SPROUTED MOONG PARATHA for PPCS

Tried and tasted by Nivedita

Hi All,

How are you? Busy month it was, kids had mid term exam, I was down with fever. Still suffering from Sinus attack. 
Though kept few recipes ready to post but could not because of not having much strength to sit in front of the system. 
But as I did not wanted to break my participation here in this event I I thought of bringing Parathas for this party. Easy, healthy and tasty. Goes well with any gravy or just pickle or curds. 

Coming to the recipe,

 

Ingredients:

Green moong, Matki ( Moth) and Black  Masoor dal - 1 cup, soaked for one day and drained and kept either tied in a cloth or in a colander for a dayor till they sprout

Whole black Masoor dal is a must as it gives nice texture to the dish and tastes different.
Whole wheat flour - 1 1/2 cup

Salt to taste

Red chilly powder - to taste
Green chilly - 1 small, finely chopped

Jeera powder - 1 tsp

Amchur powder - 1 tsp

Haldi -1 tsp

Curry leaves - 1 tbsp finely chopped

Garlic - 4 cloves, finely chopped(optional)

Oil - to roast

Ghee 1 tsp for each Paratha

Method:

Boil the sprouted moong in open vessel till soft.

Drain and mash it.

Transfer it to the big plate.

Add all the ingredients except oil and ghee.

Add water little by little to make soft dough.Adjust the seasoning. 

Divide into medium ball sized equal parts.

Roll into thick parathas.

Heat tawa and roast till crisp with little oil on both the sides. Before removing spread  a tsp of ghee on it. 

Serve hot with pickle or curds and paratha. 

My both the kids loved it with sauce.  

Sending it to the event  

Potluck party, Cyber style! - Fun and the Challeng... 

 Keep Smiling,

Double Decker Parathas

Tried and tasted by Nivedita

Hi All,

I am here after long time. This time it is for our blogger friend veena of veg junction. She is on with her first event and is very much enthusiastic about this. All the best to her.

Today's recipe is from my favorite breakfast.. Parathas... I love parathas. And when I got the recipe in Tarla Dalalji's website, I could not wait to try it.. Even though its a very common dish, the way she made is kid's friendly and my younger daughter loved it very much. 

I just took a basic recipe from her and modified according to my taste.

I followed the recipe from here. She says its good for diabetes. 

She has used the ready cooked chapatis but I prepared fresh(half baked, check the recipe below).

Thats the only difference.

Its little time consuming but tastes great with fresh chapatis

Recipe is copied and pasted from Tarlaji's post with some editing.

Ingredients:

For the carrot stuffing

Grated Carrot - 1/2 cup

Cumin seeds - 1 tsp

Finely chopped green chillies - 1/2 tsp

Lemon juice - 1 tsp

Oil - 1/2 tsp

Salt to taste.

For The Green Peas Stuffing

Green peas - 1 1/2 cup

(Boiled and mashed)

Cumin seeds - 1 tsp

Finely chopped green chillies - 1/2 tsp

Lemon juice - 1 tsp

Oil - 1/2 tsp

Salt to taste.

Other ingredients:

Oil  or butter(not for diabetic people)  for cooking

Chapati ata to make chapatis.

Method 

For the carrot stuffing

1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the carrots, green chillies, lemon juice and salt and mix well.
3. Cover and cook for 2 minutes. Keep aside.

For the green peas stuffing

1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
2. Add the green chillies, coriander and salt and cook for 1 minute.
3. Add the green peas and cook for another minute. Keep aside.

How to proceed

to make one double decker paratha

roll out three medium size chapatis.

Heat tawa and bake two only one side and one fully(this one is for the center part)

1. Spread 1 tablespoon of the carrot stuffing on one side cooked chapati, make sure to keep the uncooked  side outside.and cover with cooked  chapatti. Then spread 1 tablespoon of the green peas stuffing, place another uncooked chapatti(again uncooked side on the upper side) on the top and press firmly to seal the edges.

1. Cook the double decker parathas on a tava (griddle) on both sides, using a little oil.
2. Repeat with the remaining atta and the stuffing to make more parathas.
3. Serve hot with pickle or sauce or curds.

This is the mini size paratha which my younger daughter loved to have.

Sending these double decker parathas to Veena's event :-) which is started by Kalyani.

And
Priya's
Announcing Cooking With Seeds - Peas

And
Kid's Delight-Colourful Palate  guest hosted by Veena,event by Srivalli..

And
Vatsala's  LGSS-Stuffed Paratha



Keep Smiling,

Cheese and Onion stuffed Paratha

Tried and tasted by Nivedita

Hi All,

This is second time happened with me in this week. I started making something and ended up with other.

