BEETROOT POORI

INGREDIENTS:

• Wheat flour - 2cups

• Beet root (shredded) - 1

• cumin seed - 1 teaspoon

• chilli powder-1/2teaspoon

• Cooking oil

• salt -Required amount

PREPARATION:

• Mix all the ingredients together.(Avoid adding more water)
• Make the dough into poori balls.
• Fry it in a oil.

CILANTRO - GARLIC NAAN

Naan bread is my first choice when we order something at Indian restaurants. Normally naan bread cooked in Tandoori oven (clay oven) at Restaurants. But i baked this naan bread at home oven.

 

INGREDIENTS:

• All purpose flour
• Baking soda
• Dry east
• Yoghurt
• Salt
• Sugar
• Ghee
• Warm water

FOR FILLINGS:

• Ajwain Powder
• Onion
• Garlic puree
• Cilantro leaves
• Green chilli

PREPARATION:

1. Place the flour on a wide plate. Add salt, Sugar and yoghurt.
2. In a separate bowl add 2 tablespoon dry yeast, mix it with warm water.
3. Now add this yeast mix with above flour. Make it like a soft dough.
4. Cover this in a damp cloth and leave it for 30minutes.
5. Make a dough like a ball and place the coriander fillings inside the ball close it like a samosa bag as in the picture. Roll the flour on chapathi maker,slightly in elongated,oval shape.
6. Now place these naan on oven tray. Before that Drizzle a ghee or butter on the top of the naan.
7. Operate the oven at gas number 5 for 10minutes. After 10minutes take it out and turn the other side and bake it for another 10 minutes.
8. Serve hot with your favorite curry.

AJWAIN THEPLA

 Ajwain Thepla can be eaten during lunch and dinner. Adding these ajwain seeds helps get rid of indigestion.
INGREDIENTS:

• Wheat flour
• Onion
• Ajwain seeds(bishop's weed)
• Green chilli
• Curd
• Salt
• Oil/ Ghee

PREPARATION:

1. In a bowl add wheat flour,curd and salt before add water.
2. Add water little by little to make a soft dough.
3. Dice the onion very nicely,mix with roasted ajwain seeds and minced green chilli. Keep this mixture aside.
4. Make wheat flour mix like a small poori, now place onion,ajwain mixture into the flour.
5. Close it from all sides.Gently pat the stuffed poori in a palm.
6. Roll it like a chapathi. Cook on tawa and drizzle some oil/ghee
7. Serve hot with your favorite gravy.

CHILLI PARATHA

TO MAKE PARATHA:
Flour-2cups
Oil/ghee-1tbsp
Salt to taste
Water to knead
Method: Mix flour, salt, & ghee then add water little at time & form soft dough. Keep covered with a moist cloth. Roll like thik poori.Then form a ball.Male it like a chapathi. fry it. And keep it aside.
INGREDIENTS:
Onion- 2
Green chilli - 8
Garlic - 3 pods
Ginger - little
Curry leaf 
Oil
Salt

To make a chilli paratha:
Cut the fried paratha into minced pieces. Keep it aside. Cut the onion,greenchilli,garlic,ginger,curry leaf and red pepper. fry it in a oil. To that add garam masala,salt, and minced paratha pieces. Fry all this together in a little oil..Keep it on a flame for 5 minutes. Then garnish with coriander. Serve the Chilli paratha with onion raitha.

ALOO PARATHA

STEP 1

STEP 2

















STEP 3

STEP 4









Ingredients i used:
Atta flour
potato (baked) - 4
onion  -finely chopped
jeera (fried and powdered)
Red chilly powder
curry leaves
coriander leaves
salt
Ghee

Proceure:

Bake the potatoes in microwave for 4 min..peal off the outer skin. and make it like a wet dough. to that add grounded jeera,minced onion,curry leaf,coriander leaf ,chilli powder and salt. Make it like a small balls as in step 1. It should be free from water. Then in atta flour ,keep the potato balls inside as in step2..keep it aside for ten minutes(step3)..above that apply a little ghee..Then make it like chapathi and fry it in tawa.

VEGETABLE BREAD UPMA

Ingredients:

cut the bread into small pieces

onions Chopped

1 tomato chopped
1/2 cup vegetables (carrot,beans,peas,bell pepper)

 green chilies and  curry leaves

ginger minced, mustard and chana dhal

Add salt to taste

masala powder

Method:

1. cut the bread into minced pieces. keep it aside.

2. Fry the mustard,chana dhal,green chilli,tomato,curry leaves and ginger in ghee.

3. after fry this add all the vegetables into that with curry masala powder..then keep a lid for sometime to cook the vegetables

4. Next add the bread slices into that with salt and mix peoperly.cook it for few minutes.

5.garnish with coriander leaves. serve hot with onion raitha.

URAPPU ADAI

Ingredients for Adai
Par boiled rice – 2 cups
At least 2 types of dal(toor dal, chana dal, urad dal) – 1 cup, combined
Red chillies – 6 or 8
Asafoetida – ½ tsp
Salt
Curry leaves - few
Red onions – 1, medium, chopped finely
OilMethod

Soak rice and dal mixture separately for at least 2 hours. Grind rice along with red chillies, salt and asafoetida to a coarse meal. Then pulse the dal mixture, barely grinding them. Mix them both along with curry leaves. The batter will be quite thick.

Heat a tawa or griddle. Place some batter in the tawa and spread them to form a circle. Make a dent in the center. Top the batter with chopped onions. Drizzle oil around the adai and in the center. Cook this over medium heat.Serve hot with avial or with coconut chutney.
Ingredients for Avial
Any vegetables cut into thick matchsticks – 3 cups
Grated coconut – ½ cup
Green chillies – 3
Curry leaves - few
Yogurt – ½ cup
Salt
Coconut oil – a tbsp
Method

Cook all vegetables until done. This can be done using microwave oven or over stove top. They should not be mushy, but slightly crisp on the inside. Grind coconut and green chillies to a fine paste and add to the cooked vegetables along with salt and curry leaves. Gently heat vegetables along with the ground paste until green chillies do not smell raw, about 3 minutes. Take care not to mush the vegetables while mixing. Just before serving, combine yogurt and a tbsp of warm coconut oil to avial and serve.

MUSHROOM PULAO

Ingredients :
Mushrooms – 1 pack
Potatoes – 2
Green peas (optional)
Onion – 1 medium
Basmati Rice – 2 cups
Ginger garlic paste
Garam masala,
Coriander powder,
Mint Leaves,
Coriander leaves,
Curd 1-2 tbspn
Salt to taste
Oil
Spices:
Red chilli – 1
Bay leaf – 1
Cloves – 4
Cinnamon small piece
Cardamom – 2
Star Anise – 1
Jeera – 1 tspn
Method:
1.Add 2 tbspn of oil to the preheated pan and add all the spices one by one.
2.When jeera starts spluttering, add mint leaves , coriander leaves and fry them for 2 min.
3.Add chopped onions, ginger-garlic paste, garam masala, coriander powder, salt and a pinch of turmeric(optional)
4.When onions turn golden brown, add potatoes, mushrooms, green peas(optional) and close with lid.
5.Let the mushrooms cook in its own water(if necessary add little quantity of water).
6.When mushrooms gets half cooked, add curd and stir it well. Then add 4 cups of water. When water starts boiling add 2 cups of rice and pressure cook it.
7.Serve with onion raitha.