Ingredients:: Masala and Salt. Heat For 5-10 Minutes. Garnish With Coriander Leaves

This is one of the most popular dish of North Canara, a traditional Konkani Sambar.
My Aayi is a
specialist in cooking this.This is my all time favorite sambar. When I was a kid, I used to ask for
this dish almost 3-4days a week. All others in the home got so bored of it that, they all used to
object when I asked for this. I used to eat it continuously for 2-3days. Now, my husband is a huge
fan of this dish. So I can make and eat it for days.
Usually this is served with rice. But I think this can also be served with idli or dosas. I advice
everyone to taste this atleast once, I can bet you will love it.
Ingredients :
1/2 cup toor daal
1/2 cup grated fresh/frozen coconut
1 tspn chana daal
1 tspn coriander seeds
1 tspn mustard seeds
1/2 tspn cumin seeds
1/4 tspn methi seeds
A pinch asafoetida
7-8 curry leaves
1/2 inch piece cinnamon(optional)
5-6 cloves(optional)
5-6 red chilies
Vegetables – green beans, carrot, cauliflower, tomato, potato, drumsticks
Oil
2-3 strands coriander leaves
A pinch turmeric
Salt
Method:
Cook daal with little turmeric and 2 drops of oil (turmeric and oil help daal to cook early). Cook
vegetables separately. Heat 1 tspn oil and fry ingredients from chana daal to red chillies. Add
coconut and fry for 2-3 minutes. Grind to a thin paste. Heat cooked daal, add vegetables, ground
masala and salt. Heat for 5-10 minutes. Garnish with coriander leaves.
Heat 1tspn oil. Add mustard seeds, when they start popping, add curry leaves. Add this seasoning
to the cooked sambar. Serve hot with rice.
Jeera (zeera) rice is a very simple and flavorful rice and can be prepared in
a few minutes. It is the simplest of all flavored rice and goes well with most of the
gravies we usually prepare for roti/chapati. Today let us learn how to prepare jeera
pulao/rice following our easy jeera pulao recipe.
How to make Jeera

Pulao/Jeera rice (Cumin flavored rice)
Serves -2
Ingredients needed
Basmati Rice - 1 cup

Onion - 1 finely chopped (optional)
Butter - 2 tsp + 1 tsp oil (you can substitute butter with ghee also)
Jeera/Cumin seeds - 1 tbsp
Whole Garam masala
Cloves -2
Cinnamon -1 inch piece
Bay leaf-1
Star anise - 1 (optional)
Jeera Rice with Paneer Butter Masala
Preparation
Wash and soak basmati rice in water for 20 minutes. Drain and keep it aside.
Method
Heat butter + oil or ghee in a pan, add cloves, cinnamon and bay leaf, saute for a few
seconds and then add jeera seeds.
When jeera splutters, add onion and saute till onions become golden brown, then
add the drained rice and fry for a few minutes. Add 2 cups of water, needed salt and
cook rice till done.
\Moong dal rice can be prepared in a jiffy and does not need much
ingredients. This is one of the most famous dishes of Coimbatore. My mother does
not prepare this Dhal rice, I came to know of this dish only after marriage from my
sister-in-law.This is a quick fix dinner/lunch and even bachelors can prepare this as
it does not involve any elaborate procedures. This goes well with coconut chutney,
sambar, tomato chutney, brinjal gotsu, peanut chutney or just chips or papads.
How to prepare Arisi Paruppu Sadam-Moong Dhal Rice

Ingredients needed
Serves - 5
Raw Rice -2 cups

Moong dal -1 cup (split yellow ones)
Grated coconut -1/4 cup (optional)
Pepper-Jeera powder -1/4 tsp (optional)
Oil -4 tbsp
For the seasoning
Mustard -1 tsp
Hing/Asafoetida - 1/4 tsp
Bengal gram/channa dal - 1 tbsp
Urad dal -2 tsp
Red chillies - 5
Green chilli -1
Ginger - 1 inch piece (finely chopped)
Curry leaves - little
Method
Pic 1&2
Dry roast Moong dal till golden brown.

Dry roast rice a little. Mix both together and keep it aside.
3. Heat oil, add mustard seeds, when it splutters, add the other ingredients
mentioned under seasoning in the same order.
4. When dal turns golden brown, add the roasted rice + moong dal and fry for a few
seconds till all the seasoning gets coated well with the rice and dal mixture.
5. Add 8 cups of boiling

water, needed salt and pressure cook for 2 whistles.
( It can be cooked directly in the pressure cooker as I have done or transfer it to
another vessel and pressure cook).
6. After the steam is

released, open the cooker, add graded coconut (optional) and mix it well with the
back of the ladle. Arisi paruppu sadam or Moong dal rice is ready to be served.
We had it hot with tomato chutney. It was simply divine. Do try this easy
breezy dish and enjoy!
Note -I have used old rice,
so I have added 4 cups of water for 1 cup of rice. Add water according to the rice
variety you use. Moong dal rice should be soft but not mushy, so add water
accordingly.
gobi paratha
Ingredients needed for the dough
Wheat flour - 1 1/2 cup

Oil -3 tsp
Salt
How to prepare dough for gobi paratha
Add 3 tsp of oil and a generous pinch of salt to the wheat flour .Then add warm water little by
little and knead it into a pliable dough as you normally do for roti .
Cover and keep it aside for 15 minutes.
In the mean time we will prepare the stuffing for the parathas
Ingredients needed for the stuffing
Cauliflower florets - 1 cup

Onion - 2 finely chopped (medium sized)
Green chillies - 3 finely chopped
Ginger (finely chopped or grated) - 1/2 tsp
Salt as required
Chilli powder - 1/4 tsp
Turmeric powder - a pinch
Coriander powder - 1 1/2 tsp
Jeera/Cumin Powder - 1 tsp
Garam Masala - 1/4 tsp
How to prepare stuffing for gobi paratha
Put cauliflower in boiling water for 5 minutes and drain the water completely. Pat it dry and
mince it in a food processor.
Heat oil, add cumins seeds,when they sizzle,add onions and saute till it turns transparent.
Add green chillies, minced cauliflower, chilli powder, coriander powder, cumin powder and
garam masala. Saute well till the moisture evaporates. It should be dry so that it will be easy
for you to roll out the parathas.
How to make gobi parathas-
You need
Rolling pin and board

Tawa
Wheat flour for dusting
Oil / Oil + ghee mixed
There are 2 methods to make parathas .Since I have already posted one method of doing
parathas in my aloo paratha recipe, here I am showing another method to make parathas. Do
refer Aloo paratha recipe for step wise pictures and detailed explanation of the first method.
You can follow any method which is comfortable for you
Make medium sized balls from the dough. Roll it out into small chapati .You can dust rice or
wheat flour to prevent the dough from sticking to the rolling pin or board.
Place a tbsp of stuffing on the top of a rolled out chapati and spread it.(picture 1)
Then keep another rolled out dough on top of it and seal the corners by pressing it lightly.
(Picture 2)
Now roll it out with the stuffing inside gently.(picture 3)
Heat a tava and put the rolled out paratha on it. Wait for bubbles to appear, apply a tsp of oil
(oil + ghee mixed) on the top and flip it over to the other side.Cook both sides well till brown
spots appear.(picture 4 )
Repeat the same process for the rest of the dough.
Paneer Paratha Recipe
Ingredients needed for the dough
Wheat flour - 1 cup

