#Ajwain Paratha

[spicyvegrecipes]

How to make Ajwain Ka Paratha

Ajwain Ka Paratha Ajwain Ka Paratha or Carom seeds flatbread is a flaky unleavened flatbread made using whole wheat flour and carom seeds. They can be enjoyed for breakfast, or lunch, packed in your lunch box or accompanied as travel food. How to make Ajwain Ka Paratha step by step with Photo We can easily double or triple the Ajwain Paratha as per requirement. It can be easily prepared for…

[halo-belkastrelka]

Ajwain Paratha

[smarmychristopagan]

Ajwain Paratha

[deesi-academia]

okie this might be the death of me but I've no clue what jeera biscuits are-

OMG AM I ABOUT TO INTRODUCE YOU TO JEERA BISCUITS-

current loml - the brand i prefer is mother dairy or 50-50 wale. they're soft and crumby atta biscuits basically but the jeera (cumin) gives them their edge and such amazing flavour!!!

you should defffff try them out, though yeah jeera is not for everyone.

[morethansalad]

Mooli Paratha / Daikon Radish Stuffed Indian Flatbread (Vegan)

[ashintheairlikesnow]

as diwali starts to roll back around again i can’t help but think about eli. i know there was a reference in one of his fics to holi (when i tell you i SCREAMED) and it made me so happy (I SCREAMED)

anyway. would it be possible to receive a little snippet about eli’s feelings this time of year? no pressure ofc i’ve just got the brainrot

(It's true! Eli was born and spent his early childhood in India, before his parents moved to the United States when he was twelve years old. His earliest memories take place in northern India - his family is from Uttar Pradesh)

-

When he turns all the lights out, the lamps flicker and dance with a warm yellow and orange, placed on small tables on either side of his bedroom door. The rest of the room is lit with candles only, but at the doorway - the boundary between his own space and the space that others inhabit every day - he has placed the diyas. He has more in the window, just two small ones, but still.

Diyas - the small earthenware lamps he has lit using cloth wicks soaked in oil, bought from a store where a woman had greeted him with grandmotherly familiarity and a lyrical voice that had nearly split his head in two with a powerful memory.

Eli had stared at her while she gave him cheerful advice on which brand was best on something - he doesn't even remember what any longer, although it must be one of the things he bought, because he didn't argue with her.

But it wasn't her he was listening to. It wasn't the flat florescent light of the store he saw.

He heard his mother's voice, saw her lighting the lamps, her hand on his head as he pressed against her leg, holding tight to the sheer fabric dotted with gold threads in tiny circles she wore over her loose skirt. He remembers it being blue, and that single detail hurts in a way he can barely breathe past.

She had dressed to go visiting through the neighborhood, where everyone else also had lamps and there was laughter and singing everywhere he looked, and the house smelled like sugar and spices from what she had been cooking to take and share, but they hadn't yet left.

Nazadeek se dekhen, Jairaj, had come the memory of her voice. Eli had frozen in the aisle, staring at the woman, her lips moving but his mind was years ago and thousands of miles away. Bhay par aasha. Andhakaar par prakaash. Kya aap dekhate hain?

He had bought the lamps in a rush - a half-dozen of them, without question. Then he'd ended up leaving with another two hundred dollars' worth of anything that made his head hurt worse, anything familiar. He felt like he must look completely insane to those who watched him, squinting against a migraine and sweeping what felt like entire shelves into his rickety basket, and yet he couldn't stop himself.

Somehow he wound up with eight separate chutneys, an armful of spices in what he thought must be the exact jars and brands hiding underneath his thoughts, waiting to break free. Coriander, cumin, cardamom, mustard seeds, fenugreek, fennel seeds, tamarind, ajwain, asafoetida, chiles, fresh curry leaves even. He couldn't stop. He found bread, not just naan but paratha, ready-to-eat, in a refrigerator towards the back, and shoved it into his basket as well.

Paneer, he remembered paneer, cheese so fresh it squeaked sometimes between your teeth. His mother would fry it until it was brown and he would come home from school sometimes to a snack of chili cashews and spiced paneer, along with her smile and her voice calling, Jairaj!

The whole damn store smelled like something he had once known as well as his own hands, and now was strange to him and he chased the memories, even as his head hurt worse and worse.

Next to the cash register, there were little plastic containers with familiar round balls of dough inside, soaking in syrup. Eli's voice had caught in his throat, and he had wordlessly shoved one of the containers at the cashier, who had given him a slightly puzzled smile and wished him a good day.

Sitting here in the doorway, enjoying the lamplight coming from the diyas, he pops open the plastic container, inhales the strong scent of sugar and rose, with a hint of pistachio.

He is absolutely going to pass out from the pain in his head, but not before this.

Not before this.

He reaches inside, picks up one of the gulab jamun, and bites into it. Tears sting as he chews and run hot down his cheeks. Behind him, thousands of miles east, thousands west, a lifetime away no matter how you measured it, there were people laughing just outside the window as his mother offered to let him have just one taste before they took the rest for sharing, in a neighborhood lit with a thousand lights in every window, at every doorway, declaring that darkness did not win, that evil could not vanquish good, that hope remained even after despair.

Maybe his mother is still sitting, somewhere, with her own diyas lit and maybe even with the rangoli in its geometrics and curves laid out in fine colored sand seeming to dance in the light. Maybe his mother still cooks to share with a neighborhood full of lights.

Maybe she thinks of him, out there, wherever she is. Maybe she remembers a boy named Jairaj, when the remnants of that boy no longer can.

