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Help Disclaimer Contact Home » Parathas and rotis Tricolour Chapatis Mar 6, 2011 by Varada
Though they are nutritious,it often becomes difficult to make the children to eat different vegetables. In one of the T.V. programs I saw an unique way of using carrot, palak and beetroot in making chapatis.The three vegetables carrot, spinach, beetroot, give orange, green and red colour. The children are attracted by the three different colours and they may eat these nutritious chapatis. Check Nivedita’s version here. Ingredients: 1 and 1/2 cup Wheat flour 1/4 cup Carrot paste 1/4 cup spinach(palak) paste 1/4 cup beetroot paste 1/2 tea spn red chilli powder 1-2 green chillies 1 tea spn cumin powder 1 tea spn garam masala powder (optional) Salt Method: Take 1/2 cup each of carrot and beetroot pieces.Cook them separately. Grind the palak with green chillies to a smooth paste. Add 1/3 tea spn of cumin powder, 1/3 tea spn of garam masala powder, salt and 1/2 cup wheat flour to this palak paste and make a dough. Grind cooked carrot. Add red chilli powder, cumin powder, garam masala powder, salt and wheat flour to carrot paste and make a dough. Similarly grind cooked beetroot with red chillies. Add cumin powder, garam masala powder, salt and wheat flour to the paste and make a dough. Make a roll from each dough. Keep them together. Cut a piece from the combined roll. Make a ball(do not mix too much, otherwise the colours won’t be visible). Roll them into chapatis.Fry on hot tawa and serve with tomato sauce. Serves : 3-4 Preparation time : 40mins Pictorial:
2011 Shallow Fried Sweet Potatoes (Kananga Phodi) Posted on Mar 20. 2010 by Shilpa .Related Posts Vegetable Pasta Posted on Apr 8. 2010 Tags beetroot Carrot kid friendly spinach Wheat flour Share This Radish Stuffed Flatbread (Mooli Ke Parathe) Aug 29. 2011 Spinach Potato Fenugreek Stir Fry (Palak Alu Methi) Posted on Jun 18. 2010 Garlic Herb Breadsticks Posted on Jun 7.
I made it up. I think I am going to make these frequently now. . girls were served food at their dining table. I still cherish those days. we both remembered those days when we used to eat stuffed parathas topped with butter at “Mandar” – a “mess” (a small restaurant) in Belgaum. This is not authentic recipe of these popular parathas. It was a daily routine to eat these for all college students. These brought back fond memories of our college days. Ingredients for outer cover : 2 cups wheat flour Salt 1 tea spn oil Water Method: Make a dough of chapati dough consistency. we talked about those days. While we ate these hot parathas yesterday. That is where I learnt making parathas. But it has been a long time I made any. Though we didn’t know each other back then. So I made these yesterday for breakfast. A paratha with this was on my mind ever since I read this comment. I took the shortcut. Knead it very well and keep it aside for 15mins.We both love stuffed parathe. I had one huge radish in the fridge which needed some immediate attention. I used to observe this aunty making hot parathas – while boys used to eat at a separate section outside the house. We loved this. Though I made parathe once in a while. so I am going to stick to this recipe hereafter.
Stuffing: 2 cups grated radish 1 tea spn cumin seeds 1/2 tea spn coriander-cumin powder 1 tea spn chilli powder 1/2 tea spn amchoor powder Oil Salt Method: Heat oil and add cumin seeds. chilli powder. Serve hot topped with some butter and pickle on the sides (if you are calorie conscious. because if it is wet it will come out when rolling). Make a small ball of stuffing. Assembling parathas: Make a small ball of outer cover and roll it into small round. salt. Serves : 2-3 Preparation time : 1hr PS: I used white long radish which was not very juicy. Cover and cook on a low flame for few minutes. Then add radish. amchoor powder. Stuff this ball into outer covering. . coriander-cumin powder. Roll into desired thickness very carefully. leave out the butter). Open the lid fry it well on a high flame till all water is absorbed and the mixture is dry (make sure it is dry.
Comments Related Posts Radish Rice Posted on Aug 6. 2010 .
