Paneer Paratha

Paneer Paratha

              Stuffed paneer paratha with variety of spices. It is an perfect punjabi style paratha with grated spicy cottage cheese .very tasty and softy paratha. Serve this for your kids lunch box.

Ingredients:

• Whole wheat flour - 1 1/2 cup
• Salt - 1/4 tsp
• Ghee - 1 tbsp

For the stuffing:

• Paneer - 200 grams (grated or crushed)
• Cumin seeds - 1 tsp
• Onion - 1 (Very finely chopped)
• Green chiilies - 2 (Chopped)
• Ginger/garlec paste - 1/4 tsp
• Red Chilly powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Garam masala powder - 1/4 tsp
• Cumin powder - 1/2 tsp
• Hing - a pinch
• Coriander leaves - few (Chopped) 
• Salt - as needed
• Butter or ghee - as needed

Method:

How to make paratha dough:

• In a large bowl add the wheat flour , salt, ghee and kneed the flour with hot water to prepare a soft and smooth dough.

• Grease your hands with little ghee and kneed the dough well with the heel of your hands. Apply oil on top and, rest it for 15mins.

• Our paratha dough is ready.

Paneer stuffing:

• Grate the paneer and keep aside.

• Heat oil in a pan. add cumin seeds and all the above ingredients in stuffing except paneer and saute it for 5 to 6mins. Switch off the flame and rest it down to cool.(Don't want to saute the paneer with masala)  

• Atlast, add the grated paneer , mix well and keep aside.

How to make sookhi dal paratha:

• Now take tha paratha dough, make equal small lemon size balls.

• Take a wheat ball and press it equally like poori size and keep a tbsp of stuffing on it , bring the edges or corners together and seal it.

• Press it and roll out the dough with stuffing into a circle of approximately 6-7 diameter dusting wheat flour. paneer should appear on top.

• Heat a tawa well, place the rolled out dough on it .when you see the bubbles forming on top. apply a tsp of butter and flip it over to the other side of the paratha and cook both sides well until golden brown spots appear.

• Repeat the process for rest of the dough to make paneer paratha's.

• Serve the hot paratha with butter floating on top with raitha or pickle.

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Sookhi Dal Paratha

Sookhi Dal Paratha

              Stuffed sookhi dal paratha with variety of spices. It is an perfect rajasthani delicacy.Serve this for your kids lunch box.

Ingredients:

• Whole wheat flour - 1 1/2 cup
• Salt - 1/4 tsp
• Ghee - 1 tbsp

For the stuffing:

• Moong Dal - 1/2 cup
• Cumin seeds - 1 tsp
• Onion - 1 (Very finely chopped)
• Green chiilies - 2 (Chopped)
• Ginger/garlec paste - 1/4 tsp
• Red Chilly powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Cumin powder - 1/2 tsp
• Hing - a pinch
• Coriander leaves - few (Chopped) 
• Salt - as needed
• Butter - as needed

Method:

How to make paratha dough:

• In a large bowl add the wheat flour , salt, ghee and kneed the flour with hot water to prepare a soft and smooth dough.

• Grease your hands with little ghee and kneed the dough well with the heel of your hands. rest it for 15mins.

• Our paratha dough is ready.

Sookhi dal stuffing:

• Pressure cook the moong dal for 2 whistle by adding little water and 1 tsp ghee.

• After when dal get pressure cooked it will look like soaked the dal in water for 4 hrs.

• Heat oil in a pan. add cumin seeds and all the above ingredients in stuffing except dal and saute it for 5 to 6mins.

• Atlast, add the cooked dal and saute for 2mins and keep aside.

• You can eat this as sookhi dal sundal as evening snack.

How to make sookhi dal paratha:

• Now take tha paratha dough, make equal small lemon size balls.

• Take a wheat ball and press it equally like poori size and keep a tbsp of stuffing on it , bring the edges or corners together and seal it.

• Press it and roll out the dough with stuffing into a circle of approximately 6-7 diameter dusting wheat flour. dal should appear on top like balls like below image.

• Heat a tawa well, place the rolled out dough on it .when you see the bubbles forming on top. apply a tsp of butter and flip it over to the other side of the paratha and cook both sides well until golden brown spots appear.

• Repeat the process for rest of the dough to make sookhi dal paratha's.

• Serve the hot paratha with butter floating on top with crunchy kaara boondi on top of raitha.

