Saturday, November 26, 2011

Rajma Sundal

Blogging after a longggg time.Had a nice vacation and back again!!!Lets start with a simple dish(yet healthy).
I here used kashmiri rajma(smaller in size than the usual ones).And here goes the simple procedure.....


1/Rajma(soaked for 8 to 10 hours).....2 cups

2/Grated coconut...........5 to 6 tbsps

3/Oil.....2 tsp

4/Mustard seeds.......1tsp

5/Coriander leaves for best flavour.

6/Salt to taste

7/Hing.....a pinch(optional)

8/Dry Red chillies .......2


1/Pressure cook the soaked rajma with 1/2 cup of water(until soft).

2/Heat oil in a kadai,splutter mustard seeds,add Red chillies,coriander leaves,hing and boiled rajma.

Note:Don drain out the excess water from rajma,jus add rajma n stock to the kadai,let it cook until all water evaporates, coz personally i feel,the stock has some goodness too.

3/Add grated coconut and salt once the stock drains.Stir fry it for 5 more minutes and the rajma sundal is ready.

4/This tastes good with sambar n rasam sadham,perfect for an evening snack :)sounds healthy right!!!happy eating!!

Wednesday, September 28, 2011

Mixed fruit custard

An easy method of rich fruit salad.


1.Custard powder.........2 tbsp

2.Milk.............1 1/2 cup

3.Sugar.........1 tbsp

4..Condensed milk.....3 tbsps

5.Cubed fresh fruits like apple,pine apple,papaya,strawberry,banana anything u like but avoid dry fruits here.


1.Mix custard powder and milk,heat it on a medium low flame until it starts to thicken.Stir constantly to avoid lumps.

2.Add sugar while it thickens and switch off the flame.Let it cool down.

3.Now mix in all the cubed fruits to the custard mixture,add condensed milk and stir well,so that each bit gets a coat of it.

4.Now serve them in a glass or ice cream cup.

This hardly takes 15 to 20 minutes to complete the recipe.A best and rich dessert for a heavy lunch.Njoyy!!

Tuesday, September 13, 2011

Thaen Kuzhal Murukku

Here comes my Diwali Special Murukku!!

Ingredients :

1.Rice(pachcharisi)....5 cups

2.Urad dhal .........1 cup(fry dryly till golden color)

3.Butter........5 tbsps(or its upto u)

4.Cumin seeds............3 tbsps

4.Salt to taste.

5.Asefotida.......2 tbsps(water solved)

6.Water as u need.


1.Grind rice and fried urad dhal in food processor or flour mill(it should be in fine powder state).

2.Divide flour in to small parts and mix the other ingredients according to the measure.

Note:Making that big amount of flour in one session isn't easy.And if the wet flour is kept for long time,the murukku will turn red and start to absorb more oil as well.

3.Put the wet flour mixture in murukku press in hot oil and fry till the bubbles settle.Take out from hot oil and let it cool down and store them immediately in an air tight container.

For detailed procedure,see mullu murukku recipe.Thanks n Hope u all like tis :-)

Monday, September 12, 2011

Vella Seedai

A Krishna Jayanthi special !!

Ingredients :

1.Rice(sona masoori)........1 cup

2.Jaggery...........3/4 cup

3.Fried Urad dhal four......2 tbsp or channa dhal powder(potukadalai podi).....1/4 cup

4.Dried coconut pieces.... 2 tbsp

5.Cardamom powder............1/2 tsp

6.Black sesame seeds..........1 tbsp

7.Butter.....2 tbsp


1.Soak rice in water for about 2 hours.Drain and dry it in shadow (or under fan) for 1 hour.

2.Grind the wet rice to 3/4 th consistency(without water).

3.Fry this powder dryly in kadai for 3 to 5 minutes.

4.In a pan heat jaggery with 1/4 cup of water,allow tis to boil for few minutes,when it starts to thicken,add in all the ingredients,and stir constantly until it turns out to be a soft ball(this stage is usually reached in 3 or 5 minutes).

5.Now,let this cool down,and later make small balls out of the mixture,deep fry them in oil.Always do this in low or medium low flame.Take them out of oil,once they turn golden brown.

