Colored sapathi

Ingredients 

• 1/2 cup whole-wheat flour
• 1/8 teaspoon salt
• 1/4 cup lukewarm water (Use more as needed)
• 1/4 cup whole-wheat flour for rolling
• 1 cup Amaranth leaves(Mulai keerai)
• Ghee

Receipe

• Boil the amaranth leaves and grind it.
• Take half of the flour, salt and grinded leaves(to make green color roti) together to make a soft dough (add water as needed).
• Mix remaining  flour, salt and water togather to make a soft dough (add more water as needed)seperately.
• Make the whole dough seperately into smooth ball and press flat. Dip it in dry flour from both sides.
  Roll them into big disks.(Roll the colored dough & colorless seperately)
• If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with dry flour 
• Place the disks one above the another.Then roll them together like cigarette .Divide them into small balls.Again roll them into small disks.
• Heat the pan, put a chapati(disks) on the pan and press it flat with a spatula or dry cloth to make it rise up.
• Flip and repeat so it becomes lightly browned on both sides.
• Chapatis(disks) are often brushed with ghee (clarified butter) after being cooked.
  
  
  
  
  
  
  
  
  
  

 

 

 

 



Vazhaipu Guruma

Thengai pal sadham

Ingredients

• Rice(for better result use basmathi) --1 Cup
• Coconut Milk                                -- 3 Cups     
• Salt                                               -- to taste

Tempering

• Ghee                        --2 Tbspn
• Cardamom               -- 2
• Cinnamon stick         --1 small piece
• Cloves                      --4
• Sombu                      --1 tspn
• Bay Leaf (brinji ilai)   -- 1

Recipe

• Soak rice for half an hour.
• Heat 2 Tbsp of ghee is a pan, fry Sombu,bay leaf,cloves,cinnamon stick & cardamon.
• Add the soaked rice,salt and stir well. 
• Add 3 cups of coconut milk stir a while and pressure cook upto 2 whistle.
• Serve hot with chenna masala or malai gofta.

Malai Goftha

poga halwa