Wednesday, May 22, 2013

SPRINGONION PARATHA AND CARROT PACHADI

  • SPRING ONION PARATHA
  • SIMPLE CARROT TOMATO CHUTNEY
INGREDIENTS:
  1. Finely chopped spring onions-1 bunch
  2. Kalonji/nigella seeds/onion seeds-1 ts
  3. Grated bottleguard/sorakaya turumu-1/2 cup
  4. Wheat flour-2 cups
  5. Salt-to taste
  6. Dhaniya powder-1 ts
  7. Oil
  8. Green chili paste-1 ts
METHOD:
ANDHRA RUCHULU-SPRING ONION PARATHA WITH  CARROT PACHADI
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  1. In a mixing bowl combine all the ingredients and knead to make a firm dough,add some water if needed
  2. Apply oil and cover the dough for 30 minutes
  3. Now divide the dough into portions roll it like a oval apply oil and fold and again roll like a paratha fry both sides with little oil and serve hot
INGREDIENTS FOR CARROT PACHADI/SPICY CARROT TOMATO CHUTNEY:
  1. Medium carrots pealed and chopped-4 carrots
  2. Roma tomatoes medium size-2
  3. Green chilis-2
  4. Tamarind flakes-2 ts
  5. Oil-1 tbs
  6. Cumin mustard-1 ts each
  7. Hing-pinch
  8. Dry chilis-4 chopped
  9. Salt-to taste
  10. Oil-2 ts
  11. Roasted peanut powder-2 ts
  12. Roasted sesame seed powder-1 ts
  13. Garlic pod-1
  14. Curry leaves-5
PREPARATIONS
  • A
    Heat 2 ts oil in a pan add diced carrots,tomatoes,green chilis,tamarind and water
  • Close lid and they turn soft
  • Now heat 1tbs of oil in a small kadai add seasoning and fry tilldals turn brown add curry leaves hing and chilis and fry till brown
  •  this seasoning along with a garlic pod,salt,powders turmeric and green chilis to fine paste
  • Now add the cooked carrot tomato mix and run the mixer to make a crushed paste
  • Serve hot with rice or roti