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