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Stuffed Aloo Parantha

Posted May 3, 2013 By Maria John

Stuffed Aloo Parantha

I was not a very big fan of parathas until sometime. But I just started loving it when I made it the very first time itself. From then on this has been on my menu every now and then. Parathas are generally served with thick yogurt/curd and pickle. There is no need to prepare a separate side dish to go with this. Stuffed Aloo Paratha by itself tastes delicious as the stuffing has lots of spices to give an amazing taste. I’m sure you and your family are going to love it as we did.

Here’s the recipe..

Ingredients:

For stuffing/filling

  1. Potatoes 4 (boiled & mashed)
  2. Oil – 1 tbsp
  3. Roasted Cumin Powder – 1/2 tbsp
  4. Small Onion – 1
  5. Chopped Coriander Leaves – 1 tbsp (optional)
  6. Garam Masala – 1/2 tsp
  7. Ginger Garlic Paste – 1 tsp
  8. Chilli Powder – 1/2 tsp
  9. Amchoor Powder – 1/2 tsp
  10. Salt to Taste

For dough

  1. Wheat Flour – 2 Cups
  2. Green Chillies – 3, finely chopped
  3. Salt to taste
  4. Yoghurt – 2 tbsp(optional)
  5. Water as required 

Stuffed Aloo Parantha

How to prepare: 

For filling:

  • Heat oil in a pan and sauté the chopped onions. Then add ginger garlic paste and sauté for 2 minutes. Now, add all the spice powders and mix to combine well.
  • Add the mashed potatoes and salt. Mix again and turn off the heat. Allow the stuffing to cool down.

For dough: 

  • In a bowl add flour, oil or ghee, a little water and knead into medium soft dough. Knead well for 5-6 minutes. Keep the dough aside for 20 minutes.
  • Divide the dough and stuffing into balls of equal portions.
  • Now, roll out the dough and put a small quantity of the stuffing (potato filling) over it, close it from all sides. Gently flat the stuffed balls using your palm. Apply some flour on both sides and roll it gently into a paratha.
  • Now cook on a hot tawa sprinkling some ghee and cook until light brown in color. Flip the paratha and repeat the other side too. Serve hot with yogurt & pickle.

Stuffed Aloo Parantha

Stuffed Aloo Parantha

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Green Apple & Oats Smoothie

Posted March 28, 2013 By Maria John

Green Apple & Oats Smoothie (1)

Smoothies are always one of the best options for breakfast as its filling and at the same time healthy too. This gives a wonderful creamy texture which can be made with any seasonal fruit. I’m sure even the kids will love this.

Ingredients:

  1. Green Apple – 2,
  2. Cooked Oats – 1/2 Cup
  3. Yogurt – 1/2 Cup
  4. Milk – 1 Cup
  5. Sugar/Honey – 2 tsp

Green Apple & Oats Smoothie (1)

How to Prepare:

  • Wash, peel and cut the green apple roughly.  Blend it along with oats, yogurt, milk and sugar until smooth. Serve immediately.

Notes:

  • You can also use any variety of Apples for this smoothie. Make sure you serve immediately otherwise the colour of the smoothie changes if you keep it for long.
  • If you feel the smoothie is too thick add a little milk to get required consistency.
  • You can also replace sugar with honey for a healthier option.

Green Apple & Oats Smoothie (1)

 

 

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Onion Uttappam with Coconut Chutney

Posted March 18, 2013 By Maria John

Onion Uttappam

It’s been a while now since my last post. Guess what? We were in our hometown – Bangalore to celebrate our little champ’s 1st Birthday Party. We had a fun filled vacation in our hometown and a wonderful birthday bash with family and friends. Taking a little time to settle down from the journey, I’m back now with some interesting recipes which I learnt from my Mom-in-law. I will try and share them in short time.

Coming to the recipe, this was in my draft for a long time. Finally, the day has come to share it with you all. This is a very simple recipe which I make it sometimes to give a change in taste. My family is a big fan of dosas and we enjoy even if it is made thrice a week. Onion Uttappam is my recent favorite because the texture and taste. This goes very well with coconut chutney, chutney powder and sambar.

Onion Uttappam

Ingredients:

  1. Dosa Batter as required
  2. Large Onion – 1 diced,
  3. Oil/Ghee

How to Prepare:

  • Dice onions and set aside.
  • Heat a flat griddle and smear little oil. Pour a ladle of dosa batter and do not spread over. Uttapam should be thick. Add the chopped onions on the dosa and drizzle oil or ghee. Cover and cook few seconds till golden brown.
  • Flip over and press slightly so that the onions get well roasted. Take off from the griddle and serve hot with coconut chutney/sambar/chutney powder.

Onion Uttappam

Coconut Chtuney

Ingredients:

  1. Coconut – 1/2 cup(sliced)
  2. Split Gram – 2 tsp
  3. Green Chilli – 6
  4. Onion – 1, small
  5. Garlic Pods – 2
  6. Water – as needed
  7. Salt to Taste

How to Prepare:

  • Put all the ingredients in the blender and make a little coarse mixture not too smooth. Transfer this to a bowl.

