Roti | Chapati Noodles

May be Roti sabji is a healthier version of tiffin but everyday roti sabji can be a annoying matter for any kids...why not make something different with Roti/ ruti / chapati..Gererally every kids fond of to noodles so this dish could be a great interest to them..Yes ,I am talking about "Roti Noodles "..I have here used noodles made with Roti instead of store bought Maida made noodles..whole wheat roti -noodles loaded with different vegetables make it far more healthy than regular noodles..It is very easy to make if you use leftover roti so you can make it when your are in a jiffy..Roti noodles is a healthy yet tasty lunch/tiffin  box item for kids..not only kids any adults can enjoy this one dish meal box...please give a try this recipe ,your kids will definitely love it...
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Cook Time- 30 mins
Serve - 2
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Ingredients:---

Roti / chapati- 4
Onion - 1 ,thinly sliced
Green capsicum- 1,sliced
Carrot- 1 ,sliced
Yellow bell paper- 1 ,sliced
Red bell paper- 1 ,sliced
Soya sauce- 1tsp
Tomato sauce- 1tsp
Red chili sauce- 1/2 tsp (optional)
Black pepper- 1tsp
Vinegar- 1/2 tsp

Method:---

Take 2 chapati s or Roti at a time .place it one over another ..then roll Roti s ,start cutting from the edge into a thin strips. It will look like a noodles.

Now heat a pan..add 1 tbsp oil..tthen add sliced onion ,sauteed for a minute. Then add all vegetables. Stir it  continuously  on high flame for 1 min.

Now add Roti Noodles,add salt to taste,black pepper ,vinegar ,soya,tomato and red chili sauce. Gently mix well to coat the noodles with sauce and vegetables on medium heat..toss Roti Noodles quickly..

Check seasoning...ready Roti Noodles..let it little cool. Then pack it for lunch / tiffin...or enjoy it in breakfast. 

Kalo jaam | kala jamun

Kalo jam is one of the loved sweet in bengal..generally kalo jam made with khoya and chena but i have tired to make it with milk powder which is easy to make and taste will remain the same.

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Cook Time- 45 mins
Serve - 5
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Ingredients :--

Milk powder- 1 1/2 cup
Maida - 3 tbsp
Arraroot- 2tbsp
Baking soda - 1/4 tsp
Milk - as required for kneading

For sugar syrup:-

Sugar - 2 cup
Water - 11/2 water
Cardamom- 3-4

Method:---

Take a bowl. Add milk powder,Maida  arraroot and baking powder. Combine everything.

Now add milk gradually and make soft -smooth daugh..cover it with damp cloth for 15-20 mins .

Now heat a heavy bottom pan .add water and sugar.stirring till sugar dissolved and make one thread sugar syrup .add cardamom mix well with syrup..

Now make 20 equal portion smooth  ball from the milk powder daugh. Ball shouldn't be any cracks.

Now heat a pan with enough oil for deep frying..

Slowly add milk powder balls Into the medium hot oil..

Fry properly till turns blackish golden colour.

Take out from pan .place it on a paper towel..

Then add kala jamun Into the warm sugar syrup..keep it in the syrup for 2-3 hrs.
Or till the kala jamun soak the syrup and become soft..

Chicken stuffed Pesarattu

This yummy yet nutritious indianize quesadilla is perfect for kids snacks. My liitle one loves this dish too.It s a yummy one dish packed with protein.

Ingredients :---

For pesarattu

Whole green mung dal - 1 cup
Rice - 1/4cup
Ginger - 1/2 inch stick
Green chili - 1/2

For chicken filling

Chicken - 500 gsm,Cut into small cubes
Onion - 1 ,chopped
Garlic - 1tsp
Green bell paper- 1 ,sliced
Yellow bell paper- 1 ,sliced
Red bell paper- 1  sliced
Salt to taste
Turmeric powder- 1/2 tsp
Chili powder- 1/2 tsp
Coriander powder- 1tsp
Black pepper- 1tsp
Oregano- 1/2 - 1tsp
Chili flacks- 1/2 -1tsp
Mozzarella cheese- 1/2 cup or as required

 Method:----

Soak green mung dal and rice separately for 7-8 hrs or overnight. Then drain water.
Put rice and dal in a blender along with ginger and green  chili and salt to taste. . Blend till smooth..

Preparing chicken filling--  heat a pan with             1 tbsp oil .add chopped onion. Sauteed till light brown. Then garlic.stir for a minute. Then add tomato ,chili ,turmeric and coriander powder.mix well and stir fir a minute.

Then add chicken pieces and salt to taste. Stir well to coat the chicken with spices.
Sprinkle some water..cover the pan and now keep cooking on low flame for 5-6 mins or chicken cooked through.

Then add sliced bell papers ,Oregano and Chili flacks ..mix well with chicken..keep cooking for 2-3 mins ..

Check seasoning..chicken filling is ready. Keep aside.

Now heat a tawa .brush little oil.pour one laddle full dal batter centre of the tawa.

Now spread batter in circular motion towards outside of the tawa.wait for a minute.

Now add chicken filling one side of pesarattu ,spread cheese..now flip the opposite wing of pesarattu to close it..cut it from middle..

Fry bothside properly..place it on a serving plate..sprinkle some grated cheese over pesarattu quesadilla..

Khaman Dhokla

Kaman Dhokla is a Indian food that originally from Gujrat..khaman is a popular food in Gujrat made from soaked and freshly ground chana dal or gram flour also known as besan.There are different types dhokla like khaman dhokla,rava dhokla, rice dhokla etc. It can be eaten as breakfast or snacks too.

