Friday, December 21, 2012

Peas Pulao

This is a different type of Peas Pulao which I learnt from my son. A bit of extra work than the regular one
but, believe me it is worth the effort.


Onion----------------------------- 1 Medium size finely sliced lengthwise
Fresh or Frozen Peas------------- 1 Cup
Grated Coconut------------------ 1 Cup
Green chilly----------------------  1
Powdered Cardamom,Cloves and Cinnamon---Each a liberal pinch or 2 pinches
Oil------------------------------- 2 Tbsp
Ghee---------------------------- 1 Tbsp
Rice----------------------------- 2 Cups
Salt------------------------------As required
Coriander leaves chopped finely for garnishing---little

Add 2 cups of water to the grated coconut to make coconut milk and grind it with the green chilly.Strain this and keep this aside.We can reduce the water accordingly.Normally I add 1 1/2 cups of water for 1 cup of rice.For this we have to add 3 cups of water.

Heat oil in pan which can cook 2 cups of rice.I don't use pressure cooker for making Pulao. Add the onion and saute for two minutes.Then add the green peas and saute for a minute.Now add the Ghee and then add the rice.(I don't soak or wash the rice for Pulao or Biriyani).Fry till the rice become shining and transparent.Now add the salt and add then the coconut milk.Add one more cup of water and reduce the flame.Cover and cook for 2 minutes.Stir the rice carefully without breaking.Repeat the process till the rice is cooked well. Now add the masala powders and stir carefully so that you don't make the pulao mushy. If you like adding whole masala add 2 of each while putting the onion and fry it.This will result in a whiter pulao than adding the powdered masala.Garnish with coriander leaves and serve hot with any raitha.

Instead of making milk form coconut you can add the finely ground coconut with water directly too.But grind it to a smooth texture.

Sunday, November 11, 2012


Mysore Pak


Gram Flour---------------------------- 1 Cup
Sugar----------------------------------1 1/2 Cup
Ghee---------------------------------- 1 1/2 Cup
Water for sugar syrup-----------------1/2 Cup


Heat 2 Tbsp of Ghee and add it to the Gram flour and mix well and sieve this through a big hole sieve to remove lumps.

This process is a MUST.By doing this lumps will not form when adding it to the sugar syrup.Grease a plate with ghee and keep it ready. Make sugar syrup by adding 1/2 Cup water.When a small amount is dropped in a small cup with water this must form into a ball.Now add the flour little by little and stir it continuously.We have to keep stirring till the end.DO NOT STOP STIRRING.Then add the hot ghee to the flour little by little.Cook till the mixture becomes frothy and ghee separates.Pour this in the greased plate and cut into slices when it is firm.


Saturday, October 20, 2012

Aloo Masala Roti


Wheat Flour-------------------------- 2 Cups
Sambar Powder---------------------- 2 Tsp

Chilly powder----------------------- 1 Tsp
Dhaniya Powder-------------------- 1 Tsp

Turmeric Powder------------------- 1/2 Tsp
Garam Masala--------------------- 1/2 Tsp
Finely chopped Coriander leaves--- 1/2 Cup
Grated and steam cooked Aloo----- 1 Medium size

Grate the Aloo and wash it. Steam cook it and add the the wheat flour along with all the other ingredients.Mix well and keep for 10 minutes.The washed coriander leaves and the steam cooked Aloo
will have some water and so if you make the dough immediately,it will become soggy. So allow some time and start kneading the flour without adding water.If you need more water the add and make the dough.Once you prepare the dough you have to do the rotis immediately or else this will become soggy.But you can make it firm by adding more wheat flour and the salt needed for it and make it firm enough to roll it.
Make even size balls and roll it.Heat the tawa and add one spoon oil and make the roti.

Serve it hot with any Raitha.I made  grated cucumber Raitha adding 1/4 Tsp of  each,Chilly and Jeera powder and adding the required amount of salt.I also added a teaspoon of finely chopped Coriander leaves.

Saturday, September 29, 2012

The Pickle is READY!

