Aloo Stuffed Paratha Recipe - Stuffed Potato Paratha Recipe - Urulaikilangu paratha

I must thank my friend Megha for teaching me this yummy Punjabi style aloo paratha recipe. It was excellent and we loved it a lot. I don’t make stuffed paratha very often in my kitchen. So I have posted very less paratha recipes. Yesterday I tried this aloo paratha at home for our dinner. We had it with plain curd & pickle. My hubby loved it and praised me a lot. Usually most of us make alu ka paratha in a simple way by adding red chilli powder, dhania and garam masala powder. Even I too used to do this way. But this recipe is completely different which attracted me & made me try it. It has very less spices yet flavourful. I used ghee while cooking the paratha as my friend suggested. Parathas were very soft with a nice flavour of ghee. I dint add ghee for last 3 parathas for myself due to weight concern and I used oil ;). But still the parathas were soft n tasty. Adding ghee gives a nice taste and helps the paratha stay soft for long time. So I have planned to prepare this for my husband’s lunch box too. I have rolled it thin as my husband loves thin parathas. Please adjust the thickness as u wish . I served it with pickle and raita which is considered to be the best side dish for this aloo paratha. Do try this friends and let me know how u liked it.

INGREDIENTS
1 cup - 250ml

Wheat flour – 2 cups ( I used Pillsburry atta) Water – 3/4 cup ( adjust) Salt – as needed Cooking oil – 2 tsp For stuffing Boiled & mashed aloo/ potato – 4 nos  (medium sized) Dhania / coriander seeds – 1.5 tsp Ginger & Garlic paste – 1.5 tsp Big onion – 1 no ( Very finely chopped) Green chillies –2  nos  (-do-) Coriander leaves – 1/4 cup (finely chopped) Mint leaves – 1/4 cup (-do-) Turmeric powder – 1/4 tsp Salt – As needed Cooking oil – 1 tbsp Ghee – for greasing

METHOD

Pressure cook aloo/ potato, remove the skin , mash it very well. Set aside. Mix the atta/ wheat flour, salt and oil well.Then add water little by little and make a tight, non-sticky yet soft dough.Do not make it too soft as we make for phulka / roti.Mix the flour adding salt & water and make a tight dough. Finally apply oil and knead it well. Leave it covered for 30 minutes. In the mean time, start making the stuffing.After 30 minutes knead the dough well , dough turns little soft .Make lemon sized balls. Keep it ready & cover it. In a kadai , heat oil . Crush dhania seeds coarsely & add to oil. Saute for a second. Now add the G&G paste. Mix well. Then add the finely chopped onions , green chillies, coriander & mint leaves. Add the required salt & mix well till u get a nice aroma. Lastly add the boiled & mashed potatoes, turmeric powder. Mix well and make the stuffing. Check for taste. If the mixture is too dry , sprinkle little water for togetherness. But adding water is completely optional.Mix well and let it cool down completely.Make lemon sized ball out of stuffing..Dough & stuffing should be of equal size.. Now take a lemon sized ball of dough & roll it to 3 inch diameter circle.Keep the stuffing ball.Pull all the corners of the dough & cover the stuffing. Pat it to make a circle & dust them well.. Make a ball , flatten it with your palm , dust it in the flour and roll the paratha gently to 8 inch diameter circle. Make it thick or thin as per your wish. Heat a dosa tawa & cook the paratha both the sides adding few drops of ghee. Cook till golden brown spots appear. Remove & serve immediately.. Enjoy eating hot with curd & pickle !

NOTE

Most of us face the problem of stuffing oozes out while rolling the paratha.To avoid this we should mash the aloo very well without any lumps. If u wish, u can grind them in mixie & make a smooth paste. Second thing is we should chop the onions , chillies & leaves very finely so that when we saute they get mixed with aloo very well and the stuffing will be a whole mass. Also the size of dough & aloo ball should be more or less equal. This helps in even spreading of stuffing all over the paratha. Dough should not be too loose or too tight. Stuffing should not be watery. Beginners can practice by keeping more dough & less stuffing in the beginning. By practice u can improve..Dusting can be done as many times as u want. But use oil  or ghee while cooking the paratha. Otherwise paratha will become hard & dry..Remember to serve n eat parathas hot. For variations , u can try adding ajwain/omam.

