Vegetable Paratha Recipe / Mixed Vegetable Paratha Recipe / Mix Veg Paratha Recipe / Stuffed Vegetable Paratha

Vegetable Paratha

Stuffing ingredients

Boiled and mashed potato - 2 small size
Finely grated or minced vegetables - 1 cup heaped
( I used carrot, cabbage, bean)
Minced green chilly - 2
Jeera powder - 1/2 tsp
Salt to taste
Dry mango powder/Amchur powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Chopped coriander powder
Oil - 2 tsp

Method

Heat oil in a pan fry the vegetables and green chillies till raw smell has disappeared.
Now add all the dry ingredients and saute for couple more minutes till mixture is dry.
Switch off the stove add the mashed potato and coriander leaves.
Mix well and divide into equal size balls. Your filling is ready.

Other ingredients

Wheat flour - 2 cups
Salt to taste
Oil - 1 tsp + Oil to cook paratha as needed
Water as needed

Method

Take a bowl add flour,salt and oil mix pour water little by little and form a soft dough.
Cover it and keet it for 10 minutes.divide the dough into equal size balls.
Take a small ball of the dough,shape it like a cup.
Keep the filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.
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Simple Tomato Chutney / Tomato Chutney / Thakkali Chutney / Easy Tomato Chutney / Tomato Chutney For Idli And Dosa

A simple tomato chutney with a slight twist,best side dish for Idli/Dosa.

Tomato Chutney

Ingredients

Large ripe tomatoes - 2
Onion - a handful
Salt to taste
Grated coconut - 1 tbsp
Tamarind a very small piece
Urad dal - 2 tsp
Coriander seeds/Dhania - 1 tsp
Kashmiri red chillies - 2
Red chillies - 2
Oil - 2 tsp

Tempering 

Oil - 1 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/8 tsp
Red chillies - 1
Curry leaves few

Method

Heat oil in a pan add urad dal,coriander seeds,both red chilies and tamarind fry till light brown.
Now add the onion,tomato and fry till raw smell has disappeared.
Add salt and coconut fry for a minute and switch off the stove.
Cool and grind it to a smooth chutney.
Heat oil in a pan and temper it with above ingredients.
Pour the hot tempering into the ground chutney and mix.
Best served with Idli or Dosa.
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Coconut Chutney / Red Coconut Chutney Recipe / Garlic Coconut Chutney / Poondu Thengai Chutney / Side Dish For Idli & Dosa

Garlic Coconut Chutney

Ingredients to grind

Fresh coconut -1/2 cup

Red chillies -2

Garlic-1

Pottukadalai / Roasted gram dal - a handful

Salt to taste

Water as needed

Tempering

Oil-1tsp

Mustard -1/2tsp

Channa dal -1/4tsp

Urad dhal-1/4tsp

Curry leaves-little

Method

Grind all above mentioned ingredients to a smooth paste.

Dilute the chutney according to the consistency you want.

Heat oil in a pan & temper it with above ingredients.

Pour it into the ground chutney mix & serve with Pongal, Idli or Dosa.

Garlic Coconut Chutney is a spicy and flavorful South Indian side dish made with fresh coconut, garlic, red chillies, and roasted gram dal. Tempered with curry leaves and mustard seeds, it pairs perfectly with idli, dosa, and other tiffin varieties.

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Rava Pulihora with Lemon Recipe / Lemon Idli Rava Rice Recipe / Lemon Rava Pulihora Recipe / Lemon Rava Rice Recipe

 

Lemon Rava Pulihora

Ingredients to cook the rava

Idli rava - 1 cup

Water - 2 cups

Turmeric powder - 1/4 tsp

Oil - 1/4 tsp

Salt to taste

( Pour water into a pan add the turmeric powder , oil and salt, when water starts to boil reduce flame and add the rava. Cover and in low flame cook till done. Switch off the stove fluff it up with a fork and keep it aside)

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Urad dal and Channa dal - each  1 tsp

Peanuts - 2 tsp

Chopped cashew nuts - 1 tsp

Hing - a generous pinch

Slit Green chilies - 4

Minced ginger - 1/4 tsp

Broken red chilly - 1

( Heat oil in a pan and temper it with above ingredients, keep it aside)

Other ingredients

Few curry leaves

Lemon juice extracted from 1 medium size

( add more or less according to your taste)

Method

Take a wide plate spread the cooked idli rava add the curry leaves, tempering and pour the lemon juice.

