PANEER CURRY

Serving size - 2 or 3

Preparation time - 5 minutes

Cooking time - 15 minutes

Paneer has high proteins. It is very good healthy food for both kids and adults. We can make lots of tasty recipe with paneer.  One of the recipes is paneer curry. This is one of my little one's favourite.

Ingredients

Panneer - 1 1/4 cups (cubed)
Cinnamon - 1/2
Cloves - 1
Bay leaf - 1/2
Cardamom - 1
Ginger paste - 1 tbsp
Onions - 1/2 (chopped)
Tomato - 1 (chopped)
Red chilli powder - 1/3 tsp
Coriander powder - 3/4 tsp
Garam masala - 3/4 tsp
Cilantro - Few for garnishing
Oil - 3 tsp
Salt - as required

Method

1. Heat oil in a pan, add cinnamon, cloves, bay leaf and cardamom. Fry for 3 or 4 seconds.
2. Add onion and salute until they are transparent.
3. Add ginger paste, fry for a while. Add tomatoes and fry until they are cooked very soft.
4. Add red chilli powder, coriander powder, garam masala and salt. Fry for 3 or 4 minutes. If the masala goes very dry, add little water. Don't allow masala to burn. It will spoil whole curry.
5. Add paneer and mix well. Fry them with low flame until paneer pieces are cooked. Switch off the stove before paneer are smashed together. Garnish it with cilantro.
6. Paneer curry is ready. Serve it with white rice, pulao, chappathi or any roti.

CHICKPEA / CHANA / KONDAI KADALAI KUZHAMBU

Serving size - 2 or 3

Preparation time - 10 minutes

Cooking time - 30 minutes

 

 Chana is very important in our indian cuisine. It is also good for health. It contains high proteins. Good for kids as well as adults. This is a perfect recipe for both. Enjoy this with white rice or even with idly or dosa.

Ingredients

Steamed chana - 1 cup
Onions - 1/4 (finely chopped)
Tomato - 1/2 (sliced)
Potato - 1/2 (sliced)
Drumstick - 1
Garlic - 2 (sliced)
Curry leaves - 5 or 6 leaves
Green chilly - 1
Sambar powder - 1 tsp (optional)
Brown sugar/Jaggery - 1 tsp
Water - 2 cups
Hing powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Cilantro - few (garnishing) 
Oil - 4 tsp
Salt - as required

To grind and make paste

Coconut - 1/4 cup
Red chillies - 3 or 4
Cumin seeds - 1/4 tsp

Method

 

1. Grind coconut, red chillies and cumin seeds with little water to a fine paste.
2. Heat oil in a pan, add mustard seeds and curry leaves. Once the mustard seeds splutters, fry green chillies and hing powder for few seconds.
3. Add onions and fry until it turns transparent. Add garlic and tomatoes, fry for few seconds. Add potatoes and drumsticks, fry for a minute.
4. Add salt, water and sambar powder. Allow it to boil until the vegetables are cooked.
5. Add coconut paste and mix thoroughly. Add chana, allow it to boil for 10 minutes. Switch off the stove. Garnish it with cilantro.
6. Chana kuzhambu is ready. Don't forget to read "note".

Note:

If you use this kuzhambu after half an hour to 1 hour of cooking, it will give more taste. Because, in this time chana will absorb the kuzhambu inside.

Bake fest event is going on..

If you click on the Vardhini's Bake fest , you will direct to the details of Bakefest. Thanks for hosting this event, Archana.

LEMON RASAM

Serving size - 4 or 5

Preparation time - 5 minutes

Cooking time - 15 minutes

Ingredients

Lemon - 1 no.
Water - 4 1/2 cups
Garlic - 1 pod
Hing powder - a pinch
Turmeric powder - a pinch
Salt - as required

To grind fresh rasa powder:

Cilantro - less than 1/4 cup
Red chillies - 3
Coriander seeds - 2 tsp
Cumin seeds - 1/2 tsp
Pepper corns - 3 or 4
Fenugreek seeds - 4

For seasoning:

Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - 4 or 5
Cilantro - handful
Oil - 1 tsp
Ghee - 1/4 tsp (optional)

Method

1. Grind the ingredients into fine powder.
2. Add 1 cup of water and garlic in the pan. Allow it to boil until the garlic is cooked.
3. Add turmeric powder, salt and hing powder in the boiling water.
4. Add 2 cups of water and grinded fresh rasam powder into the mixture. Allow it to boil for a minute.
5. Add lemon juice and remaining water according to the taste. Allow it to boil for 2 or 3 minutes until the raw smell goes. Add cilantro and remove from the flame.
6. Heat oil and ghee in a small frying pan for seasoning, add mustard seeds. Once it splutters, add curry leaves and cumin seeds. Remove it from flame and add them to the rasam.
7. Lemon rasam is ready. Enjoy it with white rice and pappad or fryums or any veggies.

