Its been a week since blogging. Not like No Cooking happening, Lot of Cooking and Lot of Clicking too. Actually My Hubby has started a kind of J towards my blog, So thought of taking a little nap from my blog!!! But cannot keep myself off for too long!!!
Had some leftover Cornmeal Roti’s So tried this Mince Chapathi for the Weekend. Tasted good.
3 Medium Chapathis/Roti’s
3 tbsp Green Peas
3 tbsp Sweet Corn
1 Large Onion, Chopped
1 Large Tomato. Chopped
1 tsp Ginger-Garlic Paste
1 tsp Red Chilli Powder
1 tsp Coriander Powder
Coriander for garnishing
Hing, Turmeric a pinch
Salt to taste
Chop the Chapthis to 1 inch pieces. Heat oil in a pan, Splutter mustard seeds, add hing, turmeric. Add onion and saute till translucent, add tomatoes and cook until soft, Add Corn and Peas and the Sliced Chapthis, Add Red Chilli powder, Coriander Powder and Salt. Sprinkle lil water to avoid burning of masalas. Cook in a Slow Flame, until the rawness of the masala’s escape, approx 15 mins. Garnish with coriander and Enjoy!!!!
Sending this to MLLA-22 hosted by RuchikaCooks, Event started by Susan of The Well Seasoned Cook
Have you ever felt like doing nothing???? yeah nothing, jus kill the time doing nothing. i was feeling that for the past 1 week. I have hell a lot of work pending, but i dont feel like doing one. Dead Lazy!!! Atleast today i started with some work!!! Chalo something is better than nothing.
This Chapthi Rolls i actually made for the last month – Global kadai Event, now u understand how lazy i m!!!
Wheat flour/Atta – 4 cups
Salt to taste
Water for making the dough.
Chana – 2 cups
Medium-Sized Onions – 2nos, chopped
Crumbled Paneer – 1/2 cup
Green Chillies – 3 nos
Freshly grated Coconut – 2 tbsp
Ginger – as needed
Corinarder – a fistful
Mix Atta/Wheat flour,water and salt and make soft dough. Let it rest for 30 minutes. Make small balls out of it and roll it out as chapathi’s and Cook on tava.
Soak Chana overnight. Grind Chana, Green Chillies, Ginger, Coconut and coriander to coarse mixture. Dont Add water. Heat oil in a kadai, add cumin seeds, add onions and saute till translucent. Add the Chana Mixture and salt. Cook in a slow flame. Keep Stirring , as the chana might get stuck to the bottom of kadai, sprinkle lil water now and then. Let it cook in a slow flame for 15-20 minutes. Add paneer, mix well . When it is done(rawness escapes), take it off the flame.
Now for making the rolls, Take a chapthi, Place 2 tbsp of chana masala, Roll and Serve.
Spring Onions & Paneer Parathas, a Flavorful Dinner Menu. Had a bunch of Spring Onions lying in my fridge for almost a week!!! Thought of making some good use of it!!!! Enjoyed this with Mango Pickle and Plain Yoghurt.
3 cups Wheat Flour
1 cup Chopped Spring Onions
1/2 Cup Crumbled Paneer
2 tsp Red Chilli Powder
Salt to taste
1 tbsp of oil
In Large Bowl take all the Ingredients and add enough water and make soft Chapathi Dough. Divide the dough and Roll them out as Disc, a bit thick than the normal Chapathi. Heat a Tava/Griddle, Cook the parathas on both sides. Smear some Ghee/Butter on top and Serve Hot with Pickle or any Raita.