Chapathi Egg Noodles

Chapathi egg noodles is a breakfast dish discovered in my test kitchen. I started to make chapathi noodles but i improvised  by adding egg it came really good,Here is the recipe try and enjoy. 

Serving for 4 

 Ingredients

Chapati -- 5nos

Egg -2

Onion --1 cup chopped 

Ginger garlic paste --2 tsp
Vegetables -- capsicum and peas( any veg)

Tomatoes --2 nos

Chili --4 nos
Red chili powder -- 1/2 tsp
Coconut grounded -- 3 tsp
Jeera --1 tsp
Feenel seeds -- 1 tsp
Salt
Oil

Method

• Chop the chapathi  into small slice by rolling them and chopping  them into a long strands.
• On a hot pan add oil along with onion tomatoes ginger garlic paste and chili and sautee for a while then vegetables and  chapati  and soak them by adding grounded coconut.
• Saute until chapati  becomes soft and blends in flavor
• When it becomes dry add salt and little red chili powder.
• Add egg( beaten eggs) and mix then until it becomes little chunks.
• Garnish with coriander and serve hot

Vermicelli veg pulav/ vermicelli kichadi

Vermicelli is an Indian pasta. We are always wish for a new dinner dish, This is one such dish try this and enjoy.

Serving for 2

Ingredients

Roasted vermicelli --2 cups( break into small pieces and roast slightly to  change the color)

Onion( chopped)--1 cup( 1 small size onion)
Carrot cubed --1 no  
Peas -- 1/4 cup  
Cubed potatoes -- 1
Beans -- 10 nos     

Ginger -- 1 inch
Garlic--6 nos

Greenchili --3 nos 
Fennel seeds -- 1 tsp
Jeera -- 1tsp

Oil   --  3 tsp

Salt  --  1 tsp

Method

• Add oil in  a pan, when hot add fennelseeds and jeera.
• Add Onions ,chili crushed ginger and garlic stir until raw smell disappear.
• Add vegetables   and saute for few min on high flame .
• Add  vermicelli with 2 cups of water and salt and cook until water drys out.
• Garnish with corrinder laeves and serve.

Wheat and Oats Idli

Wheat and oats idli is an excellent diet recipe. Although it is made with wheat rava it taste good and inviting. so try and let me know.

Serving for 2 (6 nos )

Ingredients

Cracked wheat/ Wheat Rava -- 1/2 cup
Oats round into powder  -- 3 tsp

Rice flour  -- 2tsp

Urad dal  flour-- 1 tsp
Mustard seeds -- 1 tsp
Split uraddal -- 1/2 tsp
Onion chopped -- 1 cup

Green chili -- 3 nos
Soda salt -- a inch
Curry leaves --few
Buttermilk -- 2 cup

Salt

Oil

Method

•  Dry roast wheat Rava and Oats powder until raw spell disappear.
• Mix oats flour, wheat rava, rice flour and urad flour along with  salt and buttermilk .
• Saute mustard,uraddal  onion,   and chili until translucent and add to batter .
• Make the batter rise by resting the batter  for an hour.
• Pour the batter in the idly vessel and  cook for 15 min and rest it for 5 min to scop out idly
• Serve with chutney and sambhar.

Wheat

Wheat Dosa

Wheat Dosa  is a healthy  dosa. Bored of eating Chapathi daily on diet  try this easy dosa recipe and enjoy .

Ingredients ( 10 no)

Wheat flour -- 1cup

Rice flour -- 1 cup

Red Chili -- 1 tsp

Jeera -- 1 tsp

Salt -- a  pinch

Water -- 11/2 cups

Method 

Mix all the ingredients into a watery batter  and pour it to dosa  wit little holes on a red hot dosa

tava and then reduce the flame to low and cook with little oil.Turn the dosa and serve hot with chutney

Gobi Mutter Paratha

Gobi Mutter Paratha is tasty roti made with wheat flour. it is a common dish in india but this recipe is my version. Try and enjoy

Serving for 2 ( 6 chapathi)

Ingredients

Chapathi

Wheat flour -- 2 cups

Salt  -- A pinch

Hot water   --4 cup(we can use milk instead)

Oil

Stuffing

Cauliflower -- 15 florets
Frozen Peas -- 1/4 cup

Onion cut  --   few  tsp

Red chili powder -- a pinch
Gram masala -- a pinch

Crushd garlic --  2 nos
Corriander leaves

Method

Chapathi

• Mix flour, salt ,hot water and Oil.
• Knelt the dough until  soft and keep aside for an hour before making chapathi..

