Carrot parota

Carrot parota can be eaten during breakfast, lunch or dinner.
Things needed:
Wheat flour; 1 cup
Carrot: 2 ( medium size )
Green chillies: 2
Coriander leaves: 6 to 8 sticks.
Ginger: a small piece
Cummin seeds: 1/2 Tea spoon
Salt: to taste.
Oil: 3 to 4 Table spoon
Method:
Grate carrot and ginger and cut curry leaves and green chillies.Mix it to wheat flour and add 1 table spoon of oil and cummin seeds. Add water and salt to make chapati dough. Leave it for 10 minutes.
Divide chapati dough in to 6 to 8 portion. Keep a frying pan on the fire. heat for 1 minute. Roll parota and cook for 1 to 2 minutes. Sprinkle 1 tea spoon of oil and turn and cook on the other side. Repeat the same to cook remaining parotas. Your parotas are ready to serve. Serve with yogurt or tomato ketchup.

Please note : Cook Parotas on medium heat. You can add a pinch of turmeric powder to the mixture.
6 to 8 Chapatis can be made.

Yammy Potato Parota

Potato Parota can be eaten as breakfast, lunch or dinner.

Things needed:

Wheat flour : 1 cup
Potato : 2 ( large )
Chilly Powder : 1/2 tea spoon
Cummin Seeds powder: 1/2 tea spoon
Salt : to taste
Coriander leaves : 4 to 6 sticks
Oil : 3 to 4 Table spoons

Method:

Boil potatoes in a pressure cooker for 5 to 6 minutes. leave it for cooling. Remove the skin , smash it and add cut coriander leaves, chilly powder and jeera( cummin seeds) powder. Add a pinch of turmeric powder if you want, mix well and keep it aside.
Take wheat flour, add salt and 2 tea spoons of oil and mix well. Add little water and make chapati dough. Keep the dough for 10 minutes.
Divide the dough into small balls. Take one portion of the dough and roll a little.
Place the potato mixture in the middle and close it from all sides. Roll this with dry wheat flour ( so that it does not stick to the roller )and make parotas.
Keep a frying pan on the fire, heat for 1 minute, put 1 tea spoon of oil and cook rolled parota. Turn the other side and cook for 1 to 2 minutes.Repeat the same with other parotas too.
Serve Hot Potato parotas with yoghurt or tomato ketchup.
4 to 6 parotas can be made.
Please note: Take little ( 1 to 2 drops) oil and spread it on the chapati before placing the potato mixture.)You can easily stuff the mixture and parota comes out soft and tasty too.

Wheat Flour Papdi( crispy ) Chat

Wheat Flour Papdi is a snack and normally eaten in the evenings.

Ingredients:
Wheat Flour : 1 cup
Moong Daal: 2 Table spoon
Chilly Powder: 1 Tea spoon
Asafotodia: a pinch
Curry leaves: 6 to 8 leaves
Salt: to taste
Onion: 1
Tomato : 1
Coriander leaves: 4 to 6 sticks
OIl: 1 cup ( to fry Papdis )
Method:
Soak Moong Daal for ten mintues.
Take a bowl and put wheat flour and add little salt. Heat 2 teaspoons of oil in a
frying pan. Pour it to the wheat flour and leave it for cooling ( for 5 minutes). Wash moong daal and remove all the water from it. Add it to the flour mixture.
Add chilli powder, asafotodia and cut curry leaves. Mix well adding little by little water.( just like chapati dough). Kneed the dough well and make it in to small balls.
Roll the balls like small pooris and fry in hot oil till brown.( Fry Papdis in midium heat.So that it turns in to crispy).Fry all the Papdis and keep it aside.

Now cut onion, tomato and coriander leaves in to small pieces and keep it aside.
Arrange ready Papdis in a plate. ( 2 to 3 in a plate )Put cut onion, tomato and coriander leaves on the top of papdis. Sprinke salt and chilly powder and serve.

