Ammamma’s Chutney with Fresh Ingredients

Ammamma's Chutney -  That Travelled With Me, Stayed With My Amma

    You know a recipe is special when it tiptoes into your mom’s kitchen, and then proudly takes centre stage as her signature dish. Ammamma’s Chutney, as lovingly named by my kids, is just that—a humble tomato-onion-coconut chutney I tried out during my college days that now has a legacy of its own in our home.

    This isn’t your traditional chutney—it’s my own take on the classic Tamil-style kara chutney, reimagined with a generous scoop of grated coconut, a hint of tamarind, and a handful of fresh herbs for that extra hug of comfort. It’s authentically Tamil at heart, but with a whisper of Malayalee influence—because honestly, how can a Malayalee make chutney without sneaking in some coconut? The result? Something uniquely mine, stirred with memory, spice, and a little cultural mischief.

Savour the Authentic Flavours of Hyderabadi Anda Biriyani

"Hyderabadi Anda Biriyani: From a Delightful Train Journey to Dinner Plate"

Egg Biriyani alias Anda Biriyani

    Egg Biriyani, or Hyderabadi Anda Biriyani, is a delectable twist on the traditional biriyani that typically features meat or chicken. This vegetarian-friendly dish has its own unique charm, blending the rich, aromatic spices of Hyderabadi cuisine with the simplicity of eggs. But before we dive into the recipe, let’s take a little detour to explore the origins of Hyderabadi cuisine and how this egg-based biriyani came to be.

CAULIFLOWER STIR-FRY

    Recently, my daughter wanted a few quick fix recipes.  Happy to know that she is using my recipes from the blog while cooking, and also she's coming up with a lot of comments to perfect it though - perfect in the sense of recipes and also in terms of blogging. Well, in the process, we found that I had missed a few most frequented and family favourite dishes missing from the blog.  As such, it should have been conveniently forgotten to be added in due course of blogging.  So as a quick action coming up with a few of her favourites and for her reference.

    The idea also creeped into my mind that such quick fix, easy to make recipes could be used by people who are in their learning process.  Especially it could be useful for `Bachelors and Spinsters, Students and office goers staying away from home or for beginners. 

    This Cauliflower Stir Fry recipe is one style which I cook at home, and it is a family favourite.  A simple and quick fix recipe which goes well with both Roti and Rice.  What you need are a few Cauliflower florets cut into small pieces, simply toss them in oil, add salt and cook on a low flame until it wilts and turns soft.  Then add simple spices like Turmeric Powder and Red Chilli Powder, enough... these two spices does more justification to the dish and if at all you need some intricate flavour for this stir-fry, you can go ahead with your whims and fancies and add pepper powder or garam masala or fennel powder etc., & etc., The choice is yours.

    When I say Cauliflower Stir Fry you can see a wide range of recipes around the globe and yet another one which I frequent at home is the Chinese Version with other vegetables like Broccoli, Carrots, Mushroom, Sweet Peas etc., And yet another one with Scrambled Eggs. But this Cauliflower stir Fry is purely a version suitable for an Indian palate.  This is a simple and easy stir-fry made with less oil and minimum spices.  

    This Cauliflower Stir Fry recipe goes well with any type of rice dish, especially it is compatible with Curd Rice.   Whenever we make variety rice like Coconut Rice, Lemon Rice, Tomato Rice, Puliyodharai, Moong Dhal Khichdi or Arisi Paruppu Sadham.  This Spicy Cauliflower Stir Fry can be served as a side dish for Roti, Chapati, Parathas etc.,
     

For more RECIPES WITH CAULIFLOWER, Click here...

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes

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HOW TO COOK CAULIFLOWER STIR-FRY

CAULIFLOWER STIR-FRY

INGREDIENTS:

For Cauliflower Stir-fry:

Cauliflower - 2 Cups
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1–2 Teaspoons
Oil - 1 Tablespoons
Salt - To Taste.

METHOD:

• Clean and cut the Cauliflower into florets
• Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for a few minutes.
• Allow it to dry in a colander.
• Cut the Cauliflower florets into small pieces or into desired size.  
  
