Cauliflower Pizza Base

(From Banu's Cookbook)

Ingredients:
1 1/2 Cups of Cauliflower Rice
1/3 Cup Egg White
1/4 Tsp Onion Salt
1/4 Tsp Garlic Powder
1/2 Tsp of Italian Seasoning
1 Tsp of Olive Oil
Additional Sea Salt to Taste

Method:
1. Cauliflower Rice is regular cauliflower florets pulsed to rice form in a food processor or blender. I measure two cups after ricing the cauliflower in raw state.
2. Put this in a microwave cup, sprinkle some water and microwave for 5 mins. You do not need to add a lot of water as Cauliflower will leave water as it gets cooked.
3. After the Cauliflower has cooled down a bit, put it in a cheese cloth and squeeze out as much water as you can. This is a very important step to get a good crust. Since, we are not using any flour or cheese as binders, the crust will not hold well together if there is too much water.
4. After you have squeezed as much water as you can, put it in a bowl. Add all the remaining ingredients including egg white. Mix well.
5. I used a non stick Aluminium foil spread on a baking tray. Put the mixture on it and pat it together into a circle (or whichever shape you want). You do not want it to be too thick or thin. Mine infact was a bit too thin this time. Maybe about 1/8 inch thickness should be good.
6. Bake it at 350 deg F for about 12-15 mins, until you see the edges browning. Now Flip it gently and bake the other side for about 3-5 mins.
7. Let is rest for a bit outside and then you can use it.

Notes:
1. I wanted to keep to 2 cups of vegetable per my Ideal Protein diet, so I used 1 1/2 cups of Raw Cauliflower Rice and the other half cup was my toppings. But if you are not following that, you can increase the quantity and make more than one or more thicker crust.

Roasted Vegetable Pocket Sandwich

(From Banu's Cookbook)

Ingredients:
For the Filling:
1/2 of a Big Red Onion - Chopped Finely
1 Green Zucchini Squash - Chopped Finely
1 Yellow Squash - Chopped Finely
1 Orange Bell Pepper - Chopped Finely
1/4 Cup of Chopped Red Cabbage
Cilantro for Garnishing
Oil for Sauteing
Mustard seeds for seasoning
1/4 Tsp of Turmeric Powder
1-2 Tsp of Multi Purpose Curry Powder
A pinch of Garam Masala

For the Sandwich:
4 Slices of Wheat Bread
Green Chutney
Butter or butter Spread (I used I cannot believe it's Not butter)

Method:
1. Heat oil in pan. Once it is hot, add mustard seeds. As soon as the mustard seeds start spluttering, add the chopped onion and saute for a few minutes until it turns pink.
2. Now add the rest of the chopped vegetables except the red cabbage and saute them well until they are done.
3. Now add the red cabbage, turmeric, Curry Powder and Garam Masala. Mix Well and saute for a few more minutes. Switch off fire.
4. Pre heat the sandwich maker. Apply the butter or butter replacement on one side of the bread. Place it on the sandwich maker. Add some green chutney on top, place some of the filling.
5. Add another greased bread on top. Make the rest of the bread same way.
6. Cook for about 3 mins or how much ever time the sandwich maker recommends.
7. Serve it some Ketchup and or more Green Chutney.

Notes:
1. You can add some Jalapenos/green chillies/red chilly powder to the filling if you want it more spicy.
2., You can use white or even sour dough bread instead of wheat bread.
3. You can sprinkle some shredded cheese on top of the vegetables as well.
4. You can add more vegetables to the filling as well.

Radish Paratha and Strawberry Chutney

(From Banu's Cookbook)

Radish/Daikon (Mooli) Paratha

Ingredients:
1 1/2 Cups of Whole Wheat Flour
2 Tbsp of Yogurt ( I used Fat Free)
1 tsp of Salt
3/4 cup of Grated white Radish or Daikon
1 tsp of Red Chilli Powder (or more per taste)
1 tsp of Turmeric Powder
1/4 cup of water (less or more as needed to finish the dough)

Method:
1) I use the food processor with dough blade, add all the ingredients apart from water and mix well. Then add very little water as needed until the dough forms.
2) If you are doing this with hand, same process. Add all the ingredients together in a bowl except water and mix well and then add as little water as needed to finish the dough.
3) Put the dough in a container and store it in the fridge for at least 20-30 mins.
4) Make golf ball sized balls out of the dough. Sprinkle some dry flour on a rolling board, roll out the dough. Keep it a bit thick. Heat a flat pan, put the rolled paratha and cook on both sides with oil.
5) Hot Moooli Paratha is ready to serve. You can eat this with some yogurt dish, or pickle or like I did with Strawberry Chutney (Recipe Follows)

Notes:
1. You can also add chopped Corriander leaves to the dough.

