Lajawab Paneer Rolls/Wraps

Finding new ideas for kids lunch boxes can be a challenging job.Many children skip their breakfast or lunch. They prefer the food to be dry so that it can just be gobbled up without much fuss.And of course,we parents are always trying our best to make their food nutritious.
Keeping this in mind wraps or rolls seem like a good lunch or breakfast option.Wholesome and filling ,they look interesting and are a great way to make kids eat different vegetables. Using Wheat flour or multigrain flour or soy flour to make the rolls healthier.

These rolls are great,easy to make and great tasting. 

Ingredients for Suffing:

1. 250 gms of Paneer/cottage cheese( cut into cubes)
2. 2 Large onions
3. 10-12 Garlic cloves
4. 2 Tomatoes,
5. 6-7 Red chillies
6. 10 Cahewnuts
7. Kitchen king masala powder or any garam masala powder
8. 2 cardamom pods
9. 1/2 cup red or green Capsicum (bell peppers)
10. 2tbsp Butter or oil
11. 1tbsp coriander leaves chopped

For Roti Roll/wraps

1. 1/2 Cup Sprouted Soya flour or plain soya flour (In this recipe  I've used Manna Brand sprouted soya flour)
2. 1 Cup Multi grain flour 
3. 1 Tablespoon Yogurt (Optional)
4. 2 Tablespoons Ghee or oil
5. Salt to Taste
6. Oil for Frying
7. 1/4 Cup Wheat Flour, for rolling

For Salad:

1. 1 Tablespoon Green Bell Pepper (capsicum), diced
2. 2 Onion,sliced
3. 1 Tablespoon Cilantro (Coriander Leaves), chopped
4. 1/2 Teaspoon Red Chili Powder (optional)
5. 1/2 Chat Masala
6. Salt to Taste 

For Green chutney:

1. 1/2 Bunch Mint leaves
2. 1/4 Bunch Cliantro (Coriander leaves)
3. 2 Tablespoon Peanuts
4. 1 Clove Garlic
5. 1/2 inch Piece Ginger
6. 4-5 Green Chilies
7. 1 Teaspoon Cumin Powder
8. 1/2tsp Black salt
9. 1 Tablespoon Lemon Juice
10. Salt to Taste

Method For Lajawab Paneer Suffing :

• Grind together garlic cashewnuts ,tomatoes,cardamom pods  and whole red chillies into a fine paste.
• Heat some oil or butter,in a heavy bottomed pan,add the onions. Saute it on a low flame till it turns translucent.
• Add the capsicum and saute for a few minutes.
• Add the ground masala paste, and cook till the oil seperates.
• Mix in some garam masala or kitchen king masala and add about 2 tbsp of water and salt to taste and mix well.
• Now its time to add our Paneer cubes and cook till the gravy is fairly dry.
• Garnish with coriander leaves.

Method For Roti rolls/wraps:

1. In a big bowl mix both the flours.
2. Add yogurt, Ghee or oil and salt, using enough water make a semi soft dough.
3. Knead the dough very well, cover it and keep aside for 1/2 hour.
4. Knead again and divide the dough into 5 equal portions.
5. Make ball and flattened it. Take each ball dust it in dry flour from both sides.
6. Place a skillet on medium heat so it will be a little hot by the time you are ready to cook the first roti / wrap.
7. Roll into a 7 – 8 inch roti, then place it on skillet.
8. When it starts bubbling on one side, apply little oil,turn it over.
9. Apply little oil on the other side, cook until golden brown, keep it aside.

Method For Salad:

1. In a bowl mix cabbage, tomatoes, green capsicum /bell pepper,coriander leaves
2. Sprinkle red chili powder, chat masala and salt, toss lightly.
3. Divide into 5 equal parts, keep aside.

Method For Green chutney:

1. In an mixer crush  peanuts, garlic, ginger, green chillies,black salt and cumin powder.
2. Add coriander leaves and mint leaves and little water, grind it to a smooth paste.
3. Add Lemon juice, salt and pulse it one more time.

Method For Kati Roll:

1. Spread green chutney evenly on each roti / wrap.
2. Spread one portion of the "Lajawab paneer"filling in the centre of each roti / wrap.
3. Spread one portion of the salad on top paneer filling and roll up tightly.
4. When you want to serve, cook the rolls on a hot tava/griddle.

Note:
These versatile roll-ups can be stuffed with chicken or other kinds of fillings.

Secret of making soft triangle chapathi

Today i am here with the secret of making soft Chapathi. It is a unleavened flat bread made from whole wheat flour. it is a staple in India.it is also known as roti .But instead of plain roti this layered chapati taste good and stays soft for a long time.

