February 24, 2016

Spring onion paratha recipe

 spring onion veg paratha image
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 Paratha 

Prep time :
Cook time :
Total time :
Recipe type : Breakfast
Cuisine : North Indian
Yield : 5 parathas
Author : Vidya Chandrahas

  
Ingredients 
  • 6 spring onions
  • 1 cup wheat flour
  • 1/4 cup gram flour / besan
  • 4 tbsp thick yogurt / curd
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • A pinch asafoetida / hing
  • 1 tsp coriander powder
  • 1 tsp cumin powder / jeera
  • A generous pinch of garam masala
  • 3/4 tsp salt or as required
  • Ghee or oil as required

Method
  1. Chop off the root and rough skin of the spring onions. Wash them thoroughly under running water and pat to dry.
  2. Chop the spring onions and bulbs finely and set aside. 
  3. Put the wheat flour and besan in a large bowl.
  4. Add the chilli powder, turmeric powder, hing, coriander powder, jeera powder, garam masala and salt. Add the yogurt. 
  5. Add the chopped spring onions.
  6. Mix all the ingredients till they combine well.  Knead it to a rolling consistency dough. Do not add much water.
  7. Make 5 medium sized balls from the dough.
  8. Roll the dough balls into wheat flour and roll it to round roti with a rolling pin. Dust it with some more wheat flour while rolling. 
  9. Heat a  griddle and pour some ghee on it. Place the paratha and pour some more ghee over it.
  10. Cook until golden brown spots appear from both sides. 
  11. Serve the spring onion paratha hot with choice of your side dish.

Spring onion veg paratha - step by step pictures

1.  Chop off the root and rough skin of the spring onions. Wash them thoroughly under running water and pat to dry.
clean the spring onions

2.  Chop the spring onions and bulbs finely and set aside. 
chop the spring onions

3.  Put the wheat flour and besan in a large bowl.
put whaet flour and besan in a bowl

4.  Add the chilli powder, turmeric powder, hing, coriander powder, jeera powder, garam masala and salt.
add all masalas

5.  Add the yogurt.
add the yogurt

6.  Add the chopped spring onions.
add spring onions

7.  Mix all the ingredients till they combine well.  Knead it to a rolling consistency dough. Do not add any water.
knead it to a dough

8.  Make 5 medium sized balls from the dough.
make 5 balls from dough

9.  Roll the dough balls into wheat flour and roll it to round roti with a rolling pin. Dust it with some more wheat flour while rolling.
roll into thin roti

10.  Heat a  griddle and pour some ghee on it. Place the paratha and pour some more ghee over it. Cook until golden brown spots appear from both sides.
cook until golden brown

11.  Serve the spring onion paratha hot with choice of your side dish.
 spring onion veg paratha ready to serve

February 16, 2016

Kothavarangai poriyal recipe - Cluster beans poriyal

kothavarangai poriyal image
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 Recipe

Prep time : 15 mins                                                                            
Cook time : 15 mins
Total time : 30 mins
Recipe type : Side dish
Cuisine : Tamil Nadu
Yield : Serves 4 
Author : Vidya Chandrahas

Ingredients 
  • 500 grams cluster beans
  • 1 heaped tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tsp coriander powder
  • 1 cup grated fresh coconut
  • 1 tsp salt or as required
  • 1½ cups water

For the tempering
  • 3 - 4 tbsp oil
  • 1 tsp mustard seeds
  • 3/4 tsp cumin seeds / jeera
  • 1/4 tsp asafoetida/hing
  • 1 tsp split black grams 
  • 2 green chillies, chopped
  • 1 sprig curry leaves

Method
  1. Wash the cluster beans thoroughly. Pinch off the tips and stems. Cut into 2 - 3 pieces and set aside. 
  2. Heat oil in a pan. Add the mustards seeds to it. When they splutter, add jeera and asafoetida. 
  3. Add the urad dal, chopped green chillies and curry leaves.  Saute until urad dal is aromatic. 
  4. Add the chopped cluster beans and saute for a minute. 
  5. Add the red chilli powder, turmeric powder, coriander powder, garam masala and salt. Saute for 2 minutes. 
  6. Then add 1½ cups of water and cook covered on medium flame till the cluster beans become soft. Further simmer till the poriyal become dry. 
  7. Add the grated fresh coconut. Mix well until coconut combines well. Switch off the flame. 
  8. Serve the kothavarangai poriyal hot as a side dish to sambar rice and roti.

