Carrot Paneer Parathas#BreadBakers

It's time for posting this month's Bread Bakers event for which the theme is "Breakfast Breads". Our Host is Felice Geoghegan, thank you dear for hosting this event.

Carrot Paneer Paratha is a soft and delicious flatbread served as a breakfast, filling and healthy. Have two to three of these and it keep's you going, full of energy, till past lunch time.

Ingredients
2 Cups  Heaped  Whole Wheat flour

2 Long Red  Carrots -  grated
150 Grams Paneer  - grated
1 Small Onion - chopperized
2  Green chillies - chopperized
2 Tablespoons Coriander leaves - chopperized 

1 Teaspoon Cumin powder

1 Teaspoon Amchur powder or to taste

1 Teaspoon Red Chilly powder or to taste

1 Tablespoon Heaped Ghee

Salt to taste
Water to knead
Method

Grate the carrots  and paneer, keep aside.

In a large bowl or plate (what we call thaal, paraat ) add the  wheat flour, grated carrot and paneer and rest of the ingredients mix well.  

Then add water 1/4 cup at a time and knead  into a soft pliable dough. Keep aside covered for 10 minutes.  

Then divide into equal balls

Dust the work surface with dry flour and flatten a ball of dough

roll it into  a circle / thick parathas.

Heat the tawa / skillet and roast the paratha till brown spots appear on the bottom side.

flip and roast till brown spots appear.

Drizzle oil on top and cook till golden brown.

In the same way roast / bake all the parathas

Serve hot 

Enjoy with curds or kethup.

My Notes

I prefer to use red carrots for flatbreads / parathas since they are soft and juicy.  

If you do not get these, the orange ones / Ooty carrotstoo are fine.  

Taste for salt and spices while kneading the dough. Adjust them according to your taste.

Labels : Flatbread, Breads, Bread Bakers, Parathas, Carrots, Paneer, Breakfast, Healthy,Whole Wheat Flour

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Breakfast Breads. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove at gmail.com.


Blueberry Buttermilk Scones by Mayuri’s Jikoni
Breakfast Monkey Bread by Cindy's Recipes and Writings
Butter Enriched Milk Bread by Ambrosia
Carrot Paneer Parathas by Sneha's Recipe
Easy Sourdough Popovers by Cook's Hideout
Jalapeño and Cheddar Bagels by Karen's Kitchen Stories
Low Carb Cinnamon Raisin Biscuits by Palatable Pastime
Multigrain Aloo Methi Paratha by Sizzling Tastebuds
Paczki with Lemon Cream Filling by All That’s Left Are The Crumbs
Ponco - Bacon-fried Batter by Food Lust People Love
Spice Island Breakfast Muffins by A Day in the Life on the Farm
Vegetable and Tofu Steamed Bao by Herbivore Cucina
Yogurt Honey Wholemeal Loaf by Cook with Renu

Chocolate Brownie Cake#BakingBloggers

In this brownie cake there is no baking powder. Made this cake for a  birthday of daughter's  friend, who is an ardent brownie lover. He was so happy to receive this brownie cake.

Ingredients

175 Grams Unsalted Butter
150 Grams + 50 Grams Dark Chocolate - chopped
200 Grams Caster Sugar
3 Eggs - separated
75 Grams All Purpose Flour
50 Grams Walnuts - chopped

Method
Heat oven on 180 degree C. Grease and line 6.1/2 inch loose bottom pan.

Place 150 grams chocolate and butter in a pan and heat gently until melted, Keep aside till it come to room temperature or microwave on high for a minute, pausing after 30 seconds stirring.

Beat egg whites till stiff, Keep aside.
In another bowl add sugar and egg yolks and beat, then add flour, nuts, chopped chocolate , mix these well, then fold in the egg whites gently.

Pour this batter in the prepared tin bake in the center of the oven for about 35 to 40 minutes, until crusty on top. Leave it to cool. Dust with icing sugar and serve with ice cream.

Got these remaining pieces to enjoy. 

