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February 14, 2018

Sabudana Kheer Recipe – Javvarisi Payasam Recipe With Sugar - Sago Payasam

Sabudana kheer recipe

We celebrated Maha Shivaratri festival today. I made Sadudana kheer with sugar ( Sago kheer in English, Javvarisi payasam in Tamil, Sabbakki payasa in Kannada, Saggubiyam Payasam in Telugu, Sabudana kheer in Hindi) using big, white sago for the first time ( we call it as maavu javvarisi in Tamil). Its an yummy Indian dessert recipe.

 Usually I make this kheer instantly by roasting nylon sabudana / nylon javvarisi( small sized). But this year, I wanted to try with maavu javvarisi which we use for making upma/ Kichdi.I watched a Marathi video in Youtube channel and tried this recipe. It came out very well. It tasted so rich and creamy with all the full fat milk, sugar, nuts and saffron. I loved it to the core.

For variations, you can also use condensed milk instead of milk & sugar. Sendhil loves sabudana kheer with jaggery more than sugar. So I am planning to prepare it with the leftover sago tomorrow for Thursday Guru pooja.

Sabudana kheer is one of the most commonly prepared vrat ki recipes / fasting food across North India. Basically Sabudana/ sago is healthy as its made from Tapioca. It has so many health benefits. Hence its considered as one of the best baby/toddler foods. Its good for muscle development, helps to gain weight, good for bones, improves digestion, energy levels and reduces body heat. Even though it is high in calories and full of carbohydrates, it keeps the tummy full for long time. So people make sabudana recipes on vrat/ fasting days. Just 100gms ( 1 cup) of serving has more than 200 calories. Hence its advised to consume in small amounts.

Ok, Lets see how to make sabudana kheer with sugar / Javvarisi payasam recipe with step by step pictures and video.



Sabudana kheer recipe with sugar


Sabudana Kheer Recipe / Javvarisi payasam recipe


Sabudana Kheer Recipe / Javvarisi payasam recipe

How to make sabudana kheer/ sago kheer/ Javvarisi payasam for Shivratri fasting and Navratri festival.


Cuisine: North Indian
Category: Payasam recipe
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 240ml
  • White Sabudana / Sago / White javvarisi - 1/3 cup ( I used big ones)
  • Water - 1.5 cups
  • Boiled milk - 2 cups
  • Sugar - 1/4 cup
  • Saffron threads - Few
  • Cardamom powder - 1/2 tsp
  • Cashews and dry grapes - Few
  • Ghee - 1 tsp ( to roast the nuts)

HOW  TO MAKE SABUDANA KHEER 

  1. Wash the sabudana twice in enough water. Drain it.
  2. Add 1/2  to 3/4 cup of water to it and soak it overnight or minimum 4 hours.
  3. In a kadai, boil 1 cup of water. Add soaked sabudana with water.
  4. Cook in medium flame till sabudana turns translucent. Stir constantly.
  5. After its cooked well, add milk and boil for 5 minutes. Add saffron threads while milk boils.
  6. Sabudana cooks completely. Add sugar. Mix well till sugar dissolves. Give a boil. Check for thickness and add more milk if needed.
  7. Switch off the flame and add cardamom powder. Roast nuts in ghee and add to kheer. Mix well and serve warm or chilled by refrigerating it for 30 minutes.

METHOD - STEP BY STEP PICTURES


  • Take sabudana/ sago in a wide bowl and wash it twice adding enough water. Drain the water completely. Add 1/2 to 3/4 cup of water and soak it for minimum 6 hours to overnight ( 12 hrs). It will increase in size after soaking.
    How to make sabudana kheer
  • Take a wide non-stick kadai. Add water and let it start to roll boil. Add sabudana with soaked water. Mix well and cook in medium flame till it turns translucent. It takes nearly 10 to 15 minutes to cook well. Stir occasionally to avoid sticking to the bottom of kadai and becomes like porridge.
    How to make sabudana kheer
  • When its 80% cooked, add milk and boil for 5 minutes in medium flame.Add saffron threads while the milk boils. Kheer turns mild yellow in color due to saffron. If you want white colored kheer, avoid saffron.
    How to make sabudana kheer
  • When the milk becomes slightly thick and sabudana is completely cooked, add sugar. Mix well and let the sugar dissolve. Check for consistency of kheer. If its too thin, let it boil for some more time. If its too thick, add little more boiled milk to bring desired consistency.Switch off the flame.
  • Add cardamom powder to the kheer. Roast cashew + dry grapes till golden in 1 tsp ghee and add to the kheer. Mix well and serve warm. If you like to serve chilled, refrigerate the kheer for sometime  and serve. Remember this kheer thickens after it cools down. So add little milk and adjust its consistency when needed.
    How to make sabudana kheer
  • Enjoy with yummy sabudane ki kheer along with poori , sabzi & rice for breakfast or lunch.
    How to make sabudana kheer
    !

