BEETROOT CHAPATI

     Beetroot is a Vegetable with the contradictory notion, some like it and some don't.  Some wince at the colour it imparts into the dish and some love the way it colours the dish.  I love this Vegetable, Beetroot - The Pink Goodness rich in Iron and Vitamins. Overloaded with nutritional benefits that it takes you to the Pinks of your Health. A beautiful Colour it imparts into the dishes it is added into is an extra beauty on its own.

    When it comes to Indian cooking, most of the vegetables turn out in stir-fries or curries and then some are even added into Parathas or Chapatis.  Indian Moms found better ways to utilize the produce and side by side were brilliant enough to stealthily make kids eat healthy food along with the scenario.  Well, I am a loser when it comes to this strategy.  My kids over smart me, when I start talking about healthy eating.  Leaving aside my lamenting.  Let's talk about this brightly coloured Chapatis - Beetroot Chapatis.  Beetroot is one of my favourite vegetable and a default item in my refrigerator.  Beetroot Chapatis are equally tasty and healthy.

    Most of the recipes for Beetroot Chapatis use ground Beetroots in it.  But I like to cook the vegetable, grind it and then add it while kneading the chapati dough. It is prepared with whole wheat flour and ground Beetroot purée, seasoned to taste.  Add little water at a time while kneading the dough, otherwise, the dough would be very difficult to handle.  Parathas/Chapatis are usually cooked over the griddle with oil/ghee drizzled over it.  Beetroot Chapati can be eaten with Curd Raitha or Pickle or along with a choice of Vegetarian/Non-vegetarian Side Dishes.


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Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 3- 4
Yields - 12 - 15 Chapatis
Author - SM

Preparation Time - 20-25 Minutes
Leavening Time - 8-12 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO MAKE BEETROOT CHAPATI

BEETROOT CHAPATI

INGREDIENTS:

For the Dough:

To Cook:

METHOD:

• Peel, Clean, wash and cut the Beetroot into four pieces.
• Add a bit of water & Salt to the beetroot and Pressure cook the Beetroot for a whistle. 
• Allow the pressure to release.  
• Remove the Beetroots, strain the water used for cooking the Beetroots and reserve it.
• When the Beetroots cool down, grind it into a fine purée.
• Alternatively, can grind the fresh Beetroots as such and then add it while kneading the Dough.
  
• Now add the Beetroot Purée to the flour and add all the other ingredients mentioned under 'For the dough.'
• Knead it into a pliable dough adding very little water.  Can use the water used for cooking the vegetable.
• Beetroot Purée has water content in it.  So adjust accordingly.
  
• Finally, add oil and knead it again for about 7-8 minutes.
• Smear a bit of oil over the dough, cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls.
• Then roll them out into thin circles.
• Heat a griddle(Tawa) and cook each Beetroot Chapati on a medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Beetroot Chapati and cook them until they turn into golden brown on both the sides.
• Serve Beetroot Chapatis hot with a bowl of Curd(yoghurt), Raitha or Pickle.
• Goes well, with Vegetarian & non-vegetarian curries and gravies.
  

BEETROOT CHAPATI

 

NOTES:

• Can purée cooked or fresh beetroots for this recipe.
• Adding the spice powders is purely optional.
  
• Chat Masala can also be added while kneading the dough.
• Add very little water while kneading the dough.
• Beetroot Purée has water content in it.  So adjust accordingly.
  
• Can also smear a blob of butter over hot Beetroot Chapati just before serving.

PANEER PARATHA

    Being a South Indian, Rice is predominant in my Kitchen, but when I was just pondering through my cooking habits, I find that I have been balancing equally with both Roti and Rice.  At least 2-3 days in a week, I cook Chapati or Paratha for Lunch & Dinner.  Though Chapati takes over my menu very frequently, Parathas pop-up into my Menu as frequently as it is.  The reason is our love for Stuffed Parathas.  My daughter loves Stuffed Parathas and her most favourite is this Paneer Paratha.

    I had taken the picture a few days back, but couldn't find time to write the recipe for Paneer Paratha. Two weeks back I fell sick due to the side effects of some medicines I was prescribed with and to top up the scenario I got infected with Chicken Pox.  I had a tough time tackling both the issues.  Meanwhile, my daughter took over the kitchen and was cooking in a spree, treating me like a mother. Catering juices, tender coconut, porridge etc., & etc., on time with all great dedication and care. Alongside she was cooking all goodies like Parathas, Dhals, Kola Urundai, Appam, Stew, Chicken Curries and what not. She even went a step ahead and cooked Kerala Red Rice and my husband was all amazed by the way she catered food on time with all good precision and perfection.  I was happy that for a first timer she was doing a great job, and finally she was using the recipes from my Blog(I am at all glee).

