Oats- Jwari roti

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DSCN0516                           Ready to serve Oats-jwari roti with Hurikadle chutney, chutney powder & green chili pickle

Makes: 12 of the above size

Time taken: 30 minutes

I have put up quite a few oats  recipes like the oats idli, dosa, vegetable roti, upma poha upma etc.., and also  one jwari roti recipe on this blog.  I just wanted to try something new with oats and jwari atta and hence i tried it by mixing wheat atta to give a binding to the roti dough.  Here goes the recipe.

What you need to have:

1. Wheat atta – 1/2 cup

2. Jwari atta – 1/2 cup

3. Oats powder – 1/2 cup

4. Salt – as needed

5. Black sesame seeds – 1/2 teaspoon(optional)

6. Boiling water – 1/2 cup

What you do with what you have:

1. Powder oats in the mixie to a fine consistency and sieve it.  Also sieve wheat atta, jwari atta together with oats  powder in the sieve and add salt to it and transfer it to a wide plate.

2. Boil required quantity of water in a bowl and slowly add it to the mixed atta making a whole in the middle.DSCN0502                                                                        Boiling water being added to the atta mix

3. Mix it with the help of a wooden spatula and when you can handle it, knead it to chapati dough consistency.  Pinch out required lemon sized dough and knead it and roll it on a plastic sheet dusting it in wheat atta to required thicknessDSCN0508                                                              The roti dough, pinched out ball & the rolled roti

4. Place a roti skillet on medium flame.  On heating , place rolled roti on it and roast till bubbles arise on it.DSCN0512                                                                           Oats-jwari roti being roasted

5. Flip and roast on the reverse of the roti till brown dots appear on it.DSCN0513                                                                          Oats-jwari roti being roasted on the reverse

6. Transfer it to a plate and serve hot with Hurikadle chutney, chutney powder & green chili pickle.  YummmmmmmmmmDSCN0516                          Ready to serve Oats-jwari roti with Hurikadle chutney, chutney powder & green chili pickle

Makes : 12 of the above size

Time taken: 30 minutes

Good to remember: 1. Use fresh ingredients to relish tasty rotis.

2. Wheat atta is used for perfect binding.

3. One can relish with any dish of her choice.

Guacamole (indian style)

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DSCN0631                                                                          Ready to serve Guacamole

Time taken: 20 minutes in all

Serves : 8-10 

I have written detailed description of this veggie/fruit Avocado in my earlier post on Avocado Chapati. Guacamole is a popular dip prepared in the u.S not only in american restaurants but also in the Mexican restaurants and in the sub -way  restaurant it is available all the year round as an application to bread and also with Tortillas and pittas.  But i feel it is totally bland and hence i tried an  indian version which turned out yummy!!  Here goes the recipe of Guacamole!!!!

What you need to have:

1.Ripe  Avocados -2

2. Salt – 1/2 teaspoon(as needed)

3. Chopped onions – around 1/4 cup

4. Chopped cilantro – 2 tablespoons

5. Green chili -2 (less spicy)

6. Chopped tomatoes – 1/4 cup

7. Mint leaves – 2-3

8. Garlic pod – 2

9. Lemon juice – 1 tablespoonDSCN0636                                                                                  Ingredients of GuacamoleDSCN0634                                                                                           Ripe Avocado being halved

What you do with what you have:

1. Take a ripe Avocado and cut it into half.  Scoop of the pulp with the help of a fork and roughly mash it and keep it aside in a wide bowl.

2. Chop half the quantity of tomato, Onion and cilantro, fine and remaining into little bigger pieces.

3. peal garlic pod, wash and keep mint leaf , green chili as well along with the chopped bigger pieces of tomato, onion and cilantro. Grind all of them in the mixer along with salt to a fine consistency.  Transfer it to a wide bowl from step-1 to it.  Now stir in the finely chopped pieces of tomato, onion and cilantro to it.  Add lemon juice and check for salt.  Transfer it to a serving bowl.  Relish it with roasted bread or tortillas!!!YummmmmmmmmmmDSCN0631                                                                             Ready to serve Avocado guacamole

Time taken : 20 minutes in all

Serves : 8-10

Good to remember:

1. Use fresh ripe veggie for the dish.

2. The ingredients can be changed as per your pallot

3. One can even push the remaining dish in the refrigerator wrapping it with a plastic to keep it afresh!!!

Barley chapati

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DSCN0375                                                                     Ready to serve Barley chapati with potato onion bhaji

Makes : 10

Time taken: 30 minutes

I have given a detailed  introduction of Barley in my earlier Barley masala dosa recipe.  I like to include this millet in the daily menu and hence i tried out a couple of recipes  like the dosa, chapati and also idli which i will be putting up in the couple of weeks.  Here goes the recipe of Barley chapati….

What you need to have:

1. Wheat flour – 3/4 cup

2. Barley flour — 3/4 cup

3. Carom seeds(Ajwain) – 1 teaspoon

4. Salt – as needed

5. Warm water – as needed

What you do with what you have:

1. Sieve both wheat atta, Barley atta along with salt in a sieve a couple of times and transfer it to a wide plate.  Add carom seeds to it.  DSCN0364                                                                            Sieved atta to which carom seeds is added

2. Add warm water slowly and knead it into a soft paliable dough and keep it aside for about 10-15 minutes.  Pinch out a small lemon sized ball and roll it dusting in wheat atta to a medium thick consistency.DSCN0367                                                                        Chapati atta, pinched out ball & rolled roti

3. Place a roti skillet on medium flame.  On heating place rolled roti on it and dry roast till cooked. DSCN0373                                                                         Barley roti being roasted

4. One option is it can be flipped and roasted till brown dots appear and is done.DSCN0374                                                                        Barley roti is flipped & roasted 

5. The other option is just roast it on the roti roasting frame and roast it till it puffs upDSCN0371                                                                           Roti being puffed up on roasting

6. Transfer it to a serving plate applying a little ghee/butter and relish with any side dish of your choice and repeat it with the remaining daough.  DSCN0375                                                                             Barley roti with potato onion bhaji

Makes :10

Time taken: 30 minutes

Good to remember:  1. Both the atta should be very fine else it will not be binding to make a paliable dough and the roti will not be soft as well.

2.Use fresh atta for the dish for better taste.

3. One can relish with even chutney powder of your choice.

Almond – Parsley pulav

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DSCN0654                                                                   Ready to serve Almond-Parsley pulav with Alu-mattar

Time taken: 45 minutes

Serves – 3-4

Parsley is the world’s most popular herb. It derives its name from the Greek word meaning “rock celery” (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.

A sprig of parsley can provide much more than a decoration on your plate. Parsley contains two types of unusual components that provide unique health benefits. The first type is volatile oil components—including myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoids—including apiin, apigenin, crisoeriol, and luteolin.

Parsley is also a rich source of Anti-oxidant nutrients too. Parsley is also for a healthy heart. It is an excellent source of vitamin K, C as well as a good source of vitamin A, folate  and iron.

After knowing the goodness of this particular herb i just tried out this recipe of a one pot meal which i want to share with you all here.  It really tastes excellent and so i have not used any strong masalas etc to retain the flavour of the herb..,  So here goes the recipe….

What you need to have:

1. Basumati rice – 1 cup

2. Butter/Olive oil – 2 tablespoons

3. Chopped onions – 2/3 cup

4. Chopped Almonds – 1/3 cup

5. Slit green chili – 2-3(less spicy)

6. Chopped garlic pods -4-5

7. Pepper powder – 1/4 teaspoon

8. Garam masala powder – a pinch

9. Salt – as per taste

10. Chopped parsley – 1 cup(to garnish)

DSCN0639                                                                         Ingredients of seasoning & othersDSCN0650                                                                          Basumati rice & chopped parsleyDSCN0646                                                                                Fresh bunch of parsley

What you do with what you have:

1. Wash and drain water from rice and keep it aside.

2. wash, peal onions, slit  green chili, peal and slit garlic pods, wash and chop parsley  and also chop almonds and keep it aside.

3. Place a cooker with 3 tablespoons of olive oil/butter in it and add slice garlic pods to it.  While being fried add slit green chili followed by chopped almonds to it.  DSCN0640                                                                              Seasoning in proogress

4. When done add chopped onions and and a little salt to it.  When done , add garam masala powder, pepper powder and stir for a few seconds.  Finally add basumati rice from step-1 to it and add required quantity of water checking for salt and set the cooker and is done in 20 minutes.DSCN0643                                                                          Almond-parsley pulav being cooked

5. While the pressure is released check for salt and  transfer it to a serving plate garnishing it with chopped parsley and relish it with any side dish of your choice!!!YummmmmmmmmmDSCN0654                                                                     Ready to serve Almond-parsley pulav with Alu-mattar

Serves : 3-4

Time taken: 45 minutes

Good to remember: 1. Use as much herb as you want as per your pallot and fresh too.

2. Garnish when hot so that you get the aroma of the herb.

Chana dal spicy paratha(Bengal gram dal spicy paratha )

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DSCN0614                                                      Ready to serve Chana dal paratha(spicy)

Makes : 8-10 of the above size

Time taken: 45 minutes (other than soaking and cooking dal)

When I  think  od Bengal gram dal/Chana dal   the first thing that strikes to me  is the favorite sweet poli which is a popular indian sweet flat paratha which is prepared for either “Holi” or “Ugadi”.  Chana dal/bengal gram dal is used in the preparation of the payasam,  (called Madgane in konkani) poli, panchakajjaya , chana dal sweet kichadi and also the spicy fried dal etc and many other dishes.(  these dishes one can find on this blog)  This recipe i happen to try a couple of times at home and so thought of sharing with the viewers of my blog today.  Here it is….

What you need to have:

1.Bengal gram dal – 1/2 cup

2. Chopped onions – 1/4 cup

3. Green chili -3-4 (medium spice)

4. Turmeric powder – 2 pinches

5. Asafoetida powder – 2 pinches

6. Garam masala powder – 2 pinches(home made)

7. Grated ginger – 1/2 teaspoon

8. Chopped cilantro – 2 tablespoons

9. Salt – as needed

10. Lemon juice – 1 teaspoon

DSCN0598                                                                   Ingredients of  paratha stuffing

What you do with what you have:

1. Wash, peal and chop onions, cilantro fine, grate ginger, green chili and keep it aside.

2. Soak chana dal in water for about 2 hours.  Cook it in the cooker adding very little water(depends upon the quality of dal)  for about 20 minutes.  On cooling drain water if any and grind it in the mixer to a fine consistency.  Add all ingredients from step-1 and also add turmeric powder, garam masala power, asafoetida powder, salt and lemon juice to it and  transfer it to a wide bowl.DSCN0600                                                                     Paratha stuffing in a bowl

3. Mix and make round balls and keep it aside in a plate.  In the mean time let us make the outer dough ready.DSCN0605                                                                Chana dal stuffing being shaped into round balls

Ingredients of the outer dough:

1. Wheat atta – 1 and 1/2 cups

2. Cooking oil – 1 tablespoon

3. Salt – as neededDSCN0595                                                                Ingredients of the outer dough   

4. Make the outer dough adding water in steps to a soft paliable dough and keep it aside for about 20 minutes.  Pinch out a lemon sized dough from it and roll it into a 4″ disc and place the round shaped stuffing from step-3 into it and bring the edges together and close it and roll it ionto a 6″ roti on a plastic sheet dusting it into wheat atta.  Repeat the same process for the remaining dough.DSCN0607                                               Roti dough, pinched out ball, stuffing place and roti finally rolled

5. Place a roti skillet on the flame and when heated splash a little oil and place the roti on it.  Splash a little oil on top of the roti as well.DSCN0611                                                                    Chana dal paratha being roasted

6. When roasted just flip and roast it again.DSCN0610                                                          Roasting in progress

7. Flip it again and roast it till brown dots appear and puffs up.DSCN0612                                                 Chana dal paratha being roasted and done

8. Transfer it to a servng plate and enjoy with butter, chili pickle or even curds and chutney powder or any side dish of your choice.  YummmmmmmmmmDSCN0614                                                        Ready to serve chana dal paratha with chili pickle and butter

Makes : 8-10 of the above size

Time taken: 45 minutes (other than soaking and cooking dal)

Good to remember:  1. Chana dal should be cooked soft to make a proper stuffing.

2. One can even add any masala powder or even add ginger-garlic paste etc.  it is one’s option.

3. Make the outer dough soft enough so that one is able to get a proper binding to the stuffing too and is able to roll easily so that it does not ooz out and make the paratha shapeless.

Flax seeds laddoo with dates

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DSCN0629

                                                                         Ready to serve Flax seeds -dates laddoo

Makes – 15 laddoos of the above size

Time taken: 45 minutes

Dates are considered energy giving and healing food , it heals the disturbances of intestines and is a mild but effective laxative .They are also considered a tonic food especially for heart weakness and as a convalescence food , boiling the dates with milk or even water makes it a easily digestible tonic food.

Fresh dates are sticky in texture and i sometimes use it as a natural sweetener and a binder for a sweetmeat preparation…….this laddoo is simple to make but it’s yummy if you like dates……… flax seeds and sesame have a nice nutty flavor and add to the taste of dates in this preparation toasted almonds can be powdered coarsely and added to this mixture if you do not like flax seeds and sesame …….

I have already put up flax seeds chutney powder, peanut flax seeds laddoo etc., But in peanut  flax seeds laddoo i have used jaggery but in this laddoo i have not used either sugar, jaggery or ghee and hence more healthier.  Here goes the recipe!!!

What you need to have:

1. Flax seeds – 3 tablespoons

2. Sesame seeds  3 tablespoons

3. Dates – 1 cup grated

4. Cinnamon powder – 2 pinches

5. Cardamom-2

DSCN0620                                                                                  Ingredients of Flax seeds dates laddoo

What you do with what you have:

1. Grate dates and keep it aside as shown in the image above.

2. Place a spatula with flax seeds in it on medium flame.  Roast it till it splutters.  Transfer it to a plate to cool down.DSCN0621                                                                                     Flax seeds being roasted

3. Roast sesame seeds in the same spatula till it splutters.DSCN0624                                                                    Sesame seeds being dry roasted

DSCN0626

                                                                Roasted sesame and flax seeds mix

4. On cooling grind both roasted sesame and flax seeds  in the dry grinder along with pealed cardamom to a semi coarse mixture.  Transfer it to a bowl along with grated dates.  Mix it well with your hands.DSCN0627                                                                          Flax seeds dates laddoo mix

5. Take required quantity of the mix and tie it into round laddoos by kneading it in such a way that you get a binding with grated dates. Since we do not add either sugar/jaggery or ghee it is a little time consuming to tie it.DSCN0629                                                                             Ready to serve flax seeds dates laddoo

Makes :15

Time taken: 45 minutes

Good to remember:  1, Use fresh flax seeds, sesame seeds and also seed less  soft dates for the dish.

2. One can even add pistachio, almonds etc.., as per one’s p allot.

Avocado chapati(Roti)

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DSCN0473                                              Ready to serve Avocado chapati with chutney powder & Hurikadle chutney

Makes :8-10

Time taken: 30 minutes

An avocado is technically a fruit. This is because, according to the formal definition, a fruit is the part of a plant that develops from its flower and contains the seeds. All other parts of a plant are considered vegetables, including the stems and roots.  Avocados are classified botanically as berries that contain a single large seed. They come from a family of flowering trees named Lauraceae. From a culinary standpoint, they share a few qualities with vegetables. Vegetables are usually savory in nature, not sweet, and are often used in main dishes. Avocado has a subtle, rich flavor that isn’t too sweet, as well as a creamy texture, making it similar to many vegetables.

A study published in the Journal of the American Heart Association claims that consuming one avocado a day as part of a moderate-fat diet could help lower bad cholesterol among people who are overweight or obese.

A study published in the journal Cancer Research suggests that a compound found in avocados – called avocatin B – could help tackle acute myeloid leukemia.

To write a few words regarding the wonder fruit Avacado, If the avocado is firm and does not budge, you will need to let it ripen for a few days before consuming. Soft avocados make great guacamole or dip, or even a chapati/Roti , while firmer avocados are great for slicing and adding to a salad or a sandwich. To speed up the ripening process, place an avocado in a paper bag with a banana.  I just prepared Avocado chapati a couple of times and it was so soft that i had never eaten such a soft chapati/paratha as such.  Why not try and enjoy it when it has so many health benefits????

DSCN0634                                                                                                  Ripe Avocado

What you need to have:

1. Grated Avocado – 3/4 cup

2. Wheat atta – around 1 and 1/4 cup(approx)

3. chili powder – 1 teaspoon

4. Salt – as needed

What you do with what you have:

1. Cut open the veggie with a knife by just marking around and break it into half and just peal off the skin and mash/grate the pulp of the fruit.  Add chili powder, salt and wheat atta to it and transfer it to a wide bowl.DSCN0462                                                                             All ingredients in a wide round bowl

2. Mix it well and make a soft dough by kneading it as much as possible by not adding water.  Pinch out required quantity of the dough and roll it into a round 4″ disc , sprinkle a little atta and fold it into a semicircle and sprinkle a little atta over it and then fold it into a triangle.  Dust it in wheat atta and roll it into required thick consistency.DSCN0464                                                 Knead chapati dough, pinched out ball & the rolled roti/chapati

3. Place a roti skillet on medium flame.  When heated place the rolled roti on it and roast till small dots appear on top of it and also puffs up a little.DSCN0468                                                                           Avocado chapati being roasted

4. Roast on the reverse by flipping till brown dots appear on the top of the roti.  These chaptis are so soft with multiple layers and without ghee/oil etc…  So healthy for sure.DSCN0469                                                                          Roti being roasted on the reverse

5. When done, transfer it to a serving plate and enjoy with either pickle, chutney powder, wet chutney or any side dish of your choice.  Yummmmm!!!!DSCN0473                                          Ready to serve Avocado roti with chutney powder & Hurikaadle chutney

Makes: 8-10

Time taken: 30 minutes

Good to remember:     1. Use fresh and ripe Avocado for the dish as there are chances that if not ripe it is not possible to knead the dough to a soft consistency..

2. One can even add dhania-jeera powder, asafoetida powder as per ones p allot.

3. No need to use either oi/ghee at all and the roti turns so soft.

4. One can even relish with any side dish of your choice.  I relished with flax seeds chutney powder.