Paratha is a bread variety made from leavened wheat flour and is the staple food in northern parts of India. There are so many varieties of parathas like Aloo paratha, Kashmiri paratha, Paneer paratha etc. Today’s recipe is one such variety called the Mooli Ka Paratha, a stuffed paratha variety made from Mooli. Mooli is the hindi word for radish. I have heard about Mooli ka paratha before but have never tried it until recently. Thanks to my dear friend for introducing me to this dish.
Radish or Mooli is a root vegetable and you must have seen it as an ingredient in another south Indian culinary delight called as the Sambar. Mooli ka paratha, though is a common dish prepared at homes, it is rarely seen in a restaurant menu. As with other stuffed parathas that I had mentioned above, Mooli ka paratha too can be had as is without a side dish and if you really must have something with it then Raita is the one to go for, especially cucumber raita. I have provided the recipe for that as well here 🙂
Mooli ka Paratha is a summertime dish because of the rich water content in radish and is healthy as well. For the stuffing, you can either use the radish as is or sauté them and then use it. Either way, it tastes good. The next time you want to have paratha for lunch or dinner, do try this variety and I promise that you will not be disappointed 🙂
Today’s recipe is another entry to my healthy eats category. We have been having Quinoa for quite some time now, probably for a year or so, and I am on the lookout for any new recipe that has Quinoa as an ingredient.
Recently, we went to a mediterranean restaurant and I came across a new type of salad made with Quinoa. I got hooked to it and was eager to try it out myself. The name of the salad is Quinoa Tabbouleh salad and that is the recipe I have posted here.
Quinoa Tabbouleh salad is very easy to make and very healthy as well. On days when you don’t feel like cooking or doing a take out, Quinoa Tabbouleh salad is the one to go for. Very few ingredients are needed to make this salad. Also, there is an accompaniment to the Tabbouleh salad called the Zough. It is a condiment relish made from green chili. The mild taste of Quinoa Tabbouleh and the spiciness of Zough make the perfect pair.
Quinoa Tabbouleh salad can be had as a light dinner or for lunch. Quinoa in general is rich in calories and having it as a salad will not get you full or bloated. Try this wonderful mediterranean salad in your home and let me know your comments 🙂
Cucumber, finely chopped – 1 no (I used Persian Cucumber)
Tomato, medium, finely chopped – ½ no (2 tbsp)
Green onions, finely chopped – 2 tbsp
Carrot, finely grated – 2 tbsp (optional)
Cilantro, finely chopped – 2 to 3 tbsp
Salt as required
Zough – green chilli sauce
Cilantro – small bunch
Garlic cloves, small to medium – 3 nos
Lemon juice – 1 ½ tbsp
Olive oil – 1 ½ tbsp
Cayenne pepper – ½ tbsp
Pepper – ¼ tsp
Cumin powder –a generous pinch
Green chilli – 4 nos
Salt as required
Soak chick pea overnight and pressure cook for 6 whistles adding enough water and salt. Drain the excess water and set aside.
Wash the quinoa thoroughly and drain them using strainer, pressure cook adding enough salt and 1½ cup water (not more than that) for 3 whistles. Or you could parboil them adding the same amount of water in a sauce pan, covered for 15 minutes. Drain the excess water if any.
Finely chop all the above given ingredients and keep them ready.
In a large mixing bowl, add olive oil, lemon juice and salt. Mix well.
Add cucumber, tomato, carrot, green onion and cilantro. Mix well.
Finally add quinoa and chick pea. Mix them well until well combined.
Have it right away or Cover and leave it at least for ½ an hour in the refrigerator and serve chill for better taste.
For making zough
Blend all the above given ingredients to a fine sauce without adding any water.
Have zough sauce as a side for yummy quinoa tabbouleh. Enjoy! :)
Today’s recipe is a continuation of my resolution to post healthy recipes as much as I can, going forward. Beetroot Quinoa is a dish made from a well known legume, beetroot and a not so common grain variety called the Quinoa. Like I had described in one of my earlier posts, Quinoa is a South American grain crop well known for its edible seeds. Quinoa is a super food that is rich in calories and easily digestible. Beetroot, as you may all know, is a very good source of iron and vitamins.
Beetroot Quinoa is a very easy dish to make. It literally takes 15 minutes to prepare. Also, with the way it’s made, you can either have Beetroot Quinoa as is or have the cooked beetroot only with rice. Beetroot Quinoa is a cold food and can be retained by refrigeration, making it the go-to food for bachelors and single ladies that is if you want to have healthy food, if not there is always pasta and noodles :). Also, it is a very good menu for lunch box, especially for kids 🙂
For those who worry about getting Quinoa back home, no worries, Quinoa is quite popular there and is called as (Seemai Thinai, literally known as foreign grain 🙂 ). Don’t miss out trying this truly healthy food which I believe will be a good alternative to have once in a while amongst the mundane dishes that we have often.
