Corn Meal Parata

Ingredients:
Corn Meal - 1 cup
Boiled and mashed Potato - 1
Salt to taste
Chopped Palak/Methi Leaves - 1/2 cup
Milk - 1/2cup
Oil - 2 tbsps
Ghee as required

Method:
1. Take Corn meal in a bowl, add mashed potato, Chopped Palak/Methi Leaves, salt, and sufficient milk and knead into a dough. Cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry all purpose /maida flour and roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot with onion chutney.

Wheat Quesadillas

Ingredients:

Wheat Flour - 1cup
Chopped Onion - 4tsp
Chopped Tomato - 4tsp
Chopped Green chili - 1tsp(optional)
Salt Pepper according to taste
Grated Cheese - 1cup

Method:

Take whole-wheat flour in a bowl add salt and sufficient water and knead into a dough. Cover and set aside for fifteen minutes.
Divide the dough into four equal portions. Roll into balls. Roll the balls in dry flour and roll out into thin Chapathis.
Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook less on the other side.
Reduce heat to low. On fully cooked side spread cheese on half portion and also spread 1tsp onion, 1tsp tomato, chili and salt and pepper powder and close the other half of the chapathi and cook until cheese melts.

Serve hot with Tomato ketchup.

Gestational Diabetes: Each Wheat Quesadilla has around 25 carbs.

Wheat Palak talipittu / Rotti / Thalipeeth / Talipattu

Ingredients:

Wheat flour - 1 cup
Chopped Onion - 1/4 large

Jeera - 1tsp
Chopped Palak / Spinach leaves - 3/4 cup
Soaked moong Dal - 2tbs

Chopped Green chilies - 2tsp(optional)
Water - 1/2 cup(as required)

Salt to taste

Oil - 4tbs

Method:

Mix all the ingredients to Wheat flour well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand.

Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipattu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

I use cigar cover paper / plastic banana leaf to make talipittu / Rotti / Thalipeeth / Talipattu

For Gestational Diabetes: Add more vegetables and less flour.

Cucumber Paratha

Ingredients:

Whole wheat flour (atta) - 1 1/2 cups
Sesame seed / yellu - 1tbs
Salt to taste
Grated Cucumber - 1/2 cup
Chopped Coriander - 2tbs
Red chili powder - 1 tsp
Water if required
Oil - 2 tbsps
Ghee as required

Method:
1. Take whole-wheat flour in a bowl, add Grated Cucumber(with Skin), Chopped Coriander, Sesame seed, salt, chilli powder, and water if required and knead into a dough. Cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and Roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot with chutney.

Methi Parota

Ingredients:

Whole wheat flour (atta) - 1 1/2 cups
Jeera - 1/2tsp
Salt to taste
Chopped Methi - 1 cup
Red chilli powder - 1 tsp
Besan - 2tbp
Water
Oil - 2 tbsps
Ghee as required

Method:
1. Take whole-wheat flour in a bowl, add Chopped methi leaves, jeera, Besan, salt, chilli powder, and sufficient water and knead into a dough. Cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and Roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot with Ridge guard chutney.

Sorekai / Sorakaya / Bottle gourd Paratha

Ingredients:

Whole wheat flour (atta) - 1 1/2 cups
Sesame seed / yellu - 1tbs
Salt to taste
Grated Sorekai - 1/2 cup
Red chilli powder - 1 tsp
Water if required
Oil - 2 tbsps
Ghee as required

Method:
1. Take whole-wheat flour in a bowl, add Grated Sarekai(with skin), Sesame seed, salt, chilli powder, and water if required and knead into a dough. Cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and Roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot with chutney.

Carrot Onion Parata

Ingredients:

Onions (chopped) - 1/2 cup
Whole wheat flour (atta) - 1 1/2 cups
Jeera - 1/2 tsp
Salt to taste
Grated Carrot - 1/2 cup
Red chilli powder - 1 tsp
Water
Oil - 2 tbsps
Ghee as required

Method:
1. Take whole-wheat flour in a bowl, add onions, Grated carrot, Jeera, salt, chilli powder, and sufficient water and knead into a dough. Cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot with onion chutney.