Note:

1. Instead of adding lemon juice in the step 5, you can add it, once we remove rasam from the flame.
2. You can add a pinch of sugar for the additional taste.

AVAL/POHA PAYASAM

Serving size - 3 or 4

Cooking time - 30 minutes

Aval is one of the favorite prasadams of Lord vinayaka. Aval is good for health too. I made aval payasam on the day of vinayagar chathurthi.

Ingredients

Aval - 1/2 cup (heaped)
Sugar - 4 1/2 tbs
Milk - 3 1/2 cups
Cardamom powder - a pinch
Cashews - 8 whole
Raisins - 6
Ghee - 4 or 5 tsp

Method

1. Heat a pan and roast aval for 2 or 3 minutes or until it becomes crisp than usual. Keep it aside to cool.
2. Keep 2 tbs of aval seperately and grind the rest of the aval into powder.
3. Add milk to the pan, then add both grinded aval powder and whole aval to the milk.
4. Allow it to boil until the aval becomes soft.
5. Add sugar and cardamom powder and allow it boil until 5 to 10 minutes.
6. Heat ghee in a small frying pan and add cahews. Fry until it turns brownish color.
7. Add raisins to it and fry until they are cooked. Switch off the stove and add this fried cashews and raisins to the payasam.
8. Aval payasam is ready now.

I sent this recipe to

http://www.ezcookbook.net/2012/09/lets-party-prasadam-prashad-special.html

http://bestofmykitchen.blogspot.in/2012/03/lets-party-every-month.html

TOMATO RICE / THAKKALI SADHAM

Serving size - 3 or 4

Preparation time - 10

Cooking time - 20 to 25 minutes

 

This is my 50th post. This tomato rice is one of my favorite dishes forever. We couldn't avoid tomatoes in our kitchen. These tomatoes are not only gives delicious taste to our dishes. It also contains essential vitamins & minerals to our body. The substance lycopene in the tomatoes against the cancer cells in the human body.  So, tomatoes are also one of the important healthy veggies. :)

Ingredients

Cooked rice - 3 or 3 1/2 cups
Tomatoes - 2
Finely chopped Onion - 1/2 (large)
Ginger garlic paste - 1 1/2 tbs (optional)
Garam masala - 1/4 tsp (optional)
Mustard seeds - 1/2 tsp
Urad dal - 1/4 tsp
Curry leaves - 1 sprig
Green chillies - 2
Turmeric - a pinch
Sambar powder - 1 to 1 1/2 tsp
Milk - 1/4 cup
Sugar - a pinch
Cilantro - few for garnish
Oil - 2 to 3 tbs
Salt - as required

Method

1. Heat oil in a pan, add mustard seeds and curry leaves. Once it splutters, add green chillies, urad dal, hing powder and onions with little salt.
2. Add whole garlic and salute until onions turns transparent. 
3. Add turmeric powder and large sliced tomatoes with little salt. Salute and allow it to cook until the tomatoes are soft.
4. Add sambar powder with required salt and mix well for 2 minutes. Add milk and sugar to the gravy. Allow it to cook in the medium or low flame until the gravy becomes thicker.
5. The cooked rice should not be too hot. Allow it to cool.
6. Add enough gravy to the white rice and mix thoroughly. If need, add little oil for taste.
7. Garnish it with cilantro.
8. Tomato rice is ready. Serve it with fryums or papad or raita.

Note

1. If you want additional taste, add garam masala.
2. Instead of whole garlic, add ginger garlic paste in the step 2 and salute until its raw smell goes.

GINGER THUVAYAL / INGY THUVAYAL

Serving size - 3 or 4

Preparation time - 5 to 10 minutes

Cooking time - 5 minutes

 I made this thuvayal on the next day of vinayagar chathurthi. Because we usually eat lot of varieties of dish on the festive days. This might leads to indigestion. To avoid this, we use ginger in our cooking. Ginger has a lot of medicinal values too. This thuvayal is little spicy than other thuvayals.