2010 Tangy Spicy Radish Posted on Jan 6. 2008 Tags Parathas and rotis radish Share This Naan Jan 2. 2009 by Shilpa .Spicy Garlicky Radish(Mulangi TaLasani) Posted on Feb 4. 2010 Mint-Peas flatbread(Pudina-Matar Paratha) Posted on Dec 18.
they became like a thin crusted pizza base. So this time. so I had to learn making these at home. Finally V gave enough push to actually try my hands on it. Though everything was fine.I was planning to make naan for a long time now. we finished them all. He usually does not like this very popular bread. I rolled them a bit thicker than required for naan. I think the wheat flour made it a bit dense. I didn’t want to experiment on him. I made them real thin and I could not believe my eyes when they puffed up beautifully. I had also used 1 cup all purpose flour + 1/2 cup wheat flour for this. When baked. . My first attempt was not very good. Within minutes. But one of his colleagues is a great fan of garlic naan and V wants to invite him home sometime. It remained just a plan for a long time for some reason or other.
but I love working with yeast as I get fascinated when the dough doubles in volume . But I tried to click some anyway. Add yeast. I did not spend time clicking pictures as they get cooled off. Ingredients: 1 tea spn active dry yeast 2 tbl spn yogurt 1 and 1/2 cups all purpose flour 1/2 tea spn sugar 3/4 tea spn salt 1/2 cup milk 2 tbl spn water Garlic-butter topping(Mix both): 1 tbl spn butter 1 tea spn garlic Method: Heat the water to luke warm (it should be warm when you dip your finger in it. Knead for 3-4mins. Leave it for 10mins till the yeast forms a froth(gets activated). I saw many recipes that used baking soda/powder instead of yeast. as we really like eating them very hot. Now add all remaining ingredients and make it into a dough. Cover with a cloth or plastic wrap and leave it in a warm place for about 2-3hrs till . sugar and salt. fresh out of oven.I took some help from Bee’s recipe. Asha’s recipe and many more from the internet. I normally microwave water for 10sec). The pictures don’t do justice. When I make them next time. I will try to take more pictures.
2010 Garlic Herb Breadsticks Posted on Jun 7. . Do not make them too thick as they puff up when baked (I roll them into thicker than chapathi/phulka but thinner than alu paratha). 2010 Apple Raisin Cake Posted on Mar 3. so I bake it with butter. Makes about 8 small naans PS: – I kept a pizza stone in the oven and then placed the cookie sheet with naans on top of it. Bake in the oven at 425F for about 7mins till they puff up. .the dough doubles in volume. Comments Related Posts Orange Cake Posted on Mar 13. roast the naans on a tava like normal chapathis. I like the color. Take out. Make balls from the dough and roll them. Line them on a lightly buttered cookie sheet. – If you do not have oven at home.Do not apply too much butter while baking to avoid the brown color. 2010 . – You can reduce the amount of butter if you don’t like too much butter. Bake for another 5mins till the top looks brownish. Preheat the oven to 425F. Apply a little butter on top. 2011 Kobbari Kodubale Posted on Nov 19.Avoid the garlic for plain naan. apply the garlic-butter mixture on the top and keep it in the oven again.
I was trying to make different types of parathas for dinner everyday and this was one of the successful experiments. 2008 by Shilpa These days I am becoming more adventurous in my cooking. But this time I saw a pretty good bunch and bought it.Tags All purpose flour Share This Mint-Peas flatbread(Pudina-Matar Paratha) Dec 18. as it is very strong compared to what we get in India. . Ingredients: 2 cups wheat flour 1/2 cup fresh/frozen peas 3 green chillies 2 tbl spns chopped pudina(mint) Oil Ghee Salt Method: Cook peas for few minutes (I cooked them just for 2 minutes as I used frozen ones). I normally don’t buy mint here. We both liked these minty parathas which had a sweetish tinge due to peas.
. green chillies and salt. Add this paste to wheat flour.Grind them with mint. Add 1/2 tea spn oil. knead again and keep side for about 20mins. Grind to a paste without adding too much water. add little water. Make a dough. If required. Take small balls from the dough and roll them into parathas.
