Bottle Gourd Whole Wheat Bread

This is the season for bottle gourd and there are plenty available in the market. I picked up a huge one and then struggled to finish it. I used some to make parathas (will post that recipe soon), dal, sambar and then a Bread !!  This recipe can easily be made into muffins too.

The bread was quite sticky because of the moisture content in the bottle gourd and probably because I added too much of it -1 cup of grated bottle gourd for 1 cup flour. This definitely needs to be reduced. It is not very sweet either.

I baked 3 mini loaf tins and Ovie gobbled one whole loaf in one sitting. When she knew it was made out of a green vegetable, she said "that's why it tasted yucky". But over the next two days, she finished the other loaf too. I guess that should say enough about the taste of the bread!!


Wet Ingredients
Egg: 1 large
Canola/ vegetable oil: 1/4 cup
Jaggery / Honey: 1/3 cup
Sugar: 1/3 cup
Vanilla Extract: 1/2 tsp

Dry Ingredients

Whole wheat flour: 1 cup
Salt: a pinch
Baking powder: 1 tsp
Cinnamon powder: 1 tsp

Grated Bottle Gourd: 3/4 to 1 cup
Chocolate chips: 1/2 cup
Chopped nuts: 1/2 cup

• Pre-heat oven to 180 degree Celsius. 
• Whisk all the wet ingredients together in a bowl.
• In another bowl combine all the dry ingredients.
• Add the dry to the wet mixture and mix it very gently. 
• Squeeze out excess liquid from the grated bottle gourd and add to the mixture. Do not over mix it.
• Add the chocolate chips and nuts. 
• Pour into greased loaf tin / muffin tray. 
• Bake at 180 deg for 20-25 minutes or until cooked inside. Since I used silicon loaf tray, I reduced the baking time to 15 minutes. If using muffin tray reduce time to 15-20 minutes.
• Insert a toothpick and check. If it comes out clean then its done. 
• Let it cool on a wire rack before you de-mould it. 

Bajra Banana Roti

Bajra also known as Pearl Millet is a whole grain that is rich in iron, fibre and vitamins. It is also known to lower cholesterol. I recently found Bajra flour at an organic shop and  thought of trying it out.

I also came across an interesting recipe on a food channel on TV. Since Ovie is game to try new recipes she watches on food shows, this recipe was a hit. I must warn you though, bajra leaves a slight bitter after taste in your mouth. Also, keep in mind that bajra is not as easy to work with as whole wheat flour. It takes a little practice to master the art of rolling it out.

Bajra Banana Roti


Bajra Flour: 1 cup
Jaggery Powder: 1/2 cup
Black Sesame Seeds: 1 - 1 1/2 tbsp
Ripe bananas: 2 medium size
Ghee: 1 tbsp
A plastic sheet or foil

• Combine the first 3 ingredients in a big bowl. Add mashed bananas to this and knead into a dough. Add a little water only if required. (the moisture from the bananas should be sufficient). 
• Make lemon size balls of the dough. 
• Take a plastic sheet; grease it and place one ball onto it. Roll it out gently into a thin disc like a roti.
• Heat a flat non stick pan and grease it with ghee.
• Carefully invert the rolled bajra roti onto the pan and remove the plastic sheet from top. 
• Cook on low heat and grease both sides until crisp. 

PS: This roti tastes better when it cools down. 

Paneer Methi Paratha

My daughter claims she does not like Paneer / Cottage cheese but the truth is she loves it's flavour. So as a mother it becomes my duty (among all the others) to make sure that none of these 'i don't like it' ingredients  are visible to her and get her to eat tons of it :-) . 

I tried this very simple recipe of stuffing paneer inside a methi paratha. Its actually a complete meal by itself. Carbs from the wholewheat flour, protein from the paneer and methi leaves add fibre to this paratha.  

