Peas Paratha

Author: Suparna / Labels:

Peas Paratha:


Ingredients:


For the peas stuffing:
Peas - 1 cup
Green chillies- 3
Ginger garlic paste - 1 tsp
Turmeric powder - 1 tsp
Asafoetida - 1/2 tsp
Cumin seeds - 1 tsp
Salt to taste


Paratha Dough:
2 cups whole wheat flour (atta)
salt to taste
water to knead.


Get Started:
Put the whole wheat flour,salt in a wide mouthed vessel and knead it into a soft and managable dough (Use luke warm water for good results).Set it aside.

For the Peas filling:

1. Blend peas with ginger garlic paste,green chillies into a coarse paste without adding water.

2. Heat 2-1/2 tsps oil in a kadhai/wok add jeera after it splutters add the ground ppeas paste and saute well till it looses its rawness. Add salt, hing, and mix well. Keep sauteing till well roasted.

3. Take it off the flame and let it cool.


To Make Peas Paratha:

1. Make equal portions of the dough and make them into balls.

2. Take one portion and roll it into a small circle ( palm sized) and spoon 2 tbsps of the peas filling. Fold the sides towards the top and seal the edges.

3. Flatten the dough ball and dip it in the flour on either sides and roll it gently to get parathas of desired thickness.

4.Cook it on medium-low flame , dotting the edgesand surface with 1 tsp oil, keep pressing the edges and the centre and flip it on to the other side put some oil cook the same way till done.

5. Repeat the same with the remaing dough and filling.

6. Serve the peas parathas with pickle, curd or chutney.


Recipe courtesy: Googled and made some changes to the couple of recipes ref.

60 comments

Masala Dosa, Mixed Vegetable Bhaji and a T n T

Author: Suparna / Labels: ,


Update: I Tried , tasted and loved Praline vanilla sponge Gateau from Ria's blog, it tastes heavenly! the cake turned out pretty good. Thanks a ton Ria, ur recipes are damn precise :)

Masala Dosa:
Masala dosas have been a favourtie with S and me. Even though it's made at home though not so often, it's the first sought whenever we go out for breakfast :) I like my Masala Dosa crispy, So did quite a research to find the perfect recipe. I went through many blogs and sites and ...yo! I got the perfect recipe and here it is...( sorry for being a nut ;) in my excitement I didnt note down the site where I got the recipe from)

Ingredients for the Masala Dosa:
Raw rice - 1 and 1/2 cups
Udad dal - 3/4 cup
Toor dal - 1/4 cup
Chana dal - 1/4 cup
Fenu greek seeds - 2 tsp
Beaten Rice (thin poha) - fistful ( I put 2 fistful)
Sugar to taste
Salt to taste
Method:
1. Soak raw rice, fenugreek, all dals for atleast 4 hours.
2. Drain the water, grind all the soaked ingredients with washed beaten rice (poha). Make a smooth batter.
3. Use water as per requirement, dont make the batter too runny.
4. Pour the batter in a big vessel and allow it to ferment overnight.
5. Next morning the dough would have fermented, Take as much dough required for the breakfast requirement and keep the rest unsalted batter in the fridge. This can last for 3 days.
6. Now, add salt and sugar to the batter u have set aside for the day's breakfas, stir it well.
7. The batter is ready for making yummy Masala dosas :)


Mixed vegetable quick bhaji:

Ingredients:

1 potato - peeled, cut into bite sized pieces

2 onions - sliced

1 carrot - peeled, cut into bite sized pieces

2 fistful - green peas

1 tomato - roughly chopped

2 fistful broad beans - ends trimmed, cut into bite sized pieces

1 tsp - cumin seeds

1 tsp - mustard seeds

1/2tsp- turmeric powder

1 tsp - amchur powder

1 .1/2 tsp - sambar powder

2 tsp - oil

salt to taste.

Method:

1. Pressure cook all the chopped vegetables except onion, tomato. Set it aside.

2. In a kadhai/wok, heat oil splutter cumin and mustard seeds

3. Throw in the onions and fry till translucent.

4. Add the cooked vegetables, spice powders, salt and give it a nice stir.

5. Add some water if u require gravy. Cook uncovered for sometime with occassional stirring.

6. Turn off the flame. The vegetable bhaji is ready to serve.

***********************************************************************************

Sankashti Pooja: Yesterday was Sankashti . I did a simple pooja and for naivedhyam I made Hayagreeva, recipe courtesy LG's blog - Taste of Mysore , Thanks Lakshmi :) it tasted heavenly.