Eli weeps. He cries while he eats every single perfect chewy sweet ball in the container, and for the first time he can remember... Eli prays.

He can't remember the right words.

But he hopes that the memory that he did know, once upon a time, is enough.

[zxmickeyzx]

Mumbattan Cafe Ch.2

Barista! Pavitr x Artist! Miles

Miles came into the cafe for some chai tea, to see his friend Gwen on her shift and make some art while relaxing in the cafe. Instead he got some Barista who looked very annoyed when he tried to order and then became very passionate about ranting to him about how people say chai tea instead of just saying chai. Miles didn't mind him lecturing him on it though.

At least it was from someone so cute.

Prev ~ Masterlist ~ Next

Pavitr was having an okay morning. Usually he had more energy in the mornings being the morning person that he is. The sun always felt like a blessing on his skin. And usually His body was ready to jump out of bed. Most of the time he looked forward to the day.

But today, everything ached. 

Last night he decided to help his best friend Hobie lift his equipment so that his band would be ready to play at a new club that contracted him temporarily for the next few days.

So he came home very late last night. He got an earful from his Auntie Maya. As her only Nephew, she is very protective of him. 

As he slowly slumped outta bed, he dragged himself to the bathroom. Looking into the mirror, he saw the bags under his eyes from having less sleep than usual. He didn't look or feel like his usual self but he knows he needs to push through and help his Auntie Maya at her cafe. They lived right above the cafe which was very convenient.

He opened the water in the sink and splashed some cold water on his face to wake himself up before starting to brush his teeth. He then started to finger brush his hair a bit and put some coconut oil in his hair. 

He takes a deep breath before putting on a smile to start out the day. 

‘Yeah lets try to have a good day’ He thinks to himself.

He put on a plain white t-shirt tucked into some black slacks. His typical outfit for going to work.

He starts to walk out to the kitchen and sees his Auntie had already started brewing some chai for him to start his morning with some Ajwain Paratha to start off light for the day. 

“Good Morning my Shona.”  His Auntie Maya greets him, handing him his cup of chai

“Good morning!” Pavitr greets back with a smile. 

They both walk to the table where they start to drink and enjoy each other's presence. 

“Pavitr, I need to go get some groceries today, so can you be in charge this morning for a bit? I realized we are running low on some food.” His aunt sips her chai a bit before taking out a grocery magazine. “There are some deals I want to get before they are sold out. Do you think you’ll be able to handle the cafe for a bit?”

Pavitr takes a sip of his chai before answering. 

“Of course I can handle it! I’ve done it before!” He gives her a reassuring smile.

His aunt chuckles. “I know you can, but I will be gone for an indefinite amount of time not just an hour but I should be back before 3 o’ clock.” She pauses a bit. “But Pavitr, my Shona.”

“Yes?”

“Please, try not to get upset with people saying chai the wrong way. They can't help it, they are ordering the American way. They don’t know better.” She shakes her head to sip her tea again. “Just give them your best customer smile and don't worry about them.”

Pavitr frowns a bit. How will they learn the right way if he doesn’t try to correct them? And hearing people say tea tea was rather annoying. 

“Okay..” He agrees reluctantly, looking down at his cup.

“Pavitr! I am serious, we can’t have people not coming back because they come to relax and have our products. Not a lecture.” She gives him a stern look before sighing. “Maybe I should put Gayatri in charge and you can come with me to the supermarket instead”

Pavitr’s eyes widened. “No! I can handle it. I swear I won't lecture one single customer, promise!” He didn't want to deal with going to the grocery store. It just gets boring at times and he ends up wasting the whole day there between his Auntie Maya catching up with her friends, and over analyzing every single product, he would go crazy. 

“Alright, you better keep that promise. Gayatri will tell me if you don't keep it. She will be on shift along with the recent hire, Gwen.”

He pouted a bit. “I don't need to be watched. '' he mumbles. 

At least he was working with Gayatri, and Gwen, he liked being on shift with both of them. Sometimes his friend Hobie would stop by and even help around if he had the time. Gwen just finished all her barista training last week, and is officially working on the floor. She was really cool and he had a lot of fun getting to know her for the past 3 weeks. It turned out she knew Hobie too! The two of them sometimes played together if their schedules lined up. She was a good new friend he made and he liked hanging out with her outside of work. 

His Aunt finished her chai, and went to go grab her things while he finished up his breakfast and cleaned up after himself. At the apartment entrance, him and his Aunt went down the stairs  into the back of the cafe, and started getting the cafe a bit ready for it to open. 

After they cleaned the cafe and set up the registrar, his Aunt had to leave. They quickly exchanged goodbyes. 

Pavitr went to get the baked goods ready. After a bit Gayatri came into the cafe with Gwen and also helped him with bringing out the products and turning on the machines. 

Soon it was 5 minutes until they would get their morning rush. Yes they had 3 people but they could handle it. Besides their fourth coworker was this man named Ben Riley who was an acting major who loved to be dramatic. Honestly, he was so strange but apparently a lot of female customers like his looks so he couldn't complain.

It was 7:00am and it was time to open the doors. The first wave of customers were people going to work and early morning classes. He started out on barista duty while Gayatri was at the cash register and Gwen was on warming good duty. They cycled turns at each station but were making sure to give Gwen Barista duty when there were less orders so they wouldn't overwhelm her. 

