Green Peas Paratha with Cucumber Raita recipe for a healthy breakfast snacks

Ingredients 

For Paratha dough: 

1 cup  Whole Wheat Flour 

1 cup Soya Flour

1 tbsp Oil

2 pinch Salt

For filling

1 tsp Ghee

1tsp Jeera,

4-5 green chilles finely chopped, 

1/2 cup  Green peas boiled

Salt to taste. 

For Raita

2 Cucumber Grated 

1 Bowl Curd, 

1 Onion finely chopped 

4-5 Green chillies finely chopped

1 tbsp Coriander chopped 

1 tsp Jeera powder

1 tsp Red Chilles powder 

Salt to taste

Preparation

1. Knead a semi soft dough by mixing wheat & soya flour with salt and enough water, keep aside wrapped in a moist muslin cloth. 
2. Heat the ghee in pan & add jeera fry till crakle, add chopped green chillies, cook for a min, add smashed peas, salt & mix well. Allow it to cool completely 
3. Divide the wheat dough into small balls, Roll out one portion of dough into circle. Place one portion of the filling in the center of the circle. Fold and dust dry flour and roll it round. 
4. Heat non stick pan & cook each paratha until both sides are golden brown, you may brush oil to cook the paratha
5. Take a large Bowl, add grated Cucumber, chopped Onion, green chillies, Jeera powder, red chillies powder, chat masala (optional), chopped coriander ,salt ,mix well and add curd. 
6. Serve green peas paratha hot with Raita.

Recipe and Image contributed by Anita Nair

Broccoli Soup recipe

Ingredients:

1 small Broccoli

1 medium size Onion

1 medium size Potato

1 Small size Carrot

1/2 Cup Mushrooms (optional)

6-7 Almonds – soak it in water- Remove skin

Black / White Pepper Powder as per taste

Salt as per taste

For Seasoning

Oregano

Chili Flakes

Cilantro leaves (Alternative Coriander leaves)

Preparation:

1. Wash and cut Broccoli into small florets, Peel the skin and chop Onion, Potato, Carrot into small cubes. Retain some florets.
2. In a pressure cooker, add Broccoli florets, chopped Onion, Potato, Carrot and Almonds for around 2 whistle.
3. Let the pressure cool, smash the vegetable to mix and then blend it into a thick puree. 
4. Add salt & pepper to taste
5. Heat olive oil, saute diced Mushroom, till the Mushroom leaves the water and shrinks, add Broccoli florets, saute for another minute and little salt and pepper. 
6. Add the saute veggies to the soup while serving
7. Season it with Oregano, Chili flakes and sprinkle chopped Cilantro leaves.
8. Serve with Bread sticks 

Recipe & Image Contributed by Sudha Davda

Eggless Chocolate Cake Recipe

Ingredients: 

For Cake 

125 gm Refined Flour (Maida) 

25 gm Coco Powder 

300 gm Condensed Milk 

2 tbsp Baking Powder 

1 tsp Baking Soda 

4 tbsp Unsalted Butter/Ghee 

For Soaking Syrup 

3 tbsp sugar 

Water  

For Ganache 

150 gms Raw Chocolate 

2 tbsp Fresh Cream 

Preparation:

• Preheat oven at 1800C. Grease a cake pan and dust some flour to it. 
• Take 3 tbsp sugar in a small bowl  and cover it with water (aprox half cup) and leave it aside to dissolve, just stir occasionally. No heating required.  
• Scrape raw chocolate and melt it in a microwave or using a double boiler. Add cream to the melted chocolate and mix well till is blended well and refrigerate for 5-10 mins 
• Sieve Maida, Cocoa Powder, Baking powder and Baking soda in a bowl 
• Prepare the batter, by adding ghee and Condensed milk, whisk till the batter is smooth and no lumps are formed. Add milk in case batter is very thick and difficult to whisk 
• Pour the batter in the greased & dusted pan. Pat the pan so that the batter settles evenly.  
• Bake in the preheated oven for over 30 mins. You can ensure if baked, by pricking a tooth pick and it comes out dry.  
• Let it cool for 15 mins before inverting the cake base on a flat board or plate 
• Cut the cake into halves from middle, brush the sugar syrup on the top of cake layer. This is the base layer, moisten the layer well with the syrup. spread one thin layer of the ganache, place the other layer on top of it. Moisten this layer too with the syrup. Pour the remaining ganache over, spreading it evenly on top and sides of the cake. 
• Place the cake in the refrigerator for few hours before serving 

Recipe and Image contributed by Nidhi Jain

Misal Pav recipe for a traditional Maharashtrian dish

Ingredients:

1 cup Mixed sprouts (Moth, Green Moong, White Peas, Green Peas or any beans of your choice) 

2 Big Onion Chopped (1 finely sliced for gravy paste & 1 finely chopped) 

1 Tomato Finely chopped 

1 tbsp Ginger Garlic Paste 

2 tbsp Grated Coconut 

6-7 leaves of Curry Leaves 

2 pinch Asafoetida (Hing) 

1/2 tsp Turmeric 

1 tsp Coriander Powder 

1 tsp Cumin Powder 

1 tsp Garam masala Powder 

Red Chili as per taste 

Salt as per taste 

Oil as required 

For  Accompaniment 

1 big Onion finely chopped 

Coriander leaves 

1 Lemon cut into haves 

Farsan/ Sev 

Preparation:

1. Boil the mixed sprouts with Turmeric and Salt.  

2. In a Non stick pan, heat 1 tsp oil, fry garlic-ginger paste. Add chopped onions and saute till it turns golden brown followed by grated Coconut.   

3. When coconut turns golden brown, add chopped tomato, coriander powder & cumin powder. Fry well - Grind it to paste once its cool. (Reserve 2 tbsp paste).  

4. Heat 1 tbsp oil, add the remaining masala paste & saute it for 2-3 minutes, add 3 cup of water and let it boil for 8-10 minutes, till the oil appears on the surface . (If you like the misal really spicy, heat 1 tsp oil, remove from flame and add red chili powder, pour this oil & chili over the gravy as tempering. 

5. Heat 1 tbsp Oil, add curry leaves, asafoetida, Cumin Seeds,  add onion, add chili powder, coriander powder, jeera powder, Garam masala powder Add boiled sprouts and also the reserved paste. Let it cook for 5-6 minutes. Sprinkle coriander leaves 

6. Serve hot with the Pav, Onion and Lemon along with Farsan.

Recipe and Images contributed by Kavita Menon