April 30, 2014

Palak thepla recipe - Spinach thepla - How to make spinach paratha

Palak thepla recipe - The parathas can be eaten for breakfast, lunch or dinner, depending on your need. But, always paratha is to be eaten hot, directly from the pan for the great taste, along with its favorite side dish. You can also prepare the dough well in advance and keep it in the fridge for further use. The dough can be stored in the fridge for about 2 days.  Spinach, popularly known as palak, is a leafy vegetable.

Leafy vegetables are rich sources of Vitamin B, iron, calcium, Vitamin B complex and Vitamin C. At least 3 - 5 servings ( serving size 1 cup ) of vegetables should be consumed daily by an adult, and one of them should be green leafy vegetable.Spinach contains lots of dietary fiber, which helps in digestive function and prevent constipation. It has cooling effect on body and system, and helps in preventing burning sensation.

So, with all the goodness of spinach with wheat flour, paratha makes a healthy meal for all age people. I know  three methods of making parathas. First one is stuffed paratha, second one is, double roti method and third one is mix and roll  method.  Parathas prepared by  mix and roll method  is known as thepla.   Spinach paratha goes well with chutneys, pickles, raita and yogurt.

Preparation time 15 minutes
Cooking time 25 minutes
Yield - serves 8 parathas.

  • 1 bunch spinach, blanched, chopped
  • 2 cups wheat flour
  • 1/3 cup gram flour / besan
  • 1 tsp chilly powder
  • 1 tsp turmeric powder
  • 1 tsp coriander seeds powder
  • 1/2 tsp cumin seeds powder / jeera
  • 1/2 cup yogurt
  • Few chopped coriander leaves
  • Ghee or oil as required
  • Salt to taste


1.  Clean and wash the spinach thoroughly. Chop off the stems and separate the leaves. Blanch them and set aside.

2.  In a large plate, mix together the  wheat flour, gram flour, chilly powder, turmeric powder, coriander powder, cumin powder, fresh corianders and salt. Mix well till all the ingredients combine well.  

3.  Then add blanched and chopped spinach to it. Mix well and then add half of the yogurt. Make a stiff dough. Add remaining yogurt if required. Knead the dough well and set aside for 20 minutes. 

4.  Divide the dough into 8 equal parts. Take one portion and shape it into ball.

5.  Then roll it into wheat flour and slightly flatten it.

6.  Then roll out the dough into thin theplas one by one.

7.  Place all the rolled theplas on one plate.

8.  Heat a  griddle and apply ghee or oil over it.  Shallow fry  the thepla one by one  on medium flame until brown spot appears from both sides.

9.  Pour 1/4 tsp of ghee from all sides and another optional 1/4 tsp of ghee on the top of the thepla. Repeat this process to all other theplas.

10.  Serve the palak thepla hot with chutneys, pickle, raita and yogurt.

April 28, 2014

Paneer masala with cashew nuts - How to make paneer masala with kaju

Paneer masala in aserving bowl
Paneer masala with cashew nuts recipe - This paneer masala with cashew nuts, milk, onion and tomato based gravy is a creamy and rich dish for Indian flat bread naan, kulcha, roti, lacha paratha etc.These days, paneer dishes have become sumptuous side dish for flat breads and the dishes attract vegetarians a lot. 

The paneer dishes are much in demand here, be it paneer tikka, kadai paneer, paneer peas korma or simple paneer capsicum stir fry. I make it a point to make fresh paneer at home, using fat free milk. Home made paneer has freshness and special creamy flavour with soft and smooth texture. This paneer masala is so tempting and spreads the aroma, to tickle the taste buds.