He kept hearing people order iced chais, which were their most popular drink because they get the authentic kind. Sadly almost all of them would order it saying “Chai tea”. Gayatri was really an angel because even though it peeved her too she kept up that customer service smile. By the time it was 8:30 am, he was already “Chai tea’d out”. A lot of college students came around this time, some because they liked the place, so they stopped by before class and some for clout for their social media. But most of the customers were the same, saying the drink incorrectly. There were some people who did say it correctly but they were Indian too, so they knew better. He even heard one guy correct his friends on how they pronounced it which Pavitr hoped that more than that friend overheard him. 

When 9:00 am rolled around things started to slow down but there were still a decent amount of customers in the store, so he took the register and Gayatri took Barista and warming duty. They told Gwen to go to the back and take a break before they would put her on the Barista duty. When that happens he would take a break and Ben would be in.  

He kept a smile on while taking customer orders, but he was tired. The girl was taking too long to order because she decided to have a conversation that he had no interest in hearing at all. What was more annoying was how she kept on saying Chai tea this and Chai tea that. Asking her friend if she wanted some “Chai Tea”. There was only so much he could take hearing her talk about the drink like that. 

To make matters worse she talked all about that drink to her friend, only for her to decide to get an iced latte instead. She told him her friend said something about it being her lucky drink for 

her zodiac sign or something. He did not care enough. 

Finally she was done ordering and more importantly was not his problem anymore. 

He sighed and hoped the next customer interaction was better.

The next customer was a tall guy with soft looking black curls and smooth chocolate skin. He had freckles and some beautiful hazel eyes. He was wearing some casual street wear. 

He was kinda cute. He was definitely a new customer though, considering he took a bit of time to order. Maybe he was nervous. So Pavitr put his best smile on to make him feel comfortable. 

The guy ordered a bagel with cream cheese and jelly, a common New York breakfast order.

After putting in his food order on to the registrar he asked the guy what his drink would be. But then he heard the dreaded two words.

‘Chai Tea’

And something in Pavitr just broke. He couldn't help himself. 

“What did you just say?” His eyes widened as he slowly looked up at the customer in disbelief. 

He didn't even register the customer's reaction. 

“Um, chai tea?” The guy repeated, confirming what he heard.

And Pavitr?

Pavitr just lost it. 

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Tagged List:

@ar1-thecat, @marrz-sucks

[fithumarabharat1]

Indian Tasty Recipes For The Winter To Keep You Warm

Individuals of a more mature age in an Indian family relied heavily on the power of traditional spices, flavors, or kitchen fixings as a customary arrangement of medication. These cures are convenient solutions, yet they are regular and have gone the distance with science. We never truly have the opportunity to think about the occasional movements and the produce that nature profits from at that specific time. Healthy Indian recipes utilize these customary spices, flavors, neighborhood vegetation, and so forth, to fortify our body's invulnerable reaction and system.

There are fixings that help you prep for an occasional shift—fixings that immediately fix heartburn, a runny nose, hurting feet, and, surprisingly, an undesirable pimple! These recipes remember the fixings or mixes for which they are made to deal with everything under the sun. If you want to fight illnesses the right way or avoid them altogether, this is your guide to a happy and healthy winter. Discover a portion of our customary, healthy recipes below to warm you up this winter.

Sarso ka saag

Sarso ka saag is a popular north Indian delicacy produced using a mix of green, verdant veggies. Customarily, it utilizes spinach, mustard, and bathua leaves, which leave a slight harshness in your mouth. However, this blend is a fantastic source of anti-oxidants that build your resistance, are calming, and keep you safe from lung issues. When matched with a makke ki roti, this transforms into a flavorful dinner.

Bajra khichidi with home-made makkhan

The name "khichidi" makes us go all warm and fluffy inside. This smooth Rajasthani bajra khichidi with home-made makkhan is a winter favorite in numerous families. Bajra, widely regarded as the best millet on the planet, is an incredible combination of insoluble fiber, essential amino acids, minerals, and a high-energy, low-glycemic-index food. When matched with a rich spread, this recipe gives you supplements and builds your digestion and internal heat level.

Handwa

Handwa is a Gujarati dish that is extremely flexible in the utilization of its fixings. since it utilizes a mixture of blended dals, rice, a few veggies, and a liberal tadka of mustard seeds, sesame seeds, hing (asafoetida), and curry leaves. This is steamed and served, so it makes for an entirely warm and cushy supper. As a result of utilizing this plethora of fixings, we stock up on protein and carbs in an extraordinary proportion with the decency of veggies, and the tadka handles our processing, nutrients, and minerals.

Gur ka paratha

It has been a winter custom in my home to complete our feast with a piece of gur roti. This regular sugar, arranged differently in the winter, is plentiful in nutrients and minerals. As a result, it promotes invulnerability, regulates internal heat, prevents colds and flu, and prevents weakness. Furthermore, it is a joy to complete your dinner with this.

Kaadha

Each family has its own recipe for a "kaadha." In any case, it is basically a blend of turmeric powder, ajwain, and dark peppercorns with a hint of honey. This invention combats cold and flu. It has mitigating properties that assuage sore throats and lift susceptibility. Instead of popping pills, try this kaadha the next time you need to get rid of a cold. Attempt these healthy and sound recipes this winter to guarantee a solid body and blissful taste buds!