Stuffing

• Boil thecauliflower and peas with salt  . 
• On a hot pan add onion, garlic andboiled veg with  chili , garm masala and  corriander leaves and fry it to mix flavor.
• Make dough into balls and make a small size chapathi  and keep the stuffing in the center and make regular chapathi.
• Fry on a pan with ghee on low flame.
• Take along with Raita.

Tips

• Can Use tortilla press
  
•  If u dont have tortilla press use cut opened zip lock and apply weight with flat pan
• Always sure transparent covers as it avoid dough sticking to surface.

Corrinder Sandwitch

Corrinder  sandwich is a delicious breakfast. It can taken as a appetizer also. Are u bored  of  bread, butter, jam then try this mouth watering Sandwich with an corrinder  flavour.

 Serving for 2 (4 nos)

Ingredients

Corrinder  -- 1 bunchOnion -- 1 slice
Tomatoes --  1 slice
Cheese -- 1 slice
Green chili  --3 nos

Lime juice -- 2 tsp
Salt -- a pinch

To Grind
Corrinder

Green chili
Lime juice
salt
Grind all the ingredients into a smooth paste.

Method      

• In a hot tava add little oil  and toast the bread which is  stuffed with the grounded  paste, onion slice, tomatoes, cheese.
• U can use a  sandwitch maker for easy preparation.
• Serve with Ketch up.

Kothu Parotta/ Egg parotta

Kothu parotta is a delicious road side street food. I thought this will be useful for u too.

Serving for 4

 Ingredients

Egg parotta

Egg --1

Onion --1 cup chopped 

Ginger garlic paste --2 tsp

Tomatoes --2 nos

Chili --4 nos
Red chili powder -- 1/2 tsp

Kurma --5 tsp

Parottas -- 4 nos ( check below for recipes)

Method

• Chop the parottas into small slice  and chop onion , chili and tomatoes
• On a hot pan add oil along with onion tomatoes ginger garlic pasteand chili and sautee for a while then add parottas and saok them by adding kurma.
• Saute until parotta becomes soft and blends in flavour
• When it becomes dry add salt and little red chili powder.
• Add egg( beaten eggs) and mix then until it becomes little chuks.
• Garnish with corinder and serve hot

Parotta

Maida/ all purpose flour --  2 cups

Salt -- A pinch
Soda salt -- a pinch

Hot water -- 3/4 cup

Oil -- 100 ml

Kurma

Cauliflower -- 15 florelPeas -- 1 cup

Chopped onion -- 1 cup

Ginger garlic paste -- 2 tsp

Green chili -- 4 nos

Feneelseeds/ soombhu --1 tsp

Coconut -- 5 tsp

Kuskus -- 1 tsp

Mustard -- 1 tsp

Cinnamon -- 1 stick

Cloves -- 3 nos

Cashew --6nos

Red chili powder -- 1 tsp

Dhania powder -- 1 tsp

Cumin powder -- 1 tsp

Cilantro -- few( pinch)

Turmeric -- a pinch

Salt  -- 1 tsp

Oil -- 3 tsp

To Grind

Coconut

Cashew

Chili

Cloves

Cinnamon

Fennel

Kuskus 

Method

Parotta

• Kneat the dough with maida flour, sodasalt, salt, water and oil.
• Dough should be rubbery with oil
• Keep aside for 2 hrs and then press into a thin transparent sheet.
• Fold the dough like fleets in saree ( fan like) and strech into a long strand and make into a circular and spiral circle and rest for an hour.
• Press to make  parotta and serve hot with kurma.

Kurma

• In a Hot pan add oil, mustard,onion  , garlic ginger paste, chopped veg   with water and fry well.
• Add the grounded paste  salt, all powders and allow to boil. 
• When the gravy thickens garnish with corrinder leaves and serve hot. 

Parotta and kurma

Parotta  is a common street food in tamil nadu and my ever time favorite dish . I mised this dish  since i moved out of my home town, so i tryed to test in my kitchen and came out in par in taste and texture.

