Ingredients:

• Wheat atta                                  : 2 cups

• Salt to taste

• Warm water as per required

• Oil                                              : 1tbsp

Method:

• Take atta in a bowl, add salt mix well and slowly add warm water to this and knead it into a soft dough. When finished add oil to this and cover it, let it sit for 20 mins.

• After 20 mins knead it once more and take a lemon sized ball spread it to a normal size chappathi,  smear it with oil and dust with little atta and start folding it like a saree fleet. Then curl it to round shape. Do this with remaining dough. 

• Take the curled round shape ball and make chappathi out of it. Finish making chappathis with all the round balls.

 

• Now heat a tawa,  cook the chappathis both sides till brown spots appearing, adding ghee or oil

• Remove it to a plate and crush it with both the hands, so that the flakes will separate.

• Serve  hot with any side dish of your choice!

Kodo millet is very nutritious with high amount of antioxidants and fiber.  I'm trying a pongal here with this millet , it is easy and tasty. You can also try this dish.

Ingredients:

• Varagu arisi / kodo millet                    : 1/2 cup
• moong dal                                            : 2 tbsp
• Water                                                   : 2 1/4 cup
• Salt to taste
• Ghee                                                     : 1 tbsp
• Oil                                                        : 1 tbsp 
• Peppercorns slightly crushed               : 1 tsp
• Cumin seeds                                        : 1/2 tsp
•  Ginger finely chopped                        : 1tsp
• Green chillies finely chopped              : 1 tsp
• Cashews                                               : 5 nos
• Curry leaves                                         : 1 sprig

Method:

• Slightly roast the moong dal. No need to roast the millet.
• Wash the millet and dal,  pressure cook adding  2 and a quarter cup of water  and salt for 4 whistles. Cool and open the cooker and mix it well keep aside.
• In a kadai heat  oil, fry pepper,  cumin seeds, cashew & curry leaves   Then add the chopped ginger and green chilles to this and pour it over the millet dal mixture. Cook  it again for 2 mins and switch it off. Add ghee and mix it well. The pongal is ready to serve. Serve it with coconut chutney & sambhar!!

Ingredietns:

• Paneer                                     : 8 pcs
• Onion                                      : one small
• Capsicum                                : 1/2
• Tomato                                    : 1
• Ginger garlic paste                  : 1 tsp
• Butter                                      : 1 tbsp
• Oil                                           : 2 tbsp
• Kashmiri chilli pdr                  : 1 tsp
• Coriander pdr                          :1/2 tsp
• Turmeric pdr                           : 1/4 tsp
• Tomato pulp                            : 1/2 cup
• Cashews                                  : 6 nos
• Cumin seeds                            : 1/4tsp
• Cream                                      : 1 tbsp
• Garam masala                          : 1/4 tsp
• Corinader leaves chopped       : 1 tbsp

Method:

• Soak cashews in water for 10 mins and grind it to a paste and keep aside.  Slice onion, capsicum and tomato and keep aside.
• Heat oil in a kadai  saute onion, ginger garlic paste. Then add capsicum slice and tomato slices. Saute for a while and remove from the kadai. 
• Then heat  the butter in the same kadai,  add cumin seeds then remove from fire and add the coriander pdr, turmeric pdr and chilli pdr. Return to fire saute a while till the raw smell goes, then add the tomato pulp to this and cook for 2 mins. Now add the cashew paste and mix well till the mixture thickens. Add 1/2 cup water and salt mix well. Boil it and add the sauted onion, capsicum and tomato to this,  and add the paneer pieces to this. Gently mix this without breaking the paneer pieces. Add in the cream and mix it. Simmer it for 5 mins.  Finally add the garam masala.
• Transfer this to the serving bowl. Garnish with chopped coriander leaves. 

Ingredients:

• Samai/chamai                                       : 1 cup
• Cooked tur dal                                      : 1/2 cup
• Tamarind paste                                     : 1 tsp
• Turmeric pdr                                         : 1/8 tsp
• Sambhar powder                                   : 1 tsp heapful
• Veggies( carrot, beans, peas& potato)  : 2 cups diced
• Pearl onion(sambhar onion)                  : 5 nos
• Tomato                                                  : 1 medium
• Ghee                                                      : 1 tbsp
• Cumin seeds                                          : 1/2 tsp
• Asafoetide pdr                                       : 1/8 tsp
• Salt to taste
• Broken red chillies                                 : 2nos
• water as required
• Curry leaves & coriander leaves

Method: 

• Wash and cook Chamai in a pressure cooker adding 4 cups of water, for 4 whistles and keep aside.
• Dice all the veggies and keep aside.
• Heat ghee in a kadai fry cumin seeds, broken red chillies and curry leaves. Then add the diced tomato, pearl onions and saute for 2 mins.  Then add diced veggies, turmeric pdr and  2 cups of water, salt, close with a lid and cook till the veggies become tender. 
• Then add the tamarind paste to this, mix well.  Boil it for 2 mins and add cooked dal, asafoetide pdr and sambhar  pdr to this mix well and finally add the cooked chamai to this. mix well.  At this stage add one more cup of water and let it cook for 3 more minutes. Check the salt.
•  Let the cooked chamai blend with the dal veggie  mixture and  switch it off adding one more spoon of ghee.   The sambhar sadham is ready! Transfer it to the serving bowl and garnish with coriander leaves.  Serve it hot with pappad, pickle or any desired side dish! 

• The consistency of sambhar sadham is thick semi solid. Should not be too watery or too dry. So add water according to that. 
• For saving more time you can cook the veggies in cooker also. 

Ingredients:

• Broker rice (matta)           : one handfu
• Milk                                  : 1 Litre
• Sugar                                : 3/4 cup
• Water                                : 1/2 cup

Method:

• Soak the rice for 20 mins, wash it and drain well.
• In a big pressure cooker add rice, water, milk and sugar and cook for 30 mins in low flame.
• After 30 mins switch off the stove and cool it. After cooling open the cooker and transfer the payasam in a serving bowl.  Tasty pal payasam is ready to serve!!