Ajwain Paratha (Vaamu Chapati)

My final recipe for this week is again with whole wheat flour. These parathas are one variation of normal tawa parathas but with a wonderful flavor of Ajwain (carom seeds). When you get bored of normal plain roti or parathas this will be a good choice. Since ajwain or carom seeds will help in improving digestion and controls the stomach pain

Very easy to make parathas with a good flavor, you can make this parathas only adding carom seeds.  But when you add only carom seeds that will give mild ajwain flavor. If you want to make them little more flavor full and spicy then add powder masalas like cumin powder, red chilli powder. But if you have a stomach problem then avoid redchilli powder, you can add cumin powder ajwain. Other then this powder masalas can add finely chopped coriander leaves, finely chopped mint leaves, finely chopped fenugreek leaves(methi). For today recipe I have use finely chopped coriander leves. 
                                                                                   

Let's check the recipe...

INGREDIENTS:--

Whole wheat flour  -- 2 cups

salt to taste

Oil  ---  2 tea sp

Ajwain ---  1 or one and half tea sp

Cumin powder  ---  1 tea sp

Finely chopped coriander leaves  --- 1 tab sp

water for kneading the dough

Ghee or oil for frying the parathas

METHOD:---

1. In a mixing bowl take wheat flour, salt to taste add enough water and knead in to a smooth dough.

2. Add two tea sp oil and knead the dough for few minutes to make it soft, cover with a moist kitchen towel and set a side at least for half an hour.

3. Divide the dough in to equal portions, now press this dough portions in to thick circles like plain rotis

4. spread little ghee or oil on the plain and sprinkle a pinch of cumin powder, a big pinch of ajwain seeds and few finely chopped coriander leaves.

5. Now fold the rotis in to triangle and roll this triangles evenly to make about a 8 inch paratha.

6. Heat a tawa or griddle and place this parathas and cook for a while both sides then apply little ghee or oil both sides and fry till golden both sides.

serve hot with pickle and curd or any curry you like.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#69 

Mixed Vegetable Paratha

Mixed Vegetable Paratha this is my recipe for this month Blogging Marathon for flat bread theme. Usually aloo paratha is my all time favorite but when I tried this mixed vegetable paratha, I liked the mixed flavors of the all vegetables. This will be a healthy option for breakfast and also a whole meal when you serve this with a dal, pickle and curd. With boiled and mashed potato you can mix vegetables like finely chopped or grated cauliflower, cabbage, carrot, finely chopped beans, capsicum, you can mix a cup of finely chopped greens also. Here in this recipe I used cabbage, carrot and capsicum along with boiled potato. I made the dough with a mix of wheat flour and maida you can use only wheat flour

Lrt's check the recipe....

INGREDIENTS:---

Onion  ---  1 finely chopped

Cabbage  ---  1/2 cup finely chopped

Carrot  ---  1/2 cup grated

Capsicum --  1/4 cup finely chopped

Potato --- boiled, peeled and mashed

Coriander leaves --- 2 tab sps finely chopped

Green chillies  ---  3 finely chopped

Ginger  ---  1 tea sp finely chopped

Oil  -- 1 tab sp

Cumin seeds --- 1/2 tea sp

chilli powder --  1/2 tea sp

Dry mango powder  -- 1/2 tea sp

Garam masala powder  ---  1/3 tea sp 

Salt to taste

FOR DOUGH:--

Whole wheat flour :--  1 cup

Maida (all purpose flour)  ---  3/4 cup

Oil  -- 2 tea sp

Salt to taste

Plain flour for dusting

Oil  or butter for cooking the parathas

METHOD:--

1. Combine the ingredients for the dough, mix well add enough water and knead in to soft dough. place this dough in a bowl cover with a kitchen towel and set aside.

FOR STUFFING:---

1. Heat oil in a pan add cumin seeds let them crackle, then add chopped ginger,green chillis fry for a while then add chopped onion cook on a medium flame for a minute.

2. Now add chopped cabbage sprinkle 2 tab sp water a pinch of salt mix well cover with a lide and cook till cabbage is half done then add grated carrot mix well cover and cook for two minutes in a low heat.

