Wednesday, July 30, 2014

Aloo Paratha

Aloo paratha

Ingredients (serves for 2)

For the stuffing:

Potato - 2  (medium size)
ginger - 1 inch piece
green chili - 2
red chili powder - 1/4 tsp
coriander powder - 1/2 tsp
cumin powder - 1/4 tsp
salt - 1/4 tsp
oil - 2 tsp

For the dough:

Wheat flour - 2 cups (1 cup size = 150 ml) ( You can also use all purpose flour(maida))
salt - as needed (add less salt than usual as we are adding salt in stuffing as well)
water - as needed


  • mix salt and wheat flour together
  • add water little by little and make a smooth dough.
  • cover the dough with a wet cloth for 30 minutes
  • Pressure cook potato for 3 whistles and remove the skin
  • grind ginger and green chili ( you can also add minced ginger and green chili directly however it will be difficult while rolling the dough, so grinding it will be easier)
  • mash the potato and add green chili + ginger paste, cumin powder, coriander powder, red chili powder, salt
  • mix it well
  • heat a vessel with oil and add the potato mixture
  • cook it for 5 mins and switch off the flame. 
  • You can also use the potato mixture without cooking, but cooking will give an extra flavour. So I prefer it cooking
  • Once the potato mixture is cooled, make equal size balls
  • dust the dough with some flour, kneed well and make equal size balls.
  • press the dough ball using hand at the edges , keeping the center part thick
  • place the potato mixture ball at the center and cover it with the dough. 
  • gently press it using hands and then start rolling using rolling pin to a flat circle
  • heat a pan and cook the paratha 
  • turn over and cook on both sides until you get brown spots
  • Serve hot with curd, dal or pickle. 
  • You can apply some ghee over parathas if you want to eat it later. This helps in keeping the parathas soft.

Monday, July 28, 2014

Bottlegourd biryani (sorakkai biryani / Lauki biryani)

Bottle gourd biryani

Ingredients (serves for 2)

Basmati rice - 1 cup (1 cup size = 150 ml)
Bottle gourd (shredded) - 2 cups 
oil - 4 tsp
fennel seeds - 1 tsp
cumin seeds - 1/2 tsp
bay leaves - 1
cinnamon - 2 small sticks
cloves - 2
cardamom - 2
onion (medium size) - 1
tomato (medium size) - 1
turmeric powder - 1/4 tsp
red chili powder - 1 tsp
garam masala - 1 tsp
ginger garlic paste - 1 tsp
green chili - 1
salt -as needed
coriander leaves - for garnishing


  • wash and soak the basmati rice for 30 minutes 
  • Peel off the skin from the bottle gourd, remove the seeds at the center and shred the flesh part
  • squeeze the water from the shredded bottle gourd. (I have got half a cup of water from it)
  • chop onion and slit the green chili lengthwise
  • grind the tomato to a smooth paste
  • heat a vessel with oil and add fennel seeds, bay leaves, cardamom, cinnamon sticks, cloves and cumin seeds
  • once it splutters , add sliced onions
  • fry till it become transparent and then add ginger garlic paste
  • saute till the raw smell goes off.
  • add green chili , turmeric powder, red chili powder, salt and garam masala
  • saute it for a minute and then add tomato paste
  • cook covered for  4- 5 mins 
  • transfer this mixture to the pressure cooker 
  • add 1 cup of water and extracted water from shredded bottle gourd ( For 1 cup rice, we usually add 1 1/2 cup of water. As we are adding bottle gourd juice, adjust the water accordingly)
  • add shredded bottle gourd and soaked rice. 
  • mix well and pressure cook it for one whistle
  • once the pressure is released, mix the rice using fork and garnish it with coriander leaves
  • serve hot with raita 

Wednesday, July 23, 2014

Kerala style egg curry

Egg curry

Ingredients (serves for 4)

eggs - 4
big onion - 1
tomato - 1
mustard seeds -  1 tsp
red chili - 1
curry leaves - few
green chili - 3
ginger - 1 inch piece
turmeric powder - 1/4 tsp
coriander powder - 2 tsp
garam masala - 1/2 tsp
pepper powder - 1/4 tsp
red chili powder - 1/2 tsp (optional)
thin coconut milk - 1 1/2 cup (1 cup size = 150 ml)
thick coconut milk - 1 cup
coconut oil - 2 tsp
salt - as needed


  • boil the eggs and remove the hard outer shell
  • cut the eggs vertically up to the center (pic shown below)
  • chop onion and tomato. slit the green chilies lengthwise and peel off the ginger skin and fine chop it. 
  • heat a vessel with oil and add mustard seeds
  • once it splutters, add curry leaves and red chili . 
  • saute it for a minute and then add sliced onions, green chili and chopped ginger pieces
  • fry till the onion becomes transparent
  • add coriander powder, turmeric powder and mix well
  • after 2 mins, add chopped tomato
  • cook covered until it turns mushy and then add thin coconut milk, salt. 
  • bring it to boil. If you need the curry to be even more spicier, add 1/2 tsp of red chili powder at this stage.
  • add garam masala and pepper powder 
  • mix well and add the eggs
  • cook covered for 5 mins and then add the thick coconut milk

  • let it cook for 3 - 4 mins in low flame and then switch off. 
  • serve with hot rice, aapam, roti, chappathi or Idiyappam.

Monday, July 21, 2014

Oats porridge - savory

Oats porridge


Oats - 1 cup (1 cup size = 150 ml) (I used old fashioned quaker oats)
tomato (medium size) - 1/2
carrot (chopped) - 1/2 cup
coriander leaves (chopped) - 3 tablespoon
garlic - 8 - 10 pods
green chili (fine chopped) - 1 tsp
fennel seeds - 1 tsp
salt - as needed


  • chop tomato, carrot, coriander leaves and green chili  and remove the garlic skin
  • pressure cook all the ingredients (oats, tomato, carrot, coriander leaves, garlic, green chili and fennel seeds)  with 3 cups of water for 2 whistles
  • once the pressure is released, mash it well and adjust the salt
  • You can also add 2 tablespoon of coconut milk at last for an additional flavor and cook it for 2 mins. This step is optional. 
  • serve hot