Parathas & Rotis

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.

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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.

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.

Mushroom stuffed paratha

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DSCN0196                           Ready to serve stuffed Mushroom paratha with pickle & chutney powder  

Makes : 8-10

Time taken :1 hour

Most of you know what is paratha.  It is a flat stuffed bread stuffed with vegetables and you can use any vegetable  and the most common being the “Potato”.  But Raddish, Cauliflower, Methi leaves, and even Toffu make great and arguably healthier parathas than the potato fillings.  Today i have decided to make Mushroom filling paratha.

Until recently Mushroom was never common in the indian cooking.  A few years later button mushrooms were available in plastic covers in even in grocery stores.  Now a days even for the  vegetarians these mushrooms are favorites because of the unique flavor and is the staple of indian cuisine.

I love Mushrooms and i knew that these parathas would turn out to be yummy and they did.  Mushrooms tend to give away a lot of moisture and you need to remove every trace of moisture to make a quality paratha.  Here is my version of the recipe..

What you need to have:

1. Grated Mushroom – 2 cups

2. Onion chopped – 1cup

3. Garlic minced – 1 teaspoon

4. Ginger grated – 1/2 teaspoon

5. Green chili grated – 1 teaspoon

6. Cilantro chopped – 2 teaspoons

7. Dry mango powder – 1/2 teaspoon

8. Roasted cumin powder – 1/2 teaspoon

9. Turmeric powder – 1/2 teaspoon

10. Besan powder – 1 tablespoon

11. Salt- as per taste

12. Cooking oil – 1 TablespoonDSCN0167                                                                     Ingredients of stuffing

Ingredients of the outer dough

1. Wheat atta – 1 and 1/2 cups

2. Salt – as per taste

3. Cooking oil – 2-3 teaspoons(to make the dough)                                                                                                            KONICA MINOLTA DIGITAL CAMERA                                                        Ingredients of the outer dough

What you do with what you have:

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

2. Place a wide pan with 2 teaspoons of cooking oil in it on medium flame and add chopped onions and salt to it and fry till transparent.

DSCN0172                                                    Chopped onions being fried adding salt

3. When done add turmeric powder, chopped green chili and fry for a minute.

DSCN0173                                        Grated green chili and turmeric powder being added

4. When done, add minced garlic and fry till you get a pleasant aroma.DSCN0175                                                      Minced garlic being fried in  the seasoning

5. add grated Mushroom to it and fry till all the moisture is evaporated and mixture turns a bit dry.DSCN0176                                                     Grated Mushroom being fried till done

6. when done add besan to it and cook till done.DSCN0178                                                         Besan being added to the mushroom mix

7. Finally add chopped cilantro and roasted cumin powder to it and stir.DSCN0181                                Chopped cilantro and cumin powder being added to the stuffing

8. On cooling make round balls and keep it aside.DSCN0183                                                                   Stuffing being shaped

9. Make a soft and paliable dough by mixing water in steps to the wheat atta , salt and cooking oil.   pinch out the required quantity of the dough and make round balls.  Dust it in the atta and roll a 4″ disc and place the stuffing ball in it.  Close the edges by bringing together all the ends.  Roll it dusting it in atta into 6″ roti .DSCN0187                                         Rolled disc, stuffing being placed and rolled paratha

10. Place a roti skillet on medium flame.  On heating splash a little oil on it and place the rolled paratha from step-9 on it.  Apply oil on the top of the roti too.DSCN0190                                                       Rolled paratha being placed on the skillet

11. When the bottom side of the paratha is done flip it and fry till done.DSCN0191                                                              Roti being  flipped and fried

12. Again flip , so that it puffs up and brown dots appear all over the paratha.DSCN0195                                                          Paratha being puffed up till done

13. Transfer it to a serving plate and enjoy with pickle and chutney powder or even yoghurt!!!Yummm!!!!!!!!DSCN0196                            Ready to serve Mushroom stuffed pareatha with chutney powder & pickle

Makes : 8-10

Time taken: 1 hour

Good to remember:

1. Mushroom should be fresh  for better taste.

2. The stuffing should be perfect to stuff it and then roll it as well.

3. One can even relish it with curds and chili pickle.

4. The outer dough also should be soft to roll it perfect.

Mushroom-peas and Paneer rolled paratha

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DSCN0166                           Ready to serve Mushroom-peas and Paneer paratha with lemon pickle and butter

Makes : 6 parathas

Time taken: 30 minutes 

I thought of giving a try to  mushroom paratha for breakfast with a combination of peas and paneer.  Mushroom turns out to be extremely delicious and tasty when you add a list of masala to it.  It is also a healthy ingredient for those who are on a weight loss programme as it contains minimum calories!!!!but of course i have added a little paneer to it for extra flavour.

This Mushroom-peas paratha is very easy to prepare even for working women as it is hardly time consuming and also can be an excellent lunch box . I have already put up a few Mushroom dishes like the Mushrrom masala, Mushroom Almond rice and a few more. Here goes the recipe….

What you need to have:

1. Grated Mushroom – 1/3 cup

2. Crumbled paneer – 4 Tablespoons

3. Cooked & mashed Green peas – 1/2 cup

4. Chopped Green chili – 1 Teaspoon

5. Grated Ginger – 1 Teaspoon

6. Curds – 1/3 Cup

7. Whole Wheat atta  – 1 and 1/4 Cup

8. Salt – As needed

DSCN0151                                                      Ingredients of Mashrrom peas & paneer paratha

What you do with what you have:

1. Wash and grate mushroom, Cook green peas in the Microwave oven and on cooling crush it, grate paneer , chop green chili fine, peal and grate ginger fine  , chop cilantro and keep it aside as shown in the above image.

2. Transfer all the above ingredients in a wide bowl.  Add in the wheat atta, curds and salt to it.DSCN0153                                                       Mushroom Paratha ingredients in a wide bowl

3. Combine and make a soft dough while kneading well with your hands. Pinch out a lemon size ball and roll it dusting in plain atta a bit roll it to the required thickness.  DSCN0156                                                      Paratha dough, pinched out ball & the rolled roti

4. Place a roti skillet on medium flame.  On heating splash a little oil on it and place the rolled paratha on it and apply a little oil on the face of the paratha.DSCN0157                                                                            Paratha being roasted

5. When roasted flip and roast on the reverse applying a little oil .DSCN0158                                                                  Paratha being roasted on the reverse    

6. When roasted brown dots appear and puffs up as well and is done.  YummmDSCN0159                                                                       Roasted Mushroom paratha

7. Transfer it to a serving plate and enjoy with pickle, butter and flax seeds chutney powder or any side dish of your choice.DSCN0166                           Ready to serve Mushroom paneer & peas paratha with lemon pickle and butter

Makes : 6 paratha

Time taken : 30 minutes

Good to remember:

1. Mushroom should be fresh for taste and texture.

2. One can even use frozen peas as it is easy to cook .

3. Let the curds be sweet.  I have used fat free curds.

4. Softer the dough soft the parathas are.

Broccoli paratha

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KONICA MINOLTA DIGITAL CAMERA                                        Ready to serve Broccoli paratha with curds & Chili pickle

Makes 14-15  of the above size

Serves 5-6

Broccoli is an edible green plant in the cabbage family, whose large flowering head is used as a vegetable.   Broccoli is high in vitamin C and dietary fiber. It also contains multiple nutrients with potent anti-cancer properties.There are three commonly grown types of broccoli. The most familiar is Calabrese broccoli, often referred to simply as “broccoli”, named after Calabria in Italy. It has large (10 to 20 cm) green heads and thick stalks. It is a cool season annual crop. Sprouting broccoli has a larger number of heads with many thin stalks. Purple cauliflower is a type of broccoli sold in southern Italy, Spain, and the United Kingdom. It has a head shaped like cauliflower, but consisting of tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds.

When we both came here to live with my son’s family for a while i prepared a couple of dishes of Broccoli and one of them is the stuffed paratha which tasted great and so i thought of sharing the same with my fellow bloggers to add to the long list of parathas on this blog.  Here it goes:

What you need to have:

1. Fresh grated Broccoli – 3 cups

2.  Chopped onions – 1 and 1/2  cups

3. Cumin seeds – 2 teaspoons

4. Grated ginger – 2 Teaspoons

5. Green chili grated – 1 Teaspoon

6. Garam masala powder – 3/4 Teaspoon(home made)

7. Turmeric powder – 2 pinches

8. Cooking oil – 2 Tablespoons

9. Salt – as per tasteKONICA MINOLTA DIGITAL CAMERA                                                                              Fresh Broccoli

KONICA MINOLTA DIGITAL CAMERA                                                                          Grated Broccoli

KONICA MINOLTA DIGITAL CAMERA                                                               Ingredients of Seasoning               

What you do with what you have:

1. Wash and pat dry broccoli and grate it barring the stem of the veggie.

2. Wash, peal and chop onions fine, grate green chili, also grate ginger, and keep it aside with other ingredients as shown in the above image.

3. Place a skillet with 2 tablespoons of cooking oil in it on medium flame.  On heating add cumin seeds to it.  When it splutters, add chopped onions and salt to it and fry till transparent.KONICA MINOLTA DIGITAL CAMERA                                                           Cumin seeds being fried in oil

KONICA MINOLTA DIGITAL CAMERA                                                            Chopped onions being added with salt 

4. When done, add grated green chili , ginger, red chili powder, garam masala powder to it and give a strong stir.KONICA MINOLTA DIGITAL CAMERA                                                     All powders, grated green chili & ginger added

5.When done add grated Broccoli to it and cook till soft.KONICA MINOLTA DIGITAL CAMERA                                              Grated Broccoli being dded to the seasoning

6. Allow it to cool and make lemon size balls and is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                 Stuffing being shaped into round balls