Kothavarangai poriyal - step by step pictures

1.  Wash the cluster beans thoroughly. Pinch off the tips and stems. Cut into 2 - 3 pieces and set aside.
chopped cluster beans to make kothavarangai poriyal

2.  Add the mustards seeds to it. When they splutter, add jeera and asafoetida.
heat oil , add mustard seeds jeera

3.   Add the urad dal, chopped green chillies and curry leaves. Saute until urad dal is aromatic.
add urad dal, green chillies, curry leaves.

4.  Add the chopped cluster beans.
add chopped cluster beans
5.  Add the red chilli powder, turmeric powder, coriander powder, garam masala and salt. 

add all powder and salt

6.  Saute for 2 minutes or till all the ingredients combine well.
saute for 2 mins

7.   Then add 1½ cups of water.
add water to it

8.  Cook covered on medium flame till the cluster beans become soft.
cook covered on low flame

9.  Further simmer till the poriyal become dry.
cook until soft

10.  Add the grated fresh coconut. Mix well until coconut combines well. Switch off the flame.
add coconut

11.  Kothavarangai poriyal is ready to serve.
mix till the coconut combines well

 12.  Serve the kothavarangai poriyal hot as a side dish to sambar rice and roti.
kothavarangai poriyal is ready to serve

February 11, 2016

Jackfruit idli recipe - Panasa idli - Halasina hannina kadubu

Jackfruitidli-image
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.

Jackfruit Idli Recipe
                                         
Prep time : 1 hour
Cook time : 30 mins       
Total time : 1 hr 30 mins
Recipe type :Breakfast
Cuisine : Coastal Karnataka
Yield : 10 idlis
Author : Vidya Chandrahas                 


Ingredients 
  • 1 cup raw rice
  • 20 pods jackfruit / panas / halasina hannu
  • 2 tbsp liquid jaggery or grated jaggery
  • 1/4 cup grated fresh coconut

Method
  1. Cut the jackfruit with a sharp knife and separate the pods. Remove the seeds of jackfruit pods. 
  2. Rinse the raw rice and soak with sufficient water for 3 hours and set aside.  
  3. Drain the rice and put it in the same mixer jar and grind to make a coarse paste without adding any water. The paste should be like thick rava. 
  4. Transfer the rice rava to a large bowl.
  5. Put the jackfruit pods in a mixer jar and blend it to a smooth puree without adding any water. 
  6. Transfer the puree to a bowl and set aside. 
  7. Add the jackfruit puree to the above prepared rice rava. 
  8. Add the liquid jaggery or grated jaggery to it. 
  9. Add the grated fresh coconut and salt. 
  10. Mix well with cut and fold method to make a thick idli batter. 
  11. Grease the idli plate and pour the above prepared batter in the idli mould. 
  12. Cook it in a idli cooker on high flame for 20 minutes and then on low flame for 5 minutes. Switch of the flame. 
  13. After 5 minutes remove the idli plate and keep it aside for 5 minutes. 
  14. Take a blunt knife or spoon and remove the idlis. Serve the  jackfruit idli hot with ghee.



Jackfruit idli - step by step pictures


1.  Cut the jack fruit with a sharp knife and separate the pods. Remove the seeds of jackfruit pods.
jkack fruit pods to make jack fruit idly

2.  Rinse the raw rice and soak with sufficient water for 3 hours and set aside. 

3.  Drain the rice and put it in the same mixer jar and grind to make a coarse    paste without adding any water. The paste should be like thick rava. 