Oil -1 tbsp
Salt
For the stuffing
Paneer - 40 grams (crumbled or grated) Click the link for Paneer recipe
Onion - 1 finely ch0pped (small size)
Ginger - 1 tsp finely chopped ginger
Green chilli - 1 finely chopped
Cumin /Jeera seeds - 1 tsp
Coriander leaves - little (finely chopped)
Spice powder
Turmeric Powder - a pinch (optional)

Chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Coriander powder - 1 tsp
Salt needed
Oil for frying parathas.You can use mix of oil and ghee also.
Method
1.Take 1 cup of wheat flour, add 1 tbsp oil, salt needed and make a soft dough by
adding water little by little just as you make for chapati.Knead it well, cover it and let
it sit for 20 minutes.
Meanwhile we will prepare the stuffing
2.Grate or crumble paneer, add finely chopped ginger, green chilli, onions, cumin
seeds, finely chopped coriander leaves, all the spice powder and salt needed. Mix
everything well. Stuffing for the paratha is ready.Keep it aside.
3.Now make 5 equal sized balls out of the dough.
4.Roll it out into small chapati, place a tbsp of stuffing on the top, gather and close it
from all side (like in Pic 6)
5.Now dust wheat flour and roll it out gently with the stuffing. (with the sealed part
on the top).
6.Heat a tava and put the rolled out paratha on it .Wait for bubbles to appear, then
apply a tsp of oil /(oil + ghee mixed) on the top and flip it over to the other side.
7.Spread oil on the top of the other side also and cook both sides well till
brown spots appear.
Repeat the same process for the rest of the dough.
Serve it with curd or pickle or chutney.
You will get 5 parathas for 1 cup of wheat flour.
Rava Dosa is a popular South Indian thin and crispy flat bread. It looks like thin crepes.
This is a mouthwatering culinary delight. Rava Dosas are quick to make. They can be served
as a snack or part of a main meal.
Recipe will make 6 Dosas.
Ingredients:
 1/2 cup fine semolina (fine Sooji)

 1/4 cup rice flour
 1/4 cup all purpose flour (plain flour or maida)
 1/2 teaspoon cumin seeds (jeera)
 1/2 teaspoon salt adjust to taste
 Pinch of asafoetida (hing)
 1 tablespoon chopped cilantro (hara dhania)
 1 green chilly finely chopped
 Approx. 2 cups of water
Method
1. Mix all three flours including semolina, rice flour and all-purpose flour. Make a thin
batter using little water at a time and avoiding any lumps. Batter should have pouring
consistency like buttermilk.
2. Add all other ingredients to the batter including cumin seeds, salt, asafetida, cilantro
and green chili. Mix it well. Let the batter stand for about 30 minutes.
3. Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of
water over skillet water should sizzle. Wipe the skillet with few drops of oil.
4. Pour the batter with ladle on the skillet in a circular motion starting from the
periphery to the center. Keep pouring the batter till it covers the whole skillet.
5. Note: pour the batter on the skillet from about 3 to 4 inches height. Don’t try to spread
the batter otherwise the characteristic and appearance of Rava Dosa will not come.
Rava Dosa should have holes like swiss cheese or have lacy look.
6. Sprinkle 1 teaspoon of oil around dosa.
7. Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden
brown. Then turn the Dosa using spatula.
8. Let Dosa cook for about 1 minute from other side. Dosa will be golden brown on one
side and light color on other side.
9. Thin and crispy Rava Dosa is ready to serve.
Serving Suggestions
1. Rava dosa is very flavorful. You may eat this snack with Hari Cilantro Chutney.
2. Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables),
and coconut chutney.
3. I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on my
web site.
Gobhi parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my
favorite paratha.
Makes 6 parathas.
Ingredients:
 Dough:
o 1 cup whole-wheat flour
o 1/2 cup water (Use more as needed)
o 1/2 teaspoon of salt
 Filling:
o 2 cup shredded cauliflower
o 1/2 teaspoon ajwain
o 1/2 teaspoon cumin seeds (Jeera)
o 1 chopped green chili
o 2 tablespoons chopped cilantro (green coriander)
o 1/2 teaspoon salt
 Also needed:
o 1/4 cup whole-wheat flour for rolling
o Oil to cook
Method
Dough
1. Mix flour, salt and water together to make a soft dough (if the dough is hard add a
little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make a smooth and
pliable dough.
3. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten
minutes.
Filling
1. Mix all filling ingredients together by hand. After mixing let the filling settle for
about 5 minutes. Note: Shred the cauliflower using a shredder (electric or manual).
However, do not use a food processor to blend the cauliflower, as the cauliflower will
become too moist and hard to work with.
2. Squeeze the cauliflower mix in order to take out as much water as possible.
Making of paratha
1. Divide the dough and cauliflower mixture into 6 equal parts.

2. Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by
pulling the edges of the rolled dough together to make a ball. Proceed to make all six
balls.
3. Each ball needs to settle for two minutes before rolling. Note: If you don’t wait long
enough the cauliflower mixture will seep through the edges when rolling the parathas.
4. Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet
is ready, put a couple of drops of water on it. If the water sizzles right away, the
skillet is ready.
5. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
6. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll
the ball light handed in to 6 inch circles. To reduce the stickiness on the rolling pin or
rolling surface, sprinkle dry whole-wheat flour on both side of the semi-rolled
paratha.
7. Place the paratha over the skillet. You will see the color change and the paratha will
bubble in different places.
8. Then turn the paratha over. Paratha should have golden-brown spots. Wait a few
seconds and put 1 teaspoon of oil over paratha and spread the oil on the topside. Flip
the paratha and lightly press the puffed areas with a spatula.
9. Flip again and press with the spatula making sure the paratha is golden-brown on both
sides.
10. Cool the Parathas on a wire rack so they don’t get soggy.
11. Parathas can be kept outside wrapped in aluminum foil or a cover container for 2 days
or they can be refrigerated for 5-6 days (wrapped aluminum foil). To re-heat warm on
a skillet or toaster oven.
Serving Suggestions
Gobhi Paratha is a breakfast treat serve with Salted Mint Lassi, Carrot Pickle, Aloo Mattar
Variations
Replace cauliflower with white radish (mooli), the method remains the same.
Paneer Paratha is whole-wheat flat bread filled with mildly spiced paneer Indian
Cheese). This is a good breakfast option. Paneer paratha can be served by it self or enjoy with
any gravy based dish.
Recipe will make 6 Paratha
Ingredients:
Dough
 1 cup whole wheat flour (atta)

 ½ cup all purpose flour (plain flour, maida)
 1 tablespoon oil
 1/2 teaspoon salt
 Approx. ¾ cup water
Filling
 1-1/2 cup shredded paneer approx. 6oz.