Ingredients of the outer dough:

1. Wheat atta – 2 cups

2. Salt – as per taste

3. Cooking oil – 5-6 teaspoonsKONICA MINOLTA DIGITAL CAMERA                                                             Ingredients of the outer dough

1. Sieve atta with salt and transfer it to a bowl.  Add oil and  water in steps to make a paliable soft dough.  Pinch out lemon sized dough , knead it and roll it into 5″ diameter disc and place the stuffing ball from step-6 into the rolled disc and bring the edges together to join them and flatten and roll it dusting in atta to required thickness.  Repeat the same process for the remaining parathas.KONICA MINOLTA DIGITAL CAMERA      Knead atta, Pinched out ball, closed edges after placing the stuffing & the stuffing placedKONICA MINOLTA DIGITAL CAMERA                                                                         Rolled Broccoli paratha

3. Place a roti tawa on medium flame and on heating, splash a little oil on it and  place the rolled paratha on the heated tawa and splash oil onthe roti.KONICA MINOLTA DIGITAL CAMERA                                                                  Rolled roti being placed to fry

4. When fried at the bottom flip and fry on the reverse till dark brown dots appear and it fluffs up if rolled in a phased manner.KONICA MINOLTA DIGITAL CAMERA                                                                Roti being fried on the reverseKONICA MINOLTA DIGITAL CAMERA                                                          Roti being fried till done

5. Transfer it to a serving plate and enjoy with curds and chili pickle.  yummmmm!!!!KONICA MINOLTA DIGITAL CAMERA                                   Ready to serve Broccoli paratha with curds and chili pickle

Makes: 15

Serves 5-6

Good to remember: 1. Use fresh veggie for best results.

2. Let the outer dough be soft but easy to roll.

3. Rolling it very thin will not give the actual texture to the paratha , hence roll it to medium thick consistency.

Ragi roti

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KONICA MINOLTA DIGITAL CAMERA

                                                   Ready to serve Ragi roti with curds & chutney

Makes 7-8 of the above size

Serves 2-3

Ragi/Nanchne/Finger millet/Nanchano  in kannada, marati, english and konkani respectively.  It has become very popular at recent times due to the health consciousness of people.   It has an excellent source of proteins good for diabetic people and also a good source of calcium and hence Pediatritians recommend ragi food for infants of 6 months and above as it has lot of nutritional content too.  I have  already put up finger millet halwa(manni), ragi-peanut laddoo, instant ragi dosa and few more on this blog.  Today i would like to put Ragi roti (rolled) which we all have it for afternoon lunch daily.  It can be relished with curds, onion rings, cucumber slices  etc  and chutney.

What you need to have:

Ragi atta – 1 cup

2. Cooking oil – 1 Teaspoon

3. Salt – As per taste

4. Water – 1 CupKONICA MINOLTA DIGITAL CAMERA

                                                               Ingredients of Ragi roti

What you do with what you have:

1. Place a wide bowl with water in it on flame.  Add salt, cooking oil and bring it to boil.KONICA MINOLTA DIGITAL CAMERA                                                    Water being boiled with salt & cooking oil

2. While being boiled, add Ragi atta slowly and stir it with a spatula lowering the flame , so that it comes together to form into a chapati dough.KONICA MINOLTA DIGITAL CAMERA

                                                        Ragi atta being added to boiling water

3. When it is done, close it with a lid for a while so that the vapors falls upon the dough to make it soft and easy to knead.  Flip again and leave it for a minute and switch of the flame.

KONICA MINOLTA DIGITAL CAMERA

                                                                       Ragi roti dough

4. Knead the dough with your hands in such a way that  it should be easy for you to pinch out a ball from it.  Pinch out little dough , knead it and flatten a little and dust it in ragi atta and roll it on a thick plastic sheet to the required thickness.  Repeat the same process for the remaining dough.KONICA MINOLTA DIGITAL CAMERA

                                                        Ragi  roti dough & the pinched out ballKONICA MINOLTA DIGITAL CAMERA

                                                                        Rolled Ragi roti

5. Place a roti skillet on medium flame.  On heating place the rolled roti on the skillet and rost till one can easily lift it and reverse it.KONICA MINOLTA DIGITAL CAMERA

                                                       Rolled Ragi roti being roasted

6. Flip it and roast it on the reverse.KONICA MINOLTA DIGITAL CAMERA

                                                               Roti being flipped and roasted

7. Transfer it to a serving plate, apply a dash of pure ghee/butter  and enjoy with curds, onion rings and chutney or any side dish of your choice.  Yummmm and healthy!!!KONICA MINOLTA DIGITAL CAMERA                                               Ready to serve Ragi roti with curds & chutney

Serves 3-4

Makes : 7-8 of the above size

Good to remember:  1. Use fine ragi atta for the dish else it will make the roti hard and difficult to roll too.

2. Adding a little oil makes the dough paliable and soft to knead and roll.

3. It should be relished hot for best flavour.