Monday, December 5, 2016

Vegetable Kothu Chapathi - Mixed Veg. Chapathi - Kids Lunchbox Recipe - High Fiber diet for Diabetics

Mixed Vegetable Kothu Chapathi is a very healthy and spicy all time favorite food which can be served as breakfast, lunch or dinner. Chapthis are mixed with freshly sauted vegetables and spices, which makes this a fully balanced meal high in fiber content. Ideal lunchbox recipe for kids. This tastes just like Kothu parotta only difference is that here I have used chapathis instead of Parottas. Since we use wheat chapathis instead of Maida parottas this recipe is ideal for people of all ages and also people with diabetes and blood pressure. Try this Sizzling healthy Indian Mixed kothu Chapathi in your kitchen.



Ingredients needed for making Vegetable kothu Chapathi

1. Chapathis - 2 nos.
2. Finely chopped onion - 1/2 cup
3. Finely chopped tomato - 1/2 cup
4. Finely chopped vegetables of your choice - 1 cup (capsicum, cabbage, carrot, beans,etc.)
5. ginger garlic paste - 2 tsp.
6. Red chilly powder - !/2 tsp.
7. Turmeric powder - 1/2 tsp.
8. Finely chopped coriander leaves
9. Oil as needed
10. Salt to taste
11. Vegetable kurma - 1/2 cup (optional)
12. Fennel seeds - 1/2 tsp.
13. Green chilly - 1 (optional)

Method for making Vegetable kothu Chapathi

1. Cut the chapathies into small pieces and keep it aside.



2. Heat oil in a pan add fennel seeds and curry leaves.

3. Add the chopped onions along with green chillies and saute well till the onions become transparent.


 4. Next add the tomatoes and saute well for 2 minutes. Next add the chopped vegetables and saute well.

5. Add the coriander powder, turmeric powder, red chily powder and required salt and mix well. Close this with a lid and cook for 3 minutes.

6. Open the lid sprinkle water if necessary and close this and cook till till the vegetables are half cooked.

7. Now you can add the vegetable kurma. This is just optional I have not used this in making this recipe. Adding kurma gives a watery consistency and also tastes good. But I prefer without adding kurma because it will become like a chapathi kurma recipe. Without adding kurma itself the recipe tastes good.

8. Add the chapathi pieces and chopped coriander leaves and mix well.

Switch off the flame and serve Hot with onion raitha.

Saturday, December 3, 2016

Crispy Fluffy Mysore Bonda / Urad dal Bonda - Udupi Hotel Style Bonda Recipe

Mysore Bonda or Ulundu Bonda is one of the most popular all time snack which is served as an evening snack in almost all the hotels in South India. My Mom always makes this outer crispy and inner fluffy bondas during weekends. Try this Bonda recipe at home.


Ingredients needed for making Bonda

Whole Urad dal - 1 cup
Green chilli - 1
Rice flour -  1 tbsp.
Whole black pepper - 1 tsp
Thinly sliced coconut bits - 1 tbsp.
Grated ginger - 1 tsp.
A sprig of Curry leaves
A few Coriander leaves
Salt as needed.
Oil for frying.

Method for making Mysore Bonda

1. Wash and soak urad dal for 30-40 minutes.

2. Drain the water completely and grind this in a grinder adding salt, finely chopped green chillies and ginger.

3. Add water little only when needed otherwise the batter will not come fluffy.

4. Remove the batter from the grinder to a wide vessel and then add rice flour,  whole black pepper, coconut bits, curry leaves and coriander leaves. Mix well.

5. Rice flour gives crispness and will make the bonda consume less oil.

6. Heat oil in a kadai, when it is hot, keep it in medium flame. Wet your fingers in the water taken in a bowl. Shape the batter into a ball and gently drop it into the oil.


7. Fry till the bondas become golden brown on both sides.

Serve the hot bondas with Sambhar and coconut chutney.

Thursday, December 1, 2016

Sweet Appam with Wheat Flour - Godhumai Appam - Instant Wheat Flour Appam - Evening Snack

Wheat flour appam is one of my favorite recipes which is made on all important festivals such as Vinayaga chaturthi, Diwali, Krishna Jayanthi and Karthigai deepam. It is a easy to make recipe with simple ingredients. Try this delicious wheat appam and enjoy.


Ingredients needed for making Wheat flour sweet Appam

Wheat flour - 1 cup
Rice flour - 2 tbsp.
Jaggery - 1/2
Banana, mashed - 1/2 cup
Powdered Cardamom - 1 tsp.
Cooking soda - A pinch
Oil - For frying
Ghee - 1 tbsp.

How to make wheat flour appam 

1. First powder the jaggery add little water and allow this to boil till the jaggery is fully dissolved.

2. Filter this to remove grit and impurities from jaggery.

3. Mash the banana in a mixer to a puree consistency.

4. Mix the wheat flour, rice flour, cooking soda, cardamom and mashed banana.

5. Add the above mixture to the filtered jaggery along with the ghee and mix well to a batter consistency. The batter should not be very thick or thin. It should have a pouring consistency.