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NSTANT RAW MANGO PICKLE | MANGO RECIPES – PICKLES RECIPES

This is my mom’s recipe. I like this pickle more than the instant version.. My mom calls this as “Vathakina manga oorgai” means “Sauteed mango pickle” .This tastes in between a thokku & oorgai.. It can be done very quickly and it tastes great for curd rice ...Do try this pickle & let me know ur feedback ..
Do visit my MIL’s version of Mango thokku, Neer mangai ,Ripe mango gravy , Raw mango kuzhambu if interested ..

INGREDIENTS
1 cup - 200ml

Raw mango – 1 cup ( Chop into small pieces) Red chilli powder – 1 tsp (adjust) Hing – A big pinch Salt – As needed To temper Oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp

METHOD

Chop the mango into small pieces..In a kadai , heat oil & temper mustard seeds . After it splutters completely , add the urad dal . Saute till dal turns golden brown. Now add the mango pieces & saute in low flame by adding the required salt. Saute till it turns soft & shrinks a bit..Make sure u don’t burn them. Switch off the flame. Transfer to a bowl and add red chilli powder, hing & mix well.Leave it for 30 minutes and serve ..

NOTE: Red chilli powder should be added after switching off the flame. If u add while sauting , the mango pieces & chilli powder get burnt & taste may differ. Also saute the mangoes in low flame..Stir every now & then..Adding salt helps quick sauteing..

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TAMILNADU LUNCH MENU 2 - SOUTH INDIAN LUNCH MENU IDEAS

In my attempt in posting other state recipes, I have successfully tried & posted Andhra , kerala and punjabi , Kongu lunch recipes. It will be unfair if I don’t post my own state lunch recipes.. So here is a platter of Tamilnadu lunch recipes I made for my parents and bro. Everything came out really well & tasty. Like you all , we tamilians prepare varieties of recipes either for occasions or for guests. Serving in banana leaf is a must for us which is considered as a way of showing our respect and gratitude to our guests. But here I dint present them in banana leaf as I couldn’t get it . Very soon i’ll post another set of Tamilnadu lunch recipes served in banana leaf with authentic serving order.In the above plate u can see ( Left to right) Rice , Dal , Avial , Morkuzhambu , Mullangi Sambar , Rasam , Vendakkai mangai kathrikai pachadi , Instant mango pickle along with papad , Urad dal vada , Rice vadam, Spiced buttermilk ( Neer mor) & water .. I have posted all the above recipes except dal and Pachadi. So I have shared them in this post. Sorry I couldn’t post step by step pictures as I was hurry in making recipes on time.

Do check out my Tamilnadu lunch recipes post which I made some years ago if  you are interested !

DAL FOR RICE / PARUPPU

INGREDIENTS
1 cup - 200ml

Toor dal OR moong dal – 1/2 cup Turmeric powder – 1/4 tsp Water & salt – As needed Cooking oil – Few drops To temper Mustard seeds – 1/2 tsp Urad dal – 1 tsp Hing – 1/4 tsp Curry leaves - few Ghee – to add while serving

METHOD

Pressure cook dal adding turmeric powder & required water and a drop of oil in low flame for 1-2 whistles. Now open the cooker & mash the dal nicely with a ladle.Temper all the ingredients given under”to temper” and add to the dal. Mix well , add salt and serve with hot rice adding a tsp of ghee.. It tastes great with a papad , pachadi and potato poriyal.