 2 tablespoons yogurt firm (curd, dahi)
 1/2 teaspoon salt adjust to taste
 1/2 teaspoon cumin seeds (jeera)
 1 tablespoon shredded ginger
 1/4 teaspoon red chili flakes adjust to taste
 2 tablespoons minced cilantro (hara Dhania)
Also Need
 ¼ cup whole-wheat flour for rolling

 Approx. 3 tablespoons oil
Method
Dough
1. In a bowl, mix whole-wheat, all purpose flour, salt and oil. Add water to make soft
dough (adjust the water as needed).
2. Knead the dough on a lightly greased surface. The dough should be very smooth and
soft.
3. Set the dough aside and cover. Let the dough rest for at least ten minutes.
Filling
Mix all the ingredients for filling together, mix it well (don’t knead the filling).
Making Paratha
1. Divide the dough and the paneer mix into 6 equal parts.
2. Roll the dough into 3-inch diameter circles. Place the paneer balls in the center. Seal
by pulling the edges of the rolled dough together to make a ball. Proceed to make all
six balls.
3. Let them settle for 3 to 4 minutes before rolling them.
4. Heat the skillet on medium high. An iron skillet works best. To check if the skillet is
hot enough. Sprinkle few drops of water on the skillet, water should sizzle. Skillet
should not be smoking.
5. Before rolling the paratha roll the filled ball in dry whole-wheat flour.
6. Lightly press the ball and keep sealed side up. Roll the ball light handed in to 6-7 inch
circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle
dry whole-wheat flour on both sides of the semi-rolled paratha.
7. Place the paratha over the skillet. About half a minute you will see the paratha
changing in color lightly and puff different places.
8. Then flip the paratha over. You should see some light golden-brown spots on the
topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the
paratha and lightly press the puffed areas with a spatula that will help the paratha too
puff from other sides.
9. Flip again and press with the spatula making sure the paratha is golden-brown on both
sides.
10. For best taste serve parathas hot as they get soft as they cool.
11. Parathas can be kept outside for a day. For later use, parathas can be refrigerated for
5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or
toaster oven.
Aayi's RecipesIndian and Konkan Culinary Treasures Neha.Thareja@Petrofac.com
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Search Results for: paratha
Moong dal – Methi Paratha
Posted on October 22, 2012 by Varada | 10 Comments
Fenugreek or methi is supposed to have anti-diabetic effects on human body. According

to wiki – ‘Several human intervention trials demonstrated that the antidiabetic effects of
fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2
diabetes in both humans and relevant animal models by reducing serum glucose and
improving glucose tolerance‘. I like to try new dishes with both methi seeds and leaves. I
saw this recipe on a cooking show few days back. I am also trying to minimize the usage
of rice in our diet. So these days we try to eat more chapatis and parathas. These
parathas made a wholesome and tasty meal.
Ingredients:
1/2 cup moong dal
1/2 cup chopped fenugreek(methi) leaves
1/2 tea spn pepper powder
1 tea spn cumin seeds
2 cups (approx, use what is needed to make a dough) wheat flour
Ghee
Salt
Method:
Cook moong dal in pressure cooker with just enough water till it is soft.
Mix cooked dal, chopped methi leaves, cumin seeds, pepper powder and salt. Add
enough wheat flour to make a soft dough. Knead it very well.
Take small balls of the dough and roll into parathas.
Roast them on both sides on a hot tava.
Serve hot.
Serves : 2-3
Preparation time : 30mins
Pictorial:
Filed Under: Parathas and rotis | 10 Comments
Zucchini – Peanut Parathas
Posted on August 14, 2012 by Shilpa | 19 Comments

We love parathas. I wanted to try something different this time. I buy zucchinis during
every shopping spree. I try to include it in different dishes. It looked perfect for paratha
stuffing. A small potato helps in binding the stuffing. I also added some roasted peanuts
for a nice crunch. The parathas came out so great. The parathas had a very different
taste.
Ingredients:
2 cups wheat flour
Oil/ghee
1/2 cup peanuts roasted
1 cup grated zucchini
A small boiled and peeled potato (optional)
1 tea spn kasuri methi
A pinch turmeric
1 tea spn red chilli powder
Method:
Make a soft dough with wheat flour adding salt, water and little oil. Knead very well for
few minutes. Keep it aside for 30mins.
Powder the peanuts. In a bowl, mix peanut powder, mashed potato, grated zucchini,
kasuri methi, turmeric, chilli powder, salt. Mix them well.
Take a ball of the wheat dough, roll into a circle. Take a ball of stuffing, stuff in the circle.
Roll into paratha. Roast from both sides. Apply ghee if needed.
Serve hot with yogurt topped with a little chilli powder and chaat masala.
Serves : 2-3
Pictorial:
Cabbage Paratha
Posted on July 10, 2012 by Shilpa | 8 Comments
My aayi loves stuffed parathas. Everytime we visit India, we go to this small paratha
place near my brother’s home in Bangalore. It is aayi’s favorite place. Last few days, I
have been missing her so much. So I decided to make these and pretend as if she was
right here. It made me feel good.
Ingredients:
2 cups grated cabbage
2 tbl spn chopped coriander leaves
1/2 tea spn garam masala
1/2 tea spn chilli powder
A pinch turmeric
Salt
2 cups wheat flour
Oil
Method:
Make a dough from wheat flour by adding salt and water. Add 1 tea spn oil to the dough
and knead very well. Keep it closed for about 30mins.
Heat oil and add grated cabbage. Fry for few minutes. Then add garam masala, chilli
powder, turmeric powder, salt. Mix well. Cook it down till all the mixture becomes very
dry. Add coriander leaves and mix well. Take off the heat and let it cool.
When you are making parathas, make sure the stuffing is as dry as possible. Squeeze
the cabbage once it cooks down a bit to remove any extra moisture. If is better to
squeeze out the moisture before adding any spices.
Take a ball from the dough. Stuff the cabbage mixture. Roll into paratha. Roast the
paratha from both sides. Apply ghee/butter if you like. Serve hot with pickle or yogurt.
Serves : 2-3
Pictorial :
Methi-Potato Parathas
Posted on June 11, 2012 by Shilpa | 18 Comments

