Wednesday, November 18, 2015

Stuffed Parathas...Carrot, Baby Corn, Sweet Potato And Potato/Aloo suffings - Part II

This is the II part of the Stuffed Paraatha recipes.  Please read the steps in the first recipe in the I part for preparing the stuffings for these paraathas.  This post is just variations of that recipe...Cauliflower recipe.

Carrot Stuffed Paraathas: 

 In this recipe, I have tried to do some variations in the stuffings.  Cutting carrots into tiny pieces and microwaving them is the same.  I am adding some raisins/date pieces, cashew nut pieces here.  Add saambaar powder and see if you like it! Rest of the steps are same!

Capsicum is optional in all the recipes.  I love the flavour of capsicum and so you see capsicum everywhere!

Carrot stuffed paratha
Carrot paraatha stuffing ingredients.
Carrot paraatha stuffing is ready/

Baby Corn Stuffed Paraathas:

This stuffing is just like the Cauliflower stuffing.  Microwave baby corn pieces first. You can follow rest of the recipe to the dot!

Baby corn paratha

Sweet Potato Stuffed Paraathas:

This recipe is the same like the above recipe.  Boil the sweet potato in the cooker (when you cook rice!). Peel the skin, mash and add. Other steps are the same!

Sweet potato stuffing ingredients

Sweet potato stuffing

Aloo/potato Paraathas...King of Paraathas!

The recipe is the same like the Cauliflower paraatha.  Cook the potatoes in cooker, peel and add the rest of the ingredients and make the stuffing. Add more butter while cooking on the tava and you can taste the Punjabi Paraathas.

Add some coriander leaves in the stuffing and it tastes 'different'!

Aloo/potato paratha
Hope you like these paraathas.  You can make crushed paneer paraathas in the same manner.  If any curry remains, you just add the stuffing ingredients to them and make paraathas...remember to add less salt and chilli powder accordingly.  I did paraatha out of Seppankizhangu (arbi/colocasia) curry with onions and other ingredients and it was a hit!

Tell me if you like these recipes!

Stuffed Paraathas...Chapaathi Dough, Cauliflower, Mooli And Little Gourd Stuffings- Part I

I am writing these posts for the cooking! So, let me start this post about 'Stuffed Paraathas' from the first step...preparing the dough!


1. 4 cups of Wheat flour
2. 2 cups of water
3. 1/2 tsp. sugar
4. 1 1/2 tsp. salt
5. 2 tbs. cooking oil/refined oil


Take 2 cups of water in a vessel or basin as shown in the picture.
Add sugar, salt and a tbs. of oil. 
Mix with hand.  Then add the wheat flour and start mixing slowly.  Mix well.  The dough should be soft to the hand.  Sprinkle more water or flour if needed and mix well. If you press it with a finger, it should go in softly and a mark should be there.  Take the remaining oil and apply all over the dough.  Cover and keep it aside for minimum one hour so that it becomes very soft and is able to pull it without breaking to cover the stuffing.

For Poori dough, you should use Ghee instead of oil! The dough should be stiff, not soft and should not soak for such a long time! 

Water, salt, sugar and oil for Chapaathi. 
Chapaathi dough is ready! Close with a lid and keep aside for half to one hour.
1. Cauliflower stuffed paraatha:


1. 1/2 cup Cauliflower florets soaked in turmeric powder and salt water
for 15-20 mts. (to kill the worms which are found in this vegetable often...1/2 tsp. turmeric powder and 2 tsp. salt) and then cut into tiny pieces as shown in the picture.

2. 1 Small onion cut into tiny pieces
3. 3-4 Green chillies, cut into tiny pieces (according to taste!)
4. 1" Ginger, cut into tiny pieces
5. 3-4 pods of garlic, cut into tiny pieces
6. 1/4 cup cut pieces of capsicum.
7. Oil for using on the tava for cooking. (Keep half cup of oil with a tsp.of ghee in a cup for using while making chapaathis!)
8. 1/4 tsp. sugar
9. Salt to taste (1/2 tsp.)
10. 1 tsp. oil, 1 tsp. butter (butter to give taste!)
11. 1/2 tsp. Jeera/cumin seeds
12. 1 tsp. Red Chilli powder
13. 1/2 tsp. Garam masala powder  


Keep all the ingredients ready nearby in small least until you become used to cooking!

