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