I grew up eating rice every day. Chapatis were prepared occasionally for breakfast. Now,
I make chapatis/parathas almost every other day. No matter how many different varieties
I try, I keep looking for new ones. This is one such recipe I tried recently. I got this from
my friend Pallavi. She makes these very frequently and I love them.
I frequently make methi parathas and alu parathas. This was a great variation including
both. They came out so great. Even the little one loved them (always a bonus).
Ingredients:
2 cups wheat flour
Oil
Salt
1 cup fresh methi (fenugreek leaves) or 1 block frozen methi
2 cups cooked/mashed potatoes
1/4 cup onion
1 tea spn ginger-garlic paste
1/2 tea spn red chilli powder
A pinch turmeric
Ghee
Method:
Make a soft dough by mixing wheat flour, little oil, salt, water (Oil helps to make the
cover very soft and pliable). Knead it very well for 10mins. Keep it aside for atleast
30mins.
Heat oil and fry onion, ginger-garlic paste. Fry for few minutes, add turmeric, chilli
powder, salt.
Then add methi leaves, fry for few minutes. Add potato, garam masala. Mix well.
Stuff the filling in the dough(refer below pictures). Roll into paratha.
Heat tava and roast the parathas from both sides. If needed, apply some ghee.
Serve hot.
Serves : 2-3
Pictorial:
Chicken Gravy With Coconut And Yogurt
Posted on May 20, 2012 by Shilpa | 17 Comments
Last year in September when I visited India, my pachi (aayi’s sister) came to visit us. I
asked her for some of her favorite recipes. She promised to send them in few days.
Within few days, my cousin typed many of her recipes and sent it to me. Aren’t they very
sweet? I have tried some of these and each have turned out great. This is one of those.
A very simple chicken gravy – perfect for a weekday.
I made few minor changes to the recipe. I added some curry leaves at the end. I was
really craving for some curry leaf flavor that day. I also marinated the chicken pieces for
30mins because whenever I skipped this, I ended up with some tasteless, rubbery
chicken. I served it with some green parathas.
Ingredients:
1 lb chicken
1 cup tomato
1/2 cup onion
1/4 cup fresh/frozen coconut
1 tea spn garam masala
1/2 tea spn coriander powder
1/2 tea spn ginger garlic paste
1/2 cup yogurt
Oil
Salt
8-9 curry leaves (optional)
1 tbl spn chopped coriander leaves
Marinade:
1 tea spn ginger-garlic paste
2 tbl spn yogurt
A pinch turmeric
1/4 tea spn salt
Method:
Mix all the marinade ingredients, add them to chicken and leave it aside for atleast
30mins.
Grind together ginger-garlic paste, tomato, coconut, chilli powder, garam masala,
coriander powder, salt to a smooth paste. Take out the paste in a bowl, add yogurt and
mix with a spoon.
Heat oil and fry onion till they turn brownish. Add the paste and fry till oils separate. Add
the marinated chicken, fry for few minutes. Add 2 cups water, cover and cook. Add curry
leaves, cook for a min.
Take off heat, garnish with coriander leaves.
Serves : 3-4
Pictorial:
Filed Under: Chicken | 17 Comments
Edamame Paratha
Posted on April 24, 2012 by Shilpa | 10 Comments
I had read/heard about edamame before and had tried it a couple of times in stir fries.
This time when I bought a frozen pack of edamame, I wanted to try making something
different. One of the dishes that we all enjoy is paratha. I make parathas with almost all
vegetables. I feel this is a very good way to eat most of the vegetables. So I thought of
making some paratha with them. Parathas came out very well.
For those who do not know what edamame is, wiki says – Edamame or edamame bean is
a preparation of immature soybeans in the pod, which commonly are found in the cuisines of
Japan, China, and Hawaii. The pods are boiled in water together with condiments, such as
salt, and served whole. Occasionally they are steamed.
Ingredients:
1 cup edamame beans
3 cups wheat flour
1/2 tea spn amchoor powder
1/2 tea spn coriander powder
1/2 tea spn cumin powder
Salt
Method:
Cook edamame. I added a little water to them and microwaved for around 4mins.
Then grind to a paste. (as much as possible, do not add more water). Now add all the
spices, salt, wheat flour. Make a dough.
Roll into a paratha and roast them on hot tava. Serve hot.
Serves : 2-3
Pictorial:
Tofu/Paneer With Mixed Greens (Saag Paneer/Tofu)
Posted on May 19, 2011 by Shilpa | 13 Comments
I had many requests for palak paneer in last few months. The thing is, I don’t prepare
palak paneer. V and I must be the only two people in the whole world, who do not care
much for this dish. About 5 years ago, I saw a recipe on one of the TV shows, where the
chef had used kasoori methi in palak paneer. I tried it once and then gave up. Last week,
I had to use up a lot of palak and some firm tofu. So I thought of mixing spinach and
some frozen methi (fenugreek) leaves. I did not remember the recipe from TV show, so I
made something up. I was wondering what to call it, then I saw this post. So I thought of
calling it Saag Paneer. It came out pretty good.
Ingredients:
3 cups spinach
2 cups fenugreek leaves
2 green chillies
1 tea spn ginger paste
1 tea spn garlic paste
1/2 cup onion
1/2 tea spn red chilli powder
2 cups firm tofu or paneer cubes
A pinch of turmeric
2 tbl spn cream (optional)
Salt
Method:
Blanch spinach and fenugreek leaves in boiling water for 2 mins. Grind to a smooth
paste with green chillies. (I take out some water and use it for chapatis/parathas,
remaining water I use for making the paste).
Heat oil and add cumin seeds, ginger paste, garlic paste, onion. When they turn
brownish, add turmeric, chilli powder, amchoor powder, garam masala. Fry for few
minutes.
Heat a little oil and add tofu or paneer. Fry for few minutes (this step is optional).
Add the paste, salt to onion mixture. Add paneer or tofu. Cook for 5-6 mins. Add cream,
cook for a min.
Serves : 3-4
Pictorial:
Filed Under: Side dishes | 13 Comments
Vegetable Pasta
Posted on April 8, 2011 by Shilpa | 14 Comments

Lately I have been getting lot of emails/comments requesting me to post pasta recipes.
My son is 11 months old now and likes to eat only the things that he can pick up from his
fingers. At his daycare, they encourage him to eat by himself. Even though they provide
food, I pack his lunch. I usually send pastas loaded with vegetables or parathas.
I have used different pastas in this recipe. I have tried egg noodles, small penne pasta,
farfelle, macaroni etc. I usually buy whole wheat pasta. I cook the pasta till it is soft, so
that he can eat it easily. I use different vegetables to make it taste different.
I used to buy marinara sauce earlier. Then I asked the expert. And as usual, he did not
disappoint. Pelicano gave me a very easy recipe for marinara sauce and I have stopped
buying the sauce ever since. Never knew making this sauce was so easy. I usually make
the sauce once a week and refrigerate it, since I have not attempted canning so far.
Here is how I make the marinara sauce – Bring a pot of water to boil. Add tomatoes in it
and leave for couple of minutes. Then take them out of water and peel them. Break the
tomatoes with fingers. Now in a pan, heat a little olive oil. Add a clove of garlic and cook
it for a minute. Do not burn it. Add the tomatoes, dried basil, pepper, a little sugar
(optional, was not in original recipe, I add it sometimes for my son) and salt. Cook till the
sauce thickens. Cool to room temperature, then put in a air tight container and
refrigerate.
Ingredients:
1/2 lb any small cut pasta like farfarelle or penne or egg noodles
1 cup marinara sauce
1 cup long strips of vegetables like sweet potato, carrot, capsicum(bellpepper), onion,
peas
Butter or Olive oil
1 garlic clove(optional)
Salt
Parmesan cheese (optional)
Method:
In a thick bottomed pan, heat butter or olive oil. Add the vegetables, garlic, stir fry till they
are soft. Now add the marinara sauce, mix well.
Add the pasta and mix.
Spread cheese (optional). I usually do not add cheese for my son.
Serves : 3-4
Pictorial:
Filed Under: Baby/Kid friendly, Pizzas and Pastas, Simple and Easy | 14 Comments
Radish Stuffed Flatbread (Mooli Ke Parathe)

We both love stuffed parathe. But it has been a long time I made any. Though I made
parathe once in a while, I took the shortcut. I had one huge radish in the fridge which
needed some immediate attention. A paratha with this was on my mind ever since I read
this comment. So I made these yesterday for breakfast.
These brought back fond memories of our college days. Though we didn’t know each
other back then, we both remembered those days when we used to eat stuffed parathas
topped with butter at “Mandar” – a “mess” (a small restaurant) in Belgaum. It was a daily
routine to eat these for all college students. That is where I learnt making parathas. I
used to observe this aunty making hot parathas – while boys used to eat at a separate
section outside the house, girls were served food at their dining table. I still cherish those
days. While we ate these hot parathas yesterday, we talked about those days. I think I
am going to make these frequently now.
This is not authentic recipe of these popular parathas. I made it up. We loved this, so I
am going to stick to this recipe hereafter.
Ingredients for outer cover :

