, we all have to wait till we offer to god on makar sankranti day and then take them on roof and share and munch them with friends and family...while we fly kites and enjoy the electrifying atmosphere.

These scrumptious ladoos are delicious as any ladoo, but much more crunchy and so light almost like rice crispies cakes, as there is hardly any ghee these ladoo. Puffed rice coated with jaggery and shaped into balls, very easy snack recipe to munch anytime. She did not add any seeds or nuts, but by adding few seeds and nuts I gave little twist to this recipe.

Jaggery or Gor is consumed a lot in Indian cooking during winter months.  Gor, is a pure, wholesome, traditional, unrefined, all traditionall made from sugar cane juice. Molasses protein, vitamins, minerals, sucrose glucose, and very rich. In addition, molasses is a good source of a lot of iron and copper. Gor is considered the purest form of sugar molasses.

Interestingly, molasses are complex carbohydrates that are digested and absorbed slowly. In addition, the gradual release of energy and heat energy provides for a longer period. For the fitness buffs it can be a good sugar supplement - in moderation!

Jaggery has the ability to cleanse the body. Moreover, our body acts as a cleaning agent and molasses effectively cleanse the respiratory tracts, food pipe, lungs, stomach and intestines. Since molasses is rich in iron, it helps to prevent anemia. Because of its anti-allergic properties, molasses can help asthma patients. It purifies the blood and prevents rheumatic afflictions and biliary disorders and treatment prevents jaundice.

Let's rush to the kitchen and prepare these wonderfully tasty ladoo with less than five ingredients and in less than fifteen minutes ! Although, it took me a pretty long time to master!

You will need :-
  • 3 cup puffed rice
  • 3-4 tbsp. roasted mixed seeds and nuts ( I used pumpkin, sesame and sunflower almonds )
  • 1 cup shredded jiggery
  • 1 - 2 tbsp. ghee
Method :-
Clean and roast puffed rice on a very low heat in a heavy based pan for 2-3 minutes, so puffed rice gets more crunchy.
Transfer them into another plate and leave it aside.
Heat ghee in same pan and add shredded jaggery, keep stirring on a low heat until jaggery starts bubbling. take care not to burn the mixture.
Now add roasted puffed rice and seeds and nuts into jaggery mixture and keep stirring continuously till all the puffed rice coated with jaggery.
Turn off the heat, transfer the mixture into another tray.
Now work very fast, apply some drops of water or ghee in your palm and take small amount of mixture and make round balls, ( be extra careful, the mixture is piping hot this time ) you have to be very quick and finish making them before mixture gets cold. ( If there are two people make them, can be done faster ).
When they are cool, store them in a air tight container. Check out my another sankranti recipe Mixed nuts and seeds brittle

Happy Cooking :)
Linking it to Made with love Mondays

Friday, 10 January 2014

Adraki Masoor aur palak Daal - Ginger, Red Lentil Spinach Soup ~ 10th January 2014 Potluck Party, Cyber Style

Made n Enjoyed
Hello readers,

I'm wrapped with blanket excitement, we are hosting our first Potluck Party in the new year. Past nine months without any failure, strength by strength and with full of excitement every member has been participating and thoroughly enjoying it. So this month is as usual everyone is bringing one dish of their choice and share with us all.

If you want to share your recipe and enjoy full masti and fun, you're most welcome to join our party. Just shoot me an email or leave a comment below.

I know most of my friends after the overindulgence of Christmas, they want to see the new year as an opportunity for self improvement and that includes healthy eating too. So keeping this in my mind I thought of Adraki Masoor Palak Daal !

What can I say about this daal, nothing but just brag about it. Masoor daal absolutely rich flavours, fibre and protein. It's versatile and cooks quickly. Particularly masoor daal works as saviour for women , who are at a higher risk of iron deficiency. In a nutshell masoor daal is good for your whole body, if you don't want to suffer from indigestion, diabetes, high cholesterol , allergies or high blood pressure incorporate masoor daal in your regular diet.