Day before yesterday, I kneaded the atta to make Phulkas. Mom was cutting onions for making Gram flour omelet. And suddenly I remembered I had to switch off the fridge, as next day the technician was about to come for  a minor repair. I had a full big cheese ball inside the freezer. That is why I changed my plan from making phulkas and omelet to Onion and Cheese Paratha. It is a common recipe, but I love to have it any time as it is healthy and keeps  you full for longer time.

Coming to the recipe,

Ingredients:

Wheat flour - 1 cup

Oil - 1 tbsp

Curds - 1 tsp

Sugar - 1/2 tsp

Salt - 1/4 tsp

Water to knead the dough.

Mix all the ingredients in a vessel or plate except water. Keep on adding water to make it in to soft dough. Keep it aside for 10 to 15 minutes.

For stuffing:

For masala:

Onion - 1 big, chopped finely

Oil - 1/2 tbsp

Salt to taste

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Heat oil in kadai, add onion and fry till light brown. Add salt, red chilly powder and Coriander powder. Fry for another half a minute.

Cheese(Mozzarella) - 1/2 cup, grated

Oil to roast paratha(1/2 tsp for each paratha)

Method:

1. Divide the dough into small equal parts.
2. Take two balls for one paratha. Roll these into small chapati size.(Can see in the photo below)
3. Keep one chapati on a rolling board.
4. Take one tbsp of onion masala and spread it on the chapati
5.  
6. Spread one tbsp or more(if you love cheese!) grated cheese on it.
7. Cover it with one more ready chapati. Press on the sides.
8. Roll into little bigger paratha so that the stuffed masala spreads equally.
9. Heat tawa and fry the paratha on both the sides with little oil.

Serve with pickle or just roll it and give it to kids. 

My both the kids enjoyed the rolls a lot.

Keep Smiling,

Cheesy Oats Paratha from Priya

Tried and tasted by Nivedita

Hi All,

Now a days, Oats and Cheese have become regular members of my kitchen. They help me to give good food to my kids. Two days back, I was wondering what to make for dinner(universal and very common question) and was browsing for Indian flat breads. Then I got this one where my both the new members were involved!!

I made these for dinner and we all were happy for having a tasty and healthy dinner.

Thank you so much Priya of (Priya's Easy N Tasty Recipes)for sharing this yummy  Cheesy Oats Paratha recipe. Visit her blog for the recipe, as I have followed it 100%, with only rolling it into square other than round shape.

My kids did not allow me to take more photos. I wanted to open it half and show the cheese!! 

But I am sure the kids will love to have it.

Sending this to the event BB5 Round-up, A Bonus Sandwich, and on to BB6 hosted by Nupur of One Hot Stove

Keep Smiling,

4 ways to make Methi Paratha (Fenugreek paratha)

Tried and tasted by Nivedita

Hi All,

Methi Paratha is a very common flat bread all over India. Methi is a green leafy vegetable which is available in the whole year. It is a very common breakfast also. Whenever my mother goes for any trip or she has to travel out of station, this paratha is must for her. 

I wanted to be little creative to make these common parathas. Kept on wondering what to do??? But could not get any new idea to make it different. I added the whole grain flour and powdered nuts to make it more healthier.

Coming to the recipe,

Methi leaves - 2 bunches

Wheat flour - 1 cup

Whole grain flour - 1/4 cup

Gram flour - 1/8 cup

Powdered nuts - 1 tbsp (I always keep the almond and cashew nuts powder in the kitchen)

Crushed garlic - 1 tsp (optional)

White pepper powder - 1 tsp 

OR

Red chilly powder - 1 tsp

Salt to taste

Ajwain seeds - 1/2 tsp, crushed

Oil - 1 tbsp

Turmeric powder - a pinch

Water to make the dough

Oil to fry the parathas

There are 3 ways to use methi leaves before adding.
1. Wash and boil the methi leaves. Drain and chop it. 
2. Wash the methi leaves and chop it finely. Fry it with little ghee. 
3. Wash, chop and add directly.
Each method gives different taste. So the choice is yours.

Method :

Take all the ingredients except water,  in a big wide bowl or plate. Keep on adding little water till it becomes soft dough. 

Keep it aside for 15 minutes to half an hour.

Divide the dough  in to big lime size balls. 

Keep tawa or pan to heat.

Take one ball, roll into paratha of desired size. Do not make it very thin or thick. It should be medium to make soft parathas.

Put the paratha on the pan, apply oil and fry for 15 seconds. Turn it and fry the other side. Remove and apply ghee. Store it in a box. 

Repeat with other dough balls.
This quantity makes 6 to 8 parathas.

These parathas stay good for 2 days at least. Best food to take while travelling.

I love to have these parathas with Lime and chilly pickle  or any other pickle. 
To make stuffed methi paratha,
Take the same ingredients and fry in a oil for a minute. Divide it into small balls. 
Stuff it in the chapati atta you have prepared and fry the same way you did for normal paratha.

Sending these parathas to 2 events : 

Announcing Global Kadai - Indian flavoured flatbreads ! by Sandhya of Sandhya's Kitchen

Providing the link back to Cilantro's page as per the rule.

