Chappathi rolls

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Ingredients
For chappathi
Wheat flour: 1 cup
Oil: 2 tsp
Salt: 1/2 tsp
Sugar: 1/2 tsp
Water: 1/2 cup(Approx)


For stuffing
Potato: 3 medium sized
Carrot: 1 big
Onion: 1 small sized
Tomato: 1 small sized
Peas: 1/4 cup
Lime juice: 1/2 tsp
Salt: to taste
Chopped coriander leaves: 1 tablespoon
Coriander powder: 1/2 tsp
Chilli powder: 1/2 tsp
Oil: 2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: a sprig


Procedure:
Step1:
Make the chappathi dough with warm water and divide into 6 rolls. Make the chappathis


Step2:
Heat 2 tsp of oil and add cumin seeds. Once it starts spluttering add curry leaves and onion and saute until onion is cooked

Step3:
Add chopped carrot and tomato and saute for couple of minutes. Cover the pan and cook for 5 minutes

Step4:
Now add chopped potato and sprinkle 1 of water and cover and cook until all the vegetables are cooked

Step5:
Add frozen peas and cook for a couple of minutes. Now add chilli powder, salt and coriander powder and fry for a couple of minutes


Step6:
Add lemon juice and mix well and garnish with coriander leaves

Step7:
Divide this stuffing into six and place on top of chappathi. Roll the chappathis tightly


Note:
This is ideal for lunch box. The individual roll can be wrapped in aluminium foil
Other vegetables like beetroot can also be added
The chappathis remain soft for a long time as they are stuffed with the curry

Mango dhal

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Ingredients:
Mango: 1 small sized
Toor dhal: 3/4 cup
Turmeric powder: 1/4 tsp
Chilli powder: 1/2 tsp
Asafoetida: a pinch
Salt: to taste
Shallots(small onions): 2
Cumin seeds: 1/2 tsp
Oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves:a sprig


Procedure:
Step1:
Cut the mango into small cubes

Step2:
Take toor dhal, mango,chilli powder, turmeric powder, hing,cumin seeds, onion in a pressure cooker
Add 3 cups of water

Step3:
Cook for 3 whistles


Step4:
Once the pressure is released, open the lid, add salt and mix well

Step5:
Heat oil in a pan and add mustard seeds.Once it starts spluttering add curry leaves and add it to the cooked dhal

Recipe Source: Mahanandi

Mango Halwa

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This is a delicious halwa that is very easy to make.Anyone who loves mango will surely like this.

I followed similar procedure as that of banana halwa. This one was more softer and delicious. It will literally melt in the mouth!

Ingredients
Kesar mango pulp:  3 cups
Sugar: 1/4 cup
Ghee:  5 tablespoons
Cardamom powder: a pinch (optional)


The above measurement serves 9 pieces


Procedure:
Step1:
Heat 2 tablespoon of ghee and add the kesar mango pulp and sugar

Step2:
Simmer for around 30 minutes stirring once every 10 minutes

Step3:
Add the remaining ghee little by little and simmer for another 20- 30 minutes until the whole mixture changes color and becomes glossy
Note: There is no food color added. The color should change by itself to dark

Step4:
Switch off the flame and pour the halwa into a greased plate


Step5:
Allow it to set for 2 hrs and then cut it into desired shapes


Notes:
I have used Kesar mango pulp. If using fresh mango puree it in a blender
Cashews fried in ghee can be used for garnishing
The whole mixture will become frothy and shiny once it is done. Do not cook more than that.Otherwise the halwa might turn out hard
This halwa takes some time to set. Allow 1 or 2 hrs