Tag Archives: Wheat Flour

Godhumai Vegetable Adai | Wheat Vegetable Adai | Wheat Indian Recipes

Godhumai Vegetable Adai

 

Preparation Time: Under 10 minutes
Cooking Time: Under 10 minutes
Makes: 2 persons
Recipe Category: Breakfast
Recipe Cuisine: Indian
 
If you don’t like Godhumai Adai, think again????
 

I had this recipe in my collection of recipes. I am not a big fan of wheat. If I make anything using wheat flour like godhumai dosa, godhumai adai etc. the side dish has to be really tasty. If not, it would be a big NO NO from me. Though I don’t like wheat dosa, I make it a point to make at least once in two weeks for my hubby. My hubby loves healthy food. I was very hesitant to try out this adai but then made up my mind and made it two days back. I should say I just loved it. Though it is quite heavy because of the veggies, I like it very much. I usually have it with Coconut chutney,Thogayal, Sambar, Tomato Mint Chutney and Til chutney.

 
 

Ingredients

Wheat flour – 2 cups

Rice flour – 1 cup

Turmeric powder – 1/2 teaspoon

Garam masala – 1 teaspoon

Grated carrot – 1/4 cup

Chopped onion – 1/4 cup

Chopped cabbage – 1/4 cup

Coriander leaves – 2 tablespoons

Curry leaves – 2 sprigs

Salt – as desired

Water – as desired

Oil – as desired

Note. The ingredients shown will vary with the original quantity

Preparation

1. In a large mixing bowl, add wheat flour, rice flour, turmeric powder, garam masala, grated carrot, chopped onion, chopped cabbage, coriander leaves, curry leaves, salt, and water. Mix well to form a thick adai batter consistency.

Note. The batter consistency should neither be too thick nor too thin. The consistency should be in between. If the batter consistency is too thick, add little water. If the batter consistency is too thin, add 1/2 cup of wheat flour and 1/4 cup of rice flour and bring it to thick consistency.

Godhumai Vegetable Adai

2.  Take a scoop of vegetable adai batter in a ladle and spread the batter in a heated dosa pan. Apply 1-2 drops of oil on the corners of the adai. When it turns golden brown, flip it over. Then, cook for a minute or so.

Godhumai Vegetable Adai

Now, Godhumai Vegetable Adai is ready!

Godhumai Vegetable Adai

Serve. You can eat Wheat Vegetable Adai along with the following side dish recipes:
Hotel Style Coconut Chutney | Til Chutney (Ellu) | Peerkankai Thoel Thogayal | Tomato Mint Chutney – No Coconut | Tiffin Sambar | Rajma Dal | Capsicum Sambar

Advertisements

Avocado Chappathi

How to make Avocado Chappathi

Quickest flavorful chappathi!

Very often, I make burritos at home. I use many veggies and avocados. For me, without adding avocados, burritos are not complete. My family just loves guacamole.One such time, while making burrito, I had a very ripe avocado. I wanted to make something different. I wanted to try out Avocado Chappathi. I started kneading the dough with avocado. At first, it was quite sticky and then it turned out to be very soft. It was like kneading a sponge. I even thought how am I going to roll out the chappathis. I used a lot of wheat flour to dust and roll out chappathis. Then, finally when I cooked the chappathis, it turned out to be very soft and yummy.

I could just smell and taste the avocado flavor.I’ve heard many of my friends complaining that their kids do not like avocados or guacamole that is made using avocados. For them, I think this Avocado Chappathi is a blessing. I am sure children will love it. Worth giving it a shot, I would say!

Ingredients

Wheat flour (Godhumai) – 2 cups
Very ripe avocado – 1 no.
Salt – 1/2 teaspoon
Warm water – 1/2 cup
Chilli powder – 1/4 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Scoop the flesh of avocado. Using a spoon, mash it nicely.Check out “Chappathi recipe to know how to knead the dough, make balls, roll out the chappathi, and also cook the chappathi”.

In a big bowl, put flour, salt, and chilli powder. Mix the flour. Add mashed avocado to the flour and mix well. If you wish, you could add a pinch of cumin powder (seeraga thool). Add water little by little and make a firm dough. The dough would be little soft because of avocado. Knead the dough well. Cover and set it aside to rest for about 30 minutes.

How to make Avocado Chappathi

2. Using dough, make small balls. Dust the balls in the wheat flour. Roll out the balls into a big round chappathi.

How to make Avocado Chappathi

3. Heat a pan, when it is hot, place the chappathi and cook it on either side until you see some very small bubbles.

How to make Avocado Chappathi

Now, Avocado Chappathi is ready!!!

Serve. GRAVIES FOR ROTIS

How to make Avocado Chappathi

Soft Chappathi | Soft Rotis

Rotis
 
Soft Chappathis, anyone?

I have written the lengthy notes and the Chappathi recipe for the beginners and also for those who find difficulty in  making soft chappathis.  I would not claim myself to be an expert and I have written the notes purely based on my experience. I hope I have answered all the questions if not do mail me and I will be happy to address your questions.

Happy Chappathi Making!

 

RotisPreparation Time. 20 minutes
Cooking Time. 20 minutes
Recipe Category. Main
Recipe Cuisine. North Indian
Makes. 5

Ingredients

Whole wheat flour – 1 cup

Warm water – 1/2 cup

Salt – as desired

Note. The ingredients shown will vary with the original quantity.

Preparation

Let’s start making the Chappathis. My notes may seem lengthy but once you start making it, the process would be very simple.

Mix the Ingredients

In a wide mixing bowl, add wheat flour and salt. Mix the flour gently once so that the salt is evenly spread.

Rotis
Add Warm Water and Kneading the Dough

Add warm water little by little to the flour. Knead the flour well by bringing all the bits and pieces together to form a single soft pliable dough.

RotisNotes.

a. You can add a bit of ghee or butter or 1 teaspoon of curd or sugar to knead the dough at this stage to get soft chappathis. I always use hot water.

b. You can also substitute milk for water for kneading the dough (or) you can also use half milk or half water to knead the dough for soft chappathis.

c. You can also use olive oil instead of other oils. The chappathis tend to remain soft for the next day too. Using olive oil is optional.

If the dough becomes too soft, add little bit of wheat flour and blend it in. The first picture below shows that the dough is sticky so I added little bit of flour. The second picture shows how soft and pliable the dough is.

RotisNotes.

a. If more water is added, dough would turn loose and would result in hard chappathis.

b. If water is less, then dough would become stiff and rolling would be hard.

c. Leftover dough can be refrigerated for a couple of days and can be freezed for 15 days.

Right Consistency.

a. The well-kneaded dough should be soft and pliable.

b. The well-kneaded dough should not stick like paste to your hands.

If you get the dough correct, you are half way through. Cover the dough in an airtight container or using a damp cloth and keep it aside for 20 minutes.

Make Balls

Now take a small portion of the dough (a medium sized lemon) and make it into a ball by rolling between your palms. The balls should be smooth and without cracks. Do the same for the remaining dough.

Now, place the smooth ball on the board and dust it with the flour.

RotisRoll Out the Chappathi 

Keep some dry flour nearby.Using the roller, roll the ball into four to six-inch rounds. When you roll the ball one by one into a round, keep the rest of the dough covered or else it will dry out. If the ball sticks to the board, dust it in the flour occasionally. The rolled rounds should be neither too thick nor too thin. My husband prefers the chappathi to be in medium thickness. You can see the thickness of the chappathi in the picture below.

RotisNotes.

a. Roll the rounds evenly. If one side of the round is too thin then it would not puff.

b. While rolling the round, do not flip it as the round would be fragile. Do not dust it with lot of flour as it would harden the chappathi.

c. Place the rolled rounds on butter paper (Sometimes, newspaper sticks to the rolled sounds) or non sticky surface and continue the procedure with the remaining balls. The rolled rounds should not stick to each other.

How To Get a Perfect Round Shape?

Make a perfect smooth ball without any cracks. Then, when you start rolling the ball, rotate it and then roll the ball again. Again, rotate the ball and then roll the ball again to form a perfect round. Repeat the procedure frequently and keep changing the position of the rolled round. Initially, you might find it difficult to get a perfect round shape. Slowly, by practice you will get a perfect round shape.

Cook the Chappathi

Be careful when moving the rolled round from the board to the pan.

Heat a pan in a medium high flame. Generally, an iron skillet works best. If you want to know the pan is hot enough, sprinkle few drops of water on the pan. If the water sizzles, then the pan is ready.

Note.
If the pan is not heated enough then the cooked chappathi will turn out to be hard.

Place the rolled round on the pan. Cook for about half a minute. You will see small bubbles appear, then using a spatula flip the chappathi to cook the other side.

Cook for about 20 seconds. Again, you will see small bubbles appear. Gently press one side of the chappathi using a ladle or a damp cloth, your chappathi will puff if everything done so far is correct. Chappathi will rise nicely like a ball. (I have tried my level best to take the picture of this puffing). By this time, both the sides of the chappathi will be cooked. Now, remove the chappathi from the pan. You will see some golden brown spots on either side of the chappathis.

RotisNow, the Chapathi is ready!
RotisNotes.

Do not flip the chappathi more than thrice as it would make the chappathi hard.

Do not over cook the chappathis.

Serve the Chappathis (Optional)

Once you remove the chappathis from the pan, apply butter or oil or ghee on the chappathi.

Rotis
Store the Chappathis 

To retain the softness of the chappathis, gently press them to remove any air out of it and cover them in an aluminum foil or closed container as soon as you take them off the pan.

