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PARATHA WITH LIQUID DOUGH
LIQUID PARATHA


    A recently popularized recipe in the name of Paratha!!!  Liquid Paratha or a Paratha with Liquid Dough(Batter) it states.  As naturally as it is my very mind announced it cannot be Paratha in any terms.  How can a liquid dough... no batter it is, can make a literal Paratha?!!!  This newly found recipe is sweeping the social media and has got into a high profile recently.

    Though I am sceptical when it comes to such recipes, I wanted to give a try knowing deep within that it could never be like a PARATHA, may be something between Cheela or our very own Gothambu(Wheat Flour) Dosa.  But nothing wrong giving a try.  If at all, if it turns out to be like Paratha?  As quizzical as it is before making it... Would it by any chance, Puff up like a Paratha, as they show in the videos?  All these inquisitive questions fuelled up my idea to give it a try. 

    As mentioned in the recipe, mixed up the so-called Dough... I will say it as batter... Added some finely chopped Spring Onions, Kalonji, Turmeric Powder, a bit of Red Chilli Powder and Salt.  And even I struck to the given measurement of water for the Liquid Paratha Batter.  Rested the batter for about 15-20 minutes, because I was busy making normal Parathas, if at all, this recipe turned out to be a flop.

    Finished the batch of normal Parathas, then sceptically poured the Batter into the Chapati Griddle, waited for a while, drizzled a few drops of oil, flipped it out and waited and waited and waited for it to puff up like a paratha... it did... but it took some time for the process.  Making a Paratha out of this Batter is slightly time-consuming when it comes to the cooking process.  The final product was more or less like a Paratha.  And my humble *WARNING - EAT IT RIGHT AWAY, otherwise it is going to be like a Cheela/Gothambu Dosa. 

Anyway there was no compromise when it came to the taste of this so-called Paratha.  So, if you are feeling too lazy to knead a dough for Paratha, some days are like that. Or if you are in need of a quick fix recipe & if you can compromise for a real Paratha(Parathas are Parathas) then this Liquid Paratha would turn out to be handy. So no harm in trying out a new recipe which is Quick,  Easy, Tasty & Healthy too... but strictly not sticking on to the norms of a Classic Paratha.  Liquid Paratha is an utter compromising recipe... But still I would vote for it, and I am sure to make it again and again.  

 

For more INDIAN BREADS, Click here...

Cuisine - North Indian
Course - Main Course
Difficulty - Easy
Spice Level - Low- Medium
Yields - 5  Parathas
Author - SM

Preparation Time - 5 Minutes
Leavening Time -10 -15 Minutes
Cooking Time - 15 - 20 Minutes


HOW TO MAKE PARATHA WITH LIQUID DOUGH/LIQUID PARATHA

PARATHA WITH LIQUID DOUGH
LIQUID PARATHA

INGREDIENTS:

For Paratha with Liquid Dough:

Wheat Flour - 1 Cup
Garlic - 1 Tablespoon
Spring Onions - a few stalks
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Kalonji(Nigella Seeds) - 1 Teaspoon
Salt - To Taste
Water - 2 Cups
Melted Butter - 1 Tablespoon 

 

For Cooking Liquid Paratha: 

Oil - a few Teaspoons

 

METHOD: 

For Paratha with Liquid Dough:

  • Take a wide bowl big enough to hold all the ingredients.
  • Finely mince the Garlic Pods & Spring Onions and keep it aside.
  • First, mix the Wheat Flour and the rest of the dry ingredients, along with finely chopped Garlic and spring Onions.
  • Then slowly pour in 1 Cup of Water and gently stir it with a whisk.
  • Gradually pour in another Cup of Water and mix well until the ingredients are well incorporated and there are no lumps.
  • Add in the melted butter and give a final whisk.
  • The Liquid Batter should have a consistency similar to Dosa/Cheela Batter.
  • Leave the Liquid Paratha Batter aside for about 10-15 Minutes.
PARATHA WITH LIQUID DOUGH
LIQUID PARATHA

COOKING THE LIQUID PARATHAS:

  • Heat a Tava/Griddle on a high flame.
  • When the Tava/Griddle turns hot, lower the flame and gently pour in a ladle of Liquid Paratha Batter.
  • Wait for the colour to change slightly.
  • Drizzle a teaspoon of Oil.
  • Now gently flip it up.  You may need to do this 3-4 times.
  • Cook, flip... Cook, flip... Cook, flip, and slowly it will start to Puff up.
  • Cook on a very low flame until the Liquid Parathas Puff up.
  • Make sure that it is cooked through with brown crispy spots.
  • Do not cook Liquid Parathas on high flame or allow it to burn.
  • Once cooked, remove the Liquid Parathas from the Tava/Griddle.
  • Place it on a plate or in a Casserole.
  • Stack up the Liquid Parathas one over the other
  • Cover it up with the kitchen towel.
  • Just before serving, smear Oil/Butter/Ghee over the Liquid Parathas(optional).
  • Serve Liquid Parathas hot with your choice of Vegetarian/Non-vegetarian Side Dishes.
  • Goes well with Raithas or Pickles too.

