Onion Capsicum Paratha

Onion Capsicum Paratha 

Good morning 

A healthy tasty Onion Capsicum Paratha to kick start your Day. It's a perfect for a lunch box when served with ketchup, curdor any Raita.

Ingredients:

Onion - 1 big

Capsicum - 2 small 

Carrots - 1 small

Oil - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder -1 pinch

Garam masala - 1/4 tsp

Red chilli powder - as per taste 

Dough

Wheat flour - 200 gms

Salt to taste 

Oil - 1 tsp

Method:

# To make dough mix whole wheat flour salt and sprinkle water and knead a soft dough add little oil knead well and close the dough with a lid.

# In a pan add oil add finely chopped onion, salt and saute well. Add finely chopped capsicum and grated carrots, red chilli powder, coriander powder,garam masala powder sprinkle water and mix well. Let it cook well. 

# once the mixture becomes dry switch off the stove and allow it to cool completely.

# Take small portions af dough and start rolling with the rolling pin. Spread the onion Capsicum mixture and cover with another chappati and again roll with the rolling pin gently so that the filling is spread evenly.

# Heat a pan cook the paratha by adding little oil on both sides flip the paratha and cook both sides. 

Onion Capsicum Paratha is ready to serve.

Pl.do try and provide your comments.

Thank you!

Keerai Kootu

Keerai Kootu 

Good morning 

 A Lucious smooth tasty Keerai Kootu made with Arai / Amaranthus leaves. You can prepare with Serru keerai/ spinach (palak) etc. Kootu is a South Indian delicious side dish made with any vegetable / spinach with a coconut based recipe.

Ingredients:

Keerai/ Amaranthus leaves - 1 bunch

Moong dal - 1/2 cup

Grated coconut -1/4 cup

Jeera / cumin seeds - 1/2 tsp

Turmeric powder- 1 pinch

Red chilli - 2 nos

Hing / asafoetida - as per taste 

Salt - to taste 

Tempering:

Oil - 1 tsp

Urud dal - 1/4 tsp

Red chilli -1

Method:

# Wash and chopp keerai (any spinach)

# In a pressure cooker add moong dal, keerai/ spinach, turmeric powder and 1/4 cup water and cook for 2-3 whistle.

# Grind grated coconut, red chilli, cumin seeds by adding little water.

# Add the grinded paste to the cooked spinach/ arai keerai. Add salt, asafoetida and boil for 2min.

# Switch off the stove. 

# Heat oil, add mustard seeds once it cracle add urud dall and red chilli pour the tempering in the kootu. Keerai Kootu is ready to serve. It's a fantastic pair with steamed rice and pappad.

Thank you!

Kodumillet Muskmelon Smoothie

Kodumillet Muskmelon Smoothie 

Good morning 

Muskmelon Kodumillet Smoothie is a delicious, thick, creamy millet recipe which can be had as breakfast.

Ingredients:

Muskmelon- 500 gms

Kodumillet/ Varagu- 100 gms

Milk - 1 cup

Sugar - 2 tablespoons 

Nuts for garnish 

Method:

# Wash and soak Varagu/ Kodumillet for 3-4 hrs.

# Cook the millet well. Let it cool down completely.

# In a mixer jar add cooked millet, sugar, chopped Muskmelon and blend to a smooth mixture.

# You can chill and Serve with nuts topped.

Pl. do try and provide your comments.

Thanks!

Proso Millet Pulav / Panivaragu Pulav

Proso Millet Pulav / Pani varagu Pulav 

Good Afternoon!

Proso Millet/ Panivaragu Pulav is high in nutrition and low in calories. A simple, easy and healthy recipe perfect for a main course. 

Ingredients:

Proso Millet- 1 cup

Bay leaf- 1 number 

Black Cardamom- 1 number 

Cloves - 2 nos

Cinnamon stick - 1/2 inch 

Cumin / jeera - 1/2 tsp

Oil / ghee - 1 tsp

Chopped onion - 1 number

Carrots - few pieces

Capsicum- few pieces

Salt - to taste 

Corriader leaves for garnish 

Method;

# Wash and soak Proso Millet for 3-4 hrs.

# In a pan add oil, add cumin let it splutter well, add bay leaf, cardamom, clove, cinnamon, chopped onions and fry, add chopped vegetables, salt and saute well.

# Add the soaked Proso Millet to the tempered vegetables and whole spices. 

# Add 1 cup of water, salt to taste and cook on medium flame. Once cooked well add chopped coriander leaves and serve.

Notes: I generally remove the soaked water and add fresh water to cook Millets. If you use the same soaked water do not add extra water while cooking Millet Pulav.

Thank you!

Avrakkai Lemon Rice/ Broadbeans Lemon Rice

Avrakkai Lemon Rice/ Broadbeans Lemon Rice 

Good Morning!

Avakkai/ broadbeans lemon rice is a delicious, vegan and easy recipe for lunch box special....generally kids avoid broadbeans curry / kootu. You can add this while preparing lemon Rice which gives a nice flavour to the lemon Sadam/ Rice. 

Ingredients:

Cooked Rice- 1 cup

Finely chopped Avakkai- 1/4 cup

Lemon juice- 1.5 tsp

Oil - 1 tablespoon

Mustard seeds- 1/2 tsp

Urud dal- 1/4 tsp

Channa dal- 1/4 tsp

Green chilli- 1 slit

Ginger - Finely chopped 1/2 tsp

Turmeric powder- 1 pinch

Asafoetida- 1 pinch

Salt to taste 

Curry and coriander leaves for garnish 

Method:

# Heat a pan, add oil...add mustard let it splutter well add urud dal, Channa dal...slightly when changes colour add green chilli's, ginger scared well.

# Add finely chopped Avakkai, turmeric powder, salt, asafoetida...Sprinkle water and cook for 2-3 minutes on slow flame.

# Switch off the flame add lemon juice, chopped coriander & curry leaves, cooked rice...mix well and serve.

Please do try and provide your comments.

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Thank you!