2 cups wheat flour
Salt
1 tea spn oil
Water
Method:
Make a dough of chapati dough consistency. Knead it very well and keep it aside for
15mins.
Stuffing:
2 cups grated radish
1/2 tea spn coriander-cumin powder
1 tea spn chilli powder
Oil
Salt
Method:
Heat oil and add cumin seeds. Then add radish, coriander-cumin powder, chilli powder,
amchoor powder, salt. Cover and cook on a low flame for few minutes. Open the lid fry it
well on a high flame till all water is absorbed and the mixture is dry (make sure it is dry,
because if it is wet it will come out when rolling).
Assembling parathas:
Make a small ball of outer cover and roll it into small round. Make a small ball of stuffing.
Stuff this ball into outer covering. Roll into desired thickness very carefully.
Serve hot topped with some butter and pickle on the sides (if you are calorie conscious,
leave out the butter).
Serves : 2-3
Preparation time : 1hr
PS: I used white long radish which was not very juicy.
Pictorial:
Naan
Posted on January 2, 2009 by Shilpa | 43 Comments
I was planning to make naan for a long time now. It remained just a plan for a long time
for some reason or other. Finally V gave enough push to actually try my hands on it. He
usually does not like this very popular bread. But one of his colleagues is a great fan of
garlic naan and V wants to invite him home sometime. I didn’t want to experiment on
him, so I had to learn making these at home.
My first attempt was not very good. Though everything was fine, I rolled them a bit
thicker than required for naan. When baked, they became like a thin crusted pizza base.
I had also used 1 cup all purpose flour + 1/2 cup wheat flour for this. I think the wheat
flour made it a bit dense. So this time, I made them real thin and I could not believe my
eyes when they puffed up beautifully. Within minutes, we finished them all.
I took some help from Bee’s recipe, Asha’s recipe and many more from the internet. I
saw many recipes that used baking soda/powder instead of yeast, but I love working
with yeast as I get fascinated when the dough doubles in volume .
The pictures don’t do justice, as we really like eating them very hot, fresh out of oven, I
did not spend time clicking pictures as they get cooled off. But I tried to click some
anyway. When I make them next time, I will try to take more pictures.
Ingredients:
1 tea spn active dry yeast
2 tbl spn yogurt
1 and 1/2 cups all purpose flour
1/2 tea spn sugar
3/4 tea spn salt
1/2 cup milk
2 tbl spn water
Garlic-butter topping(Mix both):

1 tbl spn butter
1 tea spn garlic
Method:
Heat the water to luke warm (it should be warm when you dip your finger in it. I normally
microwave water for 10sec). Add yeast, sugar and salt. Leave it for 10mins till the yeast
forms a froth(gets activated).
Now add all remaining ingredients and make it into a dough. Knead for 3-4mins. Cover
with a cloth or plastic wrap and leave it in a warm place for about 2-3hrs till the dough
doubles in volume.
Preheat the oven to 425F.
Make balls from the dough and roll them. Do not make them too thick as they puff up
when baked (I roll them into thicker than chapathi/phulka but thinner than alu paratha).
Apply a little butter on top. Line them on a lightly buttered cookie sheet.
Bake in the oven at 425F for about 7mins till they puff up. Take out, apply the garlic-
butter mixture on the top and keep it in the oven again. Bake for another 5mins till the
top looks brownish.
Makes about 8 small naans
PS:
– I kept a pizza stone in the oven and then placed the cookie sheet with naans on top of
it.
– You can reduce the amount of butter if you don’t like too much butter.
- Avoid the garlic for plain naan.
- Do not apply too much butter while baking to avoid the brown color. I like the color, so I
bake it with butter.
– If you do not have oven at home, roast the naans on a tava like normal chapathis.
Filed Under: Bread, Parathas and rotis | 43 Comments
Mint-Peas flatbread(Pudina-Matar Paratha)
Posted on December 18, 2008 by Shilpa | 28 Comments
These days I am becoming more adventurous in my cooking. I was trying to make

different types of parathas for dinner everyday and this was one of the successful
experiments. I normally don’t buy mint here, as it is very strong compared to what we get
in India. But this time I saw a pretty good bunch and bought it. We both liked these minty
parathas which had a sweetish tinge due to peas.
Ingredients:
2 cups wheat flour
1/2 cup fresh/frozen peas
3 green chillies
2 tbl spns chopped pudina(mint)
Oil
Ghee
Salt
Method:
Cook peas for few minutes (I cooked them just for 2 minutes as I used frozen ones).
Grind them with mint, green chillies and salt. Grind to a paste without adding too much
water.
Add this paste to wheat flour. Make a dough. If required, add little water. Add 1/2 tea spn
oil, knead again and keep side for about 20mins.
Take small balls from the dough and roll them into parathas.
Roast them on a hot tava. Apply ghee if required. Serve hot.
Serves : 3-4
Cauliflower(Gobhi) paratha
Posted on September 5, 2008 by Shilpa | 18 Comments
I love parathas of all kinds. I remember those days in India, when I used to eat them
every time we went out for a meal. Everyone would order some naan or roti or kulcha
and I always ordered a stuffed paratha. I feel it is a lot of fun to make as well as eat
them. I still remember I had spent a lot of time trying to make those perfect stuffed
parathas. V also loves these, so I make them very often these days.
I have a habit of making parathas with anything and everything. But sometimes, I like to
follow a particular recipe which I know works very well. One such recipe I have been
following for a while now is this gobhi paratha which was sent to me by Aruna - most of
my regular readers already know her, I have many of her recipes on this blog. She
exactly knows what I like and I have loved all the recipes she has sent me so far. She
had sent this to me about a year ago and I had lost it in the huge list of mails that I keep
getting. I wish I had tried this earlier. From the time I made this for the first time, I have
been making these almost every week now. Aruna also sent me the below pictures of
parathas.
Check out slightly different versions of gobhi paratha by – One Hot Stove, Jugalbandi,
Monsoon spice.
Ingredients:
2 cups wheat flour
Ghee
For stuffing:
1 cup cauliflower grated
2 green chillies chopped finely
1/2 tea spn ginger grated
1/2 tsp ajwain
3 strands coriander leaves finely chopped
1 tea spn garam masala
Oil
Salt
Method:
Add water, salt to wheat flour. Make dough(similar to chapathi dough). Apply oil to the
dough and keep for around 1hr.
Heat oil and add all the stuffing ingredients. This is required as the cauliflower needs to
get a little soft else it will pop up while rolling. (You could also squeezed to remove any
liquid from it).
Fill in the stuffing in the wheat flour dough and roll slowly. Cook on a hot tava. Serve hot
with masala yogurt/mint chutney/ lime pickle. (In above picture, I served it with a dates
and tamarind chutney).
Serves : 2
PS: If the method does not work for you, roll a chapathi from dough, keep a layer of
stuffing on it. Cover it with another chapathi on top. Seal the edges. Then roll it again
slightly. By this method, the stuffing will not come out.
Chicken Vindaloo
Posted on February 9, 2008 by Shilpa | 64 Comments

