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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:


Comments .

Related Posts Vegetable Pasta Posted on Apr 8. 2010 by Shilpa . 2011 Spinach Potato Fenugreek Stir Fry (Palak Alu Methi) Posted on Jun 18. 2010 Garlic Herb Breadsticks Posted on Jun 7. 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.

We loved this. I had one huge radish in the fridge which needed some immediate attention. These brought back fond memories of our college days. That is where I learnt making parathas. we talked about those days. . This is not authentic recipe of these popular parathas. While we ate these hot parathas yesterday. I made it up. we both remembered those days when we used to eat stuffed parathas topped with butter at “Mandar” – a “mess” (a small restaurant) in Belgaum. I still cherish those days. so I am going to stick to this recipe hereafter. It was a daily routine to eat these for all college students. Though we didn’t know each other back then. Knead it very well and keep it aside for 15mins. girls were served food at their dining table. Though I made parathe once in a while. But it has been a long time I made any. I think I am going to make these frequently now. I used to observe this aunty making hot parathas – while boys used to eat at a separate section outside the house. I took the shortcut. So I made these yesterday for breakfast. Ingredients for outer cover : 2 cups wheat flour Salt 1 tea spn oil Water Method: Make a dough of chapati dough consistency.We both love stuffed parathe. A paratha with this was on my mind ever since I read this comment.

. Make a small ball of stuffing.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. Then add radish. chilli powder. Serves : 2-3 Preparation time : 1hr PS: I used white long radish which was not very juicy. because if it is wet it will come out when rolling). 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. Cover and cook on a low flame for few minutes. amchoor powder. leave out the butter). Assembling parathas: Make a small ball of outer cover and roll it into small round. coriander-cumin powder. Roll into desired thickness very carefully. Serve hot topped with some butter and pickle on the sides (if you are calorie conscious. salt. Stuff this ball into outer covering.

Pictorial: .

2010 .Comments Related Posts Radish Rice Posted on Aug 6.

2009 by Shilpa .Spicy Garlicky Radish(Mulangi TaLasani) Posted on Feb 4. 2010 Tangy Spicy Radish Posted on Jan 6. 2010 Mint-Peas flatbread(Pudina-Matar Paratha) Posted on Dec 18. 2008 Tags Parathas and rotis radish Share This Naan Jan 2.

I had also used 1 cup all purpose flour + 1/2 cup wheat flour for this. they became like a thin crusted pizza base. . we finished them all. So this time. Within minutes. He usually does not like this very popular bread. My first attempt was not very good. I didn’t want to experiment on him. Finally V gave enough push to actually try my hands on it. I think the wheat flour made it a bit dense. 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.I was planning to make naan for a long time now. When baked. Though everything was fine. I rolled them a bit thicker than required for naan. I made them real thin and I could not believe my eyes when they puffed up beautifully. It remained just a plan for a long time for some reason or other.

as we really like eating them very hot. The pictures don’t do justice. but I love working with yeast as I get fascinated when the dough doubles in volume . fresh out of oven. I did not spend time clicking pictures as they get cooled off. Knead for 3-4mins. When I make them next time. Cover with a cloth or plastic wrap and leave it in a warm place for about 2-3hrs till . But I tried to click some anyway. I normally microwave water for 10sec). Leave it for 10mins till the yeast forms a froth(gets activated). 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. sugar and salt. Add yeast. I will try to take more pictures. I saw many recipes that used baking soda/powder instead of yeast.I took some help from Bee’s recipe. Asha’s recipe and many more from the internet. Now add all remaining ingredients and make it into a dough.

Bake for another 5mins till the top looks brownish. . 2010 .the dough doubles in volume. Make balls from the dough and roll them. roast the naans on a tava like normal chapathis. 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. Preheat the oven to 425F. – If you do not have oven at home. – You can reduce the amount of butter if you don’t like too much butter. 2010 Garlic Herb Breadsticks Posted on Jun 7. 2010 Apple Raisin Cake Posted on Mar 3. Bake in the oven at 425F for about 7mins till they puff up. .Do not apply too much butter while baking to avoid the brown color. 2011 Kobbari Kodubale Posted on Nov 19. Line them on a lightly buttered cookie sheet.Avoid the garlic for plain naan. Comments Related Posts Orange Cake Posted on Mar 13. I like the color. so I bake it with 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). Take out. Apply a little butter on top.

