ALOO PARATHA


This is a very good recipe,good for lunch 

boxes,and can be served at any meal.This 

is a very famous paratha in India.Not too 

spicy,and can be served with mint chutney

raita,or any plain curry of your choice.Can 

be served plain too.

I have posted recipes of potato filling for 

chappathis and dosai,and also recipe for 

making the wheat chappathis dough.Today

 I will be giving you a different version of 

the dough with left over whey water. (after

 making cheese).Never throw the water 

after you make paneer or cheese.Store the 

water in the fridge and use when you 

make rotis,and puris,as it is a protein rich 

nutrient water.Even if milk curdles do not 

throw you could mash and use the curdled

 milk and the water to make rotis.

So..let’s get into the recipe now.

For the dough

500 gm wheat flour

1/4 cup maida or plain flour

Enough whey water to bind

2 -3 tblsp oil or melted ghee

Salt to taste
Method

Take 1 cup whey water,and add the oil and

 salt to it.Next keep adding the flour 

gradually and mix to a soft dough.Set 

aside.

Always add flour to the water.This method 

does not need muscle power to knead.

This way the chappathis turn soft and 

fluffier.10 minutes of resting is more than 

enough to get soft chappathis.

For the filling

4-5 potatoes boiled 

2 tsp.amchur powder(dry mango powder)

1/2 tsp asafoetida

4-5 green chillies chopped fine

1/2 tsp chilli powder

1/2 tsp pepper powder

1/2 tsp.garam masala powder

1/2 tsp.cummin powder

salt to taste

Mash the potatoes and mix the rest of the 

ingredients and mix well.Bind like for 

cutlets and set aside.

Roll the dough lightly and keep each 

cutlets in each chappathi.Seal and roll into 

a ball.Do like this for the rest of the dough.

Heat a griddle and add a little ghee or 

butter .Roll lightly the prepared dough and

cook on a medium flame till done.Apply 

ghee on top for a richer taste and aroma.
Serve hot with chutney or anything of your choice.Kids will love it.

Note:You could add finely chopped greens to the potato mixture.

Dried methi leaves could be added to the dough.

Do send in your comments and suggestions

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THATTAI


This is a savoury biscuit deep fried,and a 

famous snack of South India.It’s easy to 

make with store bought rice flour itself,but

you have the option of homemade rice 

flour .I learnt this from a dear friend.

The same friend came home one evening

and I just put the whole container with 

these thattai.(we had no formalities of

serving on a plate).As our chat was going 

on, the level of thattai was going down 

which no one noticed.When her fingers 

reached the base ,she realised it’s over.She 

said it was very tasty ,not knowing it was 

her recipe.So folks, I thought I should 

share this recipe with you all.Dedicated to  

my friend!

INGREDIENTS

1 cup rice flour

1/4 cup channa dal or split ulundu soaked 

for 2-3 hours.

1 tsp.red chilli powder or 2 tsp.green chilli 

paste.

A pinch of asafoetida

1/4 tsp pepper powder

1 tsp coarsely ground cummin seed powder

1 tsp sesame seeds

1 pip garlic crushed

Curry leaves chopped(optional)

Salt to taste

2 tblsp ghee or butter heated

Oil for frying

METHOD

Roast the rice flour for just one minute.

Remove from fire.Add the hot ghee and the

 rest of the ingredients and make a soft 

dough.Grease your palm or any butter

paper.Flatten into rounds and deep fry in 

oil till golden brown.When the oil stops 

bubbling  you know it’s done and can be 

removed.Do fry in medium heat.

Variations

1/4 cup gram dal flour maybe added with this recipe.

1/4 cup pottukadalai(roasted gram dal)powder can be added

1/4 cup pottukadalai(roasted gram dal)powder can be added

1 tblsp ulundu flour can be added. 

1/4 cup of any millet flour also can be 

added.

This can be stored for more than a week.


BREAKFAST SEENI SAMBOL’N’CHEESE MUFFINS


Breakfast the first meal of the day is very important but some skip breakfast due to lack of time

This is for people with busy schedule ,and also for lunch boxes. This can be prepared ahead ,

and kept in the refrigerator and baked or steamed for a few seconds when needed.

Let’s get into the recipe right away.

