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Mint Raitha

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Yoghurt. I m so fond of it that my day feels incomplete if i dont eat a cupful. The benefits of yoghurt are plenty and the way it can be used is also many. Whenever i make any pulao or paratha, i whip up a raitha. So when i made Aloo Capsicum Pulao for our engagement anniversary, i made this to go along with it and it was so perfect.

Prep Time: Under 10 mins
Cook Time: Nil
Serves 2


What you need?

Mint leaves 10 to 15
Coriander leaves chopped finely 1/4 cup
Green chillies 2
Fresh curd whipped 1.5 cups
Salt to taste

How to make it?

Grind together mint leaves, coriander and green chillies to a paste.
Mix well with the whipped curd.
Add salt and mix well.
Serve with any raitha.

Chick Pea Sundal

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If its sundal, then its memories of navratri for me. But i dont restrict myself to making it only on those days. I try and make them once a week to make up for the protein requirements. They can be made effortlessly and the only thing you have to remember s to soak them overnight.

Prep Time: Overnight for soaking
Cook Time: Under 30 mins
Serves 2


What you need?

Chickpeas or brown channa 1.5 cups soaked overnight and pressure cooked for 3 whistles
Grated coconut 3 tbsp
Ginger 1/2 ” bit
Salt for taste
Green chillies 3
Turmeric powder 1/4 tsp

For Tempering:

Mustard seeds 1 tsp
Urad dal 1 tsp
Curry leaves a sprig
Hing a pinch

For Serving:

Lemon Juice from half a lemon or 1 tbsp

How to make it?

Grind together ginger, green chili and coconut without water to a coarse powder. Keep aside.
Heat oil in a kadai. Add mustard seeds, urad dal, curry leaves and hing.
Once the mustard pops and urad dal browns, add the chickpeas and salt. Combine well.
Now, add the coconut mixture and mix well.
Add lemon juice before serving.

Aloo Capsicum Pulao

By 2 Comments

We celebrated our engagement anniversary recently on dec 6 th. Yes you heard me right. Engagement anniversary. We both believe in celebrating this day specially. This day is the day which made us and our families come together for a lifetime of bonding in an official sense. So we both celebrate this day just like our wedding anniversary. Hubby dint come home for lunch. So made a toothsome dinner for him. Aloo capsicum pulao and mint raitha. Recently i went on a Malliga Badrinath Book shopping spree and got this recipe from her 100 rice recipes. Each one of the recipes is a breeze to make so buy the book if you come across it.

If you all are wondering what orchids are doing in the pic, those are the orchids my hubby bought me that day.
Enough of my blah blah….

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: Adapted from Mrs. Malliga Badrinath s 100 Rice Recipes
Serves 2


What you need?

Basmathi rice 1 cup soaked in 1 cup water for 15 mins
Potatoes 2 medium peeled and cubed 
Capsicum 1 large cubed
Onions 2 medium sliced thinly or chopped finely
Ghee 1 and 1/2 tbsp
Garam masala 1/4 tsp
Tomato Puree 1 cup or 2 medium size tomatoes pureed
Salt to taste

To grind into a paste without water:

Shallots 5
Coconut 3 tbsp
Bengal gram roasted 1 tbsp
Dry red chillies 4
Coriander seeds 1 tsp
Tomato 1 medium size
Garlic cloves 2

For Garnish:

Cilantro or mint leaves a few

How to make it?

Grind the ingredients to be ground to a fine paste and keep aside.
Heat a pressure pan with ghee. Add onions and saute till pink.
Add potatoes next. Saute for 3 to 4 mins.
Add capsicums next and saute for 2 to 3 mins or until cooked but firm.
Now, add the ground paste and saute for 3 to 4 mins or until the raw smell from the shallots goes off.
Next add the tomato puree and let it simmer for 4 to 5 mins.
At this stage add the rice along with the water and salt.Combine well.
Pressure cook for 2 whistles.
Garnish with mint leaves or cilantro and serve hot with any raitha of your choice.


Palak Pulao

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Hello!! I am spinach speaking. Is there anyone out there who likes me?? No reply. Long stony silence. Hello!!! Is anyone there?? I am really good and full of goodness. Someone please wake up and realise that i am full of nutrients. That s what spinach and any variety of greens will tell if they had a voice of their own. Rich in vitamin C and teeming with anti oxidants they are a wonderful source of healthy food. But alas! From infant to old, no one likes this veggie and will eat it only if its pushed down the throat. So its basically upto us wives, mothers and grandmas to whip up some yummy versions of this veggie. After all who wants to miss out on the goodness?? I was tired of palak dal, palak paneer and palak fry. So i wanted to try something new and innovative. And then palak pulao was born. During those good old college days when i used to go mall roaming, we used to eat in those food courts that were there. My all time favourite was palak rice with raitha. But there was one thing that i did not like about it. It was watery and mushy. I always wished that it was not too runny but a little dry and hence palak pulao.



Prep Time: Under 10 mins
Cook Time: Under 20 mins
Source: Inspiration from the food courts of malls in Bangalore and my imagination
Serves: 2

What you need?
A medium size bunch of spinach greens ( i love it when they are fresh and green … Its ok if they are muddy we can always wash them )
Basmati rice 1 cup soaked in 2 and quarter cups of water for 30 mins.(You can saute the rice in ghee until aromatic before soaking them for that extra flavour)
1 big onion thinly chopped into half slices
Ginger 1 inch piece
2 cloves of garlic
1 clove
1 cinnamon
1tsp cumin seeds
1 bay leaf
4 green chillies
Ghee and oil mixed equally measuring 11/2 tbsp

How do you make it?
The spinach usually is a work package. It involves a lot of cleaning and cutting. So clean those greens in fresh water. Give them a generous bath I say!! dont scrimp on the water. Trust me they love it. Then remove the stalks and keep aside the leaves.
In a kadai, heat up a tsp of the oil and ghee mix and saute the spinach and green chillies for 2 mins.Dont slit the chillies. Just toss them in whole and saute them. Let it cool and grind it to a smooth paste along with the ginger and garlic.
Then in the same kadai in which the spinach got sauteed, heat the remaining oil . Then add the cumin seeds and wait for them to splutter. Once they splutter, add the bay leaf, cinnamon and clove.
Then add the onions and saute them till they are pink and transparent.
Now add the rice to the onions along with the water. Mix in the spinach paste and add salt as desired.
Make sure you dont add the spinach paste before the rice is added. The colour changes if you do so.
Cook till the rice is done or transfer the rice mixture into an electric rice cooker and cook.
Garnish with cashews or a tomato cut nicely. Serve with raitha. You can even add chunks of fresh paneer but i did not.

This goes to the HLI Spinach event guest hosted by Monika for Kalyani
HLI Spinach Nov 2011

Seppankizhangu Mor Kuzhambu

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How To Make Seppankizhangu Mor Kuzhambu?

SEPPANKIZHANGU MOR KUZhAMBU- AN AUTHENTIC KUZHAMBU WITH SOUR BUTTERMILK AND ARBI OR SEPPANKIZHANGU. 

seppankizhangu mor kuzhambu

Seppankizhangu Mor Kuzhambu is a delicious authentic South Indian kuzhambu. Mor kuzhambu is nothing but a stew made with sour buttermilk. When you have leftover curd or yogurt that is not fresh, it either gets added to aviyal or becomes some more kuzhambu. Now, a mor kuzhambu can be equated to the north indian Kadhi in the sense that both use sour curd. My favorite vegetable to use in more kuzhambu is arbi or taro root or seppankizhangu. What do I  do when I m not in the mood for roasting and sauteeing or spending more than an hour in the kitchen? I make this kuzhambu. Me thinks its the simplest recipe ever for a kuzhambu. Only you will have to remember soaking the dal.

seppankizhangu mor kuzhambu
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Seppankizhangu Mor Kuzhambu

Seppankizhangu Mor Kuzhambu- An authentic mor kuzhambu with taro root or arbi. Pairs well with rice and appalam.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Mains
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Sour curd whisked into buttermilk 2 and 1/2 cups
  • Turmeric powder 1/2 tsp
  • Colocassia 7 to 10 pieces pressure cooked and peeled.
  • Tamarind extract from a small marble size tamarind ball or 1/4 cup
  • Oil 1 tbsp
  • For Grinding:
  • Coconut grated 3 tbsp
  • Toor dal 2 tbsp soaked in water for an hour
  • Cumin seeds 1 tsp
  • Ginger 1" bit
  • Green chilies 5
  • For Tempering:
  • Curry leaves a sprig
  • Mustard seeds 1 tsp
  • Fenugreek seeds 1/4 tsp
  • Hing 1/4 tsp
  • Coconut oil 1 tbsp

Instructions

  • Grind together all the ingredients under For Grinding and a lil water into a fine paste  and keep aside.
  • Heat a kadai. Add oil and saute the colocassia for about 3 mins.
  • Now add tamarind extract and let it simmer for 4 to 5 mins.
  • Add the ground paste and combine gently. If you keep prodding, then the colocassia will break. So do it gently. Simmer for 2 mins.
  • Now, add the buttermilk, turmeric and salt and mix well.
  • Let it simmer on low flame till it comes to bubbling frothy boil.
  • Now, remove from fire.
  • Temper with mustard seeds, curry leaves, fenugreek seeds and hing in coconut oil.

Notes

This recipe will lose its flavours if tempered with any other oil other than coconut oil. Some people use channa dal in place of toor dal. If you do so, you will get a thicker kuzhambu.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Stuffed Capsicum – Hubby s Favourite

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Bell peppers. I would have married them if i was a vegetable. Exotic, simple and healthy all in one. That s what bell peppers are. My hubby used to have a cook at home before our marriage. And she used to make these stuffed capsicums wonderfully. This is just a recipe of hers.

Prep Time: Under 20 mins
Cook Time: Under 30 mins
Source: Manju, my hubby s cook 
Serves 2 


What you need?

Green bell peppers small ones 4
Oil for shallow frying 1/2 cup

For the Stuffing:

Potatoes 2 medium boiled and peeled
Almonds 5 powdered coarsely
Peas 2 tbsp
Carrot grated 1/4 cup
Paneer 5 cubes or 1/4 cup grated
Onion 1 chopped finely
Kitchen king masala 11/2 tsp
Chili powder 1 tsp
Dhania powder 1 tsp
Salt to taste
Cilantro chopped finely 1 tbsp

How to make it?

First, cut the stalk off from the bell pepper leaving an opening at the top to stuff them. Remove the seeds  and boil them in hot water for 5 to 7 mins. You must remove them when you get the aroma of capsicums. Keep aside.
In a large mixing bowl, place the potatoes and paneer and mash them together.
Heat a kadai and add 1 tbsp of oil.
Add onions and saute till pink.
Next, add carrots and peas and saute well for 2 mins
Now, add all the spice powders and combine well.
Add the mashed potato paneer mixture. Add salt and combine well.
Saute the whole thing for 3 to 4 mins.
Now, let it cool.
Add cilantro and powdered almonds once cooled and mix well.
Take about 2 to 3 tbsp of the stuffing and stuff it gently in the bell pepper taking care not to break the sides.
Heat the remaining oil in the same kadai and place one capsicum in the oil. Its ok if the capsicum does not stand upright. Just make sure you keep turning the capsicum as you fry it so that it s evenly cooked. Fry till the capsicum is brown on all the sides and you can see lil bubbles on its surface.
Remove and place it on a kitchen towel to absorb excess oil.
Serve hot with rotis or any pulao.
This goes to Radhika S Winter Carnival
Winter Carnival
Note: You can also use tomatoes or red and yellow bell peppers for the stuffing

Nei Appam Karthigai Special

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I was having a conversation with my mom yesterday. She was asking, ” kanna, are you not making anything for karthigai?” I said, ” No ma. No mood. I m beat” But this morning i got up and was inspired by all the celebrations in the blogosphere with  karthigai recipes posts. I decided i ll keep it simple and make neiappams. These look like you have slogged the whole time in the kitchen but trust me its such plain sailing to make them.

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Yields 18 appams


What you need?

Rice flour 1 cup
Bananas ripe ones 2 small ones or 1 big one
Jaggery powdered 3/4 cup
Cardamom 4 powdered
Coconut cut into small bits 3 tbsp( i did not use them cos i dont like them that way)
Ghee 1/4 cup for deep frying

How to make them?

