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

Ginger-Methi Parata

Ginger -Methi Parata is prepared using Ginger Tambuli. Tambuli is very famous dish in South Canara and it is prepared using butter milk/curd.
Ginge r- Methi Parata is nice to have for breakfast, as snack or dinner. It is stomach filling dish.
I have used ginger tambuli, methi leaves, some spices and Wheat flour.

Let us see some benefits of using ginger in our diet.
Ginger is thought to have originated in the Himalayan foothills of Northern India. Ginger root is one of the popular root herb used in culinary and it is loaded with medicinal properties. Ginger is loaded with anti inflammatory, anti-flatulent, anti-oxidant and anti microbial properties. It is good for easy digestion, nausia and reducing the pain. (It is said to be a good pain killer). It is good for common cold.

NOnion - No Garlic  Dish . " Ginger - Methi Parata ".

Things Needed : 

Wheat Flour : 2 Cups
Methi Leaves : 1 Bundle  (Small bundle)
Ginger Tambuli : 1 Small Cup.
Salt : As required
Turmeric powder :  A little
Garam Masala Powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Oil :  4 to 5 Tablespoons

Method :

1. Wash and cut methi leaves (only leaves) into thin pieces.
2.Take a big bowl and add wheat flour, cut methi leaves, garam masala, chilly powder, jeera, salt and 1 tablespoon of oil. Mix it well.

3. Add Ginger Tambuli and mix it well. Add required water. Prepare parata dough.

4. Divide the dough into small portion. Keep some dry wheat flour in a small bowl.
5. Take a small portion of parata dough, kneed well and roll it as chapati.

6. Keep a tava/pan on the fire. Heat and add very little oil (1/4 teaspoon) on the tava.
7. Put rolled parata on the tava and cook on both sides. Sprinkle some oil on the parata on both sides.

8. Ginger-Methi Parata is ready to serve. Serve with a cup of curd and the side dish you have prepared.

9.Repeat the same with remaing dough.

Note : 

You can leave the dough for resting. (5 to 10 minutes will do). Adding more oil is optional. Adding more spice is optional. It is better to use only methi leaves, since the stick is not easy to roll while preparing (rolling) parata.
Time : 30 Minutes
Serves : 3 to 4 

Tambuli Recipe :

http://nsomayaji.blogspot.in/2011/07/ginger-tambuli.html

Bottle Gourd Parata

Bottle Gourd/Sorekai/Lauki/Dhoodi Parata is a mild spicy dish and can be eaten for breakfast or dinner.
Bottle gourd/Sorekai is known for its medicinal values. It is said that eating some pieces of Bottle gourd helps to control your blood pressure. Bottle gourd has become one of the must used vegetable in Indian curries. Varieties of curries can be prepared by using bottle gourd.
I have used bottle gourd, wheat flour, little spices and coriander leaves.

Lets see some benefits of using Bottle Gourd in our diet.
Bottle gourd helps in easy digestion because of its water content. It helps in keeping the body temperature cool and calm. It helps to support the urinary system in our body by reducing burning sensation and reduce the chances of urinary infection. It contain minerals like calcium, magnesium,phosphorus, Vitamin A and Vitamin C. It is good for weight loss. It helps to reduce the high blood pressure and keeps our heart healthy. It helps to the diabetic patients to quench their thirst. Bottle gourd has a rich source of fiber and it is good for people who suffer from constipation.
It is always good to have cooked bottle gourd for easy digestion. Bottle gourd juice is good to have during summer because it helps in keeping your body cool.
It is very very easy and quick to prepare Bottle Gourd Paratha. Try and Enjoy.

Things Needed :

Bottle gourd : Grated : 1 Big Bowl (1/2 of  medium size)
Coriander leaves : 1/2 Bundle (Full fist)
Chilly Powder : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Geera Powder : 1/2 Teaspoon
Wheat flour :  2 to 3 Cups
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Put wheat flour, chilly powder, garam masala powder, jeera powder and salt. Mix it well.
2. Wash and remove the outer layer of bottle gourd and grate it. Wash and cut coriander leaves.and add it to wheat flour.
3. Mix it well. Add a tablespoon of oil. Mix it nicely. Add water if required.

