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