Oats Roti

Oats are generally considered "healthy", or a health food. My daughter when I gave her oats porridge she was reluctant to eat... I was really thinking about how do I make her eat oats... Then thought about this recipe.... I made it very very simple as my daughter doesnt eat spicy...



Ingredients
1 cup wheat flour
1/2 cup quick cooking oats
1/4 cup onion finely chopped
2 tbsp coriander
2 tsp oil
1 tsp ginger paste
1 tsp garlic paste
(You can add 2 green chillies or chilli powder as per taste if you want the roti to be a bit spicy)
Method
1. Combine all ingredients with water and make a soft dough.
2. Leave it to rest for about 20 min.
3. Divide the dough into small balls and then roll out thick rotis of that.
4. Cook on tava leaving oil from sides and serve hot with fresh curds.

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Koki

A very authentic dish specially made for breakfasts in most of the Sindhi families... when I was in college I had a sindhi friend and she used to bring these mouthwatering koki's. Ummm I can never forget the taste of those koki's... Today sunday I was really thinking of making of something really delicious and heavy...... So thought of making these kokis and looked for the recipe on internet... found it on one of the sites... and just followed it... so here is the recipe for the wonderful and yummy breakfast/lunch/evening snack


Ingredients
2 cups wheat flour
2 tbsp butter
2 green chillies finely chopped
2tbsp coriander finely chopped
1 onion finely chopped
Salt to taste (if using salted butter then add salt accordingly)
Ghee for shallow frying
Method
1. Mix all the ingredients except ghee and make a nice stiff dough.
2. Let it rest for a 10-15 min.
3. Make balls of the dough and roll in thick paratha.
4. On hot tawa roast leaving ghee from the sides. Cook on both sides and serve with any vegetable or can serve with plain yoghurt.

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Shigadyache thalipith

Shingada means water chest nut. A very delicious kind of paratha for fasts. This thalipith can be a very good breakfast also.

Ingredients

2 Small boiled and mashed potatoes

1 cup Sagoo (soaked over night)

2 tbsp sagoo flour (roast dry sagoo a little and make powder in the mixer)

1 1/2 cup shingada pith (water chest nut flour)

1 tsp cumin seeds

1 tsp cumin powder

1 tsp chilli powder (put more if you like spicy)/ 1 green chilli finely chopped

1 tsp coriander chopped (optional)

2-3 tbsp roasted peanut powder

1 tbsp lime juice

salt to taste

oil

Method

1. Soak sagoo over night with very little water.

2. Take sagoo in a vessel and add boiled mashed potato, shingada flour, sagoo flour, peanut powder, cumin powder, cumin seeds, coriander, lime juice, chilli powder /chilli paste, salt and mix nicely. If needed use little water.

3. Make small balls of it and then directly on cool tava spread with hand.

4. Then put the tava on gas and leave a little oil from the sides. Cook on both sides and serve with yoghurt and lime pickle.

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Cabbage and Spinach Parathas

Easy and fast parathas Good for breakfast/ lunch/ dinner/ journey/ picnic.........
Preparation time: 20 min
Cooking time: 15 min
Serves: 5 parathas

Ingredients
Spinach shredded 1/2 bunch
Cabbage shredded 1/4 medium
Wheat flour (atta) 2 cups
Chickpea flour (besan) 1/2 cup
Salt to taste
Red chilli powder 1 tsp
Carom seeds (ajwain/ ova) 1 tsp
Green chillies 1-2 chopped
Oil 4-5 tsp
Milk 4-5 tbsp
Method
1. Put the wheat flour and chickpea flour in a vessel.
2. Add the red chilli powder, carom seeds, green chillies, oil, salt, shredded cabbage, shredded spinach and milk to it.
3. Mix all the ingredients and make a dough of it.
4. Add a little water if needed. Set aside for 5-10 min.
5. Divide into 5 equal portions and roll out into thick parathas of 5 to 6 inches of diametre.
6. Heat tawa and place the paratha on it. Drizzle with oil and cook on one side. Turn the paratha and drizzle oil again and cook the other side too.
7. Similarly make other 4 parathas and serve hot with any pickle, chutney or raita.....

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Arbi Paraha

Alu called as Colocassia/ arbi in English. Colocassia is very rich in iron.... and all parts of this plants are very useful... the leaves can be used to make alu vadi or alu bhaji and the roots are rich in iron so can be used to make dry roasted vege or parathas as below....

