Monthly Archives: May 2014

Wraps & Rolls

How often do you worry about the nutrition factor, or lack thereof, in the food you cook and all because your family members don’t like vegetables.. It may seem like a daunting task to manage the nutritional intake of your family members when they eat only 2-3 vegetables but its not that difficult to get them to eat more vegetables especially if they don’t know they are eating them…

There are various foods in which you can hide the vegetables or ensure that its taste is overpowered by the other ingredients so that you don’t realize you are eating a vegetable you don’t like ..

One of my personal favorite food is wraps and rolls … theres so many ways in which you can experiment with it giving you immense opportunities to balance out nutrition with taste…

Here’s a recipe for a tasty wrap with a lot of healthy elements

Spinach and Cottage Cheese (Paneer) Roll

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Preparation Time: 30 Min    Cooking time: 30 Min    Makes 12 Rolls 

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Ingredients

For the Roti (flatbread) 
1 tea cup whole wheat flour
1/4 tea cup plain flour + flour to roll
2 tea cup spinach – chopped
100 gms white pumpkin(Dudhi)- Grated
2 tsp Chilli Ginger Paste
1 tbsp Oil
Salt to taste

For the Filling
300 Gms Cottage Cheese(Paneer)
1 Carrot big – Grated
3/4 tea cup Cabbage – Grated
1 Onion
1 tbsp Coriander leaves
3 Green Chilli – Finely Chopped
1 tsp Chat Masala
50 gms cheese
Salt to taste
Butter for cooking

Method

For the Roti (Flatbread)

  1. Steam the spinach and churn into paste
  2. Mix all the ingredients for the Roti (Flatbread) and make a soft dough (add little water if necessary)
  3. Divide the mixture in 12 equal parts
  4. Roll out the Rotis(Flatbread) with a little flour and cook in a pan

For the Filling

  1. Add a little salt to the cabbage and keep it aside for 15 minutes
  2. Drain all the water from the cabbage
  3. Add all the other ingredients to the cabbage except the cheese

How to Proceed

  1. Heat the Pan, take 1 roti put a spoonful of mixture in the center top it with cheese and roll up tightly
  2. Cook the Roll on the Pan using little butter
  3. Repeat steps 1 and 2 to make other Rolls
  4. Serve it hot with Masala Curd

For the Masala Curd
1 teacup Curd
1/4 tsp Chilli powder
1/4 tsp Jiralu Powder
Salt to taste

Place the curd in the bowl and sprinkle all the spices to the curd and serve

My experiment with food is a daily affair, when u have demanding kids like mine u aren’t left with much of a choice.. One day it’s ” wow!! I love pasta” and the next day it’s “yuck mom, Who said I like pasta” so innovation and invention is the key to keeping the kids happy.. Lucky for me I’ve always loved cooking and have managed to not disappoint my kids so far — and no my kids aren’t kids anymore one’s 25 and the other is 30..

so after inspiring me to cook for all these years my daughter, now a mother, bracing herself to face the same challenges thinks its time for me to share my experience.. So my first recipe is dedicated to all those moms trying to satisfy the ever-changing palate of their kids

Paneer Cucumber and Pineapple Sandwich

Paneer Cucumber and Pineapple Sandwich

Preparation Time: 15 Min    No Cooking     Makes 2 Sandwiches 

Ingredients
4 Slice of Brown Bread

For the Spread
2 tsp butter
2 tsp mayonnaise

For the filling
50 gms Paneer (grated)
1/2 teacup Cucumber (finely chopped)
3 Slice tinned Pineapple (finely chopped)
2 tbsp Pineapple Syrup
5 Leaves of Celery (finely chopped)
Salt & Pepper to taste

Garnish
Celery, Pineapple and Cherry

Method

  1. Trim and Discard the edges of the bread slices – You can also shape the bread using a cookie cutter
  2. Mix the butter and mayonnaise and spread over each slice
  3. Combine the paneer, cucumber, celery and pineapple. Add a pinch of salt and pepper to the mixture. Divide the mixture into two equal parts
  4. Spread a portion of the filling on a slice of bread. Top with another slice of bread
  5. Repeat step 4 to make one more sandwich
  6. Thread the pineapple, cherry and celery onto 2 toothpicks and garnish the sandwiches
  7. Place the sandwiches in a plate apply a klinwrap and put in the fridge to chill
  8. Remove from the fridge and serve – Tastes best when served cold

Notes: 
Shaping the sandwich may lead to wastage in bread