Mixed Flour Onion Parata

Mixed flour Parata/Chapati is an yummy and healthy parata. Mixing wheat, ragi, jola (Jowar/Millet millet), channa flour is a good combination and it came out really well.

I have used all the above said flours and some spices with onion and prepared this Mixed flour Onion Parata.
Jowar and ragi has no gluten and wheat and channa flour contain carbohydrates which provide energy to the body. It is good for all aged people and the diabetic people.
Let us see some benefits of having Jowar/Jola/Sorghum/Millet millet in our diet.
Millets/Sorghum/Jola has the ability to protect you from diabetes, improve your digestive system, detoxify the body, boost respiratory healthy, increase the energy levels and improve our muscle and nerves health. It also said to be protect our heart health. Millets do contain B Vitamins and high in nutrition. They are good source of calcium, iron, potassium, zinc and magnesium. They are loaded with essential fats to our body. Potassium and magnesium helps to lower the blood pressure in our body and controls the blood pressure. They are good source of high fiber and helps to eliminate bad cholesterol and promote the good cholesterol levels. Jola/Millet contain good source of magnesium and it helps to increase the insulin and glucose and helps to prevent diabetes. Since jola is a good source of dietary fiber it helps to keep the constipation, excess gas and cramping. It helps to take care kidney, liver and immune system health.
Please note this point : Jowar/Sorghum/Jola is digested in the slow process. People who suffer from thyroid health should consult a doctor before shifting to a millet diet. 
It is an easy and healthy dish that you can try and enjoy for breakfast/lunch/dinner.

Let us see the recipe now :

Things needed : 

Jola/Sorghum/cholm/Jowar/Millet Millet  flour : 2 Cups
Ragi/Finger Millet flour : 1 Cup
Channa /Kadale/Besan flour : 1/2 Cup
Wheat flour : 1/2 Cup
Onions : 2
Garam Masala Powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera/Cumin Seeds/ or Powder : 1 Teaspoon
Salt : As required
Water : As required
Oil : 3 to 4 Tablespoons

Method :

1. Remove the outer layer of onions and wash it. Grate into thin and keep it aside
2. Put sorghum flour, wheat flour, channa flour. ragi flour in a big bowl.

3. Add salt, grated onions, garam masala powder, chilly powder and jeera.

4. Mix all the ingredients nicely. Add a tablespoon of oil and required water.

5. Prepare chapati dough. Let it be little loose.
6. Divide the dough into small ball size. Keep a cup of dry wheat flour in a bowl.

7. Take a small ball size of dough and mix it well turn them as round.
    Dip this dough in a dry flour nicely.
8. Roll it as chapati slowly and give a chapati shape. (Let it be bit thick).



9. Keep a pan/tava on the fire and heat. Put the rolled onion parata on the tava.
10. Let it start to bubble. Turn the other side and put 1/2 teaspoon of oil on the top and cook.
11. Turn the other side again and cook for a minute on medium flame.

12. Parata is ready to serve. Repeat the same with remaining dough.

13.Serve Mixed flour Onion Parata with curd and any curry of your choice.
14. Serve with little butter on hot parata. It is yummy to have with pickle or chutney.

Note :

Do not add more water and make the dough saggy. Then you need to add more flour. Add the flour of your choice to bring the exact thickness to the dough if the dough turns watery. Adding more oil, spice and onions are optional. Dip the dough nicely in dry flour so that it helps to roll the parata.
But remember it turns the parata dry if the flour is still on the rolled chapati. Clean out the dry flour with a wet clean cloth. Adding more oil to cook parata is optional. It adds to the taste but not healthy. Use of coriander leaves, mint leaves, dil leaves, methi leaves or palak leaves also can be added to the dough. (Add any one type of leaves at a time to get the best benefits of the leaves).
Time : 30 Minutes
Serves : 3 to 4.

Carrot - Jaggery Halwa

Carrot Halva is a sweet dish that most people love to have it. Carrots are the healthy vegetable that can be used in many dishes. The sweet dishes like, Carrot Kheer, halva, sweet bath,even in cake we can use carrots.

Winter season is here and you get loads and loads of fresh carrots in market and even with vendors. Usually I feel like grabbing all the fresh vegetables and bring it home. But that is not necessary to bring lot of vegetables at once because you get fresh vegetables each day. Anyways these carrots are real fresh and juicy and I tried Carrot Halva with Jaggery ( healthy twist). I have parceled this halva to my Brother in law's house and sister in law's house too. It is my way of sharing things with our people.
I have used carrots, jaggery, little amount of nuts (Walnuts, raisins, almonds and cashews) with fair amount of ghee. One should remember that sweet will be tasty only when you use exact amount of ghee that particular sweet required.
It is an easy and yummy dish and does not take much time.