3. After two minutes open the lid and add finely chopped capsicum mix well and cook for a minute.

4. Then add boiled and mashed potato mix well to combine every thing.

5. Add chilli powder, dry mango powder, garam masala, chopped coriander, salt to taste mix well and cook for one minute.

Now will start making the parathas...

1. Divide the dough and stuffing in to equal portions.

2. Roll the dough portion like a small puri, place one portion of stuffinf in the middle of the puri and bring together all the sides to the center and seal tightly.

3. Now roll this stuffed dough in to 6 inch diameter thick circle.

4. Heat a tava and place the paratha on it  and cook in a medium geat applying oil or butter both sides and cook till golden both sides.

Serve hot with pickle, curd..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#69

Triangle Paratha - Trikon Paratha

INGREDIENTS:---
Trikon paratha:---
Wheat flour  --  2 cups
Water for kneading the dough approximate 1 and half cups 
Sugar  --- 1 tea spSalt to taste
Ghee  ---  3 tab sp Instead of ghee you can sprinkle some wheat flour to fold the parathas but with flour you don't get proper layers, means you can't see the open layers. If you spread oil or ghee you can clearly see the layers.
ghee or oil for frying the paratha
                                                            

METHOD:---
1. Take wheat flour, sugar,salt mix well then sprinkle water and and knead in to a soft dough.
2. Knead this dough for 5 to 7 minutes cover with a kitchen towel and set a side for one hour.
3. Divide the dough in to equal portions and and roll in to balls.
4. Sprinkle little flour on work space and roll this dough balls in to circles.
5. Spread 1/2 tea sp ghee on the dough circle and fold in to half like half moon shape, then again fold to make a triangle.
6. Roll the each triangle in to a triangle paratha.
7. Heat the pan  and place the paratha on it and fry both sides  for few seconds then apply a 1/4 tea sp ghee or oil both sides and fry the paratha till golden.

Malai Ka Paratha

My final recipe for this week is a Paratha recipe inspired by Panjabi cuisine. At home, we like to have phulkas for dinner with the same curry we have for lunch. This is the regular menu for our dinner. Very often I make a different curry for dinner, Idli and dosa will be there for dinner for only Thursday and Saturday. Like this special Parathas I usually make for Sunday brunch or even for breakfast.
                                                            This Malai Parathas My grandmother used to make for my grandfather with chicken kurma. I didn't have any Idea from where she picked this recipe. But now eating parathas with lots of malai and is impossible. My grandfather use to have these malai paratha with a good portion of chicken curry. But now we think about the extra workout before eating even plain parathas. 
                                                                  Yesterday I made this parathas for lunch and skipped our dinner and went for a extra walk. I am a person like eating well and go for a good brisk walk and do yoga. I don't want to keep any rolls and restrictions on my food. Any way, that's my choice, but do try this Malai Parathas you will enjoy them for sure...   

 So let's check the recipe......
INGREDIENTS:----
Wheat flour  --  2 cups
Thick cream  ---  1/4 cup
Milk  ---  1/4 cup
Sugar   ---- 1 tea sp
Salt to taste
Ghee  ---  for frying
METHOD:---
1. Take wheat flour, sugar, add cream and mix with your hand, then sprinkle milk and and knead in to a soft dough.
2. Knead this dough for 5 to 7 minutes cover with a kitchen towel and set a side for one hour.
3. Divide the dough in to equal portions and and roll in to balls.
4. Sprinkle little flour on work space and roll this dough balls in to circles.
5. Spread 1/2 tea sp ghee on the dough circle and fold from sides and make like a square.
6. Roll the each square in to a square paratha.
7. Heat the pan  and place the paratha on it and fry both sides  for few seconds the apply a1/4 tea sp ghee both sides and fry the paratha till golden.
Remove and serve hot with any curry ..
Like I served it with Kadai paneer...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61

