Search Results for: label/Chapathi.

Mince Chapathi/Roti

Its been a week since blogging. Not like No Cooking happening, Lot of Cooking and Lot of Clicking too. Actually My Hubby has started a kind of J towards my blog, So thought of taking a little nap from my blog!!! But cannot keep myself off for too long!!!
Had some leftover Cornmeal Roti’s So tried this Mince Chapathi for the Weekend. Tasted good.

3 Medium Chapathis/Roti’s
3 tbsp Green Peas
3 tbsp Sweet Corn
1 Large Onion, Chopped
1 Large Tomato. Chopped
1 tsp Ginger-Garlic Paste
1 tsp Red Chilli Powder
1 tsp Coriander Powder
Coriander for garnishing
Hing, Turmeric a pinch
Salt to taste


Chop the Chapthis to 1 inch pieces. Heat oil in  a pan, Splutter mustard seeds, add hing, turmeric. Add onion and saute till translucent, add tomatoes and cook until soft, Add Corn and Peas and the Sliced Chapthis, Add Red Chilli powder, Coriander Powder and Salt. Sprinkle lil water to avoid burning of masalas. Cook in a Slow Flame, until the rawness of the masala’s escape, approx 15 mins. Garnish with coriander and Enjoy!!!!

Sending this to MLLA-22 hosted by RuchikaCooks, Event started by Susan of The Well Seasoned Cook

Chapathi Rolls Stuffed with Chana Paneer Masala

Have you ever felt like doing nothing???? yeah nothing, jus kill the time doing nothing. i was feeling that for the past 1 week. I have hell a lot of work pending, but i dont feel like doing one. Dead Lazy!!! Atleast today i started with some work!!! Chalo something is better than nothing.
This Chapthi Rolls i actually made for the last month – Global kadai Event, now u understand how lazy i m!!!

Wheat flour/Atta – 4 cups
Salt to taste
Water for making the dough.

Chana Masala
Chana – 2 cups
Medium-Sized Onions – 2nos, chopped
Crumbled Paneer – 1/2 cup
Green Chillies – 3 nos
Freshly grated Coconut – 2 tbsp
Ginger – as needed
Corinarder – a fistful

Mix Atta/Wheat flour,water and salt and make soft dough. Let it rest for 30 minutes. Make small balls out of it and roll it out as chapathi’s and Cook on tava.

Soak Chana overnight. Grind Chana, Green Chillies, Ginger, Coconut and coriander to coarse mixture. Dont Add water.  Heat oil in a kadai, add cumin seeds, add onions and saute till translucent. Add the Chana Mixture and salt. Cook in a slow flame. Keep Stirring , as the chana might get stuck to the bottom of kadai, sprinkle lil water now and then. Let it cook in a slow flame for 15-20 minutes. Add paneer, mix well . When it is done(rawness escapes), take it off the flame.

Now for making the rolls, Take a chapthi, Place 2 tbsp of chana masala, Roll and Serve.

Sending this CWS-Cumin Seeds, hosted @ Sara’s Corner, Event Started by Priya  and also to
MLLA-23 hosted by Susan.

Upponkai/Brinjal and coconut curry – Side dish for Chapathi/Roti

We are starting another week of Blogging Marathon from today. This week’s theme is to pick one veggie and cook 3 dishes with it. After too many confusion i picked our favorite Brinjal/Aubergine/Eggplant.  Today i m presenting a simple side using this less loved vegetable. Many have a hatred towards these purple cuties as they believe to cause itching. Even my own brother used to avoid this vegetable. But then, as he tasted my Brinjal rice once, he started to like it. In our house, we all love eggplants. Aloo-baingan ki subzi  and Lip-smacking Bhagara Baingan is our favorite and recently Bhaigan ka bharta. Later is my favorite as it needs very less cooking :).
I think i have some decent sides for brinjal in my site, hmmmm!! So, as i was looking for another simple brinjal sides recipe, i came across this Upponkai, @ Raks Kitchen. Seriously i don’t know which language it is, and even Google couldn’t come up with a proper meaning!!!  But the recipe sounded delicious. I have never cooked brinjals with coconut and green chilies. 
I paired it with Rice for my lunch and with roti’s for my hubby. Give it a try, you will surely like the taste,apart from the taste, this is a quick cooking curry, you don’t need a better reason to try! πŸ˜‰

