Paneer Paratha Recipe - Stuffed Paratha Recipes

Basically I love to try different varieties of paratha recipes at home.I make aloo paratha and mooli paratha most often. But I have not tried paneeer paratha & gobi paratha recipes so far.I have tried many paneer recipes like paneer gravies, korma, Paneer Kheer,  Paneer biryani & even Paneer bonda. But somehow I haven’t tried my hands on the most popular paneer paratha recipe.Yesterday I bought a 200gms block of paneer just to make this stufffed paratha.It was so easy to make and it came out so tasty, flavorful and soft. This paratha would be loved by kids and adults as well. For variations, you can mix some grated cheese along with paneer and make it for kids.Try making this paratha for you lunch or dinner. It tastes yum. Lets see how to make this easy & healthy paneer paratha recipe !

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Easy Arisi Upma | Rice Upma Recipe In Pressure Cooker - Fasting Lunch Recipes/Vrat Food

Arisi upma /Rice upma is our family favorite recipe. I learnt this from my MIL.Its one of our traditional recipes in which raw rice & toor dal is soaked in water for 2 hours,ground coarsely and slowly cooked in Vengala paanai/Brass pot with seasoning. It takes nearly 45 minutes to prepare in pot. This upma is also prepared by Iyengars/Iyers. 

Mostly we make this upma for Lunch and sometimes for breakfast or dinner during fasting/Vrat/Vratham days like Maha Shivratri, Ekadesi, Kanda Shasti and Karthigai. Today for Kanda Shasti,  we made this rice upma along with no onion no garlic sambar recipe and sweet puttu for our lunch.You can make some payasam, pongal or some sweet dishes adding jaggery and offer for Neivedyam. Sambar & coconut chutney are the best side dishes for this upma. 

My MIL taught me how to make this upma quickly & easily using pressure cooker without even soaking rice & dal. You can make in instant pot too. So I thought of sharing this simple and easy fasting lunch recipes idea for you all to make your food quickly under 15 minutes on fasting days. If you are allowed to take raw rice on Vrat days, do try this easy upma recipe. You will love it.  Lets see how to make our South Indian breakfast recipe - Rice Upma/Arisi upma easily in a pressure cooker without soaking rice.

I have discussed the traditional method in Notes section. Please have a look at it !

Rice upma recipe/Arisi upma

How to make rice upma recipe for fasting - Vrat food !

Cuisine: Indian

Category: Breakfast/Dinner

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 240ml Raw rice/Pacha arisi - 1 cup Toor dal - 1.5 tbsp Salt - as needed Water - 2.25 cups Pepper corns - 1/2 tsp  ( crushed powder) To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal -1 tsp Chana dal - 2 tsp Red chillies - 2nos Ginger - 1 inch piece( finely chopped) Curry leaves - few Asafetida/Hing - 1/8tsp Click HERE for Sambar Recipe ( Omit onions)

METHOD

Take raw rice & toor dal in a big mixie jar and grind it coarsely like rava. Remove in a bowl. Wash well, drain the water and set aside. If you are using small sized jar, grind in batches. Crush the pepper and set aside. Heat a cooker base with oil and temper mustard seeds, urad dal and chana dal. Saute until dals turn golden brown. Now add the pinched red chillies, ginger, curry leaves and hing. Saute for a while. Add water and required salt. When the water comes to a roll boil, add the ground rice+dal. Keep mixing in high flame till 80% of the water is absorbed by the rice. Close the cooker and put the weight valve. Cook in low flame for one whistle. It will take 10-15 minutes based on the size of cooker. Open the cooker after the steam is released. Add the crushed pepper powder. Mix well and serve hot with sambar or chutney ! This upma looks mushy when hot but it will separate as it cools down.

Note

Traditionally rice & dal should be washed & soaked for 2 hours. Then it should be spreaded in a towel or paper for 10 minutes. It should be ground coarsely in batches. By doing this way, you get really soft upma. But the method I have suggested saves time and this upma can be done quickly.So its finally your choice of making it : )) You can replace red chillies by green chillies too. You can make the same upma using broken rice/Noi.

Enjoy this traditional, easy rice upma recipe for your breakfast or dinner with sambar or Chutney !