This vella seedai is mostly prepared as prasadha during janmashtami and sometimes during semantham function.Try tis out once!!

Tuesday, August 9, 2011


Aadi maasam(aashada maasam) is here,so everyone is getting busy with poojas and vrathas.Posting here the most simple method of Maavilakku,which is one of the official deepa(prasadha) made during gowri poojas.The traditional one takes more time and patience,so i got this easy method from my mother and mother-in-law.Hope this will help all busy moms out there :)


1.Rice Flour(which is readily available in shops)........... 1 cup

2.Powdered Jaggery...........1/2 cup

3.Melted Ghee.............5 spoons

4.Milk.....2 to 5 spoons


1.Bring in all the ingredients except milk.Give a nice mix with hand.

2.Add milk and mix well again.Take a hand full of flour mixture,make a round shape.Put a hole in the middle then adjust the sides to make it look like a 'diya' (aghal vilakku) or simply a 'cup' :)

3.Ur maavilakku is ready.Use only ghee to lit the deepa.

This can be made within 15 minutes,if all the ingredients are ready.Lets celebrate our gowri pooja and varama lakshmi pooja with this authentic prasadha and may God bless all with good health n wealth !!!

Sunday, August 7, 2011

Hot Tomato Chutney

As i loved it the most,i got this recipe from one of my neighbour.I started doing an oil-glass painting so cudn't blog much,as before.I completed it a week back and here again with my favourite recipe :)


1.Roma Tomatoes(bangalore tomatoes)..........5 (large)

2.Garlic cloves..............10 to 15 nos(medium size)

3.Red chillies(dry)..............5 to 7(medium size n its up to u)

4.Oil...................6 to 8 tbsp

5.Salt to taste

6.Mustard seeds..........1 tbsp


1.In a mixer,grind tomatoes(chopped),garlic cloves,red chillies to a paste without water.

2.Heat oil in a kadai,splutter mustard seeds,bring in the grounded paste and salt.

3.Stir it often.Wait till the oil separates out and its done.

4.Can be stored in refrigerator for 2 to 3 days.A  very nice combination for Idli,Dosa n roti!! Thank U!

Note:This hardly takes 15 to 20 mins to prepare.Jeera and curry leaves add more flavour to the recipe but its totally optional.

Wednesday, June 29, 2011

Bread Toast

Simple bread toast for a hurry-burry morning.As it has vegs n egg,provides u necessary nutrients for the day.Hope this will be useful for all busy moms!!


Bread toast 1:

1.Bread slices..........2

2.Ghee / butter.......2 tsp

3.Finely chopped veggies like carrot,capsicum,cabbage,onion&cilantro......1/2 cup

4.Tomato ketchup.........2 tbsp

5.Salt & red chilli powder to taste.

6.Cheese slices.....1 (purely optional)

7.Oil........2 tbsp


1.In a pan,heat oil,add in all chopped veggies and fry till they are semi-cooked.

Note:If u wish to have egg here,add an egg(raw) after the veggies r done.Cook well until the egg gets fried fully.Or u can place an omelette finally between the toast.These r just my ideas,or can create ur own too.

2.Once they r done,add chilli powder,tomato ketchup.Give a nice stir and switch off the flame.The Stuffing is ready.

3.Toast bread with ghee/butter.Place a cheese slice on a toast,spread the filling on top and close the sandwich with another toast.

Note:If u don like cheese spread or slice,u can use grated cheese/paneer on top of veg filling.

4.Have this healthy toast with milk/juice.Have a great day :)

Bread toast 2:


1.Boiled potato........2

2.Chopped onion,carrot & cilantro

3.Red chilli powder,salt to taste


5.Tomato ketchup......2 tbsp

6.Bread slices.........4

7.Ghee/butter.........2 tsp


1.Heat oil in a frying pan,add onion and carrot,fry till they r half cooked,then add in mashed potato,red chilli powder and salt.Stir well for 5 mins and switch off.The stuffing is ready.

2.Toast bread slices with ghee/butter.Apply ketchup on one side of each toast.