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Dry Sweet Corn Masala

Sweet Corn Masala - Dry version

                 Normal sweet corn and pepper corn will get boring to eat , so try this spicy dry version of sweet corn masala with bread as evening snack for kids. 

Ingredients:

• Sweet Corn - 1 cup
• Onion - 1 (Chopped)
• Tomato - 1/2 (Chopped) - optional
• Ginger/garlic paste - 1 tsp
• Green chillies - 2 (Chopped)
• Red chilly powder - 2 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Curry leaves - few
• Coriander leaves - few
• Salt - as needed.

For Tempering:

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Oil - 1 tbsp

Method:

• Steam american sweet corn in idly mould for 10 mins and keep aside.

• Heat oil in a pan, add the mustard seeds , urad dal when it get splutters add the chopped onion and saute it until it get translucent, then add the ginger garlic paste and suate it for 5 mins.

• Now add the green chilies, turmeric powder, chilly powder, coriander powder, garam masala powder,salt and saute it for another 5 mins.

• Then, add little water and close the lid and cook well until raw smell goes off and should get dry as well.

• Atlast, add the american sweet corn and mix well.

• Serve hot and spicy corn masala dry With bread. 

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Baby corn biriyani

Baby Corn Biriyani

       Baby corn gives sweetness to the biriyani and delicious taste to rice. This biriyani will be one of the favouritre dish for kids. Try and taste it.

               

Ingredients:

• Basmathi rice - 1 cup
• Water - 2 cups
• Onion - 2 no's (cut length wise)
• Tomato - 1 no (chopped)
• Baby corn - 10 - 12 (Cut Lenthwise or round like star)
• Green chillies - 2 no
• Capsicum - 1 (Cut lengthwise)
• Carrot - 1 (Chopped) - Optional
• Ginger & Garlic paste - 1 tsp
• Chilli Powder - 1 tsp
• Turmeric Power - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Mint leaves - one hand full
• Yogurt  - 3 tsp
• Ghee - 1 tbsp
• Oil - 1 tbsp.
• Salt - 1 tbsp.

Spices:

• Bay leaves - 1 no
• Cloves  - 1 no
• Green cardamom - 1 no
• Cinnamon stick - 1 inch
• fennel seeds - 1/2 tsp

Half Cooked Rice:

• Boil 3 cups of water in a vessel , then add the rice and little salt to it, once if u able to break the rice with your finger (It should be half cooked), drain the water and keep aside.

Methods:

• Soak the Basmathi rice in water for 20 mins .In that mean time proceed to the below procedure.

• Heat a pan, saute the capsicum in oil and keep aside.(If we pressure cook the capsicum it won't be crispy , later in last stage add the sauted capsicum into rice) 

• In a pressure cook , heat oil and add all the spices. Let them fry for few seconds.

• When they crackle, Add the Onions and saute till it turns transparent.

• Then , add ginger & garlic paste,tomatoes and saute it for 2mins.

• Add green chillies,carrot,baby corn mint leaves, chilly powder , tumeric powder, garam masala powder, salt, yogurt and saute it for 5 mins.Then add half cup of water and let it boil for 3 mins.(now taste the water, if needed add salt as per your taste)

• Atlast, add the half cooked basmathi rice. 

• Mix well and cover the pressure cook with the lid and leave pressure cook in simmer for 10 to 12 mins.  

• Open the pressure cook when the steam completely releases. add the sauted capsicum mix it well without breaking the rice.

• Serve hot dum baby corn biriyani with raita or chips.

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Baby corn Masaledar

Baby Corn Masaledar

        Spicy baby corn masaledar is an easy and quick evening snack. Spicyness plus baby corn sweetness combination taste will be delicious snack for kids.

Ingredients:

• Baby Corn - 10-15
• Gram flour - 1 tbsp
• Rice flour - 1 tbsp
• Tamarind water - 1 tbsp
• Red chilly powder - 1 tsp
• Coriander Powder - 1 tsp
• Ginger/garlic paste - 1 tsp
• Salt - As needed 
• Oil - For frying 

Method:

• Blanching baby corn, In a bowl boil water, in that add turmeric powder, salt and baby corn. Let it boil for 3 to 4 mins. Switch off the flame and drain the water immediately and keep aside.

• In a bowl add all the above ingredients and mix well and marinate for 15mins.

• Heat an non stick tawa, apply oil in sides of tawa and roast the baby corn's,  flip over all the sides in low frame until golden brown in color. Let it cook well until raw smell goes out.

