CELEBRATIONS OF 100TH POST WITH MBP BREAD

100TH POST OF ANDHRASPICY

Hi friends and viewers, I am very happy to announce that this is my 100th post at this blog. Thank you all the fellow bloggers and viewers for your continuous support and encouragement. Wish the same in the future too. Thanks again and for this small occasion, today I prepared my family's favorite "NAAN" with "MATAR PANEER". Really enjoyed this combo.


This is my entry to Coffee Girl's this month's MBP eventB-R-E-A-D from S-C-R-A-T-C-H. Thanks coffee girl. According to her rule of the event, I tried this naan recipe from Manjulas Kitchen. Like her I got the naans very tasty and we enjoyed a lot. Actual recipe is here. I followed her recipe as it is. I served this naans with Indira's Matar Paneer recipe. Really wonderful combo of both. Thanks Manjulaji and Indiraji. Thanks again. Here are proofs....

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EGG ROLLS For Blog - Picnic

Fun in the Sun

This is my entry to Anupama's Fun in the Sun, which is about PICNIC FOOD RECIPES. Thanks Anupama for hosting a lovely and great event. This Egg Rolls are very suitable picnic food to carry. Very quick and simple breakfast for any picnic. Here is my Egg Rolls recipe:


Egg Rolls:
Prep time : 10 minutes
Cooking time : 5 minutes (for each roll)
Serves : 2
Cuisine : Indian

Ingredients: (For 2 Rolls):
2 Eggs
2 tortillas or chapatis
2 tbsp oil

For filling:
1 small potato (peel and grate)(optional)
1 medium size finely chopped onion
1 carrot (grated)
3 tbsp finely chopped coriander leaves
1/2 tsp pepper or 1 tsp finely chopped green chillies
salt as per taste

Method:
1. Peel and grate the potato, microwave for 1 minute and keep aside.

2. Finely chop the onion, carrot, green chillies and coriander leaves, Mix with above microwaved grated potato, add salt, mix well and keep aside.

3. Break eggs in a bowl, add salt and keep aside.

4. Heat the oil in a tawa, pour half of the beaten egg, spread it to about the size of tortilla/chapati on low heat.

5. When it is half cooked, spread the potato mixture evenly on omlette and then cover with chapati and press it.

6. Turn and cook the other side. When its cooked fully, roll it and pack with alluminium foil. With this packing, you can carry easily and the egg roll will be soft.


Note: 1. If you want you can replace the filling with seasonable vegetables and also with your favourite ketchup.

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Aloo Paratha (Potato Stuffed Flat Bread)

I like North Indian Food very much. I learned this aloo paratha from my friend, Kirti. Here is my recipe.

Ingredients : For Dough:

2 cups wheat flour or Maida or All purpose flour
1 tsp salt
3 tsp oil
water for kneading

For Stuffing :

4 Boiled and smashed Potatoes
4 finely chopped green chillies
1/2 cup finely chopped coriander leaves
2 tbsp chaat masala powder
3 tbsp Amchur Powder or Lemon Juice
Salt as per taste
oil as required to roast parathas

Method :

1. Sieve wheat flour into a bowl, add salt and oil, mix well with help of water to form a smooth dough like puri dough. Cover with a wet cloth and keep it for 30 minutes.

2. Meanwhile prepare the aloo masala for stuffing. Mash the potatoes without lunps, add chaat masala, finely chopped green chillies, salt, chopped coriander leaves and amchur powder or lime juice, mix well.

3. Make the aloo masala into big lemon size balls and keep aside.


4. Divide the dough into balls of equal portions, roll each ball at a time in the form of small poori.


5. Now put a aloo masala ball in prepared poori, close it from all sides (like above picture). Apply flour on both sides and roll it gently into a paratha.


6. Now cook on a tawa applying 1/2 - 1 tsp oil on each side, until light brown.


7. Serve hot with any pickle or plain curd or any North Indian style paneer curries.
Note : As per your spicy level, you can add or decrease green chillies and lemon juice.

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Thali Roti

Ingredients:

Wheat flour : 1 Cup
Rice Flour : 1 Cup
Salt : as per taste
2 finely chopped green chillies(adjust)
3 tbsp ginger garlic paste
carrot juliens(grated) : 1/2 cup
Jeera : 1/2 tbsp
Finely chopped coriander leaves : 1/2 cup
finely chopped curry leaves : few
Sesame seeds : 2 tsp
oil : 2tbsp

Method:
1. Mix all the above ingredients with wheat and rice flours with water. Prepare like chapati dough. Keep aside for 15 minutes.

2. Make the dough as uniform balls and press them flat with palms on a banana leaf or any foil with help of little oil.

3. Fry both sides of each roti, till they turn to golden colour on pan with little oil.
4. You can serve these thali rotis as it is, tomoto sauce or coconut chutney. I prefer tomato sauce.

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