2010 Radish Stuffed Flatbread (Mooli Ke Parathe) Posted on Aug 29. Serve hot.Roast them on a hot tava. 2011 Green Peas Halva Posted on Nov 6. Serves : 3-4 Preparation time : 30mins Comments Related Posts Tricolour Chapatis Posted on Mar 6. 2010 . Apply ghee if required.
V also loves these. I remember those days in India. 2008 by Shilpa I love parathas of all kinds. Everyone would order some naan or roti or kulcha and I always ordered a stuffed paratha. so I make them very often these days. when I used to eat them every time we went out for a meal. 2010 Tags Green peas Mint Parathas and rotis Wheat flour Share This Cauliflower(Gobhi) paratha Sep 5. I still remember I had spent a lot of time trying to make those perfect stuffed parathas. . I feel it is a lot of fun to make as well as eat them.Garlic Herb Breadsticks Posted on Jun 7.
I have many of her recipes on this blog. I like to follow a particular recipe which I know works very well. I wish I had tried this earlier. One such recipe I have been following for a while now is this gobhi paratha which was sent to me by Aruna . She exactly knows what I like and I have loved all the recipes she has sent me so far. . She had sent this to me about a year ago and I had lost it in the huge list of mails that I keep getting. I have been making these almost every week now. But sometimes.most of my regular readers already know her.I have a habit of making parathas with anything and everything. From the time I made this for the first time. Aruna also sent me the below pictures of parathas.
I served it with a dates and tamarind chutney). This is required as the cauliflower needs to get a little soft else it will pop up while rolling. salt to wheat flour. Cook on a hot tava. (In above picture. Fill in the stuffing in the wheat flour dough and roll slowly.Check out slightly different versions of gobhi paratha by – One Hot Stove. Jugalbandi. Serve hot with masala yogurt/mint chutney/ lime pickle. Heat oil and add all the stuffing ingredients. Apply oil to the dough and keep for around 1hr. Make dough(similar to chapathi dough). (You could also squeezed to remove any liquid from it). Serves : 2 Preparation time : 25mins . Ingredients: 2 cups wheat flour Ghee For stuffing: 1 cup cauliflower grated 2 green chillies chopped finely 1/2 tea spn ginger grated 1/2 tsp ajwain 3 strands coriander leaves finely chopped 1 tea spn garam masala Oil Salt Method: Add water. Monsoon spice.
Then roll it again slightly. the stuffing will not come out. By this method. Bajra Roti) Dec 9. 2007 by Shilpa . keep a layer of stuffing on it. 2010 Garlic Herb Breadsticks Posted on Jun 7. Seal the edges. 2010 Cauliflower Pickle With Pickle Masala (Flowera Nonche/Lonche) Posted on Apr 6. roll a chapathi from dough. Cover it with another chapathi on top. 2011 Mixed Vegetables In Cashew Sauce Posted on Oct 3. Comments Related Posts Tricolour Chapatis Posted on Mar 6.PS: If the method does not work for you. 2010 Tags Cauliflower Wheat flour Share This Pearl millet roti (Sajje Rotti.
similarly. so it sat in my pantry begging to be used. Both cereals are gluten-free. Recent work has suggested that these cereals possess unique characteristics that have both nutritional and functional properties that lend themselves to the development of healthy. I didn’t want to return it back. According to a USDA. Finally I tried these popular rotis.Sajje(Kannada) or Bajra(Hindi) are Indian names for pearl millet. About 23 months ago. Pearl millet flour has a very different taste that takes a little while to get used to. I didn’t realize the mistake till I brought it home. so finally here it is. Sajje Rotti is very popular in some parts of Karnataka. Since this flour is also a bit darker like ragi (but lighter). Bajra Roti is an important part of Rajastani cuisine. I had got many requests for this recipe in last few days. I bought a pack of pearl millet flour thinking it was ragi flour(finger millet). which are being identified as having medicinal properties and contain proteins and starch characteristics that lend themselves to functional food uses that may impact health. have unique phenolic compounds. both pearl millet and sorghum (Jola or Jowar) have many nutritional contents. Ingredients: 2 cups pearl millet(bajra or sajje) flour 1 tea spn sesame seeds (optional) Ghee/butter Salt . nutritious foods.