To make more nutritious , I added palak which are also packed with countless health benefits including good source of iron and it blends well with masoor daal, so double dose of iron for you ladies :) also because of cold spell I incorporate good amount of ginger to get that extra kick and wonderful flavour !

Adraki, Masoor Palak daal is earthy, simply, creamy and tasty can be prepared with minimal ingredients in less than 20 minutes if you are using pressure cooker and tastes incredibly good. Make an effort to do this daal, you shall be rewarded with many happy souls and unbelievably amount of smiles and praises :)

Serve with hot steamy rice, roti and plenty salad for dinner or enjoy it like a soup with good hearty crusty bread for lunch or light dinner. Greedy me I served both time :)

You will need :-
  • 1 cup red lentils
  • 2 cup water ( if using pressure cooker ) otherwise 4 cup.
  • 2 tbsp. ginger
  • 2 cup fresh spinach leaves roughly chopped
  • Salt to taste
  • 1 cup finely chopped tomatoes
  • 3/4 tsp. turmeric powder
  • 2-3 tsp. oil
  • 1 dry red chilli ( optional )
  • 1 tsp. cumin seeds
  • Pinch of asafetida powder ( hing )
  • 2 tsp. cumin coriander powder
  • 1 tsp. red chilli powder
  • 2 tbsp. lemon juice ( vitamin C from lemon juice will help iron to be absorb in the body )
Method :-
Clean and wash the daal, place in the pressure cooker with ginger, salt and turmeric powder. ( to cook in a sauce pan see note below )
After 3 whistle , let the pressure cool down naturally.
Open the lid and transfer daal into another pan, add chopped tomatoes and fresh spinach.
Cook daal for 2-3 minutes, don't cook for long as spinach will loose it's nutritious value.
In a small pan prepare vaghar ( tempering ) by heating oil, add cumin seeds dry chilli and hing when they crackle add chilli and cumin powder and immediately add into the prepared daal.
Stir in lemon juice, serve hot.
Enjoy !

Note :- To cook in a saucepan : Wash lentils and soak for 1 hour or longer. (Dal can be cooked without soaking if you don’t have time. Soaking will help reduce the time it takes to cook the dal.) Drain the dal. In a medium saucepan add washed lentils, 4 cups water, ginger, turmeric, and salt. Bring to boil, reduce heat and simmer for 15 to 20 minutes, until the lentils are completely soft. Add the chopped tomatoes and spinach. Bring to boil. Reduce heat and simmer for another 2-3 minutes.
In a small pan prepare vaghar ( tempering ) by heating oil, add cumin seeds, dry chilli and hing when they crackle add chilli and cumin powder and immediately add into the prepared daal.
Stir in lemon juice, serve hot.
Enjoy !

Posted around this time Last Year - Mint baby Potatoes in Creamy Spinach Gravy

Posted around this time two years back - Matar Dhokli

Posted around this time three years back - Cabbage & Carrot Paratha

Posted around this time four years back - Batata Poha

Happy Cooking :)
Sending it to Made with love Mondays

Wednesday, 8 January 2014

No Bake No Sugar Peanut Butter, Raisins & Hemp Seeds Cookies !

Made n Enjoyed
Hello readers,

Exactly a  month ago I posted a recipe of Broken Wheat & Flax seeds ladoo recipe for winter months, in that post I told you about my conversation between me and my dad. We were talking about harsh winters, and how people survive through.

Well, you never know what's around the corner for you , can you ? In mid December our boiler broken down, and we were without any hot water and central heating. With children at home, matter got worse and because of holiday period we couldn't get hold of anyone who can come and fix the problem. Just then we realise how we take so many things for granted !

Luckily, we had a portable heater and gas oven to cook so we didn't suffer too much, but without hot water for everyday use I got so fed up. We were boiling the water in the big pans on the stove for our bath.

Apart from wrapping ourselves in warm clothes, we concentrated on gorging lots of warm and hot foods yet healthy and nutritious. Various type of soups, daals, vegetable curries and wholesome foods we ate. Mainly I was using those ingredients which has natural effect for keeping our bodies warm.

