Seeme badane kai Palya (Chayote Squash Dry Curry)

Seeme badene kai Palya/Chayote squash dry curry is  dry curry and you can have them with almost all main dishes.

I have used Seeme badane kai, green chilly and fresh  grated coconut. It is an easy dish and fits to all age groups taste bud.
No Onion or No Garlic is used in this curry.
Let us see the recipe Now :
Things Needed:
Seeme badane kai (Chayote Squash): 2 to 3
Curry leaves: 4 to 5
Coconut: 2 Tablespoons
Coriander Leaves : 2 Tablespoons
Green Chilly: 2
Salt: to taste
Oil: 1 Teaspoon
Mustard seeds: 1/2 Tea spoon
Urd Dal: 1/2 Tea spoon
Turmeric Powder: a pinch
Jaggery : 1 Tablespoon

Method:
1. Wash and remove the outer skin and the seed inside the Seeme badane kai  and cut into small pieces. Wash and cut coriander leaves and curry leaves into small pieces.

2. Grate coconut and keep it aside. Wash and slit chilly.
3. Now keep a pan on the fire. Add oil and heat. Add mustard seeds and urd dal. Let the mustard seeds spurt.
4. Add curry leaves and cut seeme badane kai pieces. Stir it nicely.

5. Add 1/2 cup of water and cook on low flame till soft. Add a piece of jaggery and slit green chilly.

6. Add salt and stir. Now add grated coconut and mix it well. Leave it for 1 minute.

7. Add coriander leaves and shift the Seeme badane Palya to a serving bowl.

8. Serve the ready Palya with hot rice, a spoon of ghee on the top of the rice just before serving. Or with chapati or poori.

 Note;
Seeme badane pieces should be cooked till soft. You can use little jeera while seasoning. Cooking on low flame will help the vegetable to cook nicely. Do not add salt in the beginning. Add when it turns soft. Must use fresh coconut. Use of jaggery is optional. You can dry grind chilly and coconut and then  add it to the dry curry. (optional)
Severs:2 to 3
Time: 15 to 20 Minutes.

Jola (Sorghum/Jowar) + Wheat flour Mooli Parota

Jola (Sorghum/Jowar) wheat flour and Mooli (White Radish) Parota is yemmy food. Especially kids love to eat Parotas.

We always want some change in our food. Kids love to have these parotas and spicy food now a days. Making them to eat home made food can be practiced preparing variety of eatables. Giving a little twist with adding some thing to help them to give energy and stay healthy should be the main aim. Here is a recipe which I have mixed Jola (pearl millet, very healthy grain) and wheat flour to prepare parota and mixed with Mooli (white radish) and very little spice to give good aroma. This Parota can be packed to school lunch box also since it stays soft and it does not get spoil. This Mooli Parota will be one of the favorite food for the whole family of all age group.

Things Needed:

Wheat flour: 2 cups
Jola (Pearl Millet): 1 Cup
Radish (Moolangi or Mooli ); 2
Salt: to taste
Garam Masala : 1/2 Tea spoon
Jeera/Cumin Powder : 1/2 Teaspoon
Turmeric Powder: a pinch
Coriander leaves: 2 Tablespoon.
Oil:  5 to 6 Tablespoons (1/2 cup)

Method: 
1. Wash Radish and remove the outer skin and grate the radish and keep it aside. Wash and cut coriander leaves.
2. Mix Wheat and Jola flour in a big bowl. Add 1 tablespoon of oil to it.
3. Take a big bowl and add grated Radish and cut coriander leaves and spice powder. (Jeera, garam masala powder.
4. Add salt and little turmeric powder.
5. Mix all the ingredients nicely and add wheat and Jola/Jowar/Sorghum flour.

6. Mix it well and add water (little by little ).
7. Mix it nicely and prepare the dough. Let the dough rest for five minutes. Divide the dough into small ball size.

8. Take one ball size of the dough and roll out the dough in to chapati using dry flour on each side. So you can roll the parota easily.

 9. Keep a tava on the fire. Heat and sprinkle oil around the pan.
10 Now put the rolled parota on the tava and cook on both sides. Use little oil on both sides.
11. . Repeat the same with remaining dough and prepare parotas.

12. Serve Hot Parotas with a cup of curd and pickle or any curry of your wish.

 Note:
You can use warm water to prepare the dough, so that the parota will be soft.  You can even add one boiled potato also to the dough while mixing. (Boil the potato allow it to cool and then remove the skin and smash it and then mix it with flour).  The consistency should be like chapati dough. Do not use much water. Then you find it difficult to roll parotas. Add water only if necessary. Add a spoon of fresh ghee on Parota, if you are packing them for kids. (Lunch box). Ghee helps the parota to be soft for a long time.
Serves : 3 
Time 25 to 30 Minutes.