First, microwave the cauliflower pieces for 2 mts. and keep aside.

Take a small pan. Medium flame. Pour a oil/butter. Add jeera. Let it flutter a bit.

Add the cut onion, green chillies, garlic and ginger pieces. Add butter, sugar and salt.  Fry for a minute or till the onion becomes transparent. Salt helps to bring onion get cooked faster!

Add the capsicum pieces. Add cauliflower pieces.  Mix well.  Add the other ingredients like chilli powder, garam masala etc. Mix well for a minute.  Taste it. Add salt if needed. Salt can be a bit on the high side since it will be covered by chapaathi dough. Mix again.  The stuffing is ready!

Take a double lemon sized ball of dough.  Roll well and press it into a cup shape using your fingers ... press in the middle with your thumb.  Place a tbs. of stuffing into it and stick/join the edges. No gaps should be there.  If you find any and if the dough is not enough to cover, take a bit more dough and repair the hole!

Now, roll it into chapaathi using some dry flour while rolling.  If the stuffing is visible a little, no problem.  See to it that the edges are not thick. Check in the picture.  Put it on a hot tava.  Medium flame. Turn it after a minute with a sharp edged ladle (dosai thiruppi, we call it!).  Cut them into four pieces or two pieces as per your wish.  You have to do this step when the chapaathi is still half cooked! Otherwise it would be difficult to cut evenly.  Press the edges if they are thick. Now, apply a tsp. of oil mixed with a little ghee (we keep this mixture in a small container always). After turning apply more  oil.  Let it become brown on both sides. We can't compromise on oil in paraathas!

Punjabis add just butter, a lot of butter, instead of oil/ghee their paraathas are tastier.  I can't imagine using so much butter!  When the paraathas are ready keep them on a tissue paper or steel rings so that they don't become wet with steam.  Place a couple of tissues or cloth in the container in which you are planning to keep the paraathas.  Close it with cloth/tissue and then place the lid.  It will be hot for a long time.

This is the basic recipe for making paraathas.  After you do them 3-4 times, you will know to do the 'adjustments' and become an expert... You can stuff anything as per your imagination.  I have given some!

Cauliflower stuffed paraatha...Keep the vegetables ready like this. Cut the vegetables to the tiniest pieces!


Close the mouth without any gap.  If gap is there, take some dough and close it, then it will be easy to roll into paraathas.

Paraatha is ready to cook! Turn this paratha after a minute and then slice into pieces if you want, with your ladle (dosai thiruppi!) immediately.  If you wait, it will be difficult to cut. Press the edges if they are thick.

Cauliflower paraatha is ready!

Mooli Stuffed Paraatha:

The basic method is the same as above.  Very tiny pieces of mooli/Radish/daikon)
are used instead of Cauliflower.  You can add some saambaar powder instead of normal chilli powder for variation.

Stuffing for Mooli stuffed paraatha

 Brinjal/Egg plant Stuffed Paraatha:

Tiny pieces of brinjal/egg plant is used here. Microwave as usual.  Follow the first method. Use Curry powder here instead of chilli powder and half tsp. of dri tam ( Tamarind powder) also to enhance the taste. It is OK if you don't have it too. Capsicum can be avoided.  Rest of the steps are same.

Brinjal stuffing is getting ready!

Stuffing for Brinjal stuffed paraatha

Kovakkai/Little gourd Stuffed Paraatha:

Cut the vegetable into tiny pieces, microwave and the rest of the steps are the same as in the first recipe.  The vegetable should be very tender and green.

This picture has not come out well, sorry! Kovakkai/little gourd paraatha Stuffing.

Kovakkai paratha

Tips: Always add a bit of salt while frying onions.  It makes the onion get cooked faster.

Adding a little sugar, blends the taste in the subji.

Stuffing should be a bit strong, with more chillies and salt because we will be covering it with chapaathi dough.  OK, not too salty too!!

Please try this and tell me if you find the steps easy to follow.  If you need any help/explanation also, write in the comment section.

This looks a bit elaborate because I want the new chefs (!), girl or boy, to find it easy to follow! All the best! Enjoy cooking and eating good, home-made food!

