Ginger -Coriander Parata

Ginger - Coriander Parata is a full meal and you can have them for breakfast/lunch/dinner.

Adding coriander leaves and ginger adds to the aroma of parata.

I have added coriander leaves, ginger, some spices which are easily available in our kitchen and wheat flour
It is always a question for a women for the next meal. what to cook ? It is not only a few, most of them raise their voice asking their kids, hubby or some friends.
Eating chapatis always is really boring. Not only eating, cooking the same type really makes you more tired. So just think of a twist, using  the same ingredients.
I have tried here " Ginger - Coriander Parata " and you know what is a side dish ? It was carrot chutney. This chutney is a good combination to have the yummy " Ginger - Coriander Parata".

Let us see some benefits of having coriander leaves in our diet.
Coriander leaves in digestion and good to get a relief from stomach upset and indigestion problems. It helps in lowering the blood glucose levels in diabetics.It has good amount of anti inflammatory properties. Coriander helps in lowering the bad cholesterol and increases good cholesterol. It contain iron and magnesium and it is full of dietary fiber. It is also good for removal of toxin from our body. It has a anti septic properties and good for mouth ulcers. Coriander helps in stimulate memory in our brain. It also helps in curing anemia. Coriander leaves have antifungal and anti oxidant properties and is good for skin disorders, dryness and fungal infections. It has Vitamin C and Vitamin K in  it.
Let us see the recipe now "
" Ginger - Coriander Parata " is a simple, quick and yummy food that goes well for breakfast/dinner.
Let us see the recipe Now :

Things Needed : 

Wheat flour : 2 Cups
Salt : A little
Oil : 2 to 3 Tablespoons
Garam Masala Powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Turmeric powder : A little
Coriander leaves : I handful ( 1/2 Bundle )
Ginger : An inch
Green Chilly : 1

Method : 

1. Wash coriander leaves, green chilly. Wash and remove the outer layer of ginger and wash it again.

2. Now grind coriander leaves and green chilly with out water. (Dry grind).

3. Take a big bowl, add wheat flour, 1 tablespoon of oil, garam masala, turmeric powder and salt.
4. Mix all the ingredients nicely and add ground coriander mixture.
5. Add required water and prepare dough.
6. Kneed the dough well.

7. Divide the dough into small portion and turn them as small ball shape. Keep some dry wheat flour aside in a bowl.
8. Now take small portioned dough and dip in dry flour.
9. Roll them as chapati in circle shape.

10. Keep a pan on the fire. Heat and clean tava and put rolled parata and cook. Sprinkle little oil.
11. Cook for a minute by pressing the edges. Let the fire be on medium flame.
12. Turn the other side and cook for a minute and remove the done parata from tava.
13. Repeat the same with remaining dough and prepare paratas.

14. Serve Paratas with your choice of side dish and little ghee /butter on the top of hot parata.

Note :

Let the dough be soft and not watery. If it turns watery add little flour and adjust it. Adding ghee while preparing dough is optional. No need to leave the dough for resting. You can use little more oil to while cooking parats. Use of more spice is optional.
Time : 30 Minutes.
Serves :  2 to 3.

Jaggery -Wheat Coco Cake

Cakes are special and it is loved by all age group people. Here is a try of Jaggery -Wheat Cake which I have seen in one of the television show.

I was very happy to note this cake is prepared using jaggery and wheat instead of maida/all purpose flour and sugar. Use of wheat and jaggery is a healthy option and we can enjoy this cake at any time of the day.
Lets see the recipe now :

Things needed :

Wheat flour : 1 Cup
Jaggery : 1/2 Cup or little less
Milk : 1 Cup
Coco Powder : 2 to 3 Tablespoons
Ghee /Oil : 2 Tablespoons
Lemon : 1 Teaspoon
Vanilla Essence : 2 to 3 Drops.
Baking Soda : 1/4 Teaspoon
Salt : A pinch

Method :

1. Sieve wheat flour, coco powder, salt and baking soda together. (Sieve twice, so that all the dry ingredients mixes well).

2. Take a big bowl and put jaggery, milk and oil.
3. Mix it well and add lemon extract. Mix it nicely.
4. Add dry ingredients and mix it slowly in one direction.

5. Let all the ingredients mix it well. Add vanilla essence and mix it slowly. Add lemon extract. (Lemon Juice). Mix it nicely.

6. Apply ghee to the baking tray. Sprinkle little dry wheat flour.
7. Pour the ready cake mixture and tap it so that the cake mixture settles well equally.

8. Pre heat the oven for 5 minutes.
9. Keep the cake mixture tray in the oven and let it bake for 25 to 30 minutes ( 180 D .cl).
10.Prick the knife end or spoon to make sure it is done. (The mixture does not stick to the spoon).
11. Take out the tray and place it above the oven for at least 10 minutes.

12. Cut Jaggery - Wheat Coco cake and serve with a cup of tea.

Note :

See that the cake mixture is mixed well. You can use 2 to 3 tablespoons of milk and then mix the mixture. Adding any fruits or dry nuts is optional. There is no sugar or butter in the cake. Adding any dry nuts are optional. It adds to the taste. I have added organic jaggery which is very liquid. If you are using normal jaggery powder it and then melt it with a teaspoon of water, sieve it and then use it.
Time : 30 minutes to bake and 10 minutes to prepare
Serve : As you Like. 