6. Heat oil in a kadai and pour a small ladleful of the the batter. Keep the kadai in a low medium flame so that the appam should settele down and rise immediately. This is the perfect heat for making the appams.

7. Fry till golden brown and drain from oil.

Tasty sweet appam is ready.


Variations for making appam

You can use maida instead of wheat flour and also instead of jaggery you can use sugar. Adding banana makes the appam soft and also gives a good aroma.


Tuesday, November 29, 2016

Paneer - Spring Onion stuffed Parathas - Whole Wheat Paneer Parathas - Kids Lunchbox Recipes

Whole wheat stuffed parathas are one of the healthy recipes which can be served either as lunch or as dinner. This paneer paratha is an ideal lunchbox recipe as it remains soft for long time and thus suitable for kids. Fresh soft paneer is rich in calcium and protein combined with aromatic spring onions gives a great
taste. Try this healthy nutritious parathas.


Ingredients needed for making Paneer and Spring Onion stuffed Paratha

1. 1/2 cup grated paneer (cottage cheese)
2. 1/2 cup finely chopped spring onions (whites and greens)
3. 2 cups whole wheat flour
4. 1/2 tsp. chilli powder
5. A pinch of pepper powder (optional)
6. salt as needed.
7. Oil as required.

Method for making Paneer and Spring Onion stuffed Paratha

How to make the dough for Paratha
Take whole wheat flour in a mixing bowl, add required salt, oil and water mix and knead into soft dough like chapati dough. Add little oil on top and then close it. Allow to stand for 15 to 20 minutes.

How to make paratha stuffing
Add finely chopped spring onions and grated paneer in a bowl. Spice this by adding black pepper and chilli powder. Mix this well.Now the Paratha Stuffing is ready.

Method 1 For making paratha
Take the dough add some oil and knead it one more time.Break the dough into equal size balls. Take one of the ball roll it into chapathi on a rolling board by sprinkling some flour. Add the stuffing on top of the rolled chapathi and spread evenly and close it with another. Seal it tightly by just pressing it lightly with your hands. Now cook this on a tawa by flipping on both sides.make the chapathis using a tawa.



Method 2 for making paratha
Take another dough ball and just using your hand gently make the dough into a small bowl add the stuffing inside and seal it with the edges.Now cook this on a tawa by flipping it up on both sides.






Spring onion paratha is ready to be served.

Saturday, November 26, 2016

Tangy Tomato Chutney - Kara Chutney - Traditional Tomato Chutney

Tomato chutney is one of the most popular South Indian Chutney recipe which goes well with idli, dosa, and utappam. I learnt this recipe from my Mom and she learnt this from her aunty. This chutney is prepared when they go for tours as this will retain its texture and flavour even for 1 week. The main ingredients for making this tomato chutney are Tomatoes and Gingelly oil. Just give a try and you will love it.



Ingredients needed to make Tomato Chutney

1. Ripe tomatoes - 5
2. Mustard seeds - 1 tsp.
3. Round Chilly - 2
4. Gingelly oil - 1 tbsp.
5. A sprig of curry leaves

Method for making Tomato Chutney

1. Wash and cut the tomatoes into small pieces.

2. Heat oil in a kadai add the tomatoes and saute well till they become mashy. This may take about 3 to 5 minutes.




3. Allow this to cool.

4. Now grind this in a mixer. Use the big jar as the tomatoes are watery and become overloaded in the small jar and may leak out.

5. Heat 1 tbsp. of gingelly oil and splutter the mustard seeds, add the curry leaves and the ground chutney from the mixer.

6. Let this boil for 3 to 5 minutes or till they become thick in consistency.

Now the tomato chutney is ready to be served with hot idlis and dosas.

Note: While serving you can add little gingely oil amd mix just as you do for idli podi.
You can add more red chillies if you want little spicy.

Monday, November 14, 2016

Crispy Dosa Recipe - Hotel Style Moru Moru Dosai - How to prepare Dosa batter

Dosa is one of the most popular and tasty breakfast recipe of South India. Dosa is made using rice and urad dal so it is rich in carbohydrates and is also a good source of protein. Usually people make dosa with the idli batter just try this special dosa recipe to get murugal or moru moru or crispy dosa. 


Ingredients for making Dosai

Raw Rice - 2 cup
Idli rice -  2 cup
Urad dal   - 1 cup
Methi seeds  1/4 cup
Aval - 1/4 cup
Toor dal - 1 tbsp.(optional)
Salt     as needed

Method for making Dosai

1. Soak the raw rice, idli rice, urad dal, and methi seeds together for 4 hours.

2. Grind this using a grinder into a smooth batter adding sufficient water.

3. Add salt and mix well with your hands so that fermentation takes place fast.

4. Allow to stand for 8 to 10 hours for fermentation.

5. Heat a dosa pan and pour a ladle full of batter in the center of the pan  and spread it like a circle. Pour few drops of oil around this.
6. Always cook in a medium flame and allow the dosa to become light brown on top and then flip it to the other side.