1 Big Brinjal/Bharta ka baingan
4 cloves of garlic
2 medium onions
Salt to taste
Fresh mint leaf for garnishing

To grind
1/2 Cup of freshly grated coconut
5 nos green chilies
4 cloves of garlic

1 tbsp oil
1/4 tsp mustard seeds
hing a pinch
turmeric a pinch
sprig of curry leaf

Source : Raks Kitchen


  • Chop Onion, brinjal and garlic finely. Keep the brinjal in water until use. Heat a pan with oil, splutter mustard seeds, add curry leaf, hing and turmeric. Now add chopped onion and garlic and saute until onions turn translucent.
  • Drain water from the brinjal and add it now. Cover and cook for 10 minutes or until the brinjals turn soft. 
  • While the brinjals are cooking, take the ingredients under To grind and grind it to a fine paste using little water. Add this paste to the cooked brinjals. Wash the mixer with 1/4 cup of water and add that water also to the curry.
  • Let the curry simmer uncovered until the rawness of ground paste vanishes. Takes about 8-10 minutes. The amount of gravy soley depends on you. I prefer semi-solid gravy for my roti, if you  prefer dry curry then let the curry simmer until it is dry. 
  • Once done, take it off the stove, garnish and serve warm with Roti/rice. I enjoyed it for my lunch and serving it for dinner for my hubby.

Tandori Gobi/Cauliflower – Side-dish for Roti/Chapathi

It’s been a month since i cooked a relaxed meal like this. Somehow after vacation, it was always a hurry in the kitchen, festival, function and to top that the Mega BM cooking. So, i was busy making breads and no sides, it was either sour cream, cream cheese, icing sugar, or hummus to along with it.  After all that hurry, burry, i cooked a curry today.
This Tandori Gobi was such a hit at home today. They didn’t even leave the pan in which it was cooked, hubby and elder one, literally polished the pan clean, there is no need to wash that pan.

Source : Tarla Dalal
1 Big Cauliflower,roughly 3 cups of florets
2 nos medium onion, chopped
1 large capsicum, thinly sliced
1/4 Cup green peas, i used frozen peas
2 cloves of garlic, finely chopped
1 red chili
1/2 tsp cumin seeds
2 tbsp oil
For the Marinate
3/4 Cup Yogurt/Curd
2 tsp besan/gram flour
1 tsp grated ginger
1/ 2 tsp red chili powder
1/2 tsp tandoori masala
salt to taste

  • Clean and cut the cauliflower into florets. I soaked them in warm salted water for 10 minutes. Drain and keep aside.
  • Prepare the marinate by adding all the ingredients in a bowl large enough hold the cauliflowers too. Mix well, add the florets to it, toss well and keep aside for 30 minutes. 
  • Heat a pan with oil, add cumin seeds, let it crackle, add chopped onions, red chili and garlic. Saute until onions turn translucent.
  • Next add chopped capsicum and green peas. Cover and cook for about 5-8 minutes. Now add the marinated cauliflower florets along with the marinate. Mix well.
  • Let this cook for about 10-12 minutes until the cauliflower is cooked  and the liquid is almost dry. Take it off the flame and serve it hot with roti’s.