Parsley And Onion Paratha

As I mention in my last post I have to post a Indian bread recipe with greens because i have chosen the theme cooking with greens. I have easily choose my first recipe rice with greens and for the second recipe Indian bread with greens. What to do because I have already posted Palak paratha. methi paratha, and some other parathas with greens. Last Sunday when I went for my weekly vegetable shopping. I saw some fresh parsley I picked a bundle to make pesto.
                                     When I am cutting parsley to make pesto hummm wow that flavor wonderful. Suddenly I got this idea of making paratha with chopped parsley. But first I thought of making Akki roti  with Parsley but some how I changed that to wheat flour paratha for  today. These parsley Parathas are so flavor full and little spicy with finely chopped green chillies. If you don't like them spicy the just remove chillies from the list. If like you can add chopped garlic but I think garlic flavor will dominate the parsley flavor. Adding other ingredients like green chillies  and onion is your choice but parsley is the main ingredient in this recipe. So let's check the recipe.
INGREDIENTS:--
Parsley --- 1/2 cup finely choped
Onion -- 1 small finely choped
Green chillies ---  2 finely choped
Wheat flour  ---- 1 and half cup
Salt   ------  1/2 tea sp
Oil for frying parathas.

METHOD:---
1. Take all above ingredients in to mixing bowl exept oil.
2. Add 1 cup water and knead a stiff dough. Make sure this bough should be little stiff then normal paratha dough, because when you knead the dough with choped onion and parsley ooze their juices so that after 5 minutes this dough become soft.
So take care when you add water, add little by little and knead a stiff dough and set a side for 5 minutes.
3. Make six portions out of this dough and shape them in to round balls.
4. Dust this wheat dough balls with little dry wheat flour and press them in to circles
5. Heat a tawa apply little oil place the parsley paratha on the tawa fry both sides,sprinkle a tea spoon of oil both sides and fry till golden.
Remove the parsley and onion Paratha from tawa and serve hot with any curry, curd and pickle.
I served them with ridge gourd curry.
This is my  second recipe with the theme of Cooking with greens for blogging marathon 19 th edition at Vallis spice your life lets check blogging marathon page

Spring Onoin And Cabbage Paratha

I am here with another week of BM and this week my theme is Show your breakfast-click and share. So that I am going to share my breakfast recipes for this week. I am a breakfast person, who doesn't want to skip breakfast. I like to have my breakfast little heavy. I make all types of breakfast like Indian, westren  and also change them by season. like in summer I don't like to have much oily food for my breakfast and I include lots of fruits in my breakfast.
                                                                    Parathas are always one of my choice for breakfast. Because they are heavy and filling. If we have parathas for breakfast we don't feel hungry for long time. If we stuf them with any vegetables they become healthy too. Curd is the best side dish option for parathas and that is my choice too or you can serve them with any pickle
                      Todays my recipe is parathas filled with finely choped spring onion and cabbage with a flavor of fresh coriander and chopped green chillies. In this paratha recipe with wheat flour i mixed little ragi flour to make them more intresting. So let's check how I made them.
INGREDIENTS:--
For dough:--
wheat flour  -- 1 cup
Ragi flour  --- 1/2 cup
Salt to taste
Water for kneading  dough approx. 1/2 cup
Shift all dry ingredients in to a mixing bowl add water and knead in to a soft dough at last add 1 tab sp oil and knead the dough for five minutes, set a side.
For The Filling:---
Spring onoin  --- 1 cup chopped
Cabbage --- 1/2 cup finely chopped
Fresh coriander leaves  --- 1/4 cup finely chopped
Green chillies  --- 2 finely chopped or according to your taste
Ajwain  -- 1/2 tea sp lightly crushed
Cumin seeds --1 tea sp crushed
Salt to taste here add very little salt because we have added salt in the dough also.
Lemon juice  -- 1 tab sp
Mix all the filling ingredients in a bowl combine well.
1.Divide the dough in to equal portions, make small puris out of this dough and place the spring onion and cabbage mixture in the center of the puri cover from all sides to cover the spring onion and cabbage mixture and press this in to a thick round chapathi.

2. Cook the spring onion and cabbage stuffed Paratha on a hot tawa (griddle).

3.Sprinkle little oil and cook both sides till they turn in to nice golden color.

Serve hot with curd and pickle or any other curry you like...

I served them with Cauliflower pickle and boondi raita

This is my first recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page.

Dal paratha

Hot paratha s with pickle and raita yummm this is my all time favorite meal. I have a friend Sweatha she is from Bihar Whenever I go to her place she used to make hot hot parathas for me. I can manage but cannot make paratha s like her. She used to make lot of variations in filling. Missing you sweatha.:(.. This dal paratha is inspired by her dal paratha but I made some changes to her recipe, will post the original recipe soon. Here I go with the recipe.