Pooja prasadam: Hayagreeva

61 comments

Brahmi Chutney

Author: Suparna / Labels: , ,

Brahmi Chutney and Pesarattu

Ingredients for Brahmi chutney:
1 cup packed fresh brahmi leaves (ondelga in kannada, ekpaani in konkani)
Grated coconut - about 2 fistful
tamarind - small piece
Green chillies - 2
salt to taste

Method:
Grind together all the above ingredients with just enough water to get the desired consistency of the chutney. Serve it with piping hot dosa.
**********************************************************************************
I made this chutney to go with moong dosa (pesarattu) I followed Indira's recipe from her blog Mahanandi. This is the 3rd time I'm making pesarattu, it's a hit recipe at home :) Thanks Indira.

*************************************************************************************
An Award:
Sushma Mallya of Authentic food delights has passed on a beautiful award..psssssssssst verrrrry long back, Sorry for putting it up late dear :) Thanks a ton ...it feels great to be appreciated:)

*************************************************************************************
Tulsi puja at our new home:

Have a great week ahead!
TC



Updated: For more info on brahmi click here

34 comments

Baby Brinjal Masala

Author: Suparna / Labels:

Hello friends, Let's talk about brinjals today. Brinjal is such an under-estimated vegetable both taste and nutrition value wise :( But somehow I love them in any form from bhartha to simple stir fry, sambar to yengai. Given an opportunity I would've crowned it the king of vegetables ...gee :) ya one of the obvious reasons being its born with a crown :) anyways...lets come to the recipe of the day, it's one of my Amma's best recipes and today I'd like to share it with you all... so here goes...

Here's the step by step pictorial and then follows the recipe in detail :)

1. stir fry the onions till lt. brow in oil seasoned with mustard and cumin

2. throw in the brinjals and cook for sometime.
3. Put the grated coconut and mix the contents.
4. Add all the spice powders 5. Add water and mix the contents well, cover and cook till done 6. Baby brinjal masala is ready to be served.
Ingredients:
Baby brinjals 6-7 nos.( each cut into 4 pieces length wish,keep them dunked in turmeric water till you them in the kadhai)
1/2 of a coconut - grated
Onions - finely chopped
Mustard seeds - 1tsp
Cumin - 1 tsp
Turmeric powder - 1 tsp
Dry mango powder ( aamchur) - 1 tsp
Sambar powder - 3 tsps
Garam masala powder - 1 tsp
Sugar - 1/2 tsp
salt to taste
Coriander leaves - 2 tbsp
Oil - 4 tsp
Method:
Heat oil in a kadhai and splutter mustard and cumin seeds
Add the chopped onions and fry till slightly brown.
Add the sliced brinjals( squeeze the water before you throw it into the kadhai) and fry for sometime.
Add the grated coconut and mix the contents in the kadhai well.
Cook for a few seconds.
Add salt, turmeric powder, aamchur powder, sambar powder, sugar, garam masala powder and again mix well.
Next add about 1 bowl of water, mix the contents well so that the brinjals are well coated with the powders and coconut.
Cover and cook till done with occassional stirring inbetween. ( when the brinjal masala is near to done check the spices and adjust accordingly).
Garnish with coriander leaves and serve hot with roti/rice.

39 comments

Babycorn Paneer Jalfrazie

Author: Suparna / Labels:

Hello dearies! it's feels really good to be back to the blogsphere. I missed bloggig a lot and all your yummy recipe posts too! Now that I'm back I'll try and be regular to all your blogs as much as possible. Talking about the relocating part, We have settled down well in the new house and have started inviting friends, relatives over for get togethers. It feels great to be back to where one belongs :) and I am enjoying it through and through.

This one being the first Diwali in our new house, we used it as an opportunity to meet up with the neighbours and introducing ourselves. All the neighbourhood families gave us a warm welcome and spent good amount of time with us. This Diwali was really a memorable one as we'd lit up the inside as well as the outside of the house with diyas. We had friends and realtives over during the evenings for tea and sweets. We had loads of fun bursting crackers too!

