Cauliflower paratha (Cauliflower, orullai chapathi)

Cauliflower paratha (Cauliflower, orullai chapathi) - preparation time 20 mins
My husband don't like cauliflower much but i love cauliflower. So we have to cook in some way that he wont get the smell of cauliflower in the dish. If you add in kuruma in small piece cauliflower will take the juice of kuruma and taste good likewise we can use cauliflower with some spices and make this paratha.

Ingredients:-
Boiled potato - 1
Black jeera - 1/2 tsp
Cauliflower - 3/4  or one (if the flower is small size)
Garam masala - 1/4 tsp
Wheat flour - 2 cups
Salt - Required amount
Turmeric - a pinch
Red Chili powder - 1/2 tsp
Water - To Knead the dough
Finely chopped Green chili - 1 or 2
Chopped fresh coriander - 1 tbsp
Sunflower or Vegetable oil - 2 tbsp

Preparation method:-
Mix wheat flour with 1 tbsp oil and salt. Knead the flour with required amount of water. Knead well so that the dough is soft. Apply little oil and rest the flour for few mins (maybe 30 mins)
Pressure cook the potatoes. Remove the skin, mash the potatoes.
In a vessel boil water with salt and turmeric. When water boils add the cauliflower florets to the water and switch of the flame. Cover the vessel and leave for few mins.
If any worms present inside cauliflower it will come out and die. After 5 mins remove the cauliflower and keep aside. 
Using a carrot or cheese grater grate the cauliflower florets.
In a kadai add 1 tsp oil, chopped green chili, grated cauliflower, turmeric. sortae till the raw smells goes off.
Add mashed potato, chili powder, garam masala, chopped coriander leaves and mix well. Stuffing will be a tight dough.
When the stuffing is cool make small ball stuffing. 
Make small ball using wheat flour. Flatten the ball, keep stuffing ball inside and close. Seal fully with the wheat flour and make like a ball. Dust the ball using the dry wheat flour before rolling to paratha.
Using chapathi roller make paratha. Heat tawa and cook the cauliflower paratha both side.
Stuffed paratha is ready to serve. Happy eating.

Vegetable paratha (Carrot, Urulai kizhangu paratha)

Vegetable paratha (Carrot, Urulai kizhangu paratha) - preparation time 20 mins
To make stuffed paratha i used to add vegetables to the stuffing so the dinner or breakfast becomes healthy. This will go well with a simple mago pickle and curd. This will be tasty and very good. You can consume even without any side dish if you make it spicy.

Ingredients:-
Boiled potato - 2 
Black jeera - 1/2 tsp
Grated carrot - 2
Boiled peas - handful boiled softy (optional)
Wheat flour - 3 cups
Salt - Required amount
Water - To Knead the dough
Finely chopped Green chili - 1 or 2
Chopped fresh coriander - 1 tbsp
Sunflower or Vegetable oil - 2 tbsp

Preparation method:-
Pressure cook the potatoes. Remove the skin, mash the potatoes.
Mix wheat flour with 1 tbsp oil and salt. Knead the flour with required amount of water. Knead well so that the dough is soft. Apply little oil and rest the flour for few mins (maybe 30 mins)
In a kadai add 1 tsp oil, chopped green chili, grated carrot and cook till raw smell goes off . Sprinkle little water if required. Add mashed potato, boiled peas, chopped coriander leaves to the cooked carrot and mix well.
When the stuffing is cool make small ball stuffing. 
Make small ball using wheat flour. Flatten the ball, keep stuffing ball inside and close. Seal fully with the wheat flour and make like a ball. Dust the ball using the dry wheat flour before rolling to paratha.
Using chapathi roller make paratha. Heat tawa and cook the stuffed paratha both side.
Stuffed vegetable paratha is ready to serve. Kids will take the paratha even without any side dish. My niece and nephew loved it.

Wheat and Ragi paratha

Wheat and Ragi paratha - Preparation time 2 hrs
Let us start the week healthy. Last week i thought of making ragi paratha. Usually when we use ragi alone the output might be hard and dry so to make the paratha soft i tried taking 3/4th portion of wheat flour and 1/4th portion of ragi flour. Actually the paratha/chapathi come out well and soft. We consumed hot and straight from tawa so it was good it wont be very soft when it is cool.

Health benefits
As my doctor friend suggested to take ragi more to bring up the vitamin level (b12) up i am thinking different ways to include in our diet. I already gave the ragi dosa recipe in this blog. This is also good for bone. So you can include this partha/chapathi in your weekly menu.

Ingredients:-
Wheat flour - 3/4 cup
Salt - as required
Ragi - 1/4 cup
Water - to make soft dough
Sundrop/vegetable oil - 2 tbsp

Preparation method:-
In a mixing bowl add wheat flour, ragi flour, salt and 1 tbsp oil. Mix all the ingredients well and add required amount of water to make soft dough for paratha.
You have to keep crushing the dough so it will become smooth dough.
Leave the dough to rest for 2 hrs. Make small balls from the dough and spread using rolling pin to paratha's. You can try even immediately but chapathi's will be slightly hard.
It is a healthy paratha (use of oil to cook the chapathi is very less). For this i made manja pattani gravy (dry yellow pea gram gravy)

Omam paratha (carom seeds/bishop's weed/ajwain)

Omam paratha (carom seeds/bishop's weed) - Preparation time 15 mins
Some people won't like the smell of omam but it is really good for health. Can be consumed as seeds also. I tried adding omam to wheat flour and made paratha. It smelled good. Omam is good for digestion. Try out if you like the taste you can make this paratha.