3.Place stuffing on ketchup side of the toast,close it with other toast.Serve with any hot/cold beverage.

Thursday, June 23, 2011

Plantain pepper-chilli fry

A simple side dish for lunch,with sambar,rasam and curd rice.I liked sharmis passions's vazhakai poriyal,i made lilttle modulations that match my taste.Here presenting u my version of platain fry...



2.Red chilli..........2 to 3

3.Black pepper corns.....1 tsp

4.Grated coconut.........1/2 cup

5.Oil............3 to 4 tbsp

6.Mustard seeds.......1 tsp

7.Channa dhal...........2 tbsp

8.Coriander leaves.........few

9.Salt to taste.

10.Turmeric powder & hing...... a little


1.Fry chilli and black pepper corns with few drops of oil for few seconds.

2.Grind coconut,fried chilli and pepper to a powder state without water.

3.Cut plantain,a lil bigger(like medium squares) than usual,boil them separately in pressure cooker.

Note:Make sure that u dont over cook it(not too mashy).

4.Take a big bowl add in the grounded paste,salt,turmeric powder,hing and cooked plantain and mix well.Set this aside for a while,say it for 10 to 15 mins,until it marinates well.

5.Now heat oil in a frying pan,allow mustard seeds to splutter,then add in the channa dhal,curry leaves,and the marinated plantain,fry well for 10 to 15 minutes.

6.Keep stirring to avoid blackening in the bottom.Serve hot with sambar sadham / rasam / curd rice!!

Oats-Mango drink

A healthy yet tasty drink with oats and mango.


Makes 2 glasses

1.Oats........5 to 6 tbsp

2.Mango fruit(cut)......1 cup

3.Sugar.............2 to 3 tbsp

4.Milk..............1 cup

5.Hot water.........1/2 cup


1.Boil oats with 2 cups of water for 3 to 5 minutes or until it is cooked.

2.Now take a mixer,add in all the ingredients,grind well until it turns to a smooth consistency.If u feel it is too thick,add required milk.

3.Serve chilled or unchilled.

Note:If u want to convert this in to a shake or smoothie,just add one or two scoops of desired icecream before u blend.

Here i've added chocolate ice cream,thats y it looks lil brownish :) Eat healthy,live healthy...Njoyy summer!!

Tuesday, June 21, 2011

Pudhina Rice / Mint Rice 1

Hi all,its been a very long time since i blogged.Had a long vacation,and now have come with new energy and variety of dishes.

Pudhina rice,a simple yet quick-tasty dish needs very simple ingredients.Here comes the method..


1.Pudhina / Mint leaves.......2 cups

2.Cilantro........1 cup

3.Red chilli........3 or 4

4.Tamarind......a peanut size

5.Channa dhal........2 tbsp

6.Ground nuts..........25 gms

7.Cashew nuts.......a few.

8.Oil.....2 to4 tsp

9.Ghee.....2 tsp

10.salt to taste.

11.Mustard seeds.........1 tbsp

12.Cooked Rice.......2 to 3 cups


1.Firstly,heat 2 tsp of oil in kadai,add red chillies and tamarind,once they r done add the pudhina leaves and cilantro.Roast for 1 min then switch off the flame.

2.Grind the roasted pudhina mix without water.

3.Heat a kadai,splutter mustard seeds,channa dhal,ground nuts & cashews with oil & a tsp of ghee.Add the grounded paste.Stir it well for 2 mins and switch off the flame.

Note:As this is a simple version i avoided peas n other masala items.If u want it a bit rich,then add cinnamon stick-2,cardamom - 2,cloves-3 and a tsp of ginger-garlic paste while seasoning and boiled green peas after adding grounded paste.U also use green chillies instead of red one for strong flavor.Pudhina rice 2 is coming up soon ;-).

4.To this add cooked rice and salt.Mix well until all flavour binds together.

5.Serve it simply with papad or any raita.

Thursday, May 5, 2011

Mango Thokku

Mango season has started and its time to celebrate with variety of mango pickles,salads and shakes.

Here given some benefits of mango..