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Iyengar Bakery Bread Toast - Bangalore Style Masala Vegetable Sandwich Recipe

 Iyengar Bakery’s masala vegetable bread toast also known as open sandwich is very popular in Bangalore. I have tasted this many times but never thought of sharing this simple and easy bread recipe here.You can call this as “Indian Bruschetta”, hehe. Yesterday I bought a pair of toast from the bakery and relished it with tea. I got tempted to make it at home. This morning I made it for Raksha and Sendhil’s lunch box. Yes, this sandwich tastes good even if it cools down. The spicy vegetable masala used here is a very simple one with onion,tomato and grated carrot. So no kid would say NO to this combo. I have made it as an open sandwich. You can even grill this sandwich recipe.I am sure it would taste great in all the ways. Last year I shared Iyengar bakery style benne biscuit recipe which is super hit in my blog. I am happy to share yet another Iyengar Bakery style recipe in my blog. I have made this sandwich with milk bread.You can also replace it with whole wheat bread.I hope you will try this recipe and like it. Lets see how to prepare this yummy and easy bread sandwich recipe.

Iyengar Bakery Bread Toast Recipe

Masala vegetable toast - Iyengar Bakery Style Recipe

Cuisine: Indian

Category: Snacks

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Bread slices - 5 no Carrot - 1 big Big onions - 2 nos Tomato - 1 no Green chilli – 1 no Capsicum - 2 tbsp ( chopped) Curry leaves - few Grated cabbage - a fistful ( optional) Turmeric powder - 1/8 tsp Cumin powder – 1/4 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Tomato ketchup / sauce - 1 tbsp Salt - as needed Cooking oil - 2 tbsp Cumin seeds - 1/2 tsp Ghee or oil - to toast the bread

HOW TO MAKE IYENGAR BAKERY MASALA TOAST - METHOD

Wash and grate the carrot using a grater.Slice the onions and chop the tomatoes. Chop & slit the green chilli. Set aside. Heat oil in a kadai, splutter cumin seeds and saute the onions,green chillies, capsicum, curry leaves, grated carrot together. Lastly add the tomato pieces and mix well till it starts to turn mushy. Add salt, turmeric powder, chilli powder, cumin powder, garam masala powder, tomato sauce and mix well. Heat a dosa pan and toast the bread slices by adding oil or ghee. Apply the masala on one side.Serve hot ! Enjoy !

Note

Adding grated cabbage is optional. If you don’t want to add onions, you can use cabbage in place of it. I used more carrot for my daughter’s sake. But in Iyengar bakery original recipe,they had used more onions than carrot. So change the quantity of ingredient as per your liking. You can replace garam masala powder by chat masala powder.

Enjoy this easy sandwich for your tea time !

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How To Make Naan At Home Without Yeast on Tawa - Homemade Naan Recipe

Naan recipe without yeast on stove top with step by step photos. Naan is basically a flat bread recipe that is most popular in North India. It is loved by all irrespective of ages. Usually naan is prepared with yeast in a tandoor in restaurants. But my friend Shalini shared this stove top naan recipe without yeast and suggested me to try it. This recipe has no yeast, no butter and no ghee too. Yogurt is used in this recipe to bring softness. Yes, it comes out really soft and stays good for an hour. In my home, Sendhil likes garlic naan and my vote is for butter naan. I love to have with varieties of side dish in restaurants like paneer butter masala, palak paneer etc. Sendhil loved it very much and gave a big thumbs up. Do try this  homemade naan recipe on tawa and share your feedback with me. So lets see how to make soft naan at home without tandoor or oven easily.

If you are curious to know the difference between Naan and Kulcha, please check this post.

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Veg Kothu Parotta Recipe - Kothu Parotta Recipe without egg

கொத்து பரோட்டா / Kothu Parotta is one of the most popular street foods of Tamil nadu especially in Madurai that makes you drool. I know many fans are out there like me. Before my marriage, my dad used to buy veg kothu parotta from a nearby small hotel once in a month. Its completely a vegetarian version only with vegetables (without egg). My friend was recently telling me about the chilli parotta she had in Saravna bhavan hotel. I got so tempted and tried this recipe. Few months back when I shared Malabar parotta recipe, I thought of trying this recipe immediately and share here. But lazy me, din’t do it.

