Aloo Paratha

              

            Aloo paratha I had first time in Agra, one of restaurant. They served aloo paratha with picakle, and the taste is so yummy. After that I loved to have it, Just as North Indians love South India's idly, dosa, chutney and sambar. I love their Aloo Paratha, Kulcha,Naan,Palak paneer, Bhindi masala, Dhoklas, Rasagulla etc. Out of interest, I learnt many North Indian dishes from google and tv cookery shows. Aloo Paratha is one of my family favourite. Initially, when I tried aloo paratha,  it was very hard to me. Now with practice, I have learnt the art of making delicious parathas easily and at the same time I would like to share with you. Today we will learn how to make aloo paratha following our recipe with step wise pics.

          Aloo Parathas are perfect for a weekend breakfast or dinner, my hubby always like to have this , so I prepare aloo paratha every alternative Saturday.  Parathas are one of a Indian whole wheat flatbreads , they can be made with different fillings . This recipe filling is Patato/Aloo as same we can make Paneer paratha , Gobi paratha, Radish/mooli paratha etc.

Ingredients:

for the Dough:

• 2 cup whole-wheat flour
• 1 cup water (Use more as needed)
• Pinch of salt
• Curd- 1ts (for smooth dough)

for the Filling:

• 3-4 medium potatoes
• 1/2 tsp salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 tsp - Amchur powder/dry mango powder ( easily available in all stores now)
• 1 tsp - Chat masala 
• 1 1/2 tsp Red chilly powder 
• 1/2 teaspoon garam masala 

Also :

• whole-wheat flour for rolling
• Oil to cook

Method

Making the Dough:

1. Mix flour, salt, curd and water together to make a soft dough (add water as needed).
2. Knead dough for 2-3 minutes to make the dough soft, smooth and pliable.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest minimum 15 minutes.

Filling:

1. Boil 2 medium potatoes until tender.
2. Once cooked, drain the water and let the potatoes cool down.  
3. Once the potatoes are cool enough to handle, peel and mash them.
4. Add Amchur powder,chat masala, cumin seeds, garam masala, Red chilly powder and salt to mashed potatoes. Mix well.

 Paratha making:

1. Divide the dough into equal part balls.
2. Then divide the potato filling into equal balls. Potato balls should  larger than the dough balls.
3. Roll dough ball into a small circle.  Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling , remove extra dough and cover neatly. Repeat to make all balls. 
   
4. Meanwhile heat the tava, Press the filled ball lightly on dry whole wheat flour from both sides.
5. Using a rolling pin, roll the balls lightly to make circles, keeping the sealed side of the balls on top ,lightly dust the parathas with dry flour. 
6. Drizzle the oil to tava or Place the paratha directly on the tava , drizzle one teaspoon of oil over the paratha .When the paratha start to change color and puff up, flip it over. You will notice some brown spots.
7. After a few seconds, again drizzle one teaspoon of oil over the paratha. Flip the paratha again , making sure the paratha is golden-brown on both sides. Repeat the same for the remaining parathas.
   
8. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil paper or in a covered container.  For your good health eat fresh and hot foods.
   

Note:

• Parathas can be served with Butter or Plain Yogurt or Pickle. 
• Add red chilly powder as per your taste.
• We can make Aloo paratha in one more version . 

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Jolada mudde

        

            A warm and comfort platter for a Sunday lunch or a hearty dinner, this combination of north and south Karnataka's delicacies will make your mouth water  and wanting for more!

Jolada mudde/ Jowar ball is not so different to cook compared to ragi ball though the taste is so very different. Jowar balls are a popular part of the platter in every North Karnataka households. Jowar balls are usually served with a spicy curry.

      Bassaru / Upsaru is made from the filtered stock from cooked dill leaves / Mix greens / Drumstick Leaves with lentils and once filtered , the remaining residue is made in to palya / stir fry . Bassaru - Palya is popularly made in Mysore and Mandya , they make a perfect combination with Ragi balls and Jowar balls. They are spicy , tangy and keep you smacking your lips for a long time . 

