Palak Tofu Paratha l Indian Flatbread with Spinach and Tofu l Iron Protein rich bread

Parathas (Indian Flatbreads), my lil one’s favorite. Whether it is stuffed or mix with veggies he enjoys thoroughly without asking any question. Since it is easy to feed my son veggies in this way I make atleast once in a week.  I usually make the traditional methi (fenugreek) parathas or palak (spinach) or aloo (potato) parathas. But lately I’ve been experimenting with different types of paratha. Recently I made Tofu and spinach paratha. It is rich of protein and iron. Protein and iron are two key nutrients that promote normal growth and development for kids.

Tofu and spinach paratha is an exotic healthy paratha which the kids and elders will both enjoy. This yummy paratha can be savored with yogurt, gravy, pickle, ketchup or just like that.

Ingredients:

• 2 cups whole wheat flour
• 1 cup grated firm tofu (has more protein than soft tofu)
• 1 bunch palak (spinach leaves) make puree with no or little water
• 11/2 tsp ginger garlic paste
• 1 tsp chili powder  (omit this if you are making for baby or toddler)
• 1/2 tsp ajwain  (carom) seeds
• 1/2 tsp dhaniya (coriander) powder
• 1/4 tsp haldi (turmeric) powder
• 1 tbsp oil
• Salt per taste
• Oil or ghee for cooking

Directions:

1. Take flour in a big flat vessel. Add salt, turmeric, chilli powder, carom seeds, coriander powder, oil and mix well.
2. Add ginger garlic paste, grated tofu, spinach puree and knead with no water or little water. Dough a little stiffer than a pizza dough.
3. Take some dough and roll in between your palms to form a ball.
4. Using a rolling pin, roll it about 6 inches in diameter with the help of dry flour.
5. Heat a pan to medium high, and place this rolled out paratha for about 1 min or so and flip it. Cook for another minute or until you see brown spots underneath. Drizzle oil or ghee, about 1/4 tsp and flip, drizzle 1/4 tsp oil on the other side press with a spatula all over, flip and again press until you see it golden brown spots.
6. Serve hot with raita and pickle.

Cook your dreams: One year Blogiversary, recap and celebration recipe

I am so excited because my blog turned one today! One year ago today, on April 10, I hit “publish” on my first blog post – And so it begins….First year of writing a blog is the hardest.  You have to build your readership, write excellent content, and learn everything for the first time. To be honest, I didn’t expect many readers when I first started my blog.  This journey has been very rewarding in terms of the knowledge that I’ve gained, the way blogging works, food photography, the importance of those amazing pics, the importance of social media but most importantly meeting amazing people that I’ve become friends with over this past year.

RECAP of my recipes

                 My First recipe post                            Readers favorite post

    

             My Family’s favorite post                                          Easiest recipe 

             My favorite Post                                                  My First Event                                                                                     To honor this day, I bring to you a recipe round-up of my Top 6 posts! Posts that brought a tremendous amount of traffic to my site and was hugely popular all across the board!

      Indian Stuffed Eggplant                                      Aam papad fruit leather

Watemelon Mint Granita                                   Eggeless Brownie                             Marbled Banana Chocolate bread                 Eggless Espresso Cookies

Today’s RECIPE (copyright pure vegetarian bites)

Ingredients:

• 1 cup family’s support
• 1 cup reader’s support
• 1 cup of friend’s support
• Pinch of sunshine
• 1 cup creativity
• 1 cup Joy
• Handful of Happiness
• Lot of Hardwork

Directions:

1. Take family, friends and readers support, mix it thoroughly with joy.
2. Blend it with creativity and hardwork.
3. Sprinkle abundantly with happiness.
4. Bake it with Sunshine.
5. Serve daily with love

And finally, I am constantly grateful for my blogging friends and wonderful readers who continue to teach me new things and encourage and inspire me in so many ways. You are simply the best! Hugs

Looking forward to another year of brilliant food blogging

Pure Vegetarian BItes

Thandai ~ A refreshing milk drink

I know I am little late but Happy Holi to all of you. For those readers who are interested in knowing about Holi here is wiki link.