Ingredients

Ginger - 6 inches
Coconut - 3 tbs
Brown sugar/Jaggery - 2 tsp
Urad dal - 4 tsp
Red chillies - 8 to 10
Curry leaves -4 or 5 (optional)
Tamarind - 1 1/4 inches
Cilantro - few leaves (less than 1/4 cup)
Hing powder - 1/2 tsp
Oil - 2 tsp
Salt - as required

Method

1. Remove the skin of the ginger and slice it into small pieces.
2. Heat oil in a pan, fry urud dal, hing powder and red chillies together for 1 or 2 minutes in a low flame. Before they goes to dark brown color, remove it from the heat and keep it aside.
3. Fry ginger in the same pan for a minute and fry coconut,curry leaves & tamarind to it for less than a minute.
4. Allow it to cool. Grind urud dal, red chillies and salt into coarse powder.
5. Add, coconut, ginger, curry leaves, tamarind, brown sugar, cilantro and grind 1 or 2 rounds.
6. Add little water and grind to paste.
7. Ginger thuvayal is ready. Serve it with white rice or idly or dosa.

Note:
If you don't want too spicy, please add oil or ghee with rice.

CORIANDER KUZHAMBU

Serving size - 2 or 3

Preparation time - 5 to 10 minutes

Cooking time - 20 minutes

This morning I felt to try new recipe. I do not have patience to pressure cook dal. I thought of doing it without sambar or red chilli powder. The below ingredients came to my mind. I tried this new recipe and came out well.

 

Ingredients

Pearl Onions - 6
Carrot - 1 (small)
Brinjal - 1
Okra - 2 or 3
Tomato -  1
Tamarind water - 1/4 cup or less
Cilantro - few leaves
Curry leaves - 1 sprig
Sugar - a pinch (optional)
Mustard seeds - 1/2 tsp
Water - 1 to 1 1/2 cups
Oil - 2 tsp
Salt - as required

To roast and grind into paste

Coriander seeds - 2 tsp
Red chillies - 6 to 8
Fennel seeds - 1/2 tsp
urud dal - 1/2 tsp
Hing powder - less than 1/4 tsp
Shredded coconut - 1 tbs
Water - little

Method

To roast and grind paste

1. Heat a pan, add all the ingredients except coconut, hing powder and water. Roast them for 1 or 2 minutes in a low flame. Keep it aside to cool.
2. Grind the roasted ingredients and hing powder into a fine powder.
3. Add coconut and grind 2 or 3 rounds. Add little water and grind them into paste.

For Kuzhambu

1. Heat a pan with oil, add mustard seeds. Once it splutters, add curry leaves and okra.
2. Salute it for half a minute. Add brinjal, carrot, tomatoes and onions to it. Salute it for 1 or 2  minutes.
3. Add little salt and 1/4 cup of water. Close the lid for 2  minutes.
4. If the tomatoes become soft, add the grinded paste and salute it for a minute.
5. Add remaining water to the mixture and allow it to boil until all the veggies are cooked.
6. Add the tamarind water and salt to the mixture. Allow it to boil until it seems neither too thick nor watery. Add cilantro to the kuzhambu before switch off the stove.
7. Coriander kuzhambu is ready. Garnish it with remaining cilantro. Serve it with white rice.

Note:

1. If it goes too watery, just add 1 tsp of rice flour with 1 tbs of water and add it to the kuzhambu. Allow it to boil for 1 or 2 minutes.
2. You can also add more coconut (1/4 cup less), while grinding paste to the kuzhambu. 
3. You can use any 3 veggies.

INDIAN STYLE SPICY CARROT PANCAKE

Serving size - 1 or 2

Preparation time : 15 minutes

Cooking time : 15 minutes 

 

I used carrot and beans in this recipe. We can also try this with other veggies too. This is a main entree. We can serve it for breakfast or dinner. It is simple and quick recipe.I usually know only sweet pancakes. Even I searched carrot pancakes in the internet, it shows only sweet pancakes. I want to make different from sweet pancakes, so that I tried this recipe. It came out well. My friend's husband like this pancake very much. 

