My mum always figured a way to feed us veggies which we didn’t appreciate back then. One such vegetable was cabbage but she used to make amazing parathas out of it. We might have all tried cauliflower and paneer parathas but this one is a show stealer. If you haven’t tried this yet, I strongly recommend to try this combination.
Grated cabbage and paneer is cooked with Indian spices, stuffed in whole wheat flour dough balls and cooked with ghee to make these delicious flatbreads.
How to make it –
Make a dough of 1.5 cups whole wheat flour with a pinch of salt. Smear a little oil and keep it covered for 30 mins.
Grate 1.5 cups cabbage and 1 cup paneer. Keep aside. Finely chop 2 onions, 2 green chillies and grate 1 inch ginger.
In a pan, heat 3 tbsps groundnut oil and sizzle 1 tsp cumin seeds and 1/4 tsp asafoetida. Mix in the finely chopped onions, ginger and green chillies. Let it cook for 2 mins or until the onions turn soft. Add in grated cabbage and let it cook for 3-4 mins until it turns tender. Mix in the paneer and both normal and black salt to taste. Mix in 1 tbsp fresh mint leaves.
Add in the dry spices – 1 tsp red chilli powder, 1.5 tsp coriander powder, 1 tsp roasted cumin powder, 1/2 tsp turmeric powder, 1/4 tsp garam masala and 1 tsp amchur powder. Mix everything well and then tip in 1/4 cup coriander leaves. Let it all cook on low flame for 7-8 mins or until the moisture is evaporated and it releases little oil. Switch off the flame and let the mix cool down to room temperature.
Now divide the dough into 8 equal parts. Roll one part into a small circle. Brush a little ghee and place the cooked cabbage and paneer mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 6-7” diameter using hands or rolling pin.
Heat griddle and roast it from both sides using oil or ghee (I used ghee). Repeat with all.
Serve hot with accompaniments. Enjoy!!!
If you like this recipe of mom’s matar paratha, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.
Make a dough of 1.5 cups whole wheat flour with a pinch of salt and water. Smear a little oil and keep it covered for 30 mins.
Grate 1.5 cups cabbage and 1 cup paneer. Keep aside. Finely chop 2 onions, 2 green chillies and grate 1 inch ginger.
In a pan, heat 3 tbsps groundnut oil and sizzle 1 tsp cumin seeds and 1/4 tsp asafoetida. Mix in the finely chopped onions, ginger and green chillies. Let it cook for 2 mins or until the onions turn soft. Add in grated cabbage and let it cook for 3-4 mins until it turns tender. Mix in the paneer and both normal and black salt to taste. Mix in 1 tbsp fresh mint leaves.
Add in the dry spices - 1 tsp red chilli powder, 1.5 tsp coriander powder, 1 tsp roasted cumin powder, 1/2 tsp turmeric powder, 1/4 tsp garam masala and 1 tsp amchur powder. Mix everything well and then tip in 1/4 cup coriander leaves. Let it all cook on low flame for 7-8 mins or until the moisture is evaporated and it releases little oil. Switch off the flame and let the mix cool down to room temperature.
Now divide the dough into 8 equal parts. Roll one part into a small circle. Brush a little ghee and place the cooked cabbage and paneer mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 6-7” diameter using hands or rolling pin.
Heat griddle and roast it from both sides using oil or ghee (I used ghee). Repeat with all.
It’s the season of soups and stews and what is better than a protein packed stew in a bowl and some gluten free sourdough bread.
Simple, fuss free, creamy and delicious recipe which satiated our taste buds and hungry tummies both.
How to make it –
Steam 1 cup lentil sprouts until tender and keep aside. Sauté 1/3 cup spinach in a tsp of oil on medium high flame until cooked and slightly crisp and keep that aside too.
Purée 6-7 shallots, 5-6 curry leaves, 7-8 cloves garlic, 1 inch ginger and 1 green chilli with a little water.
Heat 2 tbsps groundnut or coconut oil in a pan and add in 1/4 tsp hing. Mix in the puréed mix and cook on medium flame until it releases oil. Add in 1/2 tsp grated turmeric or turmeric powder, salt, 1/2 tsp red chilli powder, 3/4 tsp garam masala and mix well. Add the steamed sprouts and mix until the sprouts are coated well in the masala.