VENDAKKAI MANGAI KATHRIKAI PACHADI / OKRA RAW MANGO BRINJAL PACHADI

This is my mom’s recipe.This pachadi will surely make its appearance in our home during mango season.It’s a sweet pachadi variety . So we add less salt..Our guests love this pachadi a lot..It tastes great with paruppu sadam /Dal rice. 

INGREDIENTS
1 cup - 200ml

Cooked toor dal – 1/4 cup Ladies finger / okra - 10 nos Brinjal – 5 nos (small) Raw mango – 1 no (Small, cut into cubes) Grated Jaggery - 1/8 – 1/4 cup Hing – 1/4 tsp Salt & water  - as needed To grind Grated coconut - 1/4 cup Green chilli -  2-3 nos Small onion - 4 nos Jeera / cumin seeds - 1/4 tsp To temper Mustard seeds - 1/4 tsp Urad dal - 1/2 tsp Curry leaves - few

METHOD

Pressure cook toor dal, mash & set aside. Cut okra into tiny pieces , peel the mango skin and cut into small slices . Cut brinjal into very small pieces and keep immersed in water to avoid discoloration. Grind all the ingredients given under”to grind” and make a smooth paste. In a kadai , heat oil and saute the okra pieces for few minutes. Pressure cook mango , brinjal and okra pieces together adding required water & salt. After the steam is released add the cooked & mashed toor dal , ground coconut paste and hing. Mix well and allow it to boil for few minutes. Finally add the grated jaggery. Give a boil and check for salt & sweetness. Add more jaggery if u want more sweet. Finally temper all the ingredients given under “to temper” and add to the pachadi. Tastes best with dal rice and rasam rice.

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MULLANGI SAMBAR | RADISH SAMBAR - SAMBAR RECIPE FOR LUNCH

 This is my MIL's basic sambar recipe for rice.I make this sambar adding one of these vegetables like radish, drumstick, Ladies finger, brinjal , broad beans and cluster beans. I adjust the quantity of tamarind & chillies based on the vegetables i use. But the other ingredients are same.For radish , we should use little less tamarind than the usual quantity because radish has a tendency to absorb the tanginess of tamarind and it spoils the taste of sambar. Usually i pressure cook radish with toor dal and make sambar. One of my aunties suggested me to saute radish in little oil because it helps to suppress the raw smell of radish and also adds a nice smell to sambar. So i started preparing that way. If u like the smell of radish , u don't have to saute it.Lets see how to prepare Mullangi sambar !

INGREDIENTS
1 cup - 200ml

Tamarind – Big gooseberry size Sambar powder – 1 tsp Big onion or sambar onion – 1 no/ 10 nos Tomato – 1 no (optional) Green chilli – 3 nos Red chilli – 2 nos Hing / Asafetida – 2-3 generous pinches Jaggery – a pinch To pressure cook Toor dal – 1/2 cup Radish – 1 no (big - 250 gms) Turmeric powder – 1/4 tsp To temper Cooking oil – 1 tbsp Mustard seeds – 1 tsp Methi seeds – 1/4 tsp Curry leaves- few Red chilli -1  no ( pinched into 2) Coriander leaves – to garnish Ghee – 2 tsp (for flavour)

METHOD

Peel the skin of radish and cut into 1/2 inch round slices. Saute them in a tbsp of oil.Peel and roughly chop the onions, slit the green chillies , pinch the red chillies and set aside.Soak tamarind in water and take the extract. Pressure cook the toor dal and sautéed radish adding turmeric powder  and the required water. Cook for 1-2 whistle in low flame.Open the cooker and mash the dal well along with radish.Radish won’t dissolve.. In a pan, heat oil and splutter mustard seeds & methi seeds.Methi seeds should not be burnt, take care..Then add the onions , curry leaves , green chillies , red chillies and saute well till onion turns transparent.Then add the tamarind extract , sambar powder , turmeric powder ,salt. Allow it to boil. When it starts to roll boil, add pinched raw curry leaves ,2-3 generous pinches of hing & jaggery. Let it boil for few minutes… Now add the mashed dal and some water if necessary. Check for salt and let it boil for 2-3 minutes..Finally add the coriander leaves , give a boil and switch off the flame.Transfer the sambar to a bowl and add 2 tsp of ghee . Cover it with a lid..

