Tomato Paratha

Tomato Paratha is one of my favorite break fast special recipe.

Ingredients:

Tomato - 3 nos
Whole wheat flour - 2 cups
Turmeric powder - 1/2 teaspoon
Kasori methi - 1/2 teaspoon
Red chili powder - 1/2 teaspoon
Ajwain - 1/2 teaspoon
Oil as required
Salt to taste

Method:

# Grind Tomatos with red chili powder, make puree.

# Mix whole wheat flour, turmeric powder, kasori methi, ajwain and salt. Then add tomato puree to dry ingredients. Knead dough.

# Dough should be stiff like chappath or paratha dough.

# Heat tava, roll your tomato paratha, and cook both sides with oil.

Serve your Tomato Paratha with curd or pickle. Please do try this recipe and provide comments. Thank you😃

Nendhram Pazham payasam/ Pradhaman

Nendhra Pazham payasam / Pradhaman is a traditional payasam of Kerala which is prepared during Onam festival.

Ingredients :

Nendhra Pazham - 2 medium size
Coconut peices - 2 tablespoons
Dry ginger powder - 1 teaspoon
Jaggery - 1 cup
Coconut milk - 1 cup
Ghee - 2 tablespoons

Method :

# Cut nendram pazham in pieces.

# Heat a pan add ghee fry coconut peices to light brown, remove coconut peices then add nendhra Pazham peices and fry well.

# Close the lid of the pan cook for 5 min, stir well.

# once nendhra pazham is mashed well add jaggery syrup, mix well let it boil for few minutes.

# Add dry ginger powder, fried coconut peices, mix well switch of the stove.

# Add coconut milk and serve.

Make sure you add the coconut milk after you switch of the stove other wise there are chances of milk to get curdled.

Please do try and provide your comments. Thank you.

Thenkuzhal ( An Airfryer recipe )

Thenkuzhal is a perfect Teatime Snack, even it is a snack item prepared during festivals. You can even deep fry thenkuzhal, but I have used my Airfryer.

Ingredients :

Rice flour - 4 cups
Roasted urud dhal powder - 1 cup
Jeera - 1 teaspoon
Oil - 6 tablespoons
Hing - 1 teaspoon
Salt to taste

Method :

1. Heat pan and pour 3 tablespoons of oil.

2. Mix all dry ingredients well.

3. Pour the heated oil into the mixture, leave for few minutes, as it will be very hot.

4. Mix well, consistency should be of a bread crumbs, then add water little by little.

5. The dough should be stiff, as we make for poori dough.

6. Preheat the Airfryer at 180'c for 3 min.

7. Take thenkuzhal mould put the dough and fry it in Airfryer at 180'c for 7 min.

8. After 3 min brush oil to the thenkuzhal.

Serve thenkuzhal during tea time.

Please subscribe to my YouTube channel, and try my simple and healthy recipes of Swadisht Kitchen. Thank you 

Methi Pulav

Methi is rich in iron and minerals, but because of its slight bitterness many of us don't prefer much, specially kids.
     This recipe is an excellent lunch box special and I hope everyone would love it.

Ingredients :
Methi / Ventheyakeerai - 1 bunch
Rice - 1 1/2 cups
Onion chopped - 1 big
Peanuts - 1/2 cup
Ghee - 1 teaspoon
Oil - 2 or 3 teaspoons
Cardamon - 2 nos
Clove - 2 nos
Cinnamon - 1 stick
Sauf - 1 teaspoon
Red chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Salt to taste
Water as required

Method :

* Heat pressure pan, add oil and ghee.

* Add sauf, cinnamon, clove, cardamon, peanuts then add chopped onions, saute well, add methi leaves, chilli powder, turmeric powder, salt mix well.

*  Add rice and water, stir well... pressure cook for 2 or 3 whistles.

*  Once pressure settles down... open and mix well.

Serve with curd or any raita of your choice.

Please try this recipe, and give comments. Thank you 

Chola poori

Chola poori is one of my favorite dish. Chola can be had like a chat or for batura, poori or even with plain rice or jeera rice. Let's see the ingredients.