Serve hot with Sambhar , chutney and idli podi.

Wednesday, October 26, 2016

Pudina chutney - Mint Chutney with Curry leaves - Healthy side dish Recipe

Pudina Chutney is one of the best side dish recipes which goes well with idly, dosa, vada, adai, upma or any breakfast. This also goes well with variety rice or even with vegetable biryani. This is the best side dish for rasam and is served for people with fever. This chutney is good for health and aids in digestion.

Ingredients needed for making  Pudina Chutney

Mint leaves - 1 cup tightly packed
Curry leaves - A handful (optional)
whole Urad dal - 1/2 cup
Green chilli -1
Ginger - 1/2 inch piece
Tomato - 1/2
Onion - 1/2
Grated Coconut -1/4 cup (optional)
Tamarind - a small piece
Salt as required

For the seasoning 

Oil -1 tsp
Mustard and urad dal - 1 tsp.

How to make Pudina or Mint chutney. 

1. Remove the mint and curry leaves from the stalks. Wash them with water and drain. Allow to stand for 10 minutes so that they become dry


2. Heat oil in a kadai, add the whole urad dal fry till they become golden brown. Then add the onions fry till they become transparent. then add the ginger, green chillies, tomato and saute well.

3. Now add the mint leaves and tamarind saute for 2 minutes. Add grated coconut and mix well.

4. Grind the contents in a mixie with needed salt and very little water.

5. Heat a tsp of oil, add mustard seeds, when mustard splutters add urad dal and pour the seasoning over the chutney.

Thursday, August 25, 2016

Keerai Vadai - Masala Keerai Vadai -Spinach Vada - Evening Snack Recipe - Lunch side dish Recipe

Keerai Vadai is one of the most popular snack recipe which is served along with lunch in many hotels. You can use any spinach of your choice. I used finely chopped mulai keerai. This masala keerai vadai goes well with Sambhar rice, Kaara Kuzhambu or any variety rice. It can also be taken as tea-time snack. Try this in your kitchen and enjoy with your family.


Ingredients for making Keerai Masala Vadai

1 cup - kadala paruppu / Bengal gram
1/2 cup - finely chopped onions
1 cup - finely chopped keerai
1/2 - tsp. - saunf
2 - green chillies
2 - red chillies
1/2 inch - ginger
3 cloves - garlic
A sprig of curry leaves
Few Coriander leaves
Salt to taste
Oil for frying.

How to make Keerai Vadai

1. Soak channa dal in water for 2 hours.

2. Drain the water and grind the dal along with garlic, saunf, ginger, and red chillies to a coarse texture.

 3. Transfer this to a vessel add the finely chopped onions, green chillies, chopped greens (I used Mulai keerai), curry leaves, coriander leaves, salt and mix well. You can just sprinkle water when added.


4. Heat oil in a kadai and shape the mixture into vada shape and deep fry in a medium flame till they become golden brown.






 Hot Spicy Masal keerai Vadai is ready.


Monday, March 7, 2016

Mixed Vegetable Kurma - Traditional Tamilnadu Style Vegetable Kurma - Chapathi Kurma Recipe - Idli Kurma Recipe

Vegetable kurma is one of the best side dish for both south Indian as well as North Indian breakfast and biryani recipes. Here the vegetables are blended with spices and ground masalas which gives a nice aroma and flavor.

Ingredients for making Vegetable Kurma

Onion - 2
Tomato - 1 medium sized chopped
Ginger - 1/2 inch
Garlic - 6 -7 pods
A cup of Chopped vegetables (beans, carrot, peas, knol khol, cauliflower, potato, etc.)
2 Tsp of Coriander powder
1 Tsp of Red Chilli powder
2 Tsp thick curd
A pinch of Turmeric powder
Salt as required.
Oil as required.

To Temper:
1 Tbsp of oil
1 no. of Bay leaf
1 no. pattai
1 sp. saunf
A sprig of curry leaves

To grind:
Mixture 1
Onion 1 roughly chopped
Green chillies - 2
Saunf - 1/2 tsp.
Garlic and ginger

Mixture 2
1/2 a cup of fresh grated coconut
10 nos. of Cashewnuts
1/2 Tsp of Poppy seeds/Khus Khus


Method for making  Vegetable Kurma

1. Grind the items mentioned in "To grind list ".Add little water to make it into a smooth paste. Keep it aside.


2. Heat oil in a pressure cooker add the ingredients one by one given under to temper. Next add the ground Mixture 1 paste. Saute well.

3. Next add the finely chopped onions fry till transparent then add the tomatoes saute well.

4. Add the chopped veggies and mix well. Add the turmeric powder, coriander powder, chilli powder and mix well. Add little curd and blend everything well.



5. Add the required amount of water and close the lid and leave for 2 whistles.

6. After the steam is released open the cooker and then add the mixture 2 ground paste. Mix well and wait for 5 minutes.

7. Switch off the stove and garnish with coriander leaves.

Now the hot soicy kurma is ready to be served with chappatis, rotis, poori and rice.

Popular Posts