I got many requests for this dish in last few days. Since I rarely cook chicken for us, I
was waiting for a good time to cook it. Last weekend, I had invited my ex-colleague and
friend Cindy and her husband for dinner. I knew she likes Indian food. I wanted to cook
something different than what is available in Indian restaurants here. It took me a very
long time to decide on the menu as I wanted something very flavorful but not very hot. I
made few wrong choices that day, cooked few dishes that were very Indian and may not
be liked by everyone, I learnt that, we can’t just reduce the chilies in any dish and expect
it to work. Some dishes taste good only when made very hot(According to me, this is
atleast true with most of the coconut based chicken dishes). But this dish soon became
center of attraction. They both loved it and I became an instant fan too.
According to Wikipedia,
The term Vindaloo, derivative of the Portuguese “vinho de alho”, and also called Vindalho
or Vindallo, refers to a popular Indian dish. It was first brought to Goa by the Portuguese
and became a Goan meal often served during special occasions. The traditional Portuguese
dish was made with pork preserved in red wine or red wine vinegar and stewed with garlic,
but later received the Goan treatment of adding plentiful amounts of spice and dried chilis.
Restaurants often serve this dish with chicken or lamb sometimes mixed with potatoes.
Traditional vindaloos do not include potatoes, the discrepancy arising because the word
“aloo” means “potato” in Hindi.
It took about 1hr for me to search this recipe. All the Vindaloo dishes from popular chefs
in India, included potato (aloo) in it and I knew that was not the traditional way to do it.
So I read at least 20 recipes before deciding how to make this dish. I simply loved the
taste of this dish. I served it with parathas and yellow rice.
Ingredients:
1/4 kg chicken
1 cup chopped onion
1/2 tea spn ginger paste
1/2 tea spn garlic paste
1/2 tea spn mustard seeds
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds
1 tea spn vinegar (I used distilled vinegar)
1 tea spn chili powder or 4-5 red chilies (increase the amount of chilies if required)
3-4 strands coriander leaves
Oil
Salt
Method:
Grind together ginger, garlic, mustard seeds, red chilies, fenugreek seeds, coriander
seeds, cumin seeds to a smooth paste. Apply this paste and salt to the chicken.
Heat oil and fry onions on a low heat till the onions turn dark brown and crispy(It may
help to deep fry the onions in oil to speed up the process). Take them out on a clean
kitchen towel to remove all the extra oil. Grind to a paste along with vinegar. This is the
dark paste that gives the color to the dish, I removed the onions a tad bit early, so they
were not crisp and the color of the dish remained light. Add this to the chicken(Add a
little water if gravy is too thick). Leave it aside for 30mins.
Heat a little oil in thick bottomed pan. Add the marinated chicken with all the marinade.
Cook till chicken is tender and gravy is thickened. Garnish with coriander leaves. Serve
hot.
Serves : 2
Preparation time : 40mins(excluding marination time)
Filed Under: Chicken, NonVeg | 64 Comments
Dal makhani
Posted on June 21, 2007 by Shilpa | 32 Comments
One of my readers asked for this popular recipe. Dal makhani must be one of those
dishes which are always present in the Indian restaurant buffets here. I love it for the
different beans and also texture of this dish. But had never prepared it at home before.
When I wanted to prepare it at home, I was in no mood to buy the whole urad which is
one of the ingredients for the makhani. I decided to make this with whatever I had in the
pantry. I came to this decision after having an overflowing pantry. I kept on buying new
pulses/spices, even though most of them I used only once. So now my mission is to
finish off as many of them possible before buying anything else.
Anyway, I decided to use whole masoor in place of whole urad (today when I was
browsing internet, I found that masoor makhani also exists, but I didn’t know about this
before). Next in the absent-ingredient list came cream, which is added to give the taste
and thickness. I hardly use cream for any of my cooking, somehow I just don’t feel like
using it for anything. So I used milk. The final result was absolutely yummy, this is going
to be a regular at my home from now on. This and some chapathis made a great lunch
box item for my hubby.
Check the versions from other bloggers at Sailu, Shynee, Sumitha , Anthony, Mandira ,
Aparna, Tina.
Ingredients:
1/2 cup red kidney beans(rajma)
1/2 cup whole masoor
3/4 cup chopped tomatoes
1/2 cup chopped onion
1/2 tea spn chili powder
1/2 tea spn finely chopped ginger
1/2 tea spn finely chopped garlic
1/2 tea spn cumin seeds
1 cup milk
Butter
Salt
In the original recipe, whole urad is used instead of masoor. 1/2 cup fresh cream in used
instead of milk. I substituted these two. So the taste is different than original dal makhani.
Method:
Soak kidney beans and masoor overnight (masoor need not be soaked for so long, but
soaking makes them cook more faster). Cook them together in pressure cooker till they
are soft.
Heat butter in a pan and add cumin seeds, ginger, garlic. Add chopped onion and fry till
they are translucent. Now add tomatoes, salt and fry till oil separates. Pour the cooked
beans, chili powder and garam masala, mash with a ladle and cook for about 4-5mins.
Now add milk and cook till the gravy becomes thick. Serve hot with parathas/rotis.
Serves : 3-4
Preparation time : 30-40mins
Filed Under: Side dishes | 32 Comments
Layered paratha
Posted on December 8, 2006 by Shilpa | 52 Comments
Our friend’s mom taught me this recipe. She and her daughter came here 2 months back
from Karachi. They are originally from Pakistan. We had gone to their house for a dinner
and she had made these amazingly crunchy and tasty parathas. Next time I made a
point to ask her the procedure. These require a bit more ghee compared to our normal
chapathi/phulkas, but they taste simply superb.
I thought it is better to take picture of each step instead of trying to explain it in words.
The dough is same as the normal chapathi dough and like for chapathis, this dough is
prepared at least 1hr before making parathas.
Method:
Make the chapathi dough and leave it for around 1hr.
Take a big ball of the dough.
Roll it into a circle almost of the size of a phulka. Apply ghee to it and sprinkle some dry
flour on top.
Make a cut from the center to the circumference.
Fold it to a triangle as shown.

Hold the triangle in left hand and from right hand try to seperate the layers from the
bottom of the triangle (I kept it on the rolling board to take picture).
Carefully push the upper part till it becomes a ball again, take care that the top remains
in the center and the bottom part makes rounds around it. This part is a bit difficult and
can be mastered by practise. Do not apply too much pressure, otherwise the layers stick
to each other. Roll this to a big paratha again.
Heat the tava till it is very hot. Add the paratha.

When some small bubbles appear on it, put it upside down and apply some ghee.
Fry till the paratha is done from both sides.