NOTES:

  • Some Wheat Flour may require a bit more or less Water measurement, Adjust accordingly.
  • I have added  Spring Onions & Garlic in this Liquid Paratha recipe.
  • Can add Mint or Coriander Leaves, or use any other herbs of your choice.
  • Some recipes even call for adding Garam Masala/Chaat Masala/Cumin Powder etc.,  
  • Try new versions of Liquid Paratha recipes with different add-ons.
  • Do not overheat the Tava/Griddle while cooking the Liquid Parathas.
  • If adding Oil while cooking Liquid Parathas do not overheat the Tava/Griddle until smoke forms.
  • There will be condensation underneath each cooked Liquid Parathas, Kitchen Towels absorb the moisture and prevent Parathas getting soggy.
  • Reverse the stack after piling up the Liquid Parathas.
  • If serving later, store them in an insulated casserole lined with a kitchen towel to absorb the condensation.
  • But I suggest EAT IT RIGHT AWAY, otherwise it is going to be like a Cheela/Gothambu Dosa.

Three white bowls of creamy lychee pudding garnished with fresh lychees and rose petals on a decorative lace mat.
Easy Lychee Pudding - A Simple 15-Minute Tropical Dessert

Creamy Lychee Pudding Recipe: Easy Tropical Dessert 

What do you do when you land up with a mountain of fresh lychees? You devour the juicy fruit as fresh as it is. But as the days tick by and a few remaining batches stare at you with wide red eyes from the refrigerator, a brilliant plan pops into your head. Turn them into an old-fashioned, creamy dessert! This easy lychee pudding uses freshly puréed fruit, full cream milk, and gelatin to create a silky, refreshing treat. It is a spectacular tropical dessert that sets perfectly within hours, offering a rich and elegant finish to any home-cooked meal.

      ↓ JUMP TO RECIPE   
BIRIYANI & PULAO
JEERA RICE

    Jeera Rice - is one of the simplest of all flavoured rice which can be cooked up within minutes. A perfect rice dish which serves best to be served for an elaborate meal or as a simple lunch.  Jeera Rice can be easily sneaked in for a Party Menu when you need to serve something as a Vegetarian Option.  This recipe needs very fewer ingredients & less cooking time.

    This is a Cumin flavoured  Rice. You would just need a good quality Basmati Rice for a perfect Jeera Rice.  Then, when it comes to spices all you need is Cumin Seeds, Bay Leaves, Cinnamon, Cardamom & Mace and a little Ghee/Butter. Simple ingredients and an easy recipe, but the taste and aroma of this Rice is amazing, appetizing and all the more satiating.

Jeera Rice pairs well with
  • Moong Dhal Fry
  • Chana Masala
  • Paneer Matar Masala
  • Dahiwala Aloo
  • Zafrani Chicken Korma
  • Chicken Tikka Masala
  • Mutton Rogan Josh
  • Lucknowi Lamb Korma
  • Nawabi Egg Korma
  • Kadai Egg Masala


Cuisine - North India
Course - Main
Spice Level  - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK JEERA RICE 

BIRIYANI & PULAO
JEERA RICE

 Jeera Rice can be prepared in two ways.  

METHOD 1:

    The first method which I commonly use while make Jeera Rice is cooking the Rice with spices first. Then tempering the Rice with Cumin/Jeera & green chillies and then garnishing the Jeera Rice with coriander leaves to finish of the dish. This is the most common method and this is how it is prepared in restaurants. In this method, the Rice is cooked al dente and then the excess water is drained off. So Rice Water Ratio is not a concern in this method.