Ingredients:

• 2 cups Whole wheat flour
• 1/2 tsp Salt
• 3/4 cup Luke warm water
• 2 tsp oil or ghee

Method:

1. Combine the above ingredients  to make a soft dough.
2. Knead for at least 5 minutes. Cover the dough and allow it to rest for at least 20 to 30 minutes.
3. After 30 minutes divide the dough into 12 equal round parts. Roll each round into flat disks ,then apply some ghee,dust it with dry flour,then spread it evenly.as shown in the above picture. then fold it to half moon shape,then fold it again to make triangle shape.Then roll into big triangle or round shape.
4. Put the chapati on a hot griddle,The tawa must be heated properly. Place rolled out dough on tawa and wait till small bubbles appear. Turn the chapathi to the other side and rotate while it cooks. Lift a corner to see whether it has cooked and if it has, turn once again.flip it to the other side. Apply a little ghee or butter or oil on top and again flip it over and apply ghee, butter or oil.Fry till well roasted on both the sides or until brown spot appears, remove on a plate
5. Now Chapati is ready to serve with vegetable sagoo or kurma or any other veg and non-veg  curries of your choice.
   
   
   
   Tip:
   First the wheat flour you are using should be good quality or branded one.Never use maida/all purpose flour . Use whole wheat flour only.It must be treated with three to four spoons of oil which is mixed thoroughly and then the water is added to make dough.
   Secondly, to make soft Chapathis, the dough should not be very loose and too soft.It should also be not too hard.
   Thirdly, the rolling of the chapathis is an art by itself.You must roll them evenly without any hard pressure placed on the dough with the rolling pin.
   Lastly the tawa should be hot when you are frying chapati
   
   
   
   

Corn - carrot semolina pancake/ rava rotti

Rava rotti/semolina pancake is a specialty of mangalore.My mom used to prepare  plain rava rotti and some times she used add some chopped onion or cucumber for a change, which tastes awesome with home made butter. To give a little twist to our humble rotti i have just added some corn and carrots to make it little more interesting and sprinkled some oregano to give some Italian touch to our Indian pan cake.Hope you really going to love this as it is not only tasty but very healthy option for your kids lunch box.

Prep time: 10 mins
Cook time: 3 mins for each pancake
Yield: 7-8
Ingredients

• 2 cups Semolina
• 1 tsp Sugar
• 4-5 Green chillies
• 1 cup Sweet corn
• 1/2 cup grated carrots
• 1/4 cup chopped coriander
• 1 tsp Oregano( optional)

Cooking Directions

1. Finely chop green chillies and mix it with 3 cups of water along with sugar and salt to taste.
2. Mix it well till the sugar dissolves completely.
3. Now mix semolina and prepare soft batter not too watery.
4. Now its time to mix sweet corn,grated carrots ,coriander and oregano
5. keep aside for 20 mins.
6. Heat griddle and Pour one ladle full of the batter and spread with your fingers to make 5" square pan cakes.Apply some oil or ghee ,Cover it with a lid and let it stand for couple of minutes then flip it and let it roast for a minute or till both the sides are well cooked.
7. Serve hot with Butter.

rava bhakri(rava rotti,sajjigey rotti in kannada,rulava bakri in konkani)

Rava rotti or rulava bakri as we konkani's call it is a healthy breakfast.Normally we make plain rava bakri  which is little boring .My kids are fussy when it comes to traditional food.In plain  rava rotti  we use coconut,rava and chilly for taste.But in this rotti i have used onion and coriander to give little different taste because of both the ingredients the flavor and  the aroma doubles compared to usual plain rotti.

    I like to have it with homemade butter instead of chutney.some people would like to have it with pickles too but the buttery  combo is awesome.So i advice to have it with fresh homemade butter. 

Ingredients:-
Rava(wheat semolina)-2cups
Coconut-1/2 cup(grated)
green chilly-3
sugar-2tsp
onion-1 chopped
coriander leaves-2tbsp(chopped finely)
salt to taste.
Oil or ghee for frying.

Method:

• Grind coarsely coconut,sugar,chillies and salt.The paste should not be too smooth because you have to feel the coconut and chillies while eating the bakri.
• Now add this paste to rava.Add some water about 2 cups to make a thick batter.The batter should be thick and when making bakri you have to use your hand to spread the batter. 
• Now heat the dosa pan or tava.
• Apply ghee or oil over the tava and put a ladle full of the bakri batter and spread it with hands.Make about 6-8 inch diameter rounds.Fry on both the sides.First while frying cover it with a lid and then fry on the other side too.Apply ghee or oil while frying both the sides.
• Serve hot with butter.