Prep time : 25 mins
Cook time : 25 mins
Yield : serves 4

  • 2 cups paneer cubes
  • 1 tsp cumin seeds
  • 5-6 cloves / lavang
  • 1/4" cinnamon/ dalchini
  • 3 green cardamoms
  • 1½  tsp coriander powder
  • 1½  tsp garam masala
  • 1 tsp chilly powder
  • 1 tsp turmeric powder
  • 3/4 cup milk
  • 2-4 tbsp oil
  • Salt to tatse

Grind to paste, separately
  • 4 large onions, grind separately
  • 4 medium tomatoes, grind separately
  • 25 cashew nuts / kaju, grind separately

Grind to paste, together
  • 10 flakes garlic
  • 1" ginger
  • 2-3  green chillies

  1. Put the cashew nuts in the mixer and grind it to a smooth thick paste, adding required water. Transfer the paste to a bowl and set aside.
  2. Cut the onion and tomatoes separately. Put the chopped onion in the mixer, and grind it to a smooth paste, without using any water. Transfer it to a bowl.
  3. In the same mixer, put chopped tomatoes and grind it to a smooth paste, without adding any water. Transfer the paste to a bowl.
  4. In the same mixer, put the ingredients mentioned under " Grind to Paste together " into the mixer and grind them to a smooth paste, adding required water and set aside
  5. Cut the paneer into equal sized small cubes, put them in hot water and set aside.
  6. In a deep pan, heat 2 -3 tbsp oil and add the cumin seeds, cloves, cinnamon and green cardamom to it. Fry until spices crackle and spread aroma. 
  7. Then add onion paste and fry until it turns light brown. Add 2 tbsp ginger-garlic-chilli paste and saute until raw smell disappears. 
  8. Add coriander powder, chilly powder, garam masala and turmeric powder and salt. Saute for a while. 
  9. Now add tomato paste and saute for 5 minutes.  
  10. Then add cashew paste and saute for 1 minute. Add milk and mix well until all the ingredients combine well.  Add more milk if required. 
  11. Now remove the paneer from hot water and squeeze them gently. Add paneer to the gravy and bring it to boil. Further, simmer for 2 minutes and switch off the flame. 
  12. Finally, add the chopped coriander leaves and serve hot with naan, roti, chapathi, lachha paratha or  kulcha .
Paneer masala ready to serve

April 25, 2014

Rajma brinjal potato kootu recipe - How to make rajma potato kootu

kootu in a serving bowl
Rajma, brinjal, potato kootu recipe - I make dal, sambar, saaru, curry or kootu almost everyday. When fresh rajma is not available, I use  soaked  dried rajma for the kootu. Brinjal and potatoes are combined in this kootu, to make it a veggie version.The required thickness of kootu can be had with use of  boiled and mashed rajma. The roasted gram dal in the masala paste also gives extra thickness to the kootu.  The flavour of kootu is on account of the fresh spices such as coriander seeds, cumin seeds, cloves, cinnamon and fenugreek seeds. Onion, ginger, garlic and fresh coriander leaves enhance the flavour of this kootu.

Preparation time : 15 minutes + soaking time
Cooking time : 25 minutes
Serves : 4

  • 1/4 cup rajma, soaked overnight
  • 2 small brinjal, cut into small pieces
  • 1 small potato, peeled and cubed
  • 2 medium tomatoes, cut into pieces
  • 1 large onion, roughly chopped

Grind to paste
  • ¼ cup grated fresh coconut
  • ½ tbsp bengal gram / chana dal, fried
  • 1 tbsp coriander seeds, fried
  • ¾ tsp cumin seeds / jeera
  • 15 fenugreek seeds / methi, fried
  • 1 cloves / lavang, fried
  • 1/6" cinnamon / dalchini, fried
  • 4  garlic flakes
  • 1/6" ginger
  • 4 dry red chillies, fried
  • Oil as needed
  • Salt to taste

