Masala Parantha

Parantha is a flat bread that originated in the Indian subcontinent. Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough. 

My children usually love the stuffed paranthas. This time I tried to make plain parantha but with a twist. I was a bit apprehensive but surprisingly both of them relished this masala parantha! Here goes the recipe-

Ingredients-
For the dough
Atta (Flour)- 1 cup
Salt- to taste
Turmeric powder- a pinch
Sambar powder- 1/4 teaspoon
Asafoetida- a pinch
Oil- 1 tablespoon
Water-To knead the dough

For cooking 
Oil or Ghee- for cooking

Method-

In a large bowl mix atta (flour), salt, turmeric powder, sambar powder, asafoetida and oil. Add the required amount of water needed to make the dough soft. Keep the dough aside for 30 minutes. Roll the dough into small balls and then flatten them with your palms. Toss them over atta and then roll into circles. In the mean while heat the tawa or skillet. Lower the flame and place the rolled parantha. After a few seconds small air pockets will form. Flip the parantha onto the other side. Apply oil or ghee and again flip the parantha to the other side again. Apply ghee or oil. Serve hot with any curry of your choice. You can even serve this masala parantha with raita of your choice.

Enjoy!!!!!!!

Chocolate pudding

This is a very tasty treat for your children. They can have it anytime!! Here goes the recipe-

Ingredients-
Chocolate powder- 1/2 cup
Cornstarch- 1/4 cup
Salt- 1 tea spoon
Butter- 2 table spoon
Milk- 4 cups
Vanilla extract- 2 tea spoon
Cherries-For garnishing


Method-

Mix together cornstarch, chocolate powder,salt and milk in a  saucepan.Bring to boil . Keep stirring so that no lumps are formed.After you get the right consistency, switch off the flame.Keep aside the saucepan .Add butter and vanilla extract. Mix well.Pour it into individual glasses .Decorate with cherries and serve chilled(Please dont keep in the ice box to set the pudding ). Enjoy!

Tomato khatta ( tomato chutney -- odia style)

This is a very simple and tasty preparation of tomato-- khatta(chutney), made in my state of Odisha. Out of the 56 food items offered to Lord Jagannath daily ,this khatta is also offered to  Him. Thereby this item is very dear to all Odiyas. The non use of onion and garlic makes this recipe even more easy and simple.
Today when I was thinking about what I should  make for my husband's lunch box ,I thought of making this, which is his favourite, and, spring a surprise in him ! :D. Here goes the recipe, enjoy and happy cooking. 

Ingredients -
Tomato -4 ( chopped)
Ginger -1/2 inch (crushed)
Oil-1 tbsp
Mustard seed -1 tspn
Sugar - 2 tbspn or to taste
Salt- To taste
Asefotida - A pinch
Green chilli -1 (chopped )
Curry leaves-4-5
Dates (khajur)-- 4/5 pieces
Kismis-- 5/6
Cardamom seeds-- a few

Method -

Heat oil in a pan, add asefotida and mustard seeds. Let it splutter, add green chilli ,ginger and saute for a minute or two. Add curry leaves ,chopped tomato pieces and saute .Add salt, sugar to taste and mix well. Cover the lid, till water oozes out from the tomatoes, then simmer the flame. Let the water evaporate slowly ,thereby making the tomato pieces soft .After water dries, mix the khatta well and serve with rice. You may add a few dates, kismis and cardamom seeds along with sugar.

Vegetable upma

Already a bit late for your Breakfast and you are anxious to reach office. In such a situation, you may not be inclined  to have your regular cereals .Want something Indian? Here is a simple and delicious recipe which has the freshness  of vegetables and is even tasty ! Vegetable upma is the one for you. Here goes the recipe.

Ingredients -
Sujji ( Rawa)-1 cup
Mix vegetables -1/2 cup
Onion-1 small chopped
Oil or ghee -1 tbspoon
Mustard seed -1 tspn
Curry leaves -6-7 leaves
Urad dal-1 tspn
Salt-To taste


Method-

Heat a kadhai . Simmer the flame , add sujii and fry till golden brown. Keep aside . Heat oil in a pan, add mustard seeds, urad dal, curry leaves. Sauté for a minute. Add onion , sauté till brown . Add vegetables , add salt to tastes. Sauté till the vegetables are done. Add 2.5 cups of water . Let it boil . Add fried suji and mix well. Garnish with dhaniya pata( coriander leaves ). Serve  hot with any chutney of your choice.

MANGO ICECREAM

Summer season and ice-cream go hand in hand.Children like all varieties of ice cream . Both my sons are extremely fond of chocolate flavour. I tried to give their tongue a twist by making mango ice-cream at home. Surprisingly both of them liked it. Here goes the recipe for all ice-cream lovers to beat the heat and enjoy the flavour of mango.

Ingredients-

Mango -1 .5cup (chopped)

Fresh cream- 1cup (U can also use canned cream )

Milk- 1.5cup

Milk powder-1.5cup

Sugar- 6 table spoon or to taste 

Method-

Blend together all the ingredients in a blender . Pour the mixture  into a container and refrigerate for two hours . Remove the half done ice cream from the refrigerator and blend it again.  By doing this we make the mixture free of  ice crystals get a smooth mixture. Put it back and let it set for 3-4 hours. After it is set, you can serve it as such or can garnish it with dry fruits of your choice. I have garnished it with kishmish (raisins). Enjoy !

LEMON RICE ( ODIA STYLE)

I bring this time a very simple rice item from my state ,Odisha .This is in variance with the "lemon rice" made in southern states of  India. You may try this recipe. Feel free to post comments and suggestions. Wish you happy cooking!! 

Ingredients-

Steamed white rice-  4 cups

Ghee- 4  tbspn

Lemon juice -  From 3 lemons 

Salt -To taste 

Asefotida- 1/2 tspn

Method-

Make steamed rice and keep aside. Add ghee to rice. In a bowl mix lemon juice , salt, asefotida. Add the lemon mixture to the rice. Mix well and serve it with Dalama .

ALU GOBHI CURRY (WITHOUT ONION AND GARLIC)

Hi friends,
 I am extremely sorry for a long absence, caused due to relocation. We shifted from Bangalore and recreating the 'home' in a "house" at Hyderabad kept the housewife in me awfully occupied. Hope you would understand. :)

My latest recipe is a cauliflower and aloo recipe without onion or garlic. This makes the item eminently suitable for days of "fasting" and "puja" .

Ingredients -
Cauliflower( gobhi)-2 cups
Aloo ( potato) -1 cup
Salt -To taste
Haldi ( turmeric ) powder -1/2 tspn
Oil-3 tbspoon


Grind the following items:
Tomatoes -2 large
Ginger -1 tb spoon ( crushed)
Green chillies -2 ( crushed )
Khuskhus ( poppy seeds)-2tbspoon


Method -
Clean the cauliflower  and cut the florets into medium size . Cut one large potato into medium sized pieces .
Heat oil in a pan, add the cauliflower florets and potato. Add salt to taste, haldi powder and sauté for a few minutes. Add half a cup of water and cover the lid. After five minutes add the ground masala (tomato, ginger etc) and mix with the vegetables properly. If required you may add a little water incase you like more gravy. Cover the lid and cook for five more  minutes or till the curry is done. Serve hot with paratha or puri. Enjoy!