Today is the fourth day and I mixed the Avakai pickle gently and transferred it to clean and dry bottles.Then topped it with more oil.Hmmm...Yummy:)

Friday, September 28, 2012

Ridge Gourd(Peerkangai) Thugayal

Ridge Gourd---------------------1/2 kg
Urid Dhal------------------------2 Tbsp
Dry Red Chilly------------------- 10
Hing-----------------------------One Grapes size:)
I don't use powdered hing for my Podi's or Thugayal varieties.
Tamarind------------------------One small lemon size
Salt as required
Oil------------------------------ 2 Tbsp for the preparation and 1 Tbsp for Tempering
Mustard seeds-------------------1 tsp

Remove just the ridges and not the entire skin from the ridge gourd and wash it and dry it with a cloth.Cut it into small pieces and keep.Clean the tamarind and make it into small bits.

In a Kadai add 1 Tbsp of oil and fry the urid dhal, red chilly and hing.If you are going to use powdered hing then add it just before you remove the dhal and chilly from the stove.

Again add 1 Tbsp of oil in the kadai and fry the tamarind first and then add the ridge gourd and stir well.Keep tossing now and then till it is cooked well.Don't add water for cooking or for grinding it.

Let them cool and first grind the Ridge gourd, tamarind and salt to a fine paste. Then add the dhal hing and chilly and grind it.If you are going to have it immediately you can grind it coarsely.It will be a little bit crunchy, which will be yummy when mixed with rice.If not, grind it to a fine paste.Temper this with mustard in 1 Tbsp of oil and mix well.This can be stored for 3 to 4 days in a refrigerator in an air tight container.This goes well with Idly or Dosa too.

Wednesday, September 26, 2012

Avakkai(Mango Pickle)

It has been a very long time since I made this pickle.It is very simple to make,once you have the mangoes cut as per the recipe.Each piece has to have the shell part of the seed attached to it.So it is very hard to do it at home unless you have a very sharp and strong knife or some kind of cutter which can cut the shell along with the mango pieces.But once I did  pickle this using grated mangoes as my daughter likes to mix this with rice and have it.Even now I am sure ,while she is reading this post she will be drooling :).But when you grate and make this pickle you need extra oil  and it has to be stored in the refrigerator. I used Rumani mango which is very sour to taste.

Mangoes--------------------------------- 12
Red chilly powder------------------------ 2 Cups
Rock Salt-------------------------------- 2 Cups
Fenugreek seeds------------------------- 2Tsp
Mustard seeds--------------------------- 2 Cups
Turmeric powder------------------------ 1/4 Cup
Gingely oil------------------------------- 2 Cups

The mango should be very sour for this recipe.If not reduce the amount of salt to 1 3/4 cup.If you cannot get Rock salt then 1 1/2 cups of salt is enough.

Wash the mangoes and cut the mangoes as per the recipe.The seeds and the thin coating like the onion peel should be removed.Wash the cut mangoes too and dry it in cloth in the shade.There should be no trace of water or moisture in it.

If you are going to use Rock Salt dry it in the sun to remove the moisture.Grind the mustard seeds and the rock salt.Mix all the ingredients in a clean dry vessel.The jar which you are going to put the masala and the pickle should be washed and dried in sun to remove the moisture.Take a large vessel with wide opening.Put some mango pieces and add the mixed masala and mix well with a ladle.

If you want to use your hands,wash it and dry it fully before mixing the pickle.No dampness should be allowed in any of the stages of preparation.Again add some mango pieces and do the same till you are done with all the pieces.

Transfer this to a ceramic or glass jar and tie the mouth with a clean white cloth.Don't disturb this for three days.On the third day mix it again with a ladle and add 1more cup oil on top so that the pickle is covered with oil.Seal the jar tightly with a lid.Take care to use dry utensils and keep it moisture free(water spoils the pickles).Leave this for 5 to 10 days for the pickle to soak in the masala and to develop into a mouth watering recipe.

Friday, September 21, 2012

Raw Banana & Channa Curry

This curry is very very tasty and my family loves it.The channa is optional but I add this to make the curry more yummy:)

The channa need not be soaked overnight. For 2 Banana one handful of Channa is enough. Add water and salt to the channa and cook it in a pressure cooker in very low flame.After one whistle switch off the stove and allow it to cool.The channa can be cooked this way without soaking.


