Wednesday, February 28, 2018

Pirandai Thuvaiyal / Pirandai chutney / Hadjod chutney

Hadjod chutney
Pirandai chutney

Pirandai (Cissus quadrangularis) is a creeper plant, also known as hadjod (in hindi), adamant creeper , devil's backbone. Pirandai has numerous health benefits, so incorporating in our diet helps to lead a healthy life.

  • It helps to treat indigestion. 
  • It also increases appetite, so if your kid is not eating well try giving this pirandai chutney / pirandai thuvaiyal once in a while. 
  • It helps to alleviate menstrual cramps and used to treat irregular periods
  • It also helps in treating piles
People usually avoid making pirandai at home due to its itchy nature. But if we handle it properly, we can prevent itchiness in our hands.

How to handle pirandai stems ?  some tips are as follows :
  • Always pick the tender pirandai (young ones). Aged pirandai stems are hard to break with hands. Tender ones (young stems) are easy to break with hands. Aged pirandai stems will be having more itchiness so avoid aged ones. 
  • Apply some sesame oil in your hands before cleaning the pirandai stems. 
  • wash the stems well and cut at the nodes. discard the hard nodes part. 
  • remove / peel the sharp edges and then cut the center part to small pieces. 
  • fry / cook it well because raw ones tend to itch. 

How to plant pirandai at home ?

As pirandai has lots of medicinal values, its better to grow one at home. Its easy to plant, just pick a small stem with two nodes minimum. Plant one node part inside soil and leave another node outside. It will soon multiply. Pirandai plant needs less water and less maintenance. 

We can make chutney out of this pirandai. Pirandai thuvaiyal goes well with rice and dosa. Try out this pirandai chutney / hadjod chutney recipe at your home and share your feedback in the comments section below. 

Ingredients (serves for 3)

Pirandai (chopped ) - 1 cup [ 1 cup size = 240 ml]
dry red chili - 2
ginger - 1 inch piece
coconut pieces - 1/2 cup
sesame oil - 2 tablespoon
urad dal - 2 tablespoon
salt - as needed
tamarind - 1 inch piece
curry leaves - 1 sprig

Method :

  • Wash the pirandai stem well and cut at the nodes. Discard the node part.
  • peel / remove the sharp edges and cut it into small pieces
  • heat sesame oil in a pan and fry the pirandai pieces well until it cooks completely. When the pirandai is cooked, the color of it will get changed and the pirandai pieces will shrunk. 
  • once fried, remove it from the oil. 
  • in the same pan, add urad dal, red chili and curry leaves
  • once the urad dal becomes golden brown in color, remove it from the flame and let it cool down. 
  • grind it along with fried pirandai pieces
  • grind it coarsely and then add ginger, salt, tamarind and coconut pieces
  • grind it again to a smooth consistency by adding little bit of water 
  • serve it with hot rice or dosa

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Wednesday, February 14, 2018

Layered Mint Paratha / Pudina Paratha

When you are bored of eating regular roti and chapathis, you ought to try a new variety of chapathi or paratha. And while browsing, this mint paratha recipe caught my eyes. At first, I added the chopped mint leaves directly while making chapathi dough and made it as a regular chapathi. I liked it. But I didn't get the full flavor of mint in that. When I happened to see layered paratha pictures in google, thought of making mint paratha again with layered version like Lachcha paratha.

In this layered mint paratha recipe, mint leaves are dry roasted along with spices and grounded to a coarse powder. That powdered mixture has been sprinkled on the chapathi before making pleats / layers. This idea helps to achieve the mint flavor in the paratha. Thanks to Dassana amit for the wonderful recipe in her website veg recipes of india

Here comes the soulful recipe of layered Mint Paratha. Enjoy making at your home and share your feedback in the comments section below.

Ingredients ( serves for 3 )

Wheat flour - 4 cups [ 1 cup size = 150 ml ]
salt - as needed
ghee - 2 tablespoon
mint leaves - 2 cups [ tightly packed ]
fennel seeds - 1/2 teaspoon
cumin seeds - 1 teaspoon
red chili - 1


  • wash the mint leaves thoroughly
  • chop 1 cup of mint leaves
  • add salt to the wheat flour, mix well. 
  • add 1 tablespoon of ghee in the flour and mix
  • add the chopped mint leaves
  • make a smooth dough by adding required amount of water
  • cover the dough and rest it for 30 minutes
  • heat a pan and dry roast the remaining 1 cup of mint leaves in low flame until the leaves become dark and crispy
  • add half a teaspoon of fennel seeds, 1 tsp of cumin seeds and one red chili. You can increase the number of red chili according to your spice level. 
  • saute it and the grind everything to a coarse powder
  • make medium sized round balls with the dough
  • take one dough ball in the rolling board and flatten it with the rolling pin to a thin chapathi.
    Dust some flour if needed. 
  • apply some ghee over it and the sprinkle some powdered mint leaves mixture. 
  • begin folding from the edges and form it like pleats
  • roll it tightly to a circle
  • flatten the pleated ball to a thin paratha
  • heat a pan and place the paratha on it
  • cook on both sides until the paratha is cooked well. You can add some ghee if needed. 
  • serve hot. Pair it up with suitable kurma / veg gravy or pickle
Recipe for Vellai kurma / White gravy :
Recipe for Cauliflower kurma :
Recipe for Green peas masala :

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