Our appetites seem to increase during cold spell, most of the time I spent my time in the kitchen and one morning I conjured up these cookies in less than 15 minutes. Peanut Butter cookies, by adding most of the ingredients wholesome, I didn't think twice to make these cookies twice as kids enjoyed them to core !
Please note that I just did not add white sugar, but of course natural sugar from raisins is present so we should eat them sparingly if one is worried about sugar levels. Like fruit juice, dried fruit provides ample nutrition and fibre, but unfortunately when the water content is removed from fresh fruit, the dried, dehydrated version becomes super-concentrated with sugar as well and can cause a sharp rise in blood sugar.

You will need :-
  • 1 cup rolled oats
  • 3/4 cup raisins
  • 3/4 cup any nuts ( I used walnuts and Almonds ) for my daughter I made with cashew nuts
  • 1/4 cup sugar free organic smooth peanut butter ( I used
  • 3-4 tbsp. hemp seeds and flax seeds
  • 2 tbsp. dry roasted sesame seeds ( optional )

Method :-
Dry roast oats in a pan for 3-4 minutes on a low heat.
Roast nuts , hemp and flax seeds for few minutes.
In a food processor add all the ingredients except sesame seeds.
Grind until mixture looks like coarse salt and can hold together when pinched.
Transfer the mixture into another bowl, lightly grease your hand with oil and divide mixture in to small balls.
Give a cookie shape and roll their edges in to roasted sesame seeds.
Enjoy !

Happy Cooking :)
Linking it to Made with love Mondays

Sunday, 5 January 2014

Clementine papaya fizz with Pomegranate seeds - My 4th Blog Anniversary with 500 th Post !

Made n Enjoyed
Hello readers,

Blogging has made me a scrounger, a more greedy and a more messy person........but all in a positive way !!

I can not believe that I took baby steps in the blogging world four years ago and posted my first post the exact same day. I clearly remember that day, how overjoyed and curious I was ! How eagerly I was waiting for my blog to appear on Google search and didn't have a clue how to take good pictures of the food, how to add all these hi-tech widgets on the blog and never imagined that blogging was commercial and certainly had no idea that blogging was a sport !!

Many times when I go back to my old posts and pictures, I laugh :) please don't get me wrong, not that my current pictures can win any competition but it gives me some satisfaction that I am learning something new everyday and trying to achieve something in my creative field. No way, I will be re posting those posts again with better picture, those picture are my witness of how far I have come!

I am more than satisfied that I survived all these years and I am posting my 500th post, my little blog is my hobby, a small place where I let my creativity wonder. I have no desire to post hundreds of recipes in a year, neither do I want to achieve any popularity or becoming any professional in cooking or photography field. I don't blog so I can get receive freebies all of the time. Purely because I enjoy it!

I do love blogging because I am totally engrossed with food, I love to eat food, love to make mess in my kitchen, I always look out or create new recipes which are healthy and nutritious. My eyes are always glued on cookery shows, if I visit the library my eyes are searching for a good cook book, in another way I celebrate food ! Of course I love photography and trying to learn basic photography and this is the platform to full fill my wishes.

In these four years my family, friends and readers of JCO ... you all are always so kind to me, you've given me so much courage, support and always showered your blessings. I have never received any negative views or discouragement from my family or readers, maybe this is the reason I have become more greedy for more and more support and well wishes!

Obviously making more and more mess in the kitchen as I want to learn and cook so many dishes, but let me tell you I adore that mess :)

I'm a scrounger because I am always looking for bits and pieces that I can use for my photos! A crisp leaf on the pavement, a pine cone that's fallen off the tree or a random wooden plank left in someone's skip! And let me tell you, I am not shy to knock on their door and ask for it!!

Dosa, we're all absolutely crazy to eat them but could never succeed in making them at home. Always got nervous and almost gave up but thanks to the blogging world , met wonderful blogger and with her help Dosa is appearing regularly in our home :) So I must say glad I spent all these years with you guys !!

