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.

Baby Potatoes Dry Curry

Baby Potatoes liked by all of us. Children especially love these potatoes and is good for them too

Potato has lots of carbohydrate in it and good for kids even if they eat only potatoes. it help them to supply the energy they need. This curry can be used as started too. You can serve Baby potatoes in the party also.
Baby potatoes dry curry go well with chapatis, rice , pooris and rotis. I am sure all age group people definitely love to have them.
Things Needed:
Baby potatoes: 20 to 25
Curry leaves: 8 to 10
Coriander Leaves: 2 Table spoons.
Jeera : 1 Tea spoon
Pepper powder: 1/4 Tea spoon
Red chilly Powder: 1/2 Tea spoon
Ginger : An inch
Salt: to taste
Garam Masala or Pav bhaj Masala : 1/2 tea spoon
Oil : 1 Table spoon
Mustard seeds: 1/2 Tea spoon.
Methi seeds: 4 to 6 seeds.
Lemon juice: 1/2 Tea spoon ( half rind)
Ingh or asfoetida: a pinch
Turmeric powder: a pinch

Method: 
1.Wash and boil baby potatoes in pressure cooker using very little water for 6 to 8 minutes leave it for cooling. Remove the skin of the boiled potatoes when it is cooled and poke on the potatoes with knife and make small marks.(It helps the potatoes to absorb spice while cooking and it will be more tasty).

2. Wash and cut coriander and curry leaves. Powder the pepper pods. Wash and remove the outer layer of ginger, wash it again and grate and keep it aside.
3. Keep a pan on the fire and heat. Put oil and heat. Put mustard seeds and methi seeds. Let the mustard spurt.
4. Add jeera and pepper powder. Add curry leaves and ingh.
5.. Now add baby potatoes to the mustard mixture and stir it slowly.

6. Add garam masala, turmeric powder and chilly powder. Add salt. Mix it nicely but slowly.
7 Do the process on low flame. Let it cook on low flame.
8. Stir in between so that it does not get burnt.

9. Add coriander leaves, lemon juice and mix it again. Let it cook for 1 minute.

10. Shift the ready Baby Potatoes Dry curry to the serving bowl.
Serve  Baby Potatoes Palya with rice or chapati or pooris.
Note : Do not over cook the baby potatoes. You can use more oil if you like it. You can also use more chilly.  Green chilly also can be used instead of red chilly powder, but the taste and aroma differ.
Serves : 3 to 4 
Time : 20 minutes.