    One day she came up asking me whether I have posted the recipe for Paneer Paratha & I said not yet.  She was planning to make Paneer Paratha from scratch.  She made Paneer and for dinner she had cooked Paneer Paratha.  Though I couldn't eat it, just for the sake, I tasted a bit and the aroma was so good that it was wafting around.  So, as soon as I am on the recovery process, I planned to write the recipe for Paneer Paratha here.   So, now I know, the sole intention of starting this blog is accomplished in my terms.  I started it to keep up a journal of all my recipes in a blog so that my kids or anybody interested can use the recipes when in need.

PANEER PARATHA

      Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes, with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Green Peas Paratha etc., & etc.,

      Paneer Paratha is one of the most famous Indian Bread stuffed with Paneer.  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Paneer Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Paneer Parathas with a blob of Butter along with a cup of Curd(Yogurt), Pickle or Raitha.

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Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25-30 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15-20 Minutes

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HOW TO MAKE PANEER PARATHA - INDIAN COTTAGE CHEESE STUFFED PARATHA

PANEER PARATHA

INGREDIENTS:

For The Dough:

For the Stuffing:

For a detailed Recipe on HOW TO MAKE PANEER, Click here...

To Cook:

METHOD:

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• I have used fresh homemade Paneer in this recipe.
  
• Grate the Paneer
  
• Mix the grated paneer with finely chopped Onions, green chillies, coriander leaves and other spice powders me mentioned under "For stuffing".
• Mix all the ingredients well until the spice powders are well combined with the Paneer.
  
• Divide the Paneer Stuffing into 12-15 medium-sized balls and keep them aside.

PANEER PARATHA

For Paneer Paratha:

• Roll the dough balls into thin circles.
• Place a little Paneer Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Paneer Stuffing into a Circle.
• Alternatively, can roll out two chapatis from the dough and then spread the stuffing in the middle.
• Then gently press the edges and roll it out.
  
• Heat a griddle(Tawa) and cook each Paneer Paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Paneer Parathas with a bowl of Curd(yogurt), Raitha or Pickle.

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible, but both the ingredients are optional.
• Grate the Paneer for the stuffing. Crumbling it with your hands may yield you with bigger pieces of paneer in the stuffing, which may break/tear the Parathas when you roll it out.
  
• I have used fresh homemade Paneer in this recipe, you can use store bought ones too.
  
• Cook Paneer Paratha over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Paneer Parathas. But it gives a wonderful aroma to the Parathas
  
• Can also smear a blob of butter over hot Paneer Parathas before serving.
  

KARIMEEN THILAPPICHATHU

     Meen Thilappichathu is a common fish preparation of Central Kerala especially Cochin. This is a simple and light Fish Curry unique to Gods Own Country. This dish is, fish cooked in a spicy and tangy mix. You can use any kind of fish for this recipe. I have used Karimeen/pearl Spot Fish in this recipe. Thilappichathu' means 'boil' in Malayalam.
    These recipes have a special place in our In-Laws place, as they are from Cochin.  I learnt this from my MIL, who has a great hand on it. Her mother's fish curries were so tasty and authentic that the taste lingers in my memories always.  She was a great cook, who can cook as a single person for a big banquet.  And her style of cooking was awesome.  My husband always says, make Meen curry as spicy and red as Ammoomas Curry.  Her curries would be so spicy, red and all the more perfectly cooked to suit every bodies taste.  She uses Kashmiri Chilli Powder and normal Red Chilli powder combo for the curries.  We have named Kashmiri Chilli Powder as 'Ammoomas Mulagu Podi' (Grand mothers' Chilli Powder) in our household as she used to pack a big batch of this Chilli Powder along with other delicacies whenever we visit Cochin.
     I have used Karimeen (Pearl Spot Fish) in this recipe. This recipe would be an absolute treat to people who love Karimeen. I have added tomatoes and vinegar for the tanginess of the Curry.  Karimeen Thilappichathu tastes good with Red Matta Rice/ Kerala Rice, goes well with Chapatis too.


