Green Peas Paratha !

Hot hot Paratha with cold dahi & achar ….tastes yummy ! Just to spice up the paratha …. we can make many variety like aloo paratha, methi paratha, green peas paratha or….you name it ..you have it. This time..itzzz time for Green Peas Paratha :-)

Green Peas Paratha

Ingredients :

Wheat flour - 1 cup (To make paratha)

Fresh Green Peas - 1 cup

Chopped onions - 1/4 cup

Chopped green chili - 2 table spoons

Chopped Coriander leaves - 2 table spoons

Dhaniya / Coriander powder - 1 tea spoon

Aam choor / dry mango powder - 1/2 tea spoon 

Lemon juice - 1 tea spoon (optional)

Salt - 1 tea spoon

Oil / Butter / Ghee - To fry the paratha

Preparation :

- Add the water, oil & salt to the wheat flour and knead the dough for paratha and keep it aside.

- Boil the green peas & strain out all the water.
- Make sure green peas is not too wet …other wise paratha filling will not be proper.
- Mash the boiled green peas.

- Add the chopped onions, green chili, salt, dhaniya powder, coriander leaves & aam choor or dry mango powder to the mashed green peas & mix well.

Note : You can use either lemon juice or aam choor, I used aam choor powder. Also, you can use red chili powder instead of chopped green chili.

& Make sure you finely chop the onion , green chili & coriander so that filling won't come out of the paratha.

If the paratha filing is little water, just add 1 table spoon besan powder / gram flour.


- Now take handful of dough and flat roll the paratha. Don't roll like a chapati, let the paratha be thicker.

- Now take a lemon sized quantity of green peas filling & place it in the center of the rolled paratha.

- Slowly start folding the edges of the paratha & make it like a ball.

- Now, slowly & gently start flat rolling the paratha.

- Fry the green peas paratha on the pan ( Tawa ) with oil or ghee or butter like regular paratha.

Once Green peas paratha is ready, have it with any achar / pickle of your choice along with dahi / yogurt on the side !

Green Peas Paratha

Kosambari !

Happy Sri Rama Navami ! … to note this festival sharing the recipe of Kosambari with you all. Kosambari is a healthy & delicious salad not only on Rama Navami, you can make this on any day and have it ..whenever you feel like to indulge in a healthy snack / salad.

Kosambari

Ingredients :

Grated Carrot - 1 cup

Split Moong dal - 1/2 cup

Grated Fresh coconut - 1/4 cup

Chopped Coriander Leaves - 1/8 cup

Salt - as per the taste

Seasoning :

Oil - 1 tea spoon

Mustard Seeds - 1 tea spoon

Dry red chili - 1 to 2

Preparation :

- Soak the split moog dal in water for 10 minutes.

Kosambari

- In a bowl mix chopped carrot, grated fresh coconut, soaked split moong dal & chopped coriander leaves .

- Add the salt & mix well.

- For seasoning, heat the oil in the pan and fry the dry red chili & mustard seeds.

- Add the seasoning to the Kosambari.

- If you want to avoid oil, don't add the seasoning to the Kosambari…it doesn't bring down the taste of the kosambari instead, makes it more healthy & fat free :-)

Along, with Kosambari we had Panakam (Jaggery water with black pepper ) & Majjige ( yogurt drink).

Paanakam, Majjige & Kosambari

preparing Paanakam :

- Take 2 to 3 table spoons of grated jaggery or jaggery powder & mix it in 3 cups of water.

Paanakam

- Add 1 table spoon ( if preferred less hot add only 1/2 tbl spoon ) of the ground black pepper to the jaggery water & mix well. Paanakam is ready . Some prefer to add little cardamom powder, but I didn't add.

Preparation of Yogurt Drinnk / Majjige :

- Beat 2 table spoons of yogurt / curd without any lumps.

- Add 2 cups of water & a pinch of salt and mix well. 

- That is it..Majjige or yogurt drink is ready.