For More Info:-

Indian Winter Recipes

[woodenmooseroller]

Aloo Paratha by Swasthi's Recipes

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 8

Ingredients

Dough

2 cups/240 grams whole wheat flour

1/4 teaspoon salt

1 tablespoon oil (optional)

Water as needed for kneading. Used 3/4 cup and 2 tablespoons

Filling

3 medium/350 grams potatoes

1 green chili chopped (optional)

3/4 teaspoon grated ginger or 1/4 teaspoon ginger powder

2 tablespoons coriander leaves very finely chopped

1/2 teaspoon salt to taste

1/2 to 3/4 teaspoon garam masala to taste

1/2 teaspoon kashmiri red chili powder to taste

3/4 to 1 teaspoon coriander powder

1/2 teaspoon chaat masala or 1 tablespoon lemon juice or 1/2 teaspoon amchur

1 teaspoon kasuri methi/dried fenugreek leaves

1/4 teaspoon ajwain/carom seeds (optional)

1/2 teaspoon fennel seeds powder/saunf powder (optional)

Frying

4 tablespoons ghee

Instructions

Stuffing

1. Boil potatoes until fork tender without making them mushy. To pressure cook in traditional cooker, cook for 3-4 whistles depending on the size of potatoes. In instant pot pressure cook for 5 minutes with medium sized potatoes.

2. While the potatoes boil make the dough. Add flour, oil, and salt to bowl. Pour half cup water and begin to mix to form a dough. Pour more water as needed and make a soft yet non-sticky dough.

3. Knead it well until soft and pliable. If you press down on the dough with your finger it should dent easily meaning it is soft enough. Cover and rest until the filling is ready.

4. When the potatoes are done, cool them slightly and peel while still warm. Ensure your boiled potatoes are not mushy or soggy.

5. Grate or mash them well until no bits of potatoes remain. Using your fingers, break any chunks of potatoes left in the mash otherwise they will tear the parathas. Also do not over mash it as the potatoes will turn pasty and sticky.

6. Add ginger, green chilies, coriander leaves, salt, red chili powder, garam masala, coriander powder, kasuri methi, and chaat masala. Crush the kasuri methi before adding. Add the optional ingredients - ajwain and fennel powder.

7. Mix all of the ingredients gently and taste test. Add more salt or spices to taste.

8. Divide the aloo stuffing into 8 parts. Divide the dough into 8 parts. Keep the dough covered.

Aloo Paratha

1. Roll a dough ball in your palms to smooth. Lightly sprinkle some four on the rolling area. Flatten the dough ball and dip it in some flour.

2. Method One. Dust off the excess and roll it to a 4 inch disc or roti. Place a portion of aloo stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing.

If the stuffing is sticky, dip your fingers in flour. Bring the edges together over the stuffing and join them to seal carefully.

Method Two. Roll a 5 inch roti and place the stuffing in the center, hold the edges and make small pleats. Bring all of them on top and join them together to seal the stuffing. Remove the excess dough on top.

Method Three. With this method, you will only be able to make 6 large parathas. Divide the dough into 12 and the stuffing into 6 parts. Roll 2 rotis of 6 inches each. Spread the aloo mixture on one of the roti. Wet the edges with a little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle four and roll it evenly as thin as you want.

3. Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly. This ensure the stuffing does not come out at all. Dust off the excess.

4. Sprinkle some flour on the rolling area. Place the paratha disc on the rolling area with the sealed side down. Begin to roll evenly all over without putting pressure.

5. Do not roll the aloo paratha continuously. Instead rotate in clockwise direction a little after every 4-6 rolls to ensure it doesn't tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it.

6. Roll the aloo paratha as thin or thick as you like without tearing them. Recipe rolls to 8-9 inches.

7. Transfer the rolled ones to a dry area. Once you are done with 3 you can begin to fry them.

Frying

1. Heat a pan or griddle to cook the aloo parathas. The griddle should be hot enough, moderately high, otherwise the parathas will turn hard.

2. When the pan is hot, gently transfer a rolled aloo paratha to it.

3. Within 2-3 minutes, you will see bubbles over it. You will see the aloo paratha puffs and cooks well. Drizzle ghee or oil all over and flip it to the other side and cook.

4. Smear some ghee on this side as well and press down the edges to cook thoroughly.

5. Soon you will see golden to light brown spots on the aloo parathas. Remove to a plate and stack them. This keeps them soft. Top aloo paratha with some butter and serve with pickle or yogurt. Coriander or mint chutney also go well.

[aarved]

🌱 Unlock the Magic of Carom Seeds! 🌱

Meet Ajwain, the secret ingredient that not only elevates your cooking but also boosts your health! From enhancing digestion to packing a punch of antioxidants, these tiny seeds are a must-have in your pantry. 🌿✨

Why Ajwain is a must-have: ✔️ Aids digestion and keeps bloating at bay ✔️ Rich in antioxidants for a healthy cleanse ✔️ Supports metabolism for your wellness goals ✔️ Natural remedy for soothing coughs and colds

Get Carom Seeds in the kitchen! Whether it's a delicious Ajwain Paratha, a soothing Spiced Ajwain Tea, or flavorful roasted potatoes, the possibilities are endless! 🍽️🥔

Transform your meals and wellness journey with Aarved Ajwain! 😋 Order now to discover the incredible benefits of this kitchen gem. 🌟 👉 Available now on Amazon: https://amzn.in/d/bKLshSF 🌐 Visit: https://aarved.com/ for more details.