• Heat oil in a pan over a high flame.
• Reduce the flame to a low level and allow it to cool down for a few minutes.
• Add the Cauliflower florets into the oil, sprinkle some salt over it and give a toss.
• Leave this on a medium-low flame until cauliflower florets wilts & turns soft, stirring occasionally.
• When Cauliflower florets wilt and are 3/4 done, add Turmeric Powder, Red Chilli Powder and toss them up well until all the pieces are coated well with the spices.
• Allow it to fry on a low flame until Cauliflower florets turn slightly crispy.
• Serve Cauliflower Stir-fry hot as a side dish with Rice, Sambar, Rasam or as a side dish for Variety Rice.

CAULIFLOWER STIR-FRY

NOTES:

• Small pieces of Cauliflower florets tends to get cooked soon and also aesthetically looks good .
• I have used just the Turmeric Powder & Red Chilli Powder in this recipe. 
  
• Can also add Curry Masala Powder/Mutton Masala/Garam Masala Powder.
• Adjust the spices to suit your spice level.
• I like to cook Cauliflowers until they wilt and turn soft. 

KERALA EGG ROAST - NADAN MUTTA ROAST

    Kerala Egg Roast is an authentic Kerala Style Egg Recipe cooked with spices is a hot & spicy gravy. Kerala's cuisine is a multitude of Vegetarian and Non-Vegetarian dishes, but Egg takes a special place along with its counterparts. This Egg Roast recipe is a simple recipe whatsoever. This is easy to incorporate and takes very less time to cook, and it can come as a rescue when you are in short of time.  

    Simply boil the Eggs, peel them, cut into halves, marinate it with a mix of Turmeric Powder, Red Chilli Powder & Salt, leave it aside for a few minutes and then shallow fry these Eggs on a very low flame. Then Sauté the Onions, Tomatoes & Spices and finish off this gravy laced with thick coconut milk for an extravagantly aromatic and tasty Egg Roast.

    This Nadan Egg Roast is a simple Egg recipe cooked in a hot and spicy masala.  It is prepared in a typical Kerala style with local spices and undoubtedly cooked in Coconut Oil, which gives an authentic touch to this Egg Roast. The finishing touch of this Egg Roast is undoubtedly the Coconut Milk, which elevates the taste and flavour of this Nadan Egg Roast.

KERALA EGG ROAST - NADAN MUTTA ROAST

    This Kerala Egg Roast is one best combination with Appam and Idiyappam.  And it can be added as one dish in your Christmas party Menu.  May be for breakfast along with Appam, Vattayappam, Idiyappam, Pathiri, Malabar Parotta or Chapati. It can also be served in your lunch menu as a side dish along with Rice Dishes, Biriyanis & Pulaos.

For more recipes from GODS OWN COUNTRY - KERALA, click here...

Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 2-3
Author - SM


Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

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HOW TO COOK KERALA EGG ROAST - NADAN MUTTA ROAST

KERALA EGG ROAST - NADAN MUTTA ROAST

INGREDIENTS: 

For Kerala Egg Roast - Nadan Mutta Roast:

Eggs - 4 Nos.
Onion - 2 Nos.
Tomato - 2 Nos.
Ginger Garlic Paste - 1 Tablespoon 
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1 Tablespoon
Garam Masala - 1 Teaspoon
Pepper Powder - 1 Teaspoon
Roasted Fennel Powder - 1/2 Teaspoon
Lemon Juice - 1 Tablespoon (Optional)
Salt - to Taste
Sugar - a Pinch

 

For Shallow Frying:

Coconut Oil - 3 Tablespoons.
Curry Leaves - 2 Sprigs.

Other Ingredients:

Thick Coconut Milk - 1/4 Cup

To Garnish:

Coriander Leaves - Few

KERALA EGG ROAST - NADAN MUTTA ROAST

METHOD:

• Hard-boil the Eggs & then Peel it.
• Cut it into halves.
  