Place rice flour in a mixing bowl
Add water to the powdered jaggery and give it a nice churn in the blender

Now, strain the jaggery water using a tea strainer into the rice flour directly

Puree the banana in the blender and add to the mixture.
Add powdered cardamom to this.

Now,mix the ingredients well. It should not have any lumps and must be of the consistency of idly batter.If you are having difficulty, then blend the mixture in the blender for 2 mins. You will have a smooth batter. Transfer to the mixing bowl and add the coconut bits if using. Combine well.
Now frying this can be done in two ways. One is deep frying ladles of the batter and using an aebleskiver pan to fry them like paniyarams. I took the second route.
Heat a paniyaram pan.
Pour a tsp of ghee into each of the grooves.
Now, pour a ladle of batter into each of the grooves and cook on medium flame till the top part becomes a lil firm and changes colour to a darker brown. Takes about 3 mins.
Flip over using a spoon once done and cook the other side. Takes 2 to 3 mins for that.
Once done, take them out and place them on a kitchen towel. Store in an airtight container. Keeps well for 2 to 3 days. You wont have them for those many days anyways.
Note: You can make the same appams with wheat flour or maida flour too.

Baby Potato Fry Recipe| Easy Poriyal And Thoran Recipes

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Its the season for new potatoes. Potatoes whose skin peels off as easily as a banana peel. Tender and fresh potatoes baby and big sold by the kilos in the market. Who can resist them?? I picked up a whole good bag of baby potatoes and then had forgotten them for a while. Then i noticed them and decided i wont do anything arduous with them. Oh !! the lazy me. After all, life is more rewarding when its simple. The same applies to food without a doubt. So, i decided to keep lunch a simple affair with these crispy potatoes, some yum puliogare and curd rice.

Recipe For Baby Potato Fry
( Learn how to make Baby Potato Fry, a simple side dish to go with rice. Made with indian spices, the fry is perfect to eat as it is too)


Ingredients


Baby potatoes 1/4 kg boiled, peeled and cut into halves
Dhania powder 1 tsp
Red chilli powder 2 tsp
Turmeric powder 1/4 tsp
Hing a large pinch
Oil 3 tbsp
Mustard seeds 1 tsp

Note:
For a gluten free version, skip the hing and add a few cloves of garlic.

Directions

Heat oil in a kadai. Add mustard seeds. Let them splutter. Add turmeric and hing.
After 10 secs, add the potatoes and saute for 10 mins.
Now, add all the spice powders and combine well and gently taking care not to break the potatoes.
After this, fry the potatoes till they are roasted well and a lil crunchy. Takes another 8 to 10 mins

Serve hot with rasam and rice or sambhar and rice.

Chocolate Milkshake

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Now, if you ask me what s so great about making a chocolate milkshare, then i ll give you a piercing stare. Come on!! Is there someone who doesnt like chocolate?? But to my chagrin, i ve found that not many places offer great chocolate milkshake. Either they are too thin or too bitter or too sweet. None of the above will do. So my recipe and its not any of the above. Gee!!

Cook Time: Nil
Prep Time: Under 15 mins
Serves 2


What you need?

Full fat milk 2 cups
Vanilla ice cream 2 scoops
Sugar 2 tbsp
Hersheys chocolate syrup 3 to 4 tbsp( only hersheys and nothing else will do, dont even dream of using cocoa, just trust me on this one)

For Topping:
Marshmallows 10 for a glass of milkshake (you can either roast them or use as it is)
Hershey s chocolate syrup 1 tsp each for a glass

How to make it?

Blend the milk, chocolate syrup, sugar and ice cream well.
Serve chilled topped with marshmallows and chocolate syrup.

Methi Rice

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There are some days when you feel threatened to go to the kitchen. Its like you dont want to heat that wok but still you have to do it. Well, thats how i felt when i got back from home and thats cos i had been living out of a suitcase for over a week. And the rain back home only dampened my mood. When i got back, there was only a cranky version of me who dint want to do anything other than sleep and watch tom and jerry. Yes! i still do and roll on the flour with laughter at Tom s vain attempts and Jerry s beguile ways. On one such day, i decided i ll just make a simple lunch. I had a bunch of methi ready to be used in my fridge and so methi rice.

Prep Time: Under 10 mins
Cook Time : Under 20 mins
Source: Sulochana Dhodamma. Yeah!! Only she comes up with such recipes. I used to scorn at them when i was a kid but landed up making it . Serves me right!!
Serves 2


What you need?

Methi leaves or fenugreek leaves chopped finely 1 1/4 cups
Onion 1 large chopped finely
Dry chillies 2
Cooked Rice 2 cups
Vaangi bath powder

For Tempering:

Oil 1 tbsp
Ghee 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Turmeric powder a pinch

For Garnish:

Cashews fried golden brown in ghee 8 to 10

How to make it?

Cook the rice if you have not yet. Set aside.
Heat a kadai with oil and ghee. Add mustard seeds. Once they splutter, add the urad dal and dry chillies.
Add hing and turmeric powder.
Next, add the onions and fry till they are pink and transparent.
Now, add the methi leaves and saute them till they shrivel up. takes 2 mins.
Now, add the vangi bath powder and combine well.
Add salt and the rice and mix well with the methi mixture.
Garnish with cashews and serve with any raitha. We had it with raddish raitha.

Purple Yam Masiyal Recipe

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How To Make Purple Yam Masiyal? Or How To Make Rasa Valli Kizhangu Masiyal?
Purple Yam Masiyal
Purple Yam Masiyal is a dish that resembles indian style mashed potatoes but actually uses purple yam in place of potatoes. Purple Yam is not to be confused with pidi karanai or karanai kizhangu. The purple yam is called rasavalli kizhangu in tamil and surprisingly, i have never found this while living in Tamil Nadu. But this tuber floods the markets in Baroda during winter and is a delicious treat when made into this tangy Purple Yam Masiyal. Purple Yam is called so because its flesh is a mild purple. Actually i would call it violet. However, its absolutely normal for these purple yams to have white flesh too. Nature and its tricks, eh? I initially mistook this yam was pidi karanai but when i cut open the tuber, i was shocked to find a purple root staring at me. Thats when i began to search what that is and the rest you all know is history. Coming to the purple yam masiyal itself,  anything made out of  yams s nothing less than wonderful. I know they are not very healthy when eaten regularly but its ok to indulge once in a week or two. When i make a trip to the supermarket, i come back with an arm load of veggies and definitely one of these yams. After one such trip, i made this purple yam masiyal and we all fell in love with it.
Purple Yam Masiyal

Purple Yam Masiyal Recipe

Purple Yam Masiyal
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Purple Yam Masiyal Recipe

Purple Yam Masiyal is a mashed yam dish that is cooked Indian style and tempered with mild spices
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Purple yam 200 g
  • Tamarind extract from a lime size ball of tamarind 1/2 cup
  • Turmeric powder 1/2 tsp
  • Salt to taste
  • Green chilies 3to 4 finely chopped
  • For Tempering:
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Hing a large pinch
  • Oil 2 tbsp
  • For Garnish:
  • Cilantro chopped finely 2 tbsp
  • Lemon Juice 3 tbsp

Instructions

  • First pressure cook the yam until soft and mushy. Takes about 4 whistles. Once done, mash the yam well and keep aside.
  • Heat oil in a kadai and add the mustard seeds. After they pop, add the urad dal, hing adn wait for the dal to brown. Add turmeric powder.
  • Now, add the chilies and saute for a few secs. Add the yam next and saute well for 2 to 3 mins.
  • Next, add the tamarind extract and salt and mix well with the yam. You can see that the yam is absorbing the tamarind extract. Let this simmer till you get a solid mass. Takes about 7 mins and has to be done on medium low flame.
  • Now, take away from flame and let it cool.
  • Garnish with cilantro, add the lemon juice and serve with rice and rasam. Tastes really delicious with rotis too.

Notes

You may be wondering why both tamarind and lemon? The tamarind is to remove any itching the yam may cause. New yams may cause itching in your throat. The lemon is for the tang and flavour.
My mom in law s version also contains moong dal. If you want that version, boil the dal till soft and add it when after you have added the chillies. But you have to cook the entire thing on low flame cos moong burns quickly

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Raw Plantain Cutlets – Vazhakai Cutlet

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Its winter!! It means its the time for eating fried and baked goodies aplenty. A piping hot cuppa coffee and some dal fritters or bajjis or samosas.Mmmmm…i m drooling already. Personally, i love curling up on the sofa with a blanket and a book alongside a plate of some onion fritters. Its as good as heaven. Cutlets figure in that long list of winter goodies. It s today s trend to eat them as starters as far as i know. Atleast that s how i was brought up. My dad used to bring hot cutlets from hot chips on saturdays or any random school day if he felt like. My mother, the weight watcher freak that she is will religiously decline her share and the glutton me will gobble up the whole lot. I just wanted to try a different version this time. I ve tried sweet potato, yam and potato cutlets. And all of them were simply delicious. This time, i tried plantain cutlets and i baked them keeping in mind my plump face in the recent pictures. Lol!!! Give it a try and you will sure love it

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: The guy in Hot Chips, Coimbatore
Yields 8 medium size cutlets


What you need?

Raw plantains medium size 3
Onion 1 medium chopped finely
Cumin seeds 1 tsp
Green chilies 2 chopped finely
Chilli powder a large pinch
Garam masala 1 tsp
Juice of half a lemon or 2 tsp
Ginger garlic paste 1 tsp
Sugar 1/2 tsp
Cilantro chopped finely 2 tbsp
Salt to taste
Corn flour 1 tbsp

For Coating

Maida 2 tsp
Corn Flour 1 tsp
Water 1/3 cup
Bread crumbs 1 cup
Olive oil 2 tbsp

How to make it?

Peel the plantains, chop them into cubes and cook on a high in the microwave with some turmeric powder and salt in enough water for 8 mins. Alternatively, you may also pressure cook for a whistle or cook on stove top till soft. Dont overcook it or it ll become too mushy.
In a large mixing bowl, place all the ingredients along with the cooked plantains and mash well. Its ok to have a lumpy dough like structure.
Preheat the oven to 250 deg for 10 mins.
In the meanwhile, mix the maida and cornflour with water for coating.
Place the bread crumbs on a plate. Divide the lump into equal parts and shape them into cutlets. Dip the cutlet into the maida paste and roll on the bread crumbs.
Repeat the same for all the cutlets . Coat a baking tray or pizza tray with 1 tbsp olive oil and place the cutlets on the tray.
Now, sprinkle the remaining oil around the cutlets and put them in the preheated oven.
Bake for about 12 to 15 mins or until they are light brown.
You can also shallow fry them if you are not watching your waist line. 😉

Serve as a starter or an evening snack with the sauce or dip of your choice. You can even make burgers out of them.

This is my entry to Bake Fest 2 by Vardhini hosted by Sangeetha , Radhika s Winter Carnival, Deceptively Delicious Event Guest Hosted by Pavani  for Valli and Julie s First Event Christmas Delicacy

Note: If shallow frying, make sure you refrigerate the mixture for an hour. It soaks up less oil this way.

Curd Vada For Blog Hop Week 10

By 11 Comments

Home is home. Wherever you go, whatever you do. There is an absolute sense of peace when you come back and lie down on that familiar couch of yours and nibble something. When i got back last evening, i only had the energy to soak up the warmth my kitchen offers. I realised i had missed my kitchen and that feeling  can not be described with words. And that only prompted me to get back to my blog which i had dutifully ignored while on vacation. Then i realised, its gonna be wednesday and it s time for blog hopping. I must thank Radhika for introducing me to some fantastic bloggers through blog hop. Every blog hop wednesday is a gala experience.Its absolute delight to cook from the blogs of accomplished cooks and this time i was paired with Vardhini Of Zesty Palette. Now, when i first visited her space, i was left open mouthed. And that s how it has been everytime i visit her blog. May it be her baked goodies like Oven Baked Breaded Okra or her everyday dishes like Methi Paratha she definitely proves that she s an awesome cook. I badly wanted to make her Upside down Apple Cake but was short on time. I instead chose to try the curd vada recipe. She has a low fat version on her blog but i just indulged this time. Low fat next time. I know i m kidding myself but let s move on to the recipe.