Labels : Brownies, Cakes, Baking Bloggers, Chocolate, Walnuts

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.
Take a look at these wonderful Brownie Bakes:

Black Forest Brownies by The Redhead Baker
Chocolate Brownie Cake by Sneha's Recipe
Chocolate Butterscotch Caramel Pecan Bars by Kelli’s Kitchen
Cream Cheese Brownies starting with a Box Mix by A Day in the Life on the Farm
Dark Magic Brownies by Culinary Adventures with Camilla
Easy Salted Caramel Brownies by Cindy's Recipes and Writings
Egg-Less, Butter-Less, Chocolate Ragi Brownie by Cook with Renu
Frosted Sugar Cookie Bars by Food Lust People Love
Lemon Bars by Family Around the Table
No Bake Reese’s Bars by Jonesin’ For Taste
Oreo Cheesecake Brownie Bars by Cookaholic Wife
Peppermint Patty Brownie Bites by Karen's Kitchen Stories
Pineapple Bars by Simply Inspired Meals
S'Mores Bars by Palatable Pastime
Soft & Dreamy Nougat Brownies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Triangle Delights by Sid's Sea Palm Cooking

Low Fat Chicken Foot Long Sandwich#Improv

This Footlong sandwich, makes a perfect sumptuous and filling meal.   So quick and easy to make the filling.  Prepare the filling in advance and refrigerate it.  Use whenever required.  

Since this is a low fat sandwich used cottage cheese, if you want you can always substitute this with cheese, add mayo or whatever spread you wish.  

Since it's our posting day for Improv Cooking Challenge, Hosted by Nichole Little.  Sending it to this event, theme for month is "Ketchup & Mustard".  

Makes 2 - 3 Foot long Sandwiches
Ingredients
2 Chicken Breast - cut into thin julienne
1 Teaspoon Finely Chopped Garlic
2 Tablespoon Oil
1 Medium Onion - finely chopped
1/2 Cup Boiled Corn
2 Tablespoons Tomato - de seeded and sliced
1 Medium Capsicum - sliced
1 Teaspoon Mixed Herbs
2 Tablespoons Ketchup
1/2 Teaspoon Mustard Paste
1/2 Teaspoon Red Chilly Flakes
200 Grams Cottage Cheese - cut into thick strips

Salad Leaves or Iceberg Lettuce

Method

Heat oil in a pan / kadai, add the garlic, saute for a minute, add onion saute till light pink. Now add the chicken and saute till it changes color from pink to white. Add the corn and rest of the spices, salt to taste, saute on high flame till all moisture evaporates, then add the tomato, capsicum, cottage cheese and saute for a minute only. 

Take off flame and spread it on to a plate to cool.

Cut the  foot long breads horizontally into two equal halves.
Place one of the lower portion of the foot long bread on a clean, dry surface. 

Slater it with little butter on both sides. 

Place salad leaves or iceberg lettuce

Spread a portion of the chicken filling on it 

Cover with an upper half of one of the foot long bread facing downwards and press it lightly. 

Serve it and enjoy

Labels : Sandwiches, Sub Style Sandwich, Chicken, Heal

thy, Low Fat, Improv Cooking Challenge, Foot Long Sandwich

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Zucchini Stir Fry#Foodieextravaganza

A courgette / zucchine is a variety of squash / edible fruit, usually long and available in yellow and green, which is used to make vegetable as well as in other sweet or savory dishes. 

In Maharashtra it is called Gilke. Do you know that Zucchini is very low in calories and contains no saturated fats or cholesterol.  Have started eating zucchini in last few years, because, earlier this was an exotic vegetable, expensive and not readily available. But now in winters we get these in plenty and reasonably priced , it's also available through out the year but at a high price. I have started to love this vegetable.  

For Foodie Extravaganza {Party} event this month the theme is Zucchini! Our host is Sue Lau. Thank you Sue for hosting this event and choosing a wonderful theme.

Let's make this quick and simple stir fry. 

Ingredients

5-7  Zucchini Green & Yellow -  meduim sized and  tender
1 Teaspoon Cumin seeds½ Teaspoon Mustard seeds

¼ Teaspoon Asafoetida

¼ Teaspoon Turmeric powder

1 Teaspoon Red Chilly powder

Salt to taste
2 Tablespoons Oil
Chopped Coriander to garnish

Method

Chop the ends, wash zucchini gently, but properly (don't bruise the skin). Cut into half vertically and then cut into 2-3 mm slices.