• Marinate the hard-boiled Eggs with Salt, Turmeric Powder, Red Chilli Powder and leave it aside for about 5-10 minutes.
• Heat about 3 Tablespoons of Coconut Oil in a pan, add a sprig of Curry leaves and fry for a while.
• Immediately add marinated hard-boiled Eggs and shallow fry them.
  
• Fry them on a very low flame until the raw flavour of the masala goes & the surface of the Eggs becomes slightly crispy.
  
• Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.

For a detailed Recipe on 'HOW TO MAKE PERFECT HARD BOILED EGGS', Click here ...

KERALA EGG ROAST - NADAN MUTTA ROAST

For Kerala Egg Roast - Nadan Mutta Roast:

• Dry Roast a teaspoon of Fennel on a very low flame until crisp and aromatic.  Then grind it into a fine powder and keep it aside.
• Cut onions into thin slices, Purée the Tomatoes and keep them aside.
• Heat Coconut Oil in a pan, sauté Ginger-Garlic Paste, Curry Leaves & Green Chillies and sauté it until aromatic.
• Add Turmeric Powder, Red Chilli Powder, Pepper Powder, Fennel Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Can sprinkle a bit of water at this stage so that the masalas get cooked well.  
• Care should be taken not to burn the masalas, which will alter the overall taste of the dish.
  
• Pour in the puréed Tomatoes and sauté until oil separate from the mix.
• Now add thinly sliced Onions and sauté it on a very low flame until it turns slightly soft.
• Pour in the Lemon Juice and give a quick stir.
  
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary, and cook this on a low flame for about 5 minutes.
• Add boiled Eggs into it and cook them on a low flame for a few more minutes.
• Gently mix the masala and the eggs.
• Finally, pour in Thick Coconut Milk and cook this on a very low flame for a few more minutes.
• Let the Nadan Mutta Roast become slightly dry and aromatic.
  
• Switch off the flame and garnish it with Coriander Leaves.
• Serve hot Nadan Mutta Roast as an Appetizer.
• It goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• Goes well with Appam, Vattayappam, Idiyappam, Pathiri, Malabar Parotta or Chapati.
  

 

KERALA EGG ROAST - NADAN MUTTA ROAST

NOTES:

• Adjust the amount of Spices to your taste preference.
• Can add whole hard-boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the masala.
• Shallow Fry the marinated Eggs on a very low flame until it turns aromatic and the surface of the Eggs becomes slightly crispy.
• Can also finely chop the Tomatoes instead of Puréeing them.
• Adding Sugar is totally optional. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this Nadan Chemmeen Roast.
• Curry Leaves gives an incredible flavour to the roast.
  

Perfect Breakfast Combo - Black Coffee, Toast & Sunny-Side Up

"The Perfect Breakfast Duo: Crispy Bread Toast and Sunny-Side Up Eggs"

A Break from Blogging and a Journey to Southern Italy

    Life has been a whirlwind lately, keeping me away from my blog. Amid personal commitments and a trip halfway across the globe, I found myself immersed in the picturesque southern region of Italy. Between planning and travelling with my daughter, my mind was constantly pulled in different directions. We spent days exploring the historical and cultural gems of Italy—mountains, beaches, and centuries-old architecture. Of course, there was the inevitable rant about missing good old rice and curry under the scorching Sicilian sun. But that’s the beauty of travel—it broadens your horizons and opens your heart to new experiences and cultures.

Discovering the Sweet Essence of an Italian Breakfast

    While the thrill of travel keeps me on my toes, let’s be honest: food steals the show. A typical Italian breakfast, or Colazione, introduced me to a world of sweetness—Cornettos (Croissants), Brioche, buns dripping with jam, and the iconic Sicilian Gelato served in a brioche bun. The delights didn’t end there. Sicily surprised me with its unique sweet treats like Cannoli, Sicilian almond cookies (pasticcini di mandorla), and the rich Cassata Siciliana. For someone used to savoury breakfasts, this was a sugar rush of epic proportions. Yet, the one constant was the coffee—whether it was a foamy cappuccino, creamy caffé latte, or the locals’ favourite, a strong shot of espresso (Café in their terms & Decoction in our terms).