  • Kidney problems including nephrititis.
  • Fever
  • Respiratory problems
  • Constipation
Health benefits:
  • Mangoes contain phenols, this phenolic compound have powerful antioxidant and anticancer abilities.
  • Mango is high in iron, pregnant women and people with anemia are advised to eat this fruit regularly.
  • Mango is effective in relieving clogged pores of the skin.
  • It is also valuable to combat acidity and poor digestion.
  • Mango is high in antioxidant and low in carbohydrates.
  • Mango is a rich source of vitamin A(beta-carotene), E and Selenium which help to protect against heart disease and other ailments
Nutritive Values : Per 100 gm.
  • Vitamin A : 6,350 I.U.
  • Vitamin B : Thiamine .06 mg.;
  • Vitamin C : 41 mg.
  • Calcium : 9 mg.
  • Phosphorus : 13 mg.
  • Protein : .7 gm.
  • Calories : 66

Mango Thokku :


1.Mango(un ripped)..........2

2.Oil..........5 to 8 tbsps

3.Salt needed.

4.Hing.... 2 pinch

5.Turmeric powder........1 tsp

6.Mustard seeds......2 tsps

7.Powdered jaggery........1 tbsp

To grind(for making chilli powder):

1.Dry red chili.........10 to 12

2.Menthya/fenugreek seeds..........3 tsps


1.Wash the mangoes,Grate it and keep it aside.

2.Fry the 'to grind' items with 1/2 tsp of oil till golden.Grind it to a fine powder.

3.Take a deep kadai,heat oil and splutter mustard seeds.Add grated mango,turmeric powder and hing.

4.Stir it nicely until it is cooked well.

5.When oil starts coming out,add the salt and grounded chilli powder,and mix it well until it binds.Some add jaggery powder (a tbsp)for tangy taste.But its totally optional.

6.Switch off when oil gets out.

Note:The thooku will look like halwa in the end.Non-sticky,roll like a ball when u stir.

This tasty thokku should be stored in refrigerator after it cools down.Consume within a week.Store in a clean,dry container(Avoid plastic containers,ceramic or stainless steel is preferred).

Have this ultimately delicious pickle with creamy curd rice,roti or with any of ur choice.Njoy summer with varieties of mango recipes and stay healthy...cheers!!!

Saturday, April 30, 2011

Ribbon Bakoda

Its been a very long time since i blogged.I was bit busy with guests and travel.Have been to nagercoil,kutralam,kanyakumari for the vacation with my family and the trip was so memorable that i njoyed it to the fullest.Here posting my latest recipe,did this for the guests and writing it here as everyone said that it tasted good :)

Ribbon Bakoda:


1.Besan flour..........2 cups

2.Rice flour............. 1 cup

3.Hing a pinch

4.Red chilli powder.........1 tsp

5.salt to taste

6.Butter.............. 4 tbsp

7.White sesame seeds..........1 tbsp(soaked and drained)


1.Sieve gram flour and rice flour in a deep wide bowl.Bring in the chilli powder,salt,hing and sesame seeds and give it a nice mix.

2.Later add butter and blend well.At last add needed water and make it like a chapati dough.

Note:If u r doing in a large volume,divide the dry flour into small portions.Use the wet flour immediately,otherwise the bakodas will turn too dark in color.

3.Put a small portion of it in ribbon press and press it in hot oil.Fry till it reaches the golden color or until the bubbles in oil settle down.

4.Remove excess oil and store it in an air tight container after it cools.

5.Can be stored for 2 weeks or more.A Good home-made snack is ready to make any evening really special.

U can do this for any family function(like seemantham,naming function etc)or for occasions like diwali, adding this to savouries n snack list.Njoy eating:)

Friday, April 15, 2011

Methi Paratha

Methi tastes great in any form.Say Methi-mung dhal gravy,methi raita,simple methi-coconut poriyal/palya or whatever it is,methi just stands out in taste.I wanted to try paratas with this combo,though this is not a new invention,wanted to give it a try,and it came out very well.Hope u all like my snaps :)..Come lets enter the kitchen :)!!!