INGREDIENTS 

2.5cups flour

2 tsp baking powder

4eggs

1/4 cup green chillies

3-4 tblsp seeni sambol(caramelised,spicy onions)

Handful of any nuts or seeds like flax,pumpkin,

1 cup cheese 

1 cup water / milk

1/2 cup curd 

1 tsp salt

1.5 cups oil

METHOD

Mix the dry ingredients and the wet ingredients separately .Pour in the mixed wet ingredients 

into the dry ingredients.Scoop into muffin mounds and bake for 30 minutes in a preheated 

oven(180 degrees).You could serve with extra cheese on top .

Variations

Minced mutton ,chicken,prawns,or crab meat could be added substituting cheese.

Instead of seeni sambol leeks or spring onions may be used .So try these and please do drop in 

your comments and valuable suggestions.

SAGO KHICHIDI


Sago/sabudana/sauvarisi/sau is widely used in making kheer or payasam a delight for all,no 

doubt.Not only payasam Halwas,biscuits,and vadam are made with this pearly substance 

sourced from tapioca.

This is not a low calorie food.It is high in calories and high in providing energy.Not much of 

nutrient contents,but still loved by all ,even those who love to lose weight .Anyway,let me get 

into the savoury dish I would like to share.This breakfast listed dish can be eaten without any

accompaniments.Those who love the extra dish can opt for raita or coconut chutney.

INGREDIENTS

2 cups sago washed and soaked overnight 

3-4 green chillies finely chopped

1 big onion finely chopped

1 inch ginger chopped

Few curry leaves

1/4 cup peanuts (to add a little protein)

1 tblsp.lime juice

1/2 tsp cummin powder

1/2 tsp coarsely ground pepper (optional as green chilli will add the spice )

1/2 tsp.mustard seeds

2 dry chillies

1/4 tsp turmeric

3-4 tblsp ghee +oil

salt to taste.

METHOD

Wash the sago again once (do not drain fully,let some moisture be there).

Heat oil in a tawa,and add mustard,dry chillies,onion,green chillies curry leaves and ginger 

and sauté till onion looks translucent. Add salt and turmeric.Add the peanuts and then the sago 

(Do not add water as the moisture in it is enough to cook.)Mix well cover and cook for 1 minute

Mix again,add lime juice and cover.Cook for another 2-3 minutes or till the pearls are gleaming 

and soft.

Remove from fire and serve hot or warm.

VENDHAYA IDDLI (FENUGREEK IDDLI)


This is a very healthy dish,and good for diabetic patients mostly.

Venthiam/fenugreek/methi is normally included when grinding batter for the basic

Iddli,but in this recipe it is used more.I got this recipe from a health program,and as

usual made my changes and it really turned out soft and tasty.In fact,this Iddli is very

light on you,easily digestible.As the present trend,is high towards Iddli which is South

Indian ,I can very well endorse that this vendhaya Iddli is  too excellent.

It is advisable to use whole lentils with skin on.(for the extra nutrients ).Convenient food

is never convenient on you.So it’s best to include lot of grains and millets in your diet.

For the recipe now.
INGREDIENTS

1 measure /cup black whole urad dal(ulundu)

1 measure/cup Iddli rice (parboiled rice)

1 measure/cup corn or horse gram

1 measure /cup pearl millet (kambu /bajra )or any available millet.

1/4 measure/cup venthiam/methi/fenugreek

Salt to taste

Coconut water(optional)

METHOD

Soak all these in different bowls for 3-4 hours.Wash the urad dal till most of the skin comes out.

Grind the urad dal finely with the fenugreek seeds.Next add all the other 3 ingredients

together and grind fine with coconut water or water.Mix the batters together with

salt,and allow to ferment for a minimum of 4-5 hours.Mix well,add water if necessary

.Pour into Iddli moulds and steam till done.Serve with sambhar and chutney.

Note:The same batter may be used to make vendhaya dosai .To make dosai you have to add a little more water.

IMG_20171014_181922615.jpg

 

GREEN GRAM ‘N’LEEK CUTLETS


Green gram needs no introduction or explanation to health benefits,so I would like to directly 

get into this easy recipe.

