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