EASY PAROTTA RECIPE

    Making Parotta at home is one best way to eat the most debated dish.  The recent health conscious debates and all about the "all-purpose flour" and products made out of it has made eating Parotta sceptical.  But I belong to the old school. Though health conscious and I go to meticulous extent to cook in the most nutritious way. I believe that cooking, actually substituting certain dishes instead of All-purpose flour, White Sugar or Butter/margarine etc., is something not necessary when you are eating certain things in a moderate way.  Anyway it is my humble opinion. 

    Recent years and recent times of travelling to India, I can hear people around me speaking too much about the use(literal ban at households) of all-purpose flour, sugar and substituting rice with millets, oil with hand pressed organic oils, organic vegetables, palm sugar, free-range chicken and what not???

    So, is it possible not to eat Parotta and the other important thing Beef?  As a Malayali, Parotta and Beef is a feeling(anyway, that too marketed and popularized through social media to the core in recent times).  I love the combo whatsoever and making it at home satiates my senses to the core.  Perfecting certain dishes and when my family feels happy to eat it, I go to the extent of making it as perfect as I can.  

    So for the love of Parotta, I am coming up with two good recipes (BACK TO BACK POSTS), as such 2 good techniques to get perfect Parottas - Layered and flaky, soft & tasty. And will be followed by two good Kerala Style Beef Recipes too.

For a QUICK PAROTTA RECIPE, Click here...

EASY PAROTTA RECIPE

    This Parotta Recipe is more or less an easy version.  I have two easy methods for layered, flaky Parottas.  And this recipe is for ultimate Parotta beginners and if you are a Pro in it please do skip the recipe.

    I have had tremendous mishaps when it came to making layered Parottas.  While I lived in India, we had a big enough marbled kitchen counter where I could spread the Parotta as thin as and as big as I want.  So it was easy for me to just fold it up as we do for Lachcha Parathas and I simply got wonderfully layered and flaky Parottas.  But here, in Malaysia, what I have is a small Kitchen counter, a table literally.  So I found it hard to spread the Parottas, and least to mention my Parottas were big mishaps.  Seeing this my beloved hubby recently bought me a Stainless Steel Table just for making Parottas, which I now use it as my photography table too.  During the early period, I came across Mrs.Lakshmi Nair Parotta Recipe where she uses a simple technique to get Layered Parottas. 

For more PAROTTA RECIPES, Click here...

     This Easy Parotta Recipe concentrates mainly on the technique but requires a lot of leavening time. If you have all your sweet time, plan it ahead and go with this recipe. But it is worth the time and effort.

 

Easy Parotta Recipe by Mrs. Lakshmi Nair:

EASY PAROTTA RECIPE

     Mrs. Lakshmi Nair's version is simply to layer the spread Parottas on top of each and then leavening it for some time.  And then the magic happens, gently pull one Parotta from the batch and there it comes out like as if it had been spread into a thin layer.  Like how Parotta Master's just throw it out and make it elongate and spread.  But this technique is as simple as it is, you just need to gently pull it over, then grease the dough extensively and then fold it up into a roll, as for a Parotta.  I really loved doing this. It was a left hand's play - clean out and perfect as it is.  I would like to totally give all the credits and accolades of this Parotta recipe to Mrs. Lakshmi Nair for this recipe.  But I am jotting down this recipe in my blog for my usage and reference in future.

For more INDIAN BREADS, Click here...

Cuisine - Indian, Malaysian
Course - Main Course
Serves - 5-6
Yields : 20 Parottas 
 Author : SM

Preparation Time - 20 -30 Minutes
Leavening Time - 4 Hours + 11/2 Hours
Cooking Time - 20 - 30 Minutes

For KERALA STYLE BEEF RECIPES, Click here...

HOW TO MAKE EASY PAROTTA / EASY PAROTTA RECIPE

EASY PAROTTA RECIPE

INGREDIENTS:

For Parotta Dough:

All-purpose flour - 1 Kg
Egg - 1 No.
Oil -  2 Tablespoons
Sugar -  11/2 Tablespoon
Salt - To Taste
Water - 2 Cups + 4 Tablespoons

For Smearing & Cooking:

Oil - 1 Cup(Approx)

For Dusting:

All-purpose flour - 1/2 Cup(Approx)

 

METHOD:

Easy Parotta Recipe:

• Sift All purpose flour once and add it into a big bowl.
• Make a hole in the centre and add Sugar, Egg, Salt & Oil.
• Then pour in about 2 Cups of Water to the flour mix and knead it into a pliable dough.
• Add the rest of the 4 tablespoons of water, a little(1 tablespoon) at a time, and knead it into a soft, pliable dough.
• The dough shouldn't be tough.
• Knead well for about 8-10 minutes.
• Then cover and leave it aside for about 4 hours.
• After 4 hours, knead it once again.  The dough would have turned soft.
• Dust lavishly onto the surface you are going to spread the Parottas.
• Make balls out of the dough. You may get about 20 Balls out of the dough.

