Monday, December 28, 2015

Aloo Paratha - Stuffed Indian Flat Bread - Kids Lunch Box Ideas

Hello lovely people ! Hope everyone is enjoying festive holidays with family and friends. Like many of you, for us its all about good food, family time and catching up with our buddies this vacation. Christmas had been wonderful especially since my parents were here. Also my sister and family flew down from Florida on X'mas day. Kids were so happy & had unlimited fun with their little cousin brother. I prepared Malabar Chicken Biriyani, Fruit and nuts cake - another variation of Fruit Cake(I'm hoping to post the recipe soon), Appam & Egg Masala.

Though I feel horrible sometimes not being very active on my favorite blog - my little space I used to utilize all my spare time, I convince myself it is just fine to post my favorite recipes whenever time permits. With a full time job, taking care of the studies and extra curricular activities of two hyper active monkeys and having a family who is actively involved in all Community activities, I kind of find it hard to spare some time to edit the pictures and compose a post on a regular basis. I'm sure many of you have this same dilemma as we all try to balance life as a whole, you miss your favorite hobbies little bit here and there but still you try to get back on track and try to implement them when ever you get chance. So let me set aside all these little hick-ups and make a new post, hoping to continue posting recipes more often and catching up with my fellow bloggers and readers on a regular basis. Mean while thank you all my wonderful readers, friends and family who always had been very supportive & encouraging !

Wishing you all a Very Happy New Year in advance in case I couldn't make up my next post before New Year :-)

Now coming back to today's recipe, It's Aloo Paratha this time :-)

This is one among my kids favorite lunch/tiffin, especially for my son. He loves any stuffed flat bread with a side of yogurt and sugar dip. So I end up making Parathas at-least twice a week for their Lunch box. Parathas can be served for breakfast, lunch or dinner along with Raita or Yougurt & Pickle.
You can make the dough ahead and refrigerate it until ready to use, this makes the dough soft and easy to roll out without sticking much on the rolling pin. Make sure you keep it outside at least 20-30 minutes before ready to roll them out. If I have to make the Parathas in the morning, I normally make the dough at night and use it next day morning,

Ingredients Used:

For the Dough:
  • Whole-wheat flour – 2 Cups
  • Water ~ 1 Cup(Enough to knead the dough)
  • Salt - ½ tsp
  • Ghee/oil – ½ tbsp. (optional)
For the Potato Filling:
  • Potatoes - 2 medium
  • Turmeric powder – ¼ tsp
  • Salt – ½ tsp
  • Green chili – 1 Finely chopped
  • Cilantro/Coriander Leaves – 2 tbsp. Finely Chopped
  • Chat masala - ½ tsp.
Also needed:
  • Whole-wheat flour for rolling – ¼ cup
  • Ghee/Butter
Preparation Method:

Making the Dough:
  1. Add flour and salt in a wide bowl. Add water little by little and knead well to make soft dough.
  2. Knead dough for a minute or two to make the dough soft, smooth and pliable.
  3. Cover the dough with a damp cloth and set aside for twenty minutes OR refrigerate until ready to use.
  1. Wash potatoes, drop them in a pot of water and boil until done. Add a tsp of salt to help peel the skin easily.
  2. Drain off the water and let them cool down completely.
  3. Peel the skin off and put them in a wide bowl. Mash them well with clean hands or fork.
  4. Add turmeric powder, green chilies, cilantro, chat masala and salt. Mix well to combine.
Making paratha:
  • Divide the dough into equal parts and form into balls.
  • Divide the potato filling into same number of equal parts and shape into balls. 

  • Roll down dough ball into a small circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. 
  • Repeat the process with rest of the dough and filling balls.
  • Heat an iron griddle or non-stick pan and set the flame to medium high.  To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
  • Press the filled ball lightly on dry whole wheat flour from both sides.
  • Using a rolling pin, roll the balls lightly to make circles, keeping the sealed side of the balls on top. Lightly dust the parathas with dry flour to make sure dough do not stick to the rolling pin.
  • Place the paratha on the skillet, after few seconds, flip the paratha. Now use a spatula and press gently on all sides to see paratha start to change color and begins to puff up. Flip it over, you will notice some golden-brown spots.

  • Drizzle ½ tsp of ghee/oil over the paratha, flip the paratha again and lightly press the puffed areas with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
  • Serve them hot with Yogurt or  Raita and pickles
  • For Kids lunchbox, I mix a tsp of sugar in plain yogurt and serve as side. They really love it :-)

Chef's Note:
  • Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.