Add in 200 ml coconut milk, cover the pan and let it simmer on low flame for 5-6 mins. Add in a little water if you prefer the stew to be of thinner consistency. Mix in 1 tbsp tamarind pulp and 1 tbsp coconut jaggery (or any sweetener of choice). Let it simmer again for 2-3 mins.
Mix in the cooked spinach. Taste and adjust seasonings.
Garnish with moong sprouts and red chilli flakes and serve with sourdough or breads of choice.
Enjoy!!!
If you like this vegan creamy sprouts & coconut stew recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
3/4TspGaram masala powder - reduce the quantity if you prefer less flavour of garam masala
200MlCoconut milk
1TbspTamarind pulp
1TbspCoconut jaggery or any sweetener of choice.
Moong sprouts & red chilli flakes to garnish
Instructions
Steam 1 cup lentil sprouts until tender and keep aside. Sauté 1/3 cup spinach in a tsp of oil on medium high flame until cooked and slightly crisp and keep that aside too.
Purée 6-7 shallots, 5-6 curry leaves, 7-8 cloves garlic, 1 inch ginger and 1 green chilli with a little water.
Heat 2 tbsps groundnut or coconut oil in a pan and add in 1/4 tsp hing. Mix in the puréed mix and cook on medium flame until it releases oil. Add in 1/2 tsp grated turmeric or turmeric powder, salt, 1/2 tsp red chilli powder, 3/4 tsp garam masala and mix well. Add the steamed sprouts and mix until the sprouts are coated well in the masala.
Add in 200 ml coconut milk, cover the pan and let it simmer on low flame for 5-6 mins. Add in a little water if you prefer the stew to be of thinner consistency. Mix in 1 tbsp tamarind pulp and 1 tbsp coconut jaggery (or any sweetener of choice). Let it simmer again for 2-3 mins.
Mix in the cooked spinach. Taste and adjust seasonings.
Garnish with moong sprouts and red chilli flakes and serve with sourdough or breads of choice.Enjoy!!!
I have eaten this paratha during winters all my years of growing up. It was such a staple in our home and obviously mommies make the best food ever 🙂
A recipe that is close to my heart and happy to share here in a way how my mum makes it. I have used khapli atta here but feel free to use the regular whole wheat flour. I usually make it with ghee but cooking oil is great too for vegan option.
How to make this –
Make a dough of 1.5 cups flour with required water and a pinch of salt. Rest the dough for at least 15 mins.
Peel 1 cup green peas (measurement is after peeling the peas) and crush the pearls in a chopper. Don’t add any water.
Heat 3 tbsps oil in an iron kadhai (or any cooking pan). Add in 1 bay leaf, 1/4 tsp hing, 1 tsp grated ginger, 2-3 minced green chillies, 1 tsp cumin seeds, 1 tbsp white sesame seeds. Let it all sizzle for a minute. Mix in the crushed peas and let it cook for 12-15 mins or until the peas are fragrant and looked cooked. Cook it on medium flame only and stir frequently.
Add in 1/2 tsp grated fresh turmeric or turmeric powder, salt to taste, 1/4 tsp black rock salt, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp roasted cumin powder and 1/2 tsp garam masala. Finish it off with 1/4 chopped coriander leaves and 1 tsp amchur powder. Switch off the flame and let it cool down to room temperature. Remove the bay leaf.
Divide the dough into 8 equal parts (reduce the number to 6 if you like thicker parathas). Roll one part into a small circle. Brush a little ghee or oil and place the cooked peas mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 7” diameter using hands or rolling pin.
Heat griddle and roast it from both sides using oil or ghee (I used ghee). Repeat with all.
Serve hot with accompaniments. Enjoy!!!
If you like this recipe of mom’s matar paratha, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.
2-3PcsGreen chillies - mincedremove seeds for less heat
1/2TspFresh turmeric or powder
Salt to taste
1/4TspBlack rock salt
1TspRed chilli powder
1TspRoasted cumin powder
1TspCoriander powder
1/2TspGaram masala
1/4CupCoriander leaves - chopped
1TspAmchur powder
1.5CupsKhapli flour or any whole wheat flour
Oil or ghee for cooking the parathas
Instructions
Make a soft dough of 1.5 cups flour with required water and a pinch of salt. Rest the dough for at least 15 mins.
