Wheat flour              : 2 cups

Red chilli pdr           : 1/4 tsp

Cumin seeds            : a pinch

Salt to taste

Oil                           : 2 tbsp

Stuffing

Broccoli                   : 1

Onion                       : 1 

Chilli pdr                  : 1/2 tsp

Cumin seeds             : 1/4 tsp

Garam masala          : 1/8 tsp

Turmeric pdr            : 1/8 tsp

Oil                            : 1 tbsp

Salt to taste

Mix wheat flour,salt, chilli pdr and cumin seeds together. Add required amount of water little by little to this and knead it to a smooth dough, and keep aside.

Cut the broccoli into florets, remove the thick stems and  grate them finely using a food processor or a blender. 

Chop onion finely. Heat oil in a kadai add cumin seeds, let it crackle. Then add finely chopped onion and saute well. Add the grated  broccoli,  chilli pdr  and garam masala pdr and salt to this and sprinkle little water to this, mix well.

 Close it for a few seconds and cook. Open the lid and stir it,  switch off the stove. The stuffing is ready!

Dust the surface and roll the chappathi dough about 3 to 4 inches.



Place one tablespoonful of the stuffing and close the roti from all sides like a sac. Seal it and flip it, flatten slightly and roll it again  gently,  to a normal roti size.




Heat the tawa and place the roti on it, when it cooks one side flip it and drizzle with little oil on both sides, remove it from fire when brown spots appear on both sides.
Repeat the process with the remaining dough, serve hot with yoghurt and any pickle of your choice!!

Whole wheat flour           : 2 cups

Salt  to taste

Mix wheat flour and salt together. Add water little by little to make a smooth dough. Take a big lemon sized ball and flatten it slightly. Dust it with little flour and roll it with a rolling pin for about four inches.

Then apply some ghee over it, fold one half over the other, add some more ghee over it. Then again fold it, now it look like a folded triangle.

Roll the folded triangle into a thin chappathi.  Heat the tawa and it should be medium hot. Place the paratha over the tawa. When it starts puffing up flip it over to cook the other side.  Small brown spot will appear now, apply ghee over this and flip again to cook both sides evenly. 

Variation:  Instead of folding it into a triangle we can fold it from both sides and again fold it again in a square shape.

Then roll it again to make a square chappathi ...  Cook it applying a little oil over it..Both same,  only the shape is different!

Kothavarakka usually  grows in clusters,  the pods are flat and slim in green colour. 

Kothavarakka                     ; 100 gms

Mustard seeds                    : 1 tsp

Red chillies                        : 2 nos

Urad dal                             : 1/2 tsp
Turmeric pdr                      : 1/8 tsp

Grated coconut                  : 1/2 cup

Cooked tur dal                  : 2 tbsp

Oil                                     : 1 tbsp

Curry leaves                      : 1 sprig

Wash and cut  kothavarakka into very small pieces.

Cook tur dal,  it should not be mushy and keep it aside.

Heat oil in a tawa,  add mustard seeds. When it pops up, add urad dal, break red chillies and add that too.  Add curry leaves and  chopped kothavarakka to this. Add salt, turmeric pdr and 1/4 cup water to this and let it cook till the water got  absorbed.   Add cooked dal and coconut to this.

Drizzle some more oil and stir it well, simmer for 3 more minutes and switch off the the fire.

Kothavarakka upperi is ready, goes well with steamed rice!!

Dosa batter                              : 2 cups

Shredded cheddar cheese        : 1 cup

Chilli flakes                             : 2 tbsp

Oil                                           : 2 tbsp

Heat dosa tawa and make a thin dosa ( for making dosa I have already posted in this blog before).

Spread 2 teaspoonfuls of cheese and little chilli flakes over it. 

 Drizzle little oil over this, let it cook till golden brown and fold it.  Tasty chilli dosa is ready, serve it hot!!

Kaypakka                       : 1no(big)

Turmeric pdr                  : 1/4 tsp

Chilli pdr                       : 1 tsp

Salt to taste

Onion                            : 1

Oil                                 : 2tbsp

Wash and cut kaypakka into small pieces.  Chop onion finely and keep aside.

Heat oil in a tawa and add chopped onion and saute for a while. Then add the kaypakka, salt , turmeric pdr and chilli pdr to this.   Add little water to this and close it with a lid, let it cook till the water get absorbed.  Open the lid and stir it well, keep it in a low flame, till it changes colour into light brown.  Goes well  with steamed rice or curd rice!