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