chutney powder and yogurt. She and her daughter came here 2 months back from Karachi. flour can be added to boiling water and mixed as I have mentioned in jolad rotti recipe. Take a ball of dough and roll it into a big circle with the help of rolling pin. Serves : 2-3 Preparation time : 45mins Comments Related Posts Tags Share This Layered paratha Dec 8. Dust the rolling board with enough dry flour to help in rolling. Apply ghee or butter. Next time I made a point to ask her the procedure. Roast it on a hot tava.Method: Heat about 3/4 cup water with salt. but they taste simply superb. Alternately. 2006 by Shilpa Our friend’s mom taught me this recipe. I served it with green chili chutney. These require a bit more ghee compared to our normal chapathi/phulkas. They are originally from Pakistan. We had gone to their house for a dinner and she had made these amazingly crunchy and tasty parathas. Mix it immediately. Add sesame seeds and mix into dough. . add it to flour. When it has become warm.
Take a big ball of the dough. Method: Make the chapathi dough and leave it for around 1hr. Make a cut from the center to the circumference.I thought it is better to take picture of each step instead of trying to explain it in words. Apply ghee to it and sprinkle some dry flour on top. Roll it into a circle almost of the size of a phulka. . this dough is prepared at least 1hr before making parathas. The dough is same as the normal chapathi dough and like for chapathis.
.Fold it to a triangle as shown.
This part is a bit difficult and can be mastered by practise. otherwise the layers stick to each other. .Hold the triangle in left hand and from right hand try to seperate the layers from the bottom of the triangle (I kept it on the rolling board to take picture). Carefully push the upper part till it becomes a ball again. take care that the top remains in the center and the bottom part makes rounds around it. Roll this to a big paratha again. Do not apply too much pressure.
.Heat the tava till it is very hot. When some small bubbles appear on it. put it upside down and apply some ghee. Add the paratha.
Comments Related Posts Tags Share This Chole-Bhature Nov 8. Serve it when it is still hot. They don’t taste very good when cold. 2006 by Shilpa .Fry till the paratha is done from both sides.
But somehow. I followed the great chef Sanjeev Kapoor’s recipe with few changes for bhature. so that I could fry them in the smallest pan I had. It came out very well. The actual Bhature is of a chapathi size. Even I have tried making it many times. This may not be the authentic version of Chole. But I made them very small. Chole Ingredients: 1 and 1/2 cups chick peas (or 1 can of chick peas) 3/4 cup chopped onion 1 big tomato 1/2 tea spn ginger-garlic paste 1 green cardamom 2-3 cloves 1/2 tea spn coriander seeds 1/2 tea spn cumin seeds 1/4 tea spn fenugreek seeds(methi) 1/2 tea spn black salt (rock salt) 1 tea spn kasoori methi(optional) 3-4 black peppers 1/2 tea spn chili powder 1 tea spn oil/ghee 2-3 strands coriander leaves Salt . Take a small ball of the dough and roll into the desired sized Bhature. I thought of posting it here. All my friends loved my recipe.Chole – Bhature is one of the most popular dishes from Punjab. but I am sure you all will enjoy it. When I got a request for this recipe. Every one has their own recipe for Chole. So before I forget the recipe. Bhature is made of maida(refined flour) and deep fried in oil. I prepared it again. Deep fry the Bhature in oil. Bhature Ingredients: 2 cups maida or all purpose flour 1/2 tea spn baking powder 1/2 cup yogurt 1 tea spn sugar Oil Salt Method: Mix all the ingredients(except oil) to form a uniform dough and keep it aside for 1hr. I was not cooking Chole at home anymore.