  1. Wash the soaked rajma and add the chopped onion, salt and 2 cups of water. Pressure cook it, till 3-4 whistles and then on a low flame for about 5 minutes. 
  2. When the pressure releases, remove the pan from the cooker and mash 1/2  of the rajma lightly and set aside. 
  3. Boil enough water in a deep vessel,  add the potato, brinjal and tomatoes. Cover and cook on a medium flame until potato and tomatoes are soft.
  4. Heat little oil in a frying pan and fry the coriander seeds, cloves, cinnamon, fenugreek seeds, red chillies and bengal  grams, separately until they are aromatic. 
  5. Then mix all the ingredients mentioned under " Grind to paste" and put them in a mixer. Grind them to a smooth paste, adding required water. 
  6. Then in a deep pan add masala paste, boiled vegetables  along with water , cooked rajma and salt. Mix well and make a thick curry consistency kootu. Add more water if required. 
  7. Then bring it to boil on a medium flame, stir in between. Once the kootu boils, add chopped fresh coriander leaves and simmer for 2 minutes. 
  8. This rajma kootu goes well ith hot steamed rice. It can also be eaten with chapati and rice roti. 
kootu is ready to serve

April 20, 2014

Carrot tomato soup recipe - How to make gajar tomato soup

Carrot tomato soup in serving bowl
Carrot tomato soup recipe - I strongly feel that I am addicted to this deep red coloured soup. Carrot tomato soup is one of my  favorite vegetable soups. So many varieties of soup can be made with vegetable such as cabbage, mushroom, sweet corn, spinach, broccoli etc. This is the soup I made when I strongly desired to have hot soup. Though the tomato is tangy, the taste is balanced by the sweetness of carrot. Hence, this soup is the mixture of tangy and sweet taste. I like it most because while sipping it hot, it gives comfort to throat and immense satisfaction to the brain.

Prep  time : 10 mins
Cook time : 20 mins
Yield : serves 3-4


  • 1 tsp pepper powder
  • 2 tbsp corn flour
  • Salt to taste

Grind to paste

  • ½ cup chopped coriander leaves
  • ½ cup water

Grind to paste veggies

  • 2 cups grated carrot, boiled
  • 2 large tomatoes, chopped, boiled
  • 1/6" ginger
  • 1 small onion, chopped,
  • 1 tsp cumin seeds / jeera


1.  Heat 1 ½ glasses of water in a deep vessel. Put all the ingredients mentioned under grind to paste veggies and cook until  veggies are cooked to soft. Add some cold water and cool it.
boiled veggies to make carrot tomato soup

2.  Grind it to a smooth paste. Then strain with a strainer.
strained veggie paste

3.  Place the strained veggie mixture on a high flame and bring it to boil to make the soup.
veggie mixture to make carrot tomato soup

4.  Take 2 tbsp of corn flour in a bowl.
corn flour
5.  Grind the chopped coriander leaves to a smooth paste with  ½ cup of cold water. Add the corn flour to the coriander paste, add the pepper powder, mix until combined and set aside.
coriadner corn flour paste
6.  While boiling add the above prepared corn - coriander leaves paste and bring it to boil. Add the salt and simmer on low flame for 2 minutes. 
boiling soup
7.  Serve the carrot tomato soup  hot.
carrot tomato soup in serving bowl

Rice appe or paniyaram recipe - How to make rice appe

Rice appe or paniyaram in a serving plate
Rice appe or paniyaram recipe - Hot appe with ghee is a very popular breakfast snack of Coastal Karnataka. This is a very delicious, inviting snack which is slightly addictive and keeps you full for a long time. This is very easy to make though it looks bit tedious. Once the consistency of the batter is made perfectly, the appe can be made very easily. This is a perfect breakfast or evening snack along with ghee. When it comes to snack , I would prefer to have them with one cup of hot coffee. I have already posted two other varieties of appe recipes such as sweet sour appe and rava pumpkin appe.

Preparation time : 20 minutes
Soaking and fermentation time 10 - 12 hrs.
Cooking time : 30 minutes
Yield : 42 small appe 

  • 2 cups raw rice, soaked 3-4 hours
  • 15 fenugreek seeds, soaked in rice
  • 1 cup beaten rice / poha, soaked for 10 minutes before grinding
  • 1 cup grated fresh coconut
  • ¾  cup jaggery powder
  • Salt to taste
  • Ghee or oil

