7 grain flour thalipeeth

Ingredients

1 cup 7 grain flour
Salt to taste
1 medium potato boiled and mashed
1 small onion chopped finely
Finely cut coriander leaves
1/4 tsp ginger paste
Finely cut green chillies or green chilli paste as reqd
1 tsp garam masala powder
Oil as required

Make a soft dough of the ingredients except oil with little water. Grease a plastic sheet with oil and pat medium sized balls of the dough on the sheet. Transfer it to a hot tava and cook with few drops of oil till golden brown spots appear on both sides.

Serve hot with sweet curds or any mildly spiced sidedish.

7 grain flour roti

For roti

1 cup 7 grain flour
Salt to taste
Oil as required

Unlike the normal wheat flour rotis, these rotis cannt be made into pulkhas as most of the flours added dont have any gluten content.

Make a soft dough of the flour, salt and water. Slightly wet a plastic sheet and pat medium sized balls of the dough on it with slightly wet hands. Slowly turn them over on hot tava that is greased with little oil. Cook with few drops of oil in the sides till golden spots appear on both sides and it is well cooked.

Serve hot with any spicy sidedish.

Jowar roti

Ingredients

2 cups jowar flour

Salt to taste

Warm water

Ghee as required

Make a soft dough of the flour, salt and warm water. Make medium sized balls and pat on a greased sheet to medium thickness roti. Slowly put it on a hot tava and pat the upper surface with little water. Allow it to cook and slowly invert and cook on other side as well. When done, put it directly on tava as we do for pulkhas and serve hot with ghee.

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Whole Wheat flour naan

Ingredients

3 cups Wheat flour

Salt to taste

Black sesame seeds

Finely chopped coriander leaves

1 tsp dry yeast

3  tbsp curds

3 tbsp warm milk

1 tsp sugar

1/2 tsp baking powder

1/4 tsp cooking soda

Mix salt, baking powder, cooking soda and wheat flour well. Add the yeast and sugar to lukewarm yeast and let it rise for 10 mins. Add the yeast, curd and milk to the flour and mix well. Add warm water if required to make a smooth dough. Cover with wet cloth and keep aside for 2-3 hours till the dough rises well.

Make balls of it and roll them into teardrop shape. Spread some black sesame seeds and coriander leaves over it. Wet the lower side and stick it to hot tava.

Cover and cook for a minute. When there are bubbles on the naan and the bottom starts getting brown spots, slowly invert the tava and let the naan cook over direct heat. When brown spots appear, remove it and apply some butter/ghee.

Serve hot with some spicy gravy.

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Paneer stuffed naan

Ingredients

2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
Salt to taste
1/2 cup lukewarm milk
1/2 cup curds
1/2 tsp sugar
Butter as required

For stuffing -

2 cups grated paneer
1/2 cup finely chopped onion
Salt to taste
Pepper powder to taste
Coriander leaves or kasuri methi

Mix the ingredients of the stuffing and keep aside. Sieve the flour, soda and baking powder together thrice to ensure even mixing. Transfer to the mixing bowl and make a hole in the center. Pour the milk, sugar, salt and curd in it and mix after a minute softly to make a dough. Keep aside for 3-4 hours. Make medium sized balls of it and dust it with the flour. Roll into thick chapati, place the stuffing in the center and close it well.

Dust and roll gently in the shape of a naan. Apply water on one side of it. Stick this side to the tava and cook covered for 1-2 minutes. Bubbles will start coming up on the naan. Slowly invert the tava and expose the naan directly to the gas flame and cook on the other side as well. When brown spots start appearing and the naan is cooked, remove from the tava and apply butter as required to it. Alternatively you can even cook it on the tava alone till you get brown spots on both sides.

Serve hot with a spicy gravy of your choice.

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Urad dal rotis

Made these plain rotis with leftover urad dal poori dough. The rotis were very soft because of the blackgram dal.

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No yeast Naan

Thanks to Raks of Rak's Kitchen for this recipe Naan (without yeast)

Ingredients

2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
Salt to taste
1/2 cup lukewarm milk
1/2 cup curds
1/2 tsp sugar
Butter as required

Sieve the flour, soda and baking powder together thrice to ensure even mixing. Transfer to the mixing bowl and make a hole in the center. Pour the milk, sugar, salt and curd in it and mix after a minute softly to make a dough. Keep aside for 3-4 hours. Make medium sized balls of it and dust it with the flour. Roll gently in the shape of a naan and apply water on one side of it. Stick this side to the tava and cook covered for 1-2 minutes. Bubbles will start coming up on the naan. Slowly invert the tava and expose the naan directly to the gas flame and cook on the other side as well. When brown spots start appearing and the naan is cooked, remove from the tava and apply butter as required to it.

Serve hot with a spicy gravy of your choice.
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Rumali roti

Ingredients

1 1/2 cups wheat flour
1/2 cup maida/all purpose flour
Salt to taste
2 tsp oil

Make a soft dough of the ingredients and keep covered for 1/2 hour. Make small balls and roll out into a thin chapati.Stretch it to make it as thin as possible.

Cook on an inverted wok till brown spots appear on both sides and fold it like a handkerchief.

