Palak Chapathi – Spinach Chapati – Pasalai Keerai Chapathi Recipe

Palak chapathi (Spinach chapati, Pasalai keerai chapathi in Tamil) is an easy, healthy paratha recipe that can be served with onion raitha or boondi raita and pickle as the side dish.

I make this easy palak chapathi for our dinner usually. I followed my soft chapati recipe and added masala powders to make this spinach chapathi flavorful and soft. Curd & oil is the major ingredient that helps to make it soft. You can roll it thin or thick and pack it for lunch box if you like. You should eat it hot to enjoy its best taste. For variations, you can add finely chopped palak leaves and add it to make the job easier. Lets see how to make easy palak chapati with step by step photos !

Palak Chapati / spinach chapathi recipe

Easy , healthy palak chapathi / Spinach chapathi recipe with step by step photos - Easy, instant dinner recipes

Cuisine: Indian

Category: Dinner Recipes

Serves: Serves 14 nos

Prep time: 30 Minutes

Cook time: 5 Minutes

Total time: 35 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Wheat flour / atta - 2 cups Palak leaves - 2 cups Ginger - 1 inch piece Green chilli - 1 no Curd - 1 tbsp Cooking oil - 1 tbsp Ajwain/ Carom seeds OR cumin seeds - 1 tsp Garam masala powder - 1 tsp Salt & water - as needed

METHOD

Wash and clean the palak leaves. Grind the leaves, green chilli and ginger to a smooth paste adding required water. Set aside. In a wide plate or bowl, take the whole wheat flour, ajwain, ground palak, curd, cooking oil, salt, garam masala powder and mix well. Add little water only if needed. Make a smooth dough.Knead for 5 minutes. Grease with oil. Cover & rest for 30 minutes. After 30 minutes, make ball sized dough and dust in wheat flour.Roll it thin or thick as you like. I rolled it medium thick. Heat a dosa pan. Put the chapati and cook in low to medium flame. When bubbles start to appear, flip the chapati and cook the other side. Apply oil on both the sides by flipping the chapathi. Remove and serve hot with onion raita or boondi raita. Enjoy !

Note

Adjust the quantity of masala powder as per your taste. For variations, you can add finely chopped palak leaves, grated ginger & green chilli instead of grinding them. You can use cumin seeds instead of ajwain.

Easy, healthy palak chapathi is ready to relish with boondi raita & pickle.

Technorati Tags: Palak chapathi,palak chapati,spinach chapathi,spinach chapati,spinach chapathi recipe,palak chapathi recipe,pasalai keerai chapathi,pasalai keerai chapathi recipe,palak recipes,easy paratha recipes

Continue Reading...

Ragi Poori Recipe – Finger Millet Poori – Ragi Recipes

I am happy to share a millet recipe after a long time in my space. As you all know, I have been trying varieties of Poori recipes during weekends and sharing the same in my web page. Soon I will make a collection of them in my page for quick reference. 

Last weekend I tried ragi poori for our Sunday breakfast. Ragi (Finger millet in English, Kezhvaragu in Tamil, Mandua in Hindi, Ragi in Kannada, Koovaragu in Malayalam, Ragulu in Telugu) is a very healthy millet that is rich in calcium & iron.Usually I make recipes with ragi flour at least once in a week to include it in our regular diet.  Most of the time I prepare ragi dosa as its a quick, easy and instant dosa recipe. Sometimes Ragi porridge/Ragi kanji and ragi idli. 

Recently I came across this finger millet puri in some websites. I quickly browsed for the recipe, made some changes and tried it. It came out really well and soft.Though it looks hard & dry in the picture, the actual texture and taste was really nice. We are adding equal quantity of wheat flour to the ragi flour to give a binding to the poori dough. Rava is used to maintain the puffiness of poori for long time. Ghee is to give softness.

Do try this poori  for a change with a healthy addition of Ragi.You will like it I think :). Lets move on to the recipe of how to make Ragi poori with step by step pictures ! Please watch my basic Poori video for reference as the ingredients and the method of making this ragi poori is almost the same.

Ragi Poori - Finger Millet Poori Recipe

How to make Ragi Poori/Finger millet poori recipe for breakfast - Basic poori recipe with a healthy addition !