Raw Banana------------------------------2
Channa-----------------------------------1 Handful
Curry leaves -----------------------------1 sprig
Chilly powder----------------------------3/4 tsp
Oil---------------------------------------1 Tbsp
Mustard---------------------------------1/2 Tsp
Turmeric powder------------------------1/4 Tsp
Hing-------------------------------------1/4 Tsp
Curry powder----------------------------1 Tbsp

For the Curry Powder

Urid Dhal----------------------- 1/2 Cup
Channa Dhal--------------------1/2 Cup
Red Chilly----------------------Break and measure 1 Cup
Dhaniya(Coriander Seeds)-------1 Cup

Dry roast everything separately(for even roasting) and grind it to a coarse powder and  this can be stored for 4 to 5 months in an air tight container.

Peel and Dice the Raw Banana's and immerse in water so that they do not become black.


Heat oil in a kadai and add oil.Add the mustard seeds,curry leaves,hing,turmeric powder and the drained diced bananas and saute for a few seconds.Add the cooked channa,salt and chilly powder and mix well.Cover and cook for 5 minutes.Turn the curry with a flat ladle.See to it that you don't mash the banana.Again cover and cook till the banana becomes soft.Now add  the curry powder and mix well.
The tasty Banana and Channa curry is ready:)

Monday, September 3, 2012

Capsicum Curry


Capsicum---------------------------------1/2 kg cut it as you please.Here I have cut it into thin slices
Chilly Powder-----------------------------1 Tsp
Salt---------------------------------------1 Tsp
Gram Flour-------------------------------2 Tbsp
Mustard----------------------------------1/2 Tsp
Oil----------------------------------------2 Tbsp
Curry leaves------------------------------1 sprig


Add the Gram flour, Chilly powder and Salt to the sliced or diced Capsicum.Mix well.Add oil in a non stick pan and when it is hot add the mustard seeds.When it starts cracking add the Capsicum mix and curry leaves.Stir it well without breaking the capsicum pieces.Cook on a low flame stirring it occasionally.When the capsicum is cooked remove it and it is ready to serve. This goes very well with our regular meals and also with Phulka.

Thursday, August 23, 2012


This is a perfect tea time snack and with just one potato and one onion you will have plenty of Bajjies.


Gram flour-------------------------------------1/2 Cup
Maida-----------------------------------------1/2 Cup
Rice flour--------------------------------------1 Cup
Soda(which we use for aappam)---------------1 Liberal pinch
Hing-------------------------------------------1/4 Tsp
Chilly Powder---------------------------------1 1/2 Tsp
Salt as required
Oil for frying


Mix all the flours and sift it through a sieve and mix all the other ingredients and make a thick batter,as you make for Dosa.Cut Onion and Potato into thin slices and keep.Heat the oil in a Kadai and when it is hot(not fuming) dip the slices one by one in the batter and slowly glide it in the hot oil.Fry both the sides, by carefully turning the bajjies and when it is golden brown remove it from the kadai and spread on a tissue,so that the excess oil is absorbed.Yummy bajji is ready.You can serve this with sauce or coconut chutney or even pudina chutney which they serve in the Marina beach.Hmmmm...I am drooling:)

For  the Pudina chutney:
Take a small bunch of Pudina and take the leaves and wash it thoroughly.
Take one small size onion, a small tomato,one inch piece of ginger and three green chillies and saute in a spoon of oil for just a minute and add salt and grind it in a mixer grinder adding very little water.The yummy pudina chutney is ready.If  you want you can add a small piece of tamarind(while grinding) or add a spoon of lemon juice after grinding and this will give a  tangy taste.

Wednesday, August 22, 2012

Bottle Gourd Sabzi

This is one of the easiest side dish one can make.As the Bottle Gourd (sorakkai)cooks very quickly the making time is also less.This goes very well with Phulka,Jeera Rice,Ghee Rice or Pulao.