Cheru Payar Curry served with Puttu, Pappadam, and Pazham

Cheru Payar Curry | Kerala Green Gram Curry for Puttu

If you're looking for a comforting, nourishing, and soul-satisfying dish that pairs beautifully with Puttu, Cheru Payar Curry (Kerala Green Gram Curry) is your answer. Lightly spiced, rich in coconut flavour, and packed with protein, this traditional curry brings together health, taste, and culture in one humble bowl.

CAULIFLOWER & EGG STIR FRY

     Cauliflower & Egg stir-fry recipe is from my Mother's repertoire. Egg is one common ingredients in my Mom's kitchen and not a day goes without eggs.  Eggs turn out to be versatile and comes out in different versions & styles each day.  When we get bored with Egg Bhurji or Omelettes, she cooks up Eggs with Cauliflowers, Beans or Cabbage.  This was one frequented side dish I have taken in my Lunch Box, and so I have fond memories of her versions of Omelette with grated coconuts and Veggie & egg stir fries.

    Egg Bhurji is an Indianised Scrambled Egg converted to suit the Indian Palate.  What makes it different and unique is the addition of Spices. This recipe is similar to an Egg Bhurji with just an addition of finely chopped Cauliflowers along with it. Maybe we can all it as Cauliflower Egg Bhurji too.  This quick fix recipe goes well with both Roti & Rice. 

    Cauliflower & Egg Stir fry recipe comes handy for working folks who want to make something quick, healthy and delicious for their breakfast or for their kids' lunch box. This one is the best try for beginners venturing into cooking or students/bachelors living outside their homes. One of the best dish ever which is hassle-free and can be prepared with minimal ingredients.  Above all, combine it up with few Slices of Bread or Chapati for a complete meal.  Goes well with Rice too.
    

    In this Cauliflower & Egg Stir Fry Recipe, I have cooked Cauliflowers & then scrambled the Eggs with Onions, Turmeric Powder, Red Chilli Powder and Curry Masala(Mutton Masala).  You can also add some tomatoes while sautéing or substitute Red Chilli Powder with finely chopped Green Chillies.  You can also be easy with the Masala - use Garam Masala/Curry Masala/Mutton Masala... Anything which fancies you.  If you do not have any, simply prepare it with Onions and Green Chillies and finish off the dish with a sprinkle of Black Pepper Powder.  The options are to go along with your whims and fancies... or cook with what ingredients you readily have.  

For more EGG RECIPES, Click here...

Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-7 Minutes
Cooking Time - 7- 10 Minutes

HOW TO COOK CAULIFLOWER & EGG STIR FRY

CAULIFLOWER & EGG STIR FRY

INGREDIENTS:

For Cauliflower & Egg Stir Fry:

Cauliflower - 2 Cups
Eggs - 2 Nos.
Onion - 1 No.
Garlic - 1 Clove
Turmeric Powder - 1/8 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Curry Masala/Mutton Masala Powder - 1 Teaspoon
Salt - To Taste
Oil - 2 Tablespoons

 

METHOD:

• Clean and cut the Cauliflower into florets
• Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for a few minutes.
• Allow it to dry in a colander.
• Now, finely chop the Cauliflower.  
  
• Heat oil in a pan over a high flame.
• Reduce the flame to medium-low and add finely chopped Onions, Garlic and sauté it until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Curry Masala Powder to the above and fry this on a low flame until aromatic.
• Add finely chopped cauliflower and give a quick stir.
• Sprinkle a dash of salt and cook this on a low flame for a few minutes, or until the Cauliflowers turns soft and cooked.
  
• Meanwhile, crack open the Eggs in a small bowl one by one and then combine it up in a big bowl.
• Beat the Eggs lightly along with a dash of Salt.
• Gently pour the beaten Egg into the Pan & Scramble the Eggs into tiny pieces on a medium-low flame until well cooked.
• At this point, make sure to stir it up continuously and scramble the eggs well.
  
• Once the eggs are finely scrambled and well-cooked, switch off the flame.
• Finally, the Eggs and Cauliflower should have combined up well.
  
