Apr 16, 2016 No comments:

Aloo Paratha

I have to admit that I am so good with all other recipes, but I am pretty bad with making chapathi / naan. Guess I don't have that much patience which is critical in preparing the dough to the right consistency to get perfect chapati or poori out of it. But i believe that, 'if you think you can', nothing is impossible. So today I was determined to make not chapati but even better and complicated one that is Aloo Paratha! They turned out to be so good and delicious, hubby and kids totally loved it. Worth the effort, but I haven't committed for a weekly deal, so I  promised them to make these once in awhile. This recipe will be surely handy for me, and for you! Njoy!

Wheat flour - 2 cups
Warm Water - 1 cup ( + as needed)
salt - 1/4 tsp
Ghee - 1 Tbsp ( melted butter)

Potato Stuffing:
Potatoes - 5
Onion - 1/2 medium
Green Chili - 1
Oil - 1 Tbsp
Cumin Seeds - 1/2 tsp
Turmeric - 1/2 tsp
Salt - 1 tsp
Spring Onions / Cilantro - 1 Tbsp

Preparatory Steps:
  1. Boil potatoes in pressure cooker. Peel boiled potatoes and chop them into medium size pieces.
  2. Heat non stick pan.  Add oil to the pan,  once the oil is hot, add cumin seeds followed by turmeric powder. Add chopped onions and green chili. Saute them for 3 min until onions become soft. Add chopped potato pieces to the pan. Mix potatoes well with onions and saute for 3 min. Add salt to the potato mixture. Finally add chopped spring onions or cilantro, combine well and switch off the stove.
Make Chapati Dough:
  1. Take wheat flour in the medium bowl. add salt to the wheat flour. make a well in the middle, add ghee in the middle. first add 1/2 of warm water in the middle. keep mixing water with flour. 
  2. Then slowly add remaining water until forms like firm dough. Now cover the bowl with wet cloth and let the dough rest for 15 min. 
  3. Dough rises becomes soft after 15 min. This resting tip helps to get soft chapati. 
Rolling out Paratha:
  1. Divide dough into equal proportions by making small balls. Roll each dough with flat rolling pin into circle shape.  
  2. Take one spoonful of potato stuffing make it like small ball,  keep in the middle of chapathi. Fold the chapati from all sides to cover the potato stuffing ball with chapathi. 
  3. Start rolling out paratha carefully on all sides without letting the potato stuffing coming out. 
  4. Heat tawa (griddle / pan) on low to medium heat. Apply some ghee on top of paratha and cook paratha on tawa on both sides until it is cooked on both sides. 
  5. Serve paratha with some yogurt/curd and onion cilantro salad on the side. 
Roll the Chapati

Potato Stuffing Ball

Cover Potato Stuffing with Chapati

Roll again with potato stuffing inside carefully

Cook Aloo Paratha on non-stick tawa along with ghee


  • While making the dough, make sure you add water in little quantities to get the firm dough consistency.
  • Rolling paratha with Aloo stuffing inside is the critical step in this recipe, make sure you rub the rolling pin with oil or ghee in between, so that it helps to roll the parathas smoothly.

hope you enjoyed this recipe along with some tips,
take care until we meet here again

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Apr 9, 2016 1 comment:

Goan Prawns Fry

Today I am bringing you an exotic spicy Goan Prawn Fry. This recipe is very simple, if you have fresh shrimp handy, you can make this in a jiffy. I have taken this to a potluck party and all the ladies are envy and are after me for this recipe. :-) Here is the recipe for you, Njoy!

Adapted from: Flavors of Mumbai

Prawns / Tiger Shrimp - 20
Red Chili Powder - 1 tsp
Turmeric Powder - 1 tsp
Lime Juice - 1 Tbsp
Salt - 1 tsp
Oil - 3 Tbsp
Cilantro  - for Garnish

Preparatory Steps:
  • Take out tails and any extra viens out of shrimp. Wash and drain shrimp. 
  • Take a small medium bowl, add lime juice, add turmeric powder, red chili powder and salt. Mix it to make like marinade.
  • Rub this marinade on all over the shrimp and keep it aside for 30 min with closed lid, so that shrimp gets marinated well.
  1. Heat 3 Tbsp oil in a shallow non-stick pan. Once the oil is hot add marinated shrimp and fry for 7 to 10 min until shrimp gets cooked and wilted. 
  2. Switch off the stove and take shrimp to wide plate and tap with kitchen towels to remove excessive oil. 
  3. Transfer to serving bowl and garnish with cilantro and server as it is or along with white rice. 
Tempting to try, isn't it!


  • I have used frozen shrimp for this recipe. I have thawed shrimp for 1 hour before starting prep for this recipe.
  • I usually buy peeled, tail-off, semi cooked, frozen shrimp in bulk from Costco. This comes in handy when I have to make quick shrimp recipe. 

Will be back with another simple and exotic sea food dish,
Happy Cooking until then!

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Mar 31, 2016 No comments:

Beerakaya Chutney

Beerakaya Chutney
Beerakaya - 2
Green Chili - 3
Cumin Seeds - 1 tsp
Garlic - 4 cloves
Oil - 1 Tbsp
Tamarind - 1 Tbsp
Salt - 1 tsp ( per your taste)

Oil - 1 tsp
Red Chili - 1
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Mustard Seeds  - 1 tsp
Turmeric - 1 pinch ( optional)
Curry leaves - 5

Preparatory Steps:

  • Trim edges and peel Beerakaya ( Angular Gourd) and chop into small pieces. 