Ingredients

250gms arbi roots

250 gms maida

1 tsp cumin powder

1 tsp carom seeds powdered (ajwain/ ova)

1 tsp nigella seeds (kalonji)

salt and red chilli powder according to taste.

Method

1. Wash and clean the arbi roots. Put in a pressure cooker and make 4-5 whistles. (just like we boil potatoes for potato paratha)

2. Once boiled let them cool and then peel the skin. Crush all the arbi's with hand and take care no lumps are remaining.

3. Add chilli powder, carom seeds powder, nigella seeds, cumin powder, salt and mix all the ingredients properly.

4. Add maida slowly to this mixture and make a stiff dough from it.

5. Put little oil to hands and make round balls of the dough and roll out dusting a bit of flour into thick parathas.

6. Roast on both sides nicely on medium heat and at the end leave some ghee from the sides and serve hot with any chutney or yoghurt.

Tip: Use wheat flour instead of maida if serving for small children.

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Potato and Peas Paratha

Today I was really feeling very tired and wanted to finish cooking fast. So was looking for something that can be made fast and only one item makes a full meal.. so browsed a book recently bought from India and found this something different... usually we make parathas with potato... in this an addition of some other things made it taste different... and everyone liked it too.... so here is the recipie..
Ingredients
For the filling
5-6 boiled potatoes
1 bowl boiled green peas
7-8 green chillies (if you dont want it too spicy then add chillies accordingly)
1/2'' piece of ginger (paste)
1/2 tsp garam masala
salt to taste
1/2 lime juice
For the dough
3 bowl plain flour (maida)
1/2 tsp salt
4 tbsp hot oil
1/2 lemon juice or 1 tbsp curd.
I had used 1 bowl maida and 2 bowl wheat flour... as I feel maida is not good for small kids to digest... so if you are going to serve this paratha to small children then use wheat flour mixed with maida or use wheat flour completely...
Method
1. Mix maida (or wheat flour), salt, hot oil and lemon juice (or curd) and make a dough.
2. Smash boiled potatoes. Add boiled and smashed green peas, green chilli paste, ginger paste, lemon juice, garam masala and salt to it and mix everything.
3. Make a 2 small puris of the dough and put the filling on one puri. Close it with the second puri and secure the ends.
4. Roll it out slowly to around 4'' to 5'' and then put on the hot pan and roast it on both sides leaving little ghee.
5.Serve with any chutney or simply pickle and yoghurt.
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Paneer Parantha

These parathas were invented by me while I was cooking one of the veges... actually the filling is the left over from a vege....
Ingredients
1/2 cup paneer
1 green chilli finely chopped
1/2 onion finely chopped
salt as per taste
2 cups wheat flour
Method
1. Make nice soft dough of the wheat flour using enough water.
2. Mix all the other ingredients.
3. Make small portions of both flour and filling.
4. Fill the filling in the atta balls and make nice round parathas....
5. Enjoy with any simple vege...
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Rajasthani Panchamel Dal, Matar ka Shorba & Chawal Ka Parantha

Rajasthani Panchamel Dal

Ingredients
1/4 cup Split gram (chana dal)
1/4 cup whole green gram (moong dal)
1/4 cup Splic black gram, skinless (Urad dal)
1/4 cup piegeon peas (toor dal)
1/4 cup red lentils (masoor dal)
salt as per taste
1" piece of ginger
2 dried red chillies
1 tsp coriander powder
2 green chillies
2 tbsp coriander leaves
1tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 medium size tomatoes
3 tbsp oil
1/2 tsp cumin seeds
4-5 cloves
a pinch asafoetida
1/2 tsp garam masala.

Method
1. Soak the pulses for at least two hours. Then boil them in salted water with turmeric powder till done. Wash green chillies, coriander leaves and peel ginger.
2. Make a paste of ginger and green chilli. Chop the coriander leaves. Wash and chop tomatoes.
3. Heat oil in a pan. Add asafoetida, cumin seeds, cloves and dried red chillies. When cumin starts to change colour, add ginger-green chilli paste and saute for sometime.
4. Add cumin powder, coriander powder and red chilli powder. Add the tomatoes and cook till oil separates. Add cooked lentils and water if required.
5. Cook for ten minutes, stirring well. Add garam masala powder and serve hot.