Source: Vardhini Of Zesty Palette
Soaking Time: 2hours
Cooking Time: Under 30 mins
Yields 8 medium size vadas


What you need?

For The Vadas

Whole urad dal dehusked 1 cup soaked in water for 2 hours
Green chillies 2 chopped finely
Ginger 1/2 ” chopped finely
Onion 1 medium chopped finely (optional)
Curry leaves a sprig chopped finely
Salt to taste
Oil for deep frying

For dunking:

Fresh curd 2 and 1/2 cups
Cumin powder 1 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Hing a large pinch
Salt to taste
Hot water 3 cups

For Garnish

Carrot grated 1/4 cup
Cilantro chopped finely 3 tbsp

How to make it?

I couldnt take step by step pics cos i dint have much time. And i think vardhini s pics are so awesome. So mine wouldnt have made justice anyway.

Lets get the curd ready first, shall we?? Whip the curd well. Add a little salt and cumin powder. Mix well. Temper with mustard seeds, urad dal and hing. Mix and keep aside.

Off to the vadas

Addiction Warning !!! Make a few extra because you are sure to munch a few as you make them.

First, wash the urad dal thoroughly and drain the water.
Next, grind the urad dal in a grinder for about 8 to 10 mins until thick and fluffy.
Add water by the teaspoon to move the grinder. I would not recommend a blender to grind the dal. You wont get the desired results. I added about less than 1/4 cup of water in all.
Once you have the batter ready, add salt,curry leaves, green chilies and ginger to the batter and mix well.
If you think the batter is too runny, then add about a tbsp of rice flour or refridgerate for 20 mins before frying.
Keeping it in the fridge also means less absorption of oil.
Now, place a flat bottomed kadai and heat the oil. The kadai should be a lil less than 1/2 full with oil.
Fellow bloggers and cookie loves,  now comes the tricky part. Making the vada. If you are not picky about the shape just make lil balls out of the batter and deep fry them.
If you are one of those people who cannot eat odd shaped delicacies, then take a zip lock pouch and place it on a flat surface.
Coat your hands with water, take a small ball of the batter, place it on the zip pouch and flatten it a little. Now, make a hole in the center with your finger. Carefully transfer this to the oil using your hands.
Fry on medium low flame till it s golden brown on both the sides.
Once done, place them on a paper towel.
Now, after the excess oil has drained, drop the vadas in the hot water for 30 secs.
Take it out, squeeze the extra water by placing them in between 2 spoons. Do this gently.
Now, dunk them in the curd and put them in the fridge.
Garnish with grated carrot and cilantro while serving.

Note: Fry the vadas in batches. I did 2 at a time. And dont fry them on a high flame. They dont become crispy that way and the insides dont cook evenly.
If you are going to add onions, add them just before frying cos they make the batter watery.
This goes off to this week s blog hop at Radhika s Tickling Palates

Pumpkin Fry Quickly

By 3 Comments

Pumpkins. One of those sweet thingies that i really like. There are so many things that can be made out of a good large pumpkin. And this simple and easy to make stir fry is a regular on my menu.

Prep Time: Under 10 mins
Cook Time: Under 15 mins
Serves: 2


What you need?

Pumpkin cubed 2 cups
Freshly grated coconut 2 tbsp
Green chilies 3 slit length wise
Salt as required

For Tempering

Oil 2 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Hing a pinch

How to make it?

Boil the pumpkin until cooked but firm. Microwave on high for 8 mins. That should do it. Drain the water from the pumpkin.
Heat oil in a kadai and add mustard seeds. After they splutter, add hing and urad dal. Saute till it becomes light brown.
Now, add the green chillies and saute for a min or 2.
Next add the pumpkin and the salt.
Combine well.
After done, add the grated coconut and combine well.
Thats it . Done!!
Serve with rice and sambhar.

Serving suggestions: Araichuvitta sambhar, Rasam

Araichuvitta Sambhar- Lentil stew with drumsticks

By 4 Comments

My mom makes this totally super duper sambhar with freshly ground spices. And it only tastes like heaven. I just love drizzling ghee on my rice, like you know a full tbsp full and then pouring sambhar in the middle of the rice and mixing it. Then i lick my fingers. Licking is strictly prohibited in my family but i do it when i eat my mom s sambhar. That s how much i m addicted to it. When there are days like today, when i have this almost insuppresible desire to eat my mom s sambhar, i try and recreate her version in my kitchen.

Recipe For Arachuvitta Sambar
( Learn To Make Sambar with freshly ground spices home style)


Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: Amma 
Serves: 3 
Allergy Info: Vegan, Nut and Soy Free
Course: Accompaniment for Rice
Cuisine: South Indian

Ingredients
Drumsticks 2 to 3 cut into long 1″ pieces
Toor dal boiled 1 and 1/2 cups
Tamarind extract from a gooseberry size tamarind about 1 and 1/2 cups
Sesame oil 1 tbsp 
Salt as needed
For The Spice Paste

Channa dal 2 tbsp
Coriander seeds 2 tbsp
Dry red chillies 6 
Poppy seeds ( Yes! i said poppy seeds and please do try. Only then you will know how wonderful the flavour is) 1 tsp
Shallots 8 
Fenugreek seeds 1 tsp
Freshly grated coconut 4 tbsp
For Tempering;
Curry Leaves a sprig
Mustard seeds 1 tsp
Hing a large pinch 
Sesame oil 1 tbsp

Directions

Boil the drumsticks until cooked. Dont overcook them. I would recommend cooking them on stove top or Microwaving on high for 10 mins.
First, saute all the ingredients in a kadai for grinding except the coconut until the coriander seeds become aromatic and the dal becomes light brown.
Drain the water from the drumsticks and mash the toor dal well.
Heat a kadai and add the remaining oil.
Now, toss in the drumsticks and saute for a min or 2
Next, add the tamarind extract and salt and let it start boiling.
In the meanwhile, grind all the ingredients along with the coconut in a mixer to paste.
Check to see if the raw smell in the tamarind extract has gone.
It takes about 5 to 7 mins.
After this, add the ground paste and mix well.
Simmer for 2 mins.
Add the boiled dal and combine well.
Simmer until bubbles start appearing on the surface of the sambhar.
Remove from heat and temper with mustard seeds, hing and curry leaves.
Serve hot with rice, idly or dosa.
And i must say this, this sambhar tastes heavenly the next day.

Note: Use sesame oil for a nice flavour.
Dont skip the poppy seeds. They give a wonderful aroma and flavour to the sambhar.

Serving Suggestions: Potato Podimas ,Capsicum Paneer Masala Dosa

Soya Chunks Pulao

By 4 Comments

This simple pulao is rich in proteins and makes a yummy dinner with onion raitha. You can make it in a jiffy and what s more, its such a healthy option.

Prep Time: Under 10 mins
Cook Time: Under 30 mins
Source: Adapted from DK’s chefinyou
Serves 2

What you need?
Basmati rice 1 cup soaked for 15 mins with 2 and 1/4 cups water
Soya granules 1 cup boiled in hot water for 5 mins and squeezed dry
Onion 1 large chopped finely 
Tomatoes 2 medium chopped finely 
Green peas 1/4 cup
Green chilies 3 slit length wise
Garlic 3 cloves minced finely 
Ginger grated 1 tsp
Garam masala 1/2 tsp
Cumin powder 1/2 tsp
Coriander powder 1/2 tsp
Red chilli powder 1 tsp
Turmeric powder a small pinch
Bay leaf 1 
Salt to taste
Cumin seeds 1 tsp
Oil or ghee 1 and 1/2 tbsp
For garnish: 
Cilantro 1 tbsp chopped finely 
Peanuts roasted
How to make it?
Heat oil in a kadai.Add cumin and bay leaf. Allow the cumin seeds to splutter.
Add the onions and fry till transparent. Add garlic, ginger and green chillies.
Now, add the tomatoes and saute till oil seperates. Takes about 5 mins.
Add all the spice powders and turmeric powder next and combine well. 
Saute for a min.
Now, add the soya granules and saute for a minute or 2
Next,. toss in the peas and saute for another 2 mins
Finally add the rice along with the water and add salt to this mixture.
Transfer to a rice cooker and cook or cook in the kadai till done.
Garnish with peanuts and cilantro while serving.
Serve hot with onion raitha or tomato raitha.
Sending this to Vardhini s Dish It Out Event Soy and Tomatoes this month and Kavi s Healthy Cooking Challenge by Smitha.

Pizza Do It Yourself

By 7 Comments

Lets make the dough from the scratch. Brilliant idea. Ummm…. I know some of you are staring at me. I know i know !! It s a lot of kneading. But i feel we must knead if we need some action. Go and shed a few calories as you need. You can always accumulate them from the pizza.

Prep Time: Under 15 mins
Rising Time: 2 hours to 24 hours what ever works best for you.
Yields 2 7” pizzas


What you need?

All purpose flour or maida 1 and 3/4 cups
Active dry yeast 1 tsp
Salt 1 tsp
Sugar 1 tsp
Olive oil 3 to 4 tbsp
Water for kneading

How to make it?

Mix yeast and sugar with some warm water in a cup and let it dissolve completely. After 5 mins, it would have become frothy. If it s not dissolved well, then stir well to dissolve.
Next, place the flour and salt in a mixing bowl.
Make a well in the flour in the middle.
Pour the yeast mixture into the well.
Now, with a rubber spatula or a mixing spoon start incorporating the water into the flour slowly and gradually.
Once, the yeast mixture is well combined, start kneading the dough by adding water gradually until you have a dough that leaves the bowl but sticks to the bottom. Takes about 6 to 7 mins.
Now pour the olive oil on your hand and start kneading with your oiled hand. Knead for about 7 mins.
Now, cover the dough with a cling film and let it rest in a warm place for half an hour.
Refrigerate for 2 hours minimum before using.
After 2 hours, take out the dough and make 2 equal portions of the dough. This is how the dough looked after 2 hours light and airy. But you will get better results after 24 hours so do try.
Roll out into 1 inch thick rounds on a well floured surface.
Poke with a fork on the surface of the base and let it rest for 30 mins
Now, the pizza.
What you need?
Onion 1 largesliced thinly
Tomatoes 2 medium size sliced
Capsicum 2  roasted on fire, black skin removed and cubed
Baby corn 6 roasted on fire
Mozarella cheese 100g each for a pizza cut into thin slices. Dont grate it cos its too much work and doesnt spread well after melting.
Parsley for garnish
Pizza sauce 2 tbsp for a pizza.
You can add veggies of your choice like sweet corn, olives or jalapenos.

How to assemble?

Preheat the oven to the maximum temperature setting for 25 mins.
In the meanwhile, grease a pizza pan with olive oil.
Place the base on the pan.
Spread a tsp of oil on the base to prevent it from getting soggy from the sauces.
Now, smear the sauce evenly on the base.
Next, arrange the veggies on the base, starting from the onions.
Now, place the cheese slices in such a way that it covers the whole pizza.
Next sprinkle the parsley.
Thats it. Done. Now slide it into the oven and bake for 20 mins or till the cheese melts and the veggies are cooked.

My pizza had come out beautifully. The cheese had melted and even browned a little. Stretchy and nice. I m going to try a pizza with maybe gouda or parmesan cheese next time.
Serve with any salad and a cold drink of your choice.

Sending this to Vardhini s Bake Fest, Radhika s Winter Carnival and Kalyani s Global Food Festival

Winter Carnival

Homemade Pizza Sauce

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How To Make Pizza Sauce From The Scratch?

PIZZA SAUCE FROM THE SCRATCH- HOMEMADE PIZZA SAUCE USING FRESH TOMATOES.VEGAN

HOMEMADE PIZZA SAUCE

Homemade pizza sauce is the thing if you want to make a fabulous pizza. That said and done, not many of us go to much trouble to make our own pizza sauce from the scratch. If you really want to have a yummy scrumplicious pizza, then make your sauce fresh. I have this obsession about making things restaurant style at home my style. And i love pizzas and pastas. I not only love eating them but also making them. 

homemade pizza sauce

This homemade pizza sauce has no preservatives. It uses fresh tomatoes unlike canned tomatoes that are used in so many store bought versions. And i have used a good amount of herbs for that flavor kick. This homemade pizza sauce can be frozen and stored for upto a month. Dont want to trouble yourself making a pizza? Make a sandwich or some braided pizza loaves. Let your imagination go wild when it comes to using this super easy super quick homemade pizza sauce.