Beetroot Paratha/Beets Chapathi/Beets Roti

After a break i m back with our Blogging marathon group and i chose to post Vegan/GF/Paleo recipes for this week. In this genre, i m posting a vegan recipe today, a simple paratha made with colorful beets. Beets is our vegetable. Beets rasam and beets chutney being our favorite. 
Now this beets paratha too joined that favorite list. I was a little skeptical whether my little one would like it, but to my surprise he loved the mildly spiced paratha, his favorite side for this is plain curd, whereas my elder one enjoys with a spicy side too. 

1&1/4 cup – 1&1/2 cup Whole Wheat flour
salt to taste
1 tbsp of oil
1/3 cup – 1/2 cup warm water
To grind to a coarse paste
80 grams of beets. peeled and cooked until soft.
1/2 a green chili
1/4 tsp cumin seeds
1 or 2 tbsp of water to ease grinding
  • In a food processor or a chopped, take cooked beets,add green chili and cumin seeds to it and blitz away. I prefer almost smooth mix.
  • If you are doing in a food processor then you can add wheat flour to the processor and continue kneading the dough.
  • If not, remove the ground beets to a bowl, add flour and salt to it and mix. To this slowly add 1/4 cup of water first and knead and add extra water when you need.
  • When the dough is almost done, add oil to it and knead to a smooth dough and let it rest for 10 minutes.
  • Once rested, divide the dough to 4-6 portions, depending on the size you roll. Dust each dough ball with flour, roll out into thin discs, cook on a hot tava on both sides until done. I usually smear ghee once the roti is cooked. 
  • Keep the roti covered in a kitchen cloth until served. I packed these colorful roti’s for my kids breakfast box along with Potato and capsicum masala.

Spring Onions & Paneer Paratha

Spring Onions & Paneer Parathas, a Flavorful Dinner Menu. Had a bunch of Spring Onions lying in my fridge for almost a week!!! Thought of making some good use of it!!!! Enjoyed this with Mango Pickle and Plain Yoghurt.

Check out my other Marathon Buddies SrivalliPriya Suresh, JayMonikaRevaPJAzeema , Ayeesha ,Veena , Soumya and Gayathri

3 cups Wheat Flour
1 cup Chopped Spring Onions
1/2 Cup Crumbled Paneer
2 tsp Red Chilli Powder
Salt to taste
1 tbsp of oil 
In Large Bowl take all the Ingredients and add enough water and make soft Chapathi Dough. Divide the dough and Roll them out as Disc, a bit thick than the normal Chapathi. Heat a Tava/Griddle, Cook the parathas on both sides. Smear some Ghee/Butter on top and Serve Hot with Pickle or any Raita. 

Herbal Poori/Roti

This Chill Weather, everybody is Coughing @ home. My Mom used to make us a Kashayam/Concoction made of Tulsi, Coriander, Ginger  and lil bit of sugar. I cannot make my Kid to drink that!!! thats all, the whole house would come down!!! So, thought of mixing up these ingredients in to his Favourite Poori!!!
I m running a Blogging Marathon with some of my Blogger Buddies, Please Do check out their Recipes here SrivalliPriya Suresh, JayMonika
RevaPJAzeema , Ayeesha ,Veena , UshaSoumya and Gayathri.

1/2 Cup of Flour
Handful of Mint leaves
Handful of Coriander
a Small piece of Ginger
4-5 leaves of Tulsi (Indian Basil)
Salt to taste
Water & Oil to make the dough


Grind Mint leaves, Coriander, ginger and Tulsi to a fine paste and add it to  Wheat flour and Make  a Soft Dough using Water and Oil. Let the dough sit for 10 minutes. Divide the dough to small balls and roll them out  as discs. You can either deep fry them poori, or Cook them on a Hot Tava/Griddle as Chapathi/Roti. I would suggest Poori’s for Kids and We can have them Chapathi’s/Roti’s!!!! Though he came home and Complained about the Green Color of his Fav Brown Poori, he finished his Dabba!!!!! 

