Masala Chappathi/Paratha – A twist to the regular roti.

Background:

I love parathas. Specially when I don’t make them. 🙂 After a hectic Saturday filled with friends and family, I was not keen on standing in the kitchen for a long time. Scanning my shelf that contained cook books, I extracted Mallika Badrinath’s 100 Tiffin ideas. Thumbing through the chappathi section I saw this recipe for Masala chappathi that involved a lot of different spice powders mixed in with wheat flour and made into a dough with milk and thick curds. Intrigued I set out to make my version of these masala chappathis.

Following a nudge from Srivalli of Cooking 4 all seasons, I would like to submit this as an entry for the Roti Mela event she is hosting.

Stuff you will need:

2 cups – whole wheat atta (Whole wheat flour or Durum wheat flour)
Paratha masala – 2 tsp (Available in Indian groceries. Can be substituted with a mix of cumin/coriander/red chili/sea salt powders.)
Kasuri methi – 2 tsp (Dried and crushed fenugreek leaves)
Ghee – 3 tsp
Salt – to taste
Sugar – to taste
Thick curds – 1/2 cup
Warm Milk – 1/2 cup

How to make it?

To the atta, add the dry ingredients and the ghee. Work the flour till the ghee is all mixed in. Now add the curds and the milk and knead till you have a firm soft dough. Rest covered for 30 minutes. Knead again and let rest till ready to roll out the dough.

When ready, make equal sized balls of the dough (I get approx 8 – 10 for the measure of atta I use). Using a rolling pin and a flat surface, roll out the dough using a scoop of atta to flour the surface if the dough sticks. The key is to roll out the dough in a circle and get it as thin as possible. Once done, transfer to a heated flat pan and cook on medium high heat constantly turning the chappathi till both sides are well cooked. Store in a casserole to keep warm till ready to eat.

Serves two

Special notes:

I only add ghee while making the dough. Some people like to make the dough sans ghee but smear ghee once the chappathi is done. Both works well. These can be had with pickle and curds or with dhal as my husband prefers it.

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Pasta Upma – A different spin on pasta and upma

Background:

I make this when I am tired of the regular varieties of upma that cannot handle masala all that well. This is also a good way to use leftover pasta. This recipe is versatile and lends itself to many variations.

Stuff you will need:

1 cup pasta (penne/fusili/macaroni/shells) – boiled, drained
2 tsp oil
1 tsp cumin seeds
3 small tomatoes – finely diced
1 small onion – chopped fine
2 green chillies – slit
1 inch ginger cube – chopped fine
1 medium size carrot – chopped
1 small green pepper – chopped fine
Green peas – handful
Sweet corn – handful
Salt to taste
Small bunch of coriander – trimmed and chopped rough

How to make it?

In a non stick pan, heat the oil and add cumin seeds. When it browns, add ginger, green chillies and saute. Add onions and saute till translucent. Add tomatoes and cook till oil separates out. Add rest of the chopped veggies, salt and cover and cook till vegetables are cooked but not mushy. Now add the boiled and drained pasta and mix gently to evenly coat. Remove from heat and garnish with cut coriander. Serve hot.

Serves two

Special Notes:

Feel free to add garlic if liked and other vegetables like potato, red peppers, beans or eggplant. Also experiment with the spices to achieve different tasting upmas.