Matar Ka Shorba

Ingredients

500gms Green peas
1 medium sized onion finely chopped
2" piece of ginger
8-10 cloves garlic
2 green chillies
3 tbsp ghee or oil
1/2 tsp cumin seeds
2 bay leaves
salt as per taste
1/4 cup cream

Method
1. Peel abd boil the green peas. Blend in a blender to make a fine puree.
2. Peel and finely chop onion. Peel ginger and garlic and grind with green chillies to make a paste.
3. Heat ghee or oil in a pan; add cumin seeds and bayleaves, stir-fry for half a minute. Add chopped onion and saute till onion turns light pink. Add ginger, garlic and green chilli paste. Saute for a while.
4. Add green peas puree, cook for five minutes, stirring continuously. Add three cups of water and bring to a boil.
5. Season with salt and stir. Remove bay leaves and discard. Reduce heat and cook further for five minutes. This soup has a thick consistency, however you may make it of the consistency of your liking, by varying the quantity of water used.
6. Stir in fresh cream and serve hot, garnished with a swirl of cream.

Chawal Ka Parantha Ingredients
1 1/4 cup whole wheat flour
1tsp salt
1/4 cup yogurt
2 tbsp ghee
1 medium sized onion
1cup steamed rice
1/2 tsp red chilli powder
1/2 tsp cumin powder
2 green chillies
oil to cook parantha

Method
1. Seive whole wheat flour along with salt. Make a soft dough with yogurt, two tbsp ghee and half cup water. Cover with a moist clean cloth and set aside for half and hour.
2. Knead again and divide into four equal parts. Make balls and press between palms of your hand to make pedhas.
3. Peel and chop onion finely. Wash and chop green chillies.



4. Mix cooked rice with red chilli powder, cumin powder, chopped green chillies, chopped onions and salt.








5. Roll our each pedha into 3" diametre disc.
6. Stuff rice mixture in the flattened pedha and shape into a pedha again.











7. Roll into a 7" diametre disc using a rolling pin.
8. Heat tawa. Place the parantha over it. Turn over once and spread some oil around it. Turn over and again spread little more oil on the other side. Cook till both sides are well cokked.







9. Serve hot with fresh yogurt and pickle of your choice.






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Shaam Savera with Luchi & Paneer Rice

This was a delicious Sunday Lunch.... and an entry for Paneer a delicacy event of TOI
Shaam Savera
Ingredients
For Kofta
600gms Spinach
3-4 green chillies
6-8 cloves
3 tbsp cornflour
salt as per taste
Oil for deep frying
125 gms cottage cheese
For tomato gravy
3 tbsp butter
1 tbsp whole garam masala (4 green cardamoms, 6 cloves and bayleaf)
1tbsp ginger paste
1tbsp garlic paste
2 cups tomato puree
1 tbsp red chilli powder
1/2tsp garam masala powder
3 tbsp sugar/honey
1/2 tsp dried fenugreek leaves, crushed
1 cup fresh cream
2 tbsp chopped coriander leaves
salt as per taste

Method
1. Wash spinach under plenty of running water to get rid of any dirt . Blanch in boiling hot water and refresh in cold water. Squeeze out water and finely chop the spinach and also green chillies. Add half of chopped green chillies, salt, chopped garlic and cornflour to chopped spinach. Mix well and divide into twelve equal portions.
2. Grate paneer. Add salt and mash well. Divide into twelve equal balls.
3. Take spinach portions, clatten them on your palm and stugg paneer balls in them. Shape into balls. Deep fry in moderately hot oil for five minutes. Drain and keep aside.
4. Heat butter in a pan, add whole garam masala. When they crackle, add ginger garlic paste and remaining chopped green chillies. Cook for two minutes.
5. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil, reduce heat and simmer for ten minutes. Add sugar or honey and kasoori methi. Stir in fresh cream.
6. Serve koftas cut into halves on top of tomato gravy. Do not boil koftas in the gravy as they may break.

Luchi


Ingredients
2 cups Refined flour (maida)
1tsp salt
1tbsp ghee
1 cup water approx oil for deep frying


Method
1. Seive flour with salt. Add ghee and make a soft dough with water. Keep covered with a moist cloth for half an hour.
2. Divide into twenty equal parts and make small balls.
3. Roll into elongated luchis.
4. Heat oil in a kadhai and fry the luchis till well puffed.
5. Serve hot with dal or any curry of your choice.