Note

  • Quantity of milk should be adjusted as per your taste and desired consistency.
  • For variations, you can directly cook sabudana in milk instead of water but milk may curdle. To avoid this, we are cooking in water firstly and add milk to it.
  • If you are using small sized nylon sabudana, you don’t need to soak it. Just wash it twice and cook in water directly.
  • Bigger sized sabudana needs to be soaked for more time.

Enjoy this yummy, creamy Sabudana kheer for festivals and occasions at home.
Sabudana kheer recipe with video

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February 10, 2018

Cauliflower Kuzhambu Recipe - South Indian Cauliflower Gravy For Rice, Idli, Roti

cauliflower kuzhambu
 Cauliflower is in season now. Last week I bought 2 flowers and tried some new recipes with it. I prepared this South Indian, Tamil nadu style Cauliflower kuzhambu for rice, idli and chapathi for the first time watching a video in YouTube. It came out very well. Its a kurma kind of gravy that suits well for rice, idli and chapathi

My mom makes a similar cauliflower kulambu adding green peas. Though the ingredients are the same, this kuzhambu tasted completely different. Tamarind is not used in this recipe instead onion, tomato and coconut masala forms the base. I am sure I will make it very often in my kitchen. Lets see how to make cauliflower kuzhambu recipe with step by step pictures.

Do check out my mom's style cauliflower gravy for rice and idli, Gobi 65, Gobi manchurian and Cauliflower poriyal, Gobi paratha, cauliflower biryani 




Cauliflower kuzhambu for rice

Cauliflower kuzhambu recipe for rice, idli , dosa and roti


Cauliflower kuzhambu recipe for rice, idli , dosa and roti

South Indian style Cauliflower kulambu for rice, idli, dosa , roti


Cuisine: South Indian
Category: Kuzhambu recipes
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Cauliflower - 20 florets
  • Big onion - 2 no
  • Ripe tomato - 3 nos (Medium sized)
  • Ginger garlic paste - 1/2 tsp
  • Grated coconut - 1/4 cup
  • Fennel seeds - 1 tsp
  • Red chilli powder - 1.5 tsp
  • Coriander powder - 1/2tsp (optional)
  • Turmeric powder - 1/4 tsp
  • Garam masala powder - 1 tsp
  • Salt & water - as needed
  • Cooking oil – 2 tbsp + 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Coriander leaves – to garnish

METHOD

  1. Wash and parboil cauliflower florets in 3 cups of water adding turmeric powder.
  2. Heat 1 tbsp oil in a kadai. Saute onion, gg paste and tomato.
  3. Take sauteed ones in a mixie jar. Add grated coconut, fennel seeds, red chilli powder, garam masala powder and turmeric powder. Grind to smooth paste adding required water.
  4. Heat 1 tbsp oil, temper and add the ground paste. Add the cauliflower florets.
  5. Boil the gravy adding 1 cup of water, required salt. Simmer for 10 minutes till its raw smell goes off.
  6. Garnish with coriander leaves and serve hot with rice, idli, dosa and roti.

METHOD - STEP BY STEP PICTURES

  • Wash the cauliflower florets. Boil 3 cups of water adding turmeric powder,little salt. Add cauliflower to hot water & parboil for 5 minutes. Drain the excess water & set aside.
    cauliflower kuzhambu
  • Heat 1 tbsp oil in a kadai.Saute onion, ginger garlic paste till onion turns transparent. Now add tomato and saute till mushy.
    cauliflower gravy for rice
  • Grind to a smooth paste adding coconut, fennel seeds, turmeric powder, red chilli powder, garam masala powder and salt.Add required water to make a smooth paste.
    cauliflower gravy for rice
  • Heat oil in a kadai. Temper mustard seeds, curry leaves. After it splutters, add the ground paste. Add 1.5 cups of water and parboiled cauliflower pieces. Mix well and check for taste. Add more salt or chilli powder if needed.
    cauliflower gravy for rice
  • Keep the flame medium and let the gravy boil till nice masala smell wafts through your house. Check for thickness. If its too thick, add some water and bring to desired consistency. Garnish with coriander leaves and serve hot with plain rice. Enjoy !
    cauliflower gravy for rice
  • Enjoy !

