Quick post to share a recipe that I make for Varun. The following recipe make about 3 medium sized parathas.
- Spinach – 1 cup
- Grated Cheese (any kind) – 1/4 cup
- 2/3 cup whole wheat flour
- Olive oil – 1 tsp
- A pinch of salt
- Water – enough to make the dough
- Ghee (clarified butter) – 1 tsp (or more)
- Blanch spinach by following the steps here. Chop it finely. Save some of the hot water that was used in the process.
- Mix flour, cheese, olive oil, salt and chopped spinach. Add water sparingly to make the dough come together.
- Let it rest for 10 mins.
- Then make small balls out of the dough and roll them out in to parathas
- Heat a cast iron pan and fry the parathas one at a time. Start with first side, fry for about 20 secs, turn over, drizzle some ghee. Then flip it again, drizzle a little more ghee and take it off the pan.
- Serve with cottage cheese or yogurt.
I mentioned before that my son is allergic to legumes. He is more allergic to some legumes than others. The only safe legume we can offer is Urad Dal or Black Lentil. Sometimes I make these idlis and I like that he gets his fat, protein, veggie and carb in one go!
- Idli Batter – 1/4 cup (There are many sites online that explain how to make idli batter)
- I make mine by using equal parts of whole black lentils and idli rava – available in Indian grocery store. I soak whole black lentils for 24 hours, grind and mix the idli rava and ferment for about 12 hours.
- Cottage Cheese – 1/8 cup
- Carrots grated – 1/4 cup
- Salt – 1tsp
- Mix all the ingredients together
- You need small molds to make idlis. Also, silicone cups work too. Grease the mold/cup with lots of ghee, spoon about 2 tbsp. of the mixture in each mold/silicone cup and steam cook for about about 10 mins or until a fork inserted comes out clean
- Add about 2 tsp. of ghee to each idli before serving/feeding
My son is allergic to all legumes. And we are vegetarians. It becomes very hard for me to come up with protein options for his food. This recipe is my go-to and I make it several times a week.
- Spinach – 1/2 cup chopped fine
- Aloo – 1/4 cup cubed
- Paneer – crumbled – 2 tbsp
- Rice – 1/4 cup
- Ghee – 1tbsp
- Fennel seeds – pinch
- Turmeric – pinch
- Jeera – pinch
- Mustard – pinch
- Peppercorns – 2
- Heat ghee in a pan and add the highlighted (#6 through #10)
- After 15-20 seconds add the vegetables and paneer, toss for 10 seconds.
- Add the rice and 1/2 cup of water and 1/2 tsp salt.
- Cook until the rice is well done. (or transfer into a pressure cooker and cook under pressure for 7-8 mins.
I was born Indian and as such my cooking has Indian influence. Also, my mom and mom-in-law influence a lot of what I feed my son (in fact they have a huge say in everything related to my son). I was advised to use little spice and salt, a lot of ghee and to cook food thoroughly for easy digestion.
Paneer = Indian Cottage Cheese
Ghee= Clarified Butter