SUPER SOFT CHAPATHIES

How to make soft chapathi ?

Making super soft chapathi is so easy. It is not a complicated process. It is very interesting work. It requires very simple skills. The chapathies are great and tasteful accompaniments with any kuruma whether nonveg or veg and masals of any veggies.

Let us head to the kitchen and make these soft and flakey chapathies:

Ingredients:

Premium quality wheat flour 250 gms

Sugar one spoon

Salt required

Water one and half a cup

Cooking oil one spoon

Procedure:

In a bowl, measure three cups of flour.

Add Salt, sugar and water.

Add one spoon of oil.

Just rotate the flour with hand.

The flour, water salt sugar oil are combined together to form a dough.

Knead gently to get a nonsticky and soft dough.

Cover the bowl with a lid.

Allow for half an hour to get perfect elasticity.

Divide the dough into lemon sized balls . If you go with lemon sized balls,

you can get 10 or eleven chapthies.

Roll each ball out using the roll pin, it doesn't have to be perfect round.

Get it as thin as you can.

Apply half spoon of oil over it.

Sprinkle little wheat flour or all purpose fine flour over the circle.

Then fold it as shown in the image.

Then Roll again to spread slight thick layer.

Heat the tawa and place the chapathi over a medium flame.

Cook dry both sides for a second without adding oil.

Cook until small bubbles rise over the circle.

Drizzle oil around the circle and over it.

Turn both sides till the golden brown colour spots formed.

Repeat the process.

Once all are finished, pile them one on top of the other, bring the sides together.

Bunch them up and thump them down three times.

You should did it with warm chapthies surely not hot chapathies.

You will get super soft layered chapathies.

DAL GREEN GRAVY/PARUPPUKKEERAI KADAIYSAL

I already posted the version of Celosia Argentia/pannaikeerai plain kadaisal. This version is pannaikeerai dal mashy. The green pannaikeerai is named as silver Cock's comb in English. We can cook any variety of green with dal. It tastes well and goes incredibly with hot steamed rice/any millet meal with ghee.

Let us make this dal green kadaisal ...

Ingredients: 

One bunch of Pannaikeerai/Celosia Argentea/Silver cock's comb

Mysore dal/Toor Dal half cup

Green chillies three

Shallots one cup

Cumin Seeds one spoon

Cooking oil one tablespoon

Salt required

Mustard seeds one spoon

Curry leaves one sprig

Procedure:

Pressure cook dal.

Wash the greens and cut into pieces with the help of scissors.

Cook the greens with shallots, green chillies, cumin seeds,  turmeric and salt required.

Five minutes are enough to cook the greens. It should not be overcooked. Green colour retains with the five minutes cooking over a medium flame.

Keep aside to cool down.

Blend the cooked dal and greens in a mixer jar for a coarse texture.

Season the mixture with cooking oil, mustard seeds and curry leaves.

Transfer the tempered ingredients into the dal green mixture.

Delicious green dal mix/gravy is ready to serve with hot rice/millet meals.

RAISINS HALWA/DRYGRAPES HALWA

Raisins Halwa is one of the rich and delicious sweets of South India during the festival times. The raisins are made from the grapes by the process of drying in sunlight or driers .

The health facts of raisins include the recovery of the diseases such as constipation, anemia, sexual dysfunction, obesity, acidosis, blood pressure as well as its positive impact on eye care and dental care and bone strength. Raisins form an important role in the diet of athletes and body builders who need  the powerful booster of energy or for those who want to put on weight without accumulating unhealthy cholestrol.

They are finely packed with amino acids, vitamins C, minerals such as phosphorous and selenium which facilitates the absorption of nutrients in the body. They give a great immunity power to the body.

It modulates the level of sugar in the body thereby reducing the emergencies caused by  diabetes

Since it contains the considerable amount of iron , B complex and high copper contents help in the manufacturing of new blood cells with new blood.

Potassium and Boron in raisins are beneficial for strengthening of bones and promotion of bone growth thereby reducing the chances of osteoporosis.

Another significant factor is in raisins are quite strange; When eating the raisins, the longer they stick to the gaps of teeth, the better the oleanolic acid with the teeth increasing the preventive powers against the bacterial growth. It curbs the growth of oral germs as well as in promoting the strong teeth.

It stimulates the burning of cholesterol and promotes the cardiac health. The dietary fibers in raisins sweep out the toxins of the digestive tracts.

Let us check out the recipe as follows:

Ingredients:

Sugar one cup

Dry grapes or raisins 200 gms

Ghee one cup

Cashews roasted 10

Cardamom crushed one pinch

Procedure:

Roast the grapes in one spoon of ghee over a medium flame.

Bring to boil sugar with yellow Kaesar powder until the one string consistency reach.

Blend the raisins into a coarse paste.

Switch off the flame and add the paste.

Stir continuously so as to the paste is blend perfectly with sugar syrup

Add Ghee and stir continuously in a low flame.

Wait for the oozing out of ghee on all over the sides.

Switch off the flame.

Transfer the halwa to a serving bowl.

Serve warm Raisins Halwa.

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ALMOND BURFI/BADAM BURFI

Almond burfi is a soft and magic dessert and is sold costly in sweet stalls and restaurants. It is easily prepared and moreover it is highly nutritional and delicious. The method is very easy. This sweet is an addictive dessert and a healthy substitute to kids. We can add milk with badam and prepare this sweet. You can skip the milk and prepare this sweet. It has such a grand and scrumptious taste and it is loved to make during the special occasions and festivals.  

Let us move to make this sweet..

Ingredients:

Almonds 200 gms

Sugar 200 gms

Cardamom four pods (seeds crushed)

Ghee two tablespoons

Raisins a fistful

Procedure:

Bring to boil three cups of water.

Transfer the almonds to the boiling water and allow to sit for five minutes.

Drain the almonds in a colander. 

Notice the almonds shrink.

Use your fingers to loosen and remove the skin of almonds (see the image)

The blanching of the almonds is easy in such a way.

After blanching, keep aside.

Add all the almonds in a mixer jar and grind them finely or coarsely (as per your choice)

Heat the wok with sugar and food color powder/kaesar powder Yellow or orange (Your choice) and half cup of water.

Allow to boil and attain one string consistency.

Switch off the flame

Include all the almond coarse powder and mix them well to combine with sugar.

Add ghee with fried raisins.

Mix the ingredients well to form a dough.

Add cardamom powder.

Make the dough into soft, non sticky texture.

Transfer the entire badam mixture into a rolling board.

Using the rolling pin to roll badam dough into a desired thick pan cake.

Mark the pan cake into lines with the help of a knife or cutter horizontally and longitudinally .

You can cut the dough into diamond shapes or rectangular shapes or square shapes.

Leaving behind the irregular shapes. you separate the perfect shaped pieces.

Knead the unwanted portions into a ball and spread again. Repeat the process of cutting.

The cutting process shall be continued untill all the dought exausts.

Separate the pieces and collect them into a airtight container. 

It can be stored for more than two weeks.

Do try and let us see how it turn out!