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

Quick Moong - Avalakki Kichidi...

Quick Moong -Avalakki kichidi can be done quickly and is very simple, not much of spices used.

I have used Thick Avalakki/Aval/Poha/flatter or beaten rice, moong dal and some mild spices.

Kichidi does mean mixture. Rice, dal, spices cooked together becomes a whole meal. It is always healthy when you don't use much of oil and spice. Kichidi can be eaten for breakfast, lunch or dinner or it can eaten as brunch on a lazy sunday. (Breakfast and Lunch combined).

Moong dal contain carbohydrates, proteins, vitamins and minerals. Moong dal is good for people who diet because consuming moong helps to stay full for a long time. It is also said it is one of the best legume for vegetarians because it provides needed minerals and vitamins to the body. 

Avalakki/poha/aval/ flattened rice also good for our body. It is good for people who wants to diet. There is no onion or garlic used in this dish. You can prepare prepare Moong -Avalakki Kichidi within a short time. 

Lets see the recipe Now :

Things Needed :

Moong dal : 1 Cup

Avalakki/Flattened Rice (Thick variety) : 2 Cups

Green Chilly : 2 

Ginger : 1 Teaspoon (an inch)

Pepper pods : 6 to 8

Jeera/Cumin Seeds : 1 Teaspoon

Ingh/Asafoetida : a pinch

Salt : Required Salt/

Ghee : 2 to 3 Tablespoons
Curry leaves : 6 to 8
Coriander leaves : 2 to 3 Tablespoons
Cashew Nuts : 2 to 3 Tablespoons (cut into small pieces)
Coconut : 2 Tablespoons .(Optional)

Method :
1. Wash and soak thick variety of flattened rice/Avalakki/Aval/Poha/Pova in 1/2 Cup of water. (For 10 minutes).
2. Wash and cook moong dal and keep it aside.

3. Wash and cut green chilly, curry leaves and coriander leaves.
4. Wash and remove the outer layer of ginger and grate it. Keep it asdie.
5. Crush pepper pods and keep it aside.
6. Keep a big pan on the fire. Put ghee and fry cashew nuts and take out cashews.
7. Add jeera and crushed pods. Add ingh/Asafoetida and curry leaves.
8. Add cut green chilly and fry for 10 seconds.
9. Add cooked moong dal, turmeric powder and salt. Add 2 glasses of water.

10. Let it mix well and boil for 2 to 3 minutes.
11. Add soaked Avalakki/flattened rice and mix it well. Cook for 5 minutes.
12. Stir in between so that it does not burnt at the bottom. Add a tablespoon of ghee. Mix it well.
13. Shift the cooked kichidi to a serving dish. Add cut coriander leaves.

14. Add grated coconut and fried cashew nuts.
15. Serve with papad, pickle and curd.

Note :
You can use raw rice/broken wheat instead of Avalakki. (Optional).
Use of onions and garlic is optional.
Use of more/less ghee is optional.
Use of cashew nuts and coconut is optional.
You can cook moong dal in a big pan instead of pressure cooking the dal. (Dal cooked in pressure cooker get smashed). (Optional).
Use of spices is also optional. You can use garam masala/cloves/cinnemon along with green chilly adds to the taste. But it is not that healthy.
Time : 30 Minutes
Serves : 2 to 3.