Peel 1 cup green peas (measurement is after peeling the peas) and crush the pearls in a chopper. Don’t add any water.
Heat 3 tbsps oil in an iron kadhai (or any cooking pan). Add in 1 bay leaf, 1/4 tsp hing, 1 tsp grated ginger, 2-3 minced green chillies, 1 tsp cumin seeds, 1 tbsp white sesame seeds. Let it all sizzle for a minute. Mix in the crushed peas and let it cook for 12-15 mins or until the peas are fragrant and looked cooked. Cook it on medium flame only and stir frequently.
Add in 1/2 tsp grated fresh turmeric or turmeric powder, salt to taste, 1/4 tsp black rock salt , 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp roasted cumin powder and 1/2 tsp garam masala. Finish it off with 1/4 chopped coriander leaves and 1 tsp amchur powder. Switch off the flame and let it cool down to room temperature. Remove the bay leaf.
Divide the dough into 8 equal parts (reduce the number to 6 if you like thicker parathas). Roll one part into a small circle. Brush a little ghee or oil and place the cooked peas mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 7” diameter using hands or rolling pin.
Heat griddle and roast it from both sides using oil or ghee (I used ghee). Repeat with all.
Cookie that is gluten free, healthy, made with no refined flour and no refined sugar and is super crunchy on the edges and caramelly, chewy in the centre. What more? This recipe just uses 6 ingredients 🙂 Enough said!
How to make it –
In a mixing bowl, whisk together 1/3 cup butter at room temperature (I use salted butter), 1/3 cup raw sugar and 1/2 tsp vanilla extract. Whisk until it turns fluffy and pale (takes about 2 mins).
Add in 2/3 cup almond flour (fine grind whole almonds in a grinder) and 1/4 cup + 1 tsp oats flour. Mix it until its incorporated well in the butter mix. Cover it and let it chill it in the refrigerator for one hour.
Line a baking tray with parchment paper. Pre heat the oven at 175 C (fan assisted).
Using a small scooper, scoop the cookie batter in single scoop on the lined tray. Keep at least 2 inches distance between the two scoops. Flatten it slightly from top. Bake it in the preheated oven for 10 mins. Take out the tray and place some chocolate chips on top. Return the tray to the oven and bake for another 2-3 mins or until the edges turn golden brown and crisp.
Take them out of the oven and let it cool.
Enjoy!!!
If you like this gluten free chocolate chip cookies recipe, leave your thoughts below in the comments section. You can also connect with me on my Instagram and Facebook handle.
In a mixing bowl, whisk together 1/3 cup butter at room temperature (I use salted butter), 1/3 cup raw sugar and 1/2 tsp vanilla extract. Whisk until it turns fluffy and pale (takes about 2 mins).
Add in 2/3 cup almond flour (fine grind whole almonds in a grinder) and 1/4 cup + 1 tsp oats flour. Mix it until its incorporated well in the butter mix. Cover it and let it chill it in the refrigerator for one hour.
Line a baking tray with parchment paper. Pre heat the oven at 175 C (fan assisted).
Using a small scooper, scoop the cookie batter in single scoop on the lined tray. Keep at least 2 inches distance between the two scoops. Flatten it slightly from top. Bake it in the preheated oven for 10 mins. Take out the tray and place some chocolate chips on top. Return the tray to the oven and bake for another 2-3 mins or until the edges turn golden brown and crisp.
Take them out of the oven and let it cool.Enjoy!!!
Notes
For almond flour - fine grind whole almonds in the grinder.
Hearty soup loaded with veggies, barley and pasta is a complete meal in itself. This is my go-to meal recipe when I am under the weather. Super delicious and comforting, this never disappoints!
How to make this –
Prep – chop/slice the veggies –
1/4 cup onions, 1/3 cup carrots, 1/4 cup spring onions, 1/3 cup tomatoes, 1/8 cup celery. Also keep a mix of 1/4 cup frozen or steamed sweet corn and green peas handy.
