MASALA PARATHA

• Ingredients

• 1 1/2 cups Whole wheat flour 

• 1 tsp Red chili powder 

• 1/2 tsp Turmeric powder 

• 1tsp Garam masala 

• 1 tsp Coriander powder 

• 1tsp Cumin seeds 

• 1/2 tsp Carom seeds (Ajwain)

• Salt - to taste

• 2 tbsp oil or more for frying paratha 

• 1/4 cup Cilantro  chopped finely

• 1/2 cup Water 

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Method

Take atta and spices in a bowl. Add oil and cilantro; rub using your fingertips and mix.

Add little water at a time and start kneading the dough. You might need less or more water depending on the quality and freshness of the flour. Dough should be soft like plain paratha dough.

Let it rest for 15 minutes covered.

After 15 minutes, knead the dough once again and smooth out. Divide it into 9 equal portions.

Make smooth ball and flatten it between your palms. Simultaneously, heat the tawa or skillet on medium to fry the 

paratha.

While it is heating, work with one flatten ball a time, roll into about 5 inch diameter circle.

Then oil and fold as per shown in the method above.

Then roll again keeping the square shape, if you manage.

Now tawa should be hot, fry the paratha using little oil till it is browned and cooked from both sides.

Repeat the same process till all the parathas are ready. 

Serve with any pickle or yogurt. 

BROKEN WHEAT BISIBELE BAATH

Broken wheat has nutty flavour, chewy and a delightful taste. It is nutritious and has a better glycemic index than rice. Broken wheat is considered as a super food for diabetic. It is an excellent source of fibre and fits in  low diet .

Ingredients

1 cup Broken wheat

1/2 cup toor dhal

1 small carrot , cut into bite sized pieces

6-7 pieces beans , cut into bite size pieces

1 drumstick , cut into 2 inch long

10 small onions, chopped roughly

3 tomato finely chopped

1/2 tsp turmeric powder

Big gooseberry size tamarind soaked in 1 cup water

1/2 tsp garam masala powder

1/2 tsp asafoetida powder

2 tbsp ghee

For tempering

1 tsp mustard seeds

1 sprig curry leaves

1 tsp urad dal

5-6 nos cashews (optional)

1 tbsp oil

For BBB powder

6-8 dry red chillies (according to your taste|)

4 tsp coriander seeds

3 tsp chana Dal

1/4 tsp fenugreek seeds

1/2 tsp cumin seeds

1 tbsp grated coconut

Method

Wash broken wheat and toor dhal and pressure cook by adding 5 cups of water for 4-5 whistles along with turmeric powder, asafotieda and salt, till it becomes soft. Once it is done, mash it using ladle and keep aside.

Squeeze the soaked tamarind and keep aside,

For BBB powder , dry roast the ingredients by adding one by one. Add coconut at last and fry till brown and grind altogether, keep this aside.

Take a kadai, add oil,  mustard seeds, after it splutters add remaining ingredients , one by one.

Once it is done add small onions and tomatoes with little salt, fry till tomatoes becomes soft. 

Now add chopped vegetables with little water, Allow it to cook till it becomes soft. Keep aside.

Place pressure cooker on the gas, add tamarind extract to broken wheat and Dal mixture , stir well. 

Keep on medium flame, add cooked vegetables and BBB powder, garam masala powder , mix well. Add ghee and simmer for 5 minutes, 

Garnish with coriander leaves and serve hot.

BANANA CHIA CAKE OR BREAD

Banana Chia Bread is moist and makes a great snack or quick breakfast.

Ingredients

1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1 large egg at room temperature
2 tbsp whipped butter, softened
1/2 cup sugar or brown sugar
1/3 cups chia seeds
2 lasrge bananas, smashed
1/2 cup almond milk

Method

Preheat oven to 400 degrees and grease a medium loaf pan and set aside.
In a large bowl mix butter , egg, banana and sugar.
In a medium bowl add flour, salt baking powder and mix well.
Slowly add flour mixture and milk to wet ingredients, alternating until incorporated.
Fold in chia seeds, place batter in loaf pan or cake pan and place in oven for 60 minutes or until a tooth pick inserted in the middle comes out clean.

FLAXSEED CHUTNEY

Ingredients

1/2 cup Flaxseeds

1/4 cup urad dal

8-10 nos red chillies

handful copra pieces

marble sized tamarind

1 tsp salt

1/2 tsp jaggery powder

1/2 tsp turmeric powder

1/2 tsp cumin seeds

few curry leaves

2 tsp cooking oil

Method

Heat a pan and add flax seeds. Dry roast them on  medium flame with continuous stirring till they start spluttering. Transfer it to a container and add urad dal to the same pan. Dry roast them as well till they turn brown.

Assemble all roasted ingredients in a container and let them cool down to room temperature. Add salt, cumin powder, turmeric powder, jaggery and tamarind with it.

Now put everything in a blender and grind them to a coarse powder. 

Transfer it to a bowl and store in a airtight container when cools down.

Note -

Roasting should be carried out in medium flame with continuous stirring , otherwise it will burn and taste bitter

If you dont have copra, add grated coconut and roast it till moisture evaporates from it.

SOYA CHUNKS MASALA DRY

Ingredients

100 gms Soya chunks

1 1/2 tsp chilli powder

1 tsp pepper powder

1-2 tbsp gingergarlic paste

2 tsp coriander powder

2 onions chopped finely

1 tsp turmeric powder

1 1 /2 tsp gram masala

1 tomato chopped

2 tbsp chopped coriander leaves

curry leaves

Method

Place the soya chunks in a bowl and fill it up with enough hot water so that the soya chunks are completely immersed. Leave it aside for 20 minutes.After soaking in water, the soya chunks would appear double in volume. Squeeze all the water from the soya chunks. I prefer to cut soya chunk pieces into smaller ones.

Marinate it with pepper powder, chilli powder, ginger garlic paste and salt for 10 minutes.
Heat oil in kadai. Add onions, curry leaves and some salt, salt absorbs moisture from onion and helps onion to get cooked fast. Saute it well until onions turn light brown.

Add turmeric powder, coriander powder and garam masala. Fry it well.

Add tomato and saute until it becomes soft.
Add marinated soya and 1 cup water. Adjust salt. Cover and cook it for 15 minutes.
Now open the lid and cook until the water evaporates.
To have a perfect dry, add 2 - 3 tsp oil. Saute it well until it turns dark in color.            
Garnish it with coriander leaves. Serve it with rice or Indian breads. Enjoy !!!!