I am always interested in trying out different recipes and am on the lookout for the same. That is how I found today’s recipe, an unique chicken gravy that is a sort of fusion dish (will elaborate on this shortly) I would say. It is called the Doodh Shahi Murg which means chicken cooked with milk. The main ingredients in this recipe, apart from milk are, koya and heavy cream.
Doodh Shahi Murgh is a rich gravy that makes you feel heavy even when had in small servings. The preparation of this dish is unique in the sense that the ingredients used are all Indian but the cooking method closely resembles continental style i.e., similar to pasta or cannelloni. In Doodh Shahi Murgh, the meat (chicken) is first cooked (shallow fried here), then a layering gravy made from milk, khoya and heavy cream is poured over the chicken and then baked. The resulting Doodh Shahi Murgh is a mouth watering, rich chicken gravy.
Doodh Shahi Murgh is an excellent accompaniment for naan, chappathi, parotta etc. It has a slight sweetness to it because of the milk and koya. I admit that the time taken to prepare Doodh Shahi Murgh is a bit longer than most other gravies but do believe me when I say that the taste is worth all the time spent. Try this exotic, rich Doodh Shahi Murgh in your kitchen and do let me know your favorite accompaniment to it.
Wash the chicken pieces and drain all the excess water. Add in ginger garlic paste, turmeric powder, lemon juice and mix well.
Now add cumin powder, salt and garam masala powder. And again mix well.
Finally add the beaten hung yoghurt, mix well and leave it for at least 20 minutes.
Heat a wide pan with oil and add green chillies. Sauté well until the outer layer turn white.
Add in finely chopped onions and sauté until they turn translucent or golden brown.
Meanwhile heat a flat skillet with 2 tbsp of oil and add marinated chicken one by one onto the skillet. Shallow fry the chicken pieces until one side is done.
Now in a low flame add in cashew paste and mix well. Cook until the raw smell disappears stirring constantly. Cashew paste tends to stick to the bottom. So constant stirring is required.
Meanwhile check if the chicken pieces are cooked on one side and flip them to cook on the other side.
Add in sweetened khoya when the raw smell of cashew disappears. Mix well.
Now add a cup of milk and mix well. Cook for a minute.
Add cumin powder, cardamom powder, pepper powder and salt. Mix well and cook until the sauce is semi thick and well cooked. Switch off the flame.
Add a tbsp of fresh cream to the sauce and mix it well.
Preheat the oven to 500 degrees Fahrenheit or 320 degrees Celsius.
By the time your chicken will be well cooked on both sides. Take out the chickens using tongs and place them on a oven safe flat bowl.
Pour the sauce on top of the chicken pieces and make a layer.
Grate the cheddar cheese on top of the sauce.
Place the bowl inside the oven and leave for 10 minutes or until you see the cheese melt and turns golden brown on top. Enjoy this creamy chicken dhoodh shahi murgh with parotta or romali roti!
To make hung yoghurt, place your strainer lined with muslin cloth or paper towel inside of a bowl. Pour enough amount of yoghurt in. place it in the refrigerator for an hour. Or just rotate the muslin cloth and gently squeeze the excess water (i.e. Whey) using your hand.
There are so many different dishes in Tamilian cuisine that they can be categorized based on the locality. One such cuisine is that of Tirunelveli, whose dishes are very popular and known for their unique taste and recipes. Here I have given a very popular dish from Tirunelveli called as Sothi. I also learnt recently that it is a popular dish in Srilankan cuisine as well. Sothi is a coconut milk based dish that has a creamy texture (somewhat like alfredo sauce, texture only not the taste) and a mild taste.
Whenever I cook Sothi, my dear friend’s mom come to my mind because she is the one who taught me to cook this dish and she is from Tirunelveli (no wonder :)). She always prepares Sothi when we visit their home for holidays. Compared to many other dishes from Tirunelveli, the number of ingredients used to prepare this dish is less. Coconut milk is the main ingredient and that gives a richness and thick consistency to Sothi.
Sochi is a pretty heavy dish in the sense that you feel the fullness even when had in small servings. Back home, Sothi is the main accompaniment for Idiyappam (string hoppers) along with diluted coconut milk with sugar. It can also be had with rice along with any spicy curry like Crunchy cauliflower. Try this ethnic dish from Tirunelveli right in your home and let me know if you like it with Idiyappam or rice. FYI, I love to have it with both 🙂
Grate the coconut and pulse them adding some water. Strain the milk using strainer. This is first (thick) milk. Add some water to the extracted coconut and pulse them again for couple of seconds and strain the milk. This is second (thin) milk. Repeat this process and extract third milk as well.
