Paneer Kothu Chapathi

I found this kothu chapathi/ parata concept in Tv then though of trying it at home adding little touch to it. I've added shredded paneer in the masala, for different flavour it can be substituted with veggies too. Try out then ..! Ingredients
Serve 2 to 3

5 chapathi/roti , Cut them into very small pieces
1/2 cup shredded paneer
2 onion ,finely chopped
3/4 tomatoes , finely chopped
1/2 spoon jeera powder
1/4 spoon chilly powder
2 green chillies, 2 red chillies
1/4 spoon ginger, finely chopped
1/4 spoon garlic, finely chopped
1/2 tbs garam masala
coriander leaves to garnish

For seasoning
1/8 tbs mustard
1/8 tbs jeera
curry leaves
2 tbs Olive oil

Method
Heat oil in the pan. Add seasoning ingredients to it. When it splutters add onion, ginger, garlic to it. Fry well till they turn translucent then add paneer, tomatoes , powder spices , Fry for some time next add chapathi pieces and salt to it. Cover and cook in simmer to blend in the spices with chapathi. Garnish with coriander leavs ,Stir well and serve hot.

Variation:""Veg kothu chapathi"" can be done the same way by adding any vegetable ( cook and add it when onions fry) instead of paneer.Try kothu parata with same recipe using stuffed parata's.

It's Diwali Special. So I planned for the following special dishes...! yummy yummy !!!

* Breakfast Special
Chow chow Baath
Wondering what it is. It's Karnataka Special. It's a combination of Kesari Baath and Masal upma. What a great combi isn't it .......Have a look at it then! Kesari Baath
Masal Upma
Masal Vada

**Kesari Baath
Ingredients
Serve 2 person

Rava(Suji) - 1/2 cup
Sugar -1/2 cup {Adjust to taste}
Salt - a pinch
Ghee -1/8 cup
cardamom -1
Food Color -1/12 spoon
Cashews & Dry Grapes -1/8 Cup
Method*
Heat a Pan. Add little ghee and rava to it. Fry well and keep it aside.
Heat a deep bottom pan. Add 1 spoon ghee and fry cashew nut and grapes. Set aside.
Now add 3/4 water , cardamom to the same pan. Leave it to boil. Now add salt, rava to it. Stir well and cover it. After 2 minutes stir well and add sugar, ghee , roasted nuts to it.
Leave the cover for some more time and stir once. Little milk can be added (Optional). Serve hot.

* Masal Upma
Recipe in breakfast section.

* Masal Vada
Ingredients
Serve 3 Person

BG Dal or Bengal Gram or Channa Dal -3/4 Cup
Green Chilly - 3 to 4 Fine chopped
Sombu -1/8 spoon
Curry leaves -4
Coriander leaves
Onion -1/2 Fine chopped
Canola oil to deep fry
Salt
Method*
First Grind dal , sombu into a course paste in a mixer. Adding very little water to it. Transfer the paste to a bowl. Add all other ingredients except oil. Mix and keep aside. Now heat oil in a deep pan. Take a small portion of the above mixture. Roll and make it flat in the palm or in a sheet. Slide slowly into the hot oil. Fry till both the sides become golden brown. Serve hot.

Ven Pongal & Coconut Chutney

Ven Pongal

This dish is prepared with rice ,mung dal and few more fried spices. An easy cook dish which is very popular in Tamil Nadu. Pongal-Chutney-Vada is an excellent combination. This dish should be served hot. Have a look at it now !

Ingredients

serves 2 person

Rice -1 cup

Mung Dal -1/2 (Little more)

Salt
Coriander leaves

*Seasoning

Green Chilly -2{Slit them}

Ginger -1 and a half inch {Finely chopped}

Pepper Corn -6

Course pepper powder -1/4 to 1/2 (according to ur spice level)

Jeera -1/2 Spoon

Ghee -3 Spoon

Curry Leaves -5

Cashew Nuts -8

Oil

Method

Wash dal and rice for 2 to 3 change of water. Transfer it to a pressure cooker. Cook for 2 whistle. keep aside. Heat a pan and pour ghee and oil to it. Now add jeera, pepper corns, curry leaves , ginger , green chillies, cashew nuts to it. Fry them and add it to the cooker.

Next add salt, course pepper powder and coriander leaves to it. Mix gently and check for ur taste. Serve hot with coconut chutney (SEE recipe in chutney section).