Rasam Powder / Rasam pudi

Not that every time, we have time to grind the powder / paste for making rasam so we do prefer to pick any branded Instant Rasam powder. But somehow, I don't prefer using instant rasam / sambar powders rather when I have time I prepare rasam powder & store it in a airtight bottle to make it handy & quickly finish preparing rasam.

If you would like to make the rasam powder at home, here is my recipe for you…

Rasam Powder

Ingredients :

Dhania / Coriander seeds - 1/2 cup

Dry Red chili - 8 to 10

Jeera / Cumin seeds - 1 table spoon

Whole black pepper - 2 table spoons

Toor dal (OR) Masoor dal - 3 table spoons

Curry Leaves - 1 strand ( about 6 to 10 leaves)

Hing / Asafetida - 1 tea spoon

Preparation :

- Dry Roast all the Ingredients one by one EXCEPT  'Whole black pepper' & Hing.

- Make sure, DON'T BURN any of the ingredients, roast them under low heat.

Dhania 

Dry Red Chilli

Cumin seeds & Curry Leaves

Dal & Whole black pepper

All the Roasted Rasam pudi Ingredients 

- Once, roasted all the rasam pudi ingredients, grind them to a fine powder along with hing / asafetida.

- Store the Rasam pudi in an airtight jar / bottle and you can keep it in the cupboard if it is a colder weather. If it is summer just store it in the refrigerator.

Dhaniya Rasam

Having this Rasam powder handy, all you just need either tomatoes or tamarind to make rasam quickly.

I will post The Rasam Recipe with instant rasam powder, soon.

Bitter Gourd Fry !

Hagalakayi / Kakarakaya / Karela / Pakarakai / pavakka / Bitter gourd  or Bitter melon :-) whichever language & whatever you call it …The taste doesn't change..Yes, I mean it & I also know that many of you avoid Bitter Gourd, because of it's taste…If that is the case… try it once…Though, they taste bitter, they are a pack of antioxidants and essential vitamins.

Here I am rolling out the spicy recipe of Bitter Gourd fry…

Bitter Gourd fry

Ingredients :

Bitter Gourd / Karela - 3 ( long & medium sized )

Grated dry coconut - 3 table spoons

Garlic Cloves - 1 to 2

Jeera / Cumin seeds - 1 tea spoon

Dry Red Chilli - 2

Peanuts - 2 table spoons

Curry Leaves - 2 to 3

Red Chilli powder - 2 table spoons

Dhaniya / Coriander powder - 1/2 table spoon

Turmeric Powder - 1 tea spoon

Chopped coriander leaves - 2 table spoons

Sesame seeds powder - 1 tea spoon

Jaggery - 1 table spoon ( powdered / grated ) (OPTIONAL)

Oil - 1 table spoon

Salt - As per the taste.

Preparation :

- Slice the bitter gourd into round pieces.

- Add the turmeric powder & salt to the bitter gourd slices.

- Slightly crush and mix the salt & turmeric powder through the bitter gourd slices & keep them aside.

- Grind the Red chili powder, jeera, grated coconut & garlic cloves in a  blender (Don't add any water).

- Heat the oil in the pan & add peanuts , dry red chilli, curry leaves and fry for 1 minute.

- Add the bitter gourd slices to the pan & stir them once, through the seasoning.

- Cover the pan with a lid and let the bitter gourd pieces to cook for some time.

- Occasionally stir the slices, if it is too dry just sprinkle some water (not much), so that bitter gourd pieces won't burn.

- Once the slices are cooked ( you can observe shrinked & deep colored slices ), add coriander powder, ground coconut & red chili powder mix to the bitter gourd slices and stir once.

- Taste the fry & adjust the salt if needed.

- Cover the fry with the lid and let it cook under a low heat so that, it doesn't burn.

- If required sprinkle little water.

- Once you observe the fry is almost done ,  add the sesame seeds powder to the bitter gourd fry & stir once.

