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Help Disclaimer Contact Home » Parathas and rotis Tricolour Chapatis Mar 6, 2011 by Varada
Though they are nutritious,it often becomes difficult to make the children to eat different vegetables. In one of the T.V. programs I saw an unique way of using carrot, palak and beetroot in making chapatis.The three vegetables carrot, spinach, beetroot, give orange, green and red colour. The children are attracted by the three different colours and they may eat these nutritious chapatis. Check Nivedita’s version here. Ingredients: 1 and 1/2 cup Wheat flour 1/4 cup Carrot paste 1/4 cup spinach(palak) paste 1/4 cup beetroot paste 1/2 tea spn red chilli powder 1-2 green chillies 1 tea spn cumin powder 1 tea spn garam masala powder (optional) Salt Method: Take 1/2 cup each of carrot and beetroot pieces.Cook them separately. Grind the palak with green chillies to a smooth paste. Add 1/3 tea spn of cumin powder, 1/3 tea spn of garam masala powder, salt and 1/2 cup wheat flour to this palak paste and make a dough. Grind cooked carrot. Add red chilli powder, cumin powder, garam masala powder, salt and wheat flour to carrot paste and make a dough. Similarly grind cooked beetroot with red chillies. Add cumin powder, garam masala powder, salt and wheat flour to the paste and make a dough. Make a roll from each dough. Keep them together. Cut a piece from the combined roll. Make a ball(do not mix too much, otherwise the colours won’t be visible). Roll them into chapatis.Fry on hot tawa and serve with tomato sauce. Serves : 3-4 Preparation time : 40mins Pictorial:
2011 Shallow Fried Sweet Potatoes (Kananga Phodi) Posted on Mar 20. 2010 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. 2011 Spinach Potato Fenugreek Stir Fry (Palak Alu Methi) Posted on Jun 18. 2010 Garlic Herb Breadsticks Posted on Jun 7. 2010 by Shilpa .
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. Ingredients for outer cover : 2 cups wheat flour Salt 1 tea spn oil Water Method: Make a dough of chapati dough consistency. This is not authentic recipe of these popular parathas. girls were served food at their dining table. Though I made parathe once in a while. That is where I learnt making parathas. . Knead it very well and keep it aside for 15mins. We loved this. I made it up. Though we didn’t know each other back then. I had one huge radish in the fridge which needed some immediate attention. But it has been a long time I made any. So I made these yesterday for breakfast. I think I am going to make these frequently now. It was a daily routine to eat these for all college students. A paratha with this was on my mind ever since I read this comment.We both love stuffed parathe. 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. These brought back fond memories of our college days. While we ate these hot parathas yesterday. so I am going to stick to this recipe hereafter.
Serves : 2-3 Preparation time : 1hr PS: I used white long radish which was not very juicy. . Then add radish. 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. Stuff this ball into outer covering. 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. salt. amchoor powder. coriander-cumin powder. Roll into desired thickness very carefully. chilli powder. 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). Cover and cook on a low flame for few minutes. leave out the butter). Assembling parathas: Make a small ball of outer cover and roll it into small round.
Comments Related Posts Radish Rice Posted on Aug 6. 2010 .
2008 Tags Parathas and rotis radish Share This Naan Jan 2. 2010 Tangy Spicy Radish Posted on Jan 6. 2010 Mint-Peas flatbread(Pudina-Matar Paratha) Posted on Dec 18. 2009 by Shilpa .Spicy Garlicky Radish(Mulangi TaLasani) Posted on Feb 4.
I rolled them a bit thicker than required for naan. I think the wheat flour made it a bit dense. I didn’t want to experiment on him. It remained just a plan for a long time for some reason or other. Though everything was fine. My first attempt was not very good. we finished them all. they became like a thin crusted pizza base. I had also used 1 cup all purpose flour + 1/2 cup wheat flour for this.I was planning to make naan for a long time now. He usually does not like this very popular bread. But one of his colleagues is a great fan of garlic naan and V wants to invite him home sometime. Finally V gave enough push to actually try my hands on it. Within minutes. When baked. I made them real thin and I could not believe my eyes when they puffed up beautifully. So this time. . so I had to learn making these at home.
