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

METHI SPRING ONION ROTI

INGREDIENTS:

1. Wheat flour-2 cups
2. Chopped methi leaves-3 tbs
3. Chopped spring onion-3 tbs
4. Grated carrot-4 tbs
5. Cumin-1 ts
6. Green chili paste-1ts
7. Choped coriander leaves-2 ts
8. Crushed dhaniya/ccoriander seeds-3 ts
9. Salt-to taste
10. Red chili powder-1/2 ts
11. Ginger garlic paste-2 ts
12. Oil-
13. Sesame seeds-1 cup

PREPARATIONS:

1. Except sesame seeds combine all ingredients in a bowl add water and knead  to a soft and pi liable dough apply oil and cover the dough with a damp cloth
2. Set a side for 1/2 hour

METHOD:

ANDHRA RUCHULU-METHI SPRING ONION ROTI

1. Now divide the dough into various portions
2. Now take each portion and press in sesame seeds both sides and roll like roti
3. Fry on tawa both sides with little oil until done
4. Repeat the same process for remaining rotis and serve hot with curry or pickle

GREEN PEAS PARATHA

INGREDIENTS:

1. Frozen green peas(Indian peas)-1 pack
2. Finely chopped onion-2 ts
3. Sesame seeds-1 tbs
4. Coriander leaves-2 tbs
5. mint chopped-1 ts
6. cumin-1/2 ts
7. Kalonji-1/4th ts
8. Chik pea  flour-2 tbs
9. Oil-1tbs
10. Salt-to taste
11. Green chili paste-1 ts
12. Lemon juice-2ts
13. Wheat  flour-2 cups

ANDHRA RUCHULU-PEAS PARATHA

METHOD TO MAKE PEAS FILLING

1. Blend peas to fine paste
2. Heat oil in pan add seeds and hing
3. Add onion fry till it turns to pinkish colour
4. add peas and chili paste fry till raw smell is gone
5. Add besan and cook till done
6. Finally add salt coriander leaves and lime juice
7. cool and make balls

METHOD TO MAKE PARATHA:

1. In a bowl mix wheat flour,little salt water and mix
2. Make fine dough and cover with lid set a side for 30 minutes
3. Now divide the dough into portions
4. Take each ball press and stuff with peas ball cover and roll the paratha
5. Fry on tawa with little oil both sides and serve

BOTTLE GUARD RICE FLOUR PARATHA(GRAND MOTHERS RECIPE)

Some food items are famous regionally we call this paratha as sorakaya ulligadda appalu made with rice fllour .We make other items like kudumulu,ulligadda appalu,talikalu,rayalu prayanam all traditional breakfast items in few homes of telangana region.I posted all these items in my previous entries.These are popular and 100 yrs old recipes .People who prefer traditional items can opt for these recipes as our great grand mothers has got unique recipe formula which is quality in taste wise and also health wise.rice is rich in carbohydrates and gives enough energy to complete our work without straining quickly.Ok coming to this tasty and traditional recipe the procedure as follows
INGREDIENTS:

1. Rice flour-2 cups
2. Peeled and grated bottle guard-1/2 cup
3. Coarse paste of onion-1/2 cup
4. Finely chopped curry leaves-2 ts
5. finely chopped coriander leaves-2 ts
6. Roasted sesame seeds-2tbs
7. Ginger garlic paste-1 ts
8. Salt-to taste
9. green chili paste-2 ts
10. Oil

ANDHRA RUCHULU-SORAKAYA ULLIGADDA APPALU

METHOD:

1.  In a bowl mix all ingredients and add required amount of hot water and make a soft dough
2. now divide the dough into small proportions
3. Take each place in between greased plastic sheet and press in the tortilla maker
4. Now make holes with finger and pierce the fork on paratha to make small holes.As it helps the paratha to spread oil evenly and cook to golden brown
5. Slowly lift the paratha and roast both sides on tawa by applying little oil till golden brown

DAL KA PARATHA

INGREDIENTS:
>>>>>>>>>>>>

1. Tur dal-1/2 cup
2. Tomato-1
3. Onion chopped-1 table spoon
4. Salt-to taste
5. Red chili powder-1 teaspoon
6. Chopped green chilis-1 teaspoon
7. Tamarind flakes-1 teaspoon
8. Turmeric-pinch
9. Kasuri methi-1 table spoon
10. Oil-4 teaspoons
11. Cumin and mustard-1 teaspoon each
12. Curry leaves-10
13. Hing-pinch
14. Chopped garlic-1 table spoon

INGREDIENTTS FOR PARATHA:

Maidaa/aall purpose flour-2 cups

Salt-pinch

oil-1 teaspoon

Waater-as required

METHOD:
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1. Pressure cook dal,tomato pieces,onion,green chili's,tamarind flakes,powders,salt ,water and cook until done
2. Heat oil n a pan and make seasoing by adding cumin,mustard ,curry leaves,hing,chopped garlic and kasuri methi.Cook untl done
3. Transfer to dal and allow it to cool
4. Now make dough with maida flour and keep it side for 1 hour
5. Now divide the dough into egg size balls
6. Roll each ball like chapathi, and spread 2 to 3 spoons of dal mixture all over the chapathi.
7. And cover it with one more chapathi,i.e; we require to chapathis for making 1 paaratha
8. Now heat the taawa and plaace the dl paarathaa,cook both sides with little oil
9. Repeat the same process for remaining balls
10. Serve hot with pickle

SPINACH PARATHA

INGREDIENTS:
>>>>>>>>>>>>

1. Spinach puree-2 cups
2. Garlic pods-3
3. Green chili paste-1 table spoon
4. Carom seeds/ajwain-1/4 th teaspoon
5. Fennel seed/saunf/sombu-1/2 teaspoon
6. Cumin-1/4Th teaspoon
7. Turmeric-1/4Th teaspoon
8. Salt-to taste
9. Wheat flour-5 cups
10. Oil-1 teaspoon

METHOD:
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1. Grind garlic,carom,fennel,cumin to fine powder
2. To this add spinach puree,green chili paste,turmeric,salt
3. Now add to wheat flour and make stiff dough,adjust water and flour
4. Now keep it a side for 20 minutes
5. Now divide into portions
6. Roll like chapathi
7. Fry both sides on tawa with tea spoon of oil
8. Repeat the same process for remaining portions
9. Serve hot with curd dip, or pickle
   

LACHCHA PARATHA WITH ROASTED CHANADAL POWDER

Lachcha paratha is one of the Famous paratha recipes of Punjab,the name is peculiar because of the method of paratha we make,dough ball is rolled like chapathi and folded like frills,and then rolled like swiss roll,this is further rolled like chapathi, you can see the layers on the paratha even after cooking the paratha,I made with chanadal powder which is very tasty.The recipe as follows
INGREDIENTS FOR THE DOUGH
>>>>>>>>>>>>>>>>>>>>>>>>>

1. Maida/all purpose flour-1 cup
2. Wheat flour-2 cups
3. Oil/butter-1 table spoon
4. Salt-pinch

Add all ingredients together and make stiff dough,keep it a side for 30 minutes

INGREDIENTS FOR CHANADAL POWDER:
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Roasted chanadal powder/ putnalu-1 cup
2. Red chili powder-1/2 teaspoon
3. Cumin-1/4Th teaspoon
4. Salt-to taste
5. Dry grated coconut powder-2 teaspoons
6. Garlic pods-2
7. Oil-2 teaspoons
8. Cumin-1/4th teaspoon
9. Mustard-1/4th teaspoon
10. Curry leaves-10

Grind all ingredients to fine powder, and add seasoning



METHOD TO MAKE PARATHA:
>>>>>>>>>>>>>>>>>>>>>>>>

1. Divide the dough into small balls
2. Take each ball and roll like a circle
3. Sprinkle the powder
4. Apply oil and make frills
5. Now Roll it like Swiss roll / or like a coil
6. Now dip in the flour and again roll like small chapati
7. Heat tawa and place the roti ,once the bubbles form then flip it
8. Don't press too much
9. Apply oil both sides and serve hot
   

ALUPARATHA

A very tasty and authentic recipe, its my self recipe which is so simple and tasty recipe,if ur bored of masalas adding in ur regular parathas,u can try this recipe.

INGRIDIENTS
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FOR PREPARING DOUGH
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1. Wheat flour-1 1/2 cup
   
2. maida/all purpose flour-3/4 cup


3. water-required to make dough


4. oil- 2 teaspoons
   

FOR STUFFING

• boiled potatoes-4



• green chili paste-1 table spoon



• grated cilantro-2 table spoons



• sesame seeds/nuvvulu-1 table spoon



• cumin seeds or jilakarra-1/2 teaspoon



• lemon juice-1 tablespoon



• salt-for taste



• turmeric-1/8 teaspoon
  
  

METHOD:

in a bowl mix all the flours,add water to make dough,dough should be made medium, not much thick or thin,it should be able to hold the stuff.The purpose of adding oil to the dough is,it gives nice texture to the dough.

now in a bowl add all the ingredient's given in the stuff preparation,mash well with the help of masher,to avoid lumps alu should be boiled well.now make the stuff into big lemon size ball

now roll the dough and stuff the potato ball,cover the edges well.and again roll like paratha's

fry well with oil/ghee on both sides, and serve hot with pickle.