  1. In a large mixing vessel, combine together  the rice and other ingredients except jaggery. Put them in a mixer jar and grind to a smooth paste with ½ cup water. 
  2. Once the batter is smooth, add the jaggery and grind it on high speed. Grind them in two batches  to make the idli batter consistency paste.
  3. Transfer the batter to a large vessel. Keep it in warm place for 6-7 hours. 
  4. While making appe, add salt and mix well.
batter to make rice appe or paniyaram

5. Then heat the Appe pan on medium flame and pour ¼ tsp of ghee or oil in each mould.
heat th appe pan to make paniyaram

6. Using a table spoon, pour the batter in the mould, cook covered on medium flame, until appe turns slightly firm.
pour the bater in the mould to make appe

7. After a while ghee starts to oozes out and the surface of the appe becomes firm.
cooking appe

8. Then flip the appe with a spoon and cook uncovered on low flame until appe turns golden brown from bottom. 
flipping appe

9. When the bottom turns golden brown in colour, remove the appe from the mould.
cook till light brown

10. Serve the appe hot with ghee.
Rice appe or paniyaram ready to serve

April 17, 2014

Mint coriander leaves soup recipe - Pudina kothimbir soup

soup in a serving bowl
Mint cilantro soup recipe - Mint Coriander leaves soup is one of my favorite soups. Soup is one such dish, that one can have it at any time of any season. I recently visited a marriage reception, and tasted this soup. I found it soothing, refreshing and filling. I obtained the recipe from the chef, later tried it a few times with some modification in the quantity of ingredients. The one small change I have made in this recipe is that I've added few chopped cabbages, which gives some crunchy bites and exercise to teeth.

Prep time : 10 minutes
Cook time : 15 mins
Yield : serves 2

  • ½ onion, chopped
  • ½ cup cabbage, chopped
  • 3 heaped tsp corn flour
  • ½ tbsp Chings chilly sauce
  • 1/4 tsp soya sauce
  • Salt to taste

Grind to paste
  • ½ cup coriander leaves, chopped
  • 4 - 5 mint leaves


1.  Wash the mint and coriander leaves thoroughly. Grind them together to a smooth paste with 1/4 cup water and set aside.
mint cilantro paste

2.  In a large mixing bowl, mix together the coriander-mint paste, chilly sauce, soya sauce, corn flour and salt.
coriander-mint paste, chilly sauce, soya sauce, corn flour mixed

3.  Mix with a spoon to make a thick and smooth paste so that lump is not formed.
made a thick paste to make mint cilantro soup

4.  Boil the onion with a glass of water in a pan and cook until onion is soft. Once the onions turn soft, add the chopped cabbage to it.

5.  Add the above prepared mint coriander paste mixture to the cabbage onions, and stir continuously to prevent the lump.  Add some water if required.

6.  Bring the soup to boil over medium flame, then simmer for 2 minutes over low flame. Serve the mint cilantro soup  hot.
soup boiled and ready to serve

April 14, 2014

Vegetable cutlet recipe - How to make veg cutlet

Vegetable cutlet in a serving plate
Vegetable cutlet recipe - This vegetable cutlet is a simple shallow fried snack prepared with easily available vegetables like potato, green peas and carrots. It is a healthy version of snack to serve during the evening with a cup of tea or coffee. Usually  cutlets are deep fried. However, to avoid excessive oil, these cutlets are rolled in bread crumbs and then shallow fried using very little amount of oil. Deep fried cutlets are more tastier because of its oil absorption. But, too much oil is not good for health. So, I prefer shallow fried cutlets. To get more tastier cutlet you can deep fry them by using the same ingredients and method.

Preparation time 15 minutes
Cooking time 30 minutes
Makes 12 cutlets

  • 2 large potatoes, boiled and mashed
  • 1 cup green peas, boiled and mashed
  • 1 cup grated carrot
  • 4 - 5 bread slices
  • 1 large onion, finely chopped
  • 1 and ½ tsp cumin powder / jeera
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 1 small green chilli, finely chopped
  • 1 tbsp lemon juice
  • Oil for shallow frying
  • Salt to taste


1.  Heat some oil in a pan and add the onions and green chili to it. Saute till onions become translucent. 

2.  Add the grated carrot and  saute for a minute.  Add the garam masala, jeera powder, chilli powder and salt. Mix well.

