Thalipeeth (Multi flour Indian bread)

Recipe Type : Indian                                                                        Yield : 2
Preparation Time : 15 mins                                                             Cooking Time : 3 mins each


Ingredients :
3/4 cup chopped dill leaves (sabbasige soppu)
1 chopped onion
2 chopped green chilies
1/2 tsp chopped ginger
1/2 tsp cumin seeds
water (as required)
salt
oil for cooking
1/2 cup wheat flour
1/2 cup finger millet flour (ragi flour)
1/2 cup rice flour
1/2 cup singed flour (water chestnut flour)
3/4 cup besan

Method :
1. In a bowl add all ingredients (except water). Mix well.
2. Now pour water and prepare soft dough.
3. On a butter sheet or plastic paper, keep the dough and spread it.
4. Heat a griddle. Spread oil.
5. Place thalipeet. Cover pan with a lid. Cook on both sides.
6. Serve with chutney or curry. 

Gobi-dill leaves cheese paratha

Recipe Type : Indian                                                                     Yield : 3
Preparation Time : 20 mins                                                          Cooking Time : 3 mins each


Ingredients :
3 cups chopped cauliflower florets
1/2 cup chopped dill leaves
2 green chilies
salt
chilly powder as required
3 tbsp chopped coriander leaves
1 tsp cumin seeds
little garam masala
1 tsp cumin-coriander powder
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 cup queso fresco cheese or any other cheese
2 cups wheat flour
water


Method :
Preparation of bread dough:
1. Prepare chapati dough mixing following ingredients: wheat flour, salt, and water.
2. Mix well and make a soft dough.
3. Pinch out a nice big ball out of the dough. Make a round shape.

Preparation for the stuffing:
1. Grate the cauliflower.
2. Add salt to the grated cauliflower. Keep it for 15 mins.
3. Squeeze and remove water content from cauliflower.
4. Now add cumin seeds, cumin powder, coriander powder, asafoetida, garam masala, chopped coriander leaves, chilly powder, and turmeric powder. Mix well.
5. Divide the stuffing into equal lemon-sized balls.


Preparation for Bread (paratha):

1. With help of rolling pin flatten the dough into a small (thick) round shape.

2. Stuff with shredded cheese and cauliflower stuffing.

3. Close the opening at the top.

4. Roll out to a 5" roundel.

5. Heat a griddle. Add oil. Put paratha and cook on both sides.

6. Serve with chutney.

Gobi-Cheese paratha

Recipe Type : Indian                                                                     Yield : 3
Preparation Time : 20 mins                                                          Cooking Time : 3 mins each


Ingredients :
3 cups chopped cauliflower florets
2 green chilies
salt
chilly powder as required
3 tbsp chopped coriander leaves
1 tsp cumin seeds
little garam masala
1 tsp cumin-coriander powder
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 cup queso fresco cheese or any other cheese
2 cups wheat flour
water


Method :
Preparation of bread dough:
1. Prepare chapati dough mixing following ingredients: wheat flour, salt, and water.
2. Mix well and make a soft dough.
3. Pinch out a nice big ball out of the dough. Make a round shape.

Preparation for the stuffing:
1. Grate the cauliflower.
2. Add salt to the grated cauliflower. Keep it for 15 mins.
3. Squeeze and remove water content from cauliflower.
4. Now add cumin seeds, cumin powder, coriander powder, asafoetida, garam masala, chopped coriander leaves, chilly powder, and turmeric powder. Mix well.
5. Divide the stuffing into equal lemon-sized balls.

Preparation for Bread (paratha):

1. With help of rolling pin flatten the dough into a small (thick) round shape.

2. Stuff with shredded cheese and cauliflower stuffing.

3. Close the opening at the top.
4. Roll out to a 5" roundel.

5. Heat a griddle. Add oil. Put paratha and cook on both sides.

6. Serve with chutney. 

Multi flour Roti

Recipe Type : Indian                                                                Yield : 2
Preparation Time : 10 mins                                                     Cooking Time : 4 mins each


Ingredients :
1/2 cup curd
1/2 tsp chilly powder
1 chopped onion
1/4 tsp turmeric powder
2 tbsp chopped coriander leaves
1/2 tsp grated ginger
1tsp crushed coriander seeds and cumin seeds
water
1/2 cup finger millet flour
1 cup wheat flour
1/2 cup pearl millet flour
salt
3 tbsp coconut oil

Method :
1. In a bowl add all ingredients except water and oil.