INGREDIENTS:

To Cook Basmati Rice:

Basmati Rice - 2 Cups
Cinnamon(1" Stick) - 1 No.
Cloves - 2-3 Nos.
Green Cardamoms - 3 Pods
Black Cardamom - 1 No.
Mace - a small strand
Salt - To Taste
Water - as required 

 

For Tempering:

Ghee - 3 Tbspns 
Cumin Seeds(Jeera) - 2 Tspn
Green Chillies 4-5 Nos.
Coriander Leaves - Few

METHOD:

To Cook Basmati Rice:

  • Wash the Basmati rice until the water runs clear.
  • Soak the rice for 20 minutes.
  • Once soaked, drain and discard the water.
  • Drain it through a fine meshed colander and keep it aside.
  • Boil the water and add all the spices mentioned under for "To Cook Basmati Rice." 
  • Let the Vessel be big enough to hold both Rice & water.
  • Drain the soaked Rice.
  • Carefully add Soaked Rice along with a dash of Salt into the boiling Water.
  • Cook until the Rice is done.
  • Drain the excess water from the cooked rice, pouring it out into a colander.

For Jeera Rice:

  • Heat 2 tablespoons of Ghee in a pan & splutter Cumin Seeds on a very low flame.
  • Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
  • Add finely chopped Green Chillies to the above and sauté it for a while.
  • Now add the cooked Basmati rice and gently mix it.
  • Fry this for about 5-7 minutes on a very low flame.
  • Add another tablespoon of Ghee to the Jeera Rice and fluff  it up.
  • Garnish it with finely chopped Coriander Leaves.
  • Serve Jeera Rice with preferred vegetarian or non-vegetarian curries of your choice.

 

METHOD 2(ONE POT METHOD):

BIRIYANI & PULAO
JEERA RICE

    The other method is the one pot method, a quicker version.  Where we need to do the tempering step first and then boil the water, add the spices and then cook the rice, all together in one pot, It can be cooked in a sauce pan or a pressure cooker or a rice cooker.  One pot method yields you with a rice, full of flavours from the Cumin/Jeera and the Spices. Here you need a perfect measurement for Rice Water Ratio and that's 1:11/2(Rice:Water).

 

INGREDIENTS:

For Jeera Rice:

Ghee - 3 Tbspns
Cumin Seeds - 2 Tspns
Cinnamon(1" Stick) - 1 No.
Cloves - 2-3 Nos.
Green Cardamoms - 3 Pods
Black Cardamom - 1 No.
Mace - a small strand
Green Chillies - 4-5 Nos.
Basmati Rice - 2 Cups
Water - 3 Cups
Salt - To Taste

For Garnishing:

Coriander Leaves - a few

METHOD:

  • Wash the Basmati Rice until the water runs clear.
  • Soak the rice for 20 minutes.
  • Once soaked, drain and discard the water.
  • Drain it through a fine meshed colander and keep it aside.
  • Meanwhile, boil 3 Cups of Water and keep it aside.
  • Heat 2 tablespoons of Ghee in a pan & splutter Cumin Seeds on a very low flame.
  • Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
  • Add all the spices mentioned under "For Jeera Rice," and fry it on a very low flame until aromatic.
  • Then, add finely chopped Green Chillies to the above and sauté it for a while.
  • Now add the soaked Basmati rice and gently mix it.
  • Pour in 3 Cups of Boiling Water to the above.
  • Add salt and give a quick stir.
  • Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
  • Allow it to cool for few minutes.
  • Add One tablespoon of Ghee to the Jeera Rice and fluff  it up.
  • Garnish it with finely chopped Coriander Leaves.
  • Serve Jeera Rice with preferred vegetarian or non-vegetarian curries of your choice.

NOTES:

  • Can substitute half the amount of ghee with oil.
  • Splutter Cumin seeds on a very low flame.
  • Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
  • Can add fried Cashew Nuts, as garnish.
  • Adjust the number of green chillies to suit your spice preference.
  • Can use Basmati Rice or any long grained raw rice for this dish.

 

GUJARATI PICKLES
GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

 

    I got a liking for this Aam Chunda during my college days.  We had a few Gujarati friends in our class, and we often shared our lunch boxes.  They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Thepla and least to mention Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially for the Pickles.  I feel quite nostalgic when I think about this scenario now.

    Since then, I always make a batch of Aam Chunda, and it is one default pickle in my refrigerator.  The moment we serve Lunch, the first thing I put into my plate would be a Pickle and my daughter would always come up with a dialogue... You have pickle for Rice, Pongal, Upma, Sevai... special pickles for Chapatis too?!!! I make a separate batch of Green Chilli Pickle, Brinjal/Eggplant Pickle and this Aam Chunda especially to go along with Chapatis, Rotis/Parathas in a typical North Indian Style.  And most of the other Pickles would be in South Indian Style.