Paneer Methi Paratha (Cottage Cheese & Fenugreek Paratha)

For Methi Paratha:

Wholewheat Flour: 1 cup

Methi Leaves: 3/4 cup

Salt to taste

Canola / Vegetable oil: 1 tsp

Water

For the stuffing:

Paneer: 1 cup crumbled

Onion: 1 finely chopped

Green chili: 1 finely chopped (optional)

Salt to taste

• Mix all the ingredients for the methi paratha and knead well into a soft dough using sufficient water. The dough needs to be very elastic. Keep covered with a damp cloth for 20-30 mins.
• Mix all the ingredients for the stuffing. 
• Now roll out lemon size balls of the dough, place the stuffing in the centre and roll out the parathas. Cook them on both sides on a flat pan with a little oil. 
• Serve with a curry / sauce of your choice. Its tasty on its own. 

Vegetable Ragi Roti

Ragi, also known as finger millet or nachni is a rich source of Calcium and very, very nutritious. I seldom wonder why it is not so popular . I used to give it to Ovie as a porridge with milk and jaggery when she was 6 months old. Of course she refuses to have it in that form now, so I tried this recipe I found on a food site. I added a few vegetables to this roti to increase its fibre content further. 

I served it with a tomato-onion curry and coconut chutney and it was well accepted by the jury (husband and daughter) . This ragi roti is sure to join our weekly breakfast menu !

Vegetable Ragi  Roti

Ragi Flour: 1 cup

Rice Flour: 2/3 cup

Onion: 1 finely chopped

Vegetables: 1 cup shredded (Carrot, Cauliflower, Broccoli) 

Coriander Leaves: 1 tbsp

Curry Leaves: 2-3

Turmeric Powder: a pinch

Salt: to taste

Canola Oil: 2 tsp

Green Chili: 1 (optional)

Warm water for kneading

• Mix all the ingredients and knead into a soft dough with sufficient warm water. The dough will be coarse and will break off easily. It will not be as malleable as wheat dough. 
• Wet your palms and take a lemon size ball of the dough. Place it on a greased plastic sheet or foil paper.
• Pat it into a round shape as thin as possible. 
• Heat a non-stick pan and grease it with a little oil. 
• Now lift the roti with the foil and flip in onto the pan. Remove the foil carefully once the roti starts to cook. 
• Cook both sides with a little oil (like a paratha) pressing it down with a spatula to ensure the roti is cooked well  inside. 
• Serve it with a curry, chutney, yogurt mint dip or peanut butter (that's how my daughter loves it). 

Quick Veggie Cheese Sandwich

Yesterday was one of those days when Ovie just refused to eat fruit for an evening snack. I had to make something quickly as she did'nt want to miss on her 'playground time' . I made her this ultra easy hot sandwich which is also full of nutrients and quite filling.

Veggie Cheese Sandwich


Wholewheat / Multigrain Bread: 4 slices
Cheese Slice: 2
Tomato: 8 thin slices
Cucumber: 8 thin slices
Onion: 1/2
Lettuce leaves: 4
Butter
Salt & Black Pepper Powder: to taste

1. Slice onion into thin roundels and grill on a pan.
2. Butter 1 side of each bread slice.
3. Layer all the ingredients on 2 slices of bread on the unbuttered side. Season with salt and pepper powder. Cover with the other slices, buttered side on the outside.
4. Grill them in a toaster or place them on a hot pan and toast. Press down with a spatula and repeat on the other side until golden brown.
5. Cut into desired shape and serve.

French Toast with Pumpkin Puree

French toast is Ovie' s all time favorite school box snack. I like sending it too as it is a high protein dish with eggs and milk in it. But what if you add a vegetable puree to it......it becomes a wholesome meal by itself. I am yet to try other vegetables, but I find that the flavour of pumpkin blends so easily with that of egg that kids will not even realize it. 

French Toast with Pumpkin Puree

Wholewheat / Multi-grain Bread: 4 slices
Eggs: 2
Milk: 1/2 cup
Pumpkin Puree: 1/2 cup
Melted Jaggery: to taste
Vanilla Essence: 1/4 tsp
Cinnamon Powder (Optional): 1/2 tsp

To make pumpkin puree: Wash & cube pumpkin and steam it (either in a microwave or a steamer). It cooks really fast. Blend it in a blender. Add a little milk if required to get a smooth puree.