 

 

Ingredients

For carrot curry:

Shredded carrot - 3/4 cup
Beans - 1/4 cup (finely chopped)
Onions - 1/3 cup (finely chopped)
Lemon juice - 1/4 tsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp
Red chilli powder - 1/2 tsp
Fennel powder - 1/4 tsp
Sugar - 1/4 tsp
Salt - as required
Oil - 2 1/2 tbs

Grind into paste

Ginger - 1 1/2 inches
Garlic - 1 pod (large)

For Batter:

Besan flour - 1/2 cup
Rice flour - 1 tbs
Baking soda - 1/4 tsp
Baking powder - 1/2 tsp
Sugar - 1/2 tsp
Lemon juice - 1/2 tsp
Milk - 1/4 cup
Luke warm water - 1/4 cup
Oil - 3 tsp
Salt - as required

For Garnish

Cilantro - 1 or 2 tbs 

Method

Carrot curry:

1. Grind ginger and garlic into a smooth paste.
2. Heat oil in a pan, add onions and salute until it turns golden color.
3. Add ginger garlic paste to the onions. Fry until raw smell goes from ginger garlic paste.
4. Add garam masala and turmeric powder to the onions. Garam masala powder should not get burn. If you need little water, add to the curry.
5. Add lemon juice, red chilli powder, fennel powder, sugar and salt to the mixture. Fry for 1 or 2 minutes in a medium flame. Switch off the stove. Add carrot & beans and mix well.
6. Carrot curry is ready and keep it aside.

Batter:

1. Add besan flour, rice flour, baking soda, baking powder, salt and sugar. Mix well.
2. Add oil to the luke warm water.
3. Add water and milk slowly to the flour mixture. Mix thoroughly for 1 or 2 minutes to make the smooth batter. There should not be any lumps.
4. Add lemon juice and mix well.

Carrot pancake:

1. Preheat the oven for 350 degrees F.
2. Grease the pan with oil.
3. Add both carrot curry and batter into a mixture.
4. Pour the mixture into the pan and keep the pan inside the oven for 10 - 15 minutes.
5. Carrot pancake is ready. Allow it to cool for 15 minutes. Make them into pieces.
6. Carrot pancake is spicy main entree for breakfast/dinner. Serve it with curd and sliced raw carrots.

I'm sending this to Tickling palates I LOVE BAKING

WHITE CHANNA SUNDAL/ KONDAKADALAI SUNDAL

Serving size - 3 or 4

It is a healthy snack as well as important side dish on the festive days. It contains lot of proteins.

Ingredients

Canned white channa - 1 tin (or )
Dry White channa - 1 cup
Mustard seeds - 1/2 tsp
Urud dal - 1/2 tsp
Hing powder - 1/4 tsp
Curry leaves - 5 or 6
Coconut - 2 tbs
Red chillies - 2 or 3
Cilantro - few for garnishing
Oil - 2 tsp
Salt - as required

Method

1. If you use canned channa, open the tin, wash it and keep it aside. Otherwise, if you use dry channa, soak channa over night in the water or atleast for 8 hours.Pressure cook channa with 2 cups of water with salt. Do not pressure cook it more than 10 - 15 minutes. It will get smashed. Remove it from the cooker and drain the channa.
2. Heat oil in a pan, add mustard seeds. Once it splutters, add urud dal, hing powder, curry leaves and red chillies. Fry for few seconds in a low flame.
3. Add channa to the seasoning and mix well. Switch off the stove.
4. Garning it with shredded coconut and cilantro.
5. Channa sundal is ready.

ELLU URUNDAI / SESAME SWEET BALLS

Serving size - 15 balls 

Preparation time - 30 minutes 

 

Ellu urundai is one of the favorites of Lord Vinayaka. Vinayagar chathurthi will not get fulfill without sesame balls:) These sesame seeds contains lot of vitamins and iron. 

Ingredients

 

Sesame seeds(black) - 1/2 cup
Brown sugar - 5 tbs
Cardamom powder - 2 tsp

Method 1:

 

1. Wash sesame seeds and allow it to dry using cloth or paper towel.
2. Heat a pan and fry sesame seeds until it splutters. Remove it from the flame and allow it to cool.
3. Grind sesame seeds 2 rounds and stop. Add brown sugar and cardamom powder to the sesame powder.
4. Grind 2 rounds again or until it will be fine powder. Don't grind much. It will be too oily.
5. Make the powder into small sesame sweet balls.