More paraathas in the next part! Here!

Tuesday, March 31, 2015

More Kuzhambu/Majjige Huli, A South Indian Recipe

Southekai/Malabar Vellari/Cucumber More kuzhambu/Majjige huli
This is my son's favourite more kuzhambu! This recipe is Udupi's (Karnataka) version.  Tamilnadu recipe varies slightly.  Let me write the recipe first:


1. 1 Southekai/Malabar vellari/a variety of cucumber, cut into pieces.
2. 1/2 tsp. Turmeric/haldi powder
3. 1/2 tsp. Sugar
4. 1/2 tsp. Salt
5. A small piece of hing/asafoetida.  Even powder is OK.

For grinding:

6. 1/2 coconut cut into pieces or grated (small coconut means 1 full coconut)
7. 6-7 Green chillies
8. 1" Ginger piece
9. 2-3 Red chillies
10. 1 tsp. Dhania seeds/coriander seeds
11. 2 tsp. Jeera/cumin seeds
12. 6-7 Cashew pieces
13. 1 cup curd...if you like sour taste, add sour curd or else normal curd.

For garnishing:

14. 1/2 tsp. Methi seeds/Fenugreek seeds
15. 1/2 tsp. Kadugu/Mustard/rai seeds
16. 1 tbs. Coconut oil
17. Curry leaves cut into small pieces
18. Capsicum, a small piece cut into slices (this is just for flavour, so, optional)


First cook the 5 ingredients in 2 cups of water.
Grind the no. 6 to 13 ingredients with some water (Grind it without water first, after all pieces are crushed, add water and grind.  This is fast grinding!).  Grind nicely.  In the last round add the curd and just do one 'drrrr'!
After the vegetable becomes soft, add the ground paste.
Add some more salt. Mix well.
Don't wait till it boils..switch off as soon as the top is covered with bubbles/foamy cover. If you leave it to boil, water and coconut will stay separated and taste will not be good.

Take coconut oil in a garnishing ladle/karandi.  Add mustard and methi.  After the mustard flutters, add the cut pieces of curry leaves. Add capsicum.  Mix with a spoon and leave on the stove for half a minute.  Garnish....chooooin...! Finished. More Kuzhambu is ready.  More kuzhambu or Moar Kuzhambu?!!!

I remove the skin and use it for chutney.  This is very good for health.  It can be done like we do Peerkkangai thogaiyal.  You can see how we cut vegetables sitting down on the ground, using this cutter (arivaal manai).  Some people cut the vegetable along with the skin and eat it.

The cut vegetable with the other ingredients, ready for boiling.

Ingredients for grinding.

These are for garnishing.

Arbi/saeppankizhangu.  We can boil it, remove the peel and use it instead of Southekai.  This will also be tasty.

You can use Arbi, bhindi/okra, brinjal, Ash gourd/vellai poosani etc. in place of southekai.  This can be had with rice, chapaathi, pongal, adai, mixed rice, etc.

In Tamilnadu, soaked tuvar dhaal is used instead of cashew while grinding.  Or rice flour.  Some people use only jeera and not dhania seeds.  Taste will vary but will be good. 

TIPS: Remember this kuzhambu should not be boiled...just remove from fire once foam collects on the top. 

P.S.: When you use Bhindi, you have to fry it with the garnishing ingredients.  First take a bit more oil, put the mustard.  After it flutters, add the curry leaves, cut bhindi pieces and half tsp.salt.  Fry till it is nearly dark brown (it has to get cooked). Add methi seeds in the end and fry a bit. It should not get burnt. Then put this mixture in the vessel, add the ground paste with curd.  Add water to the required consistency and boil with some more salt! Done! I am asking you to add salt twice since bhindi should absorb the required salt and then the coconut masala should need more salts! Once you get used to this type of cooking, you will never forget!

Please tell me if this recipe was helpful to you!

Wednesday, March 18, 2015

Paruppu Podi/Daal Powder For Idli/Dosa

Paruppu podi
This is a sort of chutney powder.  We, in Tamil nadu and Andhra too, keep this powder in handy at home.  This can be mixed with rice and ghee, mix a spoon of  gingely oil/coconut oil/ghee,  with 2 spoons of powder and have it with idly, dosa etc.  It is tasty with chapaati too. 