🌱 Unlock the Magic of Carom Seeds! 🌱

Meet Ajwain, the secret ingredient that not only elevates your cooking but also boosts your health! From enhancing digestion to packing a punch of antioxidants, these tiny seeds are a must-have in your pantry. 🌿✨

Why Ajwain is a must-have: ✔️ Aids digestion and keeps bloating at bay ✔️ Rich in antioxidants for a healthy cleanse ✔️ Supports metabolism for your wellness goals ✔️ Natural remedy for soothing coughs and colds

Get Carom Seeds in the kitchen! Whether it's a delicious Ajwain Paratha, a soothing Spiced Ajwain Tea, or flavorful roasted potatoes, the possibilities are endless! 🍽️🥔

Transform your meals and wellness journey with Aarved Ajwain! 😋 Order now to discover the incredible benefits of this kitchen gem. 🌟 👉 Available now on Amazon: https://amzn.in/d/bKLshSF 🌐 Visit: https://aarved.com/ for more details.

[twobrothersindiashop]

Atta for Kids: Nutritious and Delicious Recipes Your Children Will Love

Feeding your kids healthy, nutritious food that they’ll enjoy can sometimes be a challenge. Atta, a type of flour used to make a variety of traditional Indian recipes, is not only versatile but also packed with nutrients. It is the perfect ingredient to create delicious and wholesome meals that kids will love. From rotis to parathas, incorporating different kinds of atta like bajra, jowar, sattu, and khapli into your children’s diet can enhance their health and ensure they get the essential vitamins and minerals they need to grow strong.

In this blog, we’ll explore the benefits of various types of atta and share some mouth-watering recipes that your children will love. We’ll also highlight some high-quality products you can use, such as Amorearth Stone Ground Sattu Atta, Bajra Atta, Jowar Atta, and Khapli Emmer Long Wheat Atta from Two Brothers Organic Farms. Let’s get started!

Why Atta is a Nutritious Choice for Kids

Atta is a staple in Indian kitchens, but it is more than just a base for making bread. Each type of atta offers unique health benefits, making it an essential addition to your child’s diet. Whole grain flours like bajra, jowar, and khapli wheat are rich in fiber, vitamins, and minerals. These flours help promote healthy digestion, provide sustained energy, and support the overall growth of children.

Benefits of Different Types of Atta

Let’s take a closer look at the health benefits of each type of atta:

1. Sattu Atta: Amorearth Stone Ground Sattu Atta is made from roasted chana dal (Bengal gram) and is packed with protein, fiber, calcium, iron, and magnesium. It’s an energy powerhouse, perfect for active kids. Sattu also helps in digestion and keeps your children full and satisfied for a long time.

2. Bajra Atta: Bajra Atta (pearl millet) is rich in iron, magnesium, and fiber. This gluten-free flour is ideal for maintaining gut health and keeping the heart healthy. Bajra also has a low glycemic index, making it suitable for kids by providing steady energy throughout the day.

3. Jowar Atta: Jowar (Sorghum) Atta is another gluten-free option rich in antioxidants, fiber, and essential vitamins. Jowar is great for boosting immunity and enhancing digestive health in children. It’s also packed with iron and calcium, promoting strong bones and growth.

4. Khapli Emmer Long Wheat Atta: Khapli Emmer Long Wheat Atta is a variety of ancient wheat with a low gluten content. It’s rich in fiber, protein, and antioxidants. This type of wheat is easier to digest and helps maintain blood sugar levels, making it a great choice for growing children.

Delicious and Nutritious Recipes for Kids Using Different Attas

Here are some kid-friendly recipes using the different types of atta mentioned above. These recipes are easy to prepare, delicious, and packed with nutrients.

Sattu Paratha: A Power-Packed Breakfast

Sattu paratha is a traditional recipe made with Sattu Atta and filled with spices and herbs. It’s a great way to start your child’s day with a healthy and protein-rich meal.

Ingredients:

1 cup Amorearth Stone Ground Sattu Atta

1 onion (finely chopped)

1 green chili (finely chopped)

1 tbsp coriander leaves (chopped)

1 tsp ajwain (carom seeds)

1 tsp cumin seeds

Salt to taste

Water as required

Ghee for frying

Method:

Mix the sattu atta with onions, green chili, coriander leaves, ajwain, cumin seeds, and salt.

Add water gradually to form a dough. Knead the dough until soft and pliable.

Divide the dough into small balls and roll them out into parathas.

Heat a tawa (griddle) and cook the parathas on both sides, applying ghee.

Serve hot with yogurt or pickle. Your kids will love the crispy texture and savory taste!

Bajra Roti with Ghee: A Simple, Nutritious Meal

Bajra roti is a simple, healthy option that pairs well with various curries and vegetables. It’s easy to digest and is great for children with gluten sensitivities.

Ingredients:

1 cup Bajra Atta

1 tsp salt

Warm water as required

Ghee for serving

Method:

In a bowl, mix bajra atta with salt and gradually add warm water to form a dough.

Knead the dough well and let it rest for 10 minutes.

Divide the dough into small portions and roll them into round rotis.

Heat a tawa and cook the rotis on both sides until they puff up.

Apply ghee on top and serve with a side of vegetables or dal.

Jowar Pancakes: A Fun, Healthy Twist

For a fun and nutritious breakfast, jowar pancakes are an excellent choice. They are soft, fluffy, and full of essential nutrients like calcium and iron.

Ingredients:

1 cup Jowar Atta

1 ripe banana (mashed)

1 tbsp honey

1 tsp baking powder

1/2 cup milk (or as needed)

A pinch of salt

Ghee or oil for cooking

Method:

In a bowl, mix jowar atta, mashed banana, honey, baking powder, and salt.