Recipe For Homemade Pizza Sauce

Prep Time: Under 10 mins
Cook Time: Under 20 mins
Can Be Spread On 3 7″ pizzas


What you need?

Large ripe tomatoes 4
Garlic 3 cloves
Dry red chillies 3
Freshly ground pepper 1/2 tsp
Sugar 1/2 tsp
Salt 1 tsp
Oregano 1 tbsp if fresh 1/2 tbsp if dried
Mixed herbs 1 tsp (optional)
Olive oil 1 tbsp

How to make it?

First, grind together the tomatoes, garlic, red chillies to a coarse paste in a blender.
Heat the olive oil in a pan. Add oregano and saute for half  a min.
Next, add the tomato mixture and saute for 3 mins
Now, add the pepper, salt and sugar and combine well.
Simmer till the mixture comes to a semi solid consistency. More like chutneys made in indian style. Takes about 15 mins.
Now, add the mixed herbs and combine.
Simmer again for 2 mins.
Remove from heat and let it cool down.
Store in a dry air tight container in the fridge.
Stays good for 2 days.
Saw that lovely red of the sauce?? Arent you drooling? Now, go on and take a lick of that sauce.

Badam Halwa

By 6 Comments

My husband loves sweets. But in my opinion, sweets are more difficult to make. Its a tricky thing where even a second or two matters to achieve the right colour, texture, consistency etc. And i made badam halwa when i began cooking. Surprisingly, it turned out excellent and it has been that way from then. I love almonds. No wonder they are called the king of nuts. And i m in love with almonds. Phirni, badam milk, milk shakes, halwa and what not?? Healthy and delicious. That s what almonds are. And badam halwa is the best thing that can come out of a cup of almonds in my opinion. For my husband, Anu presents Badam Halwa.



Prep Time: Under 30 mins
Cook Time: Under 20 mins
Serves: 2 to 3
Source: Adapted from chefinyou.com


What you need?

1 cup blanched almonds (Place the almonds in a bowl. Pour boiling water over it and let sit for 2 mins. Dont let it sit in the water for too long because the almonds become very soft and becomes difficult to peel. Then, transfer to a colander and rinse under cold water. Now wait until you can touch the almonds. Then hold the almonds at the broader end and press. Blanched!!)
1 cup milk (use skimmed milk if you are calorie conscious not that it matters anyway forget the calories i say!! this is so worth it)
1 cup sugar
1/2 cup ghee
1/2 tsp cardomom powder
1/2 tsp saffron threads
A few almonds slivered for garnish

How to make it?

First grind the blanched almonds and the milk together to form a coarse paste. Add milk little by little while grinding because all of that milk at once will not grind the almonds well. You can add all the milk at the end when the paste is almost done.
Now take a non stick pan. Yes, i said non stick because that is sure fire. Pour about half the ghee and heat it up. Next add cardomom. Now add the paste. Cook the paste for 4 mins stirring continously. If you give a break for long, it will burn. Its a very tricky thing to make. Be careful. The mixture will stick to the pan initially.
Next, add the sugar and mix well. Now the mixture will turn a little liquidish. Thanks sugar syrup !
Some people even make sugar syrup and add it to the almond paste. But that doesnt work well for beginners.
Now, cook the mixture for 8 to 10 mins. It starts boiling with little bubbles on the top.
Add this point, add the remaining ghee and saffron strands and mix well.
Keep stirring until you get a lumpy mass formed all together.
That s when it is done. Garnish with the slivered almonds and serve as a dessert or start eating it right away just like we did.

Note: You can add yellow food colour to the halwa.
Also, you can reduce the amount of ghee if you are cal conscious.

Malai Kofta For Lets Cook: Mughalai Series

By 7 Comments

When Radhika announced her lets cook event theme for this month as Mughalai cuisine, she left me drooling by igniting those memories all again. It was my dad who introduced me to malai kofta when i was young. I was a picky and suspicious eater and would never try anything new and that s one of the reasons i amaze my own self when i make something delicious and different in my kitchen. Me thinks, ” Really anusha, how can you be so daring?” Mughalai cuisine is famous because of the extensive fruit and dry fruit usage in their platter. And i say, what a healthy way to eat fruits?? I love some dishes like the Navratna Korma, Zafrani pulao and Kashmiri Pulao. But Malai Kofta is the only dish that stays in my memory and in my taste buds even long after i ve eaten it. What bliss it is to bite into those deep fried koftas dunked in creamy gravy. And it s more bliss to have a Buttery naan with this delicious gravy. I ve been wanting to make it at home and Radhika just provided me with the right excuse. Great timing i say!!.

Prep time: Under 20 mins
Cook Time: Under 40 mins
Serves: 3 


What you need?

For the Koftas:

Potato 1 large boiled
Bread slice the sandwich variety 1
Green peas boiled 1/2 cup
Paneer grated 1/2 cup
Onion 1 medium finely chopped
Coriander powder 1 tsp
Garam masala 1/2 tsp
Green chilli 1 minced finely
Salt as needed
Cilantro 1/4 cup chopped finely
Cashews 1 tbsp broken and fried in ghee
Raisins 1/2 tbsp fried till fluffy in ghee

Oil for deep frying
Maida 1/2 cup and 1/2 cup + 2 tbsp water to make paste for coating

For the Gravy:

Onion 1 large chopped finely
Tomatoes 3 medium chopped finely
Grated ginger 1 tbsp
Garlic cloves 4 grated
Cashews 8 soaked in water overnight or atleast for 3 hours
Poppy seeds 1 tsp
Full fat milk 1 cup
Fresh cream 1/2 cup
6 cloves
Cinammon 1/2 ” piece
Turmeric powder 1/2 tsp
Garam masala 1 tsp
Red chili powder 1/2 tsp
Cumin coriander powder 1 tbsp
Kasuri methi (dried fenugreek leaves) 1 tsp
Salt
Oil and ghee 3 tbsp divided in 2:1 ratio

For garnish:

Cilantro 2 tbsps chopped finely
Cream 2 tbsp

How to make it?

Koftas:

In a large mixing bowl, place the potatoes, grated paneer and the peas.
Remove the crust of the bread and dip it in water. Squeeze completely and add to the mixing bowl.
Add all the spice powder, chillies, salt and coriander.
Now mix all the ingredients together like kneading the dough. Make a large lump.
Now start making small balls out of the lump.
Deep fry them in a kadai after coating them with the maida paste until they turn brown in colour.

Keep them aside. Please resist eating them. They are so yummy i ate the first batch and landed up making a second batch.

Now the gravy:

Grind the cashews and poppy seeds to a fine paste. Keep aside.
Heat 2 tbsp oil ghee mixture in a pan. Add the cloves and cinammon.
Saute for a min. Add the grated ginger and garlic next. Saute till they are light brown.
Now, add the onions and saute till transparent.
Next, toss in the tomatoes and saute till oil separates.
Add all the spice powders, combine well and saute for a min.
Let it cool.
After it cools down, blend the gravy with 1/2 cup milk in a blender to a fine paste.
In a kadai, heat the remaining oil ghee mixture.
Add the blended mixture and saute for a min. Add the remaining milk at this stage.
Next, add the cashew paste and stir well.
Finally, add the cream and combine well.
When small bubbles start appearing on the surface of the gravy, add the kasuri methi and combine well.
Now, go on and drop those lil beauties of koftas gently in the gravy and simmer for 3 to 4 mins.
Be very careful while doing this. Dont break the koftas.
Garnish with cream and cilantro.
Serve hot with rotis or rice or naan.
And i must say, this tasted delicious with the peas pulao that i served.

Note: You can also add cheese to the koftas for a richer kofta.
Some recipe versions suggest frying the koftas in an aebleskiver pan. That also works fine but dont do it without coating them in maida.
This is my entry to Radhika s event Lets Cook Mughalai and Vatsala s Potluck Party

Maa Inji Urugai

By 4 Comments

I dont know how many of them know mango ginger. Its called maainji in tamil. And when i think of mango ginger, i can only remember the earthly aroma and the nice pungent flavour. Wonderful with curd rice or sambhar sadam. I eat it just like that. By the way, it is an aphrodisiac and also an antipyretic apart from the fact that it is an excellent appetiser. When i found it in the markets of baroda, i was on cloud 9. You see, i am addicted. My mom makes this instant pickle. Well, the original recipe is borrowed from a family cook who used to work at my grandparents’.

Recipe For Instant Maa Inji Urugai

( Learn how to make Maa inji urugai, an instant pickle with mango ginger)

Prep Time: Under 15 mins
Cook Time: Nil
Marinating Time: 30 mins
Stays fresh for a week 


What you need?

Mango ginger 100 g
Green chillies 5 chopped finely
Lemon juice 3 tbsp
Salt as needed

For Tempering:

Mustard seeds 1 tsp
Hing a large pinch
Oil 1 tsp

How to make it?

Make up your mind to peel and peel and peel. This needs a considerable amount of peeling so get that peeler of yours and start working. Peel the gingers completely and chop it into tiny pieces.
In a mixing bowl, place the chopped ginger and add the salt,green chillies and lemon juice.
Combine well. Let it sit for 30 mins.
After marination, temper with mustard seeds and hing.
Now go on and indulge yourself with some of that pickle and a bowl of curd rice
This is my entry to Kavi s Event Healthy Cooking Challenge guest hosted by Smitha of My Tasty Curry

Beetroot Thoran Recipe. Vegan.

By 3 Comments

How To Make Beetroot Thoran?

Beetroot thoran is a simple stir fry made with parboiled beets and freshly grated coconut. Vegan.

beetroot thoran

Beetroot thoran or beetroot poriyal as it is called in tamil is a simple stir fry made with beetroot and freshy grated coconut which is then tempered with curry leaves and a few other spices. It is amazing how such a simple dish like this beetroot thoran can take your meal to a totally new height. My love for beets is eternal. Deep vermillion. Thats the colour of beets. I love that colour and i relish the sweetness. My amma makes this beetroot thoran in a different way.I ve adapted her style and incorporated my own to this poriyal. However my husband preferred amma s version. (feels not so good)  The luxury of someone coming in to cook doesnt last forever and mine ended today. As usual, i was engrossed in something else and completely lost track of time. The clock struck 11 and i realised i hadnt started lunch. For days like these, i have a shortcut menu like my neighbour calls it. I make dishes which take less time but i just make sure they taste good the funda being eat less but taste good.  So i chopped up the beets, soaked the tamarind in warm water for the Rasam and started to make the meal. The menu was simple but i love such meals, healthy, yummy and quick. So make some of my beeetroot thoran and let me know.

beetroot thoran

Recipe For Beetroot Thoran

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Beetroot Poriyal A Saturday Quick Fix Lunch Idea

Beetroot Thoran or Beetroot poriyal is a simple stir fry made with beets and freshly grated coconut. This goes well with rice, dal curry or sambar and even rasam
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Accompaniment
Cuisine: South Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • 2 beetroots peeled and cut into small cubes
  • Grated coconut 2 tbsp
  • 1 medium size onion chopped fine
  • 1/2 inch ginger bit
  • Salt as per taste
  • For tempering:
  • Oil 1 tbsp
  • Urad dal 1 tsp
  • 3 dry chillis
  • Mustard seeds 1/2 tsp
  • Hing a large pinch
  • Curry leaves a sprig

Instructions

  • Grind the coconut and the ginger to a fine powder in a mixer. Keep aside.
  • In a kadai, add enough water and boil the chopped beets. Dont add to much of water or you will lose the taste when you drain the water. It takes about 8 mins for the beets to be done.
  • You may choose to cook the beetroot in the microwave too. Cook on high for 7 mins in the microwave or until fork tender.
  • Drain the extra water and keep aside. You can add this water to tomato soup for a lovely red color.
  • Heat the same kadai up and add the oil. Add all the ingredients for tempering. Next add in the onions and saute them till golden brown. Now add the beets and mix well. Add salt and saute for 2 mins.
  • Now add the coconut mixture to this and combine well. Saute for another 2 to 3 mins.
  • Serve with rice and any sambhar or kootu of your choice but rasam is the best choice

Notes

When my amma makes it, she doesnt add the ginger and onions. But i love the earthly flavour of ginger and the sweet taste of fried onions. You can try it without them too. My husband likes it that way but i personally recommend this version. You can also add some cooked chick peas to this but you ll have to soak them overnight and pressure cook them. I wouldnt advise cooking the beets in the pressure cooker too. You will lose the flavour.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Kuzhi Paniyaram

By 4 Comments

My first memories of eating Kuzhi Paniyaram dates back about 15 years. Somewhere around the time i had acquired a taste for hot spicy food. Until then, i was a chicken when it came to eating spicy food. Yeah, weird that but true too. Then my palate began wanting more of spice without any prelude. From then on. i have hated eating bland food with a passion. I love my food super spicy and enjoy eating the heat so much that the tears from my eyes dont bother me one bit. But, oh wait! this post is not with an intention to scare you. I ve toned down on the spice front in the past few years and i must say, apart from the occasional craving to eat a plate of chili loaded something, i make sure the heat levels from the chilies in my every day cooking is normal. At least normal for an average spice loving human.

