Phool Makhana Roti

Hi

Phool Makhana

I am coming with super healthy breakfast ie PHOOL MAKHANA ROTI. Frankly speaking I never knew before what to make with it when I saw in super markets. One of my friend told about this.
After that, I came to know that these phool makhana are naturally organic and are harvested in stagnant wet land. No fertilizers are used. These are used a lot in North India. One can make many recipes from phool makhana like kheer, roti, curry and snack item also.

This is a traditional food and also known as LOTUS SEEDS. Due to fast life most of us changing our food habits. Always want quick recipes for busy going ones.

Today I thought of making rotis for our breakfast  and choose to mix fine powder of phool makhana.
One should have their own twists and turns in making new recipe. Its since I started posting my recipes in my blog I learned many new recipes. My sister and I keep discussing about recipes and how to prepare with mixing new ingredients.

OK Let us go to prepare.

Ingredients

• Wheat flour                                 1 cup
• Phool makhana                           1 cup
• Oats                                             2 tbsp
• Salt to taste
• Oil

How I did it   

1. Dry roast phool makhana on medium heat for 3 to 4 minutes, the aroma is like pop corn when you dry roast. Let them cool.
2. Mix oats and roasted phool makhana, make them into fine powder in a mixey.
3. Take a wide plate, mix wheat flour, grounded oats and phool makhana powder and required salt.
4. Add required water and make soft dough.
5. Cover it and place aside for 10 minutes.
6. Make them balls like for making roti.
7. Roll them into roti in oval shape or round shape.
8. Take a roti pan, let it heat , shallow fry them one by one both sides until specks appear.

Serve them with any curry would be tasty. I prepared karela pulusu and potlakaya pesarapappu mudda kura. This menu would be for lunch also.

My Note


You can dry roast phool makhana and kept in air tight container, whenever you want spice them up with salt , red mirchi powder and chat masala or pepper powder as a snake item with a cup of tea.
When dry roast them they became crisp and crunchy.


Nutritional Info

Low in saturated fats.
Rich in minarals.
Rich in calcium.
It regulates blood pressure.
Seeds are used in ayurvedic preparations.


                                  

Menthi Paratha

Hi guys

Today I am coming with healthy menthi parotha. I think everybody knows that this menthi kura is good for health  and also good source of dietary fiber. Greens like menthi and spinach should be taken at least twice a week. I often make lots of dishes with this menthi kura. This menthi paratha is a quick breakfast, takes less time to prepare. You can take with any side dish or needs no side dish  also as it tastes little spicy.

OK. Let me explain how to make paratha.

Ingredients  (Serving size-5 parothas)

• Wheat flour                            1 1/2 cups
• Besan flour                             1/2 cup
• Menthi leaves                            1 cup
• Green chillies                          4 (finely chopped)
• Turmeric powder
• Cumin seeds                            pinch
• Coriander powder                   1/4 tbsp
• Ginger & garlic paste             1 tbsp
• Salt 
• Oil or ghee                             1 tbsp

How I did Parotha                 

1. Wash menthi leaves. Drain them completely and chop roughly.
2. Take a bowl add wheat flour, besan, green chilles cumin seeds, turmeric powder coriander powder garlic&ginger paste, required salt , methi leaves and 1 tbsp oil or ghee.
3. Mix well with your hand.
4. Add little water and knead the dough gently into soft dough.
5. Cover it and keep it aside for 30 minutes.
6. Divide the dough into small balls.
7. Roll each dough ball with rolling pin into a circle.
8. Heat a griddle.
9. Fry the paratha well, flip it and drizzle little oil till browned.
10. Flip it and again apply oil.
11. See that it is well cooked both sides.

  Your menthi paratha is ready to serve with a cup of green tea. It goes well with besan, tomato curry or any subji you like.

My Notes:

1. Garlic and ginger paste enhances the flavor of the parathas.
2. Besan gives crispness to parathas.
3. Normally I used bansi whole wheat to prepare this wheat flour. It is good for heath and moreover a very nice taste. 

ENJOY!!!!!!!