AND

 Think Spice : Think Fenugreek BY Priya of Mharo Rajasthan's Recipes - Rajasthan A State in Western India

 Sunitha's World page

Keep Smiling,

Onion Paratha

Tried and tasted by Nivedita

Hi All,

A very quick, healthy and tasty breakfast.

I think I will directly come to the recipe 

Wheat flour - 1 cup

Soya flour - 1/4 cup

Salt to taste

Oil -1 tsp

Water to make dough

Mix everything slowly to make it into soft dough.

Oil - to spread it on paratha

For Filling

Onion - 2 big, peeled, cleaned and finely chopped

Salt to taste

Curry leaves few

Fresh coriander - handful, washed, cleaned and chopped

Red chilly powder - 1 tsp

Oil - 1 tsp

Ajwain - 1/2 tsp(Optional)

Dry fruit powder - 1 tsp(better to add if preparing it for kids)

(I always keep the homemade dry powder of Almonds and Pista)

Mix all the ingredients nicely. Keep it ready in a bowl.

Divide the dough into lemon sized balls. Take one ball and roll into a puri size. Repeat with one more. Keep one puri on a board. Take one tbsp ready onion masala and spread it on the puri. Keep another puri on it. Seal the sides properly and roll it slowly to make it into a paratha. 

Heat tawa and drizzle little oil. Put the paratha to roast. Turn after half a minute. Roast the other side also. 

It makes 5 or 6 parathas.

Serve hot with Pickle, curds or any chutney of your choice. 

Sending this to Priya's (of   Priya's Easy N Tasty Recipes )current event

 "Announcing Healing Foods-Onions"

Linking this to  Siri'sAnnouncement Page.. as per the rule.

Again this is going to 

Announcing Global Kadai - Indian flavoured flatbreads ! by Sandhya of Sandhya's Kitchen

Providing the link back to Cilantro's page as per the rule.

Keep Smiling,

Paratha and Egg Curry

Tried and tasted by Nivedita

Hi All,

My daughter's favorite food on weekend. When we were in UAE, we never missed to have Kerala parrotha with chicken curry from Malabar restaurant on weekends. It was a must food for all of us. But here I have replaced it with home made paratha and egg curry. My mother prepares very tasty and soft parathas. One can not beat the taste of original Kerala  Paratha, but adjustment is the life!!! :-). I still need to learn how to make the original Kerala or Malabar parathas.

To make parathas,

All purpose flour - 1 cup

Salt - 1/2 tsp

Ghee - 2 tbsp

Water to make dough

Transfer the flour, salt and ghee into a plate or bowl. Go on adding little water to make very soft dough and keep it covered with moist cloth for an hour.

For Paratha filling,

Ghee or oil - 1 tsp for each paratha

Sesame seeds powdered - 1/2 tsp for each paratha

All purpose flour to dust the parathas.

Sesame seeds and fresh coriander to garnish the parathas.

(I wanted to take step by step photos to make  parathas. But, my friend had taken the camera. I am finding it difficult to describe it in words. Hope you will understand. When ever I prepare this again, I will make it sure to take pics and put it here.)

Divide the dough in to medium size balls. Take one ball, roll it to puri size. Spread the ghee or oil. Fold it round like a cylinder(sorry, I am not getting proper words) and then again like a ball. Roll it to puri again. Repeat the same step again.  Now spread the sesame  powder and roll it again. This is the final rolling. Now roll it in to a chapati size and roast it both the sides with little oil. Garnish with Sesame seeds and fresh coriander.

Parathas are ready to serve. Parathas tastes great only if you have them hot!

For Egg curry,

Eggs - 4 hard boiled

For masala

Onion - 1 big

Tomato - 1 big

Fresh or dry coconut - 2 tbsp

Ginger and garlic paste - 1 tsp

Fresh coriander - handful

Red chilly powder - 1 tbsp

Cardamom - 1

Cloves - 2

Cinammon - 1/2"

Star aniseed - 1 petal

Salt to taste

Poppy seeds - 1 tbsp

Tamarind - 1 tsp

 Put all the above ingredients to a blender and make into fine paste. Keep it aside.

To make curry

Oil - 2 tbsp

Onion - small, long thin slices

Turmeric powder - 1/8 tsp

water to make curry.

Heat oil in a vessel. Add onion and fry till brown.Add turmeric powder. Add ground paste and fry till the raw smell of onion vanishes. It may take 15 to 20 minutes. Keep on stirring or it will get burnt. Once the masala starts leaving the oil, add one cup water and check the consistency. Adjust the water quantity. Allow it to boil. Adjust the seasoning and add boiled eggs. Cook for few more minutes. Garnish with fresh coriander and serve with parathas.

Sending this to Srilekha's     EFM - Parathas and Gravies / Curries Series!     event.

Keep Smiling,