Holi celebration begins with holika dahan, for which huge bonfires were lit on the eve of Holi followed by few rituals and fun. Next day starts with seeking blessings from elders in the morning and eventually turns into massive play with color powder and water filled balloons are the main highlights. Though ma and papa can’t be here all the way from India, I always feel their presence and blessings. Since, any festival in India is incomplete without food, Holi is also celebrated with special dishes. My ma use to make olia (maize porridge and yogurt), thandai, gulabjamun , dahi vada, gujiyas and so many other things.  And I manage to make only Thandai.

Thandai is a refreshing summer drink. It helps to cool the body, give freshness and energy and have many other health benefits as well.

Almonds are rich source of vitamin E, protein and are known for their antioxidant effects.

Fennel seeds which are known for its antioxidants, anti-flatulence, cooling properties.

Cardmom is use to treat infections in teeth and gums. It also treats stomach issues, constipation, dysentery, and other digestion problems

Peppercorn is loaded with many minerals like manganese, zinc, calcium, iron and vitamin A.

Poppy seeds are excellent source of vital minerals like magnesium, zinc, calcium.

Pumpkin seeds are high in Omega 3 fatty acid, as well as iron, zinc, magnesium, phosphorous, copper and potassium.

Saffron-is an antiseptic, antidepressant, anti-oxidant, digestive, and anti-convulsant.

Rose petals are very good for digestion problems and menstrual irregularities.

Milk is a complete food (expect for iron and vitamin C). It is good source of calcium and protein. Cold milk is known to be an antacid and have cooling effects on the body.

Holi in US can be a lot of fun with the right people and I am lucky to have the right people in my life. This amazing drink I prepared for couple of my friends over a potluck Holi party this weekend and I am happy to share with you guys this simple but delicious recipe.

Ingredients:

• Whole milk – 3 cups
• Water – 1 1/2 cup
• Sugar – 3/4 cup (add less if you like less sweet)
• Saffron strands – 1/4 tsp

Thandai masala ingredients

• 1/4 cup Almonds
• 1/4 cup Cashew and pistachio mix
• 2 tbsp Pumpkin/Melon seeds (magaz)
• 2 tbsp Poppy seeds
• 1 tbsp Fennel seeds
• 4-5 pods Green cardamom
• 7-8 Black peppercorns
• 1/2 tbsp Rose gulkand
• 2 tsp roohafza (rose sugar syrup)

For Garnishing

• Few rose petals
• Chopped dry fruits
• Saffron
• Mint leaves

 Directions:

1. Soak the almonds for 5-6 hours. Soak the watermelon seeds, poppy seeds, pepper corn, cardamom and rose petals for 1-2 hours. Drain and strain.
2. Peel the almonds and add it to the above ingredients. Grind in a mixer to get a smooth paste. You may add a little water.
3. The paste should be of a smooth consistency.
4. Chill the milk. Add the sugar, roohafza and the above paste and mix well.
5. Strain the mixture through a fine sieve. Chill the thandai. Garnish with chopped dry fruits, saffron strands, few rose petal and a mint leaf. Serve chilled and enjoy.

Notes: For Vegan version, just replace the milk with drinking water or soy milk. Black peppercorns add a distinct spicy flavor to this sweet festive beverage. Please don’t omit this ingredient for the sake of authenticity. If you don’t have melon/pumpkin seeds. Just add more of almond or cashew.

Event round up for From our mom’s Kitchen Event

First of all apologies for the delay in posting the round up for the event.

