Tuesday, 26 February 2013

Toor daal / Kandhi Pappu Paratha

This is a dish I found to be very tasty when there is left out dals. I had some left over mudha pappu. Thought to make parathas. Instead of stuffing the daal mixture, I just added this to the wheat flour, mixed every thing and kneaded into soft dough same as the roti dough. Fry them with ghee and serve them with spicy red chilli pickle.


Wheat flour – 2 cups
Cooked Tour daal – 1 cup
Ajwain / Carom seeds / Vaamu – ½ tsp
Cumin seeds – ½ tsp
Oil / ghee to fry the parathas

Cooked Toor daal / Mudha pappu and Wheat flour


Mix the wheat flour, cumin seeds, ajwain seeds and salt in a bowl, add gradually the cooked toor dal / Kandi pappu and knead everything into smooth dough (add water if necessary)..Keep aside for 30 minutes...

Make 10- 12 medium sized balls from the dough, dust the balls with enough flour and roll them into round parathas using rolling pin.

Heat few drops of oil in a tawa, gently place the flattened paratha, cook the paratha on both sides, drizzle oil if needed. 

Serve with any sort of spicy side dish..

Sunday, 10 February 2013

Potato / Aaloo Kurma

This is a must have recipe in each and every house of India whether it is Southern or Northern part. A nice companion for pulao rice / Biriyanis as well as chapathis. Adding fennel will give the unique flavour to the curry.


Fresh Coconut grated / thin slices – 2 tbsp (heaped)
Khus khus / Poppy seeds / Gasa gasalu – 1 tsp (heaped)
Fennel Seeds - 1 tsp
Cashew nuts - 
Ginger Garlic paste – 1 tsp
Turmeric – ¼ tsp
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Cloves – 3-4
Cinnamon stick – 1 inch
Cardamom – 1
Onion – 1 small chopped into small pieces
Tomato – 1 large chopped
Potato – 300gms
Oil – 2 tbsp

Fresh coconut, khus khus, Fennel seeds, green chilli, cashew nuts


Wash, Peel and dice the potatoes and keep them immersed in salt water

Fry the Khus khus, Fennel seeds, cloves, cinnamon under very low flame.

Allow them to cool down. Add enough water and grind them into smooth paste along with green chilli, coconut and Cashew nuts.

Heat a pan with oil. When it is hot enough, add mustard, jeera, curry leaves and red chilli
Add ginger garlic paste and fry for few seconds.
Add chopped onion along with a pinch of salt and fry until they are transparent.
Add the ground masala and fry until the oil gets separated.
Now add coriander and Chilli powder.

Add chopped tomatoes and potatoes.

Mix everything. Add some turmeric and required amount of salt.
Add some water and cook until the raw taste goes away and the potato is soft.

Shower  some chopped coriander and remove from the flame.

Saturday, 9 February 2013

Potato Fry with Spicy Coconut Powder

A simple recipe with minimal ingredients and can be done with less than 10 minutes. Another time management art. Steaming the potato and parallel to this, prepare the seasoning and mix them together with the final touch of coconut powder.


Potato – Medium size 3
Onion – Large – 1
Mustard – ½ tsp
Cumin – ½ tsp
Curry leaves
Dry chilli – 2
Chana daal / Bengal gram – 1 tsp
Oil – 2 tbsp

For Coconut powder click here

Wash and peel the potatoes and cut them into small bite size cubes. Spread them in a microwave proof plate or bowl and steam them for 2-4 min by stirring in between. By doing this we require little oil.(Again the time may vary depending on the Microwaves).
Simultaneously, heat a pan with oil and add the seasoning and then chopped onion. When the onion turns tender, add the steamed potato and stir in between for 3-4 minutes.

Finally sprinkle the coconut powder and remove from the fire.

Serve with daal and warm rice

Note: Alternatively, you can add the potato cubes to the seasoning and fry them, which will take a bit more time to cook.