Methi talipittu / Rotti / Thalipeeth / Talipattu

Ingredients:

Rice flour/ Jowar flour - 1 cup
Chopped Onion - 1/4 large

Jeera - 1tsp
Chopped Methi leaves - 3/4 cup
Soaked moong Dal - 2tbs

Chopped Green chilies - 2tsp(optional)
Grated coconut - 2tsp (optional)

Water - 1cup(as required)
Salt to taste

Oil - 4tbs

Method:

Mix all the ingredients to Rice flour/ Jowar flour well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand. Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipittu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

For Gestational Diabetes: Add more vegetables and less flour.

Sorekai Talipittu / Sorakaya Rotti /Thalipeeth / Talipattu

Ingredients:

Jowar / Jola / Jonna flour - 1 cup
Grated Sorekai - 1cup

Red chilies powder - 1tsp(optional)

Chopped coriander - 1/2 cup

Sesame seed / Yellu / Nuvvulu - 2tbs
Water if required
Salt to taste

Oil - 4tbs

Method:

Mix all the ingredients to Jowar flour mix well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand. Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipittu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

For Gestational Diabetes: Add more vegetables and less flour.

Quinoa Talipattu / Quinoa Rotti / Thalipeeth / Talipittu

Ingredients:

Quinoa - 1 cup
Chopped Onion - 1/2 large

Jeera - 1tsp
Grated carrot - 5tbs

Chopped Green chilies - 2tsp(optional)

Chopped coriander - 1/2 cup

Wheat flour - 2tsp
Water - 1cup
Salt to taste

Oil - 4tbs

Method:

Pressure cook Quinoa with 2 cup water by one whistle. let it cook for few min. Open the lid and mash quinoa using potato masher.

Mix all the ingredients to mashed quinoa, mix well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand. Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipittu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

For Gestational Diabetes: Add more vegetables and less flour.

Sajje rava talipittu / Sadda Rava rotti / Thalipeeth / Talipattu

Ingredients:

Sajje rava / Sadda Rava- 1 cup
Chopped Onion - 1/2 large

Jeera - 1tsp

Chopped Green chilies - 2tsp(optional)

Chopped coriander - 1/2 cup

Water - 1/2cup
Salt to taste

Oil - 4tbs

Method:

Mix all the ingredients to Sajje rava / Sadda Rava, mix well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand. Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipittu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

For Gestational Diabetes: Add more vegetables and less flour.

Raagi Talipittu / Raagi Rotti / Thalipeeth / Talipattu

Ingredients:

Raagi Flour - 1 cup
Chopped Onion - 1/2 large

Jeera - 1tsp
Grated carrot - 5tbs

Chopped Green chilies - 2tsp(optional)

Chopped coriander - 1/2 cup

Roasted pea nut powder - 3 tbs
Water - 1cup
Salt to taste

Oil - 4tbs

Method:

Mix all the ingredients to Raagi flour, mix well to a soft dough except oil .
Take 3tbs of dough and roll it between your palm.

Place it on a piece of parchment paper or a greased plastic sheet and flatten it with the palm of your hand. Using your finger tips, roll the dough out into flat circular discs the thickness of say rotis.

Transfer the discs to the skillet. brush it with some oil on top. Cook till the Talipittu changes color and flip. Cook on the other side till golden brown specks appear.

Serve hot with ghee/ yogurt or Heerekai chutney.

For Gestational Diabetes: Add more vegetables and less flour.

Spring Onion Parota

Ingredients:
Spring onions with greens(chopped) - 5 -6
Whole wheat flour (atta) - 1 1/2 cups
Green chillies (chopped) - 2
Carom seeds (ajwain)(crushed) - 1/2 tsp
Salt to taste
Potatoes (boiled & mashed) - 2 medium sized
Red chilli powder - 1 tsp
Fresh coriander leaves (chopped) - 2 tbsps
Yogurt - 1/4 cup
Oil - 2 tbsps
Ghee as required

Method:
1. Take whole-wheat flour in a bowl. Add chopped spring onions with greens, chopped green chillies, carom seeds, salt, mashed potatoes, red chilli powder, chopped coriander leaves, yogurt and sufficient water and knead into a dough. Apply oil, cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and Roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot.