Beetroot sooji chila
Delicious and healthy
Ingredients:
- 1 cup sooji
- 1/2 cup yogurt
- 1/2 beetroot (small size)
- Salt
- Pepper
- Cilantro
- Sesame seeds
- 1 tbsp oil
- Water to adjust consitancy
- small pinch of Baking soda
How I made it:
- Add sooji, yogurt, salt, beetroot in Blander and blend it well until beetroot is pureed.
- Take it out in a bowl and add rest of the ingredients (leave sesame seeds out)
- Now add water if batter is too thick, it needs thicker side of pouring constancy.
- Spread it on pan and sprinkle sesame seeds on top.
- Let it cook for 2-3 minutes on medium heat and flip it
- Cook fully from both side and serve with ketchup :)
Crispy Baked Black Bean and zhuccini tacos
HOW I MADE IT:
Guacamole : (Mishka Love this)
- 1 large avocado, diced
- 1 tomato, small diced
- 1/4 cup chopped red onion
- 1 clove garlic, minced
- 1 tablespoon chopped cilantro
- Juice of 1 lime
- Salt, and pepper to taste
INSTRUCTIONS
- Pre-heat oven to 450 F. Line a large baking sheet with parchment paper and brush with a small amount of olive oil.
- Spread about 1 tablespoon of refried beans on half of the tortilla and top with 1 tablespoon zucchini and cheese. Fold tortilla over and repeat with remaining. Brush the top of each taco with a small amount of olive oil and bake for about 10 minutes, flipping once.
- Make the avocado Guacamole while tacos are baking. Add all ingredients to a medium sized bowl and mix until combined.
- Let tacos cool for a few minutes before eating.
- Serve with Guacamole.
INGREDIENTS
- 1 cup refried black beans
- 1 cup shredded zucchini
- 1 cup grated cheese (I mixed Queso and cheddar)
- Tortilla (I made Sorghum tortilla in ROIMATIC but you can use any soft tacos)
- Olive oil
Quick and easy Vegetable noodle soup
Ingredients:
Broccoli
Peas
Carrots
Salary
Green Onions
Red cabbage
Ginger paste
Garlic paste
Salt
Pepper
Soy Sauce
Rice Vinegar
Vegetable broth
Noodles of your choice (I used Buckwheat Soba noodles)
How I made it:
1. Boil noodle as per package instruction
2. In a wok, heat oil and add garlic ginger paste along with chopped salary and chopped green onion with quick stir.
3. Add all other vegetable, salt, pepper and stir it on high heat for a minute.
4. Add vegetable broth with soy sauce and vinegar and let it simmer for 5 minutes.
5. In a Bowl put boiled noodles and serve hot broth with vegetables.
Vegetarian Meatball
This is so easy and quick and delicious option, My both kids just loved it
Ingredients:
Brown Rice
Black Beans
Carrots
Green peppers
Salary stalk
Garlic
Grated cheese (I used cheddar)
Salt
Pepper
Garam masala
chat masala
Egg(optional- if you want good combining agent don't omit)
Olive oil
How I made it:
In a hot wok add oil.
Add garlic, chopped salary and give it a quick stir.
Add chopped green pepper and carrots.
Cook it for 2-3 minutes.
Add salt, pepper, garam masala, chat masala, give a good stir and turn off the stove.
Once the mixture is cooled down add it to cooked brown rice and black beans.
Mash it with potato press.
Add egg and mix it up.
Shape them as a meatball and air fry it/bake it/pan fry it.
Sinach Pesto pasta
Ingredients:
Choice of your pasta/spaghetti
4 cups fresh spinach
2 leaves of Basil
½ cup walnuts
4 cloves garlic
¼ cup cheddar cheese
½ teaspoon salt
½ teaspoon pepper
1 teaspoon lemon juice
olive oil
1/2 cup Vegetable broth
How I made it:
1. In a food processor/blender , add all ingredients except pasta and vegetable broth to make pesto and blend until walnuts are finely blended.
2. In a hot pan, add olive oil and let the sauce cook for a minute with vegetable broth.
3. Add Pasta and give it a good mix until the sauce fully coats the pasta.
4. Serve and top it off with some basil, cheese.
5. Enjoy!
Avocado Quesadillas
How I made it:
Avocado Spread:
- 1 large avocado, pitted and scooped out
- 1 handful basil leaves, about 1/2 cup
- 1/4 cup chopped cashews
- 2 cloves garlic, minced
- Juice of 1 lime
- 1/4 teaspoon salt
- Olive oil
INSTRUCTIONS
- Add all the spread ingredients to a food processor/blender and blend until creamy.
- Heat a large pan over medium heat and spray with cooking spray, if not non-stick. Spread half a tortilla with 2-3 tablespoons avocado spread and then top with sliced tomato (choice of your vegetable) and a handful of shredded cheese.
- Cook quesadilla for 2-3 minutes on each side, until tortilla is browned and cheese is melted.
