Ginger -Coriander Parata

Ginger - Coriander Parata is a full meal and you can have them for breakfast/lunch/dinner.

Adding coriander leaves and ginger adds to the aroma of parata.

I have added coriander leaves, ginger, some spices which are easily available in our kitchen and wheat flour
It is always a question for a women for the next meal. what to cook ? It is not only a few, most of them raise their voice asking their kids, hubby or some friends.
Eating chapatis always is really boring. Not only eating, cooking the same type really makes you more tired. So just think of a twist, using  the same ingredients.
I have tried here " Ginger - Coriander Parata " and you know what is a side dish ? It was carrot chutney. This chutney is a good combination to have the yummy " Ginger - Coriander Parata".

Let us see some benefits of having coriander leaves in our diet.
Coriander leaves in digestion and good to get a relief from stomach upset and indigestion problems. It helps in lowering the blood glucose levels in diabetics.It has good amount of anti inflammatory properties. Coriander helps in lowering the bad cholesterol and increases good cholesterol. It contain iron and magnesium and it is full of dietary fiber. It is also good for removal of toxin from our body. It has a anti septic properties and good for mouth ulcers. Coriander helps in stimulate memory in our brain. It also helps in curing anemia. Coriander leaves have antifungal and anti oxidant properties and is good for skin disorders, dryness and fungal infections. It has Vitamin C and Vitamin K in  it.
Let us see the recipe now "
" Ginger - Coriander Parata " is a simple, quick and yummy food that goes well for breakfast/dinner.
Let us see the recipe Now :

Things Needed : 

Wheat flour : 2 Cups
Salt : A little
Oil : 2 to 3 Tablespoons
Garam Masala Powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Turmeric powder : A little
Coriander leaves : I handful ( 1/2 Bundle )
Ginger : An inch
Green Chilly : 1

Method : 

1. Wash coriander leaves, green chilly. Wash and remove the outer layer of ginger and wash it again.

2. Now grind coriander leaves and green chilly with out water. (Dry grind).

3. Take a big bowl, add wheat flour, 1 tablespoon of oil, garam masala, turmeric powder and salt.
4. Mix all the ingredients nicely and add ground coriander mixture.
5. Add required water and prepare dough.
6. Kneed the dough well.

7. Divide the dough into small portion and turn them as small ball shape. Keep some dry wheat flour aside in a bowl.
8. Now take small portioned dough and dip in dry flour.
9. Roll them as chapati in circle shape.

10. Keep a pan on the fire. Heat and clean tava and put rolled parata and cook. Sprinkle little oil.
11. Cook for a minute by pressing the edges. Let the fire be on medium flame.
12. Turn the other side and cook for a minute and remove the done parata from tava.
13. Repeat the same with remaining dough and prepare paratas.

14. Serve Paratas with your choice of side dish and little ghee /butter on the top of hot parata.

Note :

Let the dough be soft and not watery. If it turns watery add little flour and adjust it. Adding ghee while preparing dough is optional. No need to leave the dough for resting. You can use little more oil to while cooking parats. Use of more spice is optional.
Time : 30 Minutes.
Serves :  2 to 3.

Vitamin Leaves Tambuli Chapati/ Paratha

Vitamin Leaves/Chakramuni leaves are healthy herbal leaves that we prepare so many dishes using these leaves. Tambuli/Tampina Huli ( brings cooling effect to our body), spicy dosa also can be prepared using these leaves.

I love to give a twist to my recipes. But in a healthy manner of course. This time I tried Chapatis/Parata using Vitamin Leaves Tambuli. (Prepared it for afternoon lunch). Vitamin leaves tumbuli Chapatis are soft and yummy to have them. Try and enjoy and it fits into all the age group, at any time of the meals. (Breakfast/lunch/dinner).

Let us see the recipe Now :

Things Needed : 

Vitamin Leaves Tambuli : 1 Bowl

Wheat flour : 2 Cups

Jeera/Cumin Seeds : 1/2 Teaspoon

Red chilly Powder : 1 Teaspoon

Coriander leaves : 1 Tablespoon

Salt : As required

Water : If required

Ghee /Oil : 1 Tablespoon ( To Add)

Oil : 2 to 3 Tablespoons : ( To Cook ).

Method :

1. Take a big bowl. Add wheat flour, salt, ghee and mix it well. Wash and cut coriander leaves and add. 

2.Add Vitamin leaves Tambuli slowly and prepare chapati dough.

3. Kneed the dough well. Divide the dough into small portions.

4. Keep a dry wheat flour (1 cup ) in a big bowl or plate.

5. Take a small portion of the dough turn as ball shape. Turn as flat with palm.

6. Dip in dry flour and roll as chapati with a chapati roller.

7. Keep a chapati tava /pan on the fire and clean it with a kitchen towel/tissue.

8. Put the rolled chapati and cook. Sprinkle oil on the top. Press a little around chapati with a spatula.

(Mogachuva kai).
9. Turn the other side and cook for a minute.(Medium flame).

10. Remove it from the pan and serve hot " Vitamin Leaves Tambuli Chapati/Parota" with a side dish of your choice.

11. Repeat the same with remaining chapati dough.

12. You can have these chapatis with plain curd also. 

Note :

No need to rest the dough. Do not use stale tambuli. You might affected by food poison. Different types of tambuli can be used.  Adding more chilly powder is optional. Use of oil instead of ghee is optional. You can also add grated carrots or thin cut methi leaves to the dough. (Optional).

