Ajwain Ka Paratha - Parathas Flavored with Carom Seed | Step by Step Recipe

Welcome to another edition of Blogging Marathon, we are running the 7th this month. I have along with me, 23 bloggers doing the two week long Marathon. I have spent considerable amount of time thinking over the themes, so I hope you enjoy them as well.

These are the themes you will be seeing us blogging for the next two weeks.

Seven days of Crunchy Snacks for Kids
Seven days of Microwave Cooking
Cooking from the back pack
Seven days Regional Recipes
Combo Meals
No butter Bakes for Diet
Cooking from cookbook

For the first week, I have chosen Cooking from the back Pack. Over the years I have saved up so many cut outs from food packets, ingredients, masala packets etc. On many occasions, I have written down the recipes, but after a while I started saving up the clippings hoping to cook from them and keep or discard based on the results. If you want to have an idea on how vast my recipe collection based on these paper backs or pack recipes, read on my recipe collection.

But for this theme, I wanted us to concentrate mostly on the pack backs. So now I have the opportunity to browse through the collection I have. I have collected many such papers from milkmaid, cocoa, macaroni etc. But I also wanted to make sure I don't repeat the main ingredient or the packet. Like there is no point if I make 7 different recipes from Milkmaid back recipes using condensed milk. So I have tried my best not to repeat the ingredient, and selected different recipes with different main ingredients. Hope you will enjoy as much as I enjoyed making them or my family eating them.

The first in the series is made with corn flour as the star. My stint with corn flour started during my college days when I was making American Chopsuey very frequently. Those were the days when Cauliflower Manchurain or homemade soups were a hit. Amma used to buy the Brown & Polson brand most and the recipes are listed at the back. They also give about couple more recipes. I have collected so many of these and always wanted to try. I was really happy finally making something from it.

For the second week, I have selected to do Crunchy Snacks for Kids, as Gayathri is hosting the Kid's Delight event themed on Crunchy Snacks.

Memories are really something, they make you feel light and carefree. Like I visited Konda's sports day function at her school. She was getting a gold medal. Seeing all those kids, yelling, running around, made me remember my own school days. Just yesterday I was talking to my schoolmate who studied with me since class 5 and we were remembering our own school days and now we have kids of that age. I know I sound so cliched, but where did the days vanish. The memories are still so fresh. At times I feel it's a big play that I am watching, and I am going to wake up and get ready for school!

I know I know I have to get to the recipe..:)

In a bowl, take flour, wheat flour, corn flour, ajwain, salt

Knead to a soft dough

 Roll out and apply ghee

 Close and roll out again as a disc.

 Cook on hot tawa.

 I took this for my lunch paired with Chettinadu Sorakkai Kurma

Ajwain Paratha - Parathas Flavored with Carom Seeds

Brown & Polson Cornflour - 1/2 cup
Wheat flour / Atta - 1 cup
All purpose flour / Maida - 1/2 cup
Ajwain / Carom Seeds / Bishop's weed - 1 tsp
Salt to taste
Ghee/ Oil as required


Method to prepare:


In a bowl, take all the flours, ajwain, salt and with water knead to a soft dough. 


As you do your regular parathas roll out as a disc. Apply ghee on top, fold into a triangle or into pleats and roll out again after dusting with flour. 

Heat a tawa and cook the parathas on both sides.


Serve with pickle and curds or as I served with Chettinadu Sorakkai Kurma

Notes: The recipe called for complete flour, so I made it healthy by adding more atta than maida.
I love ajwain as adding that gives a whole new taste, I add it to puris, samosas etc.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#7

Ragi Roti with Peas Stuffed | Indian Flat Bread Finger Millet Recipe

One really wishes things turn out perfect. When one wants to diet, one can and when want to indulge one can. How marvelous that will be right? Sadly it is not so perfect all the time. When you want to diet, you get tempted with so many delicious treats that either you are forced to make or get forced by others. You indulge in guilt, thinking all the time how the scale is going to shoot up the next time you torture it. One of the best jokes that I remember on the scale has been the all time funny one. When a chap stands on the scale, the poor scale pleads back, "One at a time please!" Imagine if that could happen real time!

I plead guilty of not following the strict diet that I wrote down here. The very reason why I published was hoping on declaring it out, I will follow it religiously. But then hey, what's fun if I follow it without any break. So here I am with all broken diets, still trying to have a grip on what might go in! Though I confess I try my level best to follow the diet. Actually as long as I was updating everyday I was following it so well. Only when I stopped it almost stopped being strict. Anyway it is another effort

Anyway I was happy that there was no increase but rather no loss too. Still it is a good sign. Coming to the recipe for today. This was one of those healthy breads that is good during dieting. I followed the same original way it is done, except made it even more healthy by adding mashed peas to the dough.

Athamma normally makes Ragi Roti by patting it down on a muslin cloth, as shown in the Ragi Roti Post.

But this time, she made it as the way she does Jonna Roti. Please check out the video we took on making Jonna Roti

Ingredients Needed:

Ragi / Millet Four - 1 cup
Salt to taste
Water

Peas stuffing

Fresh Peas / Cooked Peas - 3 tbsp
Salt to taste
Green Chili paste - 2 tsp
Coriander leaves

If you are using dried peas, pressure cook the peas and mash the peas. With fresh peas, just mash them with ladle and mix in the salt, chilli paste and coriander leaves together.

Mix this paste to the Ragi flour and proceed as how it is shown in Jonna Roti post.

So this was my lunch during the weekdays. Planning to make other breads with whole grains for lunch, instead of the usual Goduma dosa/ Wheat flour Dosa that I have been carrying.