Add milk gradually to make a smooth batter.

Heat a pan and grease it with ghee or oil.

Pour small portions of the batter onto the pan to make pancakes.

Cook until bubbles form on the surface, then flip and cook the other side.

Serve the pancakes with honey, fruit, or yogurt. Your kids will love the sweet flavor!

Khapli Wheat Pizza: A Healthy Snack for Picky Eaters

Who doesn’t love pizza? With Khapli Wheat Atta, you can make a healthier version of pizza that your kids will devour.

Ingredients:

1 cup Khapli Emmer Long Wheat Atta

1/2 tsp yeast

1/2 tsp sugar

1/4 cup warm water

1 tbsp olive oil

1/4 cup pizza sauce

Cheese and toppings of your choice (vegetables, paneer, etc.)

Method:

Dissolve yeast and sugar in warm water and let it sit for 5-10 minutes.

In a bowl, mix khapli wheat atta, olive oil, and the yeast mixture to form a dough.

Knead the dough for a few minutes, cover it, and let it rise for 1 hour.

Roll out the dough into a thin crust and transfer it to a greased baking tray.

Spread pizza sauce, cheese, and your desired toppings on the crust.

Bake at 200°C for 10-15 minutes until the crust is golden and the cheese is melted.

Serve warm and enjoy a guilt-free, nutritious pizza!

FAQs on Atta for Kids

1. Is Sattu Atta good for kids?

Yes, Sattu Atta is a great source of protein and energy for growing children. It also aids digestion and helps in maintaining overall health.

2. Can I use Bajra Atta for everyday meals?

Absolutely! Bajra Atta is rich in nutrients like iron and magnesium, making it an excellent choice for daily meals. It’s also gluten-free and easy to digest.

3. Are Jowar Atta and Bajra Atta gluten-free?

Yes, both Jowar Atta and Bajra Atta are gluten-free, making them suitable for kids with gluten sensitivities.

4. How can I make atta-based dishes more appealing to kids?

You can get creative by adding flavors, shapes, and toppings to atta-based dishes. Incorporating their favorite ingredients like cheese, honey, or fruits can make the dishes more appealing.

5. Is Khapli Wheat Atta better than regular wheat flour?

Khapli Wheat Atta has lower gluten content and is easier to digest. It also contains more fiber and nutrients compared to regular wheat flour, making it a healthier option for kids.

Conclusion

Atta-based dishes offer a nutritious and versatile way to introduce healthy eating habits to your children. Whether you’re making parathas with sattu, rotis with bajra, or fun pancakes with jowar, these recipes are packed with the essential nutrients that kids need. Using high-quality atta like Amorearth Stone Ground Sattu Atta, Bajra Atta, Jowar Atta, and Khapli Emmer Long Wheat Atta from Two Brothers Organic Farms ensures that your kids get the best nutrition without compromising on taste.

[diabetesreversalprograminindia]

Top 5 Diabetes-Friendly Lunch Ideas for diabetes

This article is originally published on Freedom from Diabetes website, available here. What should a diabetics eat for lunch? The 25% Meal formula is as follows. For 1 thin roti (khapligehoo/jowar/bajra )of 6” diameter OR ½ cup cooked brown rice, there should be 1 big cup of salad ( raw vegetables), 1 big cup of cooked vegetables, and 1 big cup of dal – this becomes one serving.

For the second serving, have 1 big cup of salad first and then all other things in the same proportion. Another important piece of advice is always to start your meal with the salad.

The key rule one should follow is no grain for breakfast. At lunch and dinner, one should have only 1 grain. To make it easier for you.

Here are the top 5 Good Lunch Ideas for Diabetics.

Millet Paratha

This paratha ingredients include 1 cup little millet flour, ½ cup Bengal gram flour/ chickpea flour/ Besan, 1 tbsp chilli garlic paste, 2 tsp sesame seeds, 3 tbsp finely chopped coriander, 1tsp oil, Salt

How to make paratha

Mix all the ingredients and bind the dough using hot water. Make 7 balls from the doughand make roll each ball to make round paratha.Roast both sides on a hot griddle brushing oil on both sides.

Missi Roti Ingredients Include 1 cup emmer wheat flour ½ cup besan and tsp Ajwain, 2 tsp finely chopped green chilli, ¼ cup finely chopped onion & tsp sasfoetida/hing, 2 tsp oil, Salt, Water etc.

How to make Missi Roti?

Mix all ingredients well and make a soft dough.

Knead well and keep covered for 10-15 minutes.

Divide into 8 portions.

Roll out each portion to make medium thick roti.

Heat the Tawa or the griddle.

Place the roti and when the first side is lightly roasted, flip over.

Let the second side roast well and then roast the first side by pressing with the spatula. Now its ready to Serve.

3. Barley Khichdi for diabetes

Ingredients: 1 cup of barley grain, cumin seeds, chili powder, 3-4 tsp of coarsely ground groundnut powder, ½ tsp cooking oil, Black salt, Finely chopped coriander leaves etc.

How to make Barley Khichdi?

Soak a cup full of barley grain overnight and next morning and wash the grain thoroughly.

Put the grain in a container of a pressure cooker and add a little water (The water should be just on par with the grain or 1/4th 3. Anything extra could leave the khichadi soggy. Let ONLY 3 whistles blow.

Once the lid opens and the cooked barley cools down a bit, transfer it to a wider vessel. Add groundnut powder, chili powder, and salt, and mix thoroughly.