For filling:---

Chana dal --- 1 cup

Chopped green chillies --- 2

Onion --- 1 medium chopped

Fresh coriander leaves --- 1 tab sp chopped

Lemon rind --- 1 tab sp

Cumin seeds --- 1 tea sp roasted and lightly crushed

Salt to taste

For dough:---

Whole wheat flour --- 1&1/2 cup

Salt to taste

Oil -- 1 tab sp

Oil for frying.

Method:---

1. Wash and soak chana dal for 1/2 hour and cook till dal become soft.

2. Remove from heat and drain if any water and spread dal on a plate to remove extra moisture.

3. Mash dal well and add all other filling ingredients mix well to combine every thing and make golf size balls out of this dal mixture and set a side.

4.In a other bowl take whole wheat flour, salt add enough water to make a soft dough and knead in to a soft dough at last add 1 tab sp oil and knead the dough for five minutes.

5. Make small balls out of this dough and press in to small puri keep the dal mixture ball in the center of the puri and close from all sides to cover the filling.

6. Press this stuffed ball s in to round thick chapathis.

7. Heat a tawa (griddle) srinkle little oil and fry this dall paratha both sides till it turn in to nice golden.

8. Remove from pan and serve hot with pickle and raita. I served this with cauliflower pickle and boondi raita. boondi rita is the best combition for this dal parathas.

This is my third recipe for the theme delicious dal s in Blogging Marathon 12 th edition group 2 lets check the Marathon page.

Cabbage And Paneer Paratha

I am a big fan of stuffed parathas and like them hot and crisp with curd and pickle.When ever I make paneer paratha s with only paneer they become soft with in few minutes. Then one fine day I saw this cabbage and paneer paratha in Taraladalas book. I really enjoy this parathas every time. Crunchiness of the cabbage and mild flavor of the paneer makes this parathas more interesting. Here I go with the recipe.....

INGREDIENTS:--

Whole wheat flour --- 1 cup

Salt --- 1/4 tea sp

Oil --- 1 tab sp

For Stuffing:---

Cabbage --- 1/2 cup grated

Paneer --- 1 cup crumbled

Fresh coriander leaves --- 2 tab sp chopped

Green chillies --- 3 finely chopped

Salt to taste

METHOD:---

1.Sprinkle little salt over cabbage mix well and set a side for ten minutes.

2.Add salt and oil to the whole wheat flour sprinkle enough water, knead a soft dough,knead well for 5 minutes.

3.Now squeeze out the extra water from cabbage take it in a bowl and add chopped green chillies, crumbled paneer, chopped coriander leaves, little salt mix well to combine every thing.

4. Divide the dough in to equal portions, make small puris out of this dough and place the paneer mixture in the center of the puri cover from all sides to cover the paneer mixture and press this in to a thick round chapathi.

5. Cook the paneer stuffed chapathi on a hot tawa (griddle).

6.Sprinkle little oil and cook both sides till they turn in to nice golden color.

Serve hot with curd and pickle or any other curry you like...

This is my 5th recipe with the theme paneer for blogging marathon 12 th edition At Vallis spice your life lets check blogging marathon page.

RED BELL PEPPER PARATHA

Bell peppers I like them in my curries, especially with paneer. We all know that bell peppers are very rich in vitamin c. (in 100 gms bell pepper contains nearly 80mg c vitamin) with disease fighting antioxidants especially in red bell peppers.

My sister likes jiffy recipes, mild tasted foods not very spicy food like me.yesterday when I was talking to her she told me about this recipe. Instead of making bell pepper curry and roti. That time I was searching for bell pepper recipes for Priya's AFAM event, so immediately I tried this paratha for AFAM event. And this parathas are just simply superb with nice red bell pepper aroma(when I was frying this parathas my house is covered with very tempting and nice aroma, that made me very hungry). Here is the recipe for RED BELL PEPPER PARATHA for PRIYA'S AFAM – BELL PEPPER EVENT

INGREDIENTS:-----
Whole wheat flour ---- 2 cups
Red bell pepper --- 1 medium size grated
Garlic --- 2 cloves grated
Salt to taste
Roasted cumin powder --- 1 tea sp
Water for kneading the dough
Oil for frying parathas
METHOD:----
1. Take flour, grated red bell pepper, garlic, cumin powder, salt to taste mix well then add water and make a soft dough (like normal paratha dough)
2. Apply little oil to your hands and knead for 2 min. and leave a side for 5 min.
3. Now make small balls out of this dough and press them like round parathas(in to circles)
4. Now heat a skillet or a fry pan and fry this patathas both sides with a little oil till nice golden color.
5. Remove from the pan and serve with any raitha
6. I served this RED BELL PEPPER parathas with BOONDHI RAITHA.

BEETROOT PARATHA

Wheat flour ---- 2 cups
Beetroot ---- cooked and greated --- 1/2 cup
Salt to taste
Ajwain --- 1/4 tea sp
Fennel seeds --- 1/2 tea sp
Red chilli powder --- 1/2 tea sp
Butter or ghee ---- 1 tab sp
oil for frying

Method :----

Dry roast fennel and ajwain seeds till nice aroma comes out and crush them.

Take wheat flour and add salt to taste, red chilli powder, ajwain and fennel powder,ghee and add enough water to make a soft dough.

This dough should be like our normal paratha dough

Make small balls out of this dough and press then in to circles and fry then on a hot skillet(tawa) and fry with 1/2 tea sp oil both side into a nice color

serve hot with any curry

I enjoyed this with drumstick and tomato curry, tomato and cucumber salad, fried green chilli.

This is for my dear friend priya for her first event FIC - PINK /ROSE is started by my one more friend SUNSHINEMOM

MOOLANGI PARATHA ( MOOLI PARATHA,RADISH FLAT BREAD)

INGRIDENTS:-------
Wheat flour --- 2 cups
Moolangi(mooli, Radish) --- 2
Onion --- 1 small
Green chili s --- 3
Ginger ---- 1 inch piece
Coriander leaves --- 1/2 cup chopped
Ajwain ---- 1/2 tea sp
Salt to taste
Oil oi ghee for frying

METHOD:------

Peel, wash and grate radish,ginger, peel wash and chop onion and green chilies very finely.

In a bowl add wheat flour, salt to taste, Ajwain, chopped coriander,green chilies, onion and grated radish, and ginger and make a stiff dough by using enough water. and leave a side for 10 min.

Make small balls out of this dough and roll them in to thick curcles.

Heat a fry pan (tava) put paratha on hot pan and fry for 2 sec. then turn the other side add ghee or oil on the up side and turn the other side and aply the oil other side too and fry till light golden color.

Remove from the pan and serve hot with curd and pickle or any dal

Enjoy your meal

METHI PARATHAS

Methi leaves -- 1 bunch or 2 cups washed and finely chopped

wheat flour(atta) --- 3 cups

Garlic -- 3 cloves choppes

green chilies -- 2no. chopped

cumin seeds -- 1 tea sp(dry roast cumin and just crush with hand)

oil -- 1 tab sp

salt to taste

oil for frying

METOD:-----

Heat 1 tab sp oil in a pan add chpped garlic and crushed cumin, green chili,menthi leaves and fry for a min.

Remove from heat and let it cool then add wheatflour, salt to taste and add enough water and make dough like chapati dough and leave a side for 5 min.

Now roll the parathas as thin as possible.

Fry this methi paratas on a hot skillet till nice gloden color aply some ghee on them (if you like) and remove from pan.

Serve hot with dahi bhendi or any gravy you like or this paratas will be a good combo with any dal.

Enjoy your meal

Nothing will beat hot paratas and dal in chilled winter.

ALOO PARANTHA (POTATO STUFFED FLAT BREAD)

