I was thinking of making this Paratha since long time, but we don’t get avarekayi in Gurgaon, rather here nobody knows about this fresh beans, which is a specialty vegetable during winter in Namma Karnataka/Namma Bengaluru Somehow this time I could get the avarekayi from Bengaluru, so made these Parathas today and trust me it
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One of the versatile, healthiest, flavourful green leafy vegetables, the fenugreek leaves are widely used across the globe in multiple cuisines in the form of a spice as well Well I learnt this particular method of making paratha here in Gurgaon from a friend, Meetu Sahajwallah couple of years back. I’m being told that this
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ಕಳಿತ ಬಾಳೆಹಣ್ಣಿನ ಪದರು ಪರಾಠ Do you have ripen bananas no no…. over ripen bananas ? if yes, then you should definitely try this recipe. This is a kind of two in one Paratha. Just by adding some amount of jaggery along with the below given ingredients, this Paratha can be converted into Banana Sweet Paratha
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We tasted this yellow lentil Paratha, for the first time, at our place when Mr. Jalan, a very good friend of Suresh, sent it along with ripened guava subji. Their cook made this paratha at their place I believe. This paratha is one of a traditional Indian flat bread which is popular and originated from
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Bitter gourd – the key ingredient in today’s dish. Yes making paratha using a bitter vegetable, of which there are not too many appreciators Trust me, its going to be a finger licking experience for you. So definitely go ahead and make this Paratha without delay. I like bitter gourd, rather we like bitter gourd
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Suvarna gedde (as called in Kannada) or elephant foot Yam or Jimikand or suran is a tuber Plant. Tubers are usually short and thickened and they typically grow below the soil. Interestingly In our Kannada language all the tuber vegetables are called as ‘gedde’ which translates to ‘stone like structure’. However these Yams also has
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Feeling very glad to have come up with this healthy, tasty, tummy friendly recipe, which is going to get it’s place in my ‘regularly done’ dishes list. I must say ….a breakfast dish with a unique flavour & taste…. Recently had left with plenty of coriander leaves and I was thinking of all the possibilities
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Today’s recipe is about superbly aromatic Mint/Pudina which comes along with charming fragrance. The mint leaves, fresh or dried are commonly used across the globe from making green chutney to refreshing herbal drinks. I normally dry them at home. It is very easy to do so. Clean the mint leaves, wash them thoroughly, spread them
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This Paratha is basically not that much in practice, but the people of Haryana (rural Haryana) makes these. It was in my to do list since long time and today is that day I guess. Regular spice powders and herbs are used in this paratha recipe as well. However I have put them to suit
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Today what I have for you is yet another healthy, yummy Paratha recipe made using carrots, created in my own idea. Just assumed the ingredients that go together well with each other, gathered them together and made this nutrient rich Paratha. Everything was instant – just can’t believe !! Besides having the goodness of carrots,
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One of my most favorite paratha & Paneer recipe, which I make very often during winters. As the heading itself depicts, this is a two in one recipe, using which you can make stuffed paratha or can also be converted into a dry subji by adding paneer to it. Just go through the recipe fully
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One of the easiest and best way to consume lots of this wonderful, healthy green leafy vegetable is making Paratha using them. Just a couple of herbs and spices and it tastes so wonderful that you feel like making and consuming it very often and above all you will have that satisfaction of eating something
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Masala sweet corn is one of my favorite chat, which is truly delicious and very easy to make. Often I prefer eating that whenever we go out (used to go out !!). One day it did strike my mind that …. what if I grind that whole corn chat dish and add to the wheat
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Fiber rich, enriched with vitamins and minerals carrot Phulka is an absolute healthy choice for any time of the day. I have paired this with achari aloo and both together tastes awesome Ingredients : measuring cup used – 250 ml, makes 12 Phulkas of shown size Grated carrot – 1 cup Water – 1/4 cup
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Earlier kayi holige (coconut puran poli) & bele holige (lentil sweet puran poli) were the two most famous, well known, commonly prepared holige recipes in Karnataka. But of late everyone have started making many many more varieties of holige, of which even I have tried a few like Pineapple holige, badami/almond holige, carrot holige, Khova
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In the restaurants like Bikanerwala, Amritsari aloo kulcha is a regular attraction for customers. The way how they present it, the color of the kulcha, its aroma etc does attract all . Even both my sons are very fond of this dish. But the only problem here is they use maida in making kulcha!! So
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To begin with I would like to give a brief introduction about sattu to all my South Indian friends/readers/viewers/followers. Sattu is nothing but the roasted chickpea flour/hurida Kadalekalina hittu or hottina sahita Kadalekalina hittu. Actually this wonder flour is considered as a staple food of Bihar and Jharkhand, but now it is a global super
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We all know that chopped fenugreek leaves are added to the whole wheat flour and made paratha since ages. But how about adding fenugreek leaves paste to the flour and making Phulkas! interesting isn’t it? Yes….during this recent winter I tried making them and it is a big hit. Very gladly announcing that I have
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This summer special dish radish/moolangi/mooli paratha can be made in two ways and two flavors, ie grated radish seasoned with spices can be directly mixed in to the whole wheat flour, or it can be stuffed inside. And the two flavors are – it can be made using green chili paste or red chili flakes/powder
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As the heading itself depicts, I make this paratha in two different ways and both tastes superb in their own way. Broadly you can say in the first method there is a south Indian touch to the Paratha and as far as the second method is concerned it is made absolutely in North Indian style.
