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 

Watermelon Rind Dal

Watermelon is filled in the market and we do buy them very often to quench our thirst. Not only watermelon fruit part is eaten the other part (Rind) is also can be made use of in our cooking. Varieties of dishes can be prepared with watermelon rind. I use them for dry curry, gravy dish, sambar and other dishes. I have even used them for preparing dosa. It adds softness to dosa and gives good colour too. In this particular dish I have used the pieces for dal and it turned out very yummy.
I have used watermelon rind, toor dal, garam masala and other spices.

Lets see some benefits of having " Methi Seeds " in our diet.
Fenugreek/Methi is widely used in Indian subcontinent. Fenugreek helps to improve digestion and reduce the cholesterol levels and protect heart health. They are good for loss of taste, dandruff, stomach disorders, respiratory disorders, mouth ulcers, sore throat, diabetes, inflammations and wounds. he digestion. They help to boost immune system and protect from infections. It is good for breast feeding mothers. Reduces the menstrual discomfort. It also helps to minimize the symptoms of Menopause.
Remember, taking high doses of fenugreek might cause gastrointestinal distress. It is not recommended for women during the pregnancy. ( It may lead to miscarriage). 
Watermelon Rind dal goes well with plain rice, chapati, roti or rotti, dosa or idli.
Lets see the recipe now :

Things Needed : 

To Cook :
Toor Dal : 1/2 Cup
Watermelon Rind : 1 Bowl ( 1/2 portion of small size watermelon)
To Add : 
Bajji Chilly : 2
Tomatoes : 2 to 3
Garam Masala Powder : 1/2 Teaspoon
Rasam Powder : 1/2 Teaspoon
Ginger : An inch
Coconut : 1 Tablespoon (Optional)
Coriander leaves : 2 to 3 Tablespoons
Methi Seeds : 1/2 Teaspoon
Salt : As required
Ghee : 1 Teaspoon
For Seasoning :
Jeera/ Cumin seeds : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : a little
Curry Leaves : 6 to 8 leaves
Oil : 1 Teaspoon

Method : 

1. Wash and cook toor dal . ( Pressure cook for 6 to 8 minutes).

2. Wash and remove the outer layer (Only the green part slightly) and cut it into small piece and cook them till soft. (Better pressure cook to get the soft pieces).
3. Wash and remove the seeds from tomatoes and cut it into small pieces.
4. Wash and slit bajji chilly and remove the seeds and cut them into small pieces.
5. Grate coconut and keep it aside.

6. Wash and cut curry leaves and coriander leaves into small.
7. Now keep a big pan on the fire. Add cooked watermelon rind, cooked dal.
8. Add cut tomatoes and cut bajji chilly pieces. Add salt and methi seeds.

9. Add turmeric powder and cook for 2 minutes.
10. Add garam masala and rasam powder. Mix it well. Boil it for 3 to 4 minutes.

11. Shift the Dal to a serving bowl.
12. Add mustard, jeera, ingh and curry leaves seasoning. Add ghee and serve.

Note : 

Watermelon rind should be cooked well and it should be soft. Adding rasam powder is optional. You can add 2 to 3 pepper pods. Adding onions and garlic is optional. You can add more chilly to get spicy taste. Adding Bajji Chilly is optional.
Time : 30 Minutes
Serves : 3 to 4 .