Mix gently till everything is combined. Enjoy !

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Kollu Puttu Recipe / Horsegram Puttu Recipe / Healthy Puttu Recipe

Ingredients

Kollu / Horsegram - 1/2 cup

Method

Wash and soak the kollu for 6 hours.

Drain the water out and add it into a blender, sprinkle water and grind to a smooth thick batter.

Grease idli plates and pour the batter and steam stem till cooked.

Cool the idli and crumble them. Puttu base is ready to make Kara puttu or Sweet puttu.

Kara Puttu / Savourt Puttu

Oil - 2 tsp

Mustard - 1/2 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Curry leaves few

Grated coconut - 2 tsp

Chopped onions - a handful

Chopped green chillies - 1

Salt to taste

Coriander leaves for garnish

Method

Heat oil in a pan temper it with mustard, urad & channa dal.

Add onions, chilies, curry leaves and salt sauté till light brown.

Add the steamed and crumbled kollu and in low flame fry for 2 to 3 minutes till they reach puttu consistency ( Must be dry without and sticky consistency)

Add coconut mix and switch off the stove. Garnish with coriander leaves and enjoy hot.

Sweet Puttu

Jaggery - as needed

Grated coconut as needed

Cardamom powder - as needed

Steamed and crumbled kollu 

( Fry the steam kollu in 1 tsp of ghee till they are dry and without and sticky consistency )

Method

Take a bowl mix all above ingredients together and enjoy!

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Upma Premix Recipe / Instant Upma Mix Recipe / 5-Minute Upma / Meal Prep Magic: Upma Premix / Healthy Breakfast in a Jar

Upma Premix

Ingredients

White Rawa/Rava/Suji/Sooji - 1 cup

Water -2 & 1/2 to 3 cups

Salt-to taste

Curry leaves -few

Chopped green chillies-3

Chopped ginger - 1 tsp

Tempering

Oil- 3 tsp

Ghee - 1 tsp

Mustard -1tsp

Urad dhal - 1 & 1/2 tsp 

Channa dal- 1 & 1/2 tsp

Hing - 1/8 tsp

Red chilly - 1

Chopped cashew nuts - 6

Upma Premix

Method

Heat oil and ghee in a pan and add the tempering.

Add the green chillies, ginger and curry leaves fry till they are crisp.

Add the sooji and hing fry till sooji changes colour. Do not over fry and burn them.

Switch off the stove add salt mix, cool the ingredients and put it into a clean bottle.

Store it in fridge.

Upma with Premix

How to make Upma with premix?

Boil water in a pan add the upma premix mix and cover it with a lid.

Reduce the flame and cook till sooji is cooked.

Switch off the flame and enjoy hot with chutney or pickle..

Upma Premix (Ready-Mix) is a travel-friendly, shelf-stable blend of roasted sooji/rava with spices, lentils, and aromatics—just add hot water or quick-temper with oil for a fluffy, savory breakfast in minutes. Perfect for busy mornings, lunchboxes, or camping, it delivers classic South Indian upma taste without chopping or measuring. Great to batch-make and store for instant tiffin anytime.

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Guacamole Recipe , Fresh & Easy Dip in Minutes , Perfect Party Dip , Homemade Guacamole Recipe , How to Make Guacamole at Home

 

Guacamole

Ingredients

Avocado - 1 large

Chopped onion - 1/4 cup 

Chopped tomato - 1 large 

Chopped coriander leaves - 1tbsp 

Chopped green chilly -1 

Grated garlic - 1 

Salt and Pepper powder to taste 

Cumin powder - 1/8 tsp 

Lime juice - 1tbsp 

Method

Mash the avocado and add all the other ingredients and gently mix till combined.
Enjoy with chips.

Guacamole is a creamy, flavorful Mexican dip made with ripe avocados, fresh onions, tomatoes, garlic, and a splash of lime juice. Perfect as a healthy snack or a party dip, it pairs beautifully with chips, tacos, or any meal!