2. Knead dough, adding water as needed. Keep aside for 15 mins.
3. On a plastic sheet or butter sheet, apply little oil.
4. Place medium-sized dough ball on sheet.

5. Wet your hand in water and press the dough to flatten it into a round shape.

6. Heat a griddle. Sprinkle little oil. Place roti on griddle. Cover pan with a lid. Cook roti on both the sides.
7. Serve with curry or chutney.

Tomatillo-corn chips Burrito

Yield : 2

Preparation Time: 15 mins                                                                  Cooking Time : 30 mins

Ingredients :

For roti

1 cup wheat flour

1/2 cup all-purpose flour

salt

water

Stuffing:

3 tomatillo

5 green chilies/ 2 jalapeño (as required)    

salt

2 cups chopped corn chips

water

1 onion

1 tsp sugar

3 garlic cloves

2 tbsp oil

1/2 cup queso fresco cheese

1/2 cup cotija cheese

1/4 cup grated carrot

1 chopped tomato

1/4 cup cucumber

1/4 cup curd/sour cream

Method :

For stuffing:

1. Roast the tomatillos, and green chilis on a gas stove for 5 mins. Let it cool.

2. Peel it's skin. Mash it. 

3. Now heat a pan. Add oil. Put chopped onion and garlic. Fry for 4 mins.

4. Put mashed tomatillo and green chilis. Mix well.

5. Sprinkle little salt and sugar. If required add water.

6. Add chopped corn chips. Mix well. 

7. Now add 2 types of Mexican cheese. Once water evaporates, switch off flame.

For Roti:

1. In a bowl add all ingredients and mix well. 

2. Prepare a dough.

3. Divide dough into equal portions. 

4. Flatten the dough into round shapes.

5. Using griddle cook on both sides.

Burrito:

1. Place one roti on plate. Put stuffing on one side.

2. Put fresh chopped veggies (carrot, tomato and cucumber). 

3. Add sour cream or curd on top. 

4. Now fold the edges and role it. 

Missi Roti/Wheat flour-Gram flour Indian Flat Bread

Recipe Type : Indian                                                            Yield : Count of 7
Preparation Time : 15 mins                                                 Cooking Time : 3 mins each

Ingredients :
1 and 1/4 cup wheat flour
1/2 cup gram flour/besan
1 tsp kasuri methi/dried fenugreek leaves
2 pearl onions (chopped)
2 green chilies (finely chopped)
2 tbsp coriander leaves (chopped)
1/2 tsp chilly powder
1/2 tsp turmeric powder
salt
1 tsp cumin-coriander powder
1/4 tsp garam masala
water (for dough preparation)
oil or clarified butter for frying

Method :
1. In a bowl add all ingredients (except oil). Mix well.

2. Knead the dough for 5 mins.

3. Divide the dough to prepare dough balls.

4. Using rolling pin flatten the dough balls.

5. Heat a griddle. Sprinkle oil or clarified butter.

6. Place the flatten roti. Sprinkle little more oil on top.
7. Cook on both sides (on low flame).
8. Serve with curd, chutney, or curry. 

Akki Roti/ Rice flour Indian bread

Recipe Type : Indian                                                                         Yield : Count of 12
Preparation Time : 15 mins                                                              Cooking Time : 2 mins 

Ingredients :

1 cup water

1 cup rice flour (as required)

salt

1 tsp clarified butter

Method :

1. In a sauce pan pour one cup of water. Add salt and clarified butter. Bring to boil.

2. Now add 6 tbsp of rice flour. Mix well. Switch off gas.

3. Pour this mixture in a big pan. Allow to cool.

4. Sprinkle 6 tbsp of rice flour. Knead well. 

5. If the dough is sticking to your hand, add some more rice flour. 

6. Knead the dough for 10 mins. 

7. Divide the dough. Prepare medium sized balls from it.

8. Using rolling pin, flatten the dough ball. Repeat this step to form more rotis.

9. Heat a griddle. Place the roti on hot griddle. 

10. Wipe the top portion of roti with wet tissue. 

11. Cook on both sides.

12. Serve with curry or chutney.