These days I am becoming more adventurous in my cooking. I was trying to make different types of parathas for dinner everyday and this was one of the successful experiments. I normally don’t buy mint here, as it is very strong compared to what we get in India. But this time I saw a pretty good bunch and bought it. We both liked these minty parathas which had a sweetish tinge due to peas.
Ingredients: 2 cups wheat flour 1/2 cup fresh/frozen peas 3 green chillies 2 tbl spns chopped pudina (mint) Oil Ghee Salt
Method: Cook peas for few minutes (I cooked them just for 2 minutes as I used frozen ones). Grind them with mint, green chillies and salt. Grind to a paste without adding too much water. Add this paste to wheat flour. Make a dough. If required, add little water. Add 1/2 tea spn oil, knead again and keep side for about 20mins. Take small balls from the dough and roll them into parathas . Roast them on a hot tava . Apply ghee if required. Serve hot.
Serves : 3-4 Preparation time : 30mins
We, Konkani people, prepare varieties of dishes for breakfast made up of rice. On fasting days we do not eat rice preparations. On such days, wheat preparations are allowed. Wheat rava( Ganva rave ) bhakri is one such preparation which fills the gap. It is not only delicious but also nutritious. As the glycemic value of wheat is lesser than rice, it is also good for diabetics – transformation of wheat to glucose takes more time than rice to glucose. This bhakri is very fast to make, so I make it very frequently at home.
Ingredients: 1 1/2 cups wheat sooji 1/2 cup fresh/frozen coconut 2 tea spn green chilli pieces 2 tea spn ginger pieces 2 tbl spn yogurt/curd Salt 1 tea spn Sugar (optional) Ghee or oil
Method: Roast rava on a medium flame, without adding any oil, till it gives a nice aroma. Keep it aside to cool to room temperature. Mix all other ingredients except ghee . Add some water to the mixture to bring it to the consistency of idli batter. Leave it aside for about 10mins. Heat tava and apply some ghee or oil to the tava and spread the batter on it (about 1/2 inch thickness). Cover it with a lid and let it cook on medium heat. Turn it after five minutes. If necessary, apply oil or ghee to the sides of the bhakri which gives nice aroma and taste. Serve hot.