Nutty Poori/Roti

Another Variation of my Kid’s Favourite Poori. Today is the last day of our Blogging Marathon, it has been a great month, with lotz of tasty recipes from all of us. Thanks to Srivalli, for Kick Starting this Blogging Marathon. Had a good discipline to attend to my blog daily, though i missed 4-5 days due to ill health!!!! Hope to continue this discipline!!!!  A Post, A Day, Keeps your Blog Healthy & Happy!!!!!

Do check out my friends posts here SrivalliPriya Suresh, JayMonika
RevaPJAzeema , Ayeesha ,Veena , UshaSoumya and Gayathri.

1/2 cup Wheat flour
2 tbsp Almond Meal
2 tbsp Flaxseed Meal
Salt to taste
Oil and Water for making dough
Oil for frying the Poori


Mix Wheat Flour, Almond Meal and Flaxseed Meal, Salt  together, add water and a teaspoon of oil and Make a Soft Chapathi Dough. Divide the dough in to Balls and Roll them out as Flat disc or Cut out Desired Shapes using a Cookie Cutter and Deep fry the Poori. You can also Cook them on a Hot Tava/Griddle as Chapathi. Since it has Flaxseed and Almond Meal along with the Goodness of Wheat Flour, this is a Nutritious Treat to Kids and also to Adults.

Tomato-Garlic Rice – Day 3 Blogging Marathon

Another Quick to make Rice Recipe is Tomato Rice. There are ‘n’ number of ways to make this simple, yet tasty rice. I love this with a dash of Garlic and crunchy nuts.

1 Cup Rice, Cooked
2 Large Tomatoes, Cut into 1 inch Cubes
3 Green Chillies, finely Chopped (can be increased, according to taste)
5-6 garlic flakes, thinly sliced
1 tbsp Freshly grated Coconut
Salt to taste
2 – 3 tsp Oil/ghee
1/2 tsp Mustard Seeds
1/4 tsp turmeric powder
Hing a pinch
Roasted Cashews, Fresh Coriander Leaves for Garnishing


Heat Oil/Ghee in a Kadai, Splutter Mustard Seeds, add hing. Add Garlic and Chillies. Once the garlic turns brown, add Tomatoes and turmeric powder, add little water and Cook until Soft. Keep the Flame low while cooking tomatoes. Once they are done, Add Coconut and Put off the flame. Add Rice, Mix well. Adjust the Salt. Garnish with Roasted Cashews and Fresh Coriander. Serve Hot with Raita or Some Crisps!!!
You can replace cashews with roasted Almonds or Peanuts. If you want the rice to be more spicy, try adding 1 or 2 Red Chillies while seasoning or add some Pepper Powder while serving.

Check out the bloggers doing the Blogging Marathon, along with me..
Group 1 
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika 
For On Going Events: Gayathri Kumar, Usha   
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind , Srivalli
Rice Varieties: Champa, Divya, Padma

Group 2
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,   
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar,  Padma Rekha and myself

Oats and Peanut Butter Cake – Day 2, Blogging Marathon #4

This recipe is inspired from Madhuram’s. I have halved the recipe and omitted cocoa.And Also, used oats flour instead of whole oats. So, for the original recipe please follow the link. 

1/2 Cup All Purpose flour
1/3 Cup Oats flour 
4 tbsp Sugar
1/2 tbsp Baking Powder
1 tbsp Peanut Butter
1/2 Cup Milk
1 tbsp Choco chips


Sieve together All Purpose Flour, Oats flour, and baking powder.  In a Saucepan, melt peanut butter with milk, stirring constantly. Take it off the heat and let it cool completely. Now incorporate the dry and wet ingredients together. Take care, not to over-mix. i used two small silicon palm-sized, heart-shaped moulds to get two flat cakes. Grease the mould and pour the batter to half its level. Arrange the Choco- chips on top. 
Bake in a pre-heated Oven @ 180C for 20-25 minutes. Baking Time differs from oven to oven. so, please do the Tooth-pick test to check the done-ness of the cake.

Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli