Banana Chappathi

Chapati with Banana.
Kids friendly evening snack.

Ingredients Needed:
1. Fully Ripe Banana 1 (Small)
2. Cashew Powder 2 tablespoons
3. Sugar 2 table spoons
4. Elaichi Powder
5. Pinch of Salt
6. Wheat flour 1 cup
7. Ghee

Method:
1. In a Bowl, take Banana, Sugar and mix well with hands and make into a paste.
2. Now goes, Cashew Powder, Elaichi Powder, Salt and Wheat flour.
3. Knead well without adding water. (Moisture from the banana itself enough to knead the dough)
4. In a Hot tawa, make Chappathi, by applying Ghee on both sides.

.::. Serve the Fruity, Sweety Chappathi Hot. .::.

This is my submission for JFI (Banana) Hosted by Mandira of Ahaar

Akki Roti(Rice Roti)

Traditional Kannadiga dish.
Roti made of Rice.

Ingredients Needed:
1. Rice flour (I had used Idiyappam Flour) - 1 cup.
2. Salt to taste.
3. Coriander - Finely chopped.
4. Grated Carrot
5. Grated Coconut 2 tsp
6. Cumin Seeds 1 tsp
7. Oil 1 tsp
8. Hot water to knead
Method:

1.In a bowl add Rice flour, Salt, Chopped Coriander Leaves, Grated Coconut, Grated Carrot and Cumin Seed.Mix them well.
2. Slowly add Hot water to knead the dough. (Like Chappati dough).
3. Apply little oil and Keep it aside.
4. Heat Dosa Pan. Dip your hand in water and take a small ball of and dough
spread in a pan like Chappati. Sprinkle some water on Roti, close with lid and cook.
5. Turn the other side apply some oil and cook for few minutes.
Enjoy this Traditional Kannadiga dish with Any Spicy Chutney.

Turn Kanndiga for a day or for this dish and its worth it.

Akki Roti Served with Gojju

This is my Submission of RCI (Karnataka) hosted by Asha of Foodieshope

Vegetable Paratha

Whole Meal Paratha with Vegetables and Less Oil.
Lunch Box recipe.

My version is slightly different from Vineela's

vegetable Paratha

To make Dough:
1. Wheat flour 1 cup
2. Water to knead
3. Salt to taste
4. Oil 1 tsp

To make the Vegetable Stuffing:
1. Carrot 1/2 chopped
2. Boiled Potato 1
3. Cabbage 1/4 cup chopped
4. Cauli Flower 1/4 Cup
5. Onion 1 chopped finely
6. Coriander leaves
7. Coriander Powder 1/2 tsp
8. Red Chilli Powder 1 tsp or according to taste
9. Ginger Garlic Paste 1/4 tsp
10. Salt to taste
11. Oil 1 tsp

Vegetable Paratha Stuffing

Method:
1. Knead the Wheat flour and keep it aside for 30 minutes.
2. Steam all Vegetables and mash them.
3. Heat Oil in a Kadai add Chopped Onion, Ginger Garlic paste
and Saute for a minute.
4. Add the boiled Vegetables, Coriander, Red Chilli powder, Coriander Leaves
and Salt and Mix thoroughly.
5. Cool it and make Medium size balls.
6. Take kneaded Dough, Roll in to thick circle and keep the
filling and close it nicely without any gap.
7. Heat Tawa and shallow fry both sides applying Oil or Ghee and serve hot.
Have this Paratha with Pickle and/or Curd.

Vegetable Paratha

Note::
1. Whenever making a Stuffed Paratha, the kneaded dough should not be too thick.
2. Roll the dough with stuffing gently, to keep the Stuffing intact and to avoid coming out.
3. For more flavour, add Garam Masala powder to the Vegetables.

This is my Submission for Coffee's MBP (Lets Roll)

Strawberry Cheese Paratha

Hello People, This is my Second post for the JFI June - Strawberry hosted by Bakingfairy.

Strawberry and Cheese in Desi Paratha.

Sweet Paratha that can be a Dessert.
What Cheese to use?? I chose Philadelphia Cream cheese.
Do You wish to try this out, then here goes How I did this.

