Monday, March 2, 2015

Phulka (Soft and flat wheat breads)


Phulka - also known as roti or chappathi is a soft, flat bread made of wheat flour, popular in several regions in India. Initially I thought, making phulka is a very difficult task but after trying out 2, 3 times, it became easy and everyone prefers to have roti this way. Making roti this way gives a soft and fluffy chappathi and it remains soft for a longer time.

Ingredients (makes around 9 phulkas)

Wheat flour - 2 cups (1 cup size = 150 ml) and some more flour for dusting
salt - as needed
water - as needed


  • mix salt and wheat flour together
  • add water little by little and make a smooth dough. Dough has to be loose and moist. 
  • cover the dough with a wet cloth for 30 minutes
  • after 30 minutes, dust it with some flour, kneed well and make equal size balls of small lemon size.
  • dust some flour on the rolling board and pin 
  • roll the dough balls to thin flat circle. Sprinkle some flour for easy rolling. 
  • heat a pan and put the roti (pan has to be real hot for making phulkas)
  • turn over in few seconds and cook until the ends start lifting up
  • turnover now and you will see some brown spots
  • remove the pan and place the roti wire rack on the flame. Place the less cooked side of the phulkas on the rack, the phulka will start puffing up now. You can use the wire rack on both direct flame stove and  electric stove top or electric coil top. You can also keep it in direct flame, but that needs lot more practice to make perfect phulkas. 

  • Once the phulka starts puffing up, remove the rack from the flame and place the phulka in a plate. 
  • Now place the pan back on the flame and cook rest of the phulkas
  • Serve hot with dal tadka, raita or any other side dish.
  • If you are going to eat the phulkas later, then you can apply some ghee over each phulka and cover it with a lid. Phulkas will remain soft. 

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Monday, February 9, 2015

Mixed vegetable chutney

Vegetable chutney
Vegetable Chutney

I bought Premier mixer 2 years back but didn't happen to see the manual given. Last week, I got to see the manual and was glancing through it. To my surprise, there are so many recipes. And the first one which impressed me in that recipe book is this Vegetable chutney. What a wise way to include chayote and carrot in a chutney. This is definitely a hit recipe and it can be given to kids as well as a side dish for idli , dosa. There is no way, the kids going to find the veggies inside this chutney. This chutney is super delicious, tasty and of course healthy.

I have added only 4 red chilies. As we are adding carrot and chayote, it will add a sweet flavour to the chutney and hence the spice level of this chutney is mild. If you want it spicy, then you can add one or more red chilies to the recipe.

This chutney can be served along with Idli , dosa, rava onion dosa, chappathi, upma, parathas and ven pongal

Ingredients (serves for 4)

onion (thinly sliced) - 1/2 cup ( 1 cup size= 240ml)
dry red chilies - 4
gram dal - 2 tablespoon
carrot (chopped) - 1/2 cup
chayote / chow chow (chopped) - 1/2 cup
tomato (chopped)- 3/4 cup
oil - 4.5 tsp
grated coconut - 1/3 cup
coriander leaves - 1 fist full
mustard seeds - 1 tsp
curry leaves - 2 sprigs
asafoetida - a pinch
salt- as needed


  • Heat 1/2 tsp of oil in a vessel and roast gram dal, 1 sprig of curry leaves and dry red chilies. Allow it cool
  • Heat 2 tsp of oil in the same vessel and fry sliced onions
  • once the onions become transparent, add chopped carrot and chayote
  • Once the veggies are cooked 3/4th, add the chopped tomato
  • cook till the tomatoes become mushy
  • finally add grated coconut and coriander leaves.
  • Mix well. Switch off the flame and allow to cool thoroughly
  • put roasted red chili and gram dal in the mixie / blender and powder it 
  • add the fried vegetables and grind it to a smooth paste. Transfer it to a bowl
  • heat 1 tsp of oil and add mustard seeds, asafoetida and 1 sprig of curry leaves
  • Once the mustard seeds splutters , pour it over the chutney
  • Serve as a side dish for idli, dosa, chappathi, upma or pongal.
  • You can increase the spice level by adding more red chilies

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Tuesday, January 27, 2015

Sutta kathirikkai curry / Roasted brinjal tamarind curry / Brinjal gothsu

Brinjal gothsu
Roasted brinjal gothsu

Brinjal gothsu / Sutta kathirikkai curry is a south Indian recipe, served as a side dish for rava upma, idli, dosa or it can be directly mixed with white rice. As we are roasting the brinjal in direct flame, it gives a unique smoky taste and flavor to the dish. I learnt this recipe from my SIL. First time, I just guessed the recipe and made it but it didn't come out like how my SIL used to make. Next time, when I tasted it at her home, I asked for the recipe and made it right this time. You can also make this recipe with the eggplant.

If you don't have gas stove, you can also cook the brinjal/ eggplant in conventional oven. Preheat the oven to 400 degrees F and place the brinjal in oven safe dish. Make sure, you prick some holes in the brinjal using fork. Cook it for 20 - 30 minutes until the brinjal shrunk. If the eggplant is big in size, then you may need to keep it in the oven for few more minutes.  Peel off the skin and follow rest of the procedure. The only thing that will be missing, if you do this way is the smoky flavor otherwise the taste will be the same.

Try out this flavorful and yummy dish at your home and share your feedback in the comments section below.

Ingredients  (serves for 4)

Brinjal (big size) -3
sesame oil - 3 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
dry red chilies - 8 - 10
asafoetida - a pinch
curry leaves - few
tamarind - small lemon size
salt - as needed
small onions / pearl onions / shallots - 25 - 30 nos


  • rub some oil in the outer part of brinjal 
  • roast the brinjal one by one in the direct flame (keep the flame low) till the brinjal slightly shrinks. You can prick some holes in the brinjal for cooking the inside part evenly
  • cool it down and peel off the skin
  • mash the flesh part and keep it aside
  • soak tamarind in 1 cup of water [1 cup size = 150 ml ] and chop the small onions
  • heat 2 tsp of oil in a vessel and add mustard seeds, urad dal, curry leaves 
  • once it splutters, cut the dry red chilies and add it to the oil
  • saute it for a minute and then add chopped small onions
  • fry till the onions become transparent and then add mashed brinjal
  • add salt and asafoetida and cook for few minutes
  • extract tamarind juice and add it to the cooked brinjal
  • add 2 cups of water and let it cook till the raw smell goes off. 
  • once the brinjal and tamarind are cooked well, switch off the flame. 
  • Serve as a side dish for rava upma, idli, dosa or you can directly mix it with white rice.

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Friday, January 23, 2015

Hara Bhara paratha ( Whole wheat spinach flat bread stuffed with potato, cauliflower and paneer)

Hara Bhara Paratha
Hara Bhara Paratha

When I get bored of having regular roti, I love to prepare stuffed paratha because it is healthy and we don't have to prepare a separate side dish :) . As the stuffed paratha itself is heavy, I always prefer to have a lighter side dish like curd, pickle or cabbage stir fry. This time, even in stuffed paratha, wanted to make something different and came across to this hara bhara paratha in google. Impressed by the stuffing, made it the same day and it was super tasty and yummy.

Try out this super delicious paratha at your home and share your feedback in the comments section below

Ingredients ( yields 8 small size parathas or 6 medium size paratha)

For the dough:

wheat flour - 2 cups (1 cup size = 150 ml)
spinach - 2 cups
curd - 3 tsp
green chili - 2
salt - as needed 

For the stuffing:

cooked and mashed potato - 1/2 cup
grated cauliflower - 1/2 cup
grated paneer (grated Indian cottage cheese) - 1/2 cup
cumin powder - 1/2 tsp
coriander powder - 1 tsp
garam masala - 1 tsp
salt - as needed
chopped coriander leaves - 3 tsp


  • wash the spinach leaves in cold water and grind it with yogurt and green chili to a smooth paste 
  • in a bowl, mix wheat flour and salt (add salt lesser than the usual quantity as we will be adding some salt to the stuffing as well)
  • add grounded spinach mixture and mix it with the flour
  • add water little by little and form a smooth dough
  • cover it with a wet cloth and set it aside for atleast 30 minutes
  • in another bowl, mix mashed potato, grated cauliflower, grated paneer, cumin powder,
    coriander powder, garam masala, chopped coriander leaves and little salt
  • After 30 minutes of resting the dough, make 8 small size balls
  • make small balls from the stuffing as well. The size should be smaller than then dough ball
  • press the dough ball gently using hands and place the stuffing in the center
  • cover the stuffing with the dough ball 
  • press it gently with hands and dust some flour 
  • roll it to a small circle using rolling pin
  • heat a pan and cook the paratha both sides until brown spots appear
  • Serve hot with curd, pickle or any other side dish of your choice. 

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Wednesday, January 21, 2015

Tapioca lentils vada / Maravallikilangu paruppu vadai / kuchi kilangu paruppu vadai

Maravallikilangu paruppu vadai

Tapioca is commonly known as Maravallikilangu / kuchi kilangu in tamil. We usually pressure cook tapioca and temper with mustard seeds, green chili and onion and have it for breakfast. But this time we got lot of tapioca and we are bored of eating it in the same way. So I tried to add this tapioca while making lentils vada and the taste was excellent. 

You can also incorporate tapioca in dosa / idli batter . Some of the health benefits of tapioca include its ability to help in healthy weight gain, increase circulation and red blood cell count, protect against birth defects, improve digestion, lower cholesterol, prevent diabetes, improve metabolic activites, protect bone mineral density, protects heart health and maintains fluid balance within the body.

Health benefits courtesy: Organic facts website

Ingredients (makes around 25 - 30 vada )

gram dal - 1 cup [ 1 cup size = 150 ml ]
raw rice - 3 teaspoon
Maravallikilangu / kuchikilangu / tapioca (shredded) - 2 cups
onion - 2
curry leaves (chopped) - 1 fist full
coriander leaves (chopped) - 1 fist full
green chili - 3
salt - as needed
fennel seeds - 1.5 teaspoon
oil - for deep frying


  • wash and soak rice, gram dal together for 3 hours 
  • grind it along with the shredded tapioca and green chili to a coarse mixture. Don't add water, as tapioca itself will shed some water. 
  • add salt, chopped onion, curry leaves, coriander leaves, fennel seeds to the grounded mixture and mix well
  • heat oil in a vessel
  • once the oil gets heated up, take some small amount of vada mixure, make a ball and press it gently to slightly flatten it and then put in the hot oil
  • cook in medium flame until both sides are fried and inside gets cooked. As we are adding little bit of rice, the outer part will be cripsy. 
  • Enjoy making this crispy tapioca lentils vada at your home and share your feedback in the comments section below.

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