Onion------------------------------------------ 2 Medium size
Tomato---------------------------------------- 2
Chilly Powder---------------------------------- 1Tsp
Turmeric Powder------------------------------- 1/2 Tsp
Coriander Powder----------------------------- 1 Tsp(Dhaniya Powder)
Garam Masala--------------------------------- 1 Tsp
Salt as required
Peeled and diced Bottle Gourd----------------- 2 1/2 to 3 cups
Chopped Coriander for garnishing
Oil--------------------------------------------- 1Tbsp


Dice the Onion and Tomato.See to it all the vegetables are cut to same size.Add oil in a non stick vessel or a Kadai and add the onion and saute' for a minute.Then add turmeric powder and mix well .Now add the diced Tomatoes,chilly powder and salt.Turn it well and cook till the onion becomes transparent.Now add the diced Bottle Gourd and add 1 1/2 cups of water.Stir well and close it and cook in low flame till all the vegetables are cooked well.Now add the Dhaniya powder and Garam Masala and mix well.Cook for  2 minutes and garnish with Coriander leaves and serve.

Saturday, August 18, 2012

Puli Ingi


Tamarind------------------------------1 big lemon size
Ginger chopped-----------------------1/2 cup
Tender Green Chilly chopped---------1/2 cup
Hing----------------------------------1/4 Tsp
Fenugreek roasted and powdered-----1/2 tsp
Oil-------------------------------------2 Tbsp
Mustard seeds-------------------------1 Tsp
Curry leaves---------------------------2 sprigs
Turmeric powder----------------------1/2 Tsp
Salt as required.


Clean and soak tamarind in 1 cup of water  for an hour.Grind it to a fine paste.
Add oil in a kadai and when it is hot enough add the mustard seeds.When it starts crackling add the curry leaves,ginger and green chilly and saute' for a minute.Then add hing and turmeric powder and and mix well.Now add the fenugreek powder and salt.Mix well and then add the tamarind paste and stir well.Cook this mixture on a very low flame as this will start splattering if the flame is high.Cook till the gravy thickens.Keep stirring this mixture occasionally to avoid sticking to the bottom.
This goes very well with Curd rice and also with hot dosas.This quantity will yield 1 cup of  pickle.

Monday, August 13, 2012

Mild Side Dish

 I make this for a change from the regular spicy side dishes.It is very simple to make and is very filling too.


For Grinding:
Tomato------------------------------------------1  medium size
Black Pepper------------------------------------1/2 Tsp
Cumin seeds-------------------------------------1 tsp
Ginger-------------------------------------------2" piece
Green Chilly-------------------------------------3


I was really bored of making Sambar,Rasam and curry(Poriyal) daily.So for a change I thought of making Chappati.For the side dish I made this. Without having vegetables, the meal will not be filling and  so I used Karamani to compensate it.I didn't soak this overnight.I just washed and added enough water to it in a pressure cooked it and switched off the stove after a whistle.

This Side dish can be made with Mixed vegetables,Karamani(Black eyed beans),Rajma(Red kidney beans),or just with potatoes too.The masala is the same for all.We can even make mixed vegetable rice using this masala.Instead of Karamani or Rajma we can add 1 cup of rice and  1 cup of mixed vegetables(Carrot,Beans,and Cauliflower,Green Peas and cook this in thick bottomed pan without pressure cooker too.Or else Saute' everything in a kadai and add it in the pressure and cook.But cooking in a thick bottom vessel is much tastier.While cooking it in a open vessel take care and turn it occasionally to avoid catching in the bottom.Initially close the vessel and cook.See to it that the rice does not become mushy.This Pulao is very tasty and different too.

Karamani-------------------------------------------1 cup
Onion chopped-------------------------------------2  medium size
Oil--------------------------------------------------1 Tbsp
Coriander for garnishing
Salt as required.

Add oil in a thick bottomed or non stick vessel and add the onion and saute for a minute.Add the Karamani and stir well.Add salt and close it and cook for a minute in a low flame.Now add the ground masala and add enough water.Mix well.Close and cook till all the items are cooked well.Today I added one medium sized potato(Peeled and diced).Add the coriander and serve.