1.Whole wheat flour...............3 cups

2.Methi leaves(fresh)..............3/4 cup

3.Salt to taste

4.Ghee....1/2 tbsp

5.Water needed

6.Chilli flakes..........1/4 tsp(optional)

7.Ghee/ sun flower toast


1.Firstly clean methi leaves and fry it with ghee and chilli flakes for 2 to 3 minutes.

2.Take deep-wide bowl,bring in wheat flour,salt and fried methi,give a good mix with ur palm.

3.Add sufficient water to make it to a soft parata dough.

4.Allow this to set for 2 to 3 hours.

5.Make small balls out of dough and spread it like paratas(round shapes),dust with dry wheat flour when needed.

6.Toast both the sides of paratha,with ghee or any desired oil(veg/corn/sunflower oil).

7.Serve with any rich gravy or simply with yummy jam or chutneys :)

Sunday, April 10, 2011

Aval Puttu

Aval puttu is a simple and easy recipe.This doesn't need any special ingredients,can be made in minutes with what we have in our kitchen.Ok come on lets do it...


1.Poha(thick)....1 cup

2.Jaggery ..........1/2  to 3/4 cup

3.Milk..........3 tbsp

4.Elachi powder.........a pinch

5.Scrapped coconut........1/4 cup

6.Water........1 cup

7.Roasted cashews......few

8.Melted Ghee.....1/2 spoon


1.Grind poha to a coarse powder.

2.Boil jaggery with little water(take less than quater cup) to make a sticky syrup.

3.Boil water nicely,pour it immediately on to the poha powder and close it with an air tight lid.

Note:  1 cup of powdered poha needs 1 cup of water.

4.After 10 minutes open the lid and mix it well.Add jaggery syrup,milk,scrapped coconut,elachi powder,roasted cashews and 1/2 spoon of melted ghee.

5.Give a fine mix and close it to set,for 5-10 minutes.

6.Serve n njoy.

Preparing time hardly takes 15 to 20 minutes.Children like this very much,the best-healthy snack for a hungry evening.

Spiced up Butter - Milk

Thinned Butter milk with a pinch of salt taste ultimate,cools even a deadly summer.Think how it wud be when spiced up with ginger,onion & mango...?Curious about the taste?!!Come lets beat this summer with spicy-tangy butter milk.Adding this to summer - fest beverages.

I always use thinned butter milk to get off the thirst and for the special,unique taste.I wud say,thick butter milk gives the taste of lazzy and it wont rises the taste when spiced up.Hence i use 1 cup of beaten curd  with 1 1/2 cups of water,this ratio really works and always tempts me to have some more... Pack this when u go out for shopping,u will feel completely energetic and refreshed.


For making 6 cups

1.Beaten curd................2 cups

2.Water.................3 to 4 cups

3.Salt to taste

4.Grated Ginger ...............1/4 tbsp

5.Green chillies...................1/4 tsp(optional)

6.Finely chopped small onion............2 to 4 tbsp

7.Grated mango.............2 to 4 tbsp

8.Grated cucumber...........4to 5 tbsp

9.Hing/asafotida........2 pinch

10.Very finely chopped coriander........3 tbsp

11.Very finely chopped curry leaves........ 2 tbsp

12.Lime juice.........1 tsp(optional)


Mix up all the ingredients one by one,stir it and allow this to set for 15 to 20 minutes.

Note: If u can,use vadi kanji(rice porridge) instead of water,that will add more taste and very healthy too.

Serve chilled or unchilled.

Give a stir with a spoon before each sip so that u get the crunchy bite every time and also they don't settle / float in the glass.Fight this summer with such home made,natural,fresh beverages!!Njoy the summer :-)

Wednesday, March 30, 2011

Green Peas Kurma

Here posted one of my favorite gravies - green peas kuruma.I wanted to post this a long back,but only now i did fine time.This is a very very simple and tasty gravy without garlic and other masalas.U can replace peas with mixed veggies too..Tastes great with roti,naan and even dosas.


1.Green peas......150 gms

2.Finely chopped onions....1 cup

3.Tomato.......1(finely chopped)

4.Red chilly powder........1 full spoon

5.Green chilli............ 2 diced

6.Salt to taste

7.Oil...........3 -5 spoons

8.Turmeric powder.........1/2 spoon

9.Cumin...........1/2 tsp

To grind:

1.Grated coconut...........3/4 cup

2.Kasa kasa ........1/2 tsp

3.Cashew nuts........5  to 8 nos


1.Soak peas over night.Allow this to sprout,so that it becomes rich in protein.Steam cook peas with little water.