Ingredients needed:
1. Wheat flour - 1 cup
2. Pinch of Salt
3. Sugar - 3 tablespoons
4. Strawberry pieces
5. Cinnamon Powder - 3 pinches
6. Milk to knead the dough
7. Butter for frying.

Strawberry Cheese Paratha

For Stuffing:
1. Cream Cheese
2. Sugar powder (according to taste)
Grate the Cream Cheese and Mix Sugar Powder and keep it aside.

Method:
1. Blend Strawberries, Sugar in a blender (Puree) and keep it aside.
2. Put Wheat flour, Cinnamon powder, Salt and Grinded puree mix well and knead a dough using milk if necessary.
3. Make small size Chappathi and stuff with Cheese mixture and seal it properly. Dust with wheat flour and roll into thicker Chappathis.
4. Fry on a Tawa both sides applying butter.

// Serve Hot with a topping of cream. //

Strawbwrry Cheese Paratha

Red Pumpkin Masala Poori

Red Pumpkin Masala Poori

# Poori with Grated Pumpkin.

Ingredients Needed:
1. Pumpkin Piece (grated) - 1/4 cup
2. Chilli Powder - 1/2 tsp
3. Salt to taste
4. Sugar - 1/4 tsp
5. Ajwain (Omam) - 1 tsp
6. Chopped Coriander and Mint leaves
7. Turmeric Powder - 1/4 tsp
8. Oil for Kneading - 2 tsp and for frying.
9. Wheat flour 1 cup
10. Water to knead

Method:
1. Mix Grated Pumpkin, Mint and Coriander leaves, Salt, Sugar, Chilli powder, Ajwain , Turmeric Powder, Oil and wheat flour.
2.Knead into thick dough sprinkling some water. (here water will consume less)
3. Keep aside for 15 minutes and Roll into small size Pooris
4. Fry in Hot Oil.

# Serve Hot with Raita and Pickles. #

Red Pumpkin Masala Poori

Bottle Gourd Parathas

Bottle Gourd Paratha:

# A variety of Paratha made from Bottle Gourd (Dudhi in hindi, Suraikkai in tamil).
# Spicy Paratha made with splash of coriander and mint for flavor.
# Best Suited for Picnics and Party.

Here goes the making of it:

Ingredients needed:
1. Wheat flour 1 cup
2. Besan 1/4 cup
3. Green Chilli 1 (cut into fine pieces)
4. Coriander leaves one handful
5. Mint leaves little
6. One small piece of Bottle gourd grated
7. Salt to taste
8. Oil for kneading and frying
9. Curd 2 tablespoons
10. Sesame seeds 2 tsp

Masala Powders:
1. Turmeric powder 1/4 tsp
2. Coriander Powder 2 tsp
3. Chilli Powder 1/2 tsp (or according to taste)
4. Ginger Garlic Paste 1/4 tsp (optional ) here I used only ginger paste.
5. Amchur Powder or Lime juice 1/2 tsp.

Method:
1. In Wheat flour and Besan flour mix Coriander leaves, Mint leaves, Chopped Green Chillies,
1 tablespoon of Oil, Turmeric powder, Coriander powder, Chilli powder, Ginger Garlic paste,
Amchur powder or Lime juice and Squeezed Grated Bottle Gourd (keep the Bottle gourd juice
for kneading), Sesame seeds, Salt and Curd.
2. Add Bottle Gourd juice for kneading (no extra water required, if needed sprinkle water.)
3. Immediately roll in to circles, apply Oil and fold in to triangle and make triangular shape paratha .
4. Fry both sides in tawa applying Oil both sides.

! As Usual Serve Hot with Pickle, Raitha etc. !

Was that too Spicy ?

Aloo Paratha

Stuffing Ingredients

Aloo Paratha!!!!!

Who does not like Aloo Paratha? Am sure they shall rank among the smallest of the minority.

Aloo Paratha appeals to the Adults (Spicy), Children (as Aloo is inside) and Home makers (for its instantness).
I have a quite an easy and simple way of making Aloo Paratha that requires No Grinding of Masala .