NOTE: This dish should be served hot. A small variation in its usual prepartion ie I've add course pepper powder instead of pepper corns cause when I added pepper corns my H separated and ignored it. When I added half portion corn + half portion course powder he ate pepper . Avoid if u don't want to do the same.

Radish Roti

Radish roti is a normal roti or chapati with grated radish in it. It tastes as normal with a hint of radish taste in it. We eat every time the same roti or chapati ...so,to get a hint flavour I added radish. Try it out then...!

Ingredients

For 6 to 7 roti's

Wheat flour - 1 and a half cup

Radish - grated 1/2 cup

Salt

Olive oil to roast

Method

Mix all the ingredients in a bowl and knead with water to a soft dough. Leave it aside in a closed container for 15 to 20 minutes.

Then take small portion and roll it adding dry powder to it.

Put the rolled dough on a preheat tava and bake till golden brown. Dribble oil or ghee. Serve hot with any curry or chutney or curd or pickle.

I've served with Masoor Dal Fry. Same recipe of dal fry. Try it out !!

Ragi Roti

Ragi roti is a very healthy , nutritious and tasty dish made out of ragi. Try it out then...!

Ingredients

For 4 roti's

Ragi -1 cup

Rice flour -2 spoons

Green chilly -3 {Finely Chopped}

Small onions or pearl onions -4 {Finely Chopped}

-Can be substituted with any onion

Pudhina -1/2 cup {Finely Chopped}

Olive oil

Salt

In India my mom used to substitute pudhina with Murungai Keerae ( Moringa oleifera ). It used to be very very tasty and its very healthy too. Since we don't generally find it here I used pudhina.

Method

Sieve ragi flour and rice flour. Transfer it to a bowl. Add the chopped onions, green chillies , pudhina to it. Now add salt and knead with hot water. Add little water at a time. Make a soft dough out of it. Next divide it into 4 balls. Apply a drop of oil in each ball and keep it aside.

Now heat Tava or Griddle. Dribble oil in it.

As shown in the above figure take a plastic sheet or banana leaf and apply oil to it. Place a ball and roll it with the finger to a medium thin roti. Transfer this roti slowly to the tava. Dribble oil round the boundaries and leave it to cook for few minutes then turn it and leave it to cook for some more time and set aside. Repeat the same for other balls.

This dish should be served with Coconut chutney. Ur healthy and tasty snack is ready to serve.

Coconut chutney recipe is there in my chutney section for reference.

Veggie Shell Pasta

This is a very tasty & easy cook dish. When I tasted in my friends house I remembered my college days when I had pasta for the first time. Wonderful taste of sauce blended well with veggies and paste is just perfectly delicious. This recipe does not have grated Parmesan cheese but if required can be added. So y r u waiting give a try to my new entry "Veggie Shell Pasta".

Ingredients

Serve 2 person

Shell Pasta - 2 cups

Red Onion - 1 Small {Finely chopped}

White Onion - 1/2 Big {Fine Chopped}

Capsicum -1/2 {Big Chunks}

Mushroom - 1/2 cup (optional)

Green Chilly - 3 {Slit it}

Garlic - 2 {Finely Chopped}

Basil -1/2 cup {Chinks}

Chilly Tomato Sauce -2 Spoon

Green Chilly Sauce -1/2 Spoon

Soy Sauce -1/2 Spoon

Hot Sauce -1/2 Spoon

Traditional Pasta Sauce - 3 Spoon

Olive oil - 2 spoon

salt and pepper

Preparation

Heat Water in a deep bottomed pan. When it boils add salt and pasta. Leave it to cook. Then drain excess water and set aside.

Heat a shallow pan or wok. Add oil to it. Then transfer onions, garlic to it. Fry till translucent then add capsicum and mushroom to it. Fry well to cook for about 4 to 5 minutes. Then add pasta sauce to it, later add all other sauce to it.

When all blends together add the cooked pasta and basil to it. Fold them well and leave it to cook with lid for 2 minutes. Now serve hot with grated Parmesan cheese if required.

Hot and taste pasta is ready to serve.

Stuffed Potato Parata

I like parata's a lot. When ever I get recipe's from friends or blogger I used to try it immediately. After trying lot of them I made few changes according to our taste and tried this recipe. It's spicy ,soft , easy to make and u get stuffing in every bite. Try it out .............!



