Quinoa Chapathis

Healthy Combo of Quinoa and Wheat

Yes, you heard right! I recently made chapathis with quinoa that turned out so delicious. Nobody could make out that I added quinoa to the regular chapathis. This is another way to incorporate quinoa in our daily recipes. Even if the kids don’t like quinoa for its texture or taste, they would definitely like these chapathis as they won’t even know that there is quinoa in the chapathi. If we really want our kids/family to eat healthy stuff like quinoa, we should do such tricks, do you agree?

OK then, read on to know how I made these healthy chapathis in a jiffy. 

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Colorful Chapathis for Christmas

These are delicious and colorful chapathis perfect for the Christmas.

Recipe and Picture by: Soujanya 

Ingredients: For Red Chapathis: 2 cups Wheat Flour 2 red Bell Peppers 1 tsp Olive Oil Salt to taste For Green Chapathis: 2 cups Wheat Flour Spinach Puree as required 1 tsp Olive Oil Salt to taste Preparation: Red Chapathis: Mix wheat flour, olive oil and salt.  Make puree of red bell peppers and add it to the wheat flour mixture.  Add water if necessary to make nice and smooth chapati dough.  Let it stand for an hour. Divide into lime size balls and roll out the chapatis.  Shallow fry them on a pan. Green Chapathis: Add spinach puree instead of bell peppers and follow the above recipe.

This recipe is reaching "Let's Cook For Christmas, Red and Green" event, hosted by Simply.Food. Thanks for the invitation Simply.Food!

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Healthy Chapathis

Presenting a healthy chapathi recipe with healthy ingredients.

Ingredients: 4 cups Whole Wheat Flour 1 tbsp Ground Flax Seed Powder ½ cup Alfalfa Sprouts (available in stores) Courtesy: Healthy Sprout Company  1 tsp Cumin Seeds Salt Oil Preparation: Grind sprouts into a paste by adding little water. Or you can also add them to the flour without grinding. In a big bowl add wheat flour + sprouts + flax powder + cumin seeds + salt and mix well to form thick dough by adding water as needs. Knead well to form soft dough. Keep aside covered for 30 minutes. Later take small portions of the dough and form into balls. Roll these balls into a thin chapathi and keep ready. Heat a pan and place these chapathis one after another and cook well by adding little oil on both sides. Enjoy these healthy and delicious chapathis with your favorite curry.

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Masala Roti

This is a spicy version of regular roti/chapathi. I recently saw this on a TV show and liked it so much. It turned out delicious.

Ingredients: 2 cups Wheat Flour 1 tsp Coriander Powder ½ tsp Garam Masala ¼ tsp Cloves, Cardamom, Cinnamon powdered together 4 finely chopped green Chilies 1 small onion, finely chopped Salt Oil Preparation: Mix all ingredients (except oil) together and make into the form of chapathi dough. Make balls out of dough and roll into thin circles. Heat a non-stick pan, place the rolled chapathi and pour some oil around it.  When it is cooked and brown spots appear, flip it over and pour some oil around it.  Allow it to cook for some time and transfer to a serving plate. Repeat the same process with remaining rotis.  Enjoy these spicy rotis with plain yogurt or raita.

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Baked Puri

Healthy way to eat Puris

As I have promised, I am presenting the recipe for Baked Puri. I got the idea of baked puris from here. It is so simple and healthy way to cook puris. But I should tell you: these are not so soft and fluffy like deep fried puris. The baked puris taste so crunchy like papads and may taste little different than the deep fried puris. The only good point is that these are baked (I mean no oil), not deep fried! Try this only if you like crunchy stuff.

Ingredients: ½ cup Whole Wheat Flour (makes 2 puris) ½ tsp Oil Salt and water as required Preparation: Mix the flour, oil and salt. Add water and prepare stiff dough. Knead well. Divide the dough into 2 balls. Roll out into thin puris and prick with a fork to let the air out. Arrange the puris on a baking tray. Bake in a hot oven at 250c for 10 minutes or until puris become light brown in color. Enjoy these puris with desired curry or just sugar. If desired, spread butter on top of the puri and enjoy. We enjoyed our puris with vegetarian chili. The only difference is: I substituted white beans and pink beans with garbanzo beans (chick peas) and kidney beans (rajma). Rest of the process is the same.

As these make perfect breakfast item, I am sending these to “WBB-Combi Breakfasts” event being hosted by Lata of Masala Magic. This event was started by Nandita of Saffron Trail.

On a Different Note:

1. Dear friends Kitchen Flavours and Anjali have passed me this beautiful "Wylde Woman Award". Thank you so much for thinking about me friends!
2. Dear friend Suma Rajesh has passed another pretty award “ARTE Y PICO”. Thanks Suma!

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Semolina Puris

Have you ever used semolina (upma rawa) for making puris? If not, try this recipe! These puris tasted so good and they are soft and fluffy just like regular puris. I found this recipe in my cook book that I bought in India long back.

Ingredients:

• 2 cups Semolina Flour (Upma Rawa)
• 1 cup Milk
• Oil to deep-fry
• Salt as required

Preparation:

Mix the semolina flour and milk together and leave it for 2 hours.

