Chila for breakfast

My daughter doesn’t like eggs which rules out quite a number of breakfast items. I was running out of ideas to make healthy & easy breakfast and then I remembered the good old Indian breakfast dish, Chila. Traditionally chila is made with besan (gram flour) but I tried a different version of it and got my daughter’s approval as well.

Ingredients

  • 2 tablespoon besan (gram flour)
  • 2 tablespoon sooji (semolina)
  • salt, red chili powder
  • cubed onions and tomatoes

Method

  • Mix besan and sooji with enough water to make a consistent paste.
  • Add in salt, red chili powder, cubed onions and tomatoes. Alternatively, you can puree the tomatoes and mix in as well for a different texture.
  • Heat up a tava/griddle on medium heat and sprinkle a few oil drops. Spread the batter on the tava and let the chila cook for couple of minutes before turning it over and cook for another couple of minutes on the other side. Add in a few more drops of oil just so that the chila doesn’t stick to the tava.

Serve it hot with coriander chutney and enjoy!


Aditi Chopra is an author of NRI fiction and non-fiction books.
Facebook
|  Web Twitter | Books

Delicious Taro Root sabji!

Taro root is pretty hard to peel and cut but the taste is unique and delicious especially when made in this Indian style. I believe that taro root contains a good amount of dietary fiber as well as various minerals but I just like the taste.

Ingredients

  • 5-6 taro root
  • 1 onion
  • Indian spices, salt
  • Coriander for garnishing

Method

  • Peel and slice taro root (long slices) – you may have to wash taro root several times.
  • Thinly slice onions
  • Warm up some oil in a wok and add in some ajwain seeds.
  • Mix in sliced taro root and onions and add in salt, garam masala, dhania, red chilies and haldi.
  • Let it cook on medium flame for ten minutes or until taro root is cooked and tender. If it gets dry, add in a few more drops of oil.
  • Garnish with coriander leaves.

Serve it with roti, parantha or naan and enjoy!


Aditi Chopra is an author of NRI fiction and non-fiction books.
Facebook
|  Web Twitter | Books

Corn-Capsicum Sabji!

corn-capsicumI often get bored of cooking the same sabjis for lunch/dinner and am actively looking for variety in food. Recently I had corn-capsicum sabji in a restaurant and ventured to try my own version of it. In the restaurant, I believe it was more of a curry vegetable but I made it dry and it turned out reasonably good!

Ingredients:

  • Corn kernel (one can)
  • One green bell pepper
  • sweet peppers
  • onions, tomatoes, garlic and ginger

Method:

  • Saute grated onions, garlic, ginger and tomato in a little bit of oil for a couple of minutes.
  • Add your favorite masalas (haldi, mirch, dhania, garam masala & kitchen king masala) and stir for a minute or so.
  • Mix in the cut peppers and drained corn and add salt.
  • Let it cook on medium flame for ten minutes or until all the veggies are cooked properly.
  • Optionally garnish with coriander and enjoy with roti or naan!


Aditi Chopra is an author of NRI fiction and non-fiction books.
Facebook
|  Web Twitter | Books

Cheese Fondue!

After having eaten at Melting Pot, I fell in love with fondue especially cheese fondue. Of course I had to order my own fondue set so that I can enjoy this savory treat any time I want!

fondue-prep

 

 

Although the fondue set comes with its own recipes, I wanted something close to what we ate at the restaurant.  Apparently someone had already experimented and perfected this recipe .

 

 

fondueTried it today and it turned out simply delicious…almost as good the one we had at Melting Pot. We enjoyed it with french bread, carrots and cherry tomatoes. The only change I made to the recipe was I used provolone and gouda cheese as these are easier to find.

Next time, I have got to get wine with the fondue and it will taste even better!

 

 


Aditi Chopra is an author of NRI fiction and non-fiction books.
Facebook
|  Web Twitter | Books

Peach Delights!

My daughter recently informed me that August is the National Peach month and it so happened that in the last couple of weeks, I have tasted two magical peach food products worth talking about. I don’t particularly eat peaches by themselves but I believe peaches add a very unique and subtle flavor in different types of desserts or cookies.

Cookies

 

 

If you happen to be in Savannah, don’t forget to sample Byrd’s Georgia Peach cookies. The subtle taste of these cookies will keep you wanting more. I regret that I bought only one packet…simply delicious!

Peach-float

 

 

The other peach delight that I recently discovered was on route to Houston. This is a local store on Highway 45 (exit 198) called Cooper Farms . You can sample their peach ice-cream and I guarantee you that you will not leave the store without buying this fruity, delicious peach ice-cream in one form or another. Get a simple cup or cone or try their floats. Peach ice-cream with cream soda float was extremely refreshing! Their home-made ice cream has cinnamon and bunch of other ingredients that make the taste very unique and keeps you wanting more…Perfect for summer!


Aditi Chopra is an author of NRI fiction and non-fiction books.
Facebook
|  Web Twitter | Books

Mini pizzas

mini-pizza

These mini pizzas made from english muffins are a good snack to give to your child when they come back from school. I mostly insist that my daughter eats fruits but once in a while I do surprise her with a tasty snack. All you have to do is slit the english muffins into two parts, layer pepperjack cheese and pesto sauce on top and toast it in the oven for 2-3 minutes until the cheese melts. Its quick and its tasty!


Aditi Chopra is an author of NRI fiction and non-fiction books.
Facebook
|  Web Twitter | Books