2.Grind coconut,soaked cashew nuts and kas-kas to a fine paste with little water.

3.Place a kadai on flame,add oil,cumin,onion,turmeric powder and green chilli.Once the onion turns transparent,add tomato and fry till it cooks.

4.Now add red chilli powder,salt and peas.Mix it well.

5.At last add the grounded paste and 100 - 200 ml of water.Close this with a lid.Let this cook for 10  - 15 minutes.Stir it once in a while.

6.Prepare this in gravy style.This is a simple dish without garlic and other spices.

Note:Sprouted peas help us to avoid gastric problem,rich in protein as well,so whenever u use peas/any grain,try this tip.
        Use fresh peas if u like,this add more taste to the recipe.

Tuesday, March 29, 2011

Cluster Beans Sweet Fry

I guess cluster beans is mainly used for making kootu and usili.This sweet poriyal has got a unique and great taste and adding this to my side dish counter.Try this out once!

Ingredients :

1.Chopped Cluster Beans..............2 cups

2.Red chillies....2

3.Scrapped coconut........1/4 cup

4.Salt to taste

5.Powdered Jaggery......2 tbsp

6.Mustard seeds........1/2 tsp

7.Channa Dhal.........2 tbsp

8.Curry leaves.........few

9.Oil..........1 tbsp


1.Pressure cook the chopped cluster beans.

2.Heat kadai,add oil and mustard and wait till it splutters.

3.Then add channa dhal,fry till golden.

4.Next comes in the curry leaves and boiled cluster beans.Fry it for 2 to 3  minutes.

5.Then add needed salt,scrapped coconut and jaggery.

6.Stir fry it for 5 more minutes.And now the cluster beans fry is now ready to serve.

Jaggery helps to suppress the bitter taste of cluster beans.Always buy fresh young cluster beans,that adds good taste and also dont disturb while eating.This simple fry can be made in  few minutes,except the pressure cooking part!!Njoy cooking!!

Wednesday, March 23, 2011

Wheat Flour Dosa

This is a simple yet tasty tiffin,perfect for a hurry burry morning.Has got good source of  fiber,spice and nutrients.Hope u all like this!!

Ingredients:(Makes 6 to 8 medium sized dosas)

1.Wheat flour..........1 cup

2.Rice flour..............1/2 cup

3.Maida(all purpose flour).........2 spoons(optional)

4.Finely chopped Green chillies......2 tsp

5.Jeera(cumin)......1/2 tbsp

6.Broken Black pepper........1/2 tsp

7.Curry leaves....few

8.Salt to taste

9.Water as u need.


1.Mix all the ingredients in a deep-wide bowl together with needed water.

2.The batter should be little more watery than the usual dosa batter.

3.Allow this to set for 10 to 15 minutes.

4.Pour the batter round the tawa(batter should be thin enough to form holes in between them).Pour a spoon of oil and wait until it turns golden crisp brown.

Note:U should not spread batter like u do for usual dosa.Here u should simply pour the batter around the tawa.Can use(shake) the tawa's handle to spread it evenly.

5.Turn it over,oil is not necessary now.This  gives roti look on one side and dosa on the other side.

6.Serve this yummy dosa with simple coconut chutney/onion-tomato chutney/sambar.

Preparation time -For batter-10 minutes.

Preparation time - for dosa-15 minutes.

Prepare this batter and refrigerate it the previous nite,the next day it will be all ready like a instant mix :-).A nice choice for diabetic patients.I always do this in non-stick tawa,it gives me the best result compared to the one made of iron.Njoy eating!!!

Tuesday, March 22, 2011

Masala Puffed Rice

Masala puffed rice was my favorite n stomach filling snack during my college(hostel) days :-).I often do this crunchy snack for my li'l one as it is very easy and simple,and also can be made in minutes.