Method 2: 

 

1. Wash sesame seeds and allow it to dry using cloth or paper towel.
2. Heat a pan and fry sesame seeds until it splutters. Remove it from the flame and allow it to cool.
3. Grind sesame seeds 3 rounds or until it will be fine powder. But don't grind much. If you do so, it will be oily.
4. Add brown sugar to the heavy bottomed vessel with 1or 2 tsp of water and cardamom powder. Allow it to boil until it gets thicker consistency.
5. Add the sesame powder to the brown sugar water (Vella pahu) and mix well.
6. Allow it to cool for sometime. Make them into small balls.

I sent this recipe to 

  http://www.ezcookbook.net/2012/09/lets-party-prasadam-prashad-special.html

http://bestofmykitchen.blogspot.in/2012/03/lets-party-every-month.html

SAGO / JAVVARISI IDLY

Serving size - 25 to 30 idlies

 

Ingredients

Sago - 3/4 cup
Boiled / Idly rice - 1 1/2 cups
Urud dal - 1/2 cup
Fenugreek - 1/2 tsp
Salt - as required

Method

1. Soak urud dal and fenugreek together in the water for 6 to 8 hours.
2. Soak boiled rice and sago seperately in the water for 6 to 8 hours.
3. Grind urud dal and fenugreek into a smooth paste. Remove and keep it aside.
4. Grind sago, rice and salt together. The batter should not be too smooth, slightly coarse in consistency.
5. Add both the batter together and mix well. Allow them to ferment for 8 hours. 
6. Place the sago idly batter in the refrigerator. Keep the batter out of the fridge an hour before we use.
7. As usual, pour batter to all of the pits in the idly plate and place it in the idly cooker or idly pan. Cook it for 10 minutes.
8. Remove idly plates from the stove and allow it to cool for 3 or 4 minutes. Remove idlies from the idly plates and place it in the hot pack. 
9. Sago idlies are ready. Serve it with chutneys or sambar or Kosthu. 

Note

You can also use this batter for dosa too.

CILANTRO / CORIANDER SOUR CHUTNEY

Serving size - 2

Preparation & Cooking time - 10 minutes

Ingredients

Coriander leaves - 1/4 cup
Shredded Coconut - 1/4 cup
Green chilly - 1
Crushed red chillies - 2 tbs
Shallots - 4
Garlic - 2 pods
Lemon juice - 1/2 tsp

Salt - as required

Seasoning 
Mustard seeds - 1/4 tsp
Oil - 1 tsp
Curry leaves - 4 or 5

Method

1. Grind all the ingredients with little water except crushed red chillies and coconut.
2. Add coconut and crushed red chillies to the smooth paste. Grind all together and keep it aside.
3. Heat oil in a pan, add mustard seeds and curry leaves. Mix this seasoning to the coriander sour chutney.
4. Coriander sour chutney is ready and serve it with idly or dosa.

Note

• If you do not like sour taste, reduce lemon juice.
• Instead of crushed red chillies, we can use pizza hut crushed red pepper.

RAVAI KESARI

Ingredients

Ravai - 1/2 cup
Water - 1 cup
Sugar - 1 cup
Cardamom powder - 1/4 tsp
Cashew nuts - 10 - 12 (splited)
Food color - a pinch (yellow/orange/red)
Ghee - 3 or 4 tbs

Method

1. Heat a pan, add ravai and roast until it turns light brown color. Allow it to cool and keep it aside.
2. Boil the water with 1 tsp of ghee in high flame. Add ravai slowly to the water with continuous stir in the low flame. 
3. Allow ravai to cook for 2 or 3 minutes and add sugar slowly to the mixture with continuous stir in the low flame. There should not be any lumps while adding sugar. We should be careful in this stage.
4. Add color, cardamom powder and 1 1/2 tbs ghee. Mix well for 1 or 2 minutes. Keep it aside.
5. Heat 2 tbs of ghee in a small frying pan, add cashews and fry for a minute. Add raisins too and fry for a minute or until it gets cook.
6. Finally add cashews and raisins to the kesari. If you need, add little ghee to it.
7. Ravai kesari is ready.

