Cucumber Rava Roti

Ingredients

Sooji/Semolina 1 cup

Cucumber 2 (Grated)

Onion 1(Finely chopped)

Coriander leaf few

Green chilly 2 ( Finely chopped)

Fresh grated coconut 2 tsp

Oil 1 tsp

 Salt as per taste

Method

Roast the sooji in a pan for 4-5mins or until aromatic and keep aside.

To a mixing bowl add the above ingredients except oil and mix well without adding water. As there is lot of water content in cucumber.

On a butter paper or banana leaf apply 2-3 drops of oil and spread it.

Take the cucumber rava mixture form like a ball and spread it on the butter paper or banana leaf.

In the meantime heat the tava add oil, when the tava heats up slowly place the roti on it.

Cook on both sides until golden brown and serve hot Cucumber Rava Roti with any chutney of your choice.

Cabbage Paneer Paratha

Ingredients

For the dough
1  cup wheat flour

1 tspmelted ghee
Salt as per taste

For the stuffing
1/2 cupgrated cabbage
4 tsp grated paneer

2 tbspchopped coriander leaves

2 green chillies finely chopped

Garam Masala 1/2 tsp

salt to taste

Ghee for cooking

Method

Sprinkle salt over the cabbage and keep aside for 10 minutes.
 Squeeze out the water from the cabbage, add the paneer, coriander, green chillies and salt and mix well. Keep aside.

In a mixing bowl add wheat flour, ghee and salt mix well and make a soft dough using enough water.
 Knead well for 3 to 4 minutes close and Keep aside.

Roll out each portion of the dough into a circle 

 Spread a little stuffing on one circle and cover with another circle. Press the sides well so they stick.
 Cook on a tava (griddle) using a little ghee until brown spots appear on both sides.
 Repeat with remaining mixture and dough to make  more parathas.
 Serve hot cabbage paneer paratha with plain curd or pickle.

1.     

Missi Roti

Ingredients

Wheat Flour 5 tsp

Besan Flour 5 tsp

Ajwain 1 tsp

Cumin Seeds 1 tsp

Hing 1/4 tsp

Ghee 3 tsp(Melted)

Salt as per taste

Method

In a mixing bowl add all the ingredients and 2 tsp of ghee, reserve a tsp ghee to prepare roti.

Knead the dough with warm water, close and keep aside for 30mins.

Prepare rotis from the dough, heat a pan place the rotis, pour ghee.

Cook the rotis on both side until it turns brown.

Serve hot missi roti with any dal or gravy of your choice.

Palak Paratha

Ingredients

Palak 1 bunch

wheat flour 1 cup

Garam masala 1/2 tsp

Chilly powder 1 tsp

Ajwain seeds 1/2 tsp

Salt as per taste

Oil 1 tsp

Milk 1/4 cup

Method

Knead all the ingredients into soft dough using sufficient milk.

Keep covered aside for 30mins.

Take small orange sized portion of dough(or whatever is sufficient) and roll into a small round. Flat it completely into a circle. Heat a pan and add paratha and cook for a minute.

When small bubbles appear turn around and add a teaspoon of oil around the paratha.
When it fries and brown spots appear, remove from heat and serve palak paratha with any gravy, curd or pickle of your choice.

Masala Chapathi

Ingredients

Wheat Flour 1 cup

Red Chilly Powder 2 tsp

Cumin/Jeera Powder 2 tsp

Pepper Powder 2 tsp

Garam Masala 1 tsp

Ajwain Seeds 1/5 tsp

Salt as per taste

Oil as required

Method

Knead wheat flour with all the powders mentioned and salt into somewhat soft dough using warm water.

Keep the dough covered with a damp cloth or plastic wrap for 15-20mins.

Tear the wheat flour dough into lemon sized balls and roll out each ball into thin disks and keep aside.

Smear few drops of oil with the help of a spoon on the rolled out circular disk.
Press lightly, dust some wheat flour and roll the  dough into  thin round chapati.
Repeat the same with remaining circular disks.
Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out triangular chapati at a time.
Fry on one side till brown spots appear and turn on other side and pour a tsp of oil (if using) around the chapati.
When you see brown spots on the other side, remove from heat and place in a closed container to avoid hard chapati.
Repeat the same with remaining rolled out chapati.
Serve masala chapati topped with a dollop of ghee (if desired) with any gravy curry or dal.

 

Sprouts Chapathi

Ingredients

Mixed Sprouts 1/2 cup

Onion 1 medium

Ginger 1/2 inch

Garlic 1 pod

Ajwain 1/2 tsp

Green Chillies 2

Maida Flour 2 tsp

Soya Flour 2 tsp

Wheat Flour2 tsp

Coriander few springs

curry leaves 3-4

Hing 1/4 tsp

Salt to taste

Oil as Required

Method

Cut the ends, wash and finely chop onion

 Wash andRemove the outer skin and grate ginger.

Remove the skin and finely chop garlic.

