For the first week, I have chosen Cooking from the BackPack. Over the years I have saved up so many cutouts from food packets, ingredients, masala packets, etc. On many occasions, I have written down the recipes, but after a while, I started saving up the clippings hoping to cook from them and keep or discard them based on the results. If you want to have an idea of how vast my recipe collection based on these paperbacks or pack recipes, read on my recipe collection.
But for this theme, I wanted us to concentrate mostly on the pack backs. So now I have the opportunity to browse through the collection I have. I have collected many such papers from milkmaid, cocoa, macaroni, etc. But I also wanted to make sure I don't repeat the main ingredient or the packet. Like there is no point if I make 7 different recipes from Milkmaid back recipes using condensed milk. So I have tried my best not to repeat the ingredient and selected different recipes with different main ingredients. Hope you will enjoy as much as I enjoyed making them or my family eating them.
I know I know I have to get to the recipe..:)
In a bowl, take flour, wheat flour, cornflour, ajwain, salt
Knead to a soft dough
Roll out and apply ghee
Close and roll out again as a disc.
Cook on hot tawa.
I took this for my lunch paired with Chettinadu Sorakkai Kurma
Ajwain Paratha - Parathas Flavored with Carom Seeds
Brown & Polson Cornflour - 1/2 cup
Wheat flour / Atta - 1 cup
All purpose flour / Maida - 1/2 cup
Ajwain / Carom Seeds / Bishop's weed - 1 tsp
Salt to taste
Ghee/ Oil as required
Method to prepare:
In a bowl, take all the flours, ajwain, salt, and with water knead to a soft dough.
As you do your regular parathas roll out as a disc. Apply ghee on top, fold into a triangle or into pleats and roll out again after dusting with flour.
Heat a tawa and cook the parathas on both sides.
Serve with pickle and curds or as I served with Chettinadu Sorakkai Kurma
Notes: The recipe called for complete flour, so I made it healthy by adding more atta than maida.
I love ajwain as adding that gives a whole new taste, I add it to puris, samosas, etc.