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