Huevos Rancheros with an Indian twist

Reminder: Please remember to send in your Kid friendly dishes to Kid's Delight - What Kids love...for Summer! ENDS July 15th! 

Huevos Rancheros is a Mexican dish which is served as breakfast. Its mostly served on a warm tortilla which is like a roti, topped with sauteed onions and tomatoes, which is then again topped with eggs.

When I first time had it, topped with spicy sauce, it was just wonderful. Once a few months ago I saw clicks of a Naan pizza topped with paneer tikka...this led to me making this, which is so much easier and fun to eat in the mornings, more like a Sunday brunch item. I just made the curry as spicy like we Indians like it, with onions and tomatoes.

The eggs I put on it a little on the runny side, if you like your eggs to be well done, just cook it to well done and then top it on the Naan.
I used Trader Joe's Naan as my base, so that this thing will be ready in very less time. This is the easiest it can get, but if you want to try with freshly made naan , go ahead.
You can also make it vegetarian by topping it with veggies instead of eggs, or go a step further and top it with chicken or mutton! I am sure everything will come out tasty!

Ingredients:

1 naan
2 eggs
1 small onion chopped
1 tomato, chopped
1/2 tsp grated ginger
1 green chili
salt to taste
1/4 tsp chilli powder
pinch of turmeric
1/4 tsp coriander powder
1/4 tsp cumin powder
1 tsp oil
Chopped coriander leaves for garnish
Chopped green onions for garnish

Method:

In a pan, heat the oil and add the onions, green chillies.
When the onions are translucent, add the ginger and tomato, and cook till the tomato is soft.
Add the salt, chili powder, turmeric, coriander powder and cumin powder. Mix well till combined.

At this time, heat the naan according to package instructions (which may need pre-heating the oven, which you should do before cooking everything, you can put in the naan later)

In a different pan, break open the eggs and fry till they are done. You can flip them and cook or leave them sunny side up. You can also fully cook them or leave them a little runny.

When the Naan heats up, top it with the tomato mixture and then the eggs. Garnish with cilantro leaves and green onions.

Serve hot. This can be eaten at breakfast, brunch, lunch or dinner.

Enjoy!!!

Hop over to the other marathoner's kitchens to see whats cooking!

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Bobbatlu / Pappu Polilu / Bhakshalu / Puran Poli / Sweet Jaggery filling stuffed flat bread

Bobbatlu / Obattu / Pappu Polilu / Bhakshalu / Puran Poli / Sweet Jaggery filling stuffed Indian flat bread.
So many names for a such a yummy treat, but all it is a sweet jaggery filled chapathi...it surely is a treat tho, a speciality of for any festival and mainly for the coming festival - Sankranthi - Festival of Kites and Colors..thats how I remember it!!
Mine here is a very easy version of the very difficult way to doing this...so can call it the not so very traditional Bobbatlu or Bakshalu.
If you want to go even more easy...go for the Halwa polilu....that surely is more easy!

Everyone has their own way of making polis....some add sesame seeds or coconut.
It taste wonderful with any of these ingredients for sure.

As I said mine is the not so traditional, because this is made purely with all purpose flour or maida, instead I used whole wheat flour with very little maida.
Maida helps it stretching the covering for the filling out to as thin as possible. That's why adding little to the dough will help in rolling out thin polis.

These are traditional rolled or palm pressed with ghee, but I roll them out, because it hurts after a while to press them with hand and you really need to use a lot of ghee! They are even fried with a dollop of ghee...more ghee...it tastes the best!
But to keep it on the more healthier side and suitable to enjoy it without guilt, my version has very little ghee and I make it with whole wheat flour.
If you like it more stuffed, just add more filling.