Well, coming back to kuzhi paniyaram, these are nothing but savory aebelskivers made with leftover
dosa batter and some veggies. But i dont add veggies here. I love my paniyarams with lots of onions and curry leaves. The first time, i made paniyarams, they turned out to be soft for me. I like them with a crispy outer and soft inside. So, i have made a few changes here and there since then and now, there s a standard combination of things that i add to my paniyaram batter. I must say, i ve been very successful here as my paniyarams are just the way i like them to be these days- crispy outer layer and soft inside. Plus this is a wonderful way to use up all that sour dosa batter that s been lying in the fridge and that no one wants. Do read the notes for some more tips on tweaking the paniyaram and taking it to the next level.

Recipe For Kuzhi Paniyaram
( Learn how to make Masala Kuzhi Paniyaram, savory aebelskivers made with leftover dosa batter and also known as aape or phaddu or paddu)

Prep Time: 20 mins
Cook Time: 20 mins
Yields about 15 paniyarams
Allergy Info: Vegan, Soy free
Course: Breakfast, Brunch, Snack
Cuisine:Indian ( Chettinad)
Serving Suggestions: Onion Tomato Chutney, Chettinad Style Tomato Chutney, Roasted Garlic and Coconut Chutney

Ingredients

Dosa batter 2 cups
Rice flour 2 tbsp
Rava/ Semolina 1.5 tbsp
Corn flour 1 tbsp
Chilly powder 2 tsp
Onion 2 medium chopped finely
Curry leaves a sprig chopped finely
Coriander leaves 3 tbsp chopped finely
Freshly grated ginger 1 tsp

For tempering:

Mustard seeds 1 tsp
Channa dal 1 and half tbsp
Urad dal 1 tsp
Hing 1/2 tsp
Oil 1 tsp

For the paniyarams:

Paniyaram mould
Oil 1 tsp per paniyaram

Note:

1. If you want to make this as a kids treat, add veggies like grated carrots, cabbage and bell peppers to make it colorful. You can even add grated cheese.
2. For an extra crunch , add a few broken cashews fried in oil to the batter and make paniyarams.
3. Skip the semolina and hing for a gluten free version but you wont get very crispy paniyarams then

Directions

In a mixing bowl, combine the batter, corn flour, rava, rice flour and  chili powder and let sit for about 3 mins.
To this add chopped onions, curry leaves and coriander and mix well.
Temper the batter by sauteeing the channa dal, urad dal and mustard seeds with hing and mix the batter again.
Now, place the paniyaram mould on the stove, pour a tsp of oil into each portion. Wait for small bubbles to form in the oil.
Ladle the batter with a small ladle into the mould.
Cook on a medium flame for 3 mins.
Then turn over each paniyaram to the other side using a fork.
Cook on medium flame for another 2 mins.

Serve hot.

Red Bell Pepper Chutney Recipe

By 2 Comments

How To Make Red Bell Pepper Chutney?
Red Bell Pepper Chutney
Red Bell Pepper Chutney is a fabulous addition to any dosa lovers repertoire. This red bell pepper chutney is promising in terms of flavor, color and taste. And it justifies my chutney criteria that anything that i make must have at least one vegetable in it. I am a veggie lover. And i try and incorporate veggies into my food to the maximum amount possible. And those rich vibrant coloured veggies are always a scorer with me. For their rich antioxidant properties. Not only veggies but also berries. I would probably live on those multicoloured bell peppers or slush pink strawberries or even that deep purple cabbage that we get. Cherry tomatoes and cranberries make me drool when it comes to desserts and salads. Bell peppers make me eat a lot of food. So when i was rummaging in my fridge for something to make chutney with, i stumbled upon these red bell peppers that i had picked up the other day. And i remembered that this chutney was doing a lot of rounds in the blogosphere. I dont know if its the authentic recipe but this is just my own attempt. And it tasted delicious with dosa. So give it a shot.
Red Bell Pepper Chutney

Recipe For Red Bell Pepper Chutney

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Red Bell Pepper Chutney

A delectable chutney with red bell peppers and tomatoes that pairs well with idli, dosa, chapati, puri and the likes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Accomapaniment
Cuisine: Indian- South
Servings: 2
Author: Anusha Praveen

Ingredients

  • Red bell pepper 1 large cubed coarsely
  • Tomatoes 2 medium chopped coarsely
  • Garlic cloves 5
  • Dry red chilies 3 to 4
  • Tamarind paste 1 1/2 tsp
  • Salt as needed
  • Oil 1 tbsp
  • For tempering:
  • Mustard seeds 1 tsp
  • Curry leaves a sprig
  • Hing a large pinch
  • Oil 1 tsp

Instructions

  • Heat oil in kadai. Add the garlic cloves and saute for a min. Add the tomatoes and saute till they are soft
  • Now, add the bell peppers and fry them for 3 to 4 mins. It even tastes great of you char them a little in the edges.
  • Next add the dry red chillies and combine well.
  • Let it cool.
  • Add tamarind paste and salt to this and grind in a mixer to a smooth paste
  • Temper with mustard seeds, curry leaves and hing.
  • Serve with dosa or idly or even parathas.

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Disclaimer

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Poori Recipe| Indian Flatbread Recipes

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I never could make pooris well. Until a few days ago. Then I think I got the hang of it. One of my aunts remarked when I told her I can’t make poori,” You make so many yummy things. So, don’t say you can’t make poori. Maybe you don’t try enough.” She was right. Only, I tried too much. I used to roll the dough too thin. That didn’t help my pooris rise and fluff. Smart thinking huh!!

Fluffy golden poori served with Ashtami prasad and halwa

Method

In a large mixing bowl, add the flour, sugar and salt and combine well. Now, start kneading the dough by adding water gradually. Dont pour the water all at once.
Add little by little and knead into a firm yet pliable dough.
The water content should be correct. Not too much not too less.
Too much water means you will land up using too much flour for dusting.
Too less water water means you will get hard pooris.
Make equal size balls from the dough and roll it slightly thicker than you would roll out rotis.
Heat oil in a kadai. But the oil must not be smoking hot. If you drop a small piece of the dough, it should quickly rise up to the surface. That is the correct temperature.
Turn down the flame to a medium low and drop the rolled out poori dough.
Fry till it fluffs up and is light brown.
Take out and place in a paper napkin lined colander to drain the excess oil.
Serve hot with mixed vegetable kuruma or any subzi of your choice.

Recipe Notes

If you let the dough rest for a long time, the pooris wont fluff up. It is best to knead the dough fresh and make the pooris.
You can also add 1 tsp of semolina to the flour while kneading for crispier pooris.

Adding sugar is optional but recommended.

For crispier pooris adding a tbsp of hot oil while kneading the dough helps.
 
 

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Poori

Poori is a deep-fried flatbread from India. This tastes heavenly with Kurma or Channa or Potato curry.
Prep Time30 minutes
Cook Time2 minutes
Course: Breads, Main Course, Mains
Cuisine: Indian
Servings: 15 Pooris

Equipment

  • Wok
  • Skimmer

Ingredients

  • 2 c Whole wheat flour
  • 1 tsp Salt
  • 1 tsp Sugar
  • 16 tbsp Water for kneading approximately 3/4 cup +2 tbsp adjust according to your flour
  • 300 ml Oil for deep frying

Instructions

  • In a large mixing bowl, add the flour, sugar and salt and combine well.
  • Now, start kneading the dough by adding water gradually. Dont pour the water all at once.
  • Add little by little and knead into a firm yet pliable dough.
  • The water content should be correct. Not too much not too less.
  • Too much water means you will land up using too much flour for dusting.
  • Too less water water means you will get hard pooris.
  • Make equal size balls from the dough and roll it slightly thicker than you would roll out rotis.
  • Heat oil in a kadai. But the oil must not be smoking hot. If you drop a small piece of the dough, it should quickly rise up to the surface. That is the correct temperature.
  • Turn down the flame to a medium low and drop the rolled out poori dough.
  • Fry till it fluffs up and is light brown.
  • Take out and place in a paper napkin lined colander to drain the excess oil.
  • Serve hot with mixed vegetable kuruma or any subzi of your choice.

Notes

If you let the dough rest for a long time, the pooris wont fluff up. It is best to knead the dough fresh and make the pooris.
You can also add 1 tsp of semolina to the flour while kneading for crispier pooris.
Adding sugar is optional but recommended.
For crispier pooris adding a tbsp of hot oil while kneading the dough helps.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!
 
 

Mullu Murukku

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This is called mullu murukku because of its shape. One more of those lentil based fried snacks that i cant resist.

Prep Time: Under 15 mins
Cook Time: Under 45 mins
Yields 30 to 40 medium size murukkus

What you need?

Rice flour 4 cups
Dalia flour( split roasted chick pea or pottu kadalai flour) 1 cup
Butter 3 tbsp melted ( no, you cant use ghee, only butter)
Sesame seeds white ones 1 tsp
Cumin seeds 1 tsp
Hing 3/4 tsp
Salt as needed

Oil for frying

How to make it?

Step 1: Sieve the rice flour first.
Step 2: Sieve the chick pea flour next.
Step 3: In a large mixing bowl, combine the flours and all the other ingredients.
Step 4: Knead into a dough that is soft. The dough should not have any cracks.
Step 5:Insert the mullu murukku mould the one that has one small star in it into the murukku press.
Step 6: Fill the press with dough upto 3/4 th of the press.
Step 7: Draw the murukku on a greased ladle just like you will for  thenkuzhal. Heat oil in a kadai. Drop a lil dough into the oil to see if it s hot enough. If it immediately rises to the top, then its in the right temperature.
Step 8: Drop the thenkuzhals with the help of the ladle into the heated up oil. The oil will bubble up noisily.
Step 9: Fry till the isshh noise subsides on a medium flame. Then turn the murukku and fry till light brown.

Transfer to a colander to drain the oil. Store in an air tight container after it becomes completely cool.
Stays fresh for a week

Thenkuzhal Recipe| Diwali Snack Recipes

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It s not diwali if there is no murukku at home. Its definitely not diwali when there is no thenkuzhal at home for diwali. A total health freak, i prefer munching on murukkus to chips. Because i feel rice and lentils are any day better than potatoes and bananas. It was the first time my hubby and i celebrated diwali in Baroda. Usually, we go to my mom’s or Mil’s but this year we thought, lets celebrate at our place. I made a storm of dishes for diwali.
Almost every variety of murukku known to me. I dint want to leave out the familiar feel of diwali back home. I know everyone makes thenkuzhal this way, but i anyway decided to post on it.


Prep Time: Under 15 mins
Cook Time: Under 45 mins 
Makes 30 medium size thenkuzhals


What you need?

Rice flour 2 cups
Urad dal flour 1/4 cup
Hing 1/2 tsp
Cumin seeds 1 tsp
Butter 3 tbsp melted
Salt as needed.

How to make it?

Step 1: In a large mixing bowl, place all flours and combine well.

Step 2:Add all the other ingredients and knead into a soft dough without any cracks.

Step 3: Insert the thenkuzhal mould into the murukku press and stuff in some dough.

Step 4:Practise drawing swirls of the dough on a greased ladle. Use as many ladles that you have. If you want a thick thenkuzhal, then draw the swirls in a kuzhi karandi. The ladle which is used to ladle sambhar rasam etc.But if you want to have a thenkuzhal that is wide and spread then use a ladle that you use for frying.