Now to the ingredients: 

1. 2 cups/200 gms. Fried gram/Pottu kadalai (dry roasted)
2. 1/2 cup/50   gms. Tuvar Daal/Tuvaram paruppu (dry roasted)
3. 1 tbs. Pepper (dry roasted...roast very lightly)
4. 2 " long piece of Dry ginger
5. 3-4 red chillies (reduce or increase as per your taste)
6. A piece of Hing/asafoetida
7. Curry leaves
8. 1 tsp. of sugar (optional)
9. Salt - as per taste.
10. 1 tsp. coconut oil


First dry roast tuvar dhaal for half a minute and then add fried gram and dry ginger. Roast for half a minute. Then add pepper.  Roast for half a minute. Half a minute means, stirring for 5-6 times! Put this mixture in a plate.

Take 1 tsp. of coconut oil in the same kadai. Add the piece of hing. It will bubble up, then add red chillies and curry leaves. After half a minute, add all the dry roasted ingredients.  Stir it a few times.  Switch off the stove.

After it cools a bit, powder it in the mixer adding sugar and salt.  Paruppu podi ready!

A relative of mine, adds half tsp. of dri-tam powder...tamarind powder. I do add sometimes to have some variation!

Try it and tell me if you like it! Very easy to make powder.


Wednesday, March 4, 2015

Bhindi/Okra/Ladies Finger Subji!

Bhindi subji

This is an 'easy to make' subji.


1.  200 gms. Bhindi/Ladies finger cut into pieces.

 Ingredients for making the onion paste:

2.  4 Large onions cut into pieces.

3.  4 Green chillies.

4.  1" Ginger piece.

5.  6-7 cloves of garlic (You can add more if you like).

Ingredients for making the tomato paste:

6.  2 nos. Big ripe tomatoes (small means 3-4).

7.  5-6 nos. Cashew nuts.

8.  1 tsp. White til/Sesame seeds.

9.  1 tbs. Corn flour.

Extra ingredients:

10. 1 tsp. Garam masala. 2 tsp. if it is Everest/MRT garam masala

11. 1 tsp. Coriander powder.

12. 1 tbs. Red chilli powder.

13. Salt to taste.

14. 1 tsp. Sugar.

15. 3 tbs. Refined oil.

16. 1 or 2 tbs. of Butter.

17. 1 tsp. Cumin seeds/jeera.

18. 1/2 tsp. Haldi/turmeric powder.

19. Half or one capsicum (optional) 

20. 1/2 tsp. Kasuri methi

21. 1 tsp. Amchur/dry mango powder

First, cut the bhindi into small pieces as shown in the picture and microwave it for 3 mts. and keep aside.

Make the onion paste.  Place a kadai or a thick bottomed vessel on the stove.  Pour the refined oil.

Add the Jeera.

After a few seconds, add the ground onion paste. Then add butter, sugar, a tsp. of salt and haldi powder.  Stir it. The onion will become transparent after a few mts., say 5-7 mts.  See to it that it doesn't stick to the bottom of the vessel. 

After adding the onion paste, grind the tomato paste.  Keep it in the mixie jar itself.  Let the grains soak and soften.

Now, add the microwaved pieces of Bhindi and capsicum pieces. Add chilli powder, amchur powder, coriander powder and garam masala powder. Mix well and close it with a lid for 5 mts.  Let the vegetable soak in the masala. 

Now, grind the tomato mixture again.  If you want the gravy to be a bit thicker, add some corn flour. Pour the paste into the vessel.  Add more water (wash the jar and pour!).  Add some more salt. This is for the gravy! I add salt step by step! Close the lid.  Keep the ladle inside the vessel if you think that the subji will overflow.  Let it boil well.  The rawness of the tomato should go.  Add the Kasuri methi. Then switch off.  Some people add some milk after switching off. Taste it for salt!

Thats it! The subji is ready. If you like lemon taste/flavour, add it now and mix!

Write to me if you have got any doubt.  Tell me if it comes out well too!

Cut bhindi pieces.

Ingredients for making the onion paste. Pl.grind it without pouring water!

