Cottage Cheese is a calcium rich protein powerhouse, and spinach, as we all know, is one of the wonder-foods packed with iron and fiber. I have tasted methi masala rotis before, and had heard of using cottage cheese to make rotis soft. When I came across a recipe for spinach cheese parathas at Saffron Hut, I wanted to try them. I changed the recipe to make just rotis without the stuffing. I was surprised at how nicely they fluffed up while cooking, and they kept beautifully for a few days in the refrigerator. Reheating was as easy as putting them on a hot griddle for a few minutes each side. This breakfast is on regular rotation in my family.
Spinach Cottage Cheese Roti
2 cups whole wheat flour
1 1/2 cups cottage cheese
1 cup fresh spinach leaves (packed)
1 tsp chilli powder
1 tsp cumin powder
1/4 tsp turmeric
salt to taste
few spoons oil to cook rotis
1) In a large food processor bowl, add cottage cheese, spinach, chilli, cumin & turmeric powders and salt. Puree till well mixed.
2) Add the whole wheat flour and pulse few times till a dough forms. DO NOT ADD WATER.
3) Set aside covered in a bowl for 10 minutes. Check to see if the dough is too dry or soft, and add cottage cheese or flour as needed. Set aside covered for another 15-20 minutes.
4) Knead lightly and form into 8-10 balls.
5) Roll out into thin rotis and cook on a hot griddle, brushing with some oil on both sides.
If you are looking for a quick sweet treat that is not filled with preservatives, and is easy to make, then this is what you need. It serves as breakfast on the run, snack, and dessert at my house. The recipe is very adaptable – you can substitute the fruit, nuts and peanut butter to suit your taste or to clear out your pantry :). Just keep the proportions close to what is below. You will get a gazillion results when you google this recipe – this version is a combination of many recipes that I have ‘personalized’.
No Bake Oatmeal Peanut Butter Bars
(16 bars – 8X8 pan)
1 1/2 cup old fashioned oats (NOT instant oats – it get too mushy)
1 1/2 cup roasted almonds, walnuts, and/or cashews (coarsely chopped) – (use a combination or just one nut that you like)
2/3 cup raisins, cranberries, and/or chopped dates (use a combination or just one fruit that you like)
1/2 cup flax seed powder
1/2 cup honey or maple syrup
1 cup peanut butter
1/4 cup chocolate chips (optional) – I like to use mini chips
1) In a large bowl, combine oats, nuts, dry fruit, chocolate chips (if using) and flax powder and mix well.
2) In another bowl, microwave the peanut butter for a few seconds till just melted, stirring regularly.
3) Mix honey / maple syrup with peanut butter and stir well.
4) Add to oatmeal mixture and mix till well incorporated.
5) Press into an 8X8 pan and refrigerate for an hour or two. Cut into 16 bars. Store in an air tight box in the refrigerator.
NOTE: If using a coated metal pan, you can prevent knife marks by lining it with a piece of foil or parchment paper with the edges overlapping the sides. Once the bars are set, hold the ends of the paper to remove from the pan, and then slice.