Tuesday, September 30, 2014

       It is an easy to make breakfast or a snack item originated from Maharashtra. I have learned this from my neighbor who introduced this dish to me. I love this dish a lot because of the taste and texture of this dish. In one spoon you can taste the chewy sago seeds, soft potoatoes and the crunchy peanuts and the slight sourness from lemon. Simple to prepare flavourful breakfast.

       During the fasting time the Hindu's generally have this dish. Perfect dish for the Navarathri vrat too. It is a filling breakfast. After having this dish you wont feel hungry any more. Try this dish and let me know the results.

Sago Khichdi

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: Maharashtra
Serves: 2-3

Sago seeds-1.5 cups
Peanuts- 1/4 cup
Potato, cubed-1 medium
Oil- 3 teaspoons
Jeera/ Cumin seeds- 1/2 teaspoon
Green chillies, chopped-2-3
Curry leaves- 1 strand
Coconut, grated- 2 tablespoons
Coriander leaves, chopped- 1 tablespoon
Salt -to taste
Lemon Juice- 1/2

  • Wash and soak the sago seeds for 2 hours or even overnight if you are planning to prepare for breakfast.
  • Cube the potatoes into 1/2 centimeter cubes; set aside.
  • Roast the peanuts and peel the skin if needed and coarsely grind it in a blender; set aside.
  • Heat oil in a pan and Jeera and green chillies and curry leaves. Once it crackles add cubed potato and cook till soft in that oil.
  • Add drained sago seeds, peanuts and grated coconut and salt. Mix well and sprinkle little water if necessary and cook for five minutes and switch off the gas.
  • Immediately add some chopped coriander leaves and squeeze the lime juice; Mix well and serve hot.
Chowari Upma

Jawarisi Upma

Monday, September 29, 2014

       Methi Thepla  is a popular Gujarati flat bread. These are easy to make soft and flavourful spiced paratha type. These parathas made soft with the addition of gram flour in it and flavoured with methi leaves and spices. Simple to make soft paratha perfect for travel as it has long shelf life. A famous food from Gujrat  as famous like Dhoklas.

      You can have them with tea as a snack or as a breakfast, lunch or dinner. Perfect food to eat at any time a day. So falvourful spiced paratha. I still remember my neighbour preparing this theplas for picnics and for travel. She used to tell that the best food to carry for train travels as it wont spoil for 2-3 days.


Wheat Flour- 1.5 cups
Gram Flour/ Chick pea flour- 2 tablespoon
Methi/ Fenugreek leaves- 3/4 cup(1 bunch)
Turmeric powder- 1/2 teaspoon
Chilli powder- 1 teaspoon
Coriander powder- 1/2 teaspoon
Cumin powder/ seeds- 1/2 teaspoon
Oil- 2 teaspoons
Salt- to taste


  • Remove the methi leaves from the stalk and wash them in a big bowl of water. You can see sand settled at the bottom of the bowl.
  • Takeout the leaves and allow to dry by spreading on top of news paper or a wide plate.
  • Heat a pan a wilt the methi leaves lightly for about thirty seconds. Do not roast them.(See picture)(wilting reduces the bitterness mixing into the whole dough, and methi leaves cooks well inside the thepla)
  • In a bowl add wheat flour, gram flour, methi leaves, turmeric powder, chilli powder, coriander powder, cumin powder/ seeds, oil and salt. 
  • Dry mix them; add water little by little and make a dough.
  • No need to massage the dough. As the dough has gram flour in it dough is soft and pliable so no need for resting time too.
  • Divide the dough into 7-8 lemon sized balls.
  • Spread them in to thin theplas on a flat surface spinkled with atta.
  • Heat half a teaspoon of oil in a flat pan and cook the both sides of theplas till it gets golden brown blisters.
  • Note: This theplas has longer shelf life of 2-3 days than other parathas. So it is best for long travels.

Methi Paratha

Sunday, September 28, 2014

       I am in a mood to prepare parathas nowadays. I love stuffed parathas as they are a comfortable dish for my family. I can send it with my husbands lunch box or even i can use it for my dinner. If i prepare less spicy i can feed my son also. So filling and also a dry dish which people liked to carry for offices and picnics and travel.

       I love them as they are so versatile and perfect for my present hurry burry life. I can prepare the stuffing at night and in the morning i can able to make hot parathas out of it. About the recipe you can add chopped cabbge and masalas directly into the atta and make this paratha. But you wont get a soft paratha as you cant able to massage the dough. So i prefer to prepare cabbage parathas following this method. This way i can add double the quantity of stuffing inside a paratha and can make more tasty and soft parathas.

