Soft Chapathi

Initially I would struggle a lot for making soft chapathi's. More often my chapathi's will be hard. After lot of googling and trial and error methods found few tips to be helpful. Adding a little bit of oil while kneading the dough and using warm water for kneading the dough will help your dough to be soft which is one key thing for a softer chapathi. The other trick lies in the way you roll the dough. The dough should be rolled thin evenly so that they puff up fully. And yeah the chapathi will definitely be super soft. You would not need oil while cooking the chapati's if you are using a non-stick tawa.

Ingredients

Whole Wheat flour - 1 cup
Warm Water - 1/2 cup apprx.
Oil - 1 tsp
Salt as per taste

Method

1. In a wide bowl add the whole wheat flour, salt and oil and mix well.
2. Add the warm water little by little and knead to a soft pliable dough. You may need a little more or less water depending on the flour. Make sure the dough is not too hard or not sticky. It should be soft and smooth. Keep covered and set aside for 20-30 mins
3. Open and knead it again and make equal sized balls and roll them evenly into thin circles dusting with little wheat flour when needed. Do not dust too much as this will make the chapathi's dry.
4. Heat the tawa and place the rolled dough on it. Let it cook for few minutes. You will see small bubbles forming, now flip to the other side. Now use a damp cloth or a paper towel and press gently, it will puff.
5. Keep the chapathi covered airtight so that it remains soft for hours.

Nutritional Information

Wheat is a cereal grain. Whole wheat products have increased fiber and nutrients compared to their refined wheat counterparts. Fiber is essential to our health because it has shown to reduce the risk of diabetes and heart disease, lower blood cholesterol, control blood sugar levels and help relieve constipation. Whole wheat is rich in B vitamins, vitamin E and only has less fat content. Also whole wheat is a very good source of  minerals like Manganese and Selenium.

Mixed Vegetable Pakora

An easy to make starter prepared with vegetables of your choice. Who doesn't like a freshly fried fritter?

Ingredients

Vegetables of your choice - carrots, french beans, cabbage, onion, brinjal, potato etc.
Gram flour/kadalai maavu - 1/2 cup

Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander leaves - few, finely chopped
Hing and salt as per taste
Oil for deep frying

Method

1. Wash the vegetables and cut them into thin slices, preferably lengthwise.
2. In a mixing bowl add all the ingredients except oil, one by one. Add little water to make a thick batter. The batter should be well coated over the vegetables but still not runny.
3. Heat oil in a deep frying pan. Test if it is hot enough for making the pakoras by dropping a small ball of batter, if it sizzles and comes up immediately then start proceeding
4. Take a spoonful of batter coated vegetables and carefully drop the hot oil and fry till golden brown in medium heat. Do not drop big dollops, then the vegetables will not be evenly cooked. Take them out once they turn golden brown and drain in a paper towel.
5. Enjoy hot pakoras with ketchup or cilantro chutney or tamarind chutney.

Godhumai Rava Upma - Wheat Rava Upma

I haven't heard of wheat rava until I got married. Even after that I was not aware of the recipe and I did not take interest in learning that too. Once my sis was telling me the benefits of this wheat rava and only then I was attracted towards it. Then I learnt the recipe from her and now it is one of the regular breakfast recipes in our home. Pressure cooking this makes the work much easier and faster!

Ingredients

Wheat Rava - 1 cup
Onion - 1
Green chilli - 1 or 2, slit lengthwise
Vegetable of your choice - carrot, beans, green peas(soaked), cabbage etc
Water - 2 cups
Salt, hing as per taste

To temper

Oil, mustard seeds, channa dal and curry leaves as per taste

Method

1. Heat oil in a pressure cooker, do the tempering and then add green chilli and then onion and saute until it turns translucent.
2. Then add all the vegetables one by one, saute for a minute. Add hing, salt and water and allow bring it to a boil. 
3. Then add the wheat rava, close the lid and pressure cook for one whistle and simmer for 2-3 mins. Once the pressure releases give a quick stir. Serve hot. 
4. This doesn't require any side dish, can be had as such. Also tastes good with coconut chutney or any pickle of your choice.

Nutritional Information

Wheat is a cereal grain. Whole wheat products have increased fiber and nutrients compared to their refined wheat counterparts. Fiber is essential to our health because it has shown to reduce the risk of diabetes and heart disease, lower blood cholesterol, control blood sugar levels and help relieve constipation. Whole wheat is rich in B vitamins, vitamin E and has less fat content. Also whole wheat is a very good source of  minerals like Manganese and Selenium. Hence when cooked along with the vegetables we get added nutrients

Potato Paneer Balls

A snack made out of potato is an all time favorite for everyone. How would it taste when you mix paneer along with potatoes? Potato-Paneer balls... A very rich, delicious and easy starter or snack for a party or just to treat your family on a weekend evening.

Ingredients

Medium sized potatoes - 3
Crumbled paneer - 1/2 cup
Green chillies - 2 thinly sliced
Curry leaves and onions - optional
Salt as per taste
Oil for deep frying

For Batter

Maida or All Purpose Flour - 2 tbsp
Water - 4 tbsp apprx

Method

1. Make a smooth batter out of the flour and water and set aside. Make sure there aren't any lumps.
2. Wash and peel the potatoes and then grate them in a grater.
3. In a pan boil the water. After it comes to boil put the shredded potatoes and let it boil for two to three minutes until they are just tender. Note: do not over cook the potatoes or they will become mushy.
4. Using a strainer drain the hot water and then pour some cold water over the potatoes and drain them too.
5. Once the potatoes cool down, take a handful of them and gently squeeze to remove any water content. Take care that they don't turn mushy at any point of time. Do this for the entire quantity of potatoes.
6. Mix together the potatoes, crumbled paneer, green chillies and salt. Add the onions and curry leaves too if including. 
7. Make small balls out of it and set aside.
8. Heat oil in a pan, test the oil temperature by dropping in a tiny piece of the potato mixture. If it sizzles and rises immediately to the surface that's the right temperature. 
9. Now dip the potato-paneer balls in the all purpose flour batter one at a time and gently drop them in the hot oil. Make sure the heat is on medium. Fry until you see golden brown spots on both the sides. Turn them occasionally. Once done, remove them and drain in a paper towel.
10. Serve hot with tomato ketchup.