Step 5: Heat oil in a kadai. Not smoking hot. Check by dropping a small bit of dough into the oil. If it rises quickly to the top, then it is in the right temperature.

Step 6: Now, drop the thenkuzhals with the help of the ladle into the oil. It will slide easily into the oil but do it carefully as oil tends to splash.

Step 7: The oil becomes bubbly and you have a ishhh noise. Fry on medium flame until the noise subsides.

Step 8:Then turn the murukku and fry till light brown.

Step 9: Transfer to a colander lined with tissue paper. Let all the oil drain completely and let the murukkus cool down completely. Transfer to an air tight container and enjoy snacking on them.

My thenkuzhals were consumed in 2 days, thats what happens when you are deprived of good munchies but it usually keeps fresh for a week.

Note: This is the dry flour method.. I knew a friend of my mom s who used to make it by grinding the rice wet in a grinder. I will try and post that too soon.

Rava Ladoo Recipe

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How To Make Rava Ladoo?

RAVA LADOO- SWEET BALLS MADE WITH SEMOLINA. GOKULASHTAMI RECIPES.

rava ladoo

Rava Ladoo or Rava Laddu, however you want to call it, is one of those ridiculously easy sweets that you can whip up in no time. I make these mostly during the occasion of Sri Krishna Jayanthi. I ve seen many recipes for rava ladoo. Those which use coconut and milk. But these dont keep well for a long time. My MIL s version s one without milk and it tastes heavenly. Whats more, it keeps well for 20 days.

rava ladoo

Rava Ladoo is the first sweet that i attempted after getting married. No, wait. Let me think about it. It is the first sweet that i attempted any time ever. And because this involves no string consistency, etc , it is a very beginner friendly recipe. There are two key steps involved to make the perfect rava ladoo. One is roasting the rava correctly. If you under roast your rava, then the rava ladoo will taste raw and smell weird. If you over roast the rava, the ladoo will have a brownish tinge and taste a bit burnt. The second thing is to make sure you powder the rava once you have roasted and cooled it.

Step By Step Instructions For Rava Ladoo

Heat a pan with 1 tsp ghee. Once the ghee melts, add the semolina to the pan and roast till light brown and aromatic. Make sure you do this on medium flame to avoid burning. Once done, transfer to a wide plate and let cool. Once cool, place in a blender and powder the semolina to a fine powder. Do this in two batches in the smaller jar to get better results.

Now, powder the sugar along with the cardamom pods to a fine powder. Add this to a large mixing bowl along with the powdered semolina. Mix well using a wooden spatula.

In the same pan that you roasted the rava, add the remaining ghee and wait till hot and completely melted. Once melted, add broken cashews and fry till golden. Drain the cashews and add to the semolina sugar mixture. Once again, mix well using a wooden spatula.

Now, add the melted ghee to the bowl and mix well. Your mixture should resemble a crumbly mass of dough. Wait for the mixture to become warm enough for you to handle. Once warm to the touch, shape into ladoos. Make sure the mixture doesnt become cold altogether. You will not be able to shape ladoos if the mixture is completely cold.

Your rava ladoo is ready

rava ladoo

Recipe For Rava Ladoo

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Rava Ladoo Recipe

Rava Ladoo- Sweet semolina balls made with roasted semolina, sugar , ghee and cashews. Makes a great dessert of its own or can be served as prashad
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Indian
Servings: 15
Author: Anusha Praveen

Ingredients

  • Semolina or sooji 1 cup
  • Ghee 1/4 cup melted
  • Sugar 2 cups powdered can be reduced if you want less sweetness
  • Cashews 20 broken
  • Cardamom pods 3

Instructions

  • Dry roast the sooji in a pan until aromatic and light brown. Takes about 5 to 7 mins
  • Keep aside and let it cool.
  • In the meanwhile, add 1 tbsp of ghee in a pan and saute the cashews until light brown.
  • Remove the cashews from the ghee and toss the raisins in and saute till they puff up.
  • Keep aside both the cashews and raisins.
  • In a mixer, powder the rava to a not very coarse powder. Do this in 2 batches.
  • In a large mixing bowl, add the rava, sugar powder, cardamom powder and the melted ghee.
  • Mix well into a lightly moist mixture. Make small balls while the mixture is warm.
  • Enjoy the ladoos this diwali. They are such a breeze to make.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Kadai Paneer Recipe

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How To Make Kadai Paneer, Restaurant Style?

Learn how to make kadai paneer just like the way they do in restaurants. 

Kadai Paneer

Kadai Paneer is a classic paneer side dish made with paneer and capsicums. I m yet to come across a person who doesnt like this spicy Kadai Paneer and Hot Roti combination. When i went shopping last week, i could not resist those fresh crisp bell peppers that were cutely sitting in the fridge at the super market. They were screaming “take me home and cook me up”. I couldnt resist and i bought four of those beauties home. I decided to use them in kadai paneer  and the taste was so awesome. Must try totally!!!
kadai paneer
When i made Kadai Paneer the first time at home, something was amiss. I like the kadai paneer that they serve in restaurants and dhabas ( roadside eateries). And i knew they had a different technique. When i visited a dhaba that we frequent a lot, i asked the cook about their ways of making a good Kadai Paneer. This recipe is based on his version and it is simply lip smacking.
kadai paneer

Recipe For Restaurant Style Kadai Paneer

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Kadai Paneer Recipe

Kadai Paneer is a famous side dish that is served with rotis or flatbreads across India. This recipe is a restaurant style version of this popular gravy
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Accompaniment
Cuisine: North Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Paneer cubed or cut into fingers 1 cup
  • Green bell peppers 2 small ones cubed
  • Onion 1 small cut into large chunks
  • Tomato puree 1/2 cup 2 small tomatoes pureed
  • Oil 2 tbsp
  • Salt as needed
  • Cumin Seeds 1 tsp
  • To be ground into a paste:
  • Onion 1 large
  • Garlic 3 cloves
  • Ginger 1/2 '' bit
  • Dry red chili 1
  • Spices Powders:
  • Garam Masala powder 1 tsp
  • Chilli powder 1 tsp
  • Coriander cumin powder 1 tsp
  • Turmeric powder a large pinch
  • For Garnish:
  • Chopped coriander 2 tbsp

Instructions

  • Blend together onion, red chili, garlic and ginger to a coarse paste without adding any water. Set aside.
  • Heat a pan with 2 tbsp oil.
  • Add the large chunks of onion and bell pepper and fry till the onion turns pink.
  • Remove and drain on a kitchen towel,
  • To the same pan, add 2 tsp oil.
  • Once the oil is hot enough, crackle the cumin and add the ground paste.
  • Add salt to this and turn the flame to medium.
  • Cook till the paste turns a light golden brown.
  • To this paste, add all the spice powder and mix well.
  • Cook for 30 secs.
  • Now, add tomato puree and mix well.
  • Cook this mixture until oil leaves from the sides.
  • At this stage, add the paneer and fried onion and bell peppers.
  • Mix well.
  • Cook on low flame for about 2 to 3 mins
  • Garnish with coriander leaves.
  • Serve hot with rotis or naan

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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This is my entry to the Dish name starts with K event By Akila

Butter Naan

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My relationship with this flat bread goes a long way. Lets say more than 10 years. Butter naan and paneer butter masala. Heavenly combination. Oodles of butter smeared on naan and creamy paneer butter masala.. Hmmm…..Yummy!!! For the sake of that life long… ok almost life long relationship, i made naan at home.

Prep Time: 10 mins
Standing Time: 3 hours without yeast 
                       30 mins with yeast
Cook Time: 5 mins 
Yields 5 naans


What you need?

Naan without yeast:

Maida 2 cups
Curd and milk 3/4 cup
Butter 2 tbsp
Baking soda 3/4 tsp
Baking Powder 3/4 tsp
Salt 1 tsp
Sugar 1 tsp

Naan with yeast:

Maida 2 cups
Curd 2 tbsp
Butter or melted ghee 2 tbsp
Yeast 1 and 1/4 tsp
Sugar 1 tsp
Salt 1 tsp

Other:
Flour for dusting
Butter for applying on the naan.

How to make it?

Version 1 without yeast:

This is quite simple.
In a large mixing bowl, sift the flour and all dry ingredients and mix well.
Make a well in the middle of the flour mixture and add all the wet ingredients and start kneading the dough by adding water little by little. It needs around 1 and 1/4 cup of water and not more than that.
Knead for 5 mins until you get a smooth pliable dough. Let it rest for 5 mins, then knead again for 3 to 4 mins.
Let it rest under a wet cloth for 3 hours.
Then, knead for a minute and make even sized balls. Now, roll out into cirlces or oblong shapes and cook.

Version 2 with yeast:

Dissolve the yeast in warm water and keep covered for 5 to 7 mins until frothy.
Now, in a large mixing bowl, add all the ingredients and the yeast. Add water gradually to the mixture and start kneading. Knead for 7 to 8 mins until you get a soft dough.
Let it rest under a wet cloth for 30 to 40 mins or in a warm place.
After resting period, knead again for a minute and make even sized balls. Start rolling out into desired shapes.

How to cook the naan?

It can be cooked in 2 ways.

Method 1:
Cook on a tawa by applying water on one side of the naan till brown spots appear on the surface.
Then, turn the tawa upside down and cook on direct flame for a minute or 2.
Take off from heat, apply butter generously and serve hot.

Method 2:

Grease a pressure cooker lightly.
Stick the naan to the inside of the pressure cooker.
Invert the naan side of the pressure cooker to direct flame and cook until brown spots appear.
Take off from heat and apply butter and serve hot.

Serve with any curry of your choice. I served it with kadai paneer.

Note:

The taste difference is phenomenal. The one without yeast tastes just like those you get in the restaurants. But if you need the bread quick, then use yeast.
The pressure cooker method needs a lot of patience and practice. So the tawa method works best for beginners.
If the dough is a little sticky while rolling out, use flour for dusting.

Mushroom Biryani

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Well, Oct 21st was the day my husband and i had finished 2 years knowing each other formally. The day is close to my heart. Like every typical arranged marriage, we both met at my home, my parents talked and we married. But we ve managed to write quite a love story after that. And i just cant not commemorate the day with a good lunch. I wanted to do something different yet delicious and for the main course. So i chose mushroom biriyani. Mushrooms. A few of my roomies back in hostel used to decsribe non vegetarian delicacies in terms of mushroom. But i just cant forget a recent comparison of lobsters and mushrooms. That was a friend of the hubby. Analogies apart, if you are a mushroom lover, this one is a must for you. If you dont love them, you will after you eat this. Either way, its a win win situation. So just grab a packet of those cute button mushrooms and start cooking sometime soon.

Recipe For Mushroom Biryani

( Learn how to make Mushroom Biryani, an easy biryani with mushrooms and basmati rice)

Prep Time: 15 mins
Cook Time: 30 mins
Serves 2

What you need?

Basmati rice 1 and 1/2 cups soaked in 3 and 1/4 cups water for 30 mins
Onion  2 medium one half sliced finely
Tomato 1 large one finely chopped
Mushrooms 1 cup chopped
Bay leaf 1
Cloves 2
Cinnamon 1″ piece
Oil and ghee 1 and 1/2 tbsp

To be ground into a paste

Pudina 1/2 cup if using fresh 1/4 cup if using dried ones
Coriander leaves chopped finely 1/2 cup
Green chillies 4
Garlic 4 cloves
Ginger 1” bit
Cumin seeds 1/2 tsp

How to make it?

First grind all the ingredients that are to be ground into a fine paste and keep aside. Avoid adding too much water. You should stop with less than 2 tbsp of water.
Next, heat oil ghee mix in a kadai. Add bay leaf, cinnamon and cloves. Saute for a minute. Now, add the onions and saute till pink and transparent.
Next, toss in the tomatoes and saute till oil separates from the mixture.
Now, add in the mushrooms and saute for 2 to 3 mins. They cook fast because they are tender.
Now, add the ground paste and saute for a minute. Not more than that cos you ll lose the flavours.
Now, add the soaked rice along with the water and salt and mix well.
Transfer to a rice cooker and cook.
Tastes yummy with simple onion raitha.
I served it for lunch with butter naan and kadai paneer.