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Cuisine - Kerala (India)
Course - Side Dish
Recipe Type - Curry
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

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HOW TO COOK KARIMEEN THILAPPICHATHU

KARIMEEN THILAPPICHATHU

INGREDIENTS :

METHOD :

• Clean the fish and make shallow cuts over it. Can use sliced pieces too.
• Heat Coconut Oil in a pan or in an earthen pot.
• Saute Onions, Curry leaves, Ginger, Garlic and Green Chillies until onions turn translucent.
• Add Turmeric Powder and Red Chilli Powder and fry for few seconds (It should not burn or change colour)
• Immediately add chopped Tomatoes and mix well.
• Leave this mix in low flame for few minutes until the raw flavour goes and oil separate.
• Add pre-soaked Cambodge, water and salt. Allow it to boil on a low flame.
• Now add fish to the above and cook until the fish is cooked.
• If adding Vinegar add at this stage. (optional)
• Leave it in low flame for few minutes.
• Switch off the fire.  
• Pour few drops of coconut oil over the dish.
• Garnish Karimeen Thilappichathu with fresh curry leaves and serve hot.
• Can serve with rice or chapati.

Notes :

• Can substitute Tomatoes with Cambodge(Kudam Puli) for the tangy taste.
• I have added vinegar to my curry, as the tomatoes we get here are not sour.
• If you prefer more tanginess in the curry, add any two tangy items of your choice.
• Use any fish of your choice for this recipe.

MALAYSIAN STYLE OKRA STIR-FRY

    Okra/ Lady's finger or Bhindi/Vendakka is one vegetable which is commonly liked at home, and it is one default vegetable in my refrigerator. We can cook Okras in several ways. Cooking Okra/Lady's Finger is slightly tricky.  The reason is the slimy nature of Okra. In my opinion, Okra shouldn't be overcooked & shouldn't be slimy and for me, it should retain its green colour. So, I cook Okra briefly on a medium-high flame to retain its crunchiness, colour and nutrition. This vegetable when perfectly cooked turns out to be so tasty, crunchy and retains the nutritional value. It has amazing Health Benefits too.

• Okra/Lady's Finger is rich in Iron, Folic Acid & Vitamin B6
• Okra is rich in many nutrients and particularly high in vitamins C and K. 
• Okra provides a Protein called Lectin, a nutrient that is believed to prevent Cancer.
• Okra is rich in antioxidants
• Okra also helps to control the Blood Sugar Level.
  

OKRA/LADY'S FINGER

     This is a simple stir-fry recipe made with Okra/Lady's finger & we can find this kind of recipe served in most of Malaysian Mamak Shops.  Through the day and for dinner the restaurant converts the same stir-fry, adding any left-over Okra along with Cabbage or Long Beans. The combinations taste as good too. A quick stir-fry with very few ingredients, and it can be cooked within 15 minutes. Above all, it is my personal favourite as it goes hand-in-hand with both Roti & Rice.  Serve it along steaming hot Rice or along with Warm Chapati or Paratha and Dhal for a complete meal.


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Cuisine - Malaysian
Course - Side Dish
Spice Level - Medium - High
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

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HOW TO COOK MALAYSIAN STYLE OKRA STIR-FRY

MALAYSIAN STYLE OKRA STIR-FRY

 

INGREDIENTS:

METHOD:

• Wash and clean the Okra / Lady's finger. Pat dry and allow it to dry on a kitchen towel.
• Trim off the corners and slice them into thin pieces.
  
• Heat Oil in a Pan, splutter Mustard Seeds followed by Cumin Seeds.
• Immediately add thinly sliced Onions, finely chopped Garlic & Red Chillies(Bird's-eye Chillies).
• Sauté it until Onions turn translucent. 
• Add chopped Okras along with a dash of Salt and give a quick stir.
• Now add Turmeric Powder & give a quick stir.
• Sauté the Okra on a high flame until the vegetable is cooked and the stickiness of the vegetable is totally removed.
• Adjust the amount of Salt & add a pinch of Sugar and give a quick stir.
• Switch off the flame.
• Leave the okra stir-fry on the pan, as such for about 2-3 minutes. 
  
• Dish out & Serve Okra Stir fry hot with Chapati or Paratha or Rice.

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NOTES:

TRIVIA: A SIMPLE NOTE

How to perfectly Cook Okras - To avoid slimy Okra/Lady's Finger:

• Wash and pat dry the Okra with a clean Kitchen Towel.
• Leave the Okras on a Paper Towel/ dry Kitchen Towel in a single layer.
• Let the vegetable dry for some time. The idea is to get rid of any moisture in the vegetable.
• Before chopping, it make sure to wipe it dry with a Paper towel/Kitchen Towel.
• Fry the Okra in a bit of Oil with a dash of Salt on a medium-high flame.
• Cook briefly around 5-7 minutes, if you prefer a crunchy texture.
• Cooking briefly on a medium-high flame helps to retain the texture and the green colour in the vegetable.
• My trick for perfectly cooked Okra is to cook the Vegetable on a HIGH HEAT BRIEFLY.
• While Stir Frying or for Poriyals/Thoran, avoid crowding your pan or frying-pan, as this will reduce the heat and cause the sliminess.
• Adding Salt to Okras at the initial stage while cooking also helps in getting rid of the sliminess quickly.
• Cooking the vegetable along with acidic based ingredients also reduces the sliminess.
• Sauté Okra/Lady's Finger briefly in oil before adding it into Curries like Sambar, Puli Kozhambu, Pachadi etc.,
• Can also simply slice and roast okra in an oven.
• If you feel the Okra is still slimy, switch off the flame and leave it in the pan for a few minutes.
• This helps to reduce the sliminess.
• If you like Okras well-cooked go with your cooking instincts. Cook for a bit of longer time.

The Divine duo of Puri and Potato Masala, a symphony of flavours

"The Ultimate Partners in Crime - Puri & Potato Masala"

For delectable CURRIES, click here...

Cuisine - South Indian
Course - Side Dish
Difficulty -Easy
Serves - 2 -3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20–30 Minutes
 

Spud-tacular Bliss: Dive into the Irresistible World of Potato Recipes

 

Potato Masala Perfection: Elevate Your Poori Experience with Irresistible Puri Masala!"

The Divine duo of Puri and Potato Masala, a symphony of flavours

Ingredients:

For Poori Masala/Potato Masala:

Potato - 4 Nos.
Onion - 2 Nos.
Green Chillies - 4–5 Nos.
Ginger - 1/2" Piece.
Tomato - 1 No.
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar  - a Pinch (Optional)
Lemon Juice - 1 Teaspoon (Optional)

To Temper:

Oil - 1 -2 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Bengal Gram Dhal (Channa Dhal) - 1 Tablespoon
Dry Red Chillies - 1 No.
Curry Leaves - 1 Sprig

To Garnish:

Coriander Leaves - a few

Method:

To Cook Potatoes:

• Clean, wash & boil the Potatoes (skin on), along with a dash of Salt, in a pressure cooker.
• Pressure cook the Potatoes on a high flame for 2 Whistles, reduce the flame and cook for another 2–3, whistles.
• Switch off the flame and wait until the pressure is released.
• Once the Potatoes are cooked, allow it to cool down.
• Peel the Potatoes and mash it up roughly. (The idea is to crumble it and not mash it as we do for Mashed Potatoes).

For Poori Masala/Potato Masala :

• Heat Oil in a Pan, splutter Mustard Seeds, Bengal Gram Dhal, Red Dry Chillies and Curry Leaves.
• Add finely chopped Onions, Ginger and Green Chillies (slit into two) to the above and sauté until Onions turn translucent.
• Add Turmeric Powder and give a quick stir.
• Immediately, add finely chopped Tomatoes and cook until tomatoes turn soft.
• Cook this mixture on a very low flame until oil separates from the mix.
• Add roughly mashed Potatoes to the above along with a dash of Salt and mix well.
• Sprinkle some water and allow the mixture to boil on a low flame for a few minutes.
• Pour a teaspoon of lemon juice to balance the taste.
  
• Adjust the consistency of the Poori Masala/Potato Masala to suit your preference.
• Add a pinch of Sugar and garnish the Poori Masala/Potato Masala with finely chopped Coriander Leaves.
• Serve Poori Masala/Potato Masala hot along with Poori/Puri/Chapati.
• This Poori Masala/Potato Masala can also be used as a filling to make Masala Dosa and Masal Bonda.

Notes:

• Alternatively, can cook the Potatoes in a Sauce Pan.  Adjust the cooking time accordingly.
• Potatoes can also be cut into 4–6 pieces and then cooked (This will reduce the cooking time).
• Cooking the whole Potatoes, with skin-on, will give a perfect texture to the Poori Masala/Potato Masala.
• Can add spices like Cumin Seeds/Fennel Seeds to add an extra note of flavour to the Poori Masala/Potato Masala. 
• Can also add a dash of Garam Masala to the Poori Masala/Potato Masala, if preferred.
• Can add finely chopped Carrots and few Green Peas in Poori Masala/Potato Masala.
• Adding Tomato /& Lemon Juice to the Poori Masala/Potato Masala are purely optional.

    The humble yet delightful Potato Masala, a cherished companion to Poori, embodies the essence of comfort and tradition. Its aromatic blend of spices, coupled with the iconic duo's cultural significance, makes it a timeless favourite. So, savour the simplicity, relish the history, and let the magic of Poori and Potato Masala transport you to a culinary haven. Happy cooking and happy indulging! 🍲🥔✨