Multigrain spinach paneer paratha

Ingredients:

Makes 4 small parathas

Jowar flour-2 tbsp
Bajri flour-2 tbsp
Spinach-4 tbsp finely chopped
Paneer-2 tbsp
Salt-as needed
Jeera-1/2 tsp
Chilly powder-1/4 tsp
Water-as needed
Oil-as needed to make parathas

Method:

1. Mix all ingredients to make a soft dough.
2. Take a plastic zip-lock and cut it to make a flat sheet.
3. Spread oil and keep it aside.
4. Divide the dough into four pieces. Take one part and make a ball.
5. Place the dough on zip lock and press it. Spread with your fingers till it gets 1/2 inch thick.
6. Heat a tawa and carefully turn the paratha flattened on the plastic sheet onto the tawa.
7. Apply oil/ghee and cook on both sides till brown spots appear. Serve with dahi and pickle.

Paneer tikka

Ingredients:

Paneer (100 gram)-2 inch slices
Yogurt (preferably greek)-1/2 cup
Paneer tikka spice mix-as suggested

Method:

1. Mix the spice mix in the yogurt and beat well.
2. Marinate paneer pieces with the yogur mix.
3. Roast on tawa till golden brown.
4. Serve with corriander chutney, lemon and onion. Enjoy!

Pineapple upside down cake

Ingredients:

Pineapple slices in juice-12
Cherries-20
Butter-3 tbsp
Brown sugar-1/2 cup
Betty Crocker super moist yellow cake mix-1
Eggs-3
Pineapple juice-1 cup
Oil-1/2 cup

Method:

1. Heat over to 350F.
2. Add butter to a 13x9 in pan and let it melt.
3. Sprinkle brown sugar evenly over melted butter.
4. Arrange 8 pineapple slices in two rows and cut remaining in half and place them towards the edge.
5. Place 1 cherry in center of each pineapple slice.
6. In a large bowl, beat cake mix, oil, pineapple juice and eggs until properly mixed.
7. Pour into the pan over the fruit and spread properly.
8. Bake for 40-45 min until the cake is golden brown and fork inserted in the center comes out clean.
9. Cool the pan for about 5 min. Run knife around the edges of the cake to loosen. Place heatproof plate upside down on the pan and turn the plate.
10. Enjoy delicious pineapple upside down cake!!

This is what 200 cal nuts look like

Butternut squash soup

Ingredients:

Butternut squash- 1/2 squash
Garlic- 2 cloves
Onion- 1 small
Butter- 1 tbsp
Corriander powder- 1 tsp
Salt- to taste
Chilly powder- 1 tsp
Cumin powder- 1 tsp
Turmeric powder- 1/4 tsp
Nutmeg- pinch
Water- as needed

Method:

1. Peel and chop the squash into 1 inch cubes.
2. Heat butter in a pan and add chopped garlic and chopped onion. Cook till the onion turns brown.
3. Add squash and cook on a low flame with the lid on till soft. Mix occasionally.
4. Turn off the stove and allow it to cool.
5. Transfer the contents to a blender and add enough water. Blend till smooth.
6. Transfer the puree back to the pan. Adjust spices and water and bring it to a boil.
7. Turn off the stove and serve the soup warm.

Whole wheat cookies

Ingredients:

Whole wheat flour-3/4 cup
Ghee-1/4 cup
Jaggery-1/4 cup
Salt-pinch

Method:

1. Pre heat oven to 350 F.
2. Cut jaggery into small pieces.
3. Add ghee and jaggery to a sauce pan and heat on a stove till ghee melts.
4. Turn off the stove and allow jaggery to dissolve completely. Add salt and mix well.
5. Add flour slowly to the ghee and jaggery mix while continously stirring till a soft dough is made.
6. Make lemon size balls and press into a circle of 1/4th inch thickness.
7. Bake them on a sheet pan for 15 min.
8. Remove them from the oven immediately and allow them to cool down and enjoy these delicious and healthier version of cookies.

Note that cookies solidify upon cooling. So dont hesitate to take them out of the oven even if they are soft and chewy.

You can also replace whole wheat flour with ragi flour. I liked them best when I used 1/4 cup whole wheat flour and 1/2 cup ragi flour.

Roasted Zucchini

Ingredients:

Zucchini cut into 1" circles- 1
Olive oil- 1 tbsp
Salt and pepper- to taste

Method:

1. Pre-heat oven to 450C.
2. Combine sliced zucchini, oil and spices together.
3. Place them on a baking sheet and bake them for 10 min.
4. Allow them to cool and enjoy with sprinkled parmesan or any other favorite spices (optional).

Apple steel cut oatmeal in instapot

Ingredients:

Steel cut oats: 1 cup
Apple: 1 (chopped into bite sized pieces)
Cinnamon sticks: one 2'' piece
Water: 2 cups
Milk: 1 cup
Maple syrup: 1 tbsp
Vanilla: 1 tsp
Salt: 1/4 tsp
Ghee: to cover the surface

Method:

1. Apply ghee to the surface of the instapot cooker.
2. Combine all ingredients in the cooker.
3. For old instapots:
    Press manual mode and set the timer for 4 min (high pressure).
    For new instapots:
    Press pressure cook and set the timer for 4 min (high pressure).
4. Release the steam naturally for 20 min and let the remaining stem vent off naturally.
5. Make sure the safety valve is up and open the lid.
6. Mix well and enjoy with honey, fruit, peanut butter.

Note: You can refrigerate for upto 1 week. To re-heat, microwave with more milk.

Baked baby potatoes

Ingredients:

Baby potatoes- 20
Olive oil- 3 tbsp
Salt and pepper- to taste
Amchur and corriander powder-to sprinkle (optional)

Method:

1. Pre-heat the oven to 450F.
2. Wash and dry baby potatoes.
3. Cut them into half and mix with oil, salt and pepper.
4. Line a baking tray with aluminium foil.
5. Arrange the cut potatoes with face down and skin exposed.
6. Bake them for 15 min.
7. Allow them to cool and sprinkle with additional salt, pepper, amchur and corriander powder if desired.
8. Enjoy the delicious baby potatoes.

Note: if you put the potatoes with cut side up, they wont cook completely in 15 min.