Ingredients
6 big parata's


For Stuffing
Potato -2 Medium Big{Boil potatoes , Smash well}
Garlic -5 {Finely chopped}
Green Chilly or Thai Chilly -3 {Finely chopped}
Spinach or Mint or Coriander leaves -1/2 cup {Finely Chopped}
Salt to taste


For Dough
Wheat Flour -1 &1/2 Cup
Salt to taste
Olive oil - 1/2 spoon


Preparation
Step 1
First Knead the dough adding salt and water. Later pour oil and Knead for few seconds and keep it aside with lid for 15 minutes. Later make 6 balls out of it. The ball should be bigger than usual chapati ball.


Step 2
Mix all the ingredients given For Stuffing in a bowl. Smash potato well before mixing it with other ingredients. Next taste for salt and spice. Make 6 big balls out of it.


Step 3
Now take a wheat ball and make it flat for about 6 inch. Next place the stuffing ball in it and fold.
Repeat the same process for all the above. Leave them for 5 minutes. Next cover them with wheat flour and place it in the board to roll folded side facing down. Roll them to flat if required sprinkle flour on it. Repeat the same for all.

Heat tava or flat pan ,now dribble oil in it. Transfer the flat dough slowly to tava and toast it well adding olive oil in it. Hot and spicy potato stuffed parata is ready to serve with curd and pickle (Optional).

Channa Dal Kurma

Got fed up eating usual chutney , sambar for Idli .............check out this kurma which I learnt from my MIL. Great combination for Idli, Dosa.

Ingredients
Serves 4 person

Channa Dal -1/2 Cup
Potato -1 small
Onion -1 {Cut into chunks}
Tomatoes -1 {Cut into chunks}
Ginger -1 inch
Garlic -2
Green chilly -2
Coconut -3 {1 inch piece}
Red Chilly Powder -1 spoon {Adjust according to spice level}
Coriander Powder -1 spoon
Turmeric Powder -1/8 spoon
Salt

Seasoning

Onion - 1/2 finely cut
Mustard -1/8 spoon
Jeera -1/8 spoon
Curry Leaves -4
Olive oil

Preparation
Step 1
Boil channa dal and potato in pressure cooker. Smash them coarsely. Keep aside.

Step 2
Heat 1 spoon oil in a pan. Fry the onions, tomatoes, green chilly, ginger, garlic and coconut in it till they turn brown then, grind it in the mixer into fine puree.

Step 3
Now heat a pan. Pour 3 spoon oil in it. Next add the seasoning ingredients later transfer the grounded mixture into it. Fry them till raw smell goes out then add chilly powder, coriander powder, turmeric powder to it. Fry till oil separates.

Next add dal potato mixture ,1/2 cup water and salt. Leave it to boil and check taste. If the curry is thick add water for medium consistency. Garnish with coriander and serve hot with Idli or Dosa.

Masal Upma

Masal Upma is a breakfast dish made with a mix of sooji (Rava) , vermicelli and vegetables. This has wonderful aroma and taste with veggies unlike the normal vermicelli upma or sooji (Rava) upma or rice upma or aval upma etc.,
My mom used to do Rava kitchadi (famous in Tamil Nadu ), Almost similar to masal upma.
I learnt this from my mother-in-law, who is a great cook.
This dish need no side but, can be served with coconut chutney , pickle.

Masal Upma

Ingredients:

SoojiRava) -1 cup

Veggies -Beans {chop 1/2 size} , Lima Beans , Carrot {chop them cube}.

Vermicelli -1/4 cup

Turmeric powder -1/4 spoon

Green Chillies-2

Ginger-Garlic Paste -1/2 spoon

Cinnamon -small piece

Onion -1 {Cut them straight}

Pudhina -5

Oil -4 Spoon, Salt, Coriander to Garnish

Preparation:

Step 1 :- Fry sooji (Rava) and Vermicelli separately for 3 minutes.

Step 2 :- Heat a deep bottomed pan. Pour oil to it. Add cinnamon , onion, ginger-ginger paste , green chillies to it. Fry till onion turns translucent , now add all veggies ,turmeric powder, pudhina and salt to it. Fry for few mints and add water {For (1 cup rava 2 cup water) +1/2 cup for veggies to cook} to it. Cover and cook in medium flame till veggies cook. Then add sooji, vermicelli slowly to avoid lumps . Cover and cook. When it is almost done reduce to low medium flame and try separating the mixture with spatula . Garnish with coriander and serve hot.