Yesterday I got a sudden craving to eat kothu parotta and bought ID brand mini parotta from a store nearby my house. I watched some videos in youtube like Madurai egg / Mutta parotta in Kairali channel and chicken, mutton kothu parotta recipes too. I prepared Vegetable Parotta Salna, the most important ingredient for making kothu parotta using my own recipe and made this Tamilnadu’s most popular street food successfully. You can also use leftover mixed veg kurma in place of salna. A glass of tea with this hot and spicy kothu parotta was my dinner yesterday. It was absolutely delicious and I enjoyed eating every spoon of it.

Friends, try this recipe immediately if you have left over salna or vegetable kurma with few store bought parotta in hand. You can try the same with left over chapathi too. Tastes simply great !! 

Ok, Lets see how to make veg kothu parotta at home easily.

Check out my Chilli parotta recipe here.

Kothu parotta recipe

Kothu parotta recipe - Vegetarian version

Cuisine: Indian

Category: Dinner

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Parotta - 2 nos ( If big) I used 4 mini parotta Parotta salna - as needed ( I used 1/2 cup) Big onion- 1 no (finely chopped) Tomato - 1 no ( finely chopped) Green chilli - 1 no (-do-) Curry leaves - few Mint+coriander leaves - 2 tbsp (finely chopped) Red chilli powder - 1/2-1tsp ( adjust) Pepper powder - 1/4 tsp Ginger&garlic paste- 1/2 tsp ( Optional, I din't add) Salt - as needed Cooking oil - 2 tbsp

HOW TO MAKE VEG KOTHU PAROTTA - METHOD

Heat a dosa pan.Iron griddle works the best. Cook the parotta by adding a tsp of oil. Stack the cooked parotta and pat it sideward to get the layers. Chop them into small pieces roughly using your hands or a knife. I feel hands can do a better job. Set aside. In the same hot dosa pan, put the finely chopped onions and saute for few seconds. No need to add oil. Keep the flame medium and saute well. When it turns slightly transparent, add the finely chopped green chillies and tomato pieces. Mix well. Add curry leaves and cooking oil. Saute till tomato turns mushy. Add salt, turmeric powder, red chilli powder and pepper powder. Mix well and add salna. Stir for a second and put the chopped parotta pieces. Mix it really well. (If you don't find time to make salna, just replace it with a powder of 1 inch cinnamon, 1 cardamom, 2 cloves and 1/2 tsp of garam masala powder along with other spice powders. Add little water and make it wet. Then add parotta pieces).  Now take a dosa flipper & another ladle similar to dosa flipper OR you can use a tumbler and turn it upside down. Do the pounding with a rhyming sound(:)) until everything blends well and make a semi dry mixture. Add extra salna if you wish. Garnish with finely chopped coriander+mint leaves and if needed drizzle some lemon juice. Serve hot immediately to enjoy its best taste. Keep Onion raita as side dish if desired. Enjoy !

Note

For variations, you can add finely chopped vegetables in Salna and make the same. I made plain salna. Non-vegetarians can add scrambled eggs and mutton/chicken salna instead of veg salna to make mutta parotta and chicken kothu parotta.

Try this yummy kothu parotta at home and enjoy with hot tea !

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Punjabi Aloo Paratha Recipe - Stuffed Potato Paratha Recipe

Long back I had shared an aloo ka paratha recipe learning from my friend. Today I tried Punjabi style aloo paratha for a change. I never thought its so easy to make and tastes like the one we get in paratha joints here. Its a no onion, no garlic jain recipe apt for fasting days. I loved the simplicity of this recipe and of course its delectable taste with the combination of masala dahi raita. Yes masala dahi is one of the best side dish for aloo paratha. I came up with this recipe after googling so many punjabi paratha recipes and videos. 

For rolling these parathas, I followed my friend’s method of rolling obbattu using two polythene sheets. It was very easy to roll and the potato stuffing din’t ooze out at all.I have shared the procedures with step by step pictures along with tips & tricks to make a perfect paratha for beginners sake. I hope and I am sure it will come out well for you.

Try it and let me know how you liked it. I always make the parathas thin as my man likes it that way. Please make it thick or thin as you wish. This morning I packed few parathas for his lunch box and I am waiting for his feedback. Ok, lets see how to roll and make these yummy, soft Punjabi aloo ka paratha recipe with step by step photos.

Punjabi style aloo paratha recipe

Punjabi style aloo paratha recipe -Easy to make,soft n flavorful !!