3.  Add the boiled and mashed potatoes and  green peas. Soak the bread slices in water and squeeze them gently. Add it to the potato mixture.

4.  Add the chopped coriander leaves, salt  and then add lemon juice to it. Mix well till all the ingredients combine well. Make a lump of this mixture.
mixture prepared to make vegetable cutlet

5.  Divide the mixture into 10 - 12 equal portions. Flatten each portion into oval shape. Roll them in bread crumbs. 
flatten the mixture balls to make vegetable cutlet

6.  Shallow fry till the base become firm and golden brown in colour.
frying the cutlets

7.  Flip and cook till the cutlet becomes golden brown from all sides.
 frying the cutlets

8.  Serve vegetable cutlet hot with choice of your chutney or tomato ketchup.

April 13, 2014

Hara tomato chutney recipe - Green tomato chutney - How to make raw tomato chutney

chutney in a serving bowl
Green tomato or raw tomato chutney recipe - This Raw tomato chutney is prepared with few ingredients.  This chutney is a great accompaniment to jawari rotis and chapati. Raw tomatoes are  occasionally available in the vegetable market. Those are light green in colour and harder than ripe tomato.

Preparation time 5 minutes
Cooking time 10 minutes
Serves 4

  • 4-5 raw tomatoes
  • 3 green chillies
  • 2 tbsp fresh coconut
  • 1 tbsp chopped fresh coriander
  • Salt to taste
  • 1 tsp oil or as reuired

For the tempering
  • 1 tsp ghee
  • 3-4 broken red chillies
  • 2 curry leaves
  • 1/4  tsp  mustard seeds

  1. Heat a tsp of oil in a frying pan and add chopped green chillies to it. Saute the green chillies until aromatic and then add chopped green tomatoes to it. 
  2. Saute the green tomatoes for a minute and then add fresh coconut to it. Mix well till  the coconut combine with  the tomatoes. Cook covered on low flame, until tomatoes are cooked well and turn soft. (If its too dry sprinkle little water)
  3. Then switch off the flame and allow them to cool. Once the cooked tomato mixture become cool, add salt and few chopped coriander leaves to it. 
  4. Then grind the mixture  to a smooth paste using very little water. Transfer this chutney to a bowl. 
  5. Make a tempering of  the ingredients mentioned under " for the tempering"  and pour it on the chutney. Mix  very well and serve with jawari roti and chapati.
chutney ready to serve

April 12, 2014

Udupi tomato saaru recipe - How to make tomato curry

tomato curry in a serving bowl
Udupi tomato saaru recipe - Curry is known as saaru in South Karnataka. Usually I prepare such curries using curry powder. My stock of curry powder or saarina  hudi  is over. So I have used fresh spices to prepare this curry.  I'll post the curry powder in dur course as soon as I make it.  This tomato curry goes well with hot steamed rice along with papad, pickle and raitas.

Preparation time 10 minutes
Cooking time 15 minutes
Serves 4

  • 4 large tomatoes
  • 5-6 dry red chillies, roasted 
  • 1/2 tsp pepper powder ( or 10 pepper)
  • 1 ½  tsp cumin seeds / jeera
  • 1 tsp coriander  seeds, roasted
  • 10 fenugreek seeds / methi , roasted 
  • 2 tbsp grated fresh coconut
  • Oil for frying
  • Salt to tatse
  • Chopped coriander leaves

For the tempering
  • 3 -4 tsp Oil 
  • 1 tsp mustard seeds
  • A pinch of asafoetida / hing


1.  In a frying pan heat  little bit of oil and saute the whole tomatoes for 2-3 minutes. 

2.  Then add  ¼ cup of water to it. Cook covered on low flame till the tomatoes become soft. Remove from the flame and cool it. Then  peel off the skin and set aside.
boiled and peeled tomatoes

3.  Heat very little oil in a frying pan. Saute the fenugreek seeds, coriander seeds and dry red chillies separately till they become aromatic. 