• (If you use microwave grill it is an perfect tandoori baby corn ,add curd and garam masala powder for marination because king masala raw smell won't go easily in tawa. microwave for 10 mins. It helps to cook evenly)

• Serve hot with tomato sauce.

• Spicy baby corn is ready for evening snack.

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Double ka meetha/Bread Halwa

Double ka meetha/Bread Halwa

         
    It is an very popular delicious hyderabadi dessert double ka meetha means bread and meetha means sweet. Very first i have tasted this sweet in muslim marriage. Every muslim's marriage you can find bread halwa with hot biriyani. It gives rich tatse with ghee flavour.

Ingredients:

• Bread slices - 7
• Milk - 1/2 litre
• Ghee - 1 tbsp
• Sugar - 3/4 cup
• Ghee/Oil - for deep frying bread pieces
• Toasted almonds - few (chopped)
• Cashew nuts - few (chopped) 
• Pistachio - few (chopped)
• Raisins - Few

Method:

• Remove the edges of the bread, cut into medum square pieces.

• Deep fry the bread in ghee until brown on low flame.keep it aside.(deep frying bread pieces ghee only gives rich taste than oil).

• Fry raisins and cashew nuts seperately. Chop the cashew's , toasted almond's ,pistachio's and keep it aside.

• Boil milk and keep aside.

• Add the fried bread pieces in boiled milk and rest it for half n hour.

• Heat a thick bottomed pan, add the soaked bread pieces in milk and sugar. Mix it well until it reaches

• halwa stage.(It should not be dry if it crosses your stage then total ghee will comes out from halwa). Bread halwa should be in semi solid stage.

• Atlast add the ghee and garnish with cashew nuts, raisins, pistachios and toasted almonds.

• Serve hot or cold.

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Oats Dosa

Instant Oats Dosa

                 Oats has vitamins and minerals which has low fat and it helps to reduce weight.Oats are high in fibre and it helps to reduce cholesterol. Oats is a very healthy and nutritious food. Instead of drinking oats porridge everyday boring so, try different varieties of oats recipe. This dosa taste will be equivalent to rava dosa. Today let us learn about easy and quick oats dosa.

Ingredients:

• Oats - 1 cup
• Rava/Sooji - 2 tbsp
• Rice flour - 2 tbsp
• Pepper Powder - 1/2 tsp
• Cumin seeds - 1 tsp
• Butter milk - 1/4 cup
• Water - 1 cup 
• Coriander leaves - few (Chopped)
• Green chillies - 2 (Chopped)
• Salt - As needed

Method:

• Dry roast oats and keep aside.

• Dry grind the oats just for few seconds.

• Mix all the above ingredients except oil, to a dosa batter consistency adding needed water. Let it rest for 15 mins.

• After 15 mins if the batter is thicken , add needed water to dosa consistency.

• Heat a normal tawa / non stick tawa, pour a ladle of batter and spread it lightly in a circular motion.

• Drizzle a tsp of oil, keep it in a medium flame and cook the dosa..Once it get crispy one side flip it to the other side.Let it get cooked well.

• Serve hot crispy oats with any chutney.   

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Oats Idly

Oats Idli

                     Oats has vitamins and minerals which has low fat and it helps to reduce weight.Oats are high in fibre and it helps to reduce cholesterol. Instead of drinking oats porridge everyday boring so, try different varieties of oats recipe. Today let us learn about oats idli.

Ingredients:

• Oats - 3/4 cup (before Powdering)
• Rava - 1/2 cup
• Curd - 1 cup
• Baking soda - 2 pinch
• Salt - as needed

For the seasoning:

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Jeera seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Hing - 2 pinch
• Crushed black pepper - 1/4 tsp
• Ginger - 1 inch (chopped)
• Green Chilli - 1 (Chopped)
• Carrot - 1 (Grated)
• Coriander Leaves - few
• Curry Leaves - Few

Method:

• Dry roast oats until it is slightly hot to touch. Grind it in a mixer for 1 switch. Powder it and keep aside.

• Dry roast rava and keep aside.

• Heat 2 tsp of oil, add mustard seeds, when it get splutters, add the rest of the above ingredients under seasoning. 

• In a bowl, mix together powdered oats, rava , curd, salt, baking soda, seasoning and needed water to make a batter similar to ildi batter. Let it sit aside for 15 mins.

