LACHHA PARATHA

 

 

Chapathi are day in and out meal and sound boring when every day at the dining table you find the same old stuff. So thought to prepare something else instead of chapathi. I was searching in net I saw this recipe in some blog sorry I don’t remember that blog name, and tried this, first time I prepared bit thin but came similar to chapathi taste but at my second attempt it came out perfect and like Paratha with nice layers…even my hubby liked it very much. While munching we get that pudina or fenugreek leaves it taste really great…you too try this recipe  it comes really good and you like it.

             Lachha Paratha is also known as multi-layered Indian bread

Ingredients

 

 For Preparing Dough

3 Cups Wheat Flour

Salt to taste

Pinch of baking soda

1-2 Tbsp. oil

Fresh mint leaves

Sesame seeds

Garam masala

Procedure

 

Dough

• Mix the wheat flour, add salt to taste and pinch of soda.

• Add water till it becomes soft just as chapathi dough.

• Keep it aside for 10-15 min.

 

 

• In a bowl sesame seeds, Garam masala and chopped mint leaves keep it ready.

• Roll into circular shape, like a chapathi but thickness should be very thin Spread some ghee or oil, over the top layer.

• Sprinkle some chopped mint leaves, Garam masala powder and sesame seeds.

• You can also add dry fenugreek leaves (kasoori methi).

 

 

• Fold as shown, like paper fan. Complete till it reaches the other corner. Stretch it or twist gently. Roll from one corner to other end. 

 

• Again put some wheat flour and, Press gently to roll without affecting the layers, too much rolling will spoil the layer and finally it looks like flat chapati.
• Fry it on both sides on medium flame. 

 

 

Enjoy lachha Paratha with any kind of gravy/curry also with raita…

  

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SENDING THIS TO EVENT HOSTED BY
Cooking Whole Foods–Whole Wheat Flour
 

 

 

 

 

 

 

 

 

 

 

 

CURD RICE...

 

Curd rice is a mixture of yogurt with rice seasoned with various spices. It is one of the most loved South Indian dish eaten during lunch or dinner, usually at the end of the meal.

It is Considered to be a comfort food, it may be made in a very simple manner by mixing yogurt with rice and a little salt or can be prepared with  much more spices and even fresh or dry fruits..

 

INGREDIENTS

 

1 cup boiled Rice

 

2 cups Yogurt (Curd)
 

½ tbsp. Salt

 

1-2 Green Chilies

 

Coriander Leaves

Tadka/seasoning

2 tbsp. Oil
 

1 Red chilly

½ tbsp. Urad Dal

½ tbsp. Mustard Seeds

½ tbsp. finely chopped Ginger

 

PROCEDURE

• Take boiled rice, if u r making rice for curd rice, add 1:3 cups of water instead of 1:2 so that it becomes mashy.
• Add finely chopped green chilies, chopped coriander and thick yogurt and mix it nicely.

TADKA/seasoning

• Heat some oil in pan, add red chilies, mustard seeds, cumin seeds and Urad dal sauté it till color change and also add hing(optional).

• Once this Tadka is cooled, add this to curd rice.

• Garnish with coriander and ready to serve.

You can also add cucumber, carrot or pomegranate or any kind of fruits you like.

   

 

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COCONUT-CORIANDER-MINT FLAVOURED CHUTNEY..

 

 

Ingredients :

½  Cup Peanuts

½  Cup Coconut

2 Tbsp Roasted chana dal

1 Tbsp Ginger

1 Tbsp Cumin seeds

2-3 Green chilly

Coriander

Mint

Salt

For Seasoning/Tadka

2 Tbsp Oil

1 Tbsp Mustard seeds

1 Tbsp Cumin seeds

1 Tbsp Urad dal

4-5 Curry leaves

Procedure

• Roast peanuts till color change

• I have taken frozen coconut, add roasted chana dal, roasted peanuts.

• Roast coriander and mint for a minute.

• Add green chilly, cumin seeds, ginger.

• Add salt according to your taste.

• Grind all ingredients together with small amount of water to fine paste.

• In a small pan, heat oil add mustard seeds ,when they start spluttering, add  Urad dal ,cumin seeds , till slight color change  and curry leaves.

