Cabbage Paratha

Cabbage ParathaIngredients:

For Dough:

  • Wheat flour- 2 cups
  • Oil- 1 tsp
  • Water- For kneading
  • Salt- As per taste

For Stuffing:

  • Cabbage – 1small
  • Green chilli- 1 no. chopped
  • Oil- 1 tsp
  • Turmeric- 1/2 tsp
  • Red chilli powder- 1/2 tsp
  • Cumin powder-1/4 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala- 1/2tsp
  • Coriander leaves- Chopped
  • Salt- As per taste
  • Ghee- For frying

 

In a container, take wheat flour, oil, salt and mix thoroughly. Now add water little by little and prepare the dough. Keep it covered with a wet cloth.

Grate/slice the cabbage finely.

Heat oil in a kadai. Add cabbage, salt, all the masala powders and saute till the cabbage is cooked. SprinkleĀ chopped coriander leaves and mix thoroughly. Cool down the mixture.

Now make small dumplings of the dough. Roll it with some flour. Put some stuffings into it and seal the edges. Add some flour to the rolling pin and make parathas slowly pressing the pin.

Now heat a tawa. Fry the paratha from both sides. Add ghee and fry till golden brown on both the sides. Similarly, repeat the process for all the parathas.

Serve hot with the pickle or raita.

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Masala Roti (With left over roti)

Ingredients:

  • Left over Roti – 2 nos
  • Besan – 2 tbsp
  • Onion – 1
  • Green chilly – 2 nos
  • Turmeric – 1 pinch
  • Red chilli powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Ajwain – 1/2 tsp
  • Coriander leaves – 2 tbsp chopped
  • Oil – 1 tbsp
  • Salt – As per taste

Recipe:

Chop onion, green chilly, coriander leaves finely. In a bowl, take besan, add chopped onion,green chilly, coriander leaves, ajwain, turmeric powder, red chilli powder,garam masala, salt. Add little water and make a thick paste.

Spread a roti.Take 1 tbsp of the mixture and spread over the roti. Heat tawa. Apply oil over it. Put the masala side of the roti on the tawa. Cook for 2 minutes. Flip the other side and cook for 1 minute. Again flip and cook till the besan mixture turns golden brown colour and roti becomes little crispier.

Repeat the same process for the second roti as well. Serve this masala roti hot with any pickle or sauce.

Chuda Santula (Poha)

IMG_20170311_092503.jpgIngredients:

  • Chuda – 1 cup (Rice flake)
  • Potato – 1 medium
  • Pea nut – 3 tbsp
  • Onion – 1 medium
  • Green chilly – 2 no.
  • Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 strand
  • Turmeric – 1/2 tsp
  • Coriander leaves – 1 tbsp chopped
  • Lemon juice – 2 tbsp
  • Salt – As per taste
  • Water – 1 cup

Recipe:

Wash chuda thoroughly and keep aside. Chop onion, green chilly. Peel and Chop potato into very small cubes.

Heat oil in a pan. Add curry leaves into it. Then add mustard seeds and let it sputter. Now add pea nuts and fry for 2 minutes. Now add chopped onion and green chilly into it and fry for some time. Add salt, turmeric powder, potato cubes and fry. Add water and let the potato cook properly. Once it is done, add washed chuda into the pan and mix gently so that chuda does not break. When mixed properly, switch off the flame. Add lemon juice and mix again.

Garnish with chopped coriander leaves and serve hot.

Note: You can add vegetables of your choice like beans, cauli flower, carrot etc.

Methi Paratha

Methi paratha

Ingredients:

  1. Wheat Flour – 1 cup
  2. Methi leaves – 1/2 cup
  3. Oil – 2 tsp
  4. Green chilly – 2 nos
  5. Salt – As per taste

Recipe:

Wash the methi leaves thoroughly. Chop them roughly. Finely chop the green chillies.

In a bowl, take wheat flour. Add salt, chopped methi leaves and chopped green chilly. Mix properly. Add water slowly and knead it to a stiff dough. Cover the dough for some time with a damp cloth.

After some time, make small lemon size portions from the dough. Start rolling them to make parathas.

Now heat a tawa. Add some oil. Fry the parathas in both sides till it becomes golden brown.

Serve hot with any pickle or chutney or curd.

Sagu Dahi

Sagu DahiIngredients:

  • Sagu – 1 cup (Small/ Medium grains sabu dana)
  • Curd – 1/2 cup
  • Sugar – As per taste
  • Coconut – 1/2 cup grated
  • Ripe Banana – 1
  • Pomegranate seeds – 2 tbsp

Recipe:

Wash sagu thoroughly and soak it in 1/2 cup water overnight.

Peel and mash the bananas. Mix soaked sagu, curd, mashed banana, grated coconut and sugar. Sprinkle pomegranate seeds over it.

Healthy and fulfilling breakfast is ready.

Note: This breakfast is very nice for summer season as it cools down your body and stomach. šŸ™‚

Most Odia people take it on fasting days especially on Savitri Amavasya.