        This platter is a perfect comfort home-food and it is light on your tummy even though you eat a ball of cooked Jowar flour . I have always loved Jowar balls since it is a part of my favorite after my marriage . I tasted Jolada mudde for the first time in my hubby home once after marriage . My sister in law cooked excellent North Karnataka food . Anyway , back to Jowar ball - It is a healthy , tasty and perfect choice if you are in mood for a pure North Karnatka food .                    

Ingredients :
Jola/jowar flour -1 cup
Water -2.5 cups
Salt-pinch
Ghee-1/2tsp

Method :
1. Take 2.5 cups of water in a thick bottomed large vessel. add pinch of salt,1/2tsp ghee and keep it for boiling.
2. Add Jowar flour to boiling water,let it cook for 5 minutes .

3. Take a wooden spatula and mix around and press well,Make sure there are no lumps. This step generally takes 1 - 2 minutes.
4. Immediately transfer it on to a plate or a wooden board (see the pic below). Wet your fingers and make jolada mudde or balls. Mudde should not stick to your wet fingertips . If it is cooked properly it will not stick. 

5. Now serve it hot with massoppu saaru or Bassaru or Upsaaru or any other sambar or curd. Enjoy healthy and super food. 😋

Note :

1. For starter to make jolada mudde easily,add sooji/Rava to boiling water.While using Sooji add 1/2cup more water,

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Ragi mudde,Bassaru,Palya

Ragi mudde recipe is easy, but you will have to put a lot of strength to prepare them. The stirring stage (mixing the flour with water) may become little difficult for the beginners. But do not worry, you will get back more energy after eating the ragi mudde.

A.Bassaru -

Ingredients :
Mixed greens &dal Stock/Soppu bele kattu-2glass
Tomato -2 roughly chopped
Onion -1 roughly chopped
Green chilly -3-4
Coriender leaves -3 strings .
Garlic -4-5 pods
Brinjal -1 medium size
Salt to taste

Method :
1.In a cooker add Turad dal,chopped Amaranth leaves , Palak leaves, Fenugreek leaves , turmeric , oil cook for 2-3 whistles . Strain the stock .
2.Heat oil,add roughly chopped Green chilly , Tomato,Onion fry well.Switch off the flame.
3. Add skin removed garlic,Coriender leaves .
4. Take a medium sized Brinjal and burn directly on flame.
5. Dip burned Brinjal in water,cool down and remove skin.
6.Add fried items and skin removed Brinjal into jar.Grind to a fine paste .
7. Take a kadai add Mixed greens &dal Stock/Soppu bele kattu,boil and add ground paste ,salt mix,boil well . Add chopped coriander leaves .

B.Palya:

Ingredients :
Oil-2tsp
Mustard -1/2tsp
Jeera -1/2tsp
Garlic -2 pods
Boiled mixed greens& dal
Salt to taste

Method :
1.Heat oil add Mustard , Jeera , garlic fry well.
2. Add slit green chilly saute for a minute,add chopped onion cook,add required salt.
3.Add strained mix greens and dal,toss well.

C.Ragi mudde:

Ingredients :
Ragi flour -1 cup
Water -3 cups
Salt-pinch
Ghee-1/2tsp

Method :
1. Take 3 cups (1:1.5)of water in a thick bottomed large vessel. Add in 1 tbsp of ragi flour, mix well add pinch of salt,1/2tsp ghee and keep it for boiling.
2. Add Ragi flour to boiling water,let it cook for 5 minutes .
3. Take a wooden spatula and mix the mass by rotating around and press well,Make sure there are no lumps. This step generally takes 1 - 2 minutes.
4. Immediately transfer it on to a plate or a wooden board. Wet you fingers and make ragi mudde or balls. Ragi mudde should not stick to your wet fingers. If it is cooked properly it will not stick. Now serve it hot with massoppu saaru or Bassaru or upsaaru or any other sambar or curd. Enjoy healthy and drool worthy meal😋

Notes:

• Boiling ragi flour water helps you to decrease lumps.
• Adding oil or ghee too do the same.
• Starter can add 1ts of rava/Sooji to the boiling water makes mudde without lumps.
• You can make same recipe with drumstick leaves,filtered stock from cooked dill leaves with lentils.

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