4.  Transfer the rice rava to a large bowl.
rice rava to make jack fruit idly

5.  Put the jackfruit pods in a mixer jar and blend it to a smooth puree without adding any water.
 Jack fruit pods in amixer jar


6.  Transfer the puree to a bowl and set aside.
jack fruit puree


7.  Add the jackfruit puree to the above prepared rice rava.
mix the jack fruit puree and rice rava to make jack fruit idly


8.  Add the liquid jaggery or grated jaggery to it.
add liquid jaggery


9.  Add the grated fresh coconut and salt.
add fresh coocnut


10.  Mix well with cut and fold method to make a thick idli batter.
mix the batter

11. Grease the idli plate and pour the above prepared batter in the idli mould.
grease the idli plate and pour batter to make idly


12.  Cook it in a idli cooker on high flame for 20 minutes and then on low flame for 5 minutes. 
13.  Switch of the flame. Remove the idli plate and keep it aside for 5 minutes.
cook the jackfruit idly in a idly coocker


14.  Take a blunt knife or spoon and remove the idlis. Serve the jackfruit idli hot with ghee.
Jackfruitidli ready to serve
Note
    1. While grinding the rice and jack fruit  do not add water to it. The paste may turn watery and idli will be sticky. 
    2. When idli is done, remove the lid and set aside for 5 minutes so that you can demould the idlis easily without breaking it.
    3. You can also make this idli by using rava or semolina instead of rice. But the idli made with semolina turns sticky and I don't like that texture. 
    4. The batter doesn't need any fermentation, so that you can prepare the batter whenever you feel like to make idlis. 
    5. Instead of soaked rice rava you can also use instant idli rava to make this idli. If you don't have liquid jaggery, use  grated jaggery. 
    6. I make liquid jaggery at home by boiling the grated jaggery in some water and then simmering  till it attains a consistency of honey. make pouring consistency liquid jaggery.

    Also check other idli recipes

    Rice urad dal idli

    Rava idli

    Dill leaves sweet idli


    February 8, 2016

    Methi nippattu - Menthe soppu nippattu - Fenugreek leaves nippattu

    methinippattu image
    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.

    Methi Nippattu  Recipe

    Prep time : 20 mins

    Cook time : 20 mins
    Total time : 40 mins
    Recipe type :  Snacks
    Cuisine : Karnataka
    Yield : 22 Methi Nippattus
    Author : Vidya Chandrahas

    Ingredients 
    • 1 cup wheat flour
    • 1/2  cup split bengal gram flour / besan
    • 1 cup chopped fenugreek leaves / menthe soppu
    • 2 tsp sesame seeds
    • 3/4 tsp red chilli powder
    • 1/2 tsp turmeric powder
    • A pinch of ajwain
    • Salt to taste
    • Oil for frying

    Method
    1. Mix all the ingredients together in a large plate and make the dough of rolling consistency. It should be like paratha dough. 
    2. Divide the dough into  5 orange sized portions and roll them to make round dough balls.
    3. Take one ball of dough, roll it into wheat flour and using a rolling pin roll  it into round roti.
    4. Repeat the same procedure for all other 4  dough balls and place them all together  in a plate. 
    5. Now roll all the rotis together  and make a cylindrical.
    6. Cut the cylindrical shaped roll into medium sized pieces.
    7. Take one piece of dough and  press  the edges gently to keep it tight.
    8. Flatten it and again, roll out into thin and round roti. Cut them into small poori sized nippattu, using a sharp edged cup or any other utensil. 
    9. Collect the chopped off portion. Make round ball from it and roll it again. 
    10. Deep fry the nippattu over a medium flame until crisp. When it is done, remove from the oil. 
    11. Drain extra oil using a slotted spoon and when they come to room temperature, store in an airtight container. 
    12. Serve the methi nippattu with hot cup of tea or coffee.