Add oil in Kadhai and allow it to heat up, then add cumin seeds, and let them splutter.

Now, add the barley, and mix it all for about 3 minutes. Sprinkle a few drops of water, and mix again.

Cover the wok with a lid to cook the grain on steam, and intermittently open the lid to mix the grain. Repeat this process thrice.

Once done, add the chopped coriander leaves and mix gently. 9.Once again cover the wok with the lid and after approximately 2 minutes, take it off the gas stove. (If you continue keeping the wok on the gas stove, the grains become hard and defeat the purpose of having soft khichadi.)

Now its ready to serve!

These two recipes are also great for people with diabetes. You can find the full recipes in our article: Mix Veg and Spiced Rice with Ivy Gourd.

Eat healthy and Be healthy! Also please connect with me on my website, Facebook page, and YouTube if you want to stay in touch or give me any feedback!

[subikshafoods]

From Flawed to Flawless: Mastering Whole Wheat Paratha Without the Struggle

Introduction to Whole Wheat Paratha Transitioning from refined flour to whole wheat can be a game-changer when it comes to making perfect parathas. Discover the secrets to Readymade Whole Wheat Paratha Madurai and bid farewell to the struggle of achieving the perfect texture and taste.

Benefits of Whole Wheat Paratha Whole wheat parathas offer a healthier alternative to their refined flour counterparts. They are rich in fiber, vitamins, and minerals, making them an excellent choice for a balanced diet. Embrace the goodness of whole grains with every bite.

Ingredients for Whole Wheat Paratha To make whole wheat parathas, you’ll need whole wheat flour, water, salt, and a touch of oil. Enhance the flavour by adding spices like cumin, ajwain (carom seeds), or chopped fresh herbs like cilantro.

Step-by-Step Guide to Making Whole Wheat Paratha Start by kneading a soft and pliable dough using whole wheat flour and water. Let it rest to develop gluten and then divide it into portions for rolling. Follow specific rolling and cooking techniques to achieve the desired thickness and texture.

Tips for Mastering Whole Wheat Paratha Handling the dough is key to making perfect whole wheat parathas. Keep the dough soft and moist throughout the process. Use minimal flour for rolling to maintain flexibility and prevent toughness.

Flavorful Variations and Fillings Experiment with flavorful additions like mashed potatoes, paneer (Indian cottage cheese), or finely chopped vegetables for stuffed whole wheat parathas. These variations add excitement and depth to your meal.

Health Considerations Whole wheat parathas are beneficial for digestion and weight management due to their high fiber content. They are suitable for vegetarian, vegan, and diabetic diets, offering a wholesome and satisfying meal option.

Cultural Significance Whole wheat parathas hold a cherished place in Indian cuisine, especially in North India. They are often paired with curries, yogurt, pickles, or chutneys, reflecting diverse culinary traditions.

Comparison with Refined Flour Parathas Whole wheat parathas differ from refined flour parathas in taste, texture, and nutritional value. Opting for whole wheat enhances the overall health benefits of this traditional dish.

Making Whole Wheat Paratha Effortlessly Streamline your cooking process with time-saving techniques like preparing the dough in advance or freezing cooked parathas for quick meals. Incorporate Readymade Whole Wheat Paratha Madurai into your routine effortlessly.

FAQs About Whole Wheat Paratha Can I use gluten-free flour for whole wheat parathas? Whole wheat parathas require whole wheat flour, but you can explore gluten-free alternatives for other recipes.

How to keep whole wheat parathas soft and moist? Cover parathas with a clean cloth or wrap in foil to retain moisture after cooking.

Are whole wheat parathas suitable for diabetic diets? Yes, whole wheat parathas are a healthier option for diabetic individuals due to their lower glycemic index.

Can I freeze leftover whole wheat parathas? Absolutely! Freeze parathas in airtight containers and reheat as needed for quick meals.

What are some creative ways to serve whole wheat parathas? Serve whole wheat parathas with a variety of curries, dips, or flavored yogurt for a delightful meal experience.

Conclusion Mastering whole wheat parathas is a rewarding culinary journey that offers numerous health benefits and culinary satisfaction. Embrace the versatility of whole grains and enjoy the process of creating flawless parathas in your kitchen!

[deesi-academia]

also WAIT IVE SEEN AJWAIN IN ALOO PARATHA ( i love it ehehe )

yesss my mom used to put it in there too but i revolted and now she doesnt when she makes it for me lol, glad you like it though <33

[sunalimerchant]

Discovering the Delights of Traditional Indian Breakfasts with a High-Protein Twist

In the vibrant culinary landscape of India, breakfast dishes are celebrated for their diversity and richness, blending spices, textures, and flavors in ways that delight the palate and energize the body. As the fitness and wellness trend continues to rise, there's a growing interest in integrating more protein into traditional meals. For those looking to combine the health benefits of a high-protein diet with the authentic tastes of Indian cuisine, reimagining traditional Indian breakfasts with a protein-rich twist is an excellent strategy. Here, we explore how to infuse high protein into Indian breakfast staples, making every morning meal not only a cultural journey but also a nutritional powerhouse.

1. Upgraded Poha: Quinoa Poha

Traditionally made from flattened rice, poha is a staple breakfast item across many parts of India. It is light yet satiating and typically includes peanuts, turmeric, chili, and mustard seeds. To elevate its protein content, replace flattened rice with quinoa. Quinoa, a complete protein source containing all nine essential amino acids, not only boosts the protein content but also enhances the dish's texture and nutritional profile. A bowl of quinoa poha can be a perfect start to the day, ensuring a sustained release of energy.