 

EASY PAROTTA RECIPE

 

• And roll it out into a thin and even round (into the shape of a chapati), dusting enough flour as required so that it doesn't stick on to the surface.
• Now we need to stack the spread dough Parottas over each other.
• For this, take a big plate, or you can stack it up on the kitchen counter too.
• Dust the plate or the kitchen counter where you are going to stack the spread Parottas.
• Place one Parotta onto the dusted surface/plate.  
• Smear about 1- 11/2 teaspoon of oil over the Parotta, then sprinkle some all-purpose flour over it.
• Take the next ball, spread it into a thin and even round and place it on top of the previously stacked Parotta.
• Smear oil all over the Parotta, then sprinkle some flour over it.
• Follow the suit for the rest of the dough.
• Layer 10 Parottas into one full stack. You are required to stack it up into 2 portions of 10 each.
• Once stacked, smear oil all over the Parottas.

EASY PAROTTA RECIPE

• Now cover each stack of  Parottas with a big bowl and leave it aside for about 11/2 hours to 2 hours.
• After the leavening time, remove the cover.
• Grease your hands & gently pull the first Parotta from the stack.
• It would stretch and come out clean as you pull into a thin dough sheet.
• Smear some oil over the stretched sheet with your hands.
• Gently lift the stretched sheet and fold them into pleats until they are folded into a long strip.
• From one end coil the folded strips around itself into a spiral.
• Tuck in the loose ends.  Grease it up and leave it aside.
• Follow the suit for the rest of the spread Parottas.
  

For Parotta:

• Meanwhile, heat the griddle in high flame.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape. 

EASY PAROTTA RECIPE

• Place the rolled Parottas on the hot griddle and cook.
• Lower the flame slightly and flip the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked, they will be crisp on the outside.
• Follow the suit for the rest of the parottas and keep them stacked.
• Once done, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

EASY PAROTTA RECIPE

NOTES:

• Use more water, if necessary, while kneading the dough.
• I used exactly 2 Cups & 4 tablespoons of water to knead the Parotta dough.
• Please do strictly follow the measurements & leaving time for perfect Parottas.
• Can halve the recipe too.  If so, beat the egg and use just half the amount of it.
• Use ample of oil to smear the spread Parottas while stacking.
• Gently pull the Parotta from the stack, it would come out into a thin long sheet.
• While pulling out the spread dough, it should stretch easily. A few small tears are fine.
• Smear oil all over the sheet with your hands, and then simply fold and roll it out.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape.
• Once cooked, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

GARLIC EGG ROAST - KAARA MUTTAI

    A simple recipe whatsoever.  If you are in a jiffy or lazy to cook, then this recipe can come for your rescue.  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.  This Egg Roast is as simple as that.  But to add a note of flavour and extravagance, I have added some sautéed Garlic and Curry Leaves, which takes this dish to the next level.

    This Kaara Muttai or the Egg Roast recipe can be made in different ways.  Some add Ginger-garlic paste along with the marinade, some recipes call for adding Garam Masala etc., The choice is yours, convert it to suit your taste, preference and convenience.

    This Garlic Egg Roast or Kaara Muttai goes well with Rasam or and hot fuming Rice. Serve it along with Rice and Paruppu Curries Simple yet satiating combination.  My Mom makes this Egg Roast without Garlic.  Egg Roast can be served as a side dish for Biriyani or Pulao too, rather than serving just the Hard-boiled Eggs.

 

For more Recipes with EGG, Click here...

Cuisine  -  Indian (South India)
Course - Side Dish
Spice Level - Medium- High
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO MAKE GARLIC EGG ROAST - KAARA MUTTAI

 

GARLIC EGG ROAST - KAARA MUTTAI

INGREDIENTS:

To Cook & Fry the Eggs:

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 Oil in a pan and shallow fry the marinated hard-boiled Eggs.
• 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 Garlic Egg Roast - Kaara Muttai:

• Finely chop the Garlic cloves.
• In the remaining oil(if needed, add some oil), sauté the chopped Garlic cloves along with Curry Leaves.
• Sauté it until the Garlic turns aromatic.
• Add the fried Eggs to it and give a quick stir.
• Switch off the flame and serve Garlic Egg Roast hot.
• Serve Kaara Muttai along with hot fuming Rice & Rasam.  It is my personal favourite.
• Can serve it as a side dish for Biriyani, Pulao etc.,

GARLIC EGG ROAST - KAARA MUTTAI

NOTES:

• I have fried the Eggs separately and then sautéed the Garlics & Curry Leaves.
• Otherwise, I feel the garlic gets burned off by the time the Eggs are roasted.
• I like slightly crunchy and aromatic garlic rather than burnt ones.
• Can halve the Eggs or can use full eggs too.  If doing so, make small slits over the Eggs.

PANEER BHURJI

       Paneer Bhurji is one latest favourite at home.  I have never made this before, though I make quite a number of various other recipes with Paneer.  Paneer is one must-have ingredient in my pantry, and it is always homemade Paneer.  The reason behind homemade Paneer is that I do not get it locally.  And as a norm at home deprivation leads to innovation and that was how I started making Paneer at home.  