- BEFORE ADDING THE 'Sesame powder' , if you prefer the bitter gourd fry to be sweetened, add the jaggery to the fry at this point, stir once & then add the sesame seeds powder.

- We prefer to eat spicy bitter gourd fry , so I didn't add the jaggery.

- Let it cook for another 2 to 3 minutes and turn off the heat & add the chopped coriander leaves.

That is all, Bitter Gourd fry is ready ….Those who don't like to eat bitter gourd..try to add Bitter gourd to your veggie pallet for enormous health benefits !

Cabbage Poriyal !

Having..rich & heavy food over the weekend, would leave us craving for light & delightful food without a doubt … at that point of time, a simple Rasam & a PORIYAL would suffice & sooth your appetite :-)

I am sharing a very simple & humble :-) Cabbage Poriyal recipe for you all…

Cabbage Poriyal

Ingredients :

Chopped Cabbage - 1 to 2 cups

Dry Red Chilli - 1

Curry Leaves - 2

Cumin Seeds - 1 tea spoon

Soaked split Moong dal - 2 table spoons

Fresh Green peas - 1 table spoon (OPTIONAL)

Grated coconut - 1 table spoon ( dry / fresh)

Oil - 1/2 table spoon

Salt - As per the taste

Preparation :

- Soak the split moong dal in water for 5 to 10 minutes. & chop the Cabbage.

- Heat oil in the pan & add cumin seeds, curry leaves and dry red chilli and fry for few seconds.

- Add the soaked split moong dal & green peas to the seasoning and fry for 1 to 1 1/2 min.

- Add the chopped cabbage to the seasoning & add salt.

- Give it a stir & cover with the lid and let it cook on low to medium heat.

- Don't add any additional water , as cabbage leaves water while cooking which is sufficient.

- Occasionally stir the poriyal.

- Once done add the grated coconut & turn off the heat.

- To this Poriyal you can add chopped beans, carrot as well to make it more power packed & healthy veggie side dish. 

Isn't this a very simple & light recipe !!!

Cabbage Poriyal

Please see the RASAM recipes at the below links,

Kokum Rasam
Tomato Rasam

Rice & Chanadaal Kheer

Do you want to try a different payasa / kheer recipe, then you should try this Rice - Chanadal kheer / payasa …Here is the recipe for you…

Rice & Chanadal kheer

Ingredients :

Rice - 1/2 cup

Channa dal / Chickpea lentil - 1/2 cup

Jaggery - 3 table spoons (grated / powdered )

Cardamom powder - 1 pinch

Milk - 2 cups

Ghee - 1 tablespoon

Grated Coconut - 2 table spoons (Dry / Fresh)

Water - 1/4 cup

Preparation :

- Soak rice & chanadal for 1 hour.

- Mix jaggery in water & boil it for 2 to 3 minutes and make jaggery syrup.

- Pressure cook rice & chanadal together. Let it cook little softer with bit extra water, so that it is easy tu mash.

- Add ghee to the sauce pan and heat.
- Add the Jaggery syrup to the pan.

- Add the cooked rice & chanadal to the pan.

- Add milk & cook the kheer until 1 boil under a low heat, without burning the milk.

- Add the grated coconut & cardamom powder.

- Turn off the heat & let it come to the room temperature and serve.

UGADI

Obbattu / Puran Poli / Holige / Bobbattu

Wish you all HAPPY UGADI

This Ugadi… Rice - Chanadal kheer & Obbattu …

UGADI

Obbattu / Puran Poli / Holige / Bobbattu …whatever you call this sweet delicacy ..you can't stop appreciating the taste of this soft & mouth melting taste of Obbattu. There, could be many variations of making this, I am posting the way I make the obbattu.