4. Prepare chapati dough. Keep it aside. (No need to rest).
5. Divide the chapati dough into small portion.

6. Keep a cup of dry flour in a plate/bowl.
7. Take a small portion, kneed a little and roll it as chapati
8. Now keep a tava/pan on the fire. Heat.
9. Put rolled parata on the tava and cook on both side. Add little oil on both sides.

10. Repeat the same with remaining dough.

 Serve Bottle Gourd Parata with a cup of curd/curry and pickle.

Note : 

Adding oil is optional. If you are dieting no need to add on the top of is parata while cooking.
Adding ghee instead of oil is optional. Adding more/less spices is optional. Add water only if it require while preparing the dough. Add little flour if the dough turns softer than what is required.
Time : 30 Minutes
Serves :  2 to 3

Palak (Spinach) - Coriander Leaves Parota

Parota is nothing but spicy chapati which is mixed/stuffed with leaves/vegetables and spices. It is normally eaten with a cup of Yogurt/Dahi and pickle or chutney.

Here I have used Millet flour (Jolada Hittu) and wheat flour, added palak/spinach and coriander leaves. Some spices. It is nice to have for dinner or breakfast. Always keep in mind eating home food is always best way to keep your health strong. Minimum use of spice also matter. Eating lots of spices might lead you to ill or unhealthy because it is not easy to digest the spicy food easily. So taking care of your health is always in your hand.
Lets see some benefits of having coriander leaves in our diet.
Coriander leaves not only helps the food tasty it adds to your health benefits. They are rich in Vitamin C, Vitamin K and protein. They also contian small amount of calcium, phosphorous, potassium and other minerals. Coriander helps to lower the bad cholesterol and increase the level of good cholesterol. They help in digesting the food easily and helps the liver functions and bowel movements. Coriander is good for diabetes. They help to regulate the blood sugar levels. They are rich in soluble fiber and anti oxidant, anti septic and anti inflammatory properties. Coriander leaves are good for the eyes. Eating coriander helps to prevent eye diseases. It is a very good herb that promote the nervous system. It helps to stimulate the memory. Coriander contain high amount of iron and it is essential for curing anemia.
Palak - Coriander leaves parota is easy to prepare and it is healthy too. I have used Millet flour and wheat flour. It adds to the taste.

Things Needed :

Wheat flour : 1 Bowl
Millet flour : 1 Bowl
Palak/spinach leaves : 1 Bundle
Coriander leaves : 1/2 Bundle or 3 to 4 Tablespoons (Cut it into thin )
Spices Used :
Jeera /Cumin Seeds " 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Garam Masala powder : 1/2 Teaspoon
Turmeric powder : A pinch
Salt : As required
Ghee/ Oil  3 to 4 Tablespoons

Method :

1. Wash and remove the leaves and keep it aside. Clean and wash coriander leaves.
2. Cut washed leaves into thin pieces and keep it aside.
3. Keep a big pan on the fire and heat. Put one tablespoon of oil and half teaspoon of jeera.
4. Let jeera/cumin seeds turn slightly brown. Add cut leaves and fry till they turn soft. Add spices on the top and put off the fire. Let this fried leaves mixture cool.

5. Take a big bowl/ basin and add millet, wheat flour. Add salt.

6.  Add  fried leaves mixture.  Add ghee and mix it nicely. Add required water and prepare the parota dove. Leave it for 10 minutes.

7. Mix the dough nicely and divide them into small ball size. Keep a cup of dry flour in a plate/bowl.

 8. Take one portion of dough. Just roll on the dry flour and roll it nicely in circle shape and prepare parota.
9. Keep a pan on the fire and heat. Add/sprinkle oil on the tava and put rolled parota and cook on both sides. ( I have used very little oil on the top).

 10. Palak -Coriander Leaves Parota is ready to serve.

 11. Serve with pickle or chutney and a cup of curd/yogurt/any curry you prepared with Hot Parota.

12. Repeat the same with remaining parota dough.
Note :
You can use a tablespoon of ghee while mixing the dough. It turns the dough soft. (Optional). Adding more oil while cooking parotas are also optional. Adding more spices to the dough is also optional. You can add chat masala and amechooru (dry mango) powder. I have not added. You can add a spoon of ghee or butter on the Hot Parota while serving.
Time : 30 Minutes.
Servings : 4