In a pan, heat oil. Add mustard seeds , when they splutter, add cumin seeds when they start to brown, add asafoetida,  immediately slide in the zucchini. Sprinkle salt and turmeric, stir once and cook on high flame for 2 minutes. Cover and cook on medium low flame for 3 to 4 minutes.  Open  the lid,  add chilly powder, mix well, cook for another  two to three  minutes (do not overcook or else they will become mushy since it's high in water content)

Transfer to a serving bowl, garnish with coriander. Enjoy as a side dish or with rotis.  

Labels : Foodie Extravaganza Party, Zucchini, Vegetables, Vegetarian, Healthy, Vegan, Gluten free

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other recipes of today's Foodie Extravaganza:
Chocolate Zucchini Cupcakes from Jolene's Recipe Journal
Double Chocolate Zucchini Bread from Cookaholic Wife
Greek Inspired Breakfast Casserole from A Day in the Life on the Farm
Grilled Zucchini Salad from Food Lust People Love
Sugar-Free Bread and Butter Zucchini Pickles from Palatable Pastime
Zucchini Corn Fritters from Caroline's Cooking
Zucchini Frittata from Culinary Adventures with Camilla
Zucchini Pizza Rounds from Our Good Life
Zucchini Sandwich Bread from Karen's Kitchen Stories
Zucchini Stir Fry from Sneha's Recipe

Ola Zavla Patties / Fresh Tiny Baby Shrimps Patties#FishFriday

My Mother's recipe, a traditional East Indian one. My Mother's recipe is different from many East Indian households. My Mother uses dry coconut to make these patties, its gives a different flavor and a nutty taste to these patties. 

For this we require fresh tiny baby shrimps which we East Indians call it Ola Zavla. This is easy to make but cleaning these shrimps is time consuming. These tiny baby shrimps when fresh are white with a tint of pink glaze . They look shiny then these are fresh. 

When cleaning these you will find tiny glass like particles which look like shrimp heads, but they should be removed and thrown, all extra stones or shells too should to removed. Its takes time, but once you taste these patties you will love them. Crusty from outside, soft inside. They are delicious, that I,  bet you can't stop at one and these are the ones you'll die for!! 

I, really don't know, whether, they are available outside Mumbai or aboard, but this is available in the Mumbai and Malvan / Ratanagiri coastline. 

You can freeze these patties after frying, I do them since, am, the only fish eating mammal in my house!😊.  Husband and Son-in-law vegetarian, Daughter vegan.. ha aa.. only one to enjoy these 😋.

Made these for our Fish Friday Foodies event for this month, am, the Host which, I, completely forgot, till Karen could buzz me on FB.  Thank you Karen for the reminder. 

Ingredients

3 Cups Packed Zavla - washed and drained
2 Tablespoons Bottle Masala - see notes
4 -5 Cloves Garlic - finely chopped
1 Inch Piece of Ginger - finely chopped
1 Spring Onion - finely chopped
1 Medium Onion - finely chopped
3 -4 Green chillies - - finely chopped
2 Tablespoons Grated Dry Coconut -roasted
½ Cup Finely Chopped Coriander leaves
Salt to taste
1/3 Cup Chickpea Flour / Besan
Oil as required to pan fry

Method

Clean and wash the shrimps in a fine mesh strainer.  Then with your hands squeeze out all the water as much as you can or else place them in cheese cloth and squeeze out the water. 

 Dry roast the coconut and keep aside.  In a small mixer jar take the coconut, ginger, garlic and green chillies, grind them  to a coarse paste, using not a drop of water.

In a deep bowl or deep flat tray take the zavla,  add the  onions, coriander leaves, ground coarse coconut paste, chickpea flour, bottle masala, spring onions and salt.

Mix all the ingredients well ( I used a fork),so that  shrimp should get mashed and  then form it into a ball. At this stage if you feel it too watery and wet, then add a tablespoon or more of chickpea flour.

Wet your hands lightly and divide it into equal ball and press it on your palms, shape them into patties, these should be thin or esle after frying they will not become crisp.

Heat 2 or 3 tablespoon oil in a frying pan  and shallow fry till crisp on both sides.

Serve hot, enjoy them plain or as an accompaniment to a main course meal or as a burger.

I love to have these in between soft Laadi Pav they are yum, no need to butter the bread, if it's hot and fresh.

My Notes

If you do not have bottle masala then use chilly powder with garam masala.  

Labels : Zavla, Fresh Tiny Baby Shrimps, Bottle Masala, Patties, East Indian, Fish Friday, Seafood/Fish

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