Vegetables and Cottage Cheese Baked Whole Wheat Paratha with Vegetable Raita

Vegetables and Cottage Cheese Baked Whole Wheat Paratha with Vegetable Raita
Healthy and Tasty.....

For the Paratha Stuffing
Ingredients
1/4 cup chopped Spinach
1/4 cup grated Beetroot
1/4 cup grated Carrot
1/4 cup grated Bottle Gourd
1 chopped Green Chilli
1/4 tsp Garlic paste
1/4 cup grated Cottage Cheese
Salt to taste
1 tsp Pav Baji Masala
1/4 tsp of Oil

Method
Take a wok, add oil. Let it heat. Add all the above ingredients one by one. On a low flame stir the ingredients together and let it cook for 3 to 4 minutes. Switch of the gas and let the stuffing cool..

For the Dough
Ingredients
1 cup Whole wheat Flour

Method
Take the flour in a mixing bowl and add water little at a time... To make a semi soft dough. Knead it well and keep it covered for 10 minutes.

To make the Baked Paratha take a lemon size portion of the dough. Add 2 tbsp stuffing in the centre. Close the edges, sprinkle some flour and roll the dough. Place the paratha on a baking tin. Bake the Paratha at 200 degrees for 10 minutes in a preheated oven, then turn the paratha and bake again for 10 minutes or till brown in colour. Take the hot paratha and spread 2 to 3 drops of melted butter. Serve with vegetable raita and Mint Chutney

Vegetable Raita
Ingredients
1 cup of skimmed milk curd
2 tbsp of chopped Tomato
2 tbsp of Red Cabbage
2 tbsp of chopped boiled Beetroot
2 tbsp of Cucumber
A pinch of Chat masala

Method
Beat the curd in a mixing bowl.  Add all the vegetables one by one and mix it. Sprinkle chat masala on top.

Fruit salad with Curd and Dill leaves

Fruit salad with Curd and Dill leaves

Ingredients

1 cup of any Mix Fruit cubes  ( Apple, Orange, Pear, Pineapple, Pappaya, Sweet lime..... )

1 tbsp of Pomegranate 

1 tbsp Finely chopped Minced Leaves 

1/2 cup of beaten Hung Curd

1/4 tsp Dejon Mustard paste

Rock Salt to Taste

1/4 tsp Pepper powder

Method

Take a mixing bowl. Add the curd, salt, pepper powder and mustard paste. Mix it. Add the fruits and the dill leaves. Mix it and serve.

Chicken Minced stuffed in Spinach Leaves and cooked in Tomato gravy...

Chicken Minced stuffed in Spinach Leaves and cooked in Tomato gravy...

Healthy No oil recipe... 

Chicken Minced stuffed in Spinach

Ingredients

100 grams Chicken boneless

1 tbsp chopped Onion

2 Garlic cloves

1/2 Green Chillies

10 to 12 big Spianch Leaves

Rock Salt as per required

2 pinch of Pepper powder

Method

Add all the above ingredient in a blender and coarsely blend it. Add the onion chopped and mix it. Take 4 Spinach leaves and arranged them on top of each other in such a way that when the stuffing is added and the leaves are folded, the stuffing should not come out. Add a tbsp spoon of the stuffing. After folding the spinach with the stuffing, take a thread and tie up the spinach, so that the leaves will not open up while cooking. Repeat the process for the other spinach leaves and the remaining stuffing. 

Tomato Gravy 

Ingredients

Paste of 1 big ripe Tomatoes

1/2 tsp Onion paste

1/4 tsp Ginger paste

1/4 tsp Garlic paste

2 tbp of Pomegranet paste 

2 pinch of Cloves powder

1 pinch of Cinnamon powder

1/2 tsp Cumin powder

1/4 tsp Coriander powder

1/4 tsp Turmeric powder

Rock salt as per required 

Spinach stuffed with Chicken mince 

Method 

Take a pan. Add all the above ingredients except the Spinach stuffed with Chicken mince. Stir and cook on low flame for 2 minutes.  Add 1/2 cup of water. Add the Spinach stuffed with Chicken mince in the gravy. Cover and cook on a low flame cook the gravy for 15 minutes. In between open the lid and turn the Spinach stuffed with Chicken mince. If the gravy is drying up in between add little water at a time. At the end the gravy should be semi dry. Serve hot with rice and Fruit Salad with Curd and Dill Leaves...

Salad Recipe 

Fruit salad with Curd and Dill leaves http://suskitchenbysumitra.blogspot.com/2015/09/fruit-salad-with-curd-and-dill-leaves.html

Crunchy Corn and Puff Rice Diet Bhel

Crunchy Corn and Puff Rice Diet Bhel

Sweet Chutney
Ingredients
2 tbsp Date pulp
Black salt to taste
1/2 tsp Roasted Cumin powder

Method
Mix all the above ingredients and keep it aside.

Garlic Chutney
Ingredients
4 to 5 Garlic cloves
1/4 cup Red Capsicum chopped
1/4 tsp fresh Red Chilli paste or as required
Rock Salt to taste

Method
Blend all the ingredients together in a blender and keep it aside.

Green Chutney
Ingredients
2 tbsp Coriander leaves
1 tbsp Mint
1 tbsp Raw mango chopped
1/4 tsp Green chilli or as required
Rock Salt to taste

Method
Blend all the ingredients together in a blender and keep it aside.

For the Baked Crispy Puris
Ingredients
1/2 Cup Whole Wheat Flour or use other Flours like Ragi, Bajra or Jowari or combination of Flours
Rock Salt as required (optional)
1/2 tsp Oilve oil (optional)
Oil spray (optional)
1/4 tsp Roasted Cumin powder

Method
Mix all the above Ingredients together, add water as per required to get a semi hard dough. Knead it well. Let it rest for 15 minutes. Roll into small size puris. Spray the baking tray with oil. Place the rolled puris on the baking tray. Spray from top. Bake at 180 degrees Celsius for 15 to 20 minutes or till done in a preheated oven.
P. S. I have not sprayed oil or used oil and salt due to restricted diet

For the Diet Bhel
Ingredients
1 cup Puffed Rice
1/2 cup boiled Corn
2 to 3  Baked Puris crushed
1 small boil Potato or Raw banana chopped (optional)
1 small Onion finely chopped
1 small Tomato finely chopped
1 tbsp Penuts (optional)
1 tbsp of the Sweet, Green and Garlic chutney or as required
1 tsp Corianer Leaves chopped

Method
Take a mixing bowl. Add all the ingredients and stir it. Serve it immediately before it becomes soggy..

P. S. Kindly follow the diet ingredients given by the Dietician. Please omit or add ingredients as per the requirements.

Healthy Sauted Home Made Whole Wheat Pasta and Vegetables with Fish in Spinach and Cottage cheese Sauce...

Healthy Sauted Home Made Whole Wheat Pasta and Vegetables with Fish in Spinach and Cottage cheese Sauce...

For Home made Whole Wheat Pasta
Ingredients
1 Cup Whole Wheat Flour
Rock Salt as per taste
1/4 tsp Olive Oil Or as per required
Water as per required
P.S. As on restricted Diet I did not add Salt and Oil. Take the ingredients as per required if specific measurements are given by the Dietician.

Method
Take all the above Ingredients in a mixing bowl and make a semi soft dough. Knead it well for 5 minutes, cover and keep it for 15 minutes. Take 2 cups water in a vessel, boil it. Roll the dough out into a thin sheet. Cut into long stripes. Add the strips in the boiling water, boil for 5 minutes till  the dough comes up. Drain the water and keep it aside.

For the Sauted Pasta and Vegetables
Ingredients
Home made Whole Wheat Pasta
1 small Eggplant cut into thick stripes
1 small Red and Yellow Capsicum cut into thick Stripes
1 small Onion Sliced
5 Cherry Tomatoes cut into 2 half
1 small Broccoli cut into pieces
P. S. Other vegetables like Zucchini, Mushrooms, Corns can be added
Rock Salt to taste
1/2 tsp Pepper powder
1/2 tsp Olive oil
Method
Take a pan, add all the above ingredients and on a medium high flame, cover and sauté all the vegetables till cooked. Stir it occasionally. Add the boiled pasta and sauté it.

For Spinach and Cottage cheese Sauce
Ingredients
1 cup Spinach chopped and blanched
1 cup Cottage cheese
1/4 cup Skimmed Milk Curd
1/2 Green Chillies
1 tsp Garlic minced
Rock Salt to taste
1/2 tsp Olive Oil  (Optional)
P.S. Any  Herbs can be added

Method
Take a blender. Add the spinach, cottage cheese, chilli, curd and salt. Blend it in to a paste. Take a pan, add the garlic and the spinach paste. Simmer it on low flame till the rawness of the spinach goes off.

For the Fish in Spinach and Cottage cheese Sauce
Ingredients
2 Fish fillet preferably sweet water fish if on a Salt restricted diet
Rock Salt sprinkle
2 pinch of Pepper powder
4 tbsp Spinach and Cottage cheese sauce
Oil spray

Method
Marinate the fish for 15 minutes with Rock salt, pepper powder and spray oil only once. Take a pan. Roast and cook the fish from both the sides. Add the sauce and cook it for 2 minutes more. Serve it hot.