February 24, 2016

Spring onion paratha recipe

Spring onion paratha recipe - Paratha is one of the favorite breakfast dishes which we like to have often. Spring onions are usually used in Indo-chinese cooking as a garnish. But we can also prepare delicious parathas out of the spring onions. Whenever I have a bunch of these green onions, I make parathas and zunka. Though I make some side dishes to serve with parathas, I personally prefer  to have it with pickle, chutney and yogurt. Usually, paratha is made by using  stuffing method or mix and roll method. The mix and roll method is very easy, simple and quick. Even you can prepare the dough well in advance and keep in the refrigerator to make and serve hot parathas as and when required.

Here I have used six spring onions along with bulbs for a cup of wheat flour. The taste and flavour of the paratha differs on the quantity of spring onions that you use. You can use some more spring onions in this recipe. The quantity of other ingredients and yogurt  depends upon the quantity of flour and spring onions. However you can adjust the ingredients according to your taste. You can also add fistful of chopped coriander leaves and few chopped mint leaves to the dough for extra flavor. I have not used them in this recipe. Also check out some other paratha recipes in this space. 


 spring onion veg paratha image

February 16, 2016

Kothavarangai poriyal recipe - Cluster beans poriyal

Kothavarangai poriyal recipe with step by step pictures - Kothavarangai poriyal is a simple side dish of Tamil Nadu cuisine prepared with cluster beans. This is mainly a side dish for rotis. This can also be had as a side dish with sambar rice. Cluster beans are low in glycemic index with very high fiber content which helps in controlling blood sugar levels in the body. It is also a good source of vitamin A and vitamin C. It is good for blood circulation, bone health and digestion. So, using cluster beans in the diet on regular intervals is beneficial for your health. By following the below given steps you can make delicious cluster beans poriyal very easily.

kothavarangai poriyal image

February 11, 2016

Jackfruit idli recipe - Panasa idli - Halasina hannina kadubu

Jackfruit idli recipe with step by step pictures- Today I present a very delectable jackfruit idli recipe prepared with rice, fresh coconut, jaggery and jackfruits. Its a sweet idli recipe of Karnataka. Panasa idli or halasina hannina idli is a traditional coastal Karnataka cuisine prepared in every homes with their own versions. Jackfruit is one of my favorite fruits and I am a great fan of it. It is a flavorful fruit and the idli  gets an inviting flavor from it. What makes it different from other idlis is its flavor and sweet taste. I brought the whole jackfruit from the market. It is a seasonal fruit and available only for few months. At this time I bring  jackfruit and we eat it in its natural form as much as possible. I use the remaining pods to make idli and kheer. Cutting  and removing the jackfruit pods  is a tedious sticky job. But in the end when you separate the luscious pods it is worth the effort. I separate the seeds and store the pods in the refrigerator and use them as and when required. Jackfruit seeds can also be used in making curry, usal, etc. When you put the jackfruit pods in the refrigerator for two or three days they become more tastier than the fresh pods. Back to the jackfruit idli. I have used freshly ground rice rava in this dish. But you can also use idli rava as it is very convenient. The idli is lightly sweetened by adding liquid jaggery and tastes best when served with ghee. The jackfruit idlis were simply divine. 
Jackfruitidli-image

February 8, 2016

Methi nippattu - Menthe soppu nippattu - Fenugreek leaves nippattu

Methi nippattu recipe - This nippattu is a durable deep fried snack which can be stored for about  a month. Being a durable snack this can be sent to students staying in hostel or convenient  to  carry while travelling. Whenever I use fenugreek leaves for other dishes, I always think about methi nippattu. Then I make it in small quantity. This is a good tea time snack. 

I fried nippattu on medium flame. Snacks fried on medium flame absorb moderate amount of oil. Deep frying on low flame gives shiny light colour to the snacks but these snacks absorb more oil. Deep frying on high  flame absorb less oil.  Because of  it's high temperature snacks burn  and the end product is dark brown. Therefore deep frying on medium flame is recommended.

Choice of oil is also important for deep frying.  Refined sunflower oil, safflower/kardi seed oil, soya bean oil or groundnut oil  are best for deep frying. I use New Saffola Gold oil brand, a  blend of rice bran oil and safflower seed oil, manufactured by  Marico ltd. While  buying oil, always check for the "Free of Trans Fats" label. This oil is not sold in loose. It  is available  in sealed  plastic can.

methinippattu image

February 4, 2016

Makai poha chivda - Corn flakes chiwda

Makai poha chivda recipe - Crunchy, sweet, salty and spicy chivda made with corn flakes and peanuts. Makai poha or corn flakes chivda is one of the most popular Indian snacks, and goes exceptionally well with hot tea or coffee. Raw makai poha or corn flakes are available in Indian grocery shops. This is one of the most simplest and easiest hassle free snacks. Frying the chivda and mixing other ingredients takes very little time. It has a slightly sweet, salty and mildly spicy taste. It is crunchy and is liked by both kids and adults. This is a very addictive snack which makes every one feels like eating more and more. 

corn flakes chiwda recipeprepared by vidya chandrahas