 

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RAW ONION CHUTNEY RECIPE | CHUTNEY RECIPES

I love raw onion chutney / Pacha vengaya chutney. I have already posted my MIL’s and Mom’s onion chutney recipes . I got this recipe from Yummytummy.Thank u Aarthi for this yummy side dish :).Its a very simple & delicious chutney recipe that goes well with idli and dosa. As Sendhil is not fond of raw onion chutney , I usually make it only for me. I love onion chutney with uttapam a lot .. Its my favourite combo :)

INGREDIENTS

Big onion (or)  Small onion – 2 nos / 15 nos Red chillies – 5 nos Tamarind – A small berry size Garlic – 5 cloves Salt & water – as needed To temper Gingely oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Curry leaves – few

METHOD

Grind onions , chillies , garlic , tamarind , salt & water to a smooth paste. Temper all the ingredients given under “to temper” .. Serve with idli , dosa.

NOTE

Use small onions for best taste..Add more red chillies if u want more spicy..Adjust tamarind accordingly..U can also use cooking oil or olive oil to temper.

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Leftover Rice Kuzhi Paniyaram Recipe|Paniyaram Varieties - Leftover Rice Recipes

I got this recipe from my friend Shalini.I had some leftover rice lying in my pantry.I asked her to suggest me some interesting recipes using it.She immediately told me about this kuzhi paniyaram recipe.I ground the batter in the afternoon and prepared paniyaram for dinner. It was very nice, crispy outside, puffy and very soft inside.We loved it very much. I used mixie to grind the batter which made my job much more easier.In this recipe I used sour curd. So the batter takes less time to ferment ( For me it took 4 hours). Based on the weather in ur place , the fermentation time differs.It may need maximum of 6-8 hours. If u grind the batter in the morning / afternoon (around 1pm) , u can use it for dinner.But my friend told this paniyaram can be made immediately after grinding the batter.Thank u so much Shalini for this yummy recipe.Do try this friends , u’ll love it a lot.Adding cooking soda is a must for this recipe. U can also try ENO fruit salt instead of cooking soda.Hope it gives the same result. :)

If u r interested, do check out my

• Oats kaara paniyaram using leftover idli/dosa batter
• Paniyaram varieties ( My MIL's special recipes)

Leftover rice Kuzhi paniyaram

Leftover rice Kuzhi paniyaram - How to make instant kuzhi paniyaram using leftover cooked rice

Cuisine: South Indian

Category: Breakfast/dinner

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 5 Minutes

Total time: 125 Minutes

Chitra Ganapathy

INGREDIENTS

To grind Raw rice ( Good quality sona masoori) – 2 cups Leftover cooked rice – 1 cup (Sadham) Sour curd – 1/2 cup Green chillies – 2 nos Salt – As needed Water – as needed To add in the batter Cooking soda – A big pinch Big onion – 2 nos (finely chopped) Curry leaves – few (-do-) Ginger – 1/2 inch piece (finely chopped) Coriander leaves - few

METHOD

Wash & Soak the raw rice and leftover rice together for 2 hours.Then drain all the soaked water and grind it to a smooth paste adding sour curd , green chillies ,salt using required water.Consistency should like dosa batter. After 4 hours  ( skip cooking soda if you leave the batter for over night or 8 hours fermentation. You should add soda if you leave for 4 hours), add cooking soda ,finely chopped onions, ginger, curry leaves and coriander leaves. Mix well. Heat paniyaram pan. Add 1 tsp oil in each hole and pour the batter till 3/4th of the pan. Cover it with a lid and cook for few minutes. Then flip the paniyaram and cook the other side for few more minutes. Remove using a fork / spoon and serve it hot with chutney ! Enjoy !