Please note:
You can put green chutney and sweet chutney on the top of papdis.
To make green chutney:
Grind 2 green chillies, a little mint leaves and coriander leaves together , add salt, according to your taste. Your green chutney is ready .( Make it watery while using).
To make sweet chutney:
Take a lemon size of tamarind, soak it in water for 5 minutes. Squeeze out the pulp.
Add jagari ( 2 table spoons )or 5 to 6 fresh dates,Grind together to make sweet chutney.
You can sprinkle Chat Masaala On the top of papdi instead of chilly powder.
You get 20 small Papdis.

Rava Idli

Rava Idli can be eaten during breakfast or during dinner.
Please note Rava is called as Samolina and some time
Sooji.

Ingredients:
Rav:1 cup
Curd: 1 cup
Mustard seeds 1/2 tea spoon
Urad daal: 1/2 tea spoon
Asofotodia(ingh): a Pinch
Cashew nuts: 5 to 6
Curry leaves: 6 to 8
Green chillies: 2
Salt: to taste
Eno salt: 1/2 tea spoon
Oil: 1 tea spoon.
Coconut grated: 1/4 cup

Method
Take a pan.Put 1 tea spoon of oil and heat for 2 seconds. Add mustard seeds and urad daal. Fry until mustard seeds splutter. Add cut cashew nuts and fry for 2 seconds.
Add asfotodia and curry leaves.( Cut curry leaves into small) Add rava and fry for 5 minutes. Add cut green chillies. Leave it for cooling.
Take a bowl. Put curd and add 1/ 2 cup of water. Add salt, cut coriander leaves and grated coconut. Add fried rava, leave it for 10 to 15 minutes.
Take idli plates.Apply oil and keep it. Add Eno salt to the ready dough and Put the dough to idli plates. Cook idlis for 8 minutes in the pressure cooker or idli cooker.(Do not keep weight on the pressure cooker).
Take idlis from idli plates and serve hot idlis with Coconut chutney or Saambaar.

Please note:
You can also add grated carrot and Green peas to the dough while mixing.
If you donot have idli plates, use any container which firs inside the cooker and cook idlis.(Cut ready idly according to your wish).
6 to 8 idlies can be made.

MIxed Vegetable Sambar.

Mixed vegetable Sambaar is gravy item and usually eaten with rice and Idlies.

Ingredients:
Toor Daal:1/4 cup
Beans: 6 to 8 sticks.
Carrot: 1
Potato: 1
Drum sticks: 2
Coriander seeds: 1 Tea spoon
Fenugrick seeds: 1/4 Tea spoon
Cummin Seeds: 1/4 Tea spoon
Red Chiillies: 4 ( or Red chiilly powder: 1/2 tea spoon)
Urad daal: 1/2 Tea spoon
Tamarind: a little ( small lemon size)
Turmeric powder: a pinch
Asafotodia: a pinch
Salt: to taste
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Curry leaves: 8 to 10
Coriander leaves: 3 to 4 sticks.

Method:
Cook Toor dall in a pressure cooker for 8 to 10 minutes. Wash and cut vegetables according to your wish and boil separately until it cooks.( for 10 minutes)
Take a pan , put 1 tea spoon of oil and heat for 2 seconds. Add fenugric seeds and urad daal ,roast until it turns into brown, add coriander seeds and chillies, roast for 1 minutes, add curry leaves ( 4 to 6 ) and cummin seeds, put off the gas.
Dry grind these roasted spice and keep it aside.
Soak tamarind in 1/2 cup of water, squeeze out the pulp and keep it aside.
Take a vessel, mix Cooked daal and vegetables, tamarind pulp, salt and turmeric powder .Keep it for boiling, let it boil for 2 to 3 minutes.Add powdered spice(Sambaar powder) and stir well. Let it boil for 5 minutes.
Then take a pan, put 1 tea spoon of oil and heat. Add mustard seeds and asofotodia.
Add curry leaves when mustard seeds splutter, add this to Sambaar. Put off the gas.
Add cut coriander leaves and serve Sambaar with hot rice or Idlis.

Please Note: You can use any type of vegetables to make Sambaar.Ex: White pumbkin,
Brinjal, onion and potato, Red pumpkin. Radish, All types of spinach, lady's finger
etc.
Add water if required.
2 Servings.