EGG PARANTHA / CHEESE EGG PARANTHA

Many mothers have one common issue of what to give kids in their school lunch box. I try to upload more recipes for kids school lunch box. This is again an experiment which I did for kids tiffin box.

It's a simple plain salty parantha which I layered with egg and topped with cheese to make it more tasty and moreover cheese keeps the parantha moist and soft which kids can enjoy even after it comes down to room temperature.

Do try this for your kids school box, they gonna love it.

Yields: 1 egg parantha
INGREDIENTS
1 soft parantha


2-3 medium sized eggs
2-3 tbsp grated cheese (optional)
1 cheese slice
salt and black pepper to taste
some freshly chopped greens of spring onion

METHOD
1. Make a soft whole wheat parantha and keep aside.

2. In a bowl, beat 2 eggs with some salt and pepper. Add grated cheese and green of spring onion.

3. Take a pan with lifted edges as shown in pic below. Don't use tawa else egg will spread out too thinly.

4. Spread oil all over the pan, keep parantha, on top of parantha put egg batter, cook for a minute on medium heat.

5. Flip and cook from the other side. Flip again and keep cheese slice. Fold the parantha and reduce the flame to low.

6. Cook for a minute or till cheese melts.

7. Slice and pack in kids school lunch box.

NOTES:
1. Egg will spread out from the parantha,you can either tuck it inside or pour less egg if you don't want. 

2. Parantha might become crispy in the process of cooking egg, to make it soft, cover and keep inside the casserole, within 2 minutes it will become soft.

3. While making parantha I sprinkled some salt and ghee.

4. I used multi-grain fresh atta due to which you can see some white dots on parantha in final pic.

Pictorial:

1. Make paranthas and keep aside.

2. Beat eggs, add salt, pepper, cheese and spring onion.

3. Spread oil and keep chapati in pan.

4. Spread egg over it, try to keep thicker layer on the top. cook for a minute.

5. Flip and cook other side.

6. Flip again.

7. Keep cheese slice.

8. Fold and cook for a minute.

9. Slice and serve.

10. Pack in kids school lunch box.

11. They will fall in love with this.

EGG SANDWICH / OMELETTE SANDWICH / CHEESE EGG SANDWICH

Omelette is one of the regular breakfast in many houses. It's not a healthy option but quick too.

As I always say little twist in everyday food makes it exciting and interesting for kids.

Here is another simple and easy twist for kids school lunch box.

Sandwich made with super soft omelette.

INGREDIENTS
For Omelette:
1 chopped onion


1 chopped tomato
1/4 tsp oregano
1 tsp turmeric powder ( haldi powder)
some black pepper powder
Salt and green chili to taste ( I didn't add chili due to kids)
2 eggs
4 cheese slices or some grated cheese
6-8 bread slices
Handful of freshly chopped coriander leaves
butter for toasting bread

For Spread:
1/4 cup cheese spread
1 tbsp tomato sauce
1 tsp mustard sauce (optional)


METHOD

Add ghee or oil in pan and saute onion till translucent. Add chopped tomato, salt, oregano, turmeric. Cover and cook on low flame till tomatoes become soft and mushy. 

Open the lid and mash tomatoes with the help of spatula or spoon to get paste. 

Break eggs in a bowl and beat well. Spread it over the masala. 

Heat pan with some oil or ghee, add egg batter and cook on medium flame from both the sides. Don't overcook else it will become hard and dry, which will result in dry sandwich

Transfer in plate to cool it bit. Cut into 3-4 pieces. 


 For Assembling: 
Trim edges of the bread slices  and apply cheese spread. Keep one part of the egg, cheese slice or grated cheese. Cover with another slice.

Apply butter on bread slice and toast it on pan till crisp and brown from both the sides.

Cut and pack in kids school lunch box.

Pictorial: 
 







1. Heat oil and saute onion till translucent. 

 







2. Add tomatoes and cook till soft and tender. 

3. Add 2 beaten eggs.

4. Cook 

5. Soft omelette is ready 

 
6. Prepare spread by mixing the ingredients mentioned above. 

7. Apply spread on trimmed bread slices and place cheese slice.

8. Keep one part of omelette. 

9. Apply softened butter on one side of the bread. 

10. Keep heavy weight on bread to make it crisp.

11. Flip and apply butter on the other side too. 

12. Crunchy sandwich is ready. 

13. Serve hot.

14. Pack in kids school lunch box.

PANEER ROLLED FRENCH TOAST / PANEER FRENCH TOAST

Those who follow my recipes regularly must be knowing by now that I keep giving twist to regular recipes to make them exciting and new for kids.

After huge and popular hit of pizza french toast, cheese french toast and mushroom french toast here I am with another french toast twist. 

This time with much more healthier version with added paneer.  Paneer have huge health benefits, making french toast out of it makes it all the more yummy and special.

Do try this new version of french toast after pizza french toast, mushroom french toast, cheese french toast, jam french toast and apple french toast. I am sure your kids and family will love.

INGREDIENTS
200gm paneer
1 large finely chopped onion
2 mediums sized finely chopped tomatoes
1 tbsp tomato sauce

1 tsp coriander powder
1 tbsp tomato sauce

1 tsp roasted and crushed kasuri meethi 
1/2 tsp chaat masala ( optional)
1/2 cup grated cheese
4-5 eggs
1/4 cup milk
1/2 tsp oregano or mixed herbs
1/2 tsp black pepper
10-12 bread slices
1 tbsp cornflour
1/4 cup water
Salt to taste
Oil and butter for cooking

METHOD
Heat oil in pan, add chopped onion and saute till golden in color.