    A few years back I had to stay for an Ayurvedic treatment in Kerala for my eye condition.  There they had a canteen which served good food.  I was allowed to eat only if I am hungry and Kanji was the only dish allowed to eat.  My daughter, who accompanied me, had a tough time managing with the food there. All three meals a day... Indian Food... Vegetarian... mostly bland.  You have to keep in mind that most of the dishes are cooked for the patients who are staying there for treatment. She went crazy enough, one choosy person, who has quite a lot of specifications & preferences, when it comes to eating and all more in cooking too. Mostly she ended up ordering Rotis or Naans, though as much as a compromise.     One day they had this Paneer Bhurji was in their menu, and she was overwhelmed to see it, as Paneer is her favourite.  Went along and ordered it.  But to her dismay the recipe turned out to be bland and tasteless.  I cannot comment how it was, as I didn't taste it.

    So as usual when we came back I wanted to try this Paneer Bhurji and left alone kept in my to-do list for a long time. And all of a sudden this particular recipe popped up when my daughter asked me for Paneer Bhurji.  She had even sent me a link of a recipe, which I am now searching for in vain.  But since then I have made this Paneer Bhurji quite a number of times, and it has become a family favourite.  I add Cashew paste to Paneer Bhurji which makes it rich and gives a wonderful flavour.  And usually I make Paneer Bhurji in a slight gravy version, add some milk.  Skip adding Cashew paste and milk if you want a drier version of Paneer Bhurji.  Rest of the recipe and ingredients remain the same.

      Paneer Bhurji is an extremely popular recipe prepared with crumbled Paneer.  It's one simple and quick-fix recipes which is more or less similar to Egg Bhurji, but with an utter extravagance. What makes Paneer Bhurji special is the addition of spices, cashew paste and milk.  And you can make it dry or into a slight gravy version.  We like the gravy version as it suits best to be combined up with Chapatis, Roti, Batura, Paratha, Kulcha or Naan.  Or make Pav Bhaji recipe a bit extravagant by serving this Paneer Bhurji instead of the conventional Vegetable Bhaji.

     Paneer Bhurji could be cooked up within minutes.  Fresh homemade Paneer compliments the recipe with a remarkable texture and taste.  Finish off it by garnishing it with freshly crushed Kasuri Methi which adds a wonderful aroma to this Paneer Bhurji.

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

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

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

For more recipes with PANEER, Click here...

HOW TO MAKE PANEER BHURJI

PANEER BHURJI

INGREDIENTS:

For Paneer Bhurji Gravy:

Paneer - 2 Cups
Oil/Butter - 2 Tablespoons
Cumin Seeds - 1/4 Teaspoon 
Garlic - 6-8 Cloves
Onion - 2 large
Green Chillies - 3-4
Ginger - 1" Piece
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1 Teaspoon
Coriander Powder - 1 Teaspoon
Cumin Powder -1/4 Teaspoon
Garam Masala/Kitchen King Masala - 1 Teaspoon 
Kasuri Methi(Dried Fenugreek Leaves) - 2 Teaspoons
Tomato - 2 Nos.
Milk - 1/4 Cup
Water - 1/2 Cup
Salt - To Taste
Sugar - a Pinch

 

For Cashew Paste(Optional):

Cashew nuts - 10-12 Nos.
Water - 1/4 Cup

 

For Garnishing:

Coriander Leaves - a few 
Kasuri Methi(Dried Fenugreek Leaves) - 1 Teaspoon

 

For a detailed recipe on HOW TO MAKE KASURI METHI, Click here... 

 

METHOD:

• Soak Cashew nuts in boiling hot water for about 20-30 minutes and grind this into a fine paste and keep it aside.
• Grate or crumble the Paneer and keep it aside.
• Heat Oil/Butter in a pan, splutter Cumin Seeds. Let the flame be at low.
• Immediately add, finely chopped garlic and sauté it for a while.
• Next, add finely chopped Onions, Green Chillies & Ginger & sauté it until onions turn translucent.
• Add, turmeric powder, red chilli powder, coriander powder, cumin powder & garam masala.
• Fry the spice powders for a while on a very low flame until the raw flavour goes.  Care should be taken not to burn the ingredients.
• Crush the Kasuri Methi, add  to the above and give a quick stir.
• Now, add finely chopped Tomatoes and cook this on a low flame until tomatoes turn soft & cooked.
• Sprinkle a bit of water at this point and cook until oil separates from the mix.
• Now lower the flame and pour in the Cashew Paste and mix well.
• Pour in some water & cook this on a low flame for a few minutes until the mix turns slightly dry.
• Add in the crumbled Paneer and mix well until well combined.
• Now pour in the Milk along with a pinch of Sugar and mix well.
• Cook this on a low flame until the Paneer is cooked through, and it reaches the desired consistency.
• Switch off the flame and garnish Paneer Bhurji with finely chopped Coriander Leaves and crushed Kasuri Methi.
• Paneer Bhurji suits best to be combined up with Chapatis, Roti, Batura, Paratha, Kulcha or Naan.  
• Or make Pav Bhaji recipe a bit extravagant by serving this Paneer Bhurji instead of the conventional Vegetable Bhaji.
  