fry onions and ginger-garlic paste till the onions turn slightly brownish. wash the peas 2-3 times. chili powder. Dry roast all masalas from cardamom to black pepper and powder them. If canned peas are used. Comments Related Posts Tags Share This Vegetable paratha (easy way) Aug 31. Blanch tomatoes (heat water and cook the whole tomato for 3-4 minutes). Cook for 2-3 minutes. Blend into a smooth paste.Method: Soak chick peas in water overnight and cook them. Serve hot with Bhature. Serves : 3-4 Preparation time : 45mins PS: If you want more gravy. kasoori methi and cook for another 5mins. 2006 by Shilpa . Add the tomato paste and the masala powder. Add the cooked chick peas. salt (add less salt as the masala has rock salt in it). Garnish with coriander leaves. Heat oil/ghee. increase the tomato and onions.
cauliflower. making parathas for a party is some miracle. So it takes a lot of experience to get it right. To make it a bit healthier. In fact not only beginners even the experienced cooks have hard time in making perfect stuffed parathas. I tried the recipe and it was awesome (unfortunately I lost the link in between switching from old to new laptop). the stuffing used for Alu paratha can also be used.I have seen making parathas is one of the most difficult tasks for beginners. Add masalas. in my opinion). I tried it with mixed vegetables. cabbage. Few months back my cousin Usha sent me link from Bawarchi. since it had a bit of raw smell.com which had an easy Alu paratha recipe. . First I tried with all raw vegetables. Method: Cook vegetables along with ginger pieces in cooker. Basically any kind of stuffing used for stuffed parathas can be used for this recipe. cumin seeds and salt. Ingredients: Wheat flour Yogurt (curd) 1 tbl spn Mixed vegetables (like carrot. The outer covering of parathas should be in perfect texture or else it just breaks while rolling them. potato etc) 1 cup Ginger 1” pieces Cumin seeds ½ tea spns Chili powder 1/2 tea spn Garam masala (optional) ½ tea spn Coriander leaves(optional) 2-3 strands Oil 1 tea spn Salt Instead of mixed vegetables. green beans. next time I tried with cooked vegetables. She said she made the parathas with that recipe for a party and everyone was surprised (considering she was in her 3rd trimester of pregnancy.
(If using Alu paratha stuffing instead of mixed vegetables. Serves : 3 Preparation time : 20mins Comments Related Posts .Grind it in a blender/mixer to a paste (do not add water). Add the ground mixture and yogurt(curd) to wheat flour. Apply ghee. The paste need not be very smooth. grind it to a paste at this step). Heat tava and fry the paratha from both sides. Serve with pickle or masala dahi. Mix it into a dough(like chapathi dough). Leave the dough for around 30 to 45mins(this is mandatory to get soft parathas). Take a big amount(bigger than chapathi) of the dough and roll it into parathas (parathas should be slightly thicker than chapathis to get the actual taste of it). it tastes great when there are a few pieces of vegetables. Apply oil to the dough.
one of them is always ‘Ennegayi (stuffed brinjal)‘. Dharwad. I tried making these rotis in the traditional way for 2-3 times with little success. The dough is prepared by mixing the jowar flour with hot water and then the roti/rotti is spread using the palm. You can see the details here. A lot of experience is required in making these in the traditional way. Bijapur) ‘Lingayat‘ house. 2006 by Shilpa Jolad rotti or Jowar rotti is a must in any North Karnataka(Hubli. Lingayat women are experts in making these. Though I could spread it to get the perfect shape. I couldn’t make it very thin(I like these rotis very thin and soft). Ingredients: Jowar flour(Jolad hittu) 1 cup Water 1 and 1/2 cups Salt . They serve jowar roti with 2-3 sides.Tags Share This Jowar roti(Jolad rotti) – An easy way May 31. don’t miss the “Jolad rotti oota” in Kamat Minerva (at Minerva circle). Belgaum. If you are a Bangalorean. Gokak. The taste is superb there. and butter. Then aayi gave me this idea and I am able to successfully make the rotis the way I like in no time.