For Tempering:

  • Heat 1 tsp of oil and crackle mustard seeds and curry leaves. Pour this on the chutney and mix well.

Notes:

  • You can also sprinkle little chutney powder on the uttappam before adding onions. This tastes great. May be you can skip this when preparing for kids.
  • For coconut chutney, tempering is totally optional. This just gives an added flavor. It tastes good without tempering too.

Onion Uttapam & Coconut Chutney

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Instant Oats Dosa

Posted December 28, 2012 By Maria John

Oats are considered as a very healthy food. Oats porridge is sometimes boring or tasteless. You can try this version of instant oats dosa, it’s not only healthy but easy to prepare. Instant Oats Dosa

Ingredients:

  1. Oats – 1 cup
  2. Semolina/Rava – 1/4 cup
  3. Rice Flour – 1/4 cup, heaped
  4. Cumin Seeds – 1 tsp
  5. Onion – 1 finely chopped
  6. Green Chillies – 3 finely chopped
  7. Salt to Taste
  8. Oil as required
Instant Oats Dosa

How to Prepare:

  • Roast oats for 3-4 minutes until the colour of the oats is slightly changed and a nice aroma is out. Allow this to cool down and make a fine powder.
  • In the same pan, add 1 tsp of oil and sauté the chopped onions and green chillies for a minute or two.
  • In a large bowl add powdered oats, rice flour, rava, onions, cumin seeds,salt and green chillies. Add required water and mix to combine well. The batter should be thinner than the normal dosa batter.
  • Heat the dosa tawa, pour one laddle of the batter starting from the corner of the tawa and ending in the center. Drizzle little oil and let it cook. Slowly flip the dosa and cook drizzling oil if required until golden brown. When cooked transfer it to the plate and serve with any chutney or sambar.
Instant Oats Dosa

 Notes:

  • If you want crispy dosa, pour a very thin layered batter on the tawa. This makes the dosa crispy. My dosas are not crisp as we love to have soft ones.
  • You can dry roast oats and store them. So that this saves time the next time you prepare them.
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Kanda Poha / Simple Onion Poha

Posted December 17, 2012 By Maria John

Kandha Poha is a traditional and a very popular Maharashtrian special breakfast dish. This is a very quick & easy breakfast dish or a snack prepared in just few minutes. This dish is extremely simple with some mild spice flavours and filling dish too.

Onion Poha, Kanda Poha

Ingredients:

  1. Poha/Pressed Rice – 2 Cups
  2. Large Onion (diced) – 1
  3. Mustard Seeds – 1 tsp
  4. Green Chillies – 3
  5. Oil – 2.5 tbsp
  6. Curry Leaves – 10
  7. Turmeric Power – 1/4 tsp
  8. Coriander Leaves – 2 tbsp
  9. Juice of half a Lemon
  10. Salt to Taste

How to Prepare:

  • In a large bowl, soak the poha for just 2 – 3 minutes. Drain water and set aside. Let there be little moisture in the poha.
  • Heat oil in a pan, add mustard seeds. When the mustard seeds start to splutter, add the chopped green chillies, onions and sauté for a minute. Don’t let the onions turn its color.
  • Add turmeric powder, curry leaves and the poha. Sprinkle salt and mix to combine.
  • Cover the lid and cook for 3-4 minute on low heat. Closing the lid keeps the flavor intact.
  • Then, add the lemon juice and mix again. Be gentle while you mix/combine.
  • Garnish with coriander leaves before serving.
Poha | Kanda Poha

 

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Instant Vegetable Noodles

Posted October 21, 2012 By Maria John

Instant Vegetable Noodles

Noodles – every kid loves to have noodles and this is most kids favorite breakfast too. The best part is it can be prepared  in just few minutes. Noodles’ are my favorite dish too. At times I have even had noodles for lunch.

In this, along with the taste maker powder I have added some fresh vegetables and some spices to give a little extra flavor and taste.

So here’s it goes..

Ingredients:

  1. 2 packets – Any Instant Noodles
  2. 1/2 Cup – Fresh Vegetables (Carrot, Beans, Cabbage,Peas)
  3. 1 tsp – Ginger Garlic Paste
  4. 1 packet – Tastemaker (which comes with noodles)
  5. 1/4 tsp – Chilli Powder (optional)
  6. 1 tbsp – Tomato Ketchup
  7. 1 – Onion
  8. 1 tbsp – Oil
  9. 2 Green Chilli

Instant Vegetable Noodles

How to Prepare:

  • Heat oil in a wok, add the sliced onions and sauté until golden brown.
  • Add slit green chillies, ginger garlic paste and fry for 2 minutes.
  • Add tomato ketchup, tastemaker and chilli powder and sauté.
  • Now, add the chopped vegetables with little water and cook for a minute.
  • Then, add water and bring to a boil.
  • Now, add the instant noodles and cook covered for 2 – 3 minutes.
  • Serve hot with Tomato ketchup.
Instant Vegetable Noodles

 

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