Mint Paneer Paratha

Mint is so easy to grow and is very useful in summer . It’s liver cleansing and cooling. You can use so many different ways. Chutney, lemonade, Raita, paratha , salsa etc etc. You can tell I have it growing , right? Have been looking for new mint recipes and found this good one with paneer and has lot of mint flavor. Here’s how I made it.

  • Make paratha dough and keep it aside.
  • Crumble paneer , add lots of chopped mint, little bit finely chopped red onion, salt and black pepper powder. Mix.
  • Here’s the new thing . Add some roasted chickpea flour for binding. And mix well. Stuffing is ready.
  • Make stuffed paratha as usual.
  • It has nice strong mint flavor which I liked .
  • If you don’t have paneer, try cheese. I think it will taste good.
  • Here’s the link to recipe :https://m.youtube.com/watch?v=YLK_0qg7qiA
  • Enjoy!
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Buckwheat Banana Bread

Everything we do is abt life and can teach us something new. As I was making Buckwheat bread , and had realized you can only add little bit Buckwheat flour because it has strong chalky taste. I was contemplating why I should bother adding little. Jesus came to rescue and realized that we don’t need more of everything. It just has become our tendency to have everything more which includes more money, more cars , more status … list is endless.

Same way, to make life happier or to start with a day, we just need to spend 5 mins everyday doing something we enjoy. Whatever it is that you enjoy.

So made banana bread happily just the way I usually make . But replaced 1/4 th flour with Buckwheat and it made a huge difference and bread taste more wholesome.

Do you spend 5 mins a day doing things you enjoy? Start now.

Enjoy!

Buckwheat Idli

Let’s be clear first. This is Buckwheat idli and it taste like Buckwheat. No comparison. Comparison starts war so stay away from it.

Idli turned out very soft and spongy. It will taste good with chutney and sambhar on the side . Or do seasoning and add spices to batter before steaming. Here’s how I made it.

  • Rinse and Soak 1/2 cup Urad dal with 1 cup of Buckwheat groats. Found groats in Indian store but available on Amazon too. Groats have to be raw. And yes add few methi seeds.
  • After 5-6 hrs, grind everything and let it ferment.
  • Make Idlis like you do generally.
  • Remember again , it’s Buckwheat Idli.
  • Google Buckwheat benefits and you will start liking it.
  • Enjoy!

Buckwheat Dosa With Coconut Chutney

Do you buy fresh brown coconut? Do you know how to pick good one ? Here’s the trick I use . Take coconut close to ear and shake it. If you hear plenty of water inside , it will be good. Try few and you will know the difference. I drink the water even though I don’t like it. Make fresh chutney with coriander and freeze rest of the coconut pieces. They store well and I take out few every time I am making chutney. Just soak in water for some time and it will soften up.

I have been making this buckwheat dosas and really liking it. I should actually call it buckwheat flavored dosa. I add big spoonful of buckwheat flour after grinding my regular brown rice dosa batter. It gives nice taste to dosa which am loving right now.

I might try more things with coconut. I have never made coconut milk or yogurt.

In India, coconut is offered to good and on some auspicious occasion , coconut is broken and everyone gets a piece of it. If it’s good to offer god then got to be good for us too. Isn’t it?

Enjoy Coconut !

Moringo Adai

Yes yes am on moringo band vegan. I had bought huge bunch and so trying out different recipes. I also bought seeds from amazon so I will even plant them. Again recipe is from vahrevah and it’s very simple. I made some changes. Here’s what I did.

  • Soak brown rice with tuvar dal and Chana dal adding few whole red chilies. I used same quantity of rice and 2 dals. You should be able to use any dal you like. I soaked for 3-4 hrs.
  • Before blending, add few curry leaves and I added few small pieces of coconuts. Blend everything with little water. Keep it thick and coarse.
  • Add salt , little hing and lots of chopped moringa leaves.
  • Now cook on tava. First time cover with lid and second time cook uncovered. It takes time to cook.
  • Enjoy with chutney and sambhar. I had with y’day’s left over moringa dal.
  • You can make batter previous night and make in the morning for breakfast to eat with chutney.
  • I think you should be able to make methi puda replacing methi with moringo.
  • Moringo/drumstick leaves are very nutritious if you don’t know yet.

Here’s the link:

Enjoy !