    Aam ka Chunda or simply Raw Mango Sweet Pickle is a very popular pickle from Gujarat. Aam Chunda is a classic Gujarati Mango pickle prepared with Raw Mangoes.  Traditionally grated Raw Mangoes, seasonings & Sugar/Jaggery are mixed and then left under the sun. The heat of the Sun melts down the Sugar and slowly turns it into a syrupy consistency.  Gradually, the grated Mangoes turns translucent and cooked under the heat of the Sun. We can say that it is sun-dried or literally sun-cooked. Usually traditional methods tastes authentic, but it is rather time-consuming. 

    But this is an instant version, a quick fix pickle which could be made within minutes. In this instant version, grated mangoes are slow cooked in Sugar until it reaches one string consistency. Perfect string consistency and slow cooking is the secret behind perfectly textured Aam ka Chunda. The Sugar should be melted into one string consistency on a very low flame, which yields you with a perfectly textured translucent mango strands and also it helps you to store this pickle for a long time. With no preservatives and additives it is the sheer perfect cooking method which makes this pickle last for a long time.  I store it for upto a Year, it lasts longer if stored in the refrigerator.

    Gujarati Aam Chunda /Khummar/ Khaman can be served as a pickle/chutney/relish or as a side dish. It goes very well with Chapatis, Roti, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,


For more PICKLE Recipes, Click here...


Cuisine - Gujarati (North Indian)
Recipe Type - Pickle
Spice Level  - Low
Difficulty - Easy
Yields - 1- 11/ 2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 15-20 Minutes
Maturing Time - Instant

For NORTH INDIAN STYLE PARATHA RECIPES, Click here... 


HOW TO MAKE GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

 

GUJARATI PICKLES
GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

INGREDIENTS:

Raw Mangoes - 11/2 Cups
Sugar - 11/2 Cups
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 11/2 Tspn
Cumin Powder - 1 Tspn
Salt - 1 Tspn
 

METHOD:

  • Wash and wipe the raw mangoes.  I have used 2 big size raw mangoes in this recipe which was about 11/2 Cups.
  • Peel the mango skin and then grate them.
  • In a wide heavy bottomed or non-stick pan, combine the grated Mangoes along with Salt, Turmeric and Sugar. 
  • Mix well and cook this on a medium- low flame for about 2-3 Minutes or until the sugar dissolves completely.
  • Once the Mango-Sugar mixture starts to bubble, reduce the flame to low.
  • Mix well and cook this on a very low flame, stirring it occasionally, until it reaches one-string consistency and the grated mangoes have turned translucent.
  • Switch off the flame.
  • Now, add in the Red Chilli Powder and Cumin Powder and give a quick stir.
  • Allow Gujarati Aam Chunda to cool down completely before storing it.
  • Store Gujarati Aam Chunda in clean & dry airtight bottles.

GUJARATI PICKLES
GUJARATI AAM CHUNDA - RAW MANGO  SWEET PICKLE

NOTES:

  • Adjust the amount of Salt and Chilli powder as per your taste preference.
  • Can substitute Sugar with Jaggery.
  • Cook on a very low flame until the mango sugar mixture reaches into one string consistency and the grated mangoes turn translucent.
  • The grated Mangoes should be cooked and should have a soft texture.
  • Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
  • Store Gujarati Aam Chunda/ Raw Mango Sweet Pickle in clean and dry Porcelain/Glass/Ceramic Jars.
  • Always use clean & dry spoons(preferably wooden spoons) for the pickle.
  • Wet Jars/spoons can spoil the pickles, as the moisture in them helps in the growth of Fungus.
  • Allow it to cool completely before storing it into sterilized bottles. 
  • Refrigerate the Gujarati Aam Chunda for a longer shelf life.
  • If stored properly, Gujarati Aam Chunda can last for a year or so.

 
 

 

EGG
EGG & GREEN PEAS MASALA

    Green Peas Curry a.k.a Pattani Curry is one most frequented Curry in our house.  One reason being, it's my Son's favourite Curry.  Whenever I make this curry my husband says that he gets a similar curry in Greenland Hotel near his College(PSG Tech), but the curry served would have boiled Eggs in it.  He always laments saying that, he has never got enough of this combo - Parotta and Green Peas Masala.  The moment the food is ordered, & there it vanishes off, shared by his friends.  But has never felt the pinch then, happy old days. 

    A delicious curry prepared with fresh Green Peas & boiled Eggs in an Onion and Tomato gravy.  This is an easy restaurant style Curry which can be incorporated within no time. Egg & Green Peas Masala is a popular restaurant style dish which can be served with Rotis, Parathas, Naan, Kulcha or simply serve it along with Steamed Basmati Rice, Pulaos, Jeera Rice, Ghee Rice etc.,    

    Green Peas & Egg Masala is a tasty treat rich with flavours. This Curry compliments as a party menu for Vegetarian lovers.  To make this Green Peas Masala recipe richer and flavour filled, add ground Cashew Paste and fresh Cream.

