Palak Chappathy

#PalakChappathy : #Palak is one of the tastiest green leafy vegetables and goes well with any type of preparation. 

I generally used to prepare Keerai masiyal and  koottu [ lentil ] with this leafy vegetable. Here I prepared chappathy using this leafy vegetable and here comes the method.

Ingredients :
2 cups                                 Multi grain wheat flour
1/2 Tsp                               Cumin Powder
1/4 Tsp                               Shajeera
1/4 Tsp                               Ajwain [ omam ]
1 pinch                               Asafoetida
3/4 Tsp                              Salt
1 cup                                 Palak, chop nicely
1 Tsp                                 Oil [ I used gingelly oil ]
Enough oil to make chappathy.

Method :
Wash the palak thoroughly in water two or three times.
Keep on cutting board or colander to drain water.

Take all other ingredients in a wide mouthed vessel.
Add chopped palak and enough water.
Knead into a tight dough.
Add a tsp of oil and knead until dough becomes soft.

Keep a tawa on a stove over medium flame.
Make roti using a rolling pin over a platform.
Put the rolled roti over the hot tawa.

Add few drops of oil and spread evenly over the roti with dosai ladle.

Flip the other side and spread a few drops of oil on this side also.

Transfer into a casserole after cooking well on both the sides.
Enjoy with lentil or with any side dish of your choice.

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Varagarisi Pudhina Briyani - Kodo Millet Mint Briyani

#VaragarisiPudhinaBriyani  #KodoMilletMintBriyani : #Varagarisi is known as #KodoMillet in English.
Millets are small seeded grass that grow well in dry areas as rain fed crops.
Varagarisi - Varagu - Kodo Millet looks like sego and can be cooked like rice.

I have prepared Upma, Sundal, Pongal and Payasam using this millet. Now let me present the method of preparing Pudhina Briyani with Kodo millet [ Varagarisi ].

Ingredients :
1/2 cup                                         Varagarisi
1                                                   Onion, sliced
2                                                  Green Chilly, split lengthwise
1                                                  Carrot, chopped
8 cloves                                        Garlic
1/2 inch                                        Ginger
1 cup                                            Mint leaves [ Pudhina leaves ]
1/4 cup                                         Coriander leaves chopped
2                                                  Brinji leaves
1 Tsp                                           Cumin
1/2 Tsp                                        Fennel
2                                                  Cardamom
4                                                  Clove
1 inch long                                    Cinnamon
4 Tsp                                           Oil
1 Tsp                                           Salt
1/2 cup                                         Milk
1/2 cup                                        Water

For Thayir pachadi :
inside of banana flower [ vazhaipoo ], chop nicely
1 small size                      Onion. chop nicely
2 Tsp                              Carrot grated
1/2                                  Tomato, chop nicely
1 Tsp                              Coriander leaves chopped
1/4 Tsp                           Salt
1/2 cup                           Curd
1/4 cup                           Water [ optional ]
4                                    Curry leaves chopped

Method :
Grind ginger and garlic in a blender into a nice paste.
Wash and remove stones from kodo millet.
Soak in water.
Heat a pressure cooker on a stove over a medium flame with oil.
Splutter cumin, fennel, cardamom and cloves.
Then add brinji leaves and cinnamon stick.
Then add green chilly and onion.
Saute till onion slightly turns to golden color.
Then add ginger garlic paste.
Saute till its raw taste goes off.
Now add carrot and saute or few seconds.
Drain water completely from soaked kodo millet.
Keep the burner at HIGH and add soaked kodo millet.
Keep stirring until the grains become bright white.

Finally add chopped mint leaves and coriander leaves.
Saute for few seconds and then add salt, water and milk.

Mix well and close the lid with weight on.

Pressure cook for 1 whistle and 5 minutes at SIM.

Combine all the ingredients in a bowl and mix well.

Open the cooker only after the steam has completely subsided.

Mix well with a fork or ladle gently.
Garnish with coriander leaves.

Serve hot with Vazhaippo Thayir Pachadi






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Red Greens Chappathy

#RedgreensChappathy : #GreenLeafyVegetables are good in fiber, vitamins and minerals. To know the nutrition fact of Amaranth go through the link given below
Amaranth

I generally used to prepare mashed red greens, 

lentils with red greens and rarely stir fry.
This time I made chappathy with red greens - red amaranth leaves.
Let us see the method of preparation.

Ingredients :

2 cups                                 Multi grain wheat flour
1/2 Tsp                               Cumin Powder
1/4 Tsp                               Cinnamon Powder
1 pinch                               Asafoetida
3/4 Tsp                              Salt
1 cup                                 Red Greens [ Red amaranth leaves ]
1                                       Onion, nicely chopped
1 Tsp                                Oil
Oil to make chappathy.

Method :
Wash the green throughly in water for two or three times.
Keep on cutting board or colander to drain water.

Take all other ingredients in a wide mouthed vessel.
Now grind the leaves in a mixie / blender without adding water.
Transfer the ground greens paste into the vessel with other ingredients.
Knead into a tight dough.

Keep a tawa on a stove over medium flame.
Make roti using a rolling pin over a platform.

Put the rolled roti over the hot tawa.

Add few drops of oil and spread evenly over the roti with dosai ladle.

Flip the other side and spread a few drops of oil on this side also.

Transfer into a casserole after cooking well on both sides.
Enjoy with lentil or with any side dish of your choice.

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