Ingredients
- Large tortillas, gluten free or regular
- Shredded cheese, I switch between mozzarella, Queso, Cheddar
- Sliced tomatoes (Vegetable of your choice)
Vegetable Parantha
So delicious
All vegetables goodness together
Boiled/Steamed Carrots, peas, potatoes and cilantro
How I made it:
- Mash up all the vegetables and add Salt, mango powder, dried mint powder, roasted cumin powder and mix it up.
- Take a dough and roll it into small disk, make a ball of stuffing in middle.
- Seal the stuffing and roll it in a as much possible thin parantha.
- Roast it on a nice tawa on medium heat.
- Serve it with Yogurt/Butter/Ghee.
Spinach Dough
Add whole spinach, salt, dash of oil with flour and blend it in a blander. I use Ninja to make my dough so easy. Also I switch between milk and water to make my dough.
One Pot Creamy Pasta
How I made it:
- Add the vegetable broth and milk to a medium sized pot and bring to a boil. Make sure to keep a close eye on it because milk can boil over quickly. Add the pasta and 1/2 teaspoon salt, stir and reduce to a simmer. Cook until pasta is cooked through and most of the liquid has cooked off, 12-15 minutes, stirring occasionally.
- Once pasta is finished cooking, remove from the heat and add olive oil, cherry tomatoes, garlic and basil. Stir until combined and serve immediately. Season with salt and pepper to taste.
Ingredients
- 2 cups vegetable broth
- 2 cups plain, unsweetened non-dairy milk of your choice/ regular milk
- 4 cups penne pasta
- 1/2 teaspoon salt
- 1 pint cherry tomatoes, sliced in half
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 2–3 tablespoons chopped fresh basil
- Salt and pepper, to taste
Broccoli pasta
You’re staring at broccoli thinking how my kids will gulp this healthy green stuff!!! And you are wondering how on earth you’re going to transform that into a totally delicious meal.....
NOW it’s a mad house and we all know that with kids, you just need to get dinner on the table!
AGAIN you want to hide a LOT of broccoli in something that everyone will love. There’s 2 whole heads in this – but it definitely doesn’t seem like it!
Ingredients:
2 Head Broccoli
Pasta of your choice
Water
Vegetable broth
Salt
Pepper
Garlic
Dried Oregano
Dried/fresh parsley
Lemon zest
Lemon Juice
Cheddar cheese (you can also use parmesan but my kids love it with cheddar)
Butter/Oil
HOW I MADE IT:
Start boiling pasta with salt and little oil (only need to be half done)
Side by side On other stove top heat up pan and add oil/butter.
Once Oil is hot add garlic, sauté it.
Add Vegetable broth along with broccoli and half done pasta.
Let it cook until pasta is done.
Now add remining ingredients and turn of the stove. Close the Pot lid for a minute.
One quick stir and serve it hot.
Daal Parantha
Dal paratha is a very popular in Rajasthan and NORTH of India, learnt about it from Husband and sin
- 1 cup whole wheat or multigrain flour
- ½ cup cooked dal (you can use any leftover daal, Rajma, Chole etc)
- ½ teaspoon ginger grated , (optional)
- ½ teaspoon cumin powder
- ¼ teaspoon carom powder
- ¼ teaspoon turmeric powder
- ½ teaspoon amchur powder (optional)
- Salt to taste
- 2 tablespoon chopped coriander or little kasuri methi
- 2-3 tablespoon oil or ghee for cooking
- Water for kneading
HOW I MADE IT:
- In a large bowl add wheat flour ,cooked dal, coriander leaves ,jeera(cumin) seeds ,ajwain, turmeric powder, amchur powder ,oil and salt. Mix well. (I USE NINJA DOUGH CUP for making any dough so quick and easy)
- Add very little water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for at-least 10-15 mins.
- Make balls from the dough.
- Roll the parathas to 3 inch diameter. Then spread little oil or ghee on it using a spoon. Fold from left and then right in a square.
- Then roll it to a slightly thick square shaped paratha.
- Heat up a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles ,flip on to other side drizzle some ghee or oil on top. Flip again and drizzle oil or ghee on the other side as well till they have nice golden spots on both sides.
- Serve Dal Paratha with curd, pickle, raita or any gravy of your choice.
- Loved by both kids and Grown ups :)
Palak-Avocado Roti
So quick and easy if you use Ninja dough cup!
Ingredients:
- 1 cup whole wheat or multigrain flour
- 1 cup fresh palak (spinach) (If you are kneading dough with hand puree spinach with soe water)
- 1 Avocado
- ½ tsp garam masala powder (optional)
- Salt to taste
- 2 tsp oil .
- Water
TO make dough:
- In the dough cup add water and oil first, and then add all other ingredients along with flour. Let it run until dough is nice and smooth.
- Let the dough sit for 10-15 minutes.
- Roll it into roti disc and roast it on tawa with ghee or make fulka roti on stove top.
- This is so delicious and wholesome in itself.
- Serve it with Raita or sabji!