CHAPPATTHI

Serving size - 10 to 12 chappathis

Ingredients

Wheat flour - 2 cups

Luke warm water - 1 cup or more, but less than 1 1/4 cup

salt - 1/2 tsp

Method

1. Add wheat flour, salt and water. Mix well into soft dough. Knead the dough for 5 minutes.
2. Cover it and keep it aside for half day or atleast an hour.
3. Make the dough into medium sized balls. Coat each of the balls with dry wheat/ all purpose flour.
4. Roll each of the balls with the roller pin until it goes thin and flat.
5. Heat the heavy bottomed pan, cook chappathi until bubble comes on the surface of the chappathi and cook on the other side with little oil. Give little pressure on the chappathi with the help of turner.
6. Remove it from the pan and keep it in the hot pack until we serve.
7. Chappathi is ready and serve it with korma or curries.

LEMON RICE

Ingredients

Boiled rice - 2 bowls
Lemon -  1/2
Turmeric powder - a pinch
Mustard seeds - 1/4 tsp
Hing powder - a pinch
Urud dhal - 1/2 tsp
Bengal gram - 1/2 tsp
Ground nut - 1 tbs (optional)
Red / green chillies -6
Curry leaves - 5
Cilantro - 3 tbs
Oil - 1 1/2 tbs
Salt - as required

Method

1. Add 1/2 tbs oil in the boiled rice and mix gently.
2. Heat the remaining oil in a pan, add mustard seeds, once it pops up, add hing powder, ground nuts, bengal gram, curry leaves, urud dal, red/green chillies and finally add turmeric powder then off the stove.
3. Add lemon juice & salt into the pan and add rice too. Then mix it well. Garnish it with cilantro.
4. Lemon rice is ready now. Serve it with any thuvayal or fryums or as it is.

POTATO FRY

Ingredients

Potatoes - 2
Sambar powder - 1 tsp
Mustard seeds - 1/4 tsp
Hing powder - a pinch
Curry leaves - 4 or 5
Oil - 5 tsp
Water - 2 tbs 
Salt - as required

Method

1. chop the potatoes into small thin pieces.
2. Heat 4 tsp oil in a pan, add mustard seeds and allow it to pops up. Add curry leaves. hing powder and potatoes. Fry it for 2 minutes.
3. Add turmeric powder, sambar powder, salt and sprinkle water to the potatoes.
4. Allow it to cook for 3 or 4 minutes or until it gets cook. 
5. Add  1 tsp oil to the mixture and mix gently. Allow it to get  more crisp.
6. Potato fry is ready. Serve it with rice.

QUICK VEGETABLE CURRY

Ingredients

Fennel seeds - 1/2 tsp  (or)
Mustard seeds - 1/4 tsp
Onions - 1/2 cup (finely chopped)
Ginger - 1/2 inch (finely chopped)
Garlic - 1 pod(finely chopped)
Green chillies - 2
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Fennel powder - 1/4 tsp
Carrot - 1 (finely chopped)
Beans - 1/2 cup (finely chopped)
Cauliflower - 1/2 cup
Water - 3/4 cup
Corn starch / corn flour - 1/2 tsp
Oil - 1 tbs
Salt - as required

Method

1. Heat oil in a pan, seasoning with fennel seeds/ mustard seeds.  Add onions and green chillies. Salute until onions turns golden brown.
2. Add garam masala, ginger and garlic to the onions. Salute them for a minute.
3. Add all the vegetables with turmeric powder and fry for a minute.
4. Add red chilli powder, coriander powder, fennel powder and salt to the vegetables. Fry for few seconds and add water.
5. Allow it to cook for 5 miutes. Add corn starch with 1 tbs of water to the vegetable curry and allow it to boil for 1 or 2 minutes. It gets thicker.
6. Vegetable curry is ready and serve it with chappathis, poori, chappathi roll or bread rolls.

CARROT CHAPPATHI

Serving Size - 1 kid

Ingredients

 

Carrot - 2 tbs
Wheat flour - 1/2 cup
Water - 1/4 cup
Salt - a pinch
Mango powder - a pinch

Method  

 

1. Mix wheat flour, salt, mango powder and water thoroughly into a soft dough.
2. Then add shredded carrot in the dough and mix well.
3. If you find sticky while mixing carrot, tap the dough with dry wheat flour and mix well.
4. Make small dough balls and roll them into thin chappathis
5. Heat the pan and cook one side of the carrot chappathi without oil. While cooking without oil once it starts to inflate turn it on other side to cook and pour few drops of oil.
6. Press it with turner to cook well.
7. Carrot chappathi is now ready and serve with any curry. You may also add a drop of ghee.