For more RECIPES WITH GREEN PEAS, Click here...

Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Spice Level - Low- Medium
Serves - 3-4
Author - SM

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

For a detailed recipe on HOW TO BOIL EGGS, Click here.... 

 

HOW TO MAKE EGG & GREEN PEAS MASALA

EGG
EGG & GREEN PEAS MASALA

INGREDIENTS:

Egg - 4 Nos.
Green Peas - 1 Cup
Butter/Oil - 1 Tbspn

To Grind:

Onions - 2 Nos,
Garlic - 4-5 Cloves
Ginger - 1" Piece
Green Chillies - 2-3 Nos.
Cashew Nuts -8-10 Nos.(Optional)

For the Gravy:

Butter/Oil - 3 Tbspn
Cumin Seeds - 1 Tspn
Bay Leaves - 1 Leaf
Ground Paste - 3/4 - 1 Cup(Approx)
Tomato Purée - 1/4 Cup
Turmeric Powder - 1/2 Tspn
Kashmiri Chilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Garam Masala - 1 Tspn
Salt - To Taste
Sugar - 1 Tspn(Optional)
Black Salt - 1/2 Tspn(Optional)

To Garnish :

Kasuri Methi(Dried Fenugreek Leaves) - Few
Coriander Leaves - Few
Cream - 2 Tbspn(Optional)

METHOD:

  • Soak Cashew nuts in warm water for about 10-15 minutes.
  • Grind the ingredient mentioned under 'To Grind' to a smooth paste and keep it aside.
  • Purée the Tomatoes and keep it aside.
  • Boil the Eggs.  Peel and cut them into halves.
  • Alternatively can add full Eggs, if doing so, make small slits through the Eggs.
  • Heat Butter/Oil in a pan, splutter Cumin seeds and Bay leaves on a very low flame.
  • Add the ground paste and sauté it on a low flame until raw flavour goes.
  • Add Turmeric powder, Kashmiri Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a low flame for few minutes.
  • Pour in the Tomato Purée along with Salt and mix well.
  • Allow it to cook on a low flame until oil separates from the mix.
  • Add Green Peas to the gravy and mix well.
  • Pour 1/2 Cup of Water, cover and cook until the Green Peas turn soft & cooked.
  • Now, add boiled Eggs and gently give a quick stir.
  • Add Sugar, Black Salt and mix well.
  • Reduce the flame and cook for about 8-10 minutes until it reaches the desired consistency.
  • Garnish Egg & Green Peas Masala with Kasuri Methi and Coriander Leaves.
  • Serve Hot with a drizzle of fresh cream on top.

EGG
EGG & GREEN PEAS MASALA

 

NOTES:

  • If you do not have Kasoori Methi, can use Fenugreek Seeds instead. Splutter it along with Cumin seeds.
  • Adjust the spice level to suit your preference.
  • Kashmiri Chilli Powder gives a bright red colour to Egg & Green Peas Masala.
  • Can use normal Red Chilli Powder too.  Adjust accordingly.
  • Care should be taken while spluttering Cumin Seeds, fry it in a very low flame.
  • Adding Sugar and Black Salt is optional.
  • Adding Fresh Cream and Cashew nuts give richness and thickness to the gravy.  But it is purely optional.






 

INDIAN BREADS
BEETROOT CHAPATI

     Beetroot is a Vegetable with the contradictory notion, some like it and some don't.  Some wince at the colour it imparts into the dish and some love the way it colours the dish.  I love this Vegetable, Beetroot - The Pink Goodness rich in Iron and Vitamins. Overloaded with nutritional benefits that it takes you to the Pinks of your Health. A beautiful Colour it imparts into the dishes it is added into is an extra beauty on its own.

    When it comes to Indian cooking, most of the vegetables turn out in stir-fries or curries and then some are even added into Parathas or Chapatis.  Indian Moms found better ways to utilize the produce and side by side were brilliant enough to stealthily make kids eat healthy food along with the scenario.  Well, I am a loser when it comes to this strategy.  My kids over smart me, when I start talking about healthy eating.  Leaving aside my lamenting.  Let's talk about this brightly coloured Chapatis - Beetroot Chapatis.  Beetroot is one of my favourite vegetable and a default item in my refrigerator.  Beetroot Chapatis are equally tasty and healthy.

    Most of the recipes for Beetroot Chapatis use ground Beetroots in it.  But I like to cook the vegetable, grind it and then add it while kneading the chapati dough. It is prepared with whole wheat flour and ground Beetroot purée, seasoned to taste.  Add little water at a time while kneading the dough, otherwise, the dough would be very difficult to handle.  Parathas/Chapatis are usually cooked over the griddle with oil/ghee drizzled over it.  Beetroot Chapati can be eaten with Curd Raitha or Pickle or along with a choice of Vegetarian/Non-vegetarian Side Dishes.


For more INDIAN BREADS, Click here...

Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 3- 4
Yields - 12 - 15 Chapatis
Author - SM

Preparation Time - 20-25 Minutes
Leavening Time - 8-12 Minutes
Cooking Time - 30 - 45 Minutes


HOW TO MAKE BEETROOT CHAPATI

 

INDIAN BREADS
BEETROOT CHAPATI

INGREDIENTS:

For the Dough:

Whole Wheat Flour - 2 Cups
Beetroot - 1 Cup.
Red Chilli Powder - 11/2 Tspn.
Cumin Powder - 1/8 Tspn
Garam Masala/Chaat Masala - 1/2 Tspn
Dries Mango Powder/Aamchur - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook:

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

METHOD:

  • Peel, Clean, wash and cut the Beetroot into four pieces.
  • Add a bit of water & Salt to the beetroot and Pressure cook the Beetroot for a whistle. 
  • Allow the pressure to release.  
  • Remove the Beetroots, strain the water used for cooking the Beetroots and reserve it.
  • When the Beetroots cool down, grind it into a fine purée.
  • Alternatively, can grind the fresh Beetroots as such and then add it while kneading the Dough.
  • Now add the Beetroot Purée to the flour and add all the other ingredients mentioned under 'For the dough.'
  • Knead it into a pliable dough adding very little water.  Can use the water used for cooking the vegetable.
  • Beetroot Purée has water content in it.  So adjust accordingly.
  • Finally, add oil and knead it again for about 7-8 minutes.
  • Smear a bit of oil over the dough, cover and leave it aside for 5-8 minutes.
  • Before rolling them, knead it again.
  • Divide the dough into 12-15  medium-sized balls.
  • Then roll them out into thin circles.
  • Heat a griddle(Tawa) and cook each Beetroot Chapati on a medium flame.
  • Drizzle 1/4 Tspn of Oil/Ghee over each Beetroot Chapati and cook them until they turn into golden brown on both the sides.
  • Serve Beetroot Chapatis hot with a bowl of Curd(yoghurt), Raitha or Pickle.
  • Goes well, with Vegetarian & non-vegetarian curries and gravies.

INDIAN BREADS
BEETROOT CHAPATI

 

NOTES:

  • Can purée cooked or fresh beetroots for this recipe.
  • Adding the spice powders is purely optional.
  • Chat Masala can also be added while kneading the dough.
  • Add very little water while kneading the dough.
  • Beetroot Purée has water content in it.  So adjust accordingly.
  • Can also smear a blob of butter over hot Beetroot Chapati just before serving.

A glass of orange, pineapple, lemon, and ginger juice garnished with orange and pineapple slices, mint, and set against an orange fabric.

Orange Pineapple Lemon Ginger Juice



Orange Pineapple Lemon & Ginger Juice – A Killer Combo, Literally!

Inspired by the Novel "My Sister, the Serial Killer" by Oyinkan Braithwaite

  

Full page excerpt from the novel "My Sister, the Serial Killer" by Oyinkan Braithwaite, showing the paragraph where the juice is mentioned.

Excerpt from "My Sister, the Serial Killer


 The moment I read these lines, I was damn sure I was going to give it a try.

Close-up image of the paragraph from "My Sister, the Serial Killer" where the main character drinks a juice made of orange, pineapple, and ginger.

“Orange, Pineapple, Lemon and Ginger Juice” mentioned in the Novel


    Ever felt like a book reached out of its pages and handed you a drink? That’s exactly what happened when I read My Sister, the Serial Killer. Amidst the dark humour, mascara mishaps, and blood-soaked secrets, there it was—a quiet moment, a glass of juice. Orange, pineapple, lemon, and ginger. Just fruit juice, they say. But for me, that line screamed FRESH, VIBRANT, and totally blog-worthy.

    The very next morning, I gave it life. What poured out was sunshine in a glass, zinging with citrus, sweet notes of pineapple, and a gingery punch at the end. I was wide awake before the second sip.

