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.....
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| 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..
ONE MORE BOOTIES
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| BOOTIES |
This time my crochet project was a simple work... Its a simple booties for my friend's daughter...
MIXED VEG UTHAPPAM
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| MIXED VEG UTHAPPAM |
INGREDIENTS:
Dosai batter - 2 cups
Onion - 2
Carrot - 2
Cabbage - 1 cup
Beans - 5
Peas - 1/4 cup
Onion - 2
Tomato - 1
Ginger - 1" piece
Green Chilli - 2
Curry leaves - 2 tbsp
Coriander Leaves - 2 tbsp
Chilly Powder - 1/2 tsp
METHOD:
Finely chop the beans, onions, tomatoes, green chilli, ginger, coriander leaves and grate carrot and cabbage and set aside.
Take dosai batter and add all chopped vegetables to the batter..
Save some of carrot, cabbage, beans for sprinkling on top of the uttapam.
Add chilly powder and salt to the batter and mix well.
Heat dosai Tawa..
Pour a ladle of batter and spread it into a thick circle.
Add little oil to the side.
Sprinkle the some carrot,beans, cabbage mix over the uthappam and cook in medium flame.
Once uthappam in cooked, flip it to the other side and cook for a min.
Yummy mixed veg uthappam is ready to taste..
Serve Hot with Sambar and Chutney.
RAGI IDLI
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| RAGI IDLI |
INGREDIENTS:
Ragi flour - 2 cups
Urad dhal - 1 cup
Fenugreek seeds - 1 tsp
Salt - to taste
METHOD:
Soak urad dhal along with the fenugreek seeds.
Grind the dhal into smooth paste in grinder.
When done, add the Ragi flour and blend everything together to a smooth paste.
Add salt to the batter and mix everything well.
Let it sit overnight allow to ferment.
Pour them into into idli moulds and let it steam for 10 minutes.
Remove and serve the idlis with chutney and sambar.