Cuisine: Indian

Category: Dinner

Yields: 8 

Prep time: 15 Minutes

Cook time: 3 Minutes

Total time: 18 Minutes

INGREDIENTS

For the dough Atta/Wheat flour - 2 cups ( i used aashirvaad) Water - as needed ( I used 1 cup + 1/2 tbsp) Oil - 1/2 tbsp Salt - as needed For the stuffing Potato - 4 nos (medium sized) Ajwain/Omam - 1/2 tsp Ginger - 1/2 inch piece ( grated or finely chopped) Green chilli - 1 no ( finely chopped) Red chilli powder - 1 tsp ( I used 3/4 tsp) Garam masala powder - 3/4 tsp Chat masala powder - 1/2 tsp Anardana powder/Pomegranate seeds powder OR Amchoor powder - 1/4 tsp(optional) Cumin powder/Jeera powder - 1/2 tsp Finely chopped coriander leaves - few tbsp Salt - as needed

HOW TO MAKE PUNJABI ALOO PARATHA - METHOD 

In a wide bowl,take the flour and add salt. Mix well. Make a dent in the center and add water little by little. Gather the flour and make a soft and smooth dough. Lastly add 1/2 tbsp of oil and cover the dough. Spread well and set aside for sometime till you make the stuffing. In a pressure cooker base,wash and add the potatoes along with required water. Cook for 3-4 whistles. Take the cooked potatoes, peel the skin and mash them very well without any lumps. (This is the first most important point to make the stuffing prevent oozing out).  To the mashed potatoes, add all spice powders, ajwain, finely chopped green chillies, grated ginger and coriander leaves. Mix them well adding the required salt. Check for taste and add more spice powders if needed. Make golf sized balls out of the stuffing and set aside. Now take the dough & knead it really well by greasing your hands with oil. Make balls from the dough equal to the size of the stuffing ball. Take an obbattu sheet greased with oil & place the dough ball & stuffing ball. Press the dough ball into a small circle. Make sure the sides of ball is thinner than the center .Now place the stuffing ball in the center.Bring the edges of the dough and cover the stuffing ball. Press it and put few drops of oil on the stuffed dough ball. Place another polythene sheet over the stuffed dough and pat it well to make a round thick or thin paratha as you wish. In this method, you don’t need to dust the paratha in flour. Just few drops of oil would do. If u don’t want to follow this method, just stuff the filling in the dough as mentioned above. Dust the balls in wheat flour and roll it using a rolling pin. For this method, you don’t need oil but you have dust the paratha with wheat flour. Excessive dusting may result in dry paratha.So take care. Now heat the dosa tawa and drizzle some oil. If using obbattu sheet for rolling, transfer the entire sheet with paratha over the dosa pan and remove the sheet. Cook the paratha only in medium flame on both sides by drizzling some oil around  & all over the paratha. Remove & serve hot with raita !Enjoy !

Note

Make sure the potato is mashed really well else the stuffing will ooze out while rolling. The consistency of dough should be soft and non-sticky. U can add more oil if needed. The size of the stuffing ball should be bigger than or equal to dough ball.This helps to spread the stuffing evenly all over the paratha. You can roll it thin or thick as you wish. Adjust the quantity of masala powders as per your taste. You can use obbattu sheet for rolling the parathas or simply dust the paratha in wheat flour and proceed like making chapathi.

  

Enjoy this yummy punjabi style aloo paratha recipe for your breakfast/dinner. 

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Parotta Recipe - How To Make Kerala Malabar Parotta Without Egg

Every South Indian especially people in Tamilnadu and Kerala loves Parotta. But most of us stay away from eating as well as making parotta at home just by thinking about maida and the quantity of oil used in it.Even Iam a big lover of parotta right from my childhood. Be it Kerala Malabar parotta or Tamil nadu road side parota, I just love it like anything. 

Before marriage, my dad used to buy this with salna (The most popular side dish for parotta) at least twice in a month from a small hotel nearby my house. On those days, I never mind about calories, oil etc etc and I was looking lean in spite of eating all these junk stuffs. But now, after marriage the tables turned. I have become much more health conscious & became a picky eater too. Even then I put on so much of weight which is still a mystery. So I keep restricting myself from buying frozen parottas as well as trying at home. 