Strawberry Chutney

Ingredients:
2 cups of Chopped fresh Strawberries
1/4 Cup of Jaggery or Brown Sugar
Salt To Taste
Black Pepper to Taste
2 Tsp of Jeera Powder
Oil for Sauteeing
Mustard Seeds for Seasoning

Method:
1) Heat a pan, add oil. Once the oil is hot, add the mustard seeds. Add chopped strawberries once the mustard seeds splutter, add the chopped strawberries and saute for a little while
2) Add the salt and Jaggery and cook until the strawberries get cooked. Add black pepper and jeera powder and the chutney is ready :))

Notes: You can add other spices like Coriander seed powder etc, I just kept it simple.

Cabbage Paratha with Bran

(From Banu's Cookbook)

Ingredients:
1 1/2 Cup of Finely Chopped Cabbage
1 1/2 Cups of Whole Wheat Flour
1/2 Cup of Wheat Bran
1/2 inch of Ginger Chopped Finely
Salt to Taste
1/4 Cup of Yogurt (fat free)
1/4 Tsp Turmeric Powder
2 Tsp of Jeera Powder
1 Tsp of Coriander Powder
1 Tsp of Red Chilli Powder (or more if you want it spicy)
Oil for cooking

Method:
1. Mix all the ingredients except Oil in a wide bowl and mix well. Add very little water in increments to knead the dough.
2. Put the mixed dough in refrigerator for at least 20-30 mins. This helps the bran to absorb water and the paratha will be softer.
3. Take the dough out and then make it into small balls (maybe slightly bigger than golf size balls), and Knead them thoroughly. I found that kneading these smaller dough balls is much easier and more effective. Roll it out using wheat flour.
4. Put it on a heated pan and cook it on both sides using oil. Make sure you cook the paratha on medium fire. This takes a bit longer, but cooks it well.
5. Serve the paratha hot with either Pickle or Yogurt or both.

Notes:
1. You can add Cilantro as well. I forgot to add this time.
2. You can skip the yogurt if you are not inclined to add it, but I have found out that Yogurt and keeping it in the fridge helps the bran soften quite a bit. But I have tried it without yogurt as well and it works perfectly well.
3. If you do not like the taste of cabbage, you can chop it much more finely in the food processor before mixing it with the flour.

Peas and Carrot Paratha (flat bread)

(From Banu's Cookbook)

Ingredients:

1 1/2 Cup Frozen Peas and Carrots (You can use fresh as well)
1 1/2 Cups Whole Wheat Flour
1 Tsp of Turmeric Powder
1 Tsp of Cumin Powder
1/2 Tsp of Garam Masala
1 Tsp Red Chilli Powder
Salt to Taste
Less than half cup of warm water
Oil for Cooking

Method:
1. Thaw the frozen peas and carrots and put some water and cook it in microwave for about 4 mins or so. Drain it and keep it aside.
2. Heat about 1/2 tsp of oil in a pan and saute the peas and carrots. Add a pinch of salt, cumin, chilli powders and also the garam masala. Saute for a few more mins.
3. Add the flour, turmeric powder, salt to taste, 1 tsp of oil and the sauteed peas and carrots mixture and make it into a dough by adding warm water. Add water slowly and little bit because there is already moisture due to the peas and carrots.
4. Roll out the dough like regular chapathi and cook into the tawa with some oil. Cook well on both sides on medium flame.
5. Serve it with some Raita.

Here are some pictures I took of making of the paratha,

Please let me know if you happen to try this recipe. Any comments and critiques are welcome.

Note: You can make most of the dough and just before removing it add the sauteed peas and carrots and pulse it once. This way you can actually see the carrots and peas - if you happen to like that.

Zucchini Walnut Bread

Recipe from Banu’s Cookbook

Ingredients:
1 cup chopped walnuts
4 eggs
2 cups white sugar
1 cup vegetable oil
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
2 cups grated zucchini
1 teaspoon vanilla extract

Method:

In a large bowl, beat the eggs. Gradually beat in sugar, then oil.
Seive together flour, baking soda, salt, cinnamon, and baking powder.
Add flour mixture alternately with zucchini into the egg mixture.
Stir in the walnuts and vanilla.

Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
Bake on lowest rack of the oven at 350 degrees F for 55 minutes. Let cool for 10
minutes in the pan, then turn out onto racks to cool completely.

To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper.