A quick and delicious way to make the all time favourite potato rolls. The potatoes are cooked along with a few spices to impart a subtle and distinctive flavour. The potato mixture is then rolled into a nice parantha to fill up the belly 🙂
1 1/2 cups potatoes boiled , peeled and cubed
1/2 tsp cumin seeds (jeera)
1 tsp finely chopped ginger
1 tsp green chillies (chopped)
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
2 tbsp oil
salt to taste
1. Heat the oil and add the cumin seeds and allow them to crackle. When they crackle, add the ginger and green chilli and simmer for few minutes.
2. Add the potatoes, salt,chilli powder, garam masala and and cook for 3 to 4 minutes.
3. Garnish with the coriander and serve hot with parathas.
A very easy and tangy recipe which satisfies the taste buds as well as fills up the belly quickly.
3 bread slice
1 tbsp Coriander chutney
1 tbsp Tomato ketchup
1 tbsp Cheese
1 tbsp butter
1. Cut the sides of the bread slices.
2. Spread butter on each slice.
3. Spread coriander chutney on one slice and tomato ketchup on the other slice.
4. Arrange these slice one over the other. Grate cheese and cover the sandwich with the third slice.
5. Cut into two halves and serve cold.
FLATTENED RICE ( POHA )
Iron-rich poha is an all-time favourite breakfast recipe, especially in maharashtra. In fact, poha can be had any time – packed in a box, a snack on the move, or a tea-time accompaniment. While you might be familiar with the common batata poha, green peas poha is a healthier alternative, with fibre-rich green peas. Vitamin c, present in the lemon juice, aids the absorption of iron from the poha, ensuring that you get the most of the nutrients in it. With the best of both worlds – taste and health – green peas poha is worth giving a try!
2 cups thick beaten rice (poha) flakes
2 tsp oil
1/2 tsp mustard seeds (rai,sarson)
1/2 tsp asafoetida(hing)
1/2 cup finely chopped onions
1/2 cup boiled green peas
salt to taste
3/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
1 tsp sugar
2 tsp lemon juice
1 tbsp milk
1 tbsp finely chopped coriander (dhania)
1. Heat the oil in a deep non-stick pan and add the mustard seeds.
2. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
3. Add the onions and sauté on a medium flame for 1 to 2 minutes.
4. Add the green peas, 2 tbsp of water, salt and ½ tsp of turmeric powder, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
5. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water.
6. Add the washed and drained beaten rice, a little salt, ginger-green chilly paste, remaining ¼ tsp of turmeric powder, sugar, lemon juice and milk, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the coriander and mix well. Serve hot.