Sunday, December 30, 2012

Cauli Flower Parota

Cauliflower Parota is easy to prepare and you can have them any time of the day.
Things Needed :
Wheat flour : 2 cups.
Cauli flower : 1 ( Medium sized).
Chilly powder : 1/2 Tea spoon.
Jeera : 1  Tea spoon.
Coriander Leaves :2  Table spoon.
Oil : 4 to 6 Table spoons.
Salt : to taste.
Garam Masala : 1/2 Tea spoon.
Method :
Mix little salt, 1 table spoon of oil and wheat flower with required water and prepare chapati dough and keep it aside.
Wash cauli flower and soak in warm water for 10 minutes.  After that wash the cauliflower with plain water nicely and cut it into small pieces.and boil it till its soft. ( 10 minutes ). Leave it for cooling.
Now keep  a pan on the fire  heat.  Add 1 tea spoon of oil , add jeera .Let it fry for 10 seconds. Now add cooked cauli flower and fry them nicely in that oil.  Add required salt, red chilly powder, garam, masala powder and a pinch of turmeric powder. Fry nicely on low flame. Add thinly cut coriander leaves to it . Remove from the pan. Leave it for cooling.
Now smash the cauliflower mixture nicely.  Prepare small balls out of chapati dough. Take a  ball of  chapati dough and spread it little on your palm.  Place a table spoon of cauliflower mixture and cover that fully and roll it on flat surface and flatten the dough as parotas.
 Now keep a tava on the fire and heat and  cook this parota ,  using 1 tea spoon of oil on both sides till its brown on both sides. Repeat the same for the remaining.
Serve this Cauliflower Parota with  curd or  Onion  raitha.
Note : No need to add  lots of oil. to prepare chapati dough.  Can use hot water to prepare chapati dough to avoid oil.  Boiling cauliflower before frying also will help you to reduce the oil consumption .  Can use 1/2 spoon of oil on both sides to cook the Parota.
6 to 8 Parotas can be prepared.

Onion Raitha : Cut 2 onions, 1 green chilly and 2 table spoons of coriander leaves  into very small pieces. Put this onion mixture into 1 cup of curd ( Yogurt). Add little salt to it. Onion Raita is ready to serve.

Friday, December 28, 2012

Sorekai Kai Huli . (Bottle Gourd- coconut Curry )

Sorekai  or  Bottle gourd  Huli or curry  can be eaten with Rice , chapatis . pooris , Idlis or Dosas.

Things Needed :
Sorekai : 2 to 3 cups.
Fresh coconut : 1 cup. (grated).
Rasam or Sambar Powder : 2 Tea spoon.
Tamarind Pulp:  1 Table spoon.
Turmeric powder : a pinch.
Ghee : 1 Tea spoon.
Curry leaves : 6 to 8
Salt : to taste
Method :
Wash and remove the outer skin of  sorekai  and cut it into small pieces. ( 1/2 of the medium sized sorekai will do).  Cook it with one cup of water till its soft.  Grate coconut and grind it with Rasam powder with little water. Soak small ball size of tamarind in hot water and squeeze out the pulp and add it to the boiled Sorekai. Cook for 2 minutes. Add salt and ground coconut mixture to the curry. Mix nicely and boil for 3 to 4 minutes. Add curry leaves and a spoon of ghee to the curry and serve with  rice or chapatis or Idlis.

Note:   You can add tomatoes and reduce the quantity of tamarind pulp. You can also add spurt mustard to the curry to make it more tasty.  Can add potatoes with sorekai, but curry taste different. Sorekai must cook till soft . Roast 2 tea spoons of  coriander seeds, 1/4 spoon of methi , 1/2 spoon of jeera and 5 to 6 red chillies  and dry grind to prepare Rasam powder. Add a pinch of  ingh while roasting . Do not boil the curry so much. 4 to 5 minutes after mixing the coconut mixture to the curry.

3 to 4 servings. 