My lunch spread for Oct 21

Stuffed Okhra- baked

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Who doesnt like lady s fingers? What a nice name for the vegetable!! I mean, they are truly like our fingers, delicate looking, long. Only they dont need manicures. I dont know a single kid who doesnt like lady s finger.
Its a personal favourite. When i made this at home, it vanished from the bowl in no less than 20 mins.

Prep Time: Under 20 min
Cook Time: 30 to 40 mins
Serves 2


What you need?

Lady s finger fresh ones 30 numbers
Oil 2 tbsp

For the stuffing:

Grated coconut 1 cup
Peanuts 1/2 cup
Onion 1 large chopped finely
Chilli powder 1 tsp
Cumin seeds powder 1 tsp
Turmeric Powder a large pinch
Coriander powder 1 tsp
Cumin seeds 1 tsp
Ginger garlic paste 1 tsp
Salt 1 and 1/4 tsp
Oil 1 and 1/2 tbsp

How to make the stuffing?

First, dry roast the peanuts in a dry kadai without any oil until crisp. Takes about 7 mins. Keep aside.
Heat oil in the same kadai. Add the jeera and saute for 30 secs. Add the turmeric powder.
Add the onions next and saute till light brown. Next add the ginger garlic paste.
Now add the coconut and saute for a minute.
Add all  the spice powders, combine and keep aside.
Remove the peel from the peanuts and powder them in a mixer to a coarse powder.
Add the peanut powder and salt to the onion mixture and combine well.

How to stuff the Okhra?

First clean and wash the lady s fingers.
Next dry them on a kitchen towel.
Remove the stalk and make a slit vertically in the okhras.
Now, stuff the okhras with a little of the stuffing,
Preheat the oven to 375 F.
Rub oil on the okhras.
Grease a baking tray and place the okhras.
Bake for 30 mins to 40 mins.
Serve with rice or phulkas.

Vegetable Upma Recipe| Breakfast Recipes

By 1 Comment

There was a time i used to loathe Upma. Now upma lovers, please dont be daggers with me. I just couldnt tolerate it at those times. But it was something that i ate while i grew up. After i got married, i silently vowed to myself that i ll make anything but upma. And true to my word, i dint make it for a year and a half. Then, there was a time when i started missing UPMA. I asked myself, How can you of all people miss it?? But yes, i started missing it and so i made it. The first time was a disaster.I dint want to make it anytime after that. After all, me thinks, whats the big deal?? Its only upma!!. My husband is also an ally in the war against upma but i was still missing upma. I had to make it sometime. I mean i had seen this on so many blogs and i am blog hopping into Chaitanya s blog this week and i saw upma there too. Chaitanya s blog is all about chutneys, pickles and sweets. I simply loved the spread and am so glad to blog hop her space. And thanks to her for inspiring me to make upma. And when i made upma, i found that my husband s changed too. He too relished it when i made it for dinner.


Prep Time: 10 mins
Cook Time: 20 mins
Source:Chaitanya s Blog and Dad ( He makes the best Upma in the whole universe but no, this is not his version.Its slightly modified from chaitanya s version)
Serves: 2 to 3

What you need?

Sooji 2 cups
Mixed veggies ( potato, carrots, beans, peas) chopped into cubes 3/4 cup
Onion 1 big chopped finely
Green chillies 6 to 7
Ginger 1/2 ” chopped fine
Curry leaves a sprig
Mustard seeds 1 tsp
Urad dal 2 tsp
Channa dal 2 tsp
Water 4 cups ( Bring to a boil while you saute the sooji and keep aside)
Oil 3 tbsp

How to make it?

Saute the rava in a little ghee until light brown. This is done to avoid forming lumps in the upma. Simultaneously, boil the water in a vessel until bubbling and keep aside.( I can hear my dad s voice inside my head, Chella, When you make upma, boil the water first)
In a kadai, heat the oil. Add mustard seeds and wait for them to splutter. Now add urad dal, channa dal, green chillies, ginger and curry leaves. Saute for a minute. Take care not to burn the dals.
Add the onion and saute till light brown. Now, add the veggies and saute for 5 mins.
Next, add the boiled water to this mixture and the salt. The water will bubble up.
Next, add the sooji and stir simultaneously. Mix the water and sooji well and stir to avoid lumps.
Now, it will start to bubble slightly. At this time, lower the flame and cook the upma closed for 5 mins.
Serve hot with curd or coconut chutney or a lemon wedge.
You may also add cashews or peanuts for a rich taste.I just added the veggies in addition to Chaitanya s recipe.

Tomato Raita

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This is something that i always make when i make bisibele bath. I somehow do not like the normal tomato raitha in which tomatoes are chopped and dunked in curd with onions. That only goes well with parathas in my opinion. If i want a raitha for any south indian style rice recipes, then i ll go for this one.

Recipe For Tomato Raita

( Learn how to make Tomato Raita, a yogurt dip with sauteed tomatoes ground along with coconut)

Prep Time: 5 mins
Cook Time: 5 mins
Serves:3

What you need?

Tomatoes 2 chopped into cubes
Coconut grated and fresh 3 tbsps
Fresh Curd 1 and 1/4 cups
Salt
Oil 1 tsp
Green Chillies 2 to 3

For tempering:

Mustard seeds 1 tsp
Curry leaves a few
Oil 1 tsp
Hing a small pinch

How to make it?

Whisk the curd well.Keep aside.
Saute the tomatoes with a little oil in a kadai until the raw smell goes.
Let it cool.
Now, grind the tomatoes, chillies and the coconut in a mixer to a fine paste.
Add the paste and salt to the curd and mix well.
Temper with mustard seeds, curry leaves and hing.
Serve with tomato rice, mushroom biriyani, vegetable biriyani or bisibele bath.

Bisi Bele Bath Recipe| Rice Recipes

By 2 Comments

Sambhar makes a regular appearance in all south indian homes. Almost a staple food which has so many versions. But sambhar sadham and bisi bele bath are a lil different. Bisi Bele Bath literally in kannada means hot dhal and rice. It s a popular dish in Karnataka especially Bangalore. I am a kannada brahmin but my version s a lil different. Lets just say it s a Tamil Nadu based Madhwa style recipe. I really have no idea which version is authentic. But after various permutations and combinations, i have found out one version which a lot of people seem to love. And so i am posting that version.

Recipe For Bisi Bele Bath
( Learn how to make Bisi Bele Bath, a spiced rice and lentil kedgeree from Karnataka, South India)

Prep Time: 20 mins

Cook Time: 1 hour
Serves 2 to 4 
Allergy Info: Vegan, Gluten free, Soy free
Course: Main
Cuisine: South Indian, Karnataka

Ingredients

For the  Spice Powder:

Coriander seeds 1 cup
Channa Dal 2 tbsp
Dry chillies round variety 3/4 cup
Dry coconut (kopparai) 3/4 cup
Marathi Mokku (caperberry/caper) 2
Cloves 3 (optional)
Cinnamon 1″ piece(optional)
Sesame oil 3/4 tsp

For the rice:

Rice Ponni variety 1 cup
Toor dal 1/2 cup
Tamarind extract from a lemon size tamarind ball
Shallots 10 peeled (optional)
Sesame Oil 4 tbsp

For Garnish:

Cashews broken 3 tbsp
Peanuts fried in a little oil 2 tbsp

Note:
1. I strongly recommend using sesame oil for this recipe even though some people use ghee.
2. Cashews and peanuts are completely optional.
3. Adjust spice level according to your palate.
4. Post updated with new pics on 5th october, 2014.
5. The spice powder recipe mentioned earlier had cloves and cinammon in it but after a little experimentation, i found that the recipe is much better with just  the marati mokku.
6. Dont use fresh coconut for this recipe.

How to make it?

The Spice Powder:

First heat a kadai. Add the oil.
Add the channa dal, dhania and chillies and saute till aromatic or till the dhal turns a light brown. Takes about 5 to 7 mins.
Remove from the kadai and let it cool. Meanwhile in the same kadai, add the dry coconut and saute for 30 secs. Let it cool.
In a mixer, add the channa dal, dhania, channa dal, dry coconut, marathi mokku, cloves and cinnamon and grind to a powder the consistency of rasam powder.
Keep aside.

The Rice:

First, wash the rice and dal well and pressure cook them together for 8 whistles. For 1 and 1/2 cup of rice and dhal together, i added 3 and 3/4 cups of water.If its new rice, then add less water.
While, the rice cooks, prepare the masala for the rice.
If you are using shallots for this recipe, heat a kadai with 4 tbsp oil and fry the shallots till golden.
Then follow steps that are mentioned. Otherwise start from the below step.
In a kadai, add the tamarind extract and boil well until raw smell goes. Takes about 7 to 8 mins. Next add the powder that you prepared and mix well. Simmer for 5 mins. Add sesame oil in the end.
Once the rice is done, transfer to a large mixing bowl. To the rice, add the tamarind powder mixture and combine well.
Add the sesame oil and this stage and pressure cook again without the pressure valve for 5 mins.
Remove from fire.
Saute the cashews in ghee till light brown and garnish.
Serve with appalam or vadagam or raitha. I served it with onion tomato raita and potato chips.

This is my entry to Cooking Without Onion and Garlic event hosted by Sreevalli

Banana Milk Shake with Figs And Dates

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Banana my favourite food in the whole planet. When i was a kid, i used to have a whole banana split for dinner. No starters, no main course. Just dessert and banana split for dessert. This trend continues till today. I am a complete banana freak and i love it in just bout any form. So you can imagine how many kilos of bananas i would have consumed. We used to get so many varieties of bananas in Coimbatore and my favourite was the variety from the hills. I remember my dad exclaiming the next day after i had consumed the whole bunch that he had bought the previous night. “It dint even last a night this time?” and i used to grin sheepishly. Banana love 🙂 The quickest and the healthiest milkshake one can make.

Prep Time: 5 mins
Cook Time: Nil
Serves : 2 in my case only one

What you need?

Banana 1 large ripe
Vanilla Ice Cream 1/2 cup
Chilled Milk low fat or whatever fat 1 and 1/2 cups
Dates 6 to 8
Figs 6 to 8

How to make it?

In a blender, blend the dates and figs with a little of the milk well.
Next, add the banana, milk and the ice cream to the date fig mixture and blend well.
Enjoy with your breakfast or just have this alone for breakfast.
This is my entry to Abc series : Banana Event by Ramya

Pasi Paruppu Payasam Recipe

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My amma makes many types of payasam. She makes some in a jiffy. Some she takes a while. Some she saves for those special days. And this she makes for those days when i fast the whole day or when i have a mouth ulcer. Moong dal is believed to have healing powers that will ease mouth ulcers and alos reduce the effect of acid formation that occurs in the stomach after a day without food or water. Quick and easy to prepare. This however is not made on auspicious days.

Recipe For Pasi Paruppu Payasam 
( Learn to make an easy pudding with mung lentils and jaggery)

Prep Time: 5 mins
Cook time: Under 30 mins
Source: Amma
Serves: 2 to 3
Cuisine: South Indian
Course: Dessert

Ingredients

Moong dal 1/4 cup and 1 tbsp
Milk 1 cup
Jaggery 1/2 cup powdered

For Garnish

Ghee 3 tbsp
Cashews broken 2 tbsp
Raisins 1 tbsp
Cardamom powdered 1/4 tsp

Directions

Saute the moong dal in ghee until aromatic. It burns quickly so be careful and do it on low flame. Takes about 5 mins.
Pressure cook the moong dal with 1 cup of water for 5 to 6 whistles.
Once done, mash the dal well and add the jaggery while it is hot. You can adjust the sweetness by adding less or more jaggery.
Mix the jaggery and the dal well. Add the milk to the mixture and combine well. Add the cardamom powder.
Simmer on a medium flame by stirring at frequent intervals for about 5 mins.
Saute the cashews in ghee first until they become light brown. Remove the cashews from the ghee and add the raisins to the ghee.
Saute the raisins in ghee until they puff up. Dont add them both together because raisins burn fast and dont taste well when over sauteed.
Add cashews and raisins with the ghee to the kheer and mix well.
Serve hot.

You can even garnish with tiny bits of coconut. I dont like it that way and so i did not opt that.