Time : 30 Minutes.

Serves : 2 to 3 .
http://nsomayaji.blogspot.in/2017/06/vitamin-leaves-tambuli.html

Mixed flour Spicy Chapati

It is just boring to eat the same food. I think you all agree with me. It should be bit different and should be on healthy side. That is my opinion and I do follow. It turns me in to do bit experiments, twists, changes and it is one of the best hobby for me now.
Mixed flour Spicy Chapati is ready to serve.

Here I have tried spicy chapati using wheat flour, rice flour, besan and chiroti rava. I have used curd and some simple spices.
Let us see the recipe Now :

Things Needed :

Wheat flour  : 2 Cups
Rice flour : 2 Tablespoons
Besan/Channa flour : 1 Tablespoon
Chiroti Rava : 1 Tablespoon
Ghee : 1 Tablespoon
Curd : 1/2 Cup
Jeera /Cumin Seeds powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Pepper powder : 1/4 Teaspoon
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Take a big bowl and add all the flours,salt and spices. Add curd.
2. Mix it nicely and prepare dough. Kneed the dough nicely.

3. Divide the dough into small portions.
4. Take a small portion of the dough and roll it as chapati. (Dip the ball size dough in dry wheat flour just before rolling).

5. Keep a tava/pan on the fire and heat. Put the rolled spicy chapati and cook on both sides.
6.At first do not add oil. Press it with the spatula on the sides of chapati. It fluffs up. Add little oil now.
7. Turn the other side and cook for 10 to 20 seconds..

8. Sprinkle some oil on the top of the chapati while it is cooking.

9. Mixed flour chapati is ready to serve. Serve it with the side dish you  have prepared.

10 We had it with basale/malabar leaves and kesu/colocasia  huli/sambar and Amaranth leaves dry curry.

Note : 

Mix the flour nicely with ghee and then add curd. Mix it well and if need add water.  Be careful while adding the curd. Adding more/less ghee is optional. Adding oil instead of ghee is optional. Adding more spice is optional. You can use your choice of brand. I have used MTR and Mayya's spice powders. I feel it fits into our taste bud and also its healthy. The dough should be soft.
Time : 30 Minutes
Serves : 8 to 9 Chapatis can be prepared. ( It depends on the size of the chapati).

Aloo Mosaru Bajji (Raitha) Chapati/Paratha

Aloo/Potato/Batata Mosaru Bajji is Aloo Raitha or Aloo curd curry. Aloo Raitha goes well with all the main dishes as one of the side dish and it is healthy because aloo is cooked or steamed with its skin.

The idea of mixing aloo curd curry just flashed me when I wanted to prepare plain chapati and thought aloo mosaru bajji can be used as side dish for chapatis. I was not that happy to eat chapatis with this aloo raitha. (This was prepared for afternoon lunch along with sambar). So the idea flashes and I just mixed aloo raitha with wheat flour added some spices and here it is with soft, yummy and spicy chapatis.
No Onions or Garlic used in this dish. 
Lets see the recipe Now ;

Things Needed :

Aloo Mosaru Bajji/ Raitha : 1 Cup
Wheat flour : 2 Cups or little more
Cumin Seeds/Jeera : 1/2 Teaspoon
Red Chilly Powder : 1/2 Teaspoon
Coriander Leaves : 1 Handful
Salt : As required
Oil : 2 to 3 Tablespoons
Water : If required

Method : 

1. Take a big bowl, put wheat flour, cut coriander leaves, red chilly powder and salt.

2. Add Jeera and mix all the ingredients well.
3. Add Aloo Mosaru bajji and mix it well. Add water if required and prepare dough.

4. Divide the dough into small portions. Roll them as ball shape.
5. Take a bowl and put 3 to 4 tablespoons of dry wheat flour and keep it aside. (Dipping the small size of dough before rolling helps to roll the chapati easily. (It does not stick to the plank or roller).

6. Take a small portion of the dough and dip in dry wheat flour and roll it as chapati.
7. Keep a tava/pan on the fire and heat. Put rolled chapati on the tava and cook.

8. Add little oil on the top and turn the other side to cook. Just spread some oil on the top.
9.Turn it again for a second and shift cooked chapati to a plate.Soft and smooth chapati is ready to serve.
10. Repeat the same with remaining dough.

11. Serve Aloo Mosaru Bajji Chapati with the curry you prepared.
12. Add a spoon of ghee on the top before serving. (Optional).

Note :

Do mix all the ingredients nicely with aloo mosaru bajji and then add water if required.
Adding ghee/oil to dough while mixing is optional.
Adding garam masala/chat masala or any other spice is optional. ( I have not added).
Adding curd and potato makes the chapati soft and fluffy,
Do not use a spoiled Aloo Mosaru Bajji, it might get you into trouble. You might get stomach upset and vomiting and other ill health.
Time : 20 Minutes.
Serves :  3 to 4

Link to Aloo Mosaru Bajji :http://nsomayaji.blogspot.in/2007/11/aalu-potato-mosaru-bajji_19.html