Green Peas Paratha | Mutter Paratha | Stuffed Peas Flat Bread

Hello Dearies! looking out for healthy breakfast option try this Green Peas Paratha...I often make Aloo Paratha, this green peas stuffed paratha i am trying and tasting it for first time, It's has a unique taste and very filling.
Try this Paratha with curd and pickle sure, you will fall in love with it...Now a days to my best i am trying to provide step wise picture, which will be helpful to beginners in cooking.

Ingredients:

Oil to temper
Jeera - 1 teaspoon
Onion - 1 big size
Peas - 1 cup
Chilly Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Salt to taste

For Dough:

Wheat Flour - 2 cup
Water - as required
Oil or ghee - 1 table spoon
Salt to taste

Method:

1. If it is fresh green peas just boil and strain the water and keep it aside.
2. Incase of dried green peas, soak the peas overnight, pressure cook until done (here 2 whistle) drain the water and keep it aside.
3. Chop the onion finely.
4. In a pan heat a oil add, Jeera once it splutter add onions and saute well.

5. Next add the boiled peas, chilly powder, coriander powder and salt.
6. Mash the peas with potato masher or with wooden spatula.
7. It will attain a powdery consistency as in picture, remove from flame and keep it aside.
8. If you are adding lemon add it once you switch off the flame and mix well.

9. Take a dough, made with wheat flour, salt and water. (make it as you do for chappathi).
10. Take a small portion, round it and pat it to circle.
11. Fill the pre prepared peas masala in the dough circle, close the corners and round it to ball shape again.

12. Slightly / Smoothly roll the stuffed dough to round, thick circle by dusting wheat flour.
13. Heat a roti tawa and allow to cook the paratha's on both the side. Sprinkle ghee/oil as required.

Few Optional ingredients you can include with Peas Masala are :

Coriander - handful, finely chopped
Chilly - 1 finely chopped
Garam Masala - 1/2 teaspoon
Lemon juice - 1 teaspoon

I am sure addition of this ingredients will enhance the taste of the stuffing.

Click here to try Sattu Ka Paratha, Bhojpuri Cuisine.

Vegetable Briyani

I love to make one pot recipe which is easy to make and time saving. This one is very simple Veg biryani with minimal ingredients.
When it comes to biryani or Pulao the main part is basmati rice, here for this recipe you can use any branded basmati rice, Jeeraga Samba rice or any long grain rice but in the case of long grain rice i found the flavor is bit missing.
And regarding vegetables you can use, Frozen Peas, Potatoes, Beans, Carrot

Here goes the recipe

Ingredients:

Rice - 2 cups
Water - 4 cups
Oil - 1 table spoon
Bay leaf, Cardamon, Cinnamon, Cloves - each one
Ginger, Garlic Paste - 2 teaspoon
Fennel Seeds - 1 teaspoon
Onion - 1
Tomato - 1
Mint leaves - 1 handful
Green Chilly - 1
Chilly Powder - 1 tsp
Garam masala - 1 tsp
Salt to taste
Mixed Vegetables - 1 & 1/2 cups

Method:

1. Keep all the ingredients ready.
2. Grind ginger, garlic, fennel seeds and mint leaves and keep it aside
3. Slice onion and cube or julienne other vegetables as per your wish.

4. Heat a pressure pan with a tablespoon of oil and add the spices like bay leaf, cinnamon, cardamon, cloves.
5. Add the slit chilly and onion, saute for a minute and add the grinded ginger garlic masala.
6. Once the raw smell goes, add tomatoes, chilly powder, garam masala powder and salt.
7. Saute will till all the ingredients get mixed well

8. Add the Vegetables and saute for a minute.
9. Now add the washed rice and mix it with vegetables and masala.
10. Add 4 cups of water for 2 cups of rice.
11. Close and pressure cook for 2 whistle.
12. Once the pressure goes off, remove the lid and mix the Vegetable briyani smoothly.

Paneer Kofta Curry | Alu Paneer Kofta Gravy

I am missing my blogging now a days, some times personal life takes more priority than our passion.
I guess henceforth for sometime i will be blogging on and off.....
I am Pregnant,..Yeah the happiest news to share with you all. My little bundle of joy will arrive by the month of May 2015.

This is the recipe which i clicked before few months. "Malai Kofta Curry" Yummy, Delicious and Rich recipe, we enjoyed it with Roti.

Here is the recipe...

Ingredients:

Paneer - 1 cup gratted
Potatoes - 2 no.
Onion - 3 nos. big (Sliced)
Tomatoes - 2 nos.
Tandoori masala - 1 tsp
Chaat Masala - 1/4 tsp
Butter - 50 gm
Cashew - 50 gm
Curd - 2 tbsp. (Or Cream)
Salt to taste
Kasuri methi - 1 tsp
Ginger garlic - 2 tsp chopped
Cinnamon, cardamom - 1 pieace each
Chilly powder.
Turmeric - few pinches for color.