• Serve Cauliflower & Egg Stir Fry hot with Roti or Rice.
• This stir-fry goes well with hot fuming Rice & Rasam.(my personal preference).
  

NOTES:

• Finely Chopped Cauliflowers tends to get cooked soon and also aesthetically looks good when combined with scrambled eggs.
• I have used Red Chilli Powder in this recipe.  Can substitute it with 2-3 finely chopped Green Chillies.
  
• I have used Curry Masala Powder, can substitute it with Mutton Masala/Garam Masala Powder.
• Adjust the spices to suit your spice level.
• The idea of breaking the eggs one by one in a small bowl and then combining it in a bowl is, by any chance one of the Eggs turns out to be bad, then the entire bowl gets wasted.
• So I usually do this way while using up more than one egg in a recipe. 
• Also, beating the eggs along with salt before scrambling it helps you to yield perfectly scrambled eggs.  
• I like to scramble it up into tiny pieces and well cooked.
• All the way while cooking I keep the flame at medium-low.
• This way it doesn't smell "eggy" when packed in Lunch Boxes. 
• Can cook the same recipe with finely chopped Beans/Cabbage instead of Cauliflower.
  

BENGALI CHICKEN KOSHA

    Sometime last year, my son send me a recipe and asked me to make it.  When I looked into the recipe, I was damn sure why he even asked me to make it.  The Chicken Curry had Potatoes in it.  Chicken/Mutton/Beef with Potatoes are liked head down by my hubby & kids.  So went along to make a new recipe - a Bengali Style Chicken Curry, the popular Chicken Kosha. 

    Chicken Kosha is a traditional Bengali way of cooking chicken. It is rated as high on spice level in local terms.  Pondering through the recipe and its history & origin, The word Kosha in Bengali means dry or with a little gravy but mostly quite dry in consistency. It’s a popular dish from a Bengali Kitchen & every Bengali family has their own version of cooking Kosha - may be Chicken/Mutton.  This recipe is the one my son send me and the way I cooked Chicken Kosha.  

    And experts suggests cooking this recipe in an Iron Wok, which brings out the dark colour unique to the authentic Kosha recipes.  But I personally would recommend removing the dish from the wok, once cooked.  Otherwise, the acidity in the Curry can react with the Iron wok giving a metallic taste to the dish, and also it can make the dish go very dark.  I learnt this during my initial days of cooking.  Traditional Kosha recipes and particularly Bengali style of cooking mostly use Mustard Oil.  You can get easy with your preferred Vegetable Oil while cooking this recipe, but Mustard oil gives the authentic flavour to Chicken Kosha.

For more BENGALI RECIPES, Click here...

Cuisine - Bengal, India
Recipe Type - Curry
Difficulty - Medium
Spice Level - Medium - High
Serves - 3 - 4
Author - SM  

Preparation Time - 15 -20 Minutes
Marinating Time - 1 Hour/Overnight
Cooking Time - 30 - 40 Minutes

 

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HOW TO MAKE CHICKEN KOSHA - BENGALI STYLE SPICY CHICKEN CURRY

BENGALI CHICKEN KOSHA

INGREDIENTS:

To Marinate the Chicken:

Chicken - 1 Kg
Onion - 2 Nos.
Garlic - 7-8 Cloves 
Kashmiri Chilli Powder - 11/2 Teaspoons
Turmeric Powder - 1/4 Teaspoon
Garam Masala Powder - 1/2 Teaspoon
Oil - 1 -2  Tablespoons

For Chicken Kosha:

Oil - 1/4 Cup
Potato - 4-5 
Bay Leaf - 2 Leaves
Dry Red Chillies - 2-3 Nos.
Green Cardamoms - 4-5 Pods
Onions - 2 Nos.
Ginger Garlic Paste - 2 Tablespoons
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 11/2 Teaspoon
Coriander Powder - 11/2 Tablespoon
Cumin Powder - 1 Teaspoon
Tomato - 1 No.(Large)
Green Chillies - 4-5 Nos.
Black Pepper Powder - 1 Teaspoon
Lemon Juice - 1 Teaspoon
Sugar - 1 Teaspoon

