Stuffed Red Cabbage Paratha

           Red cabbage is usually had as a salad, but do try it in a paratha form. It simply tastes yummy and is a healthy option to your breakfast. These cabbage parathas can be a secret treat to all, young and old alike, who are finicky about eating cabbage. Made this way, it can be relished and finished off in no time with a dollop of butter, pickles or just plain yoghurt. It is great for any lunch box meal too.

Stuffing - 

• 1 tbsp. oil    (Makes 4-5 parathas)
• 2 cups red cabbage, ground
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder

Paratha - 

• 1 & 1/2 cups whole wheat flour (atta)
• pinch of salt
• oil to shallow fry

           Stuffing - Heat oil in a pan and temper with cumin seeds and asafoetida. Add the ginger and green chilies. Sauté for few seconds.

          Add the drained cabbage and all the dry spices. continue to stir fry till the moisture has evaporated. keep aside to cool.

          Paratha - Squeeze out the juice from the ground cabbage and keep aside. In a mixing bowl, mix together flour, salt to taste and pepper powder. 

          Add required quantity of water / juice from the cabbage, little at a time and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.

          Divide the dough into 8-10 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread required portion of the cabbage stuffing. 

          Cover with another poori and roll out into a paratha. Make similar parathas in the same manner. 

          Heat a tbsp. of oil on a tawa / griddle / pan and shallow fry the parathas, one at a time on both sides till golden brown in colour. 

          Transfer to a serving plate and serve along with chutney, yoghurt, pickles or just plain butter.

Chicken & Veg. Salad

          This is a healthy non-veg salad with the goodness of assorted vegetables and chicken. Make them more colourful and vibrant for a real visual treat. More varieties of veggies, other than what I have used can be added. 

          A little bit of dressing over it will tickle your taste buds. Have this colourful salad as a light meal. They are not only satisfactory but good for weight watchers. Such meal should be adopted for a healthy living. The chicken can be grilled as per choice and added to the salad. 

• 1/2 cup boneless chicken, boiled & shredded
• handful of baby spinach, washed & drained
• 1/2 cup red cabbage, sliced
• I capsicum, sliced
• 1 onion, sliced
• 1 tomato, sliced
• 1/2 cup mushroom, sliced
• salt & pepper to taste
• 1 tbsp. lime juice
• 1 tbsp. +1 tsp. olive oil
• 1-2 fresh red / green chilies, chopped

          Heat 1 tsp. oil in a pan and saute the mushrooms till they turns soft. Drain and keep aside. 

          Now in a bowl, combine all the above mentioned ingredients and toss well. 

          Just before serving, sprinkle salt and pepper powder and drizzle lime juice and olive oil.

Pasta Vegetable Soup

          This delicious and hearty soup is anytime welcome. I usually have this for a light dinner along with some grilled chicken or fish. A very good combination as you have all the goodness of veggies in the soup. 

          I added some whole wheat pasta to make it more interesting and wholesome. Any other veggies of your choice can be added. This soup can also be prepared with noodles too, for some variation.

• 1 cup pasta, boiled al dente
• 4 cups chicken / vegetable stock
• 1 tbsp. olive oil
• 2-3 garlic cloves, chopped
• 1 cup sweet potato, chopped
• 1 cup green papaya, chopped
• 1 cup red cabbage, chopped
• 1 cup capsicum, chopped
• 1 bunch bok choy, roughly chopped
• 1 bunch spring onion, roughly chopped
• salt to taste
• 1/2 tsp. pepper powder or to taste
• juice of half lemon
• 1 tbsp. coriander leaves, chopped 
• pinch of red chili flakes (opt)

          Heat oil in a pan and sauté the chopped garlic till it changes colour. Add the stock and bring it to a boil.

          Add the sweet potatoes and green papaya and simmer on low flame. When it is half done, add the red cabbage and simmer further for a minute or two.

          Now add the boiled pasta, capsicum, bok choy, spring onion, salt and pepper powder. Simmer for a minute before adding the lemon juice. 

          Serve, garnished with coriander leaves and a sprinkle of red chili flakes.

Chicken & Vegetable Salad

       
          This is a healthy non-veg salad with the goodness of assorted vegetables and chicken. More varieties of veggies, other than what I have used can be added. A little bit of dressing over it will tickle your taste buds. Have this colourful salad as a light meal. The chicken can be grilled and added to the salad. 

• 1/2 cup chicken boneless, boiled & shredded
• few broccoli florets, blanched
• few lettuce leaves, shredded
• 1/2 cup coloured bell peppers, sliced
• 1 small tomato, sliced
• 1/2 cup kabuli chana (white chickpeas)
• salt & pepper to taste
• 1 tsp. lime juice
• 1 tbsp. olive oil
• green chilies & coriander leaves to garnish

          Pressure cook the kabuli chana with 1 cup water for 5-6 whistles till soft. Drain and keep aside. 

          Now in a bowl, combine all the ingredients and toss well. Your salad is ready. Serve, garnished with green chilies and coriander leaves.