Peppar Rasam

INGREDIENTS:
2 small /1 Big Tomato
1 tsp minced garlic
2 cloves Garlic-crushed (Optional)
1 green chilli
1 red Chilli whole
1 tsp mustered seeds
2 tsp grated coconut (Optional)
pinch Turmeric
1-2 tsp Pepper powder (adjust as per requirement)
2 tsp Rasam powder
1/2 tsp Sugar
Salt to taste
1 tbsp Oil
2-4 curry leaves
2 cups water


PREPARATION:

• Wet grind the Tomatoes, Minced Garlic and Green Chillis
• Heat Oil in a heavy bottomed wok
• Add Red Chillis, crushed Garlic, Mustard seeds, Curry leaves
• Once the Mustard starts spluttering, add the tomato paste.
• Add water, adjust the consistency to thin.
• Now add Turmaric, pepper powder, Rasam powder,Sugar, salt.
• Let it boil for 10-15 mins on a low flame.
• Now add grated coconut( optional)
• Now turn off the heat and serve with rice.

Mooli paratha

INGREDIENTS:
3-4 Moolis
2 cups Whole wheat flour
2-3 tsp chopped Cilantro
2 tsp Red chilli powder/ Flakes
2 tsp Jeera powder
1 tsp Ajwain ( optional)
Salt to taste
Ghee for cooking

PREPARATION:

• Peel the Moolis and grate them. Sprinkle some salt and keep aside.
• Now take the Wheat flour, add a little Salt, 1 tsp Ghee and Ajwain in a mixing bowl, add water and make it a nice dough. knead for 4-5 minutes.
• Now drain the water off Moolis fully. Add cilantro, Chilli powder/ flakes, Jeera powder , Salt and mix it properly.
• Take a portion of dough roll it to 2-3 inch flat, 3 tsp of mooli masala in the middle of the roti and cover it properly.
• Now roll the covered ball of dough to 6' flat.
• Heat the pan/ tawa and cook the Paratha both side with ghee till brown spots are visible.
• Serve hot with Curd and Pickle.

Rice Paratha

Thanks Neha for sharing a nice recipe of this Rice paratha. I prepare rice roti very often and Adai( similar to Dosa) . But this recipe of yours looks a fusion of both. I tried and I liked it very much. Any one wish to watch the original recipe by Neha hear you go  I have altered this recipe a little to give my own twist



INGREDIENTS FOR PASTE/ BATTER:
1 cup split Chick peas/ Channa Dal
2-3 green Chillis chopped
1 tsp grated ginger
1/4 th cup finally chopped Onion ( optional)
2 tsp finally chopped Corinder/ Cilantro
1 tsp crushed Jeera/ Cumin seeds
1 tsp red Chilli Powder
A pinch Hing
salt to taste

INGREDIENTS FOR ROTI:
1-2 cups Rice flour
1 Cucumber grated
salt to taste

Oil/ Ghee for cooking

PREPARATION:

• Soak the Channa dal for minimum of 4 hours or over night
• Wet grind the Channa dal and Ginger (I prefer to grind) with very little water as the batter should be thick.
• Add all the ingredients from the batter ingredients section, adjust the chillis with the red chilli powder. Keep aside
• Heat one cup of water in a heavy bottomed pan. Add grated cucumber ad salt as required.
• Once the water started boiling, add Rice flour slowly. mix it properly so that all the water is absorbed by the rice flour. turn off the heat.
• Cover the flour and leave for 10 mins. Then knead the dough.
• Now take small portion of the dough and roll it 5'-6' flat. Put it on a hot tawa/ griddle.
• On top apply 1-2 tsp of the batter prepared and spread it evenly.
• Apply Oil/ ghee around the roti and over the batter spread.
• Cook both the side till little brown spot.
• Serve hot with spicy coconut chutney or mint chutney.