    And of course, when I excitedly told my daughter (the same one who forced this book on me), she raised that judgemental brow. Apparently, she didn’t even notice the juice line. And combining juices? Not her vibe. But I say, if you can't spot juice inspiration in murder fiction, are you even reading right?


Why You Should Try This Juice

    This Orange Pineapple Lemon & Ginger Juice is refreshingly sweet, a tad tangy, and comes with a zing of ginger that wakes up your soul. Made entirely from fresh fruit, this drink is:

  • Packed with Vitamin C
  • Anti-inflammatory (thanks to ginger)
  • Great for digestion and mood-boosting
  • Naturally hydrating and immune-boosting

And honestly, it tastes like something the sun would drink.


Thirsty for more?  Check out  Juices, Drinks & Smoothies Collection from my blog Essence of Life - Food for more fruit-forward refreshers to beat the summer heat.



Recipe Overview

  • Recipe Type: Drink
  • Difficulty: Easy
  • Serves: 3–4
  • Author: SM @ Essence of Life - Food

Time Estimate

  • Preparation Time: 25–30 Minutes


Explore Healthy, Soothing & Cooling Traditional Drinks collection – featuring heritage favourites like Sambharam, Ragi Koozh, Kambu Koozh, and Barley Water to nourish and cool your system naturally.


How To Make Orange Pineapple Lemon & Ginger Juice

Angled close-up of the tropical juice in a glass, showcasing orange, pineapple, lemon slices, and mint garnish against a warm backdrop.

Refreshing Tropical Juice – Garnished & Glowing

Ingredients

For Orange, Pineapple, Lemon & Ginger Juice 

  • 1 cup Pineapple chunks (fresh)
  • 2 large Oranges (peeled & segmented)
  • 3–4 tablespoons Lemon Juice (adjust to taste)
  • 2 slices Ginger (1" pieces)
  • 2 tablespoons Honey or Sugar (optional)
  • ½ cup Water
  • Ice Cubes – as needed

Add-ons (Optional):

  • Mint Leaves – a few, muddled or for garnish

Method - Step-by-Step Guide 

Prepare the Fruits

  • Peel the pineapple and cut into chunks.
  • Peel the oranges, remove segments, and clean off-white pith.
  • Slice the ginger and extract lemon juice.

    ProTip: Use juicy, ripe fruits for maximum flavour and easier blending.

Blend it All

  • Add pineapple chunks, orange segments, and ginger slices to a blender.
  • Pour in ½ cup water and blend till smooth.

Note: Adjust water based on your blender's capacity and how thick you like your juice.

Strain the Juice

  • Strain the juice through a fine sieve or use a juicer jar if available.
  • Press the pulp using a spoon to extract as much juice as possible.

ProTip: Let it sit for a few minutes if the pulp is thick; it’ll drip slowly and fully.

Add Lemon & Sweeteners

  • Stir in the freshly squeezed lemon juice.
  • Add sugar or honey, or your preferred sweetener, if desired.

Note: Taste and adjust the lemon or sweetener as per your preference.

Serve it Fresh

  • Pour the juice into tall glasses over ice.
  • Muddle a few mint leaves in the glass before pouring if you like a herby twist.

ProTip: Chill the glasses beforehand for an extra refreshing experience.

 

Pro Tips & Notes:

  • Use chilled fruits instead of adding ice to avoid dilution.
  • I used 1/4 of a pineapple, 2 large Navel oranges, and 2 slices of ginger to yield 3 tall glasses.

 

Serving & Storage Suggestions

  • Serve immediately for best flavour and nutrient retention.
  • If storing, refrigerate (without sweetener) and consume within 24 hours.
  • Great for breakfast, post-workout hydration, or a tropical midday lift.
 
 
Close-up of a vibrant orange pineapple ginger juice served in a glass, garnished with lemon, orange, pineapple slices, and mint.

Close-Up of Zesty Orange Pineapple Lemon Ginger Juice

FAQs

Q. Can I skip ginger?

  • Absolutely! But the zing of ginger really balances the citrus sweetness.

Q. Can I skip lemon or mint?

  • Yes. Skip lemon if you're not a fan of tartness. Mint is purely optional – adds a fresh note, but not essential.

Q. Should I add sugar or sweetener?

  • That’s up to you! The fruit adds natural sweetness. Add honey or sugar, only if you want to enhance the flavour.

Q. Can I use canned pineapple or orange juice?

  • Fresh always wins, but in a pinch? Go ahead – just adjust sweetness accordingly.