Serving for 4( 12 nos)

Ingredients

Parotta

Maida/ all purpose flour --  2 cups

Salt -- A pinch
Soda salt -- a pinch

Hot water -- 3/4 cup

Oil -- 100 ml


Kurma

Cauliflower -- 15 florelPeas -- 1 cup
Chopped onion -- 1 cup
Ginger garlic paste -- 2 tsp
Green chili -- 4 nos
Feneelseeds/ soombhu --1 tsp
Coconut -- 5 tsp
Kuskus -- 1 tsp
Mustard -- 1 tsp
Cinnamon -- 1 stick
Cloves -- 3 nos

Cashew --6nos
Red chili powder -- 1 tsp
Dhania powder -- 1 tsp
Cumin powder -- 1 tsp
Cilantro -- few( pinch)
Turmeric -- a pinch
Salt  -- 1 tsp
Oil -- 3 tsp


To Grind


Coconut
Cashew
Chili
Cloves
Cinnamon
Fennel
Kuskus



Method

Parotta

• Kneat the dough with maida flour, sodasalt, salt, water and oil.
• Dough should be rubbery with oil
• Keep aside for 2 hrs and then press into a thin transparent sheet.
• Fold the dough like fleets in saree ( fan like) and strech into a long strand and make into a circular and spiral circle and rest for an hour.
• Press to make  parotta and serve hot with kurma.

 

Kurma

• In a Hot pan add oil, mustard,onion  , garlic ginger paste, chopped veg   with water and fry well.
• Add the grounded paste  salt, all powders and allow to boil. 
• When the gravy thickens garnish with corrinder leaves and serve hot. 

Oats Uthapam

Oats is good for health but iam bored to take it usually so i tried to take it as a dosa which i liked . Although it can be made simple it wont taste that good so i tested with many combination and came out with this recipe.Try it out for sure...

Serving for 2 (6 nos )

Ingredients

Oats round into powder  -- 1 cup

Rice flour  -- 1 cup

Urad dal  flour-- 2 tsp
Jeera -- 2 tsp
Onion chopped -- 1 cup
Tomatoes -- 1/2 chopped

Green chili -- 3 nos
Red chili -- 1/2 tsp
Curry leaves --few
Lime juice-- 2 tsp( or butter milk)

Water -- 3 cups

Oil

Method

• Mix oats flour, rice flour and urad flour along with red chili powder, salt lime juice.
• Saute  jeera, onion, tomatoes  and chili until half  cooked.(it will be fully cooked in dosa)
• Make the batter rise by resting the batter  for an hour.(it should be watery and ready to flow.)
• We can make aappam either in a dosa pan  or a flat pan .I used a flat pan since i cook in electric burner .
• Pour the batter make the side thin and center thick ,add little oil and cook covered.
• Cook  the other sides also by turning overcook in low flame for long time to make crispy uthhapam.
• Serve hot  with mint or corrinder chutney

Coconut sandwich

Coconut sandwich is a delicious breakfast. it can taken as a appetizer also. Are u bored  of  bread, butter, jam then try this mouth watering Sandwich   with an coconut amd masala flavour.

 Serving for 2 (4 nos)

Ingredients

Coconut shredded -- 3 tsp
Small onion -- 3 nos
Fennel seeds (sombhu) -- 1 tsp
Green chili  -- 2 nos

Toordal -- 1 tsp

Grind all the ingredients into a smooth paste.

Method      

• In a hot tava add little oil  and toast the bread which is  stuffed with the grounded  paste.
• U can use a  sandwitch maker for easy preparation.
• Serve with Ketch up.

Venpongal

VenPongal is a south indian breakfast dish . If u want to spice up your  dish try it my way . This is an original recipe with my twist.

Serving for 4

Ingredients

Raw rice --1 cup

Moog dal -- 1/2 cup

Milk -- 500 ml

Green  chili  --  3 nos

Jeera -- 2 tsp

Mustard  -- 1 tsp
Pepper -- 2 tsp
Ginger -- 1 inch

Curry leaves  --   few

Cashew nut -- 10 nut

Salt --  1 1/2 tsp

Oil --   3 tsp
 Ghee 

Asafoetida.

