Wheat powder 1 cup
Besan 1/8 cup
Spinach (chopped) 1/2 bunch
Green chillies (chopped finely) 4-6
ajwain(vaamu) 2-3 pinches
Milk few tablespoons

salt

few tablespoons oil

preparation:

Knead all the ingredients into soft dough using sufficient milk. Keep aside for atleast 1/2 hr.
Take small orange sized portion of dough and roll into a small round. Flat it completely into a circle. Heat a pan and add paratha and cook for a minute.
When small bubbles appear turn around and add a teaspoon of oil around the paratha.
When it fries and brown spots appear, remove from head and serve.

Ingredients for the preparation of  rice flour onion rotti

Rice Flour 1 Cup
Onion 1 Small
Whole Red Chiles 1 – 2
Salt to taste
Oil 1 tsp

Preparation Method:

Peel and roughly chop the onion.

Cut the dried red chiles and discard the seeds.

Grind onion, broken red chiles and salt into coarse paste adding little water.

This is boil in a cup of water, add the ground onion paste.

Remove the pot from heat and stir in the rice flour.

Keep covered and let the mixture cool down so it is warm enough to handle.

The dough feels soft and but holds its shape when formed into a ball.

Divide the rice flour onion dough into two portions.

Heat a small wok or appam pan on medium heat.

Apply quarter tsp of oil and place a portion of rice flour onion mixture on the pan.

Carefully spread the mixture with wet fingers into somewhat thick roti.

Make a hole in the middle of the roti and pour few drops of oil inside the hole and around the roti.

Cook covered on low flame for around 5 minutes and remove the lid.

Simmer and let the rice flour onion rotti crisp up for around 5 minutes on both sides.

Remove the rice flour onion rotti onto a plate and repeat the same with remaining portion of the mixture.

Serve rice flour onion rotti with garlic pickle or with any pickle as your chice.

1 cup besan
1 pinch saffron
1 pinch cardamom powder
1 tbsp rice flour
1 pinch baking powder
1 tbsp broken cashew nut
2 cups sugar

1 cup of oil
1 cup water

For decoration silver foil

Method:

* Mix the flour, rice flour, baking powder.
* Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
* Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
* Mix in the saffron and cardamom powder and fried boondies. When the mixture is still warm make into balls. Boondi Ladoo are ready to be served
* If the mixture cools balls cannot be made as the sugar crystallizes.
* Decorate with silver foil, cut into small pieces and serve.

INGREDIENTS:

For the pistachio dough

½ kg pistachios

1 cup sugar

1 pinches saffron

½ tsp cardamom powder

For the almond dough

1 kg almonds

1 kg sugar

For decoration

silver foil

Preparation time:20 min, Cooking time: 30 minutes
* For the pistachio dough
* Put the pistachios into boiling water for 4-5 minutes.
* Drain, remove the skin by rubbing on a piece of cloth and grind into a powder.
* Mix the sugar in 8 to 9 tbsp of water and boil in a broad vessel until it forms a soft ball. Add the pistachios powder and allow to cool.
* Warm the saffron in a small vessel, add 2 tsp of milk and rub until the saffron dissolves.
* Add the saffron liquid and the cardamom powder to the pistachio dough.
* Roll out the dough and make small rounds.
* For the almond dough
* Soak the almonds in water for 12 hours. Drain and put into boiling water. Cover and leave for 10 min.
* Drain the almonds, remove the skin and drop into cold water so that they do not discolor.
* Grind with a little water in a grinder. Add the sugar and cook until the mixture forms into a dough. Leave for 5 min.
* How to proceed
* Roll out the almond dough and cut into square pieces which exactly cover pistachio rolls.
* Place a pistachio roll on an almond square piece and roll up.
* Repeat with the remaining pistachio and almond squares.
* Decorate with silver foil, cut into small pieces and serve it