Paratha Recipe

Paratha
Paratha

This one is a very simple recipe. Just combine everything together and roll out! 🙂

Recently, I heard a friend mentioning, how her parathas don’t turn out well. How I do it is – I heat my pan real hot while I roll out the paratha.. Add the rolled out dough, to the hot pan, and simmer the gas. Increase the heat as I flip it over. Repeat the flip, while keeping the flame constant. I add the ghee / oil second time around (flip).

If you do it differently, do leave it as a feedback 🙂 Meanwhile, here’s a paratha recipe using 3 different flours…

 

Wheat flour – 2 cups

Maize flour – 1 cup

Gram flour – 1 cup (besan)

Salt – 1/2 tsp

Cumin seeds – 1 tsp

Green chili – 1 tbsp

Fresh coriander – 1 and half tbsp

Ginger – 1 tsp (minced)

Onions – 1 medium ( finely chopped)

Clarified butter – 2 tbsp (ghee)

Water

  1. Mix all the above ingredients by adding water little by little
  2. You should have a hard ball of dough. (do not add too much water)
  3. Make balls of dough of equal proportions
  4. Roll them out thick with the help of wheat flour (for dusting)
  5. Fry them on a hot pan both sides twice. Apply ghee on your second time flip.
  6. Serve hot with mint chutney / pickle / plain yogurt / dal

 

*if the pan is too hot simmer the gas

* instead of onions, you can add chopped spinach / fenugreek leaves

 

Till next time…. happy cooking! 🙂 

 

Mushroom Rice

Mushroom Rice Pic: Priya Q

From time and again, I try to include as many quick and easy recipes on my blog as possible. In this fast age when time has become luxury, such quick healthy recipes often comes to our rescue…Try the Mushroom rice or pulao/pilaf out.

 

Basmati Rice – 1 cup (cleaned, soaked for 20 minutes)

Mushrooms – 100 gms

Onions – 1/2 cup (finely chopped)

Fresh Coriander – 2-3 tbsp (finely chopped)

Clarified butter / ghee – 2-3 tbsp

Cumin – 1/4 tsp

Cardamom (green / black ) – 1 to 2 nos

Cinammon stick – 1

Turmeric powder – 1/2 tsp

Salt to taste

Water – 2 cups

 

  1. Heat ghee in a thick bottomed vessel and add cumin, cinnamon stick, cardamom and onions. Saute till onions are slightly brown
  2. Drain rice and add it to the vessel and fry
  3. Add Mushroom and turmeric powder and fry for 2 minutes
  4. Add water and bring to a boil
  5. Add salt, mix, close the vessel and simmer the gas
  6. Cook till the water is absorbed and the rice is done
  7. Add coriander leaves and gently stir withou breaking the rice grains. If the need be use a fork
  8. Serve hot with raita / plain yogurt and pickle

 

till next time…have fun cooking!

Homemade Pizza

Homemade Pizza Pic: Shweta Arora

This is a guest post by Shweta Arora. Shweta is an entrepreneur running noir desire- Designer Boutique in Melbourne, Australia. With work taking most of her time she indulges in easy and fast albeit healthy cooking… here’s a quick pizza recipe for you by her…

  1. Take a base of multigrain or wholemeal bread thins or a wholemeal Lebanese pita bread
  2. Layer it with Basil Pesto sauce tomato base pizza sauce
  3. Take your favorite toppings  like Cherry tomatoes, onion, capsicum, mushroom
  4. Sprinkle fetta cheese (or goat cheese)
  5. Sprinkle coarse pepper and some Olive oil (I avoid Salt!)
  6. Toast it in the oven for 10- 15 mins at high heat till base is crispy
  7. Garnish with lettuce or Spinach leaves

Your guilt-free healthy pizza is ready to eat!! 🙂

*In non-Veg options..ppl can try with Seafood like Prawns etc.

The beauty of this recipe is that it can be had anytime during the day…a healthy lunch / healthy dinner or a healthy snack..Thanks Shweta for sharing this quick and healthy recipe!

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for homemade pesto sauce grind together

  • Basil, leaves only, washed and dried – 1 large bunch
  • cloves of garlic – 3 medium
  • Raw pine nuts / any nuts – one small handful
  • Parmesan – 3/4 cups
  • Extra-virgin olive oil – a few tablespoons

 

till next time…..have fun cooking!

 

 

Healthy Snack

Healthy Snack Pic: Pooja

This healthy teatime snack from my little sister Pooja, reminded me of the Kottuparatha (a Srilankan preparation) albeit this one is a light snack and a healthy solution to your leftover chappatis / rotis (Indian bread)!