PANEER BHURJI

 

NOTES:

• Adding Cashew Paste is purely optional in this recipe,  But it gives a wonderful taste to this Paneer Bhurji.
• You can make Paneer Bhurji dry or into a slight gravy version.
• Skip adding Cashew paste and milk if you want a drier version of Paneer Bhurji.  
• The rest of the recipe and ingredients remain the same.
  
• Fresh homemade Paneer compliments the recipe with a remarkable texture and taste.
• Can also use store-bought Paneer for the recipe.
  

GREEN CHILLI PICKLE

    I got a liking for North Indian Pickles during my college days.  We had a few North Indian 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, Theplas, Parathas, and least to mention Punjabi Katta Meetta Aam ka Achar, Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar, Hari Mirch 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 along with the Pickles. Hari Mirch ka Achar or the Green Chilli Pickles were one among them. I feel quite nostalgic when I think about this scenario now.

    Green Chilli Pickle, though this recipe is more or less my version of Pickle which suits my likes and preference.  With a mish mash of Punjabi Chilli Pickle and South Indian style pickle, as I add Red Chilli Powder to the Pickle and use Gingelly oil instead of Mustard Oil.  This version started during my initial days of trials with Pickling and I least had an access or knowledge for authentic versions of North Indian Pickles.  But I have always loved to combine it up with Parathas or Chapatis and these Pickles are made just for me at home.  Me being a Pickle lover and others at home even do not bother to take note of something like this exist in my pantry.  So all those numerous bottles of varieties of Pickles lined up in my refrigerator is solely made "ONLY FOR ME."

    I usually make these Green Chilli Pickle with the long variety of Green Chillies available in the local Market(Malaysia). The same variety is used for making Chilli Jeruk or the pickled Green Chillies in Vinegar which is a local favourite which is served along with Noodles & Fried Rice.  These varieties are not that spicy in terms with normal Chillies and the native Chilli Padi available in Malaysia.  But my first attempt with this Green Chillies were with Chilli Padi alias Kandhari Mulagu.  The sole reason behind it was a big Kandhari Mulagu plant the white variety which grew as big as a bush and I had three big plants of the same variety and a few small basket full of Chillies.  So, any extra produce available, gets converted into a Pickle in my kitchen.

    This Green Chilli Pickle is spicy to the norms as I add Red Chilli Powder along with other ingredients in this recipe, but it is purely optional.  Though the spiciness from the Green Chillies and Red Chillies are balanced and compensated with the addition of Lemon Juice and Jaggery.  For any pickle, Mustard, Asafoetida, Fenugreek seeds and mainly OIL plays a major role.  The type of oil used in a pickle is based on the region from which it originates. South Indian Pickles use Indian Gingelly Oil whereas, North Indian Pickles are laced with Mustard Oil. In this Green Chilli Pickle, the mustard seeds play the main part, imparting a wonderful flavour to this Pickle. We need to add more of crushed mustard seeds compared to other pickles. Another important ingredient for this pickle(any pickle as a matter of fact) is Oil. We should be generous enough while adding oil to Green Chilli Pickle.  This will prolong the shelf life. The spice and oil play a significant role in the shelf life of the pickle.

    This Green Chilli Pickle can simply be paired up with Chapatis, Roti, Batura, 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 - North Indian(Punjabi)
Recipe Type - Pickle
Difficulty - Easy
Yields - 1- 11/2 Cups
Author - SM

Preparation Time - 20 - 30 Minutes
Maturing Time - 2-3 Days.

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

HOW TO MAKE GREEN CHILLI PICKLE

GREEN CHILLI PICKLE

INGREDIENTS :

For Green Chilli Pickle:

Green Chillies  - 20-25 big variety Chillies
Salt - 2 Tablespoons
Red Chilli Powder - 2-3 Tablespoons(Optional)
Turmeric Powder - 1 Teaspoon
Asafoetida - 1/2 Teaspoon
Jaggery - 1/2 Teaspoon
Gingelly(Sesame) Oil/Mustard Oil - 1/4 Cup

 

For Pickle Spice Mix:

Yellow Mustard Seeds - 2 Tablespoons
Fenugreek Seeds Powder - 1/2 Tablespoon
Fennel Seeds - a Pinch
Coriander Seeds -1 Teaspoons

 

METHOD:

• Sun dry the ingredients mentioned under "For Pickle Spice Mix" for a day or two.
• Alternatively, can dry-roast the ingredients on a very low flame until dry and aromatic.
• Dry roast the Fenugreek seeds, Fennel and Coriander Seeds on a low flame until it splutters and turns fragrant.
• Once completely dry, grind the ingredients coarsely and keep it aside.
• Slightly dry roast the Yellow Mustard seeds for a few minutes.
  
• Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
• Meanwhile, wash the Green Chillies and pat dry them with a clean kitchen towel.
• Remove the stalks, and cut the Green Chillies into two, then make a small slit through each portion.
  
• In a large mixing bowl/jar, add the Green Chillies along with Turmeric Powder, Red Chilli Powder, Asafoetida, Salt and mix well.
• Add Crushed Mustard Seeds & the coarsely ground Pickle spice mix, pour in the Lemon Juice and mix well.
  