2008 by Shilpa These days I am becoming more adventurous in my cooking. But this time I saw a pretty good bunch and bought it. as it is very strong compared to what we get in India. We both liked these minty parathas which had a sweetish tinge due to peas.Tags All purpose flour Share This Mint-Peas flatbread(Pudina-Matar Paratha) Dec 18. I normally don’t buy mint here. Ingredients: 2 cups wheat flour 1/2 cup fresh/frozen peas 3 green chillies 2 tbl spns chopped pudina(mint) Oil Ghee Salt Method: Cook peas for few minutes (I cooked them just for 2 minutes as I used frozen ones). . I was trying to make different types of parathas for dinner everyday and this was one of the successful experiments.

green chillies and salt. Add this paste to wheat flour. add little water. Take small balls from the dough and roll them into parathas. Make a dough. . If required.Grind them with mint. knead again and keep side for about 20mins. Add 1/2 tea spn oil. Grind to a paste without adding too much water.

Serves : 3-4 Preparation time : 30mins Comments Related Posts Tricolour Chapatis Posted on Mar 6. Apply ghee if required.Roast them on a hot tava. Serve hot. 2011 Green Peas Halva Posted on Nov 6. 2010 . 2010 Radish Stuffed Flatbread (Mooli Ke Parathe) Posted on Aug 29.

so I make them very often these days. I remember those days in India. 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. 2010 Tags Green peas Mint Parathas and rotis Wheat flour Share This Cauliflower(Gobhi) paratha Sep 5. I still remember I had spent a lot of time trying to make those perfect stuffed parathas. 2008 by Shilpa I love parathas of all kinds. V also loves these. . I feel it is a lot of fun to make as well as eat them.Garlic Herb Breadsticks Posted on Jun 7.

She exactly knows what I like and I have loved all the recipes she has sent me so far. . Aruna also sent me the below pictures of parathas. I have many of her recipes on this blog. 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 wish I had tried this earlier. 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. I have been making these almost every week now.most of my regular readers already know her. But sometimes.

(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. Monsoon spice. Fill in the stuffing in the wheat flour dough and roll slowly. Jugalbandi. This is required as the cauliflower needs to get a little soft else it will pop up while rolling.Check out slightly different versions of gobhi paratha by – One Hot Stove. Serve hot with masala yogurt/mint chutney/ lime pickle. Cook on a hot tava. I served it with a dates and tamarind chutney). salt to wheat flour. (In above picture. Heat oil and add all the stuffing ingredients. Make dough(similar to chapathi dough). Serves : 2 Preparation time : 25mins .

2010 Garlic Herb Breadsticks Posted on Jun 7. Seal the edges. roll a chapathi from dough. 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. 2011 Mixed Vegetables In Cashew Sauce Posted on Oct 3. Comments Related Posts Tricolour Chapatis Posted on Mar 6. Then roll it again slightly. 2010 Tags Cauliflower Wheat flour Share This Pearl millet roti (Sajje Rotti. keep a layer of stuffing on it. Bajra Roti) Dec 9. 2007 by Shilpa .PS: If the method does not work for you. By this method.

Both cereals are gluten-free. nutritious foods. About 23 months ago. According to a USDA.Sajje(Kannada) or Bajra(Hindi) are Indian names for pearl millet. which are being identified as having medicinal properties and contain proteins and starch characteristics that lend themselves to functional food uses that may impact health. I didn’t want to return it back. I didn’t realize the mistake till I brought it home. Finally I tried these popular rotis. similarly. Pearl millet flour has a very different taste that takes a little while to get used to. both pearl millet and sorghum (Jola or Jowar) have many nutritional contents. have unique phenolic compounds. Bajra Roti is an important part of Rajastani cuisine. so finally here it is. Since this flour is also a bit darker like ragi (but lighter). I bought a pack of pearl millet flour thinking it was ragi flour(finger millet). Sajje Rotti is very popular in some parts of Karnataka. 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 had got many requests for this recipe in last few days. so it sat in my pantry begging to be used. Ingredients: 2 cups pearl millet(bajra or sajje) flour 1 tea spn sesame seeds (optional) Ghee/butter Salt .