Friday, August 3, 2012

Tomato Rice(Easy method)

There are two ways of making Tomato Rice( as far as I know)) and this is the easier one.


Tomato medium size------------------------------------------3 Finely chopped
Onion medium size--------------------------------------------2 Finely chopped
Grated Ginger-------------------------------------------------1 Tsp
Chilly Powder-------------------------------------------------1 Tsp
Garam Masala-------------------------------------------------1 Tsp
Green Chilly----------------------------------------------------2 Make a small slit lengthwise  
Turmeric Powder----------------------------------------------1/2 Tsp
Oil---------------------------------------------------------------2 Tbsp
Coriander leaves chopped------------------------------------- As required
Salt-------------------------------------------------------------- As required

Cook 2 cups of Basmathi rice with 3 cups of water (or as you prepare for any mixed rice). Make sure your rice is not mushy and the grains are separate.


Heat oil in a Kadai and add the chopped Onions,Green chillies,Grated ginger and Turmeric powder and saute till the onion becomes transparent.Add the chopped Tomatoes and Chilly powder cook for a minute.Now add Salt and cook till the oil starts separating.Keep stirring occasionally to avoid the gravy from sticking to the bottom.Add the garam masala and mix well.Cook for a minute and then switch off the stove and keep covered for 5 minutes. Now add the cooked rice and mix softly without mashing the rice.Add the Chopped coriander and serve this with any Raitha.

I normally cook everything in low flame,except for those recipes which need to be cooked in high flame. By doing this we can avoid the food from getting burnt.

Thursday, July 26, 2012

Spicy Dhal

This is not the usual Dhal,as this a bit spicy.Some have a opinion that Dhal is very bland and people who like spice in their dishes can try this one an I am sure they will like it.
This quantity is for 4 persons.


Toor Dhal---------------------------------------------1/4 cup
Channa Dhal------------------------------------------ 1/4 cup
Green gram------------------------------------------- 1/4 cup
Black gram-------------------------------------------- 1/4 cup
Finely chopped Tomato------------------------------ 2
Grated onion------------------------------------------- 1
Turmeric Powder------------------------------------- 1/4 Tsp
Ghee--------------------------------------------------- 1 Tbsp
Salt as required
Finely chopped Coriander leaves for garnishing.

To Grind:

Coriander seeds--------------------------------------- 2 Tsp
Jeera(Cumin)------------------------------------------ 1Tsp
Cinammon--------------------------------------------- 1" piece
Cloves-------------------------------------------------- 5
Black Pepper------------------------------------------- 6
Red chilly---------------------------------------------- 2
Chopped Ginger--------------------------------------- 1 Tsp


Soak the Black gram in water for 2 hours.Put all the dhals together in a vessels and add enough water and pressure cook it.Mash this a little and keep. Grind all the masala to fine paste by adding water.

Heat the ghee in a kadai and ad the grated onion.When it becomes glossy add the masala paste and cook for 2 minutes. Then add the tomatoes,turmeric powder and salt fry this for 2 more minutes.Once the ghee starts separating add the cooked and mashed dhal and mix well by adding 1/2 cup water. Add more water if you want the dhal to thinner.Cook for 5 minutes and switch off the flame..Garnish with coriander leaves.This is spicy and can be served with Phulka Rotis.

Sunday, July 15, 2012

Special Masala Dosai

This is also called Raja Raja Cholan Dosai in some big hotels.The masala is a North Indian masala and is really very tasty.


Onion,capsicum and tomato all chopped-------------------Each 2 cups
Salt------------------------------------------------------- 1 1/2 tsp
Chilly powder---------------------------------------------1 tsp
Coriander leaves chopped---------------------------------1/2 cup
Oil--------------------------------------------------------2 tbsp
Turmeric powder------------------------------------------1 tsp
Dhaniya powder-------------------------------------------1 tsp
Garam Masala---------------------------------------------1 tsp


Put oil in a kadai and add the onions and then the turmeric powder.Add salt and saute for two minutes.Then add chilly powder and mix well .Now add the tomatoes and capsicum and and mix and cook in a low flame.Wait till everything is cooked well and then add the Dhaniya powder and Garam Masala and stir,Add the coriander leaves and saute for a minute and now the masala is ready.