I decided to host an event; I was a bit skeptical about the response. I was not sure how the response would be. But, you have all proved that how supportive you are. Yes! I am very happy that I got 21 lip smacking entries to my first event “From our mom’s kitchen”. It is a big number as far as I am concerned. I found so many great cooks who are unselfishly sharing their recipes with us. I can see their dedication and passion towards cooking by looking at the pictures they take. I take this opportunity to thank each and every one who sent their entries. Mom means a lot to me and I am sure for everyone in this world. This was a way to saying thanks to my dear mom for everything that she has given to me in life. Thank you so much for your enthusiastic participation to this event.

Here are the entries I got for this Event.

1. Manju from Manju’s Kitchen has sent this Homemade Ghee recipe
2. Alka from Kitchen Monk has sent this Dahi Bhalla recipe
3. Rashmi Agarwal from Aromatic counters has sent this Besan ka chila gram flour crepes recipe
4. Sheelu Agarwal from Ghar ka Khana has sent this Aloo Beans recipe
5. Rafeeda from the Big sweet tooth  has sent this Bottlegourd in coconut milk recipe
6. Rafeeda from the Big sweet tooth  has sent this chakkarkuru mulakittathu jackfruit recipe
7. Sheelu Agarwal from Ghar ka Khana has sent this gajar ka halwa recipe
8. Linsy from home cooked food has sent this soybean curry recipe
9. Linsy from home cooked food has sent this besan chilla sandwich gram flour recipe
10. Linsy from home cooked food has sent this undhiyu and tutti fruitti mango srikhand recipe
11. Linsy from home cooked food has sent this turnip and soya nuggets curry recipe
12. Divya Shivaraman from dishing has sent this kadala curry brown chickpea curry recipe
13. Divya Shivaraman from dishing has sent this kuzhal pittu kozha puttu pittu puttu recipe
14. Divya Shivaraman from dishing has sent this lemon rice elumichai sadham narangi recipe
15. Lakshmi Venkatesh from Classic Chettinad Kitchen  has sent this pumpkin parangikkai ketti kuzhambu recipe
16. Linsy from home cooked food has sent this tofu and vegetables in spicy garlic recipe
17. Linsy from home cooked food has sent this stuffed Brussels sprouts recipe
18. Krithika from Krithi’s Kitchen has sent this adai avail idli dosa recipe
19. Linsy from home cooked food has sent this vegetable hot n sour soup recipe
20. Linsy from home cooked food has sent this oatmeal raisin lace cookie recipe
21. Uma Shankar from Jaya’s recipes has sent this rawa ladoo recipe

Thanks again

Pure Vegetarian Bites

Homemade Pav Bhaji Masala Powder (Step by Step)

Pav Bhaji is a favorite fast food dish in India and originated from Maharashtra. I guess there are very few Indians who wouldn’t have tasted this fast food! The key to a good Pav Bhaji lies in the quality of the masala that goes into the making of the spicy bhaji.

Pav Bhaji masala is a combination of a few favorite Indian spices mixed into one, resulting in an easy to use blend. Pav Bhaji masala can be easily purchased at your local Indian store. All these days I bought Pav Bhaji masala from shops and last week when I was browsing on internet and saw this recipe and instantly tried it. Each one has their own version of pav bhaji masala powder and here is mine Even if you can easily get it pre-made, the aroma of freshly ground spices cannot be beat. It is so flavorful and said to myself no more store bought ones hereafter.

Ingredients:

• 7 whole red dry chili
• 4 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1/4 tbsp black pepper
• 1/2 inch cinnamon sticks
• 3 cloves
• 4-5 black cardamom
• 2 tbsp dry mango powder
• 1 tbsp fennel seeds

Directions:

1. In a pan, dry roast all the ingredients (except for dry mango powder) till it they golden brown on a low medium flame.
2. Roast for a few minutes (till some nice aroma is released). Then add the dry mango powder and roast for a minute. Switch off the flame.
3. Once the mixture cools down completely, grind it to a fine powder in a mixer.
4. Store in an airtight container.