But I tried to click some anyway. I did not spend time clicking pictures as they get cooled off. Add yeast. I normally microwave water for 10sec). Asha’s recipe and many more from the internet. 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. fresh out of oven.I took some help from Bee’s recipe. Cover with a cloth or plastic wrap and leave it in a warm place for about 2-3hrs till . I will try to take more pictures. but I love working with yeast as I get fascinated when the dough doubles in volume . Knead for 3-4mins. The pictures don’t do justice. I saw many recipes that used baking soda/powder instead of yeast. When I make them next time. as we really like eating them very hot. Now add all remaining ingredients and make it into a dough. Leave it for 10mins till the yeast forms a froth(gets activated). sugar and salt.
the dough doubles in volume. 2010 Apple Raisin Cake Posted on Mar 3. Comments Related Posts Orange Cake Posted on Mar 13. roast the naans on a tava like normal chapathis. Bake in the oven at 425F for about 7mins till they puff up. apply the garlic-butter mixture on the top and keep it in the oven again. 2011 Kobbari Kodubale Posted on Nov 19. Bake for another 5mins till the top looks brownish. Line them on a lightly buttered cookie sheet. – You can reduce the amount of butter if you don’t like too much butter. Take out. . Preheat the oven to 425F. 2010 . . – If you do not have oven at home. 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). Apply a little butter on top. Make balls from the dough and roll them. 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.Do not apply too much butter while baking to avoid the brown color. I like the color. 2010 Garlic Herb Breadsticks Posted on Jun 7.Avoid the garlic for plain naan.
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.Tags All purpose flour Share This Mint-Peas flatbread(Pudina-Matar Paratha) Dec 18. . We both liked these minty parathas which had a sweetish tinge due to peas. as it is very strong compared to what we get in India. 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. 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).
Take small balls from the dough and roll them into parathas. Make a dough.Grind them with mint. Add this paste to wheat flour. Grind to a paste without adding too much water. green chillies and salt. . add little water. If required. Add 1/2 tea spn oil. knead again and keep side for about 20mins.
Serve hot. 2010 . Serves : 3-4 Preparation time : 30mins Comments Related Posts Tricolour Chapatis Posted on Mar 6.Roast them on a hot tava. 2010 Radish Stuffed Flatbread (Mooli Ke Parathe) Posted on Aug 29. 2011 Green Peas Halva Posted on Nov 6. Apply ghee if required.
when I used to eat them every time we went out for a meal. Everyone would order some naan or roti or kulcha and I always ordered a stuffed paratha. I feel it is a lot of fun to make as well as eat them.Garlic Herb Breadsticks Posted on Jun 7. I remember those days in India. 2010 Tags Green peas Mint Parathas and rotis Wheat flour Share This Cauliflower(Gobhi) paratha Sep 5. 2008 by Shilpa I love parathas of all kinds. . so I make them very often these days. V also loves these. I still remember I had spent a lot of time trying to make those perfect stuffed parathas.
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. But sometimes. I have many of her recipes on this blog. I have been making these almost every week now. I wish I had tried this earlier. . One such recipe I have been following for a while now is this gobhi paratha which was sent to me by Aruna .most of my regular readers already know her. 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.I have a habit of making parathas with anything and everything. From the time I made this for the first time. Aruna also sent me the below pictures of parathas.
Heat oil and add all the stuffing ingredients. Cook on a hot tava. Make dough(similar to chapathi dough). Apply oil to the dough and keep for around 1hr. Monsoon spice. (You could also squeezed to remove any liquid from it). Serves : 2 Preparation time : 25mins . Serve hot with masala yogurt/mint chutney/ lime pickle. I served it with a dates and tamarind chutney). salt to wheat flour. This is required as the cauliflower needs to get a little soft else it will pop up while rolling. (In above picture. 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.Check out slightly different versions of gobhi paratha by – One Hot Stove. Fill in the stuffing in the wheat flour dough and roll slowly. Jugalbandi.
By this method. Bajra Roti) Dec 9. the stuffing will not come out. 2010 Cauliflower Pickle With Pickle Masala (Flowera Nonche/Lonche) Posted on Apr 6. 2007 by Shilpa . Then roll it again slightly. Cover it with another chapathi on top. 2011 Mixed Vegetables In Cashew Sauce Posted on Oct 3. 2010 Garlic Herb Breadsticks Posted on Jun 7. Comments Related Posts Tricolour Chapatis Posted on Mar 6.PS: If the method does not work for you. Seal the edges. keep a layer of stuffing on it. roll a chapathi from dough. 2010 Tags Cauliflower Wheat flour Share This Pearl millet roti (Sajje Rotti.
Ingredients: 2 cups pearl millet(bajra or sajje) flour 1 tea spn sesame seeds (optional) Ghee/butter Salt . 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 pearl millet and sorghum (Jola or Jowar) have many nutritional contents. Bajra Roti is an important part of Rajastani cuisine. so it sat in my pantry begging to be used. Both cereals are gluten-free. I didn’t realize the mistake till I brought it home. I had got many requests for this recipe in last few days. Since this flour is also a bit darker like ragi (but lighter). I didn’t want to return it back. Sajje Rotti is very popular in some parts of Karnataka. According to a USDA. Pearl millet flour has a very different taste that takes a little while to get used to. nutritious foods. About 23 months ago. have unique phenolic compounds.Sajje(Kannada) or Bajra(Hindi) are Indian names for pearl millet. so finally here it is. Finally I tried these popular rotis. similarly. 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.