Ingredients - Paratha:
1) Wheat flour 1 cup
2) Salt to taste
3) Water required amount.
4) Oil for frying + kneading.

For Stuffing:
1) Boiled potato 2
2) Chopped onion ½
3) Green chilli chopped 1
4) ¼ tsp red chilli powder
5) Salt to taste
6) Handful of Coriander leaves - chopped.

Aloo Paratha

Stuffing preparation:
1) Boil Potato, Peel off skin and Mash it well .
2) Add to the Mashed Potato, the Chopped Onion, Green chilli, Coriander leaves, Red chilli powder and Salt.
3) Mix them thoroughly.
4) Make a ball and keep it aside.

Paratha Preparation:
* Take kneaded dough a little than the stuffing balls.
* With the help of oil make the kneading dough into a cup and fill it with stuffing and close
it nicely.
* Dust this with wheat flour and press/roll into thick circles.
* Heat this on a Tawa, both sides, applying little oil, on each side.

* Have this Hot with Curds and pickle. *

! Try this and share your comments/ tips on how to increase the Aloo Paratha loving community. !

! * ! Poori Masal ! * !

Ingredients for Poori:
(Makes 8 to 10 Medium size pooris)
1.Wheat flour 1 cup
2.Salt to taste
3.Sugar ½ tsp
4.Water to knead
5.Oil for deep fry and to knead

Poori Making method:
Take wheat flour in a bowl add salt, sugar, 2 tablespoon oil and Mix well with hands.
Add water little by little and knead it to a dough.
Keep it aside for 20 to 30 minutes.
Then take a small lemon size dough and roll into medium thick circles.
Deep fry in the hot oil until it is golden brown on both sides.

Tips for Poori:
1.Dough should be thicker than chappathi dough.
2.Adding sugar will retain the soft and crispness.
3.Rolling should be done correctly ie. All edges should be even size.
4.Oil should be very hot then only the pooris will puff.

Preparation of Masal:
In South India all restaurants will provide one side dish for poori made only out of Potato with less spicy. This dish is a tasty accompaniment to poori.

Ingredients for Masal:
1.Boiled Potatoes 4 (Big size)
2.Onions 3 (Finely sliced length wise)
3.Green chillies 3
4.Curry leaves one string
5.Ginger one small piece finely chopped
6.Turmeric Powder ½ tsp
7.Hing little
8.Salt to taste

Seasoning :
1. Mustard seeds 1 tsp
2.Urad dal 1 tsp
3.Channa dal ½ tsp
4. Oil 2 table spoon

Making:

1.In a kadai or pan heat oil and add the seasonings then sauté onion, slit green chillies, ginger, in that for few minutes till transparent, add turmeric powder, hing and pour ¼ cup water.
Let the onion become soft.
2.Once the Onion is nicely cooked, add the smashed potatoes and keep in the stove for 5 minutes.
In between stirring is a must until the dish is semi solid.

# Take out and serve with Hot poori. #

Tips:
1. Can garnish with coriander.
2. Adding lemon juice in the last will give nice flavor.
3. If you wish to give this dish a still tasty reddish yellow colour, add tomato while frying.
4. If it is very watery dilute one tsp gram flour (Besan) with water (add 3 to 4 tsp) pour the mix in the potato and boil for few minutes.
This would firm up the dish.

~ ~ Methi Paratha ~ ~

METHI PARATHA:
Ingredients:
Wheat flour : 2 cups
fresh methi leaves : 1 bunch.
salt : to taste
turmeric : 1/2 tsp
sanuf :coarsely powdered 2 table spoon
Dhania powder :1 table spoon
oil : 1/4 cup(for frying and kneading)
green chillies : 1 finely chopped.
chilli powder : 1/4 tsp
curd : 2 table spoon

Method:
Take a big bowl put flour, salt, chillipowder, dhania powder, sanuf powder, green chillies, curd ,chopped methi leaves, 3 tblspoon oil.

Then knead the above adding little water.
Keep it for 30 minutes. Now roll out into chapattis little thicker than the normal one fry on tawa both sides applying little oil on both sides.

Enjoy this paratha with pickle or raitha.