This summer, I have vowed to learn how to make South Asian cuisine in order to feed Ben. Part of that vow is to learn from his daycare ladies. The rest is trial and error. Today was a mixed bag. For lunch I tried to make some cholé and rice. Not that successful. For dinner, I made beet and paneer stuffed paratha with different fillings for tacos. It was awesome and very baby approved.
Notes on paratha:
For the paratha, I followed this recipe pretty closely. I didn’t have any cilantro, so I used the juice and zest of one lemon to brighten up the filling. Also, I upped the paneer quotient to about a grated cup. Speaking of grating, I wasn’t sure if the recipe called for cooked beet to be grated or raw. Raw worked just fine. Super good choices. A note for the non-Indians out there. When the recipe says to “gently roll” out the paratha. Gently is not a guideline. You must be really easy with the rolling pin or else you will get an exploding paratha. Not ideal.
Generally, though, these are pretty easy to make. Ben was a big helper.
For the filling, I made a meat-itarian and a vegetarian version and served them with Greek yogurt, tomatoes, and lettuce.
Garam Masala Turkey Tacos
(Baby approved! He ate it out of the bowl.)
Makes about 4 full tacos. Takes about 10 minutes.
1/2 lb ground turkey
1 tsp garam masala
1/2 tsp ground ginger
1/4 garlic powder
1 Tb olive oil
1/2 cup water
- In a medium skillet, heat the olive oil over medium-high heat and add the turkey.
- When the turkey starts to brown, add in the spices. Stir and allow the turkey to absorb the spices.
- Add the water and cook for another 2-3 minutes until most of the liquid is absorbed.
2 cups of baby spinach
1 tsp olive oil
1/2 tsp garlic
1/2 tsp ginger
2 tsp cream cheese
- Heat oil in a medium skillet over medium heat.
- Add in the spinach and spices and cook until wilted then add the cream cheese. Enjoy!