Chappathis can be refrigerated for 5-6 days or kept outside for up to 2 days wrapped in an aluminum foil or closed container.

Notes.

1. You can substitute maida for wheat flour.

2. Whole wheat flour is the best flour for making chappathis.

3. If chappathi is still hard, apply two to three drops of ghee immediately after removing from the pan. Place one chappathi on another.

Serve. 

Vegetarian
Paneer Bhurji / Paneer Bhujia – Simple and Easy VersionPalak Paneer, Paneer Vegetable Mint Curry, Restaurant Style Paneer Butter Masala,Shahi Paneer, Shahi Vegetable Kuruma, Egg Masala, Methi Moong Dal, Mushroom Tikka Masala, Navaratna Kuruma, Poori Masala, Potato Moong Dal, Vegetable Jalfrezi, Potato Salna, Turnip Kurma, Vegetable Korma

Non-Vegetarian
Egg Masala, Chicken Salna, Coriander Chicken Curry/Malli Chicken, Pepper Chicken, Pepper Chicken Gravy, Chettinad Prawn Iguru, Shrimp Tomato Masala 

Spiced Puris

Spiced Puri

Spiced Puri

 

Spiced Puris – The Entire Family Will Cherish!

Serves Four

Ingredients

Wheat Flour – 2 and 3/4 cups

Turmeric Powder – 1/2 Teaspoon

Ajowan Seeds (Omam) – 1 Teaspoon

Chilli Powder – 1/2 Teaspoon

Warm Water – 2/3 Cup

Salt – 1/2 Teaspoon

Vegetable Oil – 1 Tablespoon

Vegetable Oil – For Deep-Frying

Puri & Potato Masala

Poori & Potato Masala

Preparation

1. In a bowl, combine the flour and salt. Add 1 tablespoon of oil and rub into the flour.

2. Now, add the turmeric powder, ajowan seeds, and chilli powder. Slowly, add the warm water into the spiced flour until it forms a pliable dough. Cover the bowl and set aside for 15-20 minutes.

3. After 20 minutes, divide the dough mixture into 16 balls. Roll out each ball on a lightly floured surface into a 4-inch circle.

4. In a large and heavy-bottomed pan, heat the oil for deep-frying. When the oil is hot, immerse each puri one at a time. Gently push into the oil with a spoon and leave to “puff up”, which happens almost immediately. Turn once and cook the other side for 1 -2 seconds.

5. Using a slotted spoon, remove the puri from the pan and place on paper towels to drain the oil.

Serve. GRAVIES FOR ROTIS, Poori Masala

Instant Atta Halwa | Atte ka Halwa recipe | Easy Atta Halwa recipe | Atta Kesari

Atta Halwa

I wanted to post some easy recipes like Atta Halwa for Diwali but could not make it in time. It is a very easy and simple Halwa. Even if you are a beginner in cooking, you can make this Instant Wheat Halwa effortlessly. You also do not need any special ingredients for this recipe.

With just the basic ingredients, you can make this Halwa in no time. Another version of Wheat Halwa needs a lot of preparation and time. I made this Wheat Halwa on Thursday as Gj wanted to offer this Halwa to the Malibu’s Temple. As I made this halwa for the offering, I did it very carefully. I have tried many burfis and halwa recipes and posted it in my blog earlier, but this one is a super easy one to make. When you find time, try making this Atta Halwa. You will love it!

 

Preparation Time. 2 minutes
Cook Time. 10 minutes
Recipe Category. Sweet
Recipe Cuisine. Indian
Serves. 5

Ingredients

Wheat Flour – 1 cup
Water – 1 and 1/4 cup
Sugar – 2 cups
Saffron Color – 1/4 teaspoon
Cardamom Powder – 1/2 teaspoon
Ghee – 2 cups

Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a mixing bowl, add wheat flour and a cup of warm water. Combine well.

2. In a non stick pan, add sugar and 1/4 cup of water, and boil well to form a sugar syrup.

3. Keep boiling until you reach a one string consistency. A thin string is formed when tested between thumb and forefinger (refer third picture).

4. Once you reach an one string consistency, add wheat flour mixture. Stir well. Then add cardamom powder and saffron color.

5. In medium flame, stir well and then add ghee. Make sure there is no lumps. Keep stirring well until the ghee blends with the wheat mixture well.

6. Once the wheat mixture start leaving the sides of the pan and the ghee starts oozing out, switch off the flame.

Now, Atta Halwa is ready! Serve hot.

Other Burfi and Halwa Recipes are:
Kaju Katli/Cashew Burfi, Maida Burfi, Badam Halwa, Carrot Halwa/Gajar Ka Halwa, Fruit Kesari 

Notes.

  • If you want you could add a pinch of salt to enhance the sweetness of the halwa.
  • You could also add nuts like almonds and cashew nuts.