We had gone to their house for a dinner and she had made these amazingly crunchy and tasty parathas. Next time I made a point to ask her the procedure. Serves : 2-3 Preparation time : 45mins Comments Related Posts Tags Share This Layered paratha Dec 8. Apply ghee or butter. Dust the rolling board with enough dry flour to help in rolling. but they taste simply superb. She and her daughter came here 2 months back from Karachi. They are originally from Pakistan. flour can be added to boiling water and mixed as I have mentioned in jolad rotti recipe. Take a ball of dough and roll it into a big circle with the help of rolling pin. Roast it on a hot tava. Add sesame seeds and mix into dough. . These require a bit more ghee compared to our normal chapathi/phulkas. When it has become warm. Alternately. chutney powder and yogurt. I served it with green chili chutney. 2006 by Shilpa Our friend’s mom taught me this recipe.Method: Heat about 3/4 cup water with salt. Mix it immediately. add it to flour.

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. Roll it into a circle almost of the size of a phulka. Apply ghee to it and sprinkle some dry flour on top. Take a big ball of the dough.I thought it is better to take picture of each step instead of trying to explain it in words. this dough is prepared at least 1hr before making parathas.

Fold it to a triangle as shown. .

Do not apply too much pressure. .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. 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.

. 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.

Comments Related Posts Tags Share This Chole-Bhature Nov 8. They don’t taste very good when cold. Serve it when it is still hot.Fry till the paratha is done from both sides. 2006 by Shilpa .

It came out very well. But somehow. Chole Ingredients: 1 and 1/2 cups chick peas (or 1 can of chick peas) 3/4 cup chopped onion 1 big tomato 1/2 tea spn ginger-garlic paste 1 green cardamom 2-3 cloves 1/2 tea spn coriander seeds 1/2 tea spn cumin seeds 1/4 tea spn fenugreek seeds(methi) 1/2 tea spn black salt (rock salt) 1 tea spn kasoori methi(optional) 3-4 black peppers 1/2 tea spn chili powder 1 tea spn oil/ghee 2-3 strands coriander leaves Salt . Take a small ball of the dough and roll into the desired sized Bhature.Chole – Bhature is one of the most popular dishes from Punjab. So before I forget the recipe. This may not be the authentic version of Chole. The actual Bhature is of a chapathi size. I followed the great chef Sanjeev Kapoor’s recipe with few changes for bhature. All my friends loved my recipe. But I made them very small. Bhature is made of maida(refined flour) and deep fried in oil. I prepared it again. I thought of posting it here. but I am sure you all will enjoy it. 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. When I got a request for this recipe. I was not cooking Chole at home anymore. Every one has their own recipe for Chole. Even I have tried making it many times. Deep fry the Bhature in oil. so that I could fry them in the smallest pan I had.

Serves : 3-4 Preparation time : 45mins PS: If you want more gravy. Dry roast all masalas from cardamom to black pepper and powder them. Add the cooked chick peas. Serve hot with Bhature. 2006 by Shilpa . increase the tomato and onions. Heat oil/ghee. If canned peas are used. Blanch tomatoes (heat water and cook the whole tomato for 3-4 minutes). wash the peas 2-3 times. fry onions and ginger-garlic paste till the onions turn slightly brownish.Method: Soak chick peas in water overnight and cook them. kasoori methi and cook for another 5mins. Cook for 2-3 minutes. Add the tomato paste and the masala powder. chili powder. salt (add less salt as the masala has rock salt in it). Garnish with coriander leaves. Blend into a smooth paste. Comments Related Posts Tags Share This Vegetable paratha (easy way) Aug 31.

making parathas for a party is some miracle. Ingredients: Wheat flour Yogurt (curd) 1 tbl spn Mixed vegetables (like which had an easy Alu paratha recipe. 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. Basically any kind of stuffing used for stuffed parathas can be used for this recipe. So it takes a lot of experience to get it right. cumin seeds and salt. Method: Cook vegetables along with ginger pieces in cooker. 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. since it had a bit of raw smell.I have seen making parathas is one of the most difficult tasks for beginners. the stuffing used for Alu paratha can also be used. The outer covering of parathas should be in perfect texture or else it just breaks while rolling them. I tried the recipe and it was awesome (unfortunately I lost the link in between switching from old to new laptop). in my opinion). green beans. Add masalas. cauliflower. . next time I tried with cooked vegetables. cabbage. I tried it with mixed vegetables. 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. To make it a bit healthier.

Heat tava and fry the paratha from both sides. Apply ghee. 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 .Grind it in a blender/mixer to a paste (do not add water). Serve with pickle or masala dahi. (If using Alu paratha stuffing instead of mixed vegetables. Apply oil to the dough. The paste need not be very smooth. Leave the dough for around 30 to 45mins(this is mandatory to get soft parathas). it tastes great when there are a few pieces of vegetables. Add the ground mixture and yogurt(curd) to wheat flour. grind it to a paste at this step). Mix it into a dough(like chapathi dough).