Method:

Soak cashew in water for an hour.
Boil, peel the skin and mash the potatoes and keep it aside.
Add, mashed potatoes, tandoori masala, Paneer, chaat masal and salt together.
Mix well and make it as a Ball.
Heat a frying pan with oil and deep fry it.
Keep the fried kofta's aside.
Heat a Pan with 1 tbsp. butter and add Cinnamon, cardamom .
Add the sliced onion and sauté till it turns golden brown.
Allow it to cool to room temperature and grind it to paste along with cashew nuts.
Grind the tomatoes separately and keep it aside.
Take a curd and run single pulse in mixer, so that it will get blend to gravy easily.
Now heat a pan with butter add the Onion mix and sauté well.
Add chilly powder and bit of turmeric and sauté until the raw smell goes.
Add Tomato puree and curd one by one and mix well.
Allow to cook in slow fire, close with lid and cook.
Butter oozes out add methi leaves.
Cover and cook for 2 to 3 minutes and turn off.

While serving add the Paneer Kofta balls.

It tastes heavenly when served with any pulao or any variety roti.

Proud Contribution to IndusLadies "100 Kids Lunch Box Recipe Book"

Hi Friends,


Feeling proud to be part of the "100 Kids Lunch Box Recipe Book" by IndusLadies.

Check here for featured recipe Carrot Capsicum Rice.

You can download it here for FREE.

Moong Dal Ladoo | Nei Urundai | Diwali Sweet

This is a delicious, Classic and Traditional Ladoo Recipe, we can make it very easily with no time. Working people can choose it for their quick diwali sweet.

I have seen most of the family pack this Ladoo for their daughters first diwali sweet and it also has a special place in "Maruveedu Sweets" that is the sweet send with their daughter to the Inlaw's home during marriage.

Ingredients:

Moong Dal - 200 gms
Jaggery - 150 gms
Ghee - 100 gms
Pista - 1 tbsp
Cardamon powder - 1/2 tsp

Method:

Dry Roast Moong Dal.
Once cooled, grind it to fine powder in a mixer.
Finally add the jaggery, cardamon powder and run the mixer twice until it mixes well.
Spread the Mixture in a shallow bowl and keep it aside.
Heat a pan and shallow fry pista in ghee and add it to the mixture.
Also Heat the remaining ghee and add it to the mixture.
Mix well and make a round ball shape "Ladoo" with this mixture.
Keep it in airtight container.

Happy, Safe and Prosperous Diwali

Tomato Chutney / Thakkali chutney with Spongy Idly Recipe for Breakfast

I have been carving for a hot soft spongy idly with this tangy, spicy tomato chutney for past 4 day.
Lazy to grind batter, at last yesterday i grinded the idly batter.
Yeah enjoyed the breakfast :)

Tomato chutney is a simple and easy recipe. Tempering it with Nallaennai / Gingely oil makes the taste heavenly.

For you here is the recipe

Tomato Chutney:

Tomato - 4 Nos.
Onion - 4 Nos.
Curry Leaves - Few
Dry Red Chilly - 4 Nos.
Salt to taste
Gingely Oil - 1 tbsp
Mustard seeds - 1/4 tsp

Method:

Chop Onion and Tomatoes.
Heat a pan with 2 tsp of oil and add the red chilly, curry leaves, onion and tomatoes.
Saute until its cooked well.
Switch off and allow to cool.
Grind it in a mixer with salt.
Temper with Mustard seed and curry leaves.


Serve it with Idly, Dosai or Uttappam.

Check here for Idly Recipe with VadaCurry

Learn to make spicy sesame seed powder | Ellu Podi for Idli or dosai

Brown Channa Sweet Sundal

It's Navrathri season, every one is busy in making Sundal, Neivedhyam and in decorating golu steps.
It's a colorful month, with daily feast in most of our home.

Being a sweet tooth, i can't resist my self from making this sweet sundal.
Not only it is sweet, Yeah it's loaded with lot's of Iron and Protein. Generally, we know that brown channa has high amount of Iron in it, and the addition of Jaggey increase the iron content and makes this recipe Iron rich.

Ingredients:

Brown Channa Sundal - 100 gm
Jaggery - 50 gm
Cardamom - 3 pinch
Grated coconut  - 1/2 cup.

Method :

Soak the channa overnight or upto 8 to 12 hours.

Drain the water, wash it and pressure cook for 3 to 4 whistle or until done.

Once the channa is cooked drain and keep it aside.

Heat a Pan add the Powdered Jaggery stir so that it will melt.

Add the Channa sundal, Cardamom powder and Grated Coconut.

Mix well until the Jaggery get stick to the channa and all the water evaporate.

Once done switch off and Serve.

Note:  Do not waste the water which we get from pressure cooking channa, it's highly nutritious, make it a soup.