Ingredients:-
Omam seed - 1 tbsp
Wheat flour - 3 cup
Salt - to taste
Vegetable oil - 2 tbsp

Preparation method:-
In a mixing bowl add the wheat flour, hand crushed omam, salt, 1 tbsp of oil. Blend all the ingredients well. 
Add required amount of water to make slightly tight dough (the dough you usually used to make for chapathi) i.e. not sticky and tight like puri dough.
From this dough make small balls and round paratha. Heat the tawa and cook with little oil. It smells very good and easily digestible because of the spice omam.

Mint leaves Paratha (Puthina elai paratha)

Mint leaves Paratha (Pudina elai paratha) - Preparation time 10 mins
Aroma of the paratha will be very good. The green leaves will be very attractive to eat. Puthina is very good for health. Try it out. You and your family will like this recipe very much.

Ingredients:-
Mint leaves - 1 handful (Wash, remove excess water and chop finely)
Salt - required amount
Coarsely crushed cumin seed - 1/2 tsp
Wheat flour - 2 cup
Water - To knead the dough

Preparation method:-In the kneading bowel, add wheat flour, chopped mint leaves, crushed cumin seed & salt.
Mix well and check the salt level. Add required amount of water and make tight dough (for chapathi or paratha consistency).
Make small balls and chapathi's. Heat the tawa and cook the chapathi. This goes well onion and potato green chili kuruma.

Fenugreek leaves Paratha (Vendhaiya elai paratha)

Fenugreek leaves Paratha (Vendhaiya elai paratha) - Preparation time 10 mins
Fenugreek seed and leaves contains many nutritional and medicinal properties. Try to include in your regular food recipes. Good for lactating women, to overcome constipation problem, best coolant agent. Contains fibre, minerals and iron.

Ingredients:-
Fenugreek leaves - 1 cup (Wash, remove excess water and chop finely)
Salt - required amount
Turmeric - a pinch
Red Chili powder or Sambar powder - 1 tsp
Sesame oil - 1 tsp
Wheat flour - 2 cup
Water - To knead the dough

Preparation method:-
In a tawa add oil, chopped fenugreek leaves, salt, turmeric, chili or sambar powder and sortae till raw smell of the fenugreek goes off.
Transfer this to kneading bowel, add wheat flour. Mix well and check the salt level.

Add required amount of water and make tight dough (for chapatti or paratha consistency).
Make small balls and into chapathi's.

Heat the tawa and cook the chapatti's.

This goes well with mung dhal gravy or Potato kuruma

Potato paratha (oorulai kizhangu chapati or aloo paratha)

Potato paratha (Urulai kizhangu chapati or aloo paratha) - preparation time 20 mins
My version of aloo paratha. I used to add different spices to aloo so the taste will differ each time and it will be interesting while eating. Below is the aloo paratha with omam as spice. Omam is very good for health and for kids they will give omam boiled water for digestion. This paratha is a healthy dish. Use less oil (pls take very little ghee if you prefer ghee for this paratha). Happy and Healthy eating.


Ingredients:-
Boiled potato - 2
Ajwain (Omam) - 1/2 tsp
Wheat flour - 3 cups
Salt - Required amount
Water - To Knead the dough
Red chili powder - 1/2 tsp
Carrot - 1 cup chopped
Chopped fresh coriander - 1 tbsp
Sunflower or Vegetable oil - 2 tbsp

Preparation method:-
Pressure cook the potatoes. Remove the skin, mash the potatoes and mix salt and chili.
Mix wheat flour with 1 tbsp oil and salt. Knead the flour with required amount of water. Knead well so that the dough is soft. Apply little oil and rest the flour for few mins (maybe 30 mins)
To the potato add chopped coriander leaves, carrot fried with little oil and mix.

Make small ball using wheat flour. Flatten the ball, keep potato mixture and close. Seal fully with the wheat flour and make like a ball.
Using chapati roller make paratha.

Heat tawa and cook the stuffed paratha both side.

Stuffed aloo (oorulai kizhangu) paratha goes well with curd and pickle. But i like it with spicy green chutney

Radish or Mullangi (Mooli) paratha

Radish or Mullangi paratha - Preparation time 15 mins
Radish is rich in potassium, phosphorus, vitamin C and few more nutritional value. Usually some people don't like the smell of radish so we will use radish after boiling. This recipe I learnt from my sister-in-law.

Ingredients:-
Radish - grated (2)
Cumin seed - 1 tbsp
Wheat flour - 3 cup
Salt - to taste
Water - to boil the grated radish (use only required amount, so we won't drain excess water)

Preparation method:-
In a vessel add grated radish & water. Boil till the raw smell of radish goes off and it is cooked.
Leave mullangi (radish) to cool. In a mixer add the radish, cumin seed and grind to paste.
Transfer the grind to vessel in which you are going to knead the dough. Now to the paste add salt and wheat flour.
Make this to tight dough (the dough you usually used to make for chapati).
From this dough make small balls and round paratha. Heat the tawa and cook with little oil.
Serve when hot along with green chutney. This will be delicious and the paratha's will be soft.

Note: Prepare the dough and make paratha's. If you leave the dough it might become loose because of water content in boiled radish.