Now onto today's recipe. Clementine papaya fizz with Pomegranate seeds is a vibrant orange coloured, gorgeous, fragrant drink, certainly a eye catcher on any occasion and as much as satisfactory as any good alcoholic drink. It will uplift your mood and set your taste buds alight ! The addition of pomegranate seeds is so aesthetically pleasing that you just have to have a glass! It's an absolutely low calorie, abundant in vitamin C from clementine and papaya, ( Vitamin C, essential vitamin that we must get from food, as our bodies can’t make it. ) and skin purifying drink with a kick of ginger and mint, another contributing nutritional factor that fares in our favour, ONLY sophisticated !!
Cheers !

You will need :-
  • Juice of 12 clementines pith or seeds free
  • 150 g papaya peeled and chopped
  • 7-8 fresh mint leaves + few for decorating
  • 200 ml ginger ale or beer ( sugar free )
  • 1/2 cup pomegranate seeds
  • 1/2 tsp. chaat masala per serving ( optional )

Method :-
Place juice, papaya and mint leaves in a beaker or jug and blend with the hand blender.
Divide the juice between champagne flutes and add spoonful of pomegranate seeds to each.
Top up with ginger ale.
If you wish sprinkle little chaat masala and garnish with the fresh mint leaves and serve immediately.
Serve with any crunchy snack.
Cheers !!

Happy Cooking :)
Linking it to Made with love Mondays

Friday, 3 January 2014

Broccoli & Tofu Paratha ( stuffed flatbread ) !

Made n Enjoyed
Hello readers,

How's your new year started, made some resolutions, any of you on new one month detox ?

I have started my new year with zeal and hope. Right now while I am drafting this post I am optimistic that this year I am going to try very hard to focus on healthy eating and to do more exercise, let's hope I keep up to my word ! By saying this doesn't mean that we do not already eat healthily or keep fit, just realize that numbers are adding in our life, so want take extra care for health. I'M determined !!

So since new year I started preparing nutritious breakfasts, lunches and dinner and in between snacks are only fruit, seeds and nuts. On new years day kids didn't wake up till mid morning, so for them instead of breakfast, decided to do brunch and prepared Broccoli and Tofu paratha !

Check out my various Paratha recipe link by clicking here

I am sure you must be familiar with health benefits of Broccoli and Tofu, everyone adores Broccoli in the family, we use in stir fry, steam them, make Broccoli, Fenugreek, Chandaal sabji and Broccoli rice. So thought adding in paratha filling and to make more healthy and flavourful added tofu. I did not over cooked the Broccoli to keep its nutrients, just stir fried for less than 2 minutes, and cooked with minimum spices.

Result was splendid. My daughter who never finishes one Aloo Paratha in one go, demolished more than two and request that these paratha should go on our regular menu. So let's see how I prepared them !

Please don't judge the pictures, they do not do any justice to the taste, but believe me they were so delicious. I wasn't prepare to post them but then family insisted that I should otherwise I'll forget the recipe, and they won't get these paratha again..:) so without any preparation I took few pics of  2 parathas.

You will need :- filling
  •  250 g washed fresh broccoli florets
  • 150 g tofu ( drain the water and leave it aside )
  • 1 small onion grated
  • 2 tbsp. green chiili, garlic and ginger paste
  • 1 tsp kasoori methi
  • 1 tsp garam masala
  • salt to taste
  • 1/2 tsp. amchoor powder
  • 1/4 tsp. white pepper powder
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 2-3 tbsp. instant mashed potato or small boiled potato grated
You will need :- Dough
  • 2 cups multigrain chappati flour or whole wheat flour ( will post recipe how to make multigrain chapatti atta at home )
  • 1/2 tsp salt
  • 2 tbsp. oil
  • 1/2 tsp carom seeds ( ajwain )