  1. Heat non-stick pan, add 1 Tbsp oil to it. Add cumin seeds, garlic cloves, green chili. Add beerakaya pieces along with tamarind. Saute until beerakaya pieces becomes tender ( prob for 10 min). Switch off the stove and let the mixture cool in the pan. 
  2. Once the mixture is cooled enough grind it all together along with salt in food chopper or Indian Mixie, until it becomes into smooth consistency. Do not add any water, that spoils the taste. Transfer the Chutney to serving bowl. 
  3. In the same non-stick pan, add 1 tsp oil. Once it is hot, add red chili, followed by chana dal, urad dal. As lentils turn to golden brown, add mustard seeds, a pinch of turmeric and curry leaves. Switch off the stove. Add this tempering to chutney in the bowl and serve immediately with white rice and ghee.


  • Tempering is optional and you can skip it, serve the chutney as it is.
  • Chutney tastes good with Dosa or Utappam as well. 

will be back with another traditional recipe,
Take Care until then!

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Mar 26, 2016 1 comment:

Potato and Broccoli Stir-Fry

Do you love Potato? Who doesn't! Majority of the kids favorite is Potato. My son Abhi is potato lover in our home. I always make something with potato twice a week for him. Usually I sneak in some greens in potato fry, and today's green is Broccoli, which is not his favorite at all. Shhhhh! He didn't notice a thing about broccoli and finished all the potato fry. I told him at the end though and he gave thumbs up for this stir-fry, Win-Win, wink! ;-) Here is the recipe for you, Njoy!

Russet Potato - 2 medium
Broccoli - 10 Florets
Onion- 1/2 small
Green Chili - 2
Curry Leaves - 5
Oil - 2 Tbsp
Red Chili - 2
Urad Dal - 1 Tbsp
Chana Dal - 1 Tbsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1 tsp
Salt - 1 tsp

Preparatory Steps:
  1. Heat non-stick pan and add oil to it. Once the oil is hot add red chili followed by chana dal and urad dal. As the lentils brown, add cumin seeds and mustard seeds. Once mustard splutter, add curry leaves, green chili and onions. Add turmeric powder and saute well. 
  2. Now add chopped potato pieces to tempering in the pan and mix well; close the lid and cook on low heat for 10 min. 
  3. After 10 min, potatoes should be tender and become soft by now. Add salt and chopped /grated broccoli and mix well with potatoes. Let it cook for 5 more minutes on low heat. 
  4. After 5 min, taste and adjust accordingly. If you need more spice you can add some red chili powder and coriander powder. 
  5. Now increase the heat to medium to high heat and stir-fry so that everything gets mixed and fried well. 
  6. Switch off the stove now and transfer immediately into serving bowl. 

Serve hot with hot white rice and enjoy the dinner!

Will be back with another kid's favorite,
Take care until then!

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Kottimeera Kodi Vepudu ~ Cilantro Chicken Stir-Fry

As the name says this recipe is dry chicken recipe loaded with flavors of Cilantro (Kottimera). We use almost the same ingredients of the traditional chicken fry for this recipe. But you need a bunch of fresh cilantro for this recipe to get the great taste and flavor. Usually I make this recipe on the day of my grocery trip, so that I can use fresh cilantro for this recipe. This recipe is little spicy, lot colorful, super tasty and delicious. If you use 1/2 lb chicken, this dish will be ready under 30 minutes for dinner. If you can double the recipe easily to make large quantities also for potluck or parties etc. Here is the recipe for you, Njoy!

Cilantro Chicken Fry
Chicken - 1/2 lb
Onion - 1/2 medium
Green Chili - 1
Cilantro - 1 Big Bunch ( chopped 2 cups)
Ginger Garlic Paste - 1 tbsp
Salt - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 2 Tbsp

Marinate Spices:
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tsp
Salt - 1/2 tsp
Coriander Powder - 1 tsp
Yogurt - 1/2 cup

Spices for tempering:
Clove - 2
Star Anise - 1
Cinnamon - 1

Preparatory Steps;
  • Wash Chicken under lukewarm water and drain for 5 min until all the water is gone. In a small bowl mix everything under Marinate Spices section and form into a paste. Add this paste to chicken and rub it in all sides of pieces, and make sure chicken is coated well with marinade spices, close the lid for the bowl and set aside for 30 minutes.
  • Chop green chili and onion into long thin slices. 
  1. Heat Oil in nonstick pan, once the oil is hot, add clove, star anise and cinnamon. 
  2. Add chopped green chili and onion slices and saute well. Add ginger garlic paste and mix it with onions and saute until the raw smell goes away. Add 1 cup of chopped cilantro to onion mixture in the pan close the lid on simmer on low heat. This helps for the cilantro flavors infuse into fry. Add salt to onion cilantro mixture and mix well. 
  3. Now add marinated chicken to the pan and combine well with onion and cilantro mixture. Cook on low heat for 10 min with closed lid. Chicken oozes some water and gets cooked properly. 
  4. Now open the lid and make sure the chicken pieces are becoming tender, cook on high heat without closing lid, so that all the excess water gets evaporated leaving chicken fry dry. Add remaining 1 cup of cilantro to the chicken and mix it well. Taste and adjust the seasonings as needed.
  5. Finally top with garam masala and leave on the high heat for 5 min and switch off the heat. 
  6. Serve hot immediately with white rice and tomato rasam.  


  • Marinate the chicken overnight in fridge to get even great taste and it helps for the chicken to cook fast and becomes tender. 
  • To double the recipe, double the ingredients as needed to make this fry in large batches.

Will be back with another flavorful dish,
Happy Cooking until then!

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