Foodie Workz

Of late, we are seeing a growing need to switch to more healthier options in our diet especially the breakfast that being the first meal of the day.  However, it is treat to have sumptuous dishes once in a while for breakfast like the traditional aloo parathas .  This becomes a winner with the addition of some mint leaves especially the ones that come from your very own garden.  We harvested two grocery bag full of mint leaves that were  waiting to be used.  I first tried this mint and coriander rice using double the amount of mint to coriander.  Unfotunately, I do not have a click of the rice.   I will have to post this if I get to make it again.  Next thing I made were these parathas which turned out to be tasty and flavorful.  I decided to add the leaves raw without sauteing.  But you can saute them if you wish to after processing it.  As the mint was not sauteed there was a nice freshness and a little crunch inside  the...

I prepared thsese namakparas many months ago which I had not posted in my blog. Now with the Healthy Bakes event going on it was apt for me to post it now and send it to the Healthy Cooking Challenge-Healthy Bakes an event of Smitha and guest hosted by Priya of Easy and Tasty recipes. 1/2 cup wheat flour 1/2 cup all purpose flour salt to taste chilli powder to taste 1/4 tea spoon garlic powder or 1 clove of garlic 2 handfuls of mint leaves 2 table spoon oil or softened butter Grind the mint leaves coarsely with garlic if using the fresh one or chop it fine.  Mix the flour with salt, chilli powder and garlic powder if using the powder.   Add the oil and rub it in thoroughly till all the flour is well coated with the oil.  Add the mint and very little water to knead it into a tight dough. Roll it out into a thin roti and cut them into 1 inch by 2 inch strips.  Transfer these to a greased baking sheet. Stick into a oven preheated...

I decided to make some pooris after a very long time and wanted to try out something different.  Hence, decided to use some oats and bajra flour.  In the past, I have made some masala green pooris by adding some spinach and spice to the dough while kneading.  For the first time, I added some mint leaves(the credit for the idea would however go to my cousin) just so I could use up some of the leaves from my garden. 1 cup wheat flour 1/4 cup bajra flour 1/4 cup quick oats flour salt to taste 2 handfuls of mint leaves 1/2 tsp ajwain seeds water little more than 1/2 cup Thoroughly rinse the mint leaves.  Take all the flour, ajwain and salt in a food processor and start running it.  Add the mint leaves and the water little at a time.  Run the machine till it comes together like a ball.  The consistency of the dough should be stiff so that you are able to roll it out without any flour for dredging. I was able to get 13 pooris from the above q...