Mince and keep aside 3 tbsps ginger and garlic.
In a soup pot, add 3 tbsps cold pressed sesame oil or any cooking oil of preference. Add 1 tsp white sesame seeds and 1 bay leaf and mix in the minced ginger garlic. Sauté them for a minute and then add the sliced onions and spring onions. Cook until the onions turn soft and then add in the carrots, celery, tomatoes and let it all cook for a minute. Add 6 cups of water. Also, mix in the salt to taste, 1 tsp white pepper, 1/2 tsp red chilli flakes, 1 tbsp Mexican seasoning or dried herbs. Tip in 3 tsps of tomato ketchup and 2 tsps miso paste (miso is optional). Now add in 1/2 cup barley pearls and mix everything well.
Cover and put the pot on simmer for 45-50 mins. Stir in a couple of times in between. Add 3 tbsps cilantro in the last 5 mins.
Now cook 1/2 cup shell pasta in a different pot as per packet instructions. Drain and keep aside.
Also, dry roast 1/4 cup peanuts and crush them roughly. Keep it aside for the garnish.
Once the soup and the barley is cooked (checked by squishing a barley grain in between the fingers and it should be soft), taste and adjust seasonings. Mix in the cooked pasta. Switch off the flame and add 1/2 tsp sugar and 1 tsp lemon juice.
Garnish with roasted peanuts, cilantro, spring greens, black sesame and red chilli flakes.
Enjoy!!!
If you try this barley & pasta veg soup recipe, please let me know in the comments below or chat with me on my Instagram or Facebook handle.
1/4CupGreen peas and sweet corn - frozen or steamed
3TbspsGinger and garlic - minced
3TbspsSesame oil
1TspWhite sesame seeds
1PcBay leaf
6CupsWater
Salt to taste
1TspWhite pepper powder
1/2TspRed chilli flakes
1TbspMexican seasoning or dried herbs
3TspsTomato ketchupI used hot and sweet
2TspsMiso pasteoptional
1/2CupPearl barley
3TbspsCilantro - chopped
1/2CupShell pasta - durum wheat
1/4CupPeanuts
1/2TspSugar
1TspLemon juice
Instructions
Prep - chop/slice the veggies - 1/4 cup onions, 1/3 cup carrots, 1/4 cup spring onions, 1/2 cup tomatoes, 1/8 cup celery. Also keep a mix of 1/4 cup frozen or steamed sweet corn and green peas handy.
Mince and keep aside 3 tbsps ginger and garlic.
In a soup pot, add 3 tbsps cold pressed sesame oil or any cooking oil of preference. Add 1 tsp white sesame seeds and 1 bay leaf and mix in the minced ginger garlic. Sauté them for a minute and then add the sliced onions and spring onions. Cook until the onions turn soft and then add in the carrots, celery, tomatoes and let it all cook for a minute. Add 6 cups of water. Also, mix in the salt to taste, 1 tsp white pepper, 1/2 tsp red chilli flakes, 1 tbsp Mexican seasoning or dried herbs. Tip in 3 tsps of tomato ketchup and 2 tsps miso paste (miso is optional). Now add in 1/2 cup barley pearls and mix everything well.
Cover and put the pot on simmer for 45-50 mins. Stir in a couple of times in between. Add 3 tbsps cilantro in the last 5 mins.
Now cook 1/2 cup shell pasta in a different pot as per packet instructions. Drain and keep aside.
Also, dry roast 1/4 cup peanuts and crush them roughly. Keep it aside for the garnish.
Once the soup and the barley is cooked (checked by squishing a barley grain in between the fingers and it should be soft), taste and adjust seasonings. Mix in the cooked pasta. Switch off the flame and add 1/2 tsp sugar and 1 tsp lemon juice.
Garnish with roasted peanuts, cilantro, spring greens, black sesame and red chilli flakes.Enjoy!!!
A food stylist, photographer, and blogger. After leading Human Resources for several years in India and the US, my inner calling prompted me to work on a dream and a vision envisaged by my younger self many years ago. Being creatively inclined and with an interest in food, I decided to embark on my journey towards endless and limitless possibilities.
