Corn's in Chapathi

I just want to add some healthy stuff''s to my Chapathi flour before kneeding them. When i had corn's, how could i leave them. Here along with the corn, i added some Jeera Powder and Corriander leaves for easy digestion.

Ingredients:

Wheat Flour- 2 cup's
Warm Milk- 1/4 cup(approx)
Salt- as required
Jeera Powder- half a spoon
Corriander Leaves(finely chopped)-2 spoon's
Steamed Corn's-1/4 cup

Method:

Have all the ingredients except milk in a large bowl and knead it by adding milk. Have more flour to roll the dough ball's so that it dont get broked. It is hard to roll, as the corn's will break out. and cook these chapathi's in low flame, to avoid the corn's getting burned.

Try this for your kid..hope they will enjoy having this.

When I read about Corn Curry from Sujatha's Spicykhazana, i just want to try, to know how it would have tasted. Well it was really a different delish side-dish for chapathi. I added some Kasuri Methi to it. It tasted absolutely different.

Avial with Pesarat and Care for a Heart..

Care For Lakshmi's Heart Surgery:

Srivalli..Iam Proud to say, that i know her. Srivalli has taken pain in Caring for collecting donation for Lakshmi's Heart Surgery. Lakshmi a mother of two need fund's for her heart surgery. You can donate even a small amount, which can help her to survive for her two children's. You can contribute thru Chip-In given here.




Your donation can be made securely through Credit Card, Pay Pal and goes directly to Lakshmi's account. If you want to pay Indian Rupees by Cheque or any questions on this fundraiser, mail to lakshmi.fundraising@gmail.com

Check in Raffle Prize List and at the Contributors List.

Coming to The Avial With Pesarat:

Avial with Green Moong Dal Pesarat is an absolute, delicious, Nutritious Break-Fast. Since My hubby along with my camera has gone on a trip, Iam unable to try and post new recipe's here. But when I see you people posting the recipe's for the events revolving on blog globe, i could not tie my hand's and sit, that's Iam re-posting this recipe, which i had tried a long back. As it was tried long back, i dont remember the recipe for pesarat. But the recipe for avial was written on the same day..here it is..

Required Ingredients:

Colacasio-4 pieces
Potato-1
Carrot-1
Grated coconut-3 tbsp's
Raw rice-2 spoons
Cumin seeds-1 spoon
Curd-8 spoons
Oil(coconut oil preferred)-3 spoons
Curry leaves-8
Green chilli-1

Method:

Boil the vegetables in a pressure cooker upto 2 whistles. remove the skin of colacasio and potato and cut into pieces. cut the carrot too..finger size shapes are preferrable for all the above vegetables. take 2 spoons of rice and half spoon of cumin seeds and soak them in water for 10 minutes. after 10 minutes grind the soaked rice & cumin seeds with green chilli and grated coconut. set the paste aside. now add coconut oil to the pan. do thalippu with cumin seeds and curry leaves. add the boiled and cutted vegetables. add little salt. now add the paste and stirr so that the vegetables catch up the paste and let it for few seconds in low flame. now add curd mixed up with water. after one boil remove. switch off the stove and serve. The Best Side-Dish for Adai is Butter and Jaggery..

Iam sending this combi to WBB-Combi Break-Fast's event hosted my Masala Magic.

Soy Kaima Curry

This Curry goes well with chapathi or with any Indian bread.

Ingredients:

Soya Chunks - 20
Onion - 1
Tomatoes - 2
Green Chilli - 1
Mustard
Sombu/Fennel -1/4 spoon
Curry Leaves - 8
Corriander Leaves - 2 tbsp's finely chopped
Turmeric Powder - a pinch

For Grinding:

Ginger-1 inch size

Garlic- 5 pieces

Sombu/fennel- 1 spoon

Grated Coconut-3 spoons

Cashews-8

Chilli powder- 1 spoon

Corriander Powder- 2 spoons

Grind the above into a paste.

Method:

Boil the soya chunks in water (add ¼ spoon of salt in water) for 10 minutes. Then Squeeze them and put it in cold water. Squeeze them again and drop them in cold water to squeeze again. cut the Soy chunks into half.

In a kadaai /Pan..Add 5 spoons of oil. Add mustard. When it crackles..Add sombu/fennel. Now add Slitted Green Chilli and finely chopped onion and fry it well. After the onions got fried add finely chopped tomatoes. Fry them well.

Now add turmeric powder a pinch, and Soya chunks. Mix them well.

Add the grounded paste and mix well.

Add water as per the consistency you require. Add coriander leaves and Curry leaves and close the kadai with a lid.

Let the fragrance of the curry arrive and the oil leaves at the edges of the kadaai.

Serve it Hot with Rice or Chapathi.

My entry to JFI-SOY hosted by Sia of monsoon spice. also I am taking this to Srivalli's Curry Mela