Ingredients:

3/4 cup channa dal , Chenaga pappu
1/4 cup split Moong Dal, Pesara pappu
1 cup broken or shaved jaggery ( more or less)
pinch of cardamom powder, elaichi
2 tbsp grated coconut

For Dough:

11/2 cups Whole wheat flour
1/2 cup all purpose flour, maida
pinch of salt
1 tbsp oil or ghee, neyyi
enough warm water knead into soft dough

To roll out and fry:

enough flour to roll out
oil or ghee to apply on both sides while frying on tawa


Method:

Wash the chenaga pappu and pesara pappu 2-3 times, add 3 times the water and pressure cook it for 6-7 whistles. The dal should be cooked totally and the water should be almost gone.
(But my water wasn't gone....I add more, because I am scared that the dal wouldn't cook completely)

When the pressure is gone and you can open the cooker, add the jaggery to the dal and let it simmer, making it thicker.

Add in the cardamom powder and coconut.

If you think its taking long time for the water to evaporate....transfer it into a microwave safe bowl and heat it microwave, stirring every 2-3 minutes. I figured this method is much quicker than waiting for it to thicken on the stove.

Leave it aside to cool, after it reaches the desired consistency.


Knead the dough using the above ingredients into a soft dough and keep aside for 10 minutes.

Make small golf size balls of the sweet filling and keep aside.

Pinch of golf size balls of the dough and flatten it enough on the edges, leaving it thicker in the middle, as to cover the filling when placed in the middle.

Flatten it in your hand, spreading the filling out in all directions, before rolling it out using the rolling pin. This helps so that the filling doesn't come out of the covering.

Fry it on the hot tawa, until brown spots appear on both sides, apply oil or ghee on both sides and brown it more.

Serve as Naivedhym.

Serve hot with extra ghee.

Enjoy!!!

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Mixed Vegetable Paratha

Busy with a few things going on here....trying to find time to write a post and blog hop, but very rarely getting a chance to do so.
During one such day I made this vegetable paratha. I find stuffed parathas are so easy to make and to get kids to eat it. Also I don't have to worry about cooking any extra curry or if they are getting enough veggies for that meal. At least for this reason I should try making chicken stuffed parathas....I am sure they would be soo yumm!!
I do add some coriander and jeera powder to make them flavorful and enjoyable, and even spicy too. My kids have no problem with the spiciness I make and we also enjoy spicy food. Well if you prefer not so spicy food, add the ingredients accordingly and make it to your taste.

Ingredients:

3 cup of dough, kneaded along with salt and oil with water to make a soft pilable dough.

1 small potato, boiled or baked in microwave, peeled and mashed
half cup broccoli florets, boiled to soft  in MW, mashed
half cup carrots, cooked soft in MW, mashed
half cup peas, cooked soft in MW
You can add any other vegetables if wish, cook to soft and mash.

1 tsp coriander powder
1 tsp cumin powder
1/4 tsp turmeric
1 tsp chilli powder (more or less)
1 tsp ginger garlic paste
salt to taste
few chopped coriander leaves

oil to fry the paratha.

Method:

Knead dough to a soft pilable dough and keep aside for 20 minutes.

Cook veggies to soft and mash.
Mix all the ingredients together in a bowl and keep aside.
Make a cup like shape with a small piece of dough, add the filling and close.
Roll out into a round paratha and fry on the tawa until both sides get brown dots. Sprinkle oil on both sides and fry for a few seconds more.
Serve hot with raita, chutney or curry.
Enjoy!!!

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Aloo paratha

Today me and my fellow blogger friends have started on another blogging marathon, brainchild of Srivalli of Spicing your Life.
I am so happy I could do this again. Last month when we did it, it was so much fun. Got to know many new friends and their blogs.
Last time I chose Rice as my theme and this time I am going with Kid-friendly recipes.
You can find all the recipes of my blog in blogging marathon, under the tag ' Blogging Marathon'

So for the first day of the marathon, I choose Aloo Paratha. Now who doesn't like aloo paratha. Kids and Adults alike enjoy this dish.
I make it with very simple flavors and my kids enjoy it a lot.
Its a very easy aloo stuffing with garlic, jeera, green chillies and coriander.
If you like all these flavors, I am sure you will enjoy this stuffing!