INGREDIENTS:----

Potato --- 2 medium sized cut in to very small pieces
Onion --- 1 medium size finely chopped
Green chilies --- 4 chopped or according to your taste
Coriander leaves – 1 tab sp finely chopped
Red chili powder – 1 tea sp(if you feel this will be very spicy can just remove this red chili powder)
Coriander and cumin powder – 1 tea sp
Garam masala -- 1 tea sp or can use( masala mix what I used in cauliflower and brinjal curry)
Turmeric powder --- 1/2 tea sp
Salt to taste
Oil 1 tea sp
Atta – 11/2 cup
Salt to taste
Water for mixing the dough
Ghee+oil for frying paranthas
METHOD:---
Take atta in to big bowl add salt and enough water to make a soft chapati dough and kend well for 5-10 min. cover and leave a side.(leave at least for 1/2 hour)
Heat 1 tea sp oil in fry pan and add chopped onion and fry till onion become soft then add green chilies and potato pieces, salt to taste, turmeric powder and red chili powder cover and cook till potatoes become soft (or till done) stir in between.
Now add coriander and cumin powder, masalamix or garam masala powder, chopped coriander and mix well and remove from the heat and mash the potato curry very well and you have to do this when it is hot mash well and leave a side to cool
Make egg size ball s from chapatti dough and big lemon size balls from potato mash.
Now make small puri s from chapatti dough and keep the potato mixture in the middle of the puri and close from all sides and cover the potato mixture and press in to a thick round chapatti
Heat a skillet or a flat pan and place the stuffed chapatti on it and fry bouth sides till light brown color then add 1 tea sp ghee and oil mix and fry till nice golden color
Serve with curd and pickle
This is my entry for Winter Treat Event hosted by Trupti at http://recipecenterforall.blogspot.com/2008/12/announcing-winter-treat-event.html

PALAK PARANTHAS ---- INDIAN BREAD WITH SPINACH

Palak Parantha is a very tasty way of eating your greens. This recipe is a healthy varietion of parantha. It is made with fresh Spinach leaves and whole wheat flour and served with curry and pickle and a cup of curd (yogurt).It can be eaten at break fast,lunch or dinner,and it is perfect food to take for lunch box or picnic.It is good to eat even after a few hours.You can make the dough and keep it in the fridge for 2-3 days and make paranthas when you want.
And here Igo with the recipe of Palak parantha (my variation).
INGREDIENTS:---
Spinach leaves --- 1 bunch very finely choped(or 11/2 cup very finely choped
Wheat flour --- 1 cup
Jawar flour --- 1 cup(insted of jawar you can use 1/2 cup besan and 1/2 cup more wheat flour,this Iused for a change)
Garlic --- 3-4 very finely chopped
Green chilies ---3 finely choped
Onion --- 1 small very finely choped
Cumin seeds --- 1 tea sp fry in a dry pan and crush with hand
salt to taste
Chat masala --- 1/2 tea sp
Oil for frying
Butter --- 1 tea sp
METHOD:---
Heat butter in a pan add garlic,green chilies, onion and cumin seeds stir for few sec. then add choped spinach and stir till raw smell of spinach goes.
Take flour s in abig bowl add spinach mixture, salt to taste.chat masala and make adough and leave for 5 min.
Make 7-8 balls from the dough and roll them in to curcles and make a small hole in the center of the parantha so that it can cook well.
Heat a griddle(parantha pan ) put the parantha let it cook for 1 sec and flip the other side and cook 1 sec. this side also then aply oil both sides and fry till light golden color and remove from griddle.
Serve with any pickle and curd(yogurt)
Ilike to have this with sweet dahi and pickle
For sweet dahi..... for 1 cup well beaten dahi add 1 tab sp grated jaggery(gud, bellam, can use 1 tab sp sugar also)
but here I served with paneer bhurji (paneer bhurji recipe coming up)

UKKARISIDA AKKI ROTI & HEEREKAYI PALYA

Rice flour roti with ridge gourd curry For UKKARISIDA AKKI ROTI:--------
Rice powder --- 1 cup
Water ---- 2 cups
Salt to taste
Boil water in a pan add rice flour and salt don't mix cover and leave in alow flame for 6-7 min
this time keep an eye on it water will boil and overflow keep removing the lid for every few min.
now switch off the stove and mix the flour with a spoon let it cool for some time
then knead in to a soft dough and make small balls and make chapathis
heat a tava and roast the roti s (if you like can add oil when frying the roti s
and serve hot with palya

Heerekayi palya-----Ridge gourd stir fry----- Beerakaya kura ----- turai subji

this is a very good combination with akki roti or any other roti s or even with hot plain rice and here is the recipe.............