Serve it when it is still hot. They don’t taste very good when cold.
Recipes from friends
I keep trying innumerable recipes from my fellow food blogger friends and I love them all.
But I usually forgot the links after a few days. So I am trying to keep track of them with
this page. It will have only the links. I will update it as and when I try any new recipes.
Manisha’s Masoor with red chard: Instead of whole spices I used garam masala. Still it
tasted heavenly. I am sure her original method is much better than using the ready made
masalas.
Madhuli’s Pumpkin paratha: I prepared these for my husband’s lunch box. They were
very soft and tasted heavenly. I liked the taste of Ajwain in the parathas.
Madhu’s Pumpkin soup: This tasted heavenly. Prepared it when I was having a bad
throat infection and it gave a very soothing effect. I loved the sweetish taste of pumpkin
and the heavenly aroma of pepper in it.
Meena’s Sweet ‘n’ tangy mango curry: I tried this with an almost ripe mango with still a
bit of tangy taste. It turned out just amazing. When I saw the recipe I knew it would be
tasty, but had not guessed it would be so great. Just amazing.
VKN’s Spicy egg masala: After many days, today I felt like eating eggs. I remembered
seeing some egg recipe on VKN’s blog. So just searched for it and this recipe caught my
attention. The onions and gram flour give a tinge of sweet taste and the masalas make it
spicy. In all, it was just awesome.
Madhuli’s Green tomato chutney: I had never tried anything with green tomatoes before
this. On weekend when I saw fresh green tomatoes, I bought them and tried this
chutney. I followed the recipe exactly, but did not grind it into paste (I had cut the
tomatoes into thin slices). I gave this along with chapathis in lunchbox today. This was
amazingly tasty, the peanut powder gives a very good taste to this chutney.
Shynee’s Crab masala: From the day I saw this recipe on Shynee’s blog, I was hooked
to it. Finally I prepared it yesterday. As I thought, it was just amazing. Mmmm….I am
going to prepare this again and again now. We Konkanis usually don’t pair crab/fish with
coriander leaves. I loved this combo in this dish.
Sudhav’s Arachuvita sambar: I loved the name of this sambar. So thought of preparing
it. It almost tasted like Konkani sambar. Loved the taste of it.
Linda’s Sixteen bean soup : Linda’s gorgeous picture of this soup was haunting me.
Finally I picked up a pack of Sixteen been during my last grocery shopping. I never
thought this soup with such simple ingredients would taste so good. Even the people
who don’t like beans would love this soup.
Manisha’s Carrot salad : I never knew peanuts could be used in salads. I had a big batch
of carrots at home. So was searching for some recipe with raw carrot. I got this link and
immediately attracted to it. I loved the taste of peanuts in this dish.
Madhuli’s Papaya paratha: I prepared this paratha with the same recipe but with papaya
instead of pumpkin after Madhuli’s comment . I absolutely loved the sweetish spicy taste
of it.
Madhu’s Set dosa and sagu: Ever since I saw this recipe on Madhu’s blog, I was hooked
on to it. Set dosa and sagu was one of the favorite breakfasts that we tried in Bangalore.
This brought back the sweet memories of food in Bangalore.
Latha’s Lemon rasam or Tili saru: My husband likes tili saru. He was asking me to
prepare this from many days and one day he searched in internet and gave me this link
asking me to make this. It was so delicious. The lemon gives a very good taste to this
rasam.
Sailu’s Indian broad beans curry: From the day I saw this recipe, I wanted to try it here.
This was the first time I made anything with these beans. I loved the spicy, sweetish
taste of this dish.
Pelicano’s Bitter melons, onions, eggs, peanuts, stir fried with panch phoran: This is a
very unusual recipe. I am using peanuts a lot in my cooking these days. This gets an
amazing taste from eggs and peanuts.
Nupur’s Lasuni daal palak: I had tried to get the garlicky taste to my daals many times
but always I used to feel the palak overpowers garlic. So when I saw this recipe, I tried it
immediately. It was so flavourful. Had a strong garlic smell and was just out of the world.
Richa’s Rase wale kale chane: Richa’s picture was so good, I felt like giving it a try. I
loved the taste and texture of this dish. I always feel the chane keeps their shape even
after cooking and the dishes become too dry. But this dish, as Richa’s picture shows,
has a thick gravy.
Sailu’s Thotakura pappu: I love amaranth leaves. We make a similar daal, but with
coconut. So I thought of making something different this time and I loved Sailu’s recipe
very much, so gave it a try. It came out superb. I am going to make this often now.
Manisha’s Chitkya ani Kalya Vatanyachi Bhaji : The day I saw this post, I had to try it. I
started searching for kala vatana and luckily found in Indian store here. This bhaji is just
amazing. Though I am not a big fan of cluster beans, the combination of these beans
with pulses makes this very unique. I am happy that there is some way to cook these
beans which even I can eat with lot of interest.
Musical’s Lobia saag with mustard: I love black eyed peas(lobia). I hardly use mustard in
anything except for seasonings. So when I saw musical’s post, I was hooked to it. I
followed the recipe exactly and it was superb as it promised to be.
Manisha’s Nutty green beans : I loved this dish when I first saw it. May be because of my
love for peanuts. Then Anita’s post made me cook this dish here. No need to say it was
a hit. Instead of Kanda lahsun masala, I used actual kanda(onion) and lahsun(garlic) as
Anita has mentioned in her post.
Sunita’s Beans and Vegetable stew: What can be better than a hot bowl of soup in this
very cold weather? I love the soups with lots of beans. So I tried this. Its a complete
meal in itself.
Anita’s Baingan ki boorani: This was another love-at-first-site kind of dish. The gorgeous
picture was tempting me and I was sure we would love this spicy eggplant with cool
yogurt on top. Very easy to make and very tasty. I love the hot and cold combo in this
dish.
Musical’s Thai style sweet potato stew : I am a great fan of Thai dishes. But I always
thought the dishes needed fish sauces. Musical’s recipe caught my attention because it
was very simple and she said it tastes great without lemon grass too. I served this with
some basmati rice. It was simply delicious.
Sig’s Roasted Salmon steaks on a vegetable bed : Sig’s great presentation of this made
me drool. I postponed it for sometime and it kept on coming back to me. I forgot to buy
leeks and fennel, so I tried this with onion and potato bed. It is just too good. I am going
to try this again with the vegetables mentioned by Sig and also with some other new
veggies. I am totally in love with this.
Shn’s Kerala style skewered prawn fry : One look at the gorgeous picture and I fell in
love with this dish. I had to try it immediately. It is as good as or better than it looks.
Absolutely yummy.
Purnima’s Buttermilk rava dosa : I love any kind of dosas. So when I saw this, I had to
try it. Along with other ingredients, I added little corn meal(course one) and rice flour. It
tastes great. A very quick breakfast, well suited for weekday breakfasts.
Chandrika’s Jeera chutney : I was out of green chilies, tomatoes etc. So started
searching for a chutney with red chilies to go with dosas. I found this post by Chandrika
and tried this. Since I didn’t have much onion also, I included a handful of coconut to
increase the quantity. The chutney was superb.
Nupur’s Jhatpat appey: I saw this post a while ago and got absolutely hooked to it. I love
easy breakfasts on weekdays. So I tried this. I could not believe how good they were. So
easy and absolutely yummy. This will be a regular hereafter.
Asha’s Matki pulao: I love these small cute matki beans. I tried this one pot meal on a
lazy afternoon yesterday. It is very delicious, nutritious and so easy to make. A great
dish for my lunchboxes too.
Nandita’s Keerai kootan: I cook spinach at least once in a week. So love to try out new
recipes using these greens. When I saw Nandita’s post, I knew it was something I would
try soon. It turned out great. A lot like a Konkani gravy.
Manasi’s Mysore sambar: The name itself made me try this. I totally agree with Manasi
when she says it does not taste like sambar. I made it with idlis. Loved the taste of it.
Next time I will make it with rice as it is very tasty.
Maya’s Vermicelli upma: I make vermicelli upma often, but this one was very different.
We loved it. Very healthy, tasty and filling breakfast. I am going to try this often. I added
a dash of lemon juice and fresh coconut at the end, everything else i followed the recipe.
Richa’s Raungi ki Rasewali Subzi – Black Eye Peas in gravy: Prepared this for a small
get together at home. Was an instant hit. I love black eyed peas and this brings out the
flavor and aroma of the peas which I love. Fast, easy and delicious.
Nupur’s Spinach amti : Spinach and black eyed peas both are my favorites. So this was
the amti I picked up when I had a huge batch of spinach. Loved this slightly sweetish
amti. It’s flavor is lot like Konkani randayi.
Shn’s Egg biryani: There is something with me and biryanis, I always love them. When I
saw this recipe, I knew I would try it soon. I made it for the lunchbox (that means cooked
it early morning before office hours). I absolutely loved it. This is going to become a
regular at my home from now on.
Anita’s Express Wholegrain Pancakes: I never liked pancakes because I am not

comfortable eating anything sweet for breakfast. So I loved Anita’s idea of savory
pancakes without eggs. Since I am not a fan of banana flavor, I did not add them when I
tried it. Also, I avoided cheese, baking powder(just used baking soda). It has become a
staple at my home these days.
Sumitha’s Thattukada style kozhi porichathu: Sumitha’s post and an amazing review and
picture from Sig, made me try this simple and delicious chicken dish. I loved the
simplicity of this dish. These days I am becoming a big fan of curry leaves and chicken
combo. These leaves give a refreshing aroma to this dish. Love it.
Manisha’s Sprouted Masoor Usal: Most of Manisha’s recipes remind me of my days at