• Heat the Gingelly Oil/Mustard Oil until it reaches the smoky point.
• Turn off the flame and allow the oil to cool down.
  
• Now, gently pour in the Gingelly Oil/Mustard Oil into the Pickle and mix well.
• Mix all the ingredients until well combined, add the Jaggery powder and mix well.
  
• Adjust the amount of Salt if required.
• Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for about 2-3 days.
• Mix the pickle every day with a clean and dry spoon(preferably a wooden spoon).
• After 2-3 days, Green Chilli Pickle is ready to be used.
• The Green Chilli Pickle is ready once the spice mixture is well infused into the Green Chillies.
• The Green Chillies would have turned soft and tender, once the pickle is ready.
• Store the Pickle in a clean and dry Glass/Ceramic Jar.
• Green Chilli Pickle tastes great with Parathas, Chapatis, Roti, Batura etc., 
  
• Can pair it up with Curd Rice too.

 

GREEN CHILLI PICKLE

NOTES:

• The Green Chillies should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adding Red Chilli Powder to the Green Chilli Pickle is truly optional.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil/Mustard Oil to the pickle.  This will prolong the shelf life of the pickle.
• If you feel that extra oil should be added, once the pickle is made, Heat the Oil, cool it and then pour it over the pickle.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Green Chilli Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If stored properly,  Green Chilli Pickle can last for a year or so. 
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.   
  

 

MOONG DAL 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 etc., & etc.,

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

MOONG DAL PARATHA

      Dal Parathas are Whole Wheat Indian Bread with a heartwarming pre-cooked Dal Stuffing.  I have made this recipe with freshly cooked Moong Dal and then it is mixed along with seasonings & spices.  The Moong Dhal mix is used for stuffing the Paratha. Make sure that the Moong Dals aren't overcooked which will make it mushy.    The same recipe can be prepared with Chana Dal, but when prepared with Chana Dal, the Paratha becomes filling and slightly heavier than Moong Dal Paratha.  And the Prathas tastes unique to the Dhal used for stuffing.  The same recipe can be prepared with left-over Dal too. 

    What makes Moong Dal Paratha special is the soft and tasty filling of Moong Dal flavoured with mild spice powders and seasonings. Garam Masala gives this Paratha a wonderful flavour and Amchur(Dry Mango Powder) adds a tinge of tanginess to the dish. Usually, Parathas are roasted with lots of Ghee(Clarified Butter) and served with dollops of Butter. Moong Dal Parathas are wholesome as they are, so serve them with simple side dishes. These Parathas taste best when served hot with Pickles /Aachar, Curd or Raitha.  Moong Dal Paratha is one best dish which can be packed in a Lunch Box, as it stays fresh and soft even after a long time.

 

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 DAL PARATHA - MOONG DAL STUFFED CHAPATIS

 

MOONG DAL 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:

Moong Dal - 1/2 Cup
Onion - 1 No.
Green Chillies - 1-2 Nos.
Cumin Seeds - 1 Teaspoon
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

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:

• Cook Moong Dal in a Saucepan or in a pressure cooker with enough water.
  
• Once cooked, drain the dal for about 15-20 minutes.
• Make sure that the water used for cooking is drained off before making the stuffing.
• Can mix all the other ingredients mentioned under "For stuffing" raw or sautéed.
  
• If Sautéing, heat Oil/Ghee in a Pan over medium flame.
• Splutter Cumin seeds, add finely chopped Onions and Green Chillies.
• Sauté them until Onions turn translucent.
• Add, Red Chilli Powder, Garam Masala to the above and fry this on a very low flame for few minutes.
• Add slightly mashed Moong Dal along with a dash of Salt and mix well.
• Sprinkle Amchur Powder and finely chopped Coriander Leaves/Spring Onions and mix well.
• Leave this on a low flame for a few minutes and switch off the flame.
• Allow it to cool.
• Divide the Moong Dal Stuffing into 12-15 medium-sized balls and keep them aside.

For Moong Dal Paratha:

• Roll the dough balls into thin circles.
• Place a little Moong Dal 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 Moong Dal Stuffing into a Circle.
• Heat a griddle(Tawa) and cook each 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 Moong Dal Parathas with a bowl of Curd(yoghurt), Raitha or Pickle.

MOONG DAL PARATHA

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.
• Can avoid adding Green Chillies too.
• Slightly mash the Moong Dal for the stuffing.
•  I have sautéed all the ingredients for the stuffing.
• Alternatively, can mix all the other ingredients mentioned under "For stuffing" raw along with cooked Moong Dal.
• Cook Moong Dal Paratha over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Parathas.
• Can also smear a blob of butter over hot Moong Dal parathas before serving.
  

NELLIKKA CHAMMANTHI - GOOSEBERRY/AMLA CHUTNEY

Amla/Amalaki/Nellikkai: The Nutritional Powerhouse of Indian Gooseberries

    Indian Gooseberries, known as Amla, Amalaki, Nellikkai, or Nellikka in various Indian languages, have been deeply rooted in Indian culture for centuries. Revered for their remarkable nutritional and therapeutic properties, these tiny fruits are celebrated in Ayurveda for their ability to heal and rejuvenate.

