Cooked Daal Pancake

Since I have used greens in my Green Pancake, I became very comfortable and started to hide greens in most of the food. I try to use veggies everywhere - khichdi, parantha, dosa, pancake, bread, muffins, pasta. I make very little pieces, sometimes I puree them and use in the recipe. Last weekend, I made Zucchini Bread (Still I have to be perfect). Then I put veggies in khichdi.

Yesterday, I made moong Paalak Daal (Spinach in mung bean). Tanay ate it happily. But, Tanishk didn't eat much. He doesn't eat vegetables because of the texture. He didn't like spinach leaf stuck on his teeth.

Next day, I mean today, it is leftover. I thought that Tanishk should eat it. I got an idea. I made Green Pancake once again, but with the leftover daal. Believe me, it was very very tasty. I hope Tanishk will like it. 

Moong Daal Palak Cheela (Cooked Daal Pancake)

Ingredients:

1/2 cup Brown Rice Flour

1/4 cup Moong Daal Palak Puree (Blend Daal in the blender)

1/4 cup Milk (Any dairy free milk)

Salt to adjust as daal has already salt & spices

1/2 tsp Oil

Method:

1. Mix all the ingredients except oil till smooth batter. Add some water if needed.
2. Heat the tawa and place 1 spoon batter on tawa & spread it like dosa. Use oil to cook it.
3. Cook it until both sides are brown.
4. Serve warm with any jam, jelly or syrup. Makes 4 pancakes.

Cheese Omelette

I know that Tanishk likes cheese very much. After making Cheese Parantha, I was comfortable using Dairy free Daiya Cheese and Tanishk also liked it. But he is not good at eating omelette. I thought I should try something different. I made egg and cheese combination.

I don't eat omelette, so I don't know the taste. But Tanishk liked it very much. I saw him to take a big bite even it was hot. And he ate all very fast. Tanay also liked it very much.

Ingredients:
1/8 cup Daiya Cheese
1 egg
1 tbsp Oil
Salt & Black Pepper for taste

Method:

1. Beat the egg with the beater and mix salt & black pepper in it.
2. Heat the non-stick pan and pour the batter in the pan.
3. Spread all the cheese on egg and let it melt. Put some oil both sides.
4. Cook it until both sides are light brown.
5. Serve hot with GFCF toast, kids will like it.

Cheese Parantha

When Tanishk was toddler and was not on GFCF diet, I used to make stuffed paranthas with various things - veggies, paneer, cooked beans, cooked lentils, tofu and cheese. He was good at eating at that time. Everyday, I tried to give him different type of parantha. Sometimes, I used to make masala parantha (stuffed with spices). Now, when he is on GFCF diet, I have to struggle daily mentally and physically both. 

Mentally struggle is to find the way to cook food with variety and having nutrition too. And also for minimizing the chances of rejection as Tanishk doesn't easily put the new food in the mouth. Physically struggle is for to prompt him to taste the new food and then prompt him to eat it. If he didn't like it, he won't eat it at all. If he liked it, he will eat it but still I have to prompt him.

Still, I make stuffed paanthas but with only gluten free flour. Till few days back, I normally used Sorghum Flour (Jowaar Atta) for Paranthas. But recently I found a recipe on internet for gluten free flour mix for rotis and paranthas. I tried that mix for my paranthas, and it was perfect. Gluten Free Flour Mix 

I didn't have Amaranth Flour (Rajgira Atta) and Cornstarch, so I replaced them with Ragi flour and Potato Starch respectively. It worked. I make the mix in advance to use it later.

So, today I made Cheese Parantha. Cheese means Dairy free Cheese and I used Daiya Cheese.

Ingredients:

1/2 cup Gluten Free Flour Mix

1/2 cup Daiya Cheese

1 tbsp Oil

1 tsp Salt

1 tsp Dry Mango Powder

2 tsp Dhaniya Powder

Water to knead the dough

Oil for cooking

Method:

1. Mix all the ingredients in the mixing bowl. If dough is dry, add some more water (1 tsp at a time). Make soft dough.
2. Cover the dough with damp towel for 10 minutes.
3. Take a straight plastic and put some oil on it. Make one small ball from dough and roll it on the plastic. Oil will prevent it to stick on the plastic. Roll it like chapatti.
4. Heat the non-stick pan and put it on the pan.
5. After 1 min. turn it and put some oil on both sides. Cook it until both sides are light brown.
6. Serve hot with chutney, dip, curry, curd, pickle or you can eat it without anything.

Gajar Ka Halwa

I like Gajar Ka Halwa very much and I was very sad that my son can't have it as it has lots of milk. I remember when my mother used to make it as it takes so much effort. 

One of our servants used to grate the carrots. My father was a very knowledgeable man. He was on the government job and had good knowledge in every field. He was used to give new ideas to my mother. In the night, when all the servants are gone to their homes, my parents start to cook the carrots in milk on low / medium flame. When carrots absorb milk, they pour more milk and continue to cook. It happened 2-3 hours. Next night again, same thing happens. This process goes on till carrots become very soft and tender.

After that, they mix the sugar, cashews and pistachios in the cooked carrots and cook for some more time to mix sugar evenly. I remember that taste until now.

Some people make it by boiling the carrots and mix sugar in it. I don't like that. I never forget the taste of Gajar Ka Halwa made by my parents and I didn't get the better taste any where else. I never tried that myself so I don't know exact recipe. 

I thought that I should try Gajar Ka Halwa with coconut milk as it has lots of cream. I tried it in a very small quantity. I don't know if someone has tried it but its my original recipe.

Ingredients:

2.5 cup grated carrots
1 can (13 oz) Creamy Coconut Milk
1/2 cup sugar
Cashews and Pistachios for garnishing

Method:

1. Mix sugar and grated carrots and cook on low flame till all the water burns.
2. Put 1/4 milk in and cook it. Let the carrots absorb all the milk and then again put in some more milk and cook. Continue doing so till the carrot become very soft and tender. It will take almost 1 -1.5 hours.
3. Serve in the bowl garnished with cashews and pistachios. 

I & my husband both liked it very much. But, Tanishk, as usual he didn't try to taste it. But I know he will like it definitely.