Note

Urad dal & methi seeds are not necessary for this recipe. Still paniyaram comes out fluffy and soft. Please add the cooking soda just before u make paniyaram. If you leave the batter for overnight fermentation or 12 hours, soda is not necessary. Tastes the best when served hot !!

Enjoy this easy, yummy leftover rice paniyaram for your dinner or breakfast!! 

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IDLI UPMA RECIPE | LEFTOVER IDLI RECIPES

Idli upma is my most favourite South Indian tiffin recipes.If u ask me, i would say it is the tastiest breakfast/dinner recipe in this world . I can have it all through the day.I can live with it. My mom makes it specially for me (by reserving some idlies)in the evenings or the next day morning with left over idlis. I like to have it with less oil , more onions & dals and mildly spiced.I love my mom’s upma very much..Some people make it yellow in color adding turmeric powder but we make it white.. I should say about my MIL here. She knows i am crazy about this upma.So she used to prepare it for me every alternate days when i was pregnant. She adds coconut oil as her own touch.I am really blessed to have such a caring & loving MIL like my mom(Touchwood ).Now after tasting this upma from my mom& mil’s hands, i feel bad to try on my own .. But i wanted to post my favourite recipe in my blog. So i prepared it yesterday for breakfast and enjoyed every mouth to the core .Please refer “Note’ for variations..Adding more onions gives a nice taste :)

INGREDIENTS

Left over idli – 5 nos Big onion – 2 nos OR small onion – 20 nos. Green chilli – 1 no (slit) Ginger – 1/2 inch piece Curry leaves – few Salt – as needed To temper Cooking oil or coconut oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 2 tsp Chana dal – 1 tbsp Red chilli – 1 no (pinched into 2)

METHOD

Crumble the idlies well and set aside. Usually left over Idlies are slightly dry.. For crumbling easily, just dip the idli in water for just 3 seconds and then try. U can easily crumble and it will be soft too.. U can also freeze the leftover idlies in an air tight box for easy crumbling.But after crumbling sprinkle some water & add salt to make it soft.. One more way is just crumble the idli well ( without freezing) and sprinkle some water over it . It helps to keep it soft... Add salt to it, mix well and set aside. My mom follows this method.. In an iron wok, add mustard seeds .Let it splutter completely. Then add the urad & channa dal and saute till golden brown..Now add the pinched red chilli ,finely chopped onions , ginger , slit green chilli and curry leaves.Saute till onion turns transparent. Lastly add the crumbled idli and mix well. Keep it in low flame for 10 minutes till it forms a burnt layer in the bottom. ( We call it as adai/ porukku).. It tastes very nice and crispy ..But adai/ porukku forms only if u use iron or aluminium kadai not in the non-stick pan.. Check for salt and switch off the flame. Garnish with coriander leaves if desired! Serve hot !!

NOTE

For variations u can add turmeric powder while sautéing onions.U’ll get a nice yellow colored upma. One of my friends suggested me to sprinkle idli podi for an extra spicy punch. To make it more healthy , add finely chopped or grated carrots , peas , potato etc..

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KEERAI KOOTU – KOOTU RECIPE

Keerai kootu is our family favourite kootu recipe.We make it at least once in a week.I make it for my husband’s lunch box paired with vatha kuzhambu/ puli kuzhambu.It tastes great.I learnt this recipe from my MIL. I’ll post my mom’s version soon..Usually vengaya vadagam is used for seasoning this kootu. I love that combination very much . But my husband hates it.. So I saute the small onions till dark brown ( as u see in picture) & season this kootu.It tastes equivalent to vadagam..My husband likes to have this kootu mixed with plain rice & ghee .. Try this healthy accompaniment for lunch & enjoy . We follow the same procedure and make kootu with mulai keerai , siru keerai  etc..

