ARISI MAAVU ROTTI [ CEYLON AND THIRUNELVELI SPL]

ARISI MAAVU ROTTI   [ CEYLON AND THIRUNELVELI SPL]

      This Rotti is an authentic dish of Thirunelveli ...some people say its origin is ceylon and came to Nellai and vice-versa ....whatever be we have a spl and tasty dish for breakfast to enjoy...

ARISI MAAVU ROTTI

INGREDIENTS:

Kappi Maavu or Puttu Maavu   - 2 cups

Grated Coconut                          - 1/2 cup

Water                                          - as required

Salt                                              - to taste

METHOD:

Take a bowl..

Add Rice flour, coconut and salt and mix it well..

Now add enough water and make a dough..

Make a ball with the dough and pat it with both hands and flatten it and make rotti...

Place it in terracotta tawa and cook both sides...

Iron tawa can also be used but the taste will little different..

Terracotta tawa will give the original taste...

This Rotti will goes well with Maasi [dry tuna] Sambal Fish gravy and mutton or chicken gravy..

TERRACOTTA TAWA

NAMMU'S PUDINA [ MINT ] OATS PARATHA.

NAMMU'S PUDINA [ MINT ] OATS PARATHA...

 My friend Nammu shared us her idea of making pudina oats chapathi which gave me an inspiration of trying this paratha.... it was a big hit in my home and I would like to share this recipe to all paratha lovers.....

PUDINA OATS PARATHA

INGREDIENTS:

Wheat flour                        - 2 cups 

Oats                                    - 1 cup 

Pudina or Mint Leaves      - 1 cup

Coriander Leaves               - 1/2 cup

Ginger                                 - 1/2 inch piece

Garlic Cloves                      - 3 

Green Chillies                     - 2

Salt                                      - to taste

Oil                                        - 6 tbsp

Water                                 - to make dough

Method:

Using Blender make a fine powder of oats.

Add  mint, coriander, ginger, garlic, green chillies and little salt, blend it well in blender and keep aside.

Take a bowl, add  wheat flour, oats powder  add  the ground paste   and enough water to make a soft, pliable dough.

 Make small chapatis.

Heat a tawa over medium flame.

Cook on both sides using little oil.

Remove and serve hot.

Goes well with aloo mattar, any raita and chilli sauce..


 

ALOO PARATHA

ALOO PARATHA

ALOO PARATHA

INGREDIENTS:

For dough:

Wheat flour                   - 2 cups

Butter                           - 2 tbsp

Salt                               - to taste

Oil                                - 1 tsp 

Water                           - 3/4 cup


For stuffing:

Potatoes                       - 2

Onion                           - 1

Green Chilli                - 1

Cumin seeds                - 1/2 tsp

Turmeric powder         - 1/4 tsp

Red chilli Powder        - 1 tsp

Amchur Powder          - 1/2 tsp

Garam Masala             - 1/2 tsp

Curry leaves                 - 2 tsp

Coriander leaves          - 3 tbsp

Oil                                - 2 tbsp

Salt                               - to taste


METHOD:

FOR DOUGH:

Mix wheat flour,butter and salt. Make a dough by adding water and make a chapathi dough.

Cover using wet towel and keep aside.


FOR STUFFINGS:

Pressure cook the potatoes and once cooked, mash it well and keep aside.

Heat oil in a pan and add cumin seeds. when splutters.

Add onion, green chilli and saute till golden brown.then add curry leaves.

Add mashed potatoes, red chilli powder, turmeric powder, garam masala, amchur powder  and salt. 

Cook till water evaporates.

Put down the flame and add chopped coriander leaves and mix well. set aside.


FOR  PARATHA:

Divide the dough into equal sized balls.

Divide stuffing also to the same count as balls.

Take a dough ball roll it to a small round place a stuffing ball in  center close and make a ball again.

Gently press the stuffed dough ball using rolling pin and make a paratha.

Repeat the same procedure with other dough and stuffing balls.

Heat the Tawa place paratha and cook it.

When one side is cooked, turn it to cook other side in low flame applying oil around paratha.

Serve hot with Mint Yogurt or Chilli Sauce.

OATS CHAPATHI

OATS CHAPATHI

OATS CHAPATHI

INGREDIENTS:

Wheat flour          - 3 cups 

Oats                      - 2 cups 

Salt                       - to taste

Oil                        - 6 tbsp

Water                   - to make dough

METHOD:

Using Blender make a fine powder of oats. 

Take a bowl, add  wheat flour, oats powder, salt to taste, and add a tbsp of oil and mix well.