Ingredients for the tomato paste 

Bhindi subji is ready!

Tip: If you are new to cooking, keep all the ingredients in small cups or plates.  You will start using your own method of cooking after sometime.  So don't worry. You taste immediately after the last step and add chilli powder or salt and boil it.  It will blend well with the gravy.

You can take a printout and keep it on the side. 

Monday, March 2, 2015

Paalak/Spinach Paneer Subji!

Paalak Paneer subji
This dish is our family's favourite.  This time we had our own home-grown paalak.  So, I was happier to do it.  The leaves were very tender and the subzi tasted better! Let me tell you how I did it!

Now, to the ingredients:

1.  1 large bunch of paalak/spinach, washed very well.

2.  1/2 tsp. of sugar, 1/2 tsp. of haldi/turmeric powder.

3.  1/2 tsp. Salt.

Ingredients for the paste:

4.  2 Large onions cut into pieces.  Need not cut into small pieces.  This is for grinding, anyway.

5.  3-4 Green chillies.

6.  1/2" Ginger piece.

7.  4-5 Cloves of Garlic

Extra things:

8.   2 tbs. Refined oil

9.   1 tbs.Butter (you can skip this but the butter will enhance the creamy taste.

10. 1/2 tsp. Cumin seeds/Jeera

11. 1/2 to 1 tsp. Garam masala powder (click to get the recipe)

12. 1/2 tsp. Amchur powder

13. 1/4 cup milk

14. 1/2 tsp. Coriander powder

15. 1 tsp. Red chilli powder.

16. 1 tsp. corn flour

17. 200g. pack paneer/cottage cheese, sliced into small cubes.

First step:

Boil the greens with a little salt along with sugar, haldi and 2 cups of water for 2-3 mts.  Cool it. Then grind it a bit. It need not become too pasty.  Just 'drrr...'! This is our language for just turning the mixie 'on' for a second! You can add the corn flour also with this, while grinding.

Second step:

Grind the garlic onion mixture.  Soften the paneer if it was in the freezer and cut into small rectangular pieces. It should not be too soft so that it won't crumble while cooking and stirring. 

Third step:

Place a kadai on the stove.  Pour the oil.
Add cumin seeds.
Once the flavour of the seed starts, add the ground paste. Stir a little.
Add the butter.
Add some salt now.  It will make the onion paste transparent fast.
Once the raw onion flavour leaves from the paste and becomes transparent, add the paneer cubes.  Add the red chilli powder and coriander powder.  Mix it with the mixture. Close the vessel with a lid for one or two minutes, so that the paneer absorbs the masala flavour.
Low flame is better! Be near the stove when you do this! If you leave for long time, it might burn at the bottom of the vessel!

Now,  you can add the ground greens, amchur powder, garam masala powder (my garam masala powder is strong, so, half tsp. is enough.  If it is Everest or something else, one tsp. is needed).  Add enough water (wash the jar with some water and use it!). Cook it till bubbles come out.

Some people like the subji a bit thick and some a bit thinner.  Do it as you please.  Taste it for salt.  Always use less salt in the beginning and add more after tasting, if you are new for cooking! Add milk in the end.  You can add the cream of the milk too, which will make it tastier!

The Paalak paneer subji is ready!

Plucked and washed paalak.  This is from our roof top garden! (link)

Cut paalak with a pinch of sugar, salt and haldi.

2/3 mts. cooked paalak.  If the leaves are very tender 2 mts. is enough.

Onion, garlic, ginger and green chillies for grinding. Grind without adding water!

The ground paste with paneer slices.
Sometimes, I add some capsicum pieces along with paneer.  I love the flavour of capsicum.  Half cooked capsicum is tastier! This is optional, though! 

Hope this recipe is easy to follow.  Please write to me if you liked it or if you need any suggestion, in the comment box.  Your comment will encourage me to write more!


Tip: You can use aloo/potato, boiled with salt, instead of paneer...Aloo Paalak!

Always add a pinch or half tsp. of sugar for all the subzis/currys/rasam etc. to enhance taste, like the Chinese add Ajinomoto!When you cook with tamarind (saambaar) add a small piece of jaggery/gud! Taste will be better.

Likewise, add some salt while frying onion to make it transparent faster!