INGREDIENTS

1cup cooked green gram dal(moong dal)

1 leeks chopped finely/spring onions

2-3 green chillies finely chopped

1 tsp ginger garlic paste

1 tsp garam masala powder

Salt to taste

1 egg

1 cup breadcrumbs or enough to bind .

Oil to fry.

METHOD

Mix all together in a bowl and bind .Make into shapes you like and fry (deep or shallow)in oil till golden brown.

Variations :You could use vegetables of your choice .

                     You can add 1/4 cup minced mutton or any minced seafood.

                     Grated paneer can be added as another variation

                     Grated boiled egg also can be added.

Anyway try all your innovations too and send me your comments and suggestions !

BESAN AND CASHEW LADOO


The besan ladoo is a traditional sweet of Northern India.This time i thought to give it a

change in my way ,by mixing in cashewnut powder,and the taste was too good.The blend

of cashewnut powder,and besan powder was awesome.The roasting of the besan flour in

ghee is too important,it should not get burnt or have the raw taste and smell.So first you

could slightly roast the besan flour without the ghee for few minutes,remove from fire

and then mix the ghee,and then again roast till you get a nice smell.(do not touch the

flour when it is hot as it will burn your fingers).

INGREDIENTS

2 cups gramflour (besan flour)

1 cup fine powdered sugar or boora sugar (these are sold in indian supermarkets)

1/2 cup pure ghee

1/2 cup powdered cashewnut

few broken cashews

1/2 tsp.cardamon powder

a pinch of salt

METHOD

Dry roast the besan flour for a few minutes .Remove from fire,and mix in the ghee.Keep

on fire again and roast on medium flame till it is nice and golden,and you get a good

aroma(not burnt aroma).Transfer to another tray and allow to cool slightly.Add the

powdered sugar  and the rest of the ingredients and make ladoos.This can be stored for

more than a week.If you are using boora you can store for a month .(provided it lasts to

store…..)A very tasty and healthy sweet.!

PRAWN VADA


Prawn vada is an excellent snack for those who love a crunchy snack.These vada can be

served with rice and a simple curry .This has a nice taste and aroma ,if the prawns

are made with the shell on .This type of vada with an onion sambol is sold widely in

Srilankan beaches,and you see people flocking at these stalls.Today i’m going to give you

my version of prawn vada.If you are using small prawns you could top the vada with 2-3

prawns,but if it’s a big one,one would be fine.

INGREDIENTS

Prawns according to the quantity you are going to make

200 gm gram dal (kadalai parippu)

1 tblsp raw rice

1 tsp.fennel seeds

1 cup coconut

curry leaves

1 tsp ginger garlic paste

1 tblsp red chilli flakes.

2 green chillies finely chopped(optional)

few red onions chopped fine (optional)

A  pinch of asafoetida

salt to taste.

a little flour made to a thick paste(to stick the prawn on the vadai)

METHOD

Soak the dal,and the rice for half an hour.Grind coarsely with the bold listed

ingredients,without adding water.Mix in chilli flakes,ginger paste,green chillies,and

onions.Add salt .Make into shapes of vada,apply the flour paste ,press on the prawns ,and

fry carefully on a medium flame till golden brown.

To prepare prawns

Marinade the prawns with chilli paste,and use.

 

For the onion sambol (not in the photo)

INGREDIENTS

100 gm red onions

1 tblsp.chilli flakes

1 tsp.chilli powder

2 -3 cloves garlic crushed

Juice of 1 lime

salt to taste

1-2 tsp.sugar

2 tsp oil

METHOD

Heat oil,add the finely cut onions,and the rst of the ingredients and cook till thick.Apply

on vada and serve

Variations:Prawn vada curry ,or prawn vada korma could be made,with these fried

vadas.

 

SPICY PRAWN ‘N’MUSHROOM PIZZA


This pizza is made with a minimal amount of cheese,lot of herbs,white sauce .The base made

with pure olive oil,the concasse,white sauce too was made by me.All homemade except the

prawns and the veggies,and a mixture of cuisines.Well the produce was awesome.This dough

can be made ahead and refridgerated,and used within a week.

Let’s get into the recipe now.

For the dough

5-6 cups flour

4 tblsp olive oil

1 egg

2 tsp active dried yeast.

2 tsp.salt

2 cups milk+water (warm)

1/4 cup lukewarm water (for the yeast)

1 tsp.sugar.