Leftover chapatti’s
Onion-one (big)
Capsicum (bell pepper) -1 no (small)
Carrot- 1 no (medium)
Cumin (Jeera) -1 tsp
Red chilli powder- ½ tsp
Ginger garlic paste-1 tsp
Soya sauce- ½ tsp
Tomato ketchup- 1 tsp
Oil-1 tbsp
Pinch of Sugar
Salt to taste

  1. Dice the onions , capsicum & carrot in square shape
  2. Heat oil in a pan and add cumin.
  3. As you get the aroma from cumin, tip in onions. Rry till onions turn transparent pink
  4. Add capsicum and carrot and fry till the vegetables are cooked
  5. Add ginger garlic paste and stir
  6. Make small pieces of leftover chapatti’s and add it to the vegetables
  7.  Add soya sauce and tomato ketchup
  8. Add a pinch of sugar and salt
  9. Stir and keep it on medium flame for sometime
  10. Serve it hot along with evening tea / coffee

In the west people prefer sweet stuff with their tea. Well for them this can be a mini-meal option anytime during the day! And if you can easily replace the Indian bread with any bread of your choice…

thanks Pooja for this wonderful recipe!

 

till next time….have fun cooking!

 

 

Pasta Recipes

Pasta in Mushroom Cream Sauce Pic: Priya Q

The two sisters from Australia visited us recently and took over my kitchen one evening. While Miriam was baking chocolate cookies, Shifra decided on the main course. Pasta with mushrooms in cream sauce it was…and quite yummy at that! Here’s the recipe she learned from her father and gladly shared with me….

 

Pasta (of your choice)

Dry red chilli – 2-3 nos

Onions – 1 no (big) or 2 medium sized (finely chopped)

Mushrooms – 100 gms (sliced)

Oil – 2 tbsp

Garlic – 3-4 flakes (finely chopped)

Fresh Cream – 100 ml

Salt to taste

Pepper for seasoning

 

  1. Boil and cook pasta in water with some salt & oil
  2. Once cooked, drain and run it under cold water. Keep aside
  3. In a vessel, heat oil and tip in the dry red chilli and garlic. Saute
  4. Add onions and continue sauteing
  5. Add mushrooms and saute well
  6. Add fresh cream and keep stirring
  7.  Cook for 10 minutes while stirring in between
  8. Season with salt and pepper
  9. Arrange the pasta on serving plate and pour over it the mushroom cream sauce

 

till next time…happy cooking! 🙂

 

Aloo Methi

Methi Aloo Pic: Priya Q

As a kid I was a fussy eater. Eating greens voluntarily was out of question but still my all time favorite was Aloo Methi 🙂

 

Potato (aloo) – 4-5 nos (diced)

Fresh Fenugreek leaves (Methi) – 3 cups (washed and chopped)

Turmeric powder – 1 tsp

Chilli Powder – 2 tsp

Dry Mango Powder (aamchur) – 1/2 tsp

Oil – 4 tbsp

Salt to taste

 

  1. Heat oil in a pan and tip in potatoes and methi leave. Don’t stir as yet
  2. Add turmeric and chilli powder. Close vessel without stirring
  3. After few minutes give it a nice stir and add salt. Close lid and cook on medium flame
  4. When the potatoes are almost done sprinkle dry mango powder(aamchur) and mix well
  5. Serve with Indian bread / rice and dal

 

till next time….happy cooking! 🙂

 

Upma

Upma Pic: Priya Q

 

Vegetable Upma

I love this tasty upma with the goodness of vegetables! Quite simple and easy to make!

Roasted Semolina / Suji – 1 cup
Onion – 1 no big
Coriander– finely chopped
Garlic – 2 flakes (finely chopped) – optional
Ginger – ½ inch (finely chopped)
Mustard seeds – 1 tsp
Gram dal or white lentils – 1 tsp (also called chana dal* / split Urad dal (without skin))
Chopped vegetables –1 cup (carrots, cauliflower, peas, etc)
Oil – 1 tbsp
Chilli powder – 1 tsp

Turmeric – 1/2 tsp
Salt to taste
Water – 2 cups
Lemon juice – 1 tsp

  1. Boil vegetables separately
  2. In a pan heat oil and add mustard seeds. Once its stops spluttering add Gram dal
  3. Now add Ginger and Garlic and sauté lightly
  4. Add onions and sauté
  5. Add boiled vegetables, chilli powder, turmeric, coriander leaves and sauté
  6. Add water and salt
  7. Once it boils add roasted semolina with continuous stirring, else lumps would form
  8. Close lid and cook on low flame for 10 seconds
  9. Open lid, sprinkle some lemon juice and stir
  10. Serve hot. You can team it up with pickle / coconut chutney

 

*Chana dal is dried, split chickpeas or garbanzo beans

 

till next time…. happy cooking!