Arisi Upma

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When i first got married, my mom in law introduced me to various new recipes of breakfast. I wouldnt say its totally new to me. I can say that she reminded me of ones that were not my favourite but she made it in such a way that even i liked them and one of those recipes was arisi upma or in kannada akki nuchinna uppittu. Well, i m the kind of person who will VANISH if someone says UPMA in any form. That s why it was not one of my favourites before but after she made it, I said “vow” and ate some and some more and some more. You can make this for breakfast or even evening snack.

Recipe For Arisi Upma

( Learn how to make Arisi  Upma, a simple upma recipe with broken rice and chana dal)

Prep Time: 30 mins
Cook Time:15 mins
Serves: 2
Allergy Info: Vegan, Gluten free, Soy free, Nut free
Course: Breakfast, Mains
Cuisine: Indian ( Tamil, South)
Serving Suggestions: Chettinad Tomato Chutney, Home made yogurt, A drizzle of ghee

 

Ingredients

For the rawa:

Raw rice 1 cup soaked in water for 20 mins, dried completely.
Channa dal 2 tbsp

Directions

In a mixer, pulse the rice and dal together. The rice should only be broken and not powdered. It should be coarse like rava. If you are one of those people who can find arisi ravai in stores then go on and buy them. Just give it a shot at your nearby grocers’. The store bought rava will not have channa dal in it but it tastes good even without it. If you are going to make this for breakfast, make the rawa ahead and store it.

For the upma:

Rice Rawa 1 and 1/2 cups
Water 3 c ( see notes)
Onion 2 medium chopped into half slices
Green chilly 4 slit or 3 dry chillies
Ginger 1/2″ piece finely chopped
Pepper corns 1/2 tbsp
Coconut chopped into small pieces
Pigeon peas/ Thuvarai/ Toor 1/4 c
Salt
Oil 2 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Curry leaves a sprig

Note:

Adjust the amount of water according to the variety of the rice and its age( if its old rice, it will consume more water and if its new rice, it will consume less water. Mine is not so old not so new, so i add 2 to 2 1/4 cups water. Dont add more than this proportion. Otherwise it will become mushy.
Dont use grated coconut. Use small pieces of coconut cos this adds to the taste.
Dont pressure cook this on high flame. It will burn and i speak out of experience. It requires a little patience but it is worth the wait totally. Trust me!!!
Skip the ghee for a vegan version

Directions

You will need a heavy bottomed pan or a pressure cooker for this.
First heat oil in the cooker without the lid.
Pop the mustard and add urad dal and channa dal and let them roast a little.
Add the curry leaves, pepper corns and chillies next and saute for a minute.
Now, add the onions and saute till they are pink.
Add the pigeon peas next and saute for 2 mins.
Add the water to this and bring to a boil.
Add salt to the water. Now add the rawa and stir well to avoid lumps.
Cook on a low flame for 2 mins and close the pressure cooker.
Now pressure cook on a low flame for 2 to 3 whistles..

Garnish with ghee and coconut pieces and serve hot.

Thalicha Sadam For Those “Dinner for 1” Nights

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What is comfort food? Rasam when you have a cold. Dal and rice when you have a fever or Thalicha Sadam when you are alone home on a sunday night for dinner. The hubby has obviously vanished to some party. You know! the guy thing. Maybe we gals should do more of gal things. Wonder what they will do? That s the feminist in me talking. 🙂 Now, when my husband did leave me alone for dinner on sunday, i was bored. What can you cook for one person? There was leftover rice and i had a brainwave. When i was young, my mom used to make this ogaranai anna ( kannada). She borrowed the recipe from her grandmom. Ok! now dont be daggers at me cos i know its not a recipe actually. But then, it used to taste so nice and comforting. That sunday, I decided. I had to eat it.

Source: My mom’s grandmom fondly called kannadi avva in Kannada by all of us
Serves: 1
Preparation time: 5 mins
Cooking Time: 5 mins

What you need?

Leftover Rice 1 cup
Onion medium size chopped finely
Oil 1 tbsp
Mustard seed 1tsp
Split Urad dal 1 tsp
Channa dal 1 1/2 tsp
Salt to taste
Hing a large pinch
Dry chillies 2
Curry leaves a sprig

How to make it?

In a kadai, heat the oil. Add the mustard. Wait for it to splutter.
Next, add the urad dal, channa dal, dry chillies and wait for the dals to become a light brown.
Next add the curry leaves and the onion. Saute till golden brown.
Add the rice to this mixture with salt. Combine well.
Serve hot with appalam or fryums.

Chapathi Masala Noodles Leftover cooking

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I had a stand in cook for a few days. I can see many a raised eyebrow but yes! i did and i am not very proud of it. I hate it when my kitchen is invaded by a soul who does not know that cooking is the only science which always makes you happy. No matter how many times i tell her that she had to make 12 rotis, she had to ask this question religiously everyday. The irony is she never made that many. She always made more. And that day, she had stretched the limit and made 20. 20 for 2 people is too too many. I mean, do i look like the kind who eats 10? Please say no, atleast think no. Otherwise i ll be heartbroken. So what does one do with leftover chapathis? Search the web for leftover recipes and make Chapathi Masala Noodles. So down to business.




Preparation Time: 10 mins
Cooking Time: 10 mins
Source:  www.tarladalal.com
Serves: 2


What you need?

6 to 8 leftover chapathis cut into thin long strips
1 big onion cut into half slices
2 medium size tomatoes chopped finely
1 medium size carrot cut into thin long strips
1 small capsicum cut into thin strips
1 tsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp pav bhaji masala
1/2 tsp black salt
1/2 tsp chilli powder
Salt to taste
Oil or butter 2 tbsp

For garnish:

Cilantro chopped fine 2 tbsp
Lemon wedges for serving


How to make it?

Heat the oil or butter in a pan. Saute the onion till pink. Next, toss in the ginger garlic paste. Now, add the tomatoes. Saute for another 5 mins or until oil separates. Add all the spice powders along with the black salt and salt and mix well.
Now,add in the carrots and capsicum. Mix well. Saute for another 3 mins. 
Add the chapathi strips and combine well. 
Garnish with cilantro and serve hot with lemon wedges or plain raitha.


Makes a nice evening snack or even breakfast. 


Note: The original recipe does not call for adding carrots but i did because i wanted more veggies. Even, peas and beans can be added. Ginger garlic paste is also not in the original recipe but i liked it this way. You may substitute it with 2 cloves of garlic instead.

Gujarati Khaman Dhokla Recipe

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How To Make Gujarati Khaman Dhokla?

GUJARATI KHAMAN DHOKLA- STEAMED CHICKPEA FLOUR CAKES TEMPERED WITH CHILIES & SPICES. GUJARATI RECIPES.

Gujarati Khaman Dhokla

Dhokla. Yellow, moist and spongy. Somewhere between a cake and a bread. We love Gujarati food in our house. The khaman or khaman dhokla or the dhokla is our all time favorite. Minimal prep time and efforts combined with the simplest of ingredients is the formula for some super spongy and ultra moist dhokla. The secret to getting them perfect  is using the right amount of leavening agent. Normally, in most khaman recipes, the leavening agent is soda bicarb or eno, a fruit salt. The gujaratis have two kinds of dhokla- the Surati Idada which is made with rice and urad dal just like our south indian idli and this yellow khaman dhokla which can be prepared in a jiffy. All you have to do is whip up some mint chutney and your are good to go. Shall we now check out the recipe?

Gujarati Khaman Dhokla

This is my entry to  Vrat ka Khana, event hosted by Kalyani at her blog http://itsnotmadrasi.blogspot.com and Krithis event serve it steamed hosted by Denny

Recipe For Gujarati Khaman Dhokla

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Dhokla

Khaman Dhokla- A steamed chickpea flour cake delicacy from Gujarat that can be served as a snack or for breakfast.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Mains
Cuisine: Gujarati
Servings: 6
Author: Anusha Praveen

Ingredients

  • Besan flour or chick pea flour 1 cup
  • Turmeric powder 1/2 tsp
  • Ginger 1 inch bit
  • Green chilli 3
  • Curd 1/2 cup
  • Water 1/2 cup
  • Salt 1 tsp
  • Sugar 1 tsp no, dont cringe!! you will love it
  • Eno 1 and 3/4 tsp
  • For tempering:
  • Oil
  • Mustard seeds
  • Hing a large pinch
  • For garnish:
  • Grated coconut 1 tbsp
  • Corainder leaves chopped fine 2 tbsp

Instructions

  • Grind the green chillies and ginger to a fine paste in a mixer. If that doesnt seem to work, use that mortar and pestle to crush the ginger and chillies together to make a coarse paste.
  • In a mixing bowl, add the besan flour, the chilli ginger paste, sugar, salt and turmeric powder. Mix well. Now make a batter by adding curd and water. Mix well so that no lumps are formed.
  • Grease a deep bottom flat vessel with oil generously.
  • Mix eno to the batter and combine well. Now pour the batter to the pan and steam in a pressure cooker without the pressure valve for 12 to 15 mins. Insert a knife into the steamed dhokla to see if it comes out clean. If it does not, then steam for another 3 mins. Remove from  cooker and let it cool. Cut into small pieces and temper with all the tempering ingredients.
  • Garnish with coriander and coconut. Serve with mint chutney. Makes a nice evening snack. But dhoklas for breakfast not my cuppa.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Spring Onion Paratha | Hara Pyaz Paratha

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How To Make Spring Onion Paratha?

Spring Onion Paratha- A flavorful twist to the regular plain parathas. Tastes best with yogurt and pickles.

spring onion paratha

Spring onion paratha is an easy flatbread that is made out of whole wheat flour dough into which spring onions are added. This spring onion paratha makes a great tiffin box treat and tastes delicious with any pickle or plain yogurt.

When I started cooking, i bought a whole new set of Tarla Dalal s books. Small in size, affordable prize but indispensable for an amateur cook like me. Whenever i visit a book store I can’t resist going to the aisle where they have all those glossy cookbooks stacked. They make me drool literally. And that s the story of how I picked up this book on parathas by Tarla Dalal.

And when i came home I realized i have many more recipes for breakfast and dinner and lunch. Yes, we love parathas. No, i m not from Punjab. My husband neither. But we love dunking our parathas in rich creamy yogurt and lick our fingers later. Paratha love. And when i combine spring onions with our parathas, it s a super hit. Thats what this post is about- green onion paratha.

Hara Pyaz Paratha

Spring onions are called as hara pyaz in Hindi. While onion kulchas, pyaaz kachoris are all very common, this easy Paratha is a great breakfast with spring onion scapes. This Paratha is a regular in my house during winters. It is because, Hara Pyaz is found in abundance during winter.

Recipe Notes

Spring onions release moisture. When this happens, the dough becomes wet and loose. So make the parathas as soon as the dough is kneaded. I will not recommend resting the dough for a while for this Paratha recipe.

Make sure to wash and pat dry the spring onions thoroughly before adding it to the dough. This will also help in balancing the moisture in the kneaded dough.

Variations to Spring Onion Paratha

You can make the same recipe by replacing the spring onion scapes with leeks, green garlic scapes or green onion scapes too.

green garlic parathas stacked and served on a white plate

Green Garlic Paratha Recipe

spring onion paratha

Some More Paratha Recipes

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Spring Onion Paratha Recipe

Finely chopped spring onions added to wheat flour and made into delicious flaky parathas.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Breads
Cuisine: Indian
Servings: 10
Author: Anusha Praveen

Ingredients

  • Spring onions chopped finely 1/2 cup
  • 1 medium size onion chopped finely
  • Whole wheat flour 2 cups
  • Ajwain or carom seeds 1 tsp
  • Salt to taste
  • Any vegetable oil I used canola 1 tsp
  • Jeera powder 1 tsp
  • Chilli powder 1 tsp
  • Water for kneading

Instructions

  • Take a large mixing bowl. Add the flour, jeera powder, chilli powder, salt and the carom seeds. Give it a nice mix.
  • Now add the onions and spring onions. Mix the flour well again. Now start kneading the dough by adding water little by little. Dont add too much water. Half way through the kneading , add the oil and knead well till you get a soft pliable ball of dough. Let the dough rest for half an hour.
  • Divide the dough into 8 equal balls. Flatten a little and dust it with some flour and roll them into parathas.
  • Cook on a tawa with a little oil smeared on either sides of the paratha until brown spots appear.
  • Serve hot with raitha, pickle or tomato chutney.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!