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

Paneer Parata.

Paneer Parata is prepared using home made paneer and wheat flour.

Some time the milk gets spoil and curdles once it is heated. We feel sad because of it. When this happens I try and prepare paneer out of that split milk. (Immediately). The paneer is used in cooking later.
How to prepare Panner @ Home ?
Boil Milk, put some lemon extract/vinegar to the hot milk . It starts to curdle. Leave it for cooling. Take a clean towel. Drain the water through the towel. Let the thick milk content stay in towel. Squeeze out the remaining water. Place a heavy bottomed pan on the towel which has milk content. So the whole water goes off. Take the paneer content and kneed it well. Paneer is ready to use.
Paneer/Indian cottage cheese has become very popular than before and all age group love to have paneer in their dishes.
Let us see some benefits of eating  " Paneer " in our diet.
Paneer/Cottage cheese has a good source of calcium and it helps in maintaining strong teeth. Paneer contains Vitamin D so it helps to preserve the teeth to be in good conditions. Paneer is rich source of calcium and good for women, elderly and children who suffer from malnutrition. Paneer is a rich source of protein, and vitamins which are necessary for proper bone health. Vitamin B complex in Paneer is good for women, men and children. Paneer helps to absorb and distribute calcium in our body and it helps and guard against diseases. Paneer is good for gaining weight since it has good amount of proteins, fats, calcium, vitamins and minerals. Eating Paneer is good for enhancing blood formation and strengthen the liver.  
Lets see the recipe Now :

Things Needed :

Paneer : 1 small bowl. (1/2 liter milk)
Wheat flour : 2 Cups
Jeera /Cumin Powder : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon  
Dry Ginger Powder : 1 Teaspoon
Coriander leaves : 1 Handful
Oil : 4 to 5 Tablespoons
Ghee : 1 Tablespoon

Method :

1. Put wheat flour, paneer, garam masala, chilly powder, jeera powder and a little turmeric powder in a bog bowl.
2. Wash and add cut coriander leaves. Add 2 tablespoons of oil and a tablespoon of ghee.

3. Add a teaspoon of dry ginger powder and add warm water. Mix it well and prepare chapati dough.

4. Divide the dough into small size balls.

5. Keep 1 cup of dry wheat flour in a small bowl.
6. Dip a small size of parata dough and roll as chapati.

7. Keep a pan on the fire and heat. Put rolled paneer parata. Sprinkle oil on the top and cook for a minute.
8. Turn the other side and sprinkle little (1/2 teaspoon) oil around the parata on outer surface.
9. Cook on both sides and remove from the pan.

10. Repeat the same and prepare the remaining paratas.

11. Serve paneer paratas with curd and the side dish of your choice.
12. We had " Paneer Parats with a cup of curd/yogurt and mango tokku. (Chutney)

Note :

You can use more oil while preparing the dough. (Optional). Adding green chilly to the dough is optional. Adding grated onions to the dough is optional. I did not add. Adding any spice is optional.
Example : Pav bhaji masala, chat masala, channa masala etc. Adding normal water to prepare parata dough is optional. Warm water helps the dough turns parata soft and nice.  Use of any brand paneer is optional. (Nandini, Amul) .
Time : 30 Minutes.
Serves : 2 to 3 .(6 to 8 Paratas can be done, according to size ).                                                                                                                                                                                                

Jack Fruit Buns/Pooris

Jack fruit buns/pooris are yummy and it is an easy dish to prepare and very good for breakfast/snack with a cup of coffee.

I have used jack fruits, organic jaggery and wheat flour.
Buns are famous in South Canara and Malenadu . They are fried pooris, prepared using  Maida/All purpose flour, banana and sugar. We can easily prepare many varieties of Buns using different fruits.
I have prepared pineapple buns and wheat and jaggery buns etc.
Here I have tried wheat flour with jack fruit added and jaggery instead of sugar. No need to add any oil while preparing the dough. It does not take much of oil.
Our foodie blog's, one of the Admini, Madhura Pradeep had tried jack fruit buns and that encouraged me to prepare these Jack Fruit Buns/ Jack Pooris. She has used sugar and instead of sugar I have used jaggery. The Jack Buns turned as yummy as usual banana buns which we prepare very often.
Jack fruit is a seasonal fruit and it is just about to complete its season for this year.  I had some jack fruits from  my sister's home and jack fruit was just enough to prepare these pooris. (The remaining fruits were eaten before preparing the buns :) .
Let us see the recipe now:

Things Needed :

Jack Fruits : 10 to 15
Jaggery : 1 to 2 Tablespoons
Wheat flour : 2 Cups
Salt :  A little
Oil : 1 Cup ( To fry )

Method :

1. Remove jack seeds from fruits and grind it with out water. Put it in a bowl.

2. Add jaggery and mix it well.

3. Add wheat flour and little salt. Mix it well and prepare poori dough.
4. Kneed the dough well and divide them into small lemon size balls.

