Soniya just seen your recipes dear girl, girl it is fantastic ideas --the chapattis wont dry up too --all the other chappitti too were very good --girl you are a cook congrats!!! and keep it up--One small suggestion--to make a chappattis for the pic is to use a dhabba cap and after rolling the chappatti put the cap and cut into shape so that it will look good in the pic --while rolling chappati use a light hand for rolling make sure it moves round and round while rolling this will take a little practice but will --dont mind me saying--I just wanted you chappati rounder:]:]:bonk:bonk:bonk
Brinjal thokku ingredients: Onion-1 Tomato-3 medium size onion -1 karam masal chilly powder sombu Methi seeds thats venthayam asafoetida(perungaayam) oil salt Brinjal-1 cup ginger garlic paste-1-2 spoon Masala1: red chilly-3 Coriander seeds-1 spoon Bengal gram -1 spoon Mustard-few Oil- Coconut-1 tablespoon (Fry it in little oil then allow it to cool and powder in mixie.) Procedure: Chop the brinjal lightly wash it and filter water and chopped into small pieces. Take a small vessel put the chopped brinjal and add pinch of salt and mix it with brinjal by your hands and keep it aside. Chop the onions and tomato finely. Now take a kadai add oil as its thokku add two tablespoon oil extra Add mustard,sombu,methi seeds, cury leaves,ginger galric paste,asafoetida and chopped onion. Fry it well when it smells well add chopped tomato,pinch of salt,turmeric powder,chilly powder,thaniya powder and karam masal when it becomes thokku form add the brinjal in this stage with water and masala 1 and wait till the brinjal cooks fully Add little oil as its thokku oil is must as we then add salt if needed means Then add coriander leaves if you want lighly add lime juice or vinegar for different taste. Then your yummy yummy brinjaal thokku ready to taste It suits for steamed rice,chapathi,pooti,dosa,idly and all items,pulav,biryaani brinjal have fat soluble value it reduce fat
brinjal thooku will go with dosai very well na...thanks for sharing.. where is th link for rumali roti...chitra
thanks saikrpa http://www.indusladies.com/forums/m...17594-rumali-roti-chappathi-sized-bigger.html this is the link dear
thank you so malligama.your ideas will be helpful for me. i will follwo it.how hard you are sharing the tips thank you so much ma:bowdown:bowdown
Methi partha or chapathi Ingredients: 2 cups chopped fenugreek(methi) leaves 1/2 cup besan (gram flour) 3 cups wheat flour 1 tea spn chili powder 2 tbl spn each oil and ghee Salt Method: Cut methi leaves into small pieces and add salt. Keep for 5-10mins. Squeeze water out of the leaves. Add this to remaining ingredients to make dough. Apply oil and leave for 1-2hours. Make paratha. Fry the paratha and apply ghee on both sides. PS: Usually the methi leaves are squeezed after applying salt to remove some of its bitterness, but by doing this, some of the nutrients are lost. So it is personal choice. You could use the leaves as it is in the dough.
