Monday, August 30, 2010


I have attempted methi parathas very few times and i don't have a proper recipe, and very recently i got this recipe from my friend,who makes this very nicely. So after knowing the proper recipe, now i wanted to try this and blog this one. So without any delay i went to the market the next day and bought these fresh methi leaves and tried the paratha. Check out my methi thepla recipe too.

It came out very nice and  i loved the texture of the dough while rolling it.
methi paratha

Methi paratha

  Preparation Time : 15 mins | Cooking Time : 25Mins |Serves: 3-4

     Methi leaves   1 small bunch
     Whole wheat flour   2 cups
     Salt  as needed
     Milk   1/2 cup
     Coriander powder   1/2 tsp
     Red chili powder  1 tsp
     Turmeric powder   1/4 tsp
     Garlic  (crushed)  2-3 cloves
     Cumin seeds   1/4 tsp
     Ajwain | Omam  2 pinches
     Oil   1 tblsp
     Water    as needed
     Garam masala   2 pinches

  • Clean the leaves and cut them into finely.
  • Wash them thoroughly
  • Crush the garlic (a mortar and pestle can do this job)
  • In a kadai, add 2 tsp of oil and put the cuminseeds and crushed garlic.
  • Just saute them for a minute .
Methi paratha
  • Add the methi leaves and throw in the chilli powder,coriander powder ,turmeric powder ,salt and garam masala(if using).
  • Saute for 3-5 mins.
methi paratha
  • Now switch off the flame and add this mixture to the atta flour
  • Mix this nicely.
  • Add the ajwain seeds.
  • Add the milk and start kneading it into a smooth dough.
  • Add water also as the quantity of milk won’t be sufficient to knead the dough.
  • Add a tsp of oil to the dough and cover it with a lid and let this it for half an hour.
Methi paratha Methi paratha
  • Make equal balls out of these dough and roll them into circles.
  • Since i decided to make   parathas ,i rolled it into little thick circle.
Methi paratha
  • Heat a tawa and  put the paratha in it.
Methi paratha Methi paratha
  • When it is done on both sides,add a tsp of oil and transfer it to a plate.
  • Repeat this process for the rest of the balls.
  • Serve hot with any pickle/yogurt.
Methi paratha
You can replace homemade sambhar powder  for chilli powder and coriander powder.
Adding garlic to this will subdue the flavour of methi , but not much more.
If you want the flavour of methi leaves in particular, just skip the procedure of adding garlic.
Sauting methi leaves will reduce the bitterness of the leaves.

Wednesday, August 25, 2010


Green peas pulao  is an easy and simple dish with minimum ingredients. This finds place in my kitchen once a week, especially when i get up late and run out of time. Generally i make cauliflower curry as an accompaniment for this. It is different from the Vegetable Pulao which i make usually.
Whenever i pack this for my daughter’s lunch box, i pack seperate box for her friends too, who loves this a lot.
peas pulao

Peas pulao recipe

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 6

     Basmati rice   1 cup
     Green peas     1/4 cup
     Ginger garlic paste   1 tsp
     Green chili   1
     Ghee  1 tsp
     Oil   1 tsp
     Salt   as needed 

  • Wash the rice and soak with 1 and 1/4 cup of water for 20 mins.
  • In a pan ,put the ghee and oil and add the ginger garlic paste.
  • Saute in a medium flame till the raw smell goes.
  • If adding green chilli, slit it into two , and add at this stage
  • Then add the soaked rice to it keeping the water aside.
  • Fry for 5 mins.
peas pulao peas pulao
  • Transfer it to rice cooker/pressure cooker.
  • I used the rice cooker.
  • Add salt and the water and close the lid.
  • When it is done ,add the frozen green peas to it.
peas pulao
  • If not using the frozen one,just microwave the fresh peas for 5 mins with little water and by adding little salt to it.
  • Adding peas in the end retain the green colur of the peas and will look very nice.
peas pulao

Monday, August 23, 2010


      Mixed veg curry, is a tomato based vegetable gravy, pairs well with phulkas | parathas. I usually make with frozen vegetables and can be done with fresh veggies too.
Even it goes well with ghee rice | jeera rice.
Mixed veg curry

Thursday, August 19, 2010


My blog is celebrating 1st anniversary today. So i wanted to make a sweet dish to celebrate this day.
I started browsing for recipes in internet, 2 years back. I always try recipe from blogs. I slowly started making very few friends out of this and i mail them regarding my doubts and i get quick response from them.
I never thought of starting a blog on my own. Among the few friends i made Raji of Raks Kitchen  got close to me. We both stayed in singapore and that time i was new to singapore too, she answered all my queries patiently. She always insisted me to start a blog, but i am so scared to commit anything new, since i am packed up with my household work and managing both the kids.
Finally after a year, i started a blog with her help and she taught me everything regarding “how to start a blog”.
For the past oneyear i have learnt a lot and still learning. Here i want to thank one of our fellow blogger Lavanya of Cookery corner, who also insisted me to start a blog.. She is very sweet friend and answered all my queries with utmost patience.
So for this anniversary i wanted to try Jangiri from Raks Kitchen. I have tried this very long back, but first time it didnt come out well. This time it came out very great.
My family enjoyed it a lot.

I followed the same recipe from her blog. Please refer to the link above for the recipe.
I thank all my followers, readers and friends who are spending their time in reading my posts , commenting and trying my recipes. Thank u very much for your encouragement and support.
See you all soon with interesting post.

Monday, August 16, 2010


Recipe of bisibelabath with video   

Bisibelabath | Sambar rice is a onepot meal, which my family loves the most. This is made for the singapore foodbloggers potluck party last week. We all had a great fun and we enjoyed it a lot.
This recipe i learnt from my mom ,10 years back and after so many trail and error i am now getting it good. Though the authentic kannadika bisibelabath includes few other spices like cinnamon and star anise. But i don't like the flavour of those spices in the sambar rice. So i ma sharing my own version of bisibelabath. Traditionally kopra | dry coconut is added. You can add fresh coconut too.

Monday, August 9, 2010


Arisi upma recipe

Arisi  upma is  a very simple dish yet a traditional tamil brahmin recipe. We usually make this on fasting days like ekadesi, ammavasai and on other days we fast. Traditionally, arisi upma is made in a brass vessel,we call it “uruli” in tamil. Both my mom and Mother in law makes this upma in that vessel. Since i don't have this , i always make this in pressure cooker.
Let me share the recipe of this Arisi upma this time.

Tuesday, August 3, 2010


  Panner bhurji is an easy side dish which we can prepare with paneer, and can be done in a jiffy. It consumes less oil too compared to other paneer gravies. Even if you have curdled milk at home, you can make paneer bhurji with that.
paneer bhurji

Sunday, August 1, 2010



This is my entry to GLOBAL KADAI EVENT an event by Sandhya ,originally started by Cilantro.

I am sending my Carrot and Paneer Paratha to her event.



Aipi of US Masala and Jay of Tasty Appetite passed me and award. Thanks a lot friends.


I pass this award to all my blogger friends.