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