Rich in Nutrients & Health Benefits

    Amla is packed with Vitamin C, Iron, Calcium, and Chromium, making it a nutritional gem. It's no wonder Ayurvedic scriptures have long praised its antioxidant and antiseptic properties. The fruit's role in boosting immunity, improving digestion, and fighting infections makes it a natural choice for holistic health.

Top 5 Health Benefits of Indian Gooseberries

• Boosts Immunity and Fights Infections: The high concentration of Vitamin C in Indian Gooseberries acts as a powerful antioxidant, protecting the body against harmful free radicals and promoting overall health.
• Improves Digestive Health: Rich in dietary fibre, Indian Gooseberries/Amla aids digestion, relieves constipation, and helps regulate blood glucose levels, making it an excellent addition to the diet of diabetic patients.
• Heart Health & Cholesterol Regulation: Indian Gooseberries/Nellikka has been shown to increase good cholesterol (HDL) while lowering bad cholesterol levels, contributing to better heart health.
• Supports Bone & Dental Health: The calcium content in Indian Gooseberries strengthens bones and teeth, while its anti-inflammatory properties help reduce symptoms of arthritis.
• Cancer-Fighting Properties: With a rich content of flavonoids, polyphenols, and other antioxidants, Indian Gooseberry is believed to help prevent various types of cancer and protect against DNA damage.

The Power of Gooseberries in Ayurveda

    Amla’s history in Ayurveda is vast, with ancient texts detailing its benefits in detoxification, improving liver function, and even aiding in weight loss. Its antiviral and antibacterial properties make it a potent natural remedy against infections.

Why Gooseberry is a Must for Diabetics

    Gooseberry has a significant role in regulating blood sugar levels, making it a superfood for diabetics. With its ability to improve insulin sensitivity and reduce blood glucose, it helps diabetics maintain a healthy balance.

 

GOOSEBERRIES/NELLIKKAI/AMLA

Nellikka Chammanthi (Gooseberry Chutney): A Tangy, Spicy Delight

Gooseberries—or, as we call them, Nellikka—have always held a special place in my heart and my childhood. Slightly sour, bitter, and sweet, these little powerhouses of nutrients were a regular feature at home. My dad used to say, “The first bite of a gooseberry is sour, but as you swallow, it turns sweet.” And oh, how true that was!

Whenever my mum brought fresh gooseberries home, my brother and I would grab a few and dive right into them, dipping them in a mix of salt and red chilli powder. And let me tell you, the fun part was drinking water right after—it made the sweet taste even more overwhelming!

Discover more ways to enjoy Gooseberries from this Recipe Collection!

 

Nellikka Chammanthi: A Simple, Nutritious Addition to Your Diet

    Nellikka Chammanthi, or Gooseberry Chutney, is one of the easiest and tastiest ways to sneak this wonder fruit into your daily meals. Every household has its own version of Chammanthi. Some add shallots, while others blend it with green chillies or dry red chillies. But no matter the variation, the core ingredients remain the same: fresh gooseberries, coconut, green chillies, ginger, and curry leaves.

The Traditional Ammi Kallu Grind: A Taste Like No Other

    In the old days, my family would use an Ammi Kallu (grinding stone) to prepare Chammanthi. This traditional method of grinding brings out the natural oils from the ingredients, making the chutney more flavorful. Plus, you can make it without adding any water, which is key for that perfect thick consistency—we call it Katta Chammanthi!

Quick and Easy Comfort Food: Rice and Nellikka Chammanthi

    After a long, tiring day, sometimes all you need is a quick meal that warms the soul. And Nellikka Chammanthi with steaming rice or Kanji (rice porridge) is exactly that. The spicy-tangy flavour of the chutney combined with soft rice is truly a match made in heaven. Trust me, it’s the perfect comfort food when you’re too lazy to cook a big meal but still crave something delicious.

    The subtle bitterness, balanced with a hint of sweetness and tang, combined with the fiery kick of this Nellikka Chammanthi, will have you reaching for more rice. "Oru urula choru extra..." (Just one more ball of rice, please!) On those days when you’re utterly exhausted or too lazy to cook, simply serve this spicy-tangy chutney with hot, steaming rice or kanji (rice porridge). It’s a deliciously comforting duo that feels like heaven on a plate.

Recipe Details – Nellikka Chammanthi/Gooseberry Chutney

• Cuisine: Kerala (India)
• Course: Side Dish
• Recipe Type: Condiment
• Difficulty: Easy
• Spice Level: Medium
• Serves: 2–3
• Author: SM

Total Time:

• Preparation Time: 5–10 Minutes

 

NELLIKKA CHAMMANTHI - GOOSEBERRY/AMLA CHUTNEY

How to Make Nellikka Chammanthi (Gooseberry/Amla Chutney)

    Nellikka Chammanthi or Gooseberry Chutney is a classic South Indian side dish that’s tangy, spicy, and packed with the nutritional goodness of gooseberries. This easy-to-make condiment pairs perfectly with steamed rice, Kerala Matta rice, or kanji (rice porridge).

