# Microgreen enriched masala lachcha paratha

 

1. Begin by preparing a soft dough using whole wheat flour, salt, a little oil, and water. Knead well and let it rest for 30 minutes.

2. Meanwhile, finely chop microgreens and mix them with onion, green chilli, ginger, coriander, cumin powder, garam masala, red chilli powder,  chaat masala, and salt. Keep the filling ready.

3. After resting, divide the dough into equal-sized balls and keep them covered with a cloth to avoid drying.

4. Take one dough ball and roll it into a thin circle using minimal dry flour.

5. Brush a thin layer of oil or ghee on the rolled sheet and evenly sprinkle a small portion of the microgreen masala across the surface.

6. Start folding the sheet from one end into a tight long roll. This helps in creating lachha (layers).

7. Coil the rolled strip into a spiral and tuck the end underneath to secure the shape.

8. Gently flatten the spiral and roll again into a paratha, keeping the layers intact by applying light pressure.

9. Heat a tawa on medium flame and place the paratha on it.

10. Cook until bubbles appear, then flip and brush with ghee or oil.

11. Cook both sides until golden brown, crisp, and flaky.

12. Repeat the process for all parathas and serve hot with chutney, curd and chaat masala or pickle.

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#Paalak Dosa

 

Palak Dosa Recipe (Easy, Crispy & Neer Dosa Style)

Ingredients

2 cups dosa rice (soaked overnight)

½ cup fresh coconut

1 cup fresh palak (spinach) leaves

½ onion

A small piece of jaggery

Salt to taste

Water as needed (to get neer-dosa consistency)

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Method – Step by Step

1. Soak the Rice

Wash and soak 2 cups dosa rice overnight.

2. Prepare the Palak

Rinse the fresh palak leaves thoroughly and keep them ready.

3. Blend to Make Batter

In a mixer jar, add:

Soaked dosa rice

½ cup coconut

Palak leaves

½ onion

Small piece of jaggery

Salt as per taste

Add little water and blend to a smooth batter.

4. Get Neer Dosa Consistency

Add more water if needed.

The batter should be thin and flowing, just like neer dosa.

5. Make the Palak Dosa

Heat a well-seasoned tawa on high flame.

Pour the thin batter and swirl the tawa to spread it like neer dosa.

Cover and cook for a few seconds.

No need to flip.

Remove when crisp and lacy.

6. Serve Hot

Serve with coconut chutney, red chutney, or ghee.

Health Benefits of Palak:

Rich in Iron: Helps prevent anemia and improves energy levels.

High in Vitamins A, C, K: Supports healthy skin, strong immunity, and bone strength.

Good for Eye Health: Lutein & vitamin A support vision.

Bone Strengthening: Vitamin K and minerals aid bone density.

Great for Perimenopausal Women:

Supports bone health

Helps maintain iron levels

Boosts overall nutrition during hormonal changes.

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Spring onion chutney

 

Chop the spring onion and fry a bit . Blend with coconut, green chilli, tamarind and salt. Simple recipe is ready to serve with dosa, chapati, roti or rice 👍

Spring onion is a good source of fibre, vitamin And C and K.

#Hibiscus leaves Dosa

 Hibiscus leaves or dasavala ele have good medicinal properties.. anti diabetic, anti cancerous and anti obesity.. good for skin and hair health.

Soak one cup dosa rice overnight.. add four medium size hibiscus leaves and a green chilli and one cardamom to thin consistency ( like neer dosa) . Prepare paper thin green dosa.. relish with chutney and bhaaji...

Jackfruit recipes

 Jack fruit is a rich source of vitamin C and antioxidants.. But beware not to eat much if you are diabetic..

Jackfruit suttevu

Jackfruit boiled and blended with coconut, jaggery, salt, cardamom. Don't add too much water. For proper consistency add some rava and wheat flour. Deep fry in oil and enjoy jackfruit suttevu or mulaka..

Jackfruit payasam

Slice jackfruit pieces and boil with milk and sugar.  Add cardamom powder for good flavor. Rava added for consistency. After refrigerating this tastes like jackfruit ice cream..!! You can relish jackfruit pieces if you are a jackfruit lover..

Raw jackfruit palya

Halasina kaayi palya ( raw jackfruit palya) cooked in earthen pot..cooking in earthen pot ( mud pot) is a different feeling😇 pleasant aroma while cooking is a bliss🤩 even after turning off the flame boiling continues for few minutes.. Food is fresh for longer time.. Nutrients are preserved.. Minerals added..environmental friendly.. Many advantages to list🥳

The recipe is very simple. Chopped raw jackfruit, onion, tomato, coconut, salt, chilli, turmeric, curry leaves, lemon are the ingredients after mustard, urad dal, cumin oggarane.. ( cook like cabbage palya)

# Basale paneer bhaji

    

       Basale soppu or malabar spinach is rich in iron and vitamin B complex. Here is the rare variety of red stem basale or kempu kaandada basale or basale balli.. This variety of malabar spinach is sweeter and tastier than regular green stem malabar spinach.. Good to cure pikes problem in pregnant women..

