Pudina paratha

I always love roti, I try different flavours of it so that it makes it different everyday and you never get bored of it. I always remember my mom making aloo paratha and me and my sisters trying to get different stuffing. One more flavour for the plain roti and very easy to make.

Was just trying to make some main dishes for the best homemade,mom-made avakaya ( mango pickle famous in Andhra Pradesh,India).

Ingredients:

wheat flour - 2 cups
pudina /mint leaves a bunch
salt to taste

Procedure :

Clean the pudina and make juice out of it by adding little water . In the flour add the pudina juice instead of water and some salt and knead the dough. take small sized balls and roll out into roti. place the rotis on the pan and cook till done.

Serve it with any curry or curd.

Palak paratha (Spinach paratha)

Palak/Spinach is the healthiest and tastiest green veggies. Popeye has been promoting spinach a lot and when we were kids just because we loved Popeye we used ask Mom to prepare spinach again and again. She used to prepare different varieties with it as we were too hard to please. Our favourite among all is the palak paratha. It was a pride to take to school this paratha and open it in front of all friends spreading the aroma around. 

Its easy and fast to prepare and healthy to eat.

Ingredients:

Spinach/palak leaves - 1 bunch

whole wheat flour  (atta) - 2 cups

salt - 1 tspn

chilli powder - 1tspn

garam masala - 1/4 tspn

coriander powder - 1/4 tspn

oil - 1 tbspn for dough

oil - for making paratha.

Procedure:

Finely chop the palak leaves. Itll taste better and spread across the paratha if its finely chopped. Once chopped clean it thoroughly to remove dust and sand.

In a bowl add the wheat flour, salt, garam masala, coriander powder, chilli powder and mix properly.

add the chopped palak leaves and mix it to form a dough.

Add water as needed to make a soft dough. The water from washed leaves should be enough . 

So first mix the dough without adding water and add water if its not enough.

Once dough is done add 1 tbspn oil and knead the dough for 10 mins.

Make gold ball size balls of the dough and keep aside.

Take one ball and spread it with a rolling pin to form a 7 inch circle or paratha. Dust flour as needed while preparing parathas.

Make all the parathas and keep aside.

Take a flat pan /tawa in medium flame.

Once hot add one paratha and let it slightly roast on one side. flip the paratha and spread few drops of oil across the paratha.

flip the paratha again and apply oil on the other side.

Once the paratha is roasted on both sides remove it from tawa and keep aside.

Paratha can be had with pickle and curd.

Beetroot parantha (Beetroot stuffed flat bread)

Beetroot paratha is one paratha I rarely heard from my friends around. When we can make with many veggies why not with beetroot. It will give a beautiful color and a nice flavour. I like experimenting with beetroot mainly coz of its rich color. The kids will love it and its very good for health.

Chemagadda (Colocasia) pulusu

Ingredients:

colocasia -1/2 kg
tomato -2
onions - 2
tamarind jus - 1/2 cup
salt
chilli powder - 2 tbspn
curry leaves - 4-5
mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn

sugar/jaggery - 1 tbspn

Procedure:

Clean the colocasia well and boil them till almost done and keep aside. It should not be completely boiled else it will get smashed easily as it will boil along with pulusu.

in a handi pour some oil for seasoning and add mustard and cumin seeds, curry leaves.
once it splutters add onions and fry till tansluscent.
add chopped tomatoes and fry till tomatoes goes soft.
add the tamarind jus, salt and chilli powder . add some water so that its not thick.
boil it for 15 mins till its not too thin.

add some sugar/jaggery to get slight sweetness.

Peel the skin of colocasia and add them to pulusu.
boil for 15 mins on medium flame till colocasia absorbs the pulusu.

Methi paratha

Parathas have been our favourite since my mom introduced to it in childhood. Among all the varieties of parathas methi paratha has its own unique taste and flavour. Whenever Methi is brought we end up making either paratha or poori out of it. Now-a-days we found another great recipe from methi-- Methi tomato paneer  will post that too soon with my variations .

Bottle gourd dal

Andhra people loves dal. We eat dal almost everyday or toggle between dal /sambar and rasam.

Andhra dals are different from north indian dals that we use mostly toor dal and make multiple variations with different vegetables and green leaves.

My mom used to prepare yummy dals daily and we got so used to it , it has become our comfort food.

Tomato Dosa

Tomato pappu ( dal with tomato)

Pumpkin poori

This recipe I heard from my maid. I was kneading dough for paratha and she bombarded me with so many recipes which Ive never heard before. I was too anxious to try these next day I prepared pumpkin poori. The poori has slight tinge of sweetness from pumpkin and soft. I prepared mini pooris so that you can grab and eat them. 

I gave this as snack to my son and he loved it.

beerakaya pala koora (Ridge gourd curry with milk)

There are thousands of vegetarian dishes out there it still amazes me to find new ones everyday. Ive learnt too many dishes from my mother and sisters now my mother-in-law has been another cooking guru of me. She made amazing dishes when they came to visit us which were completely different from what my mom used to make. So ive started writing down all her recipes and trying it out one by one.This dish has captured my appetite too well that ive made it numerous times after her visit. Never I imaged that a dish with ridge gourd can be soo interesting and ive always cooked only dal with this vegetable.

Aloo ginger chilli curry

Ingredients:

aloo - 4
green chillies- 3 (based on spiciness)
ginger- small piece.
salt
turmeric powder
mustard seeds
cumin seeds
channa dal

Procedure:

aloo ni cooker lo udakabettali.
challaraka peel chesi pakkana petukovali

pachi mirchi and allam ni mixie cheyali.

banali lo oil vesi tiragamatha lo aavalu, jeelakarra and senagabedalu veyali.
chitapataladaka allam pachi mirchi paste vesi kasepu veyinchali pachi vasana poyevaraku.

tarvatha boiled aloo ni pieces ga cut chesi induko veyali.

salt and pasupu vesi baga kalapali.
5 mins medium flame lo fry cheyali.

idi rice and roti ki baguntundi

Aloo parantha ( potato stuffed flatbread)

Ingredients:

Potatoes - 3
wheat flour - 2 cups
water - 1/2 cup
salt - 2 tspn
chilli powder - 1 tspn
coriander leaves - 1/4th cup

Procedure:

boil potatoes. Peel the potato skin and mash it well. finely chop coriander leaves and add them to the potato mash. add salt 1tspn, chilli powder and mix well till it forms a paste.

in a bowl add wheat flour and salt 1 tspn . make a well in the center and add water. make a dough out of it. The dough shudnt be too soft. add more water if required.

There are two ways of making parantha.

Method 1:

Take a big ball of dough and press around to form a bowl. put the potato mash in it and close it around. put this in dry flour and make parantha/circles out of it using rolling pin. The amount of mash to be stuffed depends on the size of the dough ball. This method is sometimes tricky as the stuffing comes out while rolling and if more amount is put inside difficult to roll. It also leads to inconsistency of stuff across the flat bread.
But if once got to know the technique of it this would be easy. This is the most used method.

Method 2:
An easy way

Take a big ball of dough and make two balls out of it. roll both the balls to get circles. place one circle on a plate and spread the mash evenly across the chapati.place another chapati/circle on it and close the edges by pressing them.
This is the easiest method to make aloo parantha but it takes more time to prepare.

Once the parantha is prepared put it on a griddle and cook it on both sides.
you can spread butter/ghee on the parantha for increased flavour.