Ingredients for Nellikka Chammanthi (Gooseberry/Amla Chutney)

• Gooseberries – 1/2 Cup
• Grated Coconut – 1/2 Cup
• Green Chillies – 3–4 (adjust for spiciness)
• Ginger – a small piece
• Curry Leaves – 1 sprig
• Salt – to taste

*Pro Tip: For a fiery twist, try using Kanthari Mulagu (Bird’s Eye Chillies) in place of regular green chillies!

 

Method: Step-by-Step Guide to Making Nellikka Chammanthi

• Prep the Gooseberries: Wash the gooseberries thoroughly, cut them into small pieces, and discard the seeds.
• Grate the Coconut: Freshly grated coconut is key for an authentic flavour.
• Grind the Ingredients: Mix the gooseberries, coconut, green chillies, ginger, curry leaves, and salt. Grind without adding water.
• Shape the Chammanthi: Once well ground, shape the mixture into a ball if desired. This thick chutney pairs excellently with rice dishes.
• Serve: Nellikka Chammanthi is best served fresh with steamed rice, Kerala Matta rice, or kanji (rice porridge).

  
  

  Explore more delicious Kerala-Style Chammanthi Recipes by clicking here!

  
  

NELLIKKA CHAMMANTHI - GOOSEBERRY/AMLA CHUTNEY

Notes:

• Adjust Sourness: Feel free to vary the number of gooseberries based on how tangy you like your chutney.
• Grinding Tip: You can shape the chutney into a ball if it’s ground without water. If necessary, add a small sprinkle of water to help grind.
• Customise to Taste: Add or omit ingredients like curry leaves, ginger, or shallots depending on your preference.
• Chillies Choice: This chutney works well with both green chillies and dry red chillies. For a traditional twist, try using Kanthari Mulagu (Bird’s Eye Chillies).

PRESERVED GOOSEBERRIES

Preserved Gooseberries Option: No fresh gooseberries? You can use gooseberries preserved in brine to make this chutney.  For a detailed recipe on How to Preserve Gooseberries in brine, Click here!

 

    Gooseberries are a powerhouse of nutrition, loaded with Vitamin C, antioxidants, and fibre. They’re known for improving digestion, boosting immunity, and helping regulate blood sugar levels. Incorporating this chutney into your diet is a delicious way to benefit from these nutrients.

    Nellikka Chammanthi is a simple, nutrient-rich condiment that adds a burst of flavour to your meals. Whether you’re pairing it with rice or kanji, this chutney is a delightful way to enjoy the goodness of gooseberries every day and make your next meal even more exciting!

Comforting Spoonful of Chapati and Milk

Leftover Chapatis with Milk & Sugar – A Simple Comfort Food with a Nostalgic Twist

A Simple & Nostalgic Dish: How to Turn Leftover Chapatis into a Sweet Delight

A spoonful of shredded chapati soaked in milk and topped with sugar, symbolizing simplicity and comfort.

The Comfort Food That’s Close to My Heart

    Chapatis with milk and sugar is a dish that's been close to my heart for as long as I can remember. Whether made from leftover chapatis or fresh ones, this humble dish has a special place in many Indian homes, including mine. While it may seem unusual to some, for me, it's the ultimate comfort food, reminding me of my childhood.

    It’s quick, easy, and healthy—a great way to use up leftover chapatis without waste. If you've never tried this before, let me introduce you to the delightful, nostalgic combination of chapatis with milk and sugar!

If you've never tried it before, let me introduce you to this humble yet delightful dish.

 

A Nostalgic Favourite: Chapatis with Milk & Sugar

    Since as far back as I can remember, chapatis with milk and sugar has been a go-to comfort food. Sometimes, it would happen with leftover chapatis, and at times with hot ones fresh off the griddle. Either way, it remains a dish packed with nostalgia, reminding me of quick snacks after school or those lazy evenings when nothing else would do.

    Many households have their own versions. For instance, my husband prefers chapatis with jaggery syrup instead of sugar, another common variation in many homes. But this recipe is for those who haven't come across this simple combination yet.

Why You Should Try This Recipe

    This dish is more than just a way to use leftovers. It's a healthy & filling snack or even a simple breakfast. It’s a great way to avoid food waste while enjoying something that feels indulgent.

Here’s why you should try it:

• It’s an easy and quick breakfast option.
• A great way to avoid food waste by turning leftover chapatis into something delicious.
• It feels indulgent but is actually nutritious, especially when using honey as a sweetener.

Craving perfectly soft Chapatis? Learn how to make them from scratch right here!

 

 

Recipe Type - Snacks/Breakfast/Dinner
Spice Level  - Low
Difficulty - Easy
Yields - 1–11/2 Cups
Author - SM

Preparation Time - 5 Minutes.
Soaking Time - 10–15 Minutes.