• Bring water to boil, grease the idli moulds with oil and pour a ladle of batter into idly mould.

• Steam for 15 mins.After it cools slightly, remove the idli from the mould and serve hot with spicy chutney. 

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Ragi With Drumstick Leaves Adai / Finger Millet Adai

Ragi With Drumstick Leaves Adai 

                 This ragi adai with the combination of ragi flour and drumstick leaves. It has nutritional content in millets which has 3.9 in Iron, 344 in Calcium, 2.7 in Minerals, 3.6 in Fibre, 7.3 in Protein. It is very healthy and highest calcium content among all the food grains. Serve the healthy foods to yours kids.

Ingredients:

• Ragi flour - 1 cup
• Fresh Drumstick Leaves - 1/2 cup
• Red chilly powder - 1 tsp
• Salt - as needed.

Method:

• Add all the above ingredients in a bowl , add water little at a time and make a dough.

• Divide the dough into 4 equal sized balls. Grease a plaintain leaf or a ziplock bag with oil and flatten the ragi dough ball equally with your fingers.

• Grease the tawa and heat it . Transfer the flattened dough in tawa. Using the laddle remove the sides of the plaintain leaf from tawa.Drizzle oil around the adai and cook both sides well on mediem heat.

• Repeat the same for rest of the dough.

• Drumstick leaves should not be over cooked or else the leaves color will be changed and taste won't be good.

• Serve hot with any spicy chutney. 

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Okkarai /Ukkarai (Diwali Sweet Recipe)

Okkarai /Ukkarai (Diwali Sweet Recipe)

             This special sweet is very popular traditional south indian (Tirunelveli side) recipe.This okkarai diwali recipe will be avvailable in every brahmin homes.This recipe with the combination of channa dal and jaggery with awesome taste more than kesari. Try this sweet and celebrate the lightness of diwali with safe crakers.

Ingredients:

• Bengal gram - 1/2 cup
• Jaggery - 3/4 cup (grated)
• Cocunut - 2 - 3 tbsp (grated)
• Cadamom - 1/4 tsp
• Cashew nuts - few
• Ghee - 2 tbsp

Method:

• Heat a pan, dry roast the bengal gram in low flame for 4-5mins until it chenges in color slightly and gives good aroma(dal raw smell should goes off).

• Soak in water for 1-2 hours.drain the water and transfer it into an mixer.Grind it into an coarse paste if needed add 2 tbsp of water (It should not be grinded into paste).

• Take an idly mould , fill the cups with coarse paste evenly like idly.

• Steam for 15mins in a medium flame.After that remove the mould out. Break the steamed cakes evenly with your hand like bread crumbs.

• Heat a pan, add the grated jaggery with immersed water on it and mix well. Until the jaggery dissolves completely. Filter the impurities from jaggery syrup.

• Transfer the filtered syrup into the other pan, allow it to boil until it gets one string consistency. 

• Now add the crushed dal powder , grated cocunut , cashew nuts and mix well in a low flame.   

• Avoid sticking from pan , jaggery should be coated well with dal powder. The mixture will be moist and lumpy.

• Atlast add the rest of ghee on to it and mix well in low flame for another 2 mins. 

• Switch off the flame and serve hot or cold. Okkarari diwali sweet is ready for the celebration. Enjoy the occasion with full of happiness. 

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Raw Mango Rice Recipe(Andhra style) -(Mamidikaya Pulihora/Mavinkayi chitranna)

Raw Mango Rice Recipe(Andhra style) -(Mamidikaya Pulihora/Mavinkayi Chitranna)

                   This recipe taste similar to south indian lemon rice. Same ingredients like lemon rice instead of lemon juice we are using grated mango in this recipe. Very easy and quick recipe to prepare when your are tired.

Ingredients:

• Cooked Rice - 3 cup
• Grated mango - 1 cup
• Turmeric powder - 1/4 tsp
• Salt - as needed

For the seasoning:

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Bengal gram - 2 tsp
• Urad dal - 2 tsp
• Jeera Seeds - 1 tsp
• Hing - 2 pinch
• Red chillies - 2 (Break into 2 pieces)
• Green chillies - 2 (Chopped)
• Roasted peanuts - 1/4 cup
• Roasted Cashew nuts - few
• Curry leaves - few

Method:

• Cook the rice and spread it in on a plate to cool.(Rice should not be over cooked) each grains should remains seperate.

• Wash and grate the raw mangoes with skin.

• Heat oil in a pan, add mustard seeds, when it get splutters, add the bengal gram, urad dal, jeera seeds, red chillies, green chillies and hing. when dal turns golden brown in color, add the grated mangoes , peanuts, cashew nuts ,curry leaves, turmeric powder and saute it for 2 to 3 mins.

• Atlast add salt ,cooked rice and mixed together without breaking the rice until the turmeric powder coated with rice.

• Serve hot with potato chips or pickle. 

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Andhra Style Tomato Pickle(Tomato Uragaya)

Andhra Style Tomato Pickle(Tomato Uragaya)

        

                    Spicy tomato pickle, I have learned this pickle from my mom. I love this spicy pickle,this is one of my fav recipe from my mom. This goes well with chapathi and hot rice with ghee or with idly or dosa. Try this recipe and enjoy the spicyness. 

Ingredients:

• Tomato - 1/2 kg (Fresh Tomato pulp)
• Red chilly Powder - 25 g
• Garlic pods - 10
• Tamarind - Half in big amla size
• Salt - As needed

Dry Roast and Grind:

• Mustard Seeds - 1 tbsp
• Fenugreek Seeds = 1/2 tbsp

For the Seasoning:

• Gingelly Oil - 1/4 cup
• Mustars seeds - 1/2 tsp
• Hing - 1/2 tsp

Method:

• Dry roast the mustard seeds and fenugreek seeds together and keep aside.

• Wash the tomatoes well , grind the tomatoes , tamarind and garlic together like puree in a mixer.

• Heat a thick bottomed kadai . pour the puree on it.

• Allow it to decrease the quantiy into half. In that stage add the red chilly powder and salt in simmer and mix well.

• Let them allow it to cook in simmer for another 10mins.

• Atlast, heat the pan ,add gingelly oil , mustard seeds and hing. Pour it in a tomato pickle and add the ground powder and mix well. After 5 mins switch off the flame.

• Serve the andhra style spicy tomato pickle with chapathi or hot rice with ghee. 

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Ragi Murukku

Ragi Murukku/kelvaragu Mullu Muruku/
Finger Millet Chakli

               Ragi murukku is one of the most popular kongunadu recipe (i.e) Kelvaragu mullu muruku. It is an very healthy flour for kids. We used to prepare kanji using this flour , your kids may hate to drink  but this murukku will be tasty than kanji .It gives strength to our body. Try this healthy flour recipe and serve to your kids.

Ingredients:

• Ragi Flour - 2 cups
• Rice Flour - 1 cup
• Roasted gram flour - 1 cup
• Butter or Ghee- 2 tbsp
• Red Chilly Powder - 1 tsp
• Hing - 1/4 tsp
• White til seeds - 1 tsp (optional)
• Salt - as needed
• Oil - deep frying

Method:

• In a wide bowl , add all the above ingredients. Mix it well.

• Then add water little by little and make a soft dough and keep aside.

• Heat oil in a kadai , add a portion of dough in the murukku press and apply oil in an small plate make a round layer and lift it in hot oil and allow it to fry for 1 min.

• When it is done on one side flip this carefully using the ladle.

• When the sizzling sound subsides take it out from the hot oil and drain the excess oil in a kitchen towel.

• Repeat this for the remaining dough.

• Let the murukku comes to room temperature and then, store it in a air tight container.

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Maida Burfi

Maida Burfi

                   Maida burfi is an very easy and simple recipe with less ingredients. It is soft and delicious easy making diwali recipe. beginner's can try this recipe and have an sweet occasion. 

Ingredients:

• Maida - 3/4 cup
• Sugar - 1 cup
• Ghee - 1/2 cup
• Cardamom Powdeer - 1/2 tsp
• Vennila essence - 1/2 tsp (optional)
• Food color - 3 drops

Method:

• Heat ghee in a pan , and fry the cashew nuts untill golden brown color and keep aside.

• In the same ghee , fry maida on low flame for 5 mins until the raw smell goes out.

• In another pan/kadai dissolve sugar in 1/2 cup of water. add vennila essence, food color and cardamom powder. boil sugar water until one string consistency.

• Now add the maida mixture and cashew nuts into sugar syrup. keep on stirring in low flame without forming lumps.

• It will start thickening. when it is leaves the sides of the pan. Transfer it into an greased plate. decorate with chopped nuts, when it is warm cut it into preffered shapes.

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