Method

• On a pan add oil , chili,ginger and curry leaves and add it to the Pressure cooker  with rice and moog dal.
• Add 2 twice amount of water and 1/2 cup of milk and pressure cook for 5 whistle until its completely smashed , if not smashed smash it with whisk.
• Fry jeera, pepper mustard and cashew and add to the mixture and mix well  to the desired consistency  by adding milk 
• Add salt and ghee and serve hot with coconut chutney and sambhar.

Aappam & Cococnut milk/ Aappam theengai pal

Aappam theengapal is a typical combination and almost a favorite dish to all. Aappam and kurma also makes  a good combo.It is easy to digest and  healthy as well . I also take this  dishwith hot garlic chili sauce. Try this recipe..

Serving for 4 ( 20 )

Ingredients

Raw rice / pacharuci  -- 2 cups

Coconut  shredded -- 1 cup

Urad dal -- 1/2 cup

Methi seeds -- 3 tsp

Cooked rice -- 1 hand ful(optional) or soaked aval

Milk -- 50 ml

Cardomom-- 3 nos

Oil

Aappam

Grind into batter

Raw rice / pacharuci 
Urad dal 
Methi seeds 
Cooked rice

• You can grind all together after soaking all the ingredients for 2 hrs. 
• Make the batter rise by resting the batter  for a day .( it bring  little sourness)
• We can make aappam either in a oval vessel or a flat pan .I used a flat pan since i cook in electric burner .
• Pour the batter make the side thin and center thick ,add little oil and cook covered.
• Dont turn the aapam cook only one side wait until the aapam turns transparent and serve hot

Coconut milk

• Grind the 1 cup of shredded coconut in a mixer with water  and strain 
• Continue this steps for 3 times to completely extract the milk.
• Add little milk and cardom and boil the mixture for 1 min until hot.

Poori &masala

Poori & masala is a typical combination and ever time favorite food. Try this recipe for a fluffy poori and a easy masal.

Serving for 4( 12 nos)

Ingredients

Poori

Wheat flour  --  2 cups

Salt -- A pinch
Rava -- 1 tsp

Hot water -- 3/4 cup(we can use milk instead)

Oil


Masal



Potatoes -- 4 nos( boiled)
Chopped onion -- 1 cup
Crushed garlic -- 3 nos
Crushed ginger -- 1 inch
Green chili -- 6 nos
Feneelseeds/ soombhu --2 tsp
Mustard -- 1 tsp
Urad dal -- 1 tsp
Curry leaves --few
Cilantro -- few
Turmeric -- a pinch
Salt  -- 1 tsp
Oil -- 3 tsp

Method

Poori

• Kneat the dough with wheat flour, salt, rava, water and oil.(Adding rava will retain the fluffyness but it becomes cold it will be slightly hard.)
• Dough should be little hard unlike Chapathi.
• Press the dough for a regular size poori
• In a hot oil fry the poori( Oil should be extremly hot).
• Serve hot.

Masal

• In a Hot pan add oil, mustard, fennel, dal curry leaves , garlic, ginger, chopped chili and fry well.
• Add the chopped onion and saute to become translucent .
• Add the boiled , peeled and cubed  potatoes into the mixture and add little salt and water.
• Cook the mixture until it becomes a semigravy.
• Garnish with corrinder and serve with  poori.

Stuffed Aloo Chapathi

Stuffed Aloo Chapathi is a  tasty chapathi.Are u a person on diet and  bored eating chapathi daily try this for sure.

Serving for 2 ( 6 chapathi)

Ingredients

Chapathi

Wheat flour             2 cups

Salt                          A pinch

Hot water                3/4 cup(we can use milk instead)

Oil

Stuffing

Potatoes              2 nos

Onion cut             few  tsp

Red chili powder  a pinch

Crushd garlic       2 nosCorriander leaves

Method

Chapathi

• Mix flour, salt ,hot water and Oil.
• Knelt the dough until  soft and keep aside for an hour before making chapathi..

Stuffing

• Boil the potatoes and mash them without lumps . 
• On a hot pan add onion, garlic and potatoes with corriander leaves and fry it to mix flavor.
• Make dough into balls and make a small size chapathi  and keep the stuffing in the center and make regular chapathi.
• Fry on a pan with ghee on low flame.
• Take along with Raita.

Tips

•  Can Use tortilla press
  
•  If u dont have tortilla press use cut opened zip lock and apply weight with flat pan
• Always sure transparent covers as it avoid dough sticking to surface.