Pressure cook the dal for 1 whistle.
Grind ginger and chilli in a blender to a fine paste and keep it aside.
Chop all the vegetables and keep it ready.
In a kadai add a tsp of oil and season it with fenugreek seeds.
Add in onions, garlic and green chillies.
When the onions turn golden brown add the second and third extracted coconut milk.
Then add all the vegetables and bring them to boil. I used drumstick and carrots today. I added drumstick first as it takes lots of time to cook. After 10 minutes I added carrots.
Add the cooked dal to the vegetables and again bring it to boil.
Now add the ground mixture (ginger and chillies) along with salt.
When the gravy becomes thick, add cumin and coriander leaves.
When the mixture comes to boil for the last time add the first extracted coconut milk to it and immediately switch off the stove.
You can sprinkle lemon juice after 10 minutes(optional).
Bread is a staple food for most of the population in the world. It is one of those food items that you can find anywhere. Irrespective of the country, people or its culture. Also, there are hundreds of varieties to it, from normal white bread to rye, sesame, cauliflower etc. There are countless varieties of dishes that you can prepare from bread. One such variety is the Spicy Bread toast. It is a very simple and tasty dish made from a minimum number of ingredients.
Spicy bread toast is made from egg, cilantro, turmeric, pepper, green chillies and ginger garlic paste. It literally takes 15 minutes to prepare this dish, right from preparing the egg mixture to toasting the bread dipped in that mixture. Spicy bread toast is an excellent dish for kids and it’s healthy as well, with the absence of jam or spread to have it being the main reason. It is a pretty heavy (I know, it doesn’t look like it but trust me 🙂 ) dish and breakfast is the right time to have calorie rich food to get you through the day!
I must give a special shout out to my HB here because he is the one who prepared Spicy bread toast the first time we tried (but I was the one who found the recipe 🙂 ) and it turned out to be excellent. Try this simple and tasty dish and enjoy it for breakfast or dinner.
Beat all the above ingredients except bread in a medium bowl and leave it for 30 minutes.
After 30 minutes, cut the edges of the bread slices and cut the breads diagonally.
Heat a flat pan, dip a bread piece into the beaten egg mixture and toast them. Smear very few drops of oil around the toast. Flip them and toast the other side of the bread until golden brown.
Repeat the above step for the rest of the bread pieces. Enjoy the hot and spicy bread toast along with tomato chilli sauce as a snack or breakfast or dinner.
1.Leave the beaten egg mixture to rest for at least 20 minutes before making the toast. So that all the ingredients are well set and combined. 2.Carefully cut the sides of the bread without pressing the breads too hard at the center. 3.Dip the bread just for a second and tost them on the pan. Do not dip the bread slices too much or your toast becomes soggy. 4.Same way smear few drops of oil while toasting the bread to avoid sogginess.
Vegetable Biriyani is the vegetarian counterpart of the more popular Biriyani, which generally refers to the variety with meat. Back home, during family functions like marriages, baby showers etc we don’t normally serve meat in the menu. But to mark the grandeur of the function we serve vegetable Biriyani as one the dishes.
Vegetable Biriyani is popular in my home state, Tamilnadu. Honestly, I have not seen it in any other part of India. I would say it is a healthy dish since you add vegetables (English vegetables like carrot, beans, potatoes, peas etc) in abundance. You can also add fried bread pieces and that tastes good too.
The recipe for Vegetable Biriyani that I have given below does not have coconut milk as one of the ingredients and it tastes just as good as the one with coconut milk added. I have slightly modified Mom’s recipe and have presented it here. Try this tasty and rich Vegetable Biriyani in your home and let me know your experience:)
Freshly ground ginger garlic paste - 1 ¼ tbsp (I used organic garlic from trader’s joe)
Big ripe tomatoes - 1 ¼ nos
Cauliflower, medium sized potato (cut and soaked in turmeric water) - ½ + ½
Green chilli, long, slits - 9 nos
Chopped mint and coriander leaves - ½ cup
Salt - 1 ¾ spoon
Sakthi biriyani powder - ½ tsp
Coriander powder – 1 ¼ tsp
Homemade sambar powder - ½ spoon
Aachi red chilli powder - ¾ tsp
Garam masala powder - a generous pinch
Water, used to soak rice - 3 cups
Basmati rice - 2 cups
Chopped mint and cilantro - 1 tbsp
Sakthi biriyani powder - a pinch
Ghee - a tsp
Wash and soak basmati rice in water for 45 minutes. Drain and save the water.
Chop the vegetables and soak it in turmeric water.
