Pudina Paratha/ Mint paratha/Mint wheat flat bread

My Muse, mint...continues to linger its effect one me..


In this post I am posting how my trial worked. well it had 2 outcomes, both of them were  great.


Things we need
Mint -  a bunch (Washed and leaves plucked)
Green chillies - 3 Well chopped
Salt
Ajwain / Til seeds /carom seeds/ Omam - 1 spoon
Wheat Flour - 2 cups
Gram flour - 1/2 cup
Ghee
Chaat Masala


Trial 1
Chop the mint leaves. Take the wheat flour, gram flour, salt, mint, green chillies and the carom seeds and knead it into a dough and set it aside for half an hour.


Make small ball of the dough and roll them out into parathas. Have a skillet ready and hot and place the paratha on it. Set the flame to a medium heat. Flip the paratha over on the other side and spread a little ghee. Do the same on both the sides. Browny on both sides, the paratha is ready to eat.
This one was great to make & it tasted yummy with just some pickle and curd.

Trial 2
Its a very slight variation. I did not mix the mint and chillies with the dough


Take the wheat flour, gram flour, salt and the carom seeds and knead it into a dough and set it aside for half an hour.


Make small ball of the dough and roll them out a bit. Do not make it too thin. At this stage, sprinkle some chopped mint and green chillies and roll the pin on top of it a bit. I also sprinkled a pinch of Chaat masala on it for a little different twist. 


Now make the paratha the same way but the side with mint, just be watchful that you don't burn the mint. That is all. 
The second method looked a lot like the ones served in restaurants. 

Eggless Banana Walnut Bread

Hot chocolate with Banana Walnut Bread......sounds Yummy right....

Here is what we need.

All purpose flour - 1 1/2 cups

Ripe Banana - 3

Flax Seeds - 2 tsp

Sugar - 1 cup

Milk - 1/4 cup

Curd - 2 Tsp

Baking Soda - 1Tsp

Salt - a pinch

Walnuts - a cup

Unsalted Butter - 4 Tsp

Method

Preheat the oven at 350 degrees for 15 mins.

Pour all the ingredients in a bowl & beat together with a mixer or just mix them all with your fingers till you get the consistency of thick dosa batter.

Grease an oven safe dish & pour the batter. Level them and keep it in the oven for up to 50 mins. Do not fill the tray up to the rim, because the cake expands and rises up when its heated. Check if the cake is done by poking it with tooth pick or fork . If the tip sticks, leave it to cook for some more time.

Once done. Allow it to cool & enjoy.

Tips on Storage:

You can leave the cake in an airtight box for up to 3 days at room temperature.

If you have made a lot, you can refrigerate it for up to 7-8 days.

If you want to store it for a longer time, just freeze it in an air tight box.

When you are ready to eat, just keep it at room temperature for a while and warm it if necessary before serving.

Mulli Paratha/ Mullangi paratha

This is an easy dish. Mulli is fibrous & good for health too.

We need

Mulli - 1 well grated

Green chillies - 4 Finely Chopped

Ginger - finely grated

Chilli Powder

Salt

Wheat flour

Water

Oil/ ghee

Take the grated mulli, add the green chillies, ginger & salt to it. Set it aside in an air tight box for 2 hours. (It doesn;t smell great if we keep it open). Then Squeeze the liquid out of the mulli. Make small balls of the mulli and keep it aside.

The water extracted from the mulli can be used to make the dough with the wheat flour. Or it can be made with normal water. Remember to add a little chilli powder & salt to the dough.

Now make small balls of the dough. Lay it & make a small chapatti. keep a little ball of the mulli in it. Pack it into a small stuffed ball & then roll it again with the rolling pin. Don't be too hard. Make it softly. In a skillet that is heated up a bit & toss the paratha. When done on one side, turn it on the other to get both the sides cooked well. Take it out and then add some ghee/oil on both the sides. It is served with curd (with a pinch of chaat masala, chilli powder & salt) and some pickle.

Vegetable Poli, Vegetable Paratha

The dish I am gonna explain below is my mom in law's specialty. This is pretty easy to make.

Vegetable Poli

Ingredients

For the dough

Maida Flour

Salt

Water

A little oil

For the stuffing

Carrots

Potato

Oil

Mustard

Onions finely chopped

Green Chillies

Salt

Preparation

Take ½ tumbler water, add salt and dissolve, add Maida flour and make dough. Add one spoon oil and make the dough little softer than a chappatti dough. Keep it aside for 2 hours. Pressure cook potato & carrot. Peel their skin and mash them very well. Take oil in Kadai, heat, add mustard, after it sputs add cut onions and till they are really soft. Then add the carrot, potato. Take salt, green chilli (3), grind in a mixie and add to the subzi. Add little water and cook till the masala gets solidified.

Take the maida dough, take a small ball, spread the same on a plate. Spread it in such a way that the center part of the dough has more dough than the corners. Put a small lump of masala on it, close the dough and press it out evenly to make it into a small paratha . Some of the masala might come out, Don’t worry, it enhances the taste if its done so.

Put the pressed dough on frying pan (dosa stone add a little oil around and cook the Poli on both sides by reversing. Its done.

Bon appétit !