• Add this tadka/seasoning to the coconut paste.

• Coconut chutney is ready to serve .

 

 Leave your suggestion and comments are appreciated...:)

 

 

 

 

 

 

 

 

 

 

 

 

 

VEGETABLE TOAST.

 

 

Once my mother in law prepared this snack, and I liked it. So after coming here, one day there was lot of bread at my kitchen, I remembered this recipe from my mother in law and I prepared this vegetable toast.  It’s very good for kids because usually they don’t like veggies so you  can stuff this veg curry inside and give them it’s  a  very good evening snack too.

 

Ingredients:

 

Bread slices

Veggies (carrot, beans, peas)

Onion

Tomato

Green chilly

Cumin powder

Coriander powder

Curry leaves

Salt and water

Chat Masala

 

Procedure

 

• First let us make curry for filling.

• Boil all veggies for 15-20 minutes till half done.

• Now heat some oil in skillet, add mustard seeds, cumin seeds, curry leaves and green chilly.

• Now add chopped onion, fry till slight color change then add ginger-garlic paste and sauté till raw smell disappears and add tomato sauté them till soft.

• Now add  boiled veggies.

• Add cumin powder, coriander powder and salt to taste.

 

• Add small amount of water and boil for 5-10 minutes on medium flame.

• Finally Garnish with coriander  and add lemon juice if required.

  you can add chat masala as well..

  
   

• Then fill this gravy in bread slices and toast them.

• Finally ready to serve..

 

 

 

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EGG GRAVY..

 

This egg curry is one of my favorite curry we can have with chapathi or rice. My mom will prepare this very tasty. Since I used the frozen coconut I didn’t get that original taste but still it tastes good. If u have fresh coconut you can use that. It gives nice taste for this.

 

 

Ingredients:

 

2 Boiled egg

1 Tbsp. Coriander seeds

1 Tbsp. Cumin seeds

2-3 Clove

Cinnamon Stick

1 Cup fresh Coconut

1 Tomato

1/2 Onion

4-5 Garlic Pods

Ginger

Salt  

 

 

Procedure

• Boil the egg for 15 minutes and keep it aside.

• Heat pan, add coriander seeds, cumin seeds, cinnamon, clove and onion - dry roast all separately till slight color change

• Now take  coconut, dry roasted above spices, small amount of ginger , tomato,  blend all together with small amount of water.

• Heat some oil in pan, add crushed  garlic , curry  leaves and blended paste and fry for 5 minutes. 

• Add salt to taste and then water according to your gravy consistency as needed.

 

• Boil it for 10-12 minutes on medium flame.

• Take boiled eggs and cut slightly on top and add to gravy and simmer for 5 minutes.

• Finally add coriander and pudina and are ready to serve.

 

You can have this with chapati, roti. Onion raita is good combination with this gravy and add some lemon juice while serving.

  

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MANGO LASSI...

 

Once there was pot luck party at my friend house. One of our friend he is great cook , he prepares excellent biryani .On that day he made  this mango lassi, from then I started preparing this, there will be always  mango pulp  container in my fridge…I love this mango lassi  very much ..:)

 

Ingredients:

1 Cup Mango Pulp

2 Tbsp Curd

2 Cups Water

½ Cardamom

3-4 Tbsp Sugar

Procedure

• Mix all the above ingredients and blend it until it reaches the consistency…

• Add sugar according to your taste..

 

Leave Your Suggestion And Comments Are Appreciated..:)

 

 

 

 

 

KESARIBATH /RAVA kESARI..

 

Ingredients:

1 ½ cup Semolina (Rava, sooji)

1 cup water

1 ½ cup milk

1 cup sugar

Cardamom powder

Cashew and dry grapes

Food colour

Ghee

Procedure

• Heat a pan(non stick to make it easy) add the rava with the ghee  Fry in medium flame, with constant stirring until a nice aroma comes (the rava will start turning golden brown).

• Heat pan, add some ghee and fry cashew, dry grapes till slight color change.

• Take a skillet, add water and milk allow it to boil.

