Corn Paratha

 Ingredients - 

For Filling:

Frozen Sweat Corn - 3/4 cup (microwave it without water for 1 minute)

Potato - 2 nos big size (boiled and shredded)

Green Chilli - 1 to 2 (chopped)

Coriander leaves - 2 tbspoon (chopped)

Cheese (optional) - 1/4 cup (shredded)

Ginger - 1 inch (finely shredded)

Onion - 1/2 (finely chopped)

Red Chilli powder - 1/2 tsp

Amchur powder - 3/4 tsp

Garam Masala - 3/4 tsp

Chaat Masala - 1/2 tsp

Coriander and Cumin seeds powder - 1 tsp (coarsely ground)

Salt to taste

For Dough :

Atta - 1 1/2 cups

Salt to taste

Sugar - 1/2 tsp

Oil - 1 tsp

Mix all the ingredients under dough  and knead it with water and make a soft dough.  Like a poori dough.  Do not make a loose dough.

Mix all the ingredients under filling and keep it ready.  If it is not tight add some handful of  bread crumbs/almond flour/powdered poha.

Take small portions of the dough and roll it with a rolling pin to a small round.  Now take the filling 1 1/2 size the dough ball and keep it in the middle of the rolled dough.  Close it and start rolling to a bigger round.   Cook both sides of the paratha in a hot tawa add oil on both sides flip it and cook.  Enjoy it with any raita like onion, boondi etc.  Also don't forget to serve some pickle for the paratha. 😂

 

Healthy Sojji Appam

 Ingredients :

Stuffing:

Rava - 1 cup (dry roasted)

Jaggery - 1/2 - 2 cups

cardamon powder - 1/2 tsp

Ghee - 3-4 tbspoon

Nutmeg powder - 1 pinch

Outer Cover:

Wheat flour (Atta) - 1 1/2 cup (or 3/4 cup wheat flour + 3/4 all purpose flour)

Salt - pinch

Oil - 2 tsp

Turmeric powder - 1/8 tsp

Knead the ingredients given under outer cover and keep it aside for 1/2 hour

Make syrup of jaggery with 1/4 cup of water and filter it if required.

In a kadai add 1 1/2 cups of water and switch on the stove.  When the water boils keep the stove in sim and add Rava slowly and keep mixing it also add 2 tbspoon of ghee.   When the rava is cooked add the jaggery water, 1 tbspoon of ghee and mix it till it forms a loose chapathi dough consistency.  Switch of the stove and allow it to cool completely.  Make small balls out of it and keep it aside.

Make balls out of the wheat flour dough prepared equal to the rava roll.   Roll the wheat flour dough into small round and keep the rava stuffind inside it and close it.  Now roll it like a paratha.  In a heated tawa transfer the rolled one and cook both the sides adding ghee/oil to it.   Original version is to fry it in oil.

 

Milagu Rasam (Pepper Rasam)

 Ingredients:-

Black Pepper - 1 tbsp

Cumin Seeds - 3/4 tsp

Asafoetida - 1/8 tsp

Red Chilli - 1 no.

Tamarind - little (soaked and juice extracted)

Tomatoes - 2 nos.

Ghee - 1 tsp

Mustard seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Curry leaves - 1 strand

Sugar - 1/4 to 1/2 tsp

Coriander leaves - 1 tbsp

Salt to taste

Coarsely dry grind the red chilli, black pepper and cumin seeds.

In a vessel when it is hot add ghee and mustard seeds.  After the mustard splutters, add the ground spices.  Then add curry leaves.   Saute for 5 seconds and add two liters of water, turmeric powder, salt, sugar, chopped tomatoes and juice of tamarind.  Let it boil nicely till the tomatoes are cooked.  Switch off the stove and add asafoetida powder and chopped coriander leaves.  Serve hot with rice and ghee.  This is good when taken during the time of fever, cold etc.  

Vegan Chakarai Pongal

 Raw Rice - 3/4 cup

Moong dal - 1/4 cup

Almonds - 10 nos

Cashews - 10 nos

Raising - 1 tbspoon

Jaggery - 1 1/4 cup - 1 1/2 cup

Cardamon powder

Ghee - 3 - 4 tbspoon

Nutmeg Powder - 1 pinch

In a pressure cooker dry roast the rice and dal till it is heated up and slight smell comes out without changing the colour of rice and dal.   Wash the roasted dal and rice and pressure cook it with 3 1/2 cups of water.   Grind the almonds to a fine smooth paste with some water and filter it.

In a kadai add 1 tbspoon ghee and roast the cashews and raisins and remove it.  In the same kadai add the jagery and 1/4 cup of water and allow it to boil.  Mash the cooked dal and rice.  Add the mashed dal and rice, and the ground alomond milk to the kadai and mix it well till it becomes little thick.  Switch off the flame and add the 2 tbspoon of ghee and the roasted cashews and raisins.  Instead of adding milk we are adding almond milk.