 

 "How to Turn Leftover Chapatis into a Sweet & Nostalgic Treat"

Bowl of Chapati and Milk – A Comfort Food Classic

What You’ll Need:

• 2-3 Leftover Chapatis
• ½ - ¾ Cup Hot/Cold Milk
• 1½ Teaspoons Sugar (or Honey) – optional

 

Method:

• Shred the chapatis into a bowl.
• Pour hot or cold milk over the shredded chapatis.
• Add sugar or honey and mix until well combined.
• Let it soak for about 10 minutes before enjoying it. You can serve it hot or cold based on your preference.

Pro Tip: For a more traditional feel, I like using sugar, but honey works just as well if you want a healthier option. It’s also a great snack for kids above two years old!

   

Storage Tips for Leftover Chapatis

If you're planning to use leftover chapatis for this dish, ensure they're stored properly. Here are some tips:

• Keep leftover chapatis refrigerated if you're not consuming them within 12–15 hours.
• Leftover Chapatis freezes well too. When you're ready to use them, simply thaw at room temperature for a few minutes and reheat on a griddle.
• Reheat the chapatis on a low flame before using them in this recipe. They’ll soften up once soaked in milk, so don't worry if they seem a little dry.

Pro Tip: Stack chapatis with parchment paper, freeze in an airtight bag, and enjoy fresh chapatis for up to 3 months! Thaw and reheat for soft, fresh chapatis in no time.

 

 ______________________________________________________________________

Trivia No.1:

Health Benefits of Stale Chapatis

Did you know that stale chapatis have their own set of health benefits? Soaking stale chapatis in cold milk for about 10 minutes, it adds amazing benefits and the combination can prove beneficial. It's believed to

• Help relieve high blood pressure. Preferably, consume this for your morning breakfast.
  
• Regulate body temperature.
• Provide nutrients and help avoid acidity.
• Aid in digestion, relieving constipation, acidity, and gas.  Preferably, consume this for before you sleep.

______________________________________________________________________

Trivia No.2: 

"From My Childhood to Yours: A Timeless Recipe Featuring My Stork Spoon"

Enjoying Chapati with Milk by the Window

The Chow Time Spoon - By Royal Selangor

The Chow Time Spoon or the Stork Spoon: The Spoon in the picture is from Royal Selangor Collection.

    A myth dating to Greek antiquity, a stork delivering a bundle in its beak has become a ubiquitous symbol of childbirth. According to European folklore, the stork is responsible for bringing babies to new parents. Popularized by a 19th-century Hans Christian Andersen story called "The Storks."  This version of Spoon depicts a Stork flying to its kids carrying the food, delivering an infant’s first experience of solid food.  

    I've used this spoon for this recipe photo, as it holds a special place in my heart. I've had it since my childhood, and it became a cherished part of my own children's early meals. For me, this spoon not only represents its historical connection to motherhood and nourishment but also my own journey as a mother, weaving together food and memories across generations.

Share Your Thoughts!

    I hope this nostalgic recipe brings a little warmth and comfort to your day. Give it a try, and let me know—did it remind you of your childhood or create new memories for your family? Leave a comment below!

 

PEAR JUICE WITH HONEY, LEMON & GINGER

      When it comes to fresh fruit juices, there is always a preference level running in the family.  But anything in the name of a fruit or a fruit juice is always devoured with eyes shut by me.  I am the only person who loves the combination drinks at home and all these types of fruit juices are prepared to fascinate my taste buds.  Prepared for my whims and fancies.  I love smoothies and juices with a combination of fruits.

     This is a wonderful and all the more a detoxifying fruit juice prepared with Pear.  I have added Ginger and Lemon.  I usually sweeten this drink with honey.  I make a similar juice substituting Pears with Green Apples or sometimes combine both the fruits too.  Pear, Ginger & Lemon when combined together in this drink helps boost immunity, aids digestion, increase your energy levels and detoxifies your body. Pear Juice helps to get rid of Toxins and harmful elements from your liver, kidney and digestive system. Though this drink might be a simple recipe, it comes with a punch. The flavours combine for a sweet-tart concoction that hits your taste buds with a spicy kick from Ginger.

For Green Apple Juice with Honey, Lemon & Ginger, Click here...

Recipe Type - Drink
Difficulty - Easy
Serves - 1
Author - SM  

Preparation Time : 3 -5 Minutes


For more JUICES, DRINKS & SMOOTHIES, Click here...

HOW TO MAKE PEAR JUICE WITH HONEY, LEMON & GINGER

 

PEAR JUICE WITH HONEY, LEMON & GINGER

INGREDIENTS :

Pear - 1 No.
Ginger - 1" Piece
Lemon Juice - 2 Tbspn
Honey - 1 Tbspn

METHOD:

• Peel and cut Ginger into small pieces.
• Peel, Core and Dice the Pear.
• Grind Pear and Ginger in a blender until smooth.
• Pour out the blended mixture into a tall glass.
• Squeeze out the juice from Lemon.
• Pour in the Lemon Juice and Honey to the blended mixture.
• Stir thoroughly until well combined.
• Top it up with Ice Cubes and serve Pear Juice chilled.

PEAR JUICE WITH HONEY, LEMON & GINGER

NOTES:

• Can substitute Pear with Green Apple, or combine both the fruits and make the same juice.
  
• Adjust the amount of Honey to suit your taste preference.