Ingredients:

Chick peas  - 1 cup
( White)
Onion chopped - 1 big
Tomato - 2 nos
Ginger  - 1 bit
Garlic - 2 or 3
Jeera - 1 teaspoon
Oil - 2 or 3 tablespoons
Red chili powder - 1 /2 teaspoon
Turmeric powder - 1/2 teaspoon
Chola masala - 1 tablespoon
Bay leaf - 1 or 2
Tea bag - 1
Salt to taste

Ingredients for chola masala powder:

Clove - 2, cinnamon - 1small stick, cardamon - 2, coriander seeds- 1 teaspoon, cumin seeds - 1/2 teaspoon, sauf - 1 teaspoon, poppy seeds -1/2 teaspoon, pepper - 1/2 teaspoon, star anise - 1 or 2
Dry roast all above given ingredients and make a powder. You can store in an airtight container.

Method:
# soak Chick peas for 7or 8 hours.

# pressure cook chick peas for 6 or 7 whistles with tea bag or take a small muslin cloth put 1 teaspoon of tea powder and tie with a thread and put in the cooker with Chick peas.

# make tomato paste.

# heat a heavy bottom pan, pour 2 tablespoons of oil, once heated put bay leaf, jeera, chopped garlic ginger saute well, add onions fry well till the raw smell goes, add tomato paste, turmeric powder, chill powder, salt mix well and wait till the oil comes out.

# remove tea bag from pressure cooker, add boiled Chick peas to the gravy.

# once boiled well add chola masala which you have prepared. Let it boil for 3 min well if required add water according to the consistency you want.

# chop coriander leaves and garnish.

Ingredients to make poori:

Whole wheat flour - 1 cup

Oil required for frying

Salt to taste

Take whole wheat flour add salt, oil 2 teaspoon, sprinkle water and knead a stiff dough. Heat oil in a kadai, roll poori and fry in oil. Make sure you knead the dough just before frying so that it will not soak much oil and puff up well.

     Chola is a wonderful side dish. Please do try and give comments. Thank you 😃

Nei Appam for Krishna Janmashtami / Krishna Jayanthi

Nei Appam is a sweet recipe which is prepared during Krishna Janmashtami / Krishna Jayanthi.

Ingredients :

Rice flour - 2 cups
Whole wheat flour - 1/2 cup
Jaggery - 1 cup
Cardamon powder - 1 teaspoon
Ghee - 2 tablespoons
Oil as required

Method :

1. Dissolve jaggery in water...and filter the
     syrup.

2.  Mix rice flour, whole wheat flour,
      cardamon, in jaggery syrup.

3.   Consistency should be like Idly batter.

4.   Pour ghee to the Batter, and mix well.

5.   Heat Kuzhi Panniaram pan, pour oil, when it  is heated start preparing panniarams.

    

        

Please try this recipe, and provide  comments.
Thank you

.

Salt Cheedai's for Krishna Janmashtami

This salt cheedai is one of my favorite recipe, which is also an important savouries made for janmashtami. I tried this recipe in Airfryer, which came out extremely well. These cheedai's can also be deep fried.

Ingredients :

Rice flour   - 4 cups
Roasted urud dhal powder - 1/2 cup
Unsalted butter - 75 to 100 grams
Asafetida - 1 1/2 teaspoons
Roasted jeera powder - 1 teaspoon
Roasted pepper powder - 1 teaspoons

Grated coconut - 1/2 cup

Oil - 2 teaspoons

Salt to taste and water to knead the dough.

Method :

#  Mix all dry ingredients with butter.
#  Consistency should be of a bread crumbs.
# Sprinkle water and knead the dough.
#   Make small balls out of the dough.
#    Preheat Airfryer at 180'c for 4 min.
#   place aluminum foil in the Airfryer and put the prepared ball.
# Airfry for 180'c for 7 min.
#  After 3 min, open the Airfryer brush oil and fry cheedai's for 3 more minutes.

Serve the cheedai's... will taste really delicious. Please do try and provide your comments.
Thank you!