Cheese Stuffed Chapathi - Cheese Chapathi

This Cheese stuffed chapathi is another kid friendly dish. You can prepare this for breakfast or snacks or even for the dinner time. I had not stuffed too much cheese as I prepared this for my kids dinner time. Adjust the cheese stuffing as per your kids taste buds. Now to the recipe...

Ingredients

Whole wheat flour - 1 cup
Warm water - 1/2 cup approximately
Oil - 1 tsp
Salt as per taste
Shredded Cheese - 1/2 cup. Adjust as per your taste and need.

Method

• Knead the dough as you will do for regular Chapathi's. Click here for step by step instructions. Cover the dough and set aside.
• If you are using cheese cubes, grate them and keep ready.
• Divide the kneaded dough into equal parts and roll them into smooth balls. We need 2 balls for making one stuffed chapathi.
• Take 2 balls and roll them separately as thin as possible. Spread about one tablespoon of cheese on one layer, cover with the other layer and gently press through the edges so that they get sealed.
• Now, heat the skillet, cook the stuffed chapathi both sides on medium flame. I did not add any oil/ghee. You can also add if you prefer. Serve with tomato ketchup!!

Dosa Paneer Roll

One fine evening when I was looking for options for preparing the evening snack for my son, all I had was a little dosa batter and some paneer in the refrigerator. I was not in a mood to prepare a side dish for that. Was thinking if I could do something with the paneer. I just thought why not give a tangy flavor to the paneer and stuff it in the dosa.  Needless to say this tasted good. I just used some basic ingredients, you can try with your own combo. Now, to the recipe!

Ingredients

Dosa batter - for preparing dosas
Oil/ghee - 1 tsp
Cumin seeds - 1 tsp
Onion - 1, finely chopped
Tomato - 1, finely chopped
Garlic - 1 or 2, minced finely
Capsicum - 1 tbsp, finely chopped
Crumbled Paneer - 1/4 cup or 4 tbsp
Garam masala - 1/2 tsp
Tomato sauce - 1 1/2 tsp
Coriander leaves - for garnish
Salt, turmeric powder and chilli powder as per taste

Optional Ingredients - green chilli, carrot, mashed potato, cooked peas, methi leaves etc.

Method

Heat oil/ghee in a pan and add the cumin seeds. Once it stplutters add the garlic and saute for few mins. Then add the onion, fry until they turn translucent. Then add the capsicum and tomato, tomato sauce, salt, turmeric powder, chilli powder, garam masala and saute until the tomatoes are mashed and cooked well.

Then, add the tomato sauce, mix well and then add the crumbled paneer. Give a nice stir and cook until all the flavors blend together. Do not over cook, else the paneer will turn rubbery. Garnish with coriander leaves.

Prepare dosa

Heat a dosa pan and prepare small dosas. Cook them on both sides and transfer them to a wide plate. Take a spoonful of the paneer stuffing and spread them evenly all over the dosa. Roll the dosa like a wrap, cut them diagonally and serve it. You don't need any side dish for this, as the tomatoes and the tomato sauce makes the filling moist which in turn results in a soft and tangy dosa. Yummiieee and filling dosas are ready to be enjoyed.

Kulfi Ice Cream-Kesar Badam Kulfi-Kesar Malai Kulfi

Summer is here. Cold desserts are always a boon to beat away the heat. Kulfi is a very popular Indian ice cream which has a creamy texture and an extremely awesome taste, which is very simple to prepare as it doesn't need any whipping. All you need are the basic ingredients which are usually available in your kitchen. All that we need is some milk, sugar, corn flour, some almonds or even pistachios and a few strands of saffron. You can also use fresh cream instead of corn flour. I prefered the low fat option. Go ahead with your own choice and prepare this whenever you feel like eating a Kulfi!!

Ingredients

Full fat milk - 1 ltr (I used 2% milk)
Corn flour - 1 tbsp
Sugar - 1/3 cup
Almonds - 8-10 nos, finely chopped
Saffron strands - few

Method

1. Soak saffron in some warm milk (1 tbsp) and keep it aside. 
2. Dissolve the corn flour in some water, say 1 or 2 tbsp and set aside.
3. Add the milk to a wide pan, preferably a non-stick one and bring to a boil. Scrape down the sides and stir now and then to avoid sticking to the sides and bottom. Add the dissolved corn flour and sugar and mix well. Also add the saffron dissolved milk. Heat over medium flame, scraping and stirring every now and then until the milk thickens and reduces to half of the original quantity.
4. Cool completely. Pour into the kulfi moulds or in any freezer safe bowl and freeze for atleast 5 to 6 hours or until set.
5. To unmould, allow the moulds to remain outside the refrigerator for 3-5 minutes and then unmould. Or you can also run some cold water over the moulds and your job is instantly done. 
6. Start digging in immediately :)