Roast it on a hot tava. Dust the rolling board with enough dry flour to help in rolling. Next time I made a point to ask her the procedure. flour can be added to boiling water and mixed as I have mentioned in jolad rotti recipe. These require a bit more ghee compared to our normal chapathi/phulkas. They are originally from Pakistan. but they taste simply superb. Mix it immediately. Take a ball of dough and roll it into a big circle with the help of rolling pin. We had gone to their house for a dinner and she had made these amazingly crunchy and tasty parathas.Method: Heat about 3/4 cup water with salt. . 2006 by Shilpa Our friend’s mom taught me this recipe. Serves : 2-3 Preparation time : 45mins Comments Related Posts Tags Share This Layered paratha Dec 8. Apply ghee or butter. chutney powder and yogurt. She and her daughter came here 2 months back from Karachi. When it has become warm. I served it with green chili chutney. add it to flour. Alternately. Add sesame seeds and mix into dough.
I thought it is better to take picture of each step instead of trying to explain it in words. Apply ghee to it and sprinkle some dry flour on top. Make a cut from the center to the circumference. Method: Make the chapathi dough and leave it for around 1hr. Roll it into a circle almost of the size of a phulka. 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.
Fold it to a triangle as shown. .
This part is a bit difficult and can be mastered by practise. take care that the top remains in the center and the bottom part makes rounds around it. Roll this to a big paratha again. otherwise the layers stick to each other.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). Carefully push the upper part till it becomes a ball again. . 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.
Serve it when it is still hot. They don’t taste very good when cold. 2006 by Shilpa . Comments Related Posts Tags Share This Chole-Bhature Nov 8.Fry till the paratha is done from both sides.
But I made them very small. Every one has their own recipe for Chole. The actual Bhature is of a chapathi size. I thought of posting it here.Chole – Bhature is one of the most popular dishes from Punjab. 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 before I forget the recipe. But somehow. 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. so that I could fry them in the smallest pan I had. I followed the great chef Sanjeev Kapoor’s recipe with few changes for bhature. Deep fry the Bhature in oil. I prepared it again. When I got a request for this recipe. but I am sure you all will enjoy it. All my friends loved my recipe. Bhature is made of maida(refined flour) and deep fried in oil. Take a small ball of the dough and roll into the desired sized Bhature. I was not cooking Chole at home anymore. Even I have tried making it many times. It came out very well. This may not be the authentic version of Chole.
Method: Soak chick peas in water overnight and cook them. Add the tomato paste and the masala powder. If canned peas are used. Serves : 3-4 Preparation time : 45mins PS: If you want more gravy. Comments Related Posts Tags Share This Vegetable paratha (easy way) Aug 31. Garnish with coriander leaves. kasoori methi and cook for another 5mins. Heat oil/ghee. salt (add less salt as the masala has rock salt in it). chili powder. Dry roast all masalas from cardamom to black pepper and powder them. increase the tomato and onions. wash the peas 2-3 times. Blanch tomatoes (heat water and cook the whole tomato for 3-4 minutes). Cook for 2-3 minutes. 2006 by Shilpa . fry onions and ginger-garlic paste till the onions turn slightly brownish. Blend into a smooth paste. Serve hot with Bhature. Add the cooked chick peas.
I tried it with mixed vegetables. cumin seeds and salt. So it takes a lot of experience to get it right. next time I tried with cooked vegetables. in my opinion). In fact not only beginners even the experienced cooks have hard time in making perfect stuffed parathas. . To make it a bit healthier. Ingredients: Wheat flour Yogurt (curd) 1 tbl spn Mixed vegetables (like carrot. 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. green beans.I have seen making parathas is one of the most difficult tasks for beginners. the stuffing used for Alu paratha can also be used. cabbage. Basically any kind of stuffing used for stuffed parathas can be used for this recipe.com which had an easy Alu paratha recipe. cauliflower. I tried the recipe and it was awesome (unfortunately I lost the link in between switching from old to new laptop). The outer covering of parathas should be in perfect texture or else it just breaks while rolling them. 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. Method: Cook vegetables along with ginger pieces in cooker. since it had a bit of raw smell. Add masalas. First I tried with all raw vegetables. Few months back my cousin Usha sent me link from Bawarchi. making parathas for a party is some miracle.