Note

  • Adjust the quantity of red chilli powder and garam masala powder as per your taste.
  • You can also use boiled potato instead of cauliflower.
  • If you like, you can add boiled green peas along with cauliflower.
  • Make it slightly thin if you are serving for rice, idli or dosa. If you want to serve for roti/chapathi, boil the gravy till semi thick and serve as kurma.
Try this easy, yummy cauliflower gravy for rice, idli and roti. Enjoy !
Cauliflower gravy for rice

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February 7, 2018

Mullangi Poriyal - Radish Stir Fry Recipe - Mullangi Palya

Mullangi poriyal
Recently I tasted this mullangi poriyal in Roti ghar hotel’s Bharjari oota. It is called as Moolangi palya in Kannada. When I had this stir fry, I couldn’t recognize its prepared with radish. It was very tasty and flavorful. So I asked the name of the dish from the waiter and surprised to know its ingredients. As I got bored of making mullangi sambar or mooli paratha, I wanted to try this radish stir fry and see the response of my family.

Everybody liked it very much. I am sure, this poriyal is a welcome change from my usual mullangi recipes. My MIL makes a different variety of mullangi poriyal by grating it. Soon I will share that recipe too. Ok, now lets see how to make Karnataka style mullangi palya/ mullangi poriyal at home with step by step pictures.

Do check out my Mullangi sambar & easy mooli paratha recipes.

Mullangi palya

Mullangi poriyal / Radish stir fry recipe


Mullangi poriyal / Radish stir fry recipe Mullangi poriyal recipe / Radish stir fry - Side dish for rice
Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 2 to 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup = 250ml
  • Radish / Mullangi - 4 nos (Long, thin ones)
  • Salt & water - as needed
To grind
  • MTR vangibath powder - 1 tbsp
  • Grated coconut - 1/3 cup
  • Jaggery - 1/2 tsp (optional)
To Temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 1 no ( finely chopped)
  • Curry leaves - Few
METHOD

  • Wash and peel the skin of radish. Chop the head and tail portions. Cut into two pieces lengthwise. Chop into semi circles as shown in the picture below. Set aside. This poriyal can be prepared in two ways. You can either pressure cook radish or stir fry and cook in the kadai directly.   If you are cooking in a pressure cooker, cook it adding less water, salt in high flame for 2 whistles.
    mullangi poriyal
  • In a mixie jar, take grated coconut, MTR vangibath powder or bisibelebath powder, jaggery (optional) and grind to a coarse powder without adding water.  It looks like a semi dry paste.
mullangi poriyal
  • Heat oil in a kadai. Temper mustard seeds, urad dal, curry leaves, red chilli and hing. Saute big onion till transparent.
    mullangi poriyal
  • Add the chopped radish and saute till it becomes soft. ( If you have pressure cooked radish, add it without water). Toss gently without breaking the radish pieces. Keep the flame low, add 1/4 cup of water, mix well and cover cook for sometime.After the radish is 3/4th cooked, add the ground coconut masala. Mix well and cook till its raw smell goes off and radish is completely cooked.
mullangi poriyal

mullangi poriyal
  • Remove after the raw smell of masala goes off.( If you don’t want to pressure cook radish, add the raw ones and saute till it becomes soft. Add ground masala, sprinkle some water and cover cook till done). Serve with sambar rice or curd rice.

    Enjoy !
Note
  • Adjust the quantity of MTR powder as per your taste.
  • You can also add 1/2 tsp of red chilli powder in addition to MTR powder.
  • If you don’t have MTR powder in hand, you can use 1 tsp red chilli powder + 1/2 tsp garam masala powder.
Try this yummy radish poriyal for a change & enjoy with sambar rice.
Radish stir fry

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February 3, 2018

Shenga Chutney Pudi - North Karnataka Peanut Chutney Powder - Shenga Hindi

Shenga chutney pudi

Shenga hindi (Kadlekai chutney pudi in Kannada, Peanut chutney powder in English) is a North Karnataka special side dish for rice, chapathi, idli, dosa and jolada roti. It is a dry chutney recipe prepared without coconut. I learnt this from my friend Megha whose mom is from North Karnataka. It can be prepared easily with very less ingredients. People in Karnataka love to mix this shenga chutney pudi with curd and enjoy with jolada roti. But we liked it very much with plain rice drizzled with ghee more than roti, idli or dosa.If you have roasted peanuts in hand, this chutney pudi can be prepared instantly. You don’t need to remove skin of peanuts as well. This peanut powder stays good for a week and its ideal for travel too. Recently I shared 3 Karnataka special recipe in Tamil for Aval kitchen magazine. Many of my readers asked me to post those recipes in my website too. So here you go, North Karnataka style Shenga hindi pudi / Kadlekai chutney pudi with step by step pictures and video.