Grated coconut---------------------------------1 Cup
Green chilly-------------------------------------3
Salt as required

Grind it to a thick consistency adding water and keep aside.

Now make a thin  Dosa.Turn it over if the top portion is not cooked.You can even close the Tawa and cook so that you need not turn it.Make crisp dosa and spread the masala on one half of it and spread the coconut chutney on top of it. Close the other half of of the dosa and serve hot.

Wednesday, July 4, 2012

Aloo masala

I am back after a long time as my children and grand children came to spend time with us.I was very busy with them and was not able to even peek into the blogging world.It took a few days to come out of the emptiness and anyway life has to go on...Isn't it?

Coming to the recipe, this is a very easy dish to prepare and very tasty too..


Aloo(Potato)--------------------------- 3 or 4 medium size
Turmeric Powder-----------------------1 small teaspoon
Red chilly Powder----------------------1 Tsp
Dhaniya Powder(coriander)-------------2 Tsp
JeeraPowder(Cumin)--------------------1/2 Tsp
Garam masala---------------------------1 1/2 Tsp
Oil---------------------------------------2 Tbsp
Chopped coriander leaves----------------2 Tbsp
Salt as required


Peel and dice the Potato and rinse it in cold water.Immerse and keep it.Grind the onion and tomato and make it into a puree.Just add enough water to rinse the grinder and pour it into the puree. Heat oil in a thick bottomed vessel and put the turmeric powder and immediately add the puree and stir well.Add  chilly powder and salt and drain the diced potato and add to the puree.Cover it and cook in a low flame.Stir occasionally. Once the potatoes are cooked evenly add the coriander powder,cumin powder and the garam masala.Cook for 5 minutes ans garnish with coriander leaves.The yummy Aloo masala is ready to serve.This goes well with Ghee rice,Chappati.Puri.Paratha etc,

Saturday, February 4, 2012

Vegetable rice and Mutter Paneer

This is actually vegetable fried rice without spring onions.It is as tasty as that.


Basmathi Rice--------------------------------------------2 Cups
Beans finely chopped-------------------------------------1 Cup
Carrot finely chopped-------------------------------------1 Cup
Capsicum finely chopped---------------------------------1/2 cup
Onion finely chopped-------------------------------------1 Cup
Soy Sauce------------------------------------------------1 tsp
Chilly Sauce----------------------------------------------1 Tsp or if you want it hot you can add up to 2 Tsp
Oil-------------------------------------------------------2 Tbsp

Cook the rice with 4 cups water with half teaspoon of salt and keep.

Keep the flame in high and add oil in a Kadai.Once it is very hot add the onions and fry till it turns transparent.Then add the vegetables and add the required amount of salt and fry them till they are cooked.As the vegetables are finely chopped it will cook very soon.So keep an eye on it or else it will get burnt.Then add the soy sauce and chilly sauce and fry for 2 minutes. Lower the flame and the add the rice little by little and mix well.The Rice is now ready to serve.

For the Side dish


Paneer-------------------------------------------------------------200 gms cubed
Mutter-------------------------------------------------------------100 Gms
Tomato puree------------------------------------------------------100 gms
Grated onion-------------------------------------------------------1 Cup
Tomatoes-----------------------------------------------------------2 grind it in a mixie
Turmeric Powder---------------------------------------------------1 Tsp
Chilly Powder-------------------------------------------------------1 Tsp
Salt------------------------------------------------------------------1 Tsp
Garam Masala-------------------------------------------------------1 Tsp
Magic Masala(Cloves. Cinnamon,Cardamom)powder each a liberal pinch
Coriander leaves for garnishing
Oil-------------------------------------------------------------------1 Tbsp

Add oil in a non stick pan or Kadai and once it is hot add the grated onions  and stir.Add the Turmeric powder and mix well.Now add salt and chilly powder and cook for 3 minutes.Cook the Peas(Mutter) with a pinch of salt and keep.Fry the paneer in a Tawa with very little oil.Turn the pieces so that both the sides are evenly fried. Add the ground tomatoes to the onion and cook for 5 minutes.Then add the peas and Mix well.Cover and cook in low flame for 5 more minutes.Add the Paneer and cover and cook for two more minutes.Then add the tomato puree and add all the Masala and  mix well.Turn off the flame and garnish it with finely chopped coriander leaves.