INGREDIENTS
1 cup - 250ml

Amaranthus/arai keerai – 2 small bunch OR 2 cups Moong dal – 2 tbsp Turmeric powder - 1/8 tsp Sambar powder – 1 tsp salt & water – As needed To grind Grated coconut – 1/4 cup Rice flour –1  tsp To temper Mustard seeds – 1/2 tsp Urad dal – 1 tsp Fenugreek seeds – 1/4 tsp Cumin seeds / jeera – 1/2 tsp Small onion – 5 nos or Big onion – 1/2 no  OR Vengaya vadagam – 1.5 tbsp or 1 no

METHOD

Wash & chop the keerai finely. In a pressure cooker base , take the chopped keerai , moong dal  , sambar powder , salt and water. Cook it for 1 –2 whistle in low flame. Grind the coconut with rice flour adding little water to make a smooth paste.Set aside. After the steam is released from the cooker , mash the mixture well till moong dal becomes mushy..Now add the coconut paste ,mix well and allow it to boil till kootu becomes semi thick in consistency.. In a kadai , temper all the ingredients given under” to temper” in the same order. Saute till onion turns dark golden brown with a nice smell..Add to the kootu .. Mix with plain rice & ghee  or enjoy as an accompaniment!

NOTE

My mil cooks the keerai  & dal separately and mix them .But  i pressure cook everything together. But make sure dal should be mushy. This kootu can be made with mulai keerai / thandu keerai and siru keerai .. Adding vengaya vadagam for seasoning gives a great taste. Do try if u have in hand..But u should saute it till dark brown in low flame and add to kootu..

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Kerala Paal Payasam Recipe In Pressure Cooker

I had noted down this Kerala style Paal payasam recipe using pressure cooker from Vanitha magazine with my neighbour’s help. When I posted Onam sadhya recipes , I couldn’t try this one.This is also one of the most important payasam recipe which keralites prepare on onam day. Its a very simple recipe but very rich & tasty. I loved it a lot.It tasted more like “sweetened condensed milk “ .. Just a handful of rice is enough to make payasam for 4 – 5 people.In kerala, they make this payasam in a wide opened uruli..I tried in pressure cooker.. Usually i make paal paysam for gokulashtami by roasting & grinding the rice.But this has a very simple procedure.I used good quality raw rice but i heard red rice would be the best..Do try this payasam for ur guests. They will love it for sure.. It can be served warm or cold , it tastes the best either ways !

Last but not the least , after 4 years of blogging, somehow I reached my 300th post ;). So I thought of sharing this delicious n rich sweet recipe with u all..Thanks for all ur encouragement & support 

INGREDIENTS

1 cup - 200ml

Raw rice (good quality) – 4 tbsp (1/4 cup) Milk – 5 + 1.25 cups ( 1.25 litres) Water – 2.25 cups ( 500 ml) Sugar – 1/2  - 3/4 cup (Adjust as per ur sweetness ) Cardamom – 2 nos (optional) Ghee – 1 tsp Cashews & dry grapes – few to roast & garnish

METHOD

In a cooker base or big vessel , take 5 cups of milk and  2.25 cups of water ( totally 7 cups). Allow it to boil in high flame till it is reduced to 6 cups. Now wash and add the rice & pressure cook in low flame for 3-4 whistle. After the rice is cooked well, open the cooker lid and mash the rice with a whisk or ladle. Add sugar , half cup of milk (if necessary) & let it boil for another 4-5 minutes & switch off the flame. You can see the payasam looking light pink in color.  As time proceeds , this payasam will thicken.So add  the remaining 3/4 cup of milk according to ur desired consistency..Garnish with roasted cashews & dry grapes , enjoy !

NOTE

• Adjust the quantity of milk and sugar given here as per ur taste..
• I used low fat milk. U can use whole milk or full fat milk to make the dish more rich.
• Saffron can be used instead of cardamom powder. Color of this payasam will be in yellow side. If u add more milk at the end , u’ll get the white color..
• U can add sugar anytime if u feel the sweet is less..

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