So, that was how I spent the last couple of weeks. Now coming to the recipe of the day- I made Babycorn Paneer Jalfrazie for dinner last night. This one had been in my "to do" list from a very long time. Here's the recipe read on.......
Dish: Babycorn Paneer Jalfrazie
Recipe courtesy: Tarla Dalal's book - Curries and Kadhis

Ingredients:
6 nos, babycorn, cut into 4 lengthwise
1 cup paneer
1/4 cup sliced spring onion whites
1/4 cup sliced green capsicum
1/4 cup sliced red capsicum
1/4 cup sliced green capsicum
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander-cumin powder
1/2 cup sliced tomatoes
2 tbsp tomato puree
2 tbsp tomato-ketchup
1/4 cup chopped spring onion greens
2 tsp vinegar
1/2 tsp garam masala
1/4 tsp sugar
2 tbsp chopped coriander
2 tbsp oil
salt to taste
Method:
1. Heat oil in a pan and add spring onion whites and capsicums and saute for 2-3 minutes.
2. Add the baby corn, chilli powder, turmeric powder, coriander-cumin powder, tomatoes,
tomato puree, tomato ketchup, salt and saute on slow flame till the baby corn gets cooked.
3. Add the paneer, spring onion greens, vinegar, garam masala, sugar and toss lightly.
4. Garnish with coriander leaves and serve hot.

35 comments

I WILL BE BACK IN JUST A WHILE

Author: Suparna /

Hello Dear Friends,

Wish you a very happy Deepawali. I know am a bit late. Actually we were in the middle of shifting back to Bangalore from Chennai. I am at the moment busy setting up the new house and figuring life around. We are finding it difficult to get a broadband connection in this area. Looks like it will take another week or so. What a pity! I can't wait to get back to full-time blogging. A big thank you to all of you for stopping by and dropping your valuable comments. Keep them coming. And I will be back in just a while!

11 comments

Coconut Treat :)

Author: Suparna / Labels: ,

South Indian Kitchens are incomplete without coconut making it's presence felt in some form or the other. I am one pakka South Indian who loves to relish coconut in the innumereable dishes be it savoury or sweet. Oh yeah..there was a phase when I was petrified by the huge "give up eating coconut or else you'll land up being obese, develop high cholestrol or heart problems" and eating coconut based dishes seemed no less than paticipating in 'Fear Factor':(
As you all know that when one is afraid of something..that is the time when you see more of it around u...lol, so rightly there were articles in newspapers, health shows with doctors and dieticians blowing it out of proportion. I gave up eating coconut almost completely :)
I got over this phase gradually for the museum piece that I am ;), moral of the story Moderation is the key! Eating what you like is fine but knowing what quantity is right for you works like the magic words ABRACADABRA!!!
Chalo now let's get back to the purpose of this post :)Today's recipes are:
1. Coconut chutney - Recipe from my Amma.
2. Coconut Kadhi- Recipe by Tarla Dalal, book: Curries and Kadhis

Recipe for Coconut chutney:
Ingredients:
1 tbsp- Udad dal
1 small bowl- Grated coconut
1 pinch- Hing
2-Red chillies
1 small piece- Tamarind
Salt to taste
Tempering:
1tsp- Mustard seeds
5-6 Curry leaves
1tsp oil
Method:
1. Dry fry the udad dal, red chillies till it gives out nice aroma. Put the flame off and add hing.
2. Once the ingredients cool, grind it along with coconut, tamarind and salt adding water to get desired consitency.
3. Transfer it to a serving bowl.
4. Heat oil in a tempering pan add mustard seeds and curry leBlockquoteaves, when they begin to pop put off the flame, and pour it over the chutney and mix well.
5. The tasty coconut-udad dal chutney is ready to be served.
Coconut Kadhi:

Ingredients:
1 and 1/2 cups coconut milk
2 tbsp besan (Bengal gram flour)
3/4 cup fresh curds
2 cardamoms
2 cloves
1" stick cinnamon
1 bay leaf
6 curry leaves
1 tsp grated ginger
1/2 tsp chopped green chillies
1/2 tsp red chilli powder ( my addition)
1tsp sugar ( my addition)
salt to taste
Method:
1. Add the besan to the curds beat well and set it aside.
2. Heat the oil in a pan and add the cardamom, cloves, bay leaf and curry leaves.
3. When the curry leaves splutter, add the ginger and green chilli and stir for a few seconds.
4. Add the coconut milk and 1 cup of water and bring it to boil, while stirring continuously.
5. Add the besan -curd mixture , salt and mix well. Simmer on a low flame till the kadhi thickens while stirring continuoulsy.
6. Serve hot garnished with coriander leaves.

53 comments

Subscribe to: Posts (Atom)