Belgaum. I have never sprouted masoor before. When I saw this post, I wanted to try it.
The only change I made was, instead of garlic, I used ginger. I served this with a simple
rice congee. Its simple food at its best.
Veda’s Pepper rasam: V is a great fan of rasams. I tried this in one of those days when I
was down with throat infection. This was a sheer bliss. Love this very much.
Jai and Bee’s Pineapple rasam and Rasam powder: I love cooked pineapple in all its
forms. I also wanted to stock up some rasam powder which would help me in quick
cooking. So this post by Jai was the perfect thing I was looking for. I will be making this
often now.
Anita’s Punjabi garam masala: I have heard so much about this recipe from other blogs.
Finally thought it was time to try this. It is different than any garam masala I have tried
before. Very fragrant.
Richa’s Zuke-A-mole: This looked like a very interesting dip to me. I am looking for new
chutney ideas these days and it looked like a perfect fit. It was perfect combination with
some thin dosas. I did not add basil/mint leaves.
Manisha’s Masoor dal: I love the combination of masoor dal and lemon juice. The black
peppers give it a nice spice. It is perfect for these cold days.
Sia’s Banana appams: Whenever I buy bananas, I always have to throw one or two
because they all get ripe at once. When I saw this recipe, I thought it was the ultimate
solution for the problem. These were very delicious. I substituted coconut with same
amount of poha/avalakki.
Bee and Jai’s Rasa Vadai: Love the broth taste in this. Absolutely yummy.�
Last updated on Nov05 – 2008
Lunchbox: Pumpkin paratha, chutney and fruits
Todays lunch is pumpkin paratha, chutney and fruits(strawberry, grapes and pear).
I tried pumpkin paratha for the first time today. Was very tempted by it when I saw the
pictures in Madhuli’s blog.
Filed Under: My lunchbox | 9 Comments
Lunchbox: Methi paratha, chutney, fruits

Today’s lunch is methi paratha, coconut chutney with asafoetida and fruits(apple, pear,
grapes, cantaloupe).
I am not able to take good pictures of these lunch boxes. Let me see if I can improve
them.
Filed Under: My lunchbox | 2 Comments
Vegetable paratha (easy way)
I have seen making parathas is one of the most difficult tasks for beginners. In fact not
only beginners even the experienced cooks have hard time in making perfect stuffed
parathas. The outer covering of parathas should be in perfect texture or else it just
breaks while rolling them. So it takes a lot of experience to get it right.
Few months back my cousin Usha sent me link from Bawarchi.com which had an easy
Alu paratha recipe. She said she made the parathas with that recipe for a party and
everyone was surprised (considering she was in her 3rd trimester of pregnancy, making
parathas for a party is some miracle, in my opinion).
I tried the recipe and it was awesome (unfortunately I lost the link in between switching
from old to new laptop). To make it a bit healthier, I tried it with mixed vegetables. First I
tried with all raw vegetables, since it had a bit of raw smell, next time I tried with cooked
vegetables.
Ingredients:
Wheat flour
Yogurt (curd) 1 tbl spn
Mixed vegetables (like carrot, cauliflower, cabbage, green beans, potato etc) 1 cup
Ginger 1” pieces
Cumin seeds ½ tea spns
Chili powder 1/2 tea spn
Garam masala (optional) ½ tea spn
Coriander leaves(optional) 2-3 strands
Oil 1 tea spn
Salt
Instead of mixed vegetables, the stuffing used for Alu paratha can also be used.
Basically any kind of stuffing used for stuffed parathas can be used for this recipe.
Method:
Cook vegetables along with ginger pieces in cooker.
Add masalas, cumin seeds and salt.
Grind it in a blender/mixer to a paste (do not add water). The paste need not be very
smooth, it tastes great when there are a few pieces of vegetables. (If using Alu paratha
stuffing instead of mixed vegetables, grind it to a paste at this step).
Add the ground mixture and yogurt(curd) to wheat flour. Mix it into a dough(like chapathi
dough). Apply oil to the dough. Leave the dough for around 30 to 45mins(this is
mandatory to get soft parathas).
Take a big amount(bigger than chapathi) of the dough and roll it into parathas (parathas
should be slightly thicker than chapathis to get the actual taste of it).
Heat tava and fry the paratha from both sides. Apply ghee.
Serve with pickle or masala dahi.
Serves : 3
Green Paratha
Posted on March 29, 2006 by Shilpa | 23 Comments
I always liked the green colored rotis/parathas. I had seen them in one of my friend’s
lunch box. Recently I tried to make them(though the procedure and taste was completely
different), they were delicious. I served it with Masala Dahi.
Ingredients:
Wheat Flour 2 cup
Palak(Spinach) leaves 1 Cup
Ginger 1″ piece
Green Chillies chopped 5 Nos
Corriander leaves 1/2 cup
Jeera 2 tsp
Salt
Method:
Mix all the ingredients(except flour) and blend it in a mixer to a fine paste. Mix this
mixture with the wheat flour and oil, knead till the dough is smooth and soft.
Make medium size balls of the dough, roll it. Fry paratha on tava, apply ghee on both
sides.
Serve hot.
Serves : 5
Preparation time : 20min

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Ingredients:: Masala and Salt. Heat For 5-10 Minutes. Garnish With Coriander Leaves

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This is one of the most popular dish of North Canara, a traditional Konkani Sambar.

How to make Jeera

Basmati Rice - 1 cup

Whole Garam masala

How to prepare Arisi Paruppu Sadam-Moong Dhal Rice

Raw Rice -2 cups

For the seasoning

Dry roast Moong dal till golden brown.

5. Add 8 cups of boiling

6. After the steam is

Ingredients needed for the dough

Wheat flour - 1 1/2 cup

How to prepare dough for gobi paratha

Cover and keep it aside for 15 minutes.

Cauliflower florets - 1 cup

How to prepare stuffing for gobi paratha

How to make gobi parathas-

Rolling pin and board

You can follow any method which is comfortable for you

Now roll it out with the stuffing inside gently.(picture 3)

Repeat the same process for the rest of the dough.

Paneer Paratha Recipe

Ingredients needed for the dough

Wheat flour - 1 cup

For the stuffing

Turmeric Powder - a pinch (optional)

Meanwhile we will prepare the stuffing

3.Now make 5 equal sized balls out of the dough.

Repeat the same process for the rest of the dough.

Serve it with curd or pickle or chutney.

You will get 5 parathas for 1 cup of wheat flour.

Recipe will make 6 Dosas.

 1/2 cup fine semolina (fine Sooji)

1. Divide the dough and cauliflower mixture into 6 equal parts.

Recipe will make 6 Paratha

 1 cup whole wheat flour (atta)

 1-1/2 cup shredded paneer approx. 6oz.

 ¼ cup whole-wheat flour for rolling

Aayi's RecipesIndian and Konkan Culinary Treasures Neha.Thareja@Petrofac.com

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