Cut and chop onions, tomatoes, mint and cilantro.
Heat a pressure cooker with ghee and oil. Add biriyani powder and bay leaf.
Increase the flame to medium and add onions. Sauté until they turn translucent. add ginger garlic paste and sauté until raw smell disappears. Add tomatoes and cook for a couple of minutes. When they turn mushy add in the vegetables. Stir for a minute and add in green chillies, chopped mint and cilantro. Stir well for a couple of minutes and add all the masala powders. Mix well and add water. check for salt and bring it to boil. Add the soaked rice and allow them to boil. When the water is ¾ th observed and when you see the rice on top, garnish with mint, cilantro, sakthi biriyani powder and ghee especially on the sides. Cover the lid and dum cook in low flame for 10 minutes.
After 10 minutes open the lid and check if the rice and vegetables are well cooked and all the water is observed.
Serve hot with any raitha of your choice. Enjoy!!!
1.Always use freshly ground ginger garlic paste to reach a good taste. 2.You can substitute olive oil with vegetable oil. 3.I tried using organic garlic for this recipe. You could use the regular one.
Chicken Mappas is a traditional chicken gravy from the state of Kerala, India. It is a very recent dish that I tried and very much liked it 🙂 Mappas is Kerala Christian style of cooking dishes entirely using coconut milk. So as the name suggests Chicken Mappas is chicken cooked in coconut milk 🙂 Chicken Mappas is one dish that tastes totally different than how it looks. It is a watery (stew like) gravy packed with full of flavor. Also, it is one of the easiest and simplest non vegetarian dishes to make. All you need is chicken, coconut oil, turmeric, green chilli and coconut milk. As you might know Kerala cuisine is known for its generous use of coconut oil and in Chicken Mappas that comes to the fore. It serves to be a major source of the dish’s distinct flavor. Chicken Mappas is an excellent combination for Idiyappam (String Hoppers). It can also be served as a soup. Since coconut milk is used, Chicken Mappas gives you that fullness quiet easily even when had in small quantities. Do try this Mappas in your kitchen and do let me know what else it would go well with other than Idiyappam 🙂
Coimbatore is a southern city in my home state of Tamilnadu. It is popularly known as Manchester of the south due to its textile industry. When you think of Coimbatore, the first that comes to your mind is the lilting Tamil (Kongu Tamil) accent spoken by the people there. I have had the fortune to hear that from friends at college. Thanks dears. Since mine is a food blog and I do know of a popular dish from Coimbatore, I would like to share that here. The dish is the famous Coimbatore Anganan Biriyani.Anganan Briyani is a very light biriyani in the sense that you won’t feel that usual heaviness that you have after eating biriyani. That is because of the less masala that you use in this variety. I have never had Anganan Biriyani back in India but seems that my HB had had (of course he did since it is ‘BIRIYANI’ ;)) It has been a while since I had made this variety of Biryani. I was going through my recipe collection the other day and came across it and here I am posting the recipe. The recipe below is for chicken biriyani and you can modify it other types like mutton or fish as desired.Try this Coimbatore specialty Anganan Biriyani at your home and experience the lightness that I talked about earlier. And yes, my HB did say that my version of Anganan biriyani tasted similar to the original! As always share your comments and experience below. Now, I am off to make Anganan Biriyani and until then, ciao 🙂
Pickle is an accompaniment in Indian cuisine similar to mustard and ketchup in American or salsa in Mexican cuisines. Pickle in the US has a different meaning altogether where it is cucumber fermented in brine or vinegar. Pickle is very popular in Andhra cuisine where it is almost had with all main entrée dishes.
Back home, there are literally hundreds of variety of pickles (both sweet and spicy) and green chilli pickle is one among them. Green Chilli pickle is a recipe from my grandmother, passed on to my mother and now to me (and I will pass on to my daughter when she is ready ). Green Chilli pickle is the best complement for curd rice.
I love Green Chilli pickle very much and have wanted to make it for a long time. As the name suggests, green chilli is the main ingredient (and mango-ginger as well) in this recipe. I am sure all spicy food lovers will love this one. Try this wonderful pickle , have it with curd rice and let me know your thoughts.
Soak tamarind in water and make a thick paste out of it.
Heat gingelly oil in a pan and temper with mustard seeds. Add onions and sauté until the color changes. Add chopped ginger, garlic and green chillies and sauté for few minutes.
Add chilli powder, coriander powder, turmeric powder, salt and immediately add the tamarind extract.
Give it a stir and switch off the flame when the oil separates.
1.You could also substitute ginger with mango ginger (Inji maanga) and that tastes awesome too. 2.You can refrigerate the pickle and use it for a week. If you want to store it for more days add very little jaggery while making the pickle.