Mixed veg paratha

Ingredients :
Wheat flour - 1 Glass
Salt as per taste
Oil - 2 Teaspoons
Vegetables -
   Sweet corn, potato, onions, paneer ,carrot, green peas
Cumin seeds powder - 1 Teaspoon
Carrom seeds powder -1 Teaspoon
Coriander leaves - Handful
Butter  or ghee - 2 Tablespoons
Garlic & ginger paste ( Optional)

Method of preparation :
1. Take a bowl, add wheat flour to it.
2. Add water to the wheat flour, salt,  add oil, knead it well till it become soft and smooth dough.
3. Boil all the vegetables till it gets cooked well, mash  the cooked vegetables , add salt, cumin seeds powder, coriander powder, carrom seeds powder, ginger and garlic paste ( Optional).
4.  Take the dough , lemon sized, dust  it with wheat flour, roll it  till it gets thin edges, and stuff the boiled vegetables and pleat it tightly, and flatten the dough with equal shapes on all sides.
5.  Keep a tawa on the stove, put the stuffed dough,  after it is half cooked  add ghee or butter on it, cook it on low flame, press it gently,  flip it the other side, and roast both sides properly.
6. Serve it with curd or pickle, when it is hot.


Comments

Post a Comment

Popular posts from this blog

Dondakaya pachadi

Image
Ingredients :  Tindora ( Dondakayalu) - 150  Gms  Dry red chillies -3  Tamarind - Little  Salt as per taste  Seasoning - Chanadal, Urad dal, Mustard seeds, Jeera one teaspoon each, asoefitida one pinch or garlic optional  Oil for frying seasoning and veg  Turmeric powder - One pinch  Coriander leaves few  Coconut or tomato can also be added  Method  of preparation :    Clean Tindora with water and cut them into pieces. Then take a pan , add  oil and veg into it ,add red chilli, tamarind, salt ,turmeric powder . Later do seasoning with above ingredients, then add half seasoning to the fried tindora and grind it coarsely. Then add coriander leaves and remaining seasoning to the chutney. Serve with hot rice. Nutritional value of Tindora : Ivy gourd treats infections , protects the nervous system, it might prevent cancer, helps in normalizing sugar levels, prevents kidney stones promotes heart health, strengthens bones.
Read more

Goru chikkudu patoli kura

Image
Ingredients : Goru chikkudu (Cluster beans) -1/4 kg Salt as per taste Seasoning - Chana dal, urad dal, jeera, mustard seeds one tea spoon each, dry red chillies -3 asoefitida one pinch Turmeric powder one pinch Gravy for patoli - Chanadal - 1 Tablespoon, Moong dal -1 Tablespoon, tuvar dal- 1 Tablespoon, dry red chillies - 4, jeera - 2 Teaspoons Oil for seasoning Coriander leaves few Curry leaves few Method of preparation : 1. Soak three dals ,red chillies,jeera for few mins. 2. Put a pan on the stove add oil for seasoning. 3. Add curry leaves  to the seasoning. 4. Boil the goru chikkudu ( cluster beans) in water for few mins till it gets cooked. 5.  Add the gravy to the  cluster beans , turmeric powder, salt and cook for sometime. 6. Lastly add coriander leaves to the curry.
Read more

Gongura puvvu pachadi (Sorrel leaves)

Image
Ingredients : Sorrel flowers ( Gongura pulu) - 1  Cup Green chillies - 6 Salt as per taste Turmeric  powder - 1 Inch  Coriander  seeds - 1 Teaspoon Seasoning -  Chana dal, urad dal, mustard seeds, cumin seeds, dry red chillies-3,asoefitida one pinch Oil as required   Method of preparation : 1. Clean the Sorrel flowers with water and dry it with damp cloth. 2. Once dried remove the seed from the flower, use the petals only for the chutney. 3. Take a pan, add oil sorrel flowers,   green  chillies, fry it for few minutes. 4. Prepare seasoning with above given ingredients. 5. Dry roast coriander seeds for few seconds. 6. Take a mixi jar, add sorrel flowers, green chillies, coriander seeds, salt, turmeric powder, half of the seasoning, grind it until smoothly blended (add the remaining seasoning to the chutney). Note : Sorrel flowers are sour in taste, and in order to cut that sourness, this chutney will require more amount of green chillies.
Read more