Add water to it and make a dough.

keep in room temperature for 15 mins. 

The dough is now ready to roll out into chapatis.

Make a  ball of the dough and roll out the chapati.

Heat  tawa and place the chapathi on in..

Flip the chapati while adding a few drops of oil till its completely cooked. 

Yummy tasty Oats chapathi is ready to taste...

Serve hot ...

MURTABAK MALAYSIAN DISH

MURTABAK  MALAYSIAN DISH

MURTABAK  MALAYSIAN DISH

INGREDIENTS:

Plain Flour                        - 2 cups

Water                                 - 1 cup

Salt                                    - 1 tsp 

Oil                                      - 5 tbsp

INGREDIENTS FOR FILLING: 

Minced Mutton                 - 250 g 

Eggs                                  - 5

Onions                              - 2

Ginger & Garlic Paste     - 1 tbsp

Green Chilli                     - 1 

Garam Masala Powder    - 1 tsp

Chilli Powder                   - 1/2 tsp

Turmeric Powder             - 1/4 tsp

Curry leaves                     - 1 sprig

Coriander leaves              - 2 tbsp

Salt                                   - to taste

METHOD:


Mix Plain flour, salt, oil and water and knead well.

Cover the bowl with a damp cloth and keep aside.

Take a frying pan.When hot..
Add onions and saute till golden brown.

Add ginger and garlic paste and saute till the raw smell fades.

Then add chilli turmeric and garam masala and salt.

Add minced mutton and curry leaves.

Add some water and cook for 10 min.

Remove from flame and let it cool. 

When cold add beaten eggs and coriander leaves and set aside. 

Make  lemon sized balls with the dough.

Now flatten it using a roller and make chapathi. 

Heat Tawa and place the rolled  chapathi.

Place the filling on chapathi and fold the four edge.

Pour some oil around and press the edges.

Apply some oil and cook the other side.

Cook until it becomes crispy.

Yummy Murtabak is ready to taste.

Serve hot with Chili Sauce or Tomato Ketchup.

Its a good lunch box recipe for Kids..

RED BEAN BUN

RED BEAN BUN

Hi!!!!!!!!   Its my 150th post in this blog.... Thanks friends for encouraging me to reach this level..... You all helped with your compliments and critics...

Red Bean Bun with filling

MAKING OF RED BEAN PASTE FOR FILLING:

Dried Red Beans                        -  1 cup 

Water for Cooking                     - 3 cup

Sugar                                          - 1 Cup or to taste


METHOD:

Rinse and soak the red beans overnight. 

Pressure cook till mushy. Cool it..

Save the water of cooked red bean

Transfer the cooked beans to a blender and make a coarse paste.

Add enough cooking liquid you saved earlier.

Again transfer the blended bean paste back to the pan and cooked a thick paste adding the sugar.

Cook until the paste is smooth and thick ..

Cool down the sweet bean paste is ready..

Filling is ready now...


MAKING OF BUN

Red Bean Bun

INGREDIENTS:

High protein flour                            - 300 gm 

Plain flour                                       - 100 gm 

Caster Sugar                                   - 30 gm 

Milk                                                 - 220 ml 

Salt                                                  - 1/4 tsp 

Yeast                                                - 1 tsp 

Baking powder                                - 1 tbsp

Butter                                             - 30 gm

MAKING OF BUN

Sift flour, salt and yeast in a mixing bowl.

Add milk gradually knead well..

Add butter and knead till dough is elastic.

Cover with a piece of damp cloth to avoid surface drying.

Keep it till it raises double in size.

Transfer dough onto a slightly floured surface.

Knead for a while and divide dough into 12 portions.  

Shape into balls.  

Flatten a piece of dough and wrap each piece with 2 tsp of red bean paste.

Cover with cloth and let rise for another 30 mins.

Brush with egg wash and sprinkle on some sesame seeds if desired.

Bake in a preheated oven at 180 degree for about 20 mins.  

Remove from oven to let cool on a wire rack. 

METHI PARATHA

METHI PARATHA

METHI PARATHA

INGREDIENTS:

Fenugreek or Methi leaves            - 1 cup

Wheat flour                                    - 2 cups

Red chilly powder                           - 1/2 tsp

Turmeric powder                            - 1/4 tsp

Cumin powder                                - 1/2 tsp
    
Oil                                                   - 5 tbsp

Salt                                                 - to taste


Method:


Clean,wash and chop methi leaves and set aside.