Belgaum. Lingayat women are experts in making these. The dough is prepared by mixing the jowar flour with hot water and then the roti/rotti is spread using the palm. 2006 by Shilpa Jolad rotti or Jowar rotti is a must in any North Karnataka(Hubli. Though I could spread it to get the perfect shape. They serve jowar roti with 2-3 sides. and butter. one of them is always ‘Ennegayi (stuffed brinjal)‘. I couldn’t make it very thin(I like these rotis very thin and soft). Dharwad. Then aayi gave me this idea and I am able to successfully make the rotis the way I like in no time. If you are a Bangalorean. Ingredients: Jowar flour(Jolad hittu) 1 cup Water 1 and 1/2 cups Salt . I tried making these rotis in the traditional way for 2-3 times with little success. Gokak. A lot of experience is required in making these in the traditional way. The taste is superb there. You can see the details here. Bijapur) ‘Lingayat‘ house. don’t miss the “Jolad rotti oota” in Kamat Minerva (at Minerva circle).Tags Share This Jowar roti(Jolad rotti) – An easy way May 31.

knead the dough on a flat board. apply some more flour and roll).Method: Heat water and add salt. add the flour and mix continuously till all the water is absorbed. When it is still hot. Spread using the rolling pin (For rolling. make it into a ball again. If the roti breaks. apply dry flour as much as needed. These taste great when served hot. Take off the heat. Fry on the heated tava like chapathis. When it starts boiling. Serves : 2 Preparation time : 10min .

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. Make medium size balls of the dough.Comments Related Posts Tags Share This Green Paratha Mar 29. knead till the dough is smooth and soft. Mix this mixture with the wheat flour and oil. I served it with Masala Dahi. Fry paratha on tava. roll it. they were delicious. I had seen them in one of my friend’s lunch box. 2006 by Shilpa I always liked the green colored rotis/parathas. apply ghee on . Recently I tried to make them(though the procedure and taste was completely different).

2006 by Shilpa I saw this recipe in one of the TV shows some 2 months back. While I was watching the show. why the guest for that day on the show is using such a big procedure to make it. carrot. This is a very healthy dish with lot of vegetables and the rice flour. Serves : 5 Preparation time : 20min Comments Related Posts Tags Share This Stuffed vegetable roti Feb 24. I came to know that without maida.both sides.onion) 2 cups Red chilli powder 1 tea spn . but when I prepared this myself. I mean I was surprised about the use of maida in this. Ingredients: Maida 1 cup Rice flour 2 cups Grated vegetables (Radish. it would have been very difficult to make roti with the stuffing. I was wondering. Just give it a try and I am sure you will like it. Serve hot.

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 . cumin seeds. Fry on tava applying oil on both sides. Take a small ball of maida. take a ball(ping pong ball sized) of vegetable-rice dough and stuff it into the maida poori. Add grated vegetables. Serve hot with coconut chutney or pickles. Remove from flame. Cover completely and roll it into rotis(the rotis should be thick like paratha). Keep aside. add 3 tbls spns of water and salt.Jeera(Cumin seeds) 1 tea spn Coriander leaves 6-7 strands Salt Method: Make dough with maida and water. Cook on low flame stirring continuously for about 5 minutes(till the rice flour is cooked and becomes a smooth paste). spread it like a poori with hand. chilli powder. Take 1 tbl spn of rice flour. chopped coriander leaves and remaining rice flour to make it to chapathi flour consistency.

mom and daughter. 2011 . 2011 Orange Cake Posted on Mar 13. adores authentic Indian and Konkan food. 2011 Spicy Chilli Chicken Posted on Mar 26. 2011 Marble Cake Posted on Mar 29. as well learn and share my culinary adventures Ads Recent Posts Vegetable Pasta Posted on Apr 8. This is an effort to preserve my Aayi (mom)'s Recipes.Bottom of Form About Me A food enthusiast. 2011 Shallow Fried Sweet Potatoes (Kananga Phodi) Posted on Mar 20.

2011 Other Hobbies ArtCampus shilpaAR aayisrecipes . 2011 Garlic And Roasted Spices Chicken Posted on Feb 15. 2011 Green Dried Peas Gravy (Vatane Amti) Posted on Mar 6.Tricolour Chapatis Posted on Mar 6. 2011 Baked Fish With Ajwain Posted on Feb 26. 2011 Cucumber Kosambari/Salad Posted on Feb 23.

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