Let us see the recipe now :

Things Needed : 

Carrots( used Delhi Carrots as its said) :  5 to 6
Jaggery : 3/4 Cup (grated/powdered)
Ghee : 3 to 4 Tablespoons of ghee
Cardamom Powder : 1 Teaspoon (3 to 4 whole )
Nuts : 1/2 Cup ( Cashews, almonds, raisins and walnuts).
Milk Powder : 2 Tablespoons (Optional)

Method : 

1. Wash and scrape out the outer layer of carrots and grate it. Keep it aside.
2. Grate jaggery and keep it aside.
3. Powder cardamom and cut nuts into small pieces.

4. Keep a pan on the fire and heat. Add a tablespoon of ghee and cashews and raisins.
5. Fry them in ghee till they turn slightly golden brown.

6. Add carrots and fry nicely in ghee, let all the moisture disappear.
7. Add jaggery and stir. First it turns as bit watery. Then it starts to absorb the moisture.

8. Add ghee in between ( little by little) and then stir on medium flame.
9. Add milk powder (Optional) and fry nicely, Add almond and walnut pieces and stir.

10. It starts to leave the edges. Put cardamom and remaining ghee and stir for another 3 to 4 minutes.

11. Shift the ready carrot halwa to a serving dish.

12. Serve Hot/cooled Carrot jaggery Halva according to your wish. Carrots Halwa and Ice cream will be one of the good combination Tht surely you can enjoy.

Note :

Fry carrots gratings nicely till they turn soft and let all the moisture disappear before you add jaggery.
Adding sugar instead of jaggery is optional. Adding more nuts is optional. Adding any other flavoured essence is optional. Adding milk powder is optional. You can use fresh boiled and cooled milk instead of milk powder.(1/4 Cup)
Time 20 to 25 Minutes
Serves : 5 to 6 (According to the servings.

Methi - Tomato - Brinjal Curry

Methi/Fenugrik leaves - tomato and Brinjal curry is a gravy dish and you can have them with plain rice. chapati or any type of rotis. It goes well with idli and dosa also.

I have used Methi leaves, brinjal, tomatoes and toor dal. Added some rasam powder from M.T.R. Rasam powder and the seasonings. It tasted yummy.
Let us see some benefits of using mustard seeds in our diet.
Mustard seeds are rich in minerals, vitamins and anti-oxidants. They do contain high calories. They are good dietary fiber. They are good source of B complex vitamins and they help in regulating body metabolism and lower the blood cholesterol levels.
It is better to cook all the veggies together and then add cooked dal to it. Use of lemon will be enough because tomatoes adds to the savoury taste. It is not necessary to use coconut and tamarind.

Lets see the recipe Now

Things Needed :

Methi/Fenugrik leaves : 1 Bundle
Tomatoes : 2 to 3 (Medium sized)
Brinjal (small) : 2 to 3
Toor Dal : 1/2 Cup (2 fistful)
M.T.R. Rasam Powder : 2 ti 3 Teaspoons
Seasoning :
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : a pinch
Curry Leaves : 6 to 8 or more
Salt : As required
Lemon extract : 1 Teaspoon
Coriander leaves : 1 Tablespoon
Turmeric powder : A pinch

Method :

1. Wash and cut methi leaves into small. Wash and cut tomatoes and remove the seeds from it.
2. Wash and cut brinjal into small pieces and put it in a big bowl of water for 10 minutes.
3. Wash and cook toor dal in a pressure cooker and keep it aside.

4. Now put cut methi leaves, tomatoes and brinjal pieces in a big pan and cook till they turn soft.

5. Keep a big pan and put cooked vegetables mixture and cooked dal.

6. Mix it well and add salt and turmeric powder. (a pinch).7. Add required water and cook for 2 minutes.
8. Add M.T. R. Rasam powder and mix the curry nicely and let it boil for 2 to 3 minutes.

9. Add mustard - cumin seeds, curry leaves and ingh seasoning and add it to the curry.

10. Shift the curry to a serving dish and add cut coriander leaves.

11. Add lemon extract and mix the curry well.
12. Serve with the main dish you have prepared. Add a spoon of ghee adds to the taste.

Note :

Adding onions and garlic to the curry is optional. Adding any brand curry powder is optional.(Taste differ). Adding tamarind instead of lemon extract is optional. Adding jaggery to the curry is optional. (I did not add).
Time : 30 Minutes
Serves : 3 to 4.