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Like they make Phulka using the whole wheat flour here in north India, we…. the south Indians also make phulka using ragi flour as well as rice flour. The main difference between wheat flour phulka and these two is, we steam the flour (in both the types) to make phulka instead of just kneading it
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Over ripened bananas were lying since two three days in the fruit basket and I was thinking of preparing regular banana Poori or banana coconut idly , but suddenly it did strike my mind that why don’t I try something new using banana along with jowar/sorghum flour and in the process, I also added whole
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Today I’m here with Delhi’s most favorite aloo ke Parathe. Since many years I prepare this Paratha and its everyone’s favorite at out place. Whenever I made this paratha, somehow I could not click the procedure pics so did not post it here (there are so many recipes, though not yet posted here like Peas
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A spicy lentil mixture stuffed paratha, which in Kannada we call it as khara holige. Here I have used split green gram lentil/moong dal/hesarubele for stuffing. A protein rich paratha which is not so heavy on your stomach. It turns out tasty, delicious by adding few basic spices. This paratha can be made in two
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Yet another winter special paratha recipe, in which we can use either whole wheat flour or mixed grains flour and which can be served at breakfast time or during lunch and which is a diabetic friendly recipe as well, as they are high in fiber and have a low glycemic index. Foods with a low
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A very healthy diabetic friendly paratha, which has got amazing health benefits. They have high quantities of folic acid, calcium, carbohydrates, fibre, proteins etc all of which are considered as important in proper functioning of our body. Some of the health benefits of rajma/Kidney beans are… good for diabetics, lowers cholesterol, improves memory, boosts energy,
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After using fresh fruits like green grapes, pineapple, pomegranate, mango, watermelon etc in preparing dishes, this time again it is the chance of fresh apple in the process. Best way to use this fresh fruit if bored of eating it as such. Green chilli paste for spiciness, the sweet taste of apple & salt to
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There are some recipes which though I make regularly, never click the photo and post the recipe here. Always avert thinking that…..next time I’ll definitely post ! And this is one of those ! A very healthy, nutritious, full of health benefits and yummy broccoli parathas can be eaten with any kind of accompaniment or
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I like to use things like coriander leaves, curry leaves, ginger, pudina etc more and more in the dishes I make. Today I’m going to share one such recipe. Triangular chapati/paratha using lot of coriander leaves. It tastes awesome, smell awesome, it has nice aroma while making as well as eating. Very much suitable for
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Curd chapati/Phulka or dahi chapati/Phulka is a Kind of Indian flat bread made using curd while kneading the dough. Only curd is used with whole wheat flour and no water is used while making the dough. The tenderness of each bite makes your meal more delicious. I have added flax seeds powder, cumin seeds in
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During winter we get very fresh and green cabbage here in Gurgaon, So obviously very often it is made during winters. It has a special aroma and taste. I make it in simple way by mixing grated cabbage with whole wheat flour. It is easy to make and we can pack this for lunch box
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It is called as Lachha Paratha in Northern parts of India, which is circular in shape in which Lachha means Layers….. So it is Layered Paratha. We also make Chapati with layers in Southern part of India also… one in triangular shape and the other in circular shape only but called as Parotta ( Tamilnadu
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We get very fresh fenugreek leaves here now in winter. Anything made using fenugreek leaves tastes awesome and we all at home like this wonderful leafy vegetable very much. More and more dishes are prepared throughout the winter and we enjoy each and every dish. I make fenugreek leaves paratha in three to four ways….
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We make rotti using rice flour and cucumber (southekayi akki rotti) generally. But I wanted to make stuffed wheat flour paratha using cucumber. So tried making this paratha which suits the hot weather as well and it turned out to be so yummy. As cucumber has got lot of water content in it, you need
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A healthy breakfast with the goodness of both broccoli and fenugreek leaves. Even I didn’t know that this is going to be so tasty before I tried. As far as I know, anything and everything prepared with broccoli turns out yummy. Earlier I had made this flat bread by putting cauliflower along with potato and
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Anything mixed with Beetroot gets this pink color, so I named this dish like this. Very tasty and healthy dish with the goodness of whole wheat, Beetroot and red carrot. Sometimes it is better to use vegetables in pureed or grated form along with roti’s/ paratha’s etc. In that way we can use more quantity
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The name itself says that, mainly I have used Broccoli and fenugreek leaves (methi leaves) in this recipe. But it also includes one more healthy twist and that is chopped methi/fenugreek leaves is combined with the flour as well while kneading the dough. This is a nutritious, tasty and very filling food and can be
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One of the awesome, very tasty paratha I have eaten till now. We like to have this paratha paired with any kind of simple subji or homemade Pickle along with a glass of buttermilk. But this paratha can be consumed without any kind of accompaniment as such or also along with some regular, simple fruit
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You can have a look at a wonderful moderation recently done to this recipe, below at the end of this recipe One of the easiest Paratha stuffed with one more kind of vegetable, ie… raw/green banana/Kachha Kela/balekayi. Yes, raw banana is called as Balekayi in Kannada, of which bale translates to banana and kayi translates
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