2. Protein-Packed Idli: Mixed Lentil Idli

Idli, a beloved South Indian breakfast, is traditionally made from a fermented batter of rice and urad dal (black lentils). To craft a high-protein version, consider using a mixture of various lentils like chickpeas, moong dal, and red lentils in addition to urad dal. This not only enriches the protein content but also adds a delightful twist to the flavor and color of the idlis. Serve these nutrient-packed idlis with coconut chutney and sambar for a fulfilling high protein breakfast Indian style.

3. Besan Chilla: The Savory Pancake

Besan chilla, or gram flour pancakes, are inherently high in protein as they are made from chickpea flour, which is rich in protein and gluten-free. To make them even more nutritious, add finely chopped vegetables like spinach, bell peppers, and onions, and spice it up with green chilies and ajwain (carom seeds). These pancakes are not only filling but also provide a balanced meal with fibers, vitamins, and proteins, making them an excellent high protein breakfast Indian dish for health-conscious foodies.

4. Savory Oatmeal Upma

Oatmeal is universally recognized as a hearty, comforting breakfast option. Give it an Indian twist by preparing it as upma, a traditional South Indian dish typically made with semolina. Cook the oats with mustard seeds, curry leaves, green chilies, and turmeric, and add vegetables like carrots and peas to enhance its nutritional value. This dish is a wonderful way to integrate the health benefits of oats, including high protein and fiber, into a delicious Indian breakfast.

5. Masala Tofu Scramble

A plant-based take on the classic egg bhurji, this tofu scramble incorporates the same masala — onions, tomatoes, turmeric, chili powder, and coriander. Tofu, a great source of protein, makes this dish light yet satisfying. Wrap it in a whole wheat chapati or serve with a side of paratha for a hearty, high-protein meal that energizes you throughout the day.

6. Moong Dal Cheela with Cottage Cheese Stuffing

Moong dal cheela is another nutritious pancake option that can be made protein-rich by adding a stuffing of grated paneer (cottage cheese). Paneer is high in protein and provides a soft, creamy texture that complements the crispiness of the cheela. Accompany this dish with mint chutney to enhance its flavors.

Incorporating high-protein ingredients into traditional Indian breakfast recipes not only caters to the health-conscious but also preserves the authenticity of these beloved dishes. By choosing these high protein breakfast Indian options, you ensure a wholesome, delicious start to your day, packed with the goodness of proteins and the rich, diverse flavors of India. Whether you are a fitness enthusiast or simply someone looking to add a nutritious twist to your morning routine, these protein-enriched Indian breakfasts are sure to impress.

[apnavaishnodhaba]

Dhaba In Panchkula – Get Free Home Delivery

Apna Vaishno Dhaba is not your regular Dhaba, of course. But I like the way it highlights some of the symbols that you associate with a Dhaba as well. There is a very served in old styled steel utensils and you’ll even find a cot placed behind some tables also.. And, every now and then, People of Panchkula rushed to the Apna Vaishno Dhaba and came back with a delicious dish in hand and recommend so many other friends and relatives also as a best Dhaba in Panchkula. Apna Vaishno Dhaba has given his own touch to old Punjabi dishes, and don’t mind that, for the outcome is happy.

The kesar malai lassi is thick, creamy and delightful. Of the appetisers –– se, Mushroom se, Daal se, Vegetables, Snacks, Chinese rice –– the ones people liked the most were the Onion Kulcha with Gravy, Aloo Paratha, Onion Paratha, Paneer Paratha, which had a very subtle flavor of mild spices and had been cooked without the red chilies that seekhs come blanketed with these days. The prawn had a sharp taste of ajwain also, which was rather nice.

Lovers of Dhaba in Panchkula loved Apna Vaishno Dhaba daal makhni, cooked without the mandatory cream, and the very light gravy of the kharorey (trotters). Apna Vaishno Dhaba, on the other hand, is deliciously rich, with a spicy and thick sauce flavored with ghee. People feel very, very fond of Snacks also like Manchurian , Fried rice and many more options are available.

If you are as fond of Punjabi food, you could go there for either lunch or dinner. And don’t forget to come Apna Vaishno Dhaba, who loves to interact with the clients. And I find that his smile is reflected in the food as well.

Apna Vaishno Dhaba food speaks for itself. However, if you are looking for that perfect dal makhani, visit Dhaba in Panchkula to eat delicious Food in the area, with the usual sides of naan or pulao. Be it daytime or late at night, Apna Vaishno Dhaba offers value for money in a fast, casual setting. In addition, their paneer and soya dishes are also a hit. This eatery has been successfully feeding Dhaba in Panchkula with a liking for North Indian cuisine.

Located in an area where a good number of Panchkula Punjabi population lives, this dhaba has been a hit for that North Indian cuisine fix. Fill your tummy with bowls of hot chole- bhature or plates of shahi paneer, dal makhni etc also. Also, throw in a fresh kulhad lassi for a full meal and get a proper meal at our restuarent which is very famous and serve perfect meal.

This low-key lunch spot will win you over for their sumptuous and buttery keema parathas that are surprisingly affordable even to the students studying in the locality of Panchkula. Apna Vaishno Dhaba has been a go-to meal spot for the students of Panchkula. Overall, Apna Vaishno Dhaba is a cute little spot in a lively neighborhood with a good ambiance.