Clean wash and finely chop green chillies and coriander leaves

Wash the sprouts in enough water refresh the water

 Pressure cook in around 2 cups of water for 4 – 5 whistles.

Strain the cooked horse gram and reserve the liquid.

Grind the sprouts into fine paste

Make sure not to add extra water until necessary while grinding the sprouts.

Transfer the sprouts paste into a bowl, add finely chopped onion, ginger, garlic, green chillies, coriander leaves, curry leaves, ajwain, hing, salt, soya flour, maida flour and wheat flour.

Knead the dough smoothly and make sure not to add extra water while kneading.

Keep the dough covered with a damp cloth or plastic wrap for half an hour.

                       Dust some wheat flour and roll out each portion into thin disks and keep aside.

     Smear few drops of oil with the help of a spoon on the rolled out circular disk.

Heat a flat pan on medium – high heat.

    When pan gets hot, place one rolled out Sprouts chapathi at a time.
    Fry on one side till brown spots appear and turn on other side and pour few more drops around the chapathi.
   When you see brown spots on the other side, remove from heat and place in a closed container to keep them soft.
Repeat the same with remaining rolled out chapathi.
Serve Sprouts chapathi with pickle or gravy of your choice.

Sago Roti

Ingredients

Sago 3/4 Cup
Rice Flour 5 – 7 Tbsps
Onion 1 Small
Green Chiles 1 – 2
coriander leaves Few Sprigs
Cumin Seeds 1/2 tsp

Salt to Taste
Oil 1 tsp

Method

Wash sago with fresh water and soak in enough water for around 2 hours.
Press sago between fingers and it shouldn’t feel hard.
Strain the sago and keep aside.
Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.

In a mixing bowl, mix together soaked sago, rice flour, green chiles, cilantro, cumin seeds and salt with sufficient amount of water if required.
Knead the mixture into soft dough.
Divide the dough into two portions.

Heat a small wok or appam pan or flat pan on medium low heat.
Apply quarter tsp of oil and place a portion of sago rice flour mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Pour few drops of oil around the sabudana rotti.
Cook covered on low flame for around 5 minutes and remove the lid.
Simmer and let the sago rice flour rotti crisp up for few minutes on both sides.
Remove the sago rotti onto a plate and repeat the same procedure with remaining portion of the mixture.
Serve sago roti with any pickle of your choice

Cabbage Palak Paratha

Ingredients

1/2 cup wheat flour

3 tsp besan flour

1 tsp red chilly powder

1 tsp garam masala powder

1/2 tsp saunf

1 small cup finely chopped cabbage

3-4 palak leaves finely chopped

1/2 cup milk

salt as per taste.

Method

Shred the outer skin of cabbage and finely chop and soak in water.

Wash and finely palak leaves.

To a mixing bowl add all the above ingredients and mix evenly and add milk little by little and knead to a fine dough without any lumps.

Close the dough and keep aside for 1 hour.

Divide the dough into 3 – 4 portions.

Carefully knead each dough ball to flat paratha.
Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove cabbage paratha onto a plate.
Repeat the same with remaining wheat dough portions.

Serve hot cabbage palak paratha with curd or pickle of your choice.

Carrot Paratha

 

Ingredients

2 cups wheat flour

1 big carrot

1 tsp ginger garlic green chilly paste

1 tsp cumin/jeera powder

1/2 tsp garam masala

few coriander leaves

3 tsp oil

salt as per taste.

Method

Peel the outer skin of carrot, wash and grate and keep aside.

To a mixing bowl add wheat flour, salt, grated carrot, coriander leaves, jeera powder, ginger garlic green chilly paste, 1/2 tsp garam masala and 2 tsp oil.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water

Keep the dough covered with wet kitchen towel for half an hour.

Divide the dough into 3 – 4 portions

Take each portion of wheat dough, press it a little to form a small disk.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove carrot paratha onto a plate.
Repeat the same with remaining rolled out paratas.
Serve hot carrot paratha with raita/pickle of your choice.

Steamed Rice Roti

Ingredients

Leftover Rice or Steamed Rice 2 Cups

Rice Flour 4 – 6 Tbsps

Onion 1
Green Chiles 1 – 2
Cilantro a Handful of Leaves
Salt to Taste
Lemon Juice 1 Tbsp

Method

Peel and finely chop the onion.

Wash and finely chop the cilantro leaves.

Remove stems, wash and finely chop the green chiles

In a mixing bowl, add leftover rice, rice flour and salt.

Knead the mixture well into a soft dough.
Add a few splashes of water if necessary to wet the rice flour.
Add the chopped onion, green chiles, cilantro leaves and lemon juice to the dough and knead again

Heat a flat pan on medium heat.

Place one portion of the rice mixture on the pan and spread it with wet finger into somewhat thin rotti.
Pour around quarter teaspoon of oil around the spread rice rotti.
Cook till the bottom turns golden brown and turn on other side.
Cook again for couple of minutes and remove from heat.
Repeat the same with remaining portion of the rice mixture.
Serve steamed rice rotti with any pickle of your choice.