Banana -Wheat-Rava Sweet Poori

Banana-Wheat-Rava Sweet Poori is good to have for breakfast/snack and loved by sweet lovers. It is done with banana, wheat flour, chiroti rava (thin variety of rava), and little jaggery.

 It is similar to Our Mangalore Buns but used wheat and rava and jagery instead of sugar. No need to add any cooking soda or baking powder and no need to allow the dough to rest for many hours.
Now it is Navarathri and many people will Arrange dolls according to their tradition and culture. Keeping dolls during Navarathri is one of the beautiful and excellent custom it keeps you busy and active. The creativity in arranging dolls is really wonderful activity and it helps to younger generation to know about our culture and moral. People come to visit and see dolls and you can serve these sweet pooris to them.  
 Happy Navaratri to All . 

Banana Wheat- Rava Sweet Pooi is good for breakfast/snack/kids snack box and even for travelling. 

Lets see the recipe Now:
 

Things Needed :

Wheat flour : 2 Cups
Chiroti Rava : 2 Tablespoons.
Ripe Banana : 1 Ripe
Curd /Milk : 1/4 Cup
Ghee : 1 Tablespoon
Jaggery : 2 Tablespoon
Salt : A little
Oil : 1 Cup or little more

Method :

1.Peel off the banana skin and put banana fruit in a big bowl. Add a tablespoon of curd/milk and jaggery.
2. Add salt to it and mix it well. Smash banana nicely and let jaggery mix with banana. ( Powder jaggery before adding).

3. Add wheat flour, chiroti rava and ghee. Mix all the ingredients nicely and prepare Poori dough.

4. Add little more wheat flour if the dough turn sticky. Kneed the dough well.

5. Divide the dough into small portions and turn them as small ball shape.
6. Just apply little oil on each small portion and roll them as small poori shape. (Round Shape).

7. Keep a pan on the fire and add oil. Let it get heated.

8. Fry pooris on hot oil. Fry till they turn slightly golden brown. Fry on both sides.

9. Remove it from hot oil and put them on a kitchen tissue. Banana - Wheat -Rava Sweet Pooris are ready to serve.

10. Serve with coconut chutney or choice of your curry.

Note: 

Add wheat flour if the dough gets sticky or watery. Do not use any water. I have used boiled and cooled milk. Adding milk to prepare the dough is optional. Add milk little by little so that you can prepare thick dough very easily. Adding jaggery more /less is optional. Powdering jaggery before adding helps jaggery to mix with curd easily. Adding curd helps the dough to be soft. Adding ghee helps the poori to be crispy.
Time : 20 Minutes.
Serves : 25 to 30 Pooris can be prepared . (According to size).

Vitamin Leaves Tambuli Chapati/ Paratha

Vitamin Leaves/Chakramuni leaves are healthy herbal leaves that we prepare so many dishes using these leaves. Tambuli/Tampina Huli ( brings cooling effect to our body), spicy dosa also can be prepared using these leaves.

I love to give a twist to my recipes. But in a healthy manner of course. This time I tried Chapatis/Parata using Vitamin Leaves Tambuli. (Prepared it for afternoon lunch). Vitamin leaves tumbuli Chapatis are soft and yummy to have them. Try and enjoy and it fits into all the age group, at any time of the meals. (Breakfast/lunch/dinner).

Let us see the recipe Now :

Things Needed : 

Vitamin Leaves Tambuli : 1 Bowl

Wheat flour : 2 Cups

Jeera/Cumin Seeds : 1/2 Teaspoon

Red chilly Powder : 1 Teaspoon

Coriander leaves : 1 Tablespoon

Salt : As required

Water : If required

Ghee /Oil : 1 Tablespoon ( To Add)

Oil : 2 to 3 Tablespoons : ( To Cook ).

Method :

1. Take a big bowl. Add wheat flour, salt, ghee and mix it well. Wash and cut coriander leaves and add. 

2.Add Vitamin leaves Tambuli slowly and prepare chapati dough.

3. Kneed the dough well. Divide the dough into small portions.

4. Keep a dry wheat flour (1 cup ) in a big bowl or plate.

5. Take a small portion of the dough turn as ball shape. Turn as flat with palm.

6. Dip in dry flour and roll as chapati with a chapati roller.

7. Keep a chapati tava /pan on the fire and clean it with a kitchen towel/tissue.

8. Put the rolled chapati and cook. Sprinkle oil on the top. Press a little around chapati with a spatula.

(Mogachuva kai).
9. Turn the other side and cook for a minute.(Medium flame).

10. Remove it from the pan and serve hot " Vitamin Leaves Tambuli Chapati/Parota" with a side dish of your choice.

11. Repeat the same with remaining chapati dough.

12. You can have these chapatis with plain curd also. 

Note :

No need to rest the dough. Do not use stale tambuli. You might affected by food poison. Different types of tambuli can be used.  Adding more chilly powder is optional. Use of oil instead of ghee is optional. You can also add grated carrots or thin cut methi leaves to the dough. (Optional).

Time : 30 Minutes.

Serves : 2 to 3 .
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