See y'all until next time :-)

Tuesday, November 10, 2015

Besan Ladoo ~ Wishing Everyone A Very Happy Diwali


1. Besan / Chickpea flour/ Kadala maavu – 1½ cup
2. Powdered sugar – 1 cup + 1 tbsp
3. Melted Ghee/Clarified Butter – ½ cup + 1 tbsp.
4. Cardamom/Elakka - 3
5. Slivered Almond/Any nuts(optional) To Garnish

Preparation Method: -

  • Sift the besan flour and remove all the lumps. Set aside
  • Grind cardamom with 1 tbsp sugar. Set aside.
  • Heat up a Kadai/pan, make sure the heat is in low-medium. 
  • Add ¼ cup ghee to the pan, add besan flour slowly. Keep stirring as you add the flour fully.
  • Roast besan well in medium flame until it turns golden brown in color and start to get an aroma of the flour. Make sure not to burn the flour. 
  • Move the ghee-besan mixture to a wide bowl or plate.
  • Add the powdered sugar, add 2 tbsp of warm ghee. Mix well with a spatula to combine everything. Add more ghee as needed. 
  • Add cardamom powder. When it is warm enough to handle, mix well with hands to combine everything well. 
  • Take small portion of the mix and press well with hands to form a ball size ladoo. 
  • Repeat the process for rest of the mixture. 
  • Wash the hands at the end and wipe well to dry.
  • Spread a quarter spoon of ghee in the hand. Take each ladoo and smoothen them by rotating it in the circular motion. 
  • Garnish with slivered almonds or cashews or raisins.  Serve them for this Diwali ! :) :)

Tuesday, July 7, 2015

Kerala Chicken Roast


1.       One Chicken cut into medium size pieces
2.       Onion chopped fine – 3
3.       Garlic pods -  6(crushed or chopped fine)
4.       Ginger  - a small piece(crushed or chopped fine)
5.       Green chilly - 5 sliced
6.       Tomato chopped fine -  1 medium
7.       Turmeric powder - ¾ + ¼ tsp
8.       Chili powder-  ½ tsp
9.       Chicken masala - 1 tbsp.
10.   Coriander powder – 1½  tbsp.
11.   Pepper powder – ½ tsp
12.   Mustard seeds : 1 tsp
13.   Curry leaves a sprig or more
14.   Coriander leaves chopped fine - 3 tbsp.
15.   Salt to taste 
16.   Coconut Oil - 2 tbsp.

Preparation Method:-

  • Wash and clean the chicken pieces, drain the water completely.
  •  Marinate the chicken with ¾ tsp turmeric powder, chili powder and salt. Set aside.
  • Heat 1½ tbsp. of coconut oil in a pan and add mustard seeds. When it splutters, add curry leaves, chopped onion, garlic and green chilly.
  • Saute till onion turns golden in color. Reduce the heat and add ¼ turmeric powder and saute.
  • Add coriander powder, pepper powder, Chicken masala. Saute well. Check for the salt and add if required.
  • When oil starts to separate, add the finely chopped tomato into this and roast it.
  • Finally add the chicken pieces and combine it with the masala. Cover and cook well in medium heat for five to seven minutes or until chicken is fully cooked.(make sure to open the lid and stir in between making sure chicken do not burn)
  • Open the lid and add the chopped coriander leaves. Stir until it turns dry.
  • Add more curry leaves and ½ tsp of coconut oil. Keep it covered until ready to serve
  • Move to serving dish and serve warm with Chappathi or Rice.

Friday, May 22, 2015

Kerala Style Tuna Ularthu - Canned Tuna Stir Fry

Ingredients Used:-
  1. Canned Tuna in Water - 3 tins
  2. Onions - 2 chopped fine
  3. Green chili - 3 slit into halves
  4. Ginger crushed or chopped fine ~ a small piece
  5. Curry leaves as needed 
  6. Coriander powder - 2 tbsp
  7. Red chili powder - 1 tsp
  8. Turmeric powder - 1/2 tsp
  9. Fennel powder - 1/2 tsp
  10. Black pepper powder  -  1/2 tsp
  11. Salt to taste
  12. Coconut oil - 2 tbsp

Preparation Method:-

  • Open the Canned Tuna and drain off the water. Set aside.
  • Heat up a deep Kadai/Pan and pour Coconut oil. 
  • Once the oil is hot enough, add few curry leaves and saute for few seconds.
  • Add finely chopped onions, crushed ginger, sliced green chilies and salt. Saute well till onions become translucent and light golden color.
  • Reduce the heat and add coriander powder, turmeric powder, red chili powder, fennel powder and saute till the spices are well blended with the onion. 
  • Now add the drained tuna, stir well until the tuna flakes are separated.  Check for the salt and add more if needed(Canned Tuna has Salt in the Ingredients list even though it do not say Salted Tuna in Water)
  • Drizzle a tsp of coconut oil and let it cook covered in low flame for another three-five minutes.
  • Sprinkle the black pepper powder and generous amount of curry leaves and stir well in medium-high heat for another five minutes. Drizzle few drops of oil and stir well if it tend to stick to the bottom of the pan. Take off the stove.
  • Serve Warm with Boiled Rice 
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