Stuffed Cabbage Paratha

Preparation Time:10 minutes
Cooking Time: 20 minutes
Cuisine: North Indian
Makes: 7-8 parathas

Cabbage- 2 cups (slightly packed)
Oil- 2 teaspoons
Jeera- 1/2 teaspoon
Onion, chopped-1 big
Ginger garlic paste- 1 teaspoon
Salt- to taste
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Coriander leaves, chopped- 2 tablespoon

For paratha:
Atta/ Whole wheat flour- 1and 1/2 cups
Salt- to taste
Oil- 2 teaspoons


  • To make cabbage stuffing, heat oil in a pan and fry jeera. Add the chopped onion and cook for fifteen seconds. 
  • Add the ginger garlic paste and cook till the raw smell leaves. Add the chopped cabbage and salt.
  • Cook for thirty seconds on low flame with out adding a any water. Add the masala powders turmeric powder, red chilli powder and garam masala and mix well and cook till the raw masala smell leaves. 
  • Add the chopped coriander leaves and switch off the gas.
  • Allow the mixture to cool. Once it cools down make them in to small lemon sized balls.
  • To make parathas, take the Whole wheat flour in a bowl and add salt and oil. Dry mix  and then pour the water and mix well to make a dough.
  • Transfer the dough into a flat surface and knead for five minutes to get a soft pliable dough.
  • Rest this dough covered for further 5 to 10 minutes to soften the dough. 
  • Divide the dough into 7-8 lemon sized balls.
  • On a floured surface spread the ball into a small disc.
  • Keep the cabbage stuffing inside and gather the edges and press well to seal well.
  • Using fingers flatten the balls and dust them in flour and spread them in to thin parathas.
  • Heat a pan and sprinkle half a teaspoon of oil and cook both sides of the parathas till golden brown spots starts to appear.
  • Serve with pickle or yogurt.

Paratha Recipes

Cabbage paratha

Cabbage paratha

Saturday, September 27, 2014

       Pazham Sarbath is a popular beverage of my native place. On summer in all roadside shops start selling this tasty thirst quencher. It is simple to make and a yummy drink. I have not tried this drink from outside as all say that in shops they use bananas which are starts to spoil. So i make this drink at my home and relish my taste buds.

     Perfect taste from the bananas, nannari sharbatha  and the mild sourness from the lemon. You could prepare this drink using home made nannari syrup or using store bought ones. There are many versions of this sharbath available in our place. Other versions ranging from simple lemon sharbath, ice apple (Nungu), tender coconut etc..

Pazham Sharbath


Small banana, well ripen - 2/ glass
Nannari Syrup (Home made/ Store bought) - 1-1½ tablespoons/glass
Lemon, big- 1/2/glass
Chilled water- 1 glass

Banana Sharbath

Preparation Time: 5 minutes
Cuisine: South India
Serves: 2

  • Peel the banana and keep inside a bowl. Mash them using a fork or back side of ladle.
  • Add the nannari syrup and chilled water and mix well.(Add according to your sweetness)
  • Squeeze the lemon juice(remove seeds or use lemon squeezer) and mix well.
  • Note: Add nannari syrup more if you need more sweetness in sharbath.
  • Add more lemon juice if you donot feel the mild sourness from lemon.

Friday, September 26, 2014

Kollu has many health benefits and used by our elders a lot in cuisine. Now our modern life we avoid such healthy legumes in cooking. Kollu has many health benefits as i have mentioned earlier in Kollu Sundal Post. Incorporate this humble legume to your diet and stay healthy. Many tasty preparations we can make out of this legume. One such recipe is Kollu Rasam.

I donot find any taste difference from normal differecne other than the colour. You too make this rasam and give the feed back. Hope you too like this rasam.

Kaanam Rasam

Preparation Time: 10 minutes
Cooking Time:10 minutes
Cuisine: Tamil

Kollu/ Kaanam/ Horsegram- 1/2 cup
Salt- to taste
Garlic- 3-4 cloves
Pepper, whole- 1/2 teaspoon
Jeera/ cumin seeds- 1/2 teaspoon
Oil- 3 teaspoons
Mustard seeds- 1/4 teaspoon
Fenugreek seeds- 1/4 teaspoon
Curry leaves- 1 strand
Asafetida- big pinch
Turmeric powder- 1/4 teaspoon
Tomato, crushed- 1
Tamarind - small gooseberry size
Coriander leaves, chopped- 1 tablespoon

Horse gram Rasam

  • Soak the kollu in water for overnight or 6 hours.
  • Add garlic, pepper and jeera in a blender and pulse till you get a coarse powder.
  • Pressure cook the kollu with a cup of water and salt on medium flame for 3 whistles.
  • Heat oil in a pan and splutter the mustard seeds and fenugreek seeds. Add the curry leaves and asafetida in the hot oil.
  • Add the ground powder, turmeric powder and crushed tomato and saute in the oil for ten to fifteen seconds.
  • Add the tamarind water and two tablespoon of cooked mashed kollu (remaining kollu make Kollu sundal out of it), kollu water and salt.
  • Cook the rasam on low flame till the frothy layer starts to form on top of rasam and switch off the gas.
  • Donot allow the rasam to boil. Add the coriander leaves.