Paneer Rice

Ingredients
2 cups Basmati rice
1/2 cup grated paneer
1 tsp cumin seeds
salt to taste
3 cups water approx
1 tsp ghee

Method
1. Heat ghee in a thick bottomed vessel. Add cumin seeds.
2. When they crackle add grated paneer. Stir fry for a few minutes.
3. Add the washed rice and stir fry again till the moisture evaporates.
4. Add salt and water. Cook till the rice is tender.
5. Serve hot with any gravy and its tastes good just like that too.....
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Thali Peeth

For SWC- Maharashtra event

Makes 9 thali peeths
Ingredients

2 cups Bhajani Peeth (Roasted mixed dals flour)
1 onion chopped
1 tomato chopped (optional)
1 tsp turmeric powder
a pinch asafoetida
2 tbsp coriander chopped
Salt and red chilli powder to taste
Water

Method
1. Mix all the ingredients and make a dough like that of chappati.
2. Make nine balls out of it. On a tawa pour a tsp of oil and with hand press one ball of dough on it to form a chappati .
3. Keep it on the gas and cook till crisp on the underside. Turn over and cook for a minute.
4. Remove from gas and then let the tawa cool completely or use another tawa and press another thali peeth on it.
5. Cook on gas and repeat for other dough balls.
6. Serve hot with clarified butter (ghee) or plain yogurt and mango pickle.

Note: Do not use a hot tawa for pressing the thali peeth. It will stick and will be hard to srpead.
Hold the tawa from the back side under tap water to cool it fast.
If you do not get bhajani peeth then use rice flour 2 cups and 2tbsp besan instead. Other ingredients same. Tomato is a must in this thali peeth.
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Thali Peeth

For SWC- Maharashtra event

Makes 9 thali peeths

Ingredients

2 cups Bhajani Peeth (Roasted mixed dals flour)

1 onion chopped

1 tomato chopped (optional)

1 tsp turmeric powder

a pinch asafoetida

2 tbsp coriander chopped

Salt and red chilli powder to taste

Water

Method

1. Mix all the ingredients and make a dough like that of chappati.

2. Make nine balls out of it. On a tawa pour a tsp of oil and with hand press one ball of dough on it to form a chappati .

3. Keep it on the gas and cook till crisp on the underside. Turn over and cook for a minute.

4. Remove from gas and then let the tawa cool completely or use another tawa and press another thali peeth on it.

5. Cook on gas and repeat for other dough balls.

6. Serve hot with clarified butter (ghee) or plain yogurt and mango pickle.

Note: Do not use a hot tawa for pressing the thali peeth. It will stick and will be hard to srpead.

Hold the tawa from the back side under tap water to cool it fast.

If you do not get bhajani peeth then use rice flour 2 cups and 2tbsp besan instead. Other ingredients same. Tomato is a must in this thali peeth.

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Gajar Poli (Carrot Pancake)

My contri to the Sweet Series event of TOI
Also for the Eat healthy fibre rich event
Also the roti mela
Ingredients

1 cup grated carrot
1/4 cup grated jaggery
1/2 tsp cardamom powder
1/2 tsp nutmeg powder
1 tsp ghee
1 cup wheat flour
water as needed





Method

1. Mix water in the flour and make a dough. Keep aside.
2. Heat ghee in a kadhai and add the grated carrot to it. When the carrot become a little soft add the jaggery to it and cook until it starts leaving the edges.
3. Remove from fire and add cardamom and nutmeg powder. Mix well.
4. Let it cool. Make small ball of the dough and the carrot filling.
5. Fill the carrot mixture in the dough balls and roll it with the help of little flour.
6. Heat tawa and cook the pancake on both sides drizzling a little ghee from the sides.
7. Serve hot or cold.

Note: These pancakes can be stored in the refrigerator for a week also.

