Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

Aloo Paratha

Aloo paratha is an Indian recipe. It is a famous breakfast and dinner dish all over India. This stuffed paratha tastes so good. It can be served with any type of vegetarian or non-vegetarian gravy and raita.

Aloo Paratha

Preparation time: 5 min
Cooking time: 20 min
Serves: 7 paratha

Ingredients:
  • Wheat flour - 1 ½ cup
  • Salt - to taste
  • Water - as required
  • Oil - as required

Stuffing:
  • Potato - 2 medium sized
  • Turmeric powder - 1 pinch
  • Chili powder - 1 pinch
  • Garam masala - 1 tsp
  • Coriander powder - 1 tsp
  • Coriander - finely chopped
  • Salt - to taste

Procedure:
  1. Take wheat flour in a large mixing bowl, add salt and mix well. Add water little by little and make it into a soft dough. Take few drops of oil and apply to the surface of dough. Allow it to rest for 15-20 min.
  2. In meanwhile prepare stuffing for paratha. Pressure cook potato for 2 whistle or until it is completely cooked. Allow it to cool naturally. Peel the skin of potato and mash them.
  3. Take all the spices and add to the mashed potato. Mix them thoroughly and make it to a dough like form. Make small balls from it equal to the number of wheat dough balls made.
  4. Roll one wheat ball into a small round. Place potato stuffing on the center of paratha. Join the edges and make it into a ball again.
  5. Then roll it again slowly so that stuffing does not ooze out. Sprinkle wheat flour if gets sticky and in places where stuffing slightly oozes out.
  6. Heat chappathi tawa. When it’s hot, place the paratha on the tawa. When one side is cooked, flip to the other side. grease paratha with little oil on both sides and cook for a min on both sides. This makes it crispy.

Tasty and delicious paratha is ready...!!


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Chilli Parotta


A very simple recipe and chilli parotta is loved by all. Parotta has always been a favorite dish for many people and this variation of parotta with the mixed spices add extra taste to the parotta. Restaurant style taste can be got in home. Once my mom started preparing chilli parotta in home, i always eat this home-made chilli parotta.



 Preparation Time: 15 min
Cooking time: 15 min
Serves: 2

Ingredients:

  • Multilayered parotta - 6
  • Onion - 1 cup finely chopped
  • Tomato - 1 cup finely chopped
  • Ginger garlic paste - 2 tsp
  • Turmeric powder - ¼ tsp
  • Chili powder - 1 tsp
  • Vegetable or plain salna - 1/3 cup (optional)
  • Salt to taste
  • Oil - 2 tbsp
  • Cinnamon , cardamom, cloves powder - 1 pinch
  • or
  • Cinnamon stick - ¼ inch piece
  • Cardamom  - 1 piece
  • Cloves - 2 or 3

Procedure:

1.   Cut the multilayered parotta into small pieces.
2.   Heat oil in a medium sized pan, add cinnamon, cloves, cardamom powder. When nice aroma comes out, add onion and saute until it becomes soft Then add ginger garlic paste and saute for 1 min or until it raw smell leaves
3.  To this add turmeric powder, chili powder,  salt and mix well. Now add the tomatoes and saute until it turns mushy. Keep in low flame and add cut parottas and mix them well. Add Salna if it looks too dry. Garnish with cilantro. 
Wow..! Chilli parotta looks so great..!! It can be served with raita.

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American Chopsuey

American chopsuey is a dish that i had in restaurants. I still remember the first day I had this American chopsuey. My sister bought me and i liked that very much. Today i thought of preparing this for my dinner and i never expected that it would taste so great and look very much like that i have in restaurants. I did not take the step photos but still want to post my final output and the recipe. The preparation was really easy and taste was awesome.


Preparation time: 5 min
Cooking time: 20 min
Serves : 2

Ingredients:
  • Noodles - 2 pack 
  • Egg (optional) - Half-boiled
  • Oil - to fry

For preparing sauce:
  • Onion -1 medium sized- finely chopped
  • Carrot -2 or 3 - finely chopped
  • Tomato paste or tomato puree - 1 medium sized
  • Salt to taste
  • Pepper powder - 1 pinch
  • Soya sauce - 1 pinch
  • hot chili sauce - 3 tbsp
  • Oil - 1 tbsp
  • Noodles masala - 2 pack

Procedure:
  1. Take a medium sized pan and boil water. As it boils, break the noodles into four quarters and add to the boiling water. Reduce the flame and cook for 3 min or until the noodles is completely cooked. I used maggi noodles.
  2. When noodles is cooked, filter the excess water. Then wash with cold water and keep aside.
  3. Heat a flat pan and add oil to fry the noodles. When the oil is hot, add cooked noodles little by little and spread them evenly so that it gets fried uniformly. Fry them until it becomes crispy and starts turning golden brown.
  4. As it becomes crispy, place it on paper towel to remove excess oil. Then arrange it on a plate.
  5. In meanwhile, heat a pan with little oil or you can use the same oil used for frying by removing the excess oil.
  6. Add onion and carrot. Saute them for a min. then add tomato puree. If you do not have tomato puree, you can also grind one ripe tomato in a mixer to get tomato paste. Let it cook for 2 min in medium flame.
  7. Then add hot tomato chili sauce, soya sauce, salt, noodles masala, pepper powder and mix them well. As this gravy gets thickened, switch off the stove.
  8. Spread the gravy over the fried noodles. Place a half- boiled egg over the top and serve. Adding egg is optional. Vegetarians can eat without adding egg.
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Semiya / Vermicelli Pulav