 

METHOD:

To Marinate the Chicken:

• Clean, Wash & cut the chicken into medium-sized pieces.  Wash them thoroughly and allow it to drain through a colander.
• Heat oil in a pan and sauté 2 finely sliced Onions along with  a dash of Salt on a medium-low flame.
• Slightly crush the Garlic Pods and add it along with the Onions and fry them on a medium-low flame until Onions turn into rich brown colour.
• Adding salt while sautéing the Onions helps in speeding up the browning process.
• Care should be taken not to burn the onions, which can make the dish bitter.
  
• Once, the Onions turn into golden brown, remove it from the pan and allow it to cool down.
• Now, marinate the Chicken Pieces with a dash of Salt, Kashmiri Chilli Powder, Garam Masala Powder, fried Onions & Garlic and Lemon Juice.
• Mix well until well combined and keep it aside for about an hour or overnight.

BENGALI CHICKEN KOSHA

 For Chicken Kosha:

• Peel, wash and cut Potatoes into large Cubes.
• Leave the Cubed Potatoes in salted water until use.  Drain off any excess water before adding it into the hot oil.  
  
• Heat 1/4 Cup of Oil in a wok and deep-fry the Potatoes(a small batch at a time).
• Fry the Potato Cubes until golden brown and keep them aside.
• In the remaining Oil, add Bay Leaves, Green Cardamoms & Dry Red Chillies(snapped into 2 or 3 pieces). 
• Fry the spices on a very low flame until fragrant.
• Add finely sliced Onions and sauté it on a medium-low flame until it turns into golden brown.
• Now, add Ginger Garlic Paste and fry this on a low flame until the raw flavour goes.
• Then add, Turmeric Powder, Red Chilli Powder, Coriander Powder & Cumin Powder and give a quick stir.  Fry this on a low flame for a few minutes.
• Then add finely chopped Tomato and cook this on a low flame until the tomato turns soft & cooked.
• Sprinkle some water if needed at this stage & Cook this Masala on a low flame for a few minutes until oil separates from the mix. 
• Now add the marinated Chicken Pieces to the Kosha Masala along with Green Chillies slit into two.
• Add about 1/2 cup of hot water to the above and mix well.
  
• Cover & cook on a low flame until the Chicken pieces turn soft and cooked, stirring occasionally.
• Once the chicken is cooked, add the fried Potatoes,  sprinkle some Pepper Powder and cook this on a low flame for a few minutes until the potatoes are well coated with the Kosha Masala.
• Adjust the amount of Salt at this stage, add Sugar and leave the Chicken Kosha on a low flame until it reaches the desired consistency.
• Chicken Kosha is a slightly dry gravy like Curry.  Adjust to your preference.
• Once the Chicken is well done, switch off the flame and keep it covered for a few more minutes on the stove top.
• Serve Chicken Kosha hot, with Roti, Naan, Paratha, Chapati, Kulcha, Batura, Puri, Luchi, Parotta.
• Goes well with White Rice or or with steamed Basmati Rice. It can also be served along with with Rice Dishes, Biriyanis & Pulaos, Kichadi etc.,
  

 

BENGALI CHICKEN KOSHA

NOTES:

• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Adding Kashmiri Chilli powder gives a vibrant colour with a red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• While frying the onion slices for marinating, care should be taken not to burn them, which will totally spoil the taste of this dish.
  
• The true flavour of Chicken Kosha comes from the intense flavours of spices & mustard oil.
• Adding Sugar is purely optional, but helps to balance the overall taste notes in this Curry.

PANEER PARATHA

    Being a South Indian, Rice is predominant in my Kitchen, but when I was just pondering through my cooking habits, I find that I have been balancing equally with both Roti and Rice.  At least 2-3 days in a week, I cook Chapati or Paratha for Lunch & Dinner.  Though Chapati takes over my menu very frequently, Parathas pop-up into my Menu as frequently as it is.  The reason is our love for Stuffed Parathas.  My daughter loves Stuffed Parathas and her most favourite is this Paneer Paratha.