When the semolina absorbs all the milk, add the salt. Mix it well and knead till the dough becomes soft.

Tip: If the dough is too thin, add some wheat flour to make it thick and knead well.

Make small balls out of the dough and roll out into small circles. Keep aside.

Meanwhile, add the oil in a deep-bottomed pan and heat.

When the oil is hot, drop the rolled puris one at each time carefully and deep fry it until it becomes puffed up.

Take out the puri and place on a paper towel to drain excess oil. Repeat the same process with rest of the puris.

The good thing with these puris is, it won’t absorb too much oil like the regular puris and taste very good too.

Enjoy these fluffy, soft puris with your favorite curry or just sugar. We enjoyed them with Potato Fusion Curry.

These delicious puris are my contribution to Srivalli’s Roti Mela.

Thank you Shubha, for passing me the “inspirational blog award”! I felt so happy that I have inspired you. Really it’s a great honor for me Shubha! Thanks again.

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Nupur’s Kati Roll

Tried and Tasted (T&T) is a monthly event of appreciation of other blogs - an opportunity to thank our fellow bloggers for sharing their recipes by re-creating them. This month, we’re given a great opportunity to cook the recipes of Nupur of One Hot Stove.

This event is started by Zlamushka of Burnt Mouth, who has so many mouth-watering recipes in her place. You really are doing a great job Zlamushka, by coming up with such a nice event of appreciating fellow bloggers. Best wishes to you!

Coming to the recipe I have chosen it from Nupur’s recipe collection, which was a hard decision indeed. She had so many delicious recipes that I want to try, but I made up my mind on one recipe for now. I prepared the delicious Kati Rolls for our dinner yesterday. The rolls tasted so good and I am glad I decided on them.

I just followed the original recipe step by step. The only change I made was adding some red bell pepper pieces along with green bell pepper pieces as suggested in the recipe. And I used frozen veggies instead of fresh ones. We all love these Kati Rolls. Your recipe rocks, Nupur!

These yummy rolls are my contribution to Zlamushka’s Tried and Tasted (T&T) event.

I am also sending these to Madhuram’s “Your Recipe Rocks” event, as this is a non rice wholesome food, from another blog.

This is also my entry to Sia’s “MBP – Street Food”, as the theme of this event is to cook some street food from a fellow blogger. MBP event is the brainchild of Coffee of The Spice Cafe.

With that I am signing off! Have a great weekend friends! Happy Father’s Day to all the dads!

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Pasta Roti

Do you remember my Tomato Pasta that I posted previously? I made these rotis using the leftover tomato pasta. Yes and the rotis tasted so delicious, soft and fluffy. The veggies I have added in the pasta made these rotis healthy too. Try this recipe and you won’t regret it! Here is how I made them:

Ingredients: I didn’t follow any exact measurements. I just used up all the leftover pasta I had. Anyhow, I will give the ingredients I used. Leftover Pasta Some Wheat Flour Salt Water Oil Preparation: Grind all the leftover pasta into a smooth paste by adding a small amount of water if needed. Transfer into a mixing bowl and add some wheat flour + salt + some oil (optional) to the pasta paste and mix well.  Add more wheat flour if needed to make the dough just like chapathi dough. Adjust salt. Knead the dough well and divide into small round balls. Roll each ball into a roti/chapathi. Heat a non-stick pan and place a roti, pour little oil around it and leave it until bubbles show up on top.  Flip it over and let the other side cook. Transfer the cooked roti to a plate.  Repeat the same process with remaining rotis. Enjoy these fluffy rotis either hot or cold with your favorite curry or pickle.  We ate them with Chhole.

These delicious rotis are my first entry to Srivalli’s Roti Mela.

Thank you so much Sowmya, for passing me “You Make My Day” award. You make my day too with your sweet comments regularly.

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Biyyapu Rotti (Flat Bread with Rice Flour)

This rotti is so easy to prepare and tastes great too.

We need: 3 cups Rice Flour (బియ్యపు పిండి) 1 cup Semolina (Upma Rava) 1 medium Onion 4 or 5 Green Chilies or according to taste 1 tsp dry Red chili powder or according to taste 2 tsp Cumin Seeds 1 medium Tomato 2 tsp Butter Salt to taste Oil Preparation: Chop the onion, green chilies and tomato into tiny pieces.  Add these along with the cumin seeds, chili powder, butter and salt to the mixture of rice flour and semolina.  Combine all of them to make thick dough just like chapathi dough. Let it stand for 10 minutes. Take a small ball of the dough, put it on a heated pan and spread it into a big circle with the palm.  Be careful not to burn the hand. Put the flame in medium setting.  Pour little oil around it. Let it cook for a while. Then flip it over with a spatula. Add little oil again and let it cook. Repeat the above process with remaining dough.  Serve it with a dollop of ghee on top to enhance the taste.  This rotti can be eaten alone without any chutney, as it is already spicy with the green chilies and the chili powder.  This can be eaten as a snack or during dinnertime.Yummy!!

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