Mix Vegetable Paratha

I was surfing through channels the other day and I stopped to watch this recipe on Turban Tadka on FoodFood channel. I loved it and couldn't wait to try. Hence I tried the very next day for my breakfast. I used the vegetables that I had however if you wish you can add potatoes, paneer, capsicum and whatever vegetables you have. Make sure you add all the spices mentioned as it gives a nice flavor to the paratha. Do try it... Happy cooking...

Makes 4 parathas.

Ingredients:

For the stuffing:
Grated Bottle gourd - 1/2 cup
Grated Carrot - 1/2 cup
Grated Cauliflower - 1/2 cup
Green chilli - 1
Grated ginger - 1 tsp
Roasted Cumin powder - 1 tsp
Pomogranate(Anardana) powder - 1/2 tsp
Black pepper powder - 1/2 tsp
Salt to taste
Oil - 1 tsp

For the dough:

Whole wheat powder - 2 cups + for dusting
Carrom seeds/Ajwain - 1/2 tsp
Asafetida - 1/2 tsp
Salt to taste
Water as required
Oil/butter/ghee for greasing

Method:

Heat a small kadhai and roast asafetida. Add about 1/2 cup water to it. Now mix all the ingredients for the dough and knead dough with the asafetida water. 

In a kadhai, heat some oil. Add chopped green chillies and grated ginger. Saute for about 1 minute.

Now add the grated vegetables. Make sure that you squeeze all the water from the vegetables.

Add salt and the dry spices. Mix well and cook until the mixture is dry. Let it cool to room temperature.

Flat the dough a little and put the stuffing in it and close and seal the edges. 

Dust some flour and roll out into chapati. 

Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter, pickle or curd.

For the dough:

Heat a small kadhai and roast asafetida. Add about 1/2 cup water to it. Now mix all the ingredients for the dough and knead dough with the asafetida water. This gives the dough a distinct flavor. If you do not like asafetida, you can skip it. Rest the dough for 15 - 20 minutes before making the paratha. 

In a kadhai, heat some oil. Add chopped green chillies and grated ginger. Saute for about 1 minute. Now add the grated vegetables. Make sure that you squeeze all the water from the vegetables. Add salt and the dry spices. Mix well and cook until the mixture is dry. Let it cool to room temperature.

Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter, pickle or curd.

Recipe Source - Turban Tadka on FoodFood Channel

This recipe is off to   CCC # 2 Nov Week 4

sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot

Paneer Paratha

Another favorite of our family and healthy too :-)). I never had parathas as breakfast before my marriage. It is only after marriage that I learnt them and started having them. Now I think because of practice it doesnt look like a huge task. I feel, it is easier than idly and dosas as they require pre preparation. Here is my version the paratha and I enjoy it with dahi. Lets look at the recipe... Happy cooking...

Ingredients:

For the stuffing:

Paneer (crumbled) - 200 gms
Red chilli powder - 1 tsp
Carrom seeds - 1 tsp
Cumin seeds - 1 tsp
Garam masala - 1/2 tsp
Pomogranate(Anardana) powder - 1/2 tsp
Kasuri Methi/Dried Fenugreek leaves - 1 tsp
Salt to taste

For the dough:

Whole wheat powder - 2 cups + for dusting
Salt to taste
Water as required
Oil/butter/ghee for greasing

Method:

Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls. 

 

Add all the ingredients mentioned for stuffing and mix well.

Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati.

Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.

Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls. 
Add all the ingredients mentioned for stuffing and mix well.
Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.

Sending this to WTMLevent & Gayathri's page

Matar ka Paratha | Green peas stuffed Paratha

I learnt most of the traditional parathas from my MIL. She makes amazing parathas. It took me some time to master the art of making perfectly stuffed parathas. Now I can say that I can make decent, nice parathas. The art of making perfect parathas is to put just enough stuffing so that it doesn't come out while rolling. Now this one is my DH's favorite. Use fresh peas as much as possible. So here's the recipe... Happy cooking...