    I had taken the picture a few days back, but couldn't find time to write the recipe for Paneer Paratha. Two weeks back I fell sick due to the side effects of some medicines I was prescribed with and to top up the scenario I got infected with Chicken Pox.  I had a tough time tackling both the issues.  Meanwhile, my daughter took over the kitchen and was cooking in a spree, treating me like a mother. Catering juices, tender coconut, porridge etc., & etc., on time with all great dedication and care. Alongside she was cooking all goodies like Parathas, Dhals, Kola Urundai, Appam, Stew, Chicken Curries and what not. She even went a step ahead and cooked Kerala Red Rice and my husband was all amazed by the way she catered food on time with all good precision and perfection.  I was happy that for a first timer she was doing a great job, and finally she was using the recipes from my Blog(I am at all glee).

    One day she came up asking me whether I have posted the recipe for Paneer Paratha & I said not yet.  She was planning to make Paneer Paratha from scratch.  She made Paneer and for dinner she had cooked Paneer Paratha.  Though I couldn't eat it, just for the sake, I tasted a bit and the aroma was so good that it was wafting around.  So, as soon as I am on the recovery process, I planned to write the recipe for Paneer Paratha here.   So, now I know, the sole intention of starting this blog is accomplished in my terms.  I started it to keep up a journal of all my recipes in a blog so that my kids or anybody interested can use the recipes when in need.

PANEER PARATHA

      Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes, with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Green Peas Paratha etc., & etc.,

      Paneer Paratha is one of the most famous Indian Bread stuffed with Paneer.  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Paneer Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Paneer Parathas with a blob of Butter along with a cup of Curd(Yogurt), Pickle or Raitha.

For more Recipes on INDIAN BREADS, Click here...


Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25-30 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15-20 Minutes

For more PARATHA RECIPES, Click here...

HOW TO MAKE PANEER PARATHA - INDIAN COTTAGE CHEESE STUFFED PARATHA

PANEER PARATHA

INGREDIENTS:

For The Dough:

Whole Wheat Flour - 2 Cups
Salt - To Taste
Sugar - 1 Teaspoon (Optional)
Ghee/Oil - 2 Tablespoons
Water - as Required
  

For the Stuffing:

Paneer - 1/2 Cup
Onion - 1 No.
Green Chillies - 1-2 Nos.
Red Chilli Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Coriander Leaves/Spring Onions - Few.
Salt - To Taste
Oil/Ghee - 2 Teaspoons

 

For a detailed Recipe on HOW TO MAKE PANEER, Click here...

To Cook:

Ghee/Oil - 4-5 Tablespoons (To Drizzle)

METHOD:

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• I have used fresh homemade Paneer in this recipe.
  
• Grate the Paneer
  
• Mix the grated paneer with finely chopped Onions, green chillies, coriander leaves and other spice powders me mentioned under "For stuffing".
• Mix all the ingredients well until the spice powders are well combined with the Paneer.
  
• Divide the Paneer Stuffing into 12-15 medium-sized balls and keep them aside.

PANEER PARATHA

For Paneer Paratha:

• Roll the dough balls into thin circles.
• Place a little Paneer Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Paneer Stuffing into a Circle.
• Alternatively, can roll out two chapatis from the dough and then spread the stuffing in the middle.
• Then gently press the edges and roll it out.
  
• Heat a griddle(Tawa) and cook each Paneer Paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Paneer Parathas with a bowl of Curd(yogurt), Raitha or Pickle.

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible, but both the ingredients are optional.
• Grate the Paneer for the stuffing. Crumbling it with your hands may yield you with bigger pieces of paneer in the stuffing, which may break/tear the Parathas when you roll it out.
  
• I have used fresh homemade Paneer in this recipe, you can use store bought ones too.
  
• Cook Paneer Paratha over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Paneer Parathas. But it gives a wonderful aroma to the Parathas
  
• Can also smear a blob of butter over hot Paneer Parathas before serving.