Tuesday, January 31, 2012

Spicy Poori with Channa Masala

I call this spicy Poori as the dough for this is not the same blan one.Instead I added spice to make it even more tastier with the side dish.

For the Dough

Wheat flour-------------------------------2 cups
Salt---------------------------------------3/4 tsp
Sambar powder---------------------------1 tsp
Hing---------------------------------------1/4 tsp

Mix all the ingredients thoroughly and make a soft dough using water.

For the Channa Masala

If for some reason you did plan ahead and soak the channa,don't worry.You just add the channa,salt and turmeric powder in the pressure cooker and add water more than need and allow it to cook on a low flame for 20 minutes or 5 sounds.Do not open the pressure cooker till the steam is fully released on its own.This is very important.Always cook the channa with salt and turmeric powder and drain and keep aside.

Channa------------------------------------------1 cup
Onion -------------------------------------------2 large Chopped finely in a grater
Ginger-------------------------------------------1 inch piece( grate this also along with onions)
Tomatoes----------------------------------------4 medium sized.(I had to leave town in a hurry so I kept the tomatoes(whole) in the freezer.When I made the channa masala I wanted use this for the puree.So I kept it out of the freezer for sometime and then made it into puree in a mixie...You know what....the puree was so good and looked like a smoothie)
Chilly Powder-------------------------------------1 tsp
Turmeric Powder----------------------------------1/2 tsp
Dhaniya Powder-----------------------------------1 tsp
Garam Masala-------------------------------------1 tsp
Salt ------------------------------------------------1 tsp or as required
Oil--------------------------------------------------2 tbsp
Coriander leaves for garnishing.

In a Kadai or non stick pan add oil and when it is hot add the chopped onion and ginger,turmeric powder,chilly powder and salt and cook till it turns transparent.Then add the tomato puree and mix well.Then add the Dhaniya powder and cook for 8 to 10 minutes.Now add the cooked and drained Channa and mix well.Add  Garam Masala and cook till the oil starts separating.Garnish with coriander leaves and serve with hot pooris.

Sunday, January 8, 2012

Veg Paratha

I wanted to post something healthy as a first dish for this New Year.I made vegetable stuffed Paratha today and here it is.As I told you earlier for any stuffed Paratha I make the dough a little spicy.If you want it plain you can make plain Chappati dough too.


Wheat flour----------------2 Cups
Sambar powder-------------2 Tsp( you can add chilly powder and dhaniya powder too instead of this)
Salt--------------------------1 Tsp
Hing-------------------------1/4 Tsp
Make a soft dough adding water.


Cabbage, Cauliflower,Carrot,Green chillies,Paneer and coriander leaves.
I added 2 carrots a little cabbage and cauliflower 3 green chillies and a small bunch of coriander leaves.
I chopped all the ingredients in a chopper( you can use mixie too)
Add 1 Tsp of salt and 1 Tsp of Garam masala.Mix well and keep.

For this amount of dough I made 12 equal portions.You can make it even smaller ones if you want.Roll all the balls into small rounds,about 5 inches diameter,and spread the stuffing equally.Don't stuff and keep the parathas as it will become soggy.Spread the stuffing on the rolled chappathi and place the other one on top of it and seal the edges with your fingers.Dust it with flour and roll the chappathi into a reasonably thin paratha. Don't make it very thin as it will tear and will be difficult to pick it and put it in the tawa. Roll it one by one.

Grease the tawa with some oil and place the paratha.Turn it and again add oil and cook it evenly on a medium flame.Now the yummy Stuffed Paratha is ready to serve.As this has a lot of veggies we can serve it with Curd and pickle.