Oct 19, 2016

Ajwain Paratha (Vaamu Chapati)

My final recipe for this week is again with whole wheat flour. These parathas are one variation of normal tawa parathas but with a wonderful flavor of Ajwain (carom seeds). When you get bored of normal plain roti or parathas this will be a good choice. Since ajwain or carom seeds will help in improving digestion and controls the stomach pain
Very easy to make parathas with a good flavor, you can make this parathas only adding carom seeds.  But when you add only carom seeds that will give mild ajwain flavor. If you want to make them little more flavor full and spicy then add powder masalas like cumin powder, red chilli powder. But if you have a stomach problem then avoid redchilli powder, you can add cumin powder ajwain. Other then this powder masalas can add finely chopped coriander leaves, finely chopped mint leaves, finely chopped fenugreek leaves(methi). For today recipe I have use finely chopped coriander leves. 

Let's check the recipe...
Whole wheat flour  -- 2 cups
salt to taste
Oil  ---  2 tea sp
Ajwain ---  1 or one and half tea sp
Cumin powder  ---  1 tea sp
Finely chopped coriander leaves  --- 1 tab sp
water for kneading the dough
Ghee or oil for frying the parathas
1. In a mixing bowl take wheat flour, salt to taste add enough water and knead in to a smooth dough.
2. Add two tea sp oil and knead the dough for few minutes to make it soft, cover with a moist kitchen towel and set a side at least for half an hour.
3. Divide the dough in to equal portions, now press this dough portions in to thick circles like plain rotis
4. spread little ghee or oil on the plain and sprinkle a pinch of cumin powder, a big pinch of ajwain seeds and few finely chopped coriander leaves.
5. Now fold the rotis in to triangle and roll this triangles evenly to make about a 8 inch paratha.
6. Heat a tawa or griddle and place this parathas and cook for a while both sides then apply little ghee or oil both sides and fry till golden both sides.
serve hot with pickle and curd or any curry you like.

Oct 18, 2016

Akki Rotti (rice flour roti)

My today recipe one more flat bread recipe with different flour but a traditional breakfast recipe from Karnataka. This flat bread is made with rice flour which is well known as Akki rotti. These rice flour roties are quite popular in few south Indian states with some small variations. There is one more version of rice roti in Karnataka which is called Coorg style ubbu rotti. This ubbu rotti is a plain rice flour roti which is made with rice flour and cooked rice some time added with a small amount of all purpose flour. But this ubbu rotti is a plain rotti no masala in it and it is a thin roti like phulka. 
Today recipe is a rice flour rotti which is a best choice for breakfast. you can add finely chopped or grated vegetables like carrot, chopped greens like fenugreek leaves, dil leaves. So this is known as masala Akki rotti.

let's check the recipe..
Rice flour ---  1 cup
Water  ---  1 and half cup
Oil  --- 1 tea sp
salt to taste
Onion  -- one medium finely chopped
Green chillies  -- 4 finely chopped
Coriander leaves  ---  1 tab sp finely chopped
Cumin seeds  ---  1 tea sp
1. Heat one tea sp oil in a pan add cumin seeds let them crackle then add water and bring to full boil.
2. Add rice flour to the boiling water, cover with a lid, switch off the heat and let it sit for 10 to 15 minutes.
3. After 15 minutes remove the lid and add chopped onion, green chillies, coriander leaves and mix well with a spoon, set a side for a few minutes so that you can handle the dough.
4. Mix the dough well with hand and make small even size balls like how we make for chapatis.
5. Now press this rice flour ball in to cicles, heat a pan  and sprinkle with little oil and place the akki rotti on it and fry till golden both sides.
Serve hot with any kurma or spicy chutneys
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