Q. Is this juice good for kids?

  • Yes, just tone down the ginger and skip the mint.

You Might Also Like:

  • Pineapple Cucumber Juice
  • Lychee Lemonade
  • Mulled Apple Juice
  • Lemon Nannari Sarbath
  • Tender Coconut Nannari Juice

Thirsty for More?

    Check out Juices, Drinks & Smoothies Collection from my blog Essence of Life - Food for more fruit-forward refreshers to beat the summer heat. From traditional Nannari Sharbath to modern mood boosters like Piña Colada, Lychee Martini, there’s a flavour for every kind of thirst.

    Books inspire more than just thoughts – sometimes, they inspire recipes. This juice, straight from a noir Nigerian novel, now lives in my Kerala kitchen. Isn’t that something?

So, if you’re a fan of fiction, fruit, or fun in a glass – give this a go.

Tried this juice? Drop a comment below!

Cheers to flavourful readings and refreshing sips!

 

SEA FOOD
FISH 65

    Fish 65 is an easy Fish fry recipe prepared with Fish Chunks. Preferably I cook this recipe with Shark alias Sura/Sravu Fish.  Though you can prepare a wide range of recipes with Shark Fish, this Fish 65 recipe prepared with this variety does total justification, whatsoever.   And if you are a Seafood lover then this fried Fish recipe is for you.  Though it looks red and fiery, they are not as spicy as they look.


     Fish 65 is a spicy, deep-fried fish chunks which is a recipe adapted from Chicken 65 which is believed to have originated from Chennai, India, most specifically introduced in 1965 at the Buhari Hotel a famous restaurant in Chennai.  It serves as an entrée(starter) or even as a quick snack. It can be prepared using boneless Fish Chunks and is usually served with Sliced Onions and Lemon wedges. Any soft chunky variety of fish suits well for this recipe.  Vegetarian variants like "Paneer 65" or "Gobi(Cauliflower) 65" are also prevalent.  Kerala has its own style of Beef 65 too, made with pre-cooked Beef pieces.


       The flavour of this Fish 65 recipe can be attributed to Red Chilly Powder but rest of the ingredients for the recipe can vary.  Some recipes call for adding Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.  To be honest, Fish 65 teases you brain, and makes it difficult to identify whether the dish is made with Chicken or Fish.  So is the texture and flavour of well-marinated and perfectly cooked Fish 65.

 

For more FISH RECIPES, Click here...

Cuisine - South Indian
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time : 5-10 Minutes
Marination Time : Overnight / 3-4 Hours
Cooking Time : 20 - 30 Minutes

For more APPETIZERS/ STARTERS, Click here...

 

HOW TO COOK FISH 65

SEA FOOD
FISH 65

INGREDIENTS:

To Marinate:

Boneless Fish  - 500 Grams
Ginger Garlic Paste - 2 Tbspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Mono sodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Lemon Juice - 2-3 Tspns

To Fry:

Oil

To Garnish:

Onion Slices
Lemon wedges

 

METHOD:

To Marinate:

  • Clean & Cut the Fish into small cubes.
  • Wash it thoroughly & allow it to drain through a colander.
  • Mix all the ingredients mentioned under "To Marinate."
  • Add the Fish Pieces into the Marinade and mix well.
  • Leave the marinated Fish Pieces for at least 1 hour or overnight in the refrigerator.

Fish 65:

  • Heat cooking Oil on a high flame.  Allow the oil to smoke-off.
  • Then reduce the flame to medium and then add the marinated Fish pieces into it.
  • Do not overcrowd the pan, which will reduce the temperature of the oil.
  • Deep-fry the Fish pieces on a medium flame until they are well cooked, and the sizzling sound stops.
  • Remove the  fried Fish Pieces and allow it to drain on a paper towel.
  • Fish 65 serves best as an entrée(starter) or even as a quick snack.  Serve it along with thinly sliced Onions and Lemon wedges. 
  • Fish 65 can be served as a side dish. 
  • Steaming hot Rice, Rasam and Fish 65 is one best combination & my personal preference.

SEA FOOD
FISH 65

NOTES:

  • Drain the Fish Pieces well, before marinating them.
  • Can use any fish variety with thick flesh for Fish 65 Recipe.  I have used Shark fish in this recipe. 
  • Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
  • Adjust the amount of Red Chilli Powder to your spice level.
  • Kashmiri Chilli Powder is less spicy and also gives the needed fiery red colour to Fish 65.
  • I have not used Food Colouring in this Fish 65 recipe.
  • Do not fry the Fish Pieces for a long time, which can make the pieces hard.
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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

Sm

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