Ridge gourd --- 2 no. cut in to 1 inch pieces

Turmeric powder -- 1/2 tea sp

curry leaves a few

oil -- 1 tab sp

Salt to taste

Sambar powder --- 1/2 tea sp

Mustard seeds -- 1/2 tea sp

For palya podi:-----

Grated coconut --- 2 tab sp

Red chillies -- 3-4 (or according to your taste)

cumin seeds --- 1 tea sp

dry roast red chillies and cumin seeds in a fry pan and grind in to a powder first and then add all other ingredients and grind in to a coarse powder.

Heat oil in pan and add mustard seeds let them popup add curry leaves

Now add ridge gourd pieces and cook till ridge gourd become soft.

stir 3 more min.now add little water mix once and add masala powder sambar powder, turmeric powder, salt to taste mix well and cover with a lid and cook for 5-8 min

mix well and remove from fire cover and leave for few min. coverd, then serve hot with akkiroti.

KARAM BOBBATTU(SPICEY PARATHA, KARA HOLIGE)

Wheat flour – 2 cups
Salt to taste
Sugar – 1 tea sp
Water for mixing the dough
Coconut and sesame seed powder – 1/4 cup(kobbari nuv vula podi)
Oil or ghee for frying
METHOD:--
Mix wheat flour, salt, sugar in a bowl add water and make a soft dough like chapatti dough and leave it for 30 minutes
After 30 minutes divide the dough in to small balls
Take dough balls in to your hands and make small cup shape and keep 1 tea sp kobbari nuv vula podi and cover from all sides then dust with dry atta or rice powder and roll in to round parathas
Heat a flat pan and place the paratha on it when one side is little cooked turn the other side and apply oil or ghee and turn the other side apply ghee or oil and fry till golden colour remove from heat and serve hot with plain dal

I served this with plain dal I made like this cook 1 cup toordal with water and a pinch of turmeric powder and salt to taste and gave a tadka with 1tea sp oil and mustardseeds,cumin seeds, curry leaves this dal will go with like this parathas or even with plain rice and pakodi wow what a great combo these are some my fav. combos that i will share with you all from my next post

thanks all of you for sharing with me

MINT PARATHA WITH CHOLE BAINGAN

FOR MINT PARATHA

2 cups weet flour

2 cups all purpose flour

1/2 cup-curd

salt to taste

1tesp-ajwain

1 cup chopped pudina[mint leaves]

1/2 tesp-chopped green chillis

3tebsps-ghee

METHOD:-

Wash mint leaves and dry them in the shade and chop them finelly

Mix all above ingredients in a bowl and make paratha dough with alittle water just sprinkle water it won't take much water because we mix with1/2 cup curd mix well and make soft dough and leave for 1/2 hour

Make small balls and press in to small puris spread a little oil or ghee on it and rool it like a mate then fold it in to rounds like@ shape

Now press them in to round parathas and fry in a hot tawa bouth sides with little oil or ghee

Serve hot with chole baingan

FOR CHOLE BAINGAN:-

For this we need PANCHFORAN for seasoning that is

1/2tesp-mustard seeds

1/2teasp-Ajwain

1/2tesp-cumin seeds

1/4tesp-methi seeds

1/2tsp-kslonji

Some people replace cumin or methi with sounf

1 cup -chole[chick peas]

1 large-bingan[egg plant] cut in to cubes

3-tomatoes chopped

1/2 tesp-coriander powder

1 onion chopped

2 garlic cloves chopped

1tesp-chilli powder

1/2tesp-cumin powder

turmeric powder-1/2 teasp

chopped coriander leaves-1tebsp

salt to taste

3tebsps-oil

METHOD:-

Soak chole in water for over night and cook till soft.In pressure cooker give 2-3 whistles.

heat oil in a pan and add panchforan thadka to it and add chopped onion, chopped garlic and fry till onion become soft then add chopped tomatoes now add chilli powder,coriander powder,cumin powder, turmeric powder and mix well fry for few min.

now add bingan cubes and cover an cook in alow flame till bingan become soft then add chole mix well add salt and cover and cook for 15 min.

This will be a sukka sabji don't pour water If required just sprinkle a little water

garnish with chopped coriander leaves

Serve hot with mint paratha or plain paratha or roti I don't like this subji with rice

SAJJAPPALU

Some times amma use to make this sweet for festivals.When ever she wants to replace bobattu she prepares this sweet poli[sajjappalu].Ithink people forgot this one I remember that long back means 7-8 years ago in andhra every marrage lunch this should be a sweet dish,! If I am not mistake.Idont know why people forgot this easy to make sweet roti.Some people prepares this one like puri means all the method is same but deep fry them like puri in hot oil.But Idont like that version because that takes oil alot frying like parathas is ok,useing less oil is good for helth any way the recipe is like this.........