To get perfect paratha, mainly the stuffing has to be dry and not too wet. I bake my potatoes in the MW which really helps is keeping them dry. If you boil them in water, remember to keep them out enough to let them dry out.

Ingredients: (for stuffing)

2-3 large potatoes, boiled or baked in microwave, peeled (if baked, the stuffing will be dry, which is what we need)
salt to taste

4-5 garlic cloves
bunch of coriander leaves
4-5 green chillies
1/2 tbsp cumin, jeera, dry roasted

Method:

Grind the garlic, coriander leaves, green chillies and jeera with some water (as little as possible).
Mix this with the baked potato along with salt.
The stuffing should be dry, if wet, add more potato.

For dough:

3 cup Whole wheat flour
pinch of salt
1 tbsp oil
warm water to knead into dough

Method:

Knead all ingredients together to form a soft dough. Keep aside for 20 minutes.

To make Aloo Paratha: (pictures above for instruction)

Take a small piece of dough.
Flatten it with your hands, the corners should be thinner than the middle.
Take a small amount of the stuffing.
Put in center of the flattened dough.
Close with the thinner edges.
Again flatten it with your hands, spreading the stuffing around evenly.
Now roll it out into a paratha using the rolling pin.
Fry on the tawa until brown spots appear on both side by flipping over.
Add few drops of oil on both sides and brown further.
Serve Hot with plain or spiced yogurt, curry or pickle of your choice.
Enjoy!!!

Check out what my fellow marathoners are cooking in their kitchen by visiting their blogs:

Champa,


Divya,

Gayathri Anand,

Gayathri Kumar,

Monica,

Padma Dharmaraj,

PJ,

Savitha,

Srivalli,

Usha,

Veena Aravind,

Sending this to Suma from Veggie Platter's event - Cooking with Seeds, Wheat

Sending this also to Priya from Now Serving's Event - Fast Food Not Fat Food!

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Cabbage Carrot paratha

I saw Cabbage and Carrot Paratha on Jagruti's blog recently and I knew I will be making it soon! Only thing was when I was ready to make it, I didn't have my computer handy to see how to make, so I went ahead in my own way...
Sorry Jagruti, next time I will try to keep my computer handy!

I am a very big fan to stuffed or regular parathas, the reason being my kids will eat up their veggies without being fussy! yayyyy!!...isn't this what every Mom want or prefer...
With my fussy kids...I am always trying to get them eat up their veggies! This is a perfect way if your kids love parathas.
We all enjoyed them with Tomato Choka and it tasted great!

This is not a stuffed paratha, but what I call a regular paratha. Here the veggies are mixed directly into the roti dough along with any spices and rolled out as paratha.
Any veggie can be used and any spice can be added to bring out yummy flavors.
I used Cabbage and carrot this time after being reminded that I had them in my refrigerator. :)

Ingredients:

1 cup grated or chopped Cabbage
1 cup grated carrot
salt ot taste
1 tbsp oil
pinch of turmeric
1 tsp coriander powder
1 tsp jeera powder
enought chapathi flour, atta, whole wheat flour to knead into a soft dough

Method:

Add salt to the grated cabbage and keep aside for 10 minutes.
You will see that water will come out of the cabbage.
Add the carrot, oil, turmeric, coriander powder, jeera powder.
Add some more salt if required.
Add enough atta to knead into a soft dough. Keep aside to 20 minutes.
After 20 minutes, if you think the dough has become too soft, add some more atta and knead well.
Make into small balls and roll out the paratha. Heat a tava / tawa, and slowly fry the paratha. Should be on medium heat so as to allow the carrot and cabbage to cook.
Flip over after browning on one side. Lightly oil both sides before removing from the tava.
Serve hot with any curry or even plain yogurt. Enjoy!!!

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Methi besan Paratha, nice twist to the regular methi paratha.