Cuisine: Indian

Category: Breakfast Recipes

Serves: 9

Prep time: 20 Minutes

Cook time: 2 Minutes

Total time: 22 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Ragi flour / Finger millet flour - 1/2 cup Wheat flour / Atta - 1/2 cup Ghee - 1/2 tsp Rava/Sooji - 1 tsp ( I used upma rava,coarse ones) Salt & water - as needed Cooking oil - to deep fry poori

HOW TO MAKE RAGI POORI - METHOD

In a wide bowl, take the ragi flour, wheat flour, required salt, rava, ghee and mix well. Now add water gradually and make a thick dough.No problem if the dough is slightly sticky and have cracks. Now grease your hands with oil lightly.Knead the dough very well for 5 minutes.Dough will become smooth and non-sticky. Do not rest the dough. Make poori immediately else it may drink oil. Make small balls from the dough and set aside.Keep it covered with a plate. Take one ball, dust in wheat flour and roll into small, thick poori. Poori won’t puff up if rolled thin. Heat oil in a kadai and when it gets heated , drop a pinch of dough.If it rises to the top immediately, oil temperature is right.Oil should not be smoky hot.Drop one poori and when it starts to float on top, press it with a ladle gently. Poori puff up well. Flip the poori and lower the flame to medium. Cook the other side and remove in a tissue paper. Again increase the flame and drop another poori. Repeat this and make all the puri. Serve hot with kurma! I made Karnataka style vegetable sagu as side dish. Enjoy !

Note

Do not add more ghee. Poori won’t puff up. Poori should be rolled thick to puff up well. Adding Rava is also optional. Do not rest the dough for long time. Poori may absorb more oil. Poori won’t puff up if oil temperature is less. So maintain proper heat.

Ragi Poori with mixed vegetable kurma is an yummy combination. Do try it !

Technorati Tags: Ragi Poori,Finger millet poori,ragi poori recipe,finger millet poori recipe,ragi recipes,finger millet recipes,Kezhvaragu poori,poori recipes,poori varieties,puri recipes,puri recipe,Ragi puri,finger millet puri,puri,poori

Continue Reading...

Veg Mayonnaise Sandwich Recipe – How To Make Mayo Sandwich Recipe Indian

Vegetable Mayonnaise sandwich was in my try list for long time. I make sandwich recipes only during weekends if I have less time to prepare breakfast. Most of the time I make vegetable sandwich in this way. Recent days I started looking for varieties of Indian vegetarian sandwich ideas. One such recipe is this Veg Mayo sandwich. In fact my friend Shalini told this recipe long back but couldn’t try it. Last week I bought a box of Fun Foods Veg Mayonnaise ( eggless mayonnaise) to slather in Veg burger for my daughter. Suddenly I reminded about this sandwich and tried it with few leftover bread slices at home. As the sandwich filling/spread is a no cook recipe,I felt it very easy to make.The only time consuming part is to grate or chop the vegetables finely. When you make it for just two people, its not that difficult too. I have toasted the bread with butter before filling with the mayonnaise spread. But toasting the bread is completely optional. If you want to prepare a quick and simple sandwich, you can just smear butter in the fresh, plain bread slice and enjoy it. If your kids like this sandwich, you can pack this for their snack box. Overall, this sandwich is a good choice for Indian vegetarians to make a quick breakfast or dinner. Ideal for bachelors and working women. Lets see how to make Vegetable mayo sandwich recipe with step by step pictures. I will upload the video soon.

Check out my Grilled Cheese sandwich and paneer sandwich recipes too !

Vegetable Mayonnaise Sandwich Recipe - How to make Indian Veg Mayo Sandwich

Easy, quick Vegetable mayonnaise sandwich recipe for breakfast or dinner !