Wednesday, September 24, 2014

       Kollu has so many health benefits and the regular intake helps to flush out the worm infections, it regulates the digestive system and prevents acidity and flatulence. They say it helps to treat menstural problems like irrregular periods and heavy bleeding. By adding horse gram to our daily diet in the form of sprouts, boiled water or rasam, or powder to watch the results.

       About this recipe it is so simple to make i am sharing this recipe for the Navarathri Hindu festival. The sundal recipe is famous for Navarathri. On all the nine days in every home they prepare different types of sundal to offer god. Today i am sharing with you the healthy sundal variety. So try this recipe for this navarathri and keep the family members healthy.

Kaanam Sundal

Preparation Time: 10 minutes
Cooking Time:15 minutes
Cuisine: South Indian

Kollu/ Kanam/ Horse gram- 1 cup
Salt- to taste
Oil- 3 teaspoons
Mustard seeds- 1 teaspoon
Urad dhal/ ulunthu- 1 teaspoon
Dried red chilli, broken-2
Curry leaves- 2 strands
Coconut, grated- 2 tablespoons
Navarathri Recipes

  • Soak the horse gram overnight and wash well using lots of water. You can find small stones in this. So add lots of water so that the stones starts to settle at the bottom. Now you  can transfer the kollu from top by gently shaking the vessel into the pressure cooker.
  • Pressure cook the horse gram with salt by adding 2 cups of water on medium flame for 3 whistles.(drained water is used to make Kollu Rasam)
  • Once the pressure releases drain the cooked water from kollu and reserve it to make kollu rasam.
  • Heat oil in a pan and add mustard seeds and Urad dhal. When the mustard seeds crackles and the urad dhal gets golden brown colour add the broken dried red chillies and curry leaves.
  • Add the cooked kollu and mix well in that tempered oil.
  • Once the mixture gets heated up add the coconut and mix well.
Kaanam Sundal

Horse gram Sundal

Tuesday, September 23, 2014

       Rajma paratha is a protein rich stuffed paratha. Stuffed parathas are easy to make tasty comfort food. All stuffed parathas are perfect for travel and good for kids or elders lunch box. Less messy food so kids would also love to carry this.

      Doesn't require any fancy curries to pair with. Simple pickle or yogurt is more than enough for an accompainment. I have already shared some stuffed paratha varieties such as Aloo paratha, Broccoli paratha, Beansprouts paratha, Mixed vegetable paratha. All are healthy with different stuffing and make these various ranges of stuffed parathas and keep your family healthy.

Preparation Time: 15 minutes
Coking Time: 15 minutes
Cuisine: North Indian
Serves: 3

For the Rajma Stuffing:
Rajma- 1/2 cup
Salt - to taste

Oil - 2 teaspoons
Jeera/ cumin seeds- 1/4 teaspoon
Onion, finely chopped-1 big
Ginger garlic paste- 1/2 teaspoon
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Coriander leaves, chopped- 1 tablespoon

For Paratha:
Atta/ Wheat Flour - 1 1/2 cups
Oil - 2 teaspoons
Salt - to taste

  • To make Stuffing, take rajma in a bowl and soak over night or a minimum of 6 hours in water.
  • Pressure cook rajma by adding enough water to cover the rajma and salt. Cook till soft on medium flame for three whistles.
  • Once the pressure is released, drain the cooked rajma from water using a slotted ladle; set aside to cool down.
  • Heat oil in a pan and add jeera once it strts to brown add the chopped onion and cook for fifteen seconds. Then add the ginger garlic paste and cook for fifteen seconds till the raw smell leaves.
  • Add the turmeric powder, chilli powder and garam masala powder. Cook for fifteen seconds till the masala smell leaves.
  • Add the cooked mashed rajma and mix well. Cook for thirty seconds until combined and add the coriander leaves and switch off the gas. There should not be much moisture in this mixture.
  • Allow the mixture to cool once it reaches room temperature make them in to lemon sized balls and set aside.
  • To make Paratha, take atta, salt and oil in a bowl. Add enough water.
  • Knead it into a dough by adding enough water little by little.
  • Once it becomes a dough, transfer it into a flat surface and massage the dough for 5 minutes till you get a pliable soft dough.
  • Set aside for 5 minutes to get the dough soften in a cool place.
  • Take the dough and divide it into 7-8 lemon sized balls.
  • Dust the surface with some atta and keep the ball and flatten using hand and roll it into a small disc. Keep one of the rajma ball and gather the edges.
  • Press the gathered edges well so the the stuffing wont comes out while rolling.
  • Flatten the stuffed dough using hand. Dust it with atta and further spread the paratha.
  • Do not apply much pressure while spreading the parathas.
  • Heat a tawa and drizzle half a teaspoon of oil in it and cook the both sides of parathas.

Like us on Facebook

Biryani and Pulao Recipes

25+ Dosa Recipes


my foodgawker gallery
myTaste.in Tasty Query - recipes search engine

Food Categories