Preparation time: 10 min
Cooking time: 30 min
Serves: 2
  

Ingredients:

  • Semiya / Vermicelli - 2 cup
  • Water - 5 cup
  • Onion - 1 medium sized - cut lengthwise
  • Carrot - ¼ cup - cut lengthwise
  • Capsicum - ¼ cup - cut into pieces
    (Vegetables of your choice - beans, green peas, cabbage)
  • Ginger garlic paste - 1 tbsp
  • Soya sauce - 2-3 drops
  • Chili powder - 1 tsp
  • Vinegar - 1 tsp
  • Oil - 2 tbsp
  • Cilantro - ¼ cup
  • Salt to taste

Procedure:

1.   Roast the vermicelli until it becomes golden brown or roasted vermicelli that is available in store can be used. I used roasted vermicelli. 
2.   In a pan, pour water and bring it to boil. Add the roasted vermicelli and allow it to cook in medium flame. It takes around 3 min.
3.   Filter the excess water when vermicelli is cooked well. Pour oil over the filtered vermicelli. Stir it well and set aside
4.   Heat a large pan and add oil. When its heat, add onion and sauté till it becomes soft.
5.   Add ginger garlic paste and sauté till its raw smell leaves. Then add all the vegetables with little salt.
6.   Sauté until all the vegetables are cooked. Then add chili powder, vinegar and stir well.
7.   Now add the cooked vermicelli and mix well.
8.   Add salt and few drops of soya sauce. Stir well.
9.   Garnish with cilantro leaves and serve hot

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Chicken Egg kothu Parotta




Ingredients:

Multilayered parotta - 6
Egg- 3
Chicken salna - 1½  cup
Onion - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger garlic paste - 2 tsp
Turmeric powder - ¼ tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - ½ tsp
Pepper powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Cinnamon , cardamom, cloves powder - 1 pinch
or
Cinnamon stick - ¼ inch piece
Cardamom  - 1 piece
Cloves - 2 or 3

Procedure:

1.       Cut the multilayered parotta into small pieces.
2.       In a bowl, break and pour the eggs. Add salt and pepper, mix well.
3.       Heat oil in a pan, pour the beaten egg and make it into scramble and set aside.
4.       Again heat oil in the pan, add cinnamon, cloves, cardamom powder.
5.       When nice aroma comes out, add onion and saute until it becomes soft.
6.       Then add ginger garlic paste and saute for 1 min.
7.       To this add turmeric powder, chili powder, coriander powder, cumin powder, salt and mix well.
8.       Now add the tomatoes and saute until it turns mushy.
9.       Egg scramble, cut parottas, chicken salna are added one by one and mixed well.
10.   Mouth watering chicken egg kothu parotta are garnished with cilantro and ready to serve.
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Onion Paratha




Ingredients:

Paratha:


  • Wheat flour / Godumai maavu - 3 cup
  • Salt to taste
  • Water
  • Oil - few drops

Stuffing:


  • Onion - 2 medium sized
  • Cilantro - 1 cup
  • Turmeric powder 1 pinch
  • Chili powder - 1 pinch
  • Garam masala - 1 pinch
  • Coriander powder - 1 pinch
  • Cumin powder -1 pinch
  • Salt to taste

Procedure:

Stuffing:


  • In a mixing bowl, add all the ingredients given in " stuffing " and mix well

Paratha:


  1. Take the flour in a large bowl and add salt
  2. Pour water slowly and mix evenly to get a soft dough
  3. Apply few drops of oil over the outer surface of the dough and allow it to rest for 20 min
  4. Make big dough balls and make it to a thick flat roti
  5. Place a scoop of stuffing in the middle and seal from all side to make a ball
  6. Then roll again softly so that stuffing doesn't ooze out
  7. Now heat the pan and grease it with little oil
  8. Put the paratha in the hot pan
  9. Apply oil to the other side and then flip the paratha to cook on both sides
  10. Tasty paratha are ready to serve

Note: you can also sauté the stuffing for 2 min with little oil and cool it before using for stuffing the paratha

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Plain / Flower Aappam




Ingredients:
  • Idly arisi - 2 cup
  • Pacharisi - 2 cup
  • Urad dhal - 1/2 cup
  • Fenugreek seeds - 1/2 tablespoon
  • Salt to taste
  • Oil

Preparation:

  1. Soak idly arisi, pacharisi, urad dhal with fenugreek seeds separately for 3 hrs
  2. Grind them to a dosa batter consistency and add salt
  3. Add salt and Allow the batter to rest for 10-12 hrs
Procedure:

 Plain Aappam:
  1. Heat the aappam pan and coat with oil
  2. Pour a scoop of batter in the pan and rotate in a circular motion
  3. Close the lid and allow it to cook for 1 min in medium flame
Flower Aappam:
  1. Heat the aappam pan and coat with oil
  2. Pour a scoop of batter in the pan and move in 8 directions to form a floral pattern.
  3. Close the lid and allow it to cook for 1 min in medium flame. 
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Egg Paniyaram


Egg Paniyaram

Ingredients

Procedure

  1. Break the eggs and pour it into a bowl
  2. Whisk them well and add it to the paniyaram batter
  3. Heat the paniyaram pan and pour the batter
  4. When one side of paniyaram is cooked, turn to other side and cook
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Adai


Ingredients:
  • Arisi - ¼ cup
  • Channa dhal - ¼ cup
  • Pacha payaru - ¼ cup
  • Thuvaram paruppu - ¼ cup
  • Onion - 1 medium sized
  • Green chilli - 3
  • Cilantro
  • Curry leaf
  • Asafetida
  • Pepper
  • Ginger
  • Fenugreek seeds
  • Salt

 

Preparation:

Soak arisi channa dhal, pacha payaru, thuvaram paruppu separately for 3 hrs

 

Procedure:

  1. Add the soaked ingredients along with onion, green chilli, cilantro, curry leaf, asafetida, pepper, ginger, fenugreek seeds, salt in a mixie and grind them into a coarse batter.
  2. Heat a dosa tawa and grease it with oil
  3. Pour the adai batter in dosa shape
  4. When it is cooked on one side , flip it to the other side and cook well
  5. Hot adai taste delicious with aviyal
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Ragi Dosa

Ragi is rich in proteins and minerals. Ragi has numerous health benefits like weight loss, strengthen bones, reduce the risk of diabetics, bring down cholesterol, excellent source of iron etc. Ragi dosa can be prepared with urad dhal (Ragi dosa with urad dhal) and ragi roti is another exciting dish.





Preparation Time: 20 min
Cooking Time: 20 min
Serves: 2

Ingredients:
  • Ragi flour - 2 cups
  • Small onion - Finely chopped - 1/2 cup
  • Green chilli - 3
  • Water - 1 1/2 cup
  • Salt to taste
  • Oil - 1 teaspoon
  • Mustard - 1/4 teaspoon
  • Urad dhal - 1/4 teaspoon
  • Cummin seeds - 1/4 teaspoon
  • Split channa dhal - 1/4 teaspoon
  • Curry leaf - 4

Procedure:

  1. Mix ragi flour with chopped onion, green chilli and salt
  2. Add water to the mixture and mix well so that no lumps are formed
  3. Now heat a pan and pour oil
  4. When the oil is heat, add mustard and allow it to sputter 
  5. Then add cummin seeds to sizzle and urad dhal and channa dhal
  6. Saute them till they turn golden brown
  7. Pour them into the batter and give a stir
  8. This mixture will be like dosa batter consistency
  9. Now heat dosa tawa in the stove in medium flame and apply little oil
  10. Pour the ragi dosa batter in the pan
  11. When one side of the dosa is cooked, it is turned the other side
  12. Yummy ragi dosa are ready to serve
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Rava Kichedi

Rava Kichedi is a very tasty, yummy, easy breakfast or dinner recipe. It is very easy to prepare. 



Preparation time: 20 min
Cooking time: 15 min 
Serves: 2


 Ingredients:
  • Rava or Sooji - 2 cups
  • Onion - 1/2 cup
  • Carrot - 1/2 cup
  • Beans - 1/4 cup
  • Green peas - 1/4 cup
  • Green chilli - 2
  • Mustard - 1/2 teaspoon
  • Urad dhal - 1/2 teaspoon
  • Cummin seeds - 1/2 teaspoon
  • Split channa dhal - 1/2 teaspoon  
  • Cashew nuts - 1/2 teaspoon
  • Curry leaf - 5
  • Salt to taste
  • Oil - 2 teaspoon
  • Water - 5 cups
Procedure:

  1. Place a kadai on the stove and add a teaspoon of oil
  2. Add mustard and as it sputters, add urad dhal, cummin seeds. cashew nuts, split channa dhal. Fry until it turns golden brown
  3. Then add curry leaf and onion and saute for 3 min 
  4. When onion become soft, add all the vegetables
  5. Add little salt and sprinkle some water, so that the vegetables get cooked
  6. Now add water and salt
  7. When the water gets boiled, reduce the flame of stove
  8. Start adding sooji or rava and keep stirring, so that no lumps are formed
  9. Switch off the stove and close the kadai with a lid for 1 min
  10. Pour a teaspoon of oil and give a quick stir
  11. Rava kichedi is ready to be served with pickles 
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