Obbattu / puran poli

Ingredients :

Channa dal / chickpea lentil - 1 cup

All purpose flour / Maida - 1/2 cup

Wheat flour - 1/2 cup

Jaggery - 3 to 4 table spoons ( grated / powdered )

Turmeric powder - 1 tea spoon

Salt - 1 tea spoon

Cardamom / elaichi powder - 1 pinch

Water - to mix the dough

Oil - to fry the obbattu

Preparation :

- I took 1/2 cup all purpose flour & 1/2 cup wheat flour , just to reduce the consumption of maida but if you prefer to use only maida, take 1 cup of maida.

- Using whole wheat flour makes the obbattu to be thicker than using maida.

- Add turmeric powder, salt & 1 table spoon of oil to the flour .

- Slowly, keep adding the water & knead the dough and keep it aside.

- Soak the channa dal in water for 2 to 3 hours and pressure cook it. 

- Instead of channa dal you can use toor dal, as well.

- Once pressure cooked the dal, separate the dal from water.

- Don't throw away the water, you can make obbattu saar with this water (optional)

- If dal is well cooked mash it with a spoon or you can grind the dal.

- Make sure dal is not watery, otherwise it would be difficult to flat roll the obbattu.

- Add jaggery ( powdered / grated ) & cardamom powder to the mashed dal and mix well.

- Take a handful of dough & flat roll like roti.

- Take a lemon sized filling (puran mix) and place it on the roti.

- Fold the ends & close the roti and roll it like a ball.

- Wet the fingers with oil and start pressing the poli / obbattu ..slowly….or if you are trying it for the first time, you can flat roll the obbattu like roti using belan (rolling pin).

- Grease the frying pan and fry the obbattu on a medium heat without burning it.

Once done, Take it into a serving plate & top with little ghee and serve. Puran Poli / Obbattu / Bobbattu is all ready to enjoy !

Obbattu 

Paneer Tikka Masala !

If your thinking of making some vegetarian dish to go with Roti / Paratha..here you will certainly appreciate the Paneer Tikka Masala !

Paneer Tikka Masala

Ingredients :

Chopped onions - 2 cups

Paneer cubes - 2 cups

Green Chilli - 2

Chopped coriander leaves - 1 table spoon

Ginger & Garlic paste - 1 table spoon

Yougurt / Curd - 2 table spoons

Red chili powder - 1 table spoon

Oil - 3 table spoons

Coriander / Dhaniya powder - 1 tea spoon

Turmeric powder - 1 tea spoon

Cardamom / elaichi cloves - 2

Clove - 2

Bay leaf - 1

Cinnamon stick - 1

Cumin seeds / Jeera - 1 tea spoon

Salt - As per the taste

Water - 1 cup to 1 1/2 cup

Preparation :

- Heat 1 table spoon of oil in the pan & fry the onions until they turn golden brownish.

- Once the onions are turned golden brownish, turn off the heat. Grind the fried onions to a fine paste.

- Heat the remaining oil in the pan & add cumin seeds, bay leaf, cinnamon stick, cardamom, cloves & and ginger & garlic paste, slitted green chili and fry them.

- Add onion paste and fry for 1 minute.

- Once the onion paste is fried for 1 minute, add red chili powder, turmeric powder & coriander powder and salt. Add little water and cook the gravy for 5 minutes on low to medium heat.

- Beat the yogurt / curd without any lumps.

(if you want to use fresh cream instead of yogurt, you can use that.) 

- Add the yogurt to the gravy and cook the gravy for 3 to 5 minutes and as per your choice to maintain the consistency of gravy, can add some water if needed.

- Add the paneer cubes to the gravy and cook for another 5 to 8 minutes under low heat. If you prefer fried paneer, fry them before adding to the gravy.

- Keep tasting & adjust the salt and the consistency of gravy. Paneer doesn't take much time to be cooked.

Paneer Tikka Masala

Once, the Paneer has been cooked turn off the heat & garnish with chopped coriander leaves.

Paneer Tikka Masala tastes great with Roti / Chapathi / Paratha or any pilaf or fried rice too !