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Melkote Puliyogare Recipe / Melukote Puliyogare Recipe / Melkote Iyengar Puliyogare Recipe / Iyengar Puliyogare Gojju Recipe / Karnataka Style Puliyodarai Recipe - Temple Prasadam Recipes

 

Melkote Puliyogare

Ingredients for tamarind gojju

Tamarind - a large gooseberry size

( soak it in hot water till soft, squeeze and extract the pulp from the tamarind, filter and keep it aside)

Turmeric powder - 1/4 tsp

Salt to taste

Jaggery - 1 & 1/2 tbsp

Sesame oil - 1 tbsp

( Add all the above ingredients into a pan and in low flame cook the mixture till the oil separates and the thick gojju has cooked well and has no raw smell)

Ingredients for the puliyogare podi

Sesame oil - 1 tsp

Methi seeds - 1/2 tsp

Mustard - 1/2 tsp

Black pepper - 1/2 tsp

Coriander seeds - 1 tbsp

Byadge red chilly - 10

( this will give nice colour to your rice)

Curry leaves few

Cumin seeds - 1/2 tbsp

Hing - 1/4 tsp

Salt as needed

Turmeric powder - 1/8 tsp

( Heat oil and in low flame fry above ingredients till light brown, do not over fry and burn them.Cool completely and dry grind to a fine powder along with salt)

Tempering

Sesame oil - 2 tbsp

Peanut a handful

Chopped cashew nuts - 8

Channa dal- 1 tsp

Urad dal - 1 tsp

Mustard - 1 tsp

Red chilly - 3

Curry leaves few

Shredded dry coconut / Kopparai - 1/8 cup

Turmeric powder - 1/4 tsp

Hing - 1/8 tsp

( Heat oil in a pan and temper it with above ingredients)

Other ingredients

Cooked sona masoori rice - as needed

(grains must be separate , do not over cook the rice)

Method

Take a wide plate add the cooked rice to this add the gojju , spice powder and the tempering as needed and mix gently till well combined. If salt is needed add at this stage.

Garnish with dry coconut and curry leaves and enjoy!

Chembu Moru Kachiyathu / Chembu Moru Curry / Taro Root Yogurt Curry / Tangy & Comforting Chembu Moru Kachiyathu - Kerala Recipes

Ingredients ground to a smooth paste

Coconut-2 tbsp
Turmeric powder-a pinch
Jeera- 3/4 tsp
Green chillies-2
Garlic-1
( Take above ingredients in a mixi/blender jar and grind to a smooth paste)

Other ingredients

Sepakilangu / Chembu / Taro -4
(peeled & cut into thin slices)
Salt to taste
Turmeric powder- 1/4 tsp
Red chilly powder - 1/8 tsp
Beaten curd -1 cup
Curry leaves few

Tempering

Coconut oil - 1 tbsp
Mustard -1tsp
Urad dal - 1/8 tsp
Red chillies-1
Methi seeds - 5
Curry leaves-little

Method

Cook the taro/chembu with salt, turmeric powder, red chilly powder and few curry leaves till soft.

Add the ground paste to the cooked taro and cook till its thick.

Reduce the heat and add the beaten curd & give a brisk stir & just a boil.

Switch off the gas, heat oil in a pan and temper it with above ingredients.

Pour the tempering into the curry, mix and serve it hot with plain rice.

Chembu Moru Kachiyathu is a traditional Kerala-style curry made with taro root simmered in spiced buttermilk. Light, tangy, and comforting, this dish is a staple in Kerala homes and pairs perfectly with hot steamed rice.

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Bihari Style Khatai Chokha Recipe / Khatai Chokha Recipe / Spicy Garlic & Green Chilli Mash with Coriander & Amchur / Lasun Mirchi ka Thecha

 

Bihari Khatai Chokha

Ingredients

Garlic cloves -12 

Green chilies - 8

Coriander leaves a handful

Salt to taste 

Amchur powder - 1 tsp ( heaped)

Mustard oil - 4 tsp

Method

Heat oil in a pan fry garlic and green chilies till light brown, add the coriander leaves and sauté for a minute and switch off the stove.

Add salt and amchur powder to the fried ingredients, using your fingers mash them well till combined.

Enjoy this with rice or roti.

Khatai Chokha is a tangy and spicy North Indian side dish made with roasted garlic, green chilies, fresh coriander leaves, and amchur powder. This flavorful mash is simple to prepare, bursting with smoky aroma and perfect to pair with hot rice or roti.

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