Potato Carrot Stuffed Partha | Aloo Carrot Paratha | Carrot Aloo Stuffed Paratha | Aloo Gajar Stuffed Paratha | Dinner Ideas | 15 Indian Paratha Recipes

Aloo Paratha is one of the popular north Indian dish..I have 

already posted aloo paratha recipe in this blog.so,this time 

modified the recipe by adding some freshly ground 

carrots.WeIndians like to have it any time of the day, for 

breakfast, lunch or dinner.

Coriander leaves ajwain layered paratha/cilantro carom seeds roti/kottimeera vamu roti/easy paratha recipes

Rotis and parathas plays a main role in our dinner times..Iam poor in making stuffed parathas,but loves to try new combinations of rotis.I think it`s may better to say that iam a skilled person in making rotis..Hehehhee... Cilantro paratha is in my to do list from a long time and now the time came..I added ajwain/carom seeds along with fresh cilantro leaves and it is very healthy and tasty too.Instead of making simple palin rotis or pulkas every time,try this kind of different combinations which are mixed with flour..Iam sure definitely you will love it with some fresh thick yogurt or with any raita...

FEW OTHER ROTI RECIPES FROM MLH

Lacha paratha

tofu roti

avocado paneer paratha

spinach roti

tomato coriander leaves roti

triangle roti

Ingredients

1.wheat flour-2 cups

2.chopped cilantro leaves-1/2 cup

3.red chili powder
4.ginger garlic paste/GGP-1 tsp

5.salt-to taste

6.garam masala powder-1/2 tsp

7.cumin+coriander powder-1/2 tsp +1/2 tsp
8.ajwain/carom seeds-1 tsp
9.oil-1 tbsp
10.turmeric powder-1/2 tsp
water- as needed to make dough

*oil-for pan frying

Preparation

1.mix  Ingredients from 1-10 in a big bowl and make into a soft dough using water 1 spoon every time.cover this with lid  and let it sit for 15 minutes.

2. knead dough again once and divide into equal size balls.roll it into medium size and apply oil and sprinkle some extra white flour and fold it..Again in top apply oil and sprinkle flour.Fold it again..

3.now roll it carefully like chapathi and pan fry both sides well with oil in pan.

4.serve with curd or any pickle..I served it with prawns bhendi curry.....

STEP WISE PICTURES-EASY TO DO 

HAPPY COOKING.HAPPY BLOGGING

Your`s lovingly,
UshaRani.G

CABBAGE FRANKIE/CABBAGE EGG ROTI ROLLS USING LEFT OVER CABBAGE CURRY/LEFT OVER CURRY RECIPES/STUFFED INDIAN FLAT BREADS

 I prepared this using left over cabbage curry,instead of eating it same like always with rotis or rice..The only innovative step is I added boiled n chopped egg cubes in this..It`s very easy to make and you can try with any other curries or paneer dishes too...

CATEGORY-LEFT OVER RECIPES/STUFFED ROTIS
PREPARATION TIME-10 MINUTES
COOKING TIME-30 MINUTES

WHAT YOU NEED

Cabbage curry-1 cup
boiled eggs-2
garam masala-1/2 tsp

TO MAKE DOUGH

wheat flour-1 cup
salt-1/4 tsp
oil-1 tbsp
water-as needed to make dough

OIL-for pan frying

Heat pan with oil and add in left over cabbage curry..Saute for 3-5 minutes in low flame.

Add chopped boiled egg pieces and mix well..

Prepare roti dough by adding all ingredients..Roll it and pan fry on both sides using oil little bit.

After cooking well, place the cooked curry and roll it..

If you like cut into pieces and serve hot.

CHINESE RICE NOODLES UPMA/MIXED VEGETABLE CHINESE RICE NOODLES UPMA IN INDIAN STYLE/EASY INDIAN DINNER RECIPES/MAHAS OWN RECIPES

Rice noodles here which I used is chinese version noodles.Because of presence of lots of chinese in paraguay,here you can find their shops and restaurants..Recently supermarkets like muffato and big also started providing chinese food products in a separate section and  I bought 2 packets of this..If you are feeling bore with regular vermicelli upma just replace it with this rice noodles.Because the process is same as it is which we follow to make semiya upma except boiling noodles..Try next time If you find this noodles. Iam sure !!you love it..

CATEGORY-BREAK FAST/RICE NOODLES
PREPARATION TIME- 15 MINUTES
COOKING TIME- 20 MINUTES

WHAT YOU NEED

Rice noodles-200 grams
carrots-3 big
fresh peas-1 cup
onion-1 big
tomato-1 big
green chili-5
salt-to taste
turmeric powder-1/2 tsp
ginger garlic paste/GGP-1 tsp
cilantro leaves-finely chopped/hand ful

TO TEMPER

Oil-1 tbsp
black mustard seeds-1 tsp
cumin-1 tsp
chanadal-1 tsp
urda dal-1 tsp
curry leaves-1 sprig
red chili- 5 or 6(or to taste)
hing/asafoetida/inguva podi-1/4 tsp

HOW TO COOK

Heat water in a vessel and throw noodles in .After 3-4 minutes noodles turns soft.(don`t boil for a long time,while u cooking upma it may turns mushy).check with fork and drain them in colander.. Boil peas and drain them when they turns lightly soft...Chop carrot,onion in length wise.Dice tomatoes.

Now heat thick bottomed pan with oil..Once when the oil is hot throw all the given INGS under TO TEMPER.Saute for half minute in low flame..

Add onions carrots with salt and mix well...When those two turns soft add sliced green chili,peas,tomato,GGP,turmeric and cilantro...Combine ever thing well and cook for 3-5 minutes in medium flame...If it is too dry you can pour some water,but be careful we are using boiled noodles here which is moist.

Finally add your boiled and drained rice noodles and mix with wooden spoon.

Close with lid and cook for 3 more in medium flame and turn off.

Serve hot with any pickle or yogurt raita...