Friday, October 30, 2009

Methi Parata

Hai friends to day i am coming with Methi Parata.I love this parata.Its really tasty and healthy.When i got fresh methi i used to prepare this otherwise i use frozen.Ok lets go the recipe.


Wheat flour(Atta)-2 cups
Methi leaves-1 cup
Coriander leaves-handful
ChilliGinger paste-1/2 tsp
Yogurt(curd)-1/2 cup
Turmeric little pinch
Salt to taste
Chilli powder to taste
Water very little to knead it.
Oil-1 tsp
Ghee to apply on paratha.


First take large bowl and add the flour
Now add the turmeric,chilli ginger paste,salt,chilli powder,oil,methi leaves,coriander leaves and yogurt..

Now mix it well by adding very little water and make it nice dough.

Keep this aside for 1 hour and later we can use it.
After 1 hour now knead the dough and make make small lemon size balla.

Take 1 ball and dip in the wheat flour and roll it with rolling pin in clockwise direction.Now it becomes like big circle.

Now place the griddle and heat it.
When it gets heat place one roti on it and make it fry.

When the roti gets little bubbles its the sign to turn next side.

Now turn the otherside and heat it when it is done.
Do same to all rotis.
Apply little butter to the roti.

Serve hot with any curry ,pickle and onions.

Tuesday, October 27, 2009

Idly Upma(Upma with left over Idly)

Hai friends today i am coming with Idly Upma.This upma is prepared with left over idly.In my house we all love this tiffin.Ok lets go to the recipe.


Left over Idly-8
Green chillies-2
Urad dal-1 tsp
Mustard seeds-1/2 tsp
Jeera-1/2 tsp
Dry red chilli pieces-few
Curry leaves few
Salt to taste
Hing little pinch
Oil-1 tsp
Water-3 tsp


First take the idly and make the rawa by pressing make it like crumble.

Now place the pan pour oil and heat it.
When it gets heat add the urad dal and fry until it changes to light brown.

To this add the mustard seeds.
When the mustard seeds starts splutter add the jeera,dry red chillies,green chillies,curry leaves and hing.

Now soon add the 3 tsp of water and very little salt.

When the salt dissolves now add the idly crumbles.

Now mix well and serve hot.

1.I add little water because the salt should dissolve otherwise the upma will be salty in one place.
2.Dont add too salt why because the idly already has little salt.

Monday, October 26, 2009

Mulakkaya pappu kattu(Drumstick masala dal)

Hai friends today i am coming with Mulakkaya pappu kattu.This i learned from my mother.In our house we all love this dal.This goes nice with steamed hot rice.For this we can take side dish its nothing but pickled gooseberry.Here i miss it but ok.After delivery (post partum) my elders give this with rice(but they wont add the onions).Ok lets go to the recipe.


Dal-1 cup
Mulakkayalu(drumsticks)-10 sticks(pieces)
Garlic-15 garlic pods
jeera-1 tsp
mustard seeds -1 tsp
Dry red chillies(whole)-6
turmeric-little pinch
Salt to taste
Curry leaves few
Oil-1 tsp


First clean the dal and drumsticks .Now cook both the dal and drumsticks separetly. After that keep it aside.

When the dal is cooking in the mean time we have to prepare the masala.
First cut both the onion and garlic.Keep it aside some chopped onion garlic for seasoning.
Take onions ,garlic,chillis,jeera,mustard in the jar and blend it to paste.

Now take one pan and heat it when it gets heat add the oil .When oil gets heat first add the garlic flakes and heat it.

When it changes to light brown add the mustard seeds when it starts splutter add the jeera,dry red chilli pieces,curry leaves and few onions that kept it aside.

when it gets cooked add the cooked drumstick fry this for 1 minute

Now add the paste and fry it for 1 minute soon add the water and close with lid and cook untill it gets boiled

When it starts boiling now we can add the dal and mix well soon add the salt and cook this for 2 minutes.

Now the pappu kattu is ready to serve with hot rice.

Wednesday, October 21, 2009

Chalividi(Naagulachavithi Special)

Hai friends today i am coming with Chalividi.This is traditional sweet.This will be prepared mostly on festival days like Naagulachavithi,Gowri punnam,Sivaraathri like main festivals.Some times we used to prepare this on fasting days also.Its compulsory on Naagulachavithi.This can be prepared with the sugar or jaggery.We prepare this with sugar only.For this we have to prepare the fresh rice flour.We should not use the regular flour.First we have to prepare the flour.Ok lets go the recipe.

How to prepare the fresh rice flour.

First take one cup of rice and soak this for 2 to 3 hours.

After 2 hours drain the water and keep it aside for 10 minutes.So that the excess water comes out.

Now take one dry cloth and pour the drained rice on it make it dry for 30 minutes.

After 30 minutes take all the in the jar blend it to very smooth powder.

Take out the flour and now seive it to get smooth flour.

Now the flour is ready to make the Chalividi.

Ingredients :
Fresh rice flour-1 cup
Sugar-1/2 cup
Coconut(grated)-1/4 cup
Ghee-3 to 4 tsp


Take grated cocnut in the bowl.

Add the sugar and 2 tsp of ghee and mix well until the sugar dissolves.

Now add the flour by mixing gently until the nice dough get.It should be like the dough.

Now the Chalividi is ready to serve.

Note:We should not add more flour after the nice texture formed.
If the ghee is more no need to woory it taste good.
This should stay good for 4 to 5 days.
In fridge it is good for 15 days.

Ok u all enjoyed the sweet.