Take a mixing  bowl, add whole wheat flour, methi leaves, red chilly pwd, salt, turmeric pwd, cumin pwd and a tbsp of cooking oil.

Add water little by little and knead to form a soft and smooth pliable dough.

Let the dough rest for 15 mins.

Divide the dough to equal sized balls.

Roll it to  round shape in a rolling board.

Heat a  Tawa.

Cook parathas as usual in medium flame by oiling to the sides.

Flip the parathas to get even browning over the surface of the chapathis.

Serve it hot with mint curd or sauce..

BUTTER NAAN

BUTTER  NAAN  

Naan

INGREDIENTS:

All purpose flour               -  2 cups

Yogurt                                             - 1/2 cup

Yeast                                               - 1 tsp

Salt                                                 - 1/4 tsp

Sugar                                              - 1 tsp 

Baking powder                               - 1/4 tsp

Lukewarm water                            - 1/2 cup

Oil                                                   - 1 tsp

Method: 

Take bowl add 1/2 cup of warm water and dissolve yeast, and salt mix for about 2 minutes.

Add sifted flour to a big bowl add all  other ingredients to it .

Now pour yeast solution  gradually in the flour to make the dough. 

Knead the dough well keep aside for an hour...

The dough will raise, knead it again..

Add a tsp of oil can be added to avoid the surface drying.

Keep the dough for atleast 3 hrs..

Heat the tawa...

By the time take the Naan Flour, and make balls, roll out to desired size

Place it on your tawa and cook  one side  remove naan from tawa show it on direct flame 

Now apply some butter generously on top of the naan.

Serve hot with Tandoori Chicken and Paneer Butter Masala or Paneer tikka masala...

SWEET RAISIN BUN

SWEET RAISIN BUN

Sweet Raisin Bun

Ingredients:

Plain flour                       -  1kg

Whole milk                      -  1 cup

Unsalted butter               -  1/2 cup

Sugar                              -  1/4 cup

large eggs                       -  2

Salt                                 -  1 tsp

Yeast                              -  3 tsp

Water                             -   1-2 tbsp  [if needed]

Sultanas                          -   10 tsp    


METHOD:

Warm the milk [lukewarm]

Mix all of the ingredients together (except the water). If the dough seems dry add 1 tablespoon of water. Add the second tablespoon if really needed.

Once all of the ingredients are fully mixed place the dough on a lightly floured surface.

Knead until the dough for approximately 10 minutes. Place the dough in a lightly oiled bowl and cover with a damp towel. Place the bowl in a warm area.

Allow the dough to rise until it has almost doubled in size (about 1 hour).Grease your  pan.

Split dough in half and then split those halves in half again so you have 4 even sections.

Divide each section in half again and then divide into 3 even balls. You should then have 24 balls of dough.

Shape dough balls in your hand by rolling. Continue until all rolls are smooth and ball shaped.

Place the rolls in your buttered pan. 

Cover the rolls with a damp towel and let rise in a warm area for 15 to 20 minutes. You can let them rise for up to an hour if needed. The rolls should have doubled in size.

Remove the damp towel and give egg wash and bake at 375 degrees  for 14 to 17 minutes or until the rolls are light golden brown.  The color will be very light and  make sure you don’t over cook.

Remove from oven and brush each of the bun’s top with melted butter immediately to keep the buns soft, even after cooling down. 

Sweet Raisin Bun

RUMALI ROTI [HANDKERCHIEF ROTI]

RUMALI ROTI  [HANDKERCHIEF ROTI]

Rumali Roti

Wheat Flour           - 1 1/2 cups

Plain flour              - 1/2 cup

Baking powder       - 1/2 tsp

Warm oil                - 2 tbsp 

Water to knead       - 2 cups

Salt                         - 1/2 tsp


METHOD

Take a mixing bowl and add Atta and Plain flour. 

Now add the Salt and the Baking Powder.

Sieve this mixture to get some air into the mixture and separate each and every particle of flour.  

Add the oil  and then start kneading it by adding a little bit of water slowly.

Get a smooth and elastic dough.

Cover this dough with a moist kitchen towel for 30 minutes.

Make small balls of the dough and roll it like thin Chapati of about 12 inches diameter circle. 

The dough should be rolled to a paper thin thickness. 

Can use a little dry flour to help you rolling it.

Take a wok or Kadai and invert it on the fire. 

The cooking is done on the inverted side of the wok. Place the rumali roti carefully over it and cook till done. 

Fold it like a handkerchief.

Goes well with any veg and non-veg kurmas..