Golden Puris & Parathas

This month's Magic Mingle combo is wheat and corn.I've been struggling to somehow get the lunchbox empty from school...but in vain.I tried these puris which are her absolute favourite today.I also made parathas but the puris looked like golden risen blobs of dough frying in the pan.

I haven't added much flavouring to these puris because its for the little one but still they looked fantastic because of the colors in them.

You need

Whole wheat flour 2 cup
Carrots grated 1/2 cup
Corn 1/2 cup
Semolina 2 tablespoons
water to make a non sticky puri dough
salt to taste
Oil to deep fry

• Grate the carrots and cook the corn kernels.I used frozen corn so i boiled it in salt water for a bit and  grind it to a smooth paste.
• Mix the carrots and the corn paste to the wheat flour and the rest of ingredients and make a smooth dough.
• Roll out into small circles and fry them in oil.Else if making parathas roll them into bigger circles and cook them on a flat griddle/tawa.

• Serve hot with sauce or yogurt.

-If i were making it for me , i'd have added extra seasoning or masalas and served with some spicy curry :)

- If you like you can stuff the puris/parathas rather than mixing it in with the dough.I didn't do it as my daughter will pick out the stuffing.

Sending this to Magic Mingle #3 @Sizzling tastebuds

Healthy Morsels @ Taste of pearl city, 

Holi Hai@Cuisine Delights

Golden Puris & Parathas

This month's Magic Mingle combo is wheat and corn.I've been struggling to somehow get the lunchbox empty from school...but in vain.I tried these puris which are her absolute favourite today.I also made parathas but the puris looked like golden risen blobs of dough frying in the pan.

Healthy Veggie muffins for breakfast

Radhika of Tickling palates has once again come up with a bright idea 'I love baking'.I wanted to make some muffins but the sweet somethings are getting a bit too much these days, so while i was thinking of what to bake, i started looking online for savoury muffins.I'm a little dreaded with the yeast monster these days since it ditched me so no breads!

I whipped these muffins in about 10 minutes and they were on the way to the oven.They are eggless, healthy and as easy as a cupcake!You have to believe me this is one super duper breakfast in a cup!These are eggless so it was all the more easier to mix up and bake too!I tried a small quantity and didn't bother to use my muffin tray, i just greased some metal bowls and baked them.

Preparation Time:10 mins (mixing time) + 25 mins (baking time)
Makes 10 mini muffins

You need
All purpose flour 1cup
Oats+wheat flour 1/2 cup(i used a handful of each)
Curd/yogurt 1cup
Vegetable oil 1/3 cup
Baking powder 1tsp
Baking soda 1/2 tsp
Finely chopped vegetables (onions,tomatoes,capsicum) 1/2cup or more
Chopped cilantro 2 tablespoons
Salt to taste

• Preheat oven to 250C and grease or line muffin tins and keep aside.
• In a bowl, mix the dry ingredients and set aside.In another bowl, mix the yogurt and oil until well combined.
• Add the vegetables to the yogurt and oil mix and stir well.
• Combine the dry ingredients with the wet vegetable+curd mix.Mix well until the flour is well combined with the curd oil mixture.
• Fill the greased/lined tin until 3/4th full.
• Bake for about 45 minutes until the skewer comes out clean.

• Soft and fluffy veggie muffins are ready for a healthy breakfast.

• These muffins store well for 2 days refrigerated.Reheat before serving.

Sending this to
Healthy-diet-event-baked-goodies@Vegetarian tastebuds

Healthy-hearty-event@Pages

Comfort-food @ Daily Cuppa

I love baking series @tickling palates

Healthy Veggie muffins for breakfast

Radhika of Tickling palates has once again come up with a bright idea 'I love baking'.I wanted to make some muffins but the sweet somethings are getting a bit too much these days, so while i was thinking of what to bake, i started looking online for savoury muffins.I'm a little dreaded with the yeast monster these days since it ditched me so no breads!