Cuisine: Indian

Category: Sandwich recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bread slices – 6 nos ( I used white bread, U can use whole wheat bread too) Eggless Mayonnaise – 1/2 cup ( I used Fun Foods brand) Grated carrot – 1/4 cup Capsicum – 2 tbsp ( Chopped finely) Big onion – 1/4 cup ( chopped finely) Boiled Sweet corn – 1/4 cup Chopped Tomato - 1 tbsp Black Pepper powder – 1 tsp Red Chilli flakes – 1 tsp Chat masala powder - 1/2 tsp ( optional) Salt – as needed Grated Cheese  or cheese slices – 2 tbsp /  3 slices (Optional) Butter or ghee - As needed ( to toast the bread)

METHOD

Take a bowl and mix all the ingredients except bread slices. Make the filling and keep it ready. Heat a dosa pan and melt a tsp of butter. Toast a bread slice till golden brown on both the sides. Toast all the slices similarly. Take a toasted slice and spread the mayonnaise stuffing.Cover it with another slice of bread. Cut it diagonally and serve immediately. For variations, you can skip the toasting part and make it in raw bread to make your job simple. If you use fresh bread, this sandwich would be very tasty. For this, apply butter on one side of bread, spread the filling and cover with the another buttered bread slice. You can also grill this sandwich if you wish.Enjoy !

Note

Adjust the quantity of pepper powder as per your taste. You can add grated cheese in the filling if making for kids. You can make this sandwich using fresh, raw bread slices without toasting them. For variations, you can keep slices of onion, tomato, cucumber instead of making filling with mayonnaise.

Try this easy, yummy veg mayo sandwich for your kids. They will love it.

Technorati Tags: Vegetable mayonnaise sandwich,mayo veg sandwich,veg mayonnaise sandwich recipe,indian recipes with mayonnaise,veg sandwich with mayonnaise,mayonnaise sandwich recipe,mayonnaise sandwich,sandwich recipes,sandwich recipes Indian,Indian sandwich recipes,sandwich ideas,Indian vegetarian sandwich

Continue Reading...

Indian Style Tomato Spaghetti Recipe – Vegetarian Spaghetti Recipe With Video

This is my second post on vegetarian spaghetti recipe. I started trying out spaghetti based recipes recently and my first recipe was easy garlic spaghetti. We loved that a lot. So Raksha & Sendhil asked me to try some varieties of spaghetti recipes for breakfast. Last Sunday I made this easy, Indian style tomato spaghetti recipe with very simple ingredients. I browsed many vegetarian spaghetti recipes and tried it finally with my own twist. It came out really well and we all loved it. 

Raksha took 2 servings which made me very happy. For Raksha, I used red chilli flakes, pepper powder in little quantity for less spicy taste and added more cheese whereas for myself & Sendhil, I added more spices, used Italian seasoning and made it without cheese. It was tasting great and packed with full flavor. 

Friends, do try this easy, yummy tomato spaghetti recipe for your kids and family.Adjust the spice level based on their taste buds. I am sure they will love it. Lets see how to make this easy, Indian vegetarian tomato spaghetti recipe with step by step photos and video !

Tomato spaghetti recipe - Indian vegetarian spaghetti recipe

Easy tomato spaghetti recipe - Indian vegetarian style recipe for breakfast & dinner !

Cuisine: Indian

Category: Spaghetti recipes

Serves: 3

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Spaghetti -  150 gms Water - 8 cups Cooking oil - 1 tsp Salt - 1 tsp To Saute Cooking oil or olive oil - 2 tbsp Garlic cloves - 7 nos ( Finely chopped) Big onion – 2 nos ( Finely chopped) Grated Cheese – 2 tbsp ( I used Mozzarella) Capsicum - 2 tbsp ( Finely chopped) Ripe Tomato - 5 nos ( small) Red chilli flakes - 1 tsp Pepper powder - 1 tsp Salt & water - as needed Italian seasoning - 1 tsp ( optional) Sugar - 1/2 tsp