For dough:-

maida---1cup -1/2 cup weat flour[atta]

water for making dough

A pinch of salt

1tesp ghee

Take a bowl mix weat flour, maida and salt,ghee add water and make a soft dough leave for 1/2 hour.

1cup-samolina

1cup--sugar

2cups-water

a pinch red food colour

1/2 tesp-cordomom powder

1tebsp-ghee

Heat ghee in a pan add samolina fry till golden add sugar and water mix well add food colour keep stiring add cordomom powder cook till soft or till done.

Remove from fire and let it cool after it cool down make small lemon size balls and keep a side

Take dough make small balls press in to small puris keep samolina ball in the middle cover from all sides and press in to round rotis

And fry this sweet rotis with 1teasp ghee fry till golden colour.

Serve hot with ghee and condenced milk

I am sending my favouret sajjappalu to Mythreyee' sweet series-puran poli & sweet chapathis/rotishttp://www.paajaka.com/2008/06/announcing-sweet-series.html

And also this recipe is going for RCI-ANDHRA FESTIVAL FOODS at VANI'S--BATASARI

http://ladybluemarble.blogspot.com/2008/06/rci-andhra-festival-foods.html

PROTEIN ROTI

sangeeth eat-helthy-protein-rich

Yes this is a protein rich roti Ican say,Imade this roti with lots of dry fruits.Dry fruits are very rich in proteins,Iused 1.100gms cashewhas--18.22g of proteinsand also very good in carbohydrates 2.100gms--almonds has 22g of proteins,and indian ayurveda says almonda are very good for brian and memory power3.100gms walnuts has 15.23gms of proteins,it controls bad cholesterol level and very high in Antioxidants 4. Iused Dates in 100gms dates only 2.5gms of proteins but they are very rich in iron.Some kids they dont like dry fruits like those kids i think this will be a good idea.After fasting if we have one roti we can get a lot of energy.......and the recipe is hear

INGRDEINTS:-

100gms--cashew nuts

100gms--almonds

100gms--wal nuts

1/2 cup--dry coconut

10no---dates chopped

3-4 cordomoms

paratha dough

METHOD:-

1.choop dates in to a very small peaces keep a side.

2.grind all dry fruits in to a powder and mix with dates and mash well make a small lemon sized balls.

3.take paratha dough and make small balls and roll in to small puris

4.keep dry fruit ball in the middle of the puri and close from all sides and press them in to round roties

5.heat tawa and fry roties with oil or ghee both sides

remove from tawa and serve hot with honey

if you are making this roties for kids fry them with ghee.This roti will stay for 1 week in the fridge they will stay even for one month.Iam sending this roties for Sangeeth's eat-healthy-protein-rich event at letusallcook.blogspot.comletusallcook.blogspot.com/2008/06 eat-helthy-protein-rich.html

and this roti s are going for valli's roti melahttp://cooking4allseasons.blogspot.com/2008/04/announcing-event-to-celebrate-indian.html

RAW CAULIFLOWER-GARLIC PARATHA Cooking 4 all Seasons: Announcing an event to Celebrate Indian Flatbread ~ Roti Mela!

Cooking 4 all Seasons: Announcing an event to Celebrate Indian Flatbread ~ Roti Mela!

Before Iuse to make cauliflower parathas with cooked cauliflower but when I tryed this one's.I liked it very much and they are very tastey .This is how I prepared them

INGREDIENTS:-

1/2 medium sized-cauliflower-greated

2-green chillis--chopped

3cloves-garlic-finely chopped

2cups-atta

salt to taste

METHOD:-

Take all above ingredients in a bowl and knead dough and leave for 10 min.

divide dough in to small balls and roll each ball in to circles of 7-8 inches diameters with the help of rollingpin

Heat apan put 1tesp oil place paratha on it sprinkle sam more oil on top of it and sides of paratha

Fry bouth sides in golden color remove from pan and serve hot with curd and salad

Iam sending this parathas to srivalli's RotiMela

I