Cook Time----- 30 mins
Served--- 4
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Ingredients:-

Besan or chickpea flour - 1cup
Ginger+green chili paste- 1tsp
Turmeric powder- 1/4tsp
Salt to taste
Eno fruit salt - 1tsp
Lemon juice - 1 1/2 tsp

For Temparing

Oil- 1tsp
Mustard seeds - 1tsp
Curry leaves- 7-8
Green chili- 1 ,chopped
Coriander leaves- 1 tbsp
Sugar - 1 tbsp

Method :---
Take a bowl .add besan ,salt to taste,turmeric powder,ginger green chili paste,lemon juice.

Then add Water gradually and make a..
 semi thick batter.

Now heat pressure cooker .add 1/2 cup water. Place a aluminium rack inside the cooker.

Grease a plate or flat bowl with 1tsp oil.
Now add eno fruit salt in to the dhokla batter.mix well quickly.

And Immediately pour the batter into the grease plate or bowl.

Keep the dhokla bowl Inside the cooker.close lid without whistle.. Turn down flame and simmering it for 20 mins or till the toothpick insert the centre of the dhokla and comes out clean.

Take out from cooker. Wait for 5-6 mins to cool down..then cut it as per your desire shape.

For Temparing---- heat a pan .add 1tsp oil.then add 1tsp mustard seeds and few curry leaves .starts splattering add green chili.now carefully add 1/4 cup of water and 1tbsp sugar .mix Well.bring to boil.temparing is ready.

Pour this mixture over the dhokla..
Serve khaman dhokla with sweet tamarind chatney and green chatney.

Malvani Chicken Curry

Malwani / Malvanichicken curry is very famous and flavourful dish from Maharashtra. This recipe basically from konkan area of Maharashtra .it needs a lot of coconut which is easily available in the konkan region..this dish carries a beautiful distinct flavour and taste.

Cook Time---- 45 mins

Serve--- 5

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Ingredient 

For marination
Chicken - 800gms
Ginger paste - 1tsp
Garlic paste -1 1/2 tsp
Turmeric - 1tsp
Chilli powder- 1 tsp or adjust according to your taste
Salt - as required
Lemon juice - 2 tsp

For malvani masala ---
Cumin seeds -1tsp
Coriander seeds - 2tsp
Green cardamom - 4
Seeds of one black cardamom
Cinnamon - 1/2 inch stick
Cloves - 5
Shahjeera -1/2 tsp
Fennel seeds - 1/2 tsp
Mace - 2/4 tsp
Nutmeg - 2/4tsp
Black peppercorn - 1/2 tsp
Stone flower or dagad ful - 1/2 tsp
Dry red chili - 3-4
Grated coconut / desicated coconut -4-5 tbsp
White seasame seeds  - 2 tbsp
Poppy seeds - 2 tbsp
Roast onion - 1 (roast onion in direct flame .just like brinjal roast)

Process
Marinate chicken with marination ingredients for 1 hr or so..
Now heat a pan .Add 1 tsp oil .Then roast all malwani masala ingredients  till get nice aroma and masala turn light brown .
Wait for little cool. Put masala in grinder along with roast onion.Add little water and grind to a smooth paste.malwani masala is ready.

   Now heat a pan /kadai .Add 3tbsp oil .Add bay leaf then add onion slice .Fry till well browned. Then add ginger and garlic paste 1tsp each.stir fir a minute.

Then add 1/2 tsp turmeric, 1/2 tsp chili powder and pinch of salt.stir it for a minute. Then add marinated chicken. Stir well for 3-4 mins.Then add malwani masala. Mix well to coat chicken with malwani masala. . 

Stir it on medium heat for 4-5 mins or till oil leaves the side of the pan.

Then add a cup of water.give a nice stir.Turn down flame .simmer gas for 20 mins or till chicken cooked well. 

Check seasoning..Add 1tsp lemon juice and chopped coriander leaves. 

Keep gravy as per your desire consistency..
Serve hot with roti /naan/ bhakri/steam rice..

Sarse bhetki

A traditional yet tasty fish recipe from west Bengal

Cook Time -30 minutes
Serves -4

Ingredients---

 Vetki fish -4 pieces
Mustard paste - 2-3 tbsp
Green chilies- 2-3
Garlic paste- 1tbsp
Salt - as required
Turmeric powder--1tsp
Chili powder- 2/4 tsp
Onion seeds /kalonji - 1/2tsp
Tomato - 1 ,chopped

Method

Marinate fish with little turmeric and salt for 5 mins. Then fry it properly.do not over fry fish.

Soak 2 tbsp mastered seeds in water for 30-40 mins.then grind along with 1/2 green chili and little salt till smooth..

If you have sil Batta, please use it to make mastered  paste.

You can mustard powder as well. If using.  Soak 2 tbsp mustard powder with little salt for 10 mins.

Heat kadai with 3-4 tbsp mustard oil ,add onion seeds then add garlic paste,and stir it for a minute.
Then add chopped tomato and stir it for a minute.

Add mustard. Paste,turmeric and chili powder,salt to taste slut green chilies..keep stirring for 1 minute.

Now add a small cup of water and give a nice stir.cover kadai and continue cooking in a low flame for 5-6 minutes.
 
Then add fish and mix well with mustard gravy .

When starts to leave the side of the pan.that means it's done.check seasoning....keep gravy as per your desire consistency..........spread 1tbsp mustard oil over the gravy....

Serve it. With steam rice...