METHOD

Boil 8 cups of water in a wide bowl. Add 1 tsp of cooking oil or olive oil, add 1 tsp salt. Put the spaghetti and let it cook till half done. Now add the whole tomato in spaghetti water and let it cook. Remove the tomato to a plate after its skin gets cracked ( blanched) . But keep cooking the spaghetti in medium flame for 20 minutes till it turns soft yet firm. i.e Cook Al dente.  If you cover & cook, water may spill. So cook it in medium flame till 3/4 th of the water is absorbed.Then cover & cook for 10 minutes to become soft. Take one spaghetti and check it. Break it with your fingers. Taste one. If  its soft and slightly chewy,  spaghetti is done.  Please check THIS LINK for cooking spaghetti in detail ! Peel the skin of tomato and grind it to a puree. Set aside.Transfer the cooked spaghetti to a colander and drain the excess water. Wash the spaghetti in the running tap water so that it remains firm. Keep aside.   Heat oil in a kadai and saute the finely chopped garlic cloves. When it starts to turn golden, add the finely chopped onion and capsicum. Saute till onion turns transparent. Now add the tomato puree, salt,  red chilli flakes, pepper powder , sugar and Italian seasoning ( If  using). Mix for a minute and then add the cooked spaghetti. Toss well till the spaghetti is evenly coated with the sauce.Switch off the flame and add the grated cheese. Mix well, remove and serve hot ! Enjoy !

Note

Spaghetti takes more time to cook. It took nearly 25 minutes in medium to high flame. I covered & cooked it for the last 5 minutes. Washing the cooked spaghetti in running water helps to keep the spaghetti stay firm. You can cook the spaghetti and keep in advance if making for guests or parties. You can add canned tomato puree too. Adding Italian seasoning is purely optional. But it gives a nice flavor to the dish. If you have fresh or dried basil, you can add that too.

Try this yummy, tomato spaghetti recipe at home for breakfast/dinner !

Technorati Tags: Tomato spaghetti recipe,tomato spaghetti,Indian style spaghetti recipe,Indian vegetarian spaghetti recipe,how to cook spaghetti,spaghetti recipe,Spaghetti recipe Indian,Vegetarian spaghetti recipe,spaghetti recipes,Indian spaghetti recipe

Continue Reading...

Millet Noodles Recipe – Vegetable Millet Noodles –Siruthaniyam Noodles

Recently I got a mail from Native Food Store – An Online millet stores in Chennai, to try their millet products and share few recipes with them. I visited their website Nativefoodstore.com and found  wide range of millets and their products like Instant millet mix, millet flour, millet flakes, millet noodles and many more. Rates are also reasonable when compared to other online stores.I found millet noodles, millet flakes are interesting and new to me. So I decided to try it and asked them to send me the products. As I haven’t shared any millet recipe in my blog for long time, I wanted to take this as a chance to make varieties of millet recipes in my kitchen and share with you all. My contact at Native food store was very much responsive and sent me the products immediately.They sent me Samai/Little millet noodles, Kuthiravali/Barnyard millet noodles, Varagu/kodo millet noodles, thinai aval /foxtail millet flakes and Kambu aval/ Pearl millet flakes. I tried Samai veg noodles recipe for the first time in Indian style. They had also given their own tastemaker masala along with the noodles just like Maggi and other branded noodles. As its my first attempt, I just followed the recipe given in the packet, added all the colorful vegetables and made this millet noodles for our breakfast. It came out really well and I couldn’t find any difference in taste, color or flavor from our regular, plain noodles.We loved it to the core. I feel the tastemaker does the magic to the recipe. It can be prepared in less than 15 minutes. So bachelors and working women can make this healthy as well as quick recipe for their breakfast, lunch box or for dinner. I am sure its a very healthy choice for kids and adults as well. You can try varieties like hakka noodles, Schezwan noodles, vegetable Chinese style noodles and much more. I will try to make some interesting recipes with it and share here soon. I strongly recommend all my readers to try these products from their online stores. They deliver their products in Chennai, all over Tamil nadu, Karnataka and Andhra as of now.They told they will be expanding their service  all over India very soon.  Now lets see how to make Veg Millet Noodles recipe with step by step photos !

Continue Reading...

Gobi Paratha Recipe–How To Make Cauliflower Paratha With Video Recipe

Gobi Paratha is Sendhil’s most favorite Paratha recipe. After marriage he took me to In-swing restaurant in BDA complex, Banashankari and got this cauliflower paratha for me as he loves it very much. That’s the first time I tasted a stuffed paratha in my life. He told me to try the same at home. As I was a beginner in cooking, I did not have any idea about the stuffing part, how to roll paratha etc. 