    Methi nippattu - step by step pictures

    1.  Mix all the ingredients together in a large plate.
    ingredients to knead the dough for methinippattu

    2.  Knead the dough of rolling consistency using some water. It should be like paratha dough consistency.
    knead the dough to make methinippattu


    3.  Divide the dough into  5 orange sized portions and roll them to make round balls.
    divide the dough into 5 portions

    4.  Take one ball of dough, roll it into wheat flour and using a rolling pin roll  it into round roti.
    rolled out rotis to make methinippattu

    5.  Repeat the same procedure for all other 4 dough balls and place them all together in a plate. 

    6.  Now roll all the rotis together and make a cylindrical shape as shown in the picture below.
    rolled all rotis into cylindrical shape

    7.  Cut the cylindrical shaped dough into medium sized pieces as shown below.Take one piece of dough and  press  the edges gently to keep it tight.
    cut the dough into pieces to make methinippattu

    8.  Flatten it and again roll out into thin and round roti. Cut them into small poori sized nippattu using a sharp edged cup or any other utensil. 

    9.  Collect  the chopped portion. Make round ball from it and roll it again.
     poori sized nippattu

    10.  Deep fry the nippattu over a medium flame, until crisp. When it is done, remove from the oil.
    deep fried the methinippattu

    11. Drain extra oil using a slotted spoon and when they come to room temperature, store in an airtight container.
     drain oil

    12.  Serve the methi nippattu with hot cup of tea or coffee.
    methinippattu ready to serve

    February 4, 2016

    Makai poha chivda - Corn flakes chiwda

    corn flakes chiwda recipeprepared by vidya chandrahas
    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. 

    Makai Poha Chivda
                                                
    Prep time : 10 mins
    Cook time : 20 mins       
    Total time : 30 mins
    Recipe type :  Snacks        
    Cuisine : North Indian      
    Yield : Serves 5 - 6
    Author : Vidya Chandrahas

    Ingredients 
    • 4 cups makai poha / corn flakes
    • 1 cup peanuts / ground nuts
    • 2 cups oil
    • 2 tbsp sugar powder
    • 3/4 tsp salt or as required
    • 1/2 tsp chilli powder

    Method
    1. Hand pick the corn flakes and set aside.
    2. Put some sugar in a small mixer jar and grind it to a fine powder and set aside.
    3. Heat oil in a small frying pan and fry the peanuts till golden brown and crisp. Drain and set aside.
    4. In the same frying pan, fry the corn flakes on low flame till crisp. They float on the surface.  
    5. Fry the corn flakes in 4 - 5 batches. Each batch takes less than 2 - 3 minutes. Do not over fry.
    6. Drain on an absorbent paper and set aside. 
    7. Transfer the fried corn flakes to a large plate.
    8. Sprinkle 2 tbsp of sugar powder, salt and chilli powder one by one. Mix well. 
    9. Add the fried peanuts.
    10. Mix well and serve makai poha chivda with hot tea or coffee.

    Makai poha chivda - step by step pictures


    1.  Hand pick the corn flakes and set aside.
    raw cron flakes

    2.  Put some sugar in a small mixer jar and grind it to a fine powder and set aside.
    sugar powder

    3.  Heat oil in a small frying pan and fry the peanuts till golden brown and crisp. Drain and set aside.
    fried peanuts

    4.  In the same frying pan, fry the corn flakes on low flame till crisp. They float on the surface.  

    5.  Fry the corn flakes in 4 - 5 batches. Each batch takes less than 2 - 3 minutes. Do not over fry.
    fried corn flakes

    6.  Drain on an absorbent paper and set aside.
     drained corn flakes
    7.  Transfer the fried corn flakes to a large plate.
    transfer to alarge plate
     8.  Sprinkle 2 tbsp of sugar powder, salt and chilli powder one by one. Mix well.
     mix other ingredients

    9.  Add the fried peanuts.
    add fried peanuts

    10.  Mix well and store in an airtight container.
    mix peanuts

    11. Serve corn flakes chivda with hot tea or coffee.
    serve makai poha chiwda with hot tea or coffee
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