Carrot Pinwheels

CARROT PINWHEELS / CARROT SANDWICH

Add caption

 This is my son's favorite snack. Usually I prepare it as a sandwich but tried this as a roll and it came out well. We had this for the first time on the Shatabdi train while traveling from Bangalore to Chennai. My son thought that this would be available only on a train and kept asking us to take him again on the same train just for this sandwich....

Ingredients -  Bread slices – 4 Carrot , grated – 2 medium sized Mayonnaise – 2 tbsp (I used mayonnaise but butter can also be used) Salt – as per taste

Method –

1.       Mix together grated carrot, mayonnaise and a little salt in a bowl.   

2.       Take a bread slice and trim the edges. Flatten it a little with a rolling pin.

3.       Spread the carrot filling on the slice and roll it like a swiss roll. 

4.       Cut it into pieces and serve.

Recipe Tips –   

1.       Use fresh bread slices as it would be easy to roll.

2.       Instead of rolling, this can be prepared as a sandwich also.

Palak Roti

PALAK ROTI

This is just a slight variation from the usual roti that we normally prepare. I tried this and my son liked it a lot. He usually does not eat green leafy vegetables so I was relieved when he liked it. This goes well with pickle and curd.

Ingredients- Palak – 1 medium bunch Wheat flour / Atta – 2 cups Ginger (grated) – 1.5 inches Salt – as required

Method –

1.       Wash the palak leaves well.

2.       Boil water in a vessel. 

3.       Put the palak leaves in the boiling water and switch off the stove after 2 min. Leave the leaves in the vessel for another 5 min. This process is called “Blanching”.

 4.       Grind the blanched leaves after cooling them.

5.       Take atta in a large bowl. Add the paste from step 4, salt, ginger. Prepare a dough by adding sufficient water. Knead well and keep aside for 10 min.

6.       Make small balls from the dough. With the help of a little dry flour, roll it out into a medium sized chapathi.

7.       Let the tawa heat well. Then place the roti on the tawa. Leave for a few seconds till small bubbles appear. Don’t let it fry for long.

8.       Now turn it and keep till lots of bubbles are formed and are brown in colour( just lift and see).

9.       Turn it again and cook for some time. This will puff up. Can be served as it is or oil can also be smeared on the roti on both sides before serving.

Recipe Tips -

1.       To wash the palak leaves, put them in a large bowl filled with water. Lightly rub the leaves. Leave for 5 minutes. The dirt gets settled down. Take out the leaves alone without disturbing the dirt. This can be repeated again if needed.

2.       The quantity mentioned above results in 6 medium sized rotis.

Gongura pachadi

 

Ingredients- Gongura leaves – 1 big bunch Red chillies – 7-8 Menthulu / fenugreek seeds – 1.5 tsp Oil – 2 tbsp Salt – as required Optional ingredients – Garlic – 4 cloves Onions / green chillies

Method –

1.       Pluck the leaves alone from the bunch such that even the red color stalk is also removed. Wash the leaves well and dry on a cloth under shade for some time.

2.    

2. Dry roast gongura leaves without oil till they change colour. Keep it aside.

 

3.       Heat oil in a kadai. Fry the methi seeds, garlic cloves and red chillies till they turn brown. 

4.   After cooling for some time, grind the chillies . After it is ground well, add the leaves and grind again.

Recipe Tips -

1.       If required a few of the garlic cloves can be kept aside and then added to the pachadi ( I did that when I made this pachadi)

2.       This can be eaten with rice and a couple of spoonfuls of ghee. Some people like to bite fresh green chillies or raw onion halves while eating this.

3.       Raw onions can also be cut into fine pieces and added to the pachadi. After a few hours, the onion  turns slightly pink and absorbs the flavour. This also tastes equally good.