When it is still hot. knead the dough on a flat board. apply some more flour and roll). When it starts boiling. If the roti breaks. Spread using the rolling pin (For rolling. make it into a ball again. Serves : 2 Preparation time : 10min . Fry on the heated tava like chapathis.Method: Heat water and add salt. Take off the heat. add the flour and mix continuously till all the water is absorbed. These taste great when served hot. apply dry flour as much as needed.
knead till the dough is smooth and soft. I had seen them in one of my friend’s lunch box. roll it. Mix this mixture with the wheat flour and oil.Comments Related Posts Tags Share This Green Paratha Mar 29. 2006 by Shilpa I always liked the green colored rotis/parathas. apply ghee on . they were delicious. Make medium size balls of the dough. Fry paratha on tava. Ingredients: Wheat Flour 2 cup Palak(Spinach) leaves 1 Cup Ginger 1″ piece Green Chillies chopped 5 Nos Corriander leaves 1/2 cup Jeera 2 tsp Salt Method: Mix all the ingredients(except flour) and blend it in a mixer to a fine paste. I served it with Masala Dahi. Recently I tried to make them(though the procedure and taste was completely different).
Just give it a try and I am sure you will like it. it would have been very difficult to make roti with the stuffing. but when I prepared this myself. Ingredients: Maida 1 cup Rice flour 2 cups Grated vegetables (Radish. I mean I was surprised about the use of maida in this.both sides. why the guest for that day on the show is using such a big procedure to make it. This is a very healthy dish with lot of vegetables and the rice flour. While I was watching the show. I was wondering. 2006 by Shilpa I saw this recipe in one of the TV shows some 2 months back. Serve hot.onion) 2 cups Red chilli powder 1 tea spn . I came to know that without maida. carrot. Serves : 5 Preparation time : 20min Comments Related Posts Tags Share This Stuffed vegetable roti Feb 24.
cumin seeds. Remove from flame. add 3 tbls spns of water and salt.Jeera(Cumin seeds) 1 tea spn Coriander leaves 6-7 strands Salt Method: Make dough with maida and water. Cook on low flame stirring continuously for about 5 minutes(till the rice flour is cooked and becomes a smooth paste). Serves : 3 Preparation time : 20-30 min Comments Related Posts Tags Share This Top of Form Search powered by Bottom of Form Search (Experimental) Top of Form Go . take a ball(ping pong ball sized) of vegetable-rice dough and stuff it into the maida poori. chopped coriander leaves and remaining rice flour to make it to chapathi flour consistency. Take 1 tbl spn of rice flour. Take a small ball of maida. chilli powder. Fry on tava applying oil on both sides. Cover completely and roll it into rotis(the rotis should be thick like paratha). Add grated vegetables. Serve hot with coconut chutney or pickles. spread it like a poori with hand. Keep aside.
2011 Marble Cake Posted on Mar 29. 2011 Spicy Chilli Chicken Posted on Mar 26. 2011 . adores authentic Indian and Konkan food. as well learn and share my culinary adventures Ads Recent Posts Vegetable Pasta Posted on Apr 8.Bottom of Form About Me A food enthusiast. 2011 Orange Cake Posted on Mar 13. mom and daughter. This is an effort to preserve my Aayi (mom)'s Recipes. 2011 Shallow Fried Sweet Potatoes (Kananga Phodi) Posted on Mar 20.
2011 Baked Fish With Ajwain Posted on Feb 26. 2011 Cucumber Kosambari/Salad Posted on Feb 23.Tricolour Chapatis Posted on Mar 6. 2011 Garlic And Roasted Spices Chicken Posted on Feb 15. 2011 Other Hobbies ArtCampus shilpaAR aayisrecipes . 2011 Green Dried Peas Gravy (Vatane Amti) Posted on Mar 6.
Love you guys 13 days ago · reply · retweet · favorite Join the conversation Subscribe via Email Top of Form Get email when new posts are added Enter your email address: http://feeds. 11 days ago · reply · retweet · favorite aayisrecipes Next couple of weeks will be extremely busy. Had an awesome time followed with awesome food at restaurant. So happy.feedb Aayi's Recipes Subscribe .aayisrecipes A simple mulangi sukke and magge ambat today for lunch 45 minutes ago · reply · retweet · favorite aayisrecipes Heard Sachin is not thinking of retiring yet. I think I need to take a deep breath and concentrate. 11 days ago · reply · retweet · favorite aayisrecipes Celebrated india's victory with friends. So much to do. Does that mean we might see him in next world cup? So awesome.
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