My friends and readers who had tried my vegetable salna recipe have asked me several times whether I have a parotta recipe in my blog. Whenever I get a query like this, I really feel bad to say “No”. So I was thinking to make this parotta post somehow without worrying about oil. But to my rescue, I found this awesome recipe in Asiya’s blog”Samaithu asathalam”. I was super excited when she made it with less oil when compared to the other recipes I had come across. Thanks to Asiya omar for sharing this wonderful recipe with a clear video in Tamil. 

The best things about this recipe is it is eggless, dough doesn’t need much soaking time. All it needs is just 15 minutes & moreover there is no need to give oil bath to your parotta. Oil is used only for greasing. It comes out super flaky and tastes absolutely soft when eaten hot. It also stays good n soft for an hour. So this recipe is a perfect choice for people who are calorie conscious but craving to eat parotta at home. It is much much better than store bought hydrogenated frozen ones. You can make it easily for weekend breakfast. Give a try and let me know friends.

With the help of my MIL, I have uploaded a video on “How to roll parotta”. Hope you all find it useful !

Once you make this parotta successfully, you can try many varieties like kothu parotta, chilli parotta, Muttai parotta/Egg parotta etc. Ok, Lets see how to make this flaky parotta at home.

Check out the super hit recipe of my blog, vegetable salna – The best side dish for parotta !

Parotta recipe/Kerala parotta recipe

How to make kerala parota recipe at home with less oil

Cuisine: Indian

Category: Breakfast/Dinner

Serves: 3 nos

Prep time: 20 Minutes

Cook time: 3 Minutes

Total time: 23 Minutes

INGREDIENTS

1 cup = 250 ml All purpose flour/Maida - 1 cup Salt - as needed Sugar - 1/4 tsp Cooking oil - 1 tbsp + 1 tbsp ( for greasing) Water - nearly 1/2 cup ( 1-2 tbsp lesser)

METHOD – HOW TO MAKE PAROTTA

In a wide bowl,take the maida, salt, sugar and 1tbsp of oil. Mix well to spread the oil in the flour. Now add water little by little and make a slightly sticky dough ( Not too sticky). Knead well for 5 minutes. Grease your hands with a drop of oil while kneading. Apply 1.5 tsp of oil all over the dough and keep it covered for 15 minutes. After 15 minutes, dough would be soft and non-sticky. Take the dough and make 3 golf sized balls. Take one ball and flatten it as much as possible using a rolling pin on a greased wide board or kitchen counter. The dough should be elastic and spread it as thin & transparent as possible. Apply little oil all over the parotta while rolling. Do it whenever needed. ( Never use maida for dusting. Only oil should be used) Now pull one edge, move slightly forward and fold it. Do it like saree pleats. Please refer video for folding the parotta. After making pleats, just stretch it & roll them. If you find it difficult to do this, you can cut the rolled parotta into thin strips and place it one over the other. Roll it and make parotta. After rolling and folding, give a resting time of 5 minutes. In the mean time, you can fold the other two balls. Now take the rolled ball, grease it with oil and roll it using a rolling pin. Do not use your hands to flatten it. Layers may suppress. Do not roll it too thin. Grease with oil whenever needed. Roll it thick like stuffed paratha because thick parotta tastes soft. Thin ones will become crispy while cooking. Heat an iron dosa pan ( It works the best) and put the parotta. When you put it, the parotta may shrink. So spread it using your hands on the tawa carefully. Now drizzle 1/2 tsp of oil around the parotta. Keep the flame medium. Keep flipping and pressing the parotta with dosa flipper on both sides till you see the golden brown spots. Take care, flame should be medium and parotta should cook slowly. Remove the parotta to the kitchen counter or the rolling board and using your hands, just press the sides forcefully when the parottas are hot. Do it like clapping the hands by keeping the parottas in between. This is the most important step to make it flaky. It helps to bring the layers out and make it soft. Stack the cooked parotta in a hot box/casserole. Serve hot with Parotta kurma or salna. Enjoy ! Check out my vegetable salna and chilli parotta recipes

Note

While making the dough, add water carefully. Do not make a too sticky dough because you may need to use more oil while rolling. Resting time of 15 minutes is needed for the dough. U should roll and stretch the dough as much as possible to make soft parotta else it will turn hard. After rolling and folding, give a resting time of 5 minutes. In the mean time, you can fold the other two balls. Cook the parotta only in medium flame and not in high flame. Cook it patiently by drizzling some oil around the parotta.

Please check the video below :))

How to roll parotta

I served this yummy, flaky parota with veg salna. It was delicious !!

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