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Savoury Wholemeal Pancakes (Dhirdi)

For the SWC-Maharashtra
Eat healthy fibre rich event
& WBB- Express Breakfast
& also the roti mela
Ingredients

2 cups wheat flour
1 tbsp gram flour (besan)
1 tomato chopped
1 onion chopped
1 tsp each ginger garlic paste
2 tsp coriander
1/2 tsp turmeric (haldi)
1 tsp red chilli powder
a pinch of asafoetida
Salt to taste



Method

1. Combine all the ingredients and add enough water to form a smooth, pouring consistency batter.
2. Heat a tawa and brush it with little ghee and wipe it out with a tissue paper. Pour a ladder full of batter on it and spread it like dosa.
3. Drizzle a little ghee or oil from the sides and cook the dosa. When it is brown from the bottom reverse it and cook for 2 min and serve hot with coriander chutney or ketchup.

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Puran Poli

My contri to SWC- Maharashtra
My contri to the Sweet Series event of TOI
Also roti mela event

Ingredients


1 cup Split yellow gram (Channa dal)
1 Cup grated jaggery
1 tsp cardamom powder
1 tsp nutmeg powder
1 cup wheat flour
1/2 tsp salt





Method
1. Soak the dal in water for 1 hour. Then pressure cook it with enough water.
2. Let the dal be very soft. Drain the water and keep the dal in a kadhai. Do not throw the dal water as it can be used to prepare Katachi Amti.

3. Add jaggery to the dal and on medium flame mix the dal and jaggery till the mixture is thick enough to form rounds. See the pic. Remove from fire and add the cardamom and nutmeg powder and mix well.

4. Mix water and salt in the wheat flour and make a dough of it of the same consistency as of the dal jaggery mixture(Puran).

5. Make equal rounds of the dough and the Puran.
6. Make a bowl like structure of the dough and fill in the puran into it. Close it and roll it out. Use rice flour for dusting while rolling the puran poli.
7. Roast it on a hot tawa from both sides. Serve hot with lots of ghee and milk/katachi amti.




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Gobhi Paratha

This sunday i tried out the Gobi Paratha by Priti...
It tastes great and is really a wholesome dish.... My husband also liked it... and its really a good idea for kids who dont eat veges...
Thanks priti for the recepie... This i will also link to the YRR event (Your recepie rocks) event of toi...

And also for Roti mela event

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Lachha Paranthas

This recipie is specially for the Roti mela event

Ingredients

2 cups Wheat flour
1 tsp salt
3 tbsp oil
Warm water for kneading
Method

1. Rub oil to the atta and add water gradually . Knead the dough until smooth.
2. Cover and keep it to rest for about 20 min.
3. Knead again and make 8 balls out of it.
4. Take one ball and roll it out to a diametre of 6" (Approx)
5. Cut into 2" strips lengthways and brush it with little oil and sprinkle a little flour on it. Place all the strips one by one on the centre strip.
6. Roll it like swiss roll and flatten it with hand. Then again roll it lightly with the rolling pin to a diametre of 5" (Approx)
7. Heat a tawa and cooks the paranthas on both sides leaving a little oil on the sides. Serve hot.

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Theplaas

This recipie is specially for the Roti mela event and also
SWC-Gujarat Round

Ingredients

1 cup whole wheat flour (atta)
1/2 cup curd
1/2 tsp hing
1/2 tsp ajwain
1/2 tsp haldi
1 tsp red chilli powder
1 tsp oil
Water


Method

1. Mix all the ingredients with enough water.
2. Leave the dough for 1/2 an hour. Make 7-8 balls from the dough and roll them little thick (like paranthas).
3. Fry them on hot griddle or tawa leaving oil from the sides. Do them on both sides of the theplaas.
4. Repeat for all the other balls. Serve hot or cold with any chutney or ketchup.

Variation
* You can add ginger garlic paste in the dough mixture for different taste.

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Red Pumpkin & Spinach Parathas

For the WBB-Express Breakfast event of toi

This recipie is specially for the Roti mela event
Ingredients

Red Pumpkin (peeled and grated) 2 cups
Spinach (roughly chopped) 1 cup
Wheat Flour 4 cups
Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Asafoetida 1/2 tsp
Salt to taste.
Oil





1. Roughly chop the spinach and fry it with 1/2 tsp oil for 2 minutes. Remove from fire and take it in a bowl. Peel the red pumpkin and grate it. Mix all the ingredients and make a dough. Use water as required.








2. Leave it to rest for 10 minutes. Make balls of the dough and roll them thick and roast them with little oil on the roti tava. Serve hot with tomato ketchup/ chutney/ pickle. Good for breakfast.

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