      Like palak paneer basale soppina paneer  bhaji is also prepared.. You can even use goli soppu instead.. Leaves are cleaned and cooked. Then blend with roasted spices and tomatoes and onions, green chilli, coriander leaves and tamarind. Bring to boil with salt, jaggery and kasuri methi and add paneer pieces .. Serve hot with chapati or dosa.. ( though eating pander and leaves together is not a good idea as iron absorption is lesser in the presence of dairy products.. Traditionally this has been a great recipe and this is the only way to make your kids eat green leafy vegetables nowadays!!)

#Bendekayi gojju

       Bendekayi gojju or ladies finger chutney is no coconut chutney with low calories.. I took six ladies fingers and cut into pieces.. Fried them a little with oil and then blended with garlic , green chilli , tamarind , salt , curry leaves and little water.. This is a very simple recipe but the taste is amazing! Goes well with dosa, chapati and rice too!!

Maragenasu pakoda

maragenasu pakoda is an innovative recipe indeed. maragenasu or tapoica is rich in fibres. hence good for constipation, sugar control, cholesterol control and has many more health benefits. maragenasu to be cleaned and boiled in pressure cooker. after removing the skin of boiled maragenasu mash it and blend with rice flour, besan, chilli powder, garam masala, salt, chopped coriander and curry leaves and prepare pakoda mix. you can add chopped onions, hot oil and baking soda to make it more crispy. take small balls of pakoda mix and deep fry to get healthy and tasty pakoda of maragenasu.. truly desi!

Sponge gourd bajji

This vegetable is called sponge gourd or bolu heere or tuppa heere . good source of fibre and good for weight loss.

I tried these yummy bajjis with this vegetable. Make thin slices and dip in bajji batter as usual. It tastes similar to ridge gourd..
 

Seemebadne sasime

Seemebadane is a good source of antioxidants. Helps to prevent cancers.

We can prepare sambar, bhaji also with this ; but this time I tried a desi recipe sasime with this.

Grated seemebadne added to curds with salt. Crushed chilli added. Seasoning done and the simple sasime is ready to serve with hot rice.
  

Pesarattu

Pesarattu or hesarukalu dosa is rich in iron and proteins. Try for a healthy morning breakfast or evening snacks for kids.

    Soak one cup hesarukalu or green gram with two spoon bengalgram overnight. Blend with salt and little water in the morning. Now add two spoon rice flour and prepare the batter.

     Spread dosa on a heated oil  greased tawa to get healthy and tasty pesarattu! This is basically a recipe of Andhra and the speciality  being dosa without urad dal. Also main ingredient is greengram and quantity of rice is less making it good for diabetics and also aids in weight reduction.
 

#Brahmi tambuli

 

Brahmi/ ondelaga/ urigedadi tambuli



For summer brahmi tambuli with rice is a supercool option. Usually sweet tambuli is prepared but for a change this time I tried a different one. Blend cleaned brahmi or ondelaga leaves with stem with coconut, birds eye chilli , cumin and water. Add buttermilk and salt to get simple tambuli which goes well with rice on a hot summer afternoon. 
*For seasoning I have used pressed pure coconut oil ( I have stopped buying refined oil for the adverse effects on health) mustard , urad dal and cumin. 

* both stem and leaves of brahmi are used.

* brahmi is known to be a nerotonic, booster of intellect and also soothens hoarse voice.

* rice in the pic is local rice which has retained the vitamins as it is not polished. Don't go for good looking white rice for your daily healthy meals. Opt for local nonpolished rice which is gut friendly, pocket friendly and also rich in nutrients.

* traditional way is sweet tambuli where little sugar is added while blending in stead of chilly. 

# sugarcane juice dosa

 

It was my long time dream to prepare yummy soft and pluffy sugarcane juice dosa. But many times I ended up with hard ones. Finally I got the secret to make it soft and pluffy like bread!

For this soak dosa rice for 4- 6 hours in sugarcane juice. Blend with sugarcane juice and turmeric powder to get nice colour. If you like to make your dosa very sweet you can add extra jaggery while blending. Otherwise natural flavour of sugarcane itself is good for dosa. Add some boiled rice inmixi jar for blending at the end. This makes dosa very soft and pluffy..

Now keep the batter overnight for fermentation. Add salt as per requirement and mix the batter well in the morning to prepare sugarcane juice dosa in low to medium flame. No need to spread the dosa very thin as usual.

Eat yummy pluffy hot sugarcane juice dosa with ghee!