Breakfast Amalgmation...

VEGETABLE PARANTHA
Serves 4
Potato boiled & grated 1
Cottage cheese grated 50 gm
Onion chopped 1
Cabbages finely chopped ½ cup
Cauliflower finely chopped ½ cup
Spinach finely chopped ¼ cup
Carrot grated 1
Coriander leaves 1 tsp
Ginger finely chopped ½”
Salt & red chilli powder to taste
Garam masala 1 tsp
Dry pomegranate powder 1 tsp
DOUGH
Wheat flour 1 cup
1 tsp oil
Salt to taste
Lukewarm water for kneading dough
Knead a dough with Luke warm water. Keep it for 10 minutes.
Mix all the ingredients for filling.
Make two lemon size balls from dough. Roll into two chapattis.
Spread small filling on one chapatti. Arrange the second chapatti on it. Press the edges. Dust parantha with little flour.
Lightly roll it so that the parantha is smooth on both sides.
Cook the parantha on pre-heated tava.Spread oil on both sides and lightly press it so that the parantha is crisp and golden brown.
Serve hot with raita or butter and coriander – mint chutney.

FALAFEL IN PITA BREAD
Serves 4
Dried chick peas ½ cup
Onion chopped ½
Garlic crushed 1 flake
Coriander leaves chopped 1 ½ tbsp
Coriander powder 1tsp
Cumin ground 1tsp
Turmeric powder ¼ tsp
Red chilli powder ¼ tsp
Black pepper powder ¼ tsp
Salt to taste
Semolina 2 tbsp
Baking soda ½ tsp
Oil for frying
Thousand Island dressing 1 cup
Onion sliced 2
Capsicum sliced 2
Pita bread 4
Soak the chick peas overnight. Drain and place in the mixer.
Add the onions, garlic, coriander leaves, coriander powder, cumin powder, turmeric, red chilli powder, black pepper powder and salt. Grind to make a fine paste.
Add the semolina and baking soda. Mix well. Make small round balls, flatten them slightly.
Heat oil for frying. Fry 3 – 4 tikkis at a time till brown and cooked from inside.
Remove and drain on paper towel.
Mix onion capsicum in dressing.
Cut pita bread in to 4 triangles and slit each triangle horizontally till end to make pita pockets.
Now spread 1 big spoon of dressing in pocket and place single tikki on it.
Single pita bread makes 4 triangles with pockets. Repeat it with all 4 pita breads.
Serve hot.

BREAKFAST CASSEROLE
Serves 4
Spinach 1kg – chopped and washed
Green chillies 2
Onion chopped 1
3 -4 garlic flakes
Little milk.
Put all of these together in pressure cooker to give one whistle and 10 minutes on slow flame.
Cool and grind to smooth paste. Keep aside.
Tomatoes 4 chopped
Onion 1 sliced
3 – 4 garlic flakes
Salt, sugar & red chilli powder
Deep Fry onion and garlic in oil till golden brown.
Sauté tomatoes, salt, sugar and chilli powder in non stick pan without oil for 5 minutes on high flame and 10 minutes on low flame. Cool it.
Grind fried onion and garlic and tomato mixture together to make a smooth paste.
Check the seasonings.
WHITE SAUCE
1tbsp oil or butter
1tbsp Maida (plain flour)
1cups milk, 25gms cheese
To prepare the white sauce, heat butter in a heavy bottomed pan. Add Maida and stir fry for a minute. Add milk, stirring continuously. Cook, stirring till thick. Remove from fire. Add cheese to the white sauce.
250 gms cottage cheese(paneer) - cut into thin and small rectangles
Sauté paneer pieces with 1tsp oil in a pan. Keep aside.
Now grease the oven proof dish. Place half the paneer pieces top with half spinach sauce, then half white sauce then half red sauce. Again place the left paneer pieces, top with spinach sauce, white sauce and in the end red sauce.
Sprinkle some grated pizza cheese on it and seasoned with oregano & chilli flakes.
Bake it in pre-heated oven at 250c for 20 minutes.
Serve with garlic bread.