Aloo (Potato) Paratha

Aloo Paratha is the tastiest, easy to make dish. Being the favorite of my husband, I generally prepare Aloo paratha once a month.

Ingredients:

3 Medium Potatoes
2 green chilies
1 clove garlic
2 tbsps cilantro
salt to taste
1 tbsp grated ginger
3 cups of whole wheat (chapati) flour
1 1/2 cups of water
2 tbsps oil

Method:

1. Mix whole wheat flour and water and make soft chapati dough. Set aside.
2. Bake Potatoes till done and peel off the skin.
3. Grind ginger, garlic, cilantro and green chilies together adding no water.
4. Mash potatoes, add salt and the ground spices mix well.
5. Take a small fist sized chapati dough and roll it till its 6 inches in diameter on a flat surface dusting occasionally.
6. Take a small fist sized ball of potato stuffing, put the stuffing inside the chapati roll and close it, making it a small ball.
7. Dust the surface of the ball and roll the paratha as thin as possible.
8. Pat little bit of oil on the top and bake it on the hot skillet till done flipping sides.
9. Serve hot with butter, Chutney or plain yogurt.

Vegetable Sandwich

My favorite food has always been sandwich which is healthy, quick and easy to make. Thanks to Prathibha of The Chef and Her Kitchen for a great recipe and pictures. I was hungry last night, but was bored of eating the regular food. So thought of making Veg. sandwich. Here is my version of vegetable sandwich.

Ingredients:

4 slices of bread (crusts removed)
1 tbps butter or oil spray
1 boiled egg and sliced (optional)
blackpepper powder to taste
5 thin slices of green, yellow, orange and red bells (optional)
2 slices of tomatoes
4 slices of cucumbers
2 slices of onions
1 medium boiled potato sliced
Green Chutney

Method:

1. Apply butter on one side of the bread (or use oil spray). Put the buttered side on the toaster. Apply Chutney.
2. Arrange sliced eggs, cucumbers, bell peppers, potatoes, tomato and onion slices. Garnish with black pepper powder.
3. On the other bread slice, apply chutney on one side and butter on the other. Put the chutney side down on arranged vegetables.
4. Repeat for other two slices and put them in sandwich maker. Bake till both sides are crispy and brown.
5. Serve hot with Ketchup.

Award

Thank you Sangeetha for passing me this award. Nice to know that I am creative too LOL..

Backyard Buffet

Today, my lunch consisted of the stuff grown in my backyard. Thought of sharing with my blogger friends.

I plucked some Shyaavi yele (taro leaves) and prepared Shyavi vadi (patra). Last night, I found a tender ridgegourd and made chutney. From the taro stems, prepared bhajji. I also had a couple of organic cucumbers from the backyard. Isnt that fun to grow your own food!

Clcokwise - Chapati, Shyaavi dindina bhajji (taro leaf stem bhajji), Heerekai chutney, Shyaavi vadi (taro leaf vadi also known as patra) and cucumbers.

Fruit Salad

I was craving for sweet the other day after lunch. I was thinking to get a healthy way of eating a dessert. I just came up with an idea of a fast and tasty fruit salad and trust me, everyone at home loved it.

Ingredients:

1 1/2 cups mango puree
1/2 cup milk (2%)
2 medium apples cut into small cubes
1 cup grapes
1 medium banana
1 scoop ice cream (optional)

Method:

1. Whisk mango puree and milk. Add all the fruits and mix well.
2. Top off with ice cream.
3. Serve cold.

Thalipettu

My mom used to make Thalipettu every Saturday night for my Grandfather fasted. Thalipettu can be made with all the healthy flours and tastes delicious. Its a hit at home since I can make my son eat his vegetables without any complaint.


Ingredients:

1 cup grated carrots
1 cup grated cucumber
1/2 cup finely chopped onions
3 tbsps finely chopped cilantro
2 finely chopped tomatoes (optional)
1 cup grated mooli (radish)
4 finely chopped green chilies or 1/2 tsp red chili powder (optional)
1 tsp cumin seeds
2 cups Jowar flour
1/4 cup rice flour
2 tbsps whole wheat flour
salt to taste
2 tbsps of oil or oil spray
1/4 cup plain yogurt (if needed)

Method:

1. Mix grated carrots, cucumbers, cilantro, radish, chopped onions, tomatoes, cumin seeds, green chilies. Add salt and mix well. Set aside for 30 minutes.
2. Mix all the flours in the mixture. If the dough is too tight, add plain yogurt. Do not add water since it will make thalipettu chewy and hard.

   

3. Spread 1/2 tsp of oil on the aluminum foil. Make small fist size balls and pat as thinly as possible on the oiled foil. If the dough sticks to your hand while patting, dip your hand in water and pat.
4. Put the foil on the hot skillet and bake for 30 seconds on medium high flame. Remove foil.
5. Flip thalipettu and bake for one more minute or till completely baked.
6. Serve hot with butter, chutney powder and yogurt.

Note:

Bake on low flame for 3-4 minutes for crispier thalipettu.

Masala Majjige (Salted Buttermilk, Chhas)

Majjige cools the body in hot weather. Its also said that drinking buttermilk also aids disgestion after a heavy meal. Masala Majjige has been the favorite drink of my family especially during summer and its very easy to make too.

Ingredients:

1 cup Plain low fat yogurt
2 cups of cold water
5 ice cubes per glass (optional)
salt to taste
1 tbsp grated ginger
2 tbsps finely chopped cilantro
Vaggarane

Method:

1. Mix yougurt, salt, grated ginger, cilantro and water and whisk well.
2. Pour into two glasses and add ice cubes.
3. Garnish with Vaggarane.
4. Serve cold after meals or anytime of the day.

Note: For Vaggarane, use ghee instead of oil for better taste.

Award

Thanks Sangeetha for passing me this award :).