1.Puffed Rice...........3 cups

2.Split channa(Pottu kadlai).......1/2 cup

3.Roasted groundnut..........1/2 cup

4.Cashew nuts.........10-15 nos

5.Red chilli(dry)..........3

6.Salt to taste.

7.Hing/Asafoetida....a pinch

8.Curry leaves......... few

9.Turmeric powder.....1/4 spoon

10.Oil...........2 spoon

11.Garlic cloves......10 to 15 nos

12.Mustard Seeds...........1/2 spoon


1.Dry fry the puffed rice,split channa and cashew one by one.Keep them aside.

2.Heat a kadai,add oil,mustard and allow this to splutter.Then add dry red chilli,turmeric powder,hing,curry leaves,garlic and salt one after the other.

Note: Slit garlic cloves to get it fried quickly.

3.Later add fried split channa,groundnuts,cashews and puffed rice.
4.Fry this for 5 to 10 minutes.

5.Store it in a air tight container once cooled down.

A perfect snack for a movie time,for an evening with tea,for a lunch snack etc.Consume within 2 to 3 weeks.


If u like u can add raisins and any other nuts.Avoid oil fried nuts and sev,that will change the original taste to usual savoury.

Thursday, March 10, 2011

Stuffed Kulcha

I felt a lil bored of usual chapathi and roti and wanted to try a new version of  it.Got this one from my aunty,and gave it a try last week.It came out well,but i felt something was missing with the taste.So here i've added a few more ingredients to match my taste.Hope u guys love it and do post ur comments n queries.Well,this time i've tried step wise snaps,guess it wud help U :-)

Ingredients For Making Kulcha dough :

1.Plain flour / Maida..........2 cups

2.Salt.........1/2 tbsp

3.Sugar.........1/2 tbsp

4.Baking powder...........1/2 tbsp

5.Dry Yeast.............1 tsp

6.Yogurt..........1 tbsp

7.Butter.........1 tbsp

8.Milk..............1/4 cup(optional)

9.Water needed for making smooth dough

10.Oil..........3 spoon full

A.Ingredients for Potato stuffing:

1.Boiled n mashed potato........1 cup

2.Red chilli powder......1/4 tbsp

3.Salt to  taste

4.Chopped Coriander leaves a few

5.Oil...1 tbsp


Heat a spoon of oil in a kadai.Add red chilli powder,mashed potato,salt and coriander one after the other.Saute it for 5 to 10 minutes.Ur stuffing is ready.

B.Paneer-Onion stuffing:

1.Shredded paneer.........1/2 cup

2.Very finely chopped onion......1/4 cup

3.Very finely chopped Green chillies......1/2 tbsp

4.Salt to taste

5.Chopped Coriander leaves a few

6.Oil.......1 tbsp


1.Heat oil in a pan,add chopped onion and green chillies.Saute it well until onion turns pink.Then add shredded paneer,salt and corainder.Keep stirring for 5 to 10 minutes,then ur stuffing is ready.

Procedure to make Kulcha:

1.Take a wide-deep bowl,add all dry ingredients-maida,baking powder,salt n sugar.Give a good mix,until all blend well.

2.In the mean time soak yeast in warm water for 8-10 mins.Usually a froth is formed on top of the water.

3.To the flour mixture add butter and oil,mix well with ur palm till the oil and butter spread evenly over the flour.

4.Make a well in the middle and pour in the yeast mix,milk,yougurt and needed water.Knead well to get a smooth dough.

5.Close this with a wet muslin cloth and allow this to set for 4 to 5 hours(Dough raises and become very soft like a sponge).

Note:Muslin cloth is the best choice here,bcoz it has got more airy holes helps the dough to breath easily."Use wet muslin cloth" always.

6.After 5 hours,knead it again.Take a ball of dough,shape it like a cup and stuff it.Close the stuffing without any gap.

7.Roll it like a roti,dust it with dry flour if needed.

8.Toast both the sides in hot pan.Need no oil.

Stuffed kulcha is a traditional punjabi dish goes well with all types of gravies.That day i made bendhi with coconut milk,it was a very good combination to have with.This is a tasty-filling dish,suits well for a special dinner.