Multigrain Calzone With Cottage Cheese And Corn

Multigrain Calzone With Cottage Cheese And Corn

Prep: 1 hour 15 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: Italian

Calzone is a traditional Italian snack and here it is made with multigrain flour to make it more nutritious

Ingredients

  • Multigrain flour 2 cups + for dusting
  • Cottage cheese (paneer), grated 200 gms
  • Sweet corn kernels, boiled ½ cup
  • Fresh yeast 1 tbsp
  • Sugar 1 tsp
  • Salt to taste
  • Olive oil 2½ + for greasing and brushing
  • Medium onion 1
  • Green chilli 1
  • Medium tomato, chopped 1
  • Chedder cheese 20 gms
  • Fresh basil leaves 5 to 6
  • Black peppercorns, crushed to taste

Methods

  • Take 2 tbsps warm water in a small bowl, add yeast and sugar and mix well. Set aside to activate.
  • Put multigrain flour in a planetary mixer, add salt, 2 tbsps olive oil and mix. Add the activated yeast and mix. Add sufficient water to knead into a soft dough. Transfer into a big bowl, cover with a damp cloth and set aside to prove.
  • Cut onion into rings.
  • Heat ½ tbsp olive oil in a non-stick pan, add onion rings and saute.
  • Chop green chilli and add along with corn kernels and tomato. Saute for 2-3 minutes and transfer into a bowl.
  • Crumble cottage cheese and cheddar cheese and add to the corn mixture. Tear basil leaves and add along with and crushed peppercorns. Mix well and set aside to cool down to room temperature.
  • Preheat oven to 250º C. Grease a baking tray with some olive oil.
  • Dust the worktop with some flour and roll out the dough into a large disc. Use a medium size cookie cutter and cut out 4 discs.
  • Brush the edges of the discs with some water and place a portion of the corn filling in the centre. Fold the calzone into a semicircle and pleat the edges.
  • Place the calzones on the greased tray and brush some olive oil. Put the tray in the preheated oven and bake for 10-15 minutes.
  • Arrange them on a serving platter and serve hot.
Aloo Parval

Prep: 5 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Italian

Key Ingredients:

  • Pointed gourd (parval)
  • Potatoes

An excellent dish for your daily meal

Ingredients

  • Pointed gourd (parval), diced 1 cup
  • Medium potatoes, diced 2
  • Oil 1 tbsp
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Cumin powder 1 tsp
  • Garam masala powder 1 tsp
  • Salt to taste
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a non-stick pan, add turmeric powder, red chilli powder, cumin powder and garam masala powder, mix well and saute on low heat for 1-2 minutes.
  • Add pointed gourd and potatoes and mix well. Add salt and mix well. Add ½ cup water, mix, cover and cook on medium heat, stirring occasionally, till the vegetables are done.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot
Beans and Dal Usli

Beans and Dal Usli

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Italian

Key Ingredients:

  • French beans
  • Split Bengal grams (chana dal)

This South Indian speciality is so easy to make yet so very tasty

Ingredients

  • French beans, finely chopped 7 to 8
  • Split Bengal gram (chana dal), soaked for 30 minutes 1 cup
  • Sunflower oil 1 tbsp
  • Mustard seeds 1 tsp
  • Dried red chillies 2
  • Curry leaves 8 to 10
  • Fennel seeds (saunf) 1 tsp
  • Salt to taste
  • Asafoetida ½ tsp

Methods

  • Heat oil in a non-stick pan, add mustard seeds, red chilies, curry leaves and fennel seeds and saute till the seeds splutter.
  • Add beans and split Bengal gram and mix well.
  • Add salt and asafoetida and mix well. Cover and cook till both beans and split Bengal grams are fully done.
  • Transfer into a serving bowl and serve hot.
Besan Badam Burfi

Besan Badam Burfi

Prep: 25 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Italian

Key Ingredients:

  • Gram flour
  • Sugar substitute

Besan burfi made healthy without the use of ghee

Ingredients

  • Gram flour (besan) ½ Kg
  • Sugar substitute to taste
  • Almonds handful

Methods

  • Roast gram flour in a non-stick pan on medium heat till fragrant.
  • Add sugar substitute and 4 cups water and mix well. Cook, on medium heat, stirring continuously, till the mixture thickens and begins to leave the sides of the pan.
  • Transfer the mixture onto a tray and spread evenly.
  • Grate almonds on top and set aside to cool down.
  • When it sets well, cut into small pieces and serve.
Cabbage Papaya Tikki

Cabbage Papaya Tikki

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Italian

Key Ingredients:

  • Cabbage
  • Raw papaya
  • Boiled and mashed rice

If the tikkis are delicious and also nutritious at the same time, what more can you want

Ingredients

  • Cabbage, finely chopped 1 cup
  • Raw papaya, grated ½ cup
  • Rice, boiled and mashed 1 cup
  • Ginger, finely chopped 1 tsp
  • Curry leaves, chopped 2 to 3
  • Salt to taste
  • Red chilli powder ½ tsp
  • Mace (javitri) powder ½ tsp
  • Oil 1 tbsp

Methods

  • Take cabbage, raw papaya, rice, ginger, curry leaves, salt, red chilli powder and mace powder in a bowl and mash everything together.
  • Divide the mixture into equal portions and shape into tikkis.
  • Heat oil on a non-stick tawa, place the tikkis on it and cook, turning sides, till they are equally golden and crisp on both sides.
  • Arrange on serving platter and serve hot with papaya chutney.
Chana Palak ki Sabzi

Chana Palak ki Sabzi

Prep: 9 hours

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Italian

Key Ingredients:

  • Chickpeas
  • Spinach

A tasty and healthy dish that will satiate anybody’s palate

Ingredients

  • Chickpeas, soaked overnight and pressure cooked 1 cup
  • Spinach, finely chopped 2 cups
  • Sunflower oil 1 tbsp
  • Cinnamon 1 inch
  • Cloves 2 to 3
  • Bay leaf 1
  • Ginger-garlic paste 1 tsp
  • Medium tomatoes, finely chopped 2
  • Cumin seeds ½ tsp
  • Salt to taste
  • Garam masala powder ½ tsp
  • Dried mango powder (amchur) ½ tsp
  • Red chilli powder ½ tsp
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a non-stick pan, add cinnamon, cloves and bay leaf and saute till fragrant.
  • Add ginger-garlic paste, tomatoes and cumin seeds and saute till the tomatoes soften.
  • Add chickpeas, salt, garam masala powder, dried mango powder and red chilli powder, mix well and saute for 2-3 minutes.
  • Add 1 cup water, mix and cook for 5 minutes.
  • Add spinach, mix and cook till spinach is cooked.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.