Palak chappathi___Highly nutritional

-
Palak chapathi is a highly nutritional food. As we grind and mix palak, the full goodness is utilised. We also add ginger,pepper and jeera which helps in digestion. 
Let's see how it is prepared.
Ingredients 
Palak 1 bunch
Wheat flour 1 cup (250 g)
Pepper 1 tsp
Jeera 1 tsp
Ginger 1 piece
Amchur powder (dry mango powder) 1 table spoon (optional) or 1 tsp lime juice
Chilli 2
Salt to taste.
Oil to cook
Clean the palak and take leaf alone.
Put in a hot boiling water for 5 mins . Drain the water.(don't discard the water .we can use this for kneading dough or making other dish)
Add pepper,jeera,chilli,salt,ginger and palak to mixieand grind to fine paste.
Add this to wheat flour and add amchur powder or lemon juice and knead the dough. If needed use the drain palak water.
Apply oil and make big ball.
Take one ball and spread into thin chappathi.
Put into hot tawa. Flip sides to cook both sides. Apply oil on both sides.
Once done transfer to plate . Like wise prepare other chapatis. 
Palak chappati is ready to serve .As we have added chilli and amchur powder, no need for any special side dish. Tastes great with tomato sauce and curd.
Try this yummy dish with sause and curd and send the comments below😀
Live to eat 
Eat to Live❤



Comments

Post a Comment

Popular posts from this blog

Sponge dosa...Soft dosa...For lunch box/travel pack

-
Image
Sponge/soft dosa is really very soft, filling and ideal for lunch box or travel. It combines with any side dish (chutney or sambar) and delicious one. Let's see its preparation.  INGREDIENTS  Urud dal ( full) 1 cup Idlly rice 3 cups Aval(poha) 1 cup Fenu Greek 1 tsp Thoor dal 1 table spoon Salt to taste Oil to cook Wash rice, urud dal and soak for 5 hours with fenugreek and Toor dal Wash poha and soak for half an hour. As poha absorbs all water better use drinking water. First grind rice with dal in grinder or mixie. Once half grinded add poha and salt  and grind very soft. In between add water little by little  when the batter is gringed very soft transfer to a bowl. Allow to ferment for nearly 8 hours. Heat a dosa pan.(Entire process to be done in low flame).Mix the batter nicely .Adjust the water so that the batter falls easily.The batter should be little thick. Add 2 laddle of batter
Read more

TRADITIONAL SUNDAKAI SAMBAR

-
Image
  This is a traditional recipe made with fresh turkey berry  It regulates the stomach and bowel movement  Preparation time 25 mins Ingredients Turkey berry-1 Hand full (Fresh) Dhaniyaa- 2 Tbsp Channa dal- 1.5 Tbsp Red chilies -4 Pepper -1 Tsp Cooked thoor dal 50 grm  Few pieces of coconut  Fenugreek-1Tsb Tamarind -a small lemon size  Salt to taste  Asafoetida a pinch  Turmeric - a pinch  Mustard -1 Tsp  Curry leaves - 10 -15  Corriender leaves hand full Oil for seasoning  1 Green chili (slit) METHOD Wash the turkey berry and remove it from its twig. Smash it until the seeds come out  In a separate bowl add the smashed turkey berry and add water till it immerses, cook until it is 3/4 cooked  Heat a pan, add 1 Tsp of oil , add dhaniyaa, red chili, channa dal, fenugreek, pepper, coconut, and roast till golden brown and set aside to cool  In the same pan add 1Tsp oil, add asafoetida, mustard seeds, fenugreek, curry leaves, slit chilies. once it pops add tamarind extract (Soak tamarind in w
Read more

Mango thokku/Mango pickle - side dish for curd rice

-
Image
Mango thokku is the best side dish for curd rice. It can be handy to serve as a side dish for dosa,,chapati.It can be served as a filling between bread . Let see how it is prepared . Ingredients  Raw mango medium size 1 Gingelley oil 100ml Chilli powder 2 table spoon Salt 1 table spoon Mustard seed 1 tsp Asafoetida 1 pinch  Turmeric sticks 3 Fenugreek 1 table spoon Preparation time 10 mins Dry roast fenugreek and allow it to cool cut turmeric into small pieces  Grind it to fine powder.To this add fenugreek . Grind to fine powder and set aside.This powder can be used as topping for any variety rice which enhances its taste and flavour  Peel the skin of mango and grate it. Heat a kadai Add Gingelley oil and add Mustard seeds and Asafoetida once it is hot. Add the grated mango and saute it. sprinkle hand full of water and mix well.close and allow to cook well
Read more