Indian Recipe Corner | Indian Recipe Guide

Apple Parata

2012-03-09T23:03:00.001+08:00

Ingredients:

Apple Stuff:

Left out apple residue after extracting juice - 1 cup

Turmeric powder - 1 tbsp

Chilli powder - 1 tbsp

salt to taste

Chapathi:

Wheat Flour - 2 cups

Sesame oil - 1 tbsp
Salt - 1 tsp

Water to knead dough

Method:

Add salt, turmeric powder and chilli powder to apple residue, mix well and make it into tiny balls.

Apple residue

Apple residue with salt, chilli powder and turmeric powder

Meanwhile, mix oil, salt, wheat flour and adequate amount of water to knead smooth dough. Leave it for an hour. Make equal sized balls, smear them with dry flour and roll them out on a rolling board. Place the apple ball in midst of the rolled dough and cover it with the dough and again smear it of with dry flour on the rolling board.

Apple ball placed over the rolled dough

Now heat a pan or griddle. Put the parata on it. Moderately roast both the sides of parata on griddle. If required apply some ghee on both sides.

smear them with dry flour and roll them out on a rolling board

The apple parata is ready to serve.

Apple Parata ready to serve

This type of parata can be given to kids on snack time as they will be enchanted with the sweet flavour of apple in it and is a complete filling diet. And we havent wasted the apple residue left out in blender.

Spicy Roti

2009-04-27T08:32:00.000+08:00

Ingredients
1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water

Method
Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato sized balls. Roll to 3-4 mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff, with help of tongs. Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot with lime pickle or curds or jam or any souring gravy.

Tandoori Roti (without Tandoor)

2009-04-27T08:31:00.000+08:00

Ingredients
2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.
Knead slightly stiff dough cover and keep for 2 hours. Take naan sized dough and make a ball. Roll to a thickish roti (4-5 mm thick). Heat griddle (tawa) place on tawa and dry one side. Wet upper side with water and invert. Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.

Serve hot with desired gravy.

Bajra Chapathi

2009-04-03T10:09:00.000+08:00

About Bajra: The pearl Millet is referred as Bajra (Hindi), Bajru (Kashmiri), Kambu (Tamil. It is available in whole grain or flour form.

Health Value: Good source of magnesium and phosphorus, lowers cholesterol levels, maintains heart health, reduces risk of diabetes, prevents gallstones, and reduces severity of asthma.

Ingredients
bajra flour - 1 cup
wheat flour - 2 cup
cumin seeds or powder- 1 tbsp
turmeric powder - 1 pinch
ghee or coconut oil - 4 spoons
potato starch powder- 1tbsp
salt to taste
water to make dough

Method

Mix the flours, cumin seeds, turmeric powder, salt to make the dough with enough water. Adding potato starch enhances the soft nature of chapathi for longer hours. Keep the dough to settle for half an hour. The dough should be soft and nonsticky. Kneed it and cook in pan on high flame. Apply ghee or coconut oil for a good aroma. The method is similar to that of jowar chapathi. But the difference lies in taste. It goes with all sorts of gravy. I tried brocoli gravy as displayed.

Jowar Chapathi

2009-02-19T11:38:00.000+08:00

Before getting into recipe let me share some news about Jowar.

Jowar: The Indian name for Jowar is Sorghum vulgare , also known as great millet, kaffir corn, guinea corn. They are produced in semi‐arid regions and provide important human food in tropical Africa, central and north India, and China. Sorghum produced in the USA and Australia is used for animal feed. Also known as kaffir corn (in South Africa), guinea corn (in west Africa), jowar (in India), Indian millet, and millo maize. The white‐grain variety is eaten as meal; the red‐grained has a bitter taste and is used for beer; sugar syrup is obtained from the crushed stems of the sweet sorghum.

Nutritional Information: A 200‐g portion is rich in protein, vitamin B1, niacin, and iron; a good source of zinc; a source of vitamin B2; provides 14 g of dietary fibre; supplies 660 kcal (2800 kJ). For more details

Jowar Chapathi: Jowar rotti is very famous in any Northern Karnataka especially in 'Lingayat' house. But I tried Jowar chapathi in the place of Jowar rotti. My family members loved it and i need not had to fight with my kids to try this new chapathi.

Ingredients

Jowar flour 1 cup

wheat flour 1 cup

Water 1 and more as required to make dough

Salt -1 tbsp

Jeera or cumin seeds - 2 tbsp

turmeric powder - 1/2 tbsp

Method:

Mix all ingredients except water. Then adding little by little water make the dough as soft as your kids cheeks and leave it to settle for an hour.

Then kneed the dough balls to make chapathi. No need to add oil also when making chapathi. If required add ghee for aroma.

Side dish: It goes good with all varieties of gravies and more tasty with Brinjal bhajji