  • Few tbsp. oil for shallow frying

Place all the ingredients of dough in one bowl and knead a soft pliable dough with water. Cover the dough and leave it aside.
Meanwhile prepare filling by pat drying broccoli, so we have less moisture in the broccoli.
Either grate Broccoli or use food processor till you get coarse broccoli, so you won't have much trouble to roll the paratha. ( I used my food processor ).
Pat dry tofu with kitchen tissue paper and let it absorb most of the moisture then grate the tofu.
Heat 1tbsp. oil in a heavy bottom kadai, add cumin seeds and when they pop add onion and sauté for few minutes, do not make brown.
Now add GGC paste and kasoori methi.
Add broccoli and cook for only one minute, keep stirring.
Now add all the masala and tofu.
Give it a quick stir and check the moisture level, add little mashed potato and switch off the heat.
Mix well the mixture and leave it to cool.
Make 10-12 lemon size balls from the dough. Roll thin out one ball on floured surface board about 4-5 " diameter.
Place a one stuffing ball on the rolled dough. ( look at the pics )
Gather the sides and bring them together. Once again make a ball.
Press gently dough ball and dust some dry flour and roll out once again .
Heat tawa or griddle and cook on both side applying little oil till light golden.
Serve hot with chutney, lassi or raita.
I served mine with green chutney , Garlic chutney and Lassi ( yogurt drink ).

These parathas only taste good whilst they are nice and hot, so better to eat them up quickly!!

Happy Cooking :)
Sending it to made with love Mondays

Wednesday, 1 January 2014

Eat Nutritious, Feel Fabulous - Challenges that we all should take !

Image courtesy
Made n Enjoyed
Hello readers,

What is the real meaning of healthy? These days this word is constantly thrown around without truly understanding it's real value. With so many claiming to be eating healthy, there is still a massive increase in the general public developing all sorts of health related illnesses.

The only way to combat all of these illnesses is to eat well and to do plenty of exercise. There are so many nutritious foods out there that can increase our wellbeing and health. wholegrain, proteins and essential amino acids, good fats and fruits and vegetables! It's about eating all of these in moderation. If we can incorporate more of these foods into our diet, then our overall health is sure to improve!

Obviously, simply adding a piece of fruit to your calorie loaded dessert doesn't suddenly make your dish healthy. Adding heaps of sugar to your nutritious porridge is completely against the point! A bit of vegetable puree to fried food won't magically make it beneficial. It has been scientifically proven that eating certain foods together cancels their nutritional value. For example foods with calcium will prevent any iron being absorbed in the body, so eating these together in the same meal isn't going to help!

I want to search for recipes that actually are healthy and full of nutrients. That use all of the true ingredients out there, that have medicinal benefits to the body. I want all of you to come up with recipes that do have health benefits, where every ingredient in the recipe can provide the body with a different nutrient. This recipe could be one that's been passed down the family, or your own creation!
The focus is on low GI and low fat!

I was thinking over the past few months to start this challenge, one day our fellow food blogger Nivedita of Nivedita's Kitchen mentioned the same and then we both decided to go ahead with this project.

So why wait any longer, it's new year, let's make a new start ! Let's cook with nutritious food in right manner and share with the world out there. If you are thinking same as me and Nivedita, join us and let us know if you want to be a part of this challenge.

So let's Eat nutritious and feel Fabulous !

Guidelines to follow :-
  • Prepare dishes with Wholegrain, Vegetables, Fruit, Legumes,Seeds, Nuts, Natural sweeteners or low fat dairy or Non-dairy products without loosing their vitamins and minerals. These type of dishes won't be allowed e.g. Cake baked with little fruit or Baked samosa made with AP flour as there is no nutrition in AP flour so no point to either bake or fry. Do you know what I mean ? 
  • Recipe which are allowed only contains ONLY 1 tsp. fat or sugar per serving.
  • Only Vegetarian dishes will be allowed.
  • Can cook Breakfasts, lunch, Dinners, Snacks or drinks.
  • Me and Nivedita will be hosting this challenge over alternative months.
  • We all will post our recipes on 20th of every month.
  • Use of logo and link of this announcement page is MUST.
  • If you want to join us please email me at