Cabbage Paratha

A quick fix meal for dinner or lunch!

For the stuffing:
Shredded Cabbage and Carrot- 2 cups( I used store bought shredded cabbage and carrots)
Salt
Hing- a pinch
Turmeric powder-1/4 tsp
Red chilli powder or finely minced green chilli
Garam masala powder-1/2 tsp
Coriander leaves chopped-a handful
Jeera-1 tsp
Ginger/Garlic grated(optional)-1/2 tsp each(or less)

For the dough:
Whole Wheat Flour-roughly 2 cups
Salt
Water as needed

Method:
Mix the flour and salt. Add water little by little and make a soft dough. Set aside.
Mix all the ingredients required to make the stuffing.
Heat oil in a pan. Fry the veggies until they become soft(2-3 minutes).

To make parathas:
Divide the dough into golf sized balls.
Lightly flour the rolling board.
Take a ball and roll out into 5 inch circle using a rolling pin.
Place 2 tbsp of the stuffing in the center.
Lift the edges and bring together in the center and press the ends well and seal it.
Flatten the ball carefully into a big circle.
Remove any filling that oozes out while rolling the dough.
Heat a griddle. Cook the parathas on both sides with ghee or oil to golden brown.
Serve with raitha/yogurt/pickle.

Paneer & Mixed Veg Paratha

This is one of the tastiest parathas I have made so far. It is loaded with protein, fiber and vitamins. Instead of stuffing the veggies, I mixed them with wheat flour and made like rotis. I prefer doing this way to avoid the mess while rolling the dough.

Ingredients:
Wheat flour-2 cups
Salt
Hing-1/4 tsp
Jeera-1/2 tsp
Paneer(I used homemade) crumbled-1/4 cup
Turmeric powder-1/4 tsp
Chilli powder-1/4 tsp
Garam masala powder-1/2 tsp
Kitchen king masala-1 tsp
Coriander powder-1 tsp
Oil

Very finely chopped vegetables like:
Cabbage-2 tbsp
Grated carrot-2 tbsp
Capsicum-1 tbsp
Spring onions-1 tbsp(green part)
Coriander leaves-2 tbsp
Garlic-2 pods
Green chilli-1



Method:
Mix all the above ingredients and add water little by little and form a soft dough. Add a tsp of oil to the dough if it is sticky. Make small balls and roll them out into circles(slightly thicker than rotis) using a rolling pin. Place each rolled out dough in a hot griddle and cook both sides(by adding a few drops of oil or ghee around the corners) until golden brown.



Serve with raitha or pickle.

Note: If the veggies are not chopped finely, you will have a hard time rolling out the dough properly.

Spinach Roti

It's been quite a long time since I made rotis. I have been experimenting on different kinds of instant dosas all these days. Now it's time for different kinds of rotis and gravies:)

Spinach is loaded with Vitamin K. 1 cup of boiled spinach has over 1000%(daily value) of Vitamin K. It helps maintain bone health and also prevents activation of cells that break down the bones. There are so many other uses of spinach. For more info check out here. So it is important to include spinach in our diet.

Makes about 10-11 rotis

Ingredients:
Dry ingredients:
Whole wheat flour-2 cups
Salt
Turmeric powder-1/4 tsp
Chilli powder as required
Garam masala powder-1/2 tsp
Hing-a pinch
Coriander powder-1 tsp

To fry in 1 tsp oil:
Spinach chopped-1 bunch
Jeera-1 tsp

Method:
Mix the dry ingredients and set aside.
Heat 1 tsp of oil in a pan. Add jeera. When it crackles, add chopped spinach. Fry well till spinach shrinks and loses its raw smell(about 5 minutes).
Add it to the dry ingredients and mix well. Spinach releases its water when it is mixed with the flour. So add water accordingly and make a soft dough. Add a tsp of oil to the dough and knead well.
Set aside for 10 minutes.
Prepare rotis the usual way.
This goes to Eat healthy-during pregnancy event hosted by Sangeeth.

Sooji(Semolina) Roti

I have never heard of this dish until I came across Cookspot's blog. I was wondering how Sooji(rava) will bind together without any flour. But to my surprise, they turned out soft and tasty. These are slightly thicker than regular rotis. If you are bored of Upma or dosas, try this recipe.

Ingredients:
Sooji(rava)-1 cup
Water-just enough to wet the sooji
Salt
Hing-a pinch
Ginger chopped-1/2 tsp
Green chilli chopped-1/4 tsp
Chilli powder-a pinch(optional)
Coriander leaves(Cilantro) chopped-1 tsp
Grated coconut-2 tbsp
Finely chopped onion-1/4 cup
Oil-2-3 tsp
Cumin seeds-1 tsp

Wet sooji with little water(1/4 cup approx) and let it stand for 10 minutes.
Add rest of the ingredients(except oil) and make a soft dough(without adding extra water). You should be able to roll into balls. If the mixture is very dry, add very little water.
Heat a pan, grease it with a drop of oil. Place a medium sized ball and pat it with your palm into thick roti. Drizzle oil along the edges of the roti. Cook on both sides till it turns soft(it cook fast, so keep an eye on it). Serve hot with chutney or sambar.

Note: They don't have to turn golden brown and crisp.

Sesame Sweet Roti

I tried Usha's sweet roti recipe. It was yummy! Other than the ingredients listed for the stuffing in Usha's recipe, I added a 1/4 cup dry coconut and a pinch of elaichi(add just before grinding the powder). For detailed recipe click here

Akki Roti - My favorite Karnataka Dish!

I am sending this recipe to Meeta's "Monthly Mingle - One dish Dinner" March 2008 event

Ingredients:
Rice flour - 2 cups (eyeballed measurement)
Onions - chopped 1 cup
Carrot - 1 grated
Ginger - chopped 1 tbsp
Coconut - 1/2 cup shredded
Curry leaves
Hing - a pinch
Salt
Green chillis
Jeera - 1 tsp
Coriander leaves - chopped - a handful

Method:
Mix all the above ingredients and make a soft dough with water. Mix a tbsp of oil at the end and divide into big balls.(see the 1st picture).
Heat a small pan(which is curved). Make sure the pan is not very hot. Take a big ball size dough and place it in the tawa. Spread some oil on your hand and pat the dough(press all the sides to spread evenly). See picture below.

Pour oil on the edges and close the pan with a lid. Simmer. Cook on both sides until golden brown. (It takes about 8-10 minutes on one side and 2-3 minutes on the other side). Tastes great even without any side dish. Can be served with coconut chutney.

Serves: 2
Recipe Source: My Amma

Mixed Vegetable Parota(kothu Parota) - Saravana Bavan Special!

I never thought mixed veg parota could be so easy to make. Mixed veg parota is my all time favorite in saravana bavan . It is simply delicious. In US we get frozen parotas in Indian stores. That makes my life much more easier.

Ingredients:
Frozen Parathas(plain flavor) - 4
Vegetables(Onion, cabbage, capsicum, carrot)
Ginger(chopped) -1/2 tsp
Garlic(chopped) - 1/2 tsp
Chilli powder - 1/2 tsp
Salt
Turmeric powder - 1/4 tsp
Dhaniya powder - 1/2 tsp
Coriander leaves - for garnishing

Method:
1. Heat oil in a pan. Fry ginger garlic and onions. Fry cabbage, grated carrots and capsicum(do not over cook capsicum).
2. Add salt, chilli powder, dhaniya powder, turmeric powder. Fry for a few more minutes.
3. Pan fry the parathas and cut into pieces.
4. Mix the parathas with veges.
5. Garnish with coriander leaves. Serve with raitha.