Health for life

Rosti is a Swiss dish prepared mainly with potatoes, this dish is a common breakfast eaten by farmers in a region of Swiss and today this dish is eaten all over Switzerland and many restaurants serve this dish with many sides. This rosti is consider as a Nation dish by swiss people,coming to this dish its simply prepared with grated potatoes,oil and grated onions with salt and pepper powder. Usually rosti are prepared as thick patties and they are cooked in frying pan, but for my todays post i baked them in oven coz my theme of this weeks blogging marathon is savoury baked dishes and they came out extremely amazing.

These Rostis sounds like Hash brown and Latke, a Jewish pancake, but this rosti are completely different from the both dishes.With loads of parsley leaves,this herbed baked mini rosti tastes fantastic when served with a simple vegetable salad. Kids will love these cuties and am sure this dish will definitely become their favourite among their most favourite dish.Trust me these cute rostis are completely vegan and quite addictive too.Am posting this vegan baked herbed mini rostis today as am a member of Vegan Thursdays, an vegan event running twice a month started by me.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.Sending this baked dish to SYS-W Series - Potato & Brinjal.


5nos Potatoes (medium sized & peeled)
2tbsp Parsley leaves (chopped)
1no Onion (medium  & finely grated)
2tbsp Oil
Salt
Pepper powder

Preheat the oven to 350F, grease a muffin tray with oil and keep aside.

Cook the peeled potatoes in boiling water until they turn tender, dont cook too much and cool it completely.

Grate the potatoes and mix with grated onion, now add the olive oil,salt and pepper powder and mix well with a fork.

With a fork, divide the potato mixture into the already greased muffin tray and bake for 30-35minutes until they turns golden brown.

Serve with salads.Sending to Gurus Giveaway - Kids Special.

Usually chilly idlies are prepared with leftover idlies,i prepare my idly batter once a week. Obviously we always have leftover idlies at home. Sometimes i finish them as upma or else ill reheat it and have with any chutneys.For the third day of blogging marathon, i combined leftover mini idlies with leftover cooked chickpeas for making this chilly idly, both together turned out dinner simply awesome.

For my surprise even my daughter who hates idlies enjoyed thoroughly and everyone at home loved it.This chilly idly goes for a easy breezy preparation,you can add very much any sort of veggies but i just went for cubed green bellpeppers and chickpeas.Since i had mini idlies, i added them directly to make this dish, in case if you have usual idly, just cut them as small cubes and make out this dish.Sending this rice to my event Healthy Diet-Fast & Quick Healthy Dish guest hosted by Kalpana.Check out the marathoners running this 22nd edition of blogging marathon here.


15nos Mini Idlies
1/2cup Cooked chickpeas
1no Onion (big & sliced lengthwise)
1tsp Ginger garlic paste
2tbsp Tomato ketcup
2tbsp Soya sauce
1tsp Chilly sauce
1/4tsp Garam masala powder
1no Green bellpepper (cubed)
Oil

Heat oil, add the sliced onions,ginger garlic paste and saute until the onions turns transculent.

Add now the cubed bellpeppers, saute for few minutes.

Add the mini idlies,chickpeas, saute for few minutes.

Finally add the ketchup,soya sauce,chilly sauce and garam masala,cook until the idlies gets well coated.

Serve hot immediately.

After a long we, a bunch of food bloggers are going to run a whole month of blogging marathon. So this month is going to be bit hectic for me as i have few more challenges and many more household stuffs to to. Srivalli,the brain child of this blogging marathon proposed this four weeks of blogging with four themes for a week. Thats sounds truly very interesting na, for this first week its going to be occasional.. Anything that goes under this category is going to be showcased during this whole week and ill posting from today onwards my special occasional dishes, which suits pectly for a birthday party.

For the first day, i want to share a kids friendly starter, a starter is a must for a party and i cant imagine mine without a starter. Kids love to have finger foods very much as their starters, frankies works wonder among kids, if its with paneer am sure they will just love it.I tried adding minced soya to make the stuffing more interesting and healthy at the same time along with paneer. Kids will rarely say no to frankies, frankies are quite easy to prepare,if in case you make mini frankies the preparation time goes seriously less time when compared to the usual frankies.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.



For the dough:
1/2cup All purpose flour
1/2cup Wheat flour
2tbsp Oil
Salt
1/4tsp Baking powder

Combine all the ingredients in a bowl,mix well and knead as a stiff dough with enough water, keep aside for half an hour.

Roll out thin large chappathis from the prepared dough.

Heat a non stick tawa, put the chappathi, drizzle some oil and cook until they get well cooked on both sides.

For stuffing:
1cup Paneer (crumbled)
1/4cup Minced soya granules (cooked)
1/2cup Green capsicum (chopped)
2nos Onions (large & chopped finely)
1tsp Ginger garlic paste
2nos Green chillies (chopped)
1/2tsp Red chilly powder
1/2tsp Garam masala powder
1tsp Coriander powder
Few chopped coriander leaves
1/2tsp Fennel seeds (crushed)
Salt
Oil

Heat enough oil in a pan, fry the crushed fennel seeds, add immediately the chopped onions,chopped green chillies and ginger garlic paste,saute until the raw smell goes away..

Add the cooked soya granules, crumbled paneer,chopped green capsicum,salt,red chilly powder,garam masala powder and coriander powder,cook everything in simmer until everything gets well cooked..

Finally add the chopped coriander leaves and put off the stove.

Keep aside.

Assembling:

Put enough stuffing in the centre of the prepared chappathis, fold it tightly..

Cut the rolled rolls as two equal rolls, wrap it with a aluminium foil. Finish the remaining chappathis.

Serve with ketchup.