Spinach Omelette  

Ingredients

 

2 Eggs

10-12 Spinach leaves

2 tbsp Cottage cheese [grated]

1 Small onion

1 tsp Whole-wheat flour

1 tbsp Milk

1 Small tomato

1 Green chilly

1/4 tsp salt

A pinch of pepper

Non-stick frying pan

 

Instructions 

1.            Beat the eggs. Add salt pepper flour and milk to it and beat again.

2.            Soak spinach leaves in hot water for 5 minutes.

3.            Remove them from water and place on a cloth so that excess water is removed. Chop them finely.

4.            Chop the onion, tomato and green chillies also.

5.            Heat a non-stick frying pan. Smear with oil and pour well-beaten egg. Spread it. Cook both the sides.

6.            Put all the chopped ingredients and paneer on one half and fold with other half and serve

7.            Alternatively serve omelette open with the vegetables and grated paneer arranged over it.

   

Paneer Veg Roll  

Ingredients
    
Cottage Cheese 1 1\2 cups [crumbled]
Green Peas 1/2 cup [boiled]
Coriander leaves 2tbsp[chopped]
Bread 12 slices
Garam masala 1tsp
Salt to taste
Oil for frying
    
Instructions
   
1.      Heat 2 tbsp oil and fry onions till golden brown.
2.      Add cottage cheese, peas and coriander leaves. Stir well to make a mixture. Remove from fire.
3.      Add garam masala and salt.
4.      Dip bread slices, one at a time, in water.
5.      Squeeze out excess water. Place 1tbsp of the cottage cheese mixture on the slice.
6.      Roll and shape into oblongs or rounds. Deep fry in hot oil till golden brown.
7.      Serve with coriander chutney or Tomato Ketchup.
   
   
Moong Dal Cheela
    
Ingredients
    
Moong dal[whole] 1 cup [soaked for 5-6 hours]
Ginger 1tsp[grated]
Urad dal 1tsp
Channa dal 1tsp
Groundnuts 2tbsp
Mustard seeds 1tsp
Curry leaves 7-9
Peas 1\3 cup
Cauliflower, carrots [2/3 cup chopped]
Green chillies 2[chopped]
Coriander leaves 1tsp[chopped]
Oil for frying
Salt to taste
  
Instructions
    
1.      Grind the soaked dal into a fine paste.
2.      Mix in ginger and salt.
3.      Add sufficient water to make a batter of pouring consistency.
4.      Heat oil add urad dal, channa dal, groundnuts and mustard seeds. Fry till mustard seeds splutter and dals turn pink.
5.      Add curry leaves, peas, chopped vegetables, green chillies and coriander leaves.
6.      Saute for 1-2 mins. Add 1 cup water and bring to boil. Add salt to taste.
7.      Heat the non stick tava till it is very hot. Apply a teaspoonful of oil and spread it evenly. 
8.      Once the tava is well greased, pour a ladleful of batter on it and spread it as thinly as possible with the flat base of a steel cup or ladle.
9.      Pour 1tsp oil around the edges of the cheelah. Cook till the base is crisp and golden yellow.
10.    Spread sauté vegetables filling in the center and roll from both sides.
11.    Serve hot with coconut chutney or tomato ketchup.

  

 

Spinach Parantha

 

Ingredients

  

500 gm spinach

400 gm flour

2 green chillies

1/3 tsp chilly power

1/3 tsp black pepper power

200 gm butter

2 tbsp ghee

For garnishing:

Curd or butter

 

Instructions

 

  1. Sift the flour with1/4 tsp of salt. Knead well with 2 tbsp melted ghee and water into a smooth dough.

  2. Cover with a wet cloth and keep aside for 20 minutes.
  3. Wash and finely chop the spinach. Put in a strainer so that all the water trickles out.
  4. Take a flat dish or tray and spread dry spinach on it. Then add chopped green chillies, salt chilli power and black power. Mix it well.
  5. Take 2 small balls of the dough and roll them out into 2 equal chapaties.
  6. Spread a layer of spinach mixture on one chapati. Smear the other chapati with ghee and place it over the mixture.
  7. Roll out. Put double layered parantha on a heavy hot griddle, add butter on edges and fry until golden brown on both sides.
  8. Serve hot with curd or butter.

  

Spicy Omelette

Ingredients

2tbsp vegetable oil
1onion chopped
1\2tsp cumin power
1 clove garlic, crushed
1or 2 chillies chopped
a few springs fresh coriander, chopped
1tomato, chopped
1 small potato, cubed and boiled
2tbsp cooked peas
2 tbsp cooked sweet corn
Salt, pepper, to taste
2 eggs beaten
2 tbsp grated cheese
  

Method

  
1. Heat the oil in a saucepan and fry the next 9 ingredients until well blended but the potato and tomato are firm. Season to taste.
2. Increase the heat and pour in the beaten eggs. Reduce the heat, cover and cook until the bottom layer is brown. Turn the omelette over and sprinkle with the grated cheese. Place under a hot grill and cook until the egg sets and the cheese has melted.