Serve with pickle or masala dahi. grind it to a paste at this step). (If using Alu paratha stuffing instead of mixed vegetables. Serves : 3 Preparation time : 20mins Comments Related Posts . Apply ghee. Apply oil to the dough. it tastes great when there are a few pieces of vegetables. Leave the dough for around 30 to 45mins(this is mandatory to get soft parathas). Mix it into a dough(like chapathi dough). 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). Add the ground mixture and yogurt(curd) to wheat flour.Grind it in a blender/mixer to a paste (do not add water). The paste need not be very smooth.
Gokak. and butter. Belgaum. Bijapur) ‘Lingayat‘ house. 2006 by Shilpa Jolad rotti or Jowar rotti is a must in any North Karnataka(Hubli. 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. I couldn’t make it very thin(I like these rotis very thin and soft). A lot of experience is required in making these in the traditional way. The dough is prepared by mixing the jowar flour with hot water and then the roti/rotti is spread using the palm. Lingayat women are experts in making these. They serve jowar roti with 2-3 sides. Dharwad. Though I could spread it to get the perfect shape. don’t miss the “Jolad rotti oota” in Kamat Minerva (at Minerva circle). one of them is always ‘Ennegayi (stuffed brinjal)‘.Tags Share This Jowar roti(Jolad rotti) – An easy way May 31. I tried making these rotis in the traditional way for 2-3 times with little success. You can see the details here. Ingredients: Jowar flour(Jolad hittu) 1 cup Water 1 and 1/2 cups Salt . The taste is superb there.
Method: Heat water and add salt. These taste great when served hot. When it is still hot. If the roti breaks. make it into a ball again. Serves : 2 Preparation time : 10min . knead the dough on a flat board. Take off the heat. apply some more flour and roll). Fry on the heated tava like chapathis. apply dry flour as much as needed. add the flour and mix continuously till all the water is absorbed. Spread using the rolling pin (For rolling. When it starts boiling.
Make medium size balls of the dough. I had seen them in one of my friend’s lunch box. knead till the dough is smooth and soft. 2006 by Shilpa I always liked the green colored rotis/parathas.Comments Related Posts Tags Share This Green Paratha Mar 29. Recently I tried to make them(though the procedure and taste was completely different). 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. I served it with Masala Dahi. they were delicious. roll it. Fry paratha on tava. apply ghee on .
it would have been very difficult to make roti with the stuffing. but when I prepared this myself. why the guest for that day on the show is using such a big procedure to make it. carrot. While I was watching the show.onion) 2 cups Red chilli powder 1 tea spn . Just give it a try and I am sure you will like it. I mean I was surprised about the use of maida in this. I was wondering. I came to know that without maida. 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. Ingredients: Maida 1 cup Rice flour 2 cups Grated vegetables (Radish. 2006 by Shilpa I saw this recipe in one of the TV shows some 2 months back. Serve hot.both sides.
add 3 tbls spns of water and salt. Fry on tava applying oil on both sides. 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 . Add grated vegetables. take a ball(ping pong ball sized) of vegetable-rice dough and stuff it into the maida poori. Serve hot with coconut chutney or pickles. chilli powder. cumin seeds. Remove from flame.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. spread it like a poori with hand. 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. Keep aside. Take 1 tbl spn of rice flour.
adores authentic Indian and Konkan food.Bottom of Form About Me A food enthusiast. 2011 . This is an effort to preserve my Aayi (mom)'s Recipes. mom and daughter. 2011 Marble Cake Posted on Mar 29. 2011 Orange Cake Posted on Mar 13. 2011 Spicy Chilli Chicken Posted on Mar 26. as well learn and share my culinary adventures Ads Recent Posts Vegetable Pasta Posted on Apr 8. 2011 Shallow Fried Sweet Potatoes (Kananga Phodi) Posted on Mar 20.
2011 Green Dried Peas Gravy (Vatane Amti) Posted on Mar 6.Tricolour Chapatis Posted on Mar 6. 2011 Garlic And Roasted Spices Chicken Posted on Feb 15. 2011 Baked Fish With Ajwain Posted on Feb 26. 2011 Other Hobbies ArtCampus shilpaAR aayisrecipes . 2011 Cucumber Kosambari/Salad Posted on Feb 23.
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 happy.feedb Aayi's Recipes Subscribe . Does that mean we might see him in next world cup? So awesome. So much to do. I think I need to take a deep breath and concentrate. 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. 11 days ago · reply · retweet · favorite aayisrecipes Next couple of weeks will be extremely busy. Had an awesome time followed with awesome food at restaurant. 11 days ago · reply · retweet · favorite aayisrecipes Celebrated india's victory with friends.
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