Ingredients:

For the stuffing:

Green peas - 1 1/2 cup
Onion - 1 medium
Green chilli - 1
Red chilli powder - 1 tsp
Carrom seeds - 1 tsp
Cumin seeds - 1 tsp
Pomogranate(Anardana) powder - 1/2 tsp
Salt to taste

For the dough:

Whole wheat powder - 2 cups + for dusting
Salt to taste
Water as required
Oil/butter/ghee for greasing

Method:

Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls. 

Grind green peas to a coarse paste. Add all the ingredients mentioned for stuffing and mix well.

Flat the dough a little and put the stuffing in it and close and seal the edges.

Dust some flour and roll out into chapati.

  
Heat a tawa and cook paratha until done on both sides with ghee/oil/butter.

Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls. 
Grind green peas to a coarse paste. Add all the ingredients mentioned for stuffing and mix well.
Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.

This recipe is off to Jagruti's PPCS, Hope you enjoy making this paratha as much as I did :-) Good Luck...

Sending this to WTMLevent & Gayathri's page

Malabar Parotta

I just love malabar parotta(i think because of my roots :-p ). What I love about it most is the flakiness. I remember going to Kerala during summer vacations and was introduced to this parotta there. Nowadays we do get ready to eat parottas in super markets but they are never tasty... I hate that stuff.So I thought of making the parotta at home. Though you should make this with plain flour, me being healthy food lover, switched to 50% plain flour and 50% wheat flour. The final product resembled more or less like Lachcha Paratha that you find in North India.

So here is the recipe, courtesy Sanjeev Kapoor.com
Happy Cooking...

Ingredients:

Plain flour - 1 cup
Wheat flour - 1 cup
Egg - 1
Milk - 1/2 cup
Sugar - 1 tbsp
Salt to taste
Oil - 1 tbsp + for cooking
Ghee as required

Method:

 

Put maida, wheat flour into a bowl, add egg, milk, sugar, salt, sufficient lukewarm water and knead into a hard dough.

Cover it with a damp muslin cloth and rest for 15 minutes. 

Divide into equal portions and roll into balls. Oil a plate, place the balls on them and cover again with damp muslin cloth for some time.

Spread a little oil on table top, place each ball on it and spread with your fingers to a roti. Apply little ghee over it. Make small pleats and roll into a round ball.

Spread the balls into parathas with your fingers, and place on the tawa. Drizzle little oil on the paratha. Cook turning sides till light brown and crisp on both sides.

Put maida, wheat flour into a bowl, add egg, milk, sugar, salt, sufficient lukewarm water and knead into a hard dough. Cover it with a damp muslin cloth and rest for 15 minutes. Divide into equal portions and roll into balls. Oil a plate, place the balls on them and cover again with damp muslin cloth for some time.

Spread a little oil on table top, place each ball on it and spread with your fingers to a roti. Apply little ghee over it. Make small pleats and roll into a round ball.

Heat a non stick tawa. Spread the balls into parathas with your fingers, and place on the tawa. Drizzle little oil on the paratha. Cook turning sides till light brown and crisp on both sides. Serve hot.

Best Accompaniments: Veg Korma, Egg Korma

Pumpkin Thepla

Thepla is an amazing travel food. You can eat it just like that without any accompaniment, and it still tastes yum. A great travel food and can be served up for breakfast or in lunch box. I personally like to have this as a snack with evening tea or coffee. I added my own twist to it by adding grated pumpkin. It was really tasty and my little one also enjoyed in bits and pieces. So here is the recipe... Happy cooking...