Sabudana Khichdi

Sabudana Khichdi Pic : Priya Q

 

Sabudana / Pearl Sago –  2 cups

Boiled pototoes – 1 cup (diced into cubes)

Plain Roasted Peanuts – 1/4 cup

Turmeric – 1/2 tsp

Chilli powder – 1/2 tsp

Fresh green chilli – 1-2 tsp (optional)

Onions – 1 cup (finely chopped)

Coriander  – 2 tbsp

Salt – 1/2 tsp

Lemon juice – 1 tbsp

salt to taste

Oil – 2 tbsp

 

  1. Take sabudana in a flat plate and sprinkle water. Keep mixing with hands to gauge how much more water is required. It should be nice and moist (not wet and sticky). Leave it aside. Sabudana actually soaks up the water nicely and increase in size.
  2. Heat oil and add onions to it. Fry nicely
  3. Add peanuts, chopped coriander, potatoes and sabudana. Mix gently without breaking the potatoes
  4. Add salt, chilli and turmeric. Mix
  5. If you still feel the sabudana is hard and chewy. Sprinkle water and close the vessel. Cook for few more minute on low flame.
  6. In the end add sugar and lemon juice. Mix well
  7. Garnish with fresh coriander
  8. Serve immediately

 

*In North India people have this during fast, for which you can omit onion. Add more potatoes instead!

 

till next time….happy cooking!

 

 

 

 

 

 

 

 

 

Chickpea Curry

Chickpeas Curry Pic: Priya Q

Successful experiment by fluke is how I would describe this recipe. I had soaked chickpea the previous night and my maid didn’t turn up the next day. I was not in a good mood with so much of unexpected work thrown at me. Least to mention the chickpea I had planned for breakfast with some steaming puttu. So instead of usual recipe I decided to go an easy route…and it turned out quite delicious :))

 

Black Chickpeas – 2 cups (soaked overnight)

Chilli powder – 1 tsp + a pinch

Turmeric – 1/2 tsp + a pinch

Coriander powder – 3 tsp

Mustard seeds – 1 tsp

Salt to taste

Oil

Onion – 1 no. (big sized – sliced fine)

Coriander leaves for garnish

 

  1. Pressure cook chickpeas with a pinch of turmeric and chilli powder till soft and done
  2. Soak the masalas in few drops of water. Masala should be nicely damp
  3. In a pan add few tsp of oil and add mustard seeds when hot
  4. Once they splutter add the soaked masalas and fry for few seconds
  5. Add sliced onions and fry for few minutes
  6. Add the cooked chickpeas into the above pan and mix well
  7. Season and garnish with fresh coriander

Now wasn’t that simple!!? It tastes simply delicious. Serve it with out of rotis / bread

 

* the onions will be quite crisp and add a different texture to the dish 🙂

Till next time….happy cooking!

 

 

 

Adai

Adai Pic credit: Priya Q

Call it multigrain dosa or crepe / pancakes from South of India. Adai is a healthy meal that you can serve to your family for breakfast / brunch or even dinner….

Rice – 1/2 qty
Combination of lentils, moong beans, moong dal etc – ½ qty

Whole Black Pepper – ½ tsp (optional)
Cumin seeds – 1 tsp
Asofoetia – a pinch
Curry leaves – 1 sprig
Green chili – 2-3 nos
Fresh Coriander leaves – 3 tbsp
Onion – 1 nos (roughly diced)
Coconut shavings – 2 tbsp
Salt to taste

  1. Soak overnight rice and lentils etc
  2. Grind to fine paste along with other remaining ingredients. Your batter is ready (you can grind it coarse as well)
  3. Heat a griddle and with the help of a round, deep ladle pour the batter. Spread it with the help of the back of the rounded part of the ladle to get a round dosa
  4. Drop a little oil on top
  5. Flip and cook on the other side on low heat till light golden brown
  6. Serve hot with your favorite sauce / yogurt – pickle / yogurt- green chili / or just have as is!

* you can also add black chickpeas. However grind it separately and later combine with rice and lentils paste.

A friend of mine has say this — In Palghat Iyer lingo it is called ‘Malabar adai’… it is had with green chillies crushed into nice thick curd (yogurt) with a pinch of salt. Alternatively you can also have it with avial... There is another variation of this made with black urad dal (whole) mixed with rice. Experienced hands ‘pat’ a ball of the maavu (dough) on to a hot tawa… accompaniment, same as above! Thanks Harish for the info!