Add chopped tomatoes and tomato sauce and cook till soft and tender. Add salt, coriander powder. Mix well.

Add grated paneer. Mix well. Add roasted and crushed kasuri meethi.

Turn off the flame and keep aside to cool. If you're planning to give this in school lunch box then prepare paneer mix a night prior and store in fridge.

Prepare egg batter by mixing egg, milk, salt, pepper, oregano. Beat well.

Take bread slices and trim the edges.

Mix cornflour and water, make thick slurry. Keep aside

Using rolling pin, roll the bread flat, don't over do it.

Keep paneer filling at one side. Add extra cheese. Roll the bread in cylindrical form. Seal the edges by applying cornflour paste and then press gently to keep it intact. In case bread opens or breaks don't worry just press it gently between your palms and immediately dip in egg batter and cook. Diping in egg batter will stop the breakage.

Dip bread roll in the egg batter and cook on hot pan or tawa on medium to high flame, rolling other side and then cook from the ends.

Pack in kids school lunch box or serve in breakfast.

Pictorial: 

 Pictorial:








1.  Heat some oil in heavy bottomed pan, saute onions till it turns brown in color.









2. Add chopped tomatoes.









3. Add salt, sauce and all the spices mentioned above except for kasuri meethi.









4. Once tomatoes are soft add grated paneer. 









5. Don't over cook paneer, turn off the flame and add kasuri meethi.









6 Mix well and garnish with freshly chopped coriander leaves. Keep aside to cool down.

7. In a separate bowl, beat together eggs, salt, pepper, oregano and milk.









8. Make thick paste of cornflour and water.

9. Take bread slices, trim the edges.

10. Keep paneer filing towards one end of the bread. Top with extra cheese.

11. Start rolling.

12. Seal the ends with cornflour paste.

13. Press with light hands to seal.

14. Like this.

15. Dip it in egg batter.

16. Toast on tawa on pan.

17. Roll to cook all the sides.

 18. Slice and serve.














19. Slice or pack in kids school lunch box.

MUSHROOM FRENCH TOAST / FRENCH TOAST / MUSHROOM EGG SANDWICH

French toast are very famous and commonly made breakfast in almost every house today. I never make french toast in old fashioned way, where in bread has to be dipped simply in egg.  This is not the first recipe of french toast where in I have twisted this recipe.

After Pizza french toast, and Cheese French Toast , Apple Cinnamon French Toast and Jam French Toast, here I am with one more different version of french toast. This time I made a yummy and healthy filling of mushroom. 

As mushroom is very cheesy and soft in texture, adding more cheese to it makes it all the more cheesy and super yum. Do try this new version of french toast, I am sure your family specially your kids gonna love it.


INGREDIENTS
100gm (10-15 Mushrooms) finely chopped mushrooms
2 tbsp butter
1 tbsp oil

1 large finely chopped onion
1 medium sized finely chopped capsicum (you can add yellow and red bell pepper with it for extra flavor)
1/3 cup grated cheese (I used processed cheese)
1/2 tsp black pepper powder
1/2 tsp oregano or mixed herb
1/2 tsp chili flakes (optional)
1/2 cup tomato sauce (optional) 
1 tsp salt or to taste

For Egg batter:
4-5 eggs
1/2 tsp pepper powder
1/2 tsp oregano
1/4 cup milk
Salt to taste


METHOD
Heat oil in pan. Add butter and onion. Saute onion till it sweats.

Add chopped capsicum. Give a mix.

Add finely chopped mushroom. Cook on high flame till water of mushroom is absorbed.

Add salt, pepper, oregano. Mix well.

Keep this mix aside to cool down.

If you're planning to prepare this for kids school lunch box, prepare the filling a night prior. Like I does and store in fridge.

In separate bowl beat together eggs,  salt, pepper powder, oregano and milk. Beat well.

Take bread slice and trim the edges. Spread tomato sauce on both the slices, keep mushroom filling, top with some more cheese if you want, close it with other slice of bread.

Heat pan, add some oil and butter.

Dip bread slice in egg batter and coat well from all the sides. Toast on hot pan or tawa till crisp and brown. Hold the bread and toast from edges too so that egg is cooked from all the sides.

Before cutting make sure to let it cool down to room temperature.

Pack in kids school lunch box or serve in breakfast.

Pictorial:

1. Heat oil and butter.

2. Add chopped onion.

3. Cook till it sweats.

4 . Add chopped capsicum.

5 .Cook for a minute.

6. Add chopped mushroom.

7. Add salt and other spices.

8. Cook till water of mushroom is absorbed.

9. Add some grated cheese.









10. Trim the edges of the bread and spread some tomato sauce.









11. Keep mushroom filling, I added some more cheese on top for extra flavor, this is optional.

12. Prepare egg batter adding all the ingredients mentioned.

13. Heat pan or tawa, add butter and oil.

14. Dip bread in egg batter.

15. Coat well from all the sides.

16. Toast.

17. Till crisp and brown.

18. Toast from edges too.

19. Let it come down to room temperature and then slice.

20. Yummy!!