Ingredients:

Whole wheat flour - 1 cup + for dusting
Chickpea flour(besan/kadalai maavu) - 1 cup
Grated pumpkin - 1 cup
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Carrom seeds - 1 tsp
Yogurt - as required for kneading
Oil for cooking the thepla
Salt to taste

Method:

In a large bowl combine all the dry ingredients. Add the yogurt to the flour mixture and knead into a firm smooth dough(first mix all the ingredients well to know how much yogurt you require as pumpkin has water in it). 

Finally add the two tablespoons of oil to coat the dough and knead until it is firm and smooth. Cover and allow the dough to rest for 15 minutes. 

Divide the dough into small balls. Flatten them with the palm of your hand. Toss them on flour and roll them out into thin rotis (thepla). 

Heat a tawa/pan and place the thepla. Cook for about 30 seconds and then flip the thepla and smear about ½ a teaspoon of oil and cook thepla by pressing it lightly. 

Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla.

In a large bowl combine all the dry ingredients. Add the yogurt to the flour mixture and knead into a firm smooth dough(first mix all the ingredients well to know how much yogurt you require as pumpkin has water in it). Finally add the two tablespoons of oil to coat the dough and knead until it is firm and smooth. Cover and allow the dough to rest for 15 minutes. 
Divide the dough into small balls. Flatten them with the palm of your hand. Toss them on flour and roll them out into thin rotis(thepla). As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out. Continue the same process of rolling the dough out with the remaining balls.
Heat a tawa/pan and place the thepla. Cook for about 30 seconds and then flip the thepla and smear about ½ a teaspoon of oil and cook thepla by pressing it lightly. Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla.
Serve it hot with pickle or curd. You can even serve it up with gravy curry.

Tips:

You can replace pumpkin with carrot, raddish, spinach, fenugreek leaves, bottle guard.

Sending this recipe to 
Nivedhanam - Healthy diet lunch box
Priyas healthy diet page

http://nandooskitchen.blogspot.in/2013/09/healthy-breakfast.html

Chana dal and Soya Paratha

When I was making Puran Poli, I thought why not to make a spicy version of this stuffing. So out goes jaggery and in went soya granules. This is a protein rich, highly nutritious paratha. I made it very mildly spiced and my LO(little one) enjoyed eating it(though it was in bits n pieces :-) ). Hope you try this at home. 
Happy cooking...

Ingredients:

For stuffing

Chana dal - 150 gms
Soya chunks/granules - 1 cup
Red chili powder - 1 tsp
Garam masala - 1 tsp
Salt as per taste
Coriander leaves - 2 tbsp
Oil - 1 tbsp

For the dough

Whole wheat flour - 2 cups
Salt to taste
Water as required

Method:

In a mixer add the soaked chana and soya chunks and grind it. 

In a kadhai/pan heat oil. Add the grind mixture and on  a low heat saute for 5 minutes. 

Add the spices and mix well and cook for another 2 minutes. 

Add coriander leaves and mix well, keep aside. 

Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into a paratha. 

                               

Heat a tawa and cook paratha until done on both sides. 

For the dough, mix all the ingredients and knead into a soft dough. Rest it for about half hour.
Wash and soak chana dal for 2 hours. Cook the dal for 1 whistle.
Take the soya chunks in a big bowl and add about 1 litre of hot water along with 1/4 teaspoon of salt. Boil the chunks for about 10 mins. If you have microwave, you can cook in oven for 5 minutes so that the soya chunks will be cooked and it is soft. 
Now in a mixer add the soaked chana and soya chunks and grind it. 
In a kadhai/pan heat oil. Add the grind mixture and on  a low heat saute for 5 minutes. Now add the spices and mix well and cook for another 2 minutes. Add coriander leaves and mix well, keep aside. 
Now divide the dough into 6-8 parts. Divide the stuffing into 6-8 portions as well. 
Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides. Remove. Serve hot.

Sending this to WTML Event @  A day through my life & Gayathri's Cookspot 

http://nivedhanams.blogspot.in/2013/07/healthy-dietlunchbox-recipes.html, Priya's healthy diet page