Geetika's Recipes!

a collection of practical recipes

Lunch box meals

Paneer Tikka Kathi Rolls Recipe

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kathi-roll1Paneer tikka kathi rolls are vegetarian snacks, prepared with paneer and vegetable filling wrapped in a chappati or roti. The paneer is tossed with tomatoes in a marinade of curd, chili powder, turmeric, ginger and garlic along with fenugreek and chaat masala. the paneer is sauted with capsicum and rolled in chappatis.

Ingredients

1 cup low-fat paneer (cottage cheese), diced
1/2 cup tomatoes, deseeded and diced
1/2 cup diced capsicum
1 teaspoon oil
To be mixed into a marinade
1/4 cup low-fat curd, beaten
1 teaspoon chilli powder
1/4 teaspoon haldi powder (turmeric)
1/2 teaspoon ginger paste
1/4 teaspoon garlic paste
1/4 teaspoon besan (Bengal gram flour)
1/2 teaspoon chaat masala
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1/2 teaspoon garam masala
salt to taste

For the chapatis
1 cup gehun ka atta (whole wheat flour)
1 cup low-fat milk
Salt to taste

How to proceed:

For the paneer tikka filling.
Add paneer and tomatoes to the prepared marinade and toss lightly.
Leave aside for 10 minutes.
Heat oil in a non stick pan, add capsicum and saute for 2 minutes.
Add the paneer mixture and saute over a high flame for 4 to 5 minutes, stirring occasionally.
For the chapatis Combine all the ingredients and knead into a soft dough.
Divide the dough into 9 equal portions.
Roll out each portion into a thin chapati.
Cook each chapati lightly on a tava (griddle) on both sides.
Keep aside.
How to proceed Divide the paneer tikka filling into 9 equal portions.
Spread one portion of the filling in the centre of each chapati and roll up tightly.
When you want to serve, cook the rolls on a hot tava (griddle).
Cut into 50 mm (2″) long pieces and serve hot.

RAJMA CHEESE PARATHA

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Serve these all-in-one parathas to your little ones for lunch and be ensured of their calcium, caloric, protein and iron intake.

Cooking Time : 40 mins.TV17CH
Preparation Time : 15 mins.

Makes 4 parathas.

For the dough

1 cup whole wheat flour (gehun ka atta)
1/4 cup warm milk
salt to taste

For the rajma filling

1/4 cup red kidney beans (rajma), soaked overnight
1/2 cup onions, chopped
2 teaspoons grated ginger
1 large clove garlic, chopped
1 cup tomatoes, chopped
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons coriander (dhania) powder
1/4 cup curds
1 tablespoon chopped coriander
1 teaspoon oil
salt to taste

Other ingredients

2 to 3 spring onions (including greens), finely chopped
4 tablespoons grated cheese
2 tablespoons oil for cooking

For the dough

1. Combine all the ingredients and knead into a soft dough using enough water.
2. Divide the dough into 4 equal portions.
3. Roll out each portion into a 200 mm. (8″) diameter circle.
4. Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.

For the rajma filling

1. Drain the kidney beans, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked. You should be able to mash the rajma with your fingers.
2. Drain any excess liquid and discard.
3. Heat the oil in a non-stick pan, add the onions, ginger and garlic and sauté till the onions are light brown in colour.
4. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.
5. Add the cooked rajma and mix well.
6. Add the curds and continue cooking till the mixture is dry.
7. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.

How to proceed

1. Place one chapati on a dry surface and spread one portion of the rajma filing in the centre of the chapati.
2. Sprinkle some spring onions and 1 tablespoon of cheese.
3. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.
4. Seal the edges with a little water.
5. Repeat to make 3 more parathas.
6. Cook on both sides, using a little oil till the parathas are golden brown.
7. Serve hot.

Sprouts Sandwich

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Ingredients

8 slices whole-wheat bread
½ cup onions, sliced
4 teaspoons low-fat butter

For the sprouts

1 cup mixed sprouts, boiled (just moong sprouts tastes good also)
½ cup potatoes, boiled and mashed
½ cup onions, finely chopped
2 teaspoons ginger-garlic paste
1 green chilli, finely chopped
2 teaspoons pav bhaji masala
2 teaspoons cumin powder
¼ teaspoon turmeric powder
½ teaspoon black salt or pink salt
1½ cups tomatoes, finely chopped
2 teaspoons oil
salt to taste

For the sprouts

1. Heat the oil in a non-stick pan, add the onions and sauté till the onions turn translucent.
2. Add the ginger-garlic paste, green chilli and sauté for another 1 minute.
3. Add the pav bhaji masala, cumin powder, turmeric powder, black salt, tomatoes, and salt and cook for 5 minutes.
4. Add the sprouts and potatoes and mix well. Keep aside.

How to proceed

Place some portion of sprout stuffing on one slice of bread. Top with an onion slice and sandwich using another slice of bread.
Pre-heat the griller or sandwich maker and grill the sandwiches using low-fat butter.

Paneer Paratha

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Parathas made of paneer and spring onions.

Cooking Time : : 15 mins.
Preparation Time : : 10 mins.

Makes 6 parathas.

Ingredients
1/2 cup paneer, grated
2 spring onions, finely chopped
3/4 cup whole wheat flour (gehun ka atta)
2 green chillies, finely chopped
salt to taste
pepper to taste

Other ingredients
oil to cookparatha

Method
1. Combine all the ingredients and knead into a soft dough using water.
2. Divide into 6 equal parts.
3. Roll out each portion into a circle of 125 mm. (5″) diameter.
4. Cook each paratha on a griddle (tava), smearing a little oil, until both sides are golden brown.

Apple Carrot Sandwich

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Ingredients

  1. 9 brown bread slices

To be mixed for the Apple spreadimages

  1. 1 apple, grated
  2. 1 tablespoon cheese spread
  3. salt to taste
  4. pepper to taste

To be mixed for the Carrot spread

  1. 3/4 cup grated carrotcarrotimages
  2. 2 tablespoons cheese spread
  3. salt to taste
  4. pepper to taste

Method
1.     Apply the apple spread on one bread slice. Sandwich with another slice of bread.
2.     Spread a layer of the carrot spread and sandwich with the third slice of bread
3.     Repeat to make 2 more sandwiches.
4.     Remove the crusts and cut into 4 triangles.