1. Beat eggs and vanilla essence in a flat bowl. Add all the other ingredients except bread and whisk until smooth.
2. Cut bread into desired shape (I used a cookie cutter)or use the whole slice as it is.
3. Soak the bread slices one by one in the egg mixture until its soaked up enough.
4. Heat a flat pan and grease it with butter. Place the soaked bread on it and fry both side. You may dribble some more butter to make it crisp. Press the bread with a spatula to make sure it gets cooked on the inside. 5. Serve as it is or make it more interesting with honey/ jam/ fruits / maple syrup. 

Broccoli Egg Paratha

Broccoli is such a nutrition dense powerhouse and I've been trying various recipes to get Ovie to eat them but with no luck. Then I had this great idea to combine it with egg and it worked because anything with egg goes down easily with her. Today was 'wholewheat day' at playschool so I made a filling and stuffed it in a paratha!!Its a quick and easy recipe and yummy for kids and parents.

Ingredients: To make 4 parathas
For stuffing
Broccoli: 1 cup grated
Eggs: 2
Salt: to taste
Pepper Powder: to taste
Oil (Vegetable/Olive): 1 tsp

For Paratha
Wholewheat Flour: 1 cup
Salt: to taste
Curd/Yogurt: 1 tbsp
Water: as required
Ghee

1. Heat oil in a non-stick pan and add the grated broccoli.
2. Add salt and pepper and cook covered for a minute. Broccoli cooks fast.
3. Whisk the eggs in a seperate bowl with a little salt.
4. When the broccoli is done add the eggs and scramble it until eggs are cooked through. Check for seasoning.

5. For the paratha, take the wholewheat flour in a large bowl , add salt to taste, curd and mix it. Now slowly add water little at a time and knead it into a soft dough. Kneading and working the dough for a few more minutes makes really soft parathas.

6. Now make small parathas and stuff it with the broccoli-egg mixture and roll it thin.
7. Cook the parathas on a flat pan with a little ghee/ butter on either side.
8. Cut it into 6 wedges and serve it like a pizza with a healthy dip or sauce or curry.

Whole Wheat Pancakes

This whole wheat pancake recipe with no sugar, no  baking soda is so delicious and easy to whip up.

Ovie is a die hard fan of 'Winnie the Pooh'. On a school morning came a request from a groggy pre schooler - 'Amma, today I want to take Pooh to school'. Since kids are not allowed to carry their toys to playschool, I had to come up with an edible Pooh ! I love to get creative with food to make them kid friendly.




Whole Wheat Pancakes


Serves: 4 teddies
Wholewheat flour: 3 heaped tbsp
Egg: 1
Milk: 1/2 cup
Jaggery: 2 tsp
Vanilla Essence: 1 drop (optional)
Raisins: 8
Dates: 2
Strawberry Jam: a little

1. If using jaggery (mollasses) melt it with a little water and strain to remove any impurities. (I always have a bottle of melted jaggery in my fridge. Its easy to add to recipes and a very very healthy alternative to sugar. Also jaggery is full of iron and has no chemicals in it like refined sugar.)

2. Whisk the egg and milk together with the jaggery. Add the essence.
3. Add the wholewheat flour and whisk it into a smooth thick batter.
4. Slightly grease a non-stick flat pan and heat it.
5. Pour a ladle of batter in a small round shape to make the teddy face. Make a semi circle on either side to form ears. The pancake should not be too thick.
6. Now place 2 raisins for 'eyes' and press slightly.
7. De-seed the dates and cut in half horizontally. Open it out to look like a round 'nose'. Place it in the centre of the pancake and press.
8. Now carefully turn the pancake over and press down with a spatula. This will cause the raisin to darken like eyes.
9. If you have a large pan, make 2-3 pancakes at a time.
10. Remove on a plate and use a small spoon to make a strawberry jam smiley.

PS: The teddy in my photo is missing his nose as my daughter had already eaten it. These pancakes did'nt reach school that day. They were polished off immediately.
Do let me know how your kids reacted to this pancake!