Homemade spinach and cheese ravioli

Bolo-de-fuba Muffins

Strawberry Tofu Cheesecake

Garlic Chives and Mozarella Paratha

Parathas are so versatile, you can make a paratha out of practically anything.

Cheesy Spinach Farfalle

Farfalle or bow-tie pasta is my kids favourite shaped pasta. I prepared pasta today after a long time, needless to say that it was attacked when I had barely finished clicking the pictures. I was meaning to click some more pictures with shredded cheese on the top, however it was too late. Joel was back from school and he could wait no longer!

Paneer Burji/Scrambled Cottage Cheese

I know all of you are familiar with scrambled eggs, but I'm not sure how many of you are familiar with scrambled cottage cheese. An Indian favourite with rotis and very easy to prepare. If you dont make rotis you can serve it with wholemeal bread and you wont be disappointed. If you like it spicy you can add a chopped green chilli as well.
Tip- Dont overcook the cottage cheese. If overcooked it turns chewy and loses its soft texture. So for best results in a paneer preparation always add it last and take it off the heat once you have stirred well.

If you'd like to try a hand at homemade Paneer, click here.

Paneer Burji/Scrambled Cottage Cheese
Ingredients-200gms Paneer/Cottage cheese
1onion sliced
1 green pepper/capsicum sliced
1 tomato sliced
1/4tsp mustard seeds
1/4 tsp tumeric powder
1/4 tsp chilli powder
1/4tsp garam masala

salt to taste
Oil

To garnish

Freshly chopped coriander

Preparation-

• Heat oil in a pan, and crackle the mustard seeds.
• Add sliced onions and saute. Then add the sliced green pepper/capsicum, stir, cover and cook. When half cooked add the tomatoes, cover and cook.
• Add the tumeric, chilli garam masala powders and salt. Stir well.
• Add crumbled cottage cheese/paneer and stir well. Take off the heat.
• Garnish with freshly chopped coriander.
• Serve hot with hot rotis.

Sending this for Side Dish Showdown

Mac and Cheese (Macaroni and Cheese)

Macaroni, macaroni, mac and cheese..... My son keeps singing this song from Barney and friends. A very common dish with many variations. I have prepared mine keeping in mind the fussy eater who needs to be placated with a variety of tastes. I have used elbow mac, do use any shape that your kid loves.

A little about the Cheddar cheese used in this preparation-

Cheddar cheese is firm and made from cow's milk. It is a good source of vitamin B12. A slice (40 g) contains about 0.5 µg of vitamin B12 (required daily intake for an adult is 2.4 µg). It is usually pale yellow(off white) in colour with a sharp, salty, pungent flavour.

Ingredients-

2 cups elbow macaroni
1 cup grated cheddar cheese
1 onion chopped
2 tomatoes chopped
3 flakes garlic crushed
salt to taste
freshly ground pepper

Cheddar Cheese sauce-

1 1/2 tbs butter
1 1/2 tbs flour
1 cup milk
1tsp freshly ground pepper
1 cup grated Cheddar
salt to taste
To prepare macaroni-

• Boil macaroni in water and strain. Add cold water and strain again.
• In a pan heat oil, and saute garlic and onions.
• Add tomatoes and cook till juices blend.
• Add the macaroni and mix well. Take it off the fire.

To prepare Cheddar cheese sauce-

• Melt the butterand remove from heat.
• Stir in flour and seasonings.
• Gradually add milk, stirring until well mixed.
• Cook over low heat, stirring constantly, until thickened and smooth.
• Cook for 5 minutes longer; add cheese. Stir until its smooth.

For Baking-

• In a baking tray, spread a layer of the macaroni mixture and over it a layer of the sauce.
• Keep adding layers alternatively making sure the last layer is of the sauce.
• Layer some grated cheese and freshly ground pepper on the top.
• Bake at 200 C for 10 minutes.
• Leave to stand for 5 minutes and serve hot.

Mozarella Cheese Cutlets

As a family all of us are cheese-crazy! This has led me to research and experiment with different kinds of cheese.

Paneer(Cottage cheese) Jalfrezi

Jalfrezi is a spicy Indian preparation dating back to the times of the British Raj. I have cutdown on the chillies to make it comfortably edible for younger kids. A good blend of colours in this dish coupled with the goodness of cottage cheese.

Ingredients-

1 big onion

1one inch ginger pieces

1green chilli

1 big capsicum/bell pepper

200 gms cottage cheese

1tsp cumin seeds

1 tsp red chill powder

1tsp tumeric powder

1tsp garam masala powder

salt to taste

2 tbs oil

Preparation-

• Peel onion and cut into thin slices, separate the layers.
• Peel ginger and cut into juliennes.
• Wash green chilli and chop.
• Cut tomatoes and capsicum into long slices.
• Cut paneer into finger sized pieces.
• Heat oil in a pan. Add cumin seeds, when they splutter add ginger, green chilli and sliced onions. Saute.
• Add red chilli and tumeric powder. Stir well and mix capsicum pieces and cook for 3 minutes.
• Add tomato, garam masala, salt and cook.
• Add paneer pieces and toss.
• Serve hot with rotis.

Home-made Paneer/Cottage Cheese

There are many brands of paneer available in a supermarket. However for certain recipes I prefer to make the paneer myself. Home-made paneer is any day fresher, softer, richer and preservative free.

Ingredients -

1 litre whole milk
1 lemon (juice)

Preparation-

• Take out the juice of the lemon carefully removing the seeds. The seeds will taste very bitter if they find their way into the paneer by mistake.
• Boil the milk and take off the fire. Add lemon juice.
• Return to low heat, stir continuously till all the milk curdles and the whey separates.
• Remove from fire. Leave it covered for 15 minutes.
• Strain through a muslin cloth and squeeze out all the whey. For recipes that requires grated paneer it can be used at this stage.
• If cubes of paneer are required, keep the paneer which is wrapped in the muslin cloth in a box. The paneer will take its shape.

• To get compact brick of paneer, place a heavy weight on the paneer for an hour. Remove the cloth and use perfect home made paneer.
• The whey which is collected is high in protein content. It can be used for cooking vegetables and curries.

Cheese Paratha

Another Cheese Delight simple, nourishing and tasty. You can make the paratha with grated cheese only. If you use only cheese be careful not to over stuff the paratha. When the cheese melts, there is a tendency to ooze out if its over stuffed.


Ingredients

For stuffing

1 cheese cube grated

1 small carrot grated

pepper powder.

For roti

1cup wheat flour

water to mix

pinch of salt

Preparation

• Mix the grated cheese, grated carrot and pepper powder well. Keep aside.

• Mix flour and water to prepare dough.

• Roll out 2 rotis. Spread the stuffing evenly on one roti.

• Place the other roti over it and press the edges firmly.

• Heat girdle and fry both sides.

• Top with butter or ghee and serve hot.

Cheese Omlette

Cheese is an all- time favourite in my family! My adaptation of cheese omlette includes sambhar onions/ shallots. I just love the aroma they give when sauteed. Black pepper is said to improve digestion and promote intestinal health, so am usually generous in my use of it with kids recipes.