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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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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