Serve hot with any spicy side dish
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Missi roti

Ingredients

1 cup wheat flour
1 cup gram flour (besan)
Salt to taste
1/2 tsp green chilli paste
2 tsp kasuri methi (crushed)
2 tsp oil
1/2 tsp red chilli powder

Bit of cumin seeds powder
Finely chopped coriander leaves
1/2 tsp turmeric powder
Oil/butter/ghee for cooking

Make a soft dough of all the ingredients except oil/butter/ghee for cooking. Make medium sized balls and roll out into medium thickness chapatis.

Cook on low heat in tava with oil/butter/ghee as required till brown spots appears on both sides.

Sending this over to Sahaja for her Single serving recipes event

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Carrot roti

 Recipe source: Sireesha's version at Mom's Recipes

Ingredients

2 cups wheat flour
Salt to taste
1/2 cup grated carrot

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Finely chopped coriander leaves
Oil

Mix all the ingredients well except oil and sprinkle some water to get a soft dough. Keep covered for 10 minutes.

Make small balls of the dough and pat it slowly with hands to get small roti. (I made it into thick parathas, but the same can be made into rotis too) Dust it with more wheat flour if it is sticky.

Cook it on low heat on tava with some oil till brown spots start appearing on both sides.

Serve hot.
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Ragi Rotti

Ingredients

1 cup ragi flour
Salt to taste
Finely chopped coriander leaves
Hot water
Oil

Add salt and coriander leaves to the flour and mix well. Slowly add hot water to it until you get a soft dough of it. Keep covered for 1/2 hour.

Make balls of it and pat it on a greased plastic sheet. Wet hands in little water to ease patting. Cook it on hot tava with oil till done.

Serve immediately.
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Tandoori Roti

Ingredients

2 cups wheat flour
1 cup maida(all purpose flour)
Salt to taste
Ghee

Make a soft dough of the flours and salt with water. Let it stay covered for atleast an hour.

Make small balls and roll out into thick rotis. Spread some water on both the sides of the roti and stick it to the tava. Now turn the tava and cook on low heat till the roti falls down..make sure you dont burn the roti.

Spread some ghee and serve hot with side dish of your choice.

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Methi Roti and Methi Peas Pulav

Ingredients

2 cups wheat flour
Salt to taste
A small bunch of fenugreek leaves/methi (cleaned and finely chopped)
Oil

Make a soft dough of the flour, salt and methi leaves and let it rest for five to ten minutes. Roll out into thick rotis and cook it on hot tava with little oil till brown spots appear on both sides.

Serve hot with side dish of your choice.

Pls note that resting the flour for a longer time, chopping the fenugreek leaves ahead of dough preparation and cooking the roti for a longer time would make the roti bitter.

Another dish with fenugreek leaves is Methi Peas Pulav

These two dishes are my entries to the Herb Mania event started by Dee of Ammalu's kitchen and guest hosted by Red chillies with the theme of Fenugreek.

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Pudina Roti

Ingredients

1 cup wheat flour
1 small bunch of mint leaves
1 green chilli
Salt to taste
1/2 tsp ginger paste
Oil

Fry the mint leaves in little oil till it shrinks. Cool and grind with green chillies and ginger paste. Add this and salt to the wheat flour to make a dough. Add more water if required. Make a soft dough and then small balls of it.

Roll out into chapatis and cook on hot tava till brown spots appear on both sides.

Serve hot with side dish of your choice or just like that.

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Soft Chapatis

These are similar to the steamed wheat rotis made by Namratha of Finger licking food blog for the Powerless Cooking Event. However I followed Mallika Badrinath's recipe for the same.

Ingredients

2 cups wheat flour
Salt to taste
1 1/2 cups water
1 tsp oil

Boil the water and add salt and oil. Add the wheat flour to it and mix well. Switch off the gas and knead the dough well.

Roll out into chapatis and cook on a hot tava. These chapatis are ultra soft and ideal for travelling or lunch boxes. No need to apply ghee over it too.

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Dal Chapati

A wholesome food that can be eaten without any side dish.

Ingredients

1 cup wheat flour
1/2 cup cooked red gram dal
Salt to taste
1/2 tsp red chilli powder
1/4 tsp ginger paste
1/2 tsp turmeric powder

Mix all the ingredients together to make a soft dough and keep covered for 1/2 hr.

Roll out into thick chapatis and cook on medium flame with about 1/2 tsp oil till brown spots appear.

This is also an ideal food to pack for picnics.

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Spinach (Palak ) rotis

Ingredients (Translation)

1 cup wheat flour
A small bunch of spinach
Salt to taste

Clean the spinach and soak it in some water for 10 minutes after adding salt. Squeeze out the water and cook closed for just one minute. The leaves will turn out to be much more greener. Cool and grind to a fine puree.

Add salt and spinach puree to wheat flour and mix well. Add more water if required to make a soft dough. Leave covered for 15 minutes.

Make rotis or pulkhas the usual way and serve hot with some spicy gravy.

Spinach is rich in vitamins and minerals, particularly folic acid, magnesium and vitamin K. Also the protein content in spinach is much more than almost all other vegetables. So, it is very beneficial for pregnant women and also another simple way of consuming leafy vegetables.

All those planning something for the 'Food during Pregnancy' event, get into action soon..the last date is 10th Jan

Sending it over to the Eat Healthy during pregnancy event being hosted by Sangeeth
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