We make this exactly how the spring onion paratha is made. Only difference we are using methi instead of spring onion or green onion.
Regular methi paratha is made by mixing the methi leaves directly into the dough with a few spices. Adding besan gives it a twist!
I like using besan cos it gives a nice flavor to the paratha. And its a good way to make the kids eat green leafys without a fuss because of the taste.
Here methi is washed, chopped and cooked along with besan and a few spices. This is then stuffed into the dough and rolled in a paratha.

Ingredients:

For dough:


Everyone has their own way of making roti dough, prepare it the same way. I prepare mine like this:

2-3 cup whole wheat flour
1 tsp salt
1 tbsp oil
2-3 tbsp of yogurt (optional)
Enough water to mix into soft dough

Method for paratha dough:

Knead all ingredients together in a bowl to form a soft dough. Let it rest for 20 min.

To make stuffing:


1 big bunch of methi leaves, washed and chopped
8-10 tbsp of besan / chick pea flour (use more if you need more)
1-2 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
1 tbsp oil

Method for stuffing:

Heat oil in a pan, add the chopped methi leaves and saute with some salt. when they wither down, add the chilli powder, turmeric powder and saute. After its cooked, add the chick pea flour or besan with continuous stirring. Add more salt too if needed. It should all look like soft dough.

Assembly:


Take a ball, little bigger than a golf size ball, roll it out flat to about 4 inches wide. Make a golf size ball of the stuffing and place in middle of the roll out. Close it from all sides and roll out into a paratha about 6-8 inches wide.
Fry it on a pan until brown on both sides. Add few drops of oil on both side and flip on both sides. Serve with plain yogurt, raita, achaar or any curry. Enjoy!!!

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Stuffed Spring onion and Besan Paratha

Stuffed parathas are delish and have there own special place. The good part is that they can be stuffed with anything you like and then they turn into this healthy and yummy dish! Its one good way to make fussy eaters eat their veggies. But stuffing is not limited to veggies alone, but shredded chicken or lamb can also be used and thats a whole other story.

Stuff cheese to make it cheese paratha.
Stuff egg burji to make egg paratha.
Stuff shredded / ground chicken to make chicken paratha.
Stuff ground lamb to make lamb paratha.
Stuff veggies to make wholesome veggie paratha and call it by whatever you stuffed it with!!;)
See so many types of parathas.
The stuffing can also be prepared in many different way, just like a curry or like in the following way, a special curry made with besan and any leafy vegetable. Here I used spring onions. Spring onions give a nice flavor and along with besan, the paratha has a different flavor all together.
This recipe is from my Mom. She always makes it this way and I do too now.
I have only tried besan with leafy vegetable and not other veggies, so if any one has let me know!
Take about 15 min for the stuffing to be prepared and about 2-3 min for each paratha, depending on how fast you are in making them!!!

Ingredients:

For dough:

Everyone has their own way of making roti dough, prepare it the same way. I prepare mine like this:

2-3 cup whole wheat flour
1 tsp salt
1 tbsp oil
2-3 tbsp of yogurt (optional)
Enough water to mix into soft dough

Method for paratha dough:

Knead all ingredients together in a bowl to form a soft dough. Let it rest for 20 min.

To make stuffing:

2 bunches spring onions (about 12-16 sprigs), chopped
8-10 tbsp of besan / chick pea flour (use more if you need more)
1-2 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
1 tbsp oil

Method for stuffing:

Heat oil in a pan, add the chopped spring onion and saute with some salt. when they wither down, add the chilli powder, turmeric powder and saute. After its cooked, add the chick pea flour or besan with continuous stirring. Add more salt too if needed. It should all look like soft dough.

Assembly:

Take a ball, little bigger than a golf size ball, roll it out flat to about 4 inches wide. Make a golf size ball of the stuffing and place in middle of the roll out. Close it from all sides and roll out into a paratha about 6-8 inches wide.
Fry it on a pan until brown on both sides. Add few drops of oil on both side and flip on both sides. Serve with plain yogurt, raita, achaar or any curry. Enjoy!!!

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