5. Turn them as round shaped balls. Grease each ball shaped dough with little oil.
6. Roll them as small poori. Arrange them in a plate/tray.

7. Keep oil for frying and let it heat.
8. Drop a poori slowly in hot oil and fry on both sides till they turn slightly brown.

  Remove it from oil and put it on a kitchen tissue. Let all the extra oil absorb by kitchen tissue.

9. Repeat the same and fry all the pooris.

10 Serve with chutney or you can just eat as they are.

Note :

Adding sugar instead of jaggery is optional. You can use normal jaggery instead of organic jaggery.
Powder jaggery and heat it with very little water. Let it boil and turn as liquid completely. Sieve it in a strainer and used it. You can add a teaspoon of ghee to the dough while preparing the dough. (optional). I did not. No need to rest the dough. It might absorb oil if you allow to rest the dough. Do not add any water while grinding fruits. Adjust the jack fruit mixture with wheat flour. Mix it with little quantity and check . (Divide both jack fruit ground mixture and wheat flour and add little by little while preparing the dough).
Time : 20 Minutes.
Serves : 20 to 25 pooris. (According to size).

Mango Fruit Burfi

Happy Vara Mahalaxmi to You all. Mango burfi is a sweet dish and you can serve them as desert.

Some time back I saw Mango burfi done very nicely in Foodie blog. Foddie blog is managed by Admins ..Mr. Sadashiva Rao Mailankodi, Shri Kripa and Madhura Pradeep...The blog is super and the members and admins are very creative. It is one of my favourite blog  too.
Sorry to say I forgot the name of the person who had prepared this sweet. It was looking superb. I wanted to try but was busy a bit. I had some Neelam Mangoes from sister Sujatha 's house. (Udyavara/Udupi/Karnataka). So Thought of the recipe and tried it with jaggery instead of sugar.
 I have used mango pulp, wheat flour, ghee and jaggery.
It is always better to eat /use seasonal fruits because they are fresh and filled with more nutrients and vitamins
Let us see the recipe :

Things Needed :

Mango Fruits : 3 to 4 (Medium sized)
Wheat flour : 1 Cup
Ghee : 1 Cup
Cardamom : 4 to 5
Jaggery : 3/4 Cup.
Almonds flakes /Powder : 3 to 4 Tablespoons.
Cashew nuts  : 6 to 8 or little more

Method :

1. Wash and clean mango fruits and squeeze out the pulp. Keep it in a bowl.

2. Powder cardamom and keep it aside.
3. Keep a pan and put jaggery and put 1/4 cup of water and melt jaggery and filter it. (with a tea strainer). Keep it aside.

4. Keep a pan on the fire and put ghee. Let it melt. (Keep a tablespoon of ghee aside).
5.  Put cashew nuts and fry nicely. Add wheat flour and fry nicely till the raw smell goes off. (4 to 5 minutes).

6. Remove it from the pan to a plate/tray.
7. Add jaggery and let it get one string consistency. Add mango pulp and stir for some time. (10 minutes).

8. Add fried wheat flour and mix it well. Stir continuously till it starts to leave the edges of the pan.

9. Stir for another 10 minutes and add a tablespoon of ghee. Mix it nicely. Keep stirring for a minute.

10. Grease ghee to a tray or plate. Shift the ready Mango burfi to the greased plate and spread it around evenly.
11. Just roll a roller or spatula and make it even on all sides.

12. Spread almond flakes on the top and press it with spatulla. Let it cool. Cut it according to your desire once it is cooled.

13. Put the pieces in a clean airtight box.
14. Serve when some one visits you and your family.

Note :

Do not use much water to melt the jaggery. |Use of clean jaggry is a must. You can also use sugar instead of jaggery. Use of more jaggery helps the burfi to get it thick quickly. But too much of sweet dominates more. It gets harden once it is cooled.
Time : 30 to 40 minutes
Pieces : More than 30 pieces. ( According to your desired shape and size).