• Add the fried rava slowly to the boiling milk and keep stirring continuously and take care no lumps are formed, keep in medium flame and stir well.

• Now add sugar, food color and stir it for sometime.

• Add cardamom powder, roasted cashew and grapes.

• Finally add 1-2 Tbsp ghee and stir it.

• Ready to serve.

 

Leave Your Suggestion And Comments Are Appreciated..:)



 

SABSIGE /DILL LEAVES CURRY..

 

It is the member of the Umbelliferae family ,commonly known as carrot or parsley family), a large group of flowering herbs and spices, which includes caraway,parsley,fennel, cumin.

  

Ingredients:

½ cup Toor dal

1 cup dill leaves/sabsige soppu

4-5 garlic

1 tomatoes

Curry leaves

Turmeric

Coriander

Cumin seeds

Oil and salt

Procedure

• Boil toor dal for 15 minutes till half done as shown in picture, but not in pressure cooker because it gets mashed

• Finely chop dill leaves and keep it in the bowl  with some water.

• Heat skillet, add some oil once it is  hot, add cumin seeds and garlic sauté them till slight color change.

• Add curry leaves, tomatoes sauté it till soft and add turmeric powder.

 

• Now drain water completely from dal and add to this mixture.

• Add salt as required.

• Now take  dill leaves/sabsige soppu from water and add to this mixture.

• keep it on medium flame for 5-8 minutes till its done.

• Finally add coriander leaves and ready to serve…

 

 

This is best combination for chapatti or jowar roti....This is my all time favourite curry,quick and easy and healthy recipe...:)

 

 

 

Benefits of dill leaves

• Dill is a plant based source of calcium and consuming healthy amounts of calcium is one of the best ways to strengthen bones and prevent bone loss.

• It contains anti-bacterial properties.

• Dill is a traditional remedy for hiccups..

 

 

 

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BREAD UPMA..

 

Ingredients:

1 Cup bread chopped

1 onion

1 tomato

Mustard seeds

Cumin seeds

Ginger-garlic paste

Turmeric

3-4 green chilly

Curry leaves

Coriander

Lemon

½ cup peanut

Procedure

• Heat skillet, pour some oil and once it is hot add mustard seeds, cumin seeds and curry leaves.

• Roast peanut on medium flame and make it to a coarse powder.

• Add onion, ginger-garlic paste, turmeric powder and tomatoes sauté them till  soft.

• Add salt as required.

• Now add chopped bread pieces and mix all together on medium flame and add  crushed peanut powder.

• Finally add coriander leaves and some lemon.

• Ready to serve.
   
  
  

 

Leave Your Suggestion And Comments Are Appreciated..:)

 

VEGETABLE PUFF..

 

 

Ingredients:

Readymade puff pastry sheets

1 Onion

1 Tomato

4-5 Green chilly

Potato

Carrot

Beans

Peas

Cumin powder

Coriander powder

Garam masala

Curry leaves

Coriander

Salt and water

Ginger-garlic paste

 

Procedure

• Heat skillet, add some oil once its hot - add mustard seeds, cumin seeds, green chilly, curry  leaves and ginger-garlic paste fry till raw smell disappears.

• Then add finely chopped onion, tomato  sauté till soft
   
• Now add all chopped veggies sauté it for some time, then add turmeric powder, chilly powder, garam masala, cumin powder and coriander powder. add salt as required. 

• Add a small amount of water and allow it to boil on medium flame.

• Don’t add too much of water, make the veg gravy bit dry for filling.

 

• Keep the puff pastry at room temperature for 40 min.

 
• Now cut the pastry sheets in various shapes circle, square then fill  stuffing and seal the edges with water or butter/ghee.

• Cover the tray with aluminium foil and place the  stuffed pastry sheets.

• Now pre heat the oven, instead of putting bake for 350 degree for pre-heating which takes more time, instead of that first keep broil in high mode keep door close for 5min then keep oven for 350 deg so that it gets heated within 5-10 min.

• After pre heat it starts  to beep now keep the tray of stuffed pastry sheets.

• After 10-15 min there will be  a slight color change just keep checking and remove it carefully

• Now hot and crispy veg puffs are ready …J

 

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