Capsicum Fry

Capsicum fry is a dry curry and can be eaten with Rice, Chapatis or pooris and even with Buns and Bread too. Can be used as side dish along with main dish also.
Things Needed :
Capsicum : 2 ( big sized).
Red chilly powder : 1/2 spoon.
Green chilly : 1
Curry leaves : 4 to 6
Coriander leaves : 1 Table spoon.
Oil : 1 Table spoon.
Mustard seeds : 1/2 Tea spoon.
Urd Daal : 1/2 Tea spoon.
Jeera : 1/4 Tea spoon.
Methi seeds : 6 to 8 seeds.
Salt : to taste.
Turmeric : a pinch.
Ingh : a pinch.
Method :
Wash and cut capsicum  into small pieces. Cut green chillies, coriander leaves and curry leaves.
Keep a pan on the fire. Put oil and heat. Put mustard seeds and urd daal. Let it spurt. Put jeera and methi seeds. Put curry leaves and green chillies, and ingh  and fry for 1 second. Put cut capsicum and fry it nicely on low flame until its soft. add salt and red chilly powder and fry nicely for 2 to 3 minutes and remove from the pan. Add coriander leaves and serve hot Capsicum fry with chapatis or Hot rice.
Note : Must be fried on low flame. Fry till its soft. No need to add water. Can also use sambar powder or Rasam powder along with red chilly powder.( just a 1/2 spoon will do). Can add boiled potatoes also while frying done.
2 serves.

Thursday, December 27, 2012


Cauliflower palya is a dry curry. It can be served as one of the side dish along with other dishes. Cauliflower is used in many types of curries, manchuris, dry curry, pakoda, parota etc etc.

I have used cauliflower, spice powder and some simple spices.
Let us see some benefits of eating " Cauliflower " in our diet.
Cauliflower belongs to the Brassicaceae family and broccoli, Kale and Cabbage also included in the same group. Cauliflower helps to reduce the risk of heart and brain disorders, It helps to give a relief from indigestion. It boost eye health and maintain the hormone balance. Detoxify our body and aids in weight loss. It helps to keep away us from harmful effects of ultraviolet radiation and diabetes. It is filled with antioxidant properties and helps in strengthening the immune system. It helps to balance cholesterol level in our body. Cauliflower is an excellent source of vitamins like, Vitamin C,folate, Vitamin K and E, Vitamin B6, Vitamin B1, B2, B3. Cauliflower contain minerals like, calcium, magnesium, phosphorus, potassium and low amount of unsaturated fat. It does contain omega -3 fatty acids. It has good dietary fiber in it.
Let us see the recipe now "

Things Needed : 

To cook :
Cauliflower : 2 cups. ( 1 medium size cauliflower).
To season : 
Oil : 2 Tablespoons.
Curry leaves : 2 Tablespoons.( cut into small pieces).
Jeera : 1 Teaspoon.
Mustard seeds : 1/2 Teaspoon.
Urd daal: 1/2 Tea spoon.
To Add :
Green chilly : 1
Vanghi baat  powder: 2 Teaspoons.
Salt : to taste.
Turmeric Powder: a pinch.
Coriander leaves: 2 Table spoons.( cut into small pieces).
Coconut : (Optional). : 1 Table spoon. ( grated).

Method :

1.Wash and soak cauliflower in water for at least 30 minutes.
2. Wash it again and put it in salt water. Let the water be hot/warm. Add 2 teaspoons of salt  to water.
3.Soak  cauliflower in it for at elast 10 minutes. Cut it into small pieces. (like flower bud).

4. Grate coconut and keep it aside. Wash green chilly , curry leaves and coriander leaves. Slit green chilly.
5. Keep a pan and heat. Add oil, mustard seeds, urid dal and fy till mustard seeds splutter.
6. Add curry leaves and cut green chilly. Add cauliflower and fry for 2 minutes.
7. Add very little water and cook on low flame till it turn slightly soft. ( Do not over cook).
8.Add salt, turmeric powder and mix it well. Let all the moisture disappear.
9. Add  vanghi baath powder and mix it nicely. Let it be on low flame.
10. Add a teaspoon of oil on the top. Do not mix it as soon as you put the oil.
11. Add grated coconut and mix the whole ingredients slowly. Add cut coriander leaves.
12. Shift the curry to a serving dish and serve as you want to be.

Note : 

Add water if only required. Cauliflower turns soft very quickly. Just frying on the low flame helps the vegetable to be soft. Do not over cook cauliflower. It turns as messy and does not taste good. Adding any spice is your choice. I have added vanghi baat powder and it really taste good. Adding onions or garlic is optional. ( I have not added).
Time : 15 minutes.
Serves : 2 to 3
Style : Karnataka. 

Vanghi baat powder :
 Dry roast channa dal, urid dal, (each 1 teaspoon), coriander seeds (2 teaspoons), and 2 to 3 cloves. Dry roast 5 to 6 red chilly ( Byadagi chilly ). Dry grind when it cools down. Add ingh and curry leaves while frying.

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