Method

Mix yeast in warm water,allow to rise and sprinkle sugar on top.Set aside.

If you are making in a mixer ,use the dough hook ,and mix in the the liquids with the egg ,and

beat for 2 seconds.Add the yeast and mix well.Gradually add in the flour and make a soft

dough. Mix on low speed for 15-20 minutes.(by hand mix for half an hour).If you beat well,or

mix well at this stage,there is no need to knead again.(less muscle power).Set aside for 1 hour

and use .(it will be double in size)

For the concasse

6-8 large tomatoes

10-15 small onions

10 garlic cloves

1 tblsp.olive oil

salt to taste

2 tblsp red chilli paste

few rosemary leaves

few basil leaves

1 tblsp.sugar or jaggery.

Method

Mix all these in a pan  except the herbs and  cook  on medium flame till its thick and saucy.

(minimum half an hour).Chop the herbs fine and sprinkle on the mixture cover and set aside.

To prepare the mushroom

2 packets mushroom

1 capsicum julienned

200 gm prawns

1 onion chopped

2 tblsp.butter

1/2 tsp.pepper powder

2 tsp.chilli paste

4-5 garlic cloves

2 lime leaves

small piece of fresh turmeric root/1/4 tsp turmeric powder

salt to taste.

Method

Grind the bold listed and keep aside.Heat the butter ,add the sliced mushrooms and let it cook

for 5 minutes.Remove and keep aside.In the same pan add the ground paste and the prawns

(cut the prawns the way you like),and cook till prawns are half cooked. Add the onions and

capsicum  Add the mushrooms and mix well till almost dry and thick.Remove from fire and set

aside.

For the white sauce

2 tblsp.flour

4 cups milk

1 tblsp coarsely ground pepper

salt to taste

grated cheese can be added to this if you are not going to top the pizza with any cheese.

1 -2 tblsp butter

Method

Heat butter in a saucepan,add immediately add the flour .Do not brown.Remove from fire,add

milk mix well,and again keep it on the fire.Keep stirring to avoid lumps .When it is thick like

custard ,in this heat add the grated cheese ,pepper and salt.Remove and set aside.

Final assemble

Divide the dough into portions you like .(This amount makes 4 large sized pizzas)Make a slight

rise at the edges.Pour a ladleful  of concasse first and spread it on the base.Next add the prawn

mixture on top of this.Pour white sauce ,and some cheese grated if you like,and bake in a very

hot preheated oven( 230 degrees)for 15 minutes .

Serve with dry herbs if you like.

To make chilli paste

Soak 20-30 dry chillies in hot water for half an hour .Remove from water and grind with 1/2

cup vinegar and rock salt.

Variations:You can add herbs /cheese to the dough while mixing.

Chicken,paneer,or any type of meat can be used instead of prawn and mushrooms.

Vegans can use spinach and cheese,pineapple and paneer,baby corn,mushrooms and potatoes

IMG_0340 (1)

 

 

 

GREEN GRAM ,URAD DAL LADOO


Today i would like to share with you a high protein ladoo with whole green gram and urad

dal or ulundu(white lentil).These two pulses are the best source of proteins and

minerals.Good for boosting energing levels,rich in fibres ,helps to reduce cholesterol

levels ,improves cardiovascular health. Urad dal is also good for women as it has iron, folic

acid, calcium, magnesium, potassium which makes it a healthy pulse.

For the recipe now.

INGREDIENTS

1 cup urad dal (ulundu or white lentil)

1 cup whole green gram

1/4 cup ghee

1.5 cups jaggery /vellam (you can make with sugar too,and the sweetness can be adjusted to your taste.)

a pinch of salt.

1/2 tsp.cardamon powder

1/4 cup  whole peanuts (raw or roasted)

METHOD

Heat 2 tblsp.ghee and roast the green gram ,and urad dal till you get a nice brown color.

Roast the peanuts if you are using the raw ones in a little ghee and set aside.

Now powder the green gram and the urad dal fine.Add the jaggery and pulse for a minute.

Next add the peanuts and pulse for another minute.Add cardamon powder and salt.

Make ladoos whist warm.Add  ghee enough to form the shape only.No need to add more.

This can be stored for more than a week