When I tried it, all the stuffing came out while rolling and the paratha became a disaster. Still he appreciated me for my attempt and ate well. And that’s my man. Now after so many years of cooking, I can make a good gobi paratha for him. So I wanted to share this recipe in my blog with step by step photos and a detailed video recipe to help beginners. 

You can try this yummy paratha recipe for dinner or lunch box. Even Kids would love this paratha if you cook it adding ghee or butter. It comes out soft and stays good for hours. Lets see how to make Gobi paratha/Cauliflower paratha at home easily !

Gobi paratha recipe/ Cauliflower paratha recipe

How to make gobi paratha/Cauliflower paratha at home with step by step photos and video !

Cuisine: Indian

Category: main course

Serves: 6 

Prep time: 30 Minutes

Cook time: 10 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Atta/Wheat flour - 1cup Cooking oil - 1 tbsp Salt & water - as needed For paratha stuffing Cauliflower - 1 no or Grated cauliflower - 1.5 cups Cooking oil - 2 tbsp Green chilli - 1 no ( finely chopped) Grated ginger - 1 tsp Ajwain/Carom seeds – 1 tsp Red chilli powder - 1 tsp Dhania powder/coriander seeds powder - 1 tsp Garam masala powder - 1 tsp Cumin seeds powder - 1/4 tsp Turmeric powder - 1/4 tsp Aamchur powder - 1/4 tsp ( optional) Coriander leaves - 2 tbsp. ( to garnish) Salt - as needed

METHOD

In a wide bowl, take the wheat flour, add required salt and 1/2 tbsp. of cooking oil. Mix well. Add water little by little and make a smooth, non-sticky dough.Knead well, apply a tsp of oil and cover the dough with a dry cloth, leave it for 20 minutes. In the mean time, lets prepare the stuffing. Take the cauliflower and remove the leaves, cut into 4. Remove the stem part and separate the florets in a plate. In a wide bowl, boil water and add the florets. Boil for few minutes, parboil and drain the excess water. Remove the half cooked cauliflower florets to a dry kitchen towel/cloth. Pat it dry. Grind the florets in a dry mixer jar without water. Wipe the sides of jar and grind in batches. You can also grate it. But grinding is easy. Take in a plate. Heat oil in a kadai and when it gets heated , add the finely chopped green chilli, grated ginger (If u wish u can add very finely chopped onions at this stage) and saute well. Add the grated cauliflower, salt, red chilli powder, dhania powder, cumin powder, garam masala powder ,aamchur powder and ajwain. Mix well till all the moisture is absorbed. Let the mixture cool down.Divide the stuffing into lemon sized balls.   Take the chapathi dough and make lemon sized balls. The size of dough ball & stuffing ball should be equal. Take one dough ball, dust it in wheat flour and roll into small poori size.Make the corners thinner than center. Keep the stuffing ball in the center and seal it. Again dust in the flour and roll to a thick or thin paratha as u wish. Sendhil likes it medium thick.So I do it accordingly. Heat a dosa tawa, cook the paratha on both the sides till half cooked in medium flame. Brush one side of paratha with ghee or cooking oil and cook for few seconds till brown spot appear.Flip the paratha and brush the other side of paratha.Cook for a minute. Keep flipping and cooking till brown spots appear all over the paratha. Brush with ghee and remove in a plate. Serve hot immediately with raita or pickle OR stack the paratha in a clean kitchen towel or thermal foil for later use. (Remember the more you brush with ghee, softer the paratha would be.) Enjoy !

Note

Do not make the chapathi dough very sticky. Rolling will be difficult. You may have to dust the paratha with more flour which leads to dry paratha. You should grease the paratha with cooking oil or ghee for best taste. Cauliflower stuffing should be free from moisture so that paratha won’t become sticky while rolling. Adding aamchur powder gives a mild tangy taste. Skip if you don’t have it.

Enjoy this yummy, flavorful gobi paratha with your favorite side dish or simple masala raita.

Flickr Tags: Gobi paratha recipe,gobi paratha,cauliflower paratha,cauliflower paratha recipe,gobi paratha with step by step photo,how to make gobi paratha step by step,gobi paratha recipe video,gobi paratha video,how to make cauliflower paratha,paratha recipe,paratha varieties

Continue Reading...