Shenga Chutney Pudi Recipe


Shenga Hindi Pudi Recipe

How to make North Karnataka style Peanut chutney powder recipe for rice, jolada roti.


Cuisine: Indian
Category: Chutney Powder Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup - 250ml
  • Roasted Peanuts - 1 cup
  • Garlic cloves - 6 nos
  • Cumin seeds - 1 tsp
  • Red chilli powder - 4 tsp (adjust)
  • Salt - as needed

METHOD

  1. Dry roast peanuts in microwave high power for 3 minutes or on stove top till golden brown.
  2. Let it cool down. No need to deskin peanuts.
  3. In a mixer grinder, take roasted peanuts, chilli powder, cumin, garlic cloves & salt.
  4. Grind it to coarse powder. Transfer to a container & store for a week.
  5. Mix with plain rice adding ghee OR mix with curd and serve with Jolada roti.

METHOD - STEP BY STEP PICTURES

  • Dry roast peanuts in microwave high power for 3 minutes or roast in a kadai in stove top. Roast in medium flame without burning them. Roast till its skin crackles & turn golden.Remove the peanuts & let it cool down.
    Shenga Chutney pudi - North Karnataka
  • In a mixer grinder take roasted peanuts, red chilli powder, cumin seeds, salt and garlic cloves. Grind to a slightly coarse powder.Check for taste and add more salt, chilli powder if needed.

  • Transfer to a clean, air tight box and store up to one week to 10 days. This chutney pudi tastes the best  for Jolada roti / Jowar flour roti when mixed with curd. You can enjoy it with plain rice adding ghee. If you like, you can have it with idli, dosa and chapathi too. You can also add this pudi in broad beans, cluster beans poriyal/Palya.
    North Karnataka chutney pudi
  • Enjoy !

Note

  • Adjust the amount of chilli powder as per your taste.
  • Some people add little sugar. But I didn’t use it.
  • For variations, you can roast cumin seeds, garlic cloves before grinding.

Try this easy, yummy Karnataka style Shenga hindi pudi and enjoy with plain rice & jolada roti !
Karnataka chutney pudi recipe

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January 31, 2018

Double Beans Poriyal – South Indian Style Double Beans Curry For Rice

double beans poriyal

I prepared this double beans curry recipe for the first time following my MIL’s South Indian style raw banana curry recipe adding fresh masala and coconut. Double beans is also known as lima beans. We call it as double beans poriyal in Tamil. It is high in nutrition, packed with soluble fiber that helps to reduce cholesterol and manage diabetes. I have seen my friends making sambar and kurma using fresh beans. But to begin with, I tried this yummy double beans poriyal recipe using dried double beans as I don’t get fresh ones in my place. It came out very well and tasty. Its a good side dish for sambar rice, rasam rice & curd rice. Except the soaking time, its very easy to make & can be done quickly. Do try this healthy poriyal recipe for rice and enjoy. Lets see how to make double beans/ lima beans poriyal recipe with step by step pictures.


Double beans poriyal


Double beans poriyal recipe


Double beans poriyal recipe

How to make double beans poriyal for rice


Cuisine: South Indian
Category: Poriyal recipes
Serves: Serves 4
Prep time:6Hours
Cook time: 20 Minutes
Total time:6H20 Minutes


INGREDIENTS

1 cup - 250ml
  • Double beans / Lima beans - 1 cup
  • Salt & water - as needed
To Grind masala
  • Grated coconut - 1/3 cup
  • Coriander seeds - 1.5 tbsp
  • Red chillies – 4 nos
  • Turmeric powder - 1/4 tsp
  • Sambar Powder - 1 tsp
  • Big onion - 1 no
  • Cumin seeds - 1/2 tsp
  • Garlic cloves - 3 nos
To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds –1/2 tsp
  • Urad dal – 1 tsp
  • Curry leaves - Few

METHOD

  1. Wash and soak double beans in enough water for minimum 6 hours or overnight.
  2. Pressure cook soaked beans adding water and salt. Cook in low flame for one whistle.
  3. Grind all the ingredients for masala to a smooth paste without adding water.
  4. Heat oil and temper mustard seeds, urad dal, curry leaves. Add cooked double beans without water.
  5. Add the ground masala paste and mix well to coat the masala. Add 1/4 cup of water and boil in low flame for few minutes till poriyal becomes semi dry. Remove in a plate. Serve with rice.

METHOD - STEP BY STEP PICTURES

  • Wash and soak double beans in enough water for one whistle in very low flame. Remove the lid after steam is released. Drain the excess water and set the beans aside. ( I cooked the beans by keeping in a box inside the pressure cooker. I kept the dal in cooker base.)
    double beans Poriyal
  • Grind all the ingredients given under “ To grind masala” to a paste without adding water. Water content in onion and coconut is enough to make it a paste. Set aside.
    double beans curry
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, curry leaves. Add the cooked double beans, ground masala paste and mix well to coat the beans.

  • Sprinkle 1/4 cup of water and mix well in low flame till the poriyal looks semi dry. Transfer the poriyal to a kadai. Serve with rice, sambar rice or curd rice.
    double beans curry

  • Enjoy !

Note

  • Add more red chillies if you want spicy poriyal.
  • You can add some lemon juice at the end if you like.
  • If you are using fresh double beans, you don’t have to soak it. Just pressure cook them directly adding water.
Try this easy, healthy double beans poriyal at home. I enjoyed it with Paruppu rasam rice.

Double beans curry recipe

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January 29, 2018

Mixed Vegetable Paratha Using Preethi Zodiac Mixer Grinder

Vegetable paratha recipe


Recently I got Preethi zodiac mixer grinder for product review.  As Preethi Kitchen appliances is one of my favorite brands, I agreed to do it. They make the best mixer grinder in India.

In this post, I have shared my opinion after using it for 10 days. I have also shared the recipe of an easy vegetable paratha made using Preethi Zodiac chopper and atta kneader.

Preethi Zodiac offers a wide range of user friendly options like grinding, atta kneading, juicing, grating, slicing, chopping and citrus juice press. Its more than a mixer grinder for sure but less than a proper food processor. It has a powerful 750w motor which is ideal for grinding dosa batter as well. I have tried all these options and shared my opinion about the same. Read on..



Preethi Zodiac MG 218 750-Watt Mixer Grinder 

SPECIFICATIONS (As mentioned in the product)
  • Model No.: Zodiac - MG 218
  • Voltage: 230V AC ~ 50 Hz
  • Power Consumption: 750 Watt
  • Motor: Universal 750 Watt High Power Motor
  • Material of Body: A.B.S
  • Material of Jars: Stainless Steel and Transparent Plastic
  • Blade Assemblies: Stainless Steel, Machine Ground and Polished
  • Speed Controls: Rotary Switch with 3 Speeds and incher
  • Flex Cord: PVC insulated 3 Core, Flexi cord with Plugtop and earthing
  • Country of Origin: INDIA

Preethi Zodiac looks awesome and attracts us by its first look especially the shiny black colored body and the steel rim combination makes it a real winner. Its Package is so neat. Every part was well wrapped and kept inside a cardboard so that it would be safe while shipping.
Its instruction manual is very small but its crisp with all the details. So I din't have any difficulties in assembling the jars and bottom. Before using the jars, I washed them individually using soapy water to remove the plastic smell.

PROS & CONS

PROS
  • Zodiac has a wide bottom with rubber holders. So it is stable while running and vibrates less.
  • It has a powerful 750w motor. So grinding job gets done quickly.
  • It has two blue light indicators.One at the speed knob and other at the bottom of the machine. The bottom light turns red to indicate overload conditions.
  • Master chef jar and its accessories are too good. But the slicing blade is sharp. Please be careful while handling them.
  • I loved the Atta kneader more than other attachments.
  • Juicer, extractor is also equally good. Spout in the juicer is a good idea.
  • Grater and slicer is doing its job perfectly.
  • Small Chutney Jar is quite helpful to grind very small quantity. Its handle is very strong and sturdy. Its lids are also interchangeable.
  • Medium and Big jars are useful for grinding Vada batter and Idli,dosa batter. Everything comes out great. 
CONS
  • Too noisy. This is the first thing that irritated & scared me. Even though its noise level is mentioned as permissible in the specifications in AMAZON, I felt its high when compared with the other Preethi mixers I had used.
  • Other than grinding jars, all the accessories and atta kneading jars are plastic. So I am not sure about its life. It may break if heavily loaded or fallen down. But Preethi service center is available all over India.So getting the spare parts may not be difficult.
  • There is no coconut grater. Zodiac would become a complete food processor if its available. But you can extract coconut milk using the extractor. 
  • Citrus juicer is Okay I feel. 
  • Slicer has one size. It is not adjustable. So you cannot make very thin slices of vegetables for making chips. Similarly grater has one size.
  • Though the cleaning is easier, there are too many small parts. This mixer parts are not dish washer friendly.
Overall, I liked this product and felt worthy for its features. It would have been much better and secured 5 star rating if the noise is less. If you're looking for a good mixer grinder with multi-functions, you can go for it.

You can buy this product online in PREETHI Website Or in AMAZON, FLIPKART  at a lesser price.

Now lets see how to make an easy mixed vegetable paratha using Preethi zodiac chopper and atta kneader. It does the job quickly and easily.

Preethi Zodiac review
Preethi Zodiac mixer grinder 


Easy mixed vegetable paratha recipe


Easy mixed vegetable paratha recipe

How to make vegetable paratha recipe easily using Preethi Zodiac.


Cuisine: Indian
Category: Paratha Recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup - 250ml
  • Wheat flour / Atta - 2 cups
  • **Mixed vegetables - 1 cup ( chopped finely)
  • Ajwain - 1/2 tsp
  • Red chilli powder - 1.5 tsp
  • Garam masala powder - 1 tsp
  • Cooking oil - 1 tbsp
  • Salt - as needed
  • Water - Little ( I used around 1/2 cup)
  • Cooking oil or ghee - to drizzle
  • **Mixed vegetables : I used 1 small carrot, 1 big piece of cauliflower, 2 leaves of cabbage, 1/4 capsicum, 1 big onion, 1 green chilli, 2 tbsp coriander leaves)

HOW TO MAKE MIXED VEG PARATHA USING PREETHI ZODIAC

  1. Wash and chop all the vegetables into 2 inch size to chop in Preethi zodiac.
  2. Take the master chef jar and put the chopping blade.
  3. Chop the vegetables finely. Remove the chopping blade and replace with atta kneader.
  4. Add wheat flour, spice powders, salt and oil. Grind to mix well.
  5. Add water little by little while the mixer runs. Dough will be kneaded in few minutes.
  6. Remove and make shapes. Cook paratha on both the sides drizzling oil or ghee.
  7. Serve with onion raita and pickle.
METHOD - STEP BY STEP PICTURES



  • Wash and chop all the vegetables into 2 inch size. Place the master chef jar and put the chopping blade with the coupler. Drop all the vegetables and coriander leaves. Grind to very fine pieces. Wipe the sides whenever needed.
    vegetable paratha recipe 
    vegetable paratha recipevegetable paratha recipe

    • Now remove the chopping blade and replace with atta kneader. Add in wheat flour, red chilli powder, garam masala powder, salt, ajwain and cooking oil.

    vegetable paratha recipe



  • Grind well to mix them evenly. Wipe the sides of jar using the spatula. Now add water gradually to make a non-sticky dough. Remember this dough needs less water. So add it carefully.

  • Pulse the mixer in speed one and grind till it becomes a smooth dough. It takes just few minutes. Check the dough if its non-sticky and smooth. If its too sticky, add some more wheat flour and knead again in the mixer.

  • Dough will come out easily without sticking to the walls of the jar. Remove the dough and make balls of uniform size.
    vegetable paratha recipe
  • Roll into thin or thick paratha by dusting in wheat flour. Roll it as you wish. I make slightly thick paratha. Heat dosa tawa and cook paratha on both the sides by drizzling and greasing oil on the paratha. Cook till you find brown spots all over the paratha. Cook in medium flame for better results. Remove and serve hot immediately with onion raita and pickle.
    vegetable paratha recipe
    vegetable paratha recipe
  • Enjoy !

  • Note

    • Adjust the quantity of spice powders as you like.
    • If you have added more water while kneading, you can add more wheat flour and knead to make smooth, non-sticky dough.
    • You can add up to 3 cups of atta for kneading the dough.
    • For variations, you can make masala using chopping vegetables and spice powders and then stuff it in the dough while rolling.

    Do try this easy, yummy vegetable paratha using Preethi Zodiac.It makes your job done quickly and easily without any hassles !

    vegetable paratha recipe

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