Chat-pata Frankies!

An interesting twist to a nutritious meal, ramp up your chapati and veggies!

Make paratha atta using wheat flour, salt, oil and water

 

Ingredients:

¼ cup Carrot

¼ cup Palak
¼ cup Cabbage 
¼ cup French beans

¼ cup Capsicum
¼ cup Kothmari
¼ cup Onion
2 cups Grated Cheese/cheese slices
1 tspn Olive oil (for sauteing)
5 ml Oil/ 10 ml butter (to cook frankies)

Masalas used:

Salt (to taste)
Chat masala (to taste)

1 tspn Jeera Powder

Green Chutney:

100 gm Kothimeer
7/8 Green Chillies or to taste
1 cup Mint Leaves (optional)
Salt (to taste)
A few drops of Lime juice.

½ cup Tomato sauce or ketchup

Method:

 1.       Finely chop all mentioned vegetables and steam cook/boil carrot and french beans till soft.

 2.       Pour olive oil into a pan over a low flame.

 3.       Add onions first, allow to pink slightly

 4.       Add remaining ingredients and stir till palak and cabbage are soft.

 5.       Add masalas and mix, turn off flame.
 6.    Puree all chutney ingredients and keep ready along with afore mentioned tomato sauce.

 7.       Roll out a large, squarish chapati and cook both sides to pinkish-brown.

 8.       Spread Green chutney and Sauce on n side, pile on some cooked veggies and (optional) cheese.
 9.    Fold in both sides to 'close' and ensure both sides are well cooked before serving hot.

Note: A variation of this using appropriate attas, vegetables and rock salt alone can easily be made for those observing the Navratri fast.

The Lip-Smacking Soup Series: Creamy Zucchini!

Ingredients:

1 medium/large Zucchini
1 large onion

½ tspn Garlic paste

½ tspn Ginger paste (can add more as per taste)

1 tspn olive oil

Seasonings:

Salt, pepper (to taste)

Garnishing: (optional)

Fresh cream

Method:

 1.       Finely chop all ingredients.
 2.    Heat oil in a pan and saute onions ginger and garlic firs, adding Zucchini when Onions are pink.

 3.       Throw all ingredients into a pressure cooker with some water for 3/4 whistles.

 4.    Remove from fire, puree with a hand blender to eliminate lumps.

 5.    Add seasonings to taste and bring to a boil.

 6.    Garnish with a teaspoon of cream.

note: Personally, I prefer to retain the fibrous consistency of a soup. You can run the pressure-cooked and pureed soup through a sieve to remove the same.

        Vegetable Broth can be used instead of water any any stage of cooking.