4.  Remove from the flame and keep them aside.
 grind to paste ingredients

5.  Then grind together the tomatoes, red chillies, pepper, coriander seeds, fenugreek seeds and fresh coconut to a smooth paste, using some water.
ground masala paste
6.  Then  transfer this paste to a large pan. Add 1 glass of water, add salt and mix well. Bring this curry to boil. Switch off the flame.
 pour the paste in a pan

7.  Add chopped coriander leaves. Make tempering of mustard seeds and hing. Pour over the tomato curry and mix well. Serve tomato saaru hot with steamed rice.
coriander leaves added

April 11, 2014

Stuffed moong dal cheela recipe - How to make stuffed moong dal chilla

Moong dal cheela stuffed with kadai sabzi recipe - Breakfast is the main meal of the day, after dinner there is a long gap  between breakfast and dinner. We all are looking forward for the healthy, filling and energetic dishes that please every one's taste bud. 

Cheela is one such  delicious dish, which provides proteins, vitamins, minerals and digestible fiber. Moong dal cheela is nothing but dosa prepared with split green gram or moong dal and stuffed with kadai sabzi prepared with beans, carrot, cauliflower and other ingredients. I like cheela as much as I like masala Dosa. 

I consider cheela as a balanced meal, so, it can be prepared for lunch or dinner too. Once I tasted it at my  friend's house, later  tried it for a few times and now sharing this with you all. The reason I like it most is it is very light on stomach, easily digestible, very delicious and filling. Do try this delicious cheela and enjoy your breakfast. 

For the batter 
  • 2 cups split green grams / moong dal

For the filling
  • 2 large onions, finely chopped
  • 10-12 garlic flakes, finely chopped
  • 1/2 small cabbage, finely chopped
  • 2 capsicums, finely chopped
  • 2 carrots, grated
  • 1/2 cup fresh green peas
  • Green chillies, finely chopped 
  • (discard seeds)
  • 1 and 1/2 tbsp ginger garlic paste
  • 2-3 tsp chilly powder
  • 2 tsp coriander powder
  • 1/2 tsp cumin seeds powder / jeera powder
  • 1 tsp garam masala
  • 1/4 cup chopped coriander leaves
  • Oil as required
  • Salt to taste


For the filling

1.  Wash, peel and grate the carrots. Wash and cut the cabbage and capsicums into thin slices. Wash the green peas and set aside.

2.  Heat oil in a wide pan and add green chillies to it. Saute nicely and add the onions.  Saute till the onions turn translucent.

3.  Add the carrot, capsicum, cabbage and green peas one by one. Stir to combine and cook covered on low flame till all the veggies become soft. 

4.  Once the veggies become soft, add ginger garlic paste and saute till raw smell goes away. 

5.  Then add  chilly powder, jeera powder and coriander powder and saute. Cook covered for 2 minutes. 

6. Then add the garam masala and salt. Cook for 1 minute. Add the coriander leaves. Mix well and remove from the flame.

For the batter

1.  Wash and soak the split green gram overnight. Drain the water and grind it to a smooth paste, using very little water. The batter should be plain dosa batter consistency. Add salt and keep it aside.

Making the cheela

1.  Heat a griddle and apply ghee or oil on it. Take half cup of  cheela batter in a flat bottomed cup or spoon and pour on the griddle from little bit of height and spread thinly and give it a round shape. 

2.  Spread the cheela as thin as possible. For better taste pour 1/4 tsp of optional oil or ghee over the cheela. Shallow fry it on medium flame till it turns golden brown from the bottom. 

3.  Flip it and cook it till light brown from other part  too. When the cheela is done, place it on a plate and spread the filling on it.

4.  Roll the cheela and  cut it into 3 parts.